Tag: #ThisIsWorldchefs

Company / Partner GCC - Young Chefs Worldchefs Congress & Expo

Nestlé Professional Official Partner of the Bill Gallagher Young Chefs Forum for the Sixth Consecutive Year at Worldchefs Congress & Expo 2026

Post author By Julia
Post date May 12, 2026

Paris, France – May 11, 2026 – Worldchefs and Nestlé Professional are delighted to announce that Nestlé Professional will once again serve as the official partner of the Bill Gallagher Young Chefs Forum (BGF) at the Worldchefs Congress & Expo 2026, taking place 16–19 May 2026 in Newport, Wales.

This marks the sixth consecutive year of the partnership. Since the passing of Dr. Bill Gallagher in 2016, Nestlé Professional has proudly supported the continuation of his vision, playing a key role in the skill development and global opportunities available to the next generation of culinary professionals.

The Bill Gallagher Young Chefs Forum is a dedicated program for chefs under 25, integrated into every Worldchefs Congress & Expo since its founding in 2012. It provides young talent with tailored networking, masterclasses, workshops, and direct exposure to international industry leaders.

“Nestlé Professional has been an instrumental partner in the development of the Bill Gallagher Young Chefs Forum and past Congresses,” said Andy Cuthbert, Worldchefs president. “Their support for skills workshops, expert speakers, and interactive programs continues to empower the future of our industry. We thank Nestlé Professional for supporting the ongoing legacy of our dear friend Dr. Bill Gallagher.”

A Legacy of Mentorship

Dr. Bill Gallagher, known as the “Chef of Chefs,” dedicated his life to mentoring young chefs. The former Worldchefs President (1996–2000) and long-time leader of the South African Chefs Association believed passionately in giving emerging talent hands-on training, guidance, and real career opportunities.

Nestlé Professional’s involvement brings this legacy to life. At the 2026 event under the theme “Pasture, Passion, Plate”, the company will support young chefs in sustainability, responsible sourcing, and creative plate excellence — areas critical to the future of professional kitchens.

“Young chefs are the future of food service,” said Reinhold Jakobi, SVP and Head of Nestlé Professional’s Strategic Business Unit. “By powering the Bill Gallagher Young Chefs Forum, we help them gain practical skills, global insights, and meaningful connections. This sponsorship aligns perfectly with our purpose: creating shared value by developing the sustainable culinary leaders of tomorrow.”

Beyond the Forum, Nestlé Professional demonstrates its commitment through programs such as the Worldchefs Academy, YOCUTA (Young Culinary Talents), the Nestlé Professional Green Spatula Award for sustainability in culinary competitions, and International Chefs Day initiatives.

The partnership strengthens ties between Nestlé Professional and the global chef community, building long-term credibility and authentic relationships with tomorrow’s decision-makers in hotels, restaurants, and food service operations.

– END –

About Nestlé Professional

Nestlé Professional is the dedicated food service division of Nestlé, providing high-quality products, solutions, and expertise to help food service operators succeed.

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

Worldchefs
Olivia Ruszczyk
Email: communications@worldchefs.org

Tags #ThisIsWorldchefs, #YoungChefs, Worldchefs Congress & Expo, Young Chefs

Member News

Gulf Gourmet Magazine – May 2026

Post author By Julia
Post date May 11, 2026

In the May 2026 edition of Gulf Gourmet Magazine, meet Chef Soul AbouZahr, and discover how she built one of the Gulf’s most distinctive culinary identities.

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

Tags #ThisIsWorldchefs, GulfGourmet

Industry Trends Member News World

Word of the Moment: Chefs Share Theirs for Issue 32

Post author By Clare Crowe Pettersson
Post date May 5, 2026

Here’s what matters most to chefs, straight from the global voice of culinary professionals.

Executive Committee

Andy Cuthbert, President UAE	Inclusion. We need to continually look at how we can improve this in Worldchefs and it will need all of us to be on board.
Dr. Rick Stephen AM, Vice President Australia	Unity. A growing call across our global network is the need to stand together: chefs, educators, industry partners, and associations aligning around shared standards, shared purpose, and shared pride. It captures both the priority and the hope for Worldchefs as we shape a stronger, more connected future to be inclusive and not exclusive.
Alain Hostert, Secretary General Luxembourg	Innovation. Young chefs are redefining the kitchen by blending tradition with new techniques, technology, and global flavors. Innovation represents the courage to try, create, and lead the future of gastronomy with fresh ideas.
Kristine Hartviksen, Assistant Vice President Norway	Origin. Interest in the product’s history from farm to table. properties, taste and preparation.
Uwe Micheel, Assistant Vice President Germany	Sustainability. Our association is working on different projects that support sustainability, all the way from food producers to our profession.

Member Associations

Unity and progress. Today more than ever, the words of “power of the white jacket” resonate.

