Borodinsky bread is a dark brown sourdough rye bread from Russia.
Borodinsky– Recipe
Adapted by ALLA MISHINA
Ingredients
Starter (Preferment)
22 g 100% rye starter
110 g water
110 g medium rye flour
Scald (Mash)
40 g fermented rye malt
15 g medium rye flour
160 g boiling water (+100°C)
4 g ground coriander (or caraway)
5 g white unfermented malt (or rye flour if not available)
Final Dough
250 g water
200 g rye starter (from above)
200 g scald (all of it)
280 g medium rye flour
90 g wheat flour (bread or all-purpose)
35 g honey or sugar
10 g salt
Coriander seeds for topping
Bread-master Ivan Zabavnikov
Instructions
Starter (Preferment)
Mix the starter, water, and flour.
Leave to ferment for 10–12 hours at room temperature (24–26°C).
Scald (Mash)
Mix the flour, fermented malt, and coriander.
Pour over with boiling water, stir well, and then add the unfermented malt (or rye flour).
Stir again and leave in a covered non-plastic container for at least 2–3 hours.
Ideally, keep it in the oven at 62–65°C, or in a thermos overnight. At room temperature, the scald can safely stand for up to 12 hours; afterwards, refrigerate or use immediately.
Final Dough
In a mixer — add ingredients in the order listed:
250 g water
200 g rye starter (from above)
200 g scald (all of it from above)
280 g medium rye flour
90 g wheat flour (bread or all-purpose)
35 g honey or sugar
10 g salt
Coriander seeds for topping
Mix for 10–15 minutes on low speed using a paddle or dough hook.
By hand — add all ingredients except 50 g of the water. Knead the dough for 8–10 minutes using your fist, dipping it occasionally into the reserved water to gradually incorporate it.
Cover the dough and let it ferment for 2.5–3 hours at 28–35°C.
Shaping and Proofing
After fermentation, divide the dough into 400–800 g pieces (depending on your baking tins).
Shape the loaves “through water” (with wet hands) and place them into greased tins (use butter, vegetable oil, or baking spray).
Sprinkle coriander on top.
Let proof for 60–70 minutes at 24–28°C, until increased in volume by about 1.5× and small “craters” appear on the surface.
Baking
Bake at 250°C with steam for 10 minutes, then 40–45 minutes at 180–190°C with convection.
After baking, remove the loaves from the tins and cool completely on a wire rack.
Note for new baking tins:
If using new tins, mix flour and vegetable oil in a 1:1 ratio to grease them. This prevents the bread from sticking to the sides. However, butter works even better.
After second 20 minutes ➔ scale and pre-shape into rounds.
Final Proof:
Place dough rounds seam-side up in floured bannetons.
Proof for ~40 minutes at room temperature.
Baking:
Turn loaves out onto a baking tray.
Score the tops in a cross pattern.
Bake at 230° C with steam for 35 minutes.
After ~15 minutes, release the steam and reduce oven to 210° C.
Bake until crust is crisp and golden.
■ Serving Suggestion: This rustic farmhouse bread pairs beautifully with Luxembourgish ham, cheese, or a hearty stew. Its crisp crust and tender crumb reflect Luxembourg’s rich baking tradition.
Parker House Rolls are a type of sweet, soft, and buttery bread roll. They have been a staple in American cuisine for over a century. The rolls originated at the Parker House Hotel in Boston, Massachusetts, the first luxury hotel in the United States. The hotel’s chef, a man named M. Antoine, is credited with creating the recipe for the rolls in the 1870s. The rolls quickly became a favorite among the hotel’s guests. Their popularity soon spread to other parts of the country.
The original recipe for Parker House Rolls has remained largely unchanged to this day. It is still a closely guarded secret. However, it is known that the rolls are made with a combination of flour, yeast, sugar, and butter, which gives them their distinctive flavor and texture. The rolls are also known for their unique shape, which is achieved by folding the dough over itself before baking. This process creates a soft, fluffy interior and a crispy, golden-brown exterior that is characteristic of Parker House Rolls. Over the years, the rolls have become a beloved American treat. They are often served at special occasions such as holidays and weddings.
