On February 6, chefs from Yangon and Ngapali Beach came together to support two charity schools in East Dagon, Myanmar, reaching 70 students at one school and 121 students at another.
Thanks to the generous donation of Chef Myo Sandar Htun and her family, students received traditional school bags filled with essential stationery items, including exercise books, rulers, erasers, sharpeners, pencils, and ballpoint pens.
The donation took place on the same day as the students’ exams. After finishing their exams in the morning, the children were surprised with their new school bags. From kindergarten to middle school, students proudly explored their new supplies, comparing colors and even trading items with friends to choose their favorites.
A Collective Effort by Myanmar’s Culinary Community
This meaningful initiative was made possible through the efforts of:
Yangon Chefs: Kyaw Kyaw and Ye Nanda Khin
Ngapali: Ma Khin Khin Myo
Myanmar Chefs Association (MCA): Ma Khet Khet, Chef Kyaw Kyaw Tan, and Chef Kaung Myat
Special thanks to Chef Myo Sandar Htun and her family for their continued support of the Myanmar Chefs Association (MCA) and Worldchefs Social Responsibility initiatives from 2021–2026.
Gratitude also goes to all generous donors who contributed school bags, as well as Andreas and Markus for their stationery donations.
Supporting Education, Supporting Communities
For many years, the Myanmar Chefs Association has supported ongoing educational initiatives across the country. Since 2025 alone, more than 8,000 students have received support through the donation of traditional Myanmar-made school bags, including Kachin, Arakan, and Shan styles.
All items are locally made in Myanmar, helping to:
Sustain local jobs and income
Strengthen food security for families
Reduce CO₂ emissions by avoiding long-distance foreign aid transport
Make school support more accessible, affordable, and sustainable
Through these initiatives, MCA chefs continue to align with global goals and Worldchefs’ commitment to social responsibility, ensuring that children across Myanmar receive support in education, health, and food security.
Together, these efforts help ensure that communities remain hopeful and resilient.
Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), successfully concluded the Pakistan International Culinary Championship (PICC) 2026 – Season 8, held from February 9–12, 2026. Endorsed by Worldchefs, the four-day championship emerged as one of the largest and most dynamic culinary gatherings in the region, setting new benchmarks for excellence, participation, and professional standards.
A Championship of Global Standards
With more than 5,000 participants competing across 30+ categories and vying for 15 prestigious titles, PICC 2026 demonstrated Pakistan’s growing strength on the international culinary stage. Culinary arts students, professional chefs, and international teams competed in a spirit of skill, discipline, and innovation—reflecting the true essence of competitive gastronomy.
Worldchefs Vice President Uwe Micheel led the championship as Head of Jury, ensuring rigorous adherence to global competition standards, while Chef Muhammad Raees served as Assistant Head of Jury. The presence of internationally aligned judging standards reaffirmed PICC’s credibility as a world-class culinary competition.
Strong Institutional Backing
The championship was held in collaboration with the Prime Minister’s Youth Programme and the National Vocational & Technical Training Commission (NAVTTC), reinforcing its core objective: youth empowerment through skill development aligned with international benchmarks.
The event received remarkable institutional and diplomatic support from distinguished national leaders and industry representatives, underlining the growing recognition of culinary arts as a strategic sector for youth development, economic growth, and cultural diplomacy.
Industry Partnership & Professional Execution
PICC 2026 was presented by National Foods and powered by Coca-Cola, Cheezious, K&N’s, and Nestlé Professional. Conducted in association Young’s Food, Haier, Rose Petal Professional, Ambassador Commercial Kitchen Equipment, and Blue Band, the event maintained full hygiene compliance, reinforcing international standards of food safety and professionalism.
Thought Leadership & Industry Dialogue
On the sidelines of PICC 2026, two impactful panel discussions were also convened, adding an important intellectual dimension to the championship. The first session, titled “The Future of Pakistani Cuisine on the Global Stage,” explored strategies for positioning Pakistan’s rich culinary heritage in international markets. The second discussion, “Future of Pakistani Chefs & International Cuisines in Pakistan,” focused on evolving industry trends, global mobility for chefs, cross-cultural culinary exchange, and the growing presence of international cuisines within Pakistan’s hospitality sector.
“Senses in the Kitchen”: A Defining Moment
One of the most inspiring highlights of PICC 2026 was the “Senses in the Kitchen” segment, where 25 visually impaired chefs competed across multiple categories. The segment celebrated resilience, talent, and inclusivity—sending a powerful global message about equal opportunity in culinary arts.
