THE Worldchefs Congress & Expo is a global gathering of chefs and culinary innovators, dedicated to exploring trends, sharing expertise and inspiring the future of food. This annual event combines workshops, discussions and exhibitions, making it a must-attend for anyone passionate about culinary advancement.
With roots dating back to 1928 in Paris, the Worldchefs Congress has always been about chefs connecting to share skills and raising their standards. Nearly 100 years later, it has grown into a powerful platform for top culinary minds to tackle big issues like sustainability, innovation and the power of cultural exchange — all while celebrating and inspiring new talent.
The recent congress united over 5,000 chefs and food innovators for an action-packed, four-day exploration into the future of food. Buzzing with fresh ideas, groundbreaking advancements and inspiring collaborations, it reaffirmed its status as a must-attend for those passionate about advancing the culinary arts.
One of the most significant moments came from a participant who unveiled an infinity-shaped table, symbolising the boundless possibilities for the future of food.
Fuelling this vision is Unilever Food Solutions (UFS), the foodservice division of Unilever. UFS is dedicated to empowering chefs with innovative tools and insights to create dishes that will redefine the next chapter of global cuisine. One way that UFS achieves this is through their annual Future Menus Report, a publication that highlights emerging trends shaping the global foodservice industry.
The UFS Future Menus Report draws insights from over 1,600 chefs across 21 countries, offering valuable guidance to culinary professionals looking to stay ahead of changing consumer preferences and industry dynamics.
The 2024 edition of the report identifies eight key trends, from bold and unexpected flavours to locally sourced ingredients, low-waste menus and modern twists on comfort food.
Also in focus are plant-powered protein options, new ways to share food, elevating vegetables to star status and creating "feel-good" dishes that combine taste with wellness.
FOOD TRENDS
With a mouth-watering, eye-catching display of bite-sized creations spread across the infinity-shaped table, four talented chefs were ready to bring their culinary inventions to life.
Chef Eric Chua, executive chef for UFS Singapore, Vietnam and Cambodia; Chef Gun Gun Handayana, executive chef for UFS Indonesia; Chef Kenneth Cacho, executive chef for UFS Philippines; and Chef Jiraroj "Pop" Navanukroh, executive chef of UFS Thailand, each showcased their unique takes on key trends shaping the future of food.
The infinity table was divided into four sections to highlight just four of the eight trends forecasted by UFS: Low-Waste Menus, Modernised Comfort Food, Flavour Shock and Local Abundance.
Each section presented exciting ideas and mouth-watering samples, offering a glimpse into how these trends could transform the future of food, making it more innovative and sustainable.
Forecasting food trends is essential to stay ahead in a fast-changing world, where consumer tastes, health needs and environmental priorities are constantly evolving.
By predicting what's next, chefs, food producers and businesses can craft innovative dishes, promote sustainability and meet the growing demand for diverse, healthier and more responsible food choices — ultimately shaping a future of food that's better for people and the planet.
"At UFS, we place great importance on the future," shares Monica Reyes, country marketing lead for UFS Philippines.
"When I say 'future', it brings to mind vastness, uncertainty and the unknown. It can feel daunting, but to us, the future means infinite possibilities."
She continues: "Today, we're focusing on four trends that resonate deeply with Southeast Asia. So, how do we elevate food experiences and markets in our own countries? That's exