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Tag: #ThisIsWorldchefs

Categories
FeedThePlanet

Welcoming Worldchefs’ Newly Certified Sustainability Education Trainers of 2025

This year, Worldchefs proudly welcomed five new Certified Sustainability Education Trainers, strengthening our global network of 163 trainers dedicated to empowering culinary students and professionals with the knowledge and tools to build more sustainable kitchens. Together, these trainers play a vital role in delivering Worldchefs’ sustainability education curriculum across regions and cultures.

Sustainability Education for Culinary Professionals is a course designed to help chefs think and act sustainably in their daily work. Delivered by Worldchefs’ Certified Trainers as well as available online through Worldchefs Academy, the course supports students and professionals in applying sustainability principles to real-world culinary environments, encouraging meaningful change that begins in the kitchen and extends throughout the food system.

An Impact Spanning the Globe

In 2025, Worldchefs’ Sustainability Education program continued to take root in new regions while deepening its impact in established communities. This year saw the program expand in Pakistan, introducing sustainability education to new culinary audiences, while ongoing initiatives across Africa demonstrated how chefs are driving meaningful change through education and leadership.

Today, Worldchefs’ Certified Sustainability Education Trainers represent an extraordinary global network, with trainers based across Africa, Asia, Europe, the Americas, the Middle East, and Oceania. From Canada and Ireland to South Africa, India, the Philippines, Australia, the United States, and more, this diverse community underscores the truly international reach of Worldchefs’ sustainability mission.

Sustainability Education graduates in Pakistan, led by trainer Tahir Ali Khan

With such a global audience, accesibility remains key. Following the Arabic translation of the curriculum completed in 2024, Sustainability Education for Culinary Professionals was translated into Spanish in 2025 with the support of three of our talented certified trainers. This milestone now provides Spanish-speaking trainers, students, and institutions with greater access to sustainability education, helping extend the program’s reach to new classrooms and communities around the globe.

Say Hello to our Newest Trainers

Worldchefs is pleased to welcome the following professionals as Certified Sustainability Education Trainers of 2025:

  • Carmela Beatrice-Canta – Lyceum of the Philippines University–Laguna, Philippines
  • Sydney S. Roque – St. Catherine Institute of Technology, Philippines
  • Driselle P. Pajuyo – Far Eastern University, Philippines
  • Jorge Adeodatus M. Bautista – Youngsan University, South Korea
  • Luisa Rizzi – NAIT, Canada

Already active within the program, these trainers have delivered sustainability education sessions throughout the year, already graduating over 100 students in the Philippines, and others in Canada and South Korea.

Sydney Roque’s students in the Philippines
Jorge Bautista and students in South Korea
Luisa Rizzi’s students in Canada
Be Part of the Mission

With the collective support of both new and experienced trainers worldwide, the Sustainability Education program has now reached nearly 16,000 graduates since its launch. Each training represents another step toward a more informed, responsible, and resilient global food industry.

Worldchefs invites culinary educators and professionals to join this growing global network. To learn more about becoming a Worldchefs Certified Sustainability Education Trainer, click here or on the button below.

BECOME A CERTIFIED TRAINER

Congratulations once again to the five professionals who have joined our network of certified trainers in 2025! We looks forward to seeing sustainability education initiatives continue to take shape in your countries and beyond.

Categories
Competition Member News

A Culinary Bridge: 2nd International Culinary Championship “Delicious Uzbekistan 2025” Unites the World’s Chefs

The following message was shared by the Association of Cooks of Uzbekistan

Dear Colleagues, Worldchefs!

It is with immense pride and joy that we address you not as an invitation, but as a report on a mission accomplished. The 2nd International Culinary Championship “Delicious Uzbekistan 2025,” held from November 27 to 29 at the Central Asian Expo Uzbekistan Exhibition Center in Tashkent, has concluded, leaving an indelible mark on the global gastronomic map. This event transcended a mere competition; it was a vibrant celebration of culinary arts, cultural exchange, and the unifying power of food, successfully bringing together 32 country teams from across four continents: Asia, Europe, Australia, and Africa.

Under the esteemed guidance of Chief Judge Thomas Gugler, and the visionary leadership of the President of the Association of Cooks of Uzbekistan, Akbar Umarov, the championship floors transformed into a spectacular theatre of skill, innovation, and passion. The presence of such a diverse international contingent, from seasoned culinary nations to emerging gastronomic voices, underscored the universal appeal of Uzbekistan’s culinary call and the growing prestige of this young championship.

Supported wholeheartedly by the State Committee for Tourism Development of the Republic of Uzbekistan, 2nd International Culinary Championship “Delicious Uzbekistan 2025” fulfilled its core mission: to be a platform for chefs worldwide to discover the soul of our nation through its cuisine, culture, and legendary hospitality. For three dynamic days, Tashkent buzzed with the energy of clinking pans, the aromatic symphony of spices from a hundred different kitchens, and the focused intensity of masters at work. The event served as a powerful engine to open new perspectives for tourism development, expand the horizons of gastronomic travel, and firmly position our national cuisine as a cornerstone of the Uzbek brand on the world stage.

