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Tag: #ThisIsWorldchefs

Categories
Partnership

Calling All Young Chefs: Worldchefs Collaborates with World Food Forum Youth-Led Initiative for Sustainable Gastronomy Week 2025

world food forum sustainable gastronomy young chefs
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainability for Sustainable Gastronomy Week
  • Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
  • Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
  • Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.

Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.

Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.

Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”

Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”

Worldchefs Calls Young Chefs to Action

Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.

Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.

Approved participants will:

  • Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
  • Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
  • Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
  • Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.

Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.

Applications are open now and close on May 15, 2025.
Apply here: Application Form

Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.

For more information about Sustainable Gastronomy Week, visit:
youth.world-food-forum.org/culture/sustainable-gastronomy-week/

– END –

About World Food Forum’s Global Youth Action Initiative

The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.

The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.

About Sustainable Gastronomy Day and Sustainable Gastronomy Week

Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.

In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.

The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.

The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Partnership

Blast Chillers vs Commercial Freezers: Which is Right for Your Business?

In any commercial or professional kitchen, the daily chilling and storing processes must be both safe and efficient. That is why choosing the right freezers and blast chillers is critical in these environments. While both appliances are designed to chill and store food, there are key differences between the two. A freezer is designed to maintain food at a temperature below freezing, while a blast chiller rapidly cools food by blowing cold air over it and gradually lowering the temperature. This process helps to preserve the quality of the food while it cools. For more information on the distinctions between these two processes, check out this informative article.

What are the functions of a blast chiller? 

Blast chillers offer the best option for rapidly freezing food products for extended storage periods. It is an excellent option for chefs, who can now prepare menu items and quickly freeze them for later use. Blast chilling involves cooling food to a low temperature quickly, allowing it to pass through the so-called “danger zone” more rapidly and preventing harmful bacteria from developing and multiplying. The “danger zone” refers to the temperature range between +8°C (46.4°F) and 68°C (140°F), where bacteria grow at an accelerated rate, doubling in number in as little as 20 minutes.

Existing health guidelines mandate that food be safely blast chilled by reducing its temperature from +70°C (+158°F) to +3°C (+37.4°F) or below within 90 minutes, a feat which the Electrolux Professional range easily achieves. Electrolux Professional adheres to the Hazard Analysis and Critical Control Points (HACCP) process and is respectful of its guidelines. The HACCP International Certification is a unique recognition that validates Electrolux Professional’s commitment to ensuring the highest level of hygiene along the entire food chain.

What are the functions of a commercial freezer? 


A freezer is an equipment that maintains food at very low temperatures, preventing it from spoiling. Although a domestic freezer is typically integrated into a refrigerator, commercial freezers are equipped with robust compressors designed to withstand frequent door opening and closing while maintaining a steady temperature across the entire cooling system.

What is the difference between an industrial blast chiller and a commercial freezer? 


Although blast chillers and freezers are both commonly found in commercial kitchens and catering businesses, they involve distinct processes. Freezers are used to keep food at a temperature below freezing, while blast chillers are preferred for quickly cooling food items, which can be stored for longer periods of time afterwards, by blowing cold air over them and gradually lowering the temperature in the chamber. This rapid cooling process allows restaurateurs to prepare menu items and freeze them for later use, thus optimizing time and resources. Unlike typical refrigeration systems or freezers that are designed for food storage, blast chillers and blast freezers are not intended for this purpose.

There are three primary reasons why blast chillers should be preferred over traditional commercial freezers. First and foremost, they are better at preserving the quality and appearance of food. Secondly, they are more efficient in terms of time and money. Finally, they keep food safer from bacteria.

Depending on the size of the kitchen and the volume of food prepared, a blast freezer may be needed in addition to a traditional freezer. This is especially true if safe freezing solutions and ample storage capacity are necessary.

Electrolux Professional offers a wide selection of blast chillers that comply with all health and safety regulations. Choosing a blast freezer from a reputable brand like Electrolux Professional can provide peace of mind and help maintain the highest standards of food quality and safety.

Categories
GCC - Young Chefs Member News

Young Panamanian chefs will represent the country in an international competition in Las Vegas

The Gastronomic Club of Panama held its first tournament to find the best young culinary talents who will fly the Panamanian flag in the Americas Global Chef Challenge Semi-Finals 2025.

