Trim excess fat from the lamb and season with salt 24 hours in advance (dry brining).
Bring the meat to room temperature before cooking and season with black pepper, garlic, rosemary, and thyme.
Sear the lamb in olive oil until browned on all sides. Add butter and baste the meat with the pan juices.
Transfer to an oven at 140 ยฐC and roast, covered, for 3โ3ยฝ hours, or until the internal temperature reaches 88โ90 ยฐC.
Allow the lamb to rest for 20 minutes before slicing.
TIRANINA SAUCE
Finely chop the onion and sautรฉ it in butter until caramelized.
Add the garlic and tomato concentrate and cook briefly. Deglaze with red wine and reduce by one third.
Add the lamb stock and bay leaf and simmer for about 30 minutes.
Strain the sauce, reduce to the desired consistency, and finish by whisking in cold butter. Season with salt and pepper.
Potato and Wild Onion Cream
Cook the potatoes in salted water until tender. Drain and mash while still hot.
Warm the milk and cream together, then gradually incorporate them into the potatoes.
Add butter and season with salt and white pepper.
Briefly blanch the wild onion for about 10 seconds, cool it quickly, and blend into a smooth paste. Fold the paste into the potato cream until smooth and silky.
SMOKED PEAR
Peel the pears and cut them into large segments.
Cold smoke them for about 10 minutes.
Melt butter in a pan, add sugar and allow it to lightly caramelize. Add the pears and glaze them briefly. Finish with a pinch of salt.
Beetroot Cracker
Combine beetroot purรฉe, flour, oil, and salt.
Spread the mixture thinly between two sheets of baking paper and bake at 150 ยฐC for 20โ25 minutes until crisp.
Break into irregular pieces.
BEETROOT POWDER
Slice beetroot thinly and dry at 70 ยฐC for 6โ8 hours (or in a dehydrator) until completely dry.
Grind into a fine powder.
GLAZED MORELS
Clean the morels carefully.
Sautรฉ them in butter for 2โ3 minutes, then add stock and cook until the liquid reduces to a light glaze. Season lightly with salt.
Plating
Spread a layer of potato and wild onion cream across the plate.
Place slices of the slow-roasted lamb in the center and spoon over the Tiranina sauce.
Arrange the glazed morels, smoked pear segments, and green peas around the lamb.
Finish with pieces of beetroot cracker and a light sprinkle of beetroot powder for color and texture.
Held alongside AAHAR โ The International Food & Hospitality Fair
10โ14 March 2026 | Hall 1, First Floor, Pragati Maidan, New Delhi
The 18th edition of Culinary Art India (CAI) 2026, organized by the Indian Culinary Forum (ICF) in collaboration with the India Trade Promotion Organisation (ITPO) and Hospitality First, was successfully conducted from 10th to 14th March 2026 at Hall 1, First Floor, Pragati Maidan, New Delhi, alongside the 40th edition of AAHAR โ The International Food & Hospitality Fair.
Culinary Art India continues to be recognized as Indiaโs largest and most prestigious professional culinary competition, providing a structured platform for chefs, apprentices and culinary students to demonstrate their skills and creativity under internationally aligned competition standards. The 2026 edition was particularly significant as the competition was endorsed by the World Association of Chefsโ Societies (Worldchefs), ensuring adherence to globally benchmarked culinary sport standards.
Participation and International Presence
This yearโs competition witnessed participation from over 600 professional chefs, apprentices and culinary students representing leading hotels, restaurants, culinary institutes and hospitality organizations from across India. The event also saw international participation from Nepal, Thailand and the United States, further strengthening the global character of the competition.
The entries across display and live cooking categories reflected high levels of technical skill, creativity, discipline and innovation, reinforcing the growing interest in structured culinary competitions within the professional culinary community.
