The China Cuisine Association (CCA), a Worldchefs member, has recently embarked on an international culinary tour, visiting prestigious institutions in Switzerland and France to foster global culinary exchange and cooperation. The tour, led by CCA President Ms. Yang Liu, included visits to the École Hôtelière de Lausanne (EHL) in Switzerland, and the Le Cordon Bleu International Institute and STELO Education Group in France. These visits aimed to enhance cultural understanding and promote Chinese culinary heritage on the global stage.
Visit to École Hôtelière de Lausanne (EHL)
On July 7, the CCA delegation, comprising 54 members including culinary entrepreneurs and hotel management educators from across China, visited the École Hôtelière de Lausanne (EHL) in Switzerland. EHL, renowned as a global benchmark in hospitality and service management education, welcomed the delegation with a comprehensive tour of its state-of-the-art facilities.
The delegation was received by EHL Group Senior Advisor Mr. Jean-Baptiste Berguerand and Ms. Wang Xiaoru. They guided the group through the college’s core teaching facilities, including cutting-edge kitchen laboratories, realistic hotel operation training zones, and a professional library featuring the latest research in global hospitality management. These facilities exemplify EHL’s philosophy of seamless integration between theory and practice, impressing the delegation with the institution’s commitment to professional talent development.
Group photo of the delegation.
During the visit, President Yang Liu presented a traditional Chinese ceramic art piece to the EHL representatives, symbolizing the cultural exchange between China and Switzerland. The event concluded with a dinner and exchange session, where both parties discussed potential collaborations in culinary education and cultural exchange.
President Yang Liu presented representatives of the EHL Group with a traditional Chinese ceramic artwork.
Visits to Le Cordon Bleu and STELO Education Group
On July 11, the CCA delegation visited the Le Cordon Bleu International Institute in Paris. The visit included a tour of the institute’s facilities and a detailed discussion on culinary education and cultural exchange. The delegation was particularly interested in Le Cordon Bleu’s small-class education philosophy and its focus on culinary arts and restaurant management.
Group photo of the delegation.
The following day, on July 12, the delegation visited the STELO Education Group. The visit included a tour of the institution’s practical classrooms and a discussion on vocational education and international cooperation. The delegation shared insights on Chinese culinary education and explored potential partnerships in student exchange and joint educational programs.
STELO Education Group Roundtable Session.
Chinese Gastronomy Reception in Paris
On July 12, the CCA organized a Chinese Gastronomy Reception in Paris, titled “Chinese Gourmet Tasting Banquet in Paris”. This event aimed to deepen the interaction and cooperation between the Chinese and French culinary industries. The reception was attended by over 200 guests, including officials from the Chinese Embassy, French culinary experts, and local dignitaries.
Group photo at the Paris Tasting Banquet.
A team of 27 chefs from renowned Chinese restaurants showcased traditional Chinese dishes such as Peking Duck, Buddha Jumps Over the Wall, and braised sea cucumber with green onions. The dishes were meticulously prepared to highlight the rich cultural heritage and diversity of Chinese cuisine.
Group photo of the attending leaders with the chef team.
In her opening remarks, President Yang Liu emphasized the CCA’s mission to promote Chinese cuisine globally and enhance cultural understanding through culinary exchange. She expressed gratitude to the Chinese community in France for their support and highlighted the association’s commitment to fostering international cooperation in the culinary arts.
Looking Ahead: Continued Global Collaboration
The CCA’s international tour not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding. Moving forward, the CCA is committed to deepening its collaboration with international institutions like EHL, Le Cordon Bleu, and STELO. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese cuisine, contributing to the broader goals of cultural exchange.
The Battle of Pastry & Bakery Chefs 2025, a Worldchefs endorsed competition, is a prestigious international competition that brings together pastry and bakery professionals from around the globe. Designed to spotlight both emerging and seasoned culinary talent, this event provides a fantastic platform for participants to express their creativity and showcase their culinary expertise from across the world. A clash of different traditions, skills, techniques, teamwork, and creativity that you can look forward to thrilling challenges, and inspiring demonstrations.
Held from July 18–20, 2025, at Sunshine Central, Penang, Malaysia, the competition gathered chefs from various countries to compete across specialized categories—each showcasing the highest level of culinary artistry. Representing the Philippines, LPU-Laguna’s College of International Tourism and Hospitality Management (CITHM), a Worldchefs Education Partner, proudly sent a team composed of homegrown Filipino chef instructors and student chefs in the following categories:
Modern Stylish Wedding Cake Display
Amuse Bouche
Fruit and Vegetable Carving – Team of Two Chefs
Petit Fours or Pralines Formation
Since June 2025, the LPU-Laguna team—along with their coaches and understudies—have been preparing intensely for the event. Their journey was fueled by commitment, teamwork, and a shared passion for culinary excellence. Stepping onto the international stage, they carried not just their skills and training but also the pride, resilience, and heart of the Filipino.
