Tag: #ThisIsWorldchefs

In a significant move to promote Chinese food culture on the global stage, the President of the China Cuisine Association (CCA), Ms. Yang Liu, along with a distinguished delegation, recently paid a visit to the UNESCO headquarters in Paris. This visit was marked by in-depth exchanges on the international dissemination and promotion of Chinese food culture. Additionally, the CCA delegation actively participated in gastronomy showcases in line with the “International Day of Dialogue among Civilizations”, further highlighting Chinese cuisine’s role in cultural diplomacy.

As a proud Worldchefs member, the China Cuisine Association’s engagement with UNESCO reflects our shared commitment to strengthening collaboration with UN bodies, fostering cultural exchange, and advancing the global culinary community.

Visit to UNESCO Headquarters: A Dialogue on Cultural Heritage

During the visit to UNESCO’s headquarters, Ms. Yang Liu and her delegation were warmly received by Mr. Qu Xing, the Deputy Director General of UNESCO, as well as China’s Permanent Representative to the UNESCO, Ambassador Yang Xinyu, and Deputy Representative Ms. Wang Ying. The discussions centered on the vital role of Chinese cuisine in fostering cross-cultural understanding and its growing impact as a medium of cultural exchange.

Mr. Qu Xing commended the CCA’s efforts in promoting Chinese cuisine globally, particularly noting the successful organization of Chinese culinary events at UNESCO. These events have garnered high praise from representatives of various countries, effectively bridging cultural divides and enhancing global appreciation for Chinese culinary arts. They have become a significant part of China’s cultural diplomacy, earning widespread acclaim on the international platform.

Ms. Yang Liu emphasized the CCA’s long-standing commitment to positioning Chinese cuisine as a vital window to understanding China. Through international events, professional training, and storytelling of Chinese culinary history, the association has significantly boosted Chinese cuisine’s global presence. In the realm of intangible cultural heritage (ICH) protection, the CCA has collaborated with local governments and industry organizations, successfully enlisting several Chinese culinary techniques in ICH registers at various levels. This ensures the preservation and promotion of these precious cultural assets.

Furthermore, the CCA is actively supporting Chinese cities in their bids to join UNESCO’s Creative Cities Network as “City of Gastronomy”. By integrating resources, offering professional guidance, and highlighting local food, the association is helping cities uncover the unique value of their local food cultures and refine their application.

Gastronomy Showcases for the “International Day of Dialogue among Civilizations”

Prior to the visit, the CCA, in collaboration with the Quanzhou Municipal People’s Government, presented a remarkable gastronomy showcase at UNESCO’s headquarters on June 5. In celebration of the “International Day of Dialogue among Civilizations” initiated by China at the United Nations, this event, titled “Dialogue among Youth on the Silk Road”, aimed to foster cultural exchange through the universal language of food.

The showcase featured a diverse menu that highlighted Quanzhou’s unique food heritage, intertwined with flavors from across China. The event included 7 cold dishes, 11 hot dishes, 5 street food, 2 main courses, 1 soup, and 14 tea snacks. Each dish was carefully crafted to reflect the rich cultural legacy of Quanzhou, a starting point of the Maritime Silk Road, and the depth of Chinese food culture.

The event was attended by over 400 guests, including officials from UNESCO, representatives of member states, international organizations, academic experts, and youth representatives. Ambassador Yang Xinyu, in her address, praised the efforts of the Quanzhou and the CCA in organizing the event. She underscored the power of food as a cultural ambassador, capable of transcending linguistic and cultural barriers to foster friendship and mutual understanding among nations. The event was lauded as a successful platform for cultural dialogue, effectively promoting mutual respect and understanding among diverse civilizations.

Looking Ahead: Continued Collaboration and Cultural Exchange

The CCA’s visit to UNESCO and the gastronomy showcases during the “International Day of Dialogue among Civilizations” mark significant milestones in the association’s mission to promote Chinese food culture globally. These activities not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding.

Moving forward, the CCA is committed to deepening its collaboration with UNESCO and other international organizations. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese food culture, contributing to the broader goals of cultural exchange and the building of a community with a shared future for humanity.

