The Chefs’ Association of Pakistan (CAP) and College of Tourism & Hotel Management (COTHM) Pakistan have established a new Centre for Food Safety & Hygiene, a dedicated facility focused on advancing food safety education, hygiene standards, professional competency, and compliance within Pakistan’s hospitality and foodservice sectors.
The Centre responds to an essential need within the hospitality and food industry: developing professionals who understand food safety not only as a regulatory requirement, but as a fundamental professional responsibility.
Designed as a platform for training, awareness, research, and professional development, the Centre will promote best practices in food handling, sanitation, hygiene, quality assurance, risk management, and food safety compliance.
Through specialized training programmes, workshops, certification opportunities, and practical learning experiences, students and industry professionals will be able to strengthen their understanding of how food safety principles are applied in real working environments. These include hotels, restaurants, bakeries, catering businesses, commercial kitchens, food production facilities, and other foodservice establishments.
For students pursuing careers in culinary arts, hospitality, hotel management, tourism, and foodservice, the Centre offers an opportunity to develop essential competencies in hygiene management, contamination prevention, safe food handling, cleaning and sanitation procedures, and risk awareness.
Practical learning will also help participants develop the judgement needed to identify potential risks, respond appropriately to safety concerns, follow established procedures, and maintain high standards in demanding operational environments.
The initiative comes as Pakistan’s hospitality, tourism, culinary, and food sectors continue to grow, alongside increasing expectations around hygiene, quality, and food safety. By creating greater opportunities for structured training and professional development, the Centre aims to support a workforce better prepared to meet these expectations.
The Centre further reflects the commitment of CAP and COTHM Pakistan to raising standards across the culinary and hospitality industry. By bringing education, professional training, industry practices, and food safety awareness together under one dedicated platform, the initiative encourages students and professionals to view food safety as a continuous culture of discipline, accountability, learning, and improvement.
PASAY CITY, Philippines — Worldchefs Recognized School Lyceum of the Philippines University–Laguna (LPU Laguna) once again emerged at the forefront of Philippine culinary competition, securing its sixth Overall Championship at the Philippine Culinary Cup (PCC) 2026, held from July 29 to August 1 at the SMX Convention Center in Pasay City, Philippines.
The Philippine Culinary Cup, endorsed by Worldchefs, saw LPU Laguna compete against some of the country’s leading culinary institutions and professionals. Over four days, the team showcased technical precision, creativity, discipline, and consistency across a wide range of culinary and pastry categories.
The championship campaign culminated in an impressive haul of 3 Champion Trophies, 9 Gold Medals — including 6 Highest Gold Medals — 7 Silver Medals, and 5 Bronze Medals, further strengthening the institution’s established record in national culinary competitions.
The achievement also highlighted the exceptional individual performances of LPU Laguna’s culinary professionals, whose results contributed significantly to the team’s overall success.
LPU Laguna, Sixth-Time overall Champion at Philippine Culinary Cup 2026 held at SMX Pasay City, Philippines (July 29 – August 1, 2026)
Chef of the Year: John Carlo Palacol
One of the major highlights of the competition was the recognition of Chef John Carlo B. Palacol as Chef of the Year at the culmination of PCC 2026.
A multi-awarded chef instructor, mentor, and culinary professional, Chef Palacol demonstrated versatility across several competition disciplines. He secured 2 Highest Gold Medals in U.S. Lamb and U.S. Beef, a 1 Gold Medal in U.S. Pork, and additional podium finishes in the Asian Gourmet Challenge, Creative Breakfast Challenge, Burger Challenge, Pasta Challenge, and Pizza Challenge a total of 8 medals, winning all joined categories.
His performance reflected a broad command of contemporary culinary techniques and competition disciplines, further establishing his reputation as one of the Philippines’ accomplished culinary educators and competitors.
LPU Laguna’s Chef John Carlo Palacol named as the Best Chef of the Year last August 1, 2026 at SMX, Pasay City, Philippines
Pastry Chef of the Year: Jeriel Encarnado
LPU Laguna’s pastry campaign was led by Chef Jeriel Encarnado, who was recognized as Pastry Chef of the Year during the competition’s culmination.