Article written by Milagros Montenegro, originally available at https://www.ellas.pa/

The Gastronomic Club of Panama (CGP) has selected its representatives for the semi-finals of the Americas Global Chef Challenge 2025, a competition held in Las Vegas, Nevada, that seeks to pit the best culinary talents against each other in an international event. The seven best teams will compete for the title and take center stage on the world stage alongside the pre-qualified teams from the IKA/Culinary Olympics 2024.

Panama will participate in the Global Vegan Chefs Challenge and Global Young Chefs Challenge categories (Vegan Chef and Young Chef).

The first Gastronomic Club Cup of Panama was held on February 17. Eighteen contestants from the Instituto Técnico Superior Especializado (ITSE), Universidad del Arte Ganexa, The Panama International Hotel School, and the Interamerican University of Panama (UIP), the host institution, participated.

The participating students were preselected by the Gastronomic Club of Panama after a registration process. The competition’s main judging panel consisted of chefs José Flores, club president; Lorenzo Di Gravio, Jennyfer Vernice, Greta Mayorga, Luis Moreno, Juan Neblett, and Kevin Fernández, who were tasked with evaluating the dishes and supervising the kitchen. Fanny Romero was the referee chef, in charge of controlling the timing; Kevin Alvarado was the consulting chef for the innovation table; and Luis Forero was the logistics support chef.

Final evaluation panel. From left to right: Chef José Flores (president of the Gastronomic Club of Panama), Chef Jennyfer Vernice, and Chef Lorenzo Di Gravio.

The competition format was “surprise basket.” Participants had to work with the ingredients at their disposal and manage a 90-minute timeframe to present a starter, main course, and dessert, which only had to include chocolate. The cooking theme was open. Chefs based their scoring on a scale of 1 to 100, considering texture, presentation, and flavor as the main criteria.

Kitchen of the Interamerican University of Panama (UIP).

After a fierce competition—where some dishes didn’t make it to the judging table in the required time—chef Sarah Mouallen, a member of the executive team of the Gastronomic Club of Panama, announced the winners:

Vegan Chef

– First place: Leidys González (UIP)

– Second place (assistant to the main winner): Omar Delgado (ITSE)

– Third place (alternate for second place): Eliza Calvo (ITSE)

Young Chef

– First place: Enrique Fajardo (UIP)

– Second place (assistant to the main winner): Celine Mugraby (UIP)

– Third place (alternate for second place): Aichell Vergara (Ganexa)

From left to right: Omar Delgado (ITSE), Executive Chef (UIP), Celine Mugraby (UIP), holding the cup: Enrique Fajardo (UIP), Chef Jennifer Vernice (Jury), Chef José Flores (president of the Gastronomic Club of Panama), Leydis González (UIP), Lorenzo Di Gravio (Jury), Eliza Calvo (ITSE) and Aichell Vergara (GANEXA).

Leydis González (UIP) took first place in the Vegan Chef class . For the appetizer, she prepared a fish fumet with lemongrass aromas; for the main course, she dazzled with a bed of French-style mashed potatoes garnished with glazed vegetables and medallions of seared beef with fine herbs and a three-peppercorn white sauce. To top it all off, she presented a tartlet with a mango and lime curd, accompanied by an Italian meringue and chocolate.

Leydis González is a senior at the UIP. She won first place in the Vegan Chef Challenge category.

Enrique Fajardo (UIP) took first place in the Young Chef section . His starter was a cucumber, pineapple, lemon, and salt sorbet, roasted tomato, and egg foam, with cheeses and truffle added. In the second challenge, he presented a brothy carrot couscous made with charred chilies and lemongrass broth, zucchini roasted in rosemary and hazelnut butter, alongside fresh cucumbers.

For dessert, she made a truffled hot chocolate mousse with coarse salt and a rosemary and thyme citrus sorbet, using the ice cream maker that was part of the innovation challenge table, a competition category she also won.

Enrique Fajardo is a third-year UIP student. He won the Young Chef Challenge category.

The event was attended by clinical psychologist Camila Martínez, wife of the president of the Gastronomic Club of Panama, who also participated in the evaluation process. The initiative to include a mental health professional specializing in psychological first aid was born from the desire to create a competitive environment, prepared to combat stress and mental breakdowns.

The top two finishers in each category will represent Panama in the prestigious Americas Global Chef Challenge Semi-Finals 2025 competition in Las Vegas, United States. They will undergo a five-month training period, where the young chefs will be mentored by a panel of judges to hone their skills and be one step closer to victory.

