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Member News

A Culinary Celebration Across Pakistan: CAP Membership Ceremonies Unite Young Chefs Nationwide

In a significant boost to Pakistan’s culinary and hospitality sector, the Chefs Association of Pakistan (CAP)—the country’s sole representative in the World Association of Chefs’ Societies (Worldchefs)—has inducted hundreds of young chefs into its esteemed ranks through a series of Membership Award Ceremonies across Karachi, Islamabad, Okara and Sarai Alamgir.

These ceremonies, held in partnership with the College of Tourism and Hotel Management (COTHM), reflect the growing synergy between education, industry, and professional networks in Pakistan.

Each ceremony stood out in its own right, with powerful messages of ambition, national pride, and professional excellence. Here’s a look at the highlights from each city:

CAP Karachi chapter hosts grand chef induction ceremony

The grandest celebration took place at the Arts Council Karachi, where over 550 student chefs from COTHM Karachi officially became members of CAP. Powered by Young’s Food, this landmark event was a proof of the dynamic growth of the culinary profession in Pakistan.

The ceremony featured a formal induction oath led by Sabir Ahmed, Executive Director of COTHM Karachi, who inspired the new members with a stirring keynote speech:

“This is not just a ceremony—it’s a declaration of purpose. You represent Pakistan with every dish. Begin your global journey with loyalty, integrity, and excellence.”

Notable figures in attendance included Usaid Ahmed (Director Operations, COTHM), Syed Azhar Jameel (Vice President Corporate, CAP), and Muhammad Farooq (National Sales Manager, Young’s Food), who distributed certificates and souvenirs to the proud inductees.

Celebrity chefs, hospitality leaders, and the media joined families in celebrating this momentous occasion, creating a vibrant atmosphere of pride and national unity. CAP souvenir ballots were presented to guests as a token of shared commitment to culinary excellence.

A proud moment for COTHM Islamabad: Culinary students join CAP

In a parallel celebration at COTHM Islamabad, a large number of student were officially inducted into the Chefs Association of Pakistan.

A special on-campus ceremony marked this milestone, highlighting COTHM Islamabad’s commitment to academic excellence and industry integration. Faculty and management commended the students for their dedication and encouraged them to pursue their careers with “professionalism, creativity, and unwavering commitment.”

Membership in CAP opens doors to invaluable opportunities, from international networking to participation in global culinary competitions, underscoring COTHM Islamabad’s role as a leader in culinary and hospitality education in Pakistan.

CAP Membership Ceremony at COTHM Okara celebrates rising culinary talent

Further south, COTHM Okara hosted its own CAP Membership Award Ceremony, celebrating the achievements of its currently enrolled students and their formal entry into the professional culinary network.

The event was elevated by the presence of distinguished personalities from the hospitality, food, and media sectors:

Mian Faisal (Misha-i-Mahal Marquee) – Shared his journey in building successful hospitality ventures.

Muhammad Talha Chughtai (Talha Food and Sons Enterprises) – Spoke on innovation and consistency in food services.

Mian Shahid (Kababish, Okara) – Emphasized authenticity and customer care.

Mazhar Rasheed Chaudhry (Journalist & President of MADA) – Encouraged students to be informed, articulate professionals.

Mubeen Zafar (Chef, Heidelberger Schloss Restaurant, Germany) – Shared his international success story and urged students to aim high.

Waqar Faiz (CEO, Pizza Online) – Highlighted the role of technology and innovation in modern food services.

The ceremony concluded with certificate presentations and a memorable group photo session, marking the beginning of a promising journey for the students.

COTHM Sarai Alamgir celebrates future culinary stars

Adding to this nationwide momentum, COTHM Sarai Alamgir hosted a CAP Ceremony honoring its culinary students across four graduating batches. Held on campus, the event symbolized both achievement and transition into the professional culinary world.

Presiding over the ceremony were Chef Muzzamil Hussain, Head Chef at Bridge Lounge, and Executive Chef Asif Butt of COTHM. Their inspiring presence connected students with real-world industry experience.

Campus Manager Syed Hamza Bukhari emphasized the symbolic value of the chef’s jacket, urging graduates to embody responsibility, competence, and excellence. Certificates were distributed, and group photos captured the spirit of achievement and camaraderie that defined the day.

With this milestone, COTHM Sarai Alamgir reaffirmed its role in producing skilled professionals ready to contribute to Pakistan’s thriving food and tourism sectors.

