Tag: #ThisIsWorldchefs

Pakistan International Culinary Championship (PICC) 2025, Season 7, an exhilarating four-day celebration of culinary excellence was held at the Royal Palm Golf & Country Club in Lahore. Organized by Chefs Association of Pakistan (CAP) and strategically partnered with College of Tourism & Hotel Management (COTHM), the event was endorsed by Worldchefs, making it one of the largest and most prestigious culinary events in the region.

Held from January 27 to January 30, 2025, PICC 2025 brought together over 5,000 participants, including professional chefs, culinary students, and industry experts, from around 15 countries. The event was a platform for culinary exchange, creativity, and innovation, showcasing a remarkable blend of global talent and local culinary expertise.

The championship featured 25 live operational kitchens where participants showcased their skills and creativity in real-time. The kitchens, set up for various categories, allowed chefs to demonstrate their cooking techniques, offering an immersive experience for guests and culinary professionals. The event also featured a huge baking lounge, where some of the finest baking talent from around the world displayed their impressive creations.

One of the key highlights of PICC 2025 was the introduction of the “Senses in the Kitchen” segment – a first-ever initiative that allowed 26 participants, including 18 visually impaired individuals and eight persons with different abilities, to showcase their culinary talents. This groundbreaking segment was a celebration of inclusivity, highlighting the capabilities and passion of these participants and breaking down barriers in the culinary world.

The event was graced by a range of notable guests and dignitaries, including federal and provincial governments’ officials, ministers, industry leaders, and figures from the culinary world. They were joined by representatives from leading international culinary bodies and diplomatic missions, further adding prestige to the event.

Additionally, a Nations Parade was held on all the four days of the event, where all the participating country were proudly represented through their flags, further celebrating the global nature of the event. Guests and participants took part in this grand procession, marking an exciting and visually stunning highlight each day.

The four-day event also featured various competitions, workshops, and master classes, where professional chefs and culinary students had the opportunity to enhance their skills, exchange ideas, and connect with experts. With over 5,000 participants from 15 countries, PICC 2025 became a true celebration of culinary arts, promoting cultural exchange and strengthening the global culinary community.

In addition to the competitions, the event offered a range of networking opportunities for industry professionals, creating an environment where new ideas, techniques, and trends in the culinary world could be explored and discussed.

The culmination of the event was marked by an awards distribution ceremony where Industries, Commerce & Investment Minister Chaudhary Shafay Hussain and NAVTTC DG Haider Abbas were the chief guests. Cash prizes worth a total of Rs 5 million/- were awarded to the top performers across various categories. Medals and certificates were presented to the winners, first runners-up, and second runners-up, recognizing their exceptional talent and hard work.

The successful completion of PICC 2025 not only solidified the event’s position as one of Pakistan’s most significant culinary celebrations but also emphasized the growing importance of the culinary arts in the country’s tourism and hospitality sectors. With the active support of partners like National Foods as title sponsor, Nestlé Professional, KnN’s and Cheezious as gold sponsors and Young’s Food, Shangrila, Coca Cola and Ambassador Commercial Kitchen Equipment as silver sponsors, PICC continues to be a catalyst for innovation and excellence in Pakistan’s culinary scene.

Ahmad Shafiq, President of the Chefs Association of Pakistan, while talking to media, expressed his gratitude to all the participants, sponsors, and attendees, stating: “PICC 2025 has exceeded our expectations in every way. From the incredible culinary talent on display to the meaningful conversations and exchanges that took place, this event truly showcased the global reach and significance of the culinary arts. We are pleased with the outcome and look forward to continuing this journey of growth and collaboration in future editions.”

It is with great pleasure that we announce the newly appointed Worldchefs Committee Members for the 2024–2028 term.

Since the creation of Worldchefs’ committees, they have continued to grow, reaching a record of 180 committee members representative of 64 countries for this upcoming term. The committee members serve as Worldchefs ambassadors, growing our voice and programs at a global scale.

Each committee plays a vital role in advancing Worldchefs’ initiatives, from education and sustainability to competitions and global outreach.

