Worldchefs Sustainability Food Heroes Workshop at ICS Paris
Partnership for a better future
In a bid to foster sustainability and culinary excellence, ICS Paris International School proudly collaborated with Worldchefs as part of its Eco-Week celebrations. The workshop, conducted by Worldchefs, immersed students in the world of culinary artistry while emphasizing the importance of sustainability and responsible consumption.
During the interactive sessions, students from Grades 1 to 5 were encouraged to embrace their roles as “Food Heroes,” championing locally sourced produce and advocating against food waste. This partnership between ICS Paris International School and Worldchefs exemplifies a shared commitment to building a more sustainable future through education and practical engagement.
Through this collaboration, ICS Paris International School aims to empower students to become conscientious global citizens, equipped with the knowledge and skills needed to address pressing environmental challenges. By fostering partnerships with organizations like Worldchefs, the school is dedicated to cultivating a culture of sustainability and innovation, paving the way for a brighter, greener tomorrow.
_______________________
Afin d’encourager la durabilité et l’excellence culinaire, ICS Paris International School a fièrement collaboré avec Worldchefs dans le cadre de ses célébrations de l’Eco-Week. L’atelier, dirigé par Worldchefs, a plongé les élèves dans le monde de l’art culinaire tout en soulignant l’importance de la durabilité et de la consommation responsable.
Au cours des sessions interactives, les élèves du CP au CM2 ont été encouragés à assumer leur rôle de “héros de l’alimentation”, en défendant les produits d’origine locale et en luttant contre le gaspillage alimentaire. Ce partenariat entre l’école internationale ICS Paris et Worldchefs témoigne d’un engagement commun à construire un avenir plus durable par l’éducation et l’engagement pratique.
Grâce à cette collaboration, l’école internationale ICS Paris vise à donner aux élèves les moyens de devenir des citoyens du monde consciencieux, dotés des connaissances et des compétences nécessaires pour relever les défis environnementaux les plus pressants. En favorisant les partenariats avec des organisations telles que Worldchefs, l’école s’attache à cultiver une culture de la durabilité et de l’innovation, ouvrant ainsi la voie à un avenir plus brillant et plus vert.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
Earlier this month, The MICHELIN Guide revealed its 2024 selection of top restaurants in France and Germany. The century-old institution can make or break a restaurant. It could also be doing a lot more to break the glass ceiling.
Leaning on young chefs to grow its audience and stay relevant, the Michelin Guide has focused in on the next generation of industry leaders under the age of 40. While more young chefs than ever were honored by the prestigious award, the Guide faces criticism for its continued disparity in gender representation.
The Michelin Guide France includes 639 Starred French restaurants—the most of any country in the world. With 52 chefs celebrating their first Star this year, only six women were among them. In Germany, only three of the 36 Starred restaurants have women as head chefs.
The women behind France’s 2024 Michelin Stars
Eugénie Béziat, the first-ever female head chef at the Ritz Paris’ flagship restaurant, L’Espadon, was the only woman awarded her own one star.Anne-Sophie Pic remains the only French female chef to earn three Michelin stars for her restaurant, Maison Pic.Manon Fleury and Laurène Barjhoux earned a star for their Paris restaurant Datil.Emilie and Thomas Roussey earned their first star for Le Moulin Cambelong.Co-chefs Adeline and Marc-Antoine Lesage earned their first star for Nacre.Onice co-chefs Florencia Montes and Lorenzo Ragni earned their first star in 2024.
Eugénie Béziat, the first-ever female head chef at the Ritz Paris’ flagship restaurant, L’Espadon, was the only woman awarded her own one star. For reference, Auguste Escoffier, Worldchefs’ first honorary president, was the Ritz’s first head chef, co-founding the luxury hotel in 1898.
Anne-Sophie Pic remains the only French female chef to earn three Michelin stars for her restaurant, Maison Pic.
Manon Fleury and Laurène Barjhoux earned a star for their Paris restaurant Datil.
Adeline Lesage of Nacre, Emilie Roussey of Le Moulin de Cambelong, and Florencia Montes of Onice earned a star alongside their male co-chefs.
With more and more female-led top restaurants, why aren’t they in the Guide?
About a quarter of chefs are women, and more women are working in kitchens than ever before. So why is recognition so elusive?