A Vision for Pakistan’s Culinary Future
CAP Founder & President Ahmad Shafiq expressed gratitude to Worldchefs for its continued support and emphasized that PICC 2026 aims to position Pakistani cuisine prominently on the global culinary map while training youth according to Worldchefs standards.
With record-breaking participation, strong governmental backing, and industry collaboration, PICC 2026 has firmly established itself as one of the most significant culinary championships in the region—celebrating excellence, inclusivity, and the future of gastronomy.
Read the below message from Peter Tischhauser, Worldchefs’ Culture Cuisine & Heritage Food Committee Chair, about his visit to India for the World Culinary Heritage Conference.
My recent visit to India for the World Culinary Heritage Conference was more than a professional engagement, it was a deeply grounding experience that reinforced why culture, cuisine, and heritage are inseparable.
India is a country where history is not confined to museums or textbooks; it lives in everyday life, in markets, kitchens, and family tables. This was perhaps most powerfully felt during our visit to the Taj Mahal. Standing before a structure that has endured for centuries, crafted with precision, patience, and profound respect for tradition, I was struck by how closely it mirrors the story of food. Like great architecture, great cuisine is built over time… refined, preserved, and passed down through generations.
Throughout the conference, there was a strong and recurring emphasis on mastering the fundamentals: understanding ingredients, respecting spices, and recognizing their purpose, balance, and nutritional value. These principles are timeless. They are the same foundations that underpin heritage recipes across cultures, whether in India, Australia, or elsewhere in the world. Food, at its best, tells the story of a place and its people.
One of the most meaningful discussions centred on the responsibility we share as chefs to pass this knowledge forward. Preserving culinary heritage is about identity. When young chefs learn the stories behind traditional dishes — often taught in the same way a grandmother teaches a family recipe — they gain more than technique. They gain connection, pride, and a sense of belonging within their culinary culture.
This industry has given me the opportunity to travel, to learn, and to form lasting friendships across borders. Giving back through mentorship and advocacy for heritage cuisine is both a privilege and a responsibility I take seriously. Seeing chefs around the world now reintroducing traditional dishes, using regional products and time-honored methods, is an encouraging sign that cultural cuisine is not being lost, but rediscovered.
India reminded me that when we honor the past, whether through architecture, food, or shared traditions, we strengthen the future of our craft.
China Cuisine Association Shares Spring Festival Culture with the World through Intangible Culinary Heritage
On February 10, at the invitation of the Permanent Delegation of China to UNESCO, the China Cuisine Association traveled to UNESCO Headquarters in Paris, France, to participate in the 2026 Spring Festival Temple Fair. Featuring intangible cultural heritage (ICH) delicacies and time-honored Chinese brands from seven provinces—Beijing, Liaoning, Zhejiang, Hubei, Guangdong, Sichuan, and Shanxi—covering ten cities, the event showcased the culinary philosophy and cultural significance embodied in the Spring Festival, a world-recognized intangible cultural heritage.
UNESCO Director-General Khaled El-Enany, Deputy Director-General Xing Qu, President of the General Conference Khondker M. Talha, Chairperson of the Executive Board Nasser Bin Hamad Al Hinzab, along with Yang Xinyu, Permanent Delegate of China to UNESCO, and Yang Liu, President of the China Cuisine Association, attended the event.
In his remarks, the Director-General emphasized that the Year of the Horse symbolizes courage and progress, reflecting the spirit of forging ahead in the face of challenges. The inscription of the Spring Festival on the Representative List of the Intangible Cultural Heritage of Humanity not only highlights the global influence of Chinese culture, but also injects new momentum into exchanges and mutual learning among civilizations. In today’s increasingly uncertain international environment, such a spirit of perseverance and advancement is particularly vital. UNESCO stands ready to further strengthen cooperation with China on this occasion.
Yang Xinyu, Permanent Delegate of China to UNESCO, noted in her speech that holding the Spring Festival celebration in the form of a temple fair at UNESCO Headquarters allowed guests to experience traditional Chinese festive customs firsthand. These traditions, passed down through generations, demonstrate the profound historical heritage and contemporary relevance of Chinese culture.
At the event, regional flavors complemented one another, each expressing both local characteristics and auspicious New Year symbolism. Taizhou’s honey-glazed roasted rice cake, crispy outside and soft inside, conveyed wishes for “rising higher year after year.” Yangzhou’s soup dumplings, with delicate wrappers and savory fillings, embodied the light and refined elegance of Huaiyang cuisine. Shantou’s steamed mackerel rice dish highlighted the beauty of natural flavors through simplicity. Hubei’s honey-glazed lotus root, tender and sweet, symbolized reunion and good fortune. In the Sichuan exhibition area, sweet-skinned duck offered rich, aromatic sweetness, while Qiaojiao beef soup delivered a mellow and flavorful broth. Shenyang’s guobaorou (sweet and sour crispy beef) was crispy on the outside and tender within, with a bright sweet-sour taste. Beijing’s traditional fried pastries, Youxiang, added a crisp and fragrant touch. Together, these vibrant dishes conveyed the everyday warmth, seasonal wisdom, and cultural meanings embedded in Chinese New Year cuisine.
