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 summer, Worldchefs’ Feed the Planet partners, Electrolux Food Foundation (EFF) and AIESEC, came together in Sri Lanka to host the world’s largest Food Heroes Workshop, inspiring thousands of young changemakers to take action for a more sustainable future.
Food Heroes, an educational initiative for kids, is a part of UNICEF’s World’s Largest Lesson. It teaches young people about the relationship between healthy food, our bodies and our environment, through an interactive workshop.
Since 2018, over +247,000 kids have been reached by Electrolux Food Foundation, AIESEC, and Worldchefs across +30 countries.
Empowering Youth Through Education
This summer in Sri Lanka, a multi-day event united 261 delegates from 63 countries, using the Food Heroes workshop to make a tangible difference through education.
On Day 1, AIESEC participants joined a training and brainstorming session designed to help them deliver impactful Food Heroes workshops. Led by the Electrolux Food Foundation team, the session equipped participants with tools to engage students on the topic of sustainable eating.
Feeding the Future
Day 2 began with an inspiring keynote by Cosimo Scarano, Head of Electrolux Food Foundation, titled “Feeding the Future: How Purpose, Food, and Action Can Change the World.” The momentum carried into classrooms, where trained youth leaders delivered 86 Food Heroes sessions to 2,889 students, ages 11–17.
86 Food Heroes Sessions 2,889 Students
Through interactive activities and discussions, the students explored how their daily food choices can drive change. Once the sessions concluded, participants left with clear next steps to drive sustainable change:
Serving and eating only what’s needed
Eating more plants and local food
Shopping and planning meals mindfully
Reusing leftovers and reducing food waste
Spreading awareness and leading by example
“At the Electrolux Food Foundation, we believe that sustainability starts with awareness — and that education is the most powerful tool we have to inspire change,” said Cosimo Scarano. “By helping children understand the link between food and the environment, we are planting the seeds for a future where sustainable choices become the preferred ones.”
In total, 277 facilitators brought this Food Heroes event to life. As the world’s largest edition, these workshops in Sri Lanka served as a powerful demonstration of how collaboration across borders can spark global action.
Cosimo Scarano, Head of Electrolux Food Foundation
For many volunteers, the experience was impactful and deeply personal. Elcan Bayramli, one of the facilitators, shared:
“Being in that classroom was not just teaching, it was learning, and it reminded me why this has always been a dream of mine,” said Bayramli. “When we empower the next generation with knowledge and values, we are planting the seeds for a world where young people can truly save the planet.”
Elcan Bayramli leading a Food Heroes class.
On the final two days of the event, Electrolux Food Foundation joined the Youth Speak Forum, contributing to the panel “Inclusive Job Markets and Equity in Access to Opportunities.” During the Excellence Awards ceremony, AIESEC’s 30 national offices were recognized for their ongoing dedication to the Food Heroes program.
A Growing Global Movement
This World Food Day, we are proud to officially announce the achievement of having reached our 2030 goal of educating 300,000 kids worldwide through our Food Heroes initiative. An objective originally planned for 2030, we are now more than five years ahead of schedule, inspiring a new 2030 goal to educate 1 million people on sustainable food habits. To learn more, click here.
The Food Heroes Workshop in Sri Lanka marked a major milestone in the shared mission of Worldchefs, Electrolux Food Foundation, and AIESEC to build a more sustainable food culture through education. Together, we’re showing that the path to a better planet begins with small actions, and that young people have the power to lead the way.
Watch the aftermovie to relive the experience:
Thank you to the teams at Electrolux Food Foundation and AIESEC who made this event possible. Your continued support and ambition further the success of Feed the Planet.
To learn more about Food Heroes or register your workshop, click the button below:
International Chefs Day is just around the corner on October 20th. Established in 2004 by the late Chef Dr. Bill Gallagher, this global celebration honors the culinary profession and inspires the next generation. Each year, chefs around the world share their passion for cooking and promote healthy eating in their communities.
Since joining Worldchefs in 2018, the Albanian Chefs & Cooks Association has enthusiastically embraced this mission. Known locally in Albania as “Chefs Day,” their celebration has become a national tradition. Each year, they unite chefs, children, and partners for an experience filled with healthy food and community.
