From 23 to 27 January 2025, Worldchefs Village made its first appearance at Sirha Lyon, a world reference event for food service and hospitality in Lyon, France.
This January, Worldchefs Village made its first appearance at SIRHA Lyon, the world reference event for food service and hospitality. Welcoming 257,363 attendees, the five-day trade show ran alongside the Pastry World Cup and Bocuse d’Or 2025, making it an opportunity for significant visibility for both Worldchefs and the partners who joined Worldchefs Village.
Thank you to our members and partners for joining us: Kentaur Workwear, Alto-Shaam, HUG Food Service, Uzbekistan Travel & Tourism, and Worldchefs Tunisia (Maîtres des Saveurs et Gastronomes de Tunisie). Our booth with a truly global display of culinary excellence, cultures, conversations and connections.
From Our Exhibitors
“Sirha Lyon is one of the greatest shows for chefs and we got the best out of it. It’s a great family and a great ambiance at Worldchefs Village. There was a wide range of visitors – at our booth we had professionals, chefs, schools, restaurant owners and chain owners. It has been our first Worldchefs Village experience and we loved it. The types of contacts we had… it was unbelievable.”
Francesca La Chiusa, Europe Sales Director at Alto-Shaam
“The five-day experience at Sirha Lyon was excellent. We got a lot of contacts, met a lot of customers, new customers, potential customers- it was a very good exchange with all people we met at the booth. It was a nice collaboration with all the staff of Worldchefs and good synergy for both. There were very different people and customers at Sirha. For us, it was a good opportunity to meet our distributors all over the world, and also some very famous chefs from different countries, but also the main focus was final customers from France – traiteurs, restaurants, chefs, hotels – very different types of customer channels.”
Frédéric Cherpin, Key Account Sales Manager Exportat HUG Food Service
“I’m very happy to be here this year it’s my first time participating in the Worldchefs Village. I exchanged a lot about our product Tunisian Couscous Express Warda 4 minutes and I got to experience international products – Norway, Uzbekistan, French, Italian, Switzerland – it’s a great team at Worldchefs Village Sirha Lyon 2025.”
Latifah Khairi, Worldchefs Tunisia
Click here to discover the experience at Sirha Lyon 2025.
Why exhibit with us at Worldchefs Village?
Get Access: Reach a targeted audience of chefs, hospitality professionals, educators, and food service leaders around the world.
Gain Exposure: Showcase your products, association or institution with your designated space and the opportunity to host live demonstrations and tastings.
Get Recognized: Gain an exclusive opportunity to be seen as a Worldchefs Trusted Brand on an international platform alongside key industry players.
Enjoy this Turnkey Solution: Take a back seat on logistics! Worldchefs handles the planning and animation of your booth space. Our features often include:
Spacious pavilion (40-500sqm) to meet with potential customers, host live demonstrations, etc.
Dedicated brandable area for co-exhibitors
Prime access to Worldchefs community and partners
Customized communications opportunities on Worldchefs’ official channels
“Worldchefs Village is a great way for us to engage with chefs and professionals from different countries, and connect them with our partners and associations. Each time we finish a Worldchefs Village event, we have new contacts and conversations that make the experience very worthwhile. For our first time with a booth at Sirha Lyon, it was certainly a success.”
Ragnar Fridriksson, Worldchefs Managing Director
Upcoming Events:
Ready to secure your spot and join us at an upcoming Worldchefs Village? Here are the upcoming dates:
With its rich 98-year history spanning 39 cities globally, the Worldchefs Congress & Expo is a biennial culinary event that continues to advance culinary arts, sustainable food practices, and professional development.
A Historic Return to Singapore
Thirty-five years ago, Singapore made history as the first country in Asia to host the Worldchefs Congress & Expo in 1990. “We look forward to making history again,” said Eric Neo, President of Singapore’s Chefs’ Association, as the prestigious event returned to the country from 20 to 25 October 2024.
Organised by the World Association of Chefs Societies (Worldchefs) and Singapore Chefs Association (SCA), the 40th edition drew more than 900 attendees from five continents, including culinary professionals, industry leaders, and emerging talents. The event also featured 30 international speakers and industry experts, offering valuable insights through presentations, workshops, and educational programmes. The exchange of ideas and expertise fostered international collaborations, positioning Singapore as a hub for culinary education, innovation, and investments.
The landmark event unfolded across two prestigious venues: the Congress programme at the Sands Expo & Convention Centre from 20 to 22 October, followed by the Global Chefs Challenge Finals at Singapore Expo from 22 to 25 October as part of FHA-HoReCa.