Geneva, Switzerland – July 12, 2025

The China Cuisine Association (CCA), a Worldchefs member, recently held a successful Chinese Gastronomy Reception at the headquarters of the World Intellectual Property Organization (WIPO) in Geneva, Switzerland. This event, held during the The 66^th series of meetings of the Assemblies of the Member States of the WIPO, aimed to promote Chinese food culture and foster international dialogue through the universal language of food. The reception attracted over 1,500 delegates from around the world, showcasing the unique charm and rich heritage of Chinese cuisine.

Chinese Gastronomy Reception at WIPO Headquarters

On July 8, the CCA, led by its President, Ms. Yang Liu, organized a remarkable gastronomy showcase at the WIPO headquarters. The event was attended by prominent figures, including Mr. Hu Heping, Deputy Minister of the Publicity Department of the Central Committee of the CPC, and Ambassador Chen Xu, Representative of the Permanent Mission of the People’s Republic of China to the United Nations Office at Geneva and other international organizations in Switzerland.

The reception featured a diverse menu prepared by 25 master chefs from 10 provinces and municipalities across China, including Beijing, Shanghai, Tianjin, Hebei, Liaoning, Shandong, Zhejiang, Fujian, Sichuan, and Xinjiang. The chefs presented 34 exquisite Chinese dishes, comprising 6 cold dishes, 6 hot dishes, 8 main courses, and 14 street food. The event highlighted the depth and variety of Chinese culinary traditions, with dishes that showcased local specialties and the unique flavors of Chinese cuisine.

Ambassador Chen Xu and his wife were among the distinguished guests who attended the event. They praised the CCA’s efforts in organizing such a successful reception, highlighting the importance of Chinese cuisine as a cultural ambassador. The event was lauded for its ability to bridge cultural divides and promote mutual understanding through the shared experience of food.

Meeting with Ambassador Chen Xu

On July 9, President Yang Liu of the CCA visited the official residence of Ambassador Chen Xu at his invitation. During the meeting, they discussed the international dissemination of Chinese cuisine and the protection of intellectual property rights in the catering industry.

Ambassador Chen Xu commended the CCA’s professional capabilities and the success of the gastronomy showcase, describing it as one of the most successful culinary events he had witnessed during his tenure at the United Nations. He encouraged the CCA to continue organizing such events abroad to promote Chinese food culture and enhance international understanding.

President Yang Liu expressed her gratitude to Ambassador Chen Xu for his support and detailed the CCA’s ongoing efforts to promote Chinese cuisine globally. She emphasized the association’s commitment to protecting culinary intellectual property and fostering international exchanges. She also highlighted the importance of using food as a medium to tell Chinese stories and promote cultural exchanges.

The China Cuisine Association (CCA), a Worldchefs member, has recently embarked on an international culinary tour, visiting prestigious institutions in Switzerland and France to foster global culinary exchange and cooperation. The tour, led by CCA President Ms. Yang Liu, included visits to the École Hôtelière de Lausanne (EHL) in Switzerland, and the Le Cordon Bleu International Institute and STELO Education Group in France. These visits aimed to enhance cultural understanding and promote Chinese culinary heritage on the global stage.

Visit to École Hôtelière de Lausanne (EHL)

On July 7, the CCA delegation, comprising 54 members including culinary entrepreneurs and hotel management educators from across China, visited the École Hôtelière de Lausanne (EHL) in Switzerland. EHL, renowned as a global benchmark in hospitality and service management education, welcomed the delegation with a comprehensive tour of its state-of-the-art facilities.

The delegation was received by EHL Group Senior Advisor Mr. Jean-Baptiste Berguerand and Ms. Wang Xiaoru. They guided the group through the college’s core teaching facilities, including cutting-edge kitchen laboratories, realistic hotel operation training zones, and a professional library featuring the latest research in global hospitality management. These facilities exemplify EHL’s philosophy of seamless integration between theory and practice, impressing the delegation with the institution’s commitment to professional talent development.

During the visit, President Yang Liu presented a traditional Chinese ceramic art piece to the EHL representatives, symbolizing the cultural exchange between China and Switzerland. The event concluded with a dinner and exchange session, where both parties discussed potential collaborations in culinary education and cultural exchange.

