Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland
Around the world, Worldchefs’ Food Heroes program is inspiring positive change, teaching young people about the importance of healthy food for our bodies and environment. One of Worldchefs’ Feed the Planet sustainability initiatives, Food Heroes is an interactive workshop that has reached more than 247,000 worldwide. Paolo Armani, an employee of Compass UK in Ireland, shares how this program is changing lives and launching careers. To date, over 19,000 children and parents have participated in Ireland alone.
For Paolo and Compass Group, Worldchefs Food Heroes platform has become a hands-on, adaptable structure that enables children and young adults to step into the kitchen, understand healthy choices, and gain excitement for food.
Paolo’s journey originally began in disadvantaged schools, called ‘Desh schools’ in Ireland, where Compass Group’s original idea of a Healthy Starts program brought cooking a healthy breakfast into these institutions. Over time, they added nutritional education, along with Worldchefs Food Heroes curriculum, with its structured resources and take-home worksheets that provided the ideal framework for their needs.
Amidst the work, a chance conversation with Children’s Health Ireland sparked a new chapter for Paolo, expanding these workshops to support children and families within the hospital system.
Tailoring Culinary Education to a Hospital Setting
Today, Paolo and Compass Group supports Children’s Health Ireland with two projects. The first is a W8TGO program for kids referred due to obesity and unhealthy eating. This 6-week program teaches how to read labels and shop, building up to the session where Paolo’s team joins to invite kids and families to their Aviva Stadium site. Taking the Food Heroes principles, Paolo and his team utilize this time to shape the next generation of culinary leaders.
“We then have the kids cooking and we engage with the parents, trying to make it a fun event and very laid-back approach as we are there to support, advise and help them.”
The second is a program for diabetic clinics, where they provide education on carbohydrate counting, following a similar interactive format as the Food Heroes workshop. Paolo notes that in general, the participation of the parents helps the children be more involved.
Leaving a Lasting Impact
One memorable moment for Paolo was learning that two children who participated in his sessions later pursued catering college:
“I was informed that 2 of the kids that were on the Children’s Health Ireland program later finished school and went on to catering college. Must admit I did get a tear in my ear when I heard that, as it made me feel as though I had actually made a difference in someone’s life which I don’t think you can really articulate into words the feelings or emotions that has on you.”
Food Heroes shows children and young adults that small dietary changes can have significant results on their health and wellbeing. It teaches them that anybody can be involved, and most importantly, according to Paolo, that cooking is fun.
“Cooking should be fun and if people really enjoy it, the fine tuning of healthy eating, sustainability etc, is a lot easier to get across.”
Food Heroes in Ghana,in the Philippines,and in Pakistan.
Become a Food Hero
Paolo’s work with Children’s Health Ireland exemplifies how this Worldchefs initiative can support people of all backgrounds and environments. By fostering culinary education and promoting healthy habits, anyone can become a Food Hero and champion a more sustainable future.
Worldchefs invites you to join our network and host a Food Heroes workshop in your local communities. Let’s all shape a healthy, sustainable future!
Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.
In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/
If we aren’t careful, artificial intelligence could take a big byte out of our craft.
Will the future of menu development look like this?
AI has many uses and applications, from optimizing operations to streamlining service. But when it comes to creativity, where do we stand?
Some chefs have embraced it, some think their colleagues should be using it more, and many others have major reservations, from ethics to environmental concerns.
AI tools are making their way into the industry in a host of different ways. It’s not a matter of if or when. The question now is how you use it. How does it serve as a tool to tell your authentic story?
Creative or derivative?
AI systems are built from what already exists, from human creativity and experience. They don’t have imagination and are not always accurate. But AI language models do have a tremendous amount of data to pull from.
Where do these data sets come from? Companies like OpenAI, Apple, Anthropic, Mistral, Google, and Meta “train” their generative-AI chatbots from internet resources, movies, TV, books, academic papers, and articles, saying “fair use of copyrighted materials is vital to this.” However, a recent article by The Atlantic revealed how AI tools have pirated millions of books and research papers on LibGen, a shadow library of pirated media, to train the large language models that feed generative bots. Run a keyword search for any chef who has published a cookbook, and you’re likely to get a hit.