Tradition of Culinary Celebration in Albania
From their first event at the Hilton Garden Inn Tirana in 2018, the association has united chefs each year on this special day to showcase Albania’s culinary talent and engage with younger generations. Over the years, “Chefs Day” has evolved into an annual festival focused on education, inclusion, and the joys of cooking.
The 2018 edition marked the first time that the country’s National Team gathered after becoming a Worldchefs member. The day was filled with many activities, including cooking and an award ceremony. The festivities continued in 2019, with a day said to have been one that children will remember for a long time.
In 2020, the association hosted activities at Tirana’s New Market, dedicated to culinary exploration. Throughout the day, children had the opportunity to grow their passion for cooking and understand different gastronomic tastes. The children learned to cook traditional pancakes, preparing the dough and later decorating them in this hands-on workshop. By 2022, the event had grown. Still promoting the career of chefs, educating children about healthy eating and promoting local cuisine, the event now also included educational activities for a healthy lifestyle, including yoga exercises and an olive oil workshop.
The 2023 and 2024 editions marked two more successful years of Albanian chefs sharing their passion while teaching children how to cook and eat healthy. Chefs guided children through fun cooking sessions centered on the theme “Growing Great Chefs” underscoring their commitment to teaching good nutrition through experience.
This year, the Albanian Chefs & Cooks Association is once again leading by example. Their 2025 celebration will welcome children with Down syndrome to take part in culinary workshops and community festivities.
“It’s a great feeling because Chefs Day is the day for our chefs, to celebrate and do their best to promote healthy food for children. In Albania, we are doing just that,” says Asim Prengëzaj, Founder and President of the Albanian Chefs & Cooks Association. “This year, we also will have a Chefs Night in collaboration with the Albania Bartender Association and Tirana Cocktail Bar, a wonderful way to close our celebration and unite the community.”
Asim Prengëzaj, President of the Albanian Chefs & Cooks Association
Watch the video recaps from the last few editions:
Food Explorers: The 2025 International Chefs Day Theme
In partnership with Nestlé Professional, Worldchefs is proud to present this year’s International Chefs Day theme: Food Explorers. This theme invites children everywhere to embark on a culinary adventure. Discovering the joys of cooking, the importance of healthy eating, and the value of sustainable practices, young “food explorers” will explore fresh, local, and seasonal ingredients ,as well as gain a curiosity and deeper understanding of cooking.
Chefs around the world are encouraged to join the movement by hosting hands-on cooking sessions, garden tours, or fun nutrition activities, that can connect children to the world of cooking. Let’s inspire the next generation!
Ways to Get Involved
You can make a difference in your community by taking part in International Chefs Day 2025. Download the official toolkit to access recipes, workshop tips, posters, certificates, and a recipe book for kids to take home. Every event, no matter the size, will make a masting impact.
Discover how Montessori School in the Philippines is celebrating International Chefs Day
Join chefs across the globe on October 20th to celebrate our profession, inspire the next generation, and continue building a healthier future through food.
At the dawn of the 21st century, the International Union of Bakers and Confectioners (UIBC) established World Bread Day as a way to highlight one of the world’s oldest foods and honor the bakers around the world who dedicate their craft to it.
Each year on October 16th, we celebrate the culinary and cultural significance of bread. The UIBC deliberately chose October 16th as the day for this celebration to coincide with the anniversary of the Food and Agricultural Organization (FAO) of the United Nations, founded in 1945 under the motto of ‘Fiat Panic’, meaning ‘Let there be bread.’
Join us as we journey through the history of bread, explore its roots and evolution, and discover ways you can celebrate World Bread Day this year!
The History of Bread
Bread has nourished humankind since prehistoric times. Experts trace its origins back over 30,000 years, when early humans baked simple breads on heated stones. In 3000 BCE, Egyptians developed leavened bread using wild yeast. Soon after, it became a staple for Egyptian diets, consumed by everyone from pharoahs to peasants. Bread even served as a currency to pay workers.
Throughout ancient civilizations, bread took many forms: griddle cakes, honey and oil loaves, and rolls designed for the military. During the period of the Gauls and Iberians, early bakers experimented with fermenting dough using beer froth or wine juice, and it followed that the cultivation of wheat spread from the Middle East across Europe, North Africa, and Asia.