President Yang Liu stated that “Spring Festival — the Social Practices of the Chinese People in Celebration of the Traditional New Year” was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in December 2024. Presenting Spring Festival culture through cuisine at UNESCO Headquarters was not only a showcase of culinary craftsmanship, but also a vivid practice of dialogue and mutual learning among civilizations.
The event brought together more than 500 participants, including senior UNESCO officials, permanent representatives from various countries, and distinguished guests from different sectors, to celebrate the traditional Chinese Lunar New Year. Through immersive tasting experiences and interactive exchanges, Director-General Khaled El-Enany and other attendees experienced the vibrant vitality of Chinese culinary culture and appreciated the inclusiveness and rich diversity of Chinese civilization. The values of reunion and blessing embodied in the Spring Festival transcend cultural differences and resonate broadly across civilizations.
Using food as a bridge to connect civilizations and flavor as a medium to promote dialogue and mutual learning, this Spring Festival temple fair enabled the world to perceive a China that is credible, lovable, and respectable amid the warmth of everyday life and human connection. It also provided a sustainable pathway for the international expression of Chinese culinary culture. The China Cuisine Association will continue to deepen the exploration of intangible cultural heritage culinary resources and expand international exchanges and cooperation, promoting the enduring vitality of China’s outstanding traditional culture on a broader global stage.
Mentorship: the secret ingredient to industry success?
When you read a chef’s bio, it usually includes who they worked for. If they’ve been lucky, it might read something like this:
Tom Phillips trained at The Ritz in London, before moving on to Simon Rogan’s L’Enclume in the Lake District and Thomas Keller’s Per Se in New York. He later returned to London to join Restaurant Story, working alongside chef patron Tom Sellers.
While this might not be immediately read as mentor-protégé relationships, the value is clear. Where a chef worked and for whom is a big part of how their skills are perceived. For some, it’s like a badge of honor. A well-known mentor can signal potential, legitimize a chef in the eyes of colleagues and consumers, and inspire culinary professionals to aspire to excellence in an effort to be a part of a shared legacy.
A big-name mentor in your bio might get you noticed, but the benefits run a lot deeper than PR. In this article, we’ll explore why mentorship matters now more than ever in the culinary world.
An Underrated Resource for Today’s Hospitality Landscape
Mentoring is an underrated resource and an under-recognized skillset. According to recent data, 76% of people think mentors are important, but only 37% actually have one.
You can be a great chef but not know a thing about how to inspire someone or guide them towards a long-term perspective on career. It takes time to cultivate skills to mentor and manage people, and the willingness to continue to learn from protégés, too. According to the latest data from Deloitte, many managers only spend 13% of their time developing the people who work for them, and more than one-third (36%) are not sufficiently prepared to be people managers, suggesting that more learning and development is needed across each stage of a person’s career.
Mentoring represents one of many skills that are increasingly expected by today’s hospitality landscape. Culinary professionals need to be multifaceted to respond to an evolving industry, one changed by the pandemic and shifting generational expectations. From small businesses to large commercial kitchens, chefs need to demonstrate strong managerial and leadership skills, as well as operational and administrative skills. Success also often depends on being savvy when it comes to social media, culinary arts tourism, and the latest culinary trends. With so many things to consider in building a successful career, culinary professionals need diverse guidance.
While the culinary arts has traditionally been rooted in vocational training and hands-on apprenticeship, across the globe, industry leaders, educators, and employers report that traditional technical training alone is insufficient to meet these shifting demands.
The need for meaningful and intentional mentorship is stronger than ever, a kind of mentorship to strengthen career development by offering specific expertise, insights, and opportunities, whether near or far.
Worldchefs Certified Judges with Global Chefs Challenge competitors.
Deep Dive: A Data-Informed Look at Why Mentorship Matters Now More Than Ever
Mentorship delivers clear strategic value, for employers, mentors, and mentees alike. It’s no wonder why 98% of Fortune 500 companies invest in structured mentorship programs and report higher engagement, stronger pathways for leadership development, and higher retention rates as a result.
Especially now, with automation and AI quickly reshaping day-to-day activities, both employers and customers are searching for connection and adaptive, human-centric skills. Mentorship can help to keep a balance in check by creating opportunities for dialogue around new technologies, approaches, and ways of working. By bridging tradition and innovation and helping to connect perspectives across generations, cultures, and specializations, mentorship can be a key driver for growth, for both the industry and its individuals.