We are proud to share with you the names of our 2024-2028 committee members:

Executive Committee: Andy Cuthbert – President (UAE), Rick Stephen – Vice President (Australia), Alain Hostert – Secretary General (Luxembourg), Uwe Micheel – Assistant Vice President (UAE), Kristine Hartviksen – Assistant Vice President (Norway)

Board of Directors: Thomas Gugler – Past President (Saudi Arabia), George Damianou – Continental Director Europe South (Cyprus), Martin Kobald – Continental Director Africa & Middle East (South Africa), Harry Linzmayer – Continental Director America (Chile), Willment Leong – Continental Director Asia (Thailand), Mike Paul Pansi – Continental Director Europe Central (Austria), Neil Thomson – Continental Director Europe North (Scotland), Peter Wright – Continental Director Pacific Rim (Australia)

Vice Continental Directors: KK Kong – Vice Asia Continental Director (Singapore), KK Yau – Vice Asia Continental Director (Malaysia), Kamal Rahal – Vice Northern African Continental Director (Morocco), Isaac Kofi Sackey – Vice Southern African Continental Director (Ghana), Majed Al Sabagh – Vice Middle Eastern Continental Director (Syria)

By-Laws Committee:

Chairman: John Sloane (Singapore)

Members: Thorir Erlingsson (Iceland), Donald Gyurkovits (Canada), Ray McCue (USA), Hazel Mulberry (Scotland)

Committee Objective: to be responsible for updating and maintaining Worldchefs Statutes and Standing Rules. These comprise of the fundamental rules that guide our organization and outline our basic governance rules, roles and responsibilities. The by-law committee evaluates any proposed changes and makes recommendations to the board.

Congress Committee:

Chairman: Charles Carroll (USA)

Members: Andy Cuthbert (UAE), Ragnar Fridriksson (France), Neil Thomson (Scotland), Arwyn Watkins (Wales)

Committee Objective: to provide the association a sustainable framework for the Congress for the future, building on past experience and changing needs of the membership. To give members an enjoyable, educational and fun Congress to be remembered.

World Chefs Without Borders Committee:

Chairman: Willment Leong (Thailand)

Members: Aiden Ahn (Korea), Ahmed Al Harthi (Saudi Arabia), Vinod Bhati (India), Kamil Bouloot (Lebanon), David Clem (Australia), Moustafa El Rafaey (Egypt), Philippe Frydman (South Africa), Vivek Hurea (UAE), Yasser Jad (Saudi Arabia), Ricardo Kathan (Mauritius), Edwin Lawrence Josiah (Liberia), Nadim Milhem (Palestine), Kristine Øvrebø (Norway), Maria Panteli (Cyprus), Rajeev Patgoankar (USA), Yibin Qian (China), Roberto Rosati (Italy), Stefu Santoso (Indonesia), Kimberley Tang (Australia), Karlene Taokia (Cook Islands), Nikola Vuksanović (Serbia)

Committee Objective: to support and mobilize our global network of volunteer Chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. Also, to perform Chefs Social Responsibility (CSR) by sharing with others and at the same time inspiring other chefs, especially the young chefs, to assist others whenever there is an opportunity.

Culinary Competition Committee:

Chairman: Rick Stephen (Australia)

Members: Majed Al Sabagh (Syria), Ann Brown (Scotland), Lee Corke (England), Leopold Forsthofer (Austria), Rodrigo Ibañez (Mexico), Tony Khoo (Singapore), Rudy Müller (Hong Kong), Dennis Rafn (Denmark), Sven Eric Renaa (Norway), Gilles Renusson (France), Carlo Sauber (Luxembourg), Simon Smothkowicz (Canada), Frank Widmann (Germany)

Shadow Member: Pieter Malan (South Africa)

Technical and Specialist Advisors: Conny Andersson – Armed Services (Norway), Karri Kaki – Community Catering (Finland), Ludek Prochazka – Carving (Czech Republic)

Committee Objective: to ensure that culinary competitions are fair to all competitors. Our role is to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions. No alterations, as they relate to the rules, can be made without the written approval of the Culinary Competition Committee and the Worldchefs Board.