The championship was a testament to exceptional organization and heartfelt hospitality. As pledged, participating teams were seamlessly integrated into the fabric of the event. From the moment of arrival, the comprehensive registration package ensured a smooth experience, including airport and hotel transfers, and accommodation for the core team members from November 27-29. This logistical framework allowed chefs to focus entirely on what they do best: creating culinary magic.

The competition itself was a breathtaking display of global talent meeting local inspiration. Judges presided over a stunning array of dishes where classic techniques fused with innovative interpretations. Participants were not only competitors but also ambassadors of their own culinary heritage, engaging in a continuous, unspoken dialogue of flavors and presentations. Beyond the stoves, the event fostered profound professional connections and friendships, building a true community united by a common passion.

The presence of  Thomas Gugler as Chief Judge lent the championship unparalleled authority and alignment with Worldchefs standards, ensuring fairness, excellence, and a globally recognized benchmark for quality. His leadership, alongside the dedicated efforts of our national association’s president and the entire organizing committee, guaranteed an event of the highest professional integrity.

2nd International Culinary Championship “Delicious Uzbekistan 2025” has unequivocally proven itself as a major international culinary event. From a successful inaugural chapter, it has now solidified its status as a must-attend gathering in the Central Asian region. The participation of chefs from four continents signals a bright future, pointing towards even greater diversity and influence in the years to come.

We extend our deepest gratitude to every participating nation, every chef, every judge, and every supporter who contributed to making this championship a resounding success. You brought your talent, your spirit, and your palates to our table, and in return, we hope you carry with you the warm memories of Uzbek hospitality, the unforgettable tastes of our land, and the certainty that you have helped forge a new culinary bridge between continents.

This event is completed, but the journey has just begun. The connections made, the inspiration shared, and the standards set in Tashkent will resonate throughout the global culinary community. We look forward to continuing this delicious dialogue and welcoming the world back to Uzbekistan for future chapters of this growing legacy.

With culinary respect and camaraderie,
The Association of Cooks of Uzbekistan

Categories
Competition Seminar Member News

A Culinary Milestone: Worldchefs Seminar Elevates Uzbekistan’s Gastronomic Ambitions

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.

Categories
Cultural & Heritage Recipes

Shah Plov

See below for recipe

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.

Shah Plov – Recipe

RECIPE Adapted by ORXAN MUXTAROV

Yields 4 servings

Ingredients
  • 2 cups long-grain (Basmati) rice (cup size 250 ml)
  • 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
  1. 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.
  2. 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
  1. 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.
  2. 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.)
  3.  Strain the rice using a colander, and rinse with a hot water to wash out an extra salt.
  4. 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.
  5. 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.
  6. Cover the rice with lavash (tortilla) and grease it with melted butter.
  7. 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.
  8. 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.

For more recipes, visit www.worldchefs.org/news.

Categories
Industry Trends

Five Food Industry Trends Chefs Should Watch in 2026

2026 trends cover image
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.

Tune in to Mapping the Future of Food with Trend Forecaster Morgaine Gaye to hear advice for balancing creativity with trend awareness, and why anchoring your craft in authenticity and heritage will create lasting impact. Plus, get inspired by exploring Worldchefs’ collection of Cultural and Heritage Recipes.

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

In a study by Technomic, 72% of diners expressed a desire for more experiential dining. Read more about this trend and get practical ideas in the article Gen Z & Millennials Want Immersive Dining Experiences: Trend Takeaways for Chefs.

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

Dive into this conversation in the article With AI, Could We Lose the Art in Culinary Arts?, and get equipped with resources to make the most out of AI.

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.

Written by Worldchefs’ Editor.

  1. Brush up on gut health by watching Jeremy Lim’s session from Worldchefs Congress & Expo 2024 ↩︎
Categories
Member News

WFP announces Chef Willment Leong as Goodwill Ambassador

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.

#                 #                   #

NOTES TO EDITORS

About UN Goodwill Ambassadors

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.

Categories
Member News

British Culinary Federation’s Culinary News Magazine – Winter 2025

In this Winter 2025 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!

CLICK TO READ THE FULL EDITION

To learn more about Worldchefs, click here.

Categories
International Chefs Day Press Releases World News

International Chefs Day 2025: Inspiring a New Generation of Food Explorers

International Chefs Day 2025 cover image

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:

  • 361 reported events
  • 80+ participating countries
  • 6,283 chefs, cooks, and young chefs engaged
  • 179,081 children reached
International Chefs Day 2025
International Chefs Day 2025
International Chefs Day 2025
International Chefs Day 2025
International Chefs Day 2025
International Chefs Day 2025
International Chefs Day 2025

View the full photo gallery here.

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.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Partnership

One Year Since its Launch: The Lasting Impact of the Nestlé Professional Green Spatula Award

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.

Register here
Categories
Recipes

Mamgu Cawl

See below for recipe

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
  1. 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.
  2. Prepare the carrots, leeks, swede and potatoes. Keeping the potatoes in water to stop them turning brown.
  3. Remove the meat from the stock, allow to cool slightly, remove the bone and shred the meat.
  4. Return to the stock then add the potatoes, carrots, swede, and simmer until cooked. Add more stock if required.
  5. 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.

For more recipes, visit www.worldchefs.org/news.

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