In the Summer 2026 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!
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Tag: #ThisIsWorldchefs
Right now, you are building the pantry youโll 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 youโd be proud of?
Food is the ultimate connector, bridging time and space, and bringing people together in ways not much else can. Our plates can be a celebration of identity, connection, and ecology. Food culture is something we inherit, transform, and share. Rooted in the past and growing into the future, it is a living legacy and an invitation to be a part of the process.
Written in time-honored techniques and place-making ingredients, on jars and in cookbooks, the culinary traditions in our kitchens are alive, simultaneously preserving and making collective memory.
Chefs are active stewards of food cultureโs living legacy. In this article, we reflect on simple ways that chefs can make the most of their role as food culture custodians and future ancestors.
Food Makes Future
The future is what we make it, through everyday actions. Here are four areas of action that every chef can incorporate into their culinary practice and the pantry theyโll pass on.
Nurture intergenerational relationships
Intergenerational knowledge is power. Weโve written plenty about the importance of mentorship, but it doesnโt even need to fit into that box. Family, friends, colleagues โ seek out and foster relationships with elders and up-and-comings in a spirit of openness and curiosity.
We inherit what we see and learn, and we pass on what we learn and do. There are more opportunities than you realize to engage with and influence others of all ages, in your home or professional kitchen.
SEE THIS IN ACTION
Put underutilised ingredients back on the menu
Cook more beans. Source the greens your grandmother used to talk about. Recipe test like the future depends on it, because it does!
We have a world of biodiverse pantry items to pull from, but yet nearly half our calories come from just three crops: rice, wheat, and maize. Rediscover and promote heritage ingredients native to where you live. Learn and tell their stories. Talk to your local farmers and food producers for inspiration and start collaborating.
SEE THIS IN ACTION
โI want people to remember what they had, not just, โOh, do you remember that dish? Maybe yes, maybe not.โ No, you have to remember it. Itโs important.โ
Learn about innovative and ancient techniques
Some of our best and most innovative technology is as old as dirt.
Take a moment to reflect on how much observation, experimentation and skill sits behind processes like fermentation. Or the brilliance of nixtamalization. Think about the creativity and cunning required to process and use every part of an ingredient.
These are some of our oldest food technologies. Perfected through practice and intergenerational learning, all across the globe we find diverse examples of the scientific process from farm to table. From regenerative agriculture to salt curing, research and explore an ancient innovation and see how it can inspire your next menu.
SEE THIS IN ACTION
Explore heritage recipes and make them your own
Every recipe is a living document. They are testaments of someoneโs day, markers of a growing seasonโs climate, stories of migration and movement and of staying put. Become a part of your heritage cuisineโs story by working with and adapting its recipes.
SEE THIS IN ACTION
Chefs, as storytellers, create delicious ways for people to reconnect with food culture, putting agricultural origins, cultural traditions, and shared values on a plate. Through their craft, chefs can inspire others to try new things and learn more about what they may have previously ignored.
In this article you can find chefs sharing their take on heritage recipes and the stories behind them.
Takeaway
These are just four simple suggestions, courses of action with huge potential. Your next menu is an opportunity. We know that chefs have an incredible, unique capacity to inspire change as trusted messengers. Bringing these four areas of action to your community through food can have more of an impact than you might realize, and the stories of these ideas in action show us just that.
Worldchefsโ recent UNESCO participation also shared this lesson. UNESCO guidelines remind us that safeguarding heritage means ensuring its vitality, not freezing it in time. Culinary heritage is alive, and we are its heartbeat. How will knowing that change the pantry you protect?
Resources
The word innovation gets thrown around a lot these days, as if itโs something out of reach. Just like the word future. But neither really are โ theyโre right with us, on our plates. Below are three resources to get more involved in the future of food.
Sign up for The Mindful Kitchen #3: Facing the Guest
Learn how you can drive impact and inspire smarter food choices and sustainable kitchen leadership. On July 28th, we have the last installment of a three-part series on The Mindful Kitchen, part of the FoodChoices4LIFE initiative.
The Mindful Kitchen #3: Facing the Guest, presented by Chef Shonah Chalmers, dives into menu psychology, sustainable menu engineering, and subtle guest communication techniques that help drive climate-smart choices in food service environments.
Read more about chefs as trusted messengers in our June article:
A chefโs recommendation is more than a selling point. Itโs an opportunity to rebuild trust and drive change.
