The Thailand Ultimate Chef Challenge (TUCC) 2025 returned with full force from 27–31 May 2025, alongside THAIFEX – Anuga Asia at IMPACT Muang Thong Thani, Bangkok. As the country’s largest and most respected chef competition, TUCC welcomed 452 chefs from 9 countries, all vying for culinary excellence across 25 diverse categories.
Held in collaboration with Worldchefs, the challenge is globally recognised for its high standards in culinary excellence. This year’s edition introduced two new categories: the Asian Cuisine Culinary Challenge and the Asian Modern Freshwater Fish and Prawn Culinary Challenge, showcasing the region’s deep culinary heritage and creativity with local ingredients.
TUCC 2025 was evaluated by more than 40 Worldchefs-accredited judges, making it a premier platform for chefs to demonstrate their mastery in execution, technique, and innovation.
Thailand Ultimate Chef Challenge 2025 Winners:
Best Ultimate Junior Chef: Phattharaporn Phooltuayad, Dusit Thani College
Best Ultimate Professional Chef: Natthapol Khunyodying, Chiang Mai Chefs Association
Best Ultimate Asian Chef: Thanaporn Korsuntorn, Bangkok University
Best Ultimate Pastry Chef: Saravut Tainta, Chiang Mai Chefs Association
Best Ultimate Establishment Award: Chiang Mai Chefs Association
With Gratitude to Our 2025 Sponsors
TUCC 2025 was made possible with the generous support of: Atlantic Chef, BR Group, D.A.P.P Uniform, Kimberly-Clark Professional, Lee Kum Kee, Newton Food Equipment, Makro, Royal Umbrella Rice, and VJ Group. Their continued commitment helps cultivate and elevate Asia’s culinary talent.
Save the Date
TUCC will return next year from 26–30 May 2026, promising more talent, more innovation, and a greater celebration of culinary excellence.
The Thailand Ultimate Chef Challenge 2025 was endorsed by Worldchefs. To learn more about endorsing your event, visit https://worldchefs.org/endorsement/.
To view the press release on LinkedIn, click here.
Sharjah, May 2025 – Over 930 chefs competed in the 28th running of The International Emirates Salon Culinaire 2025, along with over 5800 visitors to the ExpoCulinaire.
The Emirates Culinary Guild would like to announce the successful running of the 28th Emirates Salon Culinaire (ESC) 2025 from 21st -23rd May 2025.
The competition was held at Expo Centre Sharjah, the home of ExpoCulinaire, alongside the ExpoCulinaire exhibition, making it an event with multiple activities happening simultaneously over the 3 days. The competition saw over 930 chef entries from the United Arab Emirates and 11 global countries, competing in 39 classes across all disciplines of the Culinary arts, including practical cookery, static displays, Emirati cuisine, cake decorating, and showpiece categories. Worldchefs President and Guild founding member and coordinator Dubai-based Andy Cuthbert added, “This year’s competition was another sign of the growth of the culinary arts in the UAE; we introduced a new competition this year- the National Cuisine Challenge powered by TAAZA Ever Fresh and supported by Mr. Jeyaram, another competition aligned to zero food waste as guests consumed all the food during hosted lunched by counsel generals and dignitaries.”
Coupled with the return of the Sounbula Mills Artisan Bakery Arena, “The UAE has led the way with ExpoCulinaire 2025 being run alongside so many culinary competitions. We made the most of the strengths of all the individual parts of both events- exhibition and competitions to bring a truly complete food and beverage event to the Emirate of Sharjah,” said Joanne Cook, MD of Purple Kitchen Events. “To be able to maintain our commitment to chefs and education was essential. Our certified education sessions have become a pillar of the overall event, so delivering them in 2025 thanks to ICCA, DET, IRCA academy, Ecole Ducasse, and CIC was excellent added value for all our audience,” concluded Cook.
This year’s competition was powered by Foodverse, an end-to-end, app-based platform developed by Foodverse in collaboration with the International Centre for Culinary Arts, ICCA Dubai. From registrations to judging, the platform promises to bring greater transparency, efficiency, and credibility to the entire competition process.
Speaking about the innovation, Sunjeh Raja, Managing Director of ICCA and the visionary behind Foodverse, said, “Foodverse is set to become a truly credible platform for chefs across the globe. Not only competitions, but it’s set to empower the entire food industry and create meaningful opportunities for young chefs worldwide.”
Worldchefs Returns to UN Ocean Conference with Accredited Virtual Event on Sustainable Seafood
The World Association of Chefs’ Societies (Worldchefs) accredited UN Oceans event, Sustainably Sourced: Science & Seafood, highlights chefs’ power to protect oceans and promote sustainable seafood.