CARVING TEAM OF 2 CHEFS: PANAGBENGA: THE FESTIVAL OF FLOWERS
In the Fruit and Vegetable Carving Category, participants are challenged to create freestyle themed showpieces live, within a limited time of 3 hours, using only fruits and vegetables as their medium. Competitors must demonstrate not only artistic creativity but also speed, technique, and precision to properly execute their chosen theme.
Representing the Philippines in this category were Ms. Pia Amurao (2nd Year) and Mr. Tristan Miserali (1st Year), student chefs who have both shown exceptional skill in their Fruit and Vegetable Carving course. Their excellence was previously recognized during the university’s Fruit and Vegetable Carving Expo Competition, where they stood out as top student carvers.
For the international stage, Pia and Tristan chose “Panagbenga: The Festival of Flowers” as their theme—an annual celebration held every February in Baguio City, Philippines. “Panagbenga,” a Kankanaey term meaning “season of blooming,” beautifully reflects the rich traditions, values, and heritage of the Cordillera region.
Through their live carving presentation, Pia and Tristan brought the spirit of Panagbenga to life—showcasing blooming elegance, cultural pride, and storytelling through their crafted floral designs. Their seamless teamwork, artistry, and commitment were ultimately recognized as they proudly earned a Bronze Medal in the competition.
Coach:
Myko Matienzo
John Carlo Palacol
Understudies:
Lexie Gepana
Louis Lerum
Larian Ann Garbin
Casey Bravo
Clarice Pantaleon
Kiersten Zack Rapada
Marc Vincent Jawili
AMUSE BOUCHE CATEGORY: THE ONLY GOLD VICTORY FOR THE PHILIPPINES
In the Amuse Bouche Category, competitors are challenged to display bite-sized pieces consisting of Four (4) varieties of Amuse Bouche:
Meat – Lamb, Beef or Game
Seafood
Poultry – Chicken or Duck
Vegetables
Representing the Philippines, LPU-Laguna proudly sent one of its esteemed culinary instructors, Chef Jovic Ramirez. Known for her expertise in various international cuisines and baking disciplines, Chef Jovic is a respected figure among students and peers alike. Her dedication to teaching the fundamentals of culinary arts, coupled with her refined skills, earned her the honor of competing on the international stage.
Since June 2025, Chef Jovic—together with her team of student understudies—engaged in rigorous testing and development of multiple amuse bouche recipes. With the guidance of their coach, Chef John Carlo Palacol, they explored techniques, flavor profiles, and presentation ideas, with one goal in mind: to craft world-class amuse bouche worthy of international acclaim.
With their passion and hard work, Chef Jovic Ramirez was awarded the Gold Award—and notably, she was the only Gold awardee in the Amuse Bouche Category, triumphing over competitors from various countries. This remarkable achievement not only highlights the excellence of LPU-Laguna’s culinary program but also reinforces the global potential of Filipino chefs.
This award is a testament to the Filipino spirit—skilled, competitive, and more than capable of standing shoulder to shoulder with the best in the world.
Coach:
John Carlo Palacol
Understudies:
James Plaza
Karla Diason
Carlos Opiña III
Caira Gail Malabanan
Aj Cañeda
Kevin Montano
Allen Librojo
PRALINES AND CHOCOLATE SHOWPIECE: “GONG XI FA CAI” — ANOTHER HIGHEST AND ONLY GOLD FOR THE PHILIPPINES
In the Pralines and Chocolate Showpiece Category, competitors are tasked with presenting six (6) distinct types of pralines or petits fours, with six (6) bite-sized pieces of each, accompanied by a chocolate showpiece based on a theme of their choice. The category demands not only flavor and technical excellence but also visual artistry and storytelling through chocolate.
Representing the Philippines was Ms. Chrislam Joy Alcira (2nd Year), Ms. Chrislam initially joined the competition team as an understudy for various categories, including the Wedding Cake Display and this very same category. Her attention to detail, finesse in stringwork, and growing passion for pastry arts quickly elevated her to the position of lead competitor.
For her showpiece, Chrislam chose “The New Year Lantern Festival” as her theme. Also known as the Yuanxiao Festival or Shangyuan Festival, this celebration marks the fifteenth day of the first lunar month in the Chinese calendar and symbolizes the end of the Chinese New Year festivities. Lanterns float high into the sky, illuminating the night with themes of reunion, freedom, and new beginnings—a fitting inspiration for her chocolate creations.