The America Global Chef Challenge Semi-Finals 2025 will take place from July 27 to 31, 2025. Learn more here.

Categories
Education FeedThePlanet

Like a Chef Launches in Argentina: Cooking Up Opportunity and Inclusion

In 2024, Worldchefs’ Feed the Planet initiative proudly expanded its Like a Chef program to Argentina, marking a significant milestone in the initiative’s development. This global culinary training program, created in collaboration with the Electrolux Food Foundation and AIESEC, is designed to empower underprivileged communities with culinary skills and pathways to employment while promoting sustainable cooking. 

Argentina’s first wave of Like a Chef concluded this February, honoring the achievements of 44 graduates. Among them, four participants took a bold step forward by launching their own food sales cooperative, while another secured a professional cooking position – clear indicators of the program’s transformative potential.

A Safe Space for Learning

Implementing Like a Chef in Argentina marked the first time that the project was aimed at the transvestite, trans, and non-binary (TTNB) community. Together, Carrefour Argentina, Electrolux Group and Mocha Celis, implemented this inclusive training program at Mocha Celis Popular Travesti-Trans High School.

Mocha Celis is an NGO that promotes social inclusion and civic participation among transvestite, transgender, lesbian, gay, bisexual, intersex, queer, and other gender-sex dissident communities through the design, organization, and implementation of various initiatives.

Electrolux and Carrefour partnered with Mocha Celis not only to conduct the classes, but also to provide the physical space—a fully renovated kitchen at the civil association’s headquarters, made possible through a donation from the Electrolux Food Foundation. All appliances were also generously donated by Electrolux Group in Argentina. Through this powerful collaboration, the Like a Chef program provided a place of belonging and possibility.

“This new kitchen is not just a physical space, but a symbol of inclusion and growth,” said Francisco Quiñones Cuartas, Director of the Mocha Celis school. “We thank Electrolux and Carrefour for their support and for believing in our mission.”

Thanks to generous donations, including over 700 kilograms of food from Carrefour, students gained hands-on experience, practicing zero waste techniques. The kitchen itself was purpose-built at the Mocha Celis headquarters, making it a lasting resource for future cohorts.

“Cooking has always been very important to La Mocha,” explained Quiñones. “Our idea is to also begin to develop projects here that can generate a network, a framework from the kitchen to improve the quality of life for the population.”

Real Skills, Real Impact

As part of Worldchefs’ Feed the Planet sustainability initiatives, Worldchefs furthers its mission to shape a brighter and greener future through the Like a Chef program, providing curriculum oversight and certifying the graduates.

Like a Chef offers more than just cooking classes. It’s a life-changing opportunity to build careers. As Evelyn “Tuti” Ojeda, a graduate of Mocha Celis, shared:

“This course is very important because through knowledge, one can work or start their own business, which is essential today.”

The program puts sustainability at its core, as Ikal Luzón, program coordinator of Like a Chef Argentina, explains:

“One of the most effective ways to combat global warming is to fight food waste.”

Hear more from Ikal Luzón on World on a Plate:

What’s Next for 2025?

Building on the success of its debut year, Like a Chef Argentina is poised to expand its impact in 2025. Three waves of training are planned:

  • Wave 1: Begins in May, with a graduation expected in July
  • Wave 2: Scheduled for July
  • Wave 3: Launching in October

As we look ahead, our mission remains clear: to create opportunities, foster inclusion, and advocate for sustainability through the universal language of food. Argentina’s journey is just getting started and with each new cohort, the table grows longer, more inclusive, and more hopeful.

Watch the 2025 graduation ceremony:

Read more at:

Perspectives Argentina

Presente

El Vespertino

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

Categories
Partnership

Ambrose & Paubet and Worldchefs announce Global Partnership

Ambrose & Paubet, known for its legacy of exceptional caviar, and Worldchefs, the global voice of culinary professionals, have joined forces in a collaboration that celebrates excellence and transforms gastronomy into a unique experience.

Madrid, April 2025 – With a clear commitment to honesty and excellence and a shared passion for generating extraordinary experiences around gastronomy, Ambrose & Paubet, the Spanish caviar firm that redefines luxury with a product of exceptional quality, has joined the largest culinary association as a Global Partner and official caviar sponsor of the prestigious Global Chefs Challenge.

