In this issue of Infusion, the Scottish Chefs magazine, look back on the 2024 Worldchefs Congress and discover the 30th Scottish Chefs Anniversary Lunch attended by Worldchefs’ President Andy Cuthbert!
To learn more about Worldchefs, click here.
Tag: #ThisIsWorldchefs
Gone are the days when dining out was solely about convenience and flavor. Today’s environmentally conscious consumers are looking for more: they’re interested in knowing where their food comes from, how it’s produced, and the impact their choices have on the planet. This shift in consumer behavior translates to a growing willingness to pay a premium for meals that boast eco-friendly credentials. If a restaurant can demonstrate that its ingredients are sourced responsibly and sustainably, diners are happy to open their wallets a little wider, knowing their meal contributes to a healthier planet. This green wave is transforming the restaurant industry, with eateries across the culinary spectrum embracing sustainable practices to cater to this discerning clientele.
Far from a flash-in-the-pan trend, sustainability is becoming an integral part of restaurant operations. From investing in energy-efficient restaurant cooking equipment to finding innovative ways to reduce food waste, the best restaurants are increasingly looking for ways to bring eco-conscious dining to the fore.
Not only is it the right thing to do from an ethical perspective, but a move to greener operations also has a positive impact on business. So, what can you do to align your business with the shifting landscape of restaurant sustainability?
Quick and easy ways to run a kitchen more sustainably
There are many ways you can create a more sustainable commercial kitchen and steer your restaurant towards a greener future. With increasing advancements in innovation and technology, purchasing energy-efficient kitchen appliances can have a massive impact on your kitchen’s overall environmental footprint.
From energy-smart ovens and stovetops to efficient refrigerators, the right kitchen equipment can help restaurants save money and keep up in a fast-paced industry. Energy-efficient restaurant kitchen equipment can also help boost productivity, with streamlined cooking times and reduced waste.
Many restaurants are choosing to swap plastic for sustainable packaging and takeaway containers, made from biodegradable materials like bamboo, and are also shifting to reusable options, all in order to reduce the amount of waste generated. The prevalence of takeaway culture can pose a severe threat to our environment if we don’t work towards making packaging as sustainable as possible.
Finally, using locally sourced produce and cheaper, more environmentally friendly cuts of meat are simple ways to help run a more sustainable commercial kitchen. This approach can inspire creativity in chefs; it is something you can add to your menus to educate customers and can lead to tastier ingredients, too.
How sustainability can increase profitability for a restaurant
Embracing a more eco-conscious mindset can lead to an uptick in profits. Switching your focus towards plant-based dishes in favor of expensive meat or fish can have an immediate impact on your bottom line. Collaborating with local food distributors and focusing your menus on locally sourced ingredients reduces transportation costs, and integrating cost-effective ingredients into a well-run menu management system can help deliver excellent cuisine at lower price points.
All of which are linked to the customer experience. If your clientele understands that you’re dedicated to using local ingredients, sustainably sourcing meat and fish, and shifting towards eco-friendly materials in the kitchen, they will be more likely to be repeat customers and recommend your restaurant to friends and family.
The importance of reducing food waste
Reducing food waste in restaurants is a huge part of modern sustainability. As consumers, we’ve become more health-conscious and eco-aware than ever before. More and more people are interested in making the most out of ingredients to create delicious, nutritious meals.
That’s why Electrolux Professional has launched their “zero waste, all taste” initiative to demonstrate how it’s possible to make use of ingredients that are so often thrown away, not only for the sake of being sustainable, but to create delicious gourmet food.
This full-service concept includes equipment, pre-sale services, maintenance contracts, staff training, recipe development, payback calculation and food cost analysis, designed to demonstrate how simple, inexpensive ingredients can be used to create something special.
Kitchen management is also key. Restaurants need a better understanding of their pre- and post-consumer waste. From better portion control to implementing leftover donation programs, a modern kitchen needs to be forward-thinking when it comes to tackling food waste.
