In this Summer 2025 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!
To learn more about Worldchefs, click here.
Month: August 2025
Mark Your Calendars: International Chefs Day is October 20th!
Each year on October 20th, chefs around the globe come together to celebrate our profession and share our passion with the next generation. Since 2004, International Chefs Day, founded by the late Chef Dr. Bill Gallagher, has been a moment to give back, educate, and inspire.
On behalf of Worldchefs and Nestlé Professional, we’re excited to unveil this year’s theme: Food Explorers. This campaign invites children to embark on a culinary journey — discovering where food comes from, learning to prepare simple, healthy dishes, and cultivating curiosity, creativity, and a lasting appreciation for good food and sustainable practices.
Whether it’s a cooking workshop, a garden visit, or just a moment of food-filled fun, every experience counts. Through your leadership, you can help children explore healthy eating, sustainability, and the joy of cooking, one bite at a time.
To get started, visit worldchefs.org/internationalchefsday and download the 2025 Food Explorers Toolkit, packed with everything you need: step-by-step workshop guides, fun recipes using Nestlé Professional’s Hero Ingredients, posters, certificates, and more.
We encourage you to host a workshop on or around October 20th, but any day in October can be an opportunity to share knowledge and create a meaningful experience with kids in your community.
Together, let’s shape a healthier, more sustainable future, one young chef at a time. Be sure to share your photos and videos with us at internationalchefsday@worldchefs.org and tag your posts with:
#ICDFoodExplorers #InternationalChefsDay #ThisIsWorldchefs #NestleProfessional #PreparingChildrenForAHealthyLife
We’re here to support you every step of the way. Thank you for your continued passion and dedication. Let’s make 2025 the biggest and most impactful International Chefs Day yet!
Vanessa Marquis CEC AAC, Chairman
Worldchefs International Chefs Day Committee
“Preparing Children for a Healthy Life”
Words from Chefs
Chef Diane Steichen of Luxembourg
What is the most inspiring aspect of International Chefs Day? What motivates you to get involved?
“For me, it’s about promoting our profession and sharing the joy and enthusiasm of cooking with children. International Chefs Day provides a meaningful opportunity to bring that passion to the world.”
How can chefs around the world get involved in this year’s International Chefs Day?
“Even small steps can lead to a big impact. Consider organizing a simple gesture to celebrate the day — something meaningful for your customers or team. For example, you could create a special item like “International Chefs Day” cupcakes and share a photo of your initiative. It’s a great way to participate, spread awareness, and inspire others to join in.”
Chef Tilak Senaratne of Sri Lanka
What is the most inspiring aspect of International Chefs Day? What motivates you to get involved?
“International Chefs Day unites chefs around the world to use their skills for a greater purpose—especially in educating and uplifting children through food.”
If you could describe International Chefs Day in one word, what word would you choose?
“Inspiring”
Chef Badya Khaireddin of Syria
How can chefs around the world get involved in this year’s International Chefs Day?
“Make an online workshop together and record videos and share it on social media for awareness!”
If you could describe International Chefs Day in one word, what word would you choose?
“Proud”
Discover who will be joining us for the Global Chefs Challenge Finals in May 2026.
- The Global Chefs Challenge Americas Regional Semi-Finals were held in Las Vegas, USA on 28 July, 2025.
- Qualifying teams will advance to compete in the Global Chefs Finals during the 2026 Worldchefs Congress & Expo in Wales.
- To learn more about the Global Chef Challenge and the Road to Wales, visit https://wc.staging.worldchefs.org/globalchefschallenge.
Las Vegas, USA, 4th August 2025 – The Global Chefs Challenge Americas Regional Semi-Finals have come to a close, and the results are now in! Held on July 28, 2025 during the ACF National Convention in Las Vegas, Nevada, the competition highlighted the remarkable skill and creativity of chefs from across the Americas.
The region’s top chefs showcased their talent across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners will advance to the Global Chefs Challenge Finals, taking place at the Worldchefs Congress & Expo 2026 in Wales.
Results are listed below by category.
Global Chefs Challenge Final Qualifying Teams
- 1st Place: Derek R. Mazzocoli, USA
- 2nd Place: Jaime Leal Cruz, Mexico
See the Global Chefs Challenge official results below:
| Country | Participant Name | Medal | Rank |
|---|---|---|---|
| USA | Derek R. Mazzocoli | Gold Medal | 1st Place |
| Mexico | Jaime Leal Cruz | Silver Medal | 2nd Place |
| Canada | Sydney Hamelin | Silver Medal | 3rd Place |
| Chile | Nicolas Garate | Silver Medal | 4th Place |
| USA | Stephen C. Bush | Bronze Medal | 5th Place |
Global Young Chefs Challenge Final Qualifying Team
- 1st Place: Yeishalee Santana, USA
Andy Cuthbert, and Harry Linzmayer
See the Global Young Chefs Challenge official results below:
| Country | Participant Name | Medal | Rank |
|---|---|---|---|
| USA | Yeishalee Santana | Gold Medal | 1st Place |
| USA | Liliana Morales | Gold Medal | 2nd Place |
| Mexico | Josue Solchaga | Silver Medal | 3rd Place |
| Canada | Sophie Dimitriw | Silver Medal | 4th Place |
| Panama | Omar Delgado | Diploma | 5th Place |
Global Pastry Chefs Challenge Final Qualifying Team
- 1st Place: Pablo Galvan, Mexico
Rodrigo Ibáñez, Andy Cuthbert, and Harry Linzmayer
See the Global Pastry Chefs Challenge official results below:
| Country | Participant Name | Medal | Rank |
|---|---|---|---|
| Mexico | Pablo Galvan | Gold Medal | 1st Place |
| USA | Chrissy Marie Jensen | Silver Medal | 2nd Place |
| USA | Vanessa Tristan | Bronze Medal | 3rd Place |
| Venezuela | Maria Evans | Diploma | 4th Place |
Global Vegan Chefs Challenge Final Qualifying Team
- 1st Place: Michael J. Stamets, USA
Stamets, and Harry Linzmayer
See the Global Vegan Chefs Challenge official results below:
| Country | Participant Name | Medal | Rank |
|---|---|---|---|
| USA | Michael J. Stamets | Silver Medal | 1st Place |
| Chile | Francisca Toro | Bronze Medal | 2nd Place |
| Panama | Leydis Gonzalez | Diploma | 3rd Place |
| USA | Ron Pikarsk | Diploma | 4th Place |
Nestlé Professional Green Spatula Award
At the Global Chefs Challenge Americas Regional Semi-Finals, the Nestlé Professional Green Spatula Award was presented across two competition categories: Global Chef and Global Young Chef. This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens. The recipients are as follows:
- Jaime Leal Cruz (Mexico) for the Global Chef Challenge
- Liliana Morales (USA) for the Global Young Chef Challenge
The Nestlé Professional Green Spatula Award was awarded for the first time during the Global Chefs Challenge Finals 2024 in Singapore, and will continue to recognize chefs’ sustainable efforts in the Global Chefs Challenge Semi-Finals and the Global Chefs Challenge Finals in Wales 2026.
Relive the Action
Look back on the action from the event! Click here to view the photos.
Thank You to Our Sponsors
We’d like to extend a thank you to our sponsors for helping bring this competition to life. Your support helps us empower chefs around the globe and fuels the future of global culinary innovation. We’re grateful and excited for our continued collaboration.
Thank you Nestlé Professional, Dilmah, VanDrie Group, Valrhona, and Sterling Halibut.
We also thank the American Culinary Federation (ACF) for their support in hosting the Americas Semi-Finals. Their contributions were integral to the successful delivery of the event in Las Vegas.
The Next Steps: On the Road to the Global Chefs Challenge Finals 2026
Discover the results from all of the semi-final competitions that took place in 2025.
- The Global Chefs Challenge – European Semi-Finals held in Rimini, Italy from 16-18 February, 2025.
- The Global Chefs Challenge – Africa & Middle East Semi-Finals held in Sharjah, United Arab Emirates from 21-23 May, 2025.
- The Global Chefs Challenge – Asia Semi-Finals held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 98-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
Visit www.worldchefscongress.org for more information.
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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:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the 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.
The China Cuisine Association (CCA), a Worldchefs member, has recently embarked on an international culinary tour, visiting prestigious institutions in Switzerland and France to foster global culinary exchange and cooperation. The tour, led by CCA President Ms. Yang Liu, included visits to the École Hôtelière de Lausanne (EHL) in Switzerland, and the Le Cordon Bleu International Institute and STELO Education Group in France. These visits aimed to enhance cultural understanding and promote Chinese culinary heritage on the global stage.
Visit to École Hôtelière de Lausanne (EHL)
On July 7, the CCA delegation, comprising 54 members including culinary entrepreneurs and hotel management educators from across China, visited the École Hôtelière de Lausanne (EHL) in Switzerland. EHL, renowned as a global benchmark in hospitality and service management education, welcomed the delegation with a comprehensive tour of its state-of-the-art facilities.
The delegation was received by EHL Group Senior Advisor Mr. Jean-Baptiste Berguerand and Ms. Wang Xiaoru. They guided the group through the college’s core teaching facilities, including cutting-edge kitchen laboratories, realistic hotel operation training zones, and a professional library featuring the latest research in global hospitality management. These facilities exemplify EHL’s philosophy of seamless integration between theory and practice, impressing the delegation with the institution’s commitment to professional talent development.
During the visit, President Yang Liu presented a traditional Chinese ceramic art piece to the EHL representatives, symbolizing the cultural exchange between China and Switzerland. The event concluded with a dinner and exchange session, where both parties discussed potential collaborations in culinary education and cultural exchange.
Visits to Le Cordon Bleu and STELO Education Group
On July 11, the CCA delegation visited the Le Cordon Bleu International Institute in Paris. The visit included a tour of the institute’s facilities and a detailed discussion on culinary education and cultural exchange. The delegation was particularly interested in Le Cordon Bleu’s small-class education philosophy and its focus on culinary arts and restaurant management.
The following day, on July 12, the delegation visited the STELO Education Group. The visit included a tour of the institution’s practical classrooms and a discussion on vocational education and international cooperation. The delegation shared insights on Chinese culinary education and explored potential partnerships in student exchange and joint educational programs.
Chinese Gastronomy Reception in Paris
On July 12, the CCA organized a Chinese Gastronomy Reception in Paris, titled “Chinese Gourmet Tasting Banquet in Paris”. This event aimed to deepen the interaction and cooperation between the Chinese and French culinary industries. The reception was attended by over 200 guests, including officials from the Chinese Embassy, French culinary experts, and local dignitaries.
A team of 27 chefs from renowned Chinese restaurants showcased traditional Chinese dishes such as Peking Duck, Buddha Jumps Over the Wall, and braised sea cucumber with green onions. The dishes were meticulously prepared to highlight the rich cultural heritage and diversity of Chinese cuisine.
In her opening remarks, President Yang Liu emphasized the CCA’s mission to promote Chinese cuisine globally and enhance cultural understanding through culinary exchange. She expressed gratitude to the Chinese community in France for their support and highlighted the association’s commitment to fostering international cooperation in the culinary arts.
Looking Ahead: Continued Global Collaboration
The CCA’s international tour not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding. Moving forward, the CCA is committed to deepening its collaboration with international institutions like EHL, Le Cordon Bleu, and STELO. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese cuisine, contributing to the broader goals of cultural exchange.