Since its founding in 1928, Worldchefs has been one of the leading voices in the culinary industry, representing more than 110 national chef associations around the world. Through its education programs, networking, competitions and focus on sustainability, Worldchefs advances the culinary profession and champions positive change through the influence of the chef’s jacket. In this context, the partnership with Ambrose & Paubet is a natural step in reinforcing Worldchefs’ commitment to gastronomic excellence.

Ambrose & Paubet, renowned for the exceptional quality of its caviar, represents not only quality and luxury, but also dedication to innovation, transparency and sustainability, values that resonate deeply with the objectives of Worldchefs. This collaboration was born from a shared goal: to strengthen the connection between gastronomy and culinary professionals, contribute to the development and recognition of excellence, and elevate the global understanding of quality caviar through education and training.

“We are thrilled to join the Worldchefs family as a Global Partner and the official caviar sponsor of the Global Chefs Challenge. This collaboration not only highlights our dedication to quality and honesty but also underscores our commitment to promoting gastronomy and global food culture,” says David Basilio, partner at Ambrose & Paubet. “It is an honor to accompany the world’s leading chefs in their mission to elevate gastronomy to new heights,” he concludes.

Ambrose & Paubet will be an official sponsor at key Worldchefs events, including culinary competitions held across five continents, as well as international congresses and exhibitions managed by the association. In addition, the Spanish firm will join Worldchefs’ educational mission, contributing its expertise in the development of content and training resources for the next generation of chefs. As part of the agreement and the commitment established, both organizations will share a common vision to promote sustainability in gastronomy.

“The partnership with Ambrose & Paubet marks an important milestone for Worldchefs. Their exceptional product, along with their deep involvement and dedication to the industry, reflects the values we uphold as a global organization,” says Andy Cuthbert, President of Worldchefs.

Adding to this, Ragnar Fridriksson, Worldchefs’ Managing Director, said, “We set out to collaborate with the finest caviar producers to inspire chefs worldwide and foster a culture of excellence in global cuisine.”

With this strategic alliance, both organizations aim to make a lasting impact on the culinary industry by providing professionals with tools, resources, and opportunities to drive innovation, quality, and social responsibility in their practices and ultimately transform cuisine into a unique experience.

– END –

About Ambrose & Paubet

Ambrose & Paubet is a Spanish brand specialized in high quality sustainable caviar. Its story begins on the shores of the Caspian Sea, where legend has it that Ambrose & Paubet were inspired by the centuries-old tradition of sturgeon farming and committed to offer a select caviar that combines tradition and modernity. The caviar comes from pure, non-hybrid sturgeon species, raised in semi-wild environments in the natural glacial waters of the Swiss and Italo-Austrian Alps. This unique environment ensures optimal living conditions for the sturgeons, with meticulous attention to their natural development cycles. Extraction and maturation processes are carefully managed to produce fresh, granulated caviar of incomparable taste.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

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Categories
Education Member News

LPU Laguna Triumphs at FHA Singapore 2025, Clinching Top Honors in Prestigious Culinary Battle

Singapore April 22, 2025 – LPU Laguna, a Worldchefs Education Partner, continues to carve its name in the international culinary scene after a stellar performance at the FHA Singapore Culinary Challenge 2025, one of the oldest and most prestigious continental competitions endorsed by Worldchefs.

This year, LPU Laguna achieved a resounding victory by garnering the highest medal in the Themed Cake category, earning an exceptional 98 points — a score that highlights both creativity and technical mastery. This remarkable win further cements LPU Laguna’s consistent legacy in themed cake competitions, having previously earned Gold with Distinction and Best in Themed Cake in past editions of the competition.

In the Pralines and Petit Fours category, the team continued its winning streak by securing the highest gold medal with 92 points, showcasing not just flavor precision but also elevated craftsmanship in confectionery artistry.

Adding to the school’s medal tally, LPU Laguna also took home a silver medal in another category, scoring 82 points — an affirmation of their broad skillset and competitive edge across disciplines.

With this year’s accolades, LPU Laguna reaffirms its status as a powerhouse in culinary excellence, standing out in a field of elite chefs and institutions from across the globe. Their consistent wins in Singapore demonstrate not only technical prowess but also the dedication, innovation, and world-class training that defines LPU Laguna’s culinary program.

FHA Singapore, backed by Worldchefs, is recognized as a premier platform where the best in the culinary world compete and collaborate. For LPU Laguna to dominate on such a stage is a testament to the institution’s unwavering pursuit of excellence and its growing influence in the global culinary community.