Manuel Cuerno
Asociación de Chefs de El Salvador Acesa, El Salvador

Amaresh Bhaskaran, Emirates Culinary Guild UAE	Vocal for local. Use locally-sourced ingredients.
Majed Alsabagh, Syrian Culinary Guild Syria	We call it “Chef’s Society”, to bring Arabic chefs together and enable professional communication and collaboration.
Hossam Soliman, Egyptian Chefs Association Egypt	Professional standards. Elevating standards remains a top priority. Through training, competitions, and knowledge exchange, we are reinforcing what professionalism, discipline, and excellence mean in today’s culinary world.
Nadim Milhim, Palestinian Chefs Association Palestine	Culinary heritage. Our association is focused on protecting Palestinian culinary heritage while empowering chefs to innovate despite challenges. Through food, our members preserve identity, support local farmers, and use cuisine as a powerful voice for culture, dignity, and continuity.
Ricardo Kathan, Mauritian Chef’s Association Mauritius	Advocating excellence. Inspiring the next generation of chefs through training, competitions, and global culinary exchanges.
Fraaz Kasuri,Chefs Association Of Pakistan (CAP) Pakistan	Empower. CAP believes in empowering the youth and women of Pakistan by encouraging them to acquire culinary skills and start their professional journeys. Engage. CAP keeps its members busy by engaging them in different healthy and professional activities like culinary competitions, workshops, focus groups etc. Support. CAP runs a support system through which it helps the chefs with jobs both locally and internationally and other personal or professional issues.
Jenny Tan, Singapore Chefs’ Association Singapore	Progress. We have launched the community membership this year which offers complimentary membership, and will be collaborating with government organizations on initiatives to serve our chef community.
Ben Ali, Maître des Saveurs et Gastronomie de la Tunisie Tunisia	Gastronomic identity. Our association is focused on passing culinary knowledge from masters to young chefs, promoting responsible use of local resources, and safeguarding Tunisian gastronomic identity. Together, these priorities ensure our heritage evolves without losing its roots and remains relevant for future generations.
Kamal Rahal Essoulami, Fédération Marocaine des Arts Culinaires Morocco	Transmission – Sustainability – Excellence. The Moroccan Culinary Arts Federation prioritizes preserving culinary heritage through knowledge transfer while promoting sustainable gastronomy based on local, seasonal, and responsibly sourced products. Through training, competitions, and international collaboration, the Federation strengthens professional excellence and supports the next generation of environmentally-conscious Moroccan chefs.
JJ Vitale, American Culinary Federation USA	Passion. The American Culinary Federation is fueled by a passion for education, from certification through accreditation, and a belief in lifelong learning. We have a passion for competition from regional and national events to the global stage with ACF Culinary Team USA. And above all, we have a passion for our members, students to seniors, club chefs to educators, supporting them at every stage of their culinary journey.
Rodrigo Ibañez, Colegio Nacional De Chefs Profesionales De México A.C. México	Collective purpose. Our association is prioritizing collaboration across chefs, producers, and regions to strengthen the industry as a whole. It reflects a shared belief that Mexican gastronomy grows stronger when progress is built collectively, with responsibility, inclusion, and long-term vision.
Cezar Munteanu, ANBCT Romania Romania	Roots. Responsibility. Future. We believe gastronomy becomes meaningful when it understands its origins. Our association’s priority is education of children, students, and young chefs – so respect for food, seasonality, and resources is learned early. By shaping values before habits, we safeguard culinary heritage, strengthen sustainability, and ensure a future where cooking remains ethical, conscious, and deeply human.
Tomáš Popp, Association of Chefs and Pastry Chefs of Czech Republic (AKC CR) Czech Republic	Gastronomic memory. Our old guard of chefs and pastry chefs pass on their experience to the next generation of chefs and pastry chefs. They also tell stories that have shaped our gastronomic tradition.
Orkhan Mukhtarov, Azerbaijan Culinary Specialists Association (ACSA) Azerbaijan	Growth and recognition. At this moment, ACSA is focused on sustainable growth and international recognition. We are strengthening professional standards, expanding educational initiatives, and creating more opportunities for Azerbaijani chefs to be visible, respected, and competitive on the global culinary stage.
Levani Meskhi, Chefs Association Georgia Georgia	Opportunities. The Georgian Chefs Association aims to support young chefs by developing culinary education and professional opportunities in Georgia. It connects local talent with international standards and promotes Georgian gastronomy globally.
Hans Everse, Gastronomisch Gilde The Netherlands	Events, connect, competition. We provide 10 events a year for our members. We connect professionals in our network with events and competitions. We provide national competition and join international competitions with our Culinary National Team.
David Sosson, Qatar Culinary Professionals Qatar	Elevating standards. QCP is focused on elevating culinary standards in Qatar through structured competitions, global exposure, and strong industry collaboration. By supporting chefs from grassroots development to international platforms, QCP continues to raise professionalism, skills, and global recognition for Qatar’s culinary community.
Manuel Cuerno, Asociación de Chefs de El Salvador Acesa El Salvador	Unity and progress. Today more than ever, the words of “power of the white jacket” resonate. El Salvador is working for the unification of the profession. Only together can we feed the world and be an example for future generations of chefs.
Paulinus Okon, Association of Professional Chefs Nigeria Nigeria	Good chefs, healthy nation. When the system builds good chefs by building the culinary industry, then the country is sure to have very healthy citizens.
Chachaya Raktakanishta, Thailand Chefs Association Thailand	Professional integrity. Professional integrity defines our current direction. We are committed to elevating ethical standards, craftsmanship, and accountability across our membership, ensuring Thai chefs are respected globally for both skill and character.
Sheraz Nair, Indian Federation of Culinary Associations India	Collaboration. At IFCA, collaboration with industry and academia is practiced on the ground, not just stated in principle. Professionals from kitchens and institutions are actively incorporated across all IFCA task forces and working teams, ensuring that every initiative is shaped by practical industry insight and academic understanding.
Dr. Paulino Schembri, Malta Chefs Society Malta	Sustainability, waste not, innovation.
Oliver Esser Soe Thet, Myanmar Chefs Association Myanmar	Food security. Myanmar Chefs help to save lives while ensuring food security all over Myanmar, where chefs are free to provide food to children, elders, and refugees legally. Young chefs safety. We work to get as many chefs as possible out from danger zones – from warfronts to ensure good, safe work and jobs for Myanmar young chefs in foreign countries. Disabled chefs inclusion. Myanmar Chefs work to give an independent future to war-disabled young people to become chefs through practical training.

