The Maize and Radish Dodda is from North India, specifically the Punjab, Haryana, and Himachal regions. A traditional Indian recipe, it is best accompanied with butter, yogurt and pickle.
Maize and Radish Dodda– Recipe
Adapted by Nimish Bhatia
Yields 4 servings
Ingredients
For Dodda Bread:
Maize flour 100g
Wheat flour 40g
Grated winter radish 120 g
Chopped coriander leaves 10g
Chopped onion 10g
Chopped green chilli 5g
Chopped ginger 5g
Ajwain (Carrom Seeds) 5g
Salt 5g
Butter 20 g
Pickled shallots (4)
Thick yogurt 150 g
Cumin 8g
Coriander Sprig (6)
Mango Pickle 10g (optional)
Instructions
Preparation time: 10 minutes
Cooking time: 10 minutes
Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.
Once mixed divide the dough into small 40g dumplings and press flat with your fingers. Seer them on a flat griddle until golden color on both sides and glaze with butter.
Put the yoghurt in a mesh strainer and keep for ten minutes so extra whey drains out. On a pan dry toast cumin seeds until brown, grind it and strain it.
On each cooked dodda bread spoon a dollop of yogurt, sliced picked shallot, sprinkle roasted cumin powder, green coriander sprig, also optionally some mango pickle.
As we mark Mental Health Awareness Month, the culinary world is still in the weeds.
The once-glorified kitchen culture of hustle and hard living has started to give way to a more sustainable ethos, one that recognizes that the future of the industry depends not just on innovation and skill, but on the health and happiness of those behind the pass.
But while awareness of the importance of mental health and wellness has increased, the culinary industry still faces unique challenges requiring attention and change in workplace culture. So where do we go from here?
The Mental Health Crisis in Hospitality: A Global Snapshot
The statistics paint a sobering picture. A 2023 survey by Cozymeal found that 44% of chefs who responded said that working at a restaurant had a negative impact on their mental health. 70% of chefs surveyed that they’d experienced anxiety as a result of working in a restaurant, and 65% said that toxic restaurant culture has made them feel isolated from the outside world.
Last year in 2024, over 76% of hospitality workers reported experiencing mental health issues during their careers, a significant rise from 56% in 2018. Factors such as long hours, high-pressure environments, the cost-of-living crisis, and the lingering effects of the COVID-19 pandemic have exacerbated these challenges. A recent study in Australia found that one in five chefs surveyed expressed a strong likelihood of leaving their jobs within the next year due to mental distress. Several studies have shown that 40% of turnover within the hospitality sector can be linked to mental health issues.
Despite a growing awareness to these issues, stigma remains a barrier. A 2024 UK survey revealed that 45% of employees feel uncomfortable discussing mental health concerns with their managers, fearing negative repercussions.
These numbers are still surprising, despite seeing the picture they paint on screen in most depictions of restaurant environments in movies and TV. While The Bear has made ‘Yes, Chef,’ viral, the data shows that much more must be done.
Prevention is Better Than Cure
That is what Michelin-starred Chef Emmanuel Stroobant’s wife told him. Fifteen years ago, Stroobant found himself burnt out, dependent on alcohol, and starting to spiral. Overseeing twelve restaurants and 350 staff members, the pressure caught up with him, but he managed to recognize the grip of alcoholism amidst the demanding pressures. It was this moment of awakening that shifted his view on mental health, a pivot towards both personal recovery and advocating within the industry.
Now, Emmanuel advocates for a culture that values rest, reflection, and mental resilience as much as culinary excellence. He realized that taking care of oneself is more than an act of self-preservation; it’s a responsibility we have towards those around us.
“The word chef in French doesn’t mean cook. It means leader. It means somebody who is going to take and lead a team to execute something to the best potential perfection. And as a leader, it’s very important that you get your sh*t together, because if you lose it, well, your probably not going to be a very good leader or a very long leader,” says Stroobant. “It will have an impact on pretty much all or anything you’re going to be doing as a chef or as a man or a woman,” he adds. “[Prevention] is not an act of selfishness. When you take care of yourself, you actually do take care of the rest of the people around you.”
