From January 6th to 12th, 2025, the Worldchefs Asia Presidents Forum was held in New Delhi, India alongside the Indus Food Exhibition. The event united representatives from 21 countries across Asia, serving as an invaluable opportunity to strategize for 2025 and 2026. Read the full report below from Willment Leong, Worldchefs Continental Director for Asia:
On behalf of Worldchefs and the Continental Director for Asia, I would like to extend our heartfelt gratitude to the India Federation of Chefs Association (IFCA) and the Trade Promotion Council of India (TPCI) for hosting the Worldchefs Asia Presidents Forum 2025 in the vibrant city of New Delhi, India, from January 6th to 12th, 2025, alongside the Indus Food Exhibition 2025.
During this week, representatives from 21 countries across Asia united, driven by our shared passion for culinary excellence and our steadfast commitment to advancing our industry. Your dedication to your craft and communities is truly inspiring and encapsulates the spirit of this esteemed forum.
I would also like to commend the Indian Federation of Culinary Association (IFCA) for their tremendous efforts in making this extraordinary event possible. Your hard work has created an exceptional platform for joyful exchange, innovative collaboration, and the exploration of new ideas.
The Asia Presidents Forum convened on January 9, 2025, gathering representatives from 15 countries, along with an additional 6 participants joining us online. This meeting proved invaluable for discussing common challenges and strategizing actionable steps for 2025 and 2026.
We must also acknowledge the contributions of Worldchefs President Andy Cuthbert, who participated virtually and greatly enriched our discussions. Working closely with Vice Continental Director for Asia, KK Kong, we achieved significant outcomes and reaffirmed our collective commitment to fostering collaboration within the Worldchefs Asia family. Thank you once again to all the presidents for your enthusiasm and active participation. Together, we are poised to shape a bright future for our culinary community in Asia.
During our time in New Delhi, we had the privilege of visiting the remarkable arrangements made for the Worldchefs Asia presidents at the iconic Taj Mahal and the National Museum of India, which provided profound insights into the rich cultural tapestry of this incredible nation. We also explored the stunning Akshardham Temple, a true masterpiece of architecture and spiritual significance.
Our lunch at ITC Bukhara, a celebrated restaurant known for maintaining its original menu for many years, was a delightful experience. The farewell dinner at the esteemed Shangri-La Eros allowed us to once again express our deepest appreciation to IFCA, TPCI, and Sanjay from Sun Sand Tour for their impeccable coordination and unwavering support, which made the Asia Presidents Forum 2025 a remarkable success.
Once again, I would like to express my heartfelt gratitude to Chef Manjit Singh Gill, Mr. Sandip Das, Mr. Himanshu Barola, Chef Vijaya Baskaran, Ms. Meera, and everyone working behind the scenes who contributed to the success of this forum. Your efforts have truly made a difference. Well-done!
Restaurants come in different shapes and sizes, and their needs can vary greatly depending on the type of food they offer. However, there is one cooking solution that can meet all these different needs: the combi oven. The best kitchens are highly efficient, saving space, time, labor, and energy by using the most efficient tools to their fullest potential. Regardless of the type of kitchen, a combi oven is one of the best pieces of equipment a kitchen can acquire. It ensures that the kitchen achieves the desired level of efficiency while reducing costs. In this article, we will examine the many benefits of a combi oven, including its ability to save space and time, as well as its versatility and range of functions.
The combi oven: a life saver
The combi oven offers several benefits that make it an essential piece of equipment in any commercial kitchen.
1. Space saver
First, the combi oven is a space saver, as it can perform various cooking modes and tasks with one single piece of equipment, thus saving valuable kitchen space.
2. Time saver
Secondly, the combi oven is a time saver, as it can heat and cook food much quicker than a traditional oven, allowing restaurant staff to maintain a fast-paced environment and save valuable time.
3. Labor saver
Additionally, a good combi oven can cover multiple cooking functions, freeing up a chef’s time to work on other tasks. This way, the combi oven proves to be a labor saver, equipped with a multi-timer function that allows operators to manage multiple cooking cycles simultaneously, freeing them up to attend to other kitchen tasks.