Education Partners

Sustainability. From pasture to plate, we instill responsible practices that respect biodiversity, ethical sourcing, and environmental impact, preparing students to lead a more conscious and resilient food system.
Ximena Vicente
Universidad Latina De Costa Rica
Costa Rica

Janie Ogeah, Institute of Tourism Studies Malta	Immersion. ITS places students inside professional environments where decisions carry consequences. From large-scale chocolate builds to live operations, learning happens through exposure, responsibility, and mentorship. Immersion turns education into preparation and students into professionals.
Janet Dyer, Heart College of Hospitality Services Jamaica	Resilience. Coming out of category 5 Hurricane Melissa, aspiring chefs teamed up with World Central Kitchens to prepare meals for persons impacted by the hurricane.
Afaque Ahmed, Heart College of Hospitality Services India	Innovation. Sustainability. Professionalism.Our school is focusing on shaping chefs who think creatively, respect ingredients and local food systems, and uphold industry-ready standards. These values prepare students not just to cook well, but to lead responsibly and adapt confidently in a rapidly evolving hospitality industry.
Agnese Mulatero, I.F.S.E. Italian Food Style Education Italy	Professionalism. We aim to train professionals ready to enter the workforce with expertise. Ambassadors. Our school shapes professionals capable of sharing and promoting the culture of Italian cuisine and its products worldwide. Excellence. We are the only school to hold the Italian Excellence recognition issued by the General Secretariat of the Republic.
Nathan Armstrong, International Culinary Studio New Zealand	Adaptability. The culinary industry is evolving rapidly. We are focused on helping students build adaptable skills and cultural awareness so they can confidently navigate change, seize new opportunities and thrive in diverse kitchens and food businesses around the world.
Ronny Albucci, Chef Academy Italy	Professional qualification, star-studded internships, international collaborations. We bridge the gap between education and employment by offering a legally-recognized professional qualification valid across Europe. Our approach combines this academic rigor with international collaborations—such as our partnership with École Ducasse—and guaranteed star-studded internships in over 150 Michelin-starred restaurants, ensuring our students enter the workforce at the highest level.
Duane Riley, HTA School of Culinary Art South Africa	Community and consistency. HTA School of Culinary Art believes chefs have a responsibility beyond the kitchen. Through ongoing community partnerships—including being the first partner school for the 67,000 Litres for Mandela charity—we instill the importance of showing up consistently and using culinary skills to ensure no one goes hungry.
Ailin Lee, Culinary Arts Center Of Azerbaijan (CÀSÀ) Azerbaijan	Creativity, innovation, experiential learning, global exposure. CÀSÀ currently focuses on developing creativity and innovation through experiential learning initiatives, such as curating dining events and international study tours. These initiatives reflect industry trends toward creativity, sustainability, and global standards, equipping students with contemporary skills and exposure relevant to today’s hospitality sector.
Sasinaporn Yutsanong, Bangkok University Thailand	Creativity. Our school’s focus is on developing industry-ready graduates through real-world exposure and hands-on learning with leading professionals, including Michelin-star chefs. We emphasize creativity in culinary arts and food design while strengthening management, leadership, and operational skills. This approach reflects current industry demands and prepares students to succeed in global hospitality, fine-dining, and innovative food businesses—today and in the future.
Heba Abu Al Rab, The Royal Academy of Culinary Arts Jordan	Innovation. Our Academy is equipping aspiring chefs with the digital literacy and applied learning needed to integrate new technologies while advancing service excellence and guest experience. Sustainability. Our Academy embeds responsible practices across our academic programs, equipping students to reduce waste, prioritize ethical sourcing, and apply resource efficient methods as a core professional standard. Inclusion. Our Academy develops culturally intelligent professionals who lead diverse teams with respect, empathy, and consistent service standards, ensuring guest experiences are welcoming, authentic, and aligned with international hospitality expectations.
Carlos Mézquita, Anáhuac Cancún México	Leadership: Our school is focused on developing culinary leaders, not only skilled cooks. We promote responsibility, teamwork, decision-making, and ethical awareness across our programs, preparing students to lead kitchens, projects, and teams with professionalism, respect, and a strong sense of social and industry responsibility. Experience: Our school emphasizes that gastronomy goes beyond food—it is about creating memorable experiences. Students learn to design dishes, service, ambiance, and storytelling with the guest in mind, understanding emotions, expectations, and cultural context. We prepare future professionals to craft meaningful dining experiences, not just meals. Social impact: Our school encourages students to engage in social projects that connect gastronomy with community needs. Through academic activities and initiatives, students apply their skills in real contexts, promoting food education, sustainability, and support for vulnerable groups, understanding that gastronomy can be a tool for positive social change.