A Nationwide Culinary Movement

These CAP Membership Ceremonies across Karachi, Islamabad, Okara and Sarai Alamgir reflect a robust and united vision for Pakistan’s culinary future. By developing strong ties between industry and academia, and offering global platforms through Worldchefs, CAP continues to empower the next generation of chefs.

As these young professionals don their aprons and step into kitchens across the world, they carry not just recipes and techniques, but the aspirations of a nation poised for culinary greatness.

Read more:

COTHM Karachi Hosts grand CAP ceremony
A Proud Moment for COTHM Islamabad: Culinary Students Join the Chef’s Association of Pakistan
CAP Membership Award Ceremony Held at COTHM Okara
COTHM Sarai Alamgir Hosts Cap Ceremony for 49 Aspiring Culinary Professionals
Categories
Cultural & Heritage Recipes

Aseeda Bobbar

See below for recipe

Aseeda Bobbar is a traditional Emirati dessert made with saffron and cardamom.

Aseeda Bobbar – Recipe

Adapted by Atim Suyatim
Ingredients
  • Pumpkin, clean and seedless Pumpkin, clean and seedless 1000 grams
  • Flour No. 2, roasted Flour No. 2, roasted 500 grams
  • Sugar Sugar 500 grams
  • Saffron Saffron 5 grams
  • Cardamom Cardamom 5 grams
  • Oil Oil 20 grams
  • Rose water Rose water 20 grams
  • Ghee Ghee 50 grams
  • Water Water 500 grams
Instructions
  1. Peel the pumpkin, cut into cubes and boil it until cooked and then strain the water.
  2. Add hot water to the mashed pumpkin then add saffron, caradamom, and ghee.
  3. Dissolve the flour in the water and add it to the mixture.
  4. Add rosewater to the mixture, then pour it in the bowl.
  5. Add some ghee on top.

For more recipes, visit www.worldchefs.org/news.

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Member News

Worldchefs Members Celebrate Sustainable Gastronomy Week 2025

In celebration of this year’s Sustainable Gastronomy Day on June 18, Worldchefs proudly joined the World Food Forum (WFF) Youth Initiative to support the second edition of Sustainable Gastronomy Week (SGW), a global movement mobilizing young chefs to become champions of sustainable food systems.

With the theme “Local Seeds, Local Eats,” this year’s Sustainable Gastronomy Week (16–22 June 2025) challenged chefs aged 18–36 to go beyond farm-to-table. Participants spotlighted indigenous ingredients, heritage crops, and traditional livestock breeds to reduce environmental impact, celebrate biodiversity, preserve cultural heritage, and build more resilient agrifood systems.

Under this collaboration, Worldchefs called on its members to join the initiative. Three young chefs from around the globe successfully created and served sustainable menus in their workplaces, inspired by the theme. Each dish was rooted in local sourcing and environmental awareness, proving that sustainability and creativity go hand in hand.

Meet the Participating Worldchefs Members
🇨🇬 Richard Perez Kombo – Olympic Palace Hotel, Congo

Richard’s concept at Olympic Palace Hotel, a restaurant-caterer, centers around personalized local cuisine, with individual menus and family buffets available for dine-in, takeaway, or delivery.

Using local products and ancestral cooking techniques, Richard offered a unique menu with several choices, including freshwater fish soup, gnami, and smoked fish salad lettuce salad for starters, salted fish, Congo river fish broth, and chicken for the main dishes, and Congo fruit cocktail, Malombo ice cream, and wild fruit pancakes for dessert, among other dishes.

🇦🇺 Elisha Kesici – Sucree Dessert & Wine Bar, Australia

Elisha Kesici brought Sustainable Gastronomy Week to Sucrée, Melbourne’s Newest Cafe & Dessert Bar serving breakfast, mezzes, pizzas and artisan plated desserts. During the course of the week, she sold 200 plated desserts.

Her menu included:

  • Koji Caramel Parfait: Koji-fermented rice ice cream, miso caramel, soy milk crumble, puffed wild rice tuile
  • Carrot & Citrus “Cheesecake”: Cashew-carrot cream, fermented lemon rind glaze, sourdough crumb base, candied tops, carrot leaf oil
  • Cacao Pod Experience: Deconstructed dessert using all parts of the cacao pod—fermented cacao fruit sorbet, cocoa husk tea granita, nib shortbread, chocolate bark with bean shell ash.
🇸🇬 Jasper Jek – Supersimple, Singapore

Since 2016, SUPERSIMPLE has served wholesome salad and protein bowls with minimal additives. With scratch-made sides like pickled beets and parsley pesto, natural flavors shine. Guests can customize their meals and enjoy simple, nourishing, and delicious food made with care.