The combi oven is an efficient and versatile piece of equipment that can save time, labor, and space, and is therefore essential in any commercial kitchen.
Are combi ovens energy efficient?
When it comes to energy efficiency, Electrolux Professional’s Combi Oven, SkyLine PremiumS, is designed to minimize heat loss and reduce energy consumption.
The new OptiFlowfunction included in the line guarantees uniform heat distribution and constant humidity and temperature within the cooking chamber. The Lambda sensor provides ultra-precise, real-time humidity control across 101 different settings, ensuring excellent cookingevenness throughout the whole oven chamber and preserving the food’s quality and flavor.
In addition, the SkyLine Combi Oven features the new Plan-n-Save feature, which applies artificial intelligence to optimize the cooking order and minimize energy usage. This feature helps save energy by reducing the time required to preheat the oven and by optimizing cooking times for multiple dishes. The combi oven’s energy-saving capabilities make it an eco-friendly option that can help reduce energy consumption in commercial kitchens.
The price you pay
The cost of equipment is a crucial factor in deciding whether to acquire a combi oven for a professional kitchen. However, the initial investment does not necessarily reflect the full cycle cost of the oven. A high-quality combi oven, such as the SkyLine PremiumS, can really help reduce energy and cleaning costs. With state-of-the-art technology, such as the OptiFlow function, the oven minimizes heat loss and ensures even cooking, reducing the amount of energy needed. Additionally, the flexible cleaning technology of the SkyLine PremiumS reduces cleaning time and costs. In the long run, investing in a great combi oven can be a cost-effective solution for kitchens looking to minimize their expenditure.
As a global federation of chef associations, we at Worldchefs recognize the growing role of technology, and notably AI, in our industry. To help you make the most of technology and its advancements, we invite you to explore the following resources:
1. AI in Culinary Innovation 💡
At the Worldchefs Congress & Expo 2024, Belinda Moore gave an informative presentation on artificial intelligence. Here are some resources from her session:
Handy AI Tools – Belinda shares a list of AI tools for associations to streamline workflows, boost productivity and enhance outcomes.
SMS Blog – This link contains a history of the Strategic Membership Solutions newsletters, providing insights for associations on a range of technological topics.
2. Boardroom Magazine Technology Issue 2024 ⭐
As part of the exclusive partnership between the European Society of Association Executives (ESAE) and Boardroom Magazine, we are pleased to share Worldchefs’ digital transformation experience, from Boardroom’s technology issue.
In the article, you’ll find: 1. A strategy on how you can implement technology to drive success 2. A case study on Worldchefs’ digital transformation with specific tips & tools
Click the button below to read the article, and don’t hesitate to contact us should you have any questions.
Paris, 13 January 2025 – City & Guilds and Worldchefs formed a partnership 10 years ago to create Worldchefs Global Certification, the first and only global certification for the culinary industry in the world.
The certification sets out progression routes for chefs and culinary educators, recognising skills and experience gained while working in the industry.
The partnership has gone from strength to strength over the last decade, trailblazing several innovations including the introduction of digital credentials which is fast becoming the standard in certifying skills.
The project has now reached its final milestone as Worldchefs has successfully integrated the certification across their education initiatives and will now manage all aspects of the programme.
In a statement about the certification, Ragnar Fridriksson, Managing Director from Worldchefs said:
‘When we started our collaboration with City & Guilds, we had a simple and clear goal in mind: We wanted to enable chefs, no matter where they are around the world, to get recognition for their skills so that they can further their career. It was critical for us to build credibility and trust behind the certification which is why we choose to work with City & Guilds as our certification partner. We are delighted that we now have the full infrastructure in place to take the certification to the next level.’
Andy Moss, Chief Customer Officer at City & Guilds, added:
‘The ambition behind the partnership has always been to support Worldchefs in building out their own quality assurance and certification capabilities so that they can help the industry address the critical shortage of chefs and ensure that there is a continuous pipeline of skilled talent coming into the sector.