Congress Programme: Shaping Culinary Futures
Under the theme “Culinary Horizons – Designing Our Future”, the congress programme kicked off with an opening address by Senior Minister of State for Ministry of Trade & Industry, and Ministry of Culture, Community and Youth Low Yen Ling. “Our city is known as a food paradise and home to excellent culinary skills,” she said. “As a global food capital, we continue to scale new culinary heights and are inspired by the incredible talents gathered here.”
The main congress programme provided a rich lineup of presentations, workshops, and educational sessions that addressed the pressing challenges and opportunities in today’s culinary world. Topics ranged from sustainability and plant-based gastronomy to the preservation of cultural heritage and the integration of technology in kitchens. Leading voices included Emile van der Staak, Head Chef of the award-winning vegetable restaurant De Nieuwe Winkel and Frank Fol Founder & Chairman of We’re Smart® World. Together, the plant-based food advocates delivered the groundbreaking session “Eat More Plants!”, exploring how botanical gastronomy can contribute to global sustainability efforts. Singapore’s celebrity chefs Emmanuel Stroobant and Eric Teo offered insights into modern Asian cuisine and innovation, while local food critic KF Seetoh and Chef Shi Long celebrated the city’s hawker culture in a compelling session on its evolution and preservation.
Bill Gallagher Young Chefs Forum: Nurturing Future Leaders
At the Worldchefs Congress, The Bill Gallagher Young Chefs Forum continued its legacy as a cornerstone of culinary development, fostering the growth of the next-generation talent. Named in honour of the late chef Billy Gallagher and his dedication to training and mentorship, the forum brought together 50 young chefs and mentors from around the globe, including Canada, Norway, Finland, the United Arab Emirates, India, Australia, Malaysia, and more.
This year’s edition offered participants a comprehensive experience, combining the main programme with tailored elements designed to maximise learning and networking opportunities. With tickets at an accessible price point, the forum enabled more young chefs to gain invaluable insights from industry leaders like Michelin-starred British chef Martin Blunos and Singapore’s award-winning pastry chef Janice Wong. Attendees also explored Singapore’s vibrant culinary scene through curated city tours, immersing themselves in its rich heritage.
The forum’s holistic approach left a lasting impression on the participants. As one young chef reflected, “Worldchefs Congress taught me a lot of different ideas that I will share with the other young chefs in my country. It made me realise that [being a chef is] more than just cooking and serving to guests, it’s about empowering and giving opportunities to others.”
Food for Good: Nourishing Local Communities
The Worldchefs Congress 2024 also demonstrated a deep commitment to social responsibility and community engagement through a series of impactful activities. In celebration of the 20th International Chefs Day, Worldchefs partnered with Nestlé Professional to host a special event for children at the Nestlé Professional Customer Engagement Centre.
Under the guidance of esteemed chefs from the SCA, the young participants learned to prepare nutritious dishes gaining memorable hands-on cooking experiences and knowledge about healthier eating.
“Together with the Singapore Chefs’ Association, we are committed to excite the next generation of potential chefs. We believe that empowering children with the knowledge and skills when making food choices will lead to healthier lifestyles and hopefully trigger them to join the wonderful global family of chefs,” said Paul Nagelkerken, Country Business Manager at Nestlé Professional Singapore.
The Congress’s dedication to community service reached new heights with the National Kidney Foundation 55 Charity Gala Dinner, organised by the Worldchefs and SCA in collaboration with World Chefs Without Borders and the National Kidney Foundation Singapore. The dinner successfully surpassed its fundraising goals to raise S$1.8 million, which will go directly towards providing life-saving dialysis treatments and holistic care for over 5,700 kidney failure patients in Singapore.
Held at W Singapore – Sentosa Cove, the evening featured exquisite culinary creations by Michelin-starred chefs including Julien Royer, Emmanuel Stroobant, and Jason Tan, who delivered a remarkable dining experience to over 300 guests. Dr. Amy Khor, Singapore’s Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as Guest-of-Honour, highlighting the event’s significance in bringing together the culinary community for this vital cause.
Global Excellence at the Expo
The event culminated at Singapore Expo with the Global Chefs Challenge Finals where 72 chefs from 25 countries showcased their extraordinary talent. Claiming the top spot was the Swiss national team comprising Ale Mordasini and Laura Loosli, a former junior national team star.
Together they created a four-course meal for 2 guests in just five hours. Reflecting on their win, Mordasini emphasised the significance of mental preparation in such a high-stakes environment: “It brings you security and a good base you can stand on.”
Making history, this year’s competition introduced its first-ever Global Vegan Chefs Challenge. Steve Lentz from Luxembourg earned top place with a culinary performance rooted in sustainability. “We made it a point of honour not to waste anything, which is very important in this kind of competition,” Lentz shared. These victories not only celebrated exceptional skill but also highlighted the growing movement toward sustainability and mindfulness in the culinary arts.