And just like the lanterns, Ms Chrislam and her team soared, achieving the highest and another Only Gold Award among all international entries for the category. Her meticulously crafted pralines and intricate chocolate showpiece blended traditional Chinese motifs with modern pastry artistry. Every element reflected the cultural richness and celebratory spirit of the Lantern Festival, turned into a visual and edible narrative.
This victory is not only a celebration of Chrislam’s individual talent but a proud moment for LPU-Laguna and the Philippines. Her success is a powerful reminder that Filipino chefs are capable of transforming global traditions into unforgettable culinary experiences—worthy of the highest accolades on the world stage.
Coach:
John Carlo Palacol
Showpiece:
Jeriel Encarnado
Understudies:
Ivan Jerome Tarzona
Alex Beatrice
Vishna Maria Calixihan
Joshua Jimenez
Trixie Ann Valencia
Adrian Vhon Alcantara
Katleah Paula Flores
Showpiece:
Justin Masalonga
John Aurelle Engco
Zoey Arizabal
Junior Assistant:
Aljay Alvarez
Tricia Lei Maligalig
MODERN STYLISH WEDDING CAKE DISPLAY
A ROYAL MASTERPIECE WORTHY OF GOLD
In the Modern Stylish Wedding Cake Display Category, competitors are challenged with displaying a wedding cake with a minimum of THREE (3) tiers not exciding 150 cm in height. This category demands not just technical excellence, but also originality, aesthetic harmony, and storytelling through artistry.
Representing the Philippines, Ms. Jyra Alexi De Chavez (3rd Year), known for her dedication and passion in the field of cake artistry. Jyra first joined the competition team as an understudy for the Wedding Cake category, later seizing the opportunity to compete in Cake Fiesta Manila, where she earned a Gold Award. Her consistent excellence and growth opened the doors to the international stage.
Jyra and her team chose the theme “THE MONARCHY: A CULTURAL ROYAL KOREAN WEDDING”—a tribute to the elegance, symbolism, and grandeur of a traditional royal Korean wedding ceremony.
Her show-stopping cake was more than a visual centerpiece—it was a cultural story sculpted in sugar. Every detail, from the harmonious layering symbolizing union and eternity to the regal palette inspired by royal hanboks and palace motifs, was executed with artistic precision and cultural reverence.
The team was graced with The Highest Gold Award in the category. Jyra’s wedding cake captivated the judges with its fusion of tradition and modern design—elevating not only the artistry of pastry but also the Filipino voice in global culinary arts.
This win reflects the incredible creativity and craftsmanship of Filipino talent, proudly showcased on an international platform. Further setting the highest standard of Wedding Cake creations and cementing LPU-Laguna as the leading institution for wedding cake competitions.
Coach:
Abram Peralta
Jeriel Encarnado
Understudies and Alternates:
Erika Jean Rustia
Marideth Nabor
Chelsea Sengco
Allison Cyle Barrieta
Trisha Collyne Remo
Princess Nicole De Sotto
Ethan Parcon
Gideon Mathew De Vera
Varen Ed Mar Biscocho
A HISTORIC WIN: LPU-LAGUNA AND THE PHILIPPINES EARN GOLD WITH DISTINCTION AFTER 7 YEARS
After seven long years, the Philippines and LPU-Laguna have once again made history—bringing home a coveted Gold with Distinction, the highest honor in the competition, with a perfect score of 100 points.
This marks the second Gold with Distinction for the Philippines, following the 2018 victory of Chef Alyzza Bundalian at FHA Singapore. A proud alumna of LPU-Laguna, Chef Alyzza is now the Head Cake Artist at Marriott Hotel Manila.
Even more historic, this is the first-ever Gold with Distinction awarded in the history of the Malaysian Chefs Association, making this moment a milestone not only for LPU-Laguna but for the international culinary scene.
Representing the Philippines was Mr. Jose Antonio Silos Tuvera (3rd Year), whose dedication, creativity, and technical mastery exemplify the excellence of LPU-Laguna’s showpiece training. Mr. Jose’s journey to the international stage was the result of countless hours of training, understudy experiences, and mentorship from the best in the field.
His chosen theme, “The Jade Dragon and Golden Phoenix”, is a legendary Chinese love story that symbolizes harmony and eternal union. This tale to life through a breathtaking multi-tiered cake, meticulously sculpted in sugar. Every detail—every curve, color, and composition—was a display of precision, elegance, and world-class artistry. The result wasn’t just a cake—it was a story told in sugar and crowned in gold.
This victory is more than a medal—it’s a bold statement: Filipino cake artists are among the world’s finest. As recognized by Chef Kenny Kong, this award once again places the Philippines at the forefront of global pastry and showpiece design.