In her speech at the 2024 ceremony, The Michelin Guide’s International Director Gwendal Poullennec asked, “Where are the women? Too few women are leading kitchens, despite the fact that more and more of them are working in kitchens.”
A study conducted in 2022 found that of the 2,286 Michelin-starred restaurants spanning 16 countries, just 6% were led by women, and the percentage of the World’s Best 100 restaurants with a female head chef just scratched past 6.5%. For every female-led Michelin-starred establishment, there are 16 run by men.
Industry awards like Michelin are the epitome of global recognition for chefs and restauranteurs, with the power to determine their success in the fine dining realm. With such an established platform to lead, they have an important role in the movement towards a more diverse, equitable, and sustainable hospitality sector.
Increasingly, women are in top kitchens around the world. The question isn’t just “Where are the women?”, it’s why aren’t we honoring the whole cast of characters, male and female, behind a restaurant’s success? Michelin Stars are not awarded to chefs, they are awarded to restaurants. However, the reality is that the system gives credit to the head chef and does little to platform the rest of the team. Michelin, and the industry at large, must address this and do more to highlight the team effort behind the success of a restaurant, from the sous-chef to the dishwasher.
We need more recognition for every member of the hospitality staff. We need greater visibility to encourage diversity at all levels. We need more women in leadership roles. For fine dining, the most marginalized shouldn’t be the niche, they should be the norm.
Women do belong in the kitchen
Whether it be a century ago or today, women often go unseen and unheard. The reasons behind the underrepresentation of women in leading culinary roles are complex and deeply rooted in sexism and structural inequalities.
So many chefs credit their mothers for inspiring them to pursue culinary careers. They reference their recipes, recounting stories from a matriarch’s kitchen featuring techniques and flavors that would surely put some professional kitchens to shame.
Recognizing unpaid domestic and care work is central to understanding the unique constraints for women in the labor market. It’s a reality most of us have witnessed first-hand over generations. Women are time-poor, exhausted, undervalued, and deprived of the self-care, development, and financial independence necessary for full participation in the labor market. This perpetuates the unjust gendered division of labor, creating a key barrier before women even get into the workplace.
“Across the world, without exception, women carry out three-quarters of unpaid care work, or more than 75% of the total hours provided. Women dedicate on average 3.2 times more time than men to unpaid care work. There is no country where women and men perform an equal share of unpaid care work. As a result, women are constantly time poor, which constrains their participation in the labour market.”
Despite women making up 40% of the global workforce, they still take on the bulk of childcare and household duties. This makes building a career challenging enough, let alone navigating the unique and intense demands of a culinary career. The culture of top-tier gastronomy is especially difficult to reconcile with family life.
The answer isn’t to pretend that gender-based issues don’t exist but to have a supportive workplace where these issues can be addressed and navigated, for chefs of all genders. The long hours, low pay, and lack of benefits that characterize the culinary profession represent a huge issue for every industry professional, regardless of gender. The lack of an appropriate support system for food workers is an issue that impacts men and women alike.
For the industry to move forward, leadership needs to meet the needs of their staff, prioritizing human rights over profits. Rather than focusing on the bottom line, we need to push beyond the basics to empower staff with access to healthcare, better work/life balance, mental health support, and support for a plethora of other challenges from eating disorders to job security.
We need more conversations in our community to address these issues. But it is not only women who are calling for change in the fine dining industry. The culinary space is having a harder time attracting new talent, with young people opting to pursue other professions in light of its reputation.
For anyone entering the industry, and for the many of us who take pride in being a part of it, we have to imagine what we want our lives to look like. For young professionals, envisioning their future might include marriage, children, owning a home, and holidays abroad. For the average person working in a kitchen, is this a realistic vision? It should be, but for most culinary professionals, it’s a long way off. Collectively, we need to work towards a standard for livelihoods that makes these milestones achievable.
What would a women-led industry look like? Perhaps if the female chefs of times gone by had been given the same opportunities to shape our current realities as their male counterparts, we’d see a lot more cooks enjoying better health and being able to afford childcare. Far beyond advocating for women in the culinary industry, we need to advocate for real solutions to long-standing failures for working people.
