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Foodradio’s The Culinary Passport podcast returns with an exciting launch for its third season, featuring a landmark interview to kick off the year. This episode spotlights Australian chef Andy Cuthbert, who was recently elected as the President of the World Association of Chefs’ Societies (Worldchefs), exploring his prestigious new role and extensive culinary career.
To discover more about the episode, read here.
Unilever Food Solutions (UFS) is home to some of the world’s best-loved food brands, from Hellmann’s to Knorr Professional. For over 100 years, they’ve been supporting chefs and food service professionals by providing high-quality recipes and superior product solutions.
Their free annual food report, Future Menus, helps chefs stay ahead of the game with the hottest trends, recipes and techniques, while the UFS Training Platform offers best-in-class culinary masterclasses, leadership training and wellbeing resources to drive positive kitchens.
The 2024 Food Menus report explores the major trends dominating the industry, from the rise of Plant-Powered Protein to Local Abundance, or the increased demand for locally sourced produce.
Within the context of soaring ingredient prices and business costs, one trend has emerged as particularly relevant to the changing needs of the industry: Low-Waste Menus. Research tells us increasing profitability is the main reason why chefs embrace this trend, while 54% do so to be more sustainable.
In the report, the rise of Low-Waste Menus is explored through two main avenues – Less Is More: The Benefits Of A Smaller Menu and How To Get Creative With Waste. While the former focuses on crafting more selective and data-driven menu options, the latter is brimming with solutions to help you reimagine your approach and make the most of your ingredients.
As we explain, “waste” has always been a dirty word when it comes to food. Specifically, it conjures up images of rotting vegetable offcuts piled up at the bottom of the bin. In recent years, buzzwords like “upcycled” and “ugly foods” have helped to shift the negative narrative surrounding food waste, and chefs are embracing the idea of getting creative with would-be waste.
With the cost of produce rising year-on-year, it’s never been more important to make use of every last edible part of the ingredients we use. This is something Brandon Collins, Executive Chef for UFS North America, is passionate about. “Anything that you don’t throw into the bin is going to translate to dollars on the plate,” he explains. “Utilizing would-be waste provides excitement for customers and also forces us chefs to be more creative and adventurous.”
“One of the very first ways that I got into utilizing waste was thinking about the things that I knew were edible,” Brandon shares.
“Cores of cauliflower, broccoli stems, mundane things that we often throw out can be turned into soups. Or perhaps take those stems and slice and pickle them.”
Brandon adds, “One of the things that I’ve done with banana peels is dice them really small, mix them with vinegar, sugar and a little bit of jalapeño and then use it over oysters. It became a cool mignonette sauce. Super simple, but it brought that beautiful fruitiness of the banana out.”
Chef Brandon Collins offers five tips on how to start your food upcycling journey.
1 Find the Perfect Pickle Brine
My top tip is to find a pickle brine that you love. Once you have a universal brine, you can pickle anything. You can ferment or pickle garlic, you can pickle cabbage, eggs, whatever you want!
2 Do Your Research
One of my go-to books is Surplus: The Food Waste Guide for Chefs by Vojtech Végh. It’s amazing and full of useful information.
3 Eat Global
There are so many cuisines that are based on fermented food, preserved food or the utilization of waste. So start exploring!
4 Look to the Past
If you look at historic recipes, they utilize everything. Looking back into the past can help propel us into the future and inspire us.
5 Rethink Waste
Look at what you throw in the bin, or what you traditionally remove from an item and ask yourself if you actually have to remove it. Do I have to peel that carrot? Do I have to peel that banana? Are these things necessary for creating the dish or the flavor profile that I’m looking for? Nine times out of ten, leaving it on actually creates a better dish.
Stay prepped for tomorrow by downloading the free report here.
With rising costs and evolving diner expectations, chefs today are battling with the question of how to serve more with less. But, chefs are under more stress than ever due to the increasingly steep price of ingredients and rising business costs. The answer? Finding new, efficient methods of delivering dishes that excite while showcasing chefs’ creative skills.
This is where the Future Menus 2024 Trend Report by Unilever Food Solutions comes in. It has been compiled from hours of detailed research, including industry reports by leading third-party sources, social media analytics, perspectives from UFS’ 250 professional chefs, and in-depth feedback of more than 1,600 chef professionals.
As well as identifying the biggest menu trends in the food service world, these insights have been translated into practical, action-driven solutions, including recipe ideas, techniques, and ingredient solutions.
Among the trends identified is Flavor Shock: a trend which dives into the rising Gen Z demand for unforgettable dining experiences and which entails a no-holds-barred approach including wild fusion and chaos cooking.
There’s also Plant-Powered Protein: a trend which delves into the rising demand for plant-rich proteins, such as beans, pulses, legumes and vegetables. It prioritizes innovation in this space and opens up opportunities to get creative.
Elsewhere, Local Abundance is an ingredients-focused trend about celebrating local produce and staying close to nature – encouraging chefs to look to their local farm and providing recipe suggestions.
Meanwhile, in today’s high-cost environment, Low Waste Menus involves advice on how to get creative with waste and crafting smaller menus to increase profitability and sustainability.
The Irresistible Vegetables trend provides inspiration for chefs to offer new and interesting dishes which center vegetables and can help to attract new diners and stand out from the competition.
Modernized Comfort Food looks at the continuing demand for classics with a twist and provides insights on how to deliver authentic dishes while providing something new for diners.
Feel-Good Food, on the other hand, encourages chefs to explore new cuisines to satisfy the appetite for nutritious and tasty dining as well as advice for building better eating habits.
Finally, The New Sharing provides insights – including the benefits of AI – on attracting more guests to enjoy bonding over food that’s good for the soul.
For more insight and solutions, click here.
Paris, 28 November 2024 – As the World Association of Chefs Societies (Worldchefs) commemorates the 20th anniversary of International Chefs Day, we are thrilled to share the incredible outcomes of this year’s celebrations.
Launched in 2004 by the late Dr Bill Gallagher, International Chefs Day has become a pivotal platform for chefs worldwide to unite in fostering education, sustainability, and the love of cooking among future generations.
This year, International Chefs Day adopted the theme “Growing Great Chefs,” reflecting a dedication to inspiring curiosity, creativity, and sustainable practices in the culinary arts. Activities spanned across the globe, uniting chefs and communities to celebrate the art of cooking while promoting the importance of healthy eating and environmental responsibility.
The 20th anniversary was marked with vibrant celebrations and impactful initiatives. Chefs in over 100 countries organized workshops, demonstrations, and interactive events to engage children and communities. These initiatives highlighted the power of culinary arts to shape healthier and more sustainable futures.
Remarkable Results from a Global Effort
This year’s campaign connected with nearly 150 thousand participants globally, a testament to the enduring power of International Chefs Day. From large-scale events in culinary hubs to smaller community gatherings, each activation contributed to a shared mission of building a healthier, more sustainable future through food.
Vanessa Marquis, Chairperson of the Worldchefs International Chefs Day Committee, shared her thoughts: “For 20 years, International Chefs Day has brought together chefs from every corner of the globe to engage with children for a better future, using their craft to educate and empower. It’s inspiring to see how they’ve prioritized this initiative, finding creative ways to participate, even beyond the official date of October 20th, to make a positive impact on children’s health.”
Worldchefs President Andy Cuthburt added, “International Chefs Day is a celebration of our profession and its potential to influence the world for good. This anniversary reminds us of the incredible unity and creativity within our community and the bright future we are building together.”
Growing Great Chefs at Worldchefs Congress 2024
During the 40th Worldchefs Congress & Expo in Singapore, an International Chefs Day workshop on October 19th and a special speaker session on October 20th celebrated this landmark year. Attendees explored practical approaches to culinary education and sustainability, with engaging discussions captured in our YouTube recap.
Community Highlights from Around the World
A diverse range of activities showcased the creativity and passion of the global culinary community. From hands-on cooking classes for children to educational sessions on urban farming, the reach and impact of this year’s initiatives continue to inspire.
Explore our community gallery here.
Nestlé Professional: A Dedicated Partner
For over a decade, Nestlé Professional has partnered with Worldchefs to bring International Chefs Day to life. This collaboration began in 2014, with a shared mission to inspire and educate children about healthy eating habits while promoting sustainable food practices. Through their dedicated efforts, Nestlé Professional has helped to expand the reach and impact of International Chefs Day, ensuring that its message resonates across global communities.
Nestlé Professional also provides a toolkit to support chefs in hosting their International Chefs Day events. This resource includes detailed instructions, educational materials, recipes, and social media tips, ensuring that participants have everything needed to create impactful and engaging activities. The complete 2024 toolkit is available for download and can be used as an educational resource long after the 20th of October.
The late Dr. Billy Gallagher, affectionately known as the “Father of International Chefs Day,” was instrumental in shaping this global celebration. As a former president of the Worldchefs, his vision extended beyond the kitchen, aiming to unite chefs worldwide in a shared mission of education, mentorship, and sustainability. Dr. Gallagher’s passion for the culinary arts was matched by his belief in its power to bring about meaningful change. International Chefs Day stands as a tribute to his legacy, fostering a global movement that champions healthier, more sustainable practices and inspires future generations to carry forward his remarkable vision.
As we close this year’s chapter, we extend our heartfelt gratitude to every chef, partner, and participant who brought International Chefs Day 2024 to life. Together, we are growing great chefs and shaping a brighter future.
Watch our 20th Anniversary Video to see the highlights and celebrate this milestone achievement.
As we move forward, chefs everywhere can leverage Worldchefs’ resources to continue making a difference for the next 20 years and beyond.
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:
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Media contact:
Olivia Ruszczyk [email protected]
Paris, 21 November 2024 – The 40th Worldchefs Congress & Expo 2024 brought together the world’s top culinary talent in Singapore for six days of connection, education, and inspiration. Marking a milestone year, the event featured high-impact programming, and culminated in an awards ceremony, celebrating outstanding contributors to the global culinary community. Each award highlights a unique facet of excellence, from humanitarian efforts to sustainability and innovation in the culinary arts.
Worldchefs awards celebrate innovation, sustainability, and contributions that inspire the past, present, and future of the hospitality industry.
Below are the 2024 honorees. For a full list of award recipients, visit this link.
Worldchefs Honorary Life Members
Awarded to individuals who have shown unparalleled commitment to the advancement of Worldchefs and the culinary arts.
Worldchefs Honorary Judge Recognition
Recognizing exceptional expertise and contributions in culinary judging.
Lifetime Honorary Judge Recognition
Honoring a lifetime of distinguished service in culinary judging.
Humanitarian Award
Acknowledging chefs who use their platform for humanitarian efforts and global impact.
Education Award
Celebrating efforts to advance culinary education and professional development.
Communication Award
Recognizing excellence in culinary communication and storytelling.
Lifetime Achievement Award
Honoring a career of outstanding leadership and contributions to the culinary profession.
Escoffier Award
Presented to those who embody the values of Auguste Escoffier, dedicating themselves to the craft and hospitality.
Sustainability Partnership Award
Honoring efforts in promoting sustainable practices in the culinary world.
Young Chefs Development Award
Recognizing commitment to empowering the next generation of culinary professionals.
Partnership Award
Celebrating collaboration that drives culinary innovation and excellence.
Worldchefs Recognition of Honor Award
Honoring significant contributions to Worldchefs and the culinary community.
President Trophy
Awarded for exemplary service to Worldchefs and the global culinary industry.
Recognizing those who advance Worldchefs’ mission in their countries and beyond. 2024 recipients include:
Photos can be found here.
President’s Award
Honoring significant contributions to the global culinary profession.
These awards underscore Worldchefs’ commitment to acknowledging those who elevate the culinary profession through dedication, innovation, and leadership.
For a comprehensive list of award categories and recipients, please visit Worldchefs medals webpage.
Worldchefs extends its gratitude to all partners and participants who contributed to the success of the 40th Worldchefs Congress & Expo, making it a memorable celebration of culinary excellence. Celebrate these remarkable achievements and learn more about Worldchefs awards and the 2024 Worldchefs Congress & Expo here.
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:
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org
Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.
– END –
Media contact:
Olivia Ruszczyk [email protected]
The second Asian Pastry Young Chefs Challenge (APYC) 2024, held on September 25-26 at the Guangzhou Import and Export Commodity Fair, marked a historic milestone in China’s culinary scene as the country’s first national young pastry competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). Organized in collaboration with the China Cuisine Association, Guangdong Imported Food Association, Constellar Worldex, the Association of Staff and Workers Education and Vocational Training in Shenzhen, and the JIYI Cultural Planning Committee, the event brought together talented young pastry chefs from across Asia.
Endorsed by Worldchefs, APYC 2024 attracted competitors from eight Asian countries and regions, including China, Indonesia, South Korea, Singapore, India, Malaysia, Macau China, and Vietnam. The theme of this year’s competition, ‘Heritage and Innovation’, invited teams to fuse traditional pastry skills with modern techniques, displaying exceptional creativity. The challenge fostered cultural exchange and culinary collaboration, showcasing the diversity of Asian food cultures and contributing to the advancement of global pastry arts.
This year’s event was supported by Chef Willment Leong, Worldchefs Continental Director for Asia, and Chef KK Yau, Worldchefs Vice Continental Director for Asia. The competition upheld the highest standards of excellence, with four Worldchefs-certified Continental Pastry judges, led by International Pastry Judge Kenny Kong serving as Chairman of the Jury.
During the seven-hour challenge, the young chefs skills were tested. Singapore emerged as the champion team, earning the “Best Chocolate Praline,” “Best Chocolate Cake,” and “Best Plated Dessert” awards. Malaysia was named first runner-up for creativity, while South Korea placed third and was awarded “Best Artistic Showpiece.”
China’s team demonstrated exceptional teamwork, earning the Gold Medal along with awards for “Best Team Spirit” and “Best Chocolate Degustation.” Vietnam earned a Silver Medal, while Indonesia, Macau China, and India each received Bronze Medals. The overall level of skill, creativity, and dedication from all teams was truly remarkable.
Many devoted hotel management and pastry chefs generously supported the event, including Executive Pastry Chefs from Guangzhou, Chef Kenny Chen, Chef Owen Xiao, Chef Mak Keng Seng, Chef Andy Chen, Chef Eric Lai, Chef Jay Pan, Chef Sam Dong from Macau, Chef Gary Lim and Chef Desmond Lee from Singapore, Chef Eric Kim from South Korea, and Chef Cherry Le and David from Vietnam. Special thanks to Chef Jessie Pan from Macau and Kyna Tan from Malaysia, who volunteered as MCs and did a fantastic job.
This year’s APYC 2024 also received approval from China Post, commemorating this historic milestone with a First Day Cover stamp release on September 25-26, 2024. This gesture signifies the importance of the event for the pastry arts scene in China and more globally, across Asia. The success of APYC 2024 would not have been possible without the generous support of our sponsors:
Their invaluable support was essential to the success of the event and allowed for a significant achievement and advancement for pastry arts in Asia.
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/
Singapore 19 November 2024 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce that World Chefs Without Borders (WCWB), the humanitarian initiative of Worldchefs, proudly partnered with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association to host the NKF55 Charity Gala Dinner on October 21, 2024. Held at W Singapore – Sentosa Cove, this extraordinary event raised an impressive 1.8 million SGD to support kidney failure patients in Singapore.
The gala, an event coinciding with Worldchefs’ presence in Singapore for the 40th Worldchefs Congress & Expo 2024, brought together Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, alongside celebrated chefs Tony Khoo, KK Kong, Lee Lay, and Rene Oskam, to deliver a remarkable culinary experience to over 300 guests. Dr. Amy Khor, Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as the Guest-of-Honour, underscoring the event’s significance.
World Chefs Without Borders played a pivotal role in making this event a success by providing resources, amplifying awareness, and showcasing how the culinary community can unite for impactful causes. The funds raised will go directly toward providing life-saving dialysis treatments and holistic care for over 5,700 patients in Singapore, ensuring ongoing support for individuals in need.
Commenting on the event’s success, World Chefs Without Borders Chairman Willment Leong stated:
“This event represents the heart of what World Chefs Without Borders stands for—using the power of the culinary community to inspire change and improve lives. Together with our partners, we’ve demonstrated how chefs can go beyond the kitchen to create a profound and lasting impact.”
Each day in Singapore, six individuals are diagnosed with kidney failure, many requiring lifelong dialysis to sustain their lives. Dialysis is not only physically and emotionally demanding but also financially burdensome, costing patients over $2,500 per month. The NKF55 Charity Gala Dinner provided an avenue for the global culinary community to unite and address this urgent need, exceeding its initial fundraising goal through the generosity of donors and supporters.
Worldchefs is proud to have been part of this meaningful initiative, continuing its legacy of giving back through World Chefs Without Borders. This event exemplifies the organization’s ongoing mission to harness the talents and generosity of chefs worldwide to support those in need.
To learn more about World Chefs Without Borders and their humanitarian efforts, visit https://www.worldchefswithoutborders.org/.
For more photos, click here.
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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:
Media Contact
Olivia Ruszczyk
Email: [email protected]
Paris, 18 November 2024 – During the Worldchefs Congress & Expo 2024, hundreds of chefs and industry experts from around the world came together in Singapore for six days of connection and conversations from October 20 to 25.
The Worldchefs Congress & Expo 2024 marked the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.
As a long-standing industry tradition since 1928, Worldchefs Congress & Expo once again provided a global stage for industry networking, knowledge exchange, and international culinary competition. Held at the Marina Bay Sands Convention Center and FHA HoReCa Singapore Expo, 900 professionals from 76 countries came together to explore industry trends, participate in expert-led sessions, grow their network, and take part in expanding culinary horizons for the future.
Worldchefs Congress 2024 also marked the introduction of the organization’s new leadership, with Andy Cuthbert announced as the new Worldchefs President. The new board, committed to guiding Worldchefs into a bright and sustainable future, brings fresh energy to the association’s ongoing mission to unite and uplift culinary professionals around the world. Learn more about Worldchefs’ new leadership team here.
The Billy Gallagher Young Chefs Forum continued to play a crucial role in fostering the next generation of culinary talent, providing young chefs with the opportunity to learn, network, and develop their skills with guidance from renowned mentors. This year’s forum brought together 50 young chefs and mentors from around the world, including Canada, Norway, Finland, Sweden, UAE, India, Australia, Hong Kong, the Philippines, Malaysia, Indonesia, and South Africa. The program emphasized three key objectives: cultivating tomorrow’s industry leaders, promoting shared learning and growth, and providing participants with an immersive “slice” of Singapore’s rich culinary culture.
Young chefs had their own dedicated lounge space where they could connect and learn together, with unique Face-to-Face Sessions allowing them to interact closely with prominent figures like Iron Chef Thailand’s Martin Blunos, Bocuse d’Or winner Davy Tissot, and local pastry icon Janice Wong. These sessions allowed young chefs a space for open conversations, fostering mentorship and providing invaluable insights in a supportive setting.
In addition to knowledge sharing, the forum offered engaging team-building activities that celebrated Singapore’s cultural heritage. Participants bonded over an Ondeh-Ondeh making session, collaborated on a Chinatown walkabout to explore kitchen hardware shops, and enjoyed a satay dinner at Lau Pa Sat. Post-congress, young chefs explored Singapore’s culinary and agricultural landscape with visits to Green Harvest farm and the 133-year-old Kwong Cheong Thye Soy Sauce Brewery. They also experienced Tekka Market and traditional hawker center breakfast, learned to make Singaporean Popiah, and toured the Peranakan Katong neighborhood, tasting the iconic Katong Laksa and sampling traditional kuehs under the guidance of Way of the Kueh author Christopher Tan.
The Billy Gallagher Young Chefs Forum received enthusiastic feedback, with participants praising the forum’s unique opportunities for hands-on learning, cultural immersion, and networking. Many expressed excitement to bring their newfound knowledge and inspiration back to their own countries, making the forum a transformative experience for young chefs and reaffirming its impact in shaping the future of the culinary profession.
The Congress also marked a special milestone with the 20th anniversary of International Chefs Day, celebrated on October 20, which coincided with the event’s first official day. In addition, an activation event on October 19 welcomed twenty local children in Singapore, who participated in a workshop led by chefs from the Singapore Chefs Association, focusing on healthy eating and sustainable food choices.
Shi Long, Co-Founder of Style Palate presented a cooking demo on Singapore’s iconic hawker cuisine alongside KF Seetoh, Singapore’s street food guru.
Jeremy Lim, CEO and Co-Founder of AMILI, explored the gut-brain connection and how what we eat impacts all aspects of our well-being.
Davy Tissot, Président International des Bocuse d’Or and Winner of Bocuse d’Or 2021, brought a bit of the Bocuse d’Or to the Congress stage with a culinary demonstration on elevating ingredients.
Belinda Moore, Strategic Planning Expert and Director of Strategic Membership Solutions, gave expert insights on technology and AI innovations for associations.
Unilever Food Solutions (UFS) hosted a vibrant “Culinary Infinity” activation, inspired by insights from its recent Future Menus Report 2024. Through an infinity-shaped setup, UFS chefs guided guests through four emerging food trends, such as Local Abundance and Low-Waste Menus, forecasting key insights set to shape the next chapter of the culinary industry.
Alongside the Congress events, Worldchefs’ humanitarian initiative World Chefs Without Borders played a key role in a charity dinner, working in close collaboration with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association. The NKF55 Charity Gala Dinner raised 1.8 million SGD to support kidney failure patients in Singapore. With contributions from Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, the event showcased the power of the culinary community to create a meaningful impact for those in need.
A Line Up of Industry Leaders
In addition to these key moments, each session at the 40th Worldchefs Congress & Expo offered something exceptional. The lineup featured industry experts sharing insights and skills—including Chef Emmanuel Stroobant’s talk on mental wellness, “From Burnout to Balance,” and Chef Eric Teo’s inspiring “It’s Not How You Start But How You Finish.” From hawker heritage to AI, every session and speaker elevated the Congress experience, ensuring attendees returned to their kitchens inspired and connected, ready to bring new knowledge and passion to their culinary careers and communities.
All Worldchefs Congress 2024 speaker sessions are available to watch online: Day 1, Day 2 and Day 3.
New Titleholder of World’s Best Chef
A centerpiece of Worldchefs Congress, the Global Chefs Challenge showcased the skills and creativity of the world’s top chefs. National culinary teams competed across categories, including the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Young Chefs Challenge, and, for the first time, the Global Vegan Chefs Challenge.
After four days of top-level competition and showcasing some of the world’s most talented culinary professionals, Chef Ale Mordasini of Switzerland, took home the coveted title of World’s Best Chef.
The Global Chefs Challenge has become a leading international competition for chefs to test their skills and bring their best work to the table, while setting the standard for excellence within the industry. This year’s competition was notably marked by the addition of the first-ever Global Vegan Chefs Challenge category and the inaugural Nestlé Green Spatula Award. The introduction of this new competition category and sustainability award underscores the commitment of culinary professionals and Worldchefs’ members to sustainable gastronomy and culinary innovation, reflecting the evolving demands of consumers and chefs worldwide.
For a complete list of results, competitor profiles, and more, visit www.globalchefschallenge.org.
Reflecting on the event’s resounding success, Worldchefs President Andy Cuthbert extended his thanks to all attendees, sponsors, and organizers who contributed to the Congress’s success. “We are immensely grateful to our community for joining us here in Singapore, and we look forward to seeing how the relationships, insights, and skills developed during this Congress will impact the industry in years to come. We can’t wait for 2026 in Wales!”
Worldchefs Congress & Expo 2024 brought to the fore the commitment of the global chef community to advancing culinary standards, supporting sustainable practices, and strengthening the bonds within the global chef community.
As the industry looks ahead, the Congress served as an inspiring reminder of the power of unity, creativity, and innovation in shaping the future of food.
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:
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org
Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.
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Media contact:
| Olivia Ruszczyk [email protected] |
Nestlé Professional is delighted to announce the three visionary chefs who have been awarded the inaugural ‘Green Spatula’ at the Global Chefs Challenge Finals in Singapore.
Created in collaboration with the World Association of Chefs’ Societies (Worldchefs), this prestigious new award celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens.
The ‘Green Spatula’ Award was presented to chefs competing across three categories: the Global Chefs Challenge, Global Young Chefs Challenge, and Global Vegan Chefs Challenge. Each winner demonstrated outstanding leadership in waste management, and energy and water optimization, setting a new benchmark for sustainability in the culinary industry.
The 2024 ‘Green Spatula’ Award winners are:
Tom Lamers, Global Chefs Challenge – Hailing from the Netherlands, Tom impressed the judges with his innovative culinary skill as well as his approach to sustainability in the kitchen.
Andreas Enger Fjellheim, Global Young Chefs Challenge – Competing with other chefs who are 25 years or younger, Andreas, from Norway, not only won the Global Young Chefs Challenge he also won the Green Spatula Award.
Dinars Zvidrinš, Global Vegan Chefs Challenge – Competing in the first edition of the Global Vegan Chefs Challenge, Dinars, from Latvia, captured the jury’s attention with his inventive plant-based dishes and sustainable kitchen management.
Cornel Krummenacher, Global Head of Food at Nestlé Professional, highlighted the importance of the award, stating, “The Green Spatula Award is more than just recognition—it’s a symbol of the industry’s shift towards sustainability. These chefs are leading the way, showing us how responsible cooking can inspire future generations.”
Rick Stephen, Chairman of the Worldchefs Culinary Competition Committee, added, “The new Nestlé Professional ‘Green Spatula’ Award is a critical step in recognizing chefs who lead by example in sustainable cooking. Through competitions like the Global Chefs Challenge, we’re encouraging chefs to push the boundaries of sustainability, not only in the dishes they create but in how they approach resource management in their kitchens.”
For more information on the Green Spatula Award and the Global Chefs Challenge Finals, visit www.nestleprofessional.com and www.worldchefs.org.
Related article on the Green Spatula Award: https://www.nestleprofessional.com/news/new-nestle-professional-award-celebrates-top-chefs-sustainability-focus
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