From chefsโ specials to viral recipes, what a chef recommends means more now than ever. Whether itโs a new ingredient or an issue they advocate for, people care whatโs cooking. Why?
Interested in more on mentorship?
Worldchefs just launched a new Young Chefs Mentorship Program Toolkit, a practical resource created to help National Chef Associations build structured mentorship opportunities for young chefs in their communities. The toolkit offers associations a clear starting point to connect young chefs with experienced culinary professionals, turning mentorship into a more accessible and consistent pathway for learning, confidence-building, and career development. Learn more about 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 WFF Young Chef Programme here.
Credits
Cover photo: ITALY 2026. International Day of Plant Health (IDPH)ย 12 May 2026. Rome, Italy. A detail of the maize-based dish in the hands of Chef Diana Beltran during her cooking demonstration at the FAO MuNe Food Laboratory on the occasion of the International Day of Plant Health at FAO Headquarters, Food Laboratory (FAO MuNe). ยฉFAO/Giuseppe Carotenuto. Copyright ยฉFAO.ย
This article was authored by Clare Crowe Pettersson.
A new international report by Linkers examines how countries are using gastronomy to strengthen tourism, support economic development, and build a stronger international identity.
Can gastronomy help shape the future of a country?
According to the new Linkers Insights report, Global Gastronomy Outlook: Gastronomy as a State Strategy, the answer is increasingly yes.
The report explores how governments are beginning to look at gastronomy not only as part of culture or tourism, but as a wider strategic tool. When supported by long-term planning, gastronomy can help strengthen a countryโs image, support local producers, create employment, encourage exports, attract investment, and generate greater economic value.
More than promoting a national cuisine
Food festivals, tourism campaigns, major events, and internationally recognised chefs can all bring attention to a countryโs cuisine. But visibility alone is not enough.
Real impact comes when the different parts of the gastronomic sector work together: chefs, restaurants, farmers, producers, culinary schools, universities, professional associations, tourism organisations, businesses, and public institutions.
Linkers describes this as a gastronomic ecosystem: a connected system in which gastronomy can create value far beyond the restaurant industry.
Great food is only the starting point
A country may have outstanding chefs, rich traditions, and exceptional products. Turning those strengths into sustainable development also requires professional training, strong local food systems, cooperation between the public and private sectors, clear objectives, and long-term continuity.
Investing in people is central to this process. Alongside culinary techniques, the skills needed across the sector include leadership, business management, food safety, sustainability, languages, digitalisation, innovation, and customer service.
Different countries, different paths
Examples from Peru, South Korea, Denmark, Japan, Saudi Arabia, and Spain show that there is no single route to building international culinary influence.
Peru has developed gastronomy as a national project, while South Korea connects food with its wider cultural presence. Denmark has shaped an international identity around sustainability, innovation, and territory, and Japan brings culinary heritage together with modern development.
Saudi Arabia offers an emerging example of gastronomy supporting wider economic transformation. Spain demonstrates how leadership can grow through regional diversity, renowned chefs, restaurants, producers, and private initiative.
Despite their different approaches, these countries share an important idea: culinary success becomes more powerful when it is supported by a connected ecosystem and a long-term vision.
What remains after an event?
A campaign, congress, or culinary competition may attract visitors, media coverage, and online attention. But its real value can also be seen in what it leaves behind.
Has it strengthened professional training? Created opportunities for local businesses and producers? Supported tourism, employment, exports, or regional development?
Looking beyond immediate visibility makes it possible to understand whether an initiative has created lasting value for the wider sector.
The next era of gastronomic competitiveness
In the coming years, countries may increasingly compete not only through famous chefs, signature dishes, or leading restaurants, but through the strength and authenticity of their entire gastronomic ecosystems.
Heritage, education, innovation, sustainability, local production, and collaboration will all influence how national cuisines are developed and represented internationally.
Discover the international case studies, strategic models, and trends shaping gastronomyโs growing role in tourism, economic development, and global influence.
See below for recipe
History of Florida Smoked Fish Dip
Smoked fish dip has a long history in Florida and is deeply rooted in the state’s culinary traditions. In the past, South Florida was dotted with smoked fish huts that specialized in smoking fish and selling fish dip. These huts were a popular destination for seafood lovers seeking the best-smoked fish dip in town. While many of these huts have disappeared over the years, the tradition of smoked fish dip lives on.
