Month: November 2025

Chefs Association of Pakistan & COTHM Launch a National Culinary Movement as Pakistani Cuisine Day Marks a Historic Milestone

Post author By Julia
Post date November 30, 2025

What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisine’s long-overdue place on the world’s gastronomic map.

A new chapter in Pakistan’s culinary history unfolded this week as the Chefs Association of Pakistan (CAP), Worldchefs’ national member, and COTHM, a Worldchefs Education partner, joined forces to launch Pakistani Cuisine Week, culminating in the grand celebration of Pakistani Cuisine Day on November 20, 2025. What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisine’s long-overdue place on the world’s gastronomic map.

Across the country, all the 25 COTHM campuses—from Lahore to Karachi, Islamabad to Multan—became vibrant culinary hubs. For four days, students, chefs, families, and communities participated in classic and modern Pakistani cuisine contests, documentary screenings, and live food storytelling sessions. But the heart of the week lay in its mission: to present Pakistani cuisine, culture, tourism and heritage to the world with the dignity, identity, and recognition it deserves.

A Movement Rooted in Identity

Though Pakistan’s culinary heritage spans centuries—with regional specialties shaped by history, geography, and family traditions—experts say that its global identity has remained fragmented. That gap, CAP and COTHM believe, can be bridged only through a unified national effort.

“We are reclaiming what has always been ours,” said Ahmad Shafiq, COTHM Founder, President & CEO and President of CAP, in a powerful address during the grand finale in Lahore. “For the first time, COTHM and CAP have come together to introduce Pakistani Cuisine Day. Our dishes carry generations of culture and pride, yet they have never been given a distinct global identity. Today marks the beginning of a new journey to reclaim that identity.”

This theme—reclaiming, restoring, and redefining Pakistani cuisine on the global stage—became the anchor of the entire week.

Competitions Across the Country

In the lead-up to the finale, November 17 to 19 saw thousands of students nationwide competing in different categories including:

Classic Pakistani Cuisine: where tradition and authenticity reigned
Modern Pakistani Cuisine: where innovation met heritage

These competitions showcased not just skill, but the versatility of Pakistani flavors—rooted in history but bold in interpretation.

But perhaps the most emotional and celebrated segment was the “Nani & Dadi’s Expert Recipe Competition,” an intimate homage to Pakistan’s culinary matriarchs. Grandmothers from different families stepped into the spotlight to cook cherished family dishes—recipes preserved through love, memory, and generations. Their presence reminded audiences that Pakistani cuisine is not merely food; it is heritage.

The Grand Finale: A Celebration of Flavor, Culture, and Nationhood

The centerpiece of the movement unfolded at Alhamra Arts Council Hall 1 in Lahore, where dignitaries, chefs, diplomats, artists, students, and food enthusiasts gathered for a historic finale.

The day began with the arrival of students and management, followed by a live demonstration of Makai di Roti and Sarson da Saag, filling the hall with the comforting aroma of Punjab’s winter classics. What followed was one of the event’s most symbolic moments: a balloon-releasing ceremony, led by the chief guest, where colorful balloons drifted into the sky—signifying Pakistan’s culinary heritage rising toward global recognition.

International Presence and Praise

The event drew notable international attention. Mehmet Eymen Şimşek, Consul General of the Republic of Türkiye in Lahore, attended with his spouse and called the initiative a “meaningful cultural milestone,” applauding Pakistan’s efforts to promote its cuisine worldwide.

Video messages from Dr. Rick Stephen, Vice President of Worldchefs, and Chef Muhammad Raees, CAP Vice President for International Relations, provided international endorsements for the movement. Both praised CAP and COTHM for championing an initiative that aligns perfectly with global cultural preservation efforts.

Prominent Pakistani personalities—including TV Anchor Zohaib Butt, singer Adeel Barki, Falahat Imran, President, Women Chamber of Commerce and Industry (WCCI) Lahore, and Faiza Ali, Vice President, Lahore Women’s Chamber of Commerce & Industry, Lahore—added further momentum to the celebration, appreciating the national effort to restore and promote authentic Pakistani flavors.

