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.
Here at Worldchefs’ Paris headquarters, we’ve just celebrated the autumn equinox. In the northern hemisphere, it’s the start of fall. South of the equator, it marks the welcoming of spring. But no matter where you are, the change in seasons means new opportunities in the kitchen.
This is the time of year when we celebrate the shifts in seasons and get those exciting dishes that can only exist for a few weeks a year. It’s when we get the “last-ofs”, the “I’ve been waiting fors” and the “I look forward to all years”.
It’s also an especially important time to improve the adaptability of your kitchen, reduce waste and food loss, and build stronger relationships with local food producers. By celebrating what’s in season, we can end up with less in the bin, help farmers move what’s in abundance, and grow demand for speciality produce.
Here are a few things to think about to seize the opportunity, waste less, and celebrate seasonality in your kitchen, whether you’re moving into fall or spring.
Northern Hemisphere
FOOD PRESERVATION
Build your skills with food preservation and hone new techniques to extend the life of seasonal ingredients into the colder months. Flavors and textures can be transformed by pickling, canning, fermenting and drying. Beyond just giving you more to play with in the winter season, the craft of food preservation is another way to highlight the versatility of locally available ingredients.
ASK YOUR PRODUCER
Ask your producer: what do you have in abundance? Think wider than your kitchen to help ensure that local farmers don’t have food loss. Making the most of their surplus means less waste and usually lower cost, too. Plus, it’ll help you build stronger relationships with your suppliers. Over time, this can help you to gain an edge with early notice of seasonal availability and know that you’re part of the local food community.
CREATE A SEASONAL SPECIALITY
Create a seasonal special that keeps customers coming back each year. When your menu shifts with the seasons, you can offer consistency and comfort with some added anticipation. Think fungi, short-season fruits like quince and sea buckthorn, fresh nuts like chestnuts or green walnuts, and specialty greens like puntarelle. Need inspiration? Go to your local farmers’ market!
Southern Hemisphere
FORECAST FLAVORS
Familiarize yourself with the harvest schedule in your area. Start thinking about how your menu can feature seasonal ingredients throughout the upcoming months. Growing your awareness of what’s in season helps you to plan menus that are more cost-effective and allows you to work with your suppliers to secure quality ingredients, season after season. It also gives you more time to get creative with recipe ideas and ways to use every part of what you buy.
By appreciating seasonality and planning ahead, your menu can reconnect you, your staff, and your customers with where ingredients come from and how valuable they are.
THINK DIFFERENTLY ABOUT OFFCUTS
Think differently about offcuts. Everything that comes into your kitchen has value. From pestos to stocks to colored powders, think about how you can creatively utilize the whole ingredient.
Don’t forget your beverage program. Not only can coordinated efforts between back of house and the bar help to set your restaurant apart, but they can also extend the possibilities for ingredients. For springtime’s bounty of berries and stone fruits, often easy bruised, work with your beverage manager to create cocktail pairings. Try seasonal specials in collaboration with the kitchen, like infused simple syrups, shrubs, bramble purees, etc.
LEAN INTO SHORT SEASON SPOTLIGHTS
Lean into short-season spotlights. Ask your supplier ahead of time about specialty produce like asparagus, artichokes, and stone fruits. Or even early varieties of favorites you can get all year, like spring-only mangoes. You’ll secure unique flavors while also supporting local farmers to move precious volume quickly.
Tag us in your next dish or recipe @worldchefs #ThisIsWorldchefs
Cover photo: Martin Rodriguez sells his vegetables at the Corona Farmers Market in Queens, New York, one of the most dynamic and diverse farmers markets in the city. USDA Photo by Preston Keres
The EU energy label for commercial refrigeration devices displays all the necessary information catering professionals need to determine the product’s energy efficiency.
In addition to the product reference and manufacturer details, the label includes:
Energy class
Annual energy consumption
Net storage capacity
Climate class
A notable difference between domestic and commercial refrigeration appliances is that domestic energy labels detail noise levels (dB). It’s important to note that a domestic appliance should never be used in a professional environment, as doing so can void the warranty, increase running costs, and elevate the likelihood of product failure.