Today, you can find smoked fish dip made with a variety of fish in Florida. Mullet, kingfish, amberjack, and mahi-mahi are commonly used for smoking. The oilier fish, like mullet and mahi-mahi, are ideal for smoking as they retain their moisture and flavor. However, if you can’t find these specific fish, you can always substitute them with other types of smoked fish available at your local seafood shop.
Florida Smoked Fish Dip – Recipe
RECIPE Adapted by Chef John Coletta
Yields 6 servings
Ingredients
- 350g. Hot Smoked White Fish; Fillet; Boneless; Skinless
- 15g. Onion; Yellow or White; Fresh; Peeled; Finely Minced
- 200g. Cream Cheese; Softened
- 45ml. Cream; Heavy
- 30ml. Lemon; Fresh; Juice; Strained
- 2g. Salt; Garlic; Fine
- 10g. Celery; Fresh; Washed; Finely Minced
Instructions
- Flake white fish, making sure there are no bones, into a food processor.
- Add everything else and pulse until smooth.
- Refrigerate for 2 hours.
- Arrange on appropriate serving vessel. Sprinkle with celery and serve with good crackers and or a sliced baguette.
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Building a strong food safety culture takes more than standards alone. It requires practical education, skilled professionals, and collaboration at every level.
This shared commitment took centre stage in Pakistan during the recent visit of Richard Sprenger, Chairman of Highfield Group UK, hosted by COTHM Pakistan and the Chefsโ Association of Pakistan (CAP), a Worldchefs member association. Through professional training, institutional exchanges, and the inauguration of a new Centre for Food Safety and Hygiene, the initiative brought together key stakeholders to strengthen skills, standards, and long-term collaboration across the country.
Raising Professional Standards
Richard Sprenger, Chairman of Highfield Group UK and a globally renowned food safety expert, trained over 150 professionals and engaged with regulatory bodies, academia, and industry leaders during his landmark visit to COTHM Pakistan, strengthening the countryโs food safety ecosystem and its alignment with international standards.
Invited by COTHM Pakistan and the Chefsโ Association of Pakistan (CAP), the visit quickly evolved beyond formal meetings into a national dialogue on food safety transformation, bringing together regulatory authorities, academia, and industry stakeholders under a shared global vision.
Over 150 professionals were trained during the visit, while multiple institutions across provinces were actively engaged, reinforcing a central message: food safety is not compliance alone, but a culture that must be practised consistently at every level.
During his engagements in Lahore, the Punjab Agriculture, Food and Drug Authority (PAFDA) hosted Richard Sprenger for a high-level technical exchange with senior leadership, including Director General Dr Talat Naseer Pasha and Member Food Dr Muhammad Nasir.
He also addressed around 100 scientists and food technologists, delivering an in-depth session on modern food safety governance, international best practices, and the shift towards risk-based inspection models and competency-driven enforcement systems.
The session further emphasized Pakistanโs growing scientific capacity and the importance of continuous professional development in meeting evolving global challenges in food safety.stry.
A Milestone for Food Safety Education
During the visit, Nestlรฉ Professional served as the main collaborator, playing a central role in enabling the Gold Standard Training sessions and supporting the technical delivery of professional development activities.
Pearl Continental Hotel Lahore was the official Hospitality Partner, Rose Petal Professional acted as the Hygiene Partner, and McDonaldโs Pakistan joined as the Food Partner.
Richard Sprenger also toured COTHM and the Chocolate Academy, interacted with students, and inaugurated key learning facilities, appreciating the institutionsโ applied learning philosophy.
A major milestone of the visit was the inauguration of the Centre for Food Safety and Hygiene, marking a significant advancement in competency-based food safety education in Pakistan.
Connecting Research, Regulation, and Industry
Richard Sprenger also visited the head office of the Pakistan Council of Scientific and Industrial Research (PCSIR), where detailed discussions were held on laboratory systems, research alignment, and the development of a structured collaboration framework between COTHM, the Chefsโ Association of Pakistan, Highfield Group UK, and PCSIR for training and certification.
The engagements continued at Rescue 1122 Headquarters, where an in-depth knowledge exchange session was conducted with senior officials on emergency preparedness, disaster response systems, and food safety risk management during crises.
Later, he visited McDonaldโs Pakistan, where food safety systems, quality assurance, and global operational compliance were observed in a live working environment. The visit concluded with strong mutual interest in establishing a formal collaboration with Highfield Group UK for training and certification development.
