Pakistan International Culinary Championship (PICC) 2026, organized by Chefs Association of Pakistan (CAP) with the strategic partnership of College of Tourism & Hotel Management (COTHM), commenced with remarkable energy and an overwhelming response from culinary professionals, students, and international competitors.
The first day of the championship witnessed a massive number of participants competing across student, professional, and international categories, showcasing the growing strength, creativity, and technical excellence of Pakistan’s culinary talent.
Distinguished Guests Grace the Opening Day
The grand inauguration and Day 1 activities were honored by the presence of several high-profile dignitaries, including:
Ms. Shaista Pervaiz Malik, Member National Assembly
Mr. Rana Mashhood Ahmad Khan, Chairman, Prime Minister’s Youth Programme
Mr. Aamir Jan, Executive Director, NAVTTC
Ms. Gulmina Bilal Ahmed, Chairperson, NAVTTC
Along with other prominent government officials, industry leaders, and hospitality professionals.
The distinguished guests toured the competition halls, interacted with chefs and students, and praised the high standards, organization, and international-level execution of PICC 2026. They commended CAP for elevating Pakistan’s culinary landscape and empowering youth through skill development and global exposure.
Leadership & Vision from CAP and Worldchefs
Ahmad Shafiq, Founder & President of the Chefs Association of Pakistan (CAP), welcomed the honorable guests and expressed heartfelt gratitude for their continued support. He highlighted PICC’s mission to promote Pakistani cuisine globally, nurture emerging talent, and position Pakistan as a rising force in the international culinary community. He also applauded the exceptional culinary talent of Pakistan, emphasizing the creativity, discipline, and passion displayed by competitors on Day 1.
Adding global prestige to the event, Mr. Uwe Micheel, Vice President of Worldchefs, is serving as the Head of Jury for PICC 2026, ensuring international standards of judging, fairness, and excellence. His leadership further strengthens PICC’s credibility and reinforces Pakistan’s strong ties with the global culinary fraternity.
A Promising Start to an International Culinary Showcase
Day 1 concluded with a strong sense of inspiration, professionalism, and celebration of gastronomy. The competition floors remained vibrant with innovation, teamwork, and the spirit of excellence, setting a powerful tone for the remaining days of the championship.
PICC 2026 continues to serve as a global platform that connects young chefs, seasoned professionals, educators, and international culinary leaders—promoting cultural exchange, skill development, and the future of gastronomy.
February 6, 2026 – Worldchefs is deeply saddened to share the news of the passing of Paweł Mieszała, aged 51—an outstanding Master Pastry Chef from Poland, respected competitor, trainer, juror, and mentor.
Throughout his professional career, Paweł Mieszała was actively involved in the Worldchefs community, from his participation in the charity initiative World Chefs Tour Against Hunger – South Africa 2011 to his attendance at the Worldchefs International Judge Seminar in Pastry Art in Paris.
He represented Poland at the highest level of international pastry competitions, including the Villeroy & Boch Culinary World Cup Luxembourg, and was a three-time participant in the Coupe du Monde de la Pâtisserie in Lyon. He also competed at international championships in Milan and other world venues.
As a dedicated trainer, he prepared young pastry chefs who achieved gold medals at the World Championship of Young Pastry Chefs in Lisbon, among many other initiatives supporting young pastry chefs from Poland in national and international competitions.
Paweł Mieszała will be remembered for his mastery, integrity, and lifelong commitment to pastry arts, and also for his ability to build strong friendships within the culinary community.
Thoughts and prayers from all chefs of the World Association of Chefs Societies.
Shekerbura is another irresistibly sweet pastry. Shaped like a half moon with elaborate exterior patterns made using special mini tongs, the inside is most commonly filled with grated hazelnuts and sugar. The tastiest shekerbura is so soft that it disintegrates immediately in the mouth! Like pakhlava, it’s one of the symbolic sweets of the much-loved Novruz holiday, during which family and friends join forces to bake them together.
In a large cup, mix the dry ingredients together (yeast, flour, and sugar). Add 1/3 cup of warm water, mix into a smooth mass, and leave it in a warm place to rise.
While it’s rising, melt the butter over low heat, and lightly warm the milk.
Preparing THE DOUGH
Mix the egg yolks, melted butter, milk, vanilla sugar, salt, and yeast mixture in a bowl.
In a separate bowl sift the flour.