Updating the equipment can play a critical role
Energy-efficient kitchen equipment is central to ensuring kitchens operate in a streamlined way, with reduced food waste, energy use, and costs. And emerging technologies can help kitchens stay ahead of the curve, with appliances that blend smart features with intuitive design for a more efficient, productive back-of-house.
Food waste, in particular, is impacted by your refrigerator’s performance in terms of humidity and temperature. Therefore, a well-functioning refrigerator is able to strongly prolong the life of the food it contains.
Electrolux Professional’s range of kitchen solutions is geared towards creating a more sustainable restaurant and can save up to 20% on energy costs. The SkyLine Combi Oven, for instance, utilizes state-of-the-art AI technology with the “Plan-n-Save” function to optimize your cooking and minimize your spending; it features an integrated automatic cleaning system that reduces water and energy costs while guaranteeing your appliance’s long-term efficiency and performance. The SkyLine Blast Chiller grants lower running costs, elimination of food waste, and reduction of time to serve, while maintaining food quality and safety.
Cleaning up is greener and more streamlined than ever before. Electrolux Professional’s dishwashers use less energy, water, detergent and rinse aid, which can save up to $1,125 per year.
By replacing an old professional refrigerator in class G with a new one in class A from the Electrolux Professional High Performing and Efficiency line (their best in class for energy consumption and real usable capacity), you can potentially cut your electricity bill by up to 80%*.
Conclusions
With emerging technologies and shifting customer expectations, modern commercial kitchens need to ride the green wave and embrace sustainability. When it comes to eco-conscious kitchens, Electrolux Professional is leading the charge. As an industry leader with expertise in helping restaurants operate at high levels of efficiency and excellence, Electrolux Professional can elevate your kitchen and take your performance to the next level.
To discover how, click here.
*Calculated on a 503lt (net volume) full-door refrigerated cabinet, replacing a class G appliance with a class A one.
Celebrating global leadership in sustainable gastronomy, Worldchefs’ Feed the Planet program has been awarded second place in the prestigious LIFE Climate Smart Chefs Award 2023-24 for Best Non-Profit Initiative. This recognition highlights Feed the Planet’s innovative efforts to educate chefs and inspire sustainable food practices worldwide.
- Feed the Planet was celebrated for its transformative initiatives, including chef education on sustainability, zero-waste practices, and community empowerment programs.
- The award was presented at the LIFE Climate Smart Chefs Final Conference in Milan in December 2024, where stakeholders reflected on the project’s impact and advanced dialogue on sustainable gastronomy.
- Learn more about how Feed the Planet is shaping a more sustainable future by exploring its initiatives at feedtheplanet.worldchefs.org.
Paris, 19 December 2024 – Worldchefs’ Feed the Planet program is proud to announce its second-place recognition in the prestigious LIFE Climate Smart Chefs (CSC) Award 2023-24 for Best Non-Profit Initiative. Presented at the LIFE Climate Smart Chefs Final Conference in Milan, this award highlights the program’s dedication to promoting sustainable gastronomy and environmental stewardship through culinary education.
The LIFE Climate Smart Chefs project, a three-year initiative focused on educating chefs across Europe, emphasizes the vital connection between food, health, and the environment. By equipping culinary professionals with the knowledge and tools to make sustainable choices, the project supports healthier food systems and raises awareness of gastronomy’s role in achieving global sustainability goals.
At the Final Conference, stakeholders from across the European food community gathered to reflect on the accomplishments of the Climate Smart Chefs project. The event showcased innovative solutions, encouraged dialogue on sustainable gastronomy, and celebrated organizations and chefs driving meaningful change.
Worldchefs’ Feed the Planet program was recognized for its pioneering initiatives, including:
- Sustainability Education for Culinary Professionals: A free, open-source curriculum designed to equip chefs with practical tools to implement sustainable practices in their kitchens and communities.
- Like a Chef: An employment training program offering underprivileged individuals a pathway into the culinary industry with an emphasis on zero-waste and sustainability.
- Food Heroes Challenge: A global educational project inspiring children to adopt sustainable food habits and become active participants in creating a better future.