Students Take the Lead

COTHM students showcased documentary films shining a spotlight on the stories behind iconic dishes such as Biryani and Lahori cuisine. Their storytelling, combined with striking visuals, narrated the deep cultural roots woven into Pakistan’s regional food identity.

Winners of the cooking competitions were also honored on stage, receiving applause and acknowledgement for their contributions in both classic and modern cuisine categories.

A Joyous Finale

The celebration concluded with souvenir presentations, applause-filled moments, national songs, and the cutting of a grand cake sponsored by Chocolate Academy and Glazed Bakery. A final group photograph captured the collective pride of participants, organizers, and guests—a symbolic snapshot of unity and the hope of building a global culinary future for Pakistan.

A National Movement with Global Ambitions

By the time the final applause faded, one thing had become clear: Pakistani Cuisine Day was much more than an event. It was a declaration—a collective pledge to protect, celebrate, and globalize Pakistan’s culinary heritage.

From grandmothers preserving ancient recipes to young chefs reinventing authentic flavors, from regional competitions to international endorsements, the movement showcased a unified front committed to elevating Pakistani cuisine on the world stage.

Tags #ThisIsWorldchefs

Member News

Worldchefs Launches EU Co-Funded FoodChoices4Life Project, Opening New Opportunities for Chefs Across Europe to Engage in Climate Action

Post author By Clare Crowe Pettersson
Post date November 28, 2025

Worldchefs Launches EU Co-Funded FoodChoices4Life Project, Opening New Opportunities for Chefs Across Europe to Engage in Climate Action

The World Association of Chefs’ Societies (Worldchefs) launches the FoodChoices4Life project, advancing climate action by empowering chefs, associations, and citizens across the 27 EU Member States to fight climate change through sustainable food choices.

FoodChoices4LIFE, a European Commission co-funded project, unites the European Food Information Council (EUFIC), Worldchefs, and University of Tuscia (UNITUS) through a shared objective to speed up climate change solutions by helping people to take action through their food choices, building knowledge, skills, and awareness to make a real impact.
The initiative builds on the LIFE Climate Smart Chefs Network, now under the coordination of Worldchefs, the new LIFE Climate Smart Chefs secretariat.
EU-based chefs are invited to join upcoming trainings, Infoweeks, and other opportunities by signing up for project updates.

Paris, 28 November 2025 – The World Association of Chefs’ Societies (Worldchefs) has announced the official launch of FoodChoices4Life, a three-year European Commission co-funded project by the European Food Information Council (EUFIC), Worldchefs, and UNITUS that empowers chefs, associations, and citizens across the 27 EU Member States in exploring and sharing climate-smart food practices.

FoodChoices4Life builds on the success of the LIFE Climate Smart Chefs project, expanding its reach, scientific foundation, and chef engagement network. Following the conclusion of the previous project in December 2024, Worldchefs now serves as the LIFE Climate Smart Chefs secretariat, bringing the network forward and supporting a new phase of climate action.

Developed in collaboration with EUFIC and UNITUS, FoodChoices4Life brings culinary professionals together with scientific and communication partners to speed up climate change solutions by helping people take action through their food choices, building knowledge, skills, and awareness to make a real impact.

Chefs at the Center of Climate-Smart Food Education

As a core partner in FoodChoices4Life, Worldchefs will work with chefs across the 27 EU Member States, activating the largest international network of professional chef associations to support food education at the community level. Worldchefs aims to involve 500–1000 chefs and facilitate at least 100 in-person educational activations.

Throughout the project, chefs in the EU will have access to a range of opportunities to grow their skills, lead on climate-smart food with EU-wide recognition, and secure funding for national events and campaigns. “Infoweeks” scheduled for October 2026 and March 2028 will support local activations, inviting chefs to host activities that highlight climate-smart cooking and engage their communities.

Chefs will also be able to participate in online Capacity Building training sessions and a new FoodChoices4Life e-learning course developed through Worldchefs Academy, expanding on the curriculum created during the previous LIFE Climate Smart Chefs project.

