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Categories
Partnership

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

world food forum young chefs programme worldchefs

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.

world food forum young chefs programme worldchefs

“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.”

Working Hand-in-Hand

The collaboration between Worldchefs and WFF Youth Initiative demonstrates how diverse agrifood systems stakeholders can work Hand in Hand for Better Foods and a Better Future.

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.

world food forum young chefs programme worldchefs

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.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Recipes

Sustainable Recipe Series: A Blossoming Future

See below for recipe

A Blossoming Future by Matteo Farsoni

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
  1. 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.
  2. Put 40g pasta, 50g dried spinach, 10g stale bread, a pinch of salt and some olive oil in a mixer. Blend until smooth.
  3. 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.
  4. Next, place some helichrysum in a bowl and pour hot water over it. Let it infuse for at least 10 minutes.
  5. 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.
  6. Place the gnocchi in boiling water. When they float to the surface, they are ready.
  7. Place the gnocchi in your plate and start piping ricotta sauce and walnut paste on top to add creaminess to the dish.
  8. 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.
  9. Now, gently place the white tuile on top of the gnocchi and finish the dish by pouring the helichrysum infusion you made earlier. Enjoy!

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

Categories
Member News

A Culinary Celebration at the Largest Food Festival in Poland

On September 6-7, the 3rd Festival of Polish Food #BuyConsciously took place at the PGE Narodowy Stadium in Warsaw, making for a spectacular showcase of Polish culinary heritage.

The National Support Centre for Agriculture (KOWR) organized the festival under the patronage of the Ministry of Agriculture and Rural Development of Poland. The event brought together passionate producers, chefs, culinary experts, and food lovers, all under one roof.

The grand finale of the 10th edition of “Bitwa Regionów” (Battle of the Regions)—a national culinary competition dedicated to preserving and celebrating culinary culture and heritage foods from all regions of Poland, was at the heart of the event. Sixteen Circles of Country Housewives (Koła Gospodyń Wiejskich), each representing their voivodeship, presented unique dishes rooted in traditional recipes and local ingredients.

Chef Joanna Ochniak, member of Worldchefs’ Culture Cuisine and Heritage Food Committee, had the great honor to serve as chairman of the jury, alongside esteemed culinary professionals. Notably, the patronage of OSSKiC (Polish Chefs and Pastry Chefs Association) graced the competition.

The winner was KGW Zakocie “Wygodni Zakociacy” from Mazovia, who prepared the traditional dish the Polish Crayfish. The winning team will proudly represent Poland and present this dish at one of the world’s largest food fairs—Grüne Woche in Berlin, January 16–25, 2026.

The festival served as a vibrant space for food education, tastings of local products, culinary demonstrations, and discussions about quality and provenance. With 127 exhibitors, 26 panel discussions and author meetings, as well as numerous workshops and animations, the event attracted thousands of visitors, confirming its status as the largest food festival in Poland. This was a great event for celebrating Poland’s culinary heritage and promoting conscious food choices. 

Discover more photos and a video from the event.

Categories
Cultural & Heritage Recipes

Polish Crayfish with Dill and Wine

See below for recipe

 Crayfish in Polish Culinary Heritage 

For centuries, crayfish have held a special place in Polish cuisine. Once a humble food for peasants, by the 17th century they reached aristocratic tables, influenced by German and French traditions. 

In classic Polish cooking, crayfish were true delicacies – featured in soups, aspics, sauces, pierogi fillings, and the famous crayfish butter, used as a base for the famous cardinal sauce. 

By the 19th century, Poland was among Europe’s leading exporters of crayfish, highly valued in France and Germany. Yet this tradition declined with the crayfish plague and water pollution, which nearly wiped-out native species. 

Today, thanks to sustainable farming and a revival of heritage cuisine, crayfish are slowly returning to Polish tables, especially in regions like Pomerania and Greater Poland. Celebrating crayfish means reviving not only a forgotten taste but also the artistry of cooks who once transformed them into dishes of elegance and prestige. 

The below recipe comes from a rare 1934 cookbook – now a true collector’s treasure. This unique edition has been lovingly passed down through generations by a member of the Rural Women’s Association “Wygodni Zakociacy” from Zakocie, Masovia region. Thanks to this legacy, they can preserve and celebrate some of the finest traditional recipes from Poland. 