Visits to Le Cordon Bleu and STELO Education Group

On July 11, the CCA delegation visited the Le Cordon Bleu International Institute in Paris. The visit included a tour of the institute’s facilities and a detailed discussion on culinary education and cultural exchange. The delegation was particularly interested in Le Cordon Bleu’s small-class education philosophy and its focus on culinary arts and restaurant management.

The following day, on July 12, the delegation visited the STELO Education Group. The visit included a tour of the institution’s practical classrooms and a discussion on vocational education and international cooperation. The delegation shared insights on Chinese culinary education and explored potential partnerships in student exchange and joint educational programs.

Chinese Gastronomy Reception in Paris

On July 12, the CCA organized a Chinese Gastronomy Reception in Paris, titled “Chinese Gourmet Tasting Banquet in Paris”. This event aimed to deepen the interaction and cooperation between the Chinese and French culinary industries. The reception was attended by over 200 guests, including officials from the Chinese Embassy, French culinary experts, and local dignitaries.

A team of 27 chefs from renowned Chinese restaurants showcased traditional Chinese dishes such as Peking Duck, Buddha Jumps Over the Wall, and braised sea cucumber with green onions. The dishes were meticulously prepared to highlight the rich cultural heritage and diversity of Chinese cuisine.

In her opening remarks, President Yang Liu emphasized the CCA’s mission to promote Chinese cuisine globally and enhance cultural understanding through culinary exchange. She expressed gratitude to the Chinese community in France for their support and highlighted the association’s commitment to fostering international cooperation in the culinary arts.

Looking Ahead: Continued Global Collaboration

The CCA’s international tour not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding. Moving forward, the CCA is committed to deepening its collaboration with international institutions like EHL, Le Cordon Bleu, and STELO. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese cuisine, contributing to the broader goals of cultural exchange.

The Battle of Pastry & Bakery Chefs 2025, a Worldchefs endorsed competition, is a prestigious international competition that brings together pastry and bakery professionals from around the globe. Designed to spotlight both emerging and seasoned culinary talent, this event provides a fantastic platform for participants to express their creativity and showcase their culinary expertise from across the world. A clash of different traditions, skills, techniques, teamwork, and creativity that you can look forward to thrilling challenges, and inspiring demonstrations.

Held from July 18–20, 2025, at Sunshine Central, Penang, Malaysia, the competition gathered chefs from various countries to compete across specialized categories—each showcasing the highest level of culinary artistry. Representing the Philippines, LPU-Laguna’s College of International Tourism and Hospitality Management (CITHM), a Worldchefs Education Partner, proudly sent a team composed of homegrown Filipino chef instructors and student chefs in the following categories: 

• Modern Stylish Wedding Cake Display 
• Amuse Bouche 
• Fruit and Vegetable Carving – Team of Two Chefs 
• Petit Fours or Pralines Formation 

Since June 2025, the LPU-Laguna team—along with their coaches and understudies—have been preparing intensely for the event. Their journey was fueled by commitment, teamwork, and a shared passion for culinary excellence. Stepping onto the international stage, they carried not just their skills and training but also the pride, resilience, and heart of the Filipino.

CARVING TEAM OF 2 CHEFS: PANAGBENGA: THE FESTIVAL OF FLOWERS

In the Fruit and Vegetable Carving Category, participants are challenged to create freestyle themed showpieces live, within a limited time of 3 hours, using only fruits and vegetables as their medium. Competitors must demonstrate not only artistic creativity but also speed, technique, and precision to properly execute their chosen theme. 

Representing the Philippines in this category were Ms. Pia Amurao (2nd Year) and Mr. Tristan Miserali (1st Year), student chefs who have both shown exceptional skill in their Fruit and Vegetable Carving course. Their excellence was previously recognized during the university’s Fruit and Vegetable Carving Expo Competition, where they stood out as top student carvers. 

For the international stage, Pia and Tristan chose “Panagbenga: The Festival of Flowers” as their theme—an annual celebration held every February in Baguio City, Philippines. “Panagbenga,” a Kankanaey term meaning “season of blooming,” beautifully reflects the rich traditions, values, and heritage of the Cordillera region. 

