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Categories
Partnership

Alto-Shaam Introduces Five Operator-Driven Improvements to the Vector® VMC2 Multi-Cook Oven

In a busy professional kitchen, the best equipment improvements are often the ones that make everyday work simpler: less maintenance, easier training, dependable performance and more flexibility during service.

Worldchefs Global Partner Alto-Shaam has introduced a series of operator-driven updates to its Vector® VMC2 Multi-Cook Ovens, building on feedback from the people using the equipment in working kitchens. The latest developments focus on making the Vector experience easier to operate and maintain while supporting the consistency and flexibility kitchen teams need every day.

Built for multi-cook flexibility

At the heart of the Vector VMC2 is Alto-Shaam’s Structured Air Technology®, which enables different menu items to cook simultaneously in independently controlled chambers without flavour transfer.

The Vector® VMC2-H4H Multi-Cook Oven is designed for kitchens where space is limited, combining ventless operation with a compact footprint. Individual chambers allow operators to adjust temperature, fan speed and cooking time separately, helping teams prepare a range of menu items at the same time while maintaining consistent results.

Five improvements shaped by operators

The latest VMC2 developments address some of the practical challenges teams encounter during everyday kitchen operations.

  1. Maintenance-free air filters
    The updated design removes the recurring task of cleaning or replacing air filters, helping reduce routine equipment maintenance for kitchen teams.
  2. A redesigned fan system
    Changes to the fan system are designed to support quieter and more efficient operation with reduced vibration and mechanical wear.
  3. An enhanced cooling system
    Optimised airflow helps protect the oven’s electronics and maintain reliable performance, particularly in hot kitchens and tighter installations.
  4. Capacitive touch controls
    An updated control interface aims to make operation intuitive for staff with different levels of experience, while also supporting quicker training.
  5. Door safety and durability enhancements
    A reinforced door handle and door stopper have been introduced to strengthen durability and support safer everyday use in high-volume environments.

Together, the updates reflect a straightforward approach: keep the multi-cook performance operators already rely on, while refining the details that can make day-to-day kitchen work easier.

See the Vector VMC2 in action

See how the Vector VMC2 performs in a professional kitchen and watch it in action.

Curious to take a closer look? Explore the Vector® VMC2-H4H Multi-Cook Oven to discover its features, specifications and applications.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

About Alto-Shaam

Founded in 1955, Alto-Shaam develops commercial foodservice equipment designed around the needs of professional kitchen operators. The family-led company pioneered the original Cook & Hold oven and today offers a broad portfolio of cooking, holding, chilling and display solutions. Alto-Shaam has been a Worldchefs Global Partner since 2023, supporting the global chef community through innovation, equipment solutions and educational content. For more information, visit https://www.alto-shaam.com/en/about-us.

About Worldchefs

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

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

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

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

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Disaster Relief FeedThePlanet Industry Trends

How Chefs Can Help Fight Hunger: Understanding the 2026 SOFI report

World Chefs Without Borders aid in Venezuela emergency relief
World Chefs Without Borders come together in Venezuela to support earthquake victims with comforting meals.

Cover photo: World Chefs Without Borders come together in Venezuela to support earthquake victims with comforting meals.

While the latest global estimates of hunger show gradual improvement, progress is too slow and too fragile. 

How can chefs help to end hunger? Here’s what you need to know.

Meet SOFI. Published by five UN agencies every year, the State of Food Security and Nutrition in the World (SOFI) report is considered the most comprehensive global evidence base we have on food security and nutrition. Jointly prepared by IFAD and the Food and Agriculture Organization of the United Nations (FAO), the United Nations Children’s Fund (UNICEF), the World Food Programme (WFP) and the World Health Organization (WHO), it provides the latest data and analysis on hunger, food security and nutrition worldwide, including updated estimates on the cost and affordability of healthy diets. 

It might sound technical, but what it offers are insights into the stories of daily life for people all around the globe. Hunger is an everyday reality for an estimated 645 million people. One third of the global population can’t afford healthy diets, and costs keep rising. Dietary diversity is out of reach for many, especially women and children. Obesity rates are steadily on the rise. 