Worldchefs will host an accredited virtual side event during the third 2025 United Nations Ocean Conference, to be held in Nice, France, from 9-13 June 2025.
This marks the second time Worldchefs has hosted a UN-accredited side event, following its 2022 event, Solutions for Food Services: Sustainable Seafood Consumption.
The 2025 Sustainably Sourced: Science & Seafood event will bring together leading voices in seafood sustainability and marine science to spotlight the essential role of chefs in ocean stewardship.
Paris, 30 May 2025 – The World Association of Chefs’ Societies (Worldchefs) has been granted accreditation to host a digital side event as part of the third UN Ocean Conference, taking place in Nice, France from 9 to 13 June 2025, to support the implementation of Sustainable Development Goal 14 – Life Below Water: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
The Sustainably Sourced: Science & Seafood live online session will connect culinary professionals worldwide to a chef and sustainable seafood expert and a senior marine biologist, to explore chefs’ role in the overarching theme of the Conference: “Accelerating action and mobilizing all actors to conserve and sustainably use the ocean”. Through a live discussion and audience Q&A, the event will dive into essential knowledge for culinary professionals about aquaculture, sourcing choices, supplier relationships and traceability, to explore how chefs can contribute to fairer, healthier, and more sustainable seafood systems.
Sustainably Sourced: Science & Seafood
Moderated by Worldchefs Feed the Planet Chairwoman, Chef Shonah Chalmers, the 2025 event features:
Barton Seaver, Founder of Coastal Culinary Academy and one of the world’s foremost experts in sustainable seafood. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise has garnered him positions with the United States Culinary Ambassador Corps, the New England Aquarium, and the Harvard School of Public Health, leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities. He has authored seven seafood-centric books, including American Seafood, and contributes to numerous publications and media programs.
Børre Erstad, Senior Biologist and Head of Research & Development at Sterling White Halibut, a pioneer in aquaculture and traceable seafood production. The company farms halibut and is one of the few companies in the world that produces this exclusive fish species. Sterling White Halibut has control over the entire value chain from egg to slaughter, and Børre leads their R&D efforts to ensure sustainable practices and innovation in aquaculture.
Together, they will discuss topics including how chefs can support sustainable seafood supply chains, address common myths in seafood sourcing, and make choices in their kitchens to safeguard ocean health.
Worldchefs Builds on 2022 Legacy with Second Accredited Side Event at This Year’s UN Oceans Conference Event
Reflecting a continued effort to provide chefs with knowledge to help reshape the seafood system from the kitchen out, this event marks the second time Worldchefs has received accreditation to contribute to the UN Ocean Conference. In 2022, Worldchefs organized a virtual side event entitled Solutions for Food Services: Sustainable Seafood Consumption during the UN Ocean Conference in Lisbon, Portugal. The session gathered 102 live participants and reached over 34,000 via social media. The expert-led webcast raised awareness around responsible seafood sourcing, overfishing, and shed light on sustainable practices for chefs to minimize the impact of the hospitality industry on oceans and their wildlife. The recording of this session is available on Worldchefs TV.
Influencing an Industry Commitment to Ocean Action
“Chefs can influence both the supply chain and consumer choices,” says Chef Shonah Chalmers, Feed the Planet Chairperson and Culinary Professor at Humber College. “By understanding the science behind sustainable seafood, we can make informed decisions that protect our oceans. This event is about inspiring chefs to source and serve responsibly.”
Speaking to the organization’s commitment to sustainability and education, “We are very happy to be organizing this important UN-accredited side event. Chefs have a responsibility to know where their food comes from and how it impacts the world around us,” shares Worldchefs President, Chef Andy Cuthbert. “This joint initiative with the UN Ocean Conference marks a significant milestone for Worldchefs and our commitment to the ongoing education of chefs around the globe. Collaborations like these are essential to advancing sustainability in our industry, and they allow us to bring impactful opportunities to our members across the world.”
Sustainably Sourced: Science & Seafood is the 49th webcast from Sustainability Around the World series, part of Worldchefs’ ongoing Feed the Planet initiative. Developed in partnership with Electrolux Food Foundation and AIESEC, Feed the Planet empowers culinary professionals to promote sustainability, including through the free Sustainability Education for Culinary Professionals e-learning course, available at www.worldchefsacademy.com.
Registration is open for the accredited Sustainability Around the World #49 webcast, Sustainably Sourced: Science & Seafood, which will be held 12 June at 14:00 CEST, and available for livestreaming on Zoom, Facebook Live, Twitter, and YouTube.
The 2025 United Nations Ocean Conference, co-hosted by France and Costa Rica, will mobilize people around the world and across sectors—including decision-makers in government, scientists, Indigenous communities, and business and civil society leaders—to accelerate action to conserve and sustainably use the ocean.
