Word of the Moment: Chefs Share Theirs for Issue 32
Here’s what matters most to chefs, straight from the global voice of culinary professionals.
Executive Committee
| Andy Cuthbert, President UAE | Inclusion. We need to continually look at how we can improve this in Worldchefs and it will need all of us to be on board. |
| Dr. Rick Stephen AM, Vice President Australia | Unity. A growing call across our global network is the need to stand together: chefs, educators, industry partners, and associations aligning around shared standards, shared purpose, and shared pride. It captures both the priority and the hope for Worldchefs as we shape a stronger, more connected future to be inclusive and not exclusive. |
| Alain Hostert, Secretary General Luxembourg | Innovation. Young chefs are redefining the kitchen by blending tradition with new techniques, technology, and global flavors. Innovation represents the courage to try, create, and lead the future of gastronomy with fresh ideas. |
| Kristine Hartviksen, Assistant Vice President Norway | Origin. Interest in the product’s history from farm to table. properties, taste and preparation. |
| Uwe Micheel, Assistant Vice President Germany | Sustainability. Our association is working on different projects that support sustainability, all the way from food producers to our profession. |
Member Associations
Unity and progress. Today more than ever, the words of “power of the white jacket” resonate.
Manuel Cuerno
Asociación de Chefs de El Salvador Acesa, El Salvador
| Amaresh Bhaskaran, Emirates Culinary Guild UAE | Vocal for local. Use locally-sourced ingredients. |
| Majed Alsabagh, Syrian Culinary Guild Syria | We call it “Chef’s Society”, to bring Arabic chefs together and enable professional communication and collaboration. |
| Hossam Soliman, Egyptian Chefs Association Egypt | Professional standards. Elevating standards remains a top priority. Through training, competitions, and knowledge exchange, we are reinforcing what professionalism, discipline, and excellence mean in today’s culinary world. |
| Nadim Milhim, Palestinian Chefs Association Palestine | Culinary heritage. Our association is focused on protecting Palestinian culinary heritage while empowering chefs to innovate despite challenges. Through food, our members preserve identity, support local farmers, and use cuisine as a powerful voice for culture, dignity, and continuity. |
| Ricardo Kathan, Mauritian Chef’s Association Mauritius | Advocating excellence. Inspiring the next generation of chefs through training, competitions, and global culinary exchanges. |
| Fraaz Kasuri,Chefs Association Of Pakistan (CAP) Pakistan | Empower. CAP believes in empowering the youth and women of Pakistan by encouraging them to acquire culinary skills and start their professional journeys. Engage. CAP keeps its members busy by engaging them in different healthy and professional activities like culinary competitions, workshops, focus groups etc. Support. CAP runs a support system through which it helps the chefs with jobs both locally and internationally and other personal or professional issues. |
| Jenny Tan, Singapore Chefs’ Association Singapore | Progress. We have launched the community membership this year which offers complimentary membership, and will be collaborating with government organizations on initiatives to serve our chef community. |
| Ben Ali, Maître des Saveurs et Gastronomie de la Tunisie Tunisia | Gastronomic identity. Our association is focused on passing culinary knowledge from masters to young chefs, promoting responsible use of local resources, and safeguarding Tunisian gastronomic identity. Together, these priorities ensure our heritage evolves without losing its roots and remains relevant for future generations. |
| Kamal Rahal Essoulami, Fédération Marocaine des Arts Culinaires Morocco | Transmission – Sustainability – Excellence. The Moroccan Culinary Arts Federation prioritizes preserving culinary heritage through knowledge transfer while promoting sustainable gastronomy based on local, seasonal, and responsibly sourced products. Through training, competitions, and international collaboration, the Federation strengthens professional excellence and supports the next generation of environmentally-conscious Moroccan chefs. |
| JJ Vitale, American Culinary Federation USA | Passion. The American Culinary Federation is fueled by a passion for education, from certification through accreditation, and a belief in lifelong learning. We have a passion for competition from regional and national events to the global stage with ACF Culinary Team USA. And above all, we have a passion for our members, students to seniors, club chefs to educators, supporting them at every stage of their culinary journey. |