Through their live carving presentation, Pia and Tristan brought the spirit of Panagbenga to life—showcasing blooming elegance, cultural pride, and storytelling through their crafted floral designs. Their seamless teamwork, artistry, and commitment were ultimately recognized as they proudly earned a Bronze Medal in the competition. 

Coach:

• Myko Matienzo
• John Carlo Palacol

Understudies:

• Lexie Gepana 
• Louis Lerum  
• Larian Ann Garbin 
• Casey Bravo 
• Clarice Pantaleon 
• Kiersten Zack Rapada 
• Marc Vincent Jawili 

AMUSE BOUCHE CATEGORY: THE ONLY GOLD VICTORY FOR THE PHILIPPINES

In the Amuse Bouche Category, competitors are challenged to display bite-sized pieces consisting of Four (4) varieties of Amuse Bouche: 

• Meat – Lamb, Beef or Game
• Seafood
• Poultry – Chicken or Duck
• Vegetables

Representing the Philippines, LPU-Laguna proudly sent one of its esteemed culinary instructors, Chef Jovic Ramirez. Known for her expertise in various international cuisines and baking disciplines, Chef Jovic is a respected figure among students and peers alike. Her dedication to teaching the fundamentals of culinary arts, coupled with her refined skills, earned her the honor of competing on the international stage. 

Since June 2025, Chef Jovic—together with her team of student understudies—engaged in rigorous testing and development of multiple amuse bouche recipes. With the guidance of their coach, Chef John Carlo Palacol, they explored techniques, flavor profiles, and presentation ideas, with one goal in mind: to craft world-class amuse bouche worthy of international acclaim. 

With their passion and hard work, Chef Jovic Ramirez was awarded the Gold Award—and notably, she was the only Gold awardee in the Amuse Bouche Category, triumphing over competitors from various countries. This remarkable achievement not only highlights the excellence of LPU-Laguna’s culinary program but also reinforces the global potential of Filipino chefs. 

This award is a testament to the Filipino spirit—skilled, competitive, and more than capable of standing shoulder to shoulder with the best in the world. 

Coach:

• John Carlo Palacol 

Understudies:

• James Plaza 
• Karla Diason 
• Carlos Opiña III 
• Caira Gail Malabanan 
• Aj Cañeda 
• Kevin Montano 
• Allen Librojo 

PRALINES AND CHOCOLATE SHOWPIECE: “GONG XI FA CAI” — ANOTHER HIGHEST AND ONLY GOLD FOR THE PHILIPPINES

In the Pralines and Chocolate Showpiece Category, competitors are tasked with presenting six (6) distinct types of pralines or petits fours, with six (6) bite-sized pieces of each, accompanied by a chocolate showpiece based on a theme of their choice. The category demands not only flavor and technical excellence but also visual artistry and storytelling through chocolate.

Representing the Philippines was Ms. Chrislam Joy Alcira (2nd Year), Ms. Chrislam initially joined the competition team as an understudy for various categories, including the Wedding Cake Display and this very same category. Her attention to detail, finesse in stringwork, and growing passion for pastry arts quickly elevated her to the position of lead competitor.

For her showpiece, Chrislam chose “The New Year Lantern Festival” as her theme. Also known as the Yuanxiao Festival or Shangyuan Festival, this celebration marks the fifteenth day of the first lunar month in the Chinese calendar and symbolizes the end of the Chinese New Year festivities. Lanterns float high into the sky, illuminating the night with themes of reunion, freedom, and new beginnings—a fitting inspiration for her chocolate creations. 

And just like the lanterns, Ms Chrislam and her team soared, achieving the highest and another Only Gold Award among all international entries for the category. Her meticulously crafted pralines and intricate chocolate showpiece blended traditional Chinese motifs with modern pastry artistry. Every element reflected the cultural richness and celebratory spirit of the Lantern Festival, turned into a visual and edible narrative. 

This victory is not only a celebration of Chrislam’s individual talent but a proud moment for LPU-Laguna and the Philippines. Her success is a powerful reminder that Filipino chefs are capable of transforming global traditions into unforgettable culinary experiences—worthy of the highest accolades on the world stage. 