Polish Crayfish with Dill and Wine – Recipe

Adapted by JOANNA OCHNIAK & RURAL WOMEN’S ASSOCIATION “WYGODNI ZAKOCIACY” MARSOVIA 

Yields 6-8 portions

*60 crayfish, depending on size, are usually enough for a celebratory table

Preparation time: ~30 minutes (cleaning crayfish) + 20 minutes (cooking) = ~50 minutes total 

Ingredients
  • up to 60 crayfish (various sizes may be used)
  • 50 g butter
  • ½ liter sour cream
  • ¼ liter white wine
  • a generous handful of fresh dill
  • salt, to taste
Instructions
  1. Clean the crayfish thoroughly with a brush and rinse them several times until the water runs clear. Once cleaned, scald them in salted boiling water, then cook under a lid.
  2. In a saucepan, melt the butter, add the crayfish, pour in the sour cream and wine, and sprinkle with a generous handful of finely chopped fresh dill. Season with salt to taste.
  3. Simmer gently for no longer than 20 minutes – prolonged cooking will cause the crayfish to dry out and lose their delicate flavor.

Polish Crayfish Butter – Recipe


Crayfish butter was one of the most prized foundations of classic Polish cuisine. Made by gently infusing butter with the flavor of crayfish shells and claws, it created a deep, luxurious aroma that enhanced many traditional dishes. In the 19th and early 20th centuries, crayfish butter was considered indispensable for crayfish soups, sauces, and festive dishes. 

Yields ~250 g of flavored butter (enough for 6–8 uses in soups, sauces, or spreads) 

Ingredients: 
  • shells and claws from approx. 30 crayfish 
  • 300 g butter 
  • 2 fresh bay leaves (optional) 
Instructions:
  1. Dry the crayfish shells and crush them in a mortar.
  2. In a saucepan, melt the butter and add the crushed shells together with the bay leaves.
  3. Simmer very gently over low heat for 10–15 minutes, stirring constantly to release the aroma.
  4. Strain through a fine sieve lined with cloth or paper.
  5. Pour into jars, cool, and refrigerate. 

Use: Crayfish butter was traditionally added to soups and sauces, or used to enrich festive dishes with a delicate yet distinctive flavor. 

Polish Cardinal Sauce – Recipe


The so-called “Cardinal Sauce” was one of the most refined ways to serve crayfish in Poland. Enriched with crayfish butter and cream, it combined elegance with the unmistakable aroma of crayfish meat. This sauce was a hallmark of banquets and festive meals, elevating fish and seafood dishes to true delicacies. 

Yields ~6 portions (as a sauce accompanying a main dish) 

Ingredients: 
  • 1 cup mayonnaise 
  • 4 tbsp cream 
  • ¼ liter dry white wine 
  • 100 g crayfish tails 
  • 2 tbsp crayfish butter 
  • fresh dill, finely chopped 
  • salt, pepper, and lemon juice to taste 
Instructions:
  1. Combine the mayonnaise with melted crayfish butter.
  2. Stir in the cream, wine, chopped crayfish tails, and fresh dill.
  3. Season carefully with salt, pepper, and lemon juice.
  4. Serve slightly chilled or at room temperature. 

Use: Traditionally served with crayfish, fish, or other seafood, this sauce added a note of prestige and richness to celebratory tables. 


Bon appétit – or as we say in Poland, Smacznego! 

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

Categories
Member News

Gulf Gourmet Magazine – August/Sept 2025

In this issue of Gulf Gourmet’s magazine, read about the upcoming Salon du Chocolat et de la Pâtisserie Dubai, honor Chef Norbert Girnth, and discover other inspiring stories.

To learn more about Worldchefs, click here.

About the Emirates Culinary Guild (ECG)

An Overview of the Emirates Culinary Guild
The Emirates Culinary Guild (ECG) is the association of professional chefs of the UAE. It is a non-profit-making organisation, organised by volunteers dedicated solely to the advancement of culinary art in the UAE.

The World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the 105-nation fellowship of the world’s various professional chefs’ organisations.

The ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses the ECG as the authorized professional culinary association for the UAE. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.

