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Tag: #ThisIsWorldchefs

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Company / Partner

HUG’s One-Bite Tartelette: A Savoury Version Now Available

In autumn 2025, Worldchefs’ partner HUG successfully launched the One-Bite Dessert Tartelette, the smallest Tartelette format from the HUG bakery. Now, in April 2026, it’s the turn of the savoury version of this innovation. With the One-Bite Snack Tartelette, HUG’s Tartelette range is complete.

Perfect for flying buffets, amuse-bouche and smart cocktail parties

The new One-Bite Snack Tartelette provides a fascinating and versatile base for moments that call for a little indulgence. Ideal for flying buffets, as an amuse-bouche or to add more style to an aperitif, the compact format shows you can achieve maximum effect with a minimum size. The One-Bite Snack Tartelette also adds an elegant touch to buffets and standing receptions.

The tiny format, with its attractive handmade appearance, offers professionals a high-quality base for creative fillings. The product is characterised by a unique buttery flavour due to HUG’s exclusive use of Swiss butter made from natural Swiss milk. Just like the entire HUG Tartelette range, this new product displays great stability in terms of shape, baking and freezing. Thanks to HUG Tartelettes, professionals around the world can make high-quality Tartelette creations.

The One-Bite Snack Tartelette Round 3.0 cm will be available from April 2026.

About HUG

HUG AG employs some 430 people at its sites in Malters and Willisau. Founded in 1877 as a bakery in Lucerne, HUG is still a family firm, five generations later. “We really put our hearts into preparing your everyday moments of pleasure,” say Anna Hug and Marianne Wüthrich Gross, who run the company jointly on the following three principles: humanity, entrepreneurship and care. Through its four brands – HUG, Wernli, DAR-VIDA and HUG Food Service – the company offers a wide range of products: from traditional Swiss biscuits such as Zwieback original, to Wernli specialities like Choco Petit Beurre and DAR-VIDA crackers. In addition to retail products, HUG also offers a full range of high-quality bakery products such as HUG Tartelettes for the catering industry.

Categories
Partnership

Seatrade Cruise F&B Report Shows Lines Prioritize Experiential Dining

As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.

The newly released Cruise Food & Beverage Trends Report 2026 from Seatrade Cruise reveals that cruise dining is entering a new era of creativity and guest engagement. The report, based on insights from 163 buyers and suppliers from across the cruise F&B and hospitality industry, provides a comprehensive view of industry practices and challenges.

Experiential dining takes centre stage

Two key priorities emerged with equal importance: experiential dining and global flavour exploration, both capturing the highest levels of industry attention in the survey results. A strong emphasis from respondents was placed on immersive or themed dining experiences, with 80% pointing to experiential dining as a key trend, signaling a shift toward restaurants that blend cuisine with entertainment and storytelling.

‘Food and beverage is becoming one of the most creative and competitive areas of the cruise experience,’ said Chiara Giorgi, global brand & event director for Seatrade Cruise Global. ‘From immersive restaurants to destination-driven menus, cruise lines are reimagining how dining can connect guests more deeply to both the journey and the places they visit.’

Related:Record entries for 2026 F&B@Sea Awards as finalists revealed

Destination-driving dining gains momentum

Cruise lines are increasingly using food and drink to deepen connections with the destinations on their itineraries, with global and local flavours representing one of the most significant priorities for cruise shipping professionals. Over 54% of respondents who highlighted the precedence of global and local flavours identified destination-inspired cuisine as the top menu strategy.

Similarly, more than 81% of those in the innovative mixology category highlighted destination-inspired cocktails and beverages as a key trend shaping onboard beverage programmes. These findings underscore how cruise lines are using culinary programming to reflect the cultures and flavours of the regions their ships visit.

Health-conscious travel trends are increasingly shaping the future of cruise F&B, with health, wellness and sustainable choices emerging as the most important beverage category. Over 57% of respondents highlighted health-focused and functional beverages as a top priority, while 27% pointed to the rising demand for low- or no-alcohol drinks.