Emmanuel Stroobant speaks about burnout during Worldchefs Congress & Expo 2024
Emmanuel has also witnessed a generational shift in attitudes towards work-life balance. The millennials stepping into the industry view long hours and high stress differently than their predecessors. They may have been inspired to enter the industry by legends like Anthony Bourdain, who brought the underbelly of kitchens to the fore for so many (“it’s a life that grounds you down,” he said), but they have also had to grieve his loss and come to grips with his tragic suicide. Emmanuel stresses the importance of embracing the younger generation of chefs, bringing fresh perspectives, challenging the norms of rigorous hours and high stress. He sees their leadership as essential for the industry’s evolution.
He advocates for training teams in managing stress, open communication and creating supportive environments, to ensure better resources that go beyond understanding the issue to acting on it. Emmanuel’s story shows how essential this is, and that mental health isn’t contrary to strength; instead, it’s integral to sustainable success, both in and out of the kitchen.
Starting a Conversation
Formerly in the food supplier industry, Kris Hall witnessed firsthand the high-pressure environment that many experience. More importantly, he recognized the silent battles with depression that individuals faced within the industry.
In 2019, Hall founded The Burnt Chef Project. His personal battle with depression laid the foundation for this initiative, aimed at raising awareness and providing support for mental health issues in hospitality. Initially conceived as a photography campaign, the project quickly gained momentum, amplifying critical conversations about mental well-being across the globe.
Kris’ nonprofit organization is dedicated to raising awareness and providing support for mental health issues in the hospitality sector, highlighting the need to build a supportive community that understands and acts to improve mental health at work.
“Our mission to eradicate stigma and improve the working environment has been critical to our success,” says Kris. “I wanted to try and make a meaningful impact and a change to the industry that I fell in love with.”
One of The Burnt Chef Project’s remarkable accomplishments is its evolving network of volunteers across 184 countries. Their 2023/24 Social Impact Report highlights a marked increase in demand for mental health support services in hospitality, with their 24/7 text support service usage tripling in recent years.
These passionate individuals play a pivotal role in educating and supporting hospitality workers struggling with mental health issues. Their work is one example of how offering tools, educational resources, and therapeutic services can make an impact, and the need to reinforce a collective commitment to a culture shift.
Kris Hall, founder of The Burnt Chef Project
Shifting the Narrative: From Hustle to Health
Over the past few years, mental health has transitioned from a neglected issue to a trendy topic across various sectors. While we are on a better path towards understanding, the data shows we have a long way to go in prioritizing mental health and wellbeing in the workplace.
Advocates like Emmanuel Stroobant and organizations like The Burnt Chef Project are playing a pivotal role in changing the narrative around mental health services and calling for action. By empowering chefs with the right tools, education, resources, and a platform for open conversation, they are creating a culture where mental health is prioritized.
There is also a business case for prioritising and investing in mental health. For starters, companies that implement mental health training for managers report a 30% reduction in mental health-related absences. High turnover rates impact the bottom line, and fostering supportive, healthy work environments can reduce costs, improve retention, and drive long-term success.
The process towards destigmatizing mental health, changing entrenched workplace cultures, and creating supportive environments will require concerted efforts at every level. Hospitality leaders must actively engage with their teams, fostering open dialogues and prioritizing work-life balance. Addressing these issues at both grassroots and executive levels will lead to healthier, more resilient professionals, and better lives at work and at home.
Next Steps for Chefs: Cultivating Wellbeing in the Workplace
For Every Chef:
Prevention over cure: Prioritize self-care, and don’t neglect your nutrition.
Set boundaries: Communication is crucial; knowing when to say no helps maintain mental health.
Open dialogue: Foster conversations about mental health with peers and mentors.
Box breathing technique: Adopted from elite military training, ‘box breathing’ offers a method to manage stress seamlessly, promoting calmness in high-pressure situations.
Implement team training & support: Provide mental health training for management to identify and address issues proactively. Equip teams with the tools to manage stress, and encourage open communication.
Foster supportive environments: Establish policies that promote work-life balance and psychological safety, as well as adequate time for breaks, sick leave, and health services.
Encourage feedback: Regularly invite input from staff to identify areas for improvement.
For Organizations:
Invest in resources: Allocate funds for mental health programs and support services.
Promote awareness: Engage in campaigns that destigmatize mental health discussions.
Monitor progress: Regularly assess the effectiveness of wellbeing initiatives and adjust as needed.
Podcasts & Webcasts: Deep Dive into Mental Health & Wellbeing
From Burnout to Breakthrough: Addressing Industry Wellbeing with The Burnt Chef Project CEO Kris Hall
On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement spanning over 180 countries.