Cultural Significance
In terms of its cultural significance, the Parker House roll has played a notable role in American food culture, with many restaurants and bakeries offering their own versions of the roll. The roll’s popularity has also been fueled by its appearance in various media outlets and cookbooks, further solidifying its place in American culinary history. As we continue to celebrate the Parker House roll and its enduring legacy, we are reminded of the power of food to bring people together and create lasting memories.
The story of the Parker House roll serves as a testament to the importance of preserving traditional recipes and baking techniques, while also embracing innovation and creativity in the culinary world. As we look to the future of American baking, it is clear that the Parker House roll will remain a beloved classic, cherished by generations to come. With its rich history, delicious flavor, and enduring popularity, the Parker House roll is an integral part of American culinary culture.
Secrets to Parker House Rolls
Due to the natural tendency of yeast dough to both stretch and shrink as you work with it, don’t stress when you don’t end up with rolls that are all the same size. Just arrange them however they best fit to cover most of the bottom of the pan—a shorter one next to a longer one, etc. When they rise and bake, no one will care about size perfection.
The “original” Parker House roll recipe calls for the dough to be cut in circles, dipped in butter, and folded over. However, having tried this rather messy process in the past, and ending up with rolls that popped open in the oven, rather than hold their shape (and their buttery pocket), Chef John Coletta has opted for a slightly different method. The result? Softly rounded rectangular rolls, looking very much like the rolls served these days at the Omni Parker House hotel—still a Boston landmark after all these years.
Parker House Rolls– Recipe
Adapted by JOHN COLETTA
Yields 16 roll servings
Ingredients
360g. Flour; Bread; Organic
8g. Yeast; Instant
40g. Sugar; Granulated
8g. Salt; Sea; Fine Grind
50g. Flour; Potato
45g. Butter; Unsalted; Room Temperature
230g. Milk; Pasteurized; Whole
1 Egg; Extra Large
60g. Butter; Unsalted, Melted For Brushing
Instructions
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a large mixing bowl, or in the bowl of an electric mixer, fitted with a dough hook.
Place all of the ingredients (except the 60g) melted butter at the end), mixing to form a shaggy dough.
Note: to speed the rising process, whisk together the milk and egg. Heat gently, just enough to remove the refrigerator chill; then add to the remaining ingredients.
Knead the dough, by hand (10 minutes) or by machine (7 to 8 minutes) until it’s smooth.
Place the dough in a lightly greased bowl or 2 liter measure (so you can track its rising progress). Allow it to rise for 90 minutes; it’ll become quite puffy, though it probably won’t double in bulk. Note: the dough takes quite a while to get going. After 1 hour, it may seem like it has barely expanded at all. But during the last half hour, it rises more quickly.
Transfer the dough to a lightly greased work surface. Divide it in half. Working with one half at a time, roll or pat the dough into a 20 x 30 cm rectangle.
Brush the dough all over with a light coating of the melted butter. You’ll have butter left over; you’ll need it for the other half of the dough, as well as for brushing on top of the baked rolls.
Cut the dough in half lengthwise, to make two 10 x 30 cm” rectangles. Working with one rectangle at a time, fold it lengthwise to about 1.50 cm of the other edge, so the bottom edge sticks out about 1.50 cm beyond the top edge. You’ll now have a rectangle that’s about 6 x 12 cm. Repeat with the other piece of dough.
Cut each of the rectangles crosswise into four 7.50 cm pieces; making a total of 8 folded rolls, each about 6 x 7.50 cm. Flip the rolls over (so that their smooth non-folded side is facing up), and place them in a lightly greased 23 x 30 cm pan. Repeat with the remaining piece of dough, making 16 rolls in all. You’ll arrange 4 rows of 14 cm the pan, with the longer side of the rolls going down the longer side of the pan. Gently flatten the rolls to pretty much cover the bottom of the pan.