Technology transforms cruise kitchens

Technology is playing a growing role in how cruise dining programmes operate behind the scenes. Guest-experience technologies led innovation investments, with nearly 47% of respondents emphasising that personalised dining, driven by data analytics, will play a pivotal role in the future of cruise restaurants.

Predictive inventory management dominates operational technology priorities, identified by more than 54% of respondents in this category as a key innovation, helping operators better manage complex global supply chains while maintaining menu quality and consistency.

Operational challenges persist

Despite rapid innovation, the report highlights continued operational challenges facing cruise food and beverage teams. Nearly 55% of respondents identified supply chain disruptions and delivery uncertainties as the industry’s most significant operational challenge, marking an increase from just under 40% last year.

DOWNLOAD THE REPORT

These trends will take centre stage at F&B@Sea, the cruise industry’s only event dedicated entirely to food and beverage innovation, taking place April 15-16 at the Mana Wynwood Convention Center in Miami, Florida. 

As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.

Categories
Member News

Gulf Gourmet Magazine – March 2026

In the March 2026 edition of Gulf Gourmet Magazine, discover Foodverse Events, meet Chef Nishanthi and dive into the Food Dialogue.

To learn more about Worldchefs, click here.

About the Emirates Culinary Guild (ECG)

An Overview of the Emirates Culinary Guild

The Emirates Culinary Guild (ECG) is the association of professional chefs of the UAE. It is a non-profit-making organisation, organised by volunteers dedicated solely to the advancement of culinary art in the UAE.

The World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the 105-nation fellowship of the world’s various professional chefs’ organisations.

The ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses the ECG as the authorized professional culinary association for the UAE. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.

The aims of the ECG, broadly, are:

  • To encourage and inspire young chefs through training and competition.
  • To enhance internationally the culinary prestige of the UAE.
  • To encourage UAE nationals to consider a career within the hospitality industry.

Social media plays a large part in the Guilds self-promotion and the Gulf Gourmet magazine drive awareness around the globe.

Follow these links for more information on the Emirates Culinary Guild:

www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts

Membership of the ECG is open to all of those professionally and solely involved in the preparation of food.

Anyone interested in the ECG please find their contact below.

The Emirates Culinary Guild
PO Box 454922 – Dubai – UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com

Categories
Company / Partner

10 years of the Filigrano Collection: Tartelettes are HUG’s Success Story

Worldchefs’ partner HUG FOOD SERVICE is celebrating a special anniversary: for the past 10 years, the Swiss Tartelettes manufacturer has been delighting customers both at home and abroad with butter Tartelettes from the ‘Filigrano Collection’. What started as an attempt to create the Tartelette with the thinnest wall has become a wide range of 35 different products, from sweet to savoury, from classic to unusual shapes and flavours. A variety as filigree as its name. 

HUG’s success is rooted in decades of expertise. The company’s ‘Classic Line’ has been hugely popular since as far back as 1970. Such expertise, combined with state-of-the-art precision technology that is being developed constantly, laid the groundwork for the Filigrano Collection. Who could have anticipated just how significant the Tartelette business would become for HUG? 

What was developed in the quiet village of Malters (LU) opened doors to the wider world. Today, HUG exports its Tartelettes to more than 30 countries. They are served in 4- and 5-star hotels, filled in artistic ways in Michelin-starred restaurants, enjoyed aboard airlines and cruise ships, and elegantly presented at countless events and in numerous bakeries. This high-quality semi-finished product enables professionals around the globe to unleash their culinary creativity. 

Filigrano Tartelettes represent the finest art of Swiss baking. Their straight, remarkably thin walls and unmistakably buttery flavour make them unique. They are made exclusively from high-quality Swiss ingredients in one of Switzerland’s most modern baking facilities. A delicate, flavourless coating on the inside of the Tartelettes ensures they keep their form for a long time. Once filled, they remain crisp and retain their shape, for maximum planning reliability in day-to-day operations. A reliability valued by restaurateurs and top chefs worldwide. 