Incredible progress has been made, thanks to generations of women breaking barriers and shattering stereotypes. Still, so much more work is needed to address the disparity in gender representation, particularly in leadership roles and pay equity. Gains in culinary education standards, apprenticeship opportunities, and mentorship provide hope for a more inclusive industry ahead.
Rewriting the standards (and history) of excellence
Eugénie Brazier was the first woman in history to earn three Michelin Stars (six, actually, with three Stars at two different restaurants). Known for exacting standards, the Lyon-based chef and restaurateur was one of the most influential figures in gastronomy during the 20th century. A single mother, by the time she turned 40 she was the chef-owner of two restaurants and one of the world’s most decorated chefs. She was a mentor to many who passed through her kitchen, including legendary chef Paul Bocuse. Why did he erase her from his history? If only he hadn’t. If only more of us knew her name and credited her legacy.
The new generations are less chauvinistic, which is great to see. I want to see more balance between men and women in kitchens, respecting one another.
Until more women and people of color are recognized by a system that puts so much stock in fine dining guides like Michelin, we’re still stuck in the past. As an organization that prides itself of setting the highest international standards, Worldchefs is proud to recognize the many women who make this industry what it is, from the nonnas whose recipes grace our menus to the female-led kitchens shaping the future of the sector.
As we close out Women’s History Month, we renew our commitment to moving the dial on gender equity in kitchens around the globe. Not just as a step towards achieving gender equality, but as a step for a better future for all.
Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
from principles to practice
As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.
Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.
The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.
a feed the Planet champion
Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.
Chef John Carlo Palacol
He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.
Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.
As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
Four days of culinary spectacle in Stuttgart: Since the opening of the IKA/Culinary Olympics last Friday, more than 1,200 international chefs have provided moments of pleasure at the Stuttgart trade fair grounds. The Olympic champions have now been crowned: finally, it was Finland that came out on top of the superlative culinary competition.
The link to the original article can be found below.
“Four days, more than 1,200 participants from 55 nations and over 7,000 menus: The IKA/Culinary Olympics is a culinary competition of superlatives and the 26th edition of this event with a long tradition was a great success,” says VKD President Daniel Schade. “The atmosphere was captivating and special from start to finish. We received great feedback from the chefs, fans and guests – we are proud of that.” As the organizer of the IKA, the German Chefs’ Association (VKD) congratulates the winners of the Culinary Olympics. “All of the participants put fantastic performances on the plates and showed what true culinary artistry looks like,” says Daniel Schade. “We would like to thank all the chefs for being here in Stuttgart and are already looking forward to returning in 2028 for the 27th IKA/Culinary Olympics – again in Stuttgart and again alongside Intergastra.”
At the IKA/Culinary Olympics, international culinary talents are given a stage to showcase their skills. All participants are passionate about the cooking profession and once again provided great taste experiences and visual highlights that will be remembered. In the National Team category, Finland ultimately won the competition and took home “Olympic” gold. The team impressed the jury with its precision and artistic craftsmanship. The team from Switzerland followed close behind in second place, winning the silver medal for their outstanding performance. Bronze went to Iceland in the National Team category. The German National Team achieved ninth place in the overall ranking.
As in 2020, Sweden won gold in the Junior National Team category, defending its Olympic title. Norway took second place and silver. Denmark took bronze. The German Junior National Team came fifth.
There were special results this time in the Community Catering and Live Carver categories: The Compass Group Culinary Team Finland and the Swiss Armed Forces Culinary Team/SACT were rated equal on points by the jury to three decimal places. They therefore shared first place in the Community Catering Teams category and both received gold. The Norway Community Catering Team follows in third place with the bronze medal. In the Live Carvers category, An Xuan Li (Taiwan) and Tereza Buchtova (Czech Republic) shared first place. Kuan Ju Li (Taiwan) took the bronze medal.
The Winners in the Different Categories
National Teams
Gold for Finland
Silver for Switzerland
Bronze for Iceland
Junior National Teams
Gold for Sweden
Silver for Norway
Bronze for Denmark
Community Catering Teams
Gold for Compass Group Culinary Team Finland, Finland
Gold for Swiss Armed Forces Culinary Team / SACT, Switzerland
Bronze for Norway Community Catering Team, Norway
Regional Teams
Gold for PaisWorld Culinary Team Korea, South Korea
Silver for Skåne Kulinar, Sweden
Bronze for Cercle des Chefs de Cuisine Lucerne, Switzerland
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
Paris, 7 September 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Pacific Rim regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held with the participation of chefs from Worldchefs’ member countries across the Pacific Rim. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.