| Rodrigo Ibañez, Colegio Nacional De Chefs Profesionales De México A.C. México | Collective purpose. Our association is prioritizing collaboration across chefs, producers, and regions to strengthen the industry as a whole. It reflects a shared belief that Mexican gastronomy grows stronger when progress is built collectively, with responsibility, inclusion, and long-term vision. |
| Cezar Munteanu, ANBCT Romania Romania | Roots. Responsibility. Future. We believe gastronomy becomes meaningful when it understands its origins. Our association’s priority is education of children, students, and young chefs – so respect for food, seasonality, and resources is learned early. By shaping values before habits, we safeguard culinary heritage, strengthen sustainability, and ensure a future where cooking remains ethical, conscious, and deeply human. |
| Tomáš Popp, Association of Chefs and Pastry Chefs of Czech Republic (AKC CR) Czech Republic | Gastronomic memory. Our old guard of chefs and pastry chefs pass on their experience to the next generation of chefs and pastry chefs. They also tell stories that have shaped our gastronomic tradition. |
| Orkhan Mukhtarov, Azerbaijan Culinary Specialists Association (ACSA) Azerbaijan | Growth and recognition. At this moment, ACSA is focused on sustainable growth and international recognition. We are strengthening professional standards, expanding educational initiatives, and creating more opportunities for Azerbaijani chefs to be visible, respected, and competitive on the global culinary stage. |
| Levani Meskhi, Chefs Association Georgia Georgia | Opportunities. The Georgian Chefs Association aims to support young chefs by developing culinary education and professional opportunities in Georgia. It connects local talent with international standards and promotes Georgian gastronomy globally. |
| Hans Everse, Gastronomisch Gilde The Netherlands | Events, connect, competition. We provide 10 events a year for our members. We connect professionals in our network with events and competitions. We provide national competition and join international competitions with our Culinary National Team. |
| David Sosson, Qatar Culinary Professionals Qatar | Elevating standards. QCP is focused on elevating culinary standards in Qatar through structured competitions, global exposure, and strong industry collaboration. By supporting chefs from grassroots development to international platforms, QCP continues to raise professionalism, skills, and global recognition for Qatar’s culinary community. |
| Manuel Cuerno, Asociación de Chefs de El Salvador Acesa El Salvador | Unity and progress. Today more than ever, the words of “power of the white jacket” resonate. El Salvador is working for the unification of the profession. Only together can we feed the world and be an example for future generations of chefs. |
| Paulinus Okon, Association of Professional Chefs Nigeria Nigeria | Good chefs, healthy nation. When the system builds good chefs by building the culinary industry, then the country is sure to have very healthy citizens. |
| Chachaya Raktakanishta, Thailand Chefs Association Thailand | Professional integrity. Professional integrity defines our current direction. We are committed to elevating ethical standards, craftsmanship, and accountability across our membership, ensuring Thai chefs are respected globally for both skill and character. |
| Sheraz Nair, Indian Federation of Culinary Associations India | Collaboration. At IFCA, collaboration with industry and academia is practiced on the ground, not just stated in principle. Professionals from kitchens and institutions are actively incorporated across all IFCA task forces and working teams, ensuring that every initiative is shaped by practical industry insight and academic understanding. |
| Dr. Paulino Schembri, Malta Chefs Society Malta | Sustainability, waste not, innovation. |
| Oliver Esser Soe Thet, Myanmar Chefs Association Myanmar | Food security. Myanmar Chefs help to save lives while ensuring food security all over Myanmar, where chefs are free to provide food to children, elders, and refugees legally. Young chefs safety. We work to get as many chefs as possible out from danger zones – from warfronts to ensure good, safe work and jobs for Myanmar young chefs in foreign countries. Disabled chefs inclusion. Myanmar Chefs work to give an independent future to war-disabled young people to become chefs through practical training. |
Education Partners
Sustainability. From pasture to plate, we instill responsible practices that respect biodiversity, ethical sourcing, and environmental impact, preparing students to lead a more conscious and resilient food system.