Chef Encarnado dominated several pastry disciplines, earning 3 Highest Gold Medals in Wedding Cake, Chocolate Showpiece, and Sugar Showpiece, alongside a 1 Gold Medal in Bread Showpiece and a Highest Silver Medal in Modern Filipino Plated Dessert.
His achievements highlighted his expertise across artistic pastry, sugar and chocolate showpieces, bread, and plated desserts. His recognition as Pastry Chef of the Year further underscored the depth of pastry talent represented by LPU Laguna at PCC 2026.
LPU Laguna’s Chef Jeriel Encarnado named as the Best Pastry Chef of the Year last August 1, 2026 at SMX, Pasay City, Philippines
A Strong Showing across Culinary and Pastry Disciplines
The institution’s six Highest Gold Medals were distributed across major competition categories.
Chef Encarnado captured the Highest Gold in Wedding Cake, Chocolate Showpiece, and Sugar Showpiece, while Chef Myko Matienzo earned Highest Gold in Bread Showpiece.
Chef Palacol added Highest Gold finishes in U.S. Lamb and U.S. Beef, completing LPU Laguna’s six Highest Gold performances.
The team’s Gold Medal finishes also included Chef Palacol’s U.S. Pork entry, Chef Encarnado’s Bread Showpiece, and the Young Chefs Challenge entry of Cherry Mae Garcia and Joshua Jimenez.
LPU Laguna’s Silver Medal campaign included strong performances from its chefs and competitors across both individual and team-based categories. Chef Palacol earned Highest Silver in the Asian Gourmet Challenge, while Chef Encarnado secured Highest Silver in Modern Filipino Plated Dessert.
Additional Silver Medal finishes came from Chef Palacol in the Creative Breakfast Challenge and Burger Challenge; Jovilyn Solano and Yancie Baisas in Cupcake and Muffins; and Chef Elizabeth Shane Roldan Cruz, Chef Jovic Ramirez, and Chef Nelson Gamurot in the Dream Team Challenge.
The institution also secured Bronze Medals in the European Gourmet Challenge, Chocolate Showpiece, Amuse Bouche, Pasta Challenge, and Pizza Challenge.
Beyond the medals and trophies, LPU Laguna’s sixth Overall Championship reflected the collective effort of its competitors, understudies, coaches, mentors, faculty members, and support team.
Each entry represented months of preparation, refinement, technical training, and competition experience. From culinary plates and live challenges to intricate pastry showpieces, the team consistently demonstrated the importance of preparation, collaboration, and professional discipline in high-level culinary competition.
The result further reinforces LPU Laguna’s growing presence in the Philippine culinary landscape and its commitment to developing chefs capable of competing at the highest levels of the profession.
With another Overall Championship secured and two major individual distinctions awarded to its culinary leaders, LPU Laguna’s PCC 2026 campaign became another significant chapter in its competitive history.
The sixth championship is not simply another title for the institution. It is a reflection of a sustained culture of culinary excellence—one built through mentorship, education, innovation, teamwork, and the continuous pursuit of higher standards.
For LPU Laguna, the crown remains. The legacy continues.
Be Part of the Worldchefs Network
Become a Worldchefs Recognized School
Strengthen your institution’s international standing through Worldchefs Recognition of Quality Culinary Education, designed for schools that meet high standards in culinary training and education. Learn more about Recognition of Quality Culinary Education: https://worldchefs.org/recognized-school/
Apply for Worldchefs Competition Endorsement
Take your competition to the next level with a Worldchefs endorsement, recognizing events that meet high standards of quality and increasing visibility among culinary professionals worldwide. Learn more and apply: https://worldchefs.org/Endorsement/
Severe flooding is affecting communities across several areas of Myanmar, including Sagaing and Ayeyarwady regions. Heavy monsoon rains and rising rivers have flooded villages, damaged infrastructure, displaced families, and disrupted access to essential services.