Singapore: A Global Culinary Capital
The Worldchefs Congress & Expo 2024 showcased Singapore not only as the ideal host destination for large-scale culinary events, but also a food paradise that blends rich heritage with modern innovation. From celebrating local hawker culture to championing sustainability and cutting-edge gastronomy, the event highlighted the city’s unique ability to bridge tradition and progress.
As a melting pot of diverse culinary traditions and a hub for innovation, Singapore provides the perfect backdrop for global culinary leaders to exchange ideas, showcase expertise, and shape the future of the industry. With a steadfast commitment to fostering future leaders in the culinary arts, Singapore continues to strengthen its reputation as a global food capital. As the global culinary landscape continues to evolve, Singapore stands ready to play a pivotal role in advancing sustainable food practices and nurturing the next generation of culinary talent.
In this issue of Gulf Gourmet’s magazine, get inspired by the philanthropic efforts of the Emirates Culinary Guild, hear how French Master Chef Pierre Gagnaire believes emotions shape the dining experience, and more.
ScanBox and the World Association of Chefs’ Societies (Worldchefs) have renewed their global partnership, strengthening their commitment to equipping culinary professionals with innovative food transport, heating and cooling solutions.
ScanBox, the market leader in food holding equipment, continues as a Global Partner of Worldchefs, supporting professional chefs with cutting-edge food transport and holding solutions.
ScanBox continues as an Official Partner of the Worldchefs Global Chefs Challenge Final, enhancing competition conditions with state-of-the-art food holding technology.
ScanBox is confirmed as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028.
Paris, 5 March 2025 – Worldchefs (The World Association of Chefs’ Societies) has announced a renewed partnership with ScanBox, a market leader in sustainable food logistics solutions. The continued collaboration is based on a mutual commitment providing chefs worldwide with more efficient food logistics, improved working conditions, and the tools they need to deliver remarkable dining experiences.
ScanBox has 30 years of experience in developing insulated food transport and holding equipment with a focus on ergonomics, safety and ease of operation for customer satisfaction. All products are developed and built in their factory in Olofström, Sweden. In 2024, ScanBox was recognized as one of Sweden’s fastest-growing companies, earning the DI Gasell Award from Dagens Industri.
Operating worldwide, their unique food holding and transportation carts are used by thousands of chefs around the globe and across a range of industries. With more than 1,300 customers and a presence in over 60 markets, ScanBox delivers reliable food logistic solutions to professional kitchens worldwide.
Food service simplified
ScanBox simplifies food logistics in professional kitchens with the market’s widest range of food transport trolleys for cold and hot holding. ScanBox products provide the flexibility to combine exactly the functions culinary professionals need, all in one box. Innovative design and construction provide numerous advantages compared to traditional cooling and heating boxes, with logistical challenges in mind to ensure stability and ease in demanding work environments.
ScanBox’s new product selector helps foodservice professionals find the solution for their unique needs, whether it’s for keeping food warm, cold, or neutrally stored.
Enhancing Culinary Competitions with ScanBox Solutions
As an Official Partner of Worldchefs Global Chefs Challenge, ScanBox will continue to provide high-performance insulated food transport carts, ensuring that top culinary competitors have the best tools to optimize their performance. The Global Chefs Challenge brings together top chefs representing countries from around the world , and ScanBox’s innovative solutions will contribute to the highest standards for competition conditions.
“We are delighted to extend our partnership with ScanBox. Scanbox has now been with us many years and their devotion to our competitions is a great partnership between our association and their company,” says Andy Cuthbert, President of Worldchefs. “With ScanBox’s expertise, our chefs will have access to the best food holding solutions, enabling them to perform at their highest level.”
Strengthening Presence at Worldchefs Congress
ScanBox will also continue as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028, showcasing its latest advancements in food holding technology. The biennial Worldchefs Congress & Expo brings together industry leaders, chefs, and innovators, fostering knowledge-sharing and collaboration across the global culinary community.
“Our renewed partnership with Worldchefs is an exciting opportunity for ScanBox,” says Johan Olsson, Global Sales Director at ScanBox. “We are proud to support professional chefs by providing smart, efficient, and ergonomic food holding solutions. Being part of Worldchefs’ events allows us to engage with the global culinary community and continue developing innovations tailored to their needs.”
Bringing Your Food with Care
At ScanBox, sustainability is an integrated part of business. ScanBox products and solutions are designed to support more sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
In the global commercial kitchen industry, where working conditions are often demanding and stressful, ScanBox food logistics solutions contribute to improved working conditions. By creating more balanced and efficient workflows, they hope to support both social and economic sustainability in the industry.