Studies have found that, on average, 45% of text generated by ChatGPT is plagiarism. Beyond intellectual property issues, things just start to sound the same, with a homogenization of the way chatbots write for a user. More and more people are familiar with “ChatGPT voice,” which, in a way, is comforting to know that we can still recognize AI-generated text. But that’s also because more and more people are relying on these platforms to do creative work for them.
People can create compelling art with AI, and chefs are certainly using it in new and interesting ways. But there is danger in it being so widespread. At what point are we forfeiting human imagination?
Exploration or exploitation?
Imagine going to a restaurant and having the chef explain: “The story behind my menu? I asked ChatGPT to come up with something.” Soon, you won’t have to imagine.
In June, Pete Wells published The Year’s Hot Tool for Chefs? ChatGPT in The New York Times, and it caused quite a stir. In the article, James Beard award-winning Chef Grant Achatz announced that an upcoming menu at his Michelin-starred restaurant, Next, would be entirely generated by OpenAI’s famous language model, ChatGPT.
“Next is about exploration. It is by design and necessity vibrant, ever-changing, and unpredictable.
Next explores the world of cuisine by changing our entire menu and dining experience a few times a year, each time focusing on a new culinary region, theme, or moment in time.”
Achatz has been described as The Alchemist of Modern American Cuisine, a mad scientist chef. A visionary in molecular gastronomy who hasn’t been afraid to challenge convention, his kitchen at Alinea is a culinary laboratory, filled with custom-created gadgets and scientific equipment to make a different kind of cooking and dining experience. Using ChatGPT is another shiny new tool in his kitchen. In this way, it lines up with his story. It’s part of his gimmick. And he’s using AI just like most articles on the internet will tell you: give it a persona.
“Artificial intelligence will be responsible for the menu at Next,” said Achatz. For a four-month run, Next is set to serve a nine-course menu, with each dish designed by a different virtual chef persona that Achatz typed into the chatbot.
One persona he shared with the NYT was Jill: a 33-year-old woman from Wisconsin who cooked under Ferran Adrià, Jiro Ono, and Auguste Escoffier, with Achatz’s own invented family background to complement her work history, which he didn’t share.
Jill won’t be up for the awards that Achatz won in his early career, because she isn’t real—no Best New Chef, Rising Star of the Year, or Who’s Who inductee. At least let’s hope not. Rather than ask a chatbot to make a data-decided version of an imaginary person with an imaginary resume, why not actually afford someone an opportunity? Say, a young person from Michigan who rose the ranks at The French Laundry, someone who spends their time recipe-testing from dusty cookbooks and innovating with inspiration from culinary legends?
While this menu might capture a moment in time, what will it do for the time that comes after? At what point does it tip from exploration to exploitation, not a venture into the unpredictable but instead into the very predictable—with predictive language models “borrowing” from the intellectual property of real people?
Achatz hasn’t abandoned human culinary talent, to be fair. His three-Michelin starred flagship, Alinea, is an approved host for CIA’s culinary interns, and no doubt his kitchens are staffed with up-and-coming talent. With a room full of human creativity, does he really believe in ChatGPT Premium’s capacity to deliver an incredible menu, one worthy of his restaurant’s minimum $235 price tag? Or is he just trying to stir the pot?
It worked on the latter front. Commenters on social media, from other high-profile chefs to diners, have chimed in.
This controversy is part of a bigger ethical question about art, AI, and the role of these tools in creative industries. From visual artists to coders to musicians, artists are raising the alarm: “everybody who creates for a living should be in code red.” With the widespread embrace of AI threatening the livelihoods of the creative workforce, to see someone with so much influence outsource creativity to a chatbot feels more cutting than cutting-edge.
A non-judgemental guide?
Putting creativity aside and looking more at learning, AI does offer a well of information for chefs to explore. In Wells’ article, he considers the ability to ask questions without embarrassment to be an underrated benefit. “It explains everything without judging,” said Chef Baldwin on his recent deep dive into the science of sausage-making.
But why be embarrassed to ask how the sausage gets made? In a world where craftspeople who know—by feel and knowledge that isn’t published and pirated by AI platforms—why bother with embarrassment?
In an industry that can be notoriously isolating and ego-driven, why look at AI as another way to isolate chefs? Whether beginners or industry veterans, more needs to be done to destigmatize asking for help. We should be encouraging curiosity, questions, and knowledge-sharing, not deferring to AI bots to avoid looking like a novice.