In response to changing dietary habits, the range has evolved continuously. Whilst butter Tartelettes remain at the heart of the Filigrano range, the Filigrano Collection now also includes three vegan alternatives, which enable restaurateurs to offer their vegan guests a suitable choice of dishes. 

HUG proudly looks back on 10 years of Filigrano Tartelettes: today, they are used in professional kitchens around the world as a premium food solution meeting the very highest standards.

– END –

About HUG 

HUG AG employs some 430 people at its sites in Malters and Willisau. Founded in 1877 as a bakery in Lucerne, HUG is still a family firm, five generations later. “We really put our hearts into preparing your everyday moments of pleasure,” say Anna Hug and Marianne Wüthrich Gross, who run the company jointly on the following three principles: humanity, entrepreneurship and care. Through its four brands – HUG, Wernli, DAR-VIDA and HUG Food Service – the company offers a wide range of products: from traditional Swiss biscuits such as Zwieback original, to Wernli specialities like Choco Petit Beurre and DAR-VIDA crackers. In addition to retail products, HUG also offers a full range of high-quality bakery products such as HUG Tartelettes for the catering industry. 

Categories
Worldchefs Congress & Expo

UK and Irish hospitality, food and tourism businesses urged to support global event in Wales

Business owners and people working in the hospitality, food and drink and tourism industries across the UK and Ireland are being encouraged to attend the biggest global event for chefs, which is being held in Wales in May.

Day and social event passes are now available for Worldchefs Congress & Expo 2026 at ICC Wales, Newport from May 16-19 – the only global event being held in Wales this year.

It’s a once in a generation opportunity to attend the event which is coming to the UK for the first time in its 98-year history.

The 41st Worldchefs Congress & Expo 2026, themed ‘Pasture, Passion, Plate’, is expected to attracted around 800 chefs worldwide to Wales and provides a huge opportunity to showcase hospitality and food and drink business in the UK and Ireland.

Whilst the Culinary Association of Wales (CAW) is hosting the event in partnership with Worldchefs, all the Home Nations – The British Culinary Federation, Federation of Chefs Scotland, The Panel of Chefs Ireland – are contributing.

Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers, including world-renowned chef Marco Pierre White, watch talented chefs in global competition finals and visit a wide range of exhibits in the Expo village.

People wishing to attend the Worldchefs Congress & Expo 2026, have a wide range of packages open to them – visit https://www.worldchefscongress.org/register/ .

A Limited Access Delegate ticket offers flexible access to selected days or key networking events for professionals unable to attend the full congress.

Costing £220, the Day Pass includes access to Plenary Sessions, Expo and Global Chefs Challenge Finals together with lunch and coffee breaks on the selected day

The Ice Breaker Pass reception pass on May 16 costs £120, the Welcome Reception Pass on May 17 costs £140 and the Gala Dinner Pass on May 19 costs £180, There is a 10% discounts for groups of 10 or more.

In partnership with the Celtic Manor Resort, CAW is holding the first ever Worldchefs Golf Tournament on Thursday, May 14. Chefs from all the Home Nations will each cook a course for a charity dinner on May 17 at ICC Wales, with money raised going to The Burnt Chef Project and Hospitality Action.

CAW president, Arwyn Watkins, OBE, is urging businesses and people working in the hospitality, food and drink and tourism industries across the UK and Ireland to ensure that the Worldchefs Congress & Expo 2026 is a big success.

“This is golden opportunity to engage face to face with some of the most influential chefs from around the globe,” he said. “If a business is interested in exporting and finding new markets within Great Britian in the food service sector, then this is the event to attend in 2026

“More than 800 delegates from around the globe will be in attendance with 60% of the delegates identified as buyers and influencers within their own country. Original ideas start with interesting conversations.

“Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career and expand their network at official events with the largest culinary body worldwide.”

Team Wales – the CAW, ICC Wales, Celt Manor Resort and Welsh Government – has worked tirelessly since 1999 to secure the Worldchefs Congress & Expo. Even King Charles supported the bid whilst he was HRH The Prince of Wales.