The ocean is essential to all life on Earth. But ocean health is threatened by interconnected environmental challenges, known as the triple planetary crisis: climate change, pollution, and biodiversity loss.
Despite headwinds, collective action on ocean governance to address these challenges is moving forward. When delegates gather in Nice, France between June 9 and 13 they will unite behind core themes and policy frameworks that collectively benefit climate, ocean, and people. This is a pivotal moment to unite global voices and catalyze bold action on Sustainable Development Goal 14: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.
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.
Donato Anselmi / Worldchefs: Cover image and final image from Worldchefs 2024 Global Chefs Challenge European Semi-Finals
Shaun Wolfe / Ocean Image Bank: A scientific diver records observations while diving on a coral reef in American Samoa—part of efforts to protect coral reefs in the Pacific.
The Ocean Agency: A fisherman uses sustainable trawling methods in the Seychelles. Healthy marine environments support the livelihoods of nearly 3 billion people living in coastal communities around the world.
Bananas Foster is one of those namesake foods. Bananas drenched in rum and banana liqueur then flambéed tableside and served with a scoop of vanilla ice cream. It’s a dramatic presentation for a swoon-worthy dessert, but who is Foster? And why did anyone think setting bananas on fire would be a good idea? It all began at a New Orleans, Louisiana restaurant named Vieux Carre (informally known as the first Brennan’s), that had easy access to boatloads of bananas. Literally.
Bananas were not introduced to North America until sometime after the Civil War (after 1865). In the mid-20th century, the port of New Orleans was a major point of entry for bananas shipped from Central and South America. In 1951, Owen Brennan, a well-heeled New Orleans restaurateur, challenged his chef, Paul Blangé, to create a dessert to honor then-New Orleans Crime Commission chairman Richard Foster. With a bounty of bananas, Blangé came up with — you guessed it — Bananas Foster. At least that’s one story. Other versions suggest Blangé had an accomplice.
By some accounts, including Brennan’s, Owen Brennan also asked his sister, Ella, to create a dessert to honor Richard Foster. In 2016, Ella’s daughter, Ti Adelaide Martin, told NPR her mother was working at her brother’s first New Orleans restaurant, Vieux Carré, when Owen surprised her with the unexpected request. “While fussing and carrying on, she just grabs the bananas,” Martin said. “They were probably just sitting right there, readily available.”
Inspired by a memory of childhood breakfasts of sautéed bananas, combined with a nod to the flaming Baked Alaska on the menu at another venerable New Orleans dining institution, Antoine’s, Ella partnered with Chef Paul Blangé to create the dessert that has reigned supreme at Brennan’s (both the original Vieux Carré on Bourbon Street and the current incarnation on Royal Street) for more than eight decades.
The now-iconic confection wasn’t an immediate hit. It didn’t really catch on until Vieux Carré introduced a breakfast menu featuring what is now the restaurant’s signature dessert, ultimately spawning the longstanding tradition of Breakfast at Brennan’s. (Fear not: It’s still a mainstay on the dinner menu.) To match demand, Brennan’s flambés about 35,000 pounds of bananas every year. And even decades after its debut, Ella (who died in 2018) and her daughter Ti Adelaide, wondered how it had become so famous, musing to NPR, “Why in the world do people make such a big deal out of that simple dessert?”
Bananas Foster– Recipe
Adapted by John coletta
This dramatic, flambéed result is now the most-ordered menu offering at Brennans’. It is not unusual for guests who have dined elsewhere to arrive just for a dessert of Bananas Foster.
Yields 4 servings
Ingredients
50g. Butter; Unsalted; Room Temperature
110g. Sugar; Light Brown
1.50g. Cinnamon; Ground
50 ml. Banana Liqueur
2 each Bananas; Fresh; Peeled and cut lengthwise into half and cut in half vertically.
50 ml. Rum; Dark
2 each Bananas; Fresh; Peeled and cut lengthwise into half and cut in half vertically.
4-80g. Vanilla Ice Cream; Scoops
Instructions
Place a flambé pan onto a medium heat. Add the butter, sugar, cinnamon and combine into a unified mixture is achieved.
Add the Banana liqueur stirring to ensure a unified mixture. Add the bananas to the flambé pan and simmer slowly for 30-seconds to 1-minute.
Expose the flambé pan to the flame and add the dark rum, ensuring that the rum is ignited. Stir the sauce with the bananas, while ensuring that the alcohol is cooked away. Once the sauce is thick enough to coat the back of spoon, remove the flambé pan from the heat.