See some of the results:

Themed Cake Photos: Highest Gold

Competitor: Chef Hannah Francheska Onrubia

Coach: Chef Abram Emmanuel Peralta

Pralines and Petit Fours: Highest Gold

Competitor: Chef Aljay Alvarez

Coach: Chef John Carlo Palacol

Pralines and Petit Fours: Silver

Competitor: Chef Tricia Lei Maligalig

Coach: Chef Nelson Gamurot

Congratulations to LPU Laguna and its students on their success at FHA Singapore Culinary Challenge 2025!

To learn more about becoming a Worldchefs Education Partner, click the button below.

CLICK HERE
Categories
Worldchefs Without Borders

World Chefs Without Borders Unites with China Cuisine Association in Support of Myanmar Relief Effort

World Chefs Without Borders (WCWB), the humanitarian arm of Worldchefs, continues to stand at the forefront of global culinary aid by bringing chefs together to support communities in crisis. In the wake of the recent disaster in Myanmar, WCWB, together with the Chinese Chefs Association (CCA), has taken swift and meaningful action to provide relief and support to those in need.

A symbolic cheque handover ceremony was held on April 16 in China, marking a significant moment of international solidarity. Led by Yi Ping of WCWB China and in collaboration with CCA China, an impressive fundraising effort brought in 360,000 RMB (approximately 43,000 Euros).

This vital funding will go directly toward medical supplies and emergency relief efforts, demonstrating the power of collective action across culinary communities.

“I want to sincerely thank the China Cuisine Association and the committed Chinese chefs who swiftly joined World Chefs Without Borders following the earthquake disaster in Myanmar. They responded to the call of the World Chefs Without Borders by embodying the ethics of our profession to convey warmth and compassion. By fostering connections of love, they demonstrated our industry’s sense of responsibility and encouraged fellow culinary professionals to initiate charitable donations to aid the affected communities in Myanmar, highlighting the humanitarian spirit of Chinese chefs on the global stage. The funds you raised for the “China Doctor Volunteers Organization” enabled the purchase of essential medical supplies and supported the relief efforts in Myanmar. Thank you for your invaluable support in rebuilding lives!”

Willment Leong – Chairman World Chefs Without Borders, Worldchefs Continental Director for Asia

World Chefs Without Borders continues to mobilize its network of national associations, showing the profound impact that chefs can have far beyond the kitchen. From China to Myanmar and beyond, Worldchefs and World Chefs Without Borders continue to harness the generosity of chefs around the world to support those in need.

Help us reach our goal of raising 100,000 euros – to donate and contribute to the Myanmar relief assistance, visit https://www.worldchefswithoutborders.org/donate/.

Learn more about World Chefs Without Borders and their humanitarian efforts, visit https://www.worldchefswithoutborders.org/.

Categories
GCC - Young Chefs Member News

The 2025 Hotelex Rising Star China International Young Chefs Competition

On 30 March to 2 April 2025, the 2025 Hotelex Rising Star China International Young Chefs Competition took place in Shanghai. Read on to hear about the event from Jasper Jek, Chairperson of Worldchefs’ Global Development of Young Chefs Committee:

“Rising Star… The Future is Mine!” That was the slogan in mandarin during the Awards Ceremony of the 2025 Hotelex Rising Star China International Young Chefs Competition. A slogan I found well apt for the competition which took place at the NECC Shanghai.

The Worldchefs endorsed competition, organised by Hotelex Shanghai and Meat & Livestock Australia, brought together 168 Young Chefs from across China and 5 international teams over 4 exciting days of competition. I was privileged to be part of the Judging Panel made up of both local and international Worldchefs certified judges. Jake Kim from South Korea was Chief Judge for the competition and Andreas Muller (Chairman of the Worldchefs Education Committee) was the Worldchefs Observer for the competition.

I learnt from Clinton Zhu, Chairman of the competition, that the individual Young Chefs competitors came from all over China. From as far west – Kunming city, to Zhejiang province, East of the Country. These young chefs would first have to compete in their local district/school competitions before being able to enrol for the competition. He shared that it is our generation’s duty to provide opportunities for the young chefs, and in doing so he hopes to elevate Chinese culinary education to world-class standards, by emphasizing on foundational skills, technical mastery and creativity. Indeed, I witnessed the sharing of knowledge by the judges to the competitors on their dishes, with some great ones and others requiring improvement. The judges were encouraging in their critic and often explained the areas which could be done better and how to do so. I could see most of the young chef competitors listening diligently and having that enthusiasm to do better for their next competition.

