The third Asian Pastry Young Chefs Challenge (APYC) 2025 marked a historic milestone as China’s first national young pastry chef competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). The event was organized in collaboration with the China Cuisine Association, Guangdong (China) Imported Food Association, Constellar Worldex, and JIYI (Shenzhen) Cultural Planning Committee. It took place from September 26-28, 2025, during the Guangzhou Import and Export Commodity Fair.
This Worldchefs-endorsed event continues to gain momentum, achieving recognition both within China and internationally. This year, APYC welcomed teams from nine Asian countries and regions. Teams included China, Indonesia, South Korea, Singapore, Maldives, Hong Kong China, Macau China, Sri Lanka and Vietnam.
Blending Tradition, Innovation, and Sustainability
The theme was “BAKING WITH NATURE: A Challenge of Flavour and Sustainability.” Participants showcased their creativity by combining traditional pastry skills with modern techniques, promoting cultural exchange and culinary collaboration. The championship encourages participants to use eco-friendly ingredients and apply innovative baking techniques. They also are challenged to incorporate regional cultural elements to promote sustainable practices in the pastry industry.
A diverse and talented group of individuals joined this year’s competition.
Please find below the summary of participants registered for the Asian Pastry Art Challenge – Individual Categories:
Grand Total: 78 Participants
Patisserie Art Displays Total: 36 participants Open Category: 19 participants Young Chefs Category: 17 participants
Individual Classic Fruit and Vegetable Carving, Total: 24 participants Open Category: 1 participant Young Chefs Category: 23 participants
The Ultimate Durian Dessert Challenge 2025 Live Dessert Challenge: 16 participants
Thank You to Our Judges
This year’s competition was made possible by the strong support of Worldchefs Continental Pastry Judges: Chef Ringo Chan (Hong Kong), Chef Eric Kim (Korea), Chef Gary Lim (Singapore).
They served as Assistant Chief Judges and also acted as auditors of the final competition scores, ensuring that the scoring procedures were fair and accurate.
Together with four other certified Continental Pastry Judges: Chef Lim Kim Wah (Singapore), Chef Roger Fok (Hong Kong), Chef Cherry Lee (Vietnam) and Chef Mohammad (Maldives)
Led by International Pastry Judge Kenny Kong as Chairman of the Jury, the judging panel upheld the highest international standards of excellence throughout the event.
After seven hours of intense and inspiring competition, the official results of the Asian Pastry Art Challenge 2025 were announced as follows:
🏆 Champion Singapore Team Best Artistic Showpiece Best Plated Dessert
🥈 First Runner-Up Hong Kong Team Best Chocolate Pralines
🥉 Second Runner-Up South Korea Team Best Chocolate Cake
🌟 Special Awards Indonesia Team Best Media Chocolate Degustation Gold Medal
China Team Silver Medal Best Team Spirit
Bronze Medals Vietnam, Macau China, Sri Lanka, and Maldives Teams
Relive the competition by watching the video below:
Congratulations to all participating teams for their outstanding creativity, craftsmanship, and dedication. This year’s challenge showcased the incredible talent and diversity across Asia’s pastry community.
It garnered significant attention, with a live broadcast reportedly reaching 1.1 million views across its two-day stream.
Additionally, the Asian Pastry Young Chefs Challenge received approval from China Post, which launched a First Day Cover with Stamp on September 25-27, 2025, commemorating this milestone event.
In the world of gastronomy, few names resonate with the same warmth and reverence as Chef Billy Gallagher. His legacy is not only etched in the records of the South African Hospitality Industry but lives on in the hearts and hands of young chefs across the globe.
Since 2015, the Billy Gallagher Young Chefs Tour is a testament to this enduring influence, a journey that celebrates mentorship, international exchange, and the vibrant culinary heritage of South Africa.
A Vision That Changed Lives
Held biennially in honour of the late Chef Billy Gallagher, the Bill Gallagher Young Chefs Tour is more than a just an event. It is a living tribute to a man whose life was dedicated to nurturing talent and fostering global connections through food. Chef Gallagher believed that the future of cuisine depended on investing in young chefs, providing them with opportunities to learn, grow, and experience the world beyond their own kitchens.
The Journey: A Tapestry of Flavours and Friendships
This year’s tour brought together Chef Olav Tennfjord from Norway and Chef Shin Jiwoong from South Korea. Their two-week odyssey in South Africa began in Johannesburg, wound through the winelands and markets of Cape Town, celebrated heritage in KwaZulu-Natal, and concluded in the wild beauty of the Dinokeng Game Reserve.
Johannesburg: Where Heritage Meets Innovation
The adventure began at Maropeng, the Cradle of Humankind, where the chefs reflected on humanity’s shared origins and the artistry of food. A moving visit to Chef Gallagher’s resting place in Fourways set the tone for a journey rooted in gratitude and inspiration. Behind-the-scenes tours of the Palazzo and Pivot Hotels at Montecasino revealed the precision and teamwork that define South Africa’s hospitality industry. Evenings were spent at iconic venues like The Saxon Boutique Hotel and Sandton Sun, where creativity and craftsmanship took centre stage.
At the HTA School of Culinary Art, after a number of skills demonstrations, the group gathered for a South African themed lunch in the Billy Gallagher Boardroom. A space that displays a lifetime of achievements, citations and accolades. The experience reminded participants of what is possible and that they are part of something bigger—a global family of chefs.
Cape Town: A Symphony of Flavour
Arriving in Cape Town, the young chefs were welcomed by panoramic views of Table Mountain, and the warm hospitality of Southern Sun Cape Sun. Days were filled with cheese-making at Ciao-Ciao, wine tastings at Perdeberg and Spier, and explorations of the intricate supply networks at Wild Peacock. Dining at Palm House Boutique Hotel with Chef Greg Henderson, and the refined artistry of the acclaimed Chorus Restaurant by Bertus Basson, the group experienced the diversity and sophistication of Cape cuisine.
From the penguin colony at Boulders Beach to the bustling Oranjezicht City Farm Market and Makers Landing at the V&A Waterfront, the chefs immersed themselves in the city’s creative spirit. The vibrant street food scene, including the famous Gatsby sandwich, offered new perspectives on South Africa’s culinary diversity.
The final dinner at Terrarium Restaurant, hosted by Chef Chris Erasmus, Jodi Gillespie, and Anlou Erasmus, left the group deeply inspired by the harmony between nature and culinary innovation.
KwaZulu-Natal: Celebrating Heritage
In KwaZulu-Natal, the group checked in at the legendary Beverly Hills Hotel in Umhlanga, coinciding with International Chefs Day, a fitting backdrop for celebrating culinary unity and global friendships.
Visits to CTIA Culinary School, the Jackie Cameron School of Food & Wine and Mount Edgecombe offered rich opportunities for learning and cultural exchange. The day’s highlight was a lively cooking demonstration, where international and local chefs shared their food traditions, reinforcing the universal language of the kitchen.
The day featured a diverse range of culinary experiences, including Chef Shin’s engaging Korean cooking demonstration, Chef Olav’s presentation of an authentic Norwegian dish, and a traditional Durban Bunny Chow skilfully prepared by Chef Sbu. The event was characterised by insightful learning and rich flavours.
Before departing, the chefs toured Chef’s Brigade and Unilever Food Solutions, concluding this segment with a distinguished dinner hosted by Chef Coo Pillay (President, SA Chefs Association) and Chef Heinz Brunner (Worldchefs Honorary Life Member). This occasion served as a meaningful homage to both friendship and professional legacy.
Dinokeng Game Reserve: A Fitting Finale
The tour’s final chapter unfolded in the tranquil Dinokeng Game Reserve. Here, under the African sky, the young chefs cooked over open flames, reflecting on the lessons learned and friendships forged. The experience emphasised the importance of simplicity, passion, and respect for tradition, values that Chef Gallagher championed throughout his life.
The Power of International Exchange
The Billy Gallagher Young Chefs Tour 2025 is a shining example of how international exchange enriches both chefs and the communities they visit. By bringing together diverse perspectives and culinary traditions, the tour not only honours Chef Gallagher’s legacy but also strengthens the bonds that unite the global culinary community.
Travelling through South Africa, the participants discovered the value of learning from one another, inspired by Chef Gallagher’s dream for young chefs to see the world, be inspired, and inspire others in return. The legacy continues, shaping the future of gastronomy.
Looking Ahead
With the continued success of the biennial tour, plans are already underway for 2027, with renewed efforts to support deserving young chefs from around the world. The journey continues, fuelled by the spirit of mentorship, discovery, and the belief that food can change lives.
Sincere appreciation to Worldchefs, Southern Sun Hotels, SA Chefs Association, Bill Gallagher & Associates, as well as all the partners, mentors, and hosts whose support made this exceptional experience possible.
– END –
Media Contact: Duane Riley Billy Gallagher Young Chefs Tour Coordinator 📧 Duane.Riley@bgaa.co.za 🌐 bgaa.co.za
Executive Chef Evi Chioti is an active member of the Cyprus Chefs Association and an accomplished advocate for sustainable gastronomy. From her early days in a family of hospitality professionals to becoming the first woman awarded the Ambassadors of Taste for the Global Gastronomy® Gold Medal, Evi has built a remarkable career as a chef and educator. Today, she is co-owner of the restaurant La Maison Fleurie in Cyprus, a Jury Member with the International Taste Institute, and a member of the Academie Culinaire de France. Her leadership has helped develop innovative educational programs for chefs, secure government support for culinary training, and promote sustainable food practices.
In 2024, Evi earned 2nd place with her recipe Colocasia Rose Delicacy at the LIFE Climate Smart Chefs Awards in the category of “Best Sustainable Recipe.”
“I prepared a plate that was a very low carbon recipe and also nice tasting, nice presentation… I used a vegetable that we have in Cyprus, it’s a simple vegetable, not expensive and very nutritional. It was cooked a bit diff than the traditional way, presented different, I used the juices I used for cooking for the sauces. I used cherries and other ingredients that were seasonal at the time to create the sauce, decorations for the plate.”
– Evi Chioti
To hear more from Evi, tune in to episode 129 of Worldchefs podcast, World on a Plate.
Discover Evi’s sustainable recipe below!
Colocasia – Sustainable Recipe
BY EVI CHIOTI
Ingredients
847155 – Taro, raw.. – GB23, 500g
Celery, raw.. – GB23, 120g 2 x full length stick
Onions, raw.. – GB23, 150g 1 x medium
Tomato puree.. – GB23, 17g 1 x tablespoon
Oil, olive.. – GB23, 4.2g 1 x teaspoon
Water, tap, drinking.. – N, 200g 1 x Average glass
Coriander seeds.. – GB23, 2g 1 x teaspoon
Sea Salt.. – N, 5g 1 x level teaspoon
Pepper, black.. – GB23, 0.1g 1 x average sprinkle
Wine, red.. – GB23, 125g 1 x small bottle/glass
Onions, red, raw.. – N, 118g 1 x small onion
Water, tap, drinking.. – N, 100g ½ x Average glass
Wine vinegar.. – N, 200g 17 ½ x tablespoon
Sugar, Demerara.. – GB23, 5g 1 x teaspoon
Sea Salt.. – N, 2g 2 x 1g
Pepper, black.. – GB23, 1g 1 x 1g
Cloves, dried.. – N, 2g 0.01 x 1 cup
Oil, vegetable, average.. – GB23, 12.6g 1 x tablespoon
Seaweed, agar, dried.. 10g
Cherries, flesh and skin, raw, weighed with stones.. – GB23, 200g 2 ⅔ x Average Portion
Wine vinegar.. – N, 30g 6 x Average Portion
Onions, red, raw.. – N, 118g 1 x small onion
Sea Salt.. – N, 2g 2 x 1g
Sugar, Demerara.. – GB23, 5g 1 x teaspoon
Seaweed, agar, dried.. 10g
Percentages: Taros (30.4%), Water (18.3%), Red Onions (14.4%), Wine Vinegar (14%) (Sulphites), Cherries, Flesh And Skin, Raw, Weighed With Stones (12.2%), Onions (9.1%), Red Wine (7.6%)
Instructions
Remove the skin from the taro (Colocasia), and cut lengthwise in slices (1 cm thick).
Cook in a casserole with olive oil on high heat, add salt, pepper, and coriander. Remove when they get a golden color.
Add in the casserole celery and onion, cook them for five minutes, and add the taro slices on top.
Mix the tomato puree with red wine, water, and seasonings, and add to the casserole.
Low the heat, cover, and cook for about one hour.
When the taro is cooked, form the slices one above the other into a terrine mold and leave to cool overnight in the fridge. Use casserole juices as a liquid cooking for other dishes.
making the rose pearls
To make the rose pearls you must use the juice of pickled onions.
Slice red onion and put in a jar.
Boil water, vinegar, salt, sugar, cloves and pepper.
When boiled for 5 min add to the jar with onions and leave for a night. This is a preparation that needs to be done the day before.
In another small jar freeze the vegetable oil.
Next day boil 100 ml of pickled onion juice with 10 gr, agar-agar powder. Boil for two min and remove from heat.
Leave it to cool for five min.
Transfer the liquid into a squeeze bottle and drizzle it slowly into the chilled oil.
Strain and rinse the spheres in cold water. Spheres can be preserved in pickled onion juice for a long time to use for different preparations.
Cherry and red onions chutney
For the cherry and red onions chutney, simmer cherries, onions, vinegar, sugar, salt, pepper, and geranium leaves (for rose aroma).
Use the chutney to accompany the taro terrine and prepare some cherry spheres and deco transparent film , according to the technique explained above for the rose pearls.
Notes concerning ingredient reuse and recipe sustainability:
Taro is cooked with vegetable juices in a covered cooking pot, a slow cooking method. This allows the vegetables to become tender and delicious, mixing flavors together and using a minimum of water. Cooking juices can be used as a cooking liquid for other preparations and in this case, I used this liquid to cook vegetable stuffing for my another dish. Techniques used for pickled onions and cherry chutney that are used in the recipe are energy-saving preservation methods, as they can preserve content out of the fridge. In addition, decorations and pearls are made of the juices of onions and cherries. All ingredients are available fresh in small local markets from individual producers.
Following five Regional Semi-Finals, and with additional finalists from Finland (IKA 2024 Winner) and host nation Wales, the stage is set for a showcase of the world’s top culinary talent.
Five regional semi-finals, one global stage – Finalists from across Europe, Africa & Middle East, the Americas, Asia, and the Pacific Rim are preparing to compete in Wales at the Global Chefs Challenge Finals 2026.
Four categories of excellence – Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs will showcase their skill, creativity, and innovation.
See the Global Chefs Challenge live in Wales – Join us in Wales to catch all the action at the Worldchefs Congress & Expo 2026.
Paris, 28 October 2025 – After an extraordinary year of competition spanning five continents, Worldchefs is proud to announce the finalists who will compete in the Global Chefs Challenge Finals 2026, taking place during the Worldchefs Congress & Expo, 16–19 May 2026, at the International Convention Centre Wales in Newport.
Representing the world’s top culinary talent, they now advance to the Finals in Wales, joined by Finland, winner of IKA 2024, and host nation Wales, competing on home soil for the first time in Worldchefs’ 98-year history.
A Journey Around the Culinary World
From the European Grand Prix in Rimini to the final Pacific showdown in the Cook Islands, the 2025 season celebrated the artistry, innovation, and professionalism that define Worldchefs competitions. Chefs competed across four categories: Global Chefs Challenge, Global Pastry Chefs Challenge, Global Vegan Chefs Challenge, and the Global Young Chefs Challenge (Hans Bueschkens Trophy).
“We are proud to announce the finalists for the prestigious Worldchefs Global Chefs Challenge competition! This remarkable achievement reflects not only culinary excellence but also the dedication, creativity, and professionalism that define the very best in our profession,” said Rick Stephen, Worldchefs Vice President and Culinary Competition Committee Chair. “As a finalist, they will represent their country on the global stage, competing among the world’s most talented chefs. It’s a moment of pride not only for the individual, but for our entire culinary community of Worldchefs.”
Highlights from the 2025 Regional Semi-Finals
Europe – European Grand Prix 2025, Rimini, Italy
Over 50 chefs competed in Rimini for the first regional semi-finals of the season. Italy’s Giuseppe De Vincenzo claimed top honors in the European Grand Prix.
Africa & Middle East – Sharjah, United Arab Emirates
Held during ExpoCulinaire and the Emirates Salon Culinaire, the event celebrated regional excellence. Elizabeth Puleni Taati Isai (Namibia) and Yury Evfimento (UAE) will continue to the finals in the Global Chefs category.
Hosted during the ACF National Convention, the Americas Semi-Finals spotlighted dynamic performances. Derek R. Mazzocoli (USA) and Jaime Leal Cruz (Mexico) led the pack, qualifying for the finals.
Featuring 51 teams from 14 countries, Asia’s semi-final shone with innovation and technical mastery. Stanton Wong Hau Zhe (Singapore) and Trinh Tuan Dung (Vietnam) were among the standout winners.
The semi-finals season concluded in the Cook Islands, where Leslie Chan (Australia) and Navneet Reddy (Fiji) earned their tickets to Wales, among others.
Wales will proudly compete in each category, led by Sam Everton, Calum Smith, Ryan Jones, and Andrew Minto, following their victories at the Welsh International Culinary Championships.
To relive the action from the 2025 semi-finals, click here.
Meet the Finalists
Hopefully, I can win a medal at the Global Chef Challenge finals on home soil next year.
Representing Wales in the Global Chefs Challenge is Sam Everton, lecturer at Coleg Ceredigion, Cardigan who works weekends at the Michelin accredited Yr Hen Printworks, Cardigan.
Global Chefs Challenge Finalists
Australia: Leslie Chan
Denmark: Tommy Jespersen
Fiji: Navneet Reddy
Finland (IKA 2024 Winner): Katja Tuomainen
Iceland: Hinrik Órn Lárusson
Italy: Giuseppe De Vincenzo
Mexico: Jaime Leal Cruz
Namibia: Elizabeth Puleni Taati Isai
Netherlands: Ruben van Zanten
Portugal: André Serra
Singapore: Stanton Wong Hau Zhe
Slovakia: Andreo Roth
UAE: Yury Evfimento
USA: Derek R. Mazzocoli
Vietnam: Tuan Dung Trinh
Wales (Host): Sam Everton
Global Pastry Chefs Challenge Finalists
Czech Republic: Karolína Hávová
Fiji: Vikash Chetty
Mexico: Pablo Galvan
Norway: Martine Espeland
Serbia: Milan Lukovic
Singapore: Cheng Yen Ping
UAE: Ruwan Kumara Phille Gedara
Wales (Host): Andrew Minto
Global Vegan Chefs Challenge Finalists
Denmark: Bjarke Jeppesen
Fiji: Abinesh Sharma
Hong Kong: Ben Chan Chi Bun
Italy: Luigi D’Antonio
Romania: Alin Vadean
UAE: Janam Maharjan
USA: Michael J. Stamets
Wales (Host): Ryan Jones
Global Young Chefs Challenge Finalists (Hans Bueschkens Trophy)
Australia: Liam Brnic
Cyprus: Constantina Papaioannou
Norway: Trym Karlsen
Qatar: Kevin Glorial Putra Pamara
Romania: Antohi Paul
Taiwan: Yi-Hsuan Hung
USA: Yeishalee Santana
Wales (Host): Calum Smith
Winning dishes from the Global Chefs Challenge Finals 2024.
Hear from the Finalists
The Road to Wales
We all believe [mental training] is very important. It brings you security and a good base you can stand on. If you face challenges during the competition, your coaches cannot help. You have to help yourself. This brings you self-confidence and the instruments to work on the challenges if something happens.
2024 Worldchefs’ Global Chef Challenge winner, Ale Mordasini traces his inspiring journey from apprenticing in Switzerland to winning the Global Chefs Challenge Finals 2024 in Singapore on this episode of World on a Plate.
The Global Chefs Challenge is where the world’s top chefs meet to compete in four competition categories. Selected through top performance at the Worldchefs Regional Semi-Finals in 2025, qualifying teams will go head-to-head at the Global Chef Challenge Finals. Here, the best and brightest convene to show mastery in the culinary arts.
Catch the action live at Worldchefs Congress & Expo in Wales!
Network and expand your professional bonds with the most influential culinary body worldwide. Join us for Worldchefs Congress & Expo 2026, taking place 16–19 May 2026 in Newport, Wales. This edition’s theme, ‘Pasture, Passion, Plate,’celebrates the journey of food from its origins to the final dish and highlights how food connects us all—from farm to fork, across borders and cultures.
“We look forward to welcoming all of our talented and driven Global Chefs Challenge competitors to Worldchefs Congress in Wales,” says Andy Cuthbert, Worldchefs President. “The event is always a highlight of the Congress, with so much energy from the competition kitchens and cheering fans.”
Don’t miss this opportunity to be part of a global gathering that shapes the future of food. Plus, check out Welsh chefs’ top picks for your trip to Wales.
For a £200 discount, register by October 31 and enjoy early bird rates.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 98-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the 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 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.
Gutabs are a sort of folded flatbread stuffed with different fillings such as meat, an assortment of fresh green herbs, cheese or pumpkin. They are cooked on an iron disk called a ‘saj.’ In Baku and the Absheron region of Azerbaijan, gutabs are drizzled with melted butter and served with yoghurt and pomegranate. They can also be sprinkled with sumakh, rolled into tubes and eaten with your hands. Azerbaijanis often serve gutabs with ayran – a cold yoghurt drink mixed with salt and herbs.
RECIPES Adapted by ORKHAN MUKHTAROV
Gutab with Meat– Recipe
Ingredients
For the dough:
350 g wheat flour
200 ml watter
Salt
For the filling:
500 minced lamb or 250 gr minced lamb and 250 gr minced beef
250 gr onion
Salt and Pepper
12 g lavashana
Instructions
Soak the small piece of lavashana in water until it dissolves. It will dissolve more quickly in hot water. If you use tomato paste, mix it also with a little bit of water.
Peel and chop the onion. Mix the minced meat with the chopped onion. Add salt and pepper and lavashana or tomato paste liquid. Set the mixture aside.
Mix the flour, water and salt to make dough. Separate the dough into 150 gram balls.
Place the dough balls on a tea towel and cover with clingfilm. Leave the balls to rest for 5-10 minutes.
Roll out the dough balls until they are 3 mm thick. Traditionally a thin, light rolling pin, ohlov, is used. Use a small plate to shape the rolled-out dough into rounds approximately 20 cm in diameter.
Spread the mincemeat mixture thinly on one half of the dough round. Fold in half into a semi-circle, pressing the edges together.
Kutabs are traditionally cooked on a saj, a convex iron griddle. A large frying pan turned upside down can be an excellent substitute for a saj. But it works only with gas stoves. If you have an electric stove, use a usual pan. Place two gutabs at a time on the hot pan. Traditionally gutabs are cooked without oil or butter. In our family we like to cook gutabs in a little bit of oil or butter (not much!). Turn over after 2-3 minutes or when the gutab begins to brown and cook on the other side.
If you didn’t use oil or butter when cooking, spread the cooked gutabs with melted butter or melted clarified butter while still hot and place one on top of the other to serve.
Meat gutabs are often served with sumac, a red ground powder which has a zesty flavor.
Gutab with Herbs– Recipe
Ingredients
For the dough:
350 g
200 ml water
Salt
For the filling:
1 egg
1-2 tsp plain yoghurt
Salt and Pepper
3 onions
A variety of green herbs:
Sorrel (or lemon juice)
Spinach
Coriander
Dill
Instructions
Wash the herbs. Dry them very good and chop them. If herbs will give some juice, squeeze it out. Sprinkle with salt.
Chop onions and pan them with some butter. You can use vegetable oil. Put the egg, yoghurt and panned onion into the herbs mix and mix good.
Make dough with the flour, egg, yoghurt, water and salt. The dough must be soft enough to roll out and not stick to fingers. Make the dough into small balls, roughly 50-60 grams. Roll out each ball into a thin circle approximately 27 cm in diameter. Spread the herb mixture on one half of the gutab and fold into a semi-circular shape.
Gutabs are traditionally cooked on a saj, a convex iron griddle. But I always use an ordinary frying pan. Place one or two gutabs at a time on the hot saj/pan. Do not use oil or butter during cooking. Turn over after 2-3 minutes or when the gutab begins to brown and cook on the other side.
Gutab with Pumpkin – Recipe
Ingredients
For the dough:
350 g wheat flour
200 ml watter
Salt
For the filling:
1 middle pumpkin (appr. 2 kg)
2 piece onion
1 piece pomegranate
Salt and Pepper
Butter
Instructions
Cut the pumpkin into small pieces, remove the skin and put it into the pot. Let the pumpkin simmer. Do not add water. Cook the pumpkin until the juice evaporates. Taste the pumpkin. If it is not sweet enough, add 1 tbsp of sugar.
Chop the onion and fry in the butter until slightly golden brown. Add to the pumpkin and mix them well. Add pomegranate seeds.
Mix the flour, water and salt to make dough. Separate the dough into 150 gram balls. Place the dough balls on a tea towel and cover with clingfilm. Leave the balls to rest for 5-10 minutes.
Roll out the dough balls until they are 2 mm thick. Traditionally with a thin, light rolling pin – ohlov . Use a small plate to shape the rolled-out dough into rounds approximately 20 cm in diameter. Spread the filling thinly (appr. 50 gr per kutab) on one half of the dough round. Fold in half into a semi-circle, pressing the edges together.
Gutabs are traditionally cooked on a saj, a convex iron griddle. A large frying pan turned upside down can be an excellent substitute for a saj. But it only works with gas stoves. If you have an electric stove, use a regular pan.
One of the world’s largest gatherings of chefs took place in Lahore, Pakistan, marking a day of pride, passion, and culinary excellence.
Chefs Association of Pakistan (CAP), the only national member of Worldchefs from Pakistan, celebrated International Chefs Day 2025 with grand activities across the country. The nationwide celebrations brought together professional and young chefs. Together, they honored the culinary profession and the values it represents — creativity, passion, and community.
Nationwide Celebrations Led by the Chefs Association of Pakistan
The main celebration took place at Alhamra Hall 1, Mall Road, Lahore. Parallel activities were organized in Karachi, Islamabad, Rawalpindi, Multan, Faisalabad, Sahiwal, Sarai Alamgir, and other cities by CAP’s regional chapters.
The Lahore event commenced with a special video message from Worldchefs President Andy Cuthbert. This was followed by an inspiring message from CAP President Ahmad Shafiq. CAP Vice President Chef Muhammad Raees also shared a message. A captivating video highlighting the journey and milestones of CAP was also presented. It showcased the association’s continuous efforts to uplift the chefs’ community in Pakistan.
Honouring Pakistan’s Culinary Leaders and Professionals
Among the CAP team attending the event were CAP Patron Waqar Ilyas Khan and Secretary General Mian Shahid Mehmood. Vice President International Affairs (Central Secretariat) Muhammad Raees and Vice President HoReCa Fraaz Kasuri were also present. Finance Secretary Nadeem Anwar, Advisors to the President Muhammad Ashraf and Muhammad Razzaq, and other members of the National Executive Committee also attended.
A highlight of the ceremony was the Chef Belt Award Presentation. Senior chefs from the hospitality industry were honoured for their outstanding services and contributions. The announcement of winners from COTHM’s in-house “COTHM Culinary Challenge” added further excitement to the celebration. Certificates and cash prizes were presented to participants and winners.
To mark the spirit of the day, a chefs’ walk was held. There was also a balloon-release ceremony and a cake-cutting ceremony, followed by a grand hi-tea for all attendees.
Senator Bushra Anjum Butt graced the occasion as the Chief Guest. In her address, she commended CAP’s role in uniting and empowering the chefs’ community across Pakistan, emphasizing that the association’s growth and influence are remarkable examples of professional organization and dedication. She also assured CAP of continued government support for the development and welfare of Pakistani chefs.
Industry Sponsors Strengthen International Chefs Day 2025
The event was generously supported by industry partners. Cheezious served as the Title Sponsor, while Nestlé Professional, K&N’s, and Blue Band Professional were Gold Sponsors. Ambassador Commercial Kitchen Equipment joined as the Silver Sponsor. Nestlé Professional’s Nutrition Team delivered an informative session on healthy cooking practices and distributed exclusive gifts among the chefs. Blue Band Professional and K&N’s also contributed by offering product giveaways and live food tasting during the event. Cheezious supported the event with branding and promotional assistance, making the celebration even more vibrant.
A special lucky draw added to the festive mood, where a motorbike, generously sponsored by international recipe expert Ijaz Ahmad Khan, was announced as the grand prize.
Representing Pakistan on the Global Stage
During his address, CAP Secretary General Mian Shahid Mehmood highlighted that CAP continues to serve as the unified platform for chefs in Pakistan, committed to professional growth, education, and recognition. He also officially announced the Pakistan International Culinary Championship (PICC) 2026 – Season 8, inviting chefs from across the world to participate.
Adding to the excitement, CAP President Ahmad Shafiq, speaking through a video from abroad, announced that Pakistan has been selected to host the Worldchefs Asia Presidents Forum 2026, after winning the bid over Penang, Malaysia. The announcement was met with overwhelming enthusiasm and applause from the entire chefs’ community.
The International Chefs Day 2025 celebrations by CAP truly embodied the theme of unity, passion, and pride in the culinary profession. Through its ongoing efforts and international collaborations, CAP continues to represent Pakistan’s culinary excellence on the global stage under the umbrella of Worldchefs.
Rome, Italy, October 2025 – At the World Food Forum (WFF) Flagship Event 2025, held last week at the Food and Agriculture Organization of the United Nations (FAO) headquarters in Rome, Worldchefs showcased its commitment to youth empowerment and sustainable food systems.
Highlighting Worldchefs’ Global Impact
Connie Lau, Worldchefs Director of Operations and Projects, and Ajla Dunga, Project Event Coordinator, joined global leaders and partners to explore how chefs can inspire the next generation and drive a more sustainable future for food.
“We’re honoured to be invited to showcase how Worldchefs is contributing to youth development and sustainability,” said Connie Lau. “Chefs play a key role in shaping how the world thinks about food. Thank you to the FAO and World Food Forum teams for bringing such inspiring minds together.”
From left to right: Ajla Dunga and Connie Lau
Connie Lau speaking with Kazuki Kitaoka and Flora Igoe
Collaborating for a Sustainable Food System
Throughout the event, Worldchefs engaged in meaningful discussions with key partners, including Kazuki Kitaoka, Director, Office of Youth and Women and Flora Igoe, Head of the Youth Culture Programme, at FAO, as well as Paul Newnham and Clare Crowe Pettersson from the Chefs’ Manifesto.
Sessions were held throughout the course of the event, exploring topics such as plant-based diets and indigenous food traditions. There were also interesting discussions on the role of e-learning in making culinary education more accessible worldwide. These fruitful conversations sparked insights that will power the future of Worldchefs’ own Feed the Planet and Worldchefs Academy programs.
“Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors,” said Flora Igoe, Head of the Youth Culture Programme at FAO. “The exhibition effectively demonstrated how culinary skills can drive system-wide change in our agrifood systems. I encourage all young chefs to apply to the YCP and take part in this exciting journey to become leaders in transforming agrifood systems through culinary practices.”
“The World Food Forum Flagship event in Rome was buzzing with energy and purpose,” said Ajla Dunga, Worldchefs Project Event Coordinator. “We had the chance to talk with people from all over the world, meeting students, professionals and experts from different organizations who share the same drive to take responsibility for our future. You could truly feel the shared commitment to change.”
A Shared Mission for a Better Food Future
Worldchefs’ participation at the WFF Flagship Event reflects its ongoing partnership with FAO and its shared mission to create a better food future. The event provided an important opportunity to showcase Worldchefs’ initiatives and connect with organizations and individuals leading like-minded efforts in sustainability, education, and community empowerment.
“It’s through these collaborations that we can amplify our collective impact,” said Lau. “By leveraging our global network of chefs, we can help drive positive change at every level, in kitchens, classrooms, and communities worldwide.”
Worldchefs extends its gratitude to the FAO and World Food Forum teams for bringing together a passionate community dedicated to rethinking our global food systems and shaping a more sustainable tomorrow. Looking ahead, Worldchefs is excited to continue its collaboration with WFF through the recently launched World Food Forum Young Chefs Programme (YCP). This initiative empowers chefs aged 18 to 35 to lead the transformation of agrifood systems through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs. To learn more about the programme and apply, click here.
From October 15 to 19, 2025, the Asian Presidents Forum held in Suzhou, China, achieved remarkable success, laying a strong foundation for the future development of the Asian culinary industry.
The most significant day was October 16, when the official meeting brought together all 18 Presidents from Asian nations, with others sending messages of support and encouragement. Throughout the forum, numerous collaborative projects were adopted, reflecting substantial progress and fostering a positive outlook for regional cooperation. The open and constructive exchanges resulted in meaningful outcomes, instilling confidence in the industry’s future across Asia.
On October 17-18, participants engaged in China Cuisine Association’s Chefs Festival, Exhibition, and Competitions. This vibrant platform not only showcased culinary excellence but also promoted innovative ideas and strengthened regional ties among Asian culinary leaders. Delegates also had the opportunity to explore Suzhou’s historic sites and cultural heritage, adding a memorable cultural dimension to the event.
We sincerely thank the Suzhou Municipal Government for creating such an exceptional environment and atmosphere. Strolling through the city, the tranquility of classical gardens seamlessly complemented the vitality of modern venues—an apt reflection of our culinary industry: a balance between preserving tradition and embracing innovation.
Overall, these three days of meetings and activities deepened regional cooperation and understanding, painting an optimistic vision for joint development across Asia. The Asian Presidents Forum has proven to be a vital platform for fostering exchanges, collaboration, and showcasing culinary innovation. Moving forward, it will serve as a beacon for regional unity and progress. We look forward to even greater achievements in the years to come.
The World Association of Chefs’ Societies’ Asian Presidents’ Meeting was held in China for the first time…
On October 16, the World Association of Chefs Societies’ Asia Presidents Forum 2025, co-hosted by the World Association of Chefs’ Societies (Worldchefs) and the China Cuisine Association, was held in Suzhou. This meeting, held in China for the first time, was an important milestone.
Wu Qingwen, Deputy Secretary of the Suzhou Municipal Party Committee and Mayor, Yang Liu, President of the China Cuisine Association, and Willment Leong, President of the Worldchefs Asia Continental Director, attended the meeting and delivered speeches. Xu Meijian, Chairman of the Suzhou Jiangnan Food Culture Foundation and former Deputy Secretary of the Party Leadership Group and Deputy Director of the Suzhou Municipal People’s Congress Standing Committee, Xu Ben, Secretary-General of the Suzhou Municipal Government, and Zhang Fei, Deputy Director of the Suzhou Municipal Bureau of Commerce, along with representatives from the catering industry of over 20 countries and regions in Asia, also attended the meeting.
As one of the important events held concurrently with the 34th China Chefs Festival, this conference is themed “Promoting Asian Catering Cooperation and Sustainable Development”, focusing on topics such as catering education, green development and cultural exchange, aiming to build a regional cooperation platform, build consensus and promote coordinated development.
Wu Qingwen, Deputy Secretary of the Suzhou Municipal Party Committee and MayorYang Liu, President of the CCAWillment Leong, Worldchefs Asia Continental Director
Deepening cooperation consensus: China Cuisine Association and Worldchefs join hands to promote industry development
Founded in 1928, Worldchefs is an international non-profit organization affiliated with the United Nations International Labour Organization. It has official chef association members from more than 100 countries and regions. As an important cooperation platform in the international catering industry, Worldchefs continues to play an active role in the inheritance of culinary skills, the standardization of catering education, and sustainable development.
As the only official member of Worldchefs in China, the China Cuisine Association has long represented the Chinese catering industry in international affairs and promoted the exchange of skills and cultural exchanges. This Asia President’s Forum 2025 was held in China for the first time, reflecting Worldchefs high attention to the development of China’s catering industry. It also marks that the role of China’s catering industry in regional cooperation is moving from “participant in cultural exchange” to “co-builder of industry standards,” providing a broader platform for the international dissemination and cooperation of Chinese cuisine.
Against this backdrop, new opportunities are emerging for Asian catering cooperation. Asia boasts a rich and diverse culinary culture. While each country’s catering industry possesses distinct development paths and industry structures, they also face common challenges in areas such as supply chain collaboration and green transformation. This conference, upholding an open and inclusive spirit, will serve as a platform for cooperation and exchange in the Asian catering industry, fostering resource sharing and mutual learning, and driving the region’s catering industry towards more sustainable and coordinated development.
Release of the “Suzhou Initiative of Asian Chefs’ Association”: Jointly build an open and shared Asian catering cooperation mechanism
In the important agenda of the meeting, the participating representatives had in-depth exchanges on sustainable development and industry responsibility, and formed an important outcome – the “Suzhou Initiative of the Asian Chefs Association”, calling on the Asian catering industry to work together to practice sustainable concepts, cherish the gifts of nature, advocate conservation, green and responsible consumption, and promote the formation of a healthy and rational food culture.
The launch of the initiative reflects the common concern of the Asian catering industry about food security, ecological protection and industry responsibility.
Declaration site
“——Worldchefs Asia Presidents Forum 2025
We, chefs, scholars and restaurant industry representatives from across Asia, have gathered in the historic city of Suzhou on this United Nations World Food Day to reflect on the mission and responsibility of cooking.
We advocate:
Hold on to the gifts of nature and make the best use of them.
Adopt local season to reduce road loss.
Cooking non-standard ingredients, turning clumsiness into skill.
Divide meals into fixed amounts to prevent waste at the table.
The initiative calls on all catering practitioners in Asia to respond to the gifts of nature with culinary civilization and reshape the harmonious relationship between people and food.”
Using “flavor” as a medium: Suzhou showcases a new image of Chinese culinary culture
As the host city, Suzhou, with its unique Jiangnan charm and profound culinary culture, added a unique cultural dimension to the exchange. Yang Xiaofeng, Secretary-General of the Suzhou Culinary Association, and several outstanding local chefs participated in the meeting, discussing innovative techniques and industry trends with their Asian counterparts, showcasing the inclusive and continuously innovative spirit of Suzhou’s culinary industry.
The conference also specially arranged a national intangible cultural heritage performance – Suzhou Pingtan. The graceful and soft voice added a Jiangnan charm to the event, and also allowed the guests to feel “Suzhou beyond the taste” in cultural resonance.
Group photo of the meeting
This conference not only deepened cooperation and exchange within the Asian culinary community, but also allowed the global culinary community to further appreciate the openness and cultural confidence of the Chinese culinary industry. Looking ahead, the China Cuisine Association will continue to work hand in hand with the World Association of Chefs’ Societies and their counterparts across Asia, contributing Chinese wisdom and strength to promoting sustainable development of the industry and fostering mutual learning among civilizations.
Bread has always held a sacred place in Polish culture – as a symbol of prosperity, hospitality, and peace. From Neolithic flatbreads baked on hot stones to today’s artisan sourdough loaves, it has united generations around the table. To this day, bread remains a cherished part of every Polish home and daily meal – a living tradition that continues to nourish both body and spirit. More than food, it is a gesture of sharing and gratitude – a timeless expression of Poland’s heart and heritage.
The history of Polish bread dates back to the Neolithic period, around 4000 B.C., when the first simple flatbreads made of flour and water were baked on heated stones across the lands of today’s Poland. These early flatbreads, known as podpłomyki, were the precursors of later loaves and formed a staple food for early agricultural communities who learned to cultivate grains and grind them into flour.
During the Middle Ages, the art of breadmaking flourished in towns and monasteries. Urban and monastic bakeries perfected fermentation techniques and introduced special ovens designed for bread baking. It was in this period that the famous sourdough rye bread, or zytniak, appeared – dark in color, slightly tangy in taste, and long-lasting. It became the foundation of the Polish diet for centuries. Over time, alongside rye loaves, white breads, crescent rolls and ring-shaped obwarzanki emerged, reflecting the growing prosperity and urban development of Polish society.
Through the centuries, bread accompanied Poles not only in daily life but also during life’s most significant moments. It became a symbol of abundance, honest work and divine blessing. In Polish homes, bread was always treated with deep respect – throwing bread away was considered a sin, and the first loaf baked at home was traditionally marked with the sign of the cross.
In Polish culture, bread also symbolizes hospitality and unity. The beautiful custom of welcoming guests with bread and salt has survived to this day, expressing respect, generosity and wishes for prosperity. During the Christmas Eve supper, families share a thin wafer – the “oplatek”, a symbolic form of bread – as a sign of reconciliation and love.
A particularly touching tradition is the ceremonial greeting of newlyweds with bread and salt by their parents before entering the wedding reception hall. This gesture carries deep symbolic meaning: parents offer bread as a wish for abundance and the reward of work, salt as a sign of endurance and wisdom, and wine or vodka as a symbol of joy and love in the couple’s new life together. This ritual connects generations and remains one of the most moving moments of a Polish wedding celebration.
In Polish folklore, bread also had magical and protective significance. It was believed to bring good fortune and safeguard against hunger. Mothers placed a small piece of bread in their newborns’ clothes, while godmothers would give children little “bread dolls” (kukiełki) as tokens of protection and prosperity.
Today, despite changing trends, bread remains an enduring symbol of Polish identity and everyday life. Across the country, artisan bakeries are returning to traditional sourdough methods, natural flours, and long fermentation processes, restoring the true taste of bread that connects generations.
In Poland, bread is more than food – it is a gesture of sharing, an expression of gratitude, and a sign of peace. It continues to remind us of the values that form the foundation of our community – work, solidarity, and love for the land from which it grows.
Traditional Polish Rye Sourdough Bread “Staropolski Chleb Żytni”– Recipe
Adapted by JOANNA OCHNIAK
Ingredients
For the sourdough starter (5-day fermentation):
Whole rye flour (type 2000) – 100 g daily
Lukewarm water (about 35 °C) – 100 ml daily
For the final dough:
Active rye sourdough starter – 200 g
Light rye flour (type 720) – 500 g
Whole rye flour (type 2000) – 250 g
Lukewarm water – about 500 ml
Salt – 1 ½ tablespoons (about 15 g)
Optional: 1 tablespoon of honey or beet molasses (for aroma and color)
Optional: a handful of sunflower seeds, flaxseed, or poppy seeds
Instructions
Preparing the Sourdough Starter
Day 1:
In a glass jar or ceramic bowl, mix 100 g of whole rye flour with 100 ml of lukewarm water.
Stir with a wooden spoon until it forms a thick batter.
Cover loosely with a cloth (do not seal) and leave in a warm place (about 25 °C).
Day 2:
You should see the first bubbles and a faint sour aroma. Add another 100 g of rye flour and 100 ml of water.
Stir, cover, and let rest.
Day 3:
The starter will now smell stronger and show more bubbles on the surface. Feed again with 100 g of flour and 100 ml of water.
Day 4:
Fermentation intensifies. Stir in another 100 g of flour and 100 ml of water.
Day 5:
The starter is now ready to use – thick, bubbly, and pleasantly sour in aroma. If a thin layer of liquid forms on top, simply stir it in before using.
(Keep some of this starter in a jar in the fridge to use for your next loaf – it can live for years when refreshed regularly.)
Making the Bread
In a large bowl, mix the starter with the lukewarm water. Add salt, honey (if using), and both flours.
Stir with a wooden spoon until the ingredients are combined. The dough will be dense and sticky – that’s perfect for rye bread.
Cover the bowl with a clean cloth and let it ferment at room temperature (24–26 °C) for about 12–14 hours (overnight).
When the dough has doubled in size and is full of air bubbles, transfer it to a greased and floured baking tin.
Smooth the top with a wet hand. Cover and let it rise again for 2–3 hours.
Meanwhile, preheat the oven to 220 °C.
Place the loaf in the oven and bake for 10 minutes at 220 °C, then reduce the temperature to 190 °C and bake for another 40–50 minutes.
Remove from the tin and cool completely on a rack. The bread tastes best after a few hours of rest, when the crumb has fully set and the aroma deepens.
An Overview of the Emirates Culinary Guild The Emirates Culinary Guild (ECG) is the association of professional chefs of the UAE. It is a non-profit-making organisation, organised by volunteers dedicated solely to the advancement of culinary art in the UAE.
The World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the 105-nation fellowship of the world’s various professional chefs’ organisations.
The ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses the ECG as the authorized professional culinary association for the UAE. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.
The aims of the ECG, broadly, are:
To encourage and inspire young chefs through training and competition.
To enhance internationally the culinary prestige of the UAE.
To encourage UAE nationals to consider a career within the hospitality industry.
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