Arrange the bananas onto an appropriate serving vessel. Place a generous scoop of vanilla ice cream onto the bananas and spoon the pan sauce onto the vanilla ice cream.
Worldchefs-Endorsed Competition Showcases Global Food Talent at Foodservice Australia part of Food & Hospitality Week
The Australian Culinary Federation is pleased to announce the official results of the 2025 ACF Restaurant Challenge, held on 19–20 May at the Melbourne Convention & Exhibition Centre (MCEC), as part of Foodservice Australia during Food & Hospitality Week.
Over two days, eight teams from Australia, Fiji, Malaysia, and Uruguay competed in a live restaurant setting, preparing and serving a three-course lunch menu to guests and judges in a high-pressure, open kitchen environment. Each team operated a fully functional kitchen and front-of-house service—delivering a complete restaurant experience.
Sheraton Fiji Golf & Beach Resort was awarded a Gold Medal and named the Overall Competition Winner, receiving a $3,000 prize. Their attention to flavour, execution, and team coordination stood out among a skilled group of competitors.
Coliseum 1921, Malaysia was awarded a Gold Medal taking out second place, Team Coliseum 1921 delivered bold Malaysian flavours with finesse. Their performance was polished, professional, and deeply connected to culture, earning them well-deserved recognition from the judging panel.
Team Sheraton Fiji Golf & Beach Resort, Winners
Team Levy Australia claimed third place, Silver Medal with a menu that celebrated premium Australian produce and thoughtful technique. Representing excellence in event and stadium dining, the team showcased calm focus and standout flavour combinations under pressure.
All teams
This year’s competition was officially endorsed by Worldchefs, recognising its professional standards and international reach.
2025 Medal Recipients:
Sheraton Fiji Golf & Beach Resort – Gold Medal and Overall, Winner
Coliseum 1921, Malaysia – Gold Medal
Levy Australia – Silver Medal
QT Kitchen, VIC – Silver Medal
Uruguay Culinary Team – Silver Medal
St Vincent’s Care Team, VIC – Silver Medal
Fiji Culinary Team – Silver Medal
Young Chefs Victoria – Bronze Medal
In addition to their menus, many teams enhanced the guest experience by designing printed menus and elegant table arrangements, showcasing creativity and professionalism.
Service throughout the competition was proudly supported by hospitality students from Holmesglen, who managed front-of-house responsibilities with professionalism and enthusiasm.
Thank You to Our Judges and Support Crew A heartfelt thank you to our judging panel, mentors, kitchen coordinators, and behind-the-scenes crew who made this competition possible. Your time, expertise, and support ensured a seamless experience for every team and helped uphold the high standards this event is known for. We couldn’t have done it without you.
Thank You to Our Sponsors We extend our sincere thanks to all sponsors who supported the 2025 Queen Professional Restaurant Challenge. Your ongoing commitment helps us create meaningful opportunities for chefs, showcase emerging talent, and bring the industry together in celebration of excellence.
Your support makes this event possible.
Andre Kropp, Head Judge, commended the calibre of competition:
“This challenge tested teams in a real-world foodservice environment, and they
delivered. The precision, creativity, and discipline across both days were outstanding.”
Karen Doyle, President of the Australian Culinary Federation, added:
“The standard of discipline from all teams was exceptional. Their ability to work under pressure while delivering a seamless experience for both guests and judges reflects the professionalism and strength of the foodservice industry.”
Everything you need to know about reducing food waste in restaurants to go from wasteful to wonderful
As a professional commercial kitchen, it’s important to analyze your operations and determine how to do better. There are plenty of simple changes you can make to streamline your operations and make the switch to become a zero-waste facility. Here are the top tips for running a successful zero-waste kitchen.
UN SDGs and why they’re important
The 17 United Nations Sustainable Development Goals (SDGs) are an urgent call for action to governments, businesses and individuals worldwide to end poverty, improve health and education, combat climate change and preserve our oceans and forests, among other important causes.
It’s crucial for all types of businesses to adopt these SDGs. Two of the goals are particularly pertinent for commercial kitchens. Firstly, Goal 9 –– build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation –– touches on the importance of investing in innovative technologies to create a more sustainable business output.
Another key measure that professional kitchens can adopt is Goal 12 –– ensure sustainable consumption and production patterns. Creating sustainable, energy-saving workflows and reducing food waste in restaurants should be a priority –– not only will these measures help to reduce the impact on the environment, but they will also improve your business’s bottom line.
Reducing food waste in restaurants
According to the National Restaurant Association, four to 10 percent of all food in restaurants fails to even reach the consumer. Restaurants can do better at the back end as well. The first steps should be implementing better kitchen management systems and investing in innovative smart kitchen devices. These devices will not only reduce food waste but also save money, paying for themselves in the long run.
