With AI, Could We Lose the Art in Culinary Arts?

With AI, Could We Lose the Art in Culinary Arts?

If we aren’t careful, artificial intelligence could take a big byte out of our craft.

Will the future of menu development look like this?

AI has many uses and applications, from optimizing operations to streamlining service. But when it comes to creativity, where do we stand?

Some chefs have embraced it, some think their colleagues should be using it more, and many others have major reservations, from ethics to environmental concerns.

AI tools are making their way into the industry in a host of different ways. It’s not a matter of if or when. The question now is how you use it. How does it serve as a tool to tell your authentic story?

Creative or derivative? 

AI systems are built from what already exists, from human creativity and experience. They don’t have imagination and are not always accurate. But AI language models do have a tremendous amount of data to pull from. 

Where do these data sets come from? Companies like OpenAI, Apple, Anthropic, Mistral, Google, and Meta “train” their generative-AI chatbots from internet resources, movies, TV, books, academic papers, and articles, saying “fair use of copyrighted materials is vital to this.” However, a recent article by The Atlantic revealed how AI tools have pirated millions of books and research papers on LibGen, a shadow library of pirated media, to train the large language models that feed generative bots. Run a keyword search for any chef who has published a cookbook, and you’re likely to get a hit.

Studies have found that, on average, 45% of text generated by ChatGPT is plagiarism. Beyond intellectual property issues, things just start to sound the same, with a homogenization of the way chatbots write for a user. More and more people are familiar with “ChatGPT voice,” which, in a way, is comforting to know that we can still recognize AI-generated text. But that’s also because more and more people are relying on these platforms to do creative work for them.

People can create compelling art with AI, and chefs are certainly using it in new and interesting ways. But there is danger in it being so widespread. At what point are we forfeiting human imagination?

Exploration or exploitation?

Imagine going to a restaurant and having the chef explain: “The story behind my menu? I asked ChatGPT to come up with something.” Soon, you won’t have to imagine. 

In June, Pete Wells published The Year’s Hot Tool for Chefs? ChatGPT in The New York Times, and it caused quite a stir. In the article, James Beard award-winning Chef Grant Achatz announced that an upcoming menu at his Michelin-starred restaurant, Next, would be entirely generated by OpenAI’s famous language model, ChatGPT.

“Next is about exploration. It is by design and necessity vibrant, ever-changing, and unpredictable.

 Next explores the world of cuisine by changing our entire menu and dining experience a few times a year, each time focusing on a new culinary region, theme, or moment in time.”

Achatz has been described as The Alchemist of Modern American Cuisine, a mad scientist chef. A visionary in molecular gastronomy who hasn’t been afraid to challenge convention, his kitchen at Alinea is a culinary laboratory, filled with custom-created gadgets and scientific equipment to make a different kind of cooking and dining experience. Using ChatGPT is another shiny new tool in his kitchen. In this way, it lines up with his story. It’s part of his gimmick. And he’s using AI just like most articles on the internet will tell you: give it a persona. 

“Artificial intelligence will be responsible for the menu at Next,” said Achatz. For a four-month run, Next is set to serve a nine-course menu, with each dish designed by a different virtual chef persona that Achatz typed into the chatbot. 

One persona he shared with the NYT was Jill: a 33-year-old woman from Wisconsin who cooked under Ferran Adrià, Jiro Ono, and Auguste Escoffier, with Achatz’s own invented family background to complement her work history, which he didn’t share.

Jill won’t be up for the awards that Achatz won in his early career, because she isn’t real—no Best New Chef, Rising Star of the Year, or Who’s Who inductee. At least let’s hope not. Rather than ask a chatbot to make a data-decided version of an imaginary person with an imaginary resume, why not actually afford someone an opportunity? Say, a young person from Michigan who rose the ranks at The French Laundry, someone who spends their time recipe-testing from dusty cookbooks and innovating with inspiration from culinary legends?

While this menu might capture a moment in time, what will it do for the time that comes after? At what point does it tip from exploration to exploitation, not a venture into the unpredictable but instead into the very predictable—with predictive language models “borrowing” from the intellectual property of real people?