“This award celebrates the incredible efforts of our global network of chefs who have made sustainability a cornerstone of their craft,” said Ragnar Fridriksson, Managing Director of Worldchefs, who accepted the award in Milan. “Feed the Planet is proud to be part of this vibrant movement advancing sustainable gastronomy, and we appreciate this recognition from the LIFE Climate Smart Chefs program.”
The LIFE Climate Smart Chefs Award reflects Worldchefs’ focus on addressing the critical challenges of food sustainability and environmental impact. As a leader in culinary innovation, Feed the Planet continues to engage chefs, educators, and communities worldwide to contribute to a sustainable food future, inspiring better cooking and eating habits through awareness and advocacy.
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. 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. Through diverse and crosscutting programs, Feed the Planet creates impact through awareness, education and advocacy, supporting the training of key communities to help them put better food on the table, upskilling culinary professionals to help minimize environmental impact in professional kitchens, and encouraging sustainable food consumption through resources, webcasts, recipes, and more.
The success of Feed the Planet would not be possible without the support of its key partner, the Electrolux Food Foundation. Together, these initiatives aim to inspire positive change by leveraging the power of culinary professionals to drive sustainability and support communities in need.
The Climate Smart Chefs project is part of the European Union’s LIFE program, which supports environmental, nature conservation, and climate action initiatives across Europe.
For more information about the LIFE program and awards, visit the LIFE Climate Smart Chefs Award website or find the full list of winners here.
Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.
Take action
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
Read more in the latest issue of Worldchefs Magazine
Head to page 46 in Issue 30 to read more about how Feed the Planet programs are making an impact around the globe.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
- Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job 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;
- Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Media contact:
Olivia Ruszczyk communications@worldchefs.org
Foodradio’s The Culinary Passport podcast returns with an exciting launch for its third season, featuring a landmark interview to kick off the year. This episode spotlights Australian chef Andy Cuthbert, who was recently elected as the President of the World Association of Chefs’ Societies (Worldchefs), exploring his prestigious new role and extensive culinary career.
To discover more about the episode, read here.
Unilever Food Solutions (UFS) is home to some of the world’s best-loved food brands, from Hellmann’s to Knorr Professional. For over 100 years, they’ve been supporting chefs and food service professionals by providing high-quality recipes and superior product solutions.
Their free annual food report, Future Menus, helps chefs stay ahead of the game with the hottest trends, recipes and techniques, while the UFS Training Platform offers best-in-class culinary masterclasses, leadership training and wellbeing resources to drive positive kitchens.
The 2024 Food Menus report explores the major trends dominating the industry, from the rise of Plant-Powered Protein to Local Abundance, or the increased demand for locally sourced produce.
Within the context of soaring ingredient prices and business costs, one trend has emerged as particularly relevant to the changing needs of the industry: Low-Waste Menus. Research tells us increasing profitability is the main reason why chefs embrace this trend, while 54% do so to be more sustainable.
In the report, the rise of Low-Waste Menus is explored through two main avenues – Less Is More: The Benefits Of A Smaller Menu and How To Get Creative With Waste. While the former focuses on crafting more selective and data-driven menu options, the latter is brimming with solutions to help you reimagine your approach and make the most of your ingredients.
As we explain, “waste” has always been a dirty word when it comes to food. Specifically, it conjures up images of rotting vegetable offcuts piled up at the bottom of the bin. In recent years, buzzwords like “upcycled” and “ugly foods” have helped to shift the negative narrative surrounding food waste, and chefs are embracing the idea of getting creative with would-be waste.
With the cost of produce rising year-on-year, it’s never been more important to make use of every last edible part of the ingredients we use. This is something Brandon Collins, Executive Chef for UFS North America, is passionate about. “Anything that you don’t throw into the bin is going to translate to dollars on the plate,” he explains. “Utilizing would-be waste provides excitement for customers and also forces us chefs to be more creative and adventurous.”
“One of the very first ways that I got into utilizing waste was thinking about the things that I knew were edible,” Brandon shares.
“Cores of cauliflower, broccoli stems, mundane things that we often throw out can be turned into soups. Or perhaps take those stems and slice and pickle them.”