There is a bright spot. The 2026 SOFI shows that for the third consecutive year, the number of hungry people is declining. But progress is fragile and uneven, and it needs all the help it can get. 

In this article, we look at key takeaways from the report, and what chefs can do to help end hunger and malnutrition in all its forms.

What Chefs Should Know

Hunger is not inevitable

According to the 2026 SOFI report, an estimated 645 million people (7.8 percent of the global population) faced hunger in 2025. That’s nearly 14 million fewer people than in 2024 and 43 million fewer than at the 2022 peak.

Three consecutive years with global hunger on the decline is great news. It also shows that hunger is a political choice, and that with the right policies and action on the ground, good food for all can be a reality. There are diverse success stories to share and learn from, including economic policies, social protection, and investments.

We have intense challenges ahead to keep bending the hunger curve. Experts are warning us to gear up for greater shocks from extreme climate events like El Niño, war and conflict, and further reductions in development and humanitarian financing.

Source: Guardian
WHAT CHEFS CAN DO

There is no silver bullet, one-size-fits-all solution to global hunger. That is why it’s so important to get out into your community and understand its unique challenges and opportunities. 

Grow your food web. Talk to your suppliers, your colleagues and employers, your customers, your neighbors, your political representatives. Get informed about local policies and raise your voice! Chefs are truly powerful advocates when it comes to the right to food, and increasingly have access to spaces where they can deliver messages from their communities back home to global decision makers. 

Chef Stephanie Baryluk, Gwich’in from Teetl’it Zheh in the Northwest Territories, Canada, brought the spirit of the Arctic to Rome. Her dishes celebrated the deep connection between Indigenous Peoples, their lands, and the foods that have sustained them for generations. Read more here. Credit: FAO/Giuseppe Carotenuto
The cost of a healthy diet is rising

We have all felt it. Inflation and the cost of living crisis has impacted everyone, and the hospitality industry is no stranger to the impacts of rising food costs. Globally, one in three people can’t afford a healthy diet, and prices keep going up. Over the last five years, the cost of a healthy diet has risen by 25%. 

We know that food prices shape what people eat, and what people eat shapes the future. From the day-to-day sacrifices families must make to the $8.1 trillion of estimated annual hidden cost to global health from diseases related to nutrition (SOFI 2026), the challenge to make healthy diets affordable matters far more than just the bottom line. When healthy food is off the table, everything else suffers, from global health to the opportunities for future generations.

WHAT CHEFS CAN DO

Affordability affects people’s choices in a big way. We know that chefs can help to advise and change what and how people eat. How can chefs make healthy and delicious food more affordable? Cook with and educate diners on nutritious ingredients indigenous to where you are. There are so many incredible options that have been underutilized or forgotten. Serve more beans, peas, and lentils.

What you serve can inspire others and offer solutions to help put healthier food back on the table. Work with your local farmers and food producers – they are struggling, and already bracing for a deeply challenging year ahead as temperatures rise.

juliane caillouette noble

What defines a “good” restaurant?

Here how the Sustainable Restaurant Association is doing its part in the global movement towards environmentally restorative and socially progressive hospitality. Listen to World on a Plate Episode 147 with Juliane Caillouette Noble, CEO of The SRA.

LISTEN NOW

We are talking about our environmental impact as a sector. We are talking about the food that we serve, where it comes from, how it gets into our restaurants […]

But what it means to be socially progressive as a sector is also a really important part of the definition because, fundamentally, we are an industry filled with people. And if we don’t think about the sustainability of the people in our industry, it doesn’t really matter the impact we have on the environment, because those choices are made by humans every day in our sector.

Juliane Caillouette Noble, CEO of The SRA
Aid cuts impact the most vulnerable

Famines are supposed to be rare. In 2025, an unprecedented two famines were declared – Gaza and Sudan. Right now, conflict is the primary driver of acute food insecurity and malnutrition for millions of people worldwide (GNAFC 2026). Meanwhile, in the last year we’ve seen a sharp decline in humanitarian and development financing for food crises. Funding has fallen back to levels last seen a decade ago, limiting the ability of governments and humanitarian actors to respond effectively and save lives. 