Christian Schiering, B.H.M.S. Business & Hotel Management School / Swiss Culinary Academy Switzerland	Passion. Our school is helping students to turn their passion and love for food into a successful career. Practice. Our school is focusing on hands-on kitchen training to equip students with the essential skills to excel in the industry. Potential. We nurture young culinary talents and provide opportunities for them to strive and excel in the industry in future.
Iliyana Tsvetanova, HRC Culinary Academy Bulgaria	Care: for our students, the food we serve, and the ingredients we use. Respect: for the culinary profession. Traditions: honoring local cuisine and culinary heritage.
Ximena Vicente, Universidad Latina De Costa Rica Costa Rica	Identity. We cultivate a strong Costa Rican culinary identity by honoring local products, traditions, and producers, helping students understand who they are as chefs and the cultural story behind every plate. Innovation. Our program encourages creative thinking, modern techniques, and applied research, empowering students to reinterpret tradition and respond to the evolving global gastronomy industry. Sustainability. From pasture to plate, we instill responsible practices that respect biodiversity, ethical sourcing, and environmental impact, preparing students to lead a more conscious and resilient food system.
Pichaya Noranitiphadungkarn, Dusit Thani College Thailand	Turn your passion into your profession.
Dr Albeena Abbas, AAFT School Of Hospitality & Tourism, Noida India	Research and authenticity. Our school emphasizes mastering classic recipes in their original form while building strong research skills, enabling students to innovate thoughtfully and create new dishes that respect tradition and meet future culinary trends.
Soon Pau Voon, Sunway University Malaysia	Industry‑ready. We are focused on preparing students who can transition confidently from classroom to professional kitchens through structured industry exposure, real‑world learning, and strong employability skills. Sustainability. Our programs emphasize responsible food practices, ESG awareness, and long‑term thinking—ensuring students understand their role in shaping a sustainable future for the culinary profession. Partnership. We believe meaningful industry–academia collaborations, such as YOCUTA with Nestlé Professional, are essential to nurturing talent, relevance, and professional confidence.
Sukey Baker, Silwood School of Cookery South Africa	Rooted – Flavor – Story. Food is more than flavour, it’s memory, culture, and identity. At Silwood, students learn to translate personal heritage, seasonal produce, and ethical choices into plates that speak with intention and authenticity, preparing them to cook food that resonates far beyond the table.
Sheraz Nair, Bangalore Culinary Academy India	Discipline and consistency. We are reinforcing habits that sustain long careers, not short success. Daily discipline and consistent performance remain the strongest markers of professional reliability in today’s kitchens. Employability. Our focus is on producing work-ready graduates who understand kitchen systems, time management, and accountability, aligning training closely with what employers actually expect on the floor. Access and opportunity. Through scholarships and industry partnerships, we are widening access to specialised training for capable students who may otherwise be excluded from advanced professional pathways.
Wen Zhang, College of Culinary and Food Science Engineering – Lan Ming Lu Studio China	Inherit – Promote – Innovate. Preserving culinary heritage through rigorous training in classical techniques, ensuring the mastery of the foundational skills like knife work and broth-building. Fusing tradition with modernity by experimenting with new ingredients and methods, such as plant-based cooking and molecular gastronomy. Driving industry evolution through research, global collaboration , and sustainable practices, shaping future culinary leaders.
John Piazza, Detroit Institute of Gastronomy USA	Purpose. Our students learn not just skills, but the why behind them. DIG’s education is built on passion-driven learning, personal growth, and meaningful contribution to the culinary world—aligning with the idea that every plate tells a story worth sharing.
Meng Sen, Golden Chef College of Culinary Arts & Hospitality Malaysia	Innovation. Industry-ready. Global. We are focusing on creative thinking, practical skills aligned with real industry needs, and international exposure. Our goal is to prepare students who can adapt, lead, and succeed in a fast-changing global culinary and hospitality landscape.
Patti Thomas, Auguste Escoffier School of Culinary Arts USA	Purpose. Discipline. Responsibility. These values guide how students connect ingredients, technique, and leadership. Through strong foundations and real-world experience, they can develop confidence, sound judgment, and professional competence that support sustainable careers and meaningful contributions to the culinary profession.