Strengthening Team Culture and Employee Retention
Studies show workplaces with structured mentorship see higher retention rates for mentees (72%) and mentors (69%) compared to other employees. Especially for the new generation of workers, a focus on learning is essential. In a 2025 survey from Deloitte, when asked the strongest reasons for choosing to work for their current employer, Gen Z put learning and development in the top three, with specific mention of wanting greater guidance, inspiration, and mentorship from their managers.
Mentorship also can also be a part of efforts to address mental health in the kitchen. Mental wellness is an increasingly visible challenge for chefs worldwide, and the value of mentor relationships shows up in this area as well. Studies show 45% of employees feel uncomfortable discussing mental health concerns with their managers. Mentorship builds trust and provides emotional scaffolding, reminding chefs that they are not alone and that their contributions are valued. Data shows that 89% of employees with mentors say colleagues value their work, versus 75% without mentors. All this from knowing someone has their back.
Side Dish: Gen Z’s Career Expectations
86% of Gen Z and 84% of millennials consider mentorship from experienced colleagues to be a key tool for career growth.
9 in 10 Gen Zs (89%) and millennials (92%) consider a sense of purpose to be important to their job satisfaction and well-being.
Promoting Skills Transfer
Mentorship is at the heart of craft, with one person’s mastery becoming the next person’s foundation. According to the Harvard Business Review (HBR), global research shows structured mentoring accelerates skill development by 30% or more. In a study by the HBR, across 19 countries, 84% of workers said that mentors helped them achieve competence in their roles faster.
It’s also a two-way exchange. Seasoned chefs can share their insights and offer actionable guidance to their mentees. Mentees in exchange bring new perspectives and skills to the table, challenging their predecessors with fresh questions, ideas, and innovations.
And mentorship isn’t just for young chefs. It can benefit chefs at every point in their career. Beyond age and traditional kitchen hierarchy, mentorship promotes mutual learning across generations, cultures, and disciplines. Peer-to-peer mentoring has its place, too, with more experienced colleagues helping others to grow confidence, and encourage collaboration.
The American Culinary Federation celebrates International Chefs Day with young chefs.
Fostering Inclusive Leadership Development
Mentorship is also one of the most effective tools for advancing diversity, equity, and inclusion in the workplace, which leads to many more gains. Research has shown that mentorship programs can increase minority representation in management positions more effectively than many standalone diversity initiatives, with studies reporting improvements in leadership representation for underrepresented employees when mentoring is part of the strategy. What’s more, the data shows that when employees feel represented, innovation improves by an astonishing 83%.
A recent survey by the Gallup Center on Black Voices found that employees with a mentor are 1) more than twice as likely as those without to strongly agree that their organization provides a clear plan for their career development, 2) twice as likely to strongly agree that they have had opportunities to learn and grow at work in the last year, 3) twice as likely to be engaged, and 4) 98% more likely to strongly agree that they would recommend their organization as a great place to work.
For women, mentorship has huge potential, too. A recent study from MIT found that female employees are less likely to be promoted than their male counterparts, despite outperforming them and being less likely to quit. Research also shows that women are less likely to self-promote. In a DDI Women in the Workplace Global Research study, a survey from 19 different countries found that 63% of women have never had a formal mentor.
Despite women making up more than half of the restaurant and foodservice workforce (52.6% in 2022, according to DataUSA), their representation sharply declines as seniority rises. Only 21.6% (down from 22.6% in 2022) of head chefs and cooks identified as women in 2024, revealing a persistent gender gap in leadership. Meanwhile, half of students at the Culinary Institute of America are female. Women occupy only 6.3% of the head chef positions at prominent U.S. restaurant groups, whereas women CEOs run 11% of Fortune 500 companies in 2025, having made significant gains since 2018. As Fortune 500 companies continue to invest in structured mentorship programs, their strategy could be an important model to address gender representation in professional kitchens.
Mentorship could be a key piece of the puzzle to solving the gender gap, making sure that the industry doesn’t leave talent on the table when it comes to hiring for leadership roles. Across the culinary world, mentorship can help to ensure that chefs of all backgrounds and at all points in their career can rise with confidence and clarity.
Chefs gather at the Global Chefs Challenge Americas Semi-Finals in 2025.
Mentorship is Legacy and a Long-Term Strategy
Worldchefs and its members are not just looking to help create great chefs. Our community is here to foster leaders for a better culinary industry and food system at large. Going beyond technical skills, mentorship is about more than just imparting culinary expertise. By modeling and inspiring leadership qualities, mentorship also helps to ensure that we develop the strategic, professional, and personal competencies necessary to navigate today’s complex hospitality environment and beyond.