Healthy diets depend on equity and justice, and we know our global system is deeply inequitable. While prevention is better than reaction, those facing hunger can’t wait. Conflicts will continue to disrupt supply chains, erode purchasing power and access to food, and make diminished aid budgets even more stretched.

WHAT CHEFS CAN DO

Chefs are feeding hope, delivering food aid to those in need despite restricted humanitarian access. Donate or get involved with relief efforts like World Chefs Without Borders, or research how your chef association or local organizations are working to respond in times of crisis.

Read more about chefs on the frontlines in the latest issue of Worldchefs Magazine.

Takeaways & Ways to Take Action

We live in an age of polycrisis. So many of our problems are intertwined – climate, conflict, cost of living, global health. It is overwhelming, but not hopeless. 

Chefs’ superpower is bringing it back to the plate. Healthy, affordable, delicious food is a human right, and it can be a reality. Use your recipes to tell a story of how it could be. Your supply chains, ingredients, and passion for feeding people can help to create a model for today and for the future. 

Advocate, act, and feed hope. Here are a few ways to take action today:

👩🏽‍🍳 Empower Young Leaders
200 aspiring young chefs from LPU Laguna at NEXTPLATE 2026: Empowering Young Chefs.

Young people are at the center of this story. They are at the heart of the issues we’re facing, and the most promising solutions. From International Chefs Day to Young Chef development, we need to empower the next generation and let them lead. 

💌 Donate to Emergency Relief Efforts

World Chefs Without Borders is currently welcoming donations to support emergency relief efforts in Venezuela and Myanmar. Donations will help to provide direct aid on the ground, funding emergency food assistance, essential supplies, and support for affected communities.

Click the photo to donate to the WCWB Venezuela Earthquake Relief Fund.
Click the photo to donate to support children affected by flooding in Myanmar.

📍Cook4Climate Opportunity for EU-based Chefs 

Chefs shape what millions of people eat every day, which makes your kitchen one of the most powerful places to act on climate. Cook4Climate gives you the tools, training, and support to serve food that’s better for your guests and for the planet. An EU-wide initiative taking place in October 2026 and October 2027, Cook4Climate is part of Worldchefs’ EU-funded FoodChoices4LIFE project. Learn more and apply to get involved here.

APPLY TO PARTICIPATE IN THE COOK4CLIMATE INITIATIVE

There are countless inspiring initiatives around the globe. Contact your Worldchefs’ national association or local programs to find out what opportunities you can get involved in, and share your stories with us.

pakistan food safety

More Resources

For more on how food makes the future, read our July article:
©FAO/Giuseppe Carotenuto. Editorial use only. Copyright ©FAO.
©FAO/Giuseppe Carotenuto

Right now, you are building the pantry you’ll pass on. Your contribution to culinary heritage is taking shape with each recipe you test, each ingredient choice you make. 

Would it make a menu you’d be proud of?

READ IT HERE
Find Worldchefs at the World Food Forum this October

Find Worldchefs at the World Food Forum (WFF) from 8 to 16 October 2026 at the FAO headquarters in Rome!

Learn more about the event and explore the full agenda here.

Credits

Image of Chef Stephanie Baryluk courtesy of FAO/Giuseppe Carotenuto.

Images of Juliane Caillouette Noble courtesy of Miriam Pres.

This article was authored by Clare Crowe Pettersson.

Categories
Cultural & Heritage Recipes

Grilled Figs with Pistachios

See below for recipe

Simple and full of flavour, this Croatian dessert pairs warm grilled figs with honey, pistachios and vanilla ice cream.