Cover the pan, and let the rolls rise for about 45 minutes to 1 hour, until they’re puffy but definitely not doubled. Towards the end of the rising time, preheat the oven to 180°C.
Bake the rolls for 20 to 25 minutes, until they’re golden brown and feel set.
Remove them from the oven, and brush with the remaining melted butter. Pull them apart to serve.
Bread has always been a universal symbol of nourishment, sharing and memory—present on the tables of every generation. It has accompanied the history of people’s food, becoming not only a daily staple, but also an object of respect, and for many, almost sacred. Our grandparents and parents instilled in us the importance of not wasting bread.
It is precisely from this attention and a genuine deep-rooted culture of recycling that extraordinary recipes were born throughout Italy that give new life to leftover bread. We have simple, yet flavorful dishes, ranging from desserts, to stuffed pasta, from breading to peasant soups. Even today, these preparations continue to live on, reinterpreted in a modern and creative way.
This recipe is a simple and authentic soup, typical of the Italian province Vicenza. It is made with stale bread and vegetable broth, but in the past, those who could afford to used chicken broth to make it richer. A humble dish, this recipe tells stories of family, tradition and respect for what you have.
“Pana’ vicentina” with Chicken and Celeriac– Recipe
Adapted by GIANLUCA TOMASI
Yields 4 servings
Ingredients
400 g stale bread without crust
0,8 liter chicken broth
40 g grana Padano cheese
30 g onion
100 g celeriac
100 g chicken breast
Extra virgin olive oil
Black pepper
Salt
Thyme
Instructions
Brown the onion in a little oil.
Add the bread crumbs and then pour in the broth.
Continue cooking over low heat for 30 minutes.
Add the cheese and blend finely.
Cut the chicken breast into small pieces and cook in a pan with a little oil for a few minutes.
Pour the cream onto each plate, add the celery and chicken, and season with pepper and extra virgin olive oil.
Damper is a traditional Australian bush bread made from simple ingredients like flour, water, and salt, cooked in the ashes of a campfire. Its history dates back to the early 19th century during Australia’s colonial period, serving as essential, portable sustenance for explorers and settlers. The name “damper” likely comes from a Lancashire term for something that “damps the appetite,” though another theory suggests it’s derived from the practice of “damping” a fire with ashes to preserve coals.
These days we can bake in the oven.
Damper– Recipe
Adapted by PETER TISCHHAUSER
Ingredients
4 cups self-rising flour
1 teaspoon salt
1 tablespoon butter, softened
70g milk powder
1½ cup water
Instructions
Preheat the oven to 220 degrees C.
Grease a baking sheet.
Stir flour, Milk powder and salt together in a large bowl. Rub in butter until mixture resembles coarse crumbs. Make a well in the centre pour in water, then stir until dough comes together.
Turn dough out onto a lightly floured surface and form into an 8-inch-diameter round loaf. Place loaf onto the prepared pan; cut a cross in the top using a sharp knife.
Bake in the preheated oven for 25 minutes; lower the temperature to 175 degrees C and continue to bake for an additional 5 to 10 minutes. The loaf should be golden brown and the bottom should sound hollow when tapped.
We’re excited to introduce the two young talents joining the Billy Gallagher Young Chefs Tour 2025! Nominated at the Worldchefs Congress, Jiwoong Shin from South Korea and Olav Tennfjord from Norway will embark on this unique journey from 13 – 24 October, 2025.
Over nearly two weeks, these two young chefs will showcase their skills, exchange cultures, and honor the remarkable legacy of Chef Billy Gallagher. They will travel across South Africa, immersing themselves in the country’s culinary traditions and heritage, engaging with industry leaders, and exploring cultural landmarks.
In supporting this initiative, Worldchefs underscores its commitment to keeping Billy Gallagher’s vision alive: to empower young chefs around the world in their culinary careers.