Ximena Vicente
Universidad Latina De Costa Rica
Costa Rica
| Janie Ogeah, Institute of Tourism Studies Malta | Immersion. ITS places students inside professional environments where decisions carry consequences. From large-scale chocolate builds to live operations, learning happens through exposure, responsibility, and mentorship. Immersion turns education into preparation and students into professionals. |
| Janet Dyer, Heart College of Hospitality Services Jamaica | Resilience. Coming out of category 5 Hurricane Melissa, aspiring chefs teamed up with World Central Kitchens to prepare meals for persons impacted by the hurricane. |
| Afaque Ahmed, Heart College of Hospitality Services India | Innovation. Sustainability. Professionalism.Our school is focusing on shaping chefs who think creatively, respect ingredients and local food systems, and uphold industry-ready standards. These values prepare students not just to cook well, but to lead responsibly and adapt confidently in a rapidly evolving hospitality industry. |
| Agnese Mulatero, I.F.S.E. Italian Food Style Education Italy | Professionalism. We aim to train professionals ready to enter the workforce with expertise. Ambassadors. Our school shapes professionals capable of sharing and promoting the culture of Italian cuisine and its products worldwide. Excellence. We are the only school to hold the Italian Excellence recognition issued by the General Secretariat of the Republic. |
| Nathan Armstrong, International Culinary Studio New Zealand | Adaptability. The culinary industry is evolving rapidly. We are focused on helping students build adaptable skills and cultural awareness so they can confidently navigate change, seize new opportunities and thrive in diverse kitchens and food businesses around the world. |
| Ronny Albucci, Chef Academy Italy | Professional qualification, star-studded internships, international collaborations. We bridge the gap between education and employment by offering a legally-recognized professional qualification valid across Europe. Our approach combines this academic rigor with international collaborations—such as our partnership with École Ducasse—and guaranteed star-studded internships in over 150 Michelin-starred restaurants, ensuring our students enter the workforce at the highest level. |
| Duane Riley, HTA School of Culinary Art South Africa | Community and consistency. HTA School of Culinary Art believes chefs have a responsibility beyond the kitchen. Through ongoing community partnerships—including being the first partner school for the 67,000 Litres for Mandela charity—we instill the importance of showing up consistently and using culinary skills to ensure no one goes hungry. |
| Ailin Lee, Culinary Arts Center Of Azerbaijan (CÀSÀ) Azerbaijan | Creativity, innovation, experiential learning, global exposure. CÀSÀ currently focuses on developing creativity and innovation through experiential learning initiatives, such as curating dining events and international study tours. These initiatives reflect industry trends toward creativity, sustainability, and global standards, equipping students with contemporary skills and exposure relevant to today’s hospitality sector. |
| Sasinaporn Yutsanong, Bangkok University Thailand | Creativity. Our school’s focus is on developing industry-ready graduates through real-world exposure and hands-on learning with leading professionals, including Michelin-star chefs. We emphasize creativity in culinary arts and food design while strengthening management, leadership, and operational skills. This approach reflects current industry demands and prepares students to succeed in global hospitality, fine-dining, and innovative food businesses—today and in the future. |
| Heba Abu Al Rab, The Royal Academy of Culinary Arts Jordan | Innovation. Our Academy is equipping aspiring chefs with the digital literacy and applied learning needed to integrate new technologies while advancing service excellence and guest experience. Sustainability. Our Academy embeds responsible practices across our academic programs, equipping students to reduce waste, prioritize ethical sourcing, and apply resource efficient methods as a core professional standard. Inclusion. Our Academy develops culturally intelligent professionals who lead diverse teams with respect, empathy, and consistent service standards, ensuring guest experiences are welcoming, authentic, and aligned with international hospitality expectations. |
| Carlos Mézquita, Anáhuac Cancún México | Leadership: Our school is focused on developing culinary leaders, not only skilled cooks. We promote responsibility, teamwork, decision-making, and ethical awareness across our programs, preparing students to lead kitchens, projects, and teams with professionalism, respect, and a strong sense of social and industry responsibility. Experience: Our school emphasizes that gastronomy goes beyond food—it is about creating memorable experiences. Students learn to design dishes, service, ambiance, and storytelling with the guest in mind, understanding emotions, expectations, and cultural context. We prepare future professionals to craft meaningful dining experiences, not just meals. Social impact: Our school encourages students to engage in social projects that connect gastronomy with community needs. Through academic activities and initiatives, students apply their skills in real contexts, promoting food education, sustainability, and support for vulnerable groups, understanding that gastronomy can be a tool for positive social change. |
| Christian Schiering, B.H.M.S. Business & Hotel Management School / Swiss Culinary Academy Switzerland | Passion. Our school is helping students to turn their passion and love for food into a successful career. Practice. Our school is focusing on hands-on kitchen training to equip students with the essential skills to excel in the industry. Potential. We nurture young culinary talents and provide opportunities for them to strive and excel in the industry in future. |
| Iliyana Tsvetanova, HRC Culinary Academy Bulgaria | Care: for our students, the food we serve, and the ingredients we use. Respect: for the culinary profession. Traditions: honoring local cuisine and culinary heritage. |
| Ximena Vicente, Universidad Latina De Costa Rica Costa Rica | Identity. We cultivate a strong Costa Rican culinary identity by honoring local products, traditions, and producers, helping students understand who they are as chefs and the cultural story behind every plate. Innovation. Our program encourages creative thinking, modern techniques, and applied research, empowering students to reinterpret tradition and respond to the evolving global gastronomy industry. Sustainability. From pasture to plate, we instill responsible practices that respect biodiversity, ethical sourcing, and environmental impact, preparing students to lead a more conscious and resilient food system. |
| Pichaya Noranitiphadungkarn, Dusit Thani College Thailand | Turn your passion into your profession. |
| Dr Albeena Abbas, AAFT School Of Hospitality & Tourism, Noida India | Research and authenticity. Our school emphasizes mastering classic recipes in their original form while building strong research skills, enabling students to innovate thoughtfully and create new dishes that respect tradition and meet future culinary trends. |
| Soon Pau Voon, Sunway University Malaysia | Industry‑ready. We are focused on preparing students who can transition confidently from classroom to professional kitchens through structured industry exposure, real‑world learning, and strong employability skills. Sustainability. Our programs emphasize responsible food practices, ESG awareness, and long‑term thinking—ensuring students understand their role in shaping a sustainable future for the culinary profession. Partnership. We believe meaningful industry–academia collaborations, such as YOCUTA with Nestlé Professional, are essential to nurturing talent, relevance, and professional confidence. |
| Sukey Baker, Silwood School of Cookery South Africa | Rooted – Flavor – Story. Food is more than flavour, it’s memory, culture, and identity. At Silwood, students learn to translate personal heritage, seasonal produce, and ethical choices into plates that speak with intention and authenticity, preparing them to cook food that resonates far beyond the table. |
| Sheraz Nair, Bangalore Culinary Academy India | Discipline and consistency. We are reinforcing habits that sustain long careers, not short success. Daily discipline and consistent performance remain the strongest markers of professional reliability in today’s kitchens. Employability. Our focus is on producing work-ready graduates who understand kitchen systems, time management, and accountability, aligning training closely with what employers actually expect on the floor. Access and opportunity. Through scholarships and industry partnerships, we are widening access to specialised training for capable students who may otherwise be excluded from advanced professional pathways. |
| Wen Zhang, College of Culinary and Food Science Engineering – Lan Ming Lu Studio China | Inherit – Promote – Innovate. Preserving culinary heritage through rigorous training in classical techniques, ensuring the mastery of the foundational skills like knife work and broth-building. Fusing tradition with modernity by experimenting with new ingredients and methods, such as plant-based cooking and molecular gastronomy. Driving industry evolution through research, global collaboration , and sustainable practices, shaping future culinary leaders. |
| John Piazza, Detroit Institute of Gastronomy USA | Purpose. Our students learn not just skills, but the why behind them. DIG’s education is built on passion-driven learning, personal growth, and meaningful contribution to the culinary world—aligning with the idea that every plate tells a story worth sharing. |
| Meng Sen, Golden Chef College of Culinary Arts & Hospitality Malaysia | Innovation. Industry-ready. Global. We are focusing on creative thinking, practical skills aligned with real industry needs, and international exposure. Our goal is to prepare students who can adapt, lead, and succeed in a fast-changing global culinary and hospitality landscape. |
| Patti Thomas, Auguste Escoffier School of Culinary Arts USA | Purpose. Discipline. Responsibility. These values guide how students connect ingredients, technique, and leadership. Through strong foundations and real-world experience, they can develop confidence, sound judgment, and professional competence that support sustainable careers and meaningful contributions to the culinary profession. |