International Jury Panel
The competition was evaluated by a distinguished panel of six Worldchefs-certified international jurors, ensuring transparent and globally aligned judging standards. The jury panel was led by:
Chef Rick Stephen โ Vice President, World Association of Chefsโ Societies
Chef Muller Andreas โ Observer, World Association of Chefs’ Societies
Chef Alan Palmer
Chef Jatuporn Juengmeesuk
Chef Kimwah Lim
The jury assessed entries on internationally recognized parameters including technical skill, taste, presentation, hygiene, organization and creativity.
Competition Categories
Over the five days, the competition featured a diverse mix of display and live culinary challenges, designed to test a wide spectrum of culinary competencies.
Day One โ 10 March 2026
The competition opened with four categories:
3-Tier Wedding Cake
Three Course Set Dinner Menu
Authentic Indian Regional Cuisine
Live Cooking Competition (CDP & Above โ Rich Dish)
The display categories showcased intricately designed cakes and thoughtfully conceptualized menus, while the Authentic Indian Regional Cuisine category celebrated Indiaโs rich culinary heritage and regional diversity. The live cooking segment added energy to the opening day as chefs competed in a timed professional cooking challenge.
Day Two โ 11 March 2026
Artistic Pastry Showpiece
Artistic Bakery Showpiece
Plated Appetizers
Live Sandwich Making
Live Rice Dish Competition
Day Three โ 12 March 2026
Petit Fours or Pralines
Contemporary Sushi Platter
Chocolate Mania
Cake Decoration โ Dress the Cake (Live)
Live Cooking Competition for Students & Apprentices
Day Four โ 13 March 2026
Plated Desserts
Live Cooking Competition for Students & Apprentices
Day Five โ 14 March 2026
Fruit & Vegetable Carving
Mocktail Competition
Egg Benedict Challenge
These categories collectively ensured comprehensive coverage of culinary arts including pastry, bakery, hot kitchen, artistic presentation and beverage preparation.
Culinary Art India Master Classes
Alongside the competitions, Culinary Art India Master Classes were organized to enhance the learning experience for participating chefs, culinary students and visitors attending AAHAR.
The master classes featured demonstrations and knowledge-sharing sessions by leading industry professionals including:
Chef Kevin Duthel
Chef Amit Kumar
Chef Vikram Khatri
Chef Tarathip Nooriengsai
Celebrity Chef Ajay Chopra
Chef Anirudh Sethi
Chef Chef Tushar Dhingra
Chef Kitipat Songsaeng
Chef Prajuab Shoosridam
Chef Nishant Choubey
Chef Vaibav Bhargava
Chef Ashish Bhasin
These sessions provided valuable insights into global culinary trends, modern techniques, ingredient innovation and professional kitchen practices, contributing to the educational objectives of the event.
International Collaboration
A significant highlight of Culinary Art India 2026 was the signing of a Memorandum of Understanding (MoU) between the Indian Culinary Forum (ICF) and the Youth Chefs Club of Ceylon, Sri Lanka.
The MoU was signed by Chef Vivek Saggar, General Secretary โ Indian Culinary Forum, and Chef Chamodh Peiris, Founder & Chairperson โ Youth Chefs Club of Ceylon in the presence of leading chefs and culinary professionals.
The partnership aims to strengthen culinary collaboration between India and Sri Lanka, facilitating opportunities for:
Chef exchange programmes
Participation in culinary competitions
Joint training programmes and workshops
Cultural and gastronomic knowledge exchange
This initiative represents an important step in building stronger regional culinary networks and encouraging the development of young chefs through international exposure.
Industry Support
Culinary Art India 2026 received strong support from key hospitality industry bodies including:
HOTREMAI
ARCHIE
Eastern India Culinary Association
Western india Culinary Association
Federation of Food importers
South Indian Culinary Association
Himanchal Chefโs Association
India Trade Promotion Organisation
Their continued support reflects the collective commitment of the hospitality industry towards nurturing culinary talent and maintaining high professional standards.