For Sustainable Gastronomy Week, Jasper added a few more options to his restaurant’s menu, including local farmed barramundi with sauce vierge, sweet potato fritata with pimentos, and middle-eastern chickpeas and lentil salad.

Richard Perez Kombo, Olympic Palace Hotel
Elisha Kesici,
Sucrée Dessert & Wine Bar
Jasper Jek,
Super Simple
A Global Impact

Created by FAO and UNESCO, Sustainable Gastronomy Day emphasizes the power of food to influence environmental, social, and cultural change. World Food Forum’s initiative empowers a new generation of chefs to be food system changemakers.

By participating, young chefs help raise awareness about sustainable agriculture, biodiversity, and nutrition, one menu at a time.

Join our Feed the Planet Movement

Worldchefs is proud to amplify voices of chefs making a difference. Through initiatives like Sustainable Gastronomy Week, we continue our mission to educate, empower, and inspire culinary professionals to shape a better future for food.

Interested in hosting or participating in a sustainability initiative?
Explore our Feed the Planet programs and join a global network of chefs committed to change.

LEARN MORE

Gen Z & Millennials Want Immersive Dining Experiences: Trend Takeaways for Chefs

Experiential dining is nothing new. It was even parodied on a recent episode of The Simpsons, which famously predicts the future. Still, immersive dining experiences are making a comeback in a big way, and data on younger generations provides some insight on why this is set to be an important trend to watch. With a new wave of consumers having grown up watching Chefs’ Table, what should chefs know about tapping into the value of the experiential dinner?

A Brief History of Immersive Dining

Curated, creative, and often downright scientific, high-concept experiential dining has arguably always been a part of haute cuisine. But putting a name to immersive menus involving all of the five senses found wider acceptance during the 2010s. Chefs started to think off-the-plate to manipulate the perception of flavor, set themselves apart, and experiment to tell their story.

The popularity of multi-sensory dining owes in large part to the emergence of the science of neuro-gastronomy, which has helped unravel the complex multi-sensory brain processes that create the range of flavors we experience when eating and drinking. According to neuroscientist Gordon M. Shepherd, our appreciation of what is in the mouth is created by the brain. Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating, shares a similar view. “I think we all assume that taste comes from our tongues… In fact, all of your senses are involved. Everything from the color of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”

immersive dining experiences Chef Heston Blumenthal’s (The Fat Duck) signature “Sound of the Sea” dish
Blumenthal’s The Sound of the Sea

One well-known example from now a decade ago is Chef Heston Blumenthal’s (The Fat Duck) signature “Sound of the Sea” dish, served with an iPod playing ocean sounds tucked into conch shell.

Sure enough, recent research into ‘sonic seasoning’, the deliberate pairing of sound with taste, backs up how specific musical elements like pitch, tempo, and timbre can enhance or alter flavor perception.

In one study, participants reported food tasting sweeter or more bitter depending on the background sound, highlighting that auditory cues can meaningfully shape our sensory experience of eating, and how restaurants can use soundscapes to influence guest satisfaction. And it works from a business case, too—research on immersive dining has linked higher satisfaction and revisit intentions to well-executed multi-sensory experiences.

There has been a host of chefs who have brought their own unique flair to multi-sensory dining experiences; the list is long and you need only Google your curious idea to see who in the culinary world might have brought a similar concept to up-for-anything diners. But each of them, whether they made it onto Netflix, TikTok, or a consumer’s mental list of most memorable dinners, played with the idea that flavor also comes from flair.

Historically, high-concept experiences have often come with even higher price tags, and the exorbitant price points of dining at multi-sensory restaurants put them beyond the reach of most diners. But new technology and shifting consumer priorities have started to change this, pushing together the gap from both directions.

Data-Driven Design: Could tech make immersive dining experiences the new standard?

Technology is so much more embedded in our every day, or every moment, than ever before, and is constantly unlocking new ways to customize experiences and make data-informed decisions about the how and what people want when they go out to eat. But it’s also about the who, with generations of digital natives now changing the scene through their spending power.

Gen Z and Millennial diners are looking for personalized, interactive, and authentic content. Meanwhile, AI customization is opening doors for interactive menus. In places like Paul Pairet’s Ultraviolet in Shanghai, tech allows guests to influence the lighting, soundtrack, and even ambient scent of their environment, all tailored to their mood and preferences.

