Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Since the first FHC China International Culinary Arts Competition, held in 1998, it has adhered to its original goal: giving students and chefs who love cooking a platform for networking and skills exchange. The competition hopes to cultivate young chefs, so as to promote and strengthen the development of Western food in China and integrate Chinese and Western culinary culture.
With the full guidance of the instructors, the event organizing committee and the recognition and attention of all sectors of society, the competition has risen from an intercontinental event to a top-tier international event. It is a great platform to showcase the talents of all chefs!
The FHC China International Culinary Arts Competition, endorsed by Worldchefs, consists of three major competitions: 2023 FHC China International Culinary Arts Competition, 2023 FHC China International Pastry and Bakery Competition, and 2023 FHC Shanghai International Culinary Championships. The competition took place from November 8th to 10th, 2023, finally resuming after two years due to the covid-19 pandemic.
Let us review this event together!
Honorable guests delivered welcome speech on grand launch ceremony.
The competition was organized by Shanghai Cuisine Industry Association and Shanghai Sinoexpo Informa Markets International Exhibition Co., Ltd. and was endorsed by Worldchefs. The distinguished speakers at the event included: Chairman-Chen Zhe of the Shanghai Restaurant & Cuisine Association; USDA Deputy Undersecretary, Jason Hafemeister; Chairman of the Worldchefs Culinary Committee, Dr. Rick Stephen; and Chairman of FHC China International Culinary Arts Competition, Clinton Zhu.
Three-day intensive culinary competition
FHC China International Culinary Arts Competition: Display and Hot cooking with 60 sessions in total
Pastry and Bakery Competition: Display and Live with 32 sessions in total
2023 FHC Shanghai International Culinary Championship: International team compete in 2 sets, each 6 hours of live cooking. Theteams were from China, South Korea, Australia, and Italy.
The competition was judged by ten distinguished judges, all certified by Worldchefs.
The rules of the competition were as follows: teams of three chefs will cook for twelve people. Three portions will be for the jury to evaluate, one portion for the media, and eight portions for VIP guests of the show to dine at and experience a true international delight.
The results of the 2023 FHC China International Culinary Arts Competition are:
Winner – Italy
First Runner-up – South Korea
Second Runners-up – China and Australia
The culinary works of art featured at the competition were:
Chinese Cuisine and Western Cuisine Culinary Art Displays: Fruit and Vegetable Carving, Tapas/Finger Food, Western Three Course Menu
Chinese Cuisine and Western Cuisine Challenge: IS Seafood Halibut Western Main Course, Sumerians Truffle Chinese Main Course, LBF Australian Beef Western Course, U.S. Chicken Western Main Course, U.S. Potatoes Innovation Western Cuisine, U.S. Pork Western Cuisine Main Course, MINDONGYIYU Yellow Croaker Chinese Main Course, EWEN Arborio Rice Western Main Course, EWEN Pasta Western Main Course, NZ Maimoa Lamp Chinese Main Course, Chu Dao Cellophane Noodle Cuisine.
Pastry and Bakery Competition: Fondant Cake, Afternoon Tea, Buffet Showpiece.
Pastry and Bakery Live: Cake Decoration, Break Baking and Display, Plate Dessert, Chocolate Fondant Cake, Swiss Roll and Pound Cake, Soufflé.
The 27th FHC Shanghai Global Food Trade Show and the 25th FHC China International Culinary Arts Competition will be held from November 12th to 14th, 2024. We look forward to your participation!
Learn more at the official FHC China International Culinary Arts Competition website here.
On October 16th, 2023 we celebrated World Food Day! Chefs from all around the world came together to celebrate our industry and reflect on ways to take action and shape a more sustainable future for the culinary world.
This year, we asked you to reflect on our impact on the planet, take action, and #ShowUsYourPlate. Over 196,963 chefs from around the world engaged in our campaign! We’re thankful to all of our chefs from around the world who shared their delicious, sustainable plates with us!
Here are just some of your creations!
World Food Day is yearly reminder of the importance of shaping a more sustainable and equitable food system. And it can be as easy as wasting less food, trying new things, and eating more plants but it will take all of us to take action every day! To find more information about how we can all create a more sustainable food future, check out our Feed the Planet projects.
Nurturing a Sustainable Culinary Future: An Interview with Chef Haitham Hameed Hassoon
In an insightful conversation with Haitham Hameed Hassoon, a seasoned culinary professional and certified trainer in sustainability, we delve into the transformative journey that led him to embrace the Sustainability Education for Culinary Professionals program and the profound impact it has had on his career and the culinary industry at large.