The aims of the ECG, broadly, are:

  • To encourage and inspire young chefs through training and competition.
  • To enhance internationally the culinary prestige of the UAE.
  • To encourage UAE nationals to consider a career within the hospitality industry.

Social media plays a large part in the Guilds self-promotion and the Gulf Gourmet magazine drive awareness around the globe. www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts, follow these links for more information on the Emirates Culinary Guild.

Membership of the ECG is open to all of those professionally and solely involved in the preparation of food.

Anyone interested in the ECG please find their contact below.

The Emirates Culinary Guild
PO Box 454922 – Dubai – UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com

Categories
Cultural & Heritage Recipes

Creole Seasoning

See below for recipe

This blend is packed with flavors that will enhance every dish you add it to. Store your homemade Creole seasoning in an airtight jar in a dark, cool place. It will keep for several months but I like to use it within a couple of months for optimal flavor.

Creole Seasoning – Recipe

Adapted by JOHN COLETTA
Ingredients
  • 30g. Paprika; Sweet
  • 30g. Paprika; Smoked
  • 40g. Salt; Sea; Fine Grind
  • 40g. Garlic; Powder
  • 15g. Onion; Powder
  • 8g. Oregano; Leaves Only; Dried
  • 6g. Thyme; Leaves Only; Dried
  • 6g. Basil; Leaves Only; Dried
  • 6g. Rosemary; Needles; Dried
  • 3g. Bay Leaves; Dried
  • 12g. Pepper; Black; Tellicherry
  • 4g. Pepper; Cayenne
Instructions
  1. Place all ingredients into a coffee grinder.
  2. Pulse or blend until a smooth powder is formed.
  3. Place into a nonreactive storage container, cover, date, label and store in a cool, dry place for up to 30-days.

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

Categories
Partnership

Dilmah: Brewing Futures for Young Chefs through Bocuse d’Or

For Worldchefs’ partner Dilmah, supporting young chefs has never been a corporate initiative, it is a philosophy rooted in purpose. From the beginning, the Dilmah Founder, Merrill J. Fernando envisioned tea as a business that serves humanity. Today, his legacy continues as Dilmah empowers the next generation of culinary professionals by standing alongside them at the Bocuse d’Or.

“When you craft your gotukola velouté or your cinnamon-infused duck, you carry on those plates the aspirations of 1.65 million Sri Lankan farmers,” said Dilhan C. Fernando, CEO of Dilmah. “What you do as chefs is very important to us.”

By championing Bocuse d’Or Sri Lanka, Dilmah ensures that emerging chefs are given the rare opportunity to refine their craft, meet global mentors and showcase Sri Lanka’s rich culinary heritage. More than medals, it is about confidence, exposure and helping young professionals find their voice in the international culinary dialogue.

This commitment extends beyond the competition. Through the MJF Charitable Foundation’s Empower Culinary and Hospitality School, Dilmah trains aspiring chefs from underprivileged communities providing not just skills, but pathways to sustainable careers in gastronomy.

The 2025 Sri Lanka Challenge was one such milestone. While Cinnamon Life emerged as national champions, what truly resonated was the collective spirit of 26 teams who pushed the limits of creativity, innovation and resilience. As the Sri Lankan Prime Minister Dr Harini Amarasuriya affirmed, “This is not just about food. This is about excellence. This is about legacy. This is about identity.”

For young chefs, the Bocuse d’Or is more than competition, it is a launchpad. And with Dilmah’s support, it becomes a journey of opportunity, where skill meets purpose and where the next generation of culinary leaders can dream and achieve without limits.

To learn more about Dilmah Tea, visit https://www.dilmahtea.com/.

Categories
Competition Seminar Member News

Worldchefs Vice President Dr. Rick Stephen conducts Competition Seminars in Pakistan, hosted by Chefs Association of Pakistan

Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), has proudly hosted two prestigious Worldchefs Competition Seminars in Pakistan on August 25 and 26, 2025.

The first seminar commenced on August 25, with enthusiastic participation from professional chefs across the country and abroad, while the second seminar was conducted on August 26, 2025.