To prepare greater quantities of food without any going to waste, Electrolux Professional SkyLine Blast Chillers ensure that your cooked food remains fresh for five days in a refrigerator or a year in a freezer. This helps to reduce food waste.
You can also combine Combi Ovens with Blast Chillers as a SkyDuo, creating a seamless way to pre-prepare large batches. The Cook and Chill solution can help deliver savings of up to $2,000 a month*.
Single-use items
A key part of reducing waste in restaurants is making the all-important switch from single-use items to reusable tableware. The likes of disposable takeout containers, and plastic cutlery and straws have an astronomical carbon footprint, consuming large amounts of fossil fuel for production and distribution and taking hundreds, if not thousands of years to decompose after a single use.
It’s time to stop using them. Breaking your reliance on single-use plastics creates more work initially when it comes to dishwashing, but investing in state-of-the-art appliances can make the switch to reusable tableware streamlined and simple and save you money in the long run.
Speed up the dishwashing process with a dryer for tableware, making sure your items can be used again swiftly and safely. Electrolux Professional HeroDry is an exceptional free-standing blower for reusable cups and tableware. One of the brand’s sustainable solutions that forms part of its “circular economy” initiative, it’s the perfect solution for eco-friendly drying in a busy gastro environment.
Choosing the right partners
When it comes to going zero-waste, the right appliances can make all the difference. Alongside your recycling and composting efforts, sourcing fresh and local and avoiding the overproduction of food, how you store and cook it is key.
Electrolux Professional refrigerated and freezer cabinets can help extend the shelf-life of ingredients (thanks to Optiflow airflow system, designed to guarantee the best temperature uniformity throughout the cabinet) while technologies such as Cook and Chill mean you can bulk prepare food to avoid any wastage.
These appliances are built to last. Still, as a commercial kitchen with sustainability goals, it’s also important to consider how you will be able to dispose of your machines once they’ve reached the end of their lifespan. For instance, 90% of Electrolux Professional refrigeration equipment components can be recyclable or used for energy recovery, meaning you can be confident that even when your device comes to the end of its life, it’s not going to end up in landfill.
Electrolux Professional is fully committed to the UN’s SDGs. With a pledge to switch to renewable and non-fossil energy sources, we have committed to become a carbon-neutral company in industrial operations by 2030.
Conclusions
Embrace waste reduction by improving sustainable consumption and production in your kitchen and for your customers.
By investing in next-generation technology such as Electrolux Professional’s Cook and Chill solution, you can make your restaurant a benchmark for sustainability, at the forefront of the drive to reduce food waste in restaurants.
*Based on Electrolux Professional Cook&Chill calculator, comparing Cook&Serve versus Cook&Chill method, both performed with Electrolux Professional appliances. Data April 2019.
United Arab Emirates, 25th May 2025 – Following three exciting days of culinary competition at the Global Chefs Challenge Africa & Middle East Regional Semi-Finals, the results are now in! Held from May 21–23, 2025, during ExpoCulinaire and alongside the Emirates Salon Culinaire in Sharjah, UAE, the event showcased the remarkable talent and creativity of the region’s chefs.
Throughout the competition, top chefs showcased their expertise across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. Competitors battled for a prestigious opportunity to advance to the Global Chefs Challenge Finals, set to take place at the Worldchefs Congress & Expo 2026 in Wales.
Results are listed below by category.
Global Chefs Challenge Final Qualifying Teams
1st Place: Elizabeth Puleni Taati Isai, Namibia
2nd Place: Yury Evfimento, UAE
See the Global Chefs Challenge official results below:
Global Young Chefs Challenge Final Qualifying Team
1st Place: Kevin Glorial Putra Pamara, Qatar
See the Global Young Chefs Challenge official results below:
Global Pastry Chefs Challenge Final Qualifying Team
1st Place: Ruwan Kumara Phille Gedara, UAE
See the Global Pastry Chefs Challenge official results below:
Global Vegan Chefs Challenge Final Qualifying Team
1st Place: Janam Maharjan, UAE
See the Global Vegan Chefs Challenge official results below:
From left to right: Kevin Glorial Putra Pamara, Elizabeth Puleni Taati Isai, Yury Evfimento, Janam Maharjan, Ruwan Kumara Phille Gedara.
Nestlé Professional Green Spatula Award
At the Global Chefs Challenge Africa & Middle East Regional Semi-Finals, the Nestlé Professional Green Spatula Award was given to competitors including Elizabeth Puleni Taati Isai (Namibia), Kevin Glorial Putra Pamara (Qatar) and Janam Maharjan (UAE). This prestigious award from Nestlé Professional celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens.