Through this support, we create a cycle of mentees who grow to become mentors, and an industry culture of learning and development. Mentorship is a legacy of leadership, one that branches out into the past, present, and future.
So, if a chef has been lucky, their bio might read something like this:
Marco Pierre White is a renowned chef, restaurateur and TV personality. A leading figure in the UK restaurant scene for over 25 years, he has been influential in the culinary careers of many including Gordon Ramsay and Heston Blumenthal. Marco’s rise to culinary acclaim began at 19, when he moved to London to study classical French cuisine under Albert and Michel Roux at Le Gavroche. He later honed his craft with Raymond Blanc and Pierre Koffmann, masters of French cooking technique.
Marco Pierre White Chef, Restaurateur, and TV Personality
The World Food Forum (WFF)’s Young Chefs Programme equips chefs aged 18-35 with skills, knowledge and networks to take a leading role in transforming agrifood systems through culinary practices.
Each participant will be paired with a mentor from the Worldchefs network to drive local food systems projects.
Young Chefs Clubs connect emerging culinary professionals within a global network, providing mentorship and leadership development through friendship, cuisine, and cultural exchange.
A toolkit is also currently being developed for rollout to national chef associations, offering guidance to launch and manage a mentorship program for young chefs.
At Worldchefs Congress & Expo, the Billy Gallagher Young Chefs Forum Program provides young up-and-coming chefs proper training, guidance, and learning opportunities.
At Worldchefs Congress 2026, the exciting young chefs program includes a trip to Cardiff Market, a foraging experience, face-to-face sessions with Michelin-starred chefs, and more.
Interested in being matched with a mentor — or becoming one? Get in touch with us.
Young Chefs and mentors at Worldchefs Congress & Expo 2024.
Photo credits and captions
Cover image: Billy Gallagher Young Chefs Forum at the 2024 Worldchefs Congress & Expo.
For Dr. Montaser Masoud, sustainability is a shared responsibility and a way of life. As a Worldchefs–certified Sustainability Education trainer, Montaser has spent the past five years working alongside chefs, educators, engineers, and food producers across the Arab world, Africa, and beyond to embed sustainable thinking into everyday culinary practice.
His journey shows that real change does not happen in isolation. It happens through mentorship, community engagement, and collaboration, adapting global sustainability principles to local realities.
Building Sustainable Communities Through Culinary Education
Montaser’s work began with the belief that food professionals are powerful agents of change. Through both in-person workshops and online training, he has focused on equipping chefs and food industry professionals with practical tools to reduce waste, conserve resources, and prioritize local sourcing.
In Egypt, this approach reached an international stage during COP27, where Montaser helped implement a sustainability-focused culinary initiative under the auspices of the United Nations. By collaborating with stakeholders and inviting participants to engage directly, the initiative highlighted menus built around local grains and fruits and demonstrated how sustainability can be both practical and delicious.
Beyond major events, Montaser has worked closely with colleges, institutes, unions, and hotels, delivering Worldchefs’ sustainability education to more than 1,000 chefs in Egypt alone. These sessions emphasize food safety, responsible production, and efficient use of water and energy.
Collaboration Across Borders
Each country Montaser has worked in reflects a different expression of sustainability shaped by culture, resources, and community needs.
In Morocco, collaboration took the form of the first sustainability-focused culinary competition in the Arab world, where more than 180 participants cooked exclusively with local ingredients and embraced plant-forward menus. The competition was not about winning, but about demonstrating how shared learning can shift mindsets.
In Algeria, mentorship led to innovation. After completing sustainability training, one participant launched a closed-loop fish farming project, reusing pond water to grow tomatoes and significantly reducing water consumption. The project became a local example of how sustainability education can inspire tangible solutions.
In Nigeria, the impact was quieter but deeply meaningful. After virtual training sessions, a local participant worked directly with farmers to improve land care and agricultural practices. Though the group was small, the experience reinforced that sustainability grows through grassroots collaboration.
Aligning With National and Regional Visions
In Saudi Arabia, Montaser’s work aligned closely with Vision 2030, enabling collaboration with major hotels and institutions. Over 750 chefs have been trained in recent years, with sustainability increasingly recognized as a professional requirement within the Kingdom’s culinary sector.
Across Tunisia and the Gulf countries, sustainability education often began with shared conversations rather than formal definitions. Farmers, chefs, and producers were already practicing sustainability intuitively, even if they did not label it as such. Exchanges allowed sustainability to become even more present, empowered by knowledge sharing.