The competition seminars in Pakistan were conducted by Worldchefs Vice President Dr. Rick Stephen, one of the most respected names in global culinary education and competitions. His expertise and mentorship prepared the chefs for future Worldchefs-approved judging opportunities, enabling them to represent Pakistan on international culinary platforms.

A large number of professional chefs participated in the seminars, not only from Pakistan but also from countries including Iran, USA, Azerbaijan, and Bangladesh, making this event a truly international gathering of culinary talent.

The event was made possible through the support of distinguished partners; Shan Foods, Pearl Continental Hotel, Lahore, and Nestlé Professional.

Speaking about the initiative, CAP President Ahmad Shafiq said that hosting Worldchefs seminars in Pakistan was a significant step forward in enhancing culinary skills, knowledge, and judging standards, while also opening new global opportunities for local chefs.

With this initiative, CAP and COTHM reaffirm their commitment to advancing Pakistan’s culinary industry, developing international linkages, and empowering chefs to shine on the world stage, he added.

To host a competition seminar in your region, visit https://worldchefs.org/competition-seminar/.

Categories
Cultural & Heritage Recipes

Pumpkin Tortelli with Butter and Sage

See below for recipe

“TORTELLI DI ZUCCA AL BURRO E SALVIA”

Filled pasta is one of the finest expressions of Italy’s traditional culinary identity—a perfect blend of quality ingredients, artisanal technique, and regional culture. From south to north, every region offers different doughs, shapes, fillings, and pairings.

Below is a traditional recipe for *pumpkin tortelli with butter and sage*, typical of the Emilia-Romagna region. It’s a simple dish both in ingredients and preparation, balancing the sweetness of the pumpkin, the savoriness of the cheese, and the delicate aroma of butter infused with sage. You can also add crushed *amaretti* cookies or fruit *mostarda* to the filling for a more distinctive flavor.

Pumpkin Tortelli with Butter and Sage – Recipe

Adapted by Gianluca Tomasi

Yields 10 servings

Ingredients

Fresh pasta:

  • 500 g flour (type “00”)
  • 5 eggs
  • Method:
    • Mix the flour and eggs until you obtain a smooth, elastic dough. Cover with plastic wrap and let rest for at least 30 minutes.

Filling:

  • 800 g Mantuan pumpkin pulp
  • 200 g grated Parmesan cheese
  • 50 g chopped onion
  • Nutmeg, salt, olive oil
  • Method:
    • Cut the pumpkin into small pieces and bake at 160°C (320°F) for 30 minutes. Then transfer it to a saucepan with a little olive oil and the gently sautéed onion. Add salt and nutmeg, then mash or strain the mixture. Let it cool and mix in the grated Parmesan.

Sauce:

  • 200 g butter
  • 10 g fresh sage leaves
  • 150 g grated Parmesan cheese
  • Method:
    • Roll out the dough into thin sheets, place small amounts of filling spaced evenly, cover with another sheet of pasta, seal well, and shape into tortelli. Melt the butter in a non-stick pan, add chopped sage, and toss the cooked tortelli briefly in the butter. Finish with a generous sprinkle of grated Parmesan.

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

Categories
Partnership

Worldchefs Partners with World Central Kitchen to Mobilize Chefs in Global Disaster Relief

Worldchefs and World Central Kitchen (WCK) are joining forces to proactively position chefs to play a powerful role in disaster response across the globe. Chefs are among the most trusted and connected people in their communities. Their leadership empowers them to help WCK get cooking as quickly as possible following crises that are occurring with greater frequency and severity. 

This new collaboration will enable dedicated culinary professionals affiliated with Worldchefs’ member associations to be appointed to join WCK’s Chef Corps. The Chef Corps global network is made up of prominent culinary leaders on standby to assist with the nonprofit organization’s work. When on the ground with WCK, members contribute to providing hot, nourishing meals to people impacted by natural disasters and humanitarian crises.

The two organizations also identified additional opportunities to cooperate during times of need. Worldchefs’ network of accredited culinary schools, for example, can play a role in disaster response. WCK is also able to offer Worldchefs’ members learning and skill development on disaster preparedness. 

About World Central Kitchen

Founded in 2010 by Chef José Andrés, World Central Kitchen is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Applying a model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 500 million nourishing meals around the world.

When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, and emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need. Learn more at wck.org.

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 skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • 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

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