Chapters: Meet the Michelin Green Star Restaurant Behind the Cover of Issue 32

Post author By Clare Crowe Pettersson
Post date May 5, 2026

Chapters: Meet the Michelin Green Star Restaurant Behind the Cover of Issue 32

An Interview with Chapters’ Charmaine McHugo

In the heart of the Welsh town Hay-on-Wye, you’ll find Chapters, the Michelin Green Star restaurant from Charmaine and Mark McHugo.

Highlighting the best the area has to offer with menus that showcase seasonal, locally-sourced, and often home grown produce, their food was a natural fit for a theme of “Pasture, Passion, Plate”.

We spoke with Charmaine about their work at Chapters. Read on to discover the story behind the cover of Worldchefs Magazine Issue 32.

How would you describe your food philosophy at Chapters, and how has it evolved over time?

Our philosophy has always been about using ingredients that are in season, so they are at their peak in flavor and wherever possible to support local producers. Over time our relationships with other businesses has grown and we work together closely to create the end result.

Chapters in Wales Green Michelin star Worldchefs Magazine Issue 32 cover — Charmaine and Mark at their restaurant, Chapters in Hay-on-Wye, Wales.

Creating a sustainable restaurant is not easy but it is very rewarding. Our view is that we shouldn’t negatively impact anything, whether this is people, planet, or our community.
Charmaine McHugo

As a Michelin Green Star restaurant — one of only four restaurants in Wales to be awarded this accolade — how do you interpret the responsibility that comes with that recognition, and what does “sustainability” mean to you beyond the criteria itself?

We take the responsibility really seriously. There are guests who visit us because we have the accolade, and we fully respect the trust and belief that they have in us and the work that we do.

Creating a sustainable restaurant is not easy but it is very rewarding. Our view is that we shouldn’t negatively impact anything, whether this is people, planet, or our community.

We have our core list of suppliers that we use year round. Many of our hyper-local drinks suppliers are based right in Hay-on-Wye. We have gotten to know them and their families really well over the years. For example, the person that supplies us with beer is also the person that looks after our cats when we go on holiday.

Having a restaurant in Hay means getting involved in the community, getting to know the people that also live and work there.

A garden herb crème fraîche.

This is simple dish, full of flavor. We make a herb purée with numerous soft herbs and plants from the garden — chive, verbena, burnet, kale, and purple sprouting leaf. This is then whipped with crème fraîche from five miles down the road and set in metal rings. The herb crème fraîche is then topped with the same soft herbs dressed in a chive vinaigrette, pickled onions, linseed crackers, and cured egg yolk.

Yes, there is a nice mix of planting things that Mark has previously worked with — items that are safe and we know we will have a use for, such as beetroot and kale, and then adding in some new curve balls for him to play around with.

We grow a variety of produce and always encourage ingredients that have dual purpose, so flowers that will increase the pollinators (bugs, bees, and flies) to the garden but also look pretty and are edible, such as Calendula and Borage — in particular white borage which is just fantastic on salads and also self seeds, so we don’t have to grow it year on year, as it does it for us.

How does this process impact your day-to-day choices in the kitchen?

It adds variety and flavor, but also it means that the kitchen team are always learning and have new products to play around with.

Do you have any favorite ingredients to grow and/or source at the moment? We’d love to hear about one that you’ve worked with for a while, and perhaps another that you’ve discovered more recently.

We focus our growing on vegetables that give you a high yield for the space, so beans, peas, and kale rather than cauliflower and large cabbages. Although, I will say my personal favorite is purple sprouting broccoli, as it is the first veggie in the spring that we harvest and is such a refreshing change to the winter vegetables.

Something new for us was chicory — a root very similar looking to a parsnip, but when roasted and ground taste like coffee. We have used this in our tiramisu dessert, much to the delight of our guests.

You use organic heritage seeds from Welsh suppliers, and have mentioned growing perennials. Why is this important to you, and what would you say chefs should know about the flavor potential of perennials?

Using perennials is less for the chefs and more for the soil. No dig gardening is all about soil health — the less we can disturb the soil the better, and as you leave perennials in the ground to do their thing year on year, this is ideal. We love our herb patch, the roses, the fruit bushes, and our perennial kale. We also class Jerusalem artichokes as a perennial, but they do require a bit of digging.

What is one piece of advice you would give chefs looking to learn more about sustainable gastronomy?

Keep reading and talking to other chefs and people in the industry that are doing the same things. You have to keep learning as techniques and theories change and develop. It’s easy to get stuck in a rut or think you know how to do it, but there is always something new going on and we can only improve…. Good luck!

About Charmaine and Chapters in Hay-on-Wye

Charmaine is the co-owner of Chapters in Hay-on-Wye, which she runs with her husband Mark.

Follow Chapters on Instagram at @chapters_hayonwye, and read more about their food philosophy, menus, and restaurant garden at www.chaptershayonwye.co.uk.

Chapters Green Michelin Star in Waales Issue 32 Worldchefs Magazine

Credits

Thank you to Charmaine for the interview and for being a part of Issue 32. Written by Clare Crowe Pettersson.

Cover photo by Ashleigh Cadet.

Tags #ThisIsWorldchefs, Sustainability, Wales, Worldchefs Magazine

Member News

SA Chefs Magazine – Issue 01

Post author By Julia
Post date May 3, 2026

Welcome to the new era of SA Chefs, with SA Chefs Magazine Issue 01. Relaunched, reimagined, and produced entirely as their official In-House Magazine, this is the heartbeat of their association. Dive into the edition below.

CLICK TO READ THE FULL EDITION

To learn more about Worldchefs, click here.

Tags #ThisIsWorldchefs, Association News, Magazine

Competition Education GCC - Young Chefs Member News News

Korea’s New RQCE Students Shine with Outstanding Results at FHA 2026 Singapore

Post author By Julia
Post date April 30, 2026

Written by Jake Kim

A new Worldchefs’ RQCE (Recognition of Quality Culinary Education)-accredited institution has emerged in South Korea. In March, following strong support from the school’s management and the dedicated efforts of its instructors, Korea Culinary Art Academy officially received its accreditation from Worldchefs, reflecting the institution’s alignment with Worldchefs’ quality standards of excellence in culinary education.

Soon after, the academy’s young chef competitors went on to challenge themselves at the “Young Chefs Grand Prix Team Challenge” held during FHA 2026 at Singapore Expo from April 21 to 24. The competition, jointly organized by Singapore Chefs Association and Informa Markets, is an international platform where promising young chefs from around the world compete and showcase their skills.