A refreshed EU27 recipe collection will highlight culinary heritage and climate-smart approaches, offering chefs a way to contribute directly to a shared resource. Chefs interested in taking on a larger public role can receive support if they wish to apply to become EU Climate Pact Ambassadors, helping bring culinary perspectives into wider conversations on the future of food.

These efforts draw on Worldchefs’ long-standing commitment to advancing culinary education, sustainability, and social responsibility through its Feed the Planet programs and global chef network.

“Being part of this EU co-funded project is very exciting for Worldchefs,” said Worldchefs President Andy Cuthbert. “It strengthens our shared commitment to a more sustainable food future and reinforces our mission to empower culinary professionals to lead positive change.”

Working Together Toward a More Informed Food Future

The FoodChoices4Life project also brings together a wider community of citizens, journalists, local administrators, and scientific partners across Europe. By engaging this broader network, the initiative aims to strengthen public understanding of climate-smart food choices and encourage informed discussions around the role of food in environmental sustainability.

Educational materials, communication tools, and a shared Vision 2050 document developed with input from chefs and partners will support continued learning and public awareness.

“UNITUS has worked on many research projects addressing climate-smart actions and food consumption, but joining this FoodChoices4LIFE project is especially exciting because it allows us to turn research results into real practices that can shape the future of our food systems,” said Emanuele Blasi, professor in agrifood economics and policy at UNITUS. “It reinforces our commitment to bringing research outcomes into the real world, and we are pleased to collaborate with chefs and other actors of the food sector to make this happen.”

Emanuele Blasi, professor in agrifood economics and policy at UNITUS

EU Chefs: Get Involved

Worldchefs invites all chefs based in the 27 EU Member States to take part in FoodChoices4Life. By signing up for project updates, chefs can stay informed about upcoming surveys, recipe initiatives, training, Infoweeks, and leadership opportunities, and connect with dedicated peers across Europe who are a part of the project.

Interested chefs can also find more information by watching a recent introductory webinar.

Dr. Marta Antonelli, project coordinator FoodChoices4LIFE at EUFIC

The project will also be featured at the Worldchefs Congress & Expo 2026 in Newport, Wales, where Dr. Marta Antonelli will lead a dedicated session entitled “Driving More Sustainable Food Choices in the EU: the project FoodChoices4Life.”

“FoodChoices4LIFE showcases the powerful role chefs can play in driving healthier and more sustainable food choices. Food can be delicious while delivering better nutrition and reducing pressure on the environment — and chefs are key to bringing this new approach to life.”

Dr. Marta Antonelli

– END –

About The European Food Information Council (EUFIC)

The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to inspire and empower healthier and more sustainable diets and lifestyles among Europeans.

Visit eufic.org.

About UNITUS

University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Tags #ThisIsWorldchefs, Collaborative Partnership, FAO, Feed the Planet, Sustainability

Cultural & Heritage Recipes

Chicken Karahi

Post author By Julia
Post date November 25, 2025

See below for recipe

Karahi chicken is a delicious curry that is available in all the restaurants of Lahore, Karachi, Peshawar, Islamabad etc. Its yummy gravy is made with tomato. It is garnished with ginger and green chilies. Karahi is made outside the restaurants live from the shacks on a wok. Viewing the method of cooking is itself mouthwatering.

Chicken Karahi – Recipe

RECIPE Adapted by Muhammad RaeeS

Yields 4 servings

Ingredients

1 kg Chicken, cut into small pieces
3 medium tomatoes, chopped
2 medium onions, chopped
1 tablespoon garlic paste
1 tablespoon ginger paste
2 green chilies, sliced
1 teaspoon salt
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin seeds
1 teaspoon garam masala powder
2 tablespoons vegetable oil
Fresh coriander leaves for garnishing

Instructions

Heat oil in a karahi (wok) on medium heat.
Add onions and fry until golden brown.
Add garlic and ginger paste and fry for another minute.
Add the meat and fry until the meat is browned on all sides.
Add salt, red chili powder, turmeric powder, coriander powder, and cumin seeds. Mix well and fry for 2-3 minutes.
Add chopped tomatoes and green chilies. Mix well and cover the karahi with a lid. Cook for 10-15 minutes or until the tomatoes are softened.
Add garam masala powder and mix well. Cook for another 5-10 minutes or until the meat is tender and the gravy is thickened.
Garnish with fresh coriander leaves and serve hot with naan or rice.