We remain fully committed to supporting employers in hospitality with their upskilling challenges through our skills consultancy offer and look forward to exploring new ways of collaborating with Worldchefs as both organisations continue to promote and champion the importance of investing in skills and training.’
– END –
Ready to get certified?
Worldchefs Global Culinary Certification is a prestigious skills recognition framework designed for culinary professionals around the world. Created with leading employers, this framework validates individuals’ culinary skills, knowledge, and experience against a global benchmark.
By making real-life workplace skills visible, measurable, and global, Worldchefs Global Culinary Certification empowers individuals to showcase their culinary competency, stand out in the job market, and accelerate their careers.
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.
In this issue of Gulf Gourmet’s magazine, read about food styling and communicating through food, get inspired by Chef Rohit Manek’s determination to reach his dreams, and more!
Worldchefs partner, Unilever Food Solutions, released the Future Menus report, providing a comprehensive look into the future of food service and evidence-based insights to help chefs stay ahead of the curve.
Unilever Food Solutions (UFS) Future Menus 2024 report highlights eight pivotal trends including waste reduction, nostalgic comfort foods, and plant-based innovations, designed to future-proof menus and inspire innovation.
The UFS Future Menus Trend Report findings are translated into practical, action-driven solutions for foodservice operators globally, including recipe inspiration, preparation techniques and ingredient suggestions to help chefs create menu items that are delicious, nutritious, on-trend, profitable, and efficient.
With a Global UFS launch in March 2024, it was specially introduced to Worldchefs’ audience at Congress 2024 in Singapore, where the UFS breakout session on the report’s findings showcased the trends, capturing the imagination of culinary professionals worldwide.
Paris, 13 December 2024 – Worldchefs (the World Association of Chefs’ Societies) is proud to announce the continuation of its strategic partnership with Unilever Food Solutions (UFS), highlighting UFS’s latest innovation: the Future Menus 2024 report. This collaboration underscores both organizations’ dedication to shaping the future of the culinary industry and empowering chefs worldwide with the resources and training on the latest trends, techniques, and sustainable solutions.
Designed to inspire, it equips food service professionals with actionable strategies to navigate and thrive in a rapidly evolving industry. The report includes UFS’ Global Menu Trends, 16 recipes developed by UFS chefs around the world, and tips, tools and techniques to help chefs create on-trend, profitable menus, including professional insights on topics such as Gen Z & Millennial diners, menu streamlining, and AI in restaurants.
Rigorously researched, Future Menus 2024 draws on data from over 21 countries, including social media analytics with 77,000 keywords and feedback from more than 1,600 chef professionals via the UFS Online Operators panel. It also integrates insights from UFS’s 250 professional chefs and third-party industry reports.
Among the standout trends is Flavor Shock, reflecting Gen Z’s appetite for bold, fusion-driven dining experiences, and Plant-Powered Protein, which prioritizes plant-rich ingredients such as beans and legumes to meet the growing demand for sustainable, flexitarian diets. Additional highlights include Local Abundance, emphasizing locally sourced ingredients, and Low Waste Menus, offering strategies to optimize resources while maximizing sustainability and profitability.
Empowering Chefs Through Information and Education
UFS joined as a Worldchefs’ partner in November 2022, bringing together Worldchefs’ network of chefs in over 105 countries with UFS’s industry-leading creation and discussion of food trends, chef training, and product solutions. The collaboration united UFS’s online chef training portal, UFS Academy, with Worldchefs Approved Courses platform. Through this initiative, hospitality professionals gain unlimited free access to a selection of high-definition training videos, all filmed and created with expert chefs. The suite of training courses includes videos that are under two minutes to help learners achieve actionable skills in an accessible format, covering topics such as menu design, plant-based recipes, and mental health in the kitchen.
“Our partnership with Unilever Food Solutions exemplifies our shared dedication to culinary excellence and building a better future, providing chefs with the tools to innovate and lead in a dynamic industry,” said Ragnar Fridriksson, Worldchefs Managing Director. “Access to key consumer insights, coupled with skills training and education, is key to this process. The Future Menus 2024 report is an incredible resource for chefs aiming to future-proof their offerings and create meaningful impact, and we are proud to continue working with UFS to empower chefs everywhere with new information, resources, and opportunities.”