Grilled Figs with Pistachios – Recipe

RECIPE Adapted by Chef Eric Glavica

Yields 4 servings

Ingredients
  • 8 large fresh figs
  • 40 g butter
  • 40 g honey
  • 30 g pistachios
  • ½ tsp ground cinnamon
  • 4 scoops vanilla ice cream
Instructions
  1. Rinse the figs under cold running water and pat dry.
  2. Remove the stems, then cut a cross into the top of each fig without cutting all the way through.
  3. Gently open the figs and arrange them in an ovenproof dish.
  4. Place a small cube of butter inside each fig, drizzle with honey and sprinkle with ground cinnamon and chopped pistachios.
  5. Place under a preheated grill at 220°C for approximately 7 minutes.
  6. Arrange two figs on each plate, add a scoop of vanilla ice cream, drizzle with the warm cooking juices and serve immediately.

For more recipes, visit www.worldchefs.org/news.

Categories
Member News

CAP and COTHM Pakistan Launch Centre for Food Safety & Hygiene

The Chefs’ Association of Pakistan (CAP) and College of Tourism & Hotel Management (COTHM) Pakistan have established a new Centre for Food Safety & Hygiene, a dedicated facility focused on advancing food safety education, hygiene standards, professional competency, and compliance within Pakistan’s hospitality and foodservice sectors.

The Centre responds to an essential need within the hospitality and food industry: developing professionals who understand food safety not only as a regulatory requirement, but as a fundamental professional responsibility.

Designed as a platform for training, awareness, research, and professional development, the Centre will promote best practices in food handling, sanitation, hygiene, quality assurance, risk management, and food safety compliance.

Through specialized training programmes, workshops, certification opportunities, and practical learning experiences, students and industry professionals will be able to strengthen their understanding of how food safety principles are applied in real working environments. These include hotels, restaurants, bakeries, catering businesses, commercial kitchens, food production facilities, and other foodservice establishments.

For students pursuing careers in culinary arts, hospitality, hotel management, tourism, and foodservice, the Centre offers an opportunity to develop essential competencies in hygiene management, contamination prevention, safe food handling, cleaning and sanitation procedures, and risk awareness.

Practical learning will also help participants develop the judgement needed to identify potential risks, respond appropriately to safety concerns, follow established procedures, and maintain high standards in demanding operational environments.

The initiative comes as Pakistan’s hospitality, tourism, culinary, and food sectors continue to grow, alongside increasing expectations around hygiene, quality, and food safety. By creating greater opportunities for structured training and professional development, the Centre aims to support a workforce better prepared to meet these expectations.

The Centre further reflects the commitment of CAP and COTHM Pakistan to raising standards across the culinary and hospitality industry. By bringing education, professional training, industry practices, and food safety awareness together under one dedicated platform, the initiative encourages students and professionals to view food safety as a continuous culture of discipline, accountability, learning, and improvement.

Categories
Member News

Congratulations to LPU Laguna on Sixth Philippine Culinary Cup Championship

PASAY CITY, Philippines — Worldchefs Recognized School Lyceum of the Philippines University–Laguna (LPU Laguna) once again emerged at the forefront of Philippine culinary competition, securing its sixth Overall Championship at the Philippine Culinary Cup (PCC) 2026, held from July 29 to August 1 at the SMX Convention Center in Pasay City, Philippines.

The Philippine Culinary Cup, endorsed by Worldchefs, saw LPU Laguna compete against some of the country’s leading culinary institutions and professionals. Over four days, the team showcased technical precision, creativity, discipline, and consistency across a wide range of culinary and pastry categories.

The championship campaign culminated in an impressive haul of 3 Champion Trophies, 9 Gold Medals — including 6 Highest Gold Medals — 7 Silver Medals, and 5 Bronze Medals, further strengthening the institution’s established record in national culinary competitions.

The achievement also highlighted the exceptional individual performances of LPU Laguna’s culinary professionals, whose results contributed significantly to the team’s overall success.

LPU Laguna, Sixth-Time overall Champion at Philippine Culinary Cup 2026 held at SMX Pasay City, Philippines (July 29 – August 1, 2026)
Chef of the Year: John Carlo Palacol

One of the major highlights of the competition was the recognition of Chef John Carlo B. Palacol as Chef of the Year at the culmination of PCC 2026.

