Here at Worldchefs’ Paris headquarters, we’ve just celebrated the autumn equinox. In the northern hemisphere, it’s the start of fall. South of the equator, it marks the welcoming of spring. But no matter where you are, the change in seasons means new opportunities in the kitchen.
This is the time of year when we celebrate the shifts in seasons and get those exciting dishes that can only exist for a few weeks a year. It’s when we get the “last-ofs”, the “I’ve been waiting fors” and the “I look forward to all years”.
It’s also an especially important time to improve the adaptability of your kitchen, reduce waste and food loss, and build stronger relationships with local food producers. By celebrating what’s in season, we can end up with less in the bin, help farmers move what’s in abundance, and grow demand for speciality produce.
Here are a few things to think about to seize the opportunity, waste less, and celebrate seasonality in your kitchen, whether you’re moving into fall or spring.
Northern Hemisphere
FOOD PRESERVATION
Build your skills with food preservation and hone new techniques to extend the life of seasonal ingredients into the colder months. Flavors and textures can be transformed by pickling, canning, fermenting and drying. Beyond just giving you more to play with in the winter season, the craft of food preservation is another way to highlight the versatility of locally available ingredients.
ASK YOUR PRODUCER
Ask your producer: what do you have in abundance? Think wider than your kitchen to help ensure that local farmers don’t have food loss. Making the most of their surplus means less waste and usually lower cost, too. Plus, it’ll help you build stronger relationships with your suppliers. Over time, this can help you to gain an edge with early notice of seasonal availability and know that you’re part of the local food community.
CREATE A SEASONAL SPECIALITY
Create a seasonal special that keeps customers coming back each year. When your menu shifts with the seasons, you can offer consistency and comfort with some added anticipation. Think fungi, short-season fruits like quince and sea buckthorn, fresh nuts like chestnuts or green walnuts, and specialty greens like puntarelle. Need inspiration? Go to your local farmers’ market!
Southern Hemisphere
FORECAST FLAVORS
Familiarize yourself with the harvest schedule in your area. Start thinking about how your menu can feature seasonal ingredients throughout the upcoming months. Growing your awareness of what’s in season helps you to plan menus that are more cost-effective and allows you to work with your suppliers to secure quality ingredients, season after season. It also gives you more time to get creative with recipe ideas and ways to use every part of what you buy.
By appreciating seasonality and planning ahead, your menu can reconnect you, your staff, and your customers with where ingredients come from and how valuable they are.
THINK DIFFERENTLY ABOUT OFFCUTS
Think differently about offcuts. Everything that comes into your kitchen has value. From pestos to stocks to colored powders, think about how you can creatively utilize the whole ingredient.
Don’t forget your beverage program. Not only can coordinated efforts between back of house and the bar help to set your restaurant apart, but they can also extend the possibilities for ingredients. For springtime’s bounty of berries and stone fruits, often easy bruised, work with your beverage manager to create cocktail pairings. Try seasonal specials in collaboration with the kitchen, like infused simple syrups, shrubs, bramble purees, etc.
LEAN INTO SHORT SEASON SPOTLIGHTS
Lean into short-season spotlights. Ask your supplier ahead of time about specialty produce like asparagus, artichokes, and stone fruits. Or even early varieties of favorites you can get all year, like spring-only mangoes. You’ll secure unique flavors while also supporting local farmers to move precious volume quickly.
Tag us in your next dish or recipe @worldchefs #ThisIsWorldchefs
Cover photo: Martin Rodriguez sells his vegetables at the Corona Farmers Market in Queens, New York, one of the most dynamic and diverse farmers markets in the city. USDA Photo by Preston Keres
The EU energy label for commercial refrigeration devices displays all the necessary information catering professionals need to determine the product’s energy efficiency.