LPU-Laguna and the entire LPU CITHM community are bursting with pride. This moment solidifies our place on the international pastry map and reminds the world of the power of passion, culture, and Filipino excellence.
Worldchefs Congress & Expo 2024 has been awarded “Association Event of the Year” at the Singapore MICE Awards 2025.
Presented to Ace: Daytons Direct, together with Worldchefs and the Singapore Chefs’ Association, this recognition highlights the power of collaboration and celebrates a shared achievement for the entire culinary community.
Read more about the success of the event in this case study.
Culinary professionals, enthusiasts, and industry experts can join us for the next edition of Worldchefs Congress & Expo, taking place on May 16-19 2026 in Newport, Wales.
Paris, July 25 2025 – Worldchefs is proud to announce that Worldchefs Congress & Expo 2024 has been awarded “Association Event of the Year” at the Singapore MICE Awards 2025.
Organized by the Singapore Association of Convention & Exhibition Organizers and Suppliers (SACEOS) and held on 24 July 2025, the Singapore MICE Awards 2025 is a distinguished recognition program celebrating excellence and innovation across the industry. It honors the individuals and organizations that have contributed significantly to establishing Singapore as a global MICE destination.
Presented to Ace: Daytons Direct, together with Worldchefs and the Singapore Chefs’ Association, the “Association Event of the Year” award recognizes the tremendous collaboration and dedication that made the 2024 edition of Worldchefs Congress a landmark gathering for the culinary community.
The Worldchefs Congress & Expo 2024 marked the 40th edition of this biennial event, representing a significant milestone for the global culinary scene. Held at Sands Expo & Convention Centre and Singapore EXPO, the event welcomed over 1,200 delegates from 77 countries, including chef delegates, competitors, judges, organizers, volunteers, and supporters, to celebrate culinary excellence, innovation, and future leaders. Alongside the Congress, the Global Chefs Challenge, Worldchefs’ prestigious culinary competition, showcased top talents from across the globe while promoting innovation and cultural exchange.
“This award is evidence of what can be achieved when passion, professionalism, and collaboration come together. Worldchefs Congress & Expo 2024 was a celebration of our global community. I’m incredibly proud of the entire team and grateful to all who made it possible.” – Andy Cuthbert, Worldchefs President
(From left) Stella Chee, Jennifer Tan, Esther Ng, Chef Eric Neo, Ong Huey Hong, Nancy Tan, Chef Keno Tay, Chef Jasper Jek and Adeline Lim
The “Association Event of the Year” award recognizes the event’s high-value programming, opportunities for professional growth, and sessions that promote industry advancement.
The official judging criteria for this category included:
Program Quality: Depth, relevance and diversity of session tracks or workshops.
Speaker & Content Curation: Credibility of speakers and alignment of topics to member needs.
Member Engagement: Effectiveness of networking formats, roundtables and social events.
Professional Development Impact: Tangible learning outcomes and skill-building opportunities.
Operational Execution: Seamlessness of registration, on-site logistics and support.
Digital Integration: Use of apps, virtual components or engagement platforms.
Long-Term Value: Post-event resources, follow-up activities and community building.
Worldchefs extends its sincere thanks to all partners, sponsors, volunteers, speakers, and delegates who contributed to this success. Beyond the event, this recognition reflects the strength and unity of chefs across the globe.
“We are truly honoured by this recognition. It was a genuine team effort, with everyone contributing their time, expertise, and commitment throughout the journey. Working closely with Worldchefs, Singapore Chefs’ Association, Sands Expo & Convention Centre, and our many partners made the experience truly rewarding. The collaborative spirit and shared goals enabled us to deliver a meaningful event that will have a positive impact on future culinary congresses.”
– Nancy Tan, Managing Director at Ace:Daytons Direct
“Hosting the Worldchefs Congress & Expo 2024 in Singapore was a proud moment for our association. The event united chefs from across the globe to share, learn, and grow. We were honoured to play a part in this landmark occasion.” — Eric Neo, President of the Singapore Chefs’ Association
“Here’s to even more milestones for the global culinary community.”
– Singapore Tourism Board
To learn more about the Singapore MICE Awards, click here.
Culinary professionals and industry experts can join us at the next Worldchefs Congress from the 16-19 May 2026 in Wales. This event offers a unique opportunity to strengthen professional networks and engage with the world’s culinary leaders.
The 2026 edition, themed “Pasture, Passion, Plate,” will explore the journey of food from its origins to the final dish. Through this lens, the event will celebrate how food connects people, cultures, and communities, from farm to fork and beyond.
Over four inspiring days, participants will experience world-class educational sessions led by Michelin-starred chefs like Sian Wyn Owen and thought leaders including Rich Rosendale and Kris Hall. It will also be the stage for the Global Chefs Challenge Finals, where the globe’s top chefs will go head-to-head.