Shin Jiwoong, South Korea
Olav Tennfjord, Norway
The Billy Gallagher Young Chefs Tour was conceptualized in 2014 by Dr. Bill “Billy” Gallagher, Honorary Life Member and former president of Worldchefs. Designed as a once-in-a-lifetime educational and cultural exchange, the program rewards two deserving young chefs who have attended the Bill Gallagher Young Chefs Forum at the bi-annual Worldchefs Congress.
Since 2015, the tour has taken place four times, welcoming young chefs from Australia, Malaysia, Singapore, the USA, and Sweden. Participants gain hands-on culinary exposure, discover South Africa’s food heritage, and contribute to knowledge-sharing by documenting their experiences.
About Billy Gallagher
Dr. Billy Gallagher (1948 – 2016) was a prominent figure in South Africa and the global culinary industry. As past president and later Honorary Life President of Worldchefs, he dedicated his career to mentorship, education, and humanitarian efforts. He founded the Bill Gallagher Young Chefs Forum, giving young culinarians a global platform, and championed initiatives such as the World Chefs Tour Against Hunger, which mobilized chefs worldwide to fight food insecurity.
The Billy Gallagher Young Chefs Tour, acts as just one of the many ways that his legacy continues to inspire, ensuring cultural exchange, social responsibility and impact across the global culinary community.
The 2025 Tour Begins
Kicking off in one week, this year’s tour is hosted by Southern Sun.
Stay tuned as young Chefs Jiwoong Shin and Olav Tennfjord journey to South Africa, carrying forward the legacy of Chef Billy Gallagher, and discovering more about food and culture.
As these two young chefs embark on their journey, they follow in the footsteps of many inspired by Chef Billy Gallagher’s passion for mentorship. That same spirit lives on at the Bill Gallagher Young Chefs Forum, a space for young chefs to connect, learn, and grow at the Worldchefs Congress & Expo 2026.
For chefs under the age of 25, join the Bill Gallagher Young Chefs Forum at Worldchefs Congress 2026 from May 16-19 in Wales to experience foraging, explore Newport Market, meet Michelin-starred chefs, enjoy masterclasses, and more!
Chef Nazario Contardi is an Alma-trained chef, born and bred in Ancona, at the forefront of sustainability in the kitchen. With his recipe, UNDERGROWTH BURNED, Nazario earned 3rd place at the 2024 LIFE Climate Smart Chefs award in the category of “Sustainable Recipe”.
“For me, sustainability is tradition—the sacred and timeless act of cooking to bring well-being to others. Within this act lies the true key: the feeling of being well. When we respect raw ingredients, we honor those who cultuvate them, those who transform them through the alchemy of cooking, and those who are nourished by them. This is where sustainability reveals its deepest meaning: an act of love that connects past, present and future.”
– Chef Nazario Contardi
Chef Nazario would like to extend a thank you to the people who helped him discover the special ingredients and historical tradition brought to life through his Tortello Tricolore recipe:
“A heartfelt thank you goes to Agricoltura Rasoterra, not only for their wonderful vegetables but also for their commitment to preserving and safeguarding the flat red onion of Pedaso, a true treasure of our land. I am equally grateful to Rocca Madre for their extraordinary “Aleppo mix” flour, and to Antonietta and Davide from Le Capre di Capradosso, whose dedication to their beloved goats, cows, and sheep results in products that embody authenticity and respect for nature. A special mention goes to Gianni Chiodi, who, like the others, keeps alive ancient knowledge of olive harvesting and the protection of local varieties such as the Mignola, ensuring that this heritage continues to thrive. In my work, I am fortunate to rely on partners who make every project possible: Tiriboco Cucine, who always provides me with the right tools and equipment in the kitchen; Marco Matteucci, whose photos and videos bring stories to life with emotion and precision; and Casa della Divisa, who ensures I can step into every occasion with an elegant and impeccable uniform. Thanks Worldchefs for this special opportunity. Community is sustainability. To all of you, my sincere gratitude.”