In addition to the product reference and manufacturer details, the label includes:
Energy class
Annual energy consumption
Net storage capacity
Climate class
A notable difference between domestic and commercial refrigeration appliances is that domestic energy labels detail noise levels (dB). It’s important to note that a domestic appliance should never be used in a professional environment, as doing so can void the warranty, increase running costs, and elevate the likelihood of product failure.
Energy Classes for Electrical Appliances
The energy class serves as the overarching indicator of an appliance’s energy efficiency. Under the EU energy label, commercial refrigeration units are rated from A+++ to G, based on their Minimum Energy Performance Standards (MEPS). A+++ denotes the most efficient, while G indicates the least.
In 2025, many businesses aim for appliances rated A+ or higher to align with corporate sustainability goals and reduce their carbon footprint.
The EU energy label clearly states the unit’s expected annual energy consumption. This data helps operators calculate projected running costs by multiplying the kWh by the unit cost.
Modern appliances often feature smart defrost cycles or inverter compressors, further reducing energy consumption.
Storage Capacity
Another critical metric on the EU energy label is the maximum capacity—or net volume (L)—of the appliance. Overloading a commercial refrigerator can hinder airflow around stored produce, potentially causing it to spoil prematurely. Therefore, operators must ensure they invest in commercial refrigeration with sufficient capacity to store contents safely and efficiently.
Electrolux Professional’s ecostore refrigerated cabinets and freezers, for instance, offer an average of 50 liters more capacity than other models with a comparable footprint, thanks to their innovative design and the positioning of the refrigeration unit.
Climate Class
The final key piece of information displayed on the EU energy label for commercial refrigeration is the Climate Class. This determines the product’s capability to preserve food under various working conditions. Given that professional kitchens can often reach high ambient operating temperatures, any commercial refrigeration units purchased should be built to either:
Climate Class 4 (‘light duty’: 30°C / 55% humidity)
Climate Class 5 (‘heavy duty’: 40°C / 40% humidity)
These classifications ensure the appliance maintains optimal performance levels in demanding environments.
Conclusion
The EU energy label remains an essential tool for catering professionals making informed choices when purchasing commercial refrigeration. Given that refrigeration units typically operate 24/7, selecting the right unit can minimize running costs and contribute to a profitable and sustainable catering operation.
By understanding and utilizing the energy label, businesses can enhance their operational efficiency and support environmental sustainability goals.
Every two years, Worldchefs’ member associations gather in cities around the globe to chart the future of food and drink at Worldchefs Congress. Together, leadership from culinary associations representing 110 countries come together to vote on key industry issues, including the location of upcoming Congresses.
Tastemakers from every continent decide on a location to host the leading event for the world’s culinary community, choosing from top destinations. And for 2026, they chose South Wales.
Why? With its rich culinary heritage and warm hospitality, a landscape of rugged coastlines and castles, and ancient traditions coupled with innovative solutions inspiring the future of food, let’s discover everything Wales has to offer.
Hwyl: Only in Wales
The Welsh word hwyl (pronounced ‘hoo-eel’) has no direct English, but it means a deep state of joy from being present in the moment.
Hywl is deeply rooted in Welsh culture. It can come from the adrenaline rush of a cold plunge or from a quiet retreat to rest, in a busy pub with friends or looking out at Roman ruins.
When you come for Worldchefs Congress 2026, experience hywl for yourself. Here are a few of our favorite ways to make the most of your time in Wales.
Ziplining in South Wales
City Standouts
With the 2026 Congress hosted in Newport, South Wales, you’ve got a strong starting point for your Welsh adventure. A small city that packs a big punch, Newport offers a lively cultural scene, rich history, and easy access to natural and cultural wonders across South Wales.
Start at the heartbeat of the city center, Newport Market, a traditional covered market where you’ll meet food & drink traders, sample Welsh classics under one roof, and find shopping stalls with something for everyone.
Wander through the walkable city center to admire public art installations, or for more art, head to the Newport Museum and Art Gallery, home to an incredible collection of classic and contemporary art, or the Riverfront Arts Centre on the River Usk for concerts and exhibitions.