Coach:

• John Carlo Palacol 

Showpiece:

• Jeriel Encarnado 

Understudies:

• Ivan Jerome Tarzona 
• Alex Beatrice 
• Vishna Maria Calixihan 
• Joshua Jimenez 
• Trixie Ann Valencia 
• Adrian Vhon Alcantara 
• Katleah Paula Flores 

Showpiece:

• Justin Masalonga 
• John Aurelle Engco 
• Zoey Arizabal 

Junior Assistant:

• Aljay Alvarez 
• Tricia Lei Maligalig

MODERN STYLISH WEDDING CAKE DISPLAY 

A ROYAL MASTERPIECE WORTHY OF GOLD 

In the Modern Stylish Wedding Cake Display Category, competitors are challenged with displaying a wedding cake with a minimum of THREE (3) tiers not exciding 150 cm in height. This category demands not just technical excellence, but also originality, aesthetic harmony, and storytelling through artistry. 

Representing the Philippines, Ms. Jyra Alexi De Chavez (3rd Year), known for her dedication and passion in the field of cake artistry. Jyra first joined the competition team as an understudy for the Wedding Cake category, later seizing the opportunity to compete in Cake Fiesta Manila, where she earned a Gold Award. Her consistent excellence and growth opened the doors to the international stage. 

Jyra and her team chose the theme “THE MONARCHY: A CULTURAL ROYAL KOREAN WEDDING”—a tribute to the elegance, symbolism, and grandeur of a traditional royal Korean wedding ceremony. 

Her show-stopping cake was more than a visual centerpiece—it was a cultural story sculpted in sugar. Every detail, from the harmonious layering symbolizing union and eternity to the regal palette inspired by royal hanboks and palace motifs, was executed with artistic precision and cultural reverence. 

The team was graced with The Highest Gold Award in the category. Jyra’s wedding cake captivated the judges with its fusion of tradition and modern design—elevating not only the artistry of pastry but also the Filipino voice in global culinary arts. 

This win reflects the incredible creativity and craftsmanship of Filipino talent, proudly showcased on an international platform. Further setting the highest standard of Wedding Cake creations and cementing LPU-Laguna as the leading institution for wedding cake competitions. 

Coach:

• Abram Peralta 
• Jeriel Encarnado 

Understudies and Alternates:

• Erika Jean Rustia 
• Marideth Nabor 
• Chelsea Sengco 
• Allison Cyle Barrieta 
• Trisha Collyne Remo 
• Princess Nicole De Sotto 
• Ethan Parcon 
• Gideon Mathew De Vera 
• Varen Ed Mar Biscocho 

A HISTORIC WIN: LPU-LAGUNA AND THE PHILIPPINES EARN GOLD WITH DISTINCTION AFTER 7 YEARS 

After seven long years, the Philippines and LPU-Laguna have once again made history—bringing home a coveted Gold with Distinction, the highest honor in the competition, with a perfect score of 100 points. 

This marks the second Gold with Distinction for the Philippines, following the 2018 victory of Chef Alyzza Bundalian at FHA Singapore. A proud alumna of LPU-Laguna, Chef Alyzza is now the Head Cake Artist at Marriott Hotel Manila. 

Even more historic, this is the first-ever Gold with Distinction awarded in the history of the Malaysian Chefs Association, making this moment a milestone not only for LPU-Laguna but for the international culinary scene. 

Representing the Philippines was Mr. Jose Antonio Silos Tuvera (3rd Year), whose dedication, creativity, and technical mastery exemplify the excellence of LPU-Laguna’s showpiece training. Mr. Jose’s journey to the international stage was the result of countless hours of training, understudy experiences, and mentorship from the best in the field. 

His chosen theme, “The Jade Dragon and Golden Phoenix”, is a legendary Chinese love story that symbolizes harmony and eternal union. This tale to life through a breathtaking multi-tiered cake, meticulously sculpted in sugar. Every detail—every curve, color, and composition—was a display of precision, elegance, and world-class artistry. The result wasn’t just a cake—it was a story told in sugar and crowned in gold. 

This victory is more than a medal—it’s a bold statement: Filipino cake artists are among the world’s finest. As recognized by Chef Kenny Kong, this award once again places the Philippines at the forefront of global pastry and showpiece design. 