Children are among those facing the consequences. School materials have been lost or washed away in affected areas, adding another challenge for young people whose education has already been heavily disrupted.
With thousands of families facing the impact of the floods, support is urgently needed to help children return to learning once the waters recede.
Help Children Return to School
An emergency appeal led by Aktion Myanmar – Hilfe für Entwicklungsländer e.V., in connection with the humanitarian network supporting communities in Myanmar, is raising funds to provide essential school supplies to children in flood-affected areas.
The initiative aims to prepare 5,000 to 10,000 school supply sets, with the hope of reaching up to 20,000 children. Each set will provide basic learning materials such as notebooks, pens, pencils, rulers, erasers, and sharpeners.
Worldchefs is sharing this appeal with chefs, national member associations, partners, and friends around the world, encouraging those who are able to contribute or help spread the word.
Together, we can help children affected by the floods take an important step back towards the classroom.
How to Provide Financial Assistance
Donate directly to Aktion Myanmar – Hilfe für Entwicklungsländer e.V.
Donations can be made by bank transfer:
Organization name: Aktion Myanmar – Hilfe für Entwicklungsländer e.V. Bank name: Bezirkssparkasse Reichenau, Germany IBAN: DE71 6905 1410 0007 0852 10 Account No: 00010339592 SWIFT/BIC: SOLADES1REN
Payment reference: Flood Aid Myanmar Children Sagaing – Irrawaddy Region 2026
In this summer issue of Infusion, the Scottish Chefs magazine, discover highlights from recent events, updates from the Culinary Team and Young Chef Ambassadors, sponsor features, and an exclusive preview of the upcoming World Cup!
CALAMBA CITY, Laguna — Nearly 200 aspiring young chefs from the Lyceum of the Philippines University (LPU) Laguna gathered for NEXTPLATE 2026: Empowering Young Chefs: Integrating Sustainability, Culture and Heritage to Transform Food Systems at the FLT Theater on July 21, 2026, highlighting the institution’s commitment to shaping future culinary leaders through sustainability, innovation, and cultural preservation.
The conference served as a platform to equip emerging culinary professionals with the knowledge and values needed to address global food challenges by integrating sustainability, cultural heritage, and responsible food practices into modern gastronomy. It emphasized environmental stewardship, ethical leadership, and the preservation of local culinary traditions as essential pillars of the future food industry.
The initiative was led under the vision of Dr. Abram Emmanuel R. Peralta, Vice President for Academic Affairs, and Dr. John Carlo B. Palacol, Associate Director of the LPU Laguna Culinary Institute, reflecting the university’s continued pursuit of international collaboration and globally relevant culinary education.
Opening the conference were virtual messages from Worldchefs President Chef Andy Cuthbert and Shona Chalmers, Chair of the Worldchefs Feed the Planet Committee. Both speakers encouraged participants to embrace sustainability as a professional responsibility by promoting responsible sourcing, reducing food waste, strengthening local food systems, and creating lasting positive impacts within their communities.
The educational sessions brought together respected industry experts who explored diverse dimensions of sustainable gastronomy. Chef Safa Rodas discussed practical strategies for embedding sustainability into culinary operations, while Chef Laorence Castillo examined mindful eating, food heritage, biodiversity, and the GULAY NA! campaign as pathways toward resilient food systems. Chef Guillermo Ige Ramos highlighted the importance of Filipino gastronomy and indigenous food culture in preserving national identity, while Mr. John Sherwin Felix presented insights on biodiversity, native and endemic species, and their significance in building sustainable food systems.
The afternoon program featured an interactive panel discussion that enabled delegates to engage directly with industry leaders, exchanging perspectives on the evolving role of young chefs in addressing global food concerns. Participants also gained valuable exposure to professional networks through presentations by the LTB Chefs Association Philippines, World Food Forum (WFF) Philippines, and the Philippine Young Chefs Club (PYCC), organizations that continue to champion innovation, collaboration, and professional development within the culinary sector.