The continued partnership between ScanBox and Worldchefs reaffirms a shared dedication to equipping culinary professionals with the tools they need to excel. As ScanBox continues to set new standards for food holding technology, Worldchefs remains committed to fostering excellence, sustainability, and innovation within the industry.
About ScanBox
ScanBox offers food transport, heating & cooling solutions that are utilized in kitchens worldwide and across a wide range of industries. ScanBox food transportation boxes ensure the food will retain its quality from preparation through transport to final service.
ScanBox offers the market’s widest range of food transport trolleys for cold and hot holding, with the flexibility to easily combine different functions in one box.
Contributing to reduce food waste and optimize energy consumption
At ScanBox, sustainability is a natural and integrated part of the business. Their products and solutions are designed to support sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
30 years experience
ScanBox was established in 1992 and has since grown to a global business with more than 1,300 customers and a presence in over 60 markets.
Focus on growth
ScanBox has experienced steady growth, selling over 100,000 units since its inception and was named a Swedish Gasell company in 2024.
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.
Read below to discover GastroGilde’s February 2025 Newsletter
EVENT: 31/3 Purmerend CuliQuiz / GG Panel
🎉 Invitation GG Panel and CuliQuiz Battle on March 31 🎉 Monday, March 31 is the time to meet again, get inspired and enjoy an unforgettable afternoon! A great program has been prepared for you. Join us, meet other members and literally and figuratively taste what makes our Gastronomic Guild so special!
Participate in the GG Panel? We as the Gastronomic Guild are participating with a team/panel of members and board members led by president Hans Everse. If you would like to be on this panel of up to 6 people, you can let us know by sending an email to hans.everse@gastronomischgilde.nl and we as a board will choose someone. The winners who participate will receive the CuliQuiz game as a gift anyway!
On Monday, March 31, 2025 the big CuliQuiz Battle will take place in the H20 Esports Stadium in Purmerend, GG members and other (young) professionals are cordially invited! The CuliQuiz Battle will be an afternoon full of education, inspiration, culinary challenges and lots of chances to win great prizes, including a Big Green Egg, SVH Meestertour and internship at De Librije. The Battle will be presented by Gault&Millau hostess of the year 2023 Caroline Berends and mister CuliQuiz; Tjitze van der Dam.
Date: Monday, March 31, 2025 Location: H20 Esport Stadium, Purmerend Admission is free of charge, registration required.
Program
12:30 – 14:15 pm Workshops and master classes. 13:30 – 14:00 hours Wildcard round. 14:15 – 15:00 hours Professionals Battle 15:15 – 16:00 hours The CuliQuiz Battle 16:00 – 16:30 hours Award ceremony We look forward to seeing you there!
NEW SPONSOR: Local Harvest
We are very happy with our new sponsor Local Harvest. On March 3, they were also present at our event and we were able to get acquainted with Machiel and Pieter and not unimportantly with the assortment of delicious delicacies they can provide for on the drinks board.
Local Harvest is constantly looking for the most beautiful products from Dutch soil that are made with care and love. To do this, they work closely with small-scale producers and suppliers. As a result, they have everything they need for the cocktail menu.
Local Harvest works according to four guarantees: everything for the drinks menu You can find high quality local specialties for the drinks menu. (also) vegetarian assortment An extensive assortment for vegetarian or vegan drinks menu is offered. local suppliers We work as much as possible with local producers and suppliers from the Netherlands. respect for animals and nature We only work with producers who respect animals and nature.
Local Harvest only delivers to the hospitality industry. Of course they prefer to visit you to show and taste the products. After all, good taste comes first! Interested? Please contact Machiel or Pieter: Machiel Laumans – 06 1433 7233 Pieter Bos – 06 1159 5770
DEALS: Free Terrace Guide – Book deal “SPICES”
ENTREE Terrace Guide 2025 What’s in store for the hospitality industry this patio season? What’s in store this patio season? Entree Magazine figured it out for you based on trends and openings.
Read about, among other things:
☀️ Spritzers are wildly popular: ‘We sell 500 a day.’ ☀️ Full terrace when the sun isn’t shining? Wouter Verkerk tells how! ☀️ Friesland is the culinary destination this summer. ☀️ Design trends on the terrace: ‘It’s more than just a place to relax.’ ☀️ And many more trends!