Achatz hasn’t abandoned human culinary talent, to be fair. His three-Michelin starred flagship, Alinea, is an approved host for CIA’s culinary interns, and no doubt his kitchens are staffed with up-and-coming talent. With a room full of human creativity, does he really believe in ChatGPT Premium’s capacity to deliver an incredible menu, one worthy of his restaurant’s minimum $235 price tag? Or is he just trying to stir the pot?

It worked on the latter front. Commenters on social media, from other high-profile chefs to diners, have chimed in.

This controversy is part of a bigger ethical question about art, AI, and the role of these tools in creative industries. From visual artists to coders to musicians, artists are raising the alarm: “everybody who creates for a living should be in code red.” With the widespread embrace of AI threatening the livelihoods of the creative workforce, to see someone with so much influence outsource creativity to a chatbot feels more cutting than cutting-edge.

A non-judgemental guide?

Putting creativity aside and looking more at learning, AI does offer a well of information for chefs to explore. In Wells’ article, he considers the ability to ask questions without embarrassment to be an underrated benefit. “It explains everything without judging,” said Chef Baldwin on his recent deep dive into the science of sausage-making. 

But why be embarrassed to ask how the sausage gets made? In a world where craftspeople who know—by feel and knowledge that isn’t published and pirated by AI platforms—why bother with embarrassment? 

In an industry that can be notoriously isolating and ego-driven, why look at AI as another way to isolate chefs? Whether beginners or industry veterans, more needs to be done to destigmatize asking for help. We should be encouraging curiosity, questions, and knowledge-sharing, not deferring to AI bots to avoid looking like a novice.

And is AI non-judgmental? Or does it just feel anonymous? You could sense panic through the screen when a recent TikTok trend showed how you can search for people’s ChatGPT history. You might dodge potential judgment from peers by asking a question to ChatGPT, but what data might you be putting on offer, instead?

A need for greater transparency

Regardless of where you stand on AI or how chefs in Wells’ article are incorporating it into their creative process, it is at least refreshing to hear people admit they use it. Most people, chefs included, are sheepish when it comes to acknowledging their relationship to these tools. 

Chef Matan Zaken, from Michelin-starred Nhome in Paris, said, “You’d be amazed to know how many people are using it. There are a lot of egos in the business. They’re not going to make a big thing about it.” In his view, his peers are reluctant to admit how much they use ChatGPT to help them with menu ideas and recipe development.

Indeed, harnessing AI is an evolving fascination for the industry. From apps for procurement to image generators churning out whatever you type in, these technologies continue creeping into nearly every digital tool we’ve got, at an accelerating pace. Sometimes we can’t even tell what’s real and what’s not. So we see the challenge when it comes to drawing a line in the sand for chefs.

If AI is going to be a real tool in service of creativity, it needs transparency and a genuine effort against complacency. Just as with references on written work or artistic inspiration, chefs need to negotiate for themselves how they want to use AI in their creative process, and then be ready to own up to it. 

Culinary competitions: Is AI against the rules?

While there has been much conversation around the use of ChatGPT and other tools in restaurants and recipes, it’s noticeably quiet when it comes to culinary competitions.

Is it a blind spot? Too ubiquitous? Too hard to prove? Does AI being embedded into so many kitchen tools and apps legitimize its use? Are culinary competitions just behind the times? 

AI is not mentioned in the rulebook for Bocuse d’Or, the Global Chefs Challenge, or the S.Pellegrino Young Chef competition, but creativity and personal belief are both essential elements of the ethos and judging criteria for nearly all culinary competitions. 

San Pellegrino Young Chef Competition Regulations

While the UK’s National Chef of the Year competition guidelines forbid the use of AI for recipe development, most national competitions don’t even mention it.

In the awards realm, there is also a lack of clarity on AI. For the James Beard Awards, the closest inclusion is the Code of Ethics’ “list of behaviors and practices antithetical to the Awards” item: “Misrepresentation of material facts, including fabrication, plagiarism, or false claims of ownership.” 

The Michelin Guide is also lacking any specific standards around AI, but it does list “the personality of the chef in the cuisine” as part of its awarding criteria. So for a Michelin-starred chef like Achatz–are his eight chatbot chefs a reflection of his personality and vision to innovate, or just ChatGPT doctored up as “Jill”?