A multi-awarded chef instructor, mentor, and culinary professional, Chef Palacol demonstrated versatility across several competition disciplines. He secured 2 Highest Gold Medals in U.S. Lamb and U.S. Beef, a 1 Gold Medal in U.S. Pork, and additional podium finishes in the Asian Gourmet Challenge, Creative Breakfast Challenge, Burger Challenge, Pasta Challenge, and Pizza Challenge a total of 8 medals, winning all joined categories.

His performance reflected a broad command of contemporary culinary techniques and competition disciplines, further establishing his reputation as one of the Philippines’ accomplished culinary educators and competitors.

LPU Laguna’s Chef John Carlo Palacol named as the Best Chef of the Year last August 1, 2026 at SMX, Pasay City, Philippines
Pastry Chef of the Year: Jeriel Encarnado

LPU Laguna’s pastry campaign was led by Chef Jeriel Encarnado, who was recognized as Pastry Chef of the Year during the competition’s culmination.

Chef Encarnado dominated several pastry disciplines, earning 3 Highest Gold Medals in Wedding Cake, Chocolate Showpiece, and Sugar Showpiece, alongside a 1 Gold Medal in Bread Showpiece and a Highest Silver Medal in Modern Filipino Plated Dessert.

His achievements highlighted his expertise across artistic pastry, sugar and chocolate showpieces, bread, and plated desserts. His recognition as Pastry Chef of the Year further underscored the depth of pastry talent represented by LPU Laguna at PCC 2026.

LPU Laguna’s Chef Jeriel Encarnado named as the Best Pastry Chef of the Year last August 1, 2026 at SMX, Pasay City, Philippines
A Strong Showing across Culinary and Pastry Disciplines

The institution’s six Highest Gold Medals were distributed across major competition categories.

Chef Encarnado captured the Highest Gold in Wedding Cake, Chocolate Showpiece, and Sugar Showpiece, while Chef Myko Matienzo earned Highest Gold in Bread Showpiece.

Chef Palacol added Highest Gold finishes in U.S. Lamb and U.S. Beef, completing LPU Laguna’s six Highest Gold performances.

The team’s Gold Medal finishes also included Chef Palacol’s U.S. Pork entry, Chef Encarnado’s Bread Showpiece, and the Young Chefs Challenge entry of Cherry Mae Garcia and Joshua Jimenez.

LPU Laguna’s Silver Medal campaign included strong performances from its chefs and competitors across both individual and team-based categories. Chef Palacol earned Highest Silver in the Asian Gourmet Challenge, while Chef Encarnado secured Highest Silver in Modern Filipino Plated Dessert.

Additional Silver Medal finishes came from Chef Palacol in the Creative Breakfast Challenge and Burger Challenge; Jovilyn Solano and Yancie Baisas in Cupcake and Muffins; and Chef Elizabeth Shane Roldan Cruz, Chef Jovic Ramirez, and Chef Nelson Gamurot in the Dream Team Challenge.

The institution also secured Bronze Medals in the European Gourmet Challenge, Chocolate Showpiece, Amuse Bouche, Pasta Challenge, and Pizza Challenge.

LPU Laguna’s secures 3 Championship Trophies, 9 Gold Medals (including 6 Highest Gold), 7 Silver Medals and 5 Bronze Medals.
A Championship built on Teamwork

Beyond the medals and trophies, LPU Laguna’s sixth Overall Championship reflected the collective effort of its competitors, understudies, coaches, mentors, faculty members, and support team.

Each entry represented months of preparation, refinement, technical training, and competition experience. From culinary plates and live challenges to intricate pastry showpieces, the team consistently demonstrated the importance of preparation, collaboration, and professional discipline in high-level culinary competition.

The result further reinforces LPU Laguna’s growing presence in the Philippine culinary landscape and its commitment to developing chefs capable of competing at the highest levels of the profession.

With another Overall Championship secured and two major individual distinctions awarded to its culinary leaders, LPU Laguna’s PCC 2026 campaign became another significant chapter in its competitive history.