Register now and take advantage of the early-bird rate of £600 (incl. VAT) and save £200 until 31 October 2025. To learn more and register, click the button below. We hope to see you there.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the 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, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
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.
The Worldchefs Congress & Expo 2026 in Newport, Wales is quickly approaching! Our venue, the renowned Celtic Manor Resort, is one of the world’s leading resort hotels and conference destinations. In addition to its outstanding event facilities, Celtic Manor hosts three championship golf courses — all of which have hosted European Tour events, including the prestigious Ryder Cup in 2010.
As this will be the first time the Congress is held in such a unique and iconic location, it has been proposed that Worldchefs host its inaugural Worldchefs Golf Challenge. The event will take place on Thursday, 14 May 2026, on the renowned Montgomerie Course at Celtic Manor.
The format for the day will be Texas Scramble; this ensures that all players irrespective of their handicap are always in the competition . Play will be in Teams of four players; we will allocate the teams unless otherwise informed that players wish to play together.
The 1st Tee on the Montgomerie Course has been reserved from 11.00 am – 12.30 pm and players will be advised of both their Team and the Tee Time in advance.
The cost of entry is £75.00 per player which includes:
Green Fees
Entry Fee
Genius Scoring System
There will be Prizes for:
Winning Team
Longest Drive
Nearest the Pin
Optional:
Buggies are available for Hire @ £45.00 (for two players )
Electric Trolley Hire £25.00 ( limited availability )
Pull Trolley Hire £12.00
Club Hire £50
The winners of the Worldchefs Golf Challenge will be announced at the Prize Ceremony which will take place in Celtic Manor Hotel ( Time TBC ). There are still a limited number of places available, register below.
In a significant boost to Pakistan’s culinary and hospitality sector, the Chefs Association of Pakistan (CAP)—the country’s sole representative in the World Association of Chefs’ Societies (Worldchefs)—has inducted hundreds of young chefs into its esteemed ranks through a series of Membership Award Ceremonies across Karachi, Islamabad, Okara and Sarai Alamgir.
These ceremonies, held in partnership with the College of Tourism and Hotel Management (COTHM), reflect the growing synergy between education, industry, and professional networks in Pakistan.
Each ceremony stood out in its own right, with powerful messages of ambition, national pride, and professional excellence. Here’s a look at the highlights from each city:
CAP Karachi chapter hosts grand chef induction ceremony
The grandest celebration took place at the Arts Council Karachi, where over 550 student chefs from COTHM Karachi officially became members of CAP. Powered by Young’s Food, this landmark event was a proof of the dynamic growth of the culinary profession in Pakistan.
The ceremony featured a formal induction oath led by Sabir Ahmed, Executive Director of COTHM Karachi, who inspired the new members with a stirring keynote speech:
“This is not just a ceremony—it’s a declaration of purpose. You represent Pakistan with every dish. Begin your global journey with loyalty, integrity, and excellence.”
Notable figures in attendance included Usaid Ahmed (Director Operations, COTHM), Syed Azhar Jameel (Vice President Corporate, CAP), and Muhammad Farooq (National Sales Manager, Young’s Food), who distributed certificates and souvenirs to the proud inductees.
Celebrity chefs, hospitality leaders, and the media joined families in celebrating this momentous occasion, creating a vibrant atmosphere of pride and national unity. CAP souvenir ballots were presented to guests as a token of shared commitment to culinary excellence.
A proud moment for COTHM Islamabad: Culinary students join CAP
In a parallel celebration at COTHM Islamabad, a large number of student were officially inducted into the Chefs Association of Pakistan.
A special on-campus ceremony marked this milestone, highlighting COTHM Islamabad’s commitment to academic excellence and industry integration. Faculty and management commended the students for their dedication and encouraged them to pursue their careers with “professionalism, creativity, and unwavering commitment.”
Membership in CAP opens doors to invaluable opportunities, from international networking to participation in global culinary competitions, underscoring COTHM Islamabad’s role as a leader in culinary and hospitality education in Pakistan.
CAP Membership Ceremony at COTHM Okara celebrates rising culinary talent
Further south, COTHM Okara hosted its own CAP Membership Award Ceremony, celebrating the achievements of its currently enrolled students and their formal entry into the professional culinary network.
The event was elevated by the presence of distinguished personalities from the hospitality, food, and media sectors:
Mian Faisal (Misha-i-Mahal Marquee) – Shared his journey in building successful hospitality ventures.
Muhammad Talha Chughtai (Talha Food and Sons Enterprises) – Spoke on innovation and consistency in food services.