From Burnout to Balance: A Chef’s Guide to Mental Wellness with Emmanuel Stroobant,Chef-Owner of the two-Michelin-starred Saint Pierre
In his session from Worldchefs Congress 2024, Chef Emmanuel explores the multifaceted impact of burnout on performance, customer satisfaction, and personal life. Burnout is more than just fatigue; it’s a pervasive challenge affecting both leaders and their teams. Through this conversation, Emmanuel emphasizes the necessity of balancing professional demands with personal well-being.
Prioritizing Mental Health – Wellness Tools for Chefs and Hospitality Workers with Jasmin Parks-Papadopoulos
On this episode, Ragnar speaks with Jasmin Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach Wellness) and a former chef turned certified life coach. They discuss the unique challenges faced by hospitality workers, community support, and trauma-informed tools—all aimed at promoting a sustainable and healthier work environment. Learn how CHOW is transforming the mental wellness conversation in hospitality.
Be Kind to Hospitality with Gordon McIntyre, Founder of Hospitality Health
On this episode of World on a Plate, we break through the taboo to talk about an important mission: providing support to individuals within the hospitality industry in areas of mental health, addiction, and well-being. Hospitality Health is a Scottish charity, formed in August of 2018 to support staff in the amazing world of hospitality. It is clear that for several years the industry has become more stressful for an extremely hard working management and staff. The trustees decided it was time to act and help those who are in need of support, by providing wellbeing advice and signposting organizations that can help.
Stress in the Kitchen with Wonda Grobbelaar, Training Expert and Researcher
On this episode, Ragnar speaks with Wonda Grobbelaar – chef, soft skills training expert, and Ph.D. candidate researching stress in the kitchen. She shares her findings on mental health and automation technology in back-of-house, contributing factors to stress, and recommendations for future-proofing the industry through training and education in emotional intelligence.
More Resources
Chefs, Commercial Kitchens, and Stress: Could Socio-Demographic Factors such as Personality, Age, and Gender Influence the Stress Level of a Chef?
This study explores the role of socio-demographic factors such as age, gender, and personality on the stress levels of a chef and what could be done to improve the stress levels that are causing many health problems among those around the globe.
If you or someone you know is having suicidal thoughts, help is available. In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255 or text TalkWithUs to 66746. For international lifelines, visit this list.
Kababs are popular all over the world. Pakistanis have some authentic types of kababs and it is a part of our main course. Chapli kabab is a specialty of the city Peshawar. Minced meat is mixed with spices and fried on a pan. The unique element of this kabab is chunks of tomatoes. Tomatoes are not added to any kabab other than Chapli Kabab. Sometimes a tomato slice is placed on top of the kabab and then fried. As it is so famous in Peshawar, that the people of Karachi, Islamabad, and Lahore have learned the recipe too to enjoy this dish in their own city. Chapli Kabab is also made on Eid ul Adha and enjoyed with chatni and raita.
Chapli Kabab– Recipe
Adapted by Muhammad Raees
Yields 4 servings
Ingredients
1 pound ground beef or lamb
1/2 cup tomatoes, finely chopped
1/2 cup onions, finely chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh mint leaves, chopped
2 green chilies, finely chopped
1 egg, beaten
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon red chili powder
1 teaspoon salt
1/2 teaspoon garam masala powder
1/4 cup vegetable oil, for frying
Instructions
Preparation time: 20 minutes
Cooking time: 30 minutes
In a large mixing bowl, combine the ground meat, chopped tomatoes, onions, cilantro, mint, green chilies, egg, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, salt, and garam masala powder. Mix well to combine all the ingredients.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld together.
After the marination period, take out the bowl and divide the mixture into equal portions. Take each portion and shape it into a flat disc, similar to a patty.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the shaped kababs into the skillet and fry for 5-7 minutes on each side, or until they are golden brown and fully cooked.
Once the kababs are cooked, remove them from the skillet and drain on a paper towel to remove any excess oil.
Serve hot with fresh naan bread, salad, and mint chutney on the side.
Worldchefs is pleased to announce the recruitment of two new administrative staff:
Diogo Cardoso, our new Education Program Coordinator and Admin, and France van Maanen, our new Web & Digital Content Coordinator.
With two additional full-time employees, Worldchefs’ office team now reaches nine members.