Conclusion
Over nearly two decades, Culinary Art India has evolved into one of the most credible and professionally respected culinary competition platforms in the country. The 2026 edition once again reaffirmed its importance as a national platform for culinary excellence, professional benchmarking and knowledge exchange.
The enthusiastic participation of chefs, the presence of an internationally respected jury, the inclusion of global culinary professionals and the signing of an international collaboration agreement collectively contributed to making Culinary Art India 2026 a landmark event in the Indian culinary calendar.
The Indian Culinary Forum expresses its sincere appreciation to all participants, jury members, partners, volunteers and industry stakeholders whose support and commitment ensured the successful execution of this prestigious culinary event.
Apply for a Worldchefs Endorsement
Join competitions like Culinary Art India and apply for a Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.
Like a Chef has taken off in 2026 with recent waves in both Sweden and Poland. This employment training program equips underprivileged people with culinary workplace skills. Developed by Feed the Planet partners Worldchefs, Electrolux Food Foundation and AIESEC, the course promotes sustainable cooking with a zero food waste approach. After weeks of practical training delivered by volunteer professional chefs, graduates are prepared to find a job, become self-employed, or pursue further culinary studies.
As of the end of 2025, more than 1,723 participants worldwide have graduated from the Like a Chef program. The initiative continues to grow across regions, with 7 active training centers and programs delivered in countries including Argentina and St. Lucia.
In Sweden, the latest wave of Like a Chef has just concluded, with six participants completing five weeks of training alongside Electrolux Food Foundation. They have now begun eight-week internships in restaurants, hotels, and institutional kitchens, including hospitals and schools.
In Poland, the first of four planned waves has begun in partnership with the Polish Food Bank in Olsztyn. Twenty participants will complete 80 hours of study and hands-on practice focused on sustainable culinary skills.
Stay tuned to hear more about these waves. In the meantime, learn more about the Like a Chef program here.
The international culinary competition Southern Europe Culinary Challenge has successfully completed.Congratulations to all participants!
The international culinary competition Southern Europe Culinary Challenge 2026 was completed on Monday, 2nd of March. The competition is organized every two years by Culinary Professionals Greece, in collaboration with TIF HELEXPO SA, and is supported by Worldchefs.
The Southern Europe Culinary Challenge 2026, the largest gastronomic event in Southern Europe, was a great success. The event welcomed 300 student and professional chefs, as well as international judges from 15 countries around the world. It took place from February 27 to March 2, 2026, at the International Exhibition & Congress Centre (TIF HELEXPO SA), Thessaloniki, Greece.
This yearโs competition included 26 different categories based on the rules, regulations, and judging criteria as specified by Worldchefs.
The Competition Prizes
The top 20 competition prizes awarded to the winners:
Top Class Award School according themedals by TIF-HELEXPO, to the SAEK ALFA, Greece
Top Class Award Young Team of the Yearby Region of Central Macedonia, to the team of Cyprus chefs association, with Prodromo Prodromou and Konstantino Konstanti, Cyprus
Top Class Award School of the Year by Ginox, to the team of TESEK Makarios Gโ with Styliano Mario Haralampous, Nefeli Perikleous and Eliza Ioannou, Cyprus
Top Class Award Student Pastry Chef of the Year by Afoi Gali, to Christina Kalogirou from Intercollege Culinary Arts,Cyprus
Top Class Award Chef of the Year by Kontopoulos Equipment, to Akis Ragkos from the restaurant Aroma Kouzinas, Greece
Top Class Award Student Chef of the Year โChristos Vogiannouโ by Provil, to Lazar Bursac from AASB – College of Hotel Management Belgrade, Serbia