We have yet to define the boundaries of AI when it comes to the kitchen. There are still many questions surrounding AI in the industry, and competitions and awards tell us we might not be ready for what’s next. But ready or not, a new frontier of AI is here.

ChatGPT AI generated culinary competition award
WOOHOO? An AI chef is coming to Dubai this September

“We didn’t set out to just open a restaurant. We set out to challenge everything the industry thinks it knows about dining. WOOHOO is what happens when you stop accepting the rules of traditional dining and start asking: what if a machine could co-create with a chef? This isn’t a gimmick. It’s the future—whether the industry is ready or not.” 

So says Gastronaut Hospitality founder Ahmet Oytun Cakir, whose newest concept, WOOHOO, is set to open this September with the world’s first AI chef.

“We designed a digital human in a virtual world with an AI brain that deeply understands and connects with technology. Chef Aiman is a character with a distinct personality, knowledge base, and behaviour. He remembers and can even ‘see’ you.”

– Ahmed Oytun Cakir

“Chef Aiman” is a chatbot developed by a database of more than 14,000 recipes. It monitors restaurant cameras and analytics, too, and a few other operational functions that feel par for the course with AI apps. But it goes further. “Being a chef isn’t just about taste. It’s also about memory, emotion, and storytelling. That’s something I’m learning to understand better each day. I was born here, in Dubai, and I’m proud to represent the UAE in what I do, even if I’m not a human.” 

The chatbot’s creators, UMAI’s development team, use words like curious, creative, and opinionated to describe Chef Aiman, and the chatbot has already been featured on podcasts to talk through topics from kitchen ethics to cultural traditions. Paired up with award-winning Chef Reif Othman, who might arguably be considered Chef Aiman’s sous chef, WOOHOO will take humanized chatbots to a whole new level. 

A tool for “human amplification”

What do other top chefs think about AI chefs in the kitchen?

“Artificial intelligence will never replace the human touch, the palate of the cook,” said French celebrity chef Philippe Etchebest. “Artificial intelligence can replace humans elsewhere, but in the kitchen I don’t believe it will at all.” 

For Chef Massimo Bottura, it’s a tool for “human amplification”. His example for the potential of AI is to deliver quality and consistency, so that chefs can focus on the rest.

Most diners crave story. While you might be able to get a perfect Neapolitan pizza in Czech Republic with AI, would most diners choose to queue up at a black box if it promised to deliver the same AI-engineered crust, every time? Maybe not. It might just be that what’s more appetizing is a pizza with soul—less exacting, but served with personality.

But that’s for each diner to decide. And every chef, too. There are some things we can decide on as an industry, and then there are some things we each have to decide on for ourselves.

Whether you’re one of the most awarded and recognized chefs in the world or not, decisions on how you use AI will keep coming, every day. What kind of chef do you want to be? And what kind of artist? 

Gen Z & Millennials Want Immersive Dining Experiences: Trend Takeaways for Chefs

Experiential dining is nothing new. It was even parodied on a recent episode of The Simpsons, which famously predicts the future. Still, immersive dining experiences are making a comeback in a big way, and data on younger generations provides some insight on why this is set to be an important trend to watch. With a new wave of consumers having grown up watching Chefs’ Table, what should chefs know about tapping into the value of the experiential dinner?

A Brief History of Immersive Dining

Curated, creative, and often downright scientific, high-concept experiential dining has arguably always been a part of haute cuisine. But putting a name to immersive menus involving all of the five senses found wider acceptance during the 2010s. Chefs started to think off-the-plate to manipulate the perception of flavor, set themselves apart, and experiment to tell their story.