Meet Diogo Cardoso – Education Program Coordinator and Admin:
Diogo is a skilled coordinator with a background in HR and education, and a Bachelor’s degree in Human Resources Management. He began his career in the education system before moving into HR, talent acquisition, and supporting educational initiatives for a major UN partner in the non-profit sector. Most recently, he coordinated a hospitality Airbnb business in the heart of Paris.
With a global background, Diogo has lived and worked in Portugal, Brazil, Ecuador, and France and speaks English, Portuguese, Spanish, and French. At Worldchefs, Diogo will support our education programs, including Application & Certification Management, the RQCE Schools, Certification Center mapping, and Judge Applications.
Meet France van Maanen – Web & Digital Content Coordinator:
France is a digital communicator with a passion for sustainability and storytelling. Holding a Bachelor’s degree in Communication, France brings experience in content creation, website management, and digital strategy to the team. She has worked with organizations like UNICEF Student and managed social media for racing teams, combining creativity with a strong sense of community.
Originally from the Netherlands, France speaksEnglish, Dutch and Filipino. At Worldchefs, she will supports all things related to IT, web, and digital content and products.
Together, let’s give a warm welcome to Diogo and France!
Paris, 7 May 2025 – The World Association of Chefs’ Societies (Worldchefs), the leading global network of culinary professionals, has welcomed Norwegian King Prawns AS as its newest Global Partner.
A global supplier of premium seafood, Norwegian King Prawns AS is renowned for its flagship brand, White Queen™—king prawns celebrated for their clean, healthy, and exceptional quality. Farmed using Norway’s crystal-clear seawater and sustainable hydro power, the White Queen™ line embodies a commitment to innovation, sustainability, and culinary distinction.
Through this new partnership, Norwegian King Prawns AS will support Worldchefs’ mission to empower chefs, promote emerging talent, and drive innovation across the foodservice industry. As a Global Partner, the company will provide product support to the Global Chefs Challenge and engage with a network of top chefs, educators, and industry leaders.
“At Norwegian King Prawns AS, we are thrilled to join Worldchefs as a Global Partner—an organization that shares our passion for superior-quality products,” said Oscar Maaseide, Chief Executive Director at Norwegian King Prawns AS. “This partnership aligns perfectly with our mission to deliver sustainably farmed king prawns, cultivated in Norway’s pure seawater and powered by clean energy. It opens new opportunities to connect with chefs around the world and celebrate gourmet seafood. We hope that our statement, ‘This is not just king prawn—this is White Queen, powered by Norwegian King Prawns AS,’ will be met with the reply, ‘It’s Gourmet Seafood for Special Occasions!’”
“We’re thrilled to welcome Norwegian King Prawns AS as a Global Partner and Worldchefs Trusted Brand,” said Andy Cuthbert, President of Worldchefs. “As an innovative force in aquaculture, their commitment to quality aligns with our mission to elevate culinary standards across the industry and support chefs around the world.”
Norwegian King Prawns AS is a fully integrated aquaculture company with the species king prawn (Litopenaeus vannamei) and is headquartered in Rogaland on the south-western part of Norway.
We have our own hatchery, fry and growth facility, packaging and sales in Rogaland.
We farm our White Queen™king prawns in tanks on land.
We use the Norwegian clear seawater and heat it with clean Norwegian hydro power.
We use Biofloc® to optimize water quality.
Our employees are the foremost in their fields and contribute greatly to us delivering first-class White Queen™king prawns to demanding customers all over the world – mainly in the Nordic countries, the UK, the USA and France as well as Metropolises all over the World.
About Norwegian King Prawns AS – The Message
Norwegian King Prawns AS offers premium king prawns under its own brand White Queen™
“White Queen™ King prawn is bred and raised sustainably in Rogaland on the Western part of Norway. The prawn needs tending for four months before it is ready to be served.TheWhite Queen™ brand is your guarantee of clean and healthy premium quality seafood. It means you can rest assured that the prawn you eat has been raised and handled with the utmost care.
“White Queen™is seafood that we in Norwegian King Prawns AS are proud to sell!”
White Queen™ King prawn – ”It’s Gourmet Seafood for Special Occasions”
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.
Think of a dish that instantly transports you to a different time. It could be your grandfather’s khorovats over an open flame, your favorite festival treat, or a street food classic that defined your neighborhood growing up.