A Collective Effort for the Future of Food
Montaser’s story is about what becomes possible when sustainability education is shared openly and adapted collaboratively. With over 36 years of experience in the culinary field and having trained thousands of students, Montaser’s impact reflects the power of sustained collaboration between educators and chefs, institutions and communities, global frameworks and local action.
Protecting the future of food and our industry demands collaboration from across borders and generations.
Pakistan International Culinary Championship (PICC) 2026, organized by Chefs Association of Pakistan (CAP) with the strategic partnership of College of Tourism & Hotel Management (COTHM), commenced with remarkable energy and an overwhelming response from culinary professionals, students, and international competitors.
The first day of the championship witnessed a massive number of participants competing across student, professional, and international categories, showcasing the growing strength, creativity, and technical excellence of Pakistan’s culinary talent.
Distinguished Guests Grace the Opening Day
The grand inauguration and Day 1 activities were honored by the presence of several high-profile dignitaries, including:
Ms. Shaista Pervaiz Malik, Member National Assembly
Mr. Rana Mashhood Ahmad Khan, Chairman, Prime Minister’s Youth Programme
Mr. Aamir Jan, Executive Director, NAVTTC
Ms. Gulmina Bilal Ahmed, Chairperson, NAVTTC
Along with other prominent government officials, industry leaders, and hospitality professionals.
The distinguished guests toured the competition halls, interacted with chefs and students, and praised the high standards, organization, and international-level execution of PICC 2026. They commended CAP for elevating Pakistan’s culinary landscape and empowering youth through skill development and global exposure.
Leadership & Vision from CAP and Worldchefs
Ahmad Shafiq, Founder & President of the Chefs Association of Pakistan (CAP), welcomed the honorable guests and expressed heartfelt gratitude for their continued support. He highlighted PICC’s mission to promote Pakistani cuisine globally, nurture emerging talent, and position Pakistan as a rising force in the international culinary community. He also applauded the exceptional culinary talent of Pakistan, emphasizing the creativity, discipline, and passion displayed by competitors on Day 1.
Adding global prestige to the event, Mr. Uwe Micheel, Vice President of Worldchefs, is serving as the Head of Jury for PICC 2026, ensuring international standards of judging, fairness, and excellence. His leadership further strengthens PICC’s credibility and reinforces Pakistan’s strong ties with the global culinary fraternity.
A Promising Start to an International Culinary Showcase
Day 1 concluded with a strong sense of inspiration, professionalism, and celebration of gastronomy. The competition floors remained vibrant with innovation, teamwork, and the spirit of excellence, setting a powerful tone for the remaining days of the championship.
PICC 2026 continues to serve as a global platform that connects young chefs, seasoned professionals, educators, and international culinary leaders—promoting cultural exchange, skill development, and the future of gastronomy.
February 6, 2026 – Worldchefs is deeply saddened to share the news of the passing of Paweł Mieszała, aged 51—an outstanding Master Pastry Chef from Poland, respected competitor, trainer, juror, and mentor.
Throughout his professional career, Paweł Mieszała was actively involved in the Worldchefs community, from his participation in the charity initiative World Chefs Tour Against Hunger – South Africa 2011 to his attendance at the Worldchefs International Judge Seminar in Pastry Art in Paris.
He represented Poland at the highest level of international pastry competitions, including the Villeroy & Boch Culinary World Cup Luxembourg, and was a three-time participant in the Coupe du Monde de la Pâtisserie in Lyon. He also competed at international championships in Milan and other world venues.
As a dedicated trainer, he prepared young pastry chefs who achieved gold medals at the World Championship of Young Pastry Chefs in Lisbon, among many other initiatives supporting young pastry chefs from Poland in national and international competitions.
Paweł Mieszała will be remembered for his mastery, integrity, and lifelong commitment to pastry arts, and also for his ability to build strong friendships within the culinary community.
Thoughts and prayers from all chefs of the World Association of Chefs Societies.
Shekerbura is another irresistibly sweet pastry. Shaped like a half moon with elaborate exterior patterns made using special mini tongs, the inside is most commonly filled with grated hazelnuts and sugar. The tastiest shekerbura is so soft that it disintegrates immediately in the mouth! Like pakhlava, it’s one of the symbolic sweets of the much-loved Novruz holiday, during which family and friends join forces to bake them together.
In a large cup, mix the dry ingredients together (yeast, flour, and sugar). Add 1/3 cup of warm water, mix into a smooth mass, and leave it in a warm place to rise.
While it’s rising, melt the butter over low heat, and lightly warm the milk.
Preparing THE DOUGH
Mix the egg yolks, melted butter, milk, vanilla sugar, salt, and yeast mixture in a bowl.