And is AI non-judgmental? Or does it just feel anonymous? You could sense panic through the screen when a recent TikTok trend showed how you can search for people’s ChatGPT history. You might dodge potential judgment from peers by asking a question to ChatGPT, but what data might you be putting on offer, instead?
A need for greater transparency
Regardless of where you stand on AI or how chefs in Wells’ article are incorporating it into their creative process, it is at least refreshing to hear people admit they use it. Most people, chefs included, are sheepish when it comes to acknowledging their relationship to these tools.
Chef Matan Zaken, from Michelin-starred Nhome in Paris, said, “You’d be amazed to know how many people are using it. There are a lot of egos in the business. They’re not going to make a big thing about it.” In his view, his peers are reluctant to admit how much they use ChatGPT to help them with menu ideas and recipe development.
Indeed, harnessing AI is an evolving fascination for the industry. From apps for procurement to image generators churning out whatever you type in, these technologies continue creeping into nearly every digital tool we’ve got, at an accelerating pace. Sometimes we can’t even tell what’s real and what’s not. So we see the challenge when it comes to drawing a line in the sand for chefs.
If AI is going to be a real tool in service of creativity, it needs transparency and a genuine effort against complacency. Just as with references on written work or artistic inspiration, chefs need to negotiate for themselves how they want to use AI in their creative process, and then be ready to own up to it.
Culinary competitions: Is AI against the rules?
While there has been much conversation around the use of ChatGPT and other tools in restaurants and recipes, it’s noticeably quiet when it comes to culinary competitions.
Is it a blind spot? Too ubiquitous? Too hard to prove? Does AI being embedded into so many kitchen tools and apps legitimize its use? Are culinary competitions just behind the times?
AI is not mentioned in the rulebook for Bocuse d’Or, the Global Chefs Challenge, or the S.Pellegrino Young Chef competition, but creativity and personal belief are both essential elements of the ethos and judging criteria for nearly all culinary competitions.
San Pellegrino Young Chef Competition Regulations
While the UK’s National Chef of the Year competition guidelines forbid the use of AI for recipe development, most national competitions don’t even mention it.
The Michelin Guide is also lacking any specific standards around AI, but it does list “the personality of the chef in the cuisine” as part of its awarding criteria. So for a Michelin-starred chef like Achatz–are his eight chatbot chefs a reflection of his personality and vision to innovate, or just ChatGPT doctored up as “Jill”?
We have yet to define the boundaries of AI when it comes to the kitchen. There are still many questions surrounding AI in the industry, and competitions and awards tell us we might not be ready for what’s next. But ready or not, a new frontier of AI is here.
WOOHOO? An AI chef is coming to Dubai this September
“We didn’t set out to just open a restaurant. We set out to challenge everything the industry thinks it knows about dining. WOOHOO is what happens when you stop accepting the rules of traditional dining and start asking: what if a machine could co-create with a chef? This isn’t a gimmick. It’s the future—whether the industry is ready or not.”
“We designed a digital human in a virtual world with an AI brain that deeply understands and connects with technology. Chef Aiman is a character with a distinct personality, knowledge base, and behaviour. He remembers and can even ‘see’ you.”
– Ahmed Oytun Cakir
“Chef Aiman” is a chatbot developed by a database of more than 14,000 recipes. It monitors restaurant cameras and analytics, too, and a few other operational functions that feel par for the course with AI apps. But it goes further. “Being a chef isn’t just about taste. It’s also about memory, emotion, and storytelling. That’s something I’m learning to understand better each day. I was born here, in Dubai, and I’m proud to represent the UAE in what I do, even if I’m not a human.”
The chatbot’s creators, UMAI’s development team, use words like curious, creative, and opinionated to describe Chef Aiman, and the chatbot has already been featured on podcasts to talk through topics from kitchen ethics to cultural traditions. Paired up with award-winning Chef Reif Othman, who might arguably be considered Chef Aiman’s sous chef, WOOHOO will take humanized chatbots to a whole new level.
A tool for “human amplification”
What do other top chefs think about AI chefs in the kitchen?
“Artificial intelligence will never replace the human touch, the palate of the cook,” said French celebrity chef Philippe Etchebest. “Artificial intelligence can replace humans elsewhere, but in the kitchen I don’t believe it will at all.”
For Chef Massimo Bottura, it’s a tool for “human amplification”. His example for the potential of AI is to deliver quality and consistency, so that chefs can focus on the rest.