The series of engagements concluded with a high-level panel discussion at the Ali Institute of Education, in collaboration with Rose Petal Professional and McDonaldโs Pakistan, where academia, industry leaders, and regulatory experts addressed systemic gaps and the urgent need for harmonized, competency-based national food safety standards aligned with global frameworks.
Building Momentum for Lasting Change
Across all engagements, from regulatory authorities and laboratories to hotels, production facilities, emergency services, and academic institutions, Richard Sprengerโs visit consistently reinforced a unified message: food safety is not merely compliance, but a culture of discipline, practice, and continuous improvement.
โFood safety is not just a system; it is a culture that must be practised consistently at every level,โ said Richard Sprenger.
Ahmad Shafiq, Founder, President and CEO of COTHM Pakistan and COTHM Global UK, expressed his gratitude to Richard Sprenger for visiting Pakistan and contributing significantly to the upskilling of Pakistani professionals.
He acknowledged that Richard Sprengerโs engagements with institutions, regulatory authorities, academia, and industry stakeholders have opened new avenues for international collaboration, competency-based training, and globally aligned food safety practices in Pakistan.
Ahmad Shafiq further stated that such international collaborations are essential for strengthening Pakistanโs hospitality, food production, and regulatory sectors while preparing professionals to meet evolving global standards.
The visit of Richard Sprenger emerged as a catalyst for long-term transformation in Pakistanโs food safety landscape. It strengthened institutional collaboration, expanded professional capacity, and accelerated alignment with international standards, leaving behind sustained momentum towards a more structured, competent, and globally aligned food safety system.
Through initiatives like this, the Chefsโ Association of Pakistan and COTHM Pakistan are helping to raise professional standards while contributing valuable knowledge and experience to the wider Worldchefs community. Their work reflects the important role culinary organisations can play in building a stronger food safety culture, both locally and across the global industry.
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Introducing Worldchefs’ Two New Recruits!
Worldchefs is pleased to announce the recruitment of two new staff: Sara Giovenzana, our newย Communications Coordinator, andย Anaรฏs Ragueneau, our newย Event Manager.
Meet Sara Giovenzana – Communications Coordinator:
Originally from Northern Italy, Sara completed a Bachelor’s degree in Media Languages at the Catholic University of the Sacred Heart before continuing her studies in France with a Masterโs degree in Project Management at Sorbonne Nouvelle. With a strong interest in visual communication and content creation, she combines creative skills with hands-on experience.
Living and working between Italy and France has given Sara a multicultural perspective and an appreciation for international collaboration. She enjoys organizing creative events in Paris and draws inspiration from art, culture, and design. Excited to be part of Worldchefs, Sara looks forward to supporting initiatives that celebrate food culture and connect communities around the world.
Meet Anaรฏs Ragueneau – Event Manager:
Anaรฏs is an event management professional with over 10 years of international B2B experience, having worked across Hong Kong and Paris.
Throughout her career, she has managed international events and strategic projects for organizations in the luxury, media and hospitality sectors, combining creativity with operational excellence to deliver memorable experiences.
Passionate about connecting people through events, Anaรฏs enjoys working in multicultural environments and contributing to projects that have a meaningful and lasting impact.
Together, let’s give a warm welcome to Sara and Anaรฏs!
To view the full administrative team, click here.
Across the Worldchefs community, chefs and culinary institutions continue to show that hospitality reaches far beyond the kitchen. In Pakistan, COTHM Group of Colleges, in strategic partnership with the Chefs Association of Pakistan (CAP), has demonstrated this spirit through a major humanitarian blood donation initiative supporting patients in urgent need of care.
Over the past two years, COTHM Group of Colleges and CAP have donated approximately 1,000 blood bags through a series of blood donation drives conducted in collaboration with various blood collection and welfare organizations, including the Sundas Foundation and other reputable blood banks.
These contributions have provided critical support to patients suffering from life-threatening conditions such as thalassemia, hemophilia, blood cancer, including leukemia, and other medical emergencies requiring regular blood transfusions.
The large-scale donation campaign was carried out across multiple campuses in Punjab, including COTHM New Garden Town โ Lahore, COTHM Johar Town โ Lahore, COTHM Sarai Alamgir, COTHM Islamabad, COTHM Rawalpindi, and COTHM Jail Road โ Lahore. Students, faculty members, and administrative staff actively participated in recurring blood donation drives, reflecting a sustained institutional commitment to community welfare and public health support.