Tom Lamers: ‘t Raedthuys* in Duiven has 1 kitchen, but 2 star chefs for the next 3 years It took some getting used to for Tom Lamers (34). After five years as head chef at Het Koetshuis* in Bennekom, since the beginning of this year he shares the kitchen with star chef Hans den Engelsen (65) at ‘t Raedthuys* in Duiven. For the next three years they will be behind the stove there together. “Two chefs in one kitchen, that also took some getting used to for our apprentice chef,” Lamers says with a laugh in an interview. Read the entire interview here By: Wieteke Posthumus ~ ~ ~ Ruben van Zanten, ‘t Havenmantsje in Harlingen: ‘Keep developing yourself’ Partner ENTREE Magazine talked to Gastronomic Guild member Ruben van Zanten. Ruben van Zanten (25) started four years ago as an apprentice at ‘t Havenmantsje in Harlingen, since last year he has been at the helm there as head chef. To develop himself he participates a lot in competitions, recently he won the HANOS Gouden Koksmuts at Horecava and took Gold in Rimini (Italy), qualifying him for the WorldChefs Global Chefs Challenge in Wales next year. What is the young chef’s vision? “Short lines, an open atmosphere and good cooperation in the kitchen is crucial.” Read the entire interview here By: Madelief de Weerd
Gastronomic Guild unpacks!
Report event Gastronomic Guild on March 3 by Gerard Walters.
REMEKER
What a warm reception at the farm where Remeker cheese is made.
Jan Dirk and our chairman Hans welcomed us with Joris cake and fresh butter from the Jersey cows. With coffee, a convivial atmosphere soon developed and there was plenty of talk about the trade and what keeps everyone busy.
After fifteen minutes Jan Dirk took the floor and took us into farming life 3.0. What an expertise and vision! He explained how to run a farm in a circular and environmentally friendly way, with maximum biodiversity. Together with his two sons he divides the work.
We were explained about the cheese making process and the importance of nutrition for cows. For example, we learned that a cow’s horns act as thermometers, and that you can tell its age from its “annual rings. Every two years, cows have offspring: the bulls go to a rearing facility and young cows enter the herd as older animals go out. Cows over ten years old are no exception here – and they still give just as much milk. Slaughtered cows are returned to the farm store as loosely packed meat cuts. That store is open three days a week – a gourmet candy store!
Of course, this extraordinary company did not come out of the blue. Years of research, cooperation with scientists, like-minded farmers and good contacts with “The Hague” form the basis.
Jan Dirk explained, “It all started when I understood what was happening in the soil.” The magic word is mycorrhiza, a form of cooperation between fungi and plants via the roots. Almost all plants cooperate with fungi underground. This makes for super-healthy soil. And with 550 worms per m², the soil is well aerated and remains permeable to water.
On the first days of March, the 90 cows produce about 33 cheeses every two days. But especially for us, the cows went out to pasture this Monday at a quarter past two for the first time this year and are eating 100% grass again. Result: next week they are already making 40 cheeses per two days, more cheese, less concentrate. A nice profit.
At lunch we enjoyed delicious hot meat, Remeker cheese and bread from Arjan van Buren: Joris bread; pure, nutritious and tasty.
FERMENTING
Because the program ran late, we arrived a little later at the second part of this “H ”honest day: a fermentation workshop at Christian Weij in Ede.
Again, a warm welcome and an inspiring explanation of the fermentation process. According to Christian fermentation is not difficult if you know the rules: time, pure ingredients and the right amount of salt. Vegetables were laid out on all the tables and on the work table was a rich assortment of herbs and spices. Half and full liter preserving jars ensured that everything we made could be properly preserved.
So let’s get to work! Among other things, we made:
Kimchi of pointed cabbage
Pickles of red cabbage with yellow beet and spices like star anise, peppercorn, bay leaf and mace that we pickled in Oosterschelder Purified Seawater (which has the perfect salinity for fermenting, probably the same technique was discovered with vegetables in seawater).
Miso made from emmer wheat and chickpeas
Fermentation is an ancient technique that for a time was less popular due to prosperity and abundance. Sustainability and the fight against waste are now rightly getting attention again. You could tell from everything that real artisans were at work here: cutting, smelling, tasting; everything to arrive at the right quality. Occasionally Christian’s finger or nose would pass through the jars for an approving look.
When all the pots were full, it was time for a beer and a ball from our new sponsor Local Harvest who were also represented.
After a nice thank you from chairman Hans to Christian for the wonderful workshop, everyone went home satisfied. This day showed that our profession is alive and kicking. There will always be interest in honest and healthy food; as long as there are cooks who practice their profession with knowledge and passion.
So: members of the Gastronomic Guild, spread the word and recruit new members!
Oh yes … in the corridors we heard that on Monday, April 14 at ‘Klein Zwitserland’ the first asparagus from Limburg will be cut, prepared and tasted. And before that on March 31 the CuliQuiz Battle in Purmerend where I may be on the GG Panel 😊. See you then!