Brandon adds, “One of the things that I’ve done with banana peels is dice them really small, mix them with vinegar, sugar and a little bit of jalapeño and then use it over oysters. It became a cool mignonette sauce. Super simple, but it brought that beautiful fruitiness of the banana out.”
Chef Brandon Collins offers five tips on how to start your food upcycling journey.
1 Find the Perfect Pickle Brine
My top tip is to find a pickle brine that you love. Once you have a universal brine, you can pickle anything. You can ferment or pickle garlic, you can pickle cabbage, eggs, whatever you want!
2 Do Your Research
One of my go-to books is Surplus: The Food Waste Guide for Chefs by Vojtech Végh. It’s amazing and full of useful information.
3 Eat Global
There are so many cuisines that are based on fermented food, preserved food or the utilization of waste. So start exploring!
4 Look to the Past
If you look at historic recipes, they utilize everything. Looking back into the past can help propel us into the future and inspire us.
5 Rethink Waste
Look at what you throw in the bin, or what you traditionally remove from an item and ask yourself if you actually have to remove it. Do I have to peel that carrot? Do I have to peel that banana? Are these things necessary for creating the dish or the flavor profile that I’m looking for? Nine times out of ten, leaving it on actually creates a better dish.
Stay prepped for tomorrow by downloading the free report here.
Categories
Gulf Gourmet Magazine – December 2024
Categories
Are you #PreppedForTomorrow?
With rising costs and evolving diner expectations, chefs today are battling with the question of how to serve more with less. But, chefs are under more stress than ever due to the increasingly steep price of ingredients and rising business costs. The answer? Finding new, efficient methods of delivering dishes that excite while showcasing chefs’ creative skills.
This is where the Future Menus 2024 Trend Report by Unilever Food Solutions comes in. It has been compiled from hours of detailed research, including industry reports by leading third-party sources, social media analytics, perspectives from UFS’ 250 professional chefs, and in-depth feedback of more than 1,600 chef professionals.
As well as identifying the biggest menu trends in the food service world, these insights have been translated into practical, action-driven solutions, including recipe ideas, techniques, and ingredient solutions.
Among the trends identified is Flavor Shock: a trend which dives into the rising Gen Z demand for unforgettable dining experiences and which entails a no-holds-barred approach including wild fusion and chaos cooking.
There’s also Plant-Powered Protein: a trend which delves into the rising demand for plant-rich proteins, such as beans, pulses, legumes and vegetables. It prioritizes innovation in this space and opens up opportunities to get creative.
Elsewhere, Local Abundance is an ingredients-focused trend about celebrating local produce and staying close to nature – encouraging chefs to look to their local farm and providing recipe suggestions.
Meanwhile, in today’s high-cost environment, Low Waste Menus involves advice on how to get creative with waste and crafting smaller menus to increase profitability and sustainability.
The Irresistible Vegetables trend provides inspiration for chefs to offer new and interesting dishes which center vegetables and can help to attract new diners and stand out from the competition.
Modernized Comfort Food looks at the continuing demand for classics with a twist and provides insights on how to deliver authentic dishes while providing something new for diners.
Feel-Good Food, on the other hand, encourages chefs to explore new cuisines to satisfy the appetite for nutritious and tasty dining as well as advice for building better eating habits.
Finally, The New Sharing provides insights – including the benefits of AI – on attracting more guests to enjoy bonding over food that’s good for the soul.
For more insight and solutions, click here.
Celebrating two decades of advocacy and community engagement through International Chefs Day, we reflect on its history, the achievements and memorable moments of this year’s events, and its global impact.
- International Chefs Day 2024 marked its 20th anniversary, uniting chefs in over 100 countries for a day of advocacy under the theme “Growing Great Chefs”.
- The celebrations featured impactful activations and events large and small, including workshops, events at the Worldchefs Congress in Singapore, and widespread community engagement.
- Learn more about International Chefs Day and its legacy here.
Chairman of Worldchefs International Chefs Day Committee
“Preparing Children for a Healthy Life”
Paris, 28 November 2024 – As the World Association of Chefs Societies (Worldchefs) commemorates the 20th anniversary of International Chefs Day, we are thrilled to share the incredible outcomes of this year’s celebrations.