By the Middle Ages, baking had become a profession, and bread a symbol of community and sustenance. Fast forward to the 20th century, Otto Frederick Rohwedder’s invention of the sliced bread machine in 1912 forever changed the way we eat, giving rise to the phrase still heard today: “the best thing since sliced bread.”
Otto Frederick Rohwedder, Inventor of the sliced bread machine
MORE THAN A MEAL: BREAD IN CULTURE
In earlier times, bread reflected class divisions. Wealthy citizens had access to white bread made of wheat, while lesser privileged people received coarse, dark bread made of barley. Beyond class, bread also became a political symbol. In ancient Rome, the phrase “bread and circuses” symbolized the government’s efforts to appease citizens with free grain and entertainment, so that citizens remained loyal and had less civil unrest.
Today, bread more commonly connects rather than divides. It has become a symbol of unity, generosity and celebration, served at at weddings, religious celebrations, and on tables across the globe. From the baguette in France, to the naan in India, to the tortillas in Mexico, bread transcends borders, cultures and languages.
THe nutritional side of bread
Since its beginnings, bread has been essential to global nutrition, offering a source of carbohydrates, fiber and key vitamins and minerals. While its ingredients are simple, bread remains one of the most adaptable foods.
Today’s consumers are increasingly conscious of their health, inspiring innovation in the bread scene. Multigrain and gluten-free options are rising in popularity; sourdough offers gut-friendly benefits, while rye and whole grain breads provide added fiber and nutrients. There is a bread for every nutritional need and palate.
THe global bread market
As bread continues to evolve, the market reflects its expansion. In 2024, the bread market was estimated at 233.43 billion USD, projected to increase to 327.11 billion by 2033. From Europe to North America, Asia-Pacific, and Latin America, demand for diverse ingredients, techniques and flavors continues to expand.
A Global Tour of Bread
To tap into the many ways bread exists around the world, we’ve asked our Culture, Cuisine & Heritage Food Committee to share some traditional recipes from their respective countries.
Dedicated committee members from Australia, Azerbaijan, Croatia, Cyprus, Italy, Luxembourg, Russia, USA and UAE generously shared traditional bread recipes for our archives. Let’s take a tour across the globe:
Oceania
Starting our tour in Australia, Damper tells the story of simplicity and survival. Made from flour, water, and salt, it was once baked in the ashes of campfires by explorers and settlers during the early colonial period. Today, it is baked in ovens.
Damper
Pana’ Vicentina with Chicken and Celeriac
EUrope
In Europe, bread remains a daily essential; it’s a symbol of nourishment, sharing and memory, present on table across generations. Italian households have long valued the principle of never wasting bread, giving rise to extraordinary recipes that transform what remains into something new. Discover Pana’ Vicentina with Chicken and Celeriac, a simple soup from the Italian province Vicenza, made with stale bread and broth. In Poland, bread holds a similarly special place, as a symbol of prosperity, hospitality, and peace. From Neolithic flatbreads baked on hot stones to today’s artisan sourdough loaves, it has united generations around the table. Traditional Polish Rye Sourdough Bread embodies this heritage. Having been the foundation of the Polish diet for centuries, it is a bread that transcends and connects generations.
Americas
Across the Atlantic, American breads tell stories of comfort. Parker House Rolls, created in the 1870s at Boston’s Parker House Hotel, became known for their buttery softness and unique folded shape. On the West Coast, San Francisco Sourdough carries a history linked to the Gold Rush, and became popular once again more recently during the pandemic. Born out of necessity, this bread has firmly stood the test of time.
Parker House Rolls
Fasali
Asia & Middle east
In Western Asia and the Middle East, bread often holds a sacred and communal role. In Azerbaijan, breads like Fasali and Fatir have held a special place in the daily life and spiritual values of the Azerbaijani people. The remarkable variety of Azerbaijani breads demonstrates the nation’s deep knowledge, skill, and craftsmanship in this field. Bread in Azerbaijani culture symbolizes abundance and sacredness; it is always the first item placed on the table and the last to be removed.
& MORE TRADITIONAL RECIPES
Curious for more recipes? Check out the list below:
Daktylia, a traditional bread originally from Greece and now common across Cyprus and Turkey.
Each of these breads captures the essence of a place and its people. Whether born from necessity, celebration, or heritage, they remind us that bread serves as a connection across cultures and a link between past and present.