Shaping the Culinary Landscape
During the Worldchefs Congress 2024 in Singapore, Unilever Food Solutions introduced the Future Menus 2024 report with a breakout session, inviting attendees for an exclusive glimpse into the report’s findings. Garnering significant media attention, the session emphasized the importance of sustainability and innovation. Key themes included minimizing food waste, embracing nostalgia with a modern twist, and leveraging plant-based technologies to meet the growing demand for sustainable dining options.
Worldchefs invites chefs, educators, and culinary innovators to explore the Future Menus 2024 report and engage with key insights set to shape the future of the industry.
About Unilever Food Solutions
Unilever Food Solutions (UFS) is a business of chefs for chefs. Accounting for 20% of Unilever’s Foods Business Group, UFS operates in over 75 countries as a dedicated supplier to the food service industry. Drawing on the expertise of over 250 professional in-house chefs, UFS offers food service professionals high-quality products, industry inspiration and best-in-class services. Our highly regarded portfolio of key products and solutions features power brands like Knorr Professional and Hellmann’s that perform exceptionally well in the professional kitchen.
The UFS Positive Kitchens initiative helps to foster a positive culture in the professional kitchen by addressing the key challenges commonly encountered and providing tools, training and advice to promote well being. Our culinary training programmes provide chefs and food service professionals with best-in-class services and tools.
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.
In 2014, I was invited to go to Leipzig, Germany for a meeting to discuss the Feed the Planet Committee. As I had already been working to grow sustainability education in culinary schools globally, it made sense for me to attend. Little did I know that it would result in a 10-year commitment to Feed the Planet as the chair of the committee. Little did I know at the time what this committee would grow into, the reach that it would have, and the many lives that it would change. I also had no idea at the time that I would work with so many dedicated and gifted people within Worldchefs, as well as external partners like the Electrolux Food Foundation, AIESEC international, and Custom Culinary.
What Feed the Planet accomplished in the last decade has been admirable. We started by developing a 7-part sustainability curriculum for culinary schools that launched in 2018. This evolved into a shortened 8-part curriculum designed for culinary professionals around the world. This was originally (and still continues) to be taught by chef trainers throughout the world. Taking it one step further, we launched the curriculum completely online as part of the Chefs Academy. This, along with a growing set of translations allows this pivotable curriculum to reach more people. The good news is that to date, 14,000 culinary professionals have completed the sustainability training. Imagine what each of these graduates will do in their corner of the world!
As Feed the Planet moved from a uniquely Worldchefs’ initiative to a global consortium that included the Electrolux Food Foundation and AIESEC International, we were able to expand our mission. We launched the initial “Like A Chef” program in Curitiba, Brazil. This program serves an economically challenged population by providing basic foodservice training which then leads to employment opportunities. Today, this initial program has been expanded to 8 countries and has over 1400 graduates. Talk about changing lives for the better!
Through our partnerships, we launched another program designed to reach school-aged children around the globe and teach them about sustainability. This initiative, called Food Heroes, was developed with the United Nation’s World’s Largest Lesson. The good news here is that we have reached over 178,000 kids today. We also know what the children learn is often shared with their families—which only expands our impact.
As I reflect on my time as chair, I think of the inspirational and caring people with whom I worked so closely. I have learned from their passion, commitment, and intelligence. They helped shape my thoughts and reeled me in when my ideas were “too far out there.” The progress we made would not have been possible without each one of them. It has been and continues to be a team effort!
After 10 amazing and impactful years, it was time to step down this last October. I am extremely proud of what we have accomplished and proud of how Worldchefs prioritizes sustainability. The decision was difficult for me but was made easier by the amazing next generation of leadership that is in place and ready to roll up their sleeves and make a bigger impact around the world. There is plenty of work still to be done as the problems of a warming planet, social inequalities, dwindling resources, and an impending water crisis are at our doorstep. I am confident that Chef Shonah Chalmers, the Worldchefs office, the many dedicated chefs within Worldchefs, and our external partners, alongside the new chair, will continue to grow Feed the Planet in ways we can’t imagine now.