Launched in 2004 by the late Dr Bill Gallagher, International Chefs Day has become a pivotal platform for chefs worldwide to unite in fostering education, sustainability, and the love of cooking among future generations.
A Milestone Anniversary with a Purpose
This year, International Chefs Day adopted the theme “Growing Great Chefs,” reflecting a dedication to inspiring curiosity, creativity, and sustainable practices in the culinary arts. Activities spanned across the globe, uniting chefs and communities to celebrate the art of cooking while promoting the importance of healthy eating and environmental responsibility.
The 20th anniversary was marked with vibrant celebrations and impactful initiatives. Chefs in over 100 countries organized workshops, demonstrations, and interactive events to engage children and communities. These initiatives highlighted the power of culinary arts to shape healthier and more sustainable futures.
Remarkable Results from a Global Effort
This year’s campaign connected with nearly 150 thousand participants globally, a testament to the enduring power of International Chefs Day. From large-scale events in culinary hubs to smaller community gatherings, each activation contributed to a shared mission of building a healthier, more sustainable future through food.
- 279 events
- 5,865 chefs and young chefs
- 149,220 children reached
Vanessa Marquis, Chairperson of the Worldchefs International Chefs Day Committee, shared her thoughts: “For 20 years, International Chefs Day has brought together chefs from every corner of the globe to engage with children for a better future, using their craft to educate and empower. It’s inspiring to see how they’ve prioritized this initiative, finding creative ways to participate, even beyond the official date of October 20th, to make a positive impact on children’s health.”
Worldchefs President Andy Cuthburt added, “International Chefs Day is a celebration of our profession and its potential to influence the world for good. This anniversary reminds us of the incredible unity and creativity within our community and the bright future we are building together.”
Growing Great Chefs at Worldchefs Congress 2024
During the 40th Worldchefs Congress & Expo in Singapore, an International Chefs Day workshop on October 19th and a special speaker session on October 20th celebrated this landmark year. Attendees explored practical approaches to culinary education and sustainability, with engaging discussions captured in our YouTube recap.
Community Highlights from Around the World
A diverse range of activities showcased the creativity and passion of the global culinary community. From hands-on cooking classes for children to educational sessions on urban farming, the reach and impact of this year’s initiatives continue to inspire.
Explore our community gallery here.
Nestlé Professional: A Dedicated Partner
For over a decade, Nestlé Professional has partnered with Worldchefs to bring International Chefs Day to life. This collaboration began in 2014, with a shared mission to inspire and educate children about healthy eating habits while promoting sustainable food practices. Through their dedicated efforts, Nestlé Professional has helped to expand the reach and impact of International Chefs Day, ensuring that its message resonates across global communities.
Nestlé Professional also provides a toolkit to support chefs in hosting their International Chefs Day events. This resource includes detailed instructions, educational materials, recipes, and social media tips, ensuring that participants have everything needed to create impactful and engaging activities. The complete 2024 toolkit is available for download and can be used as an educational resource long after the 20th of October.
The Legacy of Dr. Billy Gallagher
The late Dr. Billy Gallagher, affectionately known as the “Father of International Chefs Day,” was instrumental in shaping this global celebration. As a former president of the Worldchefs, his vision extended beyond the kitchen, aiming to unite chefs worldwide in a shared mission of education, mentorship, and sustainability. Dr. Gallagher’s passion for the culinary arts was matched by his belief in its power to bring about meaningful change. International Chefs Day stands as a tribute to his legacy, fostering a global movement that champions healthier, more sustainable practices and inspires future generations to carry forward his remarkable vision.
As we close this year’s chapter, we extend our heartfelt gratitude to every chef, partner, and participant who brought International Chefs Day 2024 to life. Together, we are growing great chefs and shaping a brighter future.
Watch our 20th Anniversary Video to see the highlights and celebrate this milestone achievement.
Looking Forward
As we move forward, chefs everywhere can leverage Worldchefs’ resources to continue making a difference for the next 20 years and beyond.
- Explore educational materials, podcasts, webcasts and more available on Worldchefs website.