Throughout the conference, participants were encouraged to view sustainability not merely as an industry trend but as a professional commitment that connects culinary excellence with environmental responsibility, cultural preservation, and community engagement. The exchange of ideas reinforced the growing role of young culinary professionals in shaping more resilient and inclusive food systems.
By convening industry leaders, global partners, and future chefs under one platform, NEXTPLATE 2026 reaffirmed LPU Laguna’s commitment to developing globally competitive, socially responsible, and sustainability-driven culinary professionals prepared to lead the future of food while preserving culture and protecting the environment.
Eggplant Parmigiana (Parmigiana di Melanzane) is one of the most iconic dishes of Italian cuisine. Likely originating in southern Italy—especially Sicily, Campania, and Emilia Romagna—it has become a national culinary symbol, prepared throughout the country with regional variations that make it unique every time. Parmigiana tells a story of tradition, but also allows for modern interpretations, with fried, baked, or grilled eggplant, mozzarella or local cheeses, and tomato sauce enriched with herbs or spices.
Eggplant Parmigiana – Recipe
RECIPE Adapted by Chef gianluca tomasi
Yields 10 servings
Ingredients
3 large eggplants
600 g tomato passata (purée)
70 g onion
400 g mozzarella
140 g grated Parmesan cheese
10 g fresh basil leaves
Extra virgin olive oil, salt
Instructions
Wash the eggplants and peel them in stripes.
Slice them lengthwise into 1 cm thick slices.
Place them on a baking tray lined with parchment paper, lightly salt them, sprinkle with some of the Parmesan cheese, and drizzle with olive oil.
Bake for 20 minutes at 160°C (320°F).
In a saucepan with a little olive oil, gently sauté the chopped onion.
Add the tomato purée and cook on low heat for 20 minutes. Add salt to taste and a few basil leaves.
Using 10 cm round molds, layer the dish as follows: a slice of eggplant, a spoonful of tomato sauce, a few thin slices of mozzarella, Parmesan cheese, and basil. Repeat the layering to form three equal layers.
Remove the molds and bake at 160°C (320°F) for 15 minutes.
Right now, you are building the pantry you’ll pass on. Your contribution to culinary heritage is taking shape with each recipe you test, each ingredient choice you make.
Would it make a menu you’d be proud of?
Food is the ultimate connector, bridging time and space, and bringing people together in ways not much else can. Our plates can be a celebration of identity, connection, and ecology. Food culture is something we inherit, transform, and share. Rooted in the past and growing into the future, it is a living legacy and an invitation to be a part of the process.
Written in time-honored techniques and place-making ingredients, on jars and in cookbooks, the culinary traditions in our kitchens are alive, simultaneously preserving and making collective memory.
Chefs are active stewards of food culture’s living legacy. In this article, we reflect on simple ways that chefs can make the most of their role as food culture custodians and future ancestors.
Food Makes Future
The future is what we make it, through everyday actions. Here are four areas of action that every chef can incorporate into their culinary practice and the pantry they’ll pass on.
Nurture intergenerational relationships
Intergenerational knowledge is power. We’ve written plenty about the importance of mentorship, but it doesn’t even need to fit into that box. Family, friends, colleagues – seek out and foster relationships with elders and up-and-comings in a spirit of openness and curiosity.
We inherit what we see and learn, and we pass on what we learn and do. There are more opportunities than you realize to engage with and influence others of all ages, in your home or professional kitchen.
SEE THIS IN ACTION
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. From advancing better nutrition to promoting food security and biodiversity, its ultimate goal is to create leaders that can inspire and guide other chefs to advocate for more sustainable and healthier consumption habits. Each participant is paired with a mentor from Worldchefs’ community.
Put underutilised ingredients back on the menu
Cook more beans. Source the greens your grandmother used to talk about. Recipe test like the future depends on it, because it does!
We have a world of biodiverse pantry items to pull from, but yet nearly half our calories come from just three crops: rice, wheat, and maize. Rediscover and promote heritage ingredients native to where you live. Learn and tell their stories. Talk to your local farmers and food producers for inspiration and start collaborating.