For a spot of tea, make a trip to Tredegar House, one of the British Isle’s most significant late 17th-century houses, situated on 90 acres of beautiful gardens.
A quick coastal ride and you can explore Cardiff, too. Wales’ capital city is a place where old meets young, full of culture and heritage, from museums, places to catch a show or a gig, boutique shopping in Victorian arcades, and even Cardiff Castle, right in the center of the city.
Newport Market
Castle Craft
South Wales is spotted with castles, all just a short drive, tour, or bike ride away. Whether you’re in it for thousands of years of history, a look at elaborate artistry, or just an epic photoshoot, choose from over 30 castles to add to your itinerary.
Caerphilly Castle, the largest castle in Wales, has just reopened after two years of extensive conservation and refurbishment, featuring state-of-the-art digital exhibits to bring history to life. Caldicot Castle is rumored to be haunted, but it’s also one of the best places to view the Severn estuary, with 55 acres of gardens and country park.
Or if you’re looking for something to sweeten the deal, enjoy a history lesson and a tipple at the craft spirit distillery in Hensol Castle, where you can enjoy a G&T on arrival.
Caerphilly Castle
Nature NEXT DOOR
In South Wales, nature is never far away. Wander hiking trails for all levels, from forest to coast.
You can even find beachside saunas, and finish your walk with a wood-fired sauna after a cold dip.
If you want to combine the outing with history, check out the Celtic Trails – Three Castles Walk. If you like more structured gardens, there’s plenty to discover in South Wales, too. And for those looking for nature on the manicured grass of a luxury golf course, Celtic Manor Resort, is just a few minutes’ drive from Newport.
Newport Wetlands Nature Reserve
A FOODIE HAVEN
From Michelin stars to hidden gems, Wales’ food scene gives you a taste of the Welsh landscape and waters. There is so much to dig into, starting with local traditions of Welsh cheese, ales, cakes, and cawl, a traditional Welsh stew.
With so much to try, stay tuned for recommendations from Wales’ top chefs.
Culinary Association of Wales
Pasture, Passion, Plate: Coming Together in Wales
When is the best time to visit Wales? May is one of the best months to visit, with warmer spring temperatures and more dry days, and without hordes of tourists. The countryside is blanketed in wildflowers, and the sea is welcoming enough for surfing, kayaking, and cold plunges.
In the middle of the month, combine work and play at with Worldchefs Congress 2026 in Newport. From 16 to 19 May 2026, celebrate ‘Pasture, Passion, Plate,’ with the beautiful backdrop of Welsh culture and country.
For a £200 discount, register by October 31 and enjoy early bird rates.
Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation
Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.
Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.
This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.
Skill-Building for Impact
Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.
Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.
“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”
For People and the Planet
Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.
“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”
Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.
The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.
– END –
About WFF
The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Chef Matteo Farsoni is an Italian gluten-free vegan pastry chef. With his recipe, A Blossoming Future, Matteo was named the winner of the 2024 LIFE Climate Smart Chefs award for “Best Sustainable Recipe”. The Jury decided to award Chef Farsoni because his recipes represent an excellent example of the practical application of the LIFE Climate Smart Chefs sustainable principles through the creation of dishes with low environmental impact that are the result of thought and experimentation, complete and balanced, interesting, creative and aesthetically pleasing, with particular attention to zero-waste and the reuse of all ingredients.
Discover his sustainable recipe below!
A Blossoming Future – Sustainable Recipe
BY MATTEO FARSONI
Ingredients
40g pasta
50g spinach
35g stale bread
salt
10g olive oil
45g water
10g wheat flour
helichrysum
breadcrumbs
ricotta sauce
walnut paste
optional: herbs and flowers
Instructions
Boil leftover pasta, remove from water. Then, put spinach in the same water and stir it for a few seconds before immediately transferring it to cold water.