The top culinary teams from the region showcased their skills, creativity, and craftsmanship through three competition categories: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.
Final Results:
Results are listed below by category: Global Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.
Global Chefs Challenge
First Place: New Zealand
Chef Cameron Davies, New Zealand Chefs Association
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.
Read more in the latest issue of Worldchefs Magazine
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Issue 29 is your guide to staying at the forefront of the culinary profession.
See the final results for the Global Chefs Challenge Asia Regional Semi-Finals!
The Asia regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition were held August 2 to 5, co-organized with the 2023 Philippine Culinary Cup alongside the World Food Expo in Manila, Philippines.
Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
Paris, 16 August 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Asia regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held alongside the 2023 Philippine Culinary Cup during the World Food Expo in Manila with the participation of chefs from Worldchefs’ member countries across Asia. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.
The top culinary teams from the region showcased their skills, creativity, and craftsmanship through four competition categories: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.
Final Results:
Results are listed below by category: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.
Read more in the latest issue of Worldchefs Magazine
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Issue 29 is your guide to staying at the forefront of the culinary profession.
In Memoriam: Dr. h. c. Siegfried Schaber, A Chef of the Century
Dr. h. c. Siegfried Schaber, beloved industry figure and former President of Worldchefs and the German chefs’ association Verband der Köche (VKD), passed away on 14 July 2023 at the age of 88. A ‘chef of the century’, his vision and leadership defined a new era for the VKD and the global culinary scene at large.
A VKD member for nearly 70 years, Siegfried was known for his charismatic persona, eloquence, and unwavering passion for his craft. In his eight years as VKD’s Vice President and twelve years as President, he shaped the development of the German assocation, championing young talent and women in the industry. In 2020, he was surprised with a VKD Life Chief Award at IKA in Stuttgart for his lifetime achievements and enduring impact on the industry.
Siegfried completed his early training between 1950 and 1953, laying the foundation for a career that would shape the culinary landscape in Germany and beyond. Throughout his illustrious career, Schaber held key positions at renowned establishments. From his culinary excellence at the Hotel Klasen on the island of Sylt to his as a gastronomy directorship at the esteemed Palast Hotel Regina, the iconic Spatenhaus, and the renowned Restaurant Schwarzwälder in Munich, his talents were beyond compare. He served as the Director of Catering at the revered Steigenberger Hotel Management School and led the Rewe Bulk Consumer Service Center. His culinary journey extended beyond borders, with formative experiences in Sweden, France, Switzerland, and Spain. In 1976, he showcased his skill and leadership as the team chef of the German National Culinary Team at the prestigious IKA/Culinary Olympics, bringing his artistry to the world stage.
An international leader, Schaber held significant positions within the World Association of Chefs’ Societies (Worldchefs). He served as Worldchefs President for three terms, from 1989 to 2001. In 1990, he was awarded the prestigious title of Honorary Life Member, recognizing his immense contributions to the culinary world.
Schaber’s professional life was continuously marked with numerous accolades and honors, a testament to his esteemed standing in the international culinary community. He was awarded Honorary President and Honorary Senator of the VKD, the Federal Cross of Merit, and an honorary doctorate from Johnson & Wales University in the United States. In 2020, Schaber was humbled by the VKD with the Life Chief Award, further celebrating his tireless dedication to nurturing and inspiring industry professionals.
“My job has given me everything and the world of chefs is my family.”
Dr. h. c. Siegfried Schaber
“Siegfried Schaber is a chef of the century. He carries the passion for the cooking profession out into the world and has been working on a voluntary basis for the public image of chefs for more than five decades,” said former VKD President Richard Beck of the decision to honor Schaber with the Life Chief Award. In accepting the award, Schaber exclaimed, “My job has given me everything and the world of chefs is my family.”