Virtual reality headsets, projection mapping, scent design—it’s all becoming more accessible to restaurants looking for an edge, and is matched by an audience with an appetite. Survey data shows that for Gen Z, 47% use AR/VR, and over half are open to paying for immersive content. Studies also show that immersive tech like AR/VR keeps them coming back, extending consumer engagement before, during, and after a meal.

Viral-worthy theatrics and video ops, interactive environments, FOMO-inducing TikTok storytelling—it all adds up to a shift towards immersive experiences and details that market to all the senses.

But immersive dining isn’t just techy; it uses all the tools at a chef’s disposal to connect diners to the dish. Successful experiential dining concepts are also narrative-driven, with storytelling as an integral part of menu strategy. Chefs want to share place and purpose through their food, and storytelling menus also build brand loyalty. A customer who feels connected to the experience, through science and story, is more likely to return, share, and become an ambassador of sorts in a highly competitive market.

Gen Z and Millennials are looking for story and connection. They consistently spend more on experiences than on material purchases. A report by Eventbrite found that 78 % of Millennials prioritize experiences over physical possessions. In that same report, 50% of respondents say that even with the same menu, they’d be willing to pay more for a meal at a pop-up event with a chef interaction than for a meal at a regular restaurant ($58 dollars more per person on average). Gen Z diners are more willing to dish out extra for novel dining experiences.

In a study by Technomic, 72% of diners expressed a desire for more experiential dining options, such as chef’s tables, themed dining events, and interactive culinary experiences. Yelp data from early 2025 shows searches for immersive concepts rising sharply. Immersive dining is a growing consumer demand, and chefs have an opportunity to benefit from this renewed interest.

Immersive dining experiences Yelp 2025 data
3D animations play over the dining tables at Le Petit Chef; photo via Alice K. on Yelp. Backyard catering experience; photo via Mr Hibachi At Home on Yelp. Jousting performance at Medieval Times Dinner & Tournament; photo via Sherwin C. on Yelp. Chef’s counter at L’Artusi; photo via Joel S. on Yelp. Meowcha Latte from CatCafe Lounge; photo via Daniel W. on Yelp. Coffee from Central Perk – Friends Pop-Up; photo via Wen Jin G. on Yelp.
Easy Ways to Incorporate Immersive Dining Ideas

You don’t need augmented reality pairing or to rebrand your restaurant as performance art in order to learn some tips and tricks from this trend. Immersive experiences can be scaled to suit your interests and resources.

Here are a few ways to incorporate key learnings into the way you operate:

  • Sonic pairings: Curate background soundscapes or playlists that speak to the whole dining experience to elevate your food.
  • Tableside training: Train staff to share the origins, emotions, or inspirations behind each dish.
  • Seasonal storytelling: Create thematic menus that evolve with the seasons or cultural moments like holidays and festivals, keeping diners curious and engaged.
  • Offer personalization: 75% of Gen Z diners customize their orders. Provide menu options that incorporate personalization and interactivity, like table-side pours.
  • Brand connection: Showcase chef stories, sustainable sourcing, and the cultural heritage that inspires your menu. Bonus points if you incorporate QR-activated videos or other easy tech and social media integrations.
  • Get creative to generate value: How can you do something unique? Get creative with ways to deliver experiences and increase revenue, such as hosting events, organizing engaging pop-ups, or organizing entertainment during service.
Trend Takeaways

By the looks of it, the future of dining is immersive, interactive, and intentional. Young, market-shaping eaters seek more than just great food, and memorable experiences drive loyalty. Chefs have the opportunity to get creative on and off the plate, using technology, storytelling, and sensory design to connect with diners.

Thoughtful data-driven design can boost guest satisfaction and repeat visits. As diners increasingly choose something interactive for their nights out, experiential menus like chef’s tables, personalization options, and tech-savvy menus can justify premium pricing.

The data is clear. Immersive dining has started to shift from niche to mainstream, with Gen Z and Millennials hungry for story, entertainment, and engagement. Investing in the experience economy can help you stay ahead of the curve.

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Member News

How to Compete: Worldchefs’ Revamped Competition Seminar

In today’s culinary world, competition is a platform for growth, skill-building, and professional advancement. To better support chefs on that journey, Worldchefs has reintroduced its foundational competition training seminar under a new name: How to Compete Competition Seminar.

Previously known as Introduction to Culinary Standards, this seminar has been fully revamped by the Worldchefs Culinary Competition Committee and the Worldchefs administrative team in spring 2025. The new format brings fresh energy and deeper insights into the competition process, helping chefs at all levels prepare, perform, and thrive in the culinary competition arena.