– END –

Notes for Editors:

Culinary Association of Wales:

The Culinary Association of Wales promotes excellence in the art of professional cookery within Wales. A partnership of professional chefs and caterers, the CAW’s mission is to develop and raise the culinary profile of Wales, its establishments and those working within them.

Worldchefs Congress & Expo

Worldchefs Congress & Expo brings together chef delegates and professionals from across the five continents to network and expand their professional bonds. 

The event programme delivers presentations and workshops from leading experts in the industry, the Worldchefs Educators’ Forum, the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge culinary competitions, an international trade exhibition and diverse networking activities.

Over the course of 96 years of history, Worldchefs Congress & Expo has been organized in 39 cities around the globe.

Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide.

A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. 

Representing an 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 four core focus areas: education, networking, competition and humanitarian and sustainability programmes.

For more information, please contact Arwyn Watkins, Culinary Association of Wales president, on Tel: 01938 555893 or Duncan Foulkes, publicity officer, on Tel: 01686 650818.

Categories
Competition

Culinary World Cup – Draw Results EXPOGAST 2026

On March 19, the official team draw for Expogast & RAK Porcelain Culinary World Cup 2026 revealed the competition lineup.

Participating teams have now discovered their assigned competition days.

Download the Results
Categories
Cultural & Heritage Recipes

Kükü – Traditional Herb Omelette

See below for recipe

Kükü is a traditional Azerbaijani herb omelette that reflects the deep connection between local cuisine and seasonal agriculture. The dish is prepared with a large amount of fresh herbs such as dill, coriander, spinach, sorrel and green onions, combined with eggs and lightly cooked to preserve natural flavours.

Sustainable & Zero Waste
  • The dish utilizes whole herbs including stems and leaves, reducing kitchen waste.
  • It is based on seasonal, locally sourced greens, minimizing food transportation and environmental impact.
  • Eggs provide a natural, low-processed protein source with minimal packaging and processing.
  • The recipe allows chefs to use leftover herbs or imperfect vegetables, giving them a second life in the kitchen.

This dish demonstrates how traditional Azerbaijani cooking practices naturally align with modern sustainable gastronomy principles.

Traditional Herb Omelette – Recipe

RECIPE Adapted by ORXAN MUXTAROV

Yields 4 servings

Ingredients
  • Eggs 6 pcs
  • Spinach leaves 100 g
  • Fresh dill 80 g
  • Fresh coriander 80 g
  • Green onions 100 g
  • Sorrel (optional) 50 g
  • Garlic greens 20 g
  • Sea salt 6 g
  • Freshly ground black pepper 2 g
  • Clarified butter 40 g
Instructions
  1. Thoroughly wash all herbs under cold running water and drain well.
  2. Finely chop the spinach, dill, coriander, green onions and garlic greens, including the tender stems to maximize flavour and reduce waste.
  3. In a mixing bowl lightly whisk the eggs with salt, black pepper until evenly combined.
  4. Add the chopped herbs to the egg mixture and mix gently to obtain a uniform herb-rich batter.
  5. Heat clarified butter or oil in a non-stick frying pan over medium heat.
  6. Pour the mixture into the pan and cook slowly until the base is set and lightly golden.
  7. Transfer the pan to a preheated oven at 180°C and cook for 8–10 minutes, or carefully turn the kükü to cook the second side.
  8. Allow to rest for several minutes before slicing.

Serving Suggestion

Serve warm or at room temperature, cut into wedges and accompanied by natural yogurt.