Most diners crave story. While you might be able to get a perfect Neapolitan pizza in Czech Republic with AI, would most diners choose to queue up at a black box if it promised to deliver the same AI-engineered crust, every time? Maybe not. It might just be that what’s more appetizing is a pizza with soul—less exacting, but served with personality.
But that’s for each diner to decide. And every chef, too. There are some things we can decide on as an industry, and then there are some things we each have to decide on for ourselves.
Whether you’re one of the most awarded and recognized chefs in the world or not, decisions on how you use AI will keep coming, every day. What kind of chef do you want to be? And what kind of artist?
In a significant move to promote Chinese food culture on the global stage, the President of the China Cuisine Association (CCA), Ms. Yang Liu, along with a distinguished delegation, recently paid a visit to the UNESCO headquarters in Paris. This visit was marked by in-depth exchanges on the international dissemination and promotion of Chinese food culture. Additionally, the CCA delegation actively participated in gastronomy showcases in line with the “International Day of Dialogue among Civilizations”, further highlighting Chinese cuisine’s role in cultural diplomacy.
As a proud Worldchefs member, the China Cuisine Association’s engagement with UNESCO reflects our shared commitment to strengthening collaboration with UN bodies, fostering cultural exchange, and advancing the global culinary community.
Visit to UNESCO Headquarters: A Dialogue on Cultural Heritage
During the visit to UNESCO’s headquarters, Ms. Yang Liu and her delegation were warmly received by Mr. Qu Xing, the Deputy Director General of UNESCO, as well as China’s Permanent Representative to the UNESCO, Ambassador Yang Xinyu, and Deputy Representative Ms. Wang Ying. The discussions centered on the vital role of Chinese cuisine in fostering cross-cultural understanding and its growing impact as a medium of cultural exchange.
President Yang Liu and her delegation with Representative Yang Xinyu and Deputy Representative Wang Ying
Mr. Qu Xing commended the CCA’s efforts in promoting Chinese cuisine globally, particularly noting the successful organization of Chinese culinary events at UNESCO. These events have garnered high praise from representatives of various countries, effectively bridging cultural divides and enhancing global appreciation for Chinese culinary arts. They have become a significant part of China’s cultural diplomacy, earning widespread acclaim on the international platform.
President Yang Liu and her delegation with Deputy Director-General Qu Xing
Ms. Yang Liu emphasized the CCA’s long-standing commitment to positioning Chinese cuisine as a vital window to understanding China. Through international events, professional training, and storytelling of Chinese culinary history, the association has significantly boosted Chinese cuisine’s global presence. In the realm of intangible cultural heritage (ICH) protection, the CCA has collaborated with local governments and industry organizations, successfully enlisting several Chinese culinary techniques in ICH registers at various levels. This ensures the preservation and promotion of these precious cultural assets.
Furthermore, the CCA is actively supporting Chinese cities in their bids to join UNESCO’s Creative Cities Network as “City of Gastronomy”. By integrating resources, offering professional guidance, and highlighting local food, the association is helping cities uncover the unique value of their local food cultures and refine their application.
President Yang Liu presented Deputy Director-General Qu Xing with a commemorative porcelain plate
Gastronomy Showcases for the “International Day of Dialogue among Civilizations”
Prior to the visit, the CCA, in collaboration with the Quanzhou Municipal People’s Government, presented a remarkable gastronomy showcase at UNESCO’s headquarters on June 5. In celebration of the “International Day of Dialogue among Civilizations” initiated by China at the United Nations, this event, titled “Dialogue among Youth on the Silk Road”, aimed to foster cultural exchange through the universal language of food.
The showcase featured a diverse menu that highlighted Quanzhou’s unique food heritage, intertwined with flavors from across China. The event included 7 cold dishes, 11 hot dishes, 5 street food, 2 main courses, 1 soup, and 14 tea snacks. Each dish was carefully crafted to reflect the rich cultural legacy of Quanzhou, a starting point of the Maritime Silk Road, and the depth of Chinese food culture.
The event was attended by over 400 guests, including officials from UNESCO, representatives of member states, international organizations, academic experts, and youth representatives. Ambassador Yang Xinyu, in her address, praised the efforts of the Quanzhou and the CCA in organizing the event. She underscored the power of food as a cultural ambassador, capable of transcending linguistic and cultural barriers to foster friendship and mutual understanding among nations. The event was lauded as a successful platform for cultural dialogue, effectively promoting mutual respect and understanding among diverse civilizations.