As chefs, we know the plate is a powerful storyteller. Heritage cuisines are a collection of stories that connect past, present, and future. Written in time-honored techniques and place-making ingredients, traditional cuisines are celebrations of cultural identity, and a path for sustainable and healthy eating.
There is a rising movement among chefs to look back to tradition for inspiration, with a realization that without protecting these food traditions, we run the risk of losing them altogether. More than nostalgia, the need to reconnect with heritage cuisines is being driven and shaped by a sense of loss, from the old taste of an heirloom tomato to the homogenization of haute cuisine.
Heritage cuisine is increasingly (re)gaining traction, providing new opportunities to use traditional knowledge for a better next chapter in food.
What Is Heritage Cuisine and Why It Matters
Across cultures, food is memory, and heritage cuisine is how we remember. Around the world, the processes of growing, preparing, and sharing food are deeply connected to local traditions, many of which have been passed down over centuries. UNESCO has declared dozens of culinary practices and dishes as Intangible Cultural Heritage, affirming that food culture is a vital part of our shared human experience.
Heritage cuisine is a stage for regional ingredients, unique cooking techniques, local customs, and history, from sarma’s symbol of hospitality in the Balkans to gumbo’s melting-pot history.
Sarma (Balkans)
Gumbo (New Orleans, USA)
Our foodways carry so much knowledge, about our environments, our histories, and ourselves. As Chef Jay Reifel, author of History of the World in Ten Dinners, put it: “There’s no better way to connect people to their own history than giving them the immediacy of a dish in front of them.”
The Origins of Sustainable Gastronomy
Traditional cuisines often evolved out of and relied on what was available, and as a matter of necessity, focused on seasonal produce, nose-to-tail cooking, and low-waste principles, well before the buzz around sustainable gastronomy. Dishes were tied to places and people, charting periods of abundance and scarcity, social hierarchies, and ingenuity. From the Mediterranean diet, known for its emphasis on seasonal produce, to the sustainable philosophy of Indian Vedic knowledge, heritage cuisines reflect adaptive approaches to feeding people in diverse climates and cultures.
Beyond providing inspiration and knowledge for how we can rebuild sustainable practices, these cuisines often promote healthier eating, too. Many traditional diets are rich in grains, vegetables, and lean meats, contrasting today’s often processed food-driven diets.
Tradition Meets Technology
“When we talk about heritage food, we are not saying to take you back to the past. No! We are still learning of the heritage food of that time, and… today we have to go into the future with that food with modern technology, modern techniques,” said Manjit Gill on Episode 34 of Worldchefs’ podcast, World on a Plate.
Heritage cuisine has a lot to offer to the future. As technology expands, from AI to digitalized recipe archives, it is providing new ways to share and preserve culinary traditions. Historical cookbooks are now being translated and adapted thanks to modern tools. Chef Jay Reifel, for example, used online databases and expert translators to reconstruct dishes from ancient Rome to Baghdad.
AI can help preserve oral knowledge, match hard to find or lost ingredients with modern alternatives, and make global culinary heritage more accessible to chefs, scholars, and home cooks. However, as we embrace technology, we have to remember that the flavor is only part of the recipe. The real value of heritage cuisine comes from understanding the cultural context and shared experience behind the dish.
Culinary Competitions Bring Food Culture to the World Stage
Worldchefs’ local, regional, and global competitions, such as the Global Chefs Challenge, are platforms for bringing these dishes and their stories to a global stage. Through specific competition categories, chefs are encouraged to highlight their local food culture, ingredients, and techniques. These events offer young chefs, especially, the opportunity to showcase their roots while innovating for the global arena. With mentorship, skill-building, and visibility, these competitions keep heritage cuisine alive in both tradition and evolution.
The upcoming Global Chefs Challenge Finals at the 2026 Worldchefs Congress & Expo in Wales will continue this mission, spotlighting not only culinary skill, but culinary heritage as a dynamic, evolving force in shaping the future.
Next Steps for Chefs
How can you help to ensure traditional cuisines are not lost to time or trends?
Rediscover and connect: Dive into your region’s culinary past, from online sources and from your community. Seek out intergenerational learning by joining a Young Chefs Club or becoming a mentor.
Cook with context: Teach and share the story behind each dish, not just its methods, and showcase living traditions on your menus, like fermentation and local ingredients.
Celebrate heritage in competition: Use your platform to showcase traditional recipes with a contemporary spin.