Top Score Award Professional Chef SUSTAINABLE SEAFOOD โ SEABASS by HAPO, to Antonis Varaklis from the restaurant Ble taste gallery, Greece
Top Score Award Professional Chef POULTRY by Ambrosiadis Olympus Chickens, to Stefan ล mugoviฤ from Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Serbia
Top Score Award Student Chef SUSTAINABLE SEAFOOD โ SEABASS by HAPO, to Loizo Haralampous from TEPAK, Cyprus
Top Score Award Student Chef RISOTTO by Eutopia โ Euricom, to Danilo Milkoviฤ from Ugostiteljsko- turistiฤka ลกkola sa domom uฤenika, Serbia
Top Score Award Student Chef PASTA (FRESH) by ELETRO, to Marija Stevanovic from AASB – College of Hotel Management Belgrade, Serbia
Top Score Award Student Chef VEGETERIAN by Alterra, to Lazar Bursac from AASB – College of Hotel Management Belgrade, Serbia
Top Score Award Student Chef TRADITIONAL GREEK DISH by Mylopotamos wines, to Iakovo Prevo from SAEK ALFA, Greece
Top Score Award Student Chef LAMB by MEVGALยธ to Panagiotis Makris from TEPAK, Cyprus
Top Score Award Student Chef RESTAURANT DESSERT by IOANNOU Confectionery, to Despina Avraam from MIEEK Larnakas, Cyprus
Top Score Award Student Chef SALAD WITH COMBINATION by Eurocatering, to Maria Magiria from SAEK ALFA, Greece
Top Score Award Student Chef FINGER FOOD by Alfa pastry, to Ioanni Dimitriou form TEPAK, Cyprus
Top Score Award Student Chef POULTRY by Ambrosiadis Olympus Chickens, to ฤuro Tintor from Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Serbia
Jury
The chairman of the jury was the international judge Roberto Beltramini from Luxembourg, and the honorary judge was George Damianou, Regional Director for Southern Europe of Worldchefs. The other members of the jury were certified judges Daniel Schade, Ray McCue, Joachim Mueller, Kamput Na Takuatung, Nikolas Konstantinou, Evagoras Hatzipavlou, Nikos Papanikolaou and Michalis Michaelides.
Guest Judges were Dimitris Fatisis, Sotiris Evaggelou, Dimos Kalaitzidis, Georg Wallig, Fredrick Andersson, Emrah Kรถksal Sezgin, George Kyprianou, Elias Maslaris, Aleksandra Markovic and Kostas Georgatzas.
The Gastronomic Institution of Southern Europe
The international competition Southern Europe Culinary Challenge, organized every two years since 1997, is a great celebration of professionals in the gastronomy industry and has established itself as the leading culinary competition in Southern Europe. The main concern of Culinary Professionals Greece is the development of healthy competition among culinary professionals, the establishment of an institution that brings together culinary schools from all over the world with the aim of exchanging knowledge and culinary techniques, as well as encouraging contestants to test their skills in a demanding competition of international prestige.
The Culinary Professionals Greece and the Organizing Committee of the competition congratulate all participants for their professionalism and commendable effort. The competition this year was particularly demanding, raising the bar of difficulty for the contestants. Students and professional chefs competed, giving their best. With their months of preparation and their passion for the culinary arts, they managed to garner very positive reviews. The Culinary Professionals Greece gave them the motivation to compete and the participants took advantage of it by showcasing their abilities and their morale throughout the competition.
Supporters
The Southern Europe Culinary Challenge 2026 was held with the significant contribution of the jury, whose members are certified as official judges by Worldchefs, the co-organizer TIF-HELEXPO, the culinary schools that took part, the members of the Culinary Professionals Greece, as well and supporters:
GINOX, PROVIL, Hellenic Aquaculture Producers Organization (HAPO), P&G, AMBROSIADIS S.A., MEVGAL, EUROCATERING, ELETRO, BOSKOS FOOD, ALTERRA, EUTOPIA โ EURICOM, AFOI GALI, Alfa Pastry, ฮฮฅฮ, ScanBox, AMT Gastroguss, RAK PORCELAIN, KONTOPOULOS EQUIPMENT, ANTHOULAKIS Ltd, PYRAMIS, EGEM, Panaritis, Magna Carta, BlueRent a Car, IEK ALFA, Ta tria Gourounakia, ฮคฮฮ ฮฮฮค HOTEL, ฮฮฮกฮ ฮ, ฮฃฮ ฮฮคฮฮฮ ฮ ฮฑฯฮฑฮบฯฮฝฯฯฮฑฮฝฯฮฏฮฝฮฟฯ , SHINE & CLEAN, E-PLASTICS, COLORATO, PETROGAZ, Polizoidis, MYLOPOTAMOS, HILANDAR WINES, ฮฮฮฮฮฃ, ฮฮฑฯฮฌฮผฮน, BLE TASTE GALLERY and MILLENNIUM.