While the school had previously gained extensive experience in individual competitions, this marked their first time competing as a team. The event brought together 15 teams from countries including the United States, Australia, Taiwan, Singapore, and Thailand. Following the preliminary rounds, only the top eight teams advanced to the finals, where they faced a high-level “mystery box” challenge. Preparing for their first team competition proved to be a demanding journey for both the students and their instructors.

Korea Culinary Art Academy entered two teams in the competition, and both successfully advanced to the Top 8, earning their place in the finals. Composed of teenage high school students, the teams faced the intense pressure of the mystery box challenge. Nevertheless, they maintained focus, demonstrated strong teamwork, and delivered their best performance until the very end—ultimately earning the honor of becoming the inaugural champions.

This achievement goes far beyond a simple victory. It reflects the passion and dedication of the young chefs, the commitment of their instructors, and the strength of a structured education system built upon Worldchefs’ RQCE (Recognition of Quality Culinary Education) framework. It is a showcase of the outcomes of strong training, mentorship, and professional development within the Worldchefs’ global community, and serves as a meaningful reminder of the importance of solid foundational training in culinary education.

About Korea Culinary Art Academy

Korea Culinary Art Academy is a professional culinary and food arts academy in South Korea that offers a wide range of courses in cooking, baking, and barista training. The academy operates multiple branch locations nationwide, all under the same corporate structure and educational standards. Students can enroll in certificate programs, as well as career development and skill-building courses. Alongside practical hands-on training, the academy also supports startup and employment opportunities, and hosts regular events and community activities to enrich the learning experience.

Currently, the RQCE (Recognition of Quality Culinary Education) accreditation applies to the Gangnam campus in Seoul, with plans to expand the accreditation to other branches in the near future.

Tags #ThisIsWorldchefs

Member News

British Culinary Federation’s Culinary News Magazine – Spring 2026

Post author By Julia
Post date April 24, 2026

In the Spring 2026 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!

CLICK TO READ THE FULL EDITION

To learn more about Worldchefs, click here.

Tags #ThisIsWorldchefs, Association News, Magazine

FeedThePlanet News Partnership

Worldchefs Gives Voice to Chefs at the European Climate Pact in Brussels

Post author By Julia
Post date April 22, 2026

Worldchefs joined climate leaders, policymakers, and community changemakers in Brussels for Together in Action 2026, the European Climate Pact’s annual event. The gathering brought together more than 800 participants in Brussels, many more online, and nearly 150 speakers from 25 countries for discussions on climate resilience, collaboration, and practical action across Europe.

Chefs at the Center of Climate Action

For Worldchefs, the event reinforced a clear message: food systems must be part of the climate conversation, and chefs have an important role to play in turning ambition into action. The program included sessions on food systems for a just transition, resilience across sectors including food, and tackling greenwashing in climate communication. These themes are directly relevant to the culinary profession, from sourcing and menu development to waste reduction, education, and consumer influence.

Chefs have a unique role in connecting climate action to everyday practice across the food system.
Connie Lau, Director of Operations and Projects at Worldchefs

Climate Goals Drive Change with FoodChoices4LIFE

This is why Food C hoices4LIFE matters. FoodChoices4LIFE is a European Commission co-funded project led by the European Food Information Council (EUFIC) with Worldchefs and the University of Tuscia, designed to accelerate climate action and behavioral change in EU food systems through better food choices. The project empowers chefs, associations, and citizens across the 27 EU Member States, combining science-backed communication, public engagement, and training to support healthier, more sustainable, and less wasteful eating habits.

The project is ambitious by design. According to the project framework, FoodChoices4LIFE aims to organize more than 100 in-person events across Europe, reach over 500,000 people through campaigns, engage more than 500 chefs, and train journalists and local administrators. This creates a practical pathway to connect the influence of the professional kitchen with European climate goals and to make chef-led climate action more visible, scalable, and evidence-based.

FoodChoices4LIFE also builds on strong foundations, as it is a continuation of the earlier EU LIFE initiatives, Climate Smart Chefs. It builds upon the previous intiatives’ network, and with Worldchefs now coordinating the new secretariat, the organization’s role strengthens as a connector between policy, science, culinary education, and implementation on the ground.

Feed the Planet: Scaling Global Impact

That European engagement is reinforced by Worldchefs’ broader global sustainability work through Feed the Planet. Feed the Planet encompasses all of Worldchefs sustainability efforts, in collaboration with Electrolux Food Foundation and AIESEC, aimed to educate, empower, and mobilize communities. The efforts do this through chef education, food waste reduction workshops, and awareness-building. As of today, Feed the Planet’s impact is widespread, with nearly 18,000 graduates have completed the program Sustainability Education for Culinary Professionals, while the Food Heroes initiative has reached more than 300,000 children worldwide. Learn more about Worldchefs’ Feed the Planet activations here.

“As we see through Feed the Planet, the impact of our work is measured by the people and communities it reaches. Chefs return to their kitchens with a deeper understanding of sustainability, and young people discover that their food choices matter. It’s about building a shared sense of responsibility. What continues to inspire me is how chefs across the world are embracing their role as educators and advocates, showing that when we ground our actions in values, we can help shape a more sustainable future.”

– Shonah Chalmers, Chair of Worldchefs’ Feed the Planet Committee

A key takeaway from the European Climate Pact event in Brussels was that progress depends on science, honesty, and context. Climate action cannot rely on one-size-fits-all solutions, and it cannot be diluted by greenwashing. Different countries, geographies, and food cultures face different realities. What matters is building practical pathways forward and working together with purpose.