Innovate respectfully: Use modern tools to adapt and elevate heritage dishes while including and celebrating their cultural significance.
Podcasts & Webcasts: Deep Dive into Culinary Heritage
A History of the World in 10 Dinners with Author Chef Jay Reifel
Explore how stories, history, and food culture come together in this episode featuring Chef Jay Reifel.
Calling All Young Chefs: Sustainable Gastronomy Week
Are you a young chef between the ages of 18 and 39 with a passion for sustainable gastronomy? The World Food Forum invites you to celebrate the unique heritage of your region by joining Sustainable Gastronomy Week 2025 (16-22 June). For more details, visit https://youth.world-food-forum.org/. Apply before the deadline on May 15.
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.
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainabilityfor Sustainable Gastronomy Week
Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.
Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.
Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.
Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”
Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”
Worldchefs Calls Young Chefs to Action
Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.
Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.
Approved participants will:
Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.
Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.
Applications are open now and close on May 15, 2025. Apply here: Application Form
Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.
About World Food Forum’s Global Youth Action Initiative
The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.
The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.
About Sustainable Gastronomy Day and Sustainable Gastronomy Week
Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.
In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.
The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.
The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
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Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
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In any commercial or professional kitchen, the daily chilling and storing processes must be both safe and efficient. That is why choosing the right freezers and blast chillers is critical in these environments. While both appliances are designed to chill and store food, there are key differences between the two. A freezer is designed to maintain food at a temperature below freezing, while a blast chiller rapidly cools food by blowing cold air over it and gradually lowering the temperature. This process helps to preserve the quality of the food while it cools. For more information on the distinctions between these two processes, check out this informative article.
What are the functions of a blast chiller?
Blast chillers offer the best option for rapidly freezing food products for extended storage periods. It is an excellent option for chefs, who can now prepare menu items and quickly freeze them for later use. Blast chilling involves cooling food to a low temperature quickly, allowing it to pass through the so-called “danger zone” more rapidly and preventing harmful bacteria from developing and multiplying. The “danger zone” refers to the temperature range between +8°C (46.4°F) and 68°C (140°F), where bacteria grow at an accelerated rate, doubling in number in as little as 20 minutes.
Existing health guidelines mandate that food be safely blast chilled by reducing its temperature from +70°C (+158°F) to +3°C (+37.4°F) or below within 90 minutes, a feat which the Electrolux Professional range easily achieves. Electrolux Professional adheres to the Hazard Analysis and Critical Control Points (HACCP) process and is respectful of its guidelines. The HACCP International Certification is a unique recognition that validates Electrolux Professional’s commitment to ensuring the highest level of hygiene along the entire food chain.
What are the functions of a commercial freezer?
A freezer is an equipment that maintains food at very low temperatures, preventing it from spoiling. Although a domestic freezer is typically integrated into a refrigerator, commercial freezers are equipped with robust compressors designed to withstand frequent door opening and closing while maintaining a steady temperature across the entire cooling system.
What is the difference between an industrial blast chiller and a commercial freezer?
Although blast chillers and freezers are both commonly found in commercial kitchens and catering businesses, they involve distinct processes. Freezers are used to keep food at a temperature below freezing, while blast chillers are preferred for quickly cooling food items, which can be stored for longer periods of time afterwards, by blowing cold air over them and gradually lowering the temperature in the chamber. This rapid cooling process allows restaurateurs to prepare menu items and freeze them for later use, thus optimizing time and resources. Unlike typical refrigeration systems or freezers that are designed for food storage, blast chillers and blast freezers are not intended for this purpose.
There are three primary reasons why blast chillers should be preferred over traditional commercial freezers. First and foremost, they are better at preserving the quality and appearance of food. Secondly, they are more efficient in terms of time and money. Finally, they keep food safer from bacteria.
Depending on the size of the kitchen and the volume of food prepared, a blast freezer may be needed in addition to a traditional freezer. This is especially true if safe freezing solutions and ample storage capacity are necessary.
Electrolux Professionaloffers a wide selection of blast chillers that comply with all health and safety regulations. Choosing a blast freezer from a reputable brand like Electrolux Professional can provide peace of mind and help maintain the highest standards of food quality and safety.
Article written by Milagros Montenegro, originally available at https://www.ellas.pa/
The Gastronomic Club of Panama (CGP) has selected its representatives for the semi-finals of the Americas Global Chef Challenge 2025, a competition held in Las Vegas, Nevada, that seeks to pit the best culinary talents against each other in an international event. The seven best teams will compete for the title and take center stage on the world stage alongside the pre-qualified teams from the IKA/Culinary Olympics 2024.