The Nestlé Professional Green Spatula Award was awarded for the first time during the Global Chefs Challenge Finals 2024 in Singapore, and will continue to recognize chefs’ sustainable efforts in the Global Chefs Challenge Semi-Finals and the Global Chefs Challenge Finals in Wales 2026.
Upcoming Semi-Finals
Congratulations to all participants and to the qualifying teams that will move on to compete in Wales at the Global Chefs Challenge Finals in 2026.
The Global Chefs Challenge – Americas Semi-Finals will be held in Las Vegas, USA from 27-31 July, 2025.
The Global Chefs Challenge – Asia Semi-Finals will be held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
The Global Chefs Challenge – Pacific Rim Semi-Finals will be held in Nikao, Cook Islands from 2-4 October, 2025.
Finally, we’d like to give a special thank you to the sponsors of this event, whose support was essential in making the competition a success! We are proud to work alongside these partners and look forward to continued global collaborations.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 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 landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
The Maize and Radish Dodda is from North India, specifically the Punjab, Haryana, and Himachal regions. A traditional Indian recipe, it is best accompanied with butter, yogurt and pickle.
Maize and Radish Dodda– Recipe
Adapted by Nimish Bhatia
Yields 4 servings
Ingredients
For Dodda Bread:
Maize flour 100g
Wheat flour 40g
Grated winter radish 120 g
Chopped coriander leaves 10g
Chopped onion 10g
Chopped green chilli 5g
Chopped ginger 5g
Ajwain (Carrom Seeds) 5g
Salt 5g
Butter 20 g
Pickled shallots (4)
Thick yogurt 150 g
Cumin 8g
Coriander Sprig (6)
Mango Pickle 10g (optional)
Instructions
Preparation time: 10 minutes
Cooking time: 10 minutes
Take a mixing bowl and mix all the ingredients listed for dodda and then make crumbly dough with it, adding water in very little quantity, just to moisten the maize flour.
Once mixed divide the dough into small 40g dumplings and press flat with your fingers. Seer them on a flat griddle until golden color on both sides and glaze with butter.
Put the yoghurt in a mesh strainer and keep for ten minutes so extra whey drains out. On a pan dry toast cumin seeds until brown, grind it and strain it.
On each cooked dodda bread spoon a dollop of yogurt, sliced picked shallot, sprinkle roasted cumin powder, green coriander sprig, also optionally some mango pickle.
As we mark Mental Health Awareness Month, the culinary world is still in the weeds.
The once-glorified kitchen culture of hustle and hard living has started to give way to a more sustainable ethos, one that recognizes that the future of the industry depends not just on innovation and skill, but on the health and happiness of those behind the pass.
But while awareness of the importance of mental health and wellness has increased, the culinary industry still faces unique challenges requiring attention and change in workplace culture. So where do we go from here?
The Mental Health Crisis in Hospitality: A Global Snapshot
The statistics paint a sobering picture. A 2023 survey by Cozymeal found that 44% of chefs who responded said that working at a restaurant had a negative impact on their mental health. 70% of chefs surveyed that they’d experienced anxiety as a result of working in a restaurant, and 65% said that toxic restaurant culture has made them feel isolated from the outside world.
Last year in 2024, over 76% of hospitality workers reported experiencing mental health issues during their careers, a significant rise from 56% in 2018. Factors such as long hours, high-pressure environments, the cost-of-living crisis, and the lingering effects of the COVID-19 pandemic have exacerbated these challenges. A recent study in Australia found that one in five chefs surveyed expressed a strong likelihood of leaving their jobs within the next year due to mental distress. Several studies have shown that 40% of turnover within the hospitality sector can be linked to mental health issues.
Despite a growing awareness to these issues, stigma remains a barrier. A 2024 UK survey revealed that 45% of employees feel uncomfortable discussing mental health concerns with their managers, fearing negative repercussions.
These numbers are still surprising, despite seeing the picture they paint on screen in most depictions of restaurant environments in movies and TV. While The Bear has made ‘Yes, Chef,’ viral, the data shows that much more must be done.
Prevention is Better Than Cure
That is what Michelin-starred Chef Emmanuel Stroobant’s wife told him. Fifteen years ago, Stroobant found himself burnt out, dependent on alcohol, and starting to spiral. Overseeing twelve restaurants and 350 staff members, the pressure caught up with him, but he managed to recognize the grip of alcoholism amidst the demanding pressures. It was this moment of awakening that shifted his view on mental health, a pivot towards both personal recovery and advocating within the industry.
Now, Emmanuel advocates for a culture that values rest, reflection, and mental resilience as much as culinary excellence. He realized that taking care of oneself is more than an act of self-preservation; it’s a responsibility we have towards those around us.
