‘Tea’-imagine Culinary Masterpieces: Become a Worldchefs Accredited Tea Master

Brew a Dessert & Win a Vacation with Dilmah Tea

The Feed the Planet Partnership Renewed, Enabling Thousands More Around the World to Learn How to Cook and Eat Sustainably

Programme Manager (Pastry, Bakery and Confectionery) – Hong Kong: International Culinary Institute (ICI)

Programme Manager (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

Worldchefs Global Chefs Challenge Final Cancelled Due to COVID-19 Concerns

Malaysian Red Palm Oil: The Lesser Known Premium Cooking Oil

Mark Your Calendars: International Chefs Day is October 20th!

Gazpacho Salted Granita and Sea Asparagus Sorbet

The Dilmah Tea Inspired App 

Honoring the Legacy of Chef Dr. P Soundararajan

Summer Served Chilled, Shaken & Stirred

Donate to Chefs with Compassion

Alshaya Group First in MENA to Offer Global Hospitality Certification

Global Vegan Chefs Challenge to Launch in 2024

Programme Director (International Cuisine) – Hong Kong: International Culinary Institute (ICI)

Celebrating World Chocolate Day with Dilmah Tea & Lindt

Worldchefs Certified Judging Levels Expanded to Support Skills Development

El Colegio Nacional de Chefs Profesionales de México A.C. joins Worldchefs as National Member

Is Multi-Sensory Experience the Future of Fine Dining?

Si Chef! Italian Pre-Commis Chef Course is Live!

Finnish Chefs Association Celebrates Ulla Liukkonen’s Worldchefs Honorary Life Membership Award

Meet The American Culinary Federation President-Elect

How to Keep Up with the Next Generation of Food Tourism

The frying oil showdown: Which is the best option?

Chefs’ Pledge – the results are in!

Really, is Kelp the New Kale?

Chefs Across the Country Unite as the Australian Culinary Federation Launches One Truly National Association

World’s Best Chefs Get Together to Promote All Things Vege

Chef Natalia Levey Turns Personal Health Issue Into a Passion for Culinary Wellness

Announcing the World Chefs Without Borders Committee for 2020-2024

Development Head Chef (Savoury) – Central Production Facility – UAE: Alshaya Food

Senior Manager – Food Development – Central Production Facility – UAE: Alshaya Food

Cakes & Desserts (Pastry) Development Executive Chef – CPF – UAE: Alshaya Food

Chefs’ As Agents of Change

Celebrating the Life of Chef Paul Moore

Become a Worldchefs Accredited Tea Master with Dilmah

Worldchefs Academy Arabic Advisors and Arabic Pre-Commis Chef Course in the News

Meet our Partners: HUG Familie – Naturally good.

Like A Chef in Curitiba Graduates 8th Wave of Students

Tea Training to Keep you Tea Inspired On The Go!

Plan(t)s for Professionals, from ProVeg International

IDX_FS International Digital Food Services Expo powered by INTERNORGA: The starting signal for a top-class digital event for the industry

International Digital Food Service Expo: Engagement within the Gastronomy Sector Redefined

Wales Pressing Ahead with Plans to Host World’s Top Chefs in October

Electrolux Professional Acts for Food Support and Sustainable Cooking Together with the Electrolux Food Foundation

Chefs’ Pledge: Chefs Together, Can Change the World

Food Development Manager: Alshaya Group

WCWB Announces New Dates for Chefs Social Responsibility in Siem Reap Cambodia

Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute

Just Announced: “Who Wants to be a Culinologist?” Scholarship Competition

Win an All-Expense-Paid 7 Day Vacation to Sri Lanka: Pour & Plate Immunity Inspired by Tea!

Support for Croatia

Immunity Inspired by Tea with Chef Peter Kuruvita

2021 Happy New Year Message from Worldchefs President Thomas Gugler

Centenary of Cuban Culinary Pioneer and Honorary Life Member, the Late Dr. H.C. Chef Gilberto Smith Duquesne

Christmas Greetings from Thomas A. Gugler

Na’am Chef! Arabic Pre-Commis Chef Course Now Available!

A Guide to a Sensorial Christmas Dining Experience with Tea

Sim Chef! Worldchefs Academy launches Portuguese Pre-Commis Chef Course!

Tomorrow Tastes Mediterranean

Issue 26 of Worldchefs Magazine is out now!

International Chefs Day 2020 Results Are In!

La Crise Sanitaire Doit Être l’occasion de Reconstruire Notre Souveraineté Alimentaire

Alan Coxon is Presented with the Ambassador of Taste for Global Gastronomy 2021″ Gold Award.

Programme Manager (Pastry, Bakery and Confectionery): International Culinary Institute

Become a Feed The Planet Champion

Certification Adapts to Help Unemployed Chefs and Hospitality Professionals

Si Chef! Spanish Pre-Commis Chef Course now at Worldchefs Academy!

Meet the Chefs Who Are Championing Healthy Food for the Future on International Chefs Day

Welcome Kyona Mustard Cress

Koppert Cress Welcomes Aikiba Leaves

Moai Caviar: The New Freshly Grown Seagrape

Modern Kalbi Recipe

Lapland Smoked Trout

Michelin to launch ‘digital-only’ 2021 Guide in January

Castilian Roasted Suckling Pig

Why Upfield Launched Its A Better Plant-Based Future Campaign

Stay Hungry!

Andalusian “Espeto”

Singapore Chefs’ Association Wins Bid to host Worldchefs Congress & Expo 2024

How Electrolux Professional Achieved Strategic Resilience in the Face of the Global Pandemic

Historical Online General Meeting for 92nd Year of Worldchefs

Singapore Chef’s Association Presents the ‘Singapore United’ Welcome Plan for Worldchefs Congress & Expo 2024

Allo Chef: A New Online Technical Help Service by Les vergers Boiron

Start the Barbecue Season Safely and Stylishly

Skill Up with FREE Access to The French Chefs Handbook

Meet Your New Customer

4 Must-Try Middle Eastern Flavors

What’s Cooking? Surprise, It’s Not Meat!

Fried Eggplant, Tomatoes & Salted Egg Salad with Calamansi Twist by Dennis Lorenzo

Okra Spicy Curry by Lahiru Dhananjaya

Mexico Graduates 100 New Pre-Commis Chefs through Worldchefs Academy

Let’s Start Talking About International Chefs Day 2020!

Bhindi Masala by Avtar Singh Rana

Caponata di Melanzane by Mario Puccio

Culinary News Spring 2020: The Magazine of the British Culinary Federation

Worldchefs Academy Helps Train & Upskill Cooks and Stewards in Papua New Guinea

An Interview with Rick Stephen