Relaunching How to Compete

Competitions are a cornerstone of culinary excellence. They challenge chefs to push boundaries, master disciplines, and sharpen creative and technical skills under pressure. The How to Compete seminar helps chefs embrace this challenge with confidence, composure, and clarity.

Designed to be accessible, inspiring, and practical, this seminar is ideal for:

  • Chefs who want to compete but don’t know where to start
  • Culinary teams seeking to improve their strategy and performance
  • Chefs looking to improve their competition scores

Participants dive into three key aspects of competitive success:  how to prepare for success, master team dynamics and strategy, and compete with confidence and composure. Along the way, they learn how to maximize scores and avoid common penalties.

A Strong Start: A Successful First How to Compete Competition Seminar

The first How to Compete seminar under the new format was held online on June 16–17, 2025, with 22 chefs attending both days. Each participant received a Worldchefs digital badge and certificate, and the feedback was overwhelmingly positive, 93.3% said the seminar was useful and 93.3% also said they would recommend it to others.

Participants praised the engaging format, practical advice, and expert guidance from Chef Gilles, the seminar’s lead instructor:

Chef Gilles Renusson, Seminar Instructor

“The communication with Chef Gill was fantastic and the way he shares tips is amazing.”

“Chef Gilles is one of the most engaging teachers out there. His years of experience, witty humour, and deep knowledge make the class fun and insightful.”

“Two days is not enough!”

A Global Resource for Culinary Growth

How to Compete is one of six competition seminars available through Worldchefs. Upon registration, organizers have access to invite a Worldchefs instructor to lead the seminar in-person or online, using Worldchefs’ seminar assets.

By hosting a seminar, organizers provide chefs in their region with proven strategies to improve performance, an opportunity to earn a Worldchefs certificate and digital badge, and a chance to connect with the global competition community.

Host a Seminar in Your Region

Want to bring How to Compete to your association or institution? Worldchefs provides organizers with access to seminar materials and coordinate so that a Worldchefs instructor leads the seminar. For more information, click the button below.

LEARN MORE & HOST A COMPETITION SEMINAR
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Member News

‘Infusion’ Scottish Chefs Magazine – Summer 2025

In this issue of Infusion, the Scottish Chefs magazine, meet David Millar, Scottish Chef of the Year, look back on the Scottish Culinary Championships and view upcoming events.

Click above or here to read the full issue.

To learn more about Worldchefs, click here.

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Member News

Worldchefs Earns Two Recognitions from Acquisition International’s Non-Profit Organization Awards 2025

  • Worldchefs wins two international recognitions at Acquisition International’s Non-Profit Awards 2025, reinforcing the organization’s leadership in the non-profit space.
  • The leading voice in hospitality, Worldchefs has been recognized as Most Influential Culinary Profession Development Organization and awarded for Sustainability Education Excellence.
  • These two honors affirm Worldchefs’ positive global impact on the industry, its people and sustainability.

Paris, July 17 2025 – Worldchefs has been recognized with two prestigious honors from Acquisition International’s Non-Profit Awards 2025: Most Influential Culinary Profession Development Organization and the Sustainability Education Excellence Award.

Now in its fifth edition, the Acquisition International Awards celebrate outstanding non-profit organizations making a measurable impact across sectors. For Worldchefs, these accolades underscore the organization’s dedication to building a more skilled, inclusive, and sustainable future for the culinary industry.

“We’re proud to recognise those who play a part in improving this world and the lives of our fellow beings,” said Melissa Bramall, Awards Coordinator at Acquisition International. “It’s such an honour to celebrate their successes and learn from their stories. Congratulations again.”

These awards reinforce Worldchefs as a leader in the non-profit space, and elevate the organization’s reputation as a global leader in advancing culinary careers and equipping chefs with the tools to lead meaningful change. Through internationally recognized certification, educational opportunities, and initiatives like Feed the Planet, Worldchefs empowers culinary professionals at every stage.

With a network spanning 110 countries, Worldchefs’ work in sustainability, education, and professional development continues to shape the future of hospitality.

To read the full awards announcement from Acquisition International, click here.