Mian Shahid (Kababish, Okara) – Emphasized authenticity and customer care.
Mazhar Rasheed Chaudhry (Journalist & President of MADA) – Encouraged students to be informed, articulate professionals.
Mubeen Zafar (Chef, Heidelberger Schloss Restaurant, Germany) – Shared his international success story and urged students to aim high.
Waqar Faiz (CEO, Pizza Online) – Highlighted the role of technology and innovation in modern food services.
The ceremony concluded with certificate presentations and a memorable group photo session, marking the beginning of a promising journey for the students.
Adding to this nationwide momentum, COTHM Sarai Alamgir hosted a CAP Ceremony honoring its culinary students across four graduating batches. Held on campus, the event symbolized both achievement and transition into the professional culinary world.
Presiding over the ceremony were Chef Muzzamil Hussain, Head Chef at Bridge Lounge, and Executive Chef Asif Butt of COTHM. Their inspiring presence connected students with real-world industry experience.
Campus Manager Syed Hamza Bukhari emphasized the symbolic value of the chef’s jacket, urging graduates to embody responsibility, competence, and excellence. Certificates were distributed, and group photos captured the spirit of achievement and camaraderie that defined the day.
With this milestone, COTHM Sarai Alamgir reaffirmed its role in producing skilled professionals ready to contribute to Pakistan’s thriving food and tourism sectors.
A Nationwide Culinary Movement
These CAP Membership Ceremonies across Karachi, Islamabad, Okara and Sarai Alamgir reflect a robust and united vision for Pakistan’s culinary future. By developing strong ties between industry and academia, and offering global platforms through Worldchefs, CAP continues to empower the next generation of chefs.
As these young professionals don their aprons and step into kitchens across the world, they carry not just recipes and techniques, but the aspirations of a nation poised for culinary greatness.
In celebration of this year’s Sustainable Gastronomy Day on June 18, Worldchefs proudly joined the World Food Forum (WFF) Youth Initiative to support the second edition of Sustainable Gastronomy Week (SGW), a global movement mobilizing young chefs to become champions of sustainable food systems.
With the theme “Local Seeds, Local Eats,” this year’s Sustainable Gastronomy Week (16–22 June 2025) challenged chefs aged 18–36 to go beyond farm-to-table. Participants spotlighted indigenous ingredients, heritage crops, and traditional livestock breeds to reduce environmental impact, celebrate biodiversity, preserve cultural heritage, and build more resilient agrifood systems.
Under this collaboration, Worldchefs called on its members to join the initiative. Three young chefs from around the globe successfully created and served sustainable menus in their workplaces, inspired by the theme. Each dish was rooted in local sourcing and environmental awareness, proving that sustainability and creativity go hand in hand.
Meet the Participating Worldchefs Members
🇨🇬 Richard Perez Kombo – Olympic Palace Hotel, Congo
Richard’s concept Food Rapido, a restaurant-caterer, centers around personalized local cuisine, with individual menus and family buffets available for dine-in, takeaway, or delivery.
Using local products and ancestral cooking techniques, Richard offered a unique menu with several choices, including freshwater fish soup, gnami, and smoked fish salad lettuce salad for starters, salted fish, Congo river fish broth, and chicken for the main dishes, and Congo fruit cocktail, Malombo ice cream, and wild fruit pancakes for dessert, among other dishes.
🇦🇺Elisha Kesici – Sucree Dessert & Wine Bar, Australia
Elisha Kesici brought Sustainable Gastronomy Week to Sucrée, Melbourne’s Newest Cafe & Dessert Bar serving breakfast, mezzes, pizzas and artisan plated desserts. During the course of the week, she sold 200 plated desserts.
Cacao Pod Experience: Deconstructed dessert using all parts of the cacao pod—fermented cacao fruit sorbet, cocoa husk tea granita, nib shortbread, chocolate bark with bean shell ash.
🇸🇬 Jasper Jek – Supersimple, Singapore
Since 2016, SUPERSIMPLE has served wholesome salad and protein bowls with minimal additives. With scratch-made sides like pickled beets and parsley pesto, natural flavors shine. Guests can customize their meals and enjoy simple, nourishing, and delicious food made with care.
For Sustainable Gastronomy Week, Jasper added a few more options to his restaurant’s menu, including local farmed barramundi with sauce vierge, sweet potato fritata with pimentos, and middle-eastern chickpeas and lentil salad.
Richard Perez Kombo, Olympic Palace Hotel
Elisha Kesici, Sucrée Dessert & Wine Bar
Jasper Jek, Super Simple
A Global Impact
Created by FAO and UNESCO, Sustainable Gastronomy Day emphasizes the power of food to influence environmental, social, and cultural change. World Food Forum’s initiative empowers a new generation of chefs to be food system changemakers.