In a separate bowl sift the flour.
Add the wet ingredients into the bowl with your flour and begin kneading the dough until the dough it is smooth, and does not stick to your hands.
Wrap the dough in plastic wrap and let it sit for 30 minutes in a room temperature. The dough should not rise, otherwise your Shekerbura will lose its pattern during baking.
PREPARING THE STUFFING
While the dough is resting, prepare the filling.
Blend the nuts, not too finely, using a food processor. Remove the nuts from the blender and mix them with the sugar and the ground cardamom and vanilla sugar.
PREPARING SHEKERBURA
Divide the dough into small balls (about the size of an egg). Place the balls on a plate, cover it with plastic wrap, and place it in the refrigerator to prevent it from rising. Pull them out 5 at a time while you make each shekerbura.
Roll out the ball into a circle approximately 2-3 mm thick and 8-10 cm wide.
Place a tablespoon of the stuffing in the center. Fold and pinch the ends tightly, then twist them as you would the edges of a Cornish pasty.
With your maggash, start pinching the dough to decorate the surface of shekerbura.
Place each ready-to-cook Shekerbura on a cold baking sheet (one inch from each other) until you finish 8-10 of them.
Pre-heat the oven to 180°C (350°F), and bake shekerbura for approximately 20 minutes, until the bottom is slightly golden-brown, and the top is light.
+33% growth in exhibitors from 45 countries, showcasing the excellence of Italian foodservice supply chains.
Sigep reconfirmed the world’s most comprehensive and qualified showcase of Italian gelato.
Almost one in four visitors are from abroad, with Spain, Germany, Romania, France, Greece and Poland leading the way.
500 top buyers from 75 countries and 5,650 business meetings facilitated through the Top Buyer Program. India Guest Country 2026: 50 leading buyers and specialised operators.
Rimini, 20 January 2026 — Just over a month after Italian cuisine was recognised as a UNESCO Intangible Cultural Heritage, SIGEP World has become a key meeting point for the international foodservice industry, bringing together markets, consumption patterns and business visions. The event, curated by Italian Exhibition Group at Rimini Expo Centre, ran from 16 to 20 January, reaffirming its position as a global platform for the gelato, pastry, chocolate, coffee, bakery, and pizza industries. This was particularly significant, given the value of the out-of-home sector, which is worth €71 billion in Italy alone (source: Circana). The presence of the Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida – preceded by the Minister for Disabilities, Alessandra Locatelli – and the President of the Italian Trade Agency, Matteo Zoppas, highlighted the strategic importance of the industry and the development of human capital for its competitiveness.
GLOBAL FIGURES: INTERNATIONAL SUPPLY AND DEMAND FROM 160 COUNTRIES
The 2026 edition saw a significant increase in international participation, with a 33% rise in foreign exhibitors from 45 countries, alongside a strong and high-quality Italian presence. New entries include Canada, Saudi Arabia, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal, and the Czech Republic. This global initiative received a strong response, confirming the success of the previous edition: operators from 160 countries, with almost one in four visitors coming from abroad. The top six foreign countries: Spain (8.9%), Germany (6.6%), Romania (4.9%), France (4.1%), Greece (4.0%), and Poland (3.8%). The fastest-growing countries by continent: the United States (+2%), Argentina (+40%), the Philippines (+78%), and Serbia (+29%). Many African countries are attending the fair for the first time, including the Democratic Republic of Congo, Tanzania, Zimbabwe, and Guinea. All chose Rimini as a key location to discover emerging trends, technologies, and formats. The Top Buyer Program, a strategic collaboration between the Italian Trade Agency and the Ministry of Foreign Affairs, played a crucial role in bringing 500 buyers from 75 countries to Rimini, with notable representation from the United States, India, Canada, China, Brazil, Turkey, the United Arab Emirates, and Singapore. The encounter between supply and demand resulted in 5,650 business meetings, confirming SIGEP World as a working platform for international business development.
India was the Guest Country for 2026, with a delegation of 50 top buyers, institutional representatives, and exhibitors specialising in ice cream technology, confirming the dynamism of the Indian market in the foodservice and hospitality sectors. The 2026 edition also saw a significant increase in foreign press coverage, with a total of 802 accredited journalists, including many international correspondents from dozens of countries.
ENGAGING WITH INTERNATIONAL MARKETS
Interaction with top drawer global players was also particularly important and evident through the presence of National Pavilions and collectives from Saudi Arabia (debuting after the Guest Country 2025 project), China, and Ukraine. An ecosystem in which ingredients, technologies, and formats converged across geographical boundaries, reflecting an increasingly interconnected and hybrid foodservice landscape.
