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Tag: #ThisIsWorldchefs

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Member News

Gulf Gourmet Magazine – April 2026

In the April 2026 edition of Gulf Gourmet Magazine, hear from Harald Oberender, Vice President Corporate of the Emirates Culinary Guild, about how he is connecting to unexpected industries.

To learn more about Worldchefs, click here.

About the Emirates Culinary Guild (ECG)

An Overview of the Emirates Culinary Guild

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

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

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

The aims of the ECG, broadly, are:

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

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

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

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

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

Anyone interested in the ECG please find their contact below.

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

Categories
GCC - Young Chefs News

Worldchefs Young Chefs Clubs Share Annual Report for 2025

At Worldchefs, empowering the next generation of culinary professionals is at the heart of our mission. Each year, our Young Chefs Clubs around the world play a vital role in shaping the future of the industry, creating opportunities for growth, connection, and innovation at a local and global level.

In 2025, 16 Young Chefs Clubs from across the globe, from Australia to Canada to Egypt and beyond, shared their achievements, events, and initiatives. This combined annual report highlights the passion, creativity, and dedication of young chefs worldwide, showcasing how they are building skills, strengthening communities, and driving the industry forward.

VIEW THE REPORT

To learn more about Worldchefs Young Chefs Clubs and how to form one for your association, visit https://worldchefs.org/youngchefs/.

Categories
Company / Partner

Fagor Professional and Worldchefs announce Collaborative Partnership for World’s Creative Chef Competition

Paris, 13 April 2026 – Fagor Professional and Worldchefs have joined forces in a new collaborative partnership to support the launch of the international World’s Creative Chef competition, aimed at finding the world’s most creative chef and highlighting innovation and artistic flair within the gastronomic sector.

With registrations launched since 13 March 2026, World’s Creative Chef invites chefs from around the world to showcase their culinary creativity. The initiative brings together leading voices from the global gastronomic scene, including confirmed jury members Najat Kaanache and Diego Guerrero, who will help evaluate entries and select the finalists.

Through this collaborative partnership, Worldchefs supports the competition and reinforces its focus on innovation across the culinary profession. The collaboration also ensures global visibility for the competition through Worldchefs’ international network and platforms.

As part of the partnership, participants and jury members will receive co-branded digital badges and certificates, recognizing their involvement.

The competition timeline will culminate in a live final held in Madrid on 16 November 2026, where eight selected finalists will compete in a high-level culinary challenge. Participants will demonstrate their technical skill, creativity, and capacity for gastronomic innovation in front of an expert jury.

Worldchefs is proud to partner with Fagor Professional, aligning with its mission to empower chefs and elevate standards across the industry.

By combining Fagor Professional’s expertise in foodservice solutions with Worldchefs’ global reach and authority, the World’s Creative Chef competition is set to become a key platform for discovering and celebrating the next generation of culinary talent.

For more information on the competition, click here.

– END –

About Fagor Professional

At Fagor Professional, we are world leaders in manufacturing equipment for the hospitality, catering and laundry sectors.​ Ever since we started in 1960, we’ve always had our sights set firmly on the future. That’s why our story has been defined by believing in talent and pursuing an idea: competing at the highest level and always evolving.

We are a great team of professionals who are dedicated to professionals. We listen to, understand and empathise with them in order to meet their needs and help them overcome even the toughest challenges by creating innovative products.

For this purpose, our extensive catalogue boasts products that are perfect for even the most demanding professionals, bolstered by an array of services that make our distributors’ daily lives as efficient as possible.

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 and provides 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.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Competition Global Chefs Challenge

Awards to Watch at the Global Chefs Challenge Finals 2026

As the culinary world looks ahead to the Global Chefs Challenge Finals 2026, taking place 16–19 May in Newport during the Worldchefs Congress & Expo 2026, anticipation is building as competitors prepare to vie for top titles and prestigious awards that define the industry and leave a lasting legacy.

Following an extraordinary year of regional competitions, the Finals will bring together top chefs from around the globe to compete across four categories: Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs. Read more about the finalists and their journey to Wales here.

While Worldchefs awards gold, silver, and bronze in each category, a series of special partner awards will once again highlight outstanding achievements in sustainability, creativity, and ingredient excellence.

Honoring Innovation and Craftsmanship

At the 2026 Finals, Worldchefs’ valued partners will present four distinguished awards:

Nestlé Professional Green Spatula Award

Recognizing a strong commitment to sustainability, this award celebrates chefs who integrate environmentally responsible practices into their competition dishes. Open to all categories except pastry, the Nestlé Professional Green Spatula Award continues to spotlight the future of sustainable gastronomy. Discover this award’s lasting impact on its inaugural winners from 2024.

“I am deeply honored to once again present the Nestlé Professional Green Spatula Award together with Worldchefs—a truly special recognition for chefs who inspire through culinary excellence, passion, and creativity, and who cook with heart and purpose by reducing food waste, saving water, and caring for both people and planet.”

– Ana Aragon, Global Sustainability and Nutrition Manager, Nestlé Professional Strategic Business Unit

Winner of the Global Chefs Challenge 2024 Sterling Halibut Award for Best Use of Fish.
Sterling Halibut Award for Best Use of Fish

Presented to competitors in the Global Chefs and Global Young Chefs categories, this award honors technical expertise and creativity in seafood preparation, with a focus on showcasing halibut at its finest.