When did you get involved with the Sustainability Education for Culinary Professionals program?
“I started participating in the Sustainability Program for Culinary Professionals program in 2019. I wanted to develop my knowledge in this field because of its great importance in correcting the grave errors that plague food systems and their sources. Then, the program provided the opportunity to become a trainer, so I quickly submitted my application to be one of the accredited trainers so that I could transfer this knowledge to the people of my Arab region, who work in the field of cooking and others. This way, I could help to develop their knowledge, urge them to abandon bad habits in consuming food, and show them the importances of sourcing to help them adhere to sustainable standards as a way of life. I was very happy to obtain approval to be an official certified trainer, and I still work very happily in this field.”
How many students have you trained so far?
“I announced my first course specialized in teaching sustainability after obtaining my trainer’s certificate. The title “sustainability” was strange to many when I announced it, and everyone was asking me about its meaning and how it could benefit them. I was happy to explain to them the meaning of sustainability and its importance in our daily lives and the future. Registration to attend these courses began, and my students were very enjoying attending these lessons, especially since I had prepared a curriculum that included video presentations for clarification. I was the first to use this method in the Arab region, as my students used to tell me. The lessons had a great positive impact on my students, and they told me that they had begun that they remember all the lessons and directions during their work and work on them in a way that meets the standards of sustainability and non-waste. So far, 1,059 students have graduated from the courses that I have provided. I still strive to spread the culture of sustainability more widely.”
Why cooking? What drove you to the kitchen to begin with?
“The world of cooking has been one of my personal hobbies since I was young, but at that time this profession was not widespread and was not viewed in the same way it is viewed now, as an important profession that has a major role in many areas of life. Therefore, I practiced the hobby of cooking on a limited basis at home and learned it from others or through books because there was no internet at the time. At the same time, I headed to study within the electrical specialty because it was one of the good and popular professions and specializations of many at the time. I continued to develop my personal skills in cooking through books and home experience until I had the opportunity after many years to work in this field due to the war conditions that my country was going through. This was the beginning of my career in the profession, which was my favorite hobby. I participated in many culinary schools and academies to develop my skills. Finally, with a degree in culinary arts, I opened my first private restaurant in 2009 in the Hashemite Kingdom of Jordan. Then I moved to work in Turkey in 2017, and through my stay in Turkey I obtained more advanced certificates in the culinary arts, worked in a catering company, and an international company, and contributed to the opening of many Arab restaurants in Istanbul. In addition, I went into teaching the culinary profession after obtaining a training certificate, and I obtained accreditation from a specialized culinary academy to be one of its culinary trainers. I presented an integrated academic curriculum for teaching culinary arts that was approved by Worldchefs to be the first online education curriculum in the Arab region. I am still working within this curriculum in an effort to establish my academy for teaching culinary arts.”
What advice would you give to people who are interested in teaching others?
“My advice to anyone who wants to work in education is to be sincere in what he presents to students, to search for the correct information and present it in a manner that is appropriate to the different cultural levels of others. Try your best to be popular person with your students through his personality, culture, and the way you speaks, respond to them, and listen to them. Be very humble without being weak. You must be very educated in various fields because this will increase your standing among students. You should apply what you says to yourself first so that you can be an example for your students. You must be firm during lessons without being harsh, and this will enable you to control the students’ listening and commitment. Teaching is a talent like other talents. Not everyone can deliver information to others in the desired manner, so make sure you possess this talent and always develop it. Do not make your goal of education only financial gain. Education is a humanitarian message above all else. Feeling that your students love you, that they rally around you, that they consider you their role model, and that they seek your help when needed is a feeling of happiness and pride that is unlike any other feeling; it is priceless.”
What sets this sustainability curriculum apart from others?
“The Sustainability Education Program for Culinary Professionals is distinguished by the fact that it is not a program to teach specific cooking recipes or discuss profitable topics. Rather, it discusses topics that are more important to our lives in general. This program highlights the hidden aspects of the culinary profession, those aspects that many may not see, including the amount of food and water available, the meaning of energy and fuel, the decreasing number of seafood, environmental damage, waste and its dangers. These aspects are not seen by the general public nor seen by chefs if we do not highlight them, make them a part of it, and hold them responsible for preserving them for the sake of their children’s future. This is what we are doing through the Sustainability Education for Culinary Professionals program. We are completely changing their lives in the right direction for a healthy and safe food future.“
How do you think the culinary industry is different today from when you started?