Culture Cuisine and Heritage Food Committee:

Chairman: Peter Tischhauser (Australia)

Members: Nimish Bhatia (India), Prakash Chan (Australia), Yan Cheng (China), John Collette (USA), Nikolas Constantinou (Cyprus), Eric Glavica (Croatia), Citrum Khumalo (South Africa), Jake Kim (South Korea), Shaazy Mariam (Maldives), Carlo Miguel (Philippines), Alla Mishina (Russia), Atim Suyatim (Dubai), Orkhan Mukhtarov (Azerbaijan), Elia Nora Rodriguez Ortega (Venezuela), Joanna Ochniak (Poland), Isaac Kofi Sackey (Ghana), Muhammad Raees (Pakistan), Christer Rodsoth (Norway), Daniel Schade (Germany), Stefan Smugoivic (Serbia), Chinda Som (Cambodia), Peter Tischausser (Australia), Gianluca Tomasi (Italy), Ben Weber (Luxembourg)

Committee Objective: to recognize heritage status to traditional ingredients, culinary techniques and inventions to protect outstanding examples of our global food heritage, worthy of preservation to boost national pride and international renown. We trace etymology of traditional/classic dishes, create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art as well as Initiate/improve nationwide programs to protect heritage produce, encourage growers and the natural environment.

International Chefs Day Committee:

Chair: Vanessa Marquis (USA)

Vice Chairman: Matthew Shropshall (England)

Members: Arni Thor Arnorsson (Iceland), Venessa Barnes (Australia), Rodrigo Ibañez (Mexico), Velibor Ivanović (Serbia), Rakesh Kumar (Fiji), I-Ching Lee (Taiwan), Linah Maruping (South Africa), Ina Therese Lindvik Nornes (Norway), Sheetharam Prasaad (India), Badya Salam (Syria), Tilak Senaratne (Sri Lanka), Diane Steichen (Luxembourg), Karlene Taokia (Cook Islands), Keno Tay (Singapore), Anders Tegnér (Sweden), Soon Pau Voon (Malaysia)  

Committee Objective: to enable Worldchefs and its members to celebrate their profession on the 20th of October each year, while using the opportunity to make a positive change within a Chef’s vocation, their local communities and to make a difference in a young person’s life.

Education Committee & Worldchefs Academy:

Chairman: Andreas Muller (Germany)

Vice Chairmen: Michael Baskette (USA), Marcus Hallgren (Sweden)

Members: Majed Al Sabagh (Syria), Mohamad Arieffudin Bin Abdul Khalid (Malaysia), Mooroogun Coopen (Mauritius), Antonio Danise (Italy), Karen Doyle (Australia), Fernando de la Feunte (Chile), Evagoras Hadjipavlou (Cyprus), Ralf Herrgott (Namibia), Thomas Hurter (South Africa), Decheng Hou (China), Tarek Ibrahim (Egypt), Ahmad Khamdamov (Uzbekistan), Shaun Leonard (Switzerland), Dragica Lukic (Croatia), Cezar Munteanu (Romania), Jonsson Per Henrik (Hong Kong), Kamal Rahal Essoulami (Morocco), Chachaya Raktakanishta (Thailand), Sudhakar N Rao (India), Frode Selvaag (Norway), Ahmad Shafiq (Pakistan), Dr. Chef Saurabh Sharma (India), Mariyam Shiuna (Maldives), Norbert Thul (Ireland), Mohamad Vicky T.Y Leung (Hong Kong), Reto Walther (Switzerland), Barry Young (USA)

Committee Objective: to identify, review, enhance, support, implement and give mentorship to individual schools. We hope to support and attain; maintain; enhance and embrace life- long learning pathways in regards to articulation pathways. We aim to also maintain and enhance culinary as well as hospitality skills and competency aspects and standards. To encourage Worldchefs engagement through the development and sharing of multi-language educational opportunities in culinary arts and sustainability.