Thank you to Peter Tischhauser, John Coletta, Nikolas Konstantinou, Erich Glavica, Alla Mishina, Atim Suyatim, Orkhan Mukhtarov, Gianluca Tomasi and Ben Weber for these recipe contributions.
How You Can Celebrate World Bread Day 2025
Bake a Bread: Try one of the recipes shared by our Worldchefs Cuisine, Culture & Heritage Committee this World Bread Day.
Share Your Favorite Bread Recipe: Do you have a traditional bread recipe you’d like to share? Share it with us here.
Support Food Security: Consider donating to organizations such as the FAO and others working to fight hunger worldwide.
Learn About Global Food Insecurity: World Bread Day reminds us that food access remains a global challenge. Take the time to learn about hunger issues and how you can be part of creating a more food-secure future.
What does the word collaboration mean to you? We’re seeing it increasingly often, especially when it comes to social change and impact.
It comes from the Latin com “with” + laborare “to work”. And while we might think of it as “working together”, it is also something that happens “with work”.
Transformation is a process, and collaboration is an essential piece of the puzzle. It’s also a process, too. It usually starts with an idea, a conversation, and a common purpose. But it needs real commitment, discipline, and investment to go beyond a buzzword.
In this article, we’ll feature projects and ways for chefs to make an ongoing commitment to positive change, with opportunities to collaborate towards a food-secure future. Are you ready to do the work, hand-in-hand?
1. Apply for the World Food Forum’s Young Chefs Programme
The World Food Forum (WFF)’s Young Chefs Programme (YCP) equips chefs (aged 18-35) with skills, knowledge, and networks to take a leading role in transforming agrifood systems through culinary practices. From advancing better nutrition to promoting food security and biodiversity, its ultimate goal is to create leaders who can inspire and guide other chefs to advocate for more sustainable and healthier consumption habits. Each participant will be paired with a mentor from Worldchefs’ network.
Submit your application by 16 October, and to explore how Worldchefs is collaborating with the World Food Forum, read more here.
2. Work with your community to celebrate International Chefs Day
Whether it’s on or after October 20th, International Chefs Day is a great reminder of how chefs can collaborate with their local communities, through education, to help build a healthier future for children around the world.
Worldchefs and World Central Kitchen (WCK) are joining forces to proactively position chefs to play a powerful role in disaster response across the globe. This new collaboration will enable dedicated culinary professionals affiliated with Worldchefs’ member associations to be appointed to join WCK’s Chef Corps.
The Chef Corps global network is made up of prominent culinary leaders on standby to assist with the nonprofit organization’s work. When on the ground with WCK, members contribute to providing hot, nourishing meals to people impacted by natural disasters and humanitarian crises.
The two organizations also identified additional opportunities to cooperate during times of need. Worldchefs’ network of accredited culinary schools, for example, can play a role in disaster response. WCK is also able to offer Worldchefs’ members learning and skill development on disaster preparedness.
Learn more about how Worldchefs and WCK are collaborating here and stay tuned for upcoming calls to action.
Another exciting collaboration is coming! The FoodChoices4LIFE project, a European Commission co-funded project by The European Food Information Council (EUFIC), Worldchefs and UNITUS, will be announced soon, with more ways for chefs to drive climate-smart food choices.
From contributing to surveys to organizing educational events for local citizens, the project will offer opportunities for chefs at all levels and different levels of commitment.
For more inspiration on engaging in meaningful collaboration, look to your peers and start asking questions. Here are just a few of many Worldchefs member projects we’ve been inspired by lately:
AMERICAN CULINARY FEDERATION
At the 2025 ACF National Convention in Las Vegas, the American Culinary Federation reaffirmed its commitment to sustainability and community partnership by donating surplus food from the event to local food banks. This initiative not only reduced food waste but also supported families in need throughout the Las Vegas community. As ACF looks ahead to the 2026 National Convention in Grand Rapids, Michigan, this effort represents a legacy the Federation is proud to continue, using the power of food and collaboration to make a lasting impact in every they visit.
NORWEGIAN CHEFS ASSOCIATION
NKL Trondheim, the local chefs association in Norway’s third largest city, is working with the regional authorities of Trøndelag to strengthen food preparedness and pathways in culinary careers.
The project highlights the importance of increasing local food production, developing more regional processing, and encouraging young people to choose food-related education and careers. It also promotes the use of local ingredients in schools, hospitals, and other public institutions, while addressing challenges such as food waste.