“The cooking profession has changed a lot from where it started. In short, the cooking profession was based on skill only, and now it depends on knowledge and skill. We did not realize the importance of sterilization and hygiene, and we did not understand what cross-contamination meant. We did not know the extent to which wasting a quantity of food would affect the future of food. Now cooking has become a science, skills, art, and responsibility for preserving the planet’s food sources, in addition to the responsibility for preserving the health of others. Now the concepts of quantities, the size of a serving, the components of a dish, and the method of presentation have changed, and all of this is thanks to the scientific and cultural development of this profession. This is in addition to the great development in modern equipment and methods. One of the important things is that society’s view of the chef has changed a lot in a positive direction. The chef has gained a prominent position in society, and this has made young people’s desire to learn this profession greater.”
How did joining the Feed the Planet training program help you with your career?
“My participation in the Sustainability Education Program for Culinary Professionals and the Feed the Planet Project has greatly contributed to my acquisition of many skills and information related to the culinary profession and training. In addition, it contributed a lot to introducing me as a professional trainer in the culinary profession, and this made the extent of my responsibility greater. I have become responsible for doing everything related to sustainability in my work to be an example for those who work with me and under my supervision. This has increased my personal skills in maintaining food safety and reducing waste to reach zero waste. I put the small quantities that are produced as waste when I prepare the recipes and put them in a bag from the beginning of the work day until the end. Then I put this bag on the scale to see the amount of waste produced throughout the work day, and I photograph all these steps to show them to my students. This greatly encouraged them to apply it in Their work, especially when they saw that the amount of waste that resulted from preparing me for a full day’s work did not even exceed 300 grams and it only contained some simple peels, dry onion ends, and similar things. This was a great motivation for them to apply it in their work.”
What’s a memorable success story or transformation you’ve witnessed in one of your students through the Sustainability Education for Culinary Professionals program?
“The abilities of many of my students developed according to what they were telling me. Sustainability lessons had a great impact on their work, and many of them used to tell me that they began to remember my words and directions while working, and they remembered that they must preserve food, not waste, and act wisely. Some of them told me that their officials decided to give them the job of supervising food preparation and production after they began working in a more scientific manner, based on the information they gained from my lessons in sustainability.”
In your view, what role can culinary professionals play in addressing global sustainability challenges, and what excites you about the future of sustainability in the culinary world?
“If we, as culinary professionals, adhere to sustainability standards, we can make a significant change in the global food system and reduce the irresponsible behavior of some beneficiaries at the expense of the health and safety of the planet. Our commitment to sustainability standards will make polluted food sources unpopular in the market. It will make equipment designed and produced to standards that do not match sustainability standards become mere waste that no culinary professional will buy. Our role is great in not dealing with unreliable suppliers, which will support reliable suppliers, making them even more reliable, and encourage others to become reliable in order to promote the popularity of their goods. Our role is to educate and teach others who are not professional cooks, including women, students, professors, doctors, engineers, truck drivers, and all other segments of society, about the necessity of dealing with sustainability standards in our homes and workplaces, and that their small steps on the path to sustainability make our steps much larger to reach a food-safe planet. Training beginners in restaurants and cooking schools on how to deal with food sources, not to waste, to benefit from all parts, to invent new recipes from parts that were turning into waste, and to be creative in their use. Our role is important in changing the culture of customers in our restaurants and shifting their attention towards healthier dishes that rely on plants as an essential ingredient. Changing the culture of customers with the quantities allocated to each dish and the size of the portion. We can limit the violations that occur on seafood and other foods by boycotting those who violate their fishing rights during their reproductive times, not purchasing species that are on the verge of extinction, and not encouraging their actions for the purpose of financial gain. The honor of wearing the white jacket makes our role and responsibility great towards feeding the planet.”
What’s your vision for the next generation of culinary professionals who are passionate about sustainability? How do you hope they will influence the industry and the world at large?
“Through the sustainability lessons I provided to more than 1,000 students, and more to come, I instilled in them a sense of responsibility towards our planet and its future. We will have an educated generation that realizes the importance of its personal role in protecting food security, and they have become fully aware that every person has great importance in what he does and that in the end we will have a huge number of small steps that they have taken to constitute an influential factor in the food industry in the right direction and to protect our resources and our planet. I taught them that they are not just chefs who make one or a hundred dishes, but that they are now responsible for the future of food and for the safety and health of their customers, and are responsible for preserving the quantity of food through their careful handling of waste and achieving zero waste. My students learned that the culinary profession is now no less important than the medical profession, or the engineering profession, or any other influential profession, and that they have an important and influential role in shaping the future of the planet and the future of future generations. They feel proud as they work and are committed to not wasting food and are proud to tell me their stories in applying the sustainability standards that I taught them. We will have a generation that we can be proud of, and they will have a very big role in putting things back on track in the field of food sources and the environment.”
Take action
Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.
The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
A message from Vanessa Marquis, CEC AAC, Chairman of Worldchefs International Chefs Day Committee
It warms my heart to hear about International Chefs Day and how chefs worldwide come together to inspire and engage children. It’s truly wonderful to know that Chef Dr. Bill Gallagher’s vision for the day was a great success. I am thankful to everyone who shared his passion with the students, children, and young chefs in their communities. Together, we can make a positive impact on the lives of these children and help them achieve their dreams for a brighter and better future.
The collaboration with Chef Emmanuel Lorieux and Nestlé Professional was instrumental in the success of this year’s campaign, which focused on educating children about sustainability and healthy eating habits. The campaign theme, “Growing Great Chefs,” was well-received by all, and witnessing the joy on everyone’s faces during the events was uplifting.
International Chefs Day is dedicated to Chefs spending time with children, students, and young chefs, teaching them about healthy eating habits, and involving them in cooking and gardening. I am proud to acknowledge my fellow members of Worldchefs for their active participation in these activities. I would like to extend a special thanks to all the chefs and young chefs who contributed to the success of the events.
I would like to express my sincere gratitude to the esteemed Chef Thomas Gugler, President of Worldchefs, the International Chefs Day Committee (Vice Chair-Chef Mathew Shropshall, Chef Ann Brown, Chef Venessa Barnes, and Chef Coo Pillay), and the national office of Worldchefs for their consistent and invaluable support towards this campaign. I share in the excitement for the future and eagerly await the opportunity to witness the true essence of International Chefs Day in October 2024, as captured through the lens of the pictures and videos that will be taken.
Be sure to scroll down to see the results of this year’s participation.
Warm culinary regards,
Vanessa Marquis, CEC AAC Chairman, International Chefs Day Committee “Worldchefs, Preparing Children for a Healthy Life”
Photos from Around the Globe
And now what you have all been waiting for… just look at our final counts for 2023!
Children Reached: 140,750 Chef Participation: 3,680
Thanks to everyone who helped in making this year another success!
Have yourself a Merry Little Tea-inspired Christmas!
Unlock the magic of the season with the Dilmah Book of Christmas Tea Mixology, Pairing & Gastronomy- the ultimate guide to infusing tea magic into your celebrations. From festive tea cocktails to delectable food pairings, this book will take your Christmas gathering to a whole new level of flavour and flair. Available now, let the festivities begin!
Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.
BECOME A WORLDCHEFS PARTNER
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
The Astronaut Culinary Challenge Culinary Challenge gives young chefs the opportunity to launch their careers and help develop space-ready innovations in cuisine.
Paris, 10 of November 2023 – NASA’s HUNCH program and Worldchefs have announced an exciting collaboration that gives new meaning to haute cuisine. Their partnership empowers young chefs to pioneer space-ready culinary innovations through the Astronaut Culinary Challenge.
As part of HUNCH’s culinary initiative, the Astronaut Culinary Challenge nurtures skill development and the creation of space-friendly cuisine for astronauts. Each year, culinary teams from over 30 schools craft innovative dishes based on a central theme, bringing gastronomy to space exploration.
The HUNCH program’s mission is to inspire students through project-based, student-centric STEM learning. Participants acquire 21st-century skills and gain career-launching experiences by designing and fabricating valuable products for NASA.
Phoebus High School students prepare their dish for judging at the 2020 HUNCH Culinary Challenge at NASA Langley. Credit: NASA
Students learn about space physiology, how nutritional needs change for a body in a microgravity environment, and what to consider when food processing for space flight. Competitors then develop an entree to satisfy the nutrition needs and provide a taste experience for astronauts, ensuring that their creations adhere to the exacting standards of the NASA Johnson Space Center Food Laboratory.
The 2023 Astronaut Culinary Challenge theme is a savory breakfast item that includes a vegetable, with set nutritional guidelines including calories, fats, sodium, and fiber to ensure that astronauts launch into their day with optimal nutrition.
A preliminary round of competition will be held the first week of March, 2024. Teams who advance in the preliminary round will be invited to NASA’s Johnson Space Center in Houston for the competition final in April, where their work will be judged by Food Laboratory personnel, industry professionals, the ISS program office, and astronauts for quality, taste, and their research presented in technical paper and video presentation. The winning entree will be processed by the Johnson Space Center Food Lab and sent to the International Space Station for astronauts to savor.
“We are very happy to announce our extraordinary partnership with NASA’s HUNCH program. Together, we can empower young chefs to take their culinary talents beyond our planet’s boundaries, pioneering innovative, space-ready cuisine,” says Thomas A. Gugler, President of Worldchefs. “This partnership is a testament to our commitment to raising industry standards and inspiring the next generation of chefs to build skills for the future. One small step for chefs, one giant leap for gastronomy!”
NASA/David C. BowmanNASA/Mark KnoppNASANASA / Mark KnoppNASA / Lucy Prince
For more information on the HUNCH program, visit nasahunch.com/programs/culinary. For more on the competition guidelines of the Astronaut Culinary Challenge and how to get involved, visit the competition website.
Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards. With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.
Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.
Learn more about our partnership opportunities here.
Celebrity Chef Gulzar Wows Audiences, Live Cooking Competitions Thrill Spectators, and Diverse Exhibitors Impress at Three-Day Extravaganza
Chefs Association of Pakistan (CAP) and College of Tourism & Hotel Management (COTHM) orchestrated a spectacular culinary show during the 11th WEXNET Exhibition, an event organized by the Trade Development Authority of Pakistan. From mesmerizing culinary demonstrations by Celebrity Chef Gulzar to thrilling live cooking competitions featuring COTHM’s culinary arts female students and home chefs, the event was a culinary masterpiece that left a lasting impression on all attendees.
Celebrity Chef Gulzar Steals the Show
A highlight of the event was the presence of Celebrity Chef Gulzar, specially invited from Karachi, who left the audience in awe with his culinary prowess. Chef Gulzar’s captivating culinary demonstrations showcased his expertise and creativity, leaving the audience with tantalizing flavors and valuable cooking tips.
Live Cooking Competitions
Culinary arts female students and skilled home chefs from the platforms of CAP and COTHM battled it out in live cooking competitions that added an element of excitement and competition to the event. These talented chefs impressed the judges and spectators with their culinary skills and innovative dishes.
Diverse Exhibitors Shine
The event featured an array of exhibitors that catered to various tastes and interests. Stalls from CAP, COTHM, Chocolate Academy, Diet Studio, Cafe Xpress, Scrunchies.pk, Ethnic Jewels, House of Threads, Khaas – o – Aam, and Marfa Cafe offered a diverse range of products and services, enhancing the overall experience for attendees.
Fun-Eating Competition Delights
The ‘Fun-eating competition’ hosted by Fraaz Kasuri brought a touch of fun and entertainment to the culinary show. Participants and spectators alike enjoyed the light-hearted competition, making it a memorable part of the event.
Sponsors and Partnerships
The success of the event was made possible through the generous support of sponsors and partners. Bank of the Punjab served as the title sponsor, while KnN’s joined as the Chicken Partner, Islanders Choice as the Spice Partner, Ambassador Commercial Kitchen Equipment as the Kitchen Partner, and Dawn Bread as the Fun-eating Competition Partner. Rose Petal Professional ensured hygiene standards were maintained throughout the event as the Hygiene Partner.
Global Audience
The culinary show attracted high-profile dignitaries and guests not only from Pakistan but also from various parts of the world. This international presence highlighted the global appeal and recognition of CAP and COTHM’s culinary expertise.
The three-day culinary extravaganza organized by CAP and COTHM at the 11th WEXNET Exhibition was a resounding success, leaving attendees inspired and satisfied. The combination of culinary excellence, live competitions, diverse exhibitors, and valuable partnerships made this event a must-visit for all food enthusiasts and industry professionals. CAP and COTHM continue to set the standard for culinary excellence in Pakistan and beyond.
Learn more about the Chefs Association of Pakistan on their official website.
BECOME A WORLDCHEFS MEMBER
Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.
You can find a list of Worldchefs members countries here.
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