Looking Ahead: Continued Collaboration and Cultural Exchange
The CCA’s visit to UNESCO and the gastronomy showcases during the “International Day of Dialogue among Civilizations” mark significant milestones in the association’s mission to promote Chinese food culture globally. These activities 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 UNESCO and other international organizations. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese food culture, contributing to the broader goals of cultural exchange and the building of a community with a shared future for humanity.
New Orleans, a city renowned for its rich history, vibrant culture, and delectable Creole cuisine, has long been a melting pot of flavors and traditions. Among the city’s many culinary claims to fame, one dessert stands out as a quintessential New Orleans treat: bread pudding.
Bread pudding, a dessert made from stale bread, sugar, eggs, and spices, has its roots in medieval Europe. The dish was originally created as a way to repurpose stale bread, which was a common problem in households before the advent of modern bread preservation techniques. Over time, bread pudding spread throughout Europe and eventually made its way to the Americas, where it was adapted and modified by various cultures.
In New Orleans, bread pudding became a staple dessert in the 18th and 19th centuries, particularly among the city’s Creole population. The Creoles, who were descended from French, Spanish, African, and Native American ancestors, brought their own unique culinary traditions to the city, including a fondness for bread pudding. New Orleans’ bread pudding was distinct from its European counterparts, featuring a blend of French, Spanish, and African influences that reflected the city’s cultural melting pot.
French and Spanish cuisine played a significant role in shaping New Orleans’ bread pudding tradition. The French, who founded the city in 1718, introduced their own bread pudding recipes, which featured ingredients like baguette, butter, and eggs. The Spanish, who controlled the city from 1762 to 1800, added their own twist to the dish, incorporating ingredients like citrus and spices.
The resulting bread pudding was a unique blend of French and Spanish flavors, with a dense, moist texture and a rich, caramelized crust. This style of bread pudding became a hallmark of New Orleans’ Creole cuisine, and its popularity endures to this day.
Over time, bread pudding in New Orleans has undergone significant changes, reflecting the city’s evolving cultural and culinary landscape. In the 19th and early 20th centuries, bread pudding was a staple dessert in many New Orleans restaurants, particularly those serving Creole cuisine.
However, with the rise of modern desserts like cakes, pies, and ice cream, bread pudding’s popularity began to wane. By the mid-20th century, bread pudding had become a relic of the past, relegated to the menus of a few traditional Creole restaurants.
In the 1980s and 1990s, a culinary renaissance swept through New Orleans, as chefs and restaurateurs sought to revive the city’s traditional Creole cuisine. Bread pudding, with its rich history and cultural significance, was at the forefront of this revival. Chefs like Paul Prudhomme and Emeril Lagasse popularized bread pudding through their cookbooks and television shows, introducing the dessert to a new generation of foodies. At the same time, restaurants like Dooky Chase’s Restaurant and Cafe Maspero began serving innovative bread pudding dishes, featuring ingredients like bourbon, pecans, and chocolate.
New Orleans-style bread pudding is distinct from other versions of the dish due to its use of French bread and a blend of spices and ingredients that reflect the city’s cultural heritage. The bread pudding is often made with a combination of white and brown sugar, which gives it a rich, caramel-like flavor. Additionally, the use of eggs, butter, and cream adds moisture and a velvety texture to the dish.
Another key ingredient in New Orleans-style bread pudding is the use of bourbon or other types of liquor, which adds a depth of flavor and a slightly boozy kick. Some recipes also include nuts, dried fruit, or other mix-ins, which add texture and flavor to the dish. Overall, the combination of ingredients and spices in New Orleans-style bread pudding makes it a truly unique and delicious dessert.
Bread Pudding– Recipe
Adapted by John Coletta
Yields 8 servings
Ingredients
30g. Butter; Unsalted; Room Temperature; Soft
350g. 2-day old French bread; Cubed
500ml. Heavy Cream; 40% Butter Fat
1ltr. Milk; Whole; Pasteurized or Raw
6 Eggs; Extra large
400g. Sugar; Brown; Granulated
20ml. Vanilla Extract
8g. Cinnamon; Powder; Vietnamese
6g. Nutmeg; Fine Grind
2g. Salt; Sea; Fine Grind
50g. Raisins; Dark
50g. Raisins; Yellow
Instructions
Preheat the oven to 175-Degrees C
Gather a 20 x 33 centimeter baking pan. Utilizing a pastry brush, liberally spread the baking pan with the butter.