Discover his sustainable recipe below!
Tortello Tricolore – Sustainable Recipe
BY NAZARIO CONTARDI
Ingredients
For the pasta
500g Rocca Madre “Miscuglio di Aleppo” type 2 flour
4 Eggs Yolk
2 Whole eggs
20ml Extra Virgin Olive Oil Mignola cultivar from Frantoio Chiodi
10ml Extra Virgin Olive Oil Mignola cultivar from Frantoio Chiodi
Salt and Pepper to taste
For the white cheese fondue:
250g cow’s milk
200g mature goat’s grated cheese from “Le capre di Capradosso” Ascoli Piceno, Marche, Italy.
2g Horseradish
10g Butter
Salt and pepper to taste
For the arrabbiata sauce:
500g peeled tomatoes
5g Sampaolesi’s Hot Experience cream with 3 types of chilli pepper
4 cloves of garlic chopped
30ml Extra Virgin Olive oil Mignola cultivar from Frantoio Chiodi
Salt and pepper to taste
FOr the broth
400g goat’s cheese (used for the fondue)
2 carrots
2 Pedaso red onions
1 celery stalk
Asparagus trimmings
for the asparagus:
5 Asparagus separa
2 ml Lemon Juice
Salt Oil and pepper to taste
Instructions
Weigh the stale bread and mix it with ricotta, a drizzle of extra virgin olive oil, and a pinch of salt. Mix it well: the filling is ready.
Knead the flour with eggs, salt, and olive oil until you get a smooth and firm dough.
Roll the dough to about one millimeter thick, cut the shapes, fill them, and close the tortelli.
Blanch the asparagus tips, then begin making the broth with vegetables and six-month aged cheese rinds.
Chop the garlic and soften it in extra virgin olive oil. Then, add a three chili pepper cream and tomato purée. Let it simmer.
Blend the peas with a bit of their cooking water.
Boil the cheese rinds and dice them. Then, grate the cheese core and make a fondue, adding fresh horse-radish for contrast.
Keep the Parmigiano rinds.
Cook the tortelli for four minutes in salted water, then sauté them with reduced broth, a knob of butter, and a splash of cooking water.
Create the tricolore: green with peas, white with the cheese fondue, red with arrabbiata sauce.
Gently place the tortello, add the diced rinds, the asparagus, herbs (optional), and a spoon of the pasta’s finishing sauce. Enjoy!
“The true heart of this recipe comes from a memory: Parmigiano crusts simmering in the ragù, slowly releasing all their flavor. It’s a technique handed down from grandmothers, and for me it has always been special. When I eat pasta with ragù, I love finding those pieces of Parmigiano crust—some people adore them, others can’t stand them—but for me, it’s a taste of tradition and home. In this dish, I wanted to recreate that same feeling by roasting the cheese rinds, bringing out their deep, toasty aroma and giving the recipe an even more intense character.”
Kuala Lumpur, Malaysia, 28th September 2025 – The results are in from the Global Chefs Challenge Asia Regional Semi-Finals! From 23-26 September 2025 in Kuala Lumpur, this event brought together exceptional culinary talent from across the Asian continent, showcasing innovation, skill, and dedication to culinary excellence.
With a total of 14 participating countries and 51 teams, the judging process was conducted with utmost fairness and integrity. The judging panel, comprised of esteemed culinary professionals, ensured an objective and transparent evaluation of each team’s performance. Key judges included:
Worldchefs Observer: Chef Willment Leong, Asia Continental Director
Chief Judge: Chef Rudolf Muller
Pastry Judges: Chef Chern CH, Kenny Kong, Steven Ong
Judging Team: Andreas Muller, Bob Adnin, Vincent Tan, Fathimath Umar, Tony Khoo, Karl Heinz Ney, KK Yau
Rookie Judges: Edward Chui, Wattanasak Changkeb, Vo Thi Ha Hai
Dedicated chefs demonstrated their talent across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners have secured a spot at the Global Chefs Challenge Finals, taking place at the Worldchefs Congress & Expo 2026 in Wales.