With the support of local authorities, NKL Trondheim is raising awareness of how culinary professions can be a part of positive change, collaborating to build a sustainable food system for the region.
SINGAPORE CHEFS ASSOCIATION
The Singapore Chefs’ Association (SCA) is currently collaborating with local fish farmers to promote sustainably farmed seafood and support Singapore’s “30 by 30” food security goal. Through initiatives such as the Offshore Fish Farm Visit, they connect chefs with local producers to raise awareness of self-sustaining seafood sources and encourage the use of locally farmed fish in culinary establishments.
Collaborate for a Food-Secure Future
Change often begins with reaching out, exchanging ideas, and supporting one another’s efforts. When chefs work together with purpose, meaningful change becomes possible in our communities, our industry, and beyond. Together, we can strengthen our impact and move the food industry toward a more sustainable and connected future. Get inspired, ask questions, and make a commitment to working with others on a common goal that matters to you – big or small.
Share your own collaboration story on social by using the hashtag #ThisIsWorldchefs!
As the countdown begins to the Worldchefs Congress & Expo 2026, we reached out to the chefs of the Culinary Association of Wales to get their insider recommendations. From where to eat and what to see, to the must-try dishes that define Welsh hospitality, keep reading to discover what makes Wales a world-class culinary destination.
A full list of recommendations is provided at the end.
Explore the Best of Wales
James Ward, Chef Lecturer, recommends making the most of the local attractions while you’re here.
“Take a walk through Beechwood Park, explore the historic Cardiff Castle, or even visit the Medieval Ship exhibition. And if you’re a golfer, you’re in the right country.”
For dining, James suggests The Whitebrook, The Walnut Tree, and Gem42, and says you can’t leave without trying traditional Welsh cakes.
Where Tradition Meets Passion
Iain Sampson, Chef at The Bear, Crickhowell, former Welsh Chef of the Year, and Global Vegan Chefs Challenge 2026 Finalist, brings his deep roots in Welsh cuisine — and love of golf — to his recommendations.
“You can’t beat a round in the Brecon Beacons, then stop at The Bear for a classic meal or visit The Vine Tree in Llangattock for something special.”
His must-try Welsh dishes? Undoubtedly, you must try Welsh Lamb, and of course, a taste of tradition at The Bear.
Pastry chef and Bake Off: The Professionals 2021 winner Andrew Minto, owner of a Cardiff café-patisserie and Global Pastry Chefs Challenge 2026 Finalist, highlights the charm of the region:
“Start your day at Buds Café, just 20 minutes from Celtic Manor. If you love nature, take a walk at Symonds Yat for the fantastic views and river canoeing.”
For dining, Andrew recommends Gorse, Cardiff’s first Michelin-starred restaurant, and Ynyshir, a globally acclaimed fine-dining experience.
“Try our Welsh Lamb and local cheeses, both are exceptional.”
Welsh Lamb’s unique heritage has been recognized with the coveted status of Protected Geographical Indication.
Cardiff’s Culinary Icons
Ryan Jones, Head Chef at Principality Stadium and former National Chef of Wales, proudly invites visitors to his city.
“You have to visit the Principality Stadium, it’s the best stadium in the world!”
When it comes to dining, Ryan points to Home by James Sommerin and Heaneys in Cardiff, and recommends tasting Welsh cakes from Fabulous Welsh Cakes and Welsh beef from Castell Howell.
From Whisky to Welsh Rarebit
For Peter Fuchs, Group Culinary Director at ICC Wales & The Celtic Collection, the key is variety:
“Visit the Penderyn Whisky Distillery, stop by Tiny Rebel Brewery, explore Cardiff and Newport’s indoor food hall, and definitely fit in a round of golf at the resort.”
When it comes to dining, Peter also suggests exploring any of the seven restaurants across the Celtic Collection, or enjoying Gem42, Thomas by Tom, Gorse, or Home by James Sommerin.
“And don’t miss Welsh rarebitorcawl, they truly showcase the heart of Welsh cooking.”
Why Wales?
Wales is not just the next host of the Worldchefs Congress & Expo, it’s a destination that blends natural beauty, deep-rooted culinary heritage, and modern innovation. From Michelin-starred dining and craft distilleries to ancient castles and mountain views, it’s a place where chefs can come to be inspired.