The competition welcomed international teams from 5 countries – South Korea, Singapore, Malaysia, Thailand, China, with flights and accommodation arranged for. I would say the Organisers did a great job in supporting Young Chefs by providing an opportunity for young chefs to travel, learn about another culture and network with new friends; something extremely important in a young chef’s career development. Over the days, the young chefs of the various countries would mingle and learn from one another.

The competition concluded with the Penang team from Malaysia taking home the Winner’s trophy, with Zhejiang West Lake Vocation School from China and Zhejiang Tourism College from China winning Second and Second Runner-up, respectively.

If there’s something I could hope more of, it would be for more organisations and companies to step forward in supporting Young Chefs and have interest in their development. After all, the future of our industry relies on them. The future is theirs indeed!

Jasper Jek

Chairperson – Global Development of Young Chefs Committee

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Cultural & Heritage Recipes

Mazurek Easter Cake

See below for recipe

Mazurka is the essence of traditional Polish pastry art. Flat, sweet, and beautifully decorated, it’s as symbolic of Easter in Poland as painted eggs (pisanki) or the Easter basket blessing (święconka).

Its roots go back cultures, with the earliest mentions dating to the 17th century.

Today, there are dozens of variations of this festive dessert, but the classic mazurek is made with a buttery shortcrust base, topped with a sweet layer—usually dulce de leche (kajmak), nuts, or chocolate. This glossy surface becomes a canvas for creative decorations using dried fruits, nuts, and icing.

Some mazurkas look like miniature works of art—intricately decorated, bursting with color and the symbolism of spring and Resurrection.

The tradition of baking mazurek for Easter became firmly rooted in the 19th century, when it became fashionable to decorate desserts with religious, patriotic, and springtime motifs.

In Polish homes, preparing mazurek is often a shared, family ritual—especially the decorating part. It’s a time for creativity, joy, and passing traditions down through generations.

Mazurek in Poland  is more than just a cake. Mazurek is a Poland Cultural Symbol. In the Polish language, the word “mazurek” has several meanings:

Mazurek as a musical piece. The most famous composer of mazurkas was Frédéric Chopin, who wrote 59 of them, transforming the folk form into poetic, expressive piano works.

Dąbrowski’s Mazurek as the Polish national anthem.

Mazurek as the Easter cake.

Try making a traditional Polish mazurek – beyond its sweet taste, you’ll discover a dose of fun, creativity, and true holiday joy!

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Mazurek for Easter – Recipe

Adapted by Joanna Ochniak

Yields 12 servings

Ingredients
  • 350 g unsalted butter
  • 120 g powdered sugar
  • 120 g peeled and chopped almonds
  • Zest of 1 lemon
  • 370 g all-purpose flour
  • 2 apples
  • 3 tbsp fine baking sugar
  • 200 g canned dulce de leche (kajmak)
  • 4 cooked egg yolks + 1 raw egg yolk
  • Pinch of salt
  • White and brown icing for decoration
Instructions

Preparation time: 50 minutes

  1. Make the dough: Beat the butter until fluffy. Add flour and beat again. Pass the cooked egg yolks through a sieve and add to the mixture along with the raw yolk, powdered sugar, and a pinch of salt. Knead the dough until smooth. Chill in the fridge for 2 hours.
  2. Prepare the filling: Peel and grate the apples. Mix with chopped almonds and lemon zest. Pour 1/3 cup of water into a pan, add the apple-almond mixture and baking sugar. Cook gently until the water evaporates, and the mixture thickens.
  3. Shape and bake: Roll out the dough. Cut into the shape of an Easter egg. Place on a parchment-lined baking sheet. Use leftover dough to roll into thin ropes and create a border around the egg shape. Spread the apple filling on top.
    Bake at 180°C (356°F) for 20 minutes.
  4. Decorate: Warm the dulce de leche (kajmak) and pour it over the baked base. Once it sets, use white and brown icing to draw pussy willows (bazie) or other Easter motifs. Feel free to decorate with almond flakes, shelled walnuts, pistachios, dried or candied fruits, or any other natural, edible decorations of your choice.

Happy Easter!