One last thought. Please consider getting involved. We need as many people as possible to change the world through the power of the white jacket.
Sustainability Education for Culinary Professionals has now reached 14,000 graduates, marking another milestone for the program.
Worldchefs’ Sustainability Education for Culinary Professionals is a free course designed to help chefs think and act sustainably in their kitchens. Part of Worldchefs’ Feed the Planet initiatives, this course empowers culinary professionals to engage with key sustainability topics and promotes positive industry change.
The course is available in both English and Arabic, and can be accessed online through Worldchefs Academy or completed in-person led by a Worldchefs’ certified sustainability education trainer.
With 157 registered Sustainability Education trainers across the globe, Worldchefs continues to expand its global network of students and trainers, advancing in our mission to upskill chefs on sustainability.
Read below to hear from some of our dedicated sustainability education trainers who are making a significant impact in their communities.
Training Supermarket Chefs with Dr. Wafaa Hassaneinin Egypt
Dr. Wafaa Hassanein’s idea to teach sustainability education to supermarket staff came from a simple observation. During one of her visits to a large market, Hyper 1, she noticed that several sections, including prepared meals, bakery, and fresh food counters, were staffed by chefs actively involved in food preparation. Recognizing an opportunity, she proposed offering the sustainability course specifically tailored for these chefs. After sharing the course content and explaining its value to the training manager, the course was soon put in place across various sections of the market.
Dr. Hassanein was well-aware of the significant environmental impact of large supermarkets and hypermarkets, which are often overlooked as venues for sustainability training. By equipping chefs in these areas with practical knowledge, she saw the potential for a widespread positive change, suggesting sustainable practices in their day-to-day operations, not only in professional kitchens but also in sections like bakery, prepared meals, and fresh food counters.
The response from the supermarket staff was overwhelmingly positive. Chefs were eager to learn and expressed gratitude for receiving insightful information, highlighting how the course had opened their eyes to sustainability practices they could immediately implement. The success of this initiative led the supermarket to request an additional course focused specifically on sustainability within kitchen operations.
Hands-On Sustainability Education with Viktorija Baltutyte-Bacheva at HRC Academy in Bulgaria
In Bulgaria, Viktorija Baltutyte-Bacheva has brought sustainability education to life at the HRC Culinary Academy in Sofia. Her inspiration for offering students a hands-on experience in sustainable education stemmed from her deep passion for supporting their growth and her desire to provide students with the bigger picture of sustainability in hospitality and foodservice.
Twice a year, as part of the academy’s curriculum, students engage in sustainable practices such as gardening and responsible recipe creation. The academy collaborates with a local garden to give students a real-world understanding of how food production and sustainability are connected.
By instilling sustainable practices in her students early on, Victorija helps them develop into leaders who will inspire broader change as they advance in their careers. She regularly reminds her students, “Remember that the power to make changes is within you and the white chef jackets you are wearing. Being a bit more responsible can change way more than just the image of what kind of a chef you are.”
The HRC academy students are adopting responsible habits, such as recycling and developing no-waste recipes. For some, the realization of environmental challenges can be overwhelming, yet it motivates them to consider how their individual practices can directly have both positive and negative impacts on the future.
At the HRC Culinary Academy, about 30-50 students participate in sustainability education each year. Viktorija encourages active participation with hands-on training and discussions.
These trainers serve as just two examples of how Worldchefs’ Sustainability Education for Culinary Professionals is making an impact around the world. Whether in a hypermarket in Egypt or a culinary academy in Bulgaria, sustainability education is empowering chefs to make a difference in their kitchens and beyond. We look forward to the continued growth of this training and discovering more sustainability champions across the globe
Thank you to Dr. Wafaa Hassanein and Viktorija Baltutyte-Bacheva for sharing these inspiring stories with us and supporting your students while driving innovative, positive change.