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

Categories
Cultural & Heritage Recipes

Crisp Vegetable Peeling Chips

See below for recipe

Crisp Vegetable Peeling Chips – Recipe

RECIPE Adapted by JOHN COLETTA

Yields 6-8 servings

Ingredients
  • 50g. Sweet Potatoes; Fresh; Peelings 
  • 50g. Carrots; Fresh; Peelings  
  • 50g. Beets; Fresh; Peelings
  • 50g. Potatoes; Fresh; Peelings
  • 10ml. Spray Oil; Olive; Extra Virgin
  • Sea Salt – Brings out the natural flavors. Keep it simple, or experiment with flavored salts.
  • 5g. Garlic powder
  • 5g. Paprika; Smoked
  • 5g. Chili Powder
Instructions
  1. Dry your vegetables thoroughly, pat them down with a clean kitchen towel or paper towel.
  2. Place the vegetable peelings into a mixing bowl, Spray lightly with olive oil and sprinkle with sea salt. Add garlic powder, smoked paprika, and chili powder. Toss gently so every slice gets just a whisper of flavor.
  3. Lay the peelings in a single layer in your air fryer basket. Avoid overlapping too much—crowding is the fastest way to end up with soggy chips.
  4. Set your air fryer to 175°C and cook for about 8–12 minutes, depending on the vegetable. Keep an eye on them during the last few minutes
  5. Halfway through, gently shake the basket to move the chips around. This helps them crisp more evenly and prevents sticking.
  6. Once golden and crispy, carefully transfer the chips to a cooling rack. They’ll crisp up even more as they cool (yes, that’s when the magic happens). Serve warm or at room temperature for snacking bliss. 

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

Categories
Cultural & Heritage Recipes

Himalayan Banana Kebabs

See below for recipe

A Recipe with Zero Waste for World Earth Day

An ode to the nutritious and hearty fresh ingredients of the great Himalayan cuisine, finished with a touch of international influence. 

A zero-waste celebration of raw banana where the fruit is roasted whole in its skin to intensify flavour. The pulp becomes a delicately spiced kebab, while the skin transforms into a crisp floral tuille infused with bell pepper essence. Finished with bright curls of pickled yellow baby beetroot for acidity and colour contrast. 

Our Worldchefs campaign calls out in support of our clean air, clean water, clean energy, protected natural resources and a stable climate – all of which are vital to our health and economic welfare, so here there is no water is used , there is no air pollution or carbon giving back and usage of clean energy. 

Himalayan Banana Kebabs – Recipe

Adapted by Nimish Bhatia

Yields 2 servings

COMPONENT 1 : WHOLE OVEN–ROASTED RAW BANANA
Ingredients
  •  4 Raw Bananas (With Skin, Washed & Dried) 
  • 100 Grams Green peas (Fresh With skin)
  • 15 Ml First press Mustard Oil (Optionally Sunflower Oil)
  • 2 Grams Turmeric powder
  • 5 Grams Coriander Powder
  • 3 Grams Cumin Powder
  • 5 Grams Ginger-Garlic Paste
  • Salt To Taste
  • 5 Ml Lemon Juice 
Instructions
  1. Preheat oven to 190°C.
  2. Score bananas lightly (do not peel).
  3. Mix all spices with mustard oil to form a paste.
  4. Rub generously over the entire banana (skin included).
  5. Wrap loosely and roast 25–30 minutes until tender. Cool slightly.
  6. Slit and carefully remove pulp from skin. Reserve skins separately.
COMPONENT 2: ROASTED BANANA PULP KEBAB
Additional Ingredients
  • 20 Grams Roasted Gram Flour
  • 5 Grams Chopped mountain ginger
  • 5 Grams Fresh Coriander with roots
  • 3 Grams Dry Mango Powder
  • 2 Grams Smoked Paprika
  • 25 Grams Finely Chopped green Onion (Optional)
  • Salt a pinch
  • 15 Grams Dairy Ghee 
Instructions
  1. Mash roasted banana pulp until smooth but slightly textured.
  2. Mix in roasted gram flour powder and spices. Shape into small disc shaped kebabs.
  3. Chill 15 minutes to firm.
  4. Sear in ghee on medium heat until golden crust forms on both sides. Also peel the green peas. Seer the peas and season it with salt. Finish in oven for 5 minutes for firmness if needed. 
  5. Texture: Crisp outside, soft and smoky inside.
COMPONENT 3: BANANA SKIN & BELL PEPPER FLORAL TUILLE
Ingredients
  • Reserved Roasted Banana & Green pea Skins
  • 50 Grams Red Bell Pepper (Roasted & Pureed Smooth With Seeds)
  • 6 Grams Rice Flour
  • 8 Grams Cornflour
  • 15 Ml Olive Oil
  • Salt To Taste
  • Pinch Sugar 
Instructions
  1. Blend banana and pea skin with bell pepper puree and use the baby beet skin (which is used in garnish) until very smooth.
  2. Mix in rice flour, cornflour, oil, salt, and sugar to form thin batter.
  3. Spread thinly in floral stencil pattern on silicone mat.
  4. Bake at 160°C for 6-8 minutes until crisp and lacy.
  5. Cool completely — it will harden into delicate edible “floral crips.” Texture: Light, crisp, lace-like with gentle sweetness and smokiness. 
COMPONENT 4: PICKLED YELLOW BABY BEET CURLS
Ingredients
  • 80 Grams Yellow Baby Beets With Skin (Thinly Shaved Into Continuous Ribbons)
  • 10 Ml Lemon Juice
  • 30 Ml Water
  • 2 Grams Sugar
  • A pinch of Salt
  • 1 Gram Mustard Seeds 
Instructions
  1. On dry heat, crackle the mustard seeds and add to it warm water, sugar and lemon juice until dissolved. Pour over beet curls. The skin of beet will be used in the floral tuille. 
  2. Result: Bright acidity to cut richness of kebab.
  3. Plating: Serve in layered elevated plates, garnished with green peas on top , floral tuille and a side of pickled beet. 