Results are listed below by category.
Global Chefs Challenge Final Qualifying Teams
1st Place: Stanton Wong Hau Zhe, Singapore
2nd Place: Trinh Tuan Dung, Vietnam
See the Global Chefs Challenge official results below:
Country
Participant Name
Rank
Singapore
Stanton Wong Hau Zhe
1st Place
Vietnam
Trinh Tuan Dung
2nd Place
Korea
Dong-Ki Kim
3rd Place
1st Place: Stanton Wong Hau Zhe, Singapore
2nd Place: Trinh Tuan Dung, Vietnam
Pictured from left to right: Nigel Peh, Stanton Wong Hau Zhe, Willment Leong, Trinh Tuan Dung, and Dong-Ki Kim
Global Young Chefs Challenge Final Qualifying Team
1st Place: Yi-Hsuan Hung, Taiwan
See the Global Young Chefs Challenge official results below:
Country
Participant Name
Rank
Taiwan
Yi-Hsuan Hung
1st Place
Philippines
Jovan Dungon
2nd Place
Malaysia
Muhammad Syafiq Syahmi Bin Saidon
3rd Place
1st Place: Yi-Hsuan Hung, Taiwan
Pictured left to right: Jovan Dungon, Yi-Hsuan Hung, Wilment Leong, and Muhammad Syafiq Syahmi Bin Saidon
Global Pastry Chefs Challenge Final Qualifying Team
1st Place: Cheng Yen Ping, Singapore
See the Global Pastry Chefs Challenge official results below:
Country
Participant Name
Rank
Singapore
Cheng Yen Ping
1st Place
Hong Kong
Yoyo Lee Lok Yin
2nd Place
Indonesia
Annisaa Krisanthy
3rd Place
1st Place: Yi-Hsuan Hung, Taiwan
Pictured left to right: Yoyo Lee, Cheng Yen Ping, Willment Leong, and Annisaa Krisanthy
Global Vegan Chefs Challenge Final Qualifying Team
1st Place: Ben Chan Chi Bun, Hong Kong
See the Global Vegan Chefs Challenge official results below:
Country
Participant Name
Rank
Hong Kong
Ben Chan Chi Bun
1st Place
Indonesia
Raymond Permana
2nd Place
Malaysia
Ahmad Afzai Bin Abdul Razak
3rd Place
1st Place: Ben Chan Chi Bun, Hong Kong
Pictured left to right: Raymond Permana, Ben Chan Chi Bun, Willment Leong, and Ahmad Afzai Bin Abdul Razak
Nestlé Professional Green Spatula Award
At the Global Chefs Challenge Asia Regional Semi-Finals, the Nestlé Professional Green Spatula Award was presented across 2 competition categories: Global Chefs and Global Young Chefs. This distinguished honor 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 recipients are as follows:
Stanton Wong Hau Zhe (Singapore) for the Global Chef Challenge
Oscar Yeung Cham Sum (Hong Kong) for the Global Chefs Challenge
Yi-Hsuan Hung (Taiwan) for the Global Young Chefs Challenge
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 future culinary competitions, notably the Global Chefs Challenge Finals in Wales 2026.
Pictured from left to right: Stanton Wong Hau Zhe, Yi-Hsuan Hung, Oscar Yeung Cham Sum and Rudolf Muller
Anchor Food Professionals Special Recognitions
Anchor Food Professionals also presented awards for outstanding achievements in the pastry category:
We’d like to extend a thank you to our sponsors for helping bring this competition to life. Your support helps us empower chefs around the globe and fuels the future of global culinary innovation. We’re grateful and excited for our continued collaboration.
The Global Chefs Challenge – Americas Semi-Finals held in Las Vegas, USA on 28 July, 2025.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 98-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
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