– END –

About Acquisition International Magazine

Acquisition International launched in 2010, and has, over the years, evolved into a business title that professionals rely on to bring them the business knowledge, insight, and news they need. Each month their magazine is circulated to business leaders and key professionals, including top tier managers, investment professionals, business advisers and service providers. Acquisition International is owned by UK B2B media group AI Global Media.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Bidding Opens to Host the 2030 Worldchefs Congress & Expo: Be a Part of a Century-Long Legacy

2030 Worldchefs Congress & Expo

Bidding Opens to Host the 2030 Worldchefs Congress & Expo: Be a Part of a Century-Long Legacy

The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs associations, has opened the bidding process for the 2030 Worldchefs Congress & Expo, inviting interested Worldchefs members and Convention Bureaus to submit their proposal to host the prestigious global event.
  • The World Association of Chefs’ Societies (Worldchefs) has opened the bidding process to host the 2030 Worldchefs Congress & Expo, the biennial gathering of the largest international membership of professional cookery associations, hospitality schools,
    and companies around the globe.
  • The major international event provides a unique opportunity for countries to showcase their cuisines and chef talent, boost tourism, and build future trade links.
  • Worldchefs invites interested members and Convention Bureaus to submit their proposal to host the Worldchefs Congress 2030 by 31 December 2026.

Paris, 12 July 2025 – The World Association of Chefs’ Societies (Worldchefs) has opened the bidding process to host the 2030 Worldchefs Congress & Expo. 

Since 1928, the biennial Worldchefs Congress & Expo has united a global community of chefs and cross-industry innovators to explore the past, present, and future of the culinary profession. The major international event captures the interest of the global culinary community, providing a unique opportunity for countries to showcase their cuisines and chef talent, boost tourism, and build future trade links.

The four-day event 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, and diverse activities to enhance both personal and professional networks.

“Our Congress is a launchpad for ideas, friendships, and lifelong learning,” says Mr. Charles Carroll, Congress Chairman. “I urge eligible Worldchefs members to bring their passion, their community and their vision to their bid for the 2030 Congress event. This is your moment to shine for the culinary world, tell your story and bring chefs together in a celebration of culture, education, and excellence.”

Shaping the Future with a 100-Year-Long Legacy

The 2028 Worldchefs Congress & Expo will celebrate the 100-year anniversary of Worldchefs in its founding city of Paris, France, and the announcement of the 2030 Congress host.

Over the course of this century-long history, each Worldchefs Congress has welcomed 600 to 800 delegates from across the globe, offering a premier platform to showcase national cuisine, culture, and culinary talent. Hosting this flagship event elevates a country’s international profile, fosters global culinary partnerships, and drives tourism through both delegate participation and extended travel opportunities.

In addition to its economic impact—through spending on accommodation, dining, and local services—the Congress reinforces the host destination’s position as a leader in gastronomy, sustainability, and innovation.

2030 Worldchefs Congress & Expo
  • 2028 Paris, France
  • 2026 Newport, Wales
  • 2024 Singapore
  • 2022 Abu Dhabi, UAE
  • 2020 St. Petersburg, Russia *Cancelled due to COVID-19
  • 2018 Kuala Lumpur, Malaysia
  • 2016 Thessaloniki, Greece
  • 2014 Stavanger, Norway
  • 2012 Daejeon, South Korea
  • 2010 Santiago de Chile, Chile

The most recent Worldchefs Congress & Expo was held in 2024 in Singapore, hosted by the Singapore Chefs Association. Learn more about the legacy and impact of Worldchefs Congress 2024 here.

“Hosting the Worldchefs Congress is an opportunity to put your country’s chefs and culinary identity on the international stage. It’s about leaving a legacy and making a global mark,” says Worldchefs President Andy Cuthbert. “In my experience, the best events come from teams who dream big and execute with heart. I’m looking forward to seeing bids show ambition and reflect the pride of our diverse membership and where they come from, the heartbeat of our global family.”

Submit a Proposal to Host the 2030 Worldchefs Congress

Applications to host Worldchefs Congress are accepted from active Worldchefs National Member Associations, in collaboration with their convention bureaus. A complete list of Worldchefs National Member Associations is available at www.worldchefs.org/Members.

To be eligible, bidding member associations must have actively participated in at least two previous Congresses and demonstrate strong national support, accessible event infrastructure, and a commitment to sustainability and inclusion.

The process begins with an Interest Package due by 31 December 2026, followed by the selection of up to five shortlisted destinations in January 2028. These finalists will then submit a full Bid Package and present their proposals at the Worldchefs Congress 2028 in Paris, where the 2030 host will be chosen through a member vote.

For more information eligibility requirements and the process to submit a proposal to host the Worldchef Congress & Expo in 2030, visit www.worldchefs.org/Congress-Bidding.