GELATO: A STRATEGIC LEVER FOR GLOBAL FOODSERVICE
A cornerstone of SIGEP World’s identity, artisan gelato remains not only a symbol of Italian excellence in 2026, but also a strategic asset for the global foodservice industry, capable of generating profit, differentiation, and new opportunities across various markets and formats. With Gelato Meets Chains, the event developed a project aimed at international restaurant, hotel, coffee shop and bakery chains, encouraging the inclusion of gelato in global menus. To reinforce this vision, the international campaign “What is Gelato?” and the guide “Gelato means Business” provided data, models, and concrete examples to demonstrate how gelato can generate high margins, seasonally adjusted consumption, and a rapid return on investment.
LUXURY FOOD EXPERIENCE: FOOD AS A NEW LANGUAGE OF HOSPITALITY
The Luxury Hotel Food Experience project also received significant attention, fostering a closer relationship between the hotel and foodservice industries. It found one of its fullest expressions at SIGEP World, showcasing breakfast as a true measure of contemporary hospitality. At Pastry Arena, breakfast was presented as a complete experience – a ritual that can become an economic lever and a means of differentiation for international hotels and formats.
Sustainability has become a key focus of supply chain strategies, highlighted by the Sustainability District, which sparked an international dialogue on cocoa, coffee, and the new frontiers of sustainable food. The area connected producers, cooperatives, institutions, and companies across the entire value chain, bringing the voices of the countries of origin to the event, alongside technological solutions, energy innovations, and new models of cooperation. From Africa (Uganda, Rwanda, Ethiopia, Côte d’Ivoire, Tanzania and Kenya) to Latin America (Costa Rica, Guatemala, Dominican Republic), the district showcased supply chains increasingly focused on transparency, market orientation and responsibility.
CROSS-CUTTING PROJECTS: SUPPLY CHAINS MORE CONNECTED THAN EVER
SIGEP World also highlighted that the foodservice industry is no longer operating in isolated sectors, but through increasingly interconnected supply chains. Cross-cutting projects like the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District demonstrated how equipment, frozen solutions, and digital technologies are now essential factors in format design, operational management, and international business growth.
NEXT-GEN SIGEP: TRAINING IN NUMBERS
A key focus was also on the next generation of professionals, through SIGEP Giovani, SIGEP Academy’s training and competition programme for schools and vocational institutes. The initiative involved 53 Italian institutes and universities from 14 regions, with a total of over 2,750 participants. The international presence grew, with delegations from Serbia (5 vocational training institutes from Belgrade and over 360 participants) and Slovenia (115 participants from three-year university courses and vocational training institutes). The SIGEP Academy programme also hosted 10 fully sold-out events dedicated to schools, with 270 participants.
INTERNATIONAL CHAMPIONSHIPS: A PROVEN SUCCESS
Completing the picture, the success of major international championships – from the Gelato World Cup (won by Singapore, followed by France and Argentina) to the Juniores Pastry World Cup – has reinforced SIGEP World as a global showcase for talent and expertise, further strengthening the connection between training, excellence, and the industry’s future.
SIGEP WORLD: KEY FOODSERVICE MARKETS
Finally, the show’s global profile is further strengthened by an international development strategy that extends far beyond Rimini. Upcoming events include SIGEP USA, scheduled for 24-26 March 2026 in Las Vegas, the SIGEP China roadshow in Shanghai in spring 2026, and SIGEP Asia, taking place 15-17 July 2026 in Singapore, all aimed at addressing some of the most dynamic areas of the global foodservice industry.
IMPROVED AIR CONNECTIONS AND OPTIMISED CITY MOBILITY
The event’s growing international reach was boosted by improved connections and access services for buyers and exhibitors. New direct flights to Rimini from Munich and Madrid were launched, alongside a partnership with the Lufthansa Group that offers discounted fares to Bologna Airport from over 310 destinations worldwide.
Regarding road traffic, the expo centre’s opening hours from 10 am to 6 pm, the reorganisation of the road network, and the optimisation of public transport services – thanks to close collaboration with the Municipality of Rimini – all contributed to smoother traffic flow, significantly improving road conditions and reducing peak-hour congestion.
Italian Exhibition Group looks forward to hosting the next edition of SIGEP World at Rimini Expo Centre in January 2027.
ITALIAN EXHIBITION GROUPPRESS CONTACTS:
media@iegexpo.it head of corporate communication & media relation: Elisabetta Vitali| press office manager: Marco Forcellini, Pier Francesco Bellini | international press office coordinator: Silvia Giorgi | press office coordinator: Luca Paganin | press office specialist: Nicoletta Evangelisti, Mirko Malgieri
This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.
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