SEE THIS IN ACTION
Three Michelin-Starred Chef Ana Roš views local sourcing as a commitment to the legacy and the future. Hear from here why memory-making matters.
“I want people to remember what they had, not just, ‘Oh, do you remember that dish? Maybe yes, maybe not.’ No, you have to remember it. It’s important.”
Some of our best and most innovative technology is as old as dirt.
Take a moment to reflect on how much observation, experimentation and skill sits behind processes like fermentation. Or the brilliance of nixtamalization. Think about the creativity and cunning required to process and use every part of an ingredient.
These are some of our oldest food technologies. Perfected through practice and intergenerational learning, all across the globe we find diverse examples of the scientific process from farm to table. From regenerative agriculture to salt curing, research and explore an ancient innovation and see how it can inspire your next menu.
SEE THIS IN ACTION
Zimbabwean cuisine is rich in heritage, flavor, and sustainability, yet many traditional foods and techniques remain underutilized. In this webcast, Fezile Ncube in Masvingo, Zimbabwe and Martin Christensson in Rome, Italy, introduce the unique ingredients and techniques of Zimbabwean cuisine, the challenges in food knowledge, preservation and sustainability, and the role of chefs in shaping sustainable food systems through the ‘Whatz Cooking’ project.
Explore heritage recipes and make them your own
Every recipe is a living document. They are testaments of someone’s day, markers of a growing season’s climate, stories of migration and movement and of staying put. Become a part of your heritage cuisine’s story by working with and adapting its recipes.
SEE THIS IN ACTION
Chefs, as storytellers, create delicious ways for people to reconnect with food culture, putting agricultural origins, cultural traditions, and shared values on a plate. Through their craft, chefs can inspire others to try new things and learn more about what they may have previously ignored.
In this article you can find chefs sharing their take on heritage recipes and the stories behind them.
These are just four simple suggestions, courses of action with huge potential. Your next menu is an opportunity. We know that chefs have an incredible, unique capacity to inspire change as trusted messengers. Bringing these four areas of action to your community through food can have more of an impact than you might realize, and the stories of these ideas in action show us just that.
Worldchefs’ recent UNESCO participation also shared this lesson. UNESCO guidelines remind us that safeguarding heritage means ensuring its vitality, not freezing it in time. Culinary heritage is alive, and we are its heartbeat. How will knowing that change the pantry you protect?
Resources
The word innovationgets thrown around a lot these days, as if it’s something out of reach. Just like the word future. But neither really are – they’re right with us, on our plates. Below are three resources to get more involved in the future of food.
Sign up for The Mindful Kitchen #3: Facing the Guest
Learn how you can drive impact and inspire smarter food choices and sustainable kitchen leadership. On July 28th, we have the last installment of a three-part series on The Mindful Kitchen, part of the FoodChoices4LIFE initiative.
The Mindful Kitchen #3: Facing the Guest, presented by Chef Shonah Chalmers, dives into menu psychology, sustainable menu engineering, and subtle guest communication techniques that help drive climate-smart choices in food service environments.
Read more about chefs as trusted messengers in our June article:
A chef’s recommendation is more than a selling point. It’s an opportunity to rebuild trust and drive change.
From chefs’ specials to viral recipes, what a chef recommends means more now than ever. Whether it’s a new ingredient or an issue they advocate for, people care what’s cooking. Why?
Worldchefs just launched a new Young Chefs Mentorship Program Toolkit, a practical resource created to help National Chef Associations build structured mentorship opportunities for young chefs in their communities. The toolkit offers associations a clear starting point to connect young chefs with experienced culinary professionals, turning mentorship into a more accessible and consistent pathway for learning, confidence-building, and career development. Learn more about it here.
Find Worldchefs at the World Food Forum this October
Find Worldchefs at the World Food Forum (WFF) from 8 to 16 October 2026 at the FAO headquarters in Rome!
Learn more about the WFF Young Chef Programme here.
A new international report by Linkers examines how countries are using gastronomy to strengthen tourism, support economic development, and build a stronger international identity.
Can gastronomy help shape the future of a country?