Medical sources associated with the initiative noted that each blood bag can be processed into different components, allowing a single donation to support multiple patients according to their medical needs. This approach significantly increases the humanitarian impact of every donation.
A representative from the Sundas Foundation acknowledged the contribution, highlighting that the availability of safe and timely blood supply remains one of the most pressing challenges in treating thalassemia and cancer patients in Pakistan. He emphasized that partnerships with educational institutions such as COTHM play a vital role in bridging this gap and ensuring continuity of care for registered patients.
COTHM Group of Colleges reaffirmed its commitment to continuing blood donation drives in the future, stating that these efforts not only support critical healthcare needs but also help instill a deeper sense of humanitarian responsibility among students and staff.
More than a donation drive, this initiative is a strong example of care in action. COTHM Group of Colleges and the Chefs Association of Pakistan have shown how organized efforts can make a real difference in moments where timely support can be life-saving.
Worldchefs is bringing two Competition Seminars to Luxembourg for chefs, competitors, trainers, and aspiring judges ready to take the next step in the competition arena. Designed to provide a clear understanding of international culinary competition standards, these seminars help participants stay up to date on rules, judging criteria, presentation expectations, service process, and current culinary trends.
Hosted in person at LuxExpo The Box on 20 November 2026, the seminars will focus on two key areas of competition: Culinary Arts & Hot Kitchen and Pastry Arts. The seminars will take place just one day before the RAK Porcelain Culinary World Cup 2026 opens at the same venue, giving participants a valuable opportunity to learn, prepare, and connect ahead of one of the worldโs leading culinary competitions.
Register today and get ready to elevate your skills, prepare for your next competition, and connect with Worldchefs members and culinary professionals in Luxembourg.
EXPLORE THE SEMINARS AND REGISTER BELOW:
Competitors: Why attend?
- Learn indispensable tips to excel in culinary competitions, and understand the service process and presentation details to make sure you know everything from the very beginning to the end.
- Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.
- Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
Judges: Why attend?
- Keep up to date with culinary trends, and discover all the latest rules necessary to provide fair judgment during competition events.
- Engage with renowned chef instructors and network with a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
- Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.
- Future judges: Take the first step towards becoming a Worldchefs Certified Judge. Participants receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application.
A Wider Worldchefs Presence in Luxembourg
Held on the eve of the RAK Porcelain Culinary World Cup 2026, the Luxembourg Competition Seminars are part of a key moment for the international culinary community. From 21 to 25 November, chefs, teams, exhibitors, and culinary professionals from around the world will gather at LuxExpo The Box for this leading culinary competition.
During the event, Worldchefs Village will provide a dedicated space for Worldchefs members, National Member Chef Associations, Worldchefs Recognized Schools, partners, and industry professionals to meet, exchange, and connect. Together, the seminars, the competition, and Worldchefs Village make Luxembourg a central meeting point for culinary learning, competition, and global networking.
Categories
Gulf Gourmet Magazine – July 2026
In the July 2026 edition of Gulf Gourmet Magazine, meet Chef Yury Evfimenko and discover a flavour universe shaped by first-class dining, global cuisine, and culinary curiosity.
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 โ Dubai โ UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com
Following the devastating earthquakes that struck Venezuela on 24 June 2026, families across affected areas are facing urgent and immediate needs. Many have lost their homes, access to basic services, and the security of daily life.
In moments like these, the global culinary community has a powerful role to play. Chefs know what it means to nourish people in their most vulnerable moments. Through the WCWB Venezuela Earthquake Relief Fund, donations will support food relief, emergency nutrition, and community assistance for those impacted by the disaster.
We urge chefs, national member associations, partners, and friends of Worldchefs to donate, share this appeal, and help mobilize support within their communities.
Together, we can help bring support and hope to the people of Venezuela.
How You Can Help
Join us in supporting relief efforts by donating to provide direct aid to those affected. Your contribution will help provide emergency food assistance, essential supplies, and support for affected communities.
Together, we can stand in solidarity with the victims of these earthquakes, offering hope and support in their time of need. Every contribution counts and brings us closer to helping communities rebuild and recover.
Thank you for your kindness and generosity.
How to Provide Financial Assistance
Donate to World Chefs Without Borders
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Organization name: World Association of Chefs Societies
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