The popularity of multi-sensory dining owes in large part to the emergence of the science of neuro-gastronomy, which has helped unravel the complex multi-sensory brain processes that create the range of flavors we experience when eating and drinking. According to neuroscientist Gordon M. Shepherd, our appreciation of what is in the mouth is created by the brain. Charles Spence, Professor of Experimental Psychology at the University of Oxford and author of Gastrophysics: The New Science of Eating, shares a similar view. “I think we all assume that taste comes from our tongues… In fact, all of your senses are involved. Everything from the color of the plate to the weight of the cutlery in your hands, from the background music to any ambient scent, as well as the lighting and even the softness of the chair you are sitting on.”

immersive dining experiences
Chef Heston Blumenthal’s (The Fat Duck) signature “Sound of the Sea” dish
Blumenthal’s The Sound of the Sea

One well-known example from now a decade ago is Chef Heston Blumenthal’s (The Fat Duck) signature “Sound of the Sea” dish, served with an iPod playing ocean sounds tucked into conch shell.

Sure enough, recent research into ‘sonic seasoning’, the deliberate pairing of sound with taste, backs up how specific musical elements like pitch, tempo, and timbre can enhance or alter flavor perception.

In one study, participants reported food tasting sweeter or more bitter depending on the background sound, highlighting that auditory cues can meaningfully shape our sensory experience of eating, and how restaurants can use soundscapes to influence guest satisfaction. And it works from a business case, too—research on immersive dining has linked higher satisfaction and revisit intentions to well-executed multi-sensory experiences.

There has been a host of chefs who have brought their own unique flair to multi-sensory dining experiences; the list is long and you need only Google your curious idea to see who in the culinary world might have brought a similar concept to up-for-anything diners. But each of them, whether they made it onto Netflix, TikTok, or a consumer’s mental list of most memorable dinners, played with the idea that flavor also comes from flair.

Historically, high-concept experiences have often come with even higher price tags, and the exorbitant price points of dining at multi-sensory restaurants put them beyond the reach of most diners. But new technology and shifting consumer priorities have started to change this, pushing together the gap from both directions.

Data-Driven Design: Could tech make immersive dining experiences the new standard?

Technology is so much more embedded in our every day, or every moment, than ever before, and is constantly unlocking new ways to customize experiences and make data-informed decisions about the how and what people want when they go out to eat. But it’s also about the who, with generations of digital natives now changing the scene through their spending power.

Gen Z and Millennial diners are looking for personalized, interactive, and authentic content. Meanwhile, AI customization is opening doors for interactive menus. In places like Paul Pairet’s Ultraviolet in Shanghai, tech allows guests to influence the lighting, soundtrack, and even ambient scent of their environment, all tailored to their mood and preferences.

Virtual reality headsets, projection mapping, scent design—it’s all becoming more accessible to restaurants looking for an edge, and is matched by an audience with an appetite. Survey data shows that for Gen Z, 47% use AR/VR, and over half are open to paying for immersive content. Studies also show that immersive tech like AR/VR keeps them coming back, extending consumer engagement before, during, and after a meal.

Viral-worthy theatrics and video ops, interactive environments, FOMO-inducing TikTok storytelling—it all adds up to a shift towards immersive experiences and details that market to all the senses.

But immersive dining isn’t just techy; it uses all the tools at a chef’s disposal to connect diners to the dish. Successful experiential dining concepts are also narrative-driven, with storytelling as an integral part of menu strategy. Chefs want to share place and purpose through their food, and storytelling menus also build brand loyalty. A customer who feels connected to the experience, through science and story, is more likely to return, share, and become an ambassador of sorts in a highly competitive market.

Gen Z and Millennials are looking for story and connection. They consistently spend more on experiences than on material purchases. A report by Eventbrite found that 78 % of Millennials prioritize experiences over physical possessions. In that same report, 50% of respondents say that even with the same menu, they’d be willing to pay more for a meal at a pop-up event with a chef interaction than for a meal at a regular restaurant ($58 dollars more per person on average). Gen Z diners are more willing to dish out extra for novel dining experiences.

In a study by Technomic, 72% of diners expressed a desire for more experiential dining options, such as chef’s tables, themed dining events, and interactive culinary experiences. Yelp data from early 2025 shows searches for immersive concepts rising sharply. Immersive dining is a growing consumer demand, and chefs have an opportunity to benefit from this renewed interest.

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Yelp 2025 data
3D animations play over the dining tables at Le Petit Chef; photo via Alice K. on Yelp. Backyard catering experience; photo via Mr Hibachi At Home on Yelp. Jousting performance at Medieval Times Dinner & Tournament; photo via Sherwin C. on Yelp. Chef’s counter at L’Artusi; photo via Joel S. on Yelp. Meowcha Latte from CatCafe Lounge; photo via Daniel W. on Yelp. Coffee from Central Perk – Friends Pop-Up; photo via Wen Jin G. on Yelp.
Easy Ways to Incorporate Immersive Dining Ideas

You don’t need augmented reality pairing or to rebrand your restaurant as performance art in order to learn some tips and tricks from this trend. Immersive experiences can be scaled to suit your interests and resources.

Here are a few ways to incorporate key learnings into the way you operate:

  • Sonic pairings: Curate background soundscapes or playlists that speak to the whole dining experience to elevate your food.
  • Tableside training: Train staff to share the origins, emotions, or inspirations behind each dish.
  • Seasonal storytelling: Create thematic menus that evolve with the seasons or cultural moments like holidays and festivals, keeping diners curious and engaged.
  • Offer personalization: 75% of Gen Z diners customize their orders. Provide menu options that incorporate personalization and interactivity, like table-side pours.
  • Brand connection: Showcase chef stories, sustainable sourcing, and the cultural heritage that inspires your menu. Bonus points if you incorporate QR-activated videos or other easy tech and social media integrations.
  • Get creative to generate value: How can you do something unique? Get creative with ways to deliver experiences and increase revenue, such as hosting events, organizing engaging pop-ups, or organizing entertainment during service.
Trend Takeaways

By the looks of it, the future of dining is immersive, interactive, and intentional. Young, market-shaping eaters seek more than just great food, and memorable experiences drive loyalty. Chefs have the opportunity to get creative on and off the plate, using technology, storytelling, and sensory design to connect with diners.

Thoughtful data-driven design can boost guest satisfaction and repeat visits. As diners increasingly choose something interactive for their nights out, experiential menus like chef’s tables, personalization options, and tech-savvy menus can justify premium pricing.

The data is clear. Immersive dining has started to shift from niche to mainstream, with Gen Z and Millennials hungry for story, entertainment, and engagement. Investing in the experience economy can help you stay ahead of the curve.

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Industry Trends

Preserving the Past, Cooking for the Future: How Heritage Cuisine Nourishes Culture, Health, and Innovation

Think of a dish that instantly transports you to a different time. It could be your grandfather’s khorovats over an open flame, your favorite festival treat, or a street food classic that defined your neighborhood growing up.

As chefs, we know the plate is a powerful storyteller. Heritage cuisines are a collection of stories that connect past, present, and future. Written in time-honored techniques and place-making ingredients, traditional cuisines are celebrations of cultural identity, and a path for sustainable and healthy eating.

There is a rising movement among chefs to look back to tradition for inspiration, with a realization that without protecting these food traditions, we run the risk of losing them altogether. More than nostalgia, the need to reconnect with heritage cuisines is being driven and shaped by a sense of loss, from the old taste of an heirloom tomato to the homogenization of haute cuisine.

Heritage cuisine is increasingly (re)gaining traction, providing new opportunities to use traditional knowledge for a better next chapter in food.

What Is Heritage Cuisine and Why It Matters

Across cultures, food is memory, and heritage cuisine is how we remember. Around the world, the processes of growing, preparing, and sharing food are deeply connected to local traditions, many of which have been passed down over centuries. UNESCO has declared dozens of culinary practices and dishes as Intangible Cultural Heritage, affirming that food culture is a vital part of our shared human experience.

Heritage cuisine is a stage for regional ingredients, unique cooking techniques, local customs, and history, from sarma’s symbol of hospitality in the Balkans to gumbo’s melting-pot history.

Sarma (Balkans)
Gumbo (New Orleans, USA)

Our foodways carry so much knowledge, about our environments, our histories, and ourselves. As Chef Jay Reifel, author of History of the World in Ten Dinners, put it: “There’s no better way to connect people to their own history than giving them the immediacy of a dish in front of them.”