The report explores how governments are beginning to look at gastronomy not only as part of culture or tourism, but as a wider strategic tool. When supported by long-term planning, gastronomy can help strengthen a country’s image, support local producers, create employment, encourage exports, attract investment, and generate greater economic value.
More than promoting a national cuisine
Food festivals, tourism campaigns, major events, and internationally recognised chefs can all bring attention to a country’s cuisine. But visibility alone is not enough.
Real impact comes when the different parts of the gastronomic sector work together: chefs, restaurants, farmers, producers, culinary schools, universities, professional associations, tourism organisations, businesses, and public institutions.
Linkers describes this as a gastronomic ecosystem: a connected system in which gastronomy can create value far beyond the restaurant industry.
Great food is only the starting point
A country may have outstanding chefs, rich traditions, and exceptional products. Turning those strengths into sustainable development also requires professional training, strong local food systems, cooperation between the public and private sectors, clear objectives, and long-term continuity.
Investing in people is central to this process. Alongside culinary techniques, the skills needed across the sector include leadership, business management, food safety, sustainability, languages, digitalisation, innovation, and customer service.
Different countries, different paths
Examples from Peru, South Korea, Denmark, Japan, Saudi Arabia, and Spain show that there is no single route to building international culinary influence.
Peru has developed gastronomy as a national project, while South Korea connects food with its wider cultural presence. Denmark has shaped an international identity around sustainability, innovation, and territory, and Japan brings culinary heritage together with modern development.
Saudi Arabia offers an emerging example of gastronomy supporting wider economic transformation. Spain demonstrates how leadership can grow through regional diversity, renowned chefs, restaurants, producers, and private initiative.
Despite their different approaches, these countries share an important idea: culinary success becomes more powerful when it is supported by a connected ecosystem and a long-term vision.
What remains after an event?
A campaign, congress, or culinary competition may attract visitors, media coverage, and online attention. But its real value can also be seen in what it leaves behind.
Has it strengthened professional training? Created opportunities for local businesses and producers? Supported tourism, employment, exports, or regional development?
Looking beyond immediate visibility makes it possible to understand whether an initiative has created lasting value for the wider sector.
The next era of gastronomic competitiveness
In the coming years, countries may increasingly compete not only through famous chefs, signature dishes, or leading restaurants, but through the strength and authenticity of their entire gastronomic ecosystems.
Heritage, education, innovation, sustainability, local production, and collaboration will all influence how national cuisines are developed and represented internationally.
Discover the international case studies, strategic models, and trends shaping gastronomy’s growing role in tourism, economic development, and global influence.
Smoked fish dip has a long history in Florida and is deeply rooted in the state’s culinary traditions. In the past, South Florida was dotted with smoked fish huts that specialized in smoking fish and selling fish dip. These huts were a popular destination for seafood lovers seeking the best-smoked fish dip in town. While many of these huts have disappeared over the years, the tradition of smoked fish dip lives on.
Today, you can find smoked fish dip made with a variety of fish in Florida. Mullet, kingfish, amberjack, and mahi-mahi are commonly used for smoking. The oilier fish, like mullet and mahi-mahi, are ideal for smoking as they retain their moisture and flavor. However, if you can’t find these specific fish, you can always substitute them with other types of smoked fish available at your local seafood shop.
Florida Smoked Fish Dip – Recipe
RECIPE Adapted by Chef John Coletta
Yields 6 servings
Ingredients
350g. Hot Smoked White Fish; Fillet; Boneless; Skinless
15g. Onion; Yellow or White; Fresh; Peeled; Finely Minced
200g. Cream Cheese; Softened
45ml. Cream; Heavy
30ml. Lemon; Fresh; Juice; Strained
2g. Salt; Garlic; Fine
10g. Celery; Fresh; Washed; Finely Minced
Instructions
Flake white fish, making sure there are no bones, into a food processor.
Add everything else and pulse until smooth.
Refrigerate for 2 hours.
Arrange on appropriate serving vessel. Sprinkle with celery and serve with good crackers and or a sliced baguette.
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