The sixth championship is not simply another title for the institution. It is a reflection of a sustained culture of culinary excellence—one built through mentorship, education, innovation, teamwork, and the continuous pursuit of higher standards.

For LPU Laguna, the crown remains. The legacy continues.

Be Part of the Worldchefs Network

Become a Worldchefs Recognized School

Strengthen your institution’s international standing through Worldchefs Recognition of Quality Culinary Education, designed for schools that meet high standards in culinary training and education. Learn more about Recognition of Quality Culinary Education: https://worldchefs.org/recognized-school/

Apply for Worldchefs Competition Endorsement

Take your competition to the next level with a Worldchefs endorsement, recognizing events that meet high standards of quality and increasing visibility among culinary professionals worldwide. Learn more and apply: https://worldchefs.org/Endorsement/

Categories
Disaster Relief

Donate to Support Children Affected by Flooding in Myanmar

Severe flooding is affecting communities across several areas of Myanmar, including Sagaing and Ayeyarwady regions. Heavy monsoon rains and rising rivers have flooded villages, damaged infrastructure, displaced families, and disrupted access to essential services.

Children are among those facing the consequences. School materials have been lost or washed away in affected areas, adding another challenge for young people whose education has already been heavily disrupted.

With thousands of families facing the impact of the floods, support is urgently needed to help children return to learning once the waters recede.

Help Children Return to School

An emergency appeal led by Aktion Myanmar – Hilfe für Entwicklungsländer e.V., in connection with the humanitarian network supporting communities in Myanmar, is raising funds to provide essential school supplies to children in flood-affected areas.

The initiative aims to prepare 5,000 to 10,000 school supply sets, with the hope of reaching up to 20,000 children. Each set will provide basic learning materials such as notebooks, pens, pencils, rulers, erasers, and sharpeners.

Worldchefs is sharing this appeal with chefs, national member associations, partners, and friends around the world, encouraging those who are able to contribute or help spread the word.

Together, we can help children affected by the floods take an important step back towards the classroom.

How to Provide Financial Assistance

Donate directly to Aktion Myanmar – Hilfe für Entwicklungsländer e.V.

Donations can be made by bank transfer:

Organization name: Aktion Myanmar – Hilfe für Entwicklungsländer e.V.
Bank name: Bezirkssparkasse Reichenau, Germany
IBAN: DE71 6905 1410 0007 0852 10
Account No: 00010339592
SWIFT/BIC: SOLADES1REN

Payment reference: Flood Aid Myanmar Children Sagaing – Irrawaddy Region 2026

Contact: info@aktionmyanmar.org
Address: In der Abtswiese 19, 78479 Reichenau, Germany

Every contribution can help replace essential learning materials and support children as affected communities begin to recover.

Thank you for your kindness and generosity.

Categories
Member News

‘Infusion’ Scottish Chefs Magazine – Summer 2026

In this summer issue of Infusion, the Scottish Chefs magazine, discover highlights from recent events, updates from the Culinary Team and Young Chef Ambassadors, sponsor features, and an exclusive preview of the upcoming World Cup!

Click above or here to read the full issue.

To learn more about Worldchefs, click here.

Categories
Member News

LPU Laguna Empowers Nearly 200 Young Chefs Through NEXTPLATE 2026, Advancing Sustainable Food Systems

CALAMBA CITY, Laguna — Nearly 200 aspiring young chefs from the Lyceum of the Philippines University (LPU) Laguna gathered for NEXTPLATE 2026: Empowering Young Chefs: Integrating Sustainability, Culture and Heritage to Transform Food Systems at the FLT Theater on July 21, 2026, highlighting the institution’s commitment to shaping future culinary leaders through sustainability, innovation, and cultural preservation.

The conference served as a platform to equip emerging culinary professionals with the knowledge and values needed to address global food challenges by integrating sustainability, cultural heritage, and responsible food practices into modern gastronomy. It emphasized environmental stewardship, ethical leadership, and the preservation of local culinary traditions as essential pillars of the future food industry.