By participating, young chefs help raise awareness about sustainable agriculture, biodiversity, and nutrition, one menu at a time.
Join our Feed the Planet Movement
Worldchefs is proud to amplify voices of chefs making a difference. Through initiatives like Sustainable Gastronomy Week, we continue our mission to educate, empower, and inspire culinary professionals to shape a better future for food.
Interested in hosting or participating in a sustainability initiative? Explore our Feed the Planet programs and join a global network of chefs committed to change.
Experiential dining is nothing new. It was even parodied on a recent episode of The Simpsons, which famously predicts the future. Still, immersive dining experiences are making a comeback in a big way, and data on younger generations provides some insight on why this is set to be an important trend to watch. With a new wave of consumers having grown up watching Chefs’ Table, what should chefs know about tapping into the value of the experiential dinner?
A Brief History of Immersive Dining
Curated, creative, and often downright scientific, high-concept experiential dining has arguably always been a part of haute cuisine. But putting a name to immersive menus involving all of the five senses found wider acceptance during the 2010s. Chefs started to think off-the-plate to manipulate the perception of flavor, set themselves apart, and experiment to tell their story.
The popularity of multi-sensory dining owes in large part to the emergence of the science of neuro-gastronomy, which has helped unravel the complex multi-sensory brain processes that create the range of flavors we experience when eating and drinking. According to neuroscientist Gordon M. Shepherd, our appreciation of what is in the mouth is created by the brain. Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating, shares a similar view. “I think we all assume that taste comes from our tongues… In fact, all of your senses are involved. Everything from the color of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”
One well-known example from now a decade ago is Chef Heston Blumenthal’s (The Fat Duck) signature “Sound of the Sea” dish, served with an iPod playing ocean sounds tucked into conch shell.
Sure enough, recent research into ‘sonic seasoning’, the deliberate pairing of sound with taste, backs up how specific musical elements like pitch, tempo, and timbre can enhance or alter flavor perception.
In one study, participants reported food tasting sweeter or more bitter depending on the background sound, highlighting that auditory cues can meaningfully shape our sensory experience of eating, and how restaurants can use soundscapes to influence guest satisfaction. And it works from a business case, too—research on immersive dining has linked higher satisfaction and revisit intentions to well-executed multi-sensory experiences.
There has been a host of chefs who have brought their own unique flair to multi-sensory dining experiences; the list is long and you need only Google your curious idea to see who in the culinary world might have brought a similar concept to up-for-anything diners. But each of them, whether they made it onto Netflix, TikTok, or a consumer’s mental list of most memorable dinners, played with the idea that flavor also comes from flair.
Historically, high-concept experiences have often come with even higher price tags, and the exorbitant price points of dining at multi-sensory restaurants put them beyond the reach of most diners. But new technology and shifting consumer priorities have started to change this, pushing together the gap from both directions.
Data-Driven Design: Could tech make immersive dining experiences the new standard?
Technology is so much more embedded in our every day, or every moment, than ever before, and is constantly unlocking new ways to customize experiences and make data-informed decisions about the how and what people want when they go out to eat. But it’s also about the who, with generations of digital natives now changing the scene through their spending power.
Gen Z and Millennial diners are looking for personalized, interactive, and authentic content. Meanwhile, AI customization is opening doors for interactive menus. In places like Paul Pairet’s Ultraviolet in Shanghai, tech allows guests to influence the lighting, soundtrack, and even ambient scent of their environment, all tailored to their mood and preferences.
Virtual reality headsets, projection mapping, scent design—it’s all becoming more accessible to restaurants looking for an edge, and is matched by an audience with an appetite. Survey data shows that for Gen Z, 47% use AR/VR, and over half are open to paying for immersive content. Studies also show that immersive tech like AR/VR keeps them coming back, extending consumer engagement before, during, and after a meal.
Viral-worthy theatrics and video ops, interactive environments, FOMO-inducing TikTok storytelling—it all adds up to a shift towards immersive experiences and details that market to all the senses.
But immersive dining isn’t just techy; it uses all the tools at a chef’s disposal to connect diners to the dish. Successful experiential dining concepts are also narrative-driven, with storytelling as an integral part of menu strategy. Chefs want to share place and purpose through their food, and storytelling menus also build brand loyalty. A customer who feels connected to the experience, through science and story, is more likely to return, share, and become an ambassador of sorts in a highly competitive market.
Gen Z and Millennials are looking for story and connection. They consistently spend more on experiences than on material purchases. A report by Eventbrite found that 78 % of Millennials prioritize experiences over physical possessions. In that same report, 50% of respondents say that even with the same menu, they’d be willing to pay more for a meal at a pop-up event with a chef interaction than for a meal at a regular restaurant ($58 dollars more per person on average). Gen Z diners are more willing to dish out extra for novel dining experiences.