Feed the Planet & Sustainability & Inclusion Committee:

Chair: Shonah Chalmers (Canada)

Past Chairman: Chris Koetke (USA)

Members: Rodrigo Duarte Casar (Ecuador), Athejo Chia (Singapore), Allister Esau (South Africa), Terry Jenkinson (Namibia), Rakesh Kumar (Fiji), Bordeah Darius Lewis (Liberia), Vicky T.Y. Leung (Hong Kong), Dayle Lyman (Australia), Cezar Munteanu (Romania), Hareesh Padmanabhan (Qatar), Vanessa Polixene (Mauritius), Peter Rehn (Sweden), Svetlana Riskova (Latvia), Badya Salam (Syria), Barton Seaver (USA), Ishag Solih (Maldives), Tom Atle Steffensen (Norway), Karlene Taokia (Australia)

Committee Objective: to inspire sustainable food consumption among communities and professionals, and to support people in need through emergency relief, food poverty alleviation, and education. The committee is supported by an international network of chefs passionate about creating better food, better lives and better futures across the globe. To provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.

Finance & Sponsorship Committee:

Chairman: Rocco Pozzulo (Italy)

Members: Ragnar Fridriksson (France), Domenico Maggi (Italy), Rene Marquis (USA), Uwe Micheel (UAE)

Committee Objective: to maintain a continuing review of the financial affairs of Worldchefs. Using this information, it is the committee’s duty to make appropriate recommendations to the board regarding financial matters such as fundraising, expenditure or investments.

Young Chefs Committee:

Chairman: Jasper Jek (Singapore)

Members: Adrian Vigus Brown (England), Rosalyn Ediger (Canada), Jose Javier Flores Arauz (Panama), Riikka Mantila (Finland), Alan Orreal (UAE), Geoff Scott (New Zealand), Kellie Smith (Australia), Cherrie Uy Tan (Philippines)

Ambassador Mentors: Fay Abreo (UAE), Naira Ellamei (Egypt), Angelica Iuliano (Australia), Yeung Meiting (Hong Kong)

Young Chef Ambassadors: Timothy De Villiers (South Africa), Lovis Johdet (Sweden), Aditya Nair (India), Jiwoong Shin (South Korea)

Committee Objective: to drive and encourage the development of Young Chefs Clubs to our members around the world while mentoring and leading our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange program and the Billy Gallagher Young Chefs Forum. Through our four pillars of Friendship, Education, Cuisine and Culture we provide mentoring support to our global network of Young Chefs Clubs and deliver a world class educational mentoring forum. We also engage and promote friendship among the Young Chefs Clubs empowering culinary excellence through fostering a culture, lifelong learning and leadership while underscoring the importance of Cultural understanding and Humanitarianism.

Historical Committee / Honorary Life Membership:

Chairman: Alan Palmer (Sri Lanka)

Members: Brith Bakken (Norway), Heinz Brunner (South Africa), John Clancy (Ireland), Brian Cotteral – consultant (England), Murray Dick – consultant (New Zealand), Eddy Fernandez (Cuba), Svein Magnus Gjonvik (Norway), James Khoza (South Africa), Ulla Liukkonen (Finland), Domenico Maggi (Italy), Ferdinand Metz – consultant (USA), Raimund Pitz – consultant (USA), Norbert Schmidiger – consultant (Switzerland), Michael Strautmanis (Australia)

Committee Objective: to ensure that the historical significance of our craft is preserved and recorded. The sole mission therefore is to provide a platform for all of our various chefs’ societies to be able to contribute their historically significant events to this documentation. to ensure that we give due credit and recognition to members who have contributed extensively to Worldchefs goals and objectives and are worthy of receiving the title of Honorary Member, which is the highest award from Worldchefs.

Shaping the Future of Worldchefs

Congratulations and welcome to all our new committee members. Your expertise and leadership will undoubtedly contribute to the continued success of Worldchefs.

We look forward to an exciting journey ahead and encourage all members to engage with our committees to help shape the future of our industry.

To view more about the committees, visit our website at https://worldchefs.org/about-us/people-in-worldchefs/.