With his passing, the Worldchefs’ community bids farewell to a true trailblazer, a chef of the century, who shared his passion for the culinary profession worldwide. His legacy endures in the hearts and minds of those he inspired and mentored throughout his extraordinary journey. As we mourn this culinary giant, our thoughts are with his loved ones, family, friends, and colleagues. The culinary world will forever be grateful for Siegfried’s remarkable contributions, and his spirit will continue to inspire aspiring chefs for generations to come.
Siegfried Schaber with Worldchefs President Thomas A. Gugler during the award ceremony at the 2020 IKA/Culinary Olympics.
“A special and heartfelt goodbye to a great man, fantastic chef, great leader and heart blood culinarian, an outstanding career from A to Z who branded and molded the VKD and chefs from the German-speaking societies and countries and more then this, as well on a global level,” said Worldchefs President Thomas A. Gugler. “I knew Siegfried since my young age, and as leader of the VKD, as former President of Worldchefs and as well during my time as the coach for the German Junior National Cooking Team. Siegfried was always a warm heart, an iconic person with a great sense of humor and amazing knowledge. For chefs, he was always a role model and an amazing teacher with his own way of making the chefs’ world move closer together.”
Colleagues and friends from around the globe have also paid tribute to the legendary chef. “The VKD family loses one of the greats of our profession. Siegfried Schaber was a diplomat, conductor and pioneer. The promotion of young professionals was just as important to him as the further development of his VKD. He has shaped the history of the association like no other over the past 50 years, and his charismatic way of bringing chefs together was unique. We owe a lot to Siegfried Schaber and will sorely miss him in our ranks,” wrote VKD President Daniel Schade in the digital book of condolences.
“There goes a really big one from the stage. I only know a few who have done as much for the reputation of the cooking profession as he has,” another said.
“A great rhetorician and visionary has left us. A man with radiance… we will miss you very much!” a third commented.
In Memoriam: Merrill J. Fernando, A Visionary Disruptor in the World of Tea
Merrill J. Fernando, the visionary founder of Dilmah Ceylon Tea Company, passed away at the age of 93 surrounded by family and friends. He leaves behind a legacy and life story marked by empathy, ambition, and action.
In the early 1950s following Sri Lankan independence, Merrill J. Fernando experienced a defining moment. Selected to be trained as a tea taster—a profession previously reserved for British nationals only—he was one of the first Sri Lankans to be sent to Mincing Lane in London. Considered the “Mecca” of the tea world, there he witnessed the disproportional benefits reaped by multinational corporations importing his country’s prized herb.
A young man with a big dream, he set out to create his own brand with a commitment to quality, ethics, and authenticity. From that time, Merrill dedicated his life to building a company that would serve more than tea, making business a matter of human service.
“He resolved to establish his own brand, to offer tea that would be handpicked, handmade and of the highest quality, with the assurance of natural goodness, and a genuine commitment to caring for workers and the environment. It was a dream that none had dared to dream,” said his sons Dilhan and Malik Fernando, who took over the company in 2005.
Dilmah has expanded to over 100 countries, maintaining its founding commitment to quality and integrity. Fernando founded the MJF Charitable Foundation in 2003, sharing a minimum of 15% of Dilmah’s profits to serve communities across Sri Lanka through projects that support the most marginalized. In 2007, he established Dilmah Conservation with a focus on promoting conservation and sustainable agriculture. These commitments have generated over $40 million in direct humanitarian aid and environmental interventions.
The Dilmah School of Tea received Worldchefs certification in 2016.
Dilmah’s Empower Culinary Hospitality and Inspirational School’s culinary course was recognized and certified by Worldchefs in January 2017. An initiative by MJF, its mission was born from Merrill’s belief in giving back. With the invaluable knowledge and skills acquired through the training course, the school hopes to provide its students with employment opportunities as future chefs in the tourism and hospitality sector, in both local and international kitchens, bakeries, and patisseries.
Merrill was honored by Worldchefs with a Lifetime Achievement Award in 2018.
Merrill was a recipient of many prestigious honors, including Worldchefs Lifetime Achievement Award, for his philosophy on humanitarian service and building a business at the intersection of passion and purpose.
“His achievement in disrupting an exploitative colonial industry irrevocably changed the lives of producers around the world introducing a paradigm shift in ethical business before ethics and sustainable business acquired the prominence they have now,” a statement read on the Dilmah website.