In the catering and food service industry, it is required by law and regulations that the kitchen is equipped with cooling machines that can rapidly decrease the temperature of hot food to maintain the quality and safety of food. Thanks to this process, food can be safely stored to be consumed at a later stage. The fast-cooling process is known as blast chilling. But what exactly is blast chilling and what does it entail? Find out more in this article.
And what is a blast chiller?
A blast chiller is a robust cooling machine that blows chilled air on to food, rapidly decreasing its temperature to the core. This process is much faster than traditional cooling methods, and it helps avoid the spread of bacteria that can occur during slower cooling processes. Blast chillers are found in commercial kitchens and are not a replacement for standard refrigerators. They are used to accelerate the cooling process of cooked dishes and maintain high food quality and health standards.
Food waste is a growing global problem, with a significant environmental and economic impact. It’s important to recognize the role that the food service industry plays in this issue. While delicious food is a cornerstone of our industry, so is minimizing waste. Thankfully, innovative solutions like blast chilling offer a powerful tool to combat food waste and ensure a more sustainablefuture for food service.
Why are blast chillers and blast freezers essential in any commercial kitchen?
A blast chiller is essential in any commercial kitchen as it reduces the temperature of cooked or heated food from 70 °C to 3 °C (158 °F to 37.4 °F) within 90 minutes, which follows health and safety guidelines for the food and catering industry. In fact, bacteria tend to multiply faster in temperatures between +8 °C and +68 °C (46.4 °F to 154.4 °F).
Electrolux Professional’s Blast Chillers are a top-of-the-line solution for rapidly chilling and preserving food in commercial kitchens. These specialized appliances use advanced technology to quickly bring the temperature of cooked food down to safe levels, which can help prevent bacterial growth and ensure the quality and freshness of food. Electrolux Professional has been respectful of the HACCP process since 1998 and has received the HACCP International Certification, which confirms their commitment to ensuring the highest hygiene standards along the entire food chain.
Blast freezing is another safe way to keep cooked food protected from bacteria growth while preserving its taste and nutritional value. Blast freezers are kept at an air temperature as low as -41 °C, compared to standard freezers that are kept at around -18 °C (-0.4 °F ). Blast freezing accelerates the process and takes only 4 hours to freeze food, compared to the 6-12 hours it takes for a normal freezer. The freezing temperature and quick cooling time help to maintain the high quality of the food, including its nutritional value and appearance. Chefs can prepare menu items and freeze them for long-term storage without compromising their initial quality, which reduces food waste and increases efficiency.
The perfect blast chiller to suit your business needs
Blast chillers are essential appliances in modern commercial kitchens, required by local health and safety regulations to reduce time and food waste. When choosing a blast chiller, it is important to select one that meets the needs of the business and staff. Electrolux Professional offers cutting-edge technology products that are safe to use and ergonomic certified.
From small countertop units to larger models designed for high-volume operations, the company’s blast chillers and freezers are built to last, with durable stainless-steel construction and user-friendly controls that make them easy to operate and maintain. Whether you are running a restaurant, bakery, or catering service, Electrolux Professional blast chiller – freezers can help you improve food safety and efficiency while maintaining the highest standards of quality and achieving your business’ own sustainability goals.
Conclusion
By rapidly cooling cooked food, blast chillers significantly reduce the timeframe for bacterial growth, extending shelf life and minimizing the risk of spoilage. This translates to less food waste, which benefits both your bottom line and the environment.
Electrolux Professional Group is committed to developing innovative solutions that empower businesses to operate more sustainably. Together, we can make a positive impact on the future of food service.
How will the culinary industry and its career opportunities change in 2025? Here are five top trends shaping the future for chefs and culinary professionals worldwide.
The professional kitchen has always been a place of innovation, from establishing the brigade system to last-minute menu changes on the fly. While cooking is about instinct, it’s also about technology, strategy, and adaptability.
What skills will define the next generation of chefs? What tools will transform tomorrow’s menu? In this article, we explore five top culinary industry and career trends for 2025, backed by insights from Worldchefs’ programs and expert-led discussions, plus ways chefs can get equipped with the tools, certifications, and education needed to thrive.
1. Digital Credentials for Workplace Empowerment
The demand for verifiable skills and continuous learning is driving the adoption of digital credentials. Culinary professionals are increasingly looking to online certifications and digital credentials to showcase their expertise. Digital badges, such as those offered through Worldchefs webinars, help professionals gain global recognition and career mobility to position themselves for long-term success, especially as hiring practices evolve to prioritize certified competencies over traditional resumes.
For culinary schools and employers, investing in work-based training and a skills recognition tool like Global Culinary Certification is more important than ever to attract quality staff and develop a stronger team. Digital badges help build a successful employer brand, boost retention levels, and foster a work culture committed to professional development.