Apply for a Worldchefs Endorsement
Join competitions like the Southern Europe Culinary Challenge and apply for a Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality.
Benefits include:
Tap into a global community of chefs for greater networking and business opportunities.
Unlock new possibilities with optional digital badging and event competition software.
Gain free of charge digital badges for competitors and winners with co-branding opportunities.
Gain access to downloadable evaluation and scoring sheets on Worldchefs website.ย
Culinary students and apprentices across the UK and Ireland are being given a 70% discount on day passes for the biggest global event for chefs, which is being held in Wales in May.
Passes for the Worldchefs Congress & Expo 2026 at ICC Wales, Newport from May 16-19 are available for just ยฃ60 a day instead of the standard 220 GBP.
Itโs a once in a generation opportunity to attend the event which is coming to the UK for the first time in its 98-year history. Itโs the only global event being held in Wales this year.
The congress brings together chefs, educators and hospitality professionals from more than 100 countries for four days of learning, networking and global culinary exchange.
The program features keynote speakers including Marco Pierre White, Tom Phillips and Sian Wyn Owen, alongside educational sessions, the Global Chefs Challenge Finals and an international trade exhibition.
Culinary educators will be invited to join the Worldchefs Educatorsโ Forum:
Redesigning the Culinary Curriculum: What Must Change by 2030 on Sunday, May 17 from 11.50am to 12.30pm.
Worldchefs and the Culinary Association of Wales (CAW), who are hosting the event, are sending out invitations to colleges and schools. Students and apprentices can access the special rate day pass at:ย https://miceconciergeme.com/wce2026/dpdrย .
The 41st Worldchefs Congress & Expo 2026, themed โPasture, Passion, Plateโ, is expected to attracted around 800 chefs worldwide to Wales and provides a huge opportunity to showcase hospitality and food and drink business in the UK and Ireland.
All the Home Nations โ CAW, The British Culinary Federation, Federation of Chefs Scotland, The Panel of Chefs Ireland โ are contributing to the event.
โThis is golden opportunity to engage face to face with some of the most influential chefs from around the globe and watch the worldโs top chefs competing the Global Chefs Challenge finals,โ said Arwyn Watkins, OBE, CAW president.
โStudents, apprentices and educator will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their career.โ
Team Wales – the CAW, ICC Wales and Celtic Manor Resort – has worked tirelessly since 1999 to secure the Worldchefs Congress & Expo. Even King Charles supported the bid whilst he was HRH The Prince of Wales.
As the global culinary industry marks International Women’s Day, we recognize and celebrate the many women shaping the future of food.
Worldchefs represents a diverse network of culinary professionals as a federation of over 100 national chef associations around the world. While the profession has historically been male-dominated, women are becoming an increasingly visible and influential part of the industry. Across the Worldchefs network, member associations are helping drive this shift by launching initiatives, mentorship programs, competitions, and platforms that highlight female voices and inspiring stories worldwide.
Recruiting the Next Generation of Women in the Industry
Building a more equitable industry starts with awareness. Showing young people that hospitality offers stable, creative, and rewarding career paths is an important step in encouraging more women to enter the profession.