“The word chef in French doesn’t mean cook. It means leader. It means somebody who is going to take and lead a team to execute something to the best potential perfection. And as a leader, it’s very important that you get your sh*t together, because if you lose it, well, your probably not going to be a very good leader or a very long leader,” says Stroobant. “It will have an impact on pretty much all or anything you’re going to be doing as a chef or as a man or a woman,” he adds. “[Prevention] is not an act of selfishness. When you take care of yourself, you actually do take care of the rest of the people around you.”
Emmanuel Stroobant speaks about burnout during Worldchefs Congress & Expo 2024
Emmanuel has also witnessed a generational shift in attitudes towards work-life balance. The millennials stepping into the industry view long hours and high stress differently than their predecessors. They may have been inspired to enter the industry by legends like Anthony Bourdain, who brought the underbelly of kitchens to the fore for so many (“it’s a life that grounds you down,” he said), but they have also had to grieve his loss and come to grips with his tragic suicide. Emmanuel stresses the importance of embracing the younger generation of chefs, bringing fresh perspectives, challenging the norms of rigorous hours and high stress. He sees their leadership as essential for the industry’s evolution.
He advocates for training teams in managing stress, open communication and creating supportive environments, to ensure better resources that go beyond understanding the issue to acting on it. Emmanuel’s story shows how essential this is, and that mental health isn’t contrary to strength; instead, it’s integral to sustainable success, both in and out of the kitchen.
Starting a Conversation
Formerly in the food supplier industry, Kris Hall witnessed firsthand the high-pressure environment that many experience. More importantly, he recognized the silent battles with depression that individuals faced within the industry.
In 2019, Hall founded The Burnt Chef Project. His personal battle with depression laid the foundation for this initiative, aimed at raising awareness and providing support for mental health issues in hospitality. Initially conceived as a photography campaign, the project quickly gained momentum, amplifying critical conversations about mental well-being across the globe.
Kris’ nonprofit organization is dedicated to raising awareness and providing support for mental health issues in the hospitality sector, highlighting the need to build a supportive community that understands and acts to improve mental health at work.
“Our mission to eradicate stigma and improve the working environment has been critical to our success,” says Kris. “I wanted to try and make a meaningful impact and a change to the industry that I fell in love with.”
One of The Burnt Chef Project’s remarkable accomplishments is its evolving network of volunteers across 184 countries. Their 2023/24 Social Impact Report highlights a marked increase in demand for mental health support services in hospitality, with their 24/7 text support service usage tripling in recent years.
These passionate individuals play a pivotal role in educating and supporting hospitality workers struggling with mental health issues. Their work is one example of how offering tools, educational resources, and therapeutic services can make an impact, and the need to reinforce a collective commitment to a culture shift.
Kris Hall, founder of The Burnt Chef Project
Shifting the Narrative: From Hustle to Health
Over the past few years, mental health has transitioned from a neglected issue to a trendy topic across various sectors. While we are on a better path towards understanding, the data shows we have a long way to go in prioritizing mental health and wellbeing in the workplace.
Advocates like Emmanuel Stroobant and organizations like The Burnt Chef Project are playing a pivotal role in changing the narrative around mental health services and calling for action. By empowering chefs with the right tools, education, resources, and a platform for open conversation, they are creating a culture where mental health is prioritized.
There is also a business case for prioritising and investing in mental health. For starters, companies that implement mental health training for managers report a 30% reduction in mental health-related absences. High turnover rates impact the bottom line, and fostering supportive, healthy work environments can reduce costs, improve retention, and drive long-term success.
The process towards destigmatizing mental health, changing entrenched workplace cultures, and creating supportive environments will require concerted efforts at every level. Hospitality leaders must actively engage with their teams, fostering open dialogues and prioritizing work-life balance. Addressing these issues at both grassroots and executive levels will lead to healthier, more resilient professionals, and better lives at work and at home.
Next Steps for Chefs: Cultivating Wellbeing in the Workplace
For Every Chef:
Prevention over cure: Prioritize self-care, and don’t neglect your nutrition.
Set boundaries: Communication is crucial; knowing when to say no helps maintain mental health.
Open dialogue: Foster conversations about mental health with peers and mentors.
Box breathing technique: Adopted from elite military training, ‘box breathing’ offers a method to manage stress seamlessly, promoting calmness in high-pressure situations.
Implement team training & support: Provide mental health training for management to identify and address issues proactively. Equip teams with the tools to manage stress, and encourage open communication.
Foster supportive environments: Establish policies that promote work-life balance and psychological safety, as well as adequate time for breaks, sick leave, and health services.
Encourage feedback: Regularly invite input from staff to identify areas for improvement.