Put 40g pasta, 50g dried spinach, 10g stale bread, a pinch of salt and some olive oil in a mixer. Blend until smooth.
For the white tuile, place 25g stale bread, 45g water, 10g of wheat flour, and 5g olive oil in a blender. Blend, and roll the mixture out on a baking mat. Cook it for a few minutes, then cut out disks.
Next, place some helichrysum in a bowl and pour hot water over it. Let it infuse for at least 10 minutes.
Take the pasta and spinach dough, cover it in breadcrumbs and roll it out into a thin log. Cut it into small pieces and shape them into small balls with your hands to get your gnocchi pasta.
Place the gnocchi in boiling water. When they float to the surface, they are ready.
Place the gnocchi in your plate and start piping ricotta sauce and walnut paste on top to add creaminess to the dish.
Then, pipe more walnut paste on the white tuile to decorate. Add a few dollaps of ricotta sauce and add some herbs and flowers to make it look aesthetically appealing.
Now, gently place the white tuile on top of the gnocchi and finish the dish by pouring the helichrysum infusion you made earlier. Enjoy!
On September 6-7, the 3rd Festival of Polish Food #BuyConsciously took place at the PGE Narodowy Stadium in Warsaw, making for a spectacular showcase of Polish culinary heritage.
The National Support Centre for Agriculture (KOWR) organized the festival under the patronage of the Ministry of Agriculture and Rural Development of Poland. The event brought together passionate producers, chefs, culinary experts, and food lovers, all under one roof.
The grand finale of the 10th edition of “Bitwa Regionów” (Battle of the Regions)—a national culinary competition dedicated to preserving and celebrating culinary culture and heritage foods from all regions of Poland, was at the heart of the event. Sixteen Circles of Country Housewives (Koła Gospodyń Wiejskich), each representing their voivodeship, presented unique dishes rooted in traditional recipes and local ingredients.
Chef Joanna Ochniak, member of Worldchefs’ Culture Cuisine and Heritage Food Committee, had the great honor to serve as chairman of the jury, alongside esteemed culinary professionals. Notably, the patronage of OSSKiC (Polish Chefs and Pastry Chefs Association) graced the competition.
The winner was KGW Zakocie “Wygodni Zakociacy” from Mazovia, who prepared the traditional dish the Polish Crayfish. The winning team will proudly represent Poland and present this dish at one of the world’s largest food fairs—Grüne Woche in Berlin, January 16–25, 2026.
The festival served as a vibrant space for food education, tastings of local products, culinary demonstrations, and discussions about quality and provenance. With 127 exhibitors, 26 panel discussions and author meetings, as well as numerous workshops and animations, the event attracted thousands of visitors, confirming its status as the largest food festival in Poland. This was a great event for celebrating Poland’s culinary heritage and promoting conscious food choices.
For centuries, crayfish have held a special place in Polish cuisine. Once a humble food for peasants, by the 17th century they reached aristocratic tables, influenced by German and French traditions.
In classic Polish cooking, crayfish were true delicacies – featured in soups, aspics, sauces, pierogi fillings, and the famous crayfish butter, used as a base for the famous cardinal sauce.
By the 19th century, Poland was among Europe’s leading exporters of crayfish, highly valued in France and Germany. Yet this tradition declined with the crayfish plague and water pollution, which nearly wiped-out native species.
Today, thanks to sustainable farming and a revival of heritage cuisine, crayfish are slowly returning to Polish tables, especially in regions like Pomerania and Greater Poland. Celebrating crayfish means reviving not only a forgotten taste but also the artistry of cooks who once transformed them into dishes of elegance and prestige.
The below recipe comes from a rare 1934 cookbook – now a true collector’s treasure. This unique edition has been lovingly passed down through generations by a member of the Rural Women’s Association “Wygodni Zakociacy” from Zakocie, Masovia region. Thanks to this legacy, they can preserve and celebrate some of the finest traditional recipes from Poland.