LPU-Laguna and the entire LPU CITHM community are bursting with pride. This moment solidifies our place on the international pastry map and reminds the world of the power of passion, culture, and Filipino excellence. 

Coach:

• Jeriel Encarnado 
• Abram Peralta 

Understudies and Alternates:

• Nadine Africano 
• Maria Angela Rose Granada 
• Marial June Baldo 
• Wendell Regente Dapula 
• Angela Louise Dayo 
• Chrislam Joy Alcira 
• Tristan Miseral

• Worldchefs Congress & Expo 2024 has been awarded “Association Event of the Year” at the Singapore MICE Awards 2025.
• Presented to Ace: Daytons Direct, together with Worldchefs and the Singapore Chefs’ Association, this recognition highlights the power of collaboration and celebrates a shared achievement for the entire culinary community.
• Culinary professionals, enthusiasts and industry experts can join us for the next edition of Worldchefs Congress & Expo, taking place on May 16-19 2026 in Newport, Wales.

Paris, July 25 2025 – Worldchefs is proud to announce that Worldchefs Congress & Expo 2024 has been awarded “Association Event of the Year” at the Singapore MICE Awards 2025.

“This award is evidence of what can be achieved when passion, professionalism, and collaboration come together. Worldchefs Congress & Expo 2024 was a celebration of our global community. I’m incredibly proud of the entire team and grateful to all who made it possible.”
– Andy Cuthbert, Worldchefs President

The “Association Event of the Year” award recognizes the event’s high-value programming, opportunities for professional growth, and sessions that promote industry advancement.

The official judging criteria for this category included:

• Program Quality: Depth, relevance and diversity of session tracks or workshops.
• Speaker & Content Curation: Credibility of speakers and alignment of topics to member needs.
• Member Engagement: Effectiveness of networking formats, roundtables and social events.
• Professional Development Impact: Tangible learning outcomes and skill-building opportunities.
• Operational Execution: Seamlessness of registration, on-site logistics and support.
• Digital Integration: Use of apps, virtual components or engagement platforms.
• Long-Term Value: Post-event resources, follow-up activities and community building.

Worldchefs extends its sincere thanks to all partners, sponsors, volunteers, speakers, and delegates who contributed to this success. Beyond the event, this recognition reflects the strength and unity of chefs across the globe.

“We are truly honoured by this recognition. It was a genuine team effort, with everyone contributing their time, expertise, and commitment throughout the journey. Working closely with Worldchefs, Singapore Chefs’ Association, Sands Expo & Convention Centre, and our many partners made the experience truly rewarding. The collaborative spirit and shared goals enabled us to deliver a meaningful event that will have a positive impact on future culinary congresses.”

– Nancy Tan, Managing Director at Ace:Daytons Direct

“Hosting the Worldchefs Congress & Expo 2024 in Singapore was a proud moment for our association. The event united chefs from across the globe to share, learn, and grow. We were honoured to play a part in this landmark occasion.”
— Eric Neo, President of the Singapore Chefs’ Association

“Here’s to even more milestones for the global culinary community.”

– Singapore Tourism Board

To learn more about the Singapore MICE Awards, click here.

Join Us for the Next Edition

Culinary professionals and industry experts can join us at the next Worldchefs Congress from the 16-19 May 2026 in Wales. This event offers a unique opportunity to strengthen professional networks and engage with the world’s culinary leaders.

The 2026 edition, themed “Pasture, Passion, Plate,” will explore the journey of food from its origins to the final dish. Through this lens, the event will celebrate how food connects people, cultures, and communities, from farm to fork and beyond.

Over four inspiring days, participants will experience world-class educational sessions led by Michelin-starred chefs like Sian Wyn Owen and thought leaders including Rich Rosendale and Kris Hall. It will also be the stage for the Global Chefs Challenge Finals, where the globe’s top chefs will go head-to-head.

Register now and take advantage of the early-bird rate of £600 (incl. VAT) and save £200 until 31 October 2025. To learn more and register, click the button below. We hope to see you there.

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About Worldchefs Congress & Expo

The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds. 

This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

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 skills in 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.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org