For Organizations:
Invest in resources: Allocate funds for mental health programs and support services.
Promote awareness: Engage in campaigns that destigmatize mental health discussions.
Monitor progress: Regularly assess the effectiveness of wellbeing initiatives and adjust as needed.
Podcasts & Webcasts: Deep Dive into Mental Health & Wellbeing
From Burnout to Breakthrough: Addressing Industry Wellbeing with The Burnt Chef Project CEO Kris Hall
On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement spanning over 180 countries.
From Burnout to Balance: A Chef’s Guide to Mental Wellness with Emmanuel Stroobant,Chef-Owner of the two-Michelin-starred Saint Pierre
In his session from Worldchefs Congress 2024, Chef Emmanuel explores the multifaceted impact of burnout on performance, customer satisfaction, and personal life. Burnout is more than just fatigue; it’s a pervasive challenge affecting both leaders and their teams. Through this conversation, Emmanuel emphasizes the necessity of balancing professional demands with personal well-being.
Prioritizing Mental Health – Wellness Tools for Chefs and Hospitality Workers with Jasmin Parks-Papadopoulos
On this episode, Ragnar speaks with Jasmin Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach Wellness) and a former chef turned certified life coach. They discuss the unique challenges faced by hospitality workers, community support, and trauma-informed tools—all aimed at promoting a sustainable and healthier work environment. Learn how CHOW is transforming the mental wellness conversation in hospitality.
Be Kind to Hospitality with Gordon McIntyre, Founder of Hospitality Health
On this episode of World on a Plate, we break through the taboo to talk about an important mission: providing support to individuals within the hospitality industry in areas of mental health, addiction, and well-being. Hospitality Health is a Scottish charity, formed in August of 2018 to support staff in the amazing world of hospitality. It is clear that for several years the industry has become more stressful for an extremely hard working management and staff. The trustees decided it was time to act and help those who are in need of support, by providing wellbeing advice and signposting organizations that can help.
Stress in the Kitchen with Wonda Grobbelaar, Training Expert and Researcher
On this episode, Ragnar speaks with Wonda Grobbelaar – chef, soft skills training expert, and Ph.D. candidate researching stress in the kitchen. She shares her findings on mental health and automation technology in back-of-house, contributing factors to stress, and recommendations for future-proofing the industry through training and education in emotional intelligence.
More Resources
Chefs, Commercial Kitchens, and Stress: Could Socio-Demographic Factors such as Personality, Age, and Gender Influence the Stress Level of a Chef?
This study explores the role of socio-demographic factors such as age, gender, and personality on the stress levels of a chef and what could be done to improve the stress levels that are causing many health problems among those around the globe.
If you or someone you know is having suicidal thoughts, help is available. In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255 or text TalkWithUs to 66746. For international lifelines, visit this list.
Kababs are popular all over the world. Pakistanis have some authentic types of kababs and it is a part of our main course. Chapli kabab is a specialty of the city Peshawar. Minced meat is mixed with spices and fried on a pan. The unique element of this kabab is chunks of tomatoes. Tomatoes are not added to any kabab other than Chapli Kabab. Sometimes a tomato slice is placed on top of the kabab and then fried. As it is so famous in Peshawar, that the people of Karachi, Islamabad, and Lahore have learned the recipe too to enjoy this dish in their own city. Chapli Kabab is also made on Eid ul Adha and enjoyed with chatni and raita.
Chapli Kabab– Recipe
Adapted by Muhammad Raees
Yields 4 servings
Ingredients
1 pound ground beef or lamb
1/2 cup tomatoes, finely chopped
1/2 cup onions, finely chopped
1/2 cup fresh cilantro leaves, chopped
1/2 cup fresh mint leaves, chopped
2 green chilies, finely chopped
1 egg, beaten
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon red chili powder
1 teaspoon salt
1/2 teaspoon garam masala powder
1/4 cup vegetable oil, for frying
Instructions
Preparation time: 20 minutes
Cooking time: 30 minutes
In a large mixing bowl, combine the ground meat, chopped tomatoes, onions, cilantro, mint, green chilies, egg, ginger paste, garlic paste, coriander powder, cumin powder, red chili powder, salt, and garam masala powder. Mix well to combine all the ingredients.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours, to allow the flavors to meld together.
After the marination period, take out the bowl and divide the mixture into equal portions. Take each portion and shape it into a flat disc, similar to a patty.
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, place the shaped kababs into the skillet and fry for 5-7 minutes on each side, or until they are golden brown and fully cooked.
Once the kababs are cooked, remove them from the skillet and drain on a paper towel to remove any excess oil.
Serve hot with fresh naan bread, salad, and mint chutney on the side.
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