Merrill’s devotion and urgency changed the world. His legacy, deeply rooted in compassion and genuine concern for humanity, continues to inspire generations of tea enthusiasts and industry leaders alike.
The Worldchefs’ community deeply mourns his passing, touched by his unwavering integrity and indomitable passion. A true icon and a valued partner, for over a decade Merrill has been an extraordinary collaborator. Dilmah’s continued support for chefs and hospitality professionals worldwide has been immense. Merrill’s vision and passion have left an indelible mark, and we at Worldchefs are honored to have been a part of his remarkable journey.
Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.
“With great sorrow, I have to say a last goodbye to Merrill, with whom I had so many great experiences and missions, a man with an outstanding character, a heart full of gold, a passion for the culinary industry, a great father and loving husband,” said Worldchefs President Thomas A. Gugler. “Dilmah Tea’s and Worldchefs worked together over many years to place Sri Lankan teas on the great world map of culinary arts and cooking competitions. Continuously this bond has developed further and further. My heartfelt condolences to Dilhan and all his family, friends, culinary colleagues, members of the Dilmah organization, and everyone who knew him personally. I would like you to know that you have left a big legacy behind you, which will always be remembered.”
Merrill’s legacy will continue to inspire generations of tea enthusiasts and hospitality professionals, and his spirit will forever be present in the world of tea and culinary excellence. We raise our cuppas to celebrate the life of a true changemaker.
In 2020, Worldchefs interviewed Merrill to explore his approach to “making business a matter of human service”. Hear more about his exceptional life on Worldchefs Podcast: World on a Plate. Listen to the episode, A Live Devoted to Tea, above.
Let us be reminded by Merrill’s iconic slogan – “Do Try It” – to approach challenges and opportunities with the willingness to try, to help, and to dream.
Learn more about Merrill’s legacy at mjf.dilmahtea.com.
Food Heroes Wins NORNS Awards Sustainability Education Program 2023
Food Heroes, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the NORNS Awards Marketing & Creative – Sustainability Education Program 2023.
The NORNS Awards celebrate excellence and innovation worldwide by spotlighting professionals and organizations who, through hard work, collaboration, knowledge, and creativity, achieve results worthy of recognition.
Food Heroes was developed as part of UNICEF’s World’s Largest Lesson. The interactive workshop has inspired more than 130,000 children all over the world to develop healthier eating habits. Learn more about Feed the Planet programs including Food Heroes at feedtheplanet.worldchefs.org.
Paris, 13 July 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the NORNS Awards Marketing & Creative – Sustainability Education Program 2023 for the Food Heroes program’s remarkable contributions to “transforming the landscape of food sustainability and accessibility”.
“It is with great pleasure and a deep sense of admiration that we present this well-deserved recognition,” said NORNS Awards co-founder, Elisa Mattos. “We want to recognize all these professionals who have demonstrated exceptional dedication, creativity, and passion in their respective fields, contributing significantly to building a more equitable and nourishing world, and remind of our collective responsibility to create a more sustainable and equitable food system. Let their achievements serve as a call to action, inspiring each one of us to become agents of change in our own communities.”
Developed as part of UNICEF’s World’s Largest Lesson, Food Heroes has inspired more than 130,000 children all over the world to develop healthier eating habits toward the UN Sustainable Development Goals. Delivered in more than 30 countries by Worldchefs’ members and Feed the Planet partners Electrolux Food Foundation and AIESEC, the interactive workshop gives kids the superpowers they need to make better everyday food choices to contribute toward a healthier planet.
The open-source Food Heroes toolkit, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese, can be used by anyone—from parents and teachers to professional chefs—to raise awareness of the relationship between food and planetary health.
“We are so proud to receive the NORNS Sustainable Education award and for the chance to celebrate all our Food Heroes around the globe,” says Worldchefs President, Thomas A. Gugler. “Feed the Planet initiatives are making a global impact thanks to the dedication and hard work of the Worldchefs’ community, inspiring action in and out of the kitchen. It is so important that we continue our efforts to help youth and families navigate key issues of our time, and we believe in the ‘The Power of the White Jacket’ for chefs to help build a better future.”