Join chefs from around the world in Newport, Wales in 2026, to celebrate culinary excellence, discover Welsh flavors, and connect with the global culinary community!
For a £200 discount, register by October 31 and enjoy early bird rates.
Arwyn Watkins, OBE, Culinary Association of Wales president (second from left), with Welsh Vegan Chef of the Year winner Ryan Jones, National Chef of Wales winner Sam Everton and Junior Chef of Wales winner Calum Smith.
Recommendations
Food/Dining
The Whitebrook: A Michelin-starred restaurant with rooms in the Wye Valley, offering modern British cuisine with locally sourced ingredients. Website: thewhitebrook.co.uk
The Walnut Tree: A Michelin-starred inn near Abergavenny, serving contemporary British dishes in a relaxed setting. Website: thewalnuttreeinn.com
Gem42: An Italian restaurant in Newport, known for its seasonal tasting menus and commitment to sustainability. Website: Gem42
The Bear Hotel, Crickhowell: A historic coaching inn dating back to 1432, offering traditional Welsh hospitality and cuisine. Website: The Bear Hotel Crickhowell
The Vine Tree, Llangattock: A 19th-century coaching inn on the River Usk, providing a farm-to-table dining experience with locally sourced produce. Website: thevinetreellangattock.co.uk
Buds Café, Radyr: A café and patisserie in Cardiff, serving brunch, small plates, and a variety of sweet treats in a relaxed atmosphere. Website: Buds Cafe
Gorse: A Michelin-starred modern Welsh restaurant in Cardiff, offering seasonal tasting menus that celebrate local produce. Website: Gorse
Ynyshir: A two Michelin-starred restaurant in Machynlleth, known for its 30-course tasting menu with Japanese influences. Website: ynyshir.co.uk
Home by James Sommerin: A fine dining restaurant in Penarth, offering modern Welsh cuisine with a focus on seasonal ingredients. Website: homebyjamessommerin.co.uk
Heaneys: A contemporary restaurant in Cardiff, known for its innovative dishes and commitment to sustainability. Website: heaneys.co.uk
Fabulous Welsh Cakes: A bakery in Cardiff specializing in traditional Welsh cakes made with locally sourced ingredients. Website: fabulouswelshcakes.co.uk
Castell Howell Foods: A food wholesaler in Wales, supplying quality Welsh produce to restaurants and retailers. Website: castellhowellfoods.co.uk
Cardiff Indoor Food Hall: A food hall in Cardiff, offering a variety of street food vendors and local produce. Website: cardiffindoorfoodhall.co.uk
Newport Indoor Food Hall: A food hall in Newport, featuring diverse food stalls and a community-focused atmosphere. Website: newportindoorfoodhall.co.uk
Alcohol /Beverage
Penderyn Whisky Distillery: A distillery in the Brecon Beacons, producing award-winning single malt whiskies. Website: penderyn.wales
Tiny Rebel Brewery: A craft brewery in Newport, known for its innovative beers and vibrant taproom. Website: tinyrebel.co.uk
Places to visit
Cardiff Castle: A historic castle in the heart of Cardiff, offering a glimpse into 2,000 years of history, including Roman walls, medieval keep, and Victorian Gothic interiors. Website: cardiffcastle.com
Symonds Yat: A picturesque village in the Wye Valley, renowned for its stunning natural beauty and outdoor recreational opportunities. Website: symonds-yat.co.uk
Principality Stadium: An iconic stadium in Cardiff, hosting major sporting events and concerts. Website: visitcrickhowell.wales
Thank you to Peter Fuchs, Ryan Jones, Andrew Minto, Iain Sampson and James Ward for sharing their Welsh recommendations.
More Resources
A Welsh Welcome: Bringing Worldchefs Congress to Wales with Arwyn Watkins OBE | World on a Plate Ep 134
On this episode, Ragnar speaks with Arwyn Watkins OBE, President of the Culinary Association of Wales and the driving force behind bringing the Worldchefs Congress & Expo 2026 to the UK for the first time in its 98-year history.
Nikao, Cook Islands, 10th October 2025 – The results are in from the Global Chefs Challenge Pacific Rim Regional Semi-Finals! From October 4th to 5th, teams from the Cook Islands, Fiji, New Zealand and Australia gathered in Nikao for the final Global Chefs Challenge Regional Semi-Finals of 2025.