Place the bread cubes in a large non-reactive bowl.
In another non-reactive bowl add the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 60-minutes.
Transfer the mixture to the butter prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
Rum or Bourbon Sauce
Ingredients
500ml. Heavy Cream; 40% Butter Fat
250ml. Milk; Whole; Pasteurized or Raw
100g. Sugar; Granulated
30g. Cornstarch
100ml. Rum or Bourbon
2g. Salt; Sea; Fine Grind
30g. Butter; Unsalted
100ml. Rum or Bourbon
60g. Sugar; Confectioner’s
8 Vanilla Ice Cream; Scoops
80g. Pecans; Toasted
Instructions
Place a heavy bottom 2-liter saucepan over a low heat. Add the heavy cream, milk, and sugar.
Place the cornstarch and rum or bourbon in a small bowl and whisk into a slurry.
Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
Remove the sauce from heat. Stir in the salt, butter, and remaining rum.
Strain thru a fine mesh strainer and transfer to an appropriate serving vessel.
Divide the cooked bread pudding into 8-equal serving portions and transfer onto an appropriate serving vessel. Dust liberally with the confectioner’s sugar, a scoop of vanilla ice cream, toasted pecans and serve with the Rum or Bourbon Sauce.
The China Cuisine Association (CCA), a Worldchefs member, recently held a successful Chinese Gastronomy Reception at the headquarters of the World Intellectual Property Organization (WIPO) in Geneva, Switzerland. This event, held during the The 66th series of meetings of the Assemblies of the Member States of the WIPO, aimed to promote Chinese food culture and foster international dialogue through the universal language of food. The reception attracted over 1,500 delegates from around the world, showcasing the unique charm and rich heritage of Chinese cuisine.
On-site at the Chinese Gastronomy Reception
Chinese Gastronomy Reception at WIPO Headquarters
On July 8, the CCA, led by its President, Ms. Yang Liu, organized a remarkable gastronomy showcase at the WIPO headquarters. The event was attended by prominent figures, including Mr. Hu Heping, Deputy Minister of the Publicity Department of the Central Committee of the CPC, and Ambassador Chen Xu, Representative of the Permanent Mission of the People’s Republic of China to the United Nations Office at Geneva and other international organizations in Switzerland.
President Yang Liu and Master Chef Wang Haidong introduced the dishes prepared for the reception to Vice Minister Hu Heping
The reception featured a diverse menu prepared by 25 master chefs from 10 provinces and municipalities across China, including Beijing, Shanghai, Tianjin, Hebei, Liaoning, Shandong, Zhejiang, Fujian, Sichuan, and Xinjiang. The chefs presented 34 exquisite Chinese dishes, comprising 6 cold dishes, 6 hot dishes, 8 main courses, and 14 street food. The event highlighted the depth and variety of Chinese culinary traditions, with dishes that showcased local specialties and the unique flavors of Chinese cuisine.
Distinguished guests sampled exquisite Chinese cuisine
Ambassador Chen Xu and his wife were among the distinguished guests who attended the event. They praised the CCA’s efforts in organizing such a successful reception, highlighting the importance of Chinese cuisine as a cultural ambassador. The event was lauded for its ability to bridge cultural divides and promote mutual understanding through the shared experience of food.
Ambassador Chen Xu and his wife posed for a group photo with the renowned-chef delegation of the China Cuisine Association
Meeting with Ambassador Chen Xu
On July 9, President Yang Liu of the CCA visited the official residence of Ambassador Chen Xu at his invitation. During the meeting, they discussed the international dissemination of Chinese cuisine and the protection of intellectual property rights in the catering industry.
Ambassador Chen Xu and President Yang Liu exchanged views
Ambassador Chen Xu commended the CCA’s professional capabilities and the success of the gastronomy showcase, describing it as one of the most successful culinary events he had witnessed during his tenure at the United Nations. He encouraged the CCA to continue organizing such events abroad to promote Chinese food culture and enhance international understanding.