2. AI in the Kitchen
The integration of AI into the F&B industry is changing the game for culinary associations, restaurants, and foodservice professionals. AI can work for you in different ways. Understanding how to leverage AI can improve efficiency, enhance cost-saving measures, and help support creativity.
Worldchefs is committed to helping culinary associations and chefs embrace technology as a tool for innovation rather than a replacement for craftsmanship. Explore AI insights and recommended tools here: Resources to Harness the Power of Technology.
3. Leadership and Skills Development
In 2025, setting yourself apart in the culinary industry means embracing continuous education and developing essential skills. Whether through open-source courses like those on Worldchefs Academy or top-tier education programs offered by Worldchefs Education Partners around the globe, investing in skills development is key.
In addition to structured learning, mentorship, global networking events, and leadership training are becoming essential for aspiring chefs who want to stand out. Chefs who expand their expertise in team leadership and business management will have a competitive edge in the evolving industry.
Showcasing a commitment to continuous learning and growth is equally as important, and achievable through international skills recognition frameworks like Global Culinary Certification.
4. Food as Medicine
Consumer awareness around nutrition and wellness is driving the demand for chefs who understand the connection between food and health. Chefs are incorporating functional foods, plant-based diets, and specialized nutrition programs into their menus to meet consumer demand for healthier options.
Sustainability is no longer optional, it’s a business imperative. Consumer awareness and demand for sustainable sourcing, waste reduction, and ethical operations continues to reshape the way foodservice businesses operate. Chefs and restaurateurs are integrating sustainable practices into their business models as a fundamental strategy for success.
For actionable strategies to improve operations in your kitchen, take the free Sustainability Education for Culinary Professionals course on Worldchefs Academy. Learn how sustainability can drive both profitability and positive impact, plus, get a digital badge that you can add to your LinkedIn, CV, or socials to showcase how you’re building skills for a better future.
Stay Ahead of the Curve
As the largest global network of professional chef associations and culinary education institutions, Worldchefs is shaping the future of the industry by equipping chefs with the knowledge and skills needed to stay ahead. From leveraging artificial intelligence to enhance efficiency to understanding the connection between food and health and embedding sustainability into daily operations, Worldchefs is here to help our membership adapt, innovate, and lead.
Keep learning and leading the way forward in 2025! Be sure to follow Worldchefs on Instagram @worldchefs and LinkedIn, and subscribe to newsletters for the latest industry insights.
Pakistan International Culinary Championship (PICC) 2025, Season 7, an exhilarating four-day celebration of culinary excellence was held at the Royal Palm Golf & Country Club in Lahore. Organized by Chefs Association of Pakistan (CAP) and strategically partnered with College of Tourism & Hotel Management (COTHM), the event was endorsed by Worldchefs, making it one of the largest and most prestigious culinary events in the region.
Held from January 27 to January 30, 2025, PICC 2025 brought together over 5,000 participants, including professional chefs, culinary students, and industry experts, from around 15 countries. The event was a platform for culinary exchange, creativity, and innovation, showcasing a remarkable blend of global talent and local culinary expertise.
The championship featured 25 live operational kitchens where participants showcased their skills and creativity in real-time. The kitchens, set up for various categories, allowed chefs to demonstrate their cooking techniques, offering an immersive experience for guests and culinary professionals. The event also featured a huge baking lounge, where some of the finest baking talent from around the world displayed their impressive creations.
One of the key highlights of PICC 2025 was the introduction of the “Senses in the Kitchen” segment – a first-ever initiative that allowed 26 participants, including 18 visually impaired individuals and eight persons with different abilities, to showcase their culinary talents. This groundbreaking segment was a celebration of inclusivity, highlighting the capabilities and passion of these participants and breaking down barriers in the culinary world.
The event was graced by a range of notable guests and dignitaries, including federal and provincial governments’ officials, ministers, industry leaders, and figures from the culinary world. They were joined by representatives from leading international culinary bodies and diplomatic missions, further adding prestige to the event.
Additionally, a Nations Parade was held on all the four days of the event, where all the participating country were proudly represented through their flags, further celebrating the global nature of the event. Guests and participants took part in this grand procession, marking an exciting and visually stunning highlight each day.
The four-day event also featured various competitions, workshops, and master classes, where professional chefs and culinary students had the opportunity to enhance their skills, exchange ideas, and connect with experts. With over 5,000 participants from 15 countries, PICC 2025 became a true celebration of culinary arts, promoting cultural exchange and strengthening the global culinary community.
In addition to the competitions, the event offered a range of networking opportunities for industry professionals, creating an environment where new ideas, techniques, and trends in the culinary world could be explored and discussed.