- Take the free sustainability course with the Worldchefs Academy for training and professional development opportunities to strengthen your impact.
- Stay connected with a free Worldchefs account on Hosco for the latest industry updates and stories from our global chef community.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
- Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job 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;
- Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
– END –
Media contact:
Olivia Ruszczyk communications@worldchefs.org
The 40th Worldchefs Congress & Expo, held in Singapore from October 20 to 25, 2024, culminated in a prestigious awards ceremony honoring outstanding contributions to the global culinary community.
- During the Worldchefs Congress & Expo 2024 in Singapore, culinary professionals gathered to honor the individuals and organizations shaping the future of gastronomy. These awards celebrate innovation, sustainability, and contributions that inspire the global culinary community.
- Learn more about all Worldchefs awards and their significance here.
- For more information on the 2024 Worldchefs Congress & Expo in Singapore, visit this link.
Paris, 21 November 2024 – The 40th Worldchefs Congress & Expo 2024 brought together the world’s top culinary talent in Singapore for six days of connection, education, and inspiration. Marking a milestone year, the event featured high-impact programming, and culminated in an awards ceremony, celebrating outstanding contributors to the global culinary community. Each award highlights a unique facet of excellence, from humanitarian efforts to sustainability and innovation in the culinary arts.
2024 Worldchefs Award Recipients
Worldchefs awards celebrate innovation, sustainability, and contributions that inspire the past, present, and future of the hospitality industry.
Below are the 2024 honorees. For a full list of award recipients, visit this link.
Worldchefs Honorary Life Members
Awarded to individuals who have shown unparalleled commitment to the advancement of Worldchefs and the culinary arts.
- Alan Orreal
- Charles Carroll
- Chris Koetke
- Djordje Kostic
- Martin Kobald
- Uffe Nielsen
- Uwe Micheel
Worldchefs Honorary Judge Recognition
Recognizing exceptional expertise and contributions in culinary judging.
- Eric Roos
- Kenny Kong
- Michael Strautmanis
Lifetime Honorary Judge Recognition
Honoring a lifetime of distinguished service in culinary judging.
- Alex Darvishi
Humanitarian Award
Acknowledging chefs who use their platform for humanitarian efforts and global impact.
- Tony Khoo
- Willment Leong
Education Award
Celebrating efforts to advance culinary education and professional development.
- Cornelia Volino
Communication Award
Recognizing excellence in culinary communication and storytelling.
- Federation of Chefs Scotland’s Infusion Magazine
Lifetime Achievement Award
Honoring a career of outstanding leadership and contributions to the culinary profession.
- Soon Pau Voon
Escoffier Award
Presented to those who embody the values of Auguste Escoffier, dedicating themselves to the craft and hospitality.
- Ferdinand Metz
- Reinhold Metz
2024 Partnership and Collaboration Awards
Sustainability Partnership Award
Honoring efforts in promoting sustainable practices in the culinary world.
- Electrolux Food Foundation
- Custom Culinary
Young Chefs Development Award
Recognizing commitment to empowering the next generation of culinary professionals.
- Nestlé Professional
Partnership Award
Celebrating collaboration that drives culinary innovation and excellence.
- Electrolux Professional
Special Recognitions
Worldchefs Recognition of Honor Award
Honoring significant contributions to Worldchefs and the culinary community.
- CATRION
President Trophy
Awarded for exemplary service to Worldchefs and the global culinary industry.
- Cornelia Volino
President Medal
Recognizing those who advance Worldchefs’ mission in their countries and beyond. 2024 recipients include:
- Afzal Muhammad
- Anita Cheng
- Anil Grover
- Billy Sy
- Bruno Marti
- Charles Calleja
- Christos Gkotsis
- Christian Schmit
- Iulia Dragut
- Isukhi Ambartsumyan
- Iztok Legat
- K.K. Yau
- Nikolay Baratov
- Patrick O’Brien (in memoriam)
- Reinhold Metz
- Rene Marquis
- Rico Difronzo
- Sanjay Thakur
- Silje Merethe Fossnes
- Simon Smotkowicz
- Tarek Ibrahim
- Willment Leong
Photos can be found here.