“We did it, together,” said Cosimo Scarano, Head of Electrolux Food Foundation. “To know that the judges recognized Food Heroes in the fight against food insecurity, while promoting sustainable food practices and empowering communities fills me with a sense of purpose and heartfelt gratitude to our colleagues, partners, local communities, and educators, as we work together to build a more equitable and nourishing world. Mostly, it reminds me that even small actions make a big difference and that together, we can do so much.”
Become a Food Hero
Food Heroes provides toolkits, quizzes, and resources, along with fun visual assets developed by EY Doberman, to facilitate workshops that bring a sense of joy to discovering new ways of looking at food with engaging exercises, lots of laughter, and knowledge that lasts a lifetime.
Get all tools to run a Food Heroes workshop, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese. Click the button below to download the latest version of the Food Heroes PowerPoint slide deck and the toolkit.
Food Heroes 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 program participants, local partners, and sponsors who contribute to all Feed the Planet initiatives.
“Our amazing Food Heroes partnership has reached over 100,000 kids, with so many professional chefs active in countries around the globe,” says Ragnar Fridriksson, Worldchefs Managing Director. “Together we are working to empower and educate the next generation about healthy, nutritious food, which is so important to us.”
Read more in the latest issue of Worldchefs Magazine
Head to page 45 in Issue 29 to read more about how Feed the Planet programs are making an impact around the globe.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award
The Like a Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the 2023 ESAE Association Diversity, Equity & Inclusion Award.
The European Society of Association Executives (ESAE) is the leading voice of senior-level managers in Europe. The ESAE Association Awards recognize exceptional achievements by Association members.
Like a Chef was launched in 2017 with a goal to educate and train 3000 people worldwide by 2030, and has reached over 1000 individuals with life-changing culinary training and career guidance. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 29 June 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the 2023 ESAE Diversity, Equity & Inclusion (DEI) Award for the remarkable impact of the Like a Chef employment training program.
The European Society of Association Executives (ESAE) is the leading organization for senior-level managers in Europe. Bringing together association leaders, ESAE facilitates the exchange of best practices among professional peers. The ESAE Association Awards were held on 15 June 2023 in Brussels, recognizing exceptional achievements by Association members.
Linh To and Cosimo Scarano accept the DEI Award celebrating the Like a Chef initiative.
“I am proud and happy having chaired the first-ever ESAE association awards. They recognize the achievements of association professionals by their peers, independently from any industrial or commercial interest,” said Mohamed Mezghani, the ESAE Board Member who initiated and led the Awards. “This inaugural edition rewarded projects and initiatives of high quality which will certainly inspire trade associations as well as professional societies. It’s this spirit of innovation and sharing that drives ESAE and its members.”
Jury member Frederic Hoffman presented the Award with Solange Cleutjens, who represented I am Amsterdam, to key representatives from Worldchefs and Electrolux Food Foundation.
“We are honored to receive the 2023 ESAE Diversity, Equity & Inclusion Award for our Like a Chef employment training program. This recognition underscores the global impact and commitment of Worldchefs, Electrolux Food Foundation, and all our dedicated partners, as we celebrate the success of Like a Chef in empowering underprivileged individuals with professional skills and sustainable cooking methods,” says Worldchefs President, Thomas A. Gugler. “We express our deepest appreciation to the Worldchefs community all around the world, whose unwavering efforts fuel our Feed the Planet initiatives and share ‘The Power of the White Jacket’ through professional culinary expertise and conscious cooking practices across the globe.”
Impacting Communities
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
About the ESAE Awards
2023 marked the inaugural year of the ESAE Association Awards. The ESAE Association Awards identify projects that can be an inspiration for the greater professional community. Highlighting team members who usually stay out of the spotlight, the main goal is to learn from best practices and transferable knowledge. The ‘DEI Award’ celebrates projects built around the principles of Diversity, Equity, and Inclusion.
“Our idea is really to share what we know best—how to cook—with people we need, and then to help them to find a job in a professional kitchen. It is an industry that is always looking for new employees, and then we also have people who are looking for opportunities to change their lives,” says Linh To, Worldchefs’ Event and Project Manager. “It’s been six years and we have managed to reach 1000 people. It’s a big achievement and we are very, very grateful to receive this commendation.”
Take action
The Like a Chef program 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 program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about how the Like a Chef program is changing lives.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie
Duration
Description
cookielawinfo-checkbox-analytics
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
Skip to the content 