The Norwegian Chefs Association, Norske Kokkers Landsforening (NKL), is leading these efforts through their KIKY project. Short for Kvinner i KokkeYrket (Women in the Culinary Profession), the initiative aims to inspire girls ages 14โ16 to pursue culinary education and explore opportunities in the industry. The association runs recruitment activities in secondary schools and works with a team of ambassadors, members from their association, who share their experiences and demonstrate what a career in the kitchen can actually look like.
One of these ambassadors is Kristine Hartviksen, Worldchefs’ Assistant Vice President and an active member of the Norwegian Chefs Association. Through the KIKY program, she mentors young women considering a culinary path. Her advice is simple but meaningful:
โYou must trust yourself and have a mentor. We are stronger together.โ
Norway’s KIKY initiative exemplifies one of many ways in which our member associations are helping to create awareness and mentor the next generation, inviting more women to consider culinary careers.
Kristine Hartviksen Norweigan Chefs Association
Fostering Communitiesand Professional Networks
As more women enter the culinary industry, building spaces for connection becomes just as important as recruitment. In a profession where men can often make up the majority in the room or kitchen, female community networks can offer mentorship, professional development, and support.
FIC’s LadyChef Network Federazione Italiana Cuochi
Worldchefs’ member in Italy, the Federazione Italiana Cuochi, has long recognized the value of these networks. Its LadyChef Network, known as Sodalizio delle LadyChef, has existed for nearly 30 years as a dedicated department within the association.
This structured network not only welcomes women into their association, but also promotes professional recognition, hosts events, and unites their members, honoring women in the kitchen.
In Mauritius, a similar activation is taking shape. The Mauritius Chefs Association recently launched its Womenโs Wing, an idea proposed by its president, Mooroogun Coopen, a Worldchefs Certified Master Chef.
Worldchefs’ members are sparking change, adapting and evolving to build inclusive opportunities and networks. As more associations take similar strides, awareness grows across our global community of the importance of supporting women throughout their culinary careers.
A Focus on Visibility and Opportunities
Supporting women in the industry also means guaranteeing access to opportunities and training.
The Syrian Culinary Guild has focused on initiatives that support Arab women, many of who work preparing and selling meals from home. Through training courses and educational offers, the guild helps women strengthen their culinary skills. They are also encouraged to join culinary competitions, an opportunity to showcase their skills and confidence in the kitchen.
Badya Khair Aldeen and Syrian Chefs Guild
Moving slightly North on the map, in Georgia, female culinary voices are also made visible. The Chefs Association of Georgia was built upon a strong equitable foundation. Founded by Mia Kuprava, a leader committed to promoting Georgian gastronomy internationally, the association prioritizes equity at its core. This is also reflected in their culinary competitions, as:
โIn every competition organized by the Chefs Association of Georgia, we ensure that prominent female chefs are represented on the professional jury. Their presence ensures a balanced, professional, and world-class evaluation process.โ
Ensuring women are visible not only in kitchens but also in leadership and judging roles helps promote a balanced industry and puts women voices and faces at the forefront to inspire others to do the same.
Inspiring Stories of Women in Worldchefs’ Community
In addition to initiatives, programs and networks on the association level, across the Worldchefs network, inspiring individual stories also highlight the growing impact of women in the profession.
Caitlin Meredith Culinary Association of Wales
In Wales, young chef Caitlin Meredith was recently named Junior Chef of Wales 2026 at just 19 years old. A student at Coleg Ceredigion, she works at Ynyshir Restaurant and Rooms, the country’s only two-Michelin-star restaurant. Her performance earned her a gold medal and a place in the semi-finals of the UK Young National Chef of the Year competition.