President’s Award
Honoring significant contributions to the global culinary profession.
- Domenico Maggi
A 100-Year Legacy of Culinary Excellence
These awards underscore Worldchefs’ commitment to acknowledging those who elevate the culinary profession through dedication, innovation, and leadership.
For a comprehensive list of award categories and recipients, please visit Worldchefs medals webpage.
Worldchefs extends its gratitude to all partners and participants who contributed to the success of the 40th Worldchefs Congress & Expo, making it a memorable celebration of culinary excellence. Celebrate these remarkable achievements and learn more about Worldchefs awards and the 2024 Worldchefs Congress & Expo here.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
- Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job 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;
- Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
About Worldchefs Congress & Expo
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.
For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org
Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.
– END –
Media contact:
Olivia Ruszczyk communications@worldchefs.org
History in the Making
The second Asian Pastry Young Chefs Challenge (APYC) 2024, held on September 25-26 at the Guangzhou Import and Export Commodity Fair, marked a historic milestone in China’s culinary scene as the country’s first national young pastry competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). Organized in collaboration with the China Cuisine Association, Guangdong Imported Food Association, Constellar Worldex, the Association of Staff and Workers Education and Vocational Training in Shenzhen, and the JIYI Cultural Planning Committee, the event brought together talented young pastry chefs from across Asia.
Endorsed by Worldchefs, APYC 2024 attracted competitors from eight Asian countries and regions, including China, Indonesia, South Korea, Singapore, India, Malaysia, Macau China, and Vietnam. The theme of this year’s competition, ‘Heritage and Innovation’, invited teams to fuse traditional pastry skills with modern techniques, displaying exceptional creativity. The challenge fostered cultural exchange and culinary collaboration, showcasing the diversity of Asian food cultures and contributing to the advancement of global pastry arts.
This year’s event was supported by Chef Willment Leong, Worldchefs Continental Director for Asia, and Chef KK Yau, Worldchefs Vice Continental Director for Asia. The competition upheld the highest standards of excellence, with four Worldchefs-certified Continental Pastry judges, led by International Pastry Judge Kenny Kong serving as Chairman of the Jury.
A showcase of excellent culinary skills
During the seven-hour challenge, the young chefs skills were tested. Singapore emerged as the champion team, earning the “Best Chocolate Praline,” “Best Chocolate Cake,” and “Best Plated Dessert” awards. Malaysia was named first runner-up for creativity, while South Korea placed third and was awarded “Best Artistic Showpiece.”
China’s team demonstrated exceptional teamwork, earning the Gold Medal along with awards for “Best Team Spirit” and “Best Chocolate Degustation.” Vietnam earned a Silver Medal, while Indonesia, Macau China, and India each received Bronze Medals. The overall level of skill, creativity, and dedication from all teams was truly remarkable.
Many devoted hotel management and pastry chefs generously supported the event, including Executive Pastry Chefs from Guangzhou, Chef Kenny Chen, Chef Owen Xiao, Chef Mak Keng Seng, Chef Andy Chen, Chef Eric Lai, Chef Jay Pan, Chef Sam Dong from Macau, Chef Gary Lim and Chef Desmond Lee from Singapore, Chef Eric Kim from South Korea, and Chef Cherry Le and David from Vietnam. Special thanks to Chef Jessie Pan from Macau and Kyna Tan from Malaysia, who volunteered as MCs and did a fantastic job.
Recognition of commendable results
This year’s APYC 2024 also received approval from China Post, commemorating this historic milestone with a First Day Cover stamp release on September 25-26, 2024. This gesture signifies the importance of the event for the pastry arts scene in China and more globally, across Asia. The success of APYC 2024 would not have been possible without the generous support of our sponsors:
- JJ Global Fine Foods, China
- Carpigiani China
- SANNENG Group Holdings Inc.
- Welbilt China
- Opera Chocolate
- Panoni, Italy
- Luzerne Singapore
Their invaluable support was essential to the success of the event and allowed for a significant achievement and advancement for pastry arts in Asia.
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