Polish Crayfish with Dill and Wine– Recipe
Adapted by JOANNA OCHNIAK & RURAL WOMEN’S ASSOCIATION “WYGODNI ZAKOCIACY” MARSOVIA
Yields 6-8 portions
*60 crayfish, depending on size, are usually enough for a celebratory table
Clean the crayfish thoroughly with a brush and rinse them several times until the water runs clear. Once cleaned, scald them in salted boiling water, then cook under a lid.
In a saucepan, melt the butter, add the crayfish, pour in the sour cream and wine, and sprinkle with a generous handful of finely chopped fresh dill. Season with salt to taste.
Simmer gently for no longer than 20 minutes – prolonged cooking will cause the crayfish to dry out and lose their delicate flavor.
Polish Crayfish Butter – Recipe
Crayfish butter was one of the most prized foundations of classic Polish cuisine. Made by gently infusing butter with the flavor of crayfish shells and claws, it created a deep, luxurious aroma that enhanced many traditional dishes. In the 19th and early 20th centuries, crayfish butter was considered indispensable for crayfish soups, sauces, and festive dishes.
Yields ~250 g of flavored butter (enough for 6–8 uses in soups, sauces, or spreads)
Ingredients:
shells and claws from approx. 30 crayfish
300 g butter
2 fresh bay leaves (optional)
Instructions:
Dry the crayfish shells and crush them in a mortar.
In a saucepan, melt the butter and add the crushed shells together with the bay leaves.
Simmer very gently over low heat for 10–15 minutes, stirring constantly to release the aroma.
Strain through a fine sieve lined with cloth or paper.
Pour into jars, cool, and refrigerate.
Use: Crayfish butter was traditionally added to soups and sauces, or used to enrich festive dishes with a delicate yet distinctive flavor.
Polish Cardinal Sauce – Recipe
The so-called “Cardinal Sauce” was one of the most refined ways to serve crayfish in Poland. Enriched with crayfish butter and cream, it combined elegance with the unmistakable aroma of crayfish meat. This sauce was a hallmark of banquets and festive meals, elevating fish and seafood dishes to true delicacies.
Yields ~6 portions (as a sauce accompanying a main dish)
Ingredients:
1 cup mayonnaise
4 tbsp cream
¼ liter dry white wine
100 g crayfish tails
2 tbsp crayfish butter
fresh dill, finely chopped
salt, pepper, and lemon juice to taste
Instructions:
Combine the mayonnaise with melted crayfish butter.
Stir in the cream, wine, chopped crayfish tails, and fresh dill.
Season carefully with salt, pepper, and lemon juice.
Serve slightly chilled or at room temperature.
Use: Traditionally served with crayfish, fish, or other seafood, this sauce added a note of prestige and richness to celebratory tables.
In this issue of Gulf Gourmet’s magazine, read about the upcoming Salon du Chocolat et de la Pâtisserie Dubai, honor Chef Norbert Girnth, and discover other inspiring stories.
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.
This blend is packed with flavors that will enhance every dish you add it to. Store your homemade Creole seasoning in an airtight jar in a dark, cool place. It will keep for several months but I like to use it within a couple of months for optimal flavor.
Creole Seasoning– Recipe
Adapted by JOHN COLETTA
Ingredients
30g. Paprika; Sweet
30g. Paprika; Smoked
40g. Salt; Sea; Fine Grind
40g. Garlic; Powder
15g. Onion; Powder
8g. Oregano; Leaves Only; Dried
6g. Thyme; Leaves Only; Dried
6g. Basil; Leaves Only; Dried
6g. Rosemary; Needles; Dried
3g. Bay Leaves; Dried
12g. Pepper; Black; Tellicherry
4g. Pepper; Cayenne
Instructions
Place all ingredients into a coffee grinder.
Pulse or blend until a smooth powder is formed.
Place into a nonreactive storage container, cover, date, label and store in a cool, dry place for up to 30-days.
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