In a study by Technomic, 72% of diners expressed a desire for more experiential dining options, such as chef’s tables, themed dining events, and interactive culinary experiences. Yelp data from early 2025 shows searches for immersive concepts rising sharply. Immersive dining is a growing consumer demand, and chefs have an opportunity to benefit from this renewed interest.
You don’t need augmented reality pairing or to rebrand your restaurant as performance art in order to learn some tips and tricks from this trend. Immersive experiences can be scaled to suit your interests and resources.
Here are a few ways to incorporate key learnings into the way you operate:
Sonic pairings: Curate background soundscapes or playlists that speak to the whole dining experience to elevate your food.
Tableside training: Train staff to share the origins, emotions, or inspirations behind each dish.
Seasonal storytelling: Create thematic menus that evolve with the seasons or cultural moments like holidays and festivals, keeping diners curious and engaged.
Offer personalization: 75% of Gen Z diners customize their orders. Provide menu options that incorporate personalization and interactivity, like table-side pours.
Brand connection: Showcase chef stories, sustainable sourcing, and the cultural heritage that inspires your menu. Bonus points if you incorporate QR-activated videos or other easy tech and social media integrations.
Get creative to generate value: How can you do something unique? Get creative with ways to deliver experiences and increase revenue, such as hosting events, organizing engaging pop-ups, or organizing entertainment during service.
Trend Takeaways
By the looks of it, the future of dining is immersive, interactive, and intentional. Young, market-shaping eaters seek more than just great food, and memorable experiences drive loyalty. Chefs have the opportunity to get creative on and off the plate, using technology, storytelling, and sensory design to connect with diners.
Thoughtful data-driven design can boost guest satisfaction and repeat visits. As diners increasingly choose something interactive for their nights out, experiential menus like chef’s tables, personalization options, and tech-savvy menus can justify premium pricing.
The data is clear. Immersive dining has started to shift from niche to mainstream, with Gen Z and Millennials hungry for story, entertainment, and engagement. Investing in the experience economy can help you stay ahead of the curve.
In today’s culinary world, competition is a platform for growth, skill-building, and professional advancement. To better support chefs on that journey, Worldchefs has reintroduced its foundational competition training seminar under a new name: How to Compete Competition Seminar.
Previously known as Introduction to Culinary Standards, this seminar has been fully revamped by the Worldchefs Culinary Competition Committee and the Worldchefs administrative team in spring 2025. The new format brings fresh energy and deeper insights into the competition process, helping chefs at all levels prepare, perform, and thrive in the culinary competition arena.
Relaunching How to Compete
Competitions are a cornerstone of culinary excellence. They challenge chefs to push boundaries, master disciplines, and sharpen creative and technical skills under pressure. The How to Compete seminar helps chefs embrace this challenge with confidence, composure, and clarity.
Designed to be accessible, inspiring, and practical, this seminar is ideal for:
Chefs who want to compete but don’t know where to start
Culinary teams seeking to improve their strategy and performance
Chefs looking to improve their competition scores
Participants dive into three key aspects of competitive success: how to prepare for success, master team dynamics and strategy, and compete with confidence and composure. Along the way, they learn how to maximize scores and avoid common penalties.
A Strong Start: A Successful First How to Compete Competition Seminar
The first How to Compete seminar under the new format was held online on June 16–17, 2025, with 22 chefs attending both days. Each participant received a Worldchefs digital badge and certificate, and the feedback was overwhelmingly positive, 93.3% said the seminar was useful and 93.3% also said they would recommend it to others.
Participants praised the engaging format, practical advice, and expert guidance from Chef Gilles, the seminar’s lead instructor:
Chef Gilles Renusson, Seminar Instructor
“The communication with Chef Gill was fantastic and the way he shares tips is amazing.”
“Chef Gilles is one of the most engaging teachers out there. His years of experience, witty humour, and deep knowledge make the class fun and insightful.”
“Two days is not enough!”
A Global Resource for Culinary Growth
How to Compete is one of six competition seminars available through Worldchefs. Upon registration, organizers have access to invite a Worldchefs instructor to lead the seminar in-person or online, using Worldchefs’ seminar assets.
By hosting a seminar, organizers provide chefs in their region with proven strategies to improve performance, an opportunity to earn a Worldchefs certificate and digital badge, and a chance to connect with the global competition community.
Host a Seminar in Your Region
Want to bring How to Compete to your association or institution? Worldchefs provides organizers with access to seminar materials and coordinate so that a Worldchefs instructor leads the seminar.For more information, click the button below.
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