Panama will participate in the Global Vegan Chefs Challenge and Global Young Chefs Challenge categories (Vegan Chef and Young Chef).
The first Gastronomic Club Cup of Panama was held on February 17. Eighteen contestants from the Instituto Técnico Superior Especializado (ITSE), Universidad del Arte Ganexa, The Panama International Hotel School, and the Interamerican University of Panama (UIP), the host institution, participated.
The participating students were preselected by the Gastronomic Club of Panama after a registration process. The competition’s main judging panel consisted of chefs José Flores, club president; Lorenzo Di Gravio, Jennyfer Vernice, Greta Mayorga, Luis Moreno, Juan Neblett, and Kevin Fernández, who were tasked with evaluating the dishes and supervising the kitchen. Fanny Romero was the referee chef, in charge of controlling the timing; Kevin Alvarado was the consulting chef for the innovation table; and Luis Forero was the logistics support chef.
Final evaluation panel. From left to right: Chef José Flores (president of the Gastronomic Club of Panama), Chef Jennyfer Vernice, and Chef Lorenzo Di Gravio.
The competition format was “surprise basket.” Participants had to work with the ingredients at their disposal and manage a 90-minute timeframe to present a starter, main course, and dessert, which only had to include chocolate. The cooking theme was open. Chefs based their scoring on a scale of 1 to 100, considering texture, presentation, and flavor as the main criteria.
Kitchen of the Interamerican University of Panama (UIP).
After a fierce competition—where some dishes didn’t make it to the judging table in the required time—chef Sarah Mouallen, a member of the executive team of the Gastronomic Club of Panama, announced the winners:
Vegan Chef
– First place: Leidys González (UIP)
– Second place (assistant to the main winner): Omar Delgado (ITSE)
– Third place (alternate for second place): Eliza Calvo (ITSE)
Young Chef
– First place: Enrique Fajardo (UIP)
– Second place (assistant to the main winner): Celine Mugraby (UIP)
– Third place (alternate for second place): Aichell Vergara (Ganexa)
From left to right: Omar Delgado (ITSE), Executive Chef (UIP), Celine Mugraby (UIP), holding the cup: Enrique Fajardo (UIP), Chef Jennifer Vernice (Jury), Chef José Flores (president of the Gastronomic Club of Panama), Leydis González (UIP), Lorenzo Di Gravio (Jury), Eliza Calvo (ITSE) and Aichell Vergara (GANEXA).
Leydis González (UIP) took first place in the Vegan Chef class . For the appetizer, she prepared a fish fumet with lemongrass aromas; for the main course, she dazzled with a bed of French-style mashed potatoes garnished with glazed vegetables and medallions of seared beef with fine herbs and a three-peppercorn white sauce. To top it all off, she presented a tartlet with a mango and lime curd, accompanied by an Italian meringue and chocolate.
Leydis González is a senior at the UIP. She won first place in the Vegan Chef Challenge category.
Enrique Fajardo (UIP) took first place in the Young Chef section . His starter was a cucumber, pineapple, lemon, and salt sorbet, roasted tomato, and egg foam, with cheeses and truffle added. In the second challenge, he presented a brothy carrot couscous made with charred chilies and lemongrass broth, zucchini roasted in rosemary and hazelnut butter, alongside fresh cucumbers.
For dessert, she made a truffled hot chocolate mousse with coarse salt and a rosemary and thyme citrus sorbet, using the ice cream maker that was part of the innovation challenge table, a competition category she also won.
Enrique Fajardo is a third-year UIP student. He won the Young Chef Challenge category.
The event was attended by clinical psychologist Camila Martínez, wife of the president of the Gastronomic Club of Panama, who also participated in the evaluation process. The initiative to include a mental health professional specializing in psychological first aid was born from the desire to create a competitive environment, prepared to combat stress and mental breakdowns.
The top two finishers in each category will represent Panama in the prestigious Americas Global Chef Challenge Semi-Finals 2025 competition in Las Vegas, United States. They will undergo a five-month training period, where the young chefs will be mentored by a panel of judges to hone their skills and be one step closer to victory.
The America Global Chef Challenge Semi-Finals 2025 will take place from July 27 to 31, 2025. Learn more here.
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