For Worldchefs, that means continuing to bring the chef voice into climate discussions and turning dialogue into action across kitchens, classrooms, communities, and supply chains. Through initiatives like FoodChoices4LIFE and Feed the Planet, Worldchefs is showing that chefs are an essential part of the food system, with the power to help lead its transition toward a healthier, more resilient, and more sustainable future.

“It is very important that Worldchefs is part of these conversations and dialogues. Through FoodChoices4Life and our wider Feed the Planet initiatives, we work with chefs as change agents to reduce food waste, strengthen sustainability in the kitchen, and influence customers toward better food choices. Chefs have a unique role in connecting climate action to everyday practice across the food system.”

– Connie Lau, Director of Operations and Projects at Worldchefs

Connie Lau and FoodChoices4LIFE partners in Brussels.

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Power on a Plate: Chefs Are Serving Stories to Feed Sustainable Food Systems

Post author By Clare Crowe Pettersson
Post date April 17, 2026

Stories have power. Chefs, as storytellers, create delicious ways for people to reconnect with food culture, putting agricultural origins, cultural traditions, and shared values on a plate.

Everyday, culinary professionals and Worldchefs members are doing incredible work around the globe to help build more conscious kitchens. For Earth Day on April 22nd, we are spotlighting the power of storytelling through food, and how chefs are contributing to positive change. The 2026 Earth Day theme is Our Power, Our Planet, calling people everywhere to stand shoulder to shoulder in defense of the only home we share. Our collective wellbeing depends on planetary wellbeing, too.

Our planet is one thing we universally share alongside food and love. In celebration of Earth Day and this reminder of what connects us, we take a world tour of heritage recipes that show the intersection of sustainable gastronomy, storytelling, and love for the craft of cooking.

Recipes with Soul

Recipes with soul help us to understand each other and the world around us. Chefs, through their craft, can inspire others to try new things and learn more about what they may have previously ignored. Below, you can find chefs sharing sustainable recipes and the stories behind them.

SAFEGUARDING HERITAGE

Worldchefs’ Culture, Cuisine and Heritage Food Committee works to protect heritage produce, support growers, and safeguard the natural environment.

Click the dropdown below to meet some of our committee members through their recipes.

Azerbaijan

Kükü is a traditional Azerbaijani herb omelette that reflects the deep connection between local cuisine and seasonal agriculture.

Chef Orxan’s dish is prepared with a large amount of fresh herbs such as dill, coriander, spinach, sorrel and green onions, combined with eggs and lightly cooked to preserve natural flavors.

RECIPE: Kükü – Traditional Herb Omelette

Croatia

Chef Erich’s stew highlights beans, lentils, and barley, climate powerhouses that deliver big nutrition with a small footprint. Packed with fiber, plant protein, and slow-release energy, these humble ingredients create a rich, hearty and low-impact meal.

Plant-forward and easily made meat free, for the meat-eaters it can include Kranjska klobasa, a traditional sausage made using natural processing methods.

RECIPE: Bean, Barley, and Lentil Stew with Sausage

India

This is Chef Nimish’s ode to the nutritious and hearty fresh ingredients of the great Himalayan cuisine, finished with a touch of international influence.

This recipe is a zero-waste celebration of raw banana where the fruit is roasted whole in its skin to intensify flavor. The pulp becomes a delicately spiced kebab, while the skin transforms into a crisp floral tuile infused with bell pepper essence. Finished with bright curls of pickled yellow baby beetroot for acidity and color contrast.

RECIPE: Himalayan Banana Kebabs

Italy

Chef Gianluca adapted a typical recipe from mountain villages in Italy. It is prepared with care using every ingredient with the utmost respect for nature.

Mushrooms are a symbol of symbiosis and connection, and this recipe reminds us of the simple techniques toward sustainable cooking, like vegetable broth from scraps and stale bread for croutons.

RECIPE: Mushroom soup

Maldives

Breadfruit, tuna, and coconut are ingredients that are naturally abundant in the Maldives and have been part of island cooking for generations. This dish from Chef Mariyam brings a warm and comforting feeling, especially during the rainy season when families stay home and the sea is too rough for sailing.

In the past, recipes like this were a way for families to gather around the table and share food made from what the island provides. Breadfruit gives a hearty base, tuna adds rich flavor and protein, and fresh coconut brings a creamy taste that ties everything together.

RECIPE: Breadfruit Savory Porridge

Serbia

The origins of sarma can be traced back to the Ottoman Empire, where the technique of wrapping various fillings in leaves—such as vine leaves or cabbage—was widely practiced. Over time, different regions adapted the dish to their local ingredients and preferences, leading to the version commonly enjoyed in Serbia today, made with sour cabbage.

Sarma is more than just food; it is a symbol of hospitality, family gatherings, and celebrations.

RECIPE: Sarma

South Korea

This traditional Korean soup is made with sun-dried radish greens (siraegi) simmered in soybean paste broth.

It reflects Korea’s long tradition of root-to-leaf cooking and seasonal food preservation, where the entire vegetable is utilized to minimize food waste.

RECIPE: Korean Zero Waste Radish Leaf Soup

USA

This recipe turns what is often discarded into something delicious. Fresh peelings from seasonal root vegetables become a zero-waste snack that makes the most of local produce, reducing the footprint while boosting natural flavor and nutrition.