โBeing named the best young chef in Wales is particularly cool and a confidence boost,โ she said. โIn the future I would like to become a private chef and travel the world.โ
The Culinary Association of Wales was excited by this win. As their President Arwyn Watkins shared:
โSupporting chefs at every stage of their career across Wales is central to our ethos as an association. It is therefore particularly encouraging to see young women succeeding at the highest level in our national competitions, challenging long-standing stereotypes and demonstrating the exceptional talent and determination coming through the industry.โ
– Arwyn Watkins OBE, President, Culinary Association for Wales
Women are in the spotlight in Montenegro, as well. Sladjana ล oฤ has shared her talents spending the past decade as Executive Chef at Hilton Podgorica Crna Gora. With extensive experience and a degree in Gastronomy Management, she believes that learning is the foundation of true leadership. Alongside her leadership roles, she is known for mentoring young chefs while balancing her professional career with family life.
“I am especially proud of leading the opening of a five-star hotel, a milestone I achieved as the first person from Montenegro and the first woman in that role, which until then had been reserved exclusively for foreign professionals.”
Sladjana ล oฤ Chefs Association of Montenegro
Chefs Association of Georgia
Meanwhile, in Georgia, association founder Mia Kuprava continues to build a platform for chefs across the country. Her vision positions the chefโs jacket as not only a profession, but a commitment to culture, innovation and community.
Across our global membership, active participation and inspiring stories among women continue to grow. In Albania, for example, the the Albanian Chefs & Cooks Association reports that women now make up 46% of its membership, underscoring the ongoing industry shift.
A Bright, Equitable Future Ahead
From Wales, to Syria, Norway, Georgia and beyond, Worldchefs’ network serves as a powerful example of how together, we can drive the change and create a better future for the industry. Women are contributing to the profession in many ways, and through mentorship programs, recruitment initiatives, leadership roles and professional recognition, these efforts will break the historic stereotypes of the kitchens past and allow for an industry filled with diverse ideas and voices ahead.
Moving forward, collaboration across the global community will be key. By working together and supporting women at every stage of their careers, Worldchefs members are helping build a stronger future for the profession. We can’t wait to see what’s ahead.
Your Profile Is You and Your Portfolio. Hereโs Why Every Chef Needs a Digital Brand…ย
Letโs face it. Being a great chef today is not only about the food you create. It is also about the professional presence you build.
Whether you’re leading a brigade in a five-star kitchen, running your own cloud kitchen, competing internationally, or just starting your culinary journey, how the industry sees you matters.
In a world shaped by global standards, visibility, recognition, and credibility have become essential. Talent must be discoverable, skillย must be visible, and growth must be measurable.ย
In Worldchefs Digital Community, that is whereย Foodverseย Profile, FV Profile, comes in.ย
It’s not just a CV or a social media page, but it’s a professional identity built specifically for the culinary world.ย
Introducing FV Profile โ Build Your Personal Brand with Purpose
In Worldchefs Digital Community, FV Profile is a tool designed for professional chefs, culinary students, industry professionals, and passionate food enthusiasts who are ready to be seen with substance.ย
This is where your persona, knowledge, expertise, certifications, competitions, and milestones live in one structured space.
Unlike generic platforms, FV Profile is created exclusively for the food community. It understands how chefs grow, how careers evolve, and how credibility is earned.
Hereโs what it enables you to do:
โข Visually present your work through curated photos and videosย โข Document your journey with certifications, competitions, events, and experiencesย โข Build visibility within a focused network of chefs, mentors, associations, and F&B brandsย โข Connect with purpose, with professionals who influence decisionsย
A Global Culinary Ecosystem Behind You
Foodverse, the platform powering Worldchefs Digital Community,ย does not exist in isolation. It is designed as a structured global ecosystem where chefs, institutions, associations, and brands interact with intent.ย
With global culinary communities including Worldchefs engaging within the broaderย Foodverseย ecosystem, your FV Profile becomes part of aย recognizedย international culinary network that values standards, skill progression, and professional credibility.ย
Your work will now sit inside a global conversation.ย
The Power of Being Discovered
Restaurants are hiring through structured digital platforms. Competitions and industry bodies are identifying talent through professional profiles. Brands are choosing collaborators based on verified expertise rather than surface metrics.