Energy Classes for Electrical Appliances
The energy class serves as the overarching indicator of an appliance’s energy efficiency. Under the EU energy label, commercial refrigeration units are rated from A+++ to G, based on their Minimum Energy Performance Standards (MEPS). A+++ denotes the most efficient, while G indicates the least.
In 2025, many businesses aim for appliances rated A+ or higher to align with corporate sustainability goals and reduce their carbon footprint.
The EU energy label clearly states the unit’s expected annual energy consumption. This data helps operators calculate projected running costs by multiplying the kWh by the unit cost.
Modern appliances often feature smart defrost cycles or inverter compressors, further reducing energy consumption.
Storage Capacity
Another critical metric on the EU energy label is the maximum capacity—or net volume (L)—of the appliance. Overloading a commercial refrigerator can hinder airflow around stored produce, potentially causing it to spoil prematurely. Therefore, operators must ensure they invest in commercial refrigeration with sufficient capacity to store contents safely and efficiently.
Electrolux Professional’s ecostore refrigerated cabinets and freezers, for instance, offer an average of 50 liters more capacity than other models with a comparable footprint, thanks to their innovative design and the positioning of the refrigeration unit.
Climate Class
The final key piece of information displayed on the EU energy label for commercial refrigeration is the Climate Class. This determines the product’s capability to preserve food under various working conditions. Given that professional kitchens can often reach high ambient operating temperatures, any commercial refrigeration units purchased should be built to either:
Climate Class 4 (‘light duty’: 30°C / 55% humidity)
Climate Class 5 (‘heavy duty’: 40°C / 40% humidity)
These classifications ensure the appliance maintains optimal performance levels in demanding environments.
Conclusion
The EU energy label remains an essential tool for catering professionals making informed choices when purchasing commercial refrigeration. Given that refrigeration units typically operate 24/7, selecting the right unit can minimize running costs and contribute to a profitable and sustainable catering operation.
By understanding and utilizing the energy label, businesses can enhance their operational efficiency and support environmental sustainability goals.
Every two years, Worldchefs’ member associations gather in cities around the globe to chart the future of food and drink at Worldchefs Congress. Together, leadership from culinary associations representing 110 countries come together to vote on key industry issues, including the location of upcoming Congresses.
Tastemakers from every continent decide on a location to host the leading event for the world’s culinary community, choosing from top destinations. And for 2026, they chose South Wales.
Why? With its rich culinary heritage and warm hospitality, a landscape of rugged coastlines and castles, and ancient traditions coupled with innovative solutions inspiring the future of food, let’s discover everything Wales has to offer.
Hwyl: Only in Wales
The Welsh word hwyl (pronounced ‘hoo-eel’) has no direct English, but it means a deep state of joy from being present in the moment.
Hywl is deeply rooted in Welsh culture. It can come from the adrenaline rush of a cold plunge or from a quiet retreat to rest, in a busy pub with friends or looking out at Roman ruins.
When you come for Worldchefs Congress 2026, experience hywl for yourself. Here are a few of our favorite ways to make the most of your time in Wales.
Ziplining in South Wales
City Standouts
With the 2026 Congress hosted in Newport, South Wales, you’ve got a strong starting point for your Welsh adventure. A small city that packs a big punch, Newport offers a lively cultural scene, rich history, and easy access to natural and cultural wonders across South Wales.
Start at the heartbeat of the city center, Newport Market, a traditional covered market where you’ll meet food & drink traders, sample Welsh classics under one roof, and find shopping stalls with something for everyone.
Wander through the walkable city center to admire public art installations, or for more art, head to the Newport Museum and Art Gallery, home to an incredible collection of classic and contemporary art, or the Riverfront Arts Centre on the River Usk for concerts and exhibitions.
For a spot of tea, make a trip to Tredegar House, one of the British Isle’s most significant late 17th-century houses, situated on 90 acres of beautiful gardens.
A quick coastal ride and you can explore Cardiff, too. Wales’ capital city is a place where old meets young, full of culture and heritage, from museums, places to catch a show or a gig, boutique shopping in Victorian arcades, and even Cardiff Castle, right in the center of the city.
Newport Market
Castle Craft
South Wales is spotted with castles, all just a short drive, tour, or bike ride away. Whether you’re in it for thousands of years of history, a look at elaborate artistry, or just an epic photoshoot, choose from over 30 castles to add to your itinerary.
Caerphilly Castle, the largest castle in Wales, has just reopened after two years of extensive conservation and refurbishment, featuring state-of-the-art digital exhibits to bring history to life. Caldicot Castle is rumored to be haunted, but it’s also one of the best places to view the Severn estuary, with 55 acres of gardens and country park.
Or if you’re looking for something to sweeten the deal, enjoy a history lesson and a tipple at the craft spirit distillery in Hensol Castle, where you can enjoy a G&T on arrival.
Caerphilly Castle
Nature NEXT DOOR
In South Wales, nature is never far away. Wander hiking trails for all levels, from forest to coast.
You can even find beachside saunas, and finish your walk with a wood-fired sauna after a cold dip.
If you want to combine the outing with history, check out the Celtic Trails – Three Castles Walk. If you like more structured gardens, there’s plenty to discover in South Wales, too. And for those looking for nature on the manicured grass of a luxury golf course, Celtic Manor Resort, is just a few minutes’ drive from Newport.
Newport Wetlands Nature Reserve
A FOODIE HAVEN
From Michelin stars to hidden gems, Wales’ food scene gives you a taste of the Welsh landscape and waters. There is so much to dig into, starting with local traditions of Welsh cheese, ales, cakes, and cawl, a traditional Welsh stew.
With so much to try, stay tuned for recommendations from Wales’ top chefs.
Culinary Association of Wales
Pasture, Passion, Plate: Coming Together in Wales
When is the best time to visit Wales? May is one of the best months to visit, with warmer spring temperatures and more dry days, and without hordes of tourists. The countryside is blanketed in wildflowers, and the sea is welcoming enough for surfing, kayaking, and cold plunges.
In the middle of the month, combine work and play at with Worldchefs Congress 2026 in Newport. From 16 to 19 May 2026, celebrate ‘Pasture, Passion, Plate,’ with the beautiful backdrop of Welsh culture and country.
For a £200 discount, register by October 31 and enjoy early bird rates.
Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation
Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.
Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.
This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.
Skill-Building for Impact
Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.
Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.
“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”
For People and the Planet
Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.
“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”
Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.
The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.
– END –
About WFF
The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.
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.
Chef Matteo Farsoni is an Italian gluten-free vegan pastry chef. With his recipe, A Blossoming Future, Matteo was named the winner of the 2024 LIFE Climate Smart Chefs award for “Best Sustainable Recipe”. The Jury decided to award Chef Farsoni because his recipes represent an excellent example of the practical application of the LIFE Climate Smart Chefs sustainable principles through the creation of dishes with low environmental impact that are the result of thought and experimentation, complete and balanced, interesting, creative and aesthetically pleasing, with particular attention to zero-waste and the reuse of all ingredients.
Discover his sustainable recipe below!
A Blossoming Future – Sustainable Recipe
BY MATTEO FARSONI
Ingredients
40g pasta
50g spinach
35g stale bread
salt
10g olive oil
45g water
10g wheat flour
helichrysum
breadcrumbs
ricotta sauce
walnut paste
optional: herbs and flowers
Instructions
Boil leftover pasta, remove from water. Then, put spinach in the same water and stir it for a few seconds before immediately transferring it to cold water.
Put 40g pasta, 50g dried spinach, 10g stale bread, a pinch of salt and some olive oil in a mixer. Blend until smooth.
For the white tuile, place 25g stale bread, 45g water, 10g of wheat flour, and 5g olive oil in a blender. Blend, and roll the mixture out on a baking mat. Cook it for a few minutes, then cut out disks.
Next, place some helichrysum in a bowl and pour hot water over it. Let it infuse for at least 10 minutes.
Take the pasta and spinach dough, cover it in breadcrumbs and roll it out into a thin log. Cut it into small pieces and shape them into small balls with your hands to get your gnocchi pasta.
Place the gnocchi in boiling water. When they float to the surface, they are ready.
Place the gnocchi in your plate and start piping ricotta sauce and walnut paste on top to add creaminess to the dish.
Then, pipe more walnut paste on the white tuile to decorate. Add a few dollaps of ricotta sauce and add some herbs and flowers to make it look aesthetically appealing.
Now, gently place the white tuile on top of the gnocchi and finish the dish by pouring the helichrysum infusion you made earlier. Enjoy!
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