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

Tags #ThisIsWorldchefs

News

Resources for Stronger Associations: Lessons from Worldchefs’ Century-Long Learning

Post author By Clare Crowe Pettersson
Post date November 18, 2025

Did you know Worldchefs was founded in October 1928? Since then, we’ve learned valuable lessons about building a strong international association and supporting the success of hundreds of national members around the globe.

Have you noticed how much energy things have when they’re just getting started? For associations, the decision to come together over uniting ideals is a powerful motivator. But what about 10 years in? 20? 100?

With 2025 marking 97 years of history, Worldchefs has learned a few things about navigating changing times. The founding members of what was then called the World Association of Cooks’ Societies, now Worldchefs, were inspired by the ideals of the League of Nations and the newly created International Labour Office in the 1920s.

In the wake of the First World War, many cooks found themselves professionally isolated. Closed borders, protectionist labor policies, and the economic depression made their position even more precarious. A shared determination to raise standards, drive cooperation, and foster professional solidarity gained momentum.

It was in this spirit that chefs from 17 countries gathered in the auditorium of the Sorbonne in Paris to create a forum of friendship and mutual support for cooks across borders. Nearly a century later, those goals continue to guide how we think about member engagement, value creation, and long-term sustainability.

We often have to look back to understand today and to plan strategically for tomorrow. The changes and challenges may look different (and some might sound familiar), but the fundamentals endure: community, connection, and shared purpose. Revisiting founding principles can help plot a path forward, ensuring associations remain relevant while staying true to their mission.

Right: Founding Congress in Paris, 1928. Left: Outside the Paris office, 2025.

Navigating Change with Purpose

Change is inevitable, so it’s how we react that makes all the difference. For associations in every industry, the landscape is changing faster than ever. Member expectations shift, technologies advance, competition for attention increases, and financial pressures grow.

Belinda Moore of Strategic Membership Solutions identifies three interconnected challenges faced by modern associations: delivering compelling value to members, engaging and retaining members, and ensuring financial stability. Financial health relies on retention and growth, which in turn depend on engagement and clear value.

Having served as a global federation of chefs’ associations for nearly 100 years, Worldchefs continues to meet evolving challenges with the same commitment to progress. Through global crises, technological revolutions, and emerging member needs, we’ve learned that sustainable engagement depends on resources, relationships, and responsiveness.

Below, we share six practical ways associations can grow stronger, informed by Worldchefs’ near-century of experience.

1. Cultivate Member-Centric Resources

A strong association provides its members with ongoing on-demand access to resources that educate, inspire, and connect. At Worldchefs, we curate approachable and inclusive channels in formats to suit different learning styles and preferences, such as:

Webcasts and webinars: our Sustainability Around the World series explores global issues that matter to our network, and collaborative webinars respond to members’ emerging needs and interests.
Podcasts: World on a Plate shares real stories and conversations with industry leaders, young chefs, and changemakers, helping to inspire and share knowledge in an accessible format.
Articles and editorial: through our award-winning Worldchefs Magazine, thought pieces and industry news, we share trends, recipes, and practical tools members can use in their daily work.

Consider diversifying the format of your resource offering. Whether it’s a webcast or webinar, podcast or short audio interview, article or how-to guide, various formats increase the chances members will find a way to engage that fits their style.

Tip: Create a centralized resource “hub” that is accessible and evergreen. Offer a balance of insight and action, from thought-leadership articles to practical skills-building content.

Chef with Worldchefs Magazine at the Global Chefs Challenge European Grand Prix, 2025.

2. Use Live Events as Catalysts for Engagement

Events are among the best ways to energize membership and build loyalty. For Worldchefs, gatherings such as the Worldchefs Congress remain anchor points of interaction and pride. In 2024 alone, over seven million of our total communications reach related to Congress content, showing that live experiences attract attention and engage members. Events can be a core part of the value proposition and help sustain financial stability by keeping membership active and appealing to prospective members.

Review key moments on the calendar when you can host or collaborate on events with clear learning goals and community outcomes. Large-scale or local, in-person or virtual, events provide opportunities for professional connection and shared learning that digital content alone can’t replace.

Tip: Extend the value of events by repurposing highlights into podcasts, videos, or follow-up articles.

Left: A sense of belonging. Right: FIC event.

One of the most effective strategies we’ve used at Worldchefs is to invite our member associations and individuals to contribute their stories. Based in Paris with a global membership, we are always asking our members to share and be featured to show #ThisIsWorldchefs.

We broadcast member news across our channels, including our website, podcast, Worldchefs Magazine, social media, and soon through a new online community, Foodverse. Amplifying these stories celebrates success and builds connection. Sharing member-generated content:

Elevates the voices of members and makes them ambassadors of the network
Provides fresh perspectives and diversifies the content offering
Reinforces a sense of community, linking association membership to individual belonging

Use your social media, newsletter, and other channels to encourage contributions and communicate what’s happening with your membership. Highlight a “Member Feature” on your website or social media. By doing so, you can strengthen engagement, visibility, and value.

Tip: Make sure you have a clear way for members to participate. This could be a simple online form or email link for submissions.

associations podcast — Kristine Hartviksen, who has served as both President of the Norwegian Chefs Association and the Nordic Chefs Association, spoke about workplace wellbeing on a recent episode of World on a Plate.

4. Design an Onboarding Process That Builds Connection from Day One

First impressions matter. At Worldchefs, we connect with new members and partners right away through a structured onboarding process. They’re introduced to our team, resources, and initiatives from day one, with dedicated time invested in getting them involved in our programs and communities.

Thank you for a very informative and insightful onboarding session! It was great to meet Connie, Sandra and Olivia at the call. Here’s to many more collaborations in the future.
LTB Philippines Chefs Association after their onboarding call

Revisit your onboarding process. How can you help new members understand the opportunities to engage and benefit? The onboarding process shapes long-term engagement, so take the time to do it right, with clear, actionable steps.

Key resources (list of webcasts, podcasts, articles) and how to access them
Ways to get involved (committees, working groups, volunteer opportunities)
A calendar preview of upcoming events
A short survey or feedback link to understand new members’ priorities

Chefs at the Global Chefs Challenge Americas Regional Semi-Final, 2025.

5. Leverage Collaboration & External Partnerships to Expand Reach

Partnerships broaden both reach and relevance. Worldchefs collaborates with organizations such as the Electrolux Food Foundation, Nestlé Professional, World Food Forum, and World Central Kitchen, giving members meaningful ways to leverage their expertise for global causes and connecting our network with wider conversations on the future of food.

Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors.
Flora Igoe, Head of the Youth Culture Programme at FAO

Collaboration is essential to shaping these conversations and a powerful way to expand value and visibility. Look for collaborators with shared values and complementary strengths. Research other industry bodies, academic institutions, foundations, NGOs, and reach out. Creative partnerships strengthen your leadership role and provide exciting new opportunities for members.

Tip: Start small but strategic. Identify one partner whose mission aligns with yours and propose a joint activity that’s achievable. Keep it practical, measurable, and centered on member benefit. Successful starting points often lead to long-term collaboration.

Ragnar Fridriksson, Managing Director of Worldchefs, with partners.

6. Offer Tools for Feedback & Continual Improvement

Listening is as important as broadcasting, and essential to an association’s growth. Worldchefs recently conducted a SWOT analysis survey across our national chef associations, asking presidents how we can better move forward. Their feedback helps to guide our programs, priorities, and the support we offer members.

Gathering feedback helps associations stay responsive and ahead of the curve. Ask members what they value most, what challenges they face, and identify opportunities based on what’s working and what isn’t. Using surveys, short polls, or calls, schedule regular feedback loops and use that data to inform your strategy and resource planning.

Rick Stephen, Vice President of Worldchefs (left) at the Global Chefs Challenge Asia & Pacific Regional Semi-Finals, 2025.

Next Century Strategy

Nearly 100 years of experience has taught Worldchefs that relevance isn’t something achieved once. It’s maintained through continuous listening, learning, and doing. Our history offers perspective, but our progress depends on how we use it.

Associations with endurance are those that treat change not as disruption but as routine. Whether through clear communication, accessible resources, or opportunities for collaboration, success comes from creating consistent value for members, responsive to past, present, and future needs.

The next century’s strategy is taking shape now, by empowering our community to influence what comes next. Worldchefs continues to prove that an association’s greatest strength lies in its people: in shared purpose, evolving ideas, and the willingness to grow together. History offers the insight. Engagement ensures the future. The challenge—and the opportunity—is to keep those two in constant conversation.

View this post on Instagram

For more on Worldchefs’ history, check out the timeline on our About Us page.

Written by Worldchefs’ Editor.

Tags #ThisIsWorldchefs, Future-Proofing

Member News

Joining Hands to Build a Dream: Quanzhou Honored as a “UNESCO Creative City of Gastronomy”

Post author By Julia
Post date November 14, 2025

With the municipal government’s high-priority commitment and the full support of the China Cuisine Association, Quanzhou has been honored as a UNESCO certified “City of Gastronomy.” For Worldchefs, this milestone is especially meaningful. The China Cuisine Association, our respected national member, has demonstrated how a chef association can collaborate strategically with local government to drive sustainable development through food. Their success offers a powerful case study in how culinary organizations can champion culture, community, and creativity. It is aligned with Worldchefs’ own UN-focused initiatives on sustainability, heritage preservation, and food as a force for positive change. Read below to learn more:

UNESCO officially announced on its website on 31 October that Quanzhou has been admitted to the Creative Cities Network as a City of Gastronomy, becoming the seventh city in China to receive this prestigious title. The achievement is the fruit of the Quanzhou municipal government’s high-level planning and vigorous promotion, as well as the professional and fully support of the China Cuisine Association. Together, they have struck a fresh note in taking Chinese culinary culture to the world.

Since launching its bid for the UNESCO “Creative City of Gastronomy”, the Quanzhou municipal government has elevated the campaign to a strategic engine for cultural continuity and sustainable urban growth. A dedicated task force has been assembled and a road map unveiled to inventory the city’s culinary assets—Minnan classics, diaspora flavors and centuries-old Maritime Silk Road foodways—while integrating them with tourism, intangible heritage and local industry, laying a robust foundation for the bid.

Quanzhou sets up special task force to launch UNESCO “City of Gastronomy” bid

The China Cuisine Association (CCA) has brought its full professional weight to bear, partnering seamlessly with the Quanzhou government to power every stage of the bid. An elite task-force of gastronomy scholars dispatched to the port city has catalogued centuries-old recipes and diaspora dishes, helping craft a standardized taxonomy of Quanzhou flavors. Leveraging its national network, the CCA has also opened a knowledge corridor with Chengdu, Shunde and Chaozhou—already crowned UNESCO Creative Cities of Gastronomy—so that Quanzhou can import best-practice playbooks on both the application process and post-designation industry growth. Throughout, the association has supplied line-by-line coaching to refine the dossier, keeping the city’s submission on the fast track.

One of the eight thematic pillars of UNESCO’s Creative Cities Network, the “City of Gastronomy” designation is designed to harness food as a driver of sustainable urban development. China’s tally already stands at six—Chengdu, Shunde (Foshan), Macao, Yangzhou, Huai’an and Chaozhou—spread across the country’s culinary map. Quanzhou’s entry now expands that roster, adding a vibrant coastal strand of Minnan and maritime-silk-road flavors to the nation’s gastronomic mosaic.

China Cuisine Association lends weight to Quanzhou’s global push for its culinary heritage

Looking ahead, the China Cuisine Association and the Quanzhou municipal government vow to deepen their partnership, using the newly won “City of Gastronomy” as a springboard for culinary innovation. Together they aim to turn Quanzhou into a global cultural bridge that exports Minnan flavors while importing ideas, and to keep feeding Chinese wisdom into the world’s expanding Creative Cities Network.

Tags #ThisIsWorldchefs

GCC Worldchefs Congress & Expo

Worldchefs Opens Call for Partnership to Host the Global Chefs Challenge Finals 2027–2031

Post author By Julia
Post date November 12, 2025

Screenshot

Worldchefs has launched a Call for Partnership to host the Global Chefs Challenge Finals 2027–2031, inviting national chef associations, event organizers, and destination partners to bid for the right to stage Worldchefs’ flagship culinary competition.

Worldchefs invites bids to host the Global Chefs Challenge Finals 2027–2031, calling on national chef associations and event partners to submit proposals to stage three consecutive editions of the organization’s flagship culinary competition.
Hosting the Finals positions the partner destination as the home of a global competition, boosting international visibility, attracting government and sponsor support, and creating lasting economic and industry impact. Download the Call for Partnership to review eligibility requirements and more information.

Paris, 12 November 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, has announced the opening of the bidding process to host the Global Chefs Challenge Finals 2027–2031, marking a new chapter for the organization’s flagship culinary competition.

Held biennially since its inception in 2008, the Global Chefs Challenge brings together top chefs from around the world to compete in multiple categories, including the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge.

Worldchefs is now inviting proposals from national chef associations and experienced event organizers to host the Finals for three consecutive editions, held every two years, from 2027 to 2031. The aim is to establish a permanent or recurring host city in partnership with a major international food exhibition.

The selected host will be expected to deliver top-tier infrastructure, jointly secure sponsor and government support, and help elevate the competition’s global visibility and impact.

A New Chapter for a Flagship Competition

Culinary competitions are at the heart of what we do at Worldchefs. They are central to our identity as chefs and play a vital role within our associations
Andy Cuthbert, Worldchefs President

Over the course of the competition’s nearly two-decade-long run, the Global Chefs Challenge Finals have been held alongside the Worldchefs Congress & Expo. In a strategic move, the Finals will now be hosted as a standalone Worldchefs-branded event. This shift allows for greater visibility, wider participation, and enhanced partnerships, while avoiding scheduling conflicts with other major international competitions.

“Culinary competitions are at the heart of what we do at Worldchefs. They are central to our identity as chefs and play a vital role within our associations,” said Andy Cuthbert, President of Worldchefs. “To elevate the Global Chefs Challenge to even greater heights, we have reimagined it as an independent global event, one that reflects the prestige and professionalism of our craft and the passion of our international community.”

A Partnership for Global Gastronomy

The selected host city, as host of the prestigious competition, will be the official home and hub for culinary excellence, partnering with Worldchefs to deliver the world-class culinary competition. Integrated with a major international food or hospitality trade show, the event will build on the existing competition categories to reflect the evolving landscape of global gastronomy.

Bringing together international competitors, judges, sponsors, and media representatives from around the world, hosting the Finals presents a unique opportunity to:

Establish a reputation as a culinary capital;
Boost international visibility through Worldchefs’ global media and industry network;
Generate significant economic, educational, and cultural value through tourism and talent exchange; and
Establish a lasting legacy in culinary education, sustainability, and skills development.

Eligibility and Hosting Criteria

To be considered, proposals must:

Be submitted jointly by an active Worldchefs National Member Association and an experienced event management partner;
Demonstrate proven experience hosting international food, hospitality, or culinary competitions;
Provide suitable facilities, including a minimum 1,000 sqm venue with competition arena, kitchens, and hospitality areas;
Show strong government and sponsor support, and a commitment to sustainability and inclusion.

Priority will be given to destinations offering international accessibility and a track record of major culinary or trade events.

In line with Worldchefs’ global mission, host partners must demonstrate responsible event practices, including:

Use of local, seasonal, and sustainably sourced ingredients;
Waste reduction and food donation initiatives;
Green venue standards and plastic-free operations; and
An inclusive, respectful environment for all participants and guests.

Worldchefs encourages hosts to submit a short post-event sustainability report to highlight outcomes and best practices.

Submit an Expression of Interest

Worldchefs will review all submissions and select a host destination for the 2027–2031 cycle in 2026, following consultation with its Board of Directors and Culinary Committee.

For full partnership details, eligibility criteria, and submission requirements, interested parties can download a Call for Partnership document.

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.

– END –