To learn more about becoming a sustainability education trainer, click here.
Take Action
Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.
The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
CAP & COTHM host Pakistan’s first-ever culinary event for visually impaired persons
Chefs Association of Pakistan (CAP) and COTHM Global, in collaboration with Pakistan Foundation for Fighting Blindness (PFFB), successfully organized the first ever National Blind Cooking Competition 2024 of Pakistan at COTHM Rawalpindi, a groundbreaking event held to showcase the culinary talents of visually impaired individuals. This revolutionary initiative positions Pakistan as the 4th country in the world—following the USA, Australia, and India—to host such an inspiring event that celebrates the exceptional capabilities of visually impaired chefs.
The competition brought together 23 participants from 20 cities across Pakistan, all of whom demonstrated extraordinary skill, creativity, and resilience. The event not only broke barriers but also shattered stereotypes, proving that determination and talent transcend all challenges. Participants’ remarkable performances served as a beacon of inspiration for everyone, highlighting the incredible potential of individuals with disabilities.
The competitors who participated in the ‘National Blind Cooking Competition 2024’ under the supervision of Pakistan Foundation Fighting Blindness Chief Coordinator Rabail Pirzada were Hafsa Humayon, Eiman Fatima, Asra Tufail, Muskan Fayaz, Fatima Batool, Ayesha Naz, Mehwish Fatima, Khalida Batool, Mustabshira Nasir, Beenish Tahir, Maryam Khan, Mishal Fazal Ghani, Mehnaz, Nishwa Nawaz, Amna Dustgir, Muhammad Abdullh, Saba Mustafa, Danish Tanveer, Abdul Noor, Hiba Fatima, Aneela Shahzadi, Shabana Abid, and Farwa Zahra.
Speaking about the initiative, Ahmad Shafiq, President of CAP, and CEO of COTHM Global UK, shared his heartfelt admiration for the participants, stating: “Their determination proves that no challenge is impossible when driven by passion.” His words summarized the spirit of the event, which aimed to develop inclusivity and promote equal opportunities in the culinary and hospitality sectors of Pakistan.
Rabail Pirzada, who herself is a visually impaired professional and a motivational speaker, emphasized the importance of this initiative, stating: “This event proves that everyone, regardless of their challenges, deserves a platform to showcase their talents. Cooking is not just about sight; it’s about using all your senses, and these participants have shown how beautifully they can channel their abilities to create extraordinary dishes. I am proud to be a part of an effort that inspires and empowers visually impaired individuals to pursue their dreams and contribute to society in meaningful ways.”
This event is a pioneering effort by CAP and COTHM to provide a platform for visually impaired individuals to demonstrate their culinary expertise and gain recognition for their remarkable abilities. By empowering these talented individuals, the initiative reinforces the importance of inclusivity and equal opportunities in the professional world.
The National Blind Cooking Competition 2024 also featured a supportive and celebratory atmosphere where participants were encouraged to push their creative boundaries. Judges praised the contestants for their innovative techniques, precise execution, and unwavering confidence. The event served as a reminder that culinary art is not just about sight but about passion, taste, and skill.
A Vision for the Future
This historic event is more than a one-time celebration; it marks the beginning of a broader movement toward empowering individuals with disabilities in Pakistan. By creating opportunities and breaking stereotypes, CAP and COTHM are setting new standards for inclusivity in the culinary industry. The initiative aligns with global efforts to recognize the potential of individuals with disabilities and integrate them into mainstream professional spheres.
The event received widespread acclaim from participants, industry professionals, and audiences alike. It also drew attention to the need for more inclusive initiatives in other professional sectors. Through this effort, CAP and COTHM have not only celebrated the achievements of visually impaired individuals but have also set an inspiring example for other organizations and institutions to follow.
In this issue of Infusion, the Scottish Chefs magazine, look back on the 2024 Worldchefs Congress and discover the 30th Scottish Chefs Anniversary Lunch attended by Worldchefs’ President Andy Cuthbert!
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