The initiative was led under the vision of Dr. Abram Emmanuel R. Peralta, Vice President for Academic Affairs, and Dr. John Carlo B. Palacol, Associate Director of the LPU Laguna Culinary Institute, reflecting the university’s continued pursuit of international collaboration and globally relevant culinary education.

Opening the conference were virtual messages from Worldchefs President Chef Andy Cuthbert and Shona Chalmers, Chair of the Worldchefs Feed the Planet Committee. Both speakers encouraged participants to embrace sustainability as a professional responsibility by promoting responsible sourcing, reducing food waste, strengthening local food systems, and creating lasting positive impacts within their communities.

The educational sessions brought together respected industry experts who explored diverse dimensions of sustainable gastronomy. Chef Safa Rodas discussed practical strategies for embedding sustainability into culinary operations, while Chef Laorence Castillo examined mindful eating, food heritage, biodiversity, and the GULAY NA! campaign as pathways toward resilient food systems. Chef Guillermo Ige Ramos highlighted the importance of Filipino gastronomy and indigenous food culture in preserving national identity, while Mr. John Sherwin Felix presented insights on biodiversity, native and endemic species, and their significance in building sustainable food systems.

The afternoon program featured an interactive panel discussion that enabled delegates to engage directly with industry leaders, exchanging perspectives on the evolving role of young chefs in addressing global food concerns. Participants also gained valuable exposure to professional networks through presentations by the LTB Chefs Association Philippines, World Food Forum (WFF) Philippines, and the Philippine Young Chefs Club (PYCC), organizations that continue to champion innovation, collaboration, and professional development within the culinary sector.

Throughout the conference, participants were encouraged to view sustainability not merely as an industry trend but as a professional commitment that connects culinary excellence with environmental responsibility, cultural preservation, and community engagement. The exchange of ideas reinforced the growing role of young culinary professionals in shaping more resilient and inclusive food systems.

By convening industry leaders, global partners, and future chefs under one platform, NEXTPLATE 2026 reaffirmed LPU Laguna’s commitment to developing globally competitive, socially responsible, and sustainability-driven culinary professionals prepared to lead the future of food while preserving culture and protecting the environment.

Categories
Cultural & Heritage Recipes

Eggplant Parmigiana: Italian Tradition and Flavor

See below for recipe

Eggplant Parmigiana (Parmigiana di Melanzane) is one of the most iconic dishes of Italian cuisine. Likely originating in southern Italy—especially Sicily, Campania, and Emilia Romagna—it has become a national culinary symbol, prepared throughout the country with regional variations that make it unique every time. Parmigiana tells a story of tradition, but also allows for modern interpretations, with fried, baked, or grilled eggplant, mozzarella or local cheeses, and tomato sauce enriched with herbs or spices.

Eggplant Parmigiana – Recipe

RECIPE Adapted by Chef gianluca tomasi

Yields 10 servings

Ingredients
  • 3 large eggplants
  • 600 g tomato passata (purée)
  • 70 g onion
  • 400 g mozzarella
  • 140 g grated Parmesan cheese
  • 10 g fresh basil leaves
  • Extra virgin olive oil, salt
Instructions
  1. Wash the eggplants and peel them in stripes.
  2. Slice them lengthwise into 1 cm thick slices.
  3. Place them on a baking tray lined with parchment paper, lightly salt them, sprinkle with some of the Parmesan cheese, and drizzle with olive oil.
  4. Bake for 20 minutes at 160°C (320°F).
  5. In a saucepan with a little olive oil, gently sauté the chopped onion.
  6. Add the tomato purée and cook on low heat for 20 minutes. Add salt to taste and a few basil leaves.
  7. Using 10 cm round molds, layer the dish as follows: a slice of eggplant, a spoonful of tomato sauce, a few thin slices of mozzarella, Parmesan cheese, and basil. Repeat the layering to form three equal layers.
  8. Remove the molds and bake at 160°C (320°F) for 15 minutes.

For more recipes, visit www.worldchefs.org/news.

Categories
Member News

British Culinary Federation’s Culinary News Magazine – Summer 2026

In the Summer 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.

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