Allergens: Mustard Oil

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

Categories
Cultural & Heritage Recipes

Banbukeyo Baipen – Breadfruit Savoury Porridge

See below for recipe

Breadfruit, Tuna & Coconut – An Earth Day Island Recipe

Breadfruit, tuna, and coconut are ingredients that are naturally abundant in the Maldives and have been part of island cooking for generations. This simple dish brings a warm and comforting feeling, especially during the rainy season when families stay home and the sea is too rough for sailing.

In the past, recipes like this were a way for families to gather around the table and share food made from what the island provides. Breadfruit gives a hearty base, tuna adds rich flavor and protein, and fresh coconut brings a creamy taste that ties everything together.

It’s a dish that reminds us of our roots and the importance of living closely with nature—something that Earth Day celebrates. Whether prepared for a large family gathering or a small meal at home, this recipe is filling, cozy, and meant to be shared.

Breadfruit Savoury Porridge – Recipe

Adapted by Mariyam SHAZY

Yields 4 servings

~25 minutes

Ingredients
  • 1 small onion
  • 1/4 Scotch bonnet pepper
  • 2 Bilimbi (or sour mango)
  • 1/2 tsp turmeric
  • 1/4 tsp cumin (pan-toasted)
  • 4 black peppercorns (pan-toasted)
  • 2-4 dried red chilies (pan-toasted)
  • 1 clove garlic
  • 1 tsp ginger
  • 1 tbsp grated coconut
  • 2 curry leaves
For baipen (cooking)
  • 3/4 cup uncooked rice
  • 1/2 breadfruit, cut into cubes
  • 4 cups water
  • 6-8 curry leaves
  • 4 pandan leaves (rambaa)
  • 1/2 cup sliced smoked tune (valhomas)
  • 2 tbsp Rihaakuru (to taste)
  • lime wedges to serve
Instructions
  1. In a pot combine rice, breadfruit, water, curry leaves, and pandan leaves.
  2. Bring to a boil.
  3. Stir in the ground paste and cook over medium heat. Cook for about 20 minutes.
  4. Add the sliced smoked tuna and simmer for 3–4 minutes, stirring occasionally, until rice is soft and breadfruit is tender.
  5. Stir in rihaakuru and adjust flavor.
  6. Serve. Remove pandan leaves and serve hot with lime wedges.

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

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