Thank you to our judges:
International: Matt McBain
Rookie: Danny Ward, Karlene Taokia, Sam Timoko, Rakesh Kumar, Pranesh Gounder
Observer: Vou Williams
During the two-day competition, talented chefs showcased their skills across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners have secured a spot at the Global Chefs Challenge Finals, taking place at the Worldchefs Congress & Expo 2026 in Wales.
Results are listed below by category.
Global Chefs Challenge Final Qualifying Teams
1st Place: Leslie Chan, Australia
1st Place: Navneet Reddy, Fiji
See the Global Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Australia
Leslie Chan
Gold
1st Place
Fiji
Navneet Reddy
Gold
1st Place
Cook Islands
Arana Edwards
Silver
3rd Place
Featuring Leslie Chan
Featuring Navneet Reddy and Leslie Chan
Featuring Arana Edwards
Global Young Chefs Challenge Final Qualifying Team
1st Place: Liam Brnic, Australia
See the Global Young Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Australia
Liam Brnic
Gold
1st Place
Cook Islands
Rocklyn Taokia
Silver
2nd Place
Fiji
Francis Wakeham
Silver
3rd Place
New Zealand
Sam Linstrom
Bronze
Featuring Liam Brnic
Featuring Rocklyn Taokia
Featuring Francis Wakeham
Global Pastry Chefs Challenge Final Qualifying Team
1st Place: Vikash Chetty, Fiji
See the Global Pastry Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Fiji
Vikash Chetty
Gold
1st Place
Cook Islands
Kemen Reddy
Bronze
2nd Place
Featuring Kemen Reddy
Featuring Fiji competitors and judges
Global Vegan Chefs Challenge Final Qualifying Team
1st Place: Abhinesh Sharma, Fiji
See the Global Vegan Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Fiji
Abhinesh Sharma
Gold
1st Place
Cook Islands
Tylani Ataera
Silver
2nd Place
Featuring Fiji competitors
Featuring Tylani Ataera
Featuring Abhinesh Sharma
Look Back on the Action
Relive the experience as if you were there! Click here or on the image below to view the photos.
Thank You to Our Sponsors
We’d like to extend a thank you to our sponsors for helping bring this competition to life. Your support helps us empower chefs around the globe and fuels the future of global culinary innovation. We’re grateful and excited for our continued collaboration.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 98-year history. The 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 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
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:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the 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 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.
2 – 3 tablespoons of all-purpose flour (for yeast mixture)
1 liter of hot water
Instructions
Preparing the Corn Flour
Add salt to 800 gr of corn flour and pour 1 liter of hot water over it.
Mix well and leave it to cool to room temperature. This process is “pofurenje” (scalding the flour) and it is essential for making good traditional cornbread.
Preparing the Yeast
While the corn flour is cooling, prepare the yeast.
Dissolve it in lukewarm water fresh yeast broken in small pieces with sugar and flour, let it sit for about 15 minutes to activate and rise.
Mixing the Dough
Once the corn flour has cooled, add the activated yeast mixture along with all-purpose or wheat flour, adding first half of the amount of flour to the corn flour mixture.
Mix everything thoroughly adding the rest of the all-purpose or wheat flour.
Some lukewarm water might be used while kneading. The dough for cornbread is not kneaded like regular yeast dough–instead, it is pressed downwards with your hands; the dough shouldn’t stick to the hands when it’s ready.
Add the rest of the corn flour (200gr) at the end and kneed it through one more time.
Shaping and Rising
Place the shaped dough into an oiled baking tin or a tray lined with baking paper. Some recipes recommend greasing the tray with pork lard for a more authentic flavor.
Leave the dough to rise for about 30 minutes.
Baking
Preheat the oven to 220–250°C. Before baking, you can score lines on the surface of the bread or sprinkle it with corn grits if desired. The bread needs a long baking time – about an hour and a half.
Bake the first 15–30 minutes at the highest temperature (220–250°C), then gradually lower the temperature by 20 degrees every 15–20 minutes.
Finishing Touches
When the bread develops a golden crust, some recipes suggest brushing it with pork lard and covering it with baking paper during the rest of the baking time.
Insert a wooden skewer into the center of the bread. If it comes out clean, without any sticky dough, the bread is done.
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