Ambassador Chen Xu and President Yang Liu
President Yang Liu expressed her gratitude to Ambassador Chen Xu for his support and detailed the CCA’s ongoing efforts to promote Chinese cuisine globally. She emphasized the association’s commitment to protecting culinary intellectual property and fostering international exchanges. She also highlighted the importance of using food as a medium to tell Chinese stories and promote cultural exchanges.
Las Vegas, USA, 4th August 2025 – The Global Chefs Challenge Americas Regional Semi-Finals have come to a close, and the results are now in! Held on July 28, 2025 during the ACF National Convention in Las Vegas, Nevada, the competition highlighted the remarkable skill and creativity of chefs from across the Americas.
The region’s top chefs showcased their talent across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners will advance to 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: Derek R. Mazzocoli, USA
2nd Place: Jaime Leal Cruz, Mexico
1st Place: Derek R. Mazzocoli, USA
2nd Place: Jaime Leal Cruz, Mexico
3rd Place: Sydney Hamelin, Canada
See the Global Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
USA
Derek R. Mazzocoli
Gold Medal
1st Place
Mexico
Jaime Leal Cruz
Silver Medal
2nd Place
Canada
Sydney Hamelin
Silver Medal
3rd Place
Chile
Nicolas Garate
Silver Medal
4th Place
USA
Stephen C. Bush
Bronze Medal
5th Place
Global Young Chefs Challenge Final Qualifying Team
1st Place: Yeishalee Santana, USA
1st Place: Yeishalee Santana, USA
Pictured left to right: Rene Marquis, Yeishalee Santana, Andy Cuthbert, and Harry Linzmayer
See the Global Young Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
USA
Yeishalee Santana
Gold Medal
1st Place
USA
Liliana Morales
Gold Medal
2nd Place
Mexico
Josue Solchaga
Silver Medal
3rd Place
Canada
Sophie Dimitriw
Silver Medal
4th Place
Panama
Omar Delgado
Diploma
5th Place
Global Pastry Chefs Challenge Final Qualifying Team
1st Place: Pablo Galvan, Mexico
1st Place: Pablo Galvan, Mexico
Pictured left to right: Rene Marquis, Pablo Galvan, Rodrigo Ibáñez, Andy Cuthbert, and Harry Linzmayer
See the Global Pastry Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Mexico
Pablo Galvan
Gold Medal
1st Place
USA
Chrissy Marie Jensen
Silver Medal
2nd Place
USA
Vanessa Tristan
Bronze Medal
3rd Place
Venezuela
Maria Evans
Diploma
4th Place
Global Vegan Chefs Challenge Final Qualifying Team
1st Place: Michael J. Stamets, USA
1st Place: Michael J. Stamets, USA
Pictured left to right: Rene Marquis, Michael J. Stamets, and Harry Linzmayer
See the Global Vegan Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
USA
Michael J. Stamets
Silver Medal
1st Place
Chile
Francisca Toro
Bronze Medal
2nd Place
Panama
Leydis Gonzalez
Diploma
3rd Place
USA
Ron Pikarsk
Diploma
4th Place
Nestlé Professional Green Spatula Award
At the Global Chefs Challenge Americas Regional Semi-Finals, the Nestlé Professional Green Spatula Award was presented across two competition categories: Global Chef and Global Young Chef. This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens. The recipients are as follows:
Jaime Leal Cruz (Mexico) for the Global Chef Challenge
Liliana Morales (USA) for the Global Young Chef Challenge
Nestlé Green Spatula Award 2025
2nd Place Global Chefs Challenge: Jaime Leal Cruz, Mexico
2nd Place Global Young Chefs Challenge: Liliana Morales, USA
The Nestlé Professional Green Spatula Award was awarded for the first time during the Global Chefs Challenge Finals 2024 in Singapore, and will continue to recognize chefs’ sustainable efforts in the Global Chefs Challenge Semi-Finals and the Global Chefs Challenge Finals in Wales 2026.
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.
We also thank the American Culinary Federation (ACF) for their support in hosting the Americas Semi-Finals. Their contributions were integral to the successful delivery of the event in Las Vegas.
The Next Steps: On the Road to the Global Chefs Challenge Finals 2026
Discover the results from all of the semi-final competitions that took place in 2025.
The Global Chefs Challenge – European Semi-Finals held in Rimini, Italy from 16-18 February, 2025.
The Global Chefs Challenge – Asia Semi-Finals held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
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 landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
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.
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