Add the wet ingredients into the bowl with your flour and begin kneading the dough until the dough it is smooth, and does not stick to your hands.
Wrap the dough in plastic wrap and let it sit for 30 minutes in a room temperature. The dough should not rise, otherwise your Shekerbura will lose its pattern during baking.
PREPARING THE STUFFING
While the dough is resting, prepare the filling.
Blend the nuts, not too finely, using a food processor. Remove the nuts from the blender and mix them with the sugar and the ground cardamom and vanilla sugar.
PREPARING SHEKERBURA
Divide the dough into small balls (about the size of an egg). Place the balls on a plate, cover it with plastic wrap, and place it in the refrigerator to prevent it from rising. Pull them out 5 at a time while you make each shekerbura.
Roll out the ball into a circle approximately 2-3 mm thick and 8-10 cm wide.
Place a tablespoon of the stuffing in the center. Fold and pinch the ends tightly, then twist them as you would the edges of a Cornish pasty.
With your maggash, start pinching the dough to decorate the surface of shekerbura.
Place each ready-to-cook Shekerbura on a cold baking sheet (one inch from each other) until you finish 8-10 of them.
Pre-heat the oven to 180°C (350°F), and bake shekerbura for approximately 20 minutes, until the bottom is slightly golden-brown, and the top is light.
+33% growth in exhibitors from 45 countries, showcasing the excellence of Italian foodservice supply chains.
Sigep reconfirmed the world’s most comprehensive and qualified showcase of Italian gelato.
Almost one in four visitors are from abroad, with Spain, Germany, Romania, France, Greece and Poland leading the way.
500 top buyers from 75 countries and 5,650 business meetings facilitated through the Top Buyer Program. India Guest Country 2026: 50 leading buyers and specialised operators.
Rimini, 20 January 2026 — Just over a month after Italian cuisine was recognised as a UNESCO Intangible Cultural Heritage, SIGEP World has become a key meeting point for the international foodservice industry, bringing together markets, consumption patterns and business visions. The event, curated by Italian Exhibition Group at Rimini Expo Centre, ran from 16 to 20 January, reaffirming its position as a global platform for the gelato, pastry, chocolate, coffee, bakery, and pizza industries. This was particularly significant, given the value of the out-of-home sector, which is worth €71 billion in Italy alone (source: Circana). The presence of the Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida – preceded by the Minister for Disabilities, Alessandra Locatelli – and the President of the Italian Trade Agency, Matteo Zoppas, highlighted the strategic importance of the industry and the development of human capital for its competitiveness.
GLOBAL FIGURES: INTERNATIONAL SUPPLY AND DEMAND FROM 160 COUNTRIES
The 2026 edition saw a significant increase in international participation, with a 33% rise in foreign exhibitors from 45 countries, alongside a strong and high-quality Italian presence. New entries include Canada, Saudi Arabia, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal, and the Czech Republic. This global initiative received a strong response, confirming the success of the previous edition: operators from 160 countries, with almost one in four visitors coming from abroad. The top six foreign countries: Spain (8.9%), Germany (6.6%), Romania (4.9%), France (4.1%), Greece (4.0%), and Poland (3.8%). The fastest-growing countries by continent: the United States (+2%), Argentina (+40%), the Philippines (+78%), and Serbia (+29%). Many African countries are attending the fair for the first time, including the Democratic Republic of Congo, Tanzania, Zimbabwe, and Guinea. All chose Rimini as a key location to discover emerging trends, technologies, and formats. The Top Buyer Program, a strategic collaboration between the Italian Trade Agency and the Ministry of Foreign Affairs, played a crucial role in bringing 500 buyers from 75 countries to Rimini, with notable representation from the United States, India, Canada, China, Brazil, Turkey, the United Arab Emirates, and Singapore. The encounter between supply and demand resulted in 5,650 business meetings, confirming SIGEP World as a working platform for international business development.
India was the Guest Country for 2026, with a delegation of 50 top buyers, institutional representatives, and exhibitors specialising in ice cream technology, confirming the dynamism of the Indian market in the foodservice and hospitality sectors. The 2026 edition also saw a significant increase in foreign press coverage, with a total of 802 accredited journalists, including many international correspondents from dozens of countries.
ENGAGING WITH INTERNATIONAL MARKETS
Interaction with top drawer global players was also particularly important and evident through the presence of National Pavilions and collectives from Saudi Arabia (debuting after the Guest Country 2025 project), China, and Ukraine. An ecosystem in which ingredients, technologies, and formats converged across geographical boundaries, reflecting an increasingly interconnected and hybrid foodservice landscape.
GELATO: A STRATEGIC LEVER FOR GLOBAL FOODSERVICE
A cornerstone of SIGEP World’s identity, artisan gelato remains not only a symbol of Italian excellence in 2026, but also a strategic asset for the global foodservice industry, capable of generating profit, differentiation, and new opportunities across various markets and formats. With Gelato Meets Chains, the event developed a project aimed at international restaurant, hotel, coffee shop and bakery chains, encouraging the inclusion of gelato in global menus. To reinforce this vision, the international campaign “What is Gelato?” and the guide “Gelato means Business” provided data, models, and concrete examples to demonstrate how gelato can generate high margins, seasonally adjusted consumption, and a rapid return on investment.
LUXURY FOOD EXPERIENCE: FOOD AS A NEW LANGUAGE OF HOSPITALITY
The Luxury Hotel Food Experience project also received significant attention, fostering a closer relationship between the hotel and foodservice industries. It found one of its fullest expressions at SIGEP World, showcasing breakfast as a true measure of contemporary hospitality. At Pastry Arena, breakfast was presented as a complete experience – a ritual that can become an economic lever and a means of differentiation for international hotels and formats.
Sustainability has become a key focus of supply chain strategies, highlighted by the Sustainability District, which sparked an international dialogue on cocoa, coffee, and the new frontiers of sustainable food. The area connected producers, cooperatives, institutions, and companies across the entire value chain, bringing the voices of the countries of origin to the event, alongside technological solutions, energy innovations, and new models of cooperation. From Africa (Uganda, Rwanda, Ethiopia, Côte d’Ivoire, Tanzania and Kenya) to Latin America (Costa Rica, Guatemala, Dominican Republic), the district showcased supply chains increasingly focused on transparency, market orientation and responsibility.
CROSS-CUTTING PROJECTS: SUPPLY CHAINS MORE CONNECTED THAN EVER
SIGEP World also highlighted that the foodservice industry is no longer operating in isolated sectors, but through increasingly interconnected supply chains. Cross-cutting projects like the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District demonstrated how equipment, frozen solutions, and digital technologies are now essential factors in format design, operational management, and international business growth.
NEXT-GEN SIGEP: TRAINING IN NUMBERS
A key focus was also on the next generation of professionals, through SIGEP Giovani, SIGEP Academy’s training and competition programme for schools and vocational institutes. The initiative involved 53 Italian institutes and universities from 14 regions, with a total of over 2,750 participants. The international presence grew, with delegations from Serbia (5 vocational training institutes from Belgrade and over 360 participants) and Slovenia (115 participants from three-year university courses and vocational training institutes). The SIGEP Academy programme also hosted 10 fully sold-out events dedicated to schools, with 270 participants.
INTERNATIONAL CHAMPIONSHIPS: A PROVEN SUCCESS
Completing the picture, the success of major international championships – from the Gelato World Cup (won by Singapore, followed by France and Argentina) to the Juniores Pastry World Cup – has reinforced SIGEP World as a global showcase for talent and expertise, further strengthening the connection between training, excellence, and the industry’s future.
SIGEP WORLD: KEY FOODSERVICE MARKETS
Finally, the show’s global profile is further strengthened by an international development strategy that extends far beyond Rimini. Upcoming events include SIGEP USA, scheduled for 24-26 March 2026 in Las Vegas, the SIGEP China roadshow in Shanghai in spring 2026, and SIGEP Asia, taking place 15-17 July 2026 in Singapore, all aimed at addressing some of the most dynamic areas of the global foodservice industry.
IMPROVED AIR CONNECTIONS AND OPTIMISED CITY MOBILITY
The event’s growing international reach was boosted by improved connections and access services for buyers and exhibitors. New direct flights to Rimini from Munich and Madrid were launched, alongside a partnership with the Lufthansa Group that offers discounted fares to Bologna Airport from over 310 destinations worldwide.
Regarding road traffic, the expo centre’s opening hours from 10 am to 6 pm, the reorganisation of the road network, and the optimisation of public transport services – thanks to close collaboration with the Municipality of Rimini – all contributed to smoother traffic flow, significantly improving road conditions and reducing peak-hour congestion.
Italian Exhibition Group looks forward to hosting the next edition of SIGEP World at Rimini Expo Centre in January 2027.
ITALIAN EXHIBITION GROUPPRESS CONTACTS:
media@iegexpo.it head of corporate communication & media relation: Elisabetta Vitali| press office manager: Marco Forcellini, Pier Francesco Bellini | international press office coordinator: Silvia Giorgi | press office coordinator: Luca Paganin | press office specialist: Nicoletta Evangelisti, Mirko Malgieri
This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.
Last week the Worldchefs team headed to Wales for a site visit, with just three months before the anticipated 41st Worldchefs Congress & Expo event comes to Newport from 16-19 May.
With the Culinary Association of Wales (CAW), led by its President Arwyn Watkins OBE, and local collaborators preparing to welcome the global chef community to Newport in May 2026, the countdown to the 41st Worldchefs Congress & Expo is well underway.
And what’s better than one trip to Wales in 2026? Two. Last week, Worldchefs’ Ragnar Fridriksson, Connie Lau and Linh To visited Newport, Wales for a preview of Welsh hospitality ahead of the event.
After a full agenda of meetings with partners, delicious meals, and a glimpse of the destinations for delegates to explore around South Wales, we caught up with the Congress planning team for their highlights from the road to Wales.
Planning for ‘Pasture, Passion, Plate’
The 41st Worldchefs Congress & Expo, taking place from 16 to 19 May 2026 in Newport, Wales, is 98 years in the making and designed to address the opportunities and challenges of today. This edition’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and highlights how food connects us all–from farm to fork, across borders and cultures, and a shared future.
Celebrating sustainability, craftsmanship, and the love of cooking:
Pasture represents the land, the source of our ingredients, and the commitment to sustainable agriculture. Wales’ lush landscapes and thriving farming traditions provide some of the world’s finest produce—from grass-fed lamb to artisan cheeses and fresh seafood.
Passion is the driving force behind every great chef, farmer, and food producer, fueling innovation while honoring tradition.
Plate is the final destination, where ingredients and creativity come together to tell a story of culture, history, and sustainability.
Coming together to bring this theme to life, Worldchefs met with collaborators on the ground in Newport, including the Culinary Association of Wales (CAW), the International Convention Centre Wales (ICC Wales), Food&Drink Wales, the Celtics Collection, Visit Wales, the Newport City Council and MICEConcierge.
The site visit highlighted Newport’s world-class infrastructure, vibrant food culture, and shared commitment to delivering a memorable international congress for Worldchefs’ 41st Congress & Expo event.
“The site visit to Wales confirmed why it will be a great host destination for Worldchefs Congress 2026,” said Ragnar Fridriksson, Managing Director at Worldchefs. “We appreciated the enthusiasm of the local partners and the quality of the facilities at ICC Wales.” Over the course of two days, meetings and site tours brought the collaborative energy between Worldchefs and its Welsh partners from the virtual to the real world, with a first-hand chance to preview the destination’s readiness to host a global culinary event of this scale.
“It was a productive and inspiring two days of meetings. We were warmly welcomed by CAW, ICC Wales, and the local government,” said Linh To, Program and Event Manager at Worldchefs. “The visit reinforced our confidence in the success of Worldchefs 2026 in Newport, Wales, with consistent support from all partners.”
With this momentum and spirited partner support leading up to the May event, anticipation is building in Newport, with an exciting Congress program and rich destination experiences on offer to delegates from around the world. “The level of support is very strong, and we’re looking forward to welcoming our global network to Wales this May,” shared Connie Lau, Director of Operations and Projects at Worldchefs. “We explored the venues and met with key partners, including local government bodies like Visit Wales and Food & Drink Wales, and local suppliers like ICC Wales and The Celtic Collection, to align on how to maximize the collaboration of this flagship event.”
Visiting Wales, we were able to truly envision how Worldchefs Congress & Expo 2026 will come to life.
Connie Lau, Director of Operations and Projects at Worldchefs
Seeing Stars: A Michelin-Led Line Up
The planning team for Worldchefs Congress & Expo 2026 has created a renowned lineup of speakers, ensuring that delegates learn from cross-industry leaders about emerging trends set to shape the world of hospitality. With six Michelin stars between them, here are just three of the trailblazers sharing their ideas at Congress 2026.
Marco Pierre White
Marco Pierre White is a renowned chef, restaurateur and TV personality. A leading figure in the UK restaurant scene for over 25 years, he has been influential in the culinary careers of many including Gordon Ramsay and Heston Blumenthal.
At Worldchefs Congress & Expo 2026, hear Marco Pierre White reflect on the importance of provenance, traceability, and respect for ingredients from their origins to the final dish, speaking to our Congress theme of ‘Pasture, Passion, Plate.’
Tom Phillips
Originally from Newport, Wales, Tom Phillips is Executive Chef of the Michelin-starred Restaurant Story.
In 2019, he joined Team UK at the prestigious Bocuse d’Or competition, becoming the youngest-ever competitor. Tom returned to the Bocuse d’Or arena in 2025.
At Worldchefs Congress & Expo 2026, Tom will share his personal journey from growing up in Wales to competing on the international stage, explaining the impact of competitions in his session “From Newport to the Bocuse d’Or Stage.”
Sian Wyn Owen
Sian Wyn Owen is the Executive Head Chef of The River Cafe, one of London’s most iconic Michelin-starred Italian restaurants.
Outside of the kitchen, Sian is a proud and passionate advocate for sustainability, ethical sourcing, and food education.
At Worldchefs Congress & Expo 2026, join Sian and learn more about The River Cafe in her session, “Running a World-Famous Restaurant with a Menu That Changes Twice a Day.”
This year’s host city, Newport, is a city and county borough in Wales, situated on the River Usk close to its confluence with the Severn Estuary, 12 miles northeast of Cardiff. With its rich culinary heritage and warm hospitality, it’s a place to explore timeless traditions and innovative cuisine.
Top chefs in Newport and around Wales shared some of their favorite restaurants with us. Here’s a shortlist of where to go for a taste of Wale’s culinary culture.
We enjoyed getting a small taste of the culinary culture that delegates will soon experience during the event.
Ragnar Fridriksson, Managing Director at Worldchefs
Hwyl: Fully Experiencing Wales
Besides rubbing shoulders with Michelin-starred chefs and eating at world class restaurants, Wales offers countless ways to live each moment there to the fullest. So much so that they’ve got their own word for it.
The word hwyl, pronounced ‘hoo-eel’, is uniquely Welsh. It means a deep state of joy from being present in the moment. Achieving hwyl can come from the adrenaline rush of a cold plunge, in a busy pub with friends or looking out at Roman ruins.
When you come for Worldchefs Congress 2026, you’ll experience hywl for yourself. Whether you’re looking for Michelin-stars or stargazing, Wales has you covered. Check out some ideas to add to your itinerary to make the most of your moment in Wales.
We look forward to returning to fully experience the natural beauty and gastronomic scene of Wales.
Linh To, Program and Event Manager at Worldchefs
A Warm Welsh Welcome Awaits
The Welsh are ready for you. “I want to invite you all to join us and be here with us to experience our fantastic Welsh hospitality,” said Peter Fuchs, Group Culinary Director at The Celtic Collection and ICC Wales.
We’re looking forward to meeting all of you in May 2026!
Peter Fuchs, Group Culinary Director at The Celtic Collection and ICC Wales
“We want to showcase what Wales has to offer; we want to give you a warm Welsh welcome,” said Arwyn Watkins OBE, President of the Culinary Association of Wales (CAW). “We’re very critical on ourselves about making sure that we create this real sense of place, so that you know that you’re in Wales and not just another conference venue in any part of the world.”
“We’ve got a hugely successful Welsh food and drink sector, and we want to make sure we tap into that. We want you all to leave knowing that you’ve experienced Wales.” You can hear more from Arwyn Watkins OBE on Episode 134 of World on a Plate, A Welsh Welcome: Bringing Worldchefs Congress 2026 to Wales.
As the excitement continues to build, our teams in Paris and Wales are working tirelessly to ensure the Worldchefs Congress & Expo 2026 is an incredible and unforgettable event. Register now at the button below and secure your spot today.
Cover image: The Worldchefs team meets on site with the ICC Wales and the Newport City Council to discuss the delegate and event experience for Worldchefs Congress & Expo in May 2026.
First image, left: Connie Lau and Ragnar Fridriksson meet with the Welsh government’s Jason Thomas, the Director of Visit Wales, Event Wales and Creative Wales, to discuss the legacy of Worldchefs Congress 2026 in Newport and long-term collaboration with Worldchefs.
First image, right: The Worldchefs team meets with the Newport City Council.
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