About Worldchefs

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

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

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

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

Media contact: 

Olivia Ruszczyk [email protected]

On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! Read below to learn more about the launch from Jake Kim, Founder & Chairman of Young Chefs Club of Korea:

The website serves a crucial function in conveying YCK’s identity, showcasing past accomplishments, while outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization.

Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.

About YCK

Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors,” our mission goes beyond teaching culinary skills. 

We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class kitchens that were once out of reach due to financial constraints.

Furthermore, our ultimate goal would be for these individuals to become the mentors of tomorrow; when today’s learning becomes tomorrow’s teaching, and one generation’s passion becomes the next generation’s inspiration.

김동석 (Jake Kim)
Founder & Chairman of Young Chefs Club of Korea

Singapore National Pastry Team Secures 8th Position at World Pastry Cup 2025

January 28, 2025 – The Singapore National Pastry Team has achieved a remarkable 8th position at the prestigious finals of the World Pastry Cup 2025, held at the Sirha exhibition in Lyon, France on 24 and 25 January. Competing against 18 of the world’s best pastry teams, Singapore’s stellar performance continues to reinforce its standing as a formidable contender on the global pastry stage.

Led by Team Manager team manager Kent Ng Kok Keong (42 years old, Mandarin Oriental Singapore), the team comprises of Dexter Lee (33 years old, Bidfood Singapore Pte Ltd), alongside Pastry Chefs Chew Wei Lung (27 years old, Mandarin Oriental Singapore) and Lim Jiayong (36 years old, Marriott Singapore Tang Plaza).

For this competition, the Singapore team trained under exceptionally intense conditions. Within a record period of two months, they finished the conceptualisation, planning and training, when such a prestigious competition usually requires one to two years of full preparation and training.

“We are incredibly proud of the dedication and talent demonstrated by our team. Securing 8th place among the world’s finest is no small feat; to achieve such results in two months breaks all new records, ” said Chef Gary Lim, President of the Singapore Pastry Alliance.

Chef Kent Ng, Team Manager added, “The commitment of the team is legendary. They will train after work on weekdays until the wee hours of the morning, and then turn up first thing every weekend to train all over again.”

The World Pastry Cup Finals, also known as the Coupe du Monde de la Pâtisserie, is the pinnacle of pastry competitions and is regarded as one of the most prestigious culinary contests in the world. Established in 1989 by renowned pastry chef Gabriel Paillasson, the competition takes place every two years in Lyon, France, and brings together elite pastry chefs from across the globe.

During the competition, three pastry chefs – an ice specialist, a sugar expert, and a chocolatier – join forces to tackle technical challenges in their respective fields.

The Singapore national pastry team’s standout presentations were:

Frozen Dessert: A Tropical Symphony with Peranakan Flair – This exquisite dessert reimagines the vibrant flavours of the Peranakan kitchen. A medley of mango gelato and perfumed coconut ice cream pairs harmoniously with exotic sorbet, evoking the refreshing zing of tropical delights.\

Restaurant Dessert: A harmonious balance of flavours, textures, and the natural essence of tropical ingredients. This dessert is a modern interpretation of classic pâtisserie techniques, incorporating a refreshing twist on traditional flavours while celebrating the vibrant tastes and textures of the tropics.

Show Chocolat: A tribute to the vibrant Peranakan tradition, this masterpiece blends flavors and textures seamlessly. At its core, a delicate choux pastry rests on a crisp feuilletine base, providing the perfect crunch. A zesty citrus coulis and fragrant Tanariva Chantilly elevate the experience, while bright orange confit and refreshing yuzu foam add a lively tropical flair. To finish, a chestnut tuile introduces a touch of earthy sophistication. Every bite captures the essence of tradition, seamlessly blended with innovative twists that delight the senses.

The Singapore National Pastry Team’s participation was made possible through the unwavering support of sponsors, partners, the Singapore Pastry Alliance and the Singapore Chefs’ Association.

For photos, download here.

For media inquiries, please contact:
Jenny Tan
FoodCult Pte Ltd
[email protected]
+65 9836 7653

About Singapore Chefs’ Association:
Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.

SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).

As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces.