In a resounding testament to the dynamic growth of Uzbekistan’s culinary scene, the Uzbekistan Chefs Association proudly hosted a landmark Worldchefs Culinary Arts & Hot Kitchen Competition Seminar on December 2, 2025, in Tashkent. This event, held in collaboration with Worldchefs, was a profound declaration of intent, a gathering that underscored the nation’s commitment to excellence, standardization, and its ascendant role on the global gastronomic stage.
For the passionate chefs, seasoned judges, and culinary enthusiasts who filled the venue, the day represented a crucial bridge between national prowess and international benchmarks. The atmosphere was electric with a shared purpose: to learn, to refine, and to align with the universal standards that define world-class culinary competition.
The Guiding Hand of a Master
The seminar was graced by the presence and unparalleled expertise of Domenico Maggi, a Honorary Life Member of Worldchefs, an international judge, and a revered instructor. Chef Maggi’s journey, spanning over half a century from the kitchens of Italy to captaincy of the Italian National Culinary Team, provided a living library of knowledge. His role transcended that of a teacher; he was a bridge connecting Uzbekistan’s rich culinary heritage with the nuanced demands of international competition. His vast experience, shared with generosity and precision, transformed complex criteria into actionable wisdom, inspiring attendees to view their craft through a new, globally-focused lens.
Deconstructing Excellence: A Curriculum for Success
The seminar’s structure was meticulously designed to cater to a dual audience: the aspiring competitor seeking to dazzle on the world stage, and the future judge dedicated to upholding the integrity of these prestigious events. Under Chef Maggi’s guidance, participants engaged in a deep and multifaceted exploration:
Mastering the Universal Code: The cornerstone of the day was a thorough immersion into Worldchefs international judging standards. Participants moved beyond subjective opinion to understand the objective framework—hygiene, organization, technique, taste, and presentation—that ensures fairness and consistency from Singapore to Paris to Tashkent.
The Art of the Plate: In an era where visual storytelling is paramount, the seminar dedicated significant focus to modern approaches to food presentation and plating. This went beyond aesthetics, exploring how visual composition communicates a chef’s skill, creativity, and respect for ingredients to the judging panel.
Inside the Judge’s Mind: A detailed, line-by-line analysis of the evaluation criteria used at world championships demystified the scoring process. Participants learned not just what judges look for, but how they weigh each element, providing invaluable insight for both creating competition entries and assessing them.
From Theory to Practice: The learning was cemented through hands-on training and dynamic discussion. This interactive environment allowed for real-time feedback, clarification of rules, and the sharing of tactical advice on navigating the high-pressure environment of a competition kitchen.
A Mandatory Step Toward Global Recognition
A critical message resonated throughout the day: this seminar is far more than an inspirational workshop. For culinary professionals aiming to achieve Worldchefs Certified Judge status, participation is a mandatory and pivotal step in the accreditation journey. The certificate awarded at its conclusion is a key credential, a formal recognition of foundational knowledge required for inclusion in the prestigious global Worldchefs registry. For current judges, the seminar served as an essential update, ensuring their expertise remains at the cutting edge of evolving trends and regulations, a requirement to maintain their certified status every five years.
Why This Matters: Building Uzbekistan’s Culinary Future
The significance of this event extends far beyond the individual certificates earned. It represents a strategic investment in the collective future of Uzbekistan’s culinary arts. By equipping its chefs and judges with this world-class education, the Association of Cooks of Uzbekistan is:
Elevating National Standards: Raising the bar for culinary excellence across the country.
Fostering International Competitiveness: Preparing Uzbek chefs to compete and triumph with confidence at international olympiads and championships.
Creating a Self-Sustaining Ecosystem: Developing a local cadre of certified experts who can mentor the next generation, judge national competitions with global acuity, and continuously propagate a culture of excellence.
Gratitude and Forward Momentum
The Association of Cooks of Uzbekistan extends their deepest gratitude to Worldchefs for their partnership and trust, to the incomparable Domenico Maggi for his transformative instruction, and to Akbar Umarov and the entire team at the Association of Cooks of Uzbekistan for their impeccable organization. Above all, they thank every participant whose engagement, insightful questions, and palpable enthusiasm made this seminar a vibrant hub of professional growth.
The Uzbekistan Chefs Association is committed to fanning this flame through continued educational programs, initiatives, and support for our culinary community. They’re building a future where the flavors of Uzbekistan are not only celebrated in the country, but are consistently recognized and revered in the highest echelons of global gastronomy.
Plov is a truly creative dish made from rice, which is served alongside aromatic herbs, dried fruits, meat or fish, and other ingredients. It comes in all varieties and is always around during any Azerbaijani holiday. Some of the most popular types are ‘fisinjan’ (with meatballs in a pomegranate and nut sauce), ‘shirin’ (with raisins and dried apricots), and ‘shah’, which is encased in layers of buttered lavash bread.
1 quart (1 liter) water + 1 tbsp salt for soaking rice
3 quarts (3 liter) water + 3 tbsp salt for cooking rice
8 oz (225 g) clarified unsalted butter
½ tsp saffron threads
5-6 medium size round flour tortillas (or thick lavash)
1 cup dried apricots
1 cup golden raisins
1 cup walnuts (or cooked chestnuts)
Instructions
Preparing the saffron infusion
Place saffron threads into a shot glass. Then, pour about two tablespoons of boiling water and let it sit. The water will turn an opulent yellow color immediately, deepening over the next few minutes until it becomes a clear, bright orange.
In a frying pan, melt two tablespoons of butter, add two tablespoons of water, add the dried apricots (cut them in half if they are too large), raisins, and nuts. Simmer the fruit over low heat for a few minutes until they are plump. Stir constantly to prevent them from burning.
Preparing Pilaf
Rinse the rice thoroughly in cold water several times until the water stays clear, to remove excess starch. Then, soak the rice overnight in salty water at room temperature (or at least 1 hour in very hot salty water) for a truly great, fluffy, and evenly cooked rice. Before cooking the rice, pour out the water straining the rice with a colander.
Fill a pot (or saucepan) with water, add salt, and bring it to a boil. Place the rice into the boiling water. Stir, lower the heat to medium, and let it cook for 5-10 minutes (depending on the quality of your rice). Cooked rice should be soft on the outside and hard inside (not raw.)
Strain the rice using a colander, and rinse with a hot water to wash out an extra salt.
Melt two tablespoons of butter in a saucepan and grease the pan thoroughly. Spread butter evenly on bottom and sides of the pan using fingers. Grease each lavash with melted butter. Place one round tick lavash (flour tortilla) on the bottom of the pan. Arrange remaining lavash (tortillas) around the sides of the pan, overlapping each other. Do not leave any open spaces, the bottom and sides of your pan must be fully covered with lavash.
Place a layer of the rice (approximately quarter) and pour 2-3 tablespoons of melted butter on this layer. Then, place another layer of rice on top and follow up with more butter. Repeat the procedure with all your rice. On the last layer, pour your saffron infusion along with more butter.
Cover the rice with lavash (tortilla) and grease it with melted butter.
Put the pilaf in the pre-heated to 350F (180C) oven for about an hour. Cook until lavash is golden-brown. Then, remove the pilaf from the oven and leave it for about five minutes to rest.
Turn the pan upside down on a serving plate. Remove the pan from the pilaf. Cut the crust into portions, and serve Shah Plov with sweet fruit and nuts, or with any qovurma of your choice.
With 2026 right around the corner, chefs around the world are in the middle of a busy season and an essential time to think about the year ahead.
There’s a lot to consider. Diners’ expectations are changing, purse strings are tighter, and the balance between tradition, health, and innovation is reshaping menus everywhere. With consumers looking for more out of their meals, foodservice businesses need to stay ahead of the curve to drive success in 2026.
Here are five 2026 trends backed by market research that should be on every chef’s radar.
1. Purposeful Protein: A Return to Humble Ingredients
Protein continues to drive menu development, but the path forward is changing. Forecasts for 2026 show a clear movement away from highly processed plant-based meat alternatives.
Where are we headed? Protein-rich ingredients such as beans, lentils, chickpeas, and heritage pulses are taking center stage. With traditional roots and a whole lot of versatility and culinary depth to offer, these ingredients are having a major moment.
For chefs, that means a creative comeback for beans, turning humble pulses into ingredients of purpose. Explore this trend plus five others in Custom Culinary’s 2026 Food & Flavor Outlook.
2. Fiber & Gut Health: Elevated Through Craft and Technique
Right on protein’s tails is fiber. Digestive wellness continues to influence food choices, and fiber is fast emerging as a leading priority for 2026. Fiber-rich whole foods like oats and lentils are capturing greater attention, particularly as diners look for meals that offer both satiety and nutritional benefit. Rather than positioning fiber as a “health” feature alone, chefs are integrating it through technique and craft. Fermenting, sprouting, roasting, milling, and blending to create dishes that are flavorful, layered, and texturally dynamic, this trend offers a lot of room for creativity while serving more gut-health-minded consumers1.
Aseeda Bobbar is a traditional Emirati dessert made with pumpkin, saffron, and cardamom. Find the recipe here.
3. Heritage Recipes & Culinary Traditions: Authenticity with a Modern Twist
Across markets, diners are reconnecting with culinary heritage, sparking a resurgence of traditional recipes, techniques, and regional flavors. This global return to ancestry-driven cooking reflects a desire for authenticity and cultural grounding. From street food favorites and near-forgotten recipes to Taste Globes, cuisine diversity is key to feeding consumer curiosity around spicy and global flavors.
For chefs, this is a great moment to reconnect the past and present, honor culinary roots, and build dishes with cultural context and meaning.
4. Immersive Dining: Experience as the New Value Driver
Dining in 2026 moves further into experiential territory. Guests continue to look for experience, from chef-led tastings and open-kitchen formats to thematic menus, multisensory activations, and community-driven gatherings. Cost-of-living is rising, and more diners, especially young people, want the most of their money when eating out, fueling an appetite for novel experiences.
Chefs who embrace immersive dining, whether through storytelling menus, communal dishes, sensory pairings, or culturally rooted tasting journeys, will meet a growing guest demand for meaningful, memorable meals and likely have some fun while doing it.
“I think we all assume that taste comes from our tongues… In fact, all of your senses are involved. Everything from the color of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”
– Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating
5. AI in the Kitchen: Powerful Tools, but Creativity Must Lead
Artificial intelligence is accelerating rapidly across the foodservice sector, appearing everywhere from menu engineering and forecasting to inventory management, training, and guest personalisation. In 2026, AI-supported systems will continue to become more accessible to kitchens of all sizes, offering chefs new capabilities to streamline operations, reduce waste, and analyse consumer behavior with greater accuracy.
But there’s a critical caveat. While AI can optimise, predict, and streamline, it can’t replicate human intuition, cultural sensitivity, or culinary artistry. Chefs must lead tech integration thoughtfully, using it to support but not replace skill, craftsmanship, and identity.
“You’d be amazed to know how many people are using it. There are a lot of egos in the business. They’re not going to make a big thing about it.”
– Chef Matan Zaken, from Michelin-starred Nhome in Paris, on ChatGPT
The future looks bright. Worldchefs’ Global Chefs Challenge competitors’ plating prep at the 2025 European Grand Prix.
Trend Takeaways: A New Year for Learning
These five trends reflect a global shift in how the industry approaches flavor, identity, sustainability, and innovation. The landscape will keep shifting, so get equipped with these early trends and be sure to stay informed as the year goes on.
Don’t miss the 2026 Worldchefs Congress & Expo in Wales, where industry leaders will guide essential discussions around the future of culinary education, workforce development, operational models, and flavor innovation. Check out the program for sessions related to these trends and many more, including 2050 Menu, Shaping the Future of the Culinary Industry, The AI-Powered Chef, Cooking with Natural Plants: Extracting Aromas and Flavours, and so much more.
This press release was orignally published by the World Food Programme— view here.
BANGKOK / ROME – The United Nations World Food Programme (WFP) today announced the appointment of Chef Willment Leong, Worldchefs’ Asia Continental Director and Chair of World Chefs Without Borders Committee, as its newest Goodwill Ambassador.
In his new role, Chef Willment will support WFP’s mission to end hunger at a time when an estimated 69 million people in Asia are facing crisis levels of hunger. The region is also home to more than half of the world’s chronically food insecure children.
“WFP’s work is deeply personal to me – it inspires me,” said Chef Willment. “A few years ago, I watched three children eat scraps from a stranger’s plate just to survive. Today, I stand ready to raise my voice, use my passion and platforms to support the vital work WFP does to bring food to those who need it most.”
Chef Willment is the Chairman of World Chefs Without Borders, Worldchefs’ global humanitarian network of chefs that supports people affected by natural disasters, and raises awareness and funds for humanitarian aid. During the COVID-19 pandemic, he and his teams helped deliver hot meals to vulnerable people in Bangkok and throughout the region. He recently mobilised chefs to distribute meals to communities hit by typhoons in the Philippines and families affected by floods across Southeast Asia.
Beyond emergency response, he invests in training young chefs and giving them international exposure – including through his role as a judge on the Netflix reality series The Restaurant War Thailand, where he mentors and evaluates chefs – most of whom street food vendors – while showcasing the next generation of culinary talent.
“We are delighted to welcome Chef Willment as our Goodwill Ambassador,” said Samir Wanmali, WFP Regional Director for Asia and the Pacific. “His strong voice will be crucial to rally support for the people we serve and champion innovative, partnership‑driven solutions to tackle hunger and malnutrition in this region.”
The World Food Programme collaborates with governments, partners, and communities to deliver life-saving food assistance, strengthen supply chains, and build resilience so families can withstand future shocks.
We are thrilled to welcome Chef Willment Leong to WFP.
As our newest Goodwill Ambassador, he will use his voice to advocate for 69 million people in Asia facing crisis levels of hunger.
United Nations Goodwill Ambassadors are high-profile individuals who have committed themselves to helping the United Nations and its specialized agencies focus worldwide attention on pressing global issues that are close to their hearts. These prominent public figures volunteer for their time, talent, and passion to raise awareness of UN efforts to improve the lives of billions of people everywhere. WFP Goodwill Ambassadors are designated by the WFP Executive Director and approved by the United Nations Secretary-General.
About WFP
The United Nations World Food Programme is the world’s largest humanitarian organization saving lives in emergencies and using food assistance to build a pathway to peace, stability and prosperity for people recovering from conflict, disasters and the impact of climate change.
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:
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 skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
Inspiring a new generation of food explorers through International Chefs Day, we celebrate the creativity, achievements, and global participation that shaped this year’s events.
International Chefs Day 2025 continued the annual tradition of empowering children through culinary education, hands-on food exploration, and meaningful community engagement.
With participation across more than 80 countries, the “Food Explorers” theme sparked creative events led by thousands of chefs dedicated to supporting healthier futures.
This year’s celebrations featured workshops, school collaborations, cooking sessions, and community-led activities that helped strengthen the global impact of International Chefs Day. Learn more about International Chefs Day and its legacy here.
Paris, 15 December 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to share the outcomes of this year’s International Chefs Day.
Celebrated on October 20th, International Chefs Day 2025 brought chefs and communities together around the world to inspire children through hands-on cooking, culinary discovery, and lessons on healthy eating. From classroom cooking sessions to community gardens, chefs in more than 80 countries helped hundreds of thousands of children explore food, nutrition, and culinary skills.
Thanks to the long-standing collaboration with Nestlé Professional, thousands of culinary professionals were equipped to deliver creative workshops and activations, bringing imagination, curiosity, and flavor to food education.
Empowering Children Through Hands-On Learning
Using this year’s “Food Explorers” theme, chefs around the globe delivered creative, locally tailored workshops. Activities ranged from sensory workshops to farm-to-table lessons, all designed to spark imagination and promote lifelong healthy eating habits.
Drawing from the 2025 global activity reports, the scale and energy of participation were remarkable:
The success of International Chefs Day 2025 has been nothing short of extraordinary, with thousands of our dedicated chefs worldwide transforming kitchens into vibrant classrooms under the ‘Food Explorers’ theme. By igniting young minds with the joys of healthy, sustainable cooking and the magic of local ingredients, we’ve not only honored our craft but sown the seeds for a generation of culinary innovators. To every chef who participated: your passion fueled this global initiative, and together, we’re preparing children for healthier lives.
Vanessa Marquis, CEC, AAC Chair, Worldchefs International Chefs Day Committee
A Lasting Legacy, A Growing Movement
International Chefs Day continues to reflect the late Chef Dr. Billy Gallagher’s belief that chefs can help build brighter futures for children. After more than two decades, it continues to flourish because of the passion and generosity of culinary professionals dedicated to sharing their knowledge with the next generation.
Nestlé Professional has played a critical role in supporting them and International Chefs Day through educational materials, toolkits, recipes, and creative assets that help chefs host impactful community activities. This long-standing partnership continues to broaden the reach and accessibility of food education for children worldwide.
Share Your 2025 International Chefs Day Events
Whether your International Chefs Day activity was large or small, every event contributes to our shared impact. If you hosted a workshop this year and haven’t had the chance to share it yet, we’d love to hear from you.
Submit your 2025 events so we can continue to spotlight global International Chefs Day activations.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
One year ago, at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2024 in Singapore, Nestlé Professional and Worldchefs introduced a new recognition for chefs leading the way in sustainability: the Nestlé Professional Green Spatula Award.
This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in creating world-class dishes and adopting environmentally responsible practices in their kitchens. At the Global Chefs Challenge Finals 2024, the award was inaugurated in three of the four competition categories—the Global Chefs, Global Young Chefs and Global Vegan Chefs challenges—with Tom Lamers (Netherlands), Andreas Enger Fjellheim (Norway), and Dinars Zvidrinš (Latvia) named the winners.
Now a year later, we checked in with the three inaugural winners to see how their sustainability journeys have evolved and ask how the Green Spatula spirit lives on in their kitchens across the globe.
Minimizing Impact, Maximizing Innovation
Since its launch, the Nestlé Professional Green Spatula Award has served as a call to action for chefs to rethink how they source foods, cook, and manage their kitchens. As Cornel Krummenacher, Global Head of Food at Nestlé Professional Strategic Business Unit, said, “Our newly created award is an additional recognition for chefs and culinary professionals, which will not only honor and celebrate their greatest culinary experience creations, but also illustrate their additional efforts to apply sustainable practices in their work.”
The first recipients serve as proof of the lasting impact the award has had in driving a more sustainable future:
Andreas Enger Fjellheim – Head Chef at Arakataka (Norway)
For Andreas Enger Fjellheim, winner of both the Global Young Chefs Challenge and the Nestlé Professional Green Spatula Award in this category, sustainability has become infused in his daily work.
“Since winning, sustainability has become even more deeply integrated into every part of my work,” says Andreas. “We’ve strengthened our collaboration with local farmers and producers to ensure our ingredients travel as little as possible. We focus on seasonal produce, reduce food waste by using whole ingredients, and work continuously to optimize energy and water consumption in the kitchen. I also use what I learned from the award experience to inspire my team—encouraging everyone to question routines and constantly look for small but meaningful improvements.”
The award has also had a meaningful impact on his team’s mindset.
“The award brought visibility and validation that our efforts are being noticed, which reinforces our belief that sustainability is not a trend, but rather the direction our industry must move in,” says Andreas. “For the team, it has been a strong motivator and a shared value that we take pride in. It’s encouraged a more open mindset toward experimentation as we try new methods, ingredients, and techniques that might have seemed “risky” before. Overall, it’s created a stronger sense of purpose and unity in the kitchen.”
Moving forward, Andreas has several initiatives in mind to take his sustainable practices even further. He shared the following:
Building partnerships with small local producers who focus on regenerative agriculture and animal welfare to ensure our ingredients are not only local but responsibly produced.
Exploring technology and sensors that can monitor and reduce energy use, temperature control, and water consumption in real time.
Developing our zero waste concept further by finding innovative ways to use offcuts, innards, shells, and other overlooked ingredients, as well as running internal workshops to inspire creative utilization.
Strengthening communication with our guests. Helping them understand the sustainability stories behind each dish, our sourcing philosophy, and how menu choices can lower environmental impact (for example, with more plant-based options).
Collaborating more with researchers and sustainability projects, including experimental fermentation or plant-based projects that open up new flavor possibilities with low resource use.
Dinars Zvidrinš – Chef at Entresol(Latvia)
For Dinars Zvidrinš, competitor in the Global Vegan Chefs Challenge Finals 2024, sustainability is a continuous process of improvement and innovation.
“Since receiving the award, I have continued to focus on reducing food waste, planning menus around seasonal products, and prioritizing local suppliers,” says Dinars. “We also implement reusable solutions in the kitchen and optimize energy use whenever possible.”
The recognition, he says, has been both motivating and affirming.
“The award has been a great honor and inspiration. It strengthened our confidence that we are on the right path. Within the team, it has encouraged even more curiosity and initiative to find new ways of making our work environmentally friendly.”
Dinars is looking forward to continue innovating to explore further ways to bring sustainability in his kitchen.
“Looking ahead, it is important to explore further ways to reduce waste, improve composting methods, and ensure that it can be passed on to farmers for use in agriculture to grow new products,” he shares.
Tom Lamers – Chef and Co-Owner of Restaurant T Raedthuys (Netherlands)
For Tom Lamers, competitor in the Global Chefs Challenge category, the Green Spatula Award strengthened his commitment to sustainable practices.
“Since winning the Green Spatula Award, I’ve become even more focused on sustainability in the kitchen,” says Tom. “We’re using more local and seasonal products and continue working on reducing food waste.”
Beyond his own approach, Tom highlights the importance of shared responsibility.
“The award has motivated the team to really commit to these goals together,” he explains.
Looking to the future, Tom and his team are exploring ways to monitor waste and build stronger relationships with producers.
Shaping a More Sustainable Future
The Green Spatula Award was created to recognize chefs who lead by example, both in competition and their daily work. One year in, its influence continues to expand. The award was brought to the Global Chefs Challenge 2025 Regional Semi-Finals in Asia, the Americas and Africa & the Middle East, among other competitions. The award is inspiring culinary professionals worldwide to reimagine what responsible cooking looks like.
“It’s an honor to be part of an initiative that not only celebrates excellence but also drives a more responsible and forward-thinking future in foodservice,” says Ana Aragón, Global Head of Sustainability and Nutrition at Nestlé Professional.
At the Global Chefs Challenge Finals 2026 in Wales, competitors are showcase their best sustainable efforts. The Green Spatula Award will once again be awarded to chefs who embody responsible innovation.
“The Green Spatula Award represents the values that define today’s culinary world of creativity, leadership, and respect for our planet,” says Andy Cuthbert, Worldchefs President. “Through this collaboration with Nestlé Professional, we are excited to encourage chefs to be agents of change.”
Hear more from the inaugural winners of the Nestlé Professional Green Spatula Award:
Witness the Green Spatula Award return at the Global Chefs Challenge Finals 2026 in Wales! Secure your spot today.
Discover Mamgu Cawl, a traditional Welsh dish made using tender Celtic Pride PGI Welsh Lamb Shoulder—a true taste of Wales.
Mamgu Cawl– Recipe
Adapted by culinary association of wales’ member danny
Ingredients
1.5-2kg Celtic Pride Welsh Lamb Shoulder
1x onion – roughly chopped
3x medium potatoes – peeled and diced
3x carrots – peeled and Sliced
1x small swede – peeled and diced
2x leeks – washed and sliced
1tbsp Chopped flat leaf parsley
2-3 ltrs Fresh chicken or lamb stock
Salt and pepper to taste
Instructions
Place the lamb and the onion in a large saucepan, cover with the stock and bring to the boil. Simmer for 2 -3 hours over a low heat. Skim off any fat that has risen to the surface.
Prepare the carrots, leeks, swede and potatoes. Keeping the potatoes in water to stop them turning brown.
Remove the meat from the stock, allow to cool slightly, remove the bone and shred the meat.
Return to the stock then add the potatoes, carrots, swede, and simmer until cooked. Add more stock if required.
Just before the root vegetables are cooked add the shredded leeks. And just before serving throw in the roughly chopped parsley, before seasoning with salt and freshly cracked black pepper.
Worldchefs is pleased to introduce our newest recruit – Web & Digital Platforms Coordinator, Arthur Blanchard!
After completing a Bachelor’s degree in Information and Communication from Université Catholique de l’Ouest in France, Arthur pursued a Master’s in Digital Communication and Marketing at PPA Business School, participating in a work-study program. With a strong interest in innovation and digital tools, Arthur combines academic knowledge with hands-on experience.
He also spent a year and a half abroad, living in Florida, U.S., gaining international work experience, cultural insight, and fluency in a second language. This adventure further fueled his passion for communications in multicultural environments. Tech-savvy and sports-driven, Arthur thrives on learning, creating, and optimizing strategies. Excited to be part of Worldchefs, Arthur looks forward to contributing to impactful projects and growing alongside passionate professionals.
Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Spanish on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems.
With Spanish marking the third language available for this course, the program becomes even more accessible. It is now able to reach countless Spanish-speaking chefs, educators, and culinary students worldwide.
Paris, 9 December 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course in Spanish, marking a major step forward in making high-quality sustainability education more inclusive and accesible to chefs around the world.
This milestone significantly expands the reach of the program. It offers a valuable new resource to the global community of Spanish-speaking culinary professionals.
Empowering Chefs to Build a More Sustainable Future
To meet the growing appetite for sustainability education across Spanish-speaking regions, Worldchefs collaborated with three expert educators and long-time champions of the program:
Rodrigo Duarte Casar: Professor in the School of Food Engineering and the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
Marlene Rojas Le-Fort: Professor in the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
Carolina Pérez:Professor at the Gastronomy School, Universidad de Las Américas, Quito, Ecuador
Together, they brought their unique perspectives as culinary instructors, sustainability advocates, and leaders deeply engaged with gastronomy education in Ecuador and beyond. All three have been working with sustainability education for years, giving them firsthand insight into how learners apply these concepts in real kitchens and communities.
Rodrigo, Marlene, and Carolina collaborated to translate, refine, and contextualize the curriculum, ensuring it resonates across the diverse “Spanishes” spoken throughout Latin America and Spain.
Rodrigo Duarte Casar, a chef-educator with more than 30 years of experience, is a member of Worldchefs Feed the Planet Committee. He contributed to this collaboration with his deep expertise in chemistry, gastronomy, and food science, along with his experience as a researcher and professor at Pontificia Universidad Católica del Ecuador. Working alongside Rodrigo in the same role, Marlene Rojas Le-Fort is a gastronomy engineer and serves as Vice President of the Ecuadorian Academic Network for Gastronomic Tourism. She brought her extensive expertise in connecting food, sustainability, and academic innovation. Carolina Pérez, an industrial psychologist and gastronomic communicator, added her experience as a university educator at Universidad de las Americas and author on heritage and sustainable gastronomy.
A special thank you goes out to these three trainers as well as Luis Jiménez B from Colombia, who contributed to the review of the Spanish curriculum.
“The power of education—we believe in it. This is our grain of sand in building a better future.” — Rodrigo Duarte Casar & Marlene Rojas Le-Fort
Building on an Already Impactful Initiative
Since the launch of Sustainability Education for Culinary Professionals in 2018, it has been widely adopted, now reaching nearly 16,000 total graduates worldwide. It is available in three languages online through Worldchefs Academy (Spanish, English and Arabic), as well as through in-person classes led by our 160+ Worldchefs-certified trainers. Whether taking it online or in-person, this curriculum shares fundamental lessons on culinary sustainability with culinary students and professionals across the globe.
Rodrigo Duarte Casar and Marlene Rojas Le-Fort
The Spanish edition of Sustainability Education for Culinary Professionals includes eight lessons. Each lesson offers practical tools that chefs can apply immediately in their daily work:
Lesson 1 – Big Picture
Lesson 2 – Seafood
Lesson 3 – Energy
Lesson 4 – Water
Lesson 5 – Waste Management
Lesson 6 – Nutrition
Lesson 7 – Agriculture
Lesson 8 – Animal Husbandry
This curriculum provides a comprehensive foundation for understanding global sustainability challenges. It allows chefs to directly implement solutions that foster impact in kitchens and communities.
Carolina Pérez
Navigating the Diversity of the Spanish Language
One of the biggest challenges during the translation process was the linguistic diversity of Spanish. Rodrigo and Marlene, Chilean educators living in Ecuador, worked through differences between English, machine-translated Spanish, and regional variations across the Spanish-speaking world.
Yet, as Carolina Pérez shared, this diversity also created a sense of unity:
“Food unites everyone. Even if a word belongs to another variety of Spanish, you understand it. Sustainability is a universal topic.” — Carolina Pérez
Their goal was to ensure the course would feel relevant, accurate, and practical for any Spanish-speaking learner, no matter where they are from.
A Project Fueled by Purpose
Each translator expressed deep fulfillment in contributing to this milestone.
Carolina, who has taught sustainability at the Universidad de las Américas in Ecuador for nearly five years, emphasized how closely the program aligns with the message she shares with her students:
“Being a chef means having the power and responsibility to help save the planet… When I saw that the program transmits that idea, it was really enjoyable for us…We were glad to see that we share the same objective.” — Carolina Pérez
Marlene and Rodrigo also highlighted how crucial real-world application is in their work. They focus on empowering students to take sustainable solutions directly into their communities, where positive change can happen quickly. Translating this course, they noted, will help extend this change even further across the Spanish-speaking world.
Why Spanish-Speaking Chefs Should Take the Course
Sustainability Education for Culinary Professionals provides essential knowledge for professional chefs as well as students, food enthusiasts, and community leaders seeking to make meaningful change.
For young chefs, as they are entering a world shaped by environmental crisis, while they are not responsible for the problem, they will play a central role in helping to solve it. Equipping them with the right tools is critical.
Once students realize the influence they have as chefs within the food system, they become deeply motivated to act. The curriculum supports that shift by giving trainers global examples which they can then adapt to their own local realities, making sustainability both actionable and relevant to all.
Watch the webinar “Sustainability Around the World #53: Access for All – Spanish Edition of Sustainability Education” to hear more from the three translators at the heart of this initiative:
“Education remains our most powerful tool for driving change in the food system. By making this program available in Spanish, we will give more chefs the resources they need to build a more sustainable future. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone who contributed to this initiative,” said Worldchefs President, Andy Cuthbert.
Get started today by enrolling in Sustainability Education for Culinary Professionals, in Spanish, Arabic or English at https://worldchefsacademy.com/.
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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:
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 skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
Worldchefs lanza la edición en español de «Educación en sostenibilidad para profesionales culinarios»
La formación en sostenibilidad para profesionales culinarios, creada por la iniciativa Feed the Planet de Worldchefs, ya está disponible en español en Worldchefs Academy. Este curso ofrece un plan de estudios gratuito de ocho cursos para que los alumnos profundicen sus conocimientos sobre métodos culinarios sostenibles y temas clave en los sistemas alimentarios.
Con el español como tercera lengua disponible para este curso, el programa se vuelve aún más accesible y puede llegar a innumerables chefs, educadores y estudiantes de cocina de habla hispana en todo el mundo.
París, 9 de diciembre de 2025– Worldchefs Academy se enorgullece de anunciar el lanzamiento del curso Educación en sostenibilidad para profesionales culinarios en español, lo que supone un gran paso adelante para que la educación en sostenibilidad de alta calidad sea más inclusiva y accesible para los chefs de todo el mundo.
Este hito amplía significativamente el alcance del programa, ofreciendo un nuevo y valioso recurso a la comunidad global de profesionales culinarios de habla hispana.
Empoderar a los chefs para construir un futuro más sostenible
Para satisfacer el creciente interés por la educación en sostenibilidad en las regiones de habla hispana, Worldchefs colaboró con tres expertos educadores y defensores del programa desde hace mucho tiempo:
Rodrigo Duarte Casar: Profesor de la Escuela de Ingeniería Alimentaria y la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
Marlene Rojas Le-Fort: Profesora de la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
Carolina Pérez: Profesora de la Escuela de Gastronomía, Universidad de Las Américas, Quito, Ecuador.
Juntos, aportaron sus perspectivas únicas como instructores culinarios, defensores de la sostenibilidad y líderes profundamente comprometidos con la educación gastronómica en Ecuador y más allá. Los tres llevan años trabajando en la educación sobre sostenibilidad, lo que les ha proporcionado una visión de primera mano sobre cómo los alumnos aplican estos conceptos en cocinas y comunidades reales.
Rodrigo, Marlene y Carolina colaboraron para traducir, perfeccionar y contextualizar el plan de estudios, asegurándose de que resonara en los diversos «españoles» que se hablan en toda América Latina y España.
Rodrigo Duarte Casar, chef y educador con más de 30 años de experiencia, es miembro del Comité Feed the Planet de Worldchefs. Contribuyó a esta colaboración con sus profundos conocimientos en química, gastronomía y ciencia alimentaria, junto con su experiencia como investigador y profesor en la Pontificia Universidad Católica del Ecuador. Junto a Rodrigo, en el mismo cargo, Marlene Rojas Le-Fort es ingeniera en gastronomía y vicepresidenta de la Red Académica Ecuatoriana de Turismo Gastronómico. Aportó su amplia experiencia en la conexión entre la alimentación, la sostenibilidad y la innovación académica. Carolina Pérez, psicóloga industrial y comunicadora gastronómica, aportó su experiencia como profesora universitaria en la Universidad de las Américas y autora de obras sobre patrimonio y gastronomía sostenible.
Queremos expresar nuestro especial agradecimiento a estos tres formadores, así como a Luis Jiménez B, de Colombia, que contribuyó a la revisión del plan de estudios en español.
«Creemos en el poder de la educación. Esta es nuestra pequeña contribución para construir un futuro mejor».
— Rodrigo Duarte Casar y Marlene Rojas Le-Fort
Aprovechando una iniciativa que ya ha tenido un gran impacto
Desde su lanzamiento en 2018, el programa «Educación en sostenibilidad para profesionales de la cocina» ha tenido una gran acogida y ya cuenta con casi 16 000 graduados en todo el mundo. Está disponible en tres idiomas a través de la Worldchefs Academy (español, inglés y árabe), así como en clases presenciales impartidas por más de 160 formadores certificados por Worldchefs. Ya sea en línea o presencial, este plan de estudios comparte lecciones fundamentales sobre sostenibilidad culinaria con estudiantes y profesionales de la cocina de todo el mundo.
Rodrigo Duarte Casar y Marlene Rojas Le-Fort
La edición en español de Educación en sostenibilidad para profesionales culinarios incluye ocho lecciones que ofrecen herramientas prácticas que los chefs pueden aplicar de inmediato en su trabajo diario:
Lección 1 – Panorama general
Lección 2 – Productos del mar en la industria de servicios alimentarios
Lección 3 – Energía en la industria alimentaria
Lección 4 – Agua
Lección 5 – Gestión de residuos
Lección 6 – Nutrición sostenible
Lección 7 – Agricultura
Lección 8 – Producción de proteína
Estas lecciones proporcionan una base completa para comprender los retos globales de la sostenibilidad y aplicar soluciones que fomenten el impacto en las cocinas y las comunidades.
Navegando por la diversidad del idioma español
Uno de los mayores retos durante el proceso de traducción fue la diversidad lingüística del español. Rodrigo y Marlene, dos educadores chilenos que viven en Ecuador, trabajaron con las diferencias entre el inglés, el español traducido automáticamente y las variaciones regionales del mundo hispanohablante.
Carolina Pérez
Sin embargo, como compartió Carolina Pérez, esta diversidad también creó un sentido de unidad:
«La comida une a todo el mundo. Aunque una palabra pertenezca a otra variedad del español, la entiendes. La sostenibilidad es un tema universal».
— Carolina Pérez
Su objetivo era garantizar que el curso resultara relevante, preciso y práctico para cualquier estudiante hispanohablante, independientemente de su procedencia.
Un proyecto impulsado por un propósito
Todos los traductores expresaron una profunda satisfacción por haber contribuido a este hito.
Carolina, que ha impartido clases de sostenibilidad en la Universidad de las Américas de Ecuador durante casi cinco años, destacó lo mucho que el programa se ajusta al mensaje que transmite a sus alumnos:
«Ser chef significa tener el poder y la responsabilidad de ayudar a salvar el planeta… Cuando vi que el programa transmite esa idea, nos alegramos mucho… Nos alegró ver que compartimos el mismo objetivo».
— Carolina Pérez
Marlene y Rodrigo también destacaron lo crucial que es la aplicación en el mundo real en su trabajo. Se centran en capacitar a los estudiantes para que lleven soluciones sostenibles directamente a sus comunidades, donde se pueden producir cambios positivos rápidamente. Traducir este curso, señalaron, ayudará a extender este cambio aún más en todo el mundo hispanohablante.
Por qué los chefs hispanohablantes deberían realizar el curso
La formación en sostenibilidad para profesionales culinarios proporciona conocimientos esenciales para chefs profesionales, así como para estudiantes, entusiastas de la gastronomía y líderes comunitarios que buscan lograr un cambio significativo.
Los jóvenes chefs, al entrar en un mundo marcado por la crisis medioambiental, aunque no son responsables del problema, desempeñarán un papel fundamental para ayudar a resolverlo. Es fundamental dotarles de las herramientas adecuadas.
Una vez que los estudiantes se dan cuenta de la influencia que tienen como chefs dentro del sistema alimentario, se sienten profundamente motivados para actuar. El plan de estudios apoya ese cambio proporcionando a los formadores ejemplos globales que pueden adaptar a sus propias realidades locales, haciendo que la sostenibilidad sea viable y relevante para todos.
Vea el seminario web «Sostenibilidad en todo el mundo n.º 53: Acceso para todos: edición española de Educación para la sostenibilidad» para conocer más detalles de la mano de los tres traductores que están al frente de esta iniciativa:
«La educación sigue siendo nuestra herramienta más poderosa para impulsar el cambio en el sistema alimentario. Al ofrecer este programa en español, proporcionaremos a más chefs los conocimientos y recursos que necesitan para construir un futuro más sostenible. En nombre de toda la junta directiva de Worldchefs, queremos dar las gracias a todos los que han contribuido a esta iniciativa», afirmó Andy Cuthbert, presidente de Worldchefs.
Empiece hoy mismo inscribiéndose en el programa de Educación en sostenibilidad para profesionales culinarios, en español, árabe o inglés, en https://worldchefsacademy.com/.
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