The culmination of the event was marked by an awards distribution ceremony where Industries, Commerce & Investment Minister Chaudhary Shafay Hussain and NAVTTC DG Haider Abbas were the chief guests. Cash prizes worth a total of Rs 5 million/- were awarded to the top performers across various categories. Medals and certificates were presented to the winners, first runners-up, and second runners-up, recognizing their exceptional talent and hard work.
The successful completion of PICC 2025 not only solidified the event’s position as one of Pakistan’s most significant culinary celebrations but also emphasized the growing importance of the culinary arts in the country’s tourism and hospitality sectors. With the active support of partners like National Foods as title sponsor, Nestlé Professional, KnN’s and Cheezious as gold sponsors and Young’s Food, Shangrila, Coca Cola and Ambassador Commercial Kitchen Equipment as silver sponsors, PICC continues to be a catalyst for innovation and excellence in Pakistan’s culinary scene.
Ahmad Shafiq, President of the Chefs Association of Pakistan, while talking to media, expressed his gratitude to all the participants, sponsors, and attendees, stating: “PICC 2025 has exceeded our expectations in every way. From the incredible culinary talent on display to the meaningful conversations and exchanges that took place, this event truly showcased the global reach and significance of the culinary arts. We are pleased with the outcome and look forward to continuing this journey of growth and collaboration in future editions.”
Italy, 18th February 2025 – After three intense days of competition at the European Grand Prix 2025 / Global Chefs Challenge European Regional Semi-Final, the results are in! The event took place from February 16-18, 2025, during the Beer&Food Attraction in Rimini, Italy, bringing together some of Europe’s most talented culinary professionals.
Throughout the competition, top chefs showcased their expertise across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. Competitors battled for a prestigious opportunity to advance to the Global Chefs Challenge Finals, set to take place at the 2026 Worldchefs Congress & Expo in Wales.
Results are listed below by category: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge and Global Vegan Chefs Challenge.
Worldchefs European Grand Prix: Global Chefs Challenge Results
Winner: Giuseppe De Vincenzo, Italy
2nd Place: Hinrik Orn Larusson, Iceland
3rd Place: Tommy Jespersen, Denmark
Global Chefs Challenge Final Qualifying Teams
Europe Central:
Ruben van Zanten, Netherlands
Andreo Roth, Slovakia
Europe North:
Hinrik Orn Larusson, Iceland
Tommy Jespersen, Denmark
Europe South:
Giuseppe De Vincenzo, Italy
André Serra, Portugal
See the official rankings below:
Worldchefs European Grand Prix: Global Young Chefs Challenge Results
Winner: Trym Karlsen, Norway
2nd Place: Papaioannou Konstantina, Cyprus
3rd Place: Benjamin Hellström, Sweden
Global Young Chefs Challenge Final Qualifying Teams
Europe Central: Antohi Paul, Romania
Europe North: Trym Karlsen, Norway
Europe South: Papaioannou Konstantina, Cyprus
See the official rankingsbelow:
Worldchefs European Grand Prix: Global Pastry Chefs Challenge Results
Winner: Martine Espeland, Norway
2nd Place: Milan Lukovic, Serbia
3rd Place: Marios Karagiorgis, Cyprus
Global Pastry Chefs Challenge Final Qualifying Teams
Europe Central: Karolína Hávová, Czech Republic
Europe North: Martine Espeland, Norway
Europe South: Milan Lukovic, Serbia
See the official rankingsbelow:
Worldchefs European Grand Prix: Global Vegan Chefs Challenge Results
Winner: Luigi D’Antonio, Italy
2nd Place: Bjarke Jeppesen, Denmark
3rd Place: Valerija Cudova, Latvia
Global Vegan Chefs Challenge Final Qualifying Teams
Europe Central: Alin Vadean, Romania
Europe North: Bjarke Jeppesen, Denmark
Europe South: Luigi D’Antonio, Italy
See the official rankingsbelow:
Congratulations to each participant, and to the qualifying teams that will move on to compete in Wales at the Global Chefs Challenge Finals in 2026.
The Global Chefs Challenge – Pacific Rim Semi-Finals will be held in Nikao, Cook Islands from 21-25 April, 2025.
The Global Chefs Challenge – Africa & Middle East Semi-Finals will be held in Sharjah, United Arab Emirates from 21-23 May, 2025.
The Global Chefs Challenge – Americas Semi-Finals will be held in Las Vegas, USA from 27-31 July, 2025.
The Global Chefs Challenge – Asia Semi-Finals will be held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
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 96-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.
In this edition of National Culinary Review (an American Culinary Federation publication), discover the highly anticipated 2025 Trends Report, explore the timeless allure of Peking duck, and get an inside look at how university chefs balance innovation, education, and feeding students. Dive in for fresh insights and inspiration to start the year strong!
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