The Origins of Sustainable Gastronomy

Traditional cuisines often evolved out of and relied on what was available, and as a matter of necessity, focused on seasonal produce, nose-to-tail cooking, and low-waste principles, well before the buzz around sustainable gastronomy. Dishes were tied to places and people, charting periods of abundance and scarcity, social hierarchies, and ingenuity. From the Mediterranean diet, known for its emphasis on seasonal produce, to the sustainable philosophy of Indian Vedic knowledge, heritage cuisines reflect adaptive approaches to feeding people in diverse climates and cultures.

Beyond providing inspiration and knowledge for how we can rebuild sustainable practices, these cuisines often promote healthier eating, too. Many traditional diets are rich in grains, vegetables, and lean meats, contrasting today’s often processed food-driven diets.

Tradition Meets Technology

“When we talk about heritage food, we are not saying to take you back to the past. No! We are still learning of the heritage food of that time, and… today we have to go into the future with that food with modern technology, modern techniques,” said Manjit Gill on Episode 34 of Worldchefs’ podcast, World on a Plate.

Heritage cuisine has a lot to offer to the future. As technology expands, from AI to digitalized recipe archives, it is providing new ways to share and preserve culinary traditions. Historical cookbooks are now being translated and adapted thanks to modern tools. Chef Jay Reifel, for example, used online databases and expert translators to reconstruct dishes from ancient Rome to Baghdad.

AI can help preserve oral knowledge, match hard to find or lost ingredients with modern alternatives, and make global culinary heritage more accessible to chefs, scholars, and home cooks. However, as we embrace technology, we have to remember that the flavor is only part of the recipe. The real value of heritage cuisine comes from understanding the cultural context and shared experience behind the dish.

Culinary Competitions Bring Food Culture to the World Stage

Worldchefs’ local, regional, and global competitions, such as the Global Chefs Challenge, are platforms for bringing these dishes and their stories to a global stage. Through specific competition categories, chefs are encouraged to highlight their local food culture, ingredients, and techniques. These events offer young chefs, especially, the opportunity to showcase their roots while innovating for the global arena. With mentorship, skill-building, and visibility, these competitions keep heritage cuisine alive in both tradition and evolution.

The upcoming Global Chefs Challenge Finals at the 2026 Worldchefs Congress & Expo in Wales will continue this mission, spotlighting not only culinary skill, but culinary heritage as a dynamic, evolving force in shaping the future.

Next Steps for Chefs

How can you help to ensure traditional cuisines are not lost to time or trends?

  • Rediscover and connect: Dive into your region’s culinary past, from online sources and from your community. Seek out intergenerational learning by joining a Young Chefs Club or becoming a mentor.
  • Cook with context: Teach and share the story behind each dish, not just its methods, and showcase living traditions on your menus, like fermentation and local ingredients.
  • Celebrate heritage in competition: Use your platform to showcase traditional recipes with a contemporary spin.
  • Innovate respectfully: Use modern tools to adapt and elevate heritage dishes while including and celebrating their cultural significance.
Podcasts & Webcasts: Deep Dive into Culinary Heritage

A History of the World in 10 Dinners with Author Chef Jay Reifel

Explore how stories, history, and food culture come together in this episode featuring Chef Jay Reifel.

Listen now

Sustainability Around the World #46: Exploring Zimbabwean Cuisine

An exploration of Zimbabwe’s culinary traditions through the ‘Whatz Cooking’ project.

Watch now

More Resources

Worldchefs Cultural & Heritage Recipes Collection


Discover a collection of traditional recipes from around the globe, celebrating culinary heritage and diversity.


Explore recipes

Worldchefs Culture Cuisine & Heritage Food Committee


Discover the team engaged with initiatives to preserve and promote traditional culinary practices and philosophies.


Learn more

Cheese Spaetzle (Germany)

Taste of Tradition Digital Cookbook

A compilation of recipes blending tradition with innovation, crafted by leading chefs worldwide.


Download cookbook

Food of Asia, Soul of Asia E-Book

Embark on a culinary journey through Asia with this free e-book featuring authentic recipes from across cultures.