This is where FV Profile makes the difference.
Everything about you lives in one searchable, scrollable, credible space. Your skills, your achievements, and your growth are there.ย
For students entering the industry, this is your head start.ย Get started and track your learning journey, document your progress and show employers your seriousness beforeย you evenย graduate.ย
For working professionals, this becomes your evolving professional portfolio. A living resume that reflects your style, discipline, and career progression.
Showing Up for Your Future
The culinary industry is evolving. Digital credibility now sits alongside technical excellence.
If globalย organizationsย are strengthening collaboration across borders, your professional identity should reflect the same standard of readiness.ย
Once you’ve joined Worldchefs Community on Foodverse, you can get started.
Fill in your FV Profile.
Upload your best work.
Share your journey.ย
Let the world know who you are, and more importantly, where you are headed.ย
The World Association of Chefsโ 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 โ Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education โ Worldchefs offers support for education and professional development through the Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the worldโs first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking โ Worldchefs connects culinary professionals around the world and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition โ Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
About Foodverse
Foodverse is a holistic digital ecosystem designed to connect and empower the global food community. Through its super-app platform, Foodverse enables chefs, students, educators, employers, and brands to learn, create, collaborate, and discover opportunities within one unified digital experience.
F&B@Sea, in collaboration with Worldchefs, strengthens global collaboration across the maritime culinary community. From April 15-16, the F&B@Sea 2026 event, held in tandem with Seatrade Cruise Global (April 13-16), will emphasize the connection between cruise lines and suppliers.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
The 2026 programme for F&B@Sea launched, highlighting new trends, innovations and industry leaders that will shape cruise dining experiences.
Seatrade Cruise’s specialised food and beverage experience will take place April 15-16 in Miami, Florida at the Mana Wynwood Convention Center. The event is held in tandem with Seatrade Cruise Global, hosted at the Miami Beach Convention Center from April 13-16.
Food and beverage as key differentiator
‘Food and beverage has become one of the most powerful differentiators in cruising, shaping how brands are perceived, remembered and chosen,’ said Chiara Giorgi, global brand director at Seatrade Cruise.
‘F&B@Sea is where the industry comes together to explore what’s changing, what’s working and what comes next โ with programming built to deliver practical insight, spark new ideas and create meaningful connections between cruise lines and the partners who help bring these experiences to life.’
Enhanced networking spaces introduced
The event, designed for cruise line buyers, culinary and beverage teams, suppliers and media, returns with strengthened emphasis on connection. Enhanced spaces have been designed to bring cruise line decision-makers and suppliers together more meaningfully throughout the show.
New additions include the Matchmaking Cafรฉ, offering a cafรฉ-style lounge for buyers and suppliers to meet. The Lido Deck, a reimagined version of last year’s Speakeasy, will provide a chic, beach club-inspired retreat on the show floor.
Experiential learning opportunities
The reimagined Taste & Learn Lounge will offer cruise F&B buyers opportunities to witness industry trends and innovations through a curated programme of live culinary masterclasses and mixology showcases.
The Bistro returns as F&B@Sea’s tasting destination, where exhibitor products are transformed into elevated menu items demonstrating how ingredients and beverages translate into cruise environments. This will be supported by curated moments throughout the programme and the Bistro Showcase, highlighting featured brands and ingredients.
Main stage programming announced
The schedule includes trend-driven panels and conversations on the Main Stage, beginning with opening remarks featuring exclusive insights from the 2026 F&B Trends Report by Seatrade Cruise. Sessions include ‘Port to Plate: Delivering Authentic Local Flavours at Sea’ and ‘The Next Pour: The Future Cruise Beverage’.
The programme spotlights the keynote panel ‘Beyond the Horizon: The New Era of Cruise F&B’ at lunchtime on April 15.
F&B@Sea Awards
The event concludes with the F&B@Sea Awards, celebrating excellence across the cruise industry’s food and beverage sector.
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