About Worldchefs Congress & Expo

The Worldchefs Congress brings together chef delegates and professionals from across five continents, offering a premier platform to network, expand professional bonds, and showcase national cuisine, culture, and culinary talent.  

The unique program features presentations and workshops from leading industry experts, impactful educational initiatives such as the Worldchefs Educators’ Forum, and specialized events designed to uplift the next generation of chefs, including the Bill Gallagher Young Chefs Forum.

With a proud history of 98 years and having been hosted in 40 cities worldwide, the Congress not only enhances personal and professional networks but also elevates a host country’s international profile, fosters global culinary partnerships, and drives tourism through delegate participation and extended travel.

Beyond its significant economic impact through spending on accommodation, dining, and local services, the Worldchefs Congress reinforces the host destination’s standing as a leader in gastronomy, sustainability, and innovation.

To learn more about Worldchefs Congress, visit www.worldchefscongress.org/about.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
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COTHM & CAP’s Young Chefs Make their Mark at TUCC 2025 Earning 14 Diplomas and 5 Bronze Medals

In a remarkable display of culinary talent and international competitiveness, young chefs representing Chefs Association of Pakistan (CAP) and College of Tourism and Hotel Management (COTHM) have achieved an extraordinary milestone at the Thailand Ultimate Chef Challenge (TUCC) 2025, held from May 27 to May 31, 2025.

Participating for the first time in this prestigious global culinary event, the Pakistani delegation proudly secured 14 Diploma Certificates and 5 Bronze Medals, marking a momentous achievement for the country’s hospitality and culinary education sector.

The medalists are:
  • Amina Basit
  • Muhammad Mustafa Shahid
  • Muhammad Nouman
  • Hamna
  • MahNoor Murtaza

These accolades not only celebrate the individual achievements of these young chefs but also underscore the strength of CAP and COTHM’s training programs and the rising global presence of Pakistani culinary arts.

Mian Shahid Mehmood, Vice President of the Chefs Association of Pakistan, praising the team’s exceptional performance said, “Earning 14 Diploma Certificates and 5 Bronze Medals at such a challenging international culinary platform is a significant achievement. It is a proud moment for Pakistan, and it proves that our young chefs are capable of competing on a global stage.”

Their coach, Tipu Imran, Executive Chef at COTHM Johar Town, also expressed his pride in the team. “It was the students’ first time competing on such an international stage, yet they performed exceptionally well,” he said. “With this experience, they’ll continue to grow and achieve even greater success in the future.”

Fraaz Kasuri, Manager of the Chefs Association of Pakistan and team manager for TUCC 2025, praised the young Pakistani chefs, saying they are both talented and passionate. “They’ve truly earned what they worked so hard for,” he added.

While appreciating the team telephonically, Chefs Association of Pakistan President Ahmad Shafiq congratulated the students and CAP members on their outstanding performance. He said the achievement reflects the high-quality training provided at COTHM and showcases the talent and potential of Pakistani youth. “Winning bronze medals on such a tough global stage is like gold to us,” he added. “This success not only brings pride to COTHM and CAP but also highlights Pakistan’s growing presence in the international culinary arena.”

Chef Willment Leong, Organizing Chairman of the Thailand Ultimate Chef Challenge 2025 and Continental Director for Asia at WorldChefs, commended the Pakistan team on their debut performance. “It was Pakistan team’s first time participating in TUCC, and they showed great enthusiasm and potential,” he said. “They gained valuable experience this year, and I am confident they will come back stronger and achieve even better results in future competitions.”

Success on the International Stage

This success marks a major milestone in CAP and COTHM’s commitment to culinary excellence, innovation, and international collaboration. The participation and victory at TUCC 2025 has set a new benchmark for aspiring chefs in Pakistan highlighting the growing recognition of Pakistani cuisine and culinary education worldwide.

Categories
Cultural & Heritage Recipes

California Avocado Toast

See below for recipe

Avocado Toast didn’t just pop up out of nowhere. Its origin story began long before it was an Instagram sensation and the “downfall” of millennial budgets across the nation. There are several legends about how toast smeared with avocado came about. It turns out its roots reach further than you might imagine.

The person who claims he put avocado toast on menus across the world is Bill Granger of bills restaurant in Sydney, Australia. Granger says he has no doubt that Australian cafe culture is what brought this breakfast into the spotlight. His version of avocado, lime, salt, and olive oil on toast was on the menu as early as 1993.