For more recipes, visit www.worldchefs.org/news

Categories
Cultural & Heritage Recipes

Żurek Wielkanocny W Chlebie

See below for recipe

(Easter Sour Rye Soup in Bread)

Żurek, one of the oldest soups in Polish cuisine (dating back to the 15th century), owes its distinct sour flavor to a naturally fermented rye flour starter. For centuries, it was considered a humble dish of the poor, yet over time it became an essential part of Polish Easter traditions.

Enriched with white sausage, boiled eggs, and horseradish—symbols of life, strength, and rebirth—żurek became a true celebration of the season.

It grew to symbolize the end of fasting and the beginning of joy—a dish that brings together generations and regions. Served in crusty bread bowls or deep plates, often made with ingredients from the blessed Easter basket, żurek remains a beloved part of the holiday: slightly sour, but warming to the soul.

As Poles like to say: “If you haven’t tasted żurek, you don’t really know Polish cuisine.”

Żurek Wielkanocny (Polish Easter Sour Rye Soup) – Recipe

Adapted by Joanna Ochniak

Yields 6 servings

Ingredients
  • 2 liters of water
  • 500 ml of sour rye starter* (recipe below)
  • 500 g raw white sausage
  • 100 g smoked bacon
  • 1 medium carrot, peeled
  • 1 parsley root, peeled
  • ¼ of a medium celery root, peeled
  • White part of 1 leek
  • 1 onion
  • 2 dried mushrooms
  • 2 cloves of garlic
  • Salt and pepper to taste
  • 1 bay leaf
  • 2–3 allspice berries
  • 2–4 teaspoons dried marjoram
  • 3 hard-boiled eggs
  • 4 cooked potatoes
  • 250 ml thick sour cream
  • 1–2 teaspoons grated horseradish
  • Fresh parsley for garnish
Instructions

Preparation time: 15 minutes

Cooking time: 1 hour 10 minutes

  1. Rinse the dried mushrooms and soak them in a small amount of water for 2–3 hours.
  2. Place peeled vegetables (carrot, parsley root, celery, leek) in a pot with 2 liters of water. Bring to a boil. Add bay leaf, allspice, onion, garlic, and salt. Simmer for about 40 minutes. Meanwhile, boil the eggs and potatoes separately in salted water.
  3. Slice the soaked mushrooms and add them with their soaking liquid to the pot. Pierce the white sausage with a fork and add it to the broth. Simmer for about 15 minutes, covered. Then remove the sausage and slice it into rounds.
  4. The bacon add to the soup along with any additional seasoning to taste. Bring to a gentle boil.
  5. Stir in dried marjoram and the sliced sausage. Slowly pour in the sour rye starter while stirring. Simmer for 10 minutes, then remove from heat.
  6. Stir in the sour cream and horseradish to taste. Mix thoroughly.
  7. Serve the soup in hollowed-out bread bowls or deep plates. Garnish with a quarter or half of a hard-boiled egg and chopped parsley. Optionally, add cubed boiled potatoes to each serving.

Zakwas na Żurek (Homemade Sour Rye Starter) – Recipe

Ingredients
  • 500 ml boiled, cooled water (room temperature)
  • 5 tablespoons whole meal rye flour
  • 1 small piece of crusty rye bread (for natural fermentation)
  • 2 cloves of garlic, peeled and halved
  • 1 bay leaf
  • A few allspice berries
Instructions

Preparation time: 15 minutes

Fermentation time: 4–5 days

  1. Use a glass or earthenware pot (not metal or plastic). Rinse it with boiling water to sterilize.
  2. Pour 500 ml of cooled, boiled water into the jar. Add 5 tablespoons of rye flour, the bread crust, garlic, bay leaf, and allspice. Stir with a wooden spoon.
  3. Fermentation process:  Cover the jar with a piece of cheesecloth or gauze and secure with a rubber band. Leave it in a warm, dry place (e.g., on a kitchen counter) for 4–5 days. Stir once daily with a clean wooden spoon.
  4. Check readiness: When ready, the starter will have a pleasant, sour aroma. Strain the mixture through a sieve to remove solids. Pour the liquid into a clean, sterilized bottle or jar. Keep it sealed and refrigerated for up to 2 weeks.

⚠️ Warning: If you notice mold, a bad smell, or an overly sharp sour taste, the starter has gone bad and should be discarded.

For more recipes, visit www.worldchefs.org/news

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