“Sterling is an expression of respect—for the raw material, for nature and for craftsmanship. In the pure, cold fjords of Norway, Sterling has for over twenty-five years recreated the halibut’s natural habitat, allowing each fish to grow at its own pace, in harmony with the rhythms of nature and under the careful stewardship of dedicated professionals. This patient and sustainable approach yields a raw material of exceptional quality—a halibut that unites refined flavor, dignity, and responsibility. Sterling halibut is more than an ingredient; it is a masterpiece, created to inspire the world’s finest chefs and to elevate every dish into a memorable culinary experience.”

– Ailin Strand, Quality Manager, Sterling White Halibut

Dilmah Tea Award for Best Use of Tea in Gastronomy

This award highlights innovation in flavor and recognizes chefs who elevate tea as a culinary ingredient. Open to Global Chefs and Global Pastry Chefs, the winner will also receive a unique opportunity to further their craft at the Dilmah School of Tea in Sri Lanka.

“Tea made in the traditional, artisanal way is imbued with the influence of sunshine, soil, winds, and rainfall – the terroir or fingerprint of nature that makes tea a very unique and contemporary luxury. The Dilmah Tea Award for Best Use of Tea in Gastronomy reflects our commitment to celebrating chefs who recognise tea as a rare ingredient capable of elevating depth of flavour, craftsmanship and storytelling. We are proud to support culinary innovators who share our passion for tea-inspired experiences and the endless creative possibilities of tea.”

– Dilhan C. Fernando, Chairman of Dilmah Ceylon Tea

Winner of the Global Chefs Challenge 2024 Dilmah Tea Award for Best Use of Tea in Gastronomy.
Anchor Food Professionals Awards for Best Dessert and Best Cake

New to the Global Chefs Challenge Finals, these awards celebrate excellence in dessert and cake creation across multiple categories, recognizing technical precision, balance, and creativity. Best Dessert will be awarded in the Global Chefs Challenge and Global Young Chefs Challenge, while Best Cake will be awarded in the Global Pastry Chefs category.

“The Anchor Food Professionals Awards for Best Dessert and Best Cake at the Global Chefs Challenge Finals recognise outstanding performance in technical precision and creative execution. Anchor Food Professionals is proud to bring these awards to Wales for the first time, celebrating  excellence delivered under the intensity of global competition.”

– Emma Brown, Marketing Manager, Anchor Food Professionals

A Platform for Global Recognition

These awards reflect the shared commitment between Worldchefs and its partners to advance the culinary profession and champion sustainability, innovation, and high-quality ingredients on the global stage.

As competitors prepare for Wales, these distinctions offer an additional opportunity to stand out, gain international recognition, and connect with industry-leading brands shaping the future of food.

Join Us in Wales

Don’t miss the opportunity to witness the world’s top culinary talent in action at the Global Chefs Challenge Finals 2026.

Taking place at the International Convention Centre Wales, the competition promises four days of world-class culinary skills, innovation, and inspiration.

Visit www.worldchefscongress.org/register or click the button below to register.

REGISTER HERE
Categories
News

Food of Asia, Soul of Asia Earns Special Recognition at Gourmand Awards 2025

Worldchefs is proud to celebrate our member Soon Pau Voon’s recent international recognition for Food of Asia, Soul of Asia, his collaborative e-book showcasing the richness and diversity of Asian culinary heritage.

At the Gourmand World Cookbook Awards 2025 in Riyadh, Saudi Arabia, the publication was honored with a Special Award in Food Culture. This meaningful distinction that highlights the book’s contribution beyond recipes, capturing the stories, traditions, and collective spirit of Asia’s culinary community.

This latest accolade builds on an already impressive list of global achievements in 2024, where the e-book was named:

  • Best in the World – Asian Books
  • Best in the World – Food Professionals (Free Category)
  • 2nd Best in the World – Chefs Associations
  • 4th Best in the World – Plurinational Recipes

More than a cookbook, Food of Asia, Soul of Asia stands as a testament to collaboration across Worldchefs’ member associations in the region. It reflects a shared commitment to preserving culinary heritage while inspiring future generations of chefs.

Special acknowledgment goes to Worldchefs Continental Director Chef Willment Leong for his trust and opportunity, the design team led by Joeharn Nasir, contributing chefs associations, and Soon Pau Voon’s students of Sunway University for their contributions behind the scenes.

As the book continues to reach audiences worldwide, it reinforces Worldchefs’ mission to connect cultures through food and celebrate the people shaping the future of gastronomy.

Explore the e-book for free and discover the flavors, stories, and spirit of Asia.

Categories
Company / Partner

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

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

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

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

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

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

About HUG

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

Categories
Partnership

Seatrade Cruise F&B Report Shows Lines Prioritize Experiential Dining

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

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

Experiential dining takes centre stage

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

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

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

Destination-driving dining gains momentum

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

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

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

Technology transforms cruise kitchens

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

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

Operational challenges persist

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

DOWNLOAD THE REPORT

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

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

Categories
Member News

Gulf Gourmet Magazine – March 2026

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

To learn more about Worldchefs, click here.

About the Emirates Culinary Guild (ECG)

An Overview of the Emirates Culinary Guild

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

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

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

The aims of the ECG, broadly, are:

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

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

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

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

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

Anyone interested in the ECG please find their contact below.

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

Categories
Company / Partner

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

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

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

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

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

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

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

– END –

About HUG 

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

Categories
Worldchefs Congress & Expo

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

– END –

Notes for Editors:

Culinary Association of Wales:

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

Worldchefs Congress & Expo

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

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

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

Worldchefs

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

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

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

Worldchefs is dedicated to raising culinary standards and social awareness through four core focus areas: education, networking, competition and humanitarian and sustainability programmes.

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

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