However, Chef Chloe Osborne of NYC’s Cafe Gitane says that she snacked on avocado toast in Australia during the 1970s, eventually bringing the tradition with her to the USA. She later added avocado toast to her Manhattan restaurant’s menu, with the earliest recorded appearance in 2006, though she claims they served it up before then. Her avocado toast really helped the trend spread across America. The Kitchen posted a copycat recipe in 2008, and since then, it’s spread and evolved across the country, with an avocado toast recipe in Gwyneth Paltrow‘s It’s All Good being hailed as another turning point for the humble breakfast item.

Avocado Toast in California

Avocados grow abundantly in Mexico, so it makes sense that they would have made their way to California. A New Yorker article describes a diner enjoying an avocado sandwich on whole wheat at Best Drug Stores, Inc. in Los Angeles in 1937. Even earlier, in 1931, the LA Times wrote about women enjoying avocado on toast with their coffee, hot or iced, after long days of shopping.

Outside of Los Angeles, it seems like the meal wasn’t unheard of, either. In a 1920 article for the Covina Argus, there’s a recipe for avocado on toast. More notably, The San Francisco Chronicle ran an article in 1927 suggesting that one should “Mash the flesh of the avocado and spread thickly on toast or between thin slices of bread.”

According to Rico Torres, co-chef of Mixtli in San Antonio, Texas, records of humans eating avocado date back 10,000 years ago in Puebla, Mexico, where avocados, indigenous to Mexico, were domesticated there before spreading to Central and South America. Torres says that avocado on a toasted tortilla likely preceded avocado on toasted bread.

Bread arrived in Mexico in the 1500s, along with Spanish colonizers, so it wouldn’t be too surprising if they put two and two together then. Chileans and Peruvians have a tradition of eating smashed avocado on bread, too. The dish is called pan con palta, and it’s so common it’s almost laughable to think of it as a trendy food. In Chile, fresh bread called marraqueta is smeared with mashed avocado and served for breakfast, as a snack, or with tea, a culinary tradition likely dating to the late 1800s.

A Perfect Pair

Looking at the evolution of avocado toast, it seems like one thing is true. Once avocado and bread are in the same place at the same time, it becomes obvious they were meant to be together. It’s thanks to Instagram and social media buzz that the combo has become so popular today. Truth is, this snack’s at least a century old and likely many more. obvious they were meant to be together. It’s thanks to Instagram and social media buzz that the combo has become so popular today. Truth is, this snack’s at least a century old and likely many more.

California Avocado Toast – Recipe

Adapted by John Coletta

Yields 4 servings

Ingredients
  • 1 250g. Avocado; Ripe; Peeled; Halved; Pitted
  • 20g. Shallots; Peeled; Finely Minced
  • 5g. Mint; Fresh; Leaves Only; Fine Chopped
  • 5g. Parsley; Italian Flat Leaf; Leaves Only; Fine Chopped
  • 10ml. Oil; Avocado
  • 10g. Salt; Sea; Fine Grind
  • 2g. Pepper; Black; Tellicherry; Coarse Grind
  • 4 Slices Bread; Whole Grain or Whole Wheat; 1.25 Centimeters Thick
  • 1 Garlic; Fresh; Clove; Peeled; Cut in Half
  • 30ml. Oil; Olive; Extra Virgin
  • 5g. Parsley; Italian Flat Leaf; Leaves Only
  • 5g. Radishes; French Breakfast; Shaved lengthwise; Paper Thin
  • 1 Lemon; Fresh; Grated on a Microplane
  • 5g. Salt; Sea; Flaky; Maldon
  • 2g. Pepper; Black; Tellicherry; Coarse Grind
  • 2g. Pepper; Red; Crushed
Instructions
  1. Mash the avocado with a stainless steel fork in a shallow bowl until chunky. Add the shallots, mint, and parsley and slowly drizzle the avocado oil. Mix until unified. Season with fine salt and black pepper.
  2. Toast the bread until browned and crisp. Lightly rub 1 side of each slice with the cut side of the garlic until fragrant; reserve the garlic for future usage. Lightly brush the toasts with oil, and season with fine salt and pepper.
  3. Divide the fork mashed avocado mixture evenly among the toasts, and top with Italian Parsley leaves and Shaved French Breakfast radishes. Evenly distribute the grated lemon rind, and season with flaky sea salt, black pepper and red pepper flakes.
  4. Arrange onto an appropriate serving vessel and serve immediately.

For more recipes, visit www.worldchefs.org/news.

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