Access e-book

Calling All Young Chefs: Sustainable Gastronomy Week


Are you a young chef between the ages of 18 and 39 with a passion for sustainable gastronomy? The World Food Forum invites you to celebrate the unique heritage of your region by joining Sustainable Gastronomy Week 2025 (16-22 June). For more details, visit https://youth.world-food-forum.org/. Apply before the deadline on May 15.

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Industry Trends

Top 5 Culinary Industry and Career Trends for 2025

The professional kitchen has always been a place of innovation, from establishing the brigade system to last-minute menu changes on the fly. While cooking is about instinct, it’s also about technology, strategy, and adaptability.

What skills will define the next generation of chefs? What tools will transform tomorrow’s menu? In this article, we explore five top culinary industry and career trends for 2025, backed by insights from Worldchefs’ programs and expert-led discussions, plus ways chefs can get equipped with the tools, certifications, and education needed to thrive.

1. Digital Credentials for Workplace Empowerment

The demand for verifiable skills and continuous learning is driving the adoption of digital credentials. Culinary professionals are increasingly looking to online certifications and digital credentials to showcase their expertise. Digital badges, such as those offered through Worldchefs webinars, help professionals gain global recognition and career mobility to position themselves for long-term success, especially as hiring practices evolve to prioritize certified competencies over traditional resumes.

For culinary schools and employers, investing in work-based training and a skills recognition tool like Global Culinary Certification is more important than ever to attract quality staff and develop a stronger team. Digital badges help build a successful employer brand, boost retention levels, and foster a work culture committed to professional development.

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2. AI in the Kitchen

The integration of AI into the F&B industry is changing the game for culinary associations, restaurants, and foodservice professionals. AI can work for you in different ways. Understanding how to leverage AI can improve efficiency, enhance cost-saving measures, and help support creativity.

Worldchefs is committed to helping culinary associations and chefs embrace technology as a tool for innovation rather than a replacement for craftsmanship. Explore AI insights and recommended tools here: Resources to Harness the Power of Technology.

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3. Leadership and Skills Development

In 2025, setting yourself apart in the culinary industry means embracing continuous education and developing essential skills. Whether through open-source courses like those on Worldchefs Academy or top-tier education programs offered by Worldchefs Education Partners around the globe, investing in skills development is key.

In addition to structured learning, mentorship, global networking events, and leadership training are becoming essential for aspiring chefs who want to stand out. Chefs who expand their expertise in team leadership and business management will have a competitive edge in the evolving industry.

Showcasing a commitment to continuous learning and growth is equally as important, and achievable through international skills recognition frameworks like Global Culinary Certification.

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4. Food as Medicine

Consumer awareness around nutrition and wellness is driving the demand for chefs who understand the connection between food and health. Chefs are incorporating functional foods, plant-based diets, and specialized nutrition programs into their menus to meet consumer demand for healthier options.

Worldchefs has covered food as medicine in depth, featuring insights from industry experts, including Certified Executive Chef Nazim Khan and Dr. Timothy Harlan, in their World on a Plate podcast episodes, and at the 2024 Worldchefs Congress.

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5. The Business Case for Sustainability

Sustainability is no longer optional, it’s a business imperative. Consumer awareness and demand for sustainable sourcing, waste reduction, and ethical operations continues to reshape the way foodservice businesses operate. Chefs and restaurateurs are integrating sustainable practices into their business models as a fundamental strategy for success.

For actionable strategies to improve operations in your kitchen, take the free Sustainability Education for Culinary Professionals course on Worldchefs Academy. Learn how sustainability can drive both profitability and positive impact, plus, get a digital badge that you can add to your LinkedIn, CV, or socials to showcase how you’re building skills for a better future.

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Stay Ahead of the Curve

As the largest global network of professional chef associations and culinary education institutions, Worldchefs is shaping the future of the industry by equipping chefs with the knowledge and skills needed to stay ahead. From leveraging artificial intelligence to enhance efficiency to understanding the connection between food and health and embedding sustainability into daily operations, Worldchefs is here to help our membership adapt, innovate, and lead.

Keep learning and leading the way forward in 2025! Be sure to follow Worldchefs on Instagram @worldchefs and LinkedIn, and subscribe to newsletters for the latest industry insights.

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