These thin strips are rich in fiber and color, then lightly seasoned and air-fried, for a crisp, and sustainable, crunch.

RECIPE: Crisp Vegetable Peeling Chips

MY SUSTAINABLE RECIPE

Have you seen our My Sustainable Recipe series? Explore these award-winning recipes from the 2024 LIFE Climate Smart Chefs Award Best Sustainable Recipe category.

Italy

Chef Matteo Farsoni is an Italian gluten-free vegan pastry chef. Before becoming a pastry chef, Matteo studied foreign languages. You can see how he uses food to communicate. Like language, he uses his recipes to help connect people and ideas, like in this zero-waste dish.

Universality is important to him–he wants everyone to be able to experience the joy of food. That’s why he focuses on gluten-free, sugar-free and vegan desserts. The creative challenge to find new alternatives and techniques to make desserts more inclusive keeps him curious and inspired to find new solutions.

“My aim was to create a sustainable recipe by re-using food that would have been wasted otherwise,” he says. “It is a vegetarian recipe that has a low carbon and water footprint, so it has a low environmental impact, but at the same time it is healthy for our consumption.” This recipe, A Blossoming Future, won the 2024 LIFE Climate Smart Chefs Award Best Sustainable Recipe.

I usually take inspiration from nature, animals, landscapes. Everything that surrounds us can be a potential source of inspiration. And I also take inspiration from other pastry chefs, of course, because in our world we influence each other.
From Chef Matteo’s interview with The Best

RECIPE: A Blossoming Future

Italy

Chef Nazario Contardi is an Alma-trained chef from Ancona. Through this recipe, he celebrates fellow food artisans safeguarding indigenous ingredients, sharing the work of the farmers at Agricoltura Rasoterra, millers at Rocca Madre, pastoralists at Le Capre di Capradosso, and stewards of ancient olive varieties and harvesting methods.

For Chef Nazario, sustainability relies on community, and this recipe demonstrates that beautifully and deliciously. Nazario earned 3rd place at the 2024 LIFE Climate Smart Chefs Award Best Sustainable Recipe category.

For me, sustainability is tradition—the sacred and timeless act of cooking to bring well-being to others. Within this act lies the true key: the feeling of being well. When we respect raw ingredients, we honor those who cultivate them, those who transform them through the alchemy of cooking, and those who are nourished by them. This is where sustainability reveals its deepest meaning: an act of love that connects past, present and future.

RECIPE: Tortello Tricolore

Cyprus

Chef Evi Chioti is a chef, educator, and sustainable gastronomy advocate. For this ingenious and unexpected dessert, she uses ingredients indigenous to Cyprus. This recipe earned her 2nd place in the LIFE Climate Smart Chefs Award Best Sustainable Recipe.

Hear more about her work on Worldchefs podcast, Episode 129 of World on a Plate: Advancing Sustainable Gastronomy & Mediterranean Cuisine.

I used a vegetable that we have in Cyprus. It’s a simple vegetable, not expensive and very nutritious. It was cooked a bit differently than the traditional way, presented differently. I used the juices from cooking for the sauces. I used cherries and other ingredients that were seasonal at the time to create the sauce and decorations for the plate.

RECIPE: Colocasia Rose Delicacy

continue the tour with MEMBERS WORLDWIDE

With Worldchefs’ members in over 100 countries, there are so many cuisines and fantastic sustainable recipes that deserve the spotlight. To continue the tour, check out more from chefs around the globe.

Wales: Wales Food&Drink Rooted in Wales resource
South Africa: Capsicum Culinary Studio Heritage Day recipes
El Salvador: Asociación de Chefs de El Salvador (ACESA) Sabores de la Memoria: Cocina indígena y Afrodescendiente launch event with the United Nations (FAO)
Worldchefs Members in Asia: Food of Asia, Soul of Asia free recipe book

More Than the Sum of Its Parts

These recipes show us the power of the plate. They show us that a dish is much more than the sum of its parts. They bring to the table more of what we have in common, showing that sustainable principles are found universally, and deeply representative of heritage cuisines around the world.

Sourcing local and seasonal ingredients, plant-forward cuisine, and using the whole ingredient to reduce food waste–these techniques and so many more are commonalities we share.

Food is a universal language that chefs are fluent in. But unlike language, it doesn’t need to be spoken to be understood. Like Chef Nazario Contardi shared, “Community is sustainability.”

Community is also power. By coming together through food, we have the opportunity to influence eachother, to teach eachother, and to inspire eachother to take action. Through recipes like these, we can better understand the connection between planetary health and wellbeing and our own, and take real steps toward a more conscious kitchen.

Resources

Looking for more on the sustainable gastronomy movement? Find more ways to get involved:

FoodChoices4LIFE

We invite chefs across our global network to take part in FoodChoices4LIFE, a new EU co-funded initiative led by Worldchefs that promotes climate-smart food choices across Europe.

Learn more and get involved here.

Sustainability for Culinary Professionals

Join the +17,500 chefs around the world who have gained skills to empower their role as changemakers. Sustainability Education for Culinary Professionals is a free course built to teach chefs to think and act sustainably.

Start the free, open-source training here.

Feed the Planet at the 2026 Congress

At Worldchefs Congress this May in Wales, join the session Feed the Planet: Driving Global Impact to learn more about our programs and how you can get involved.

View the program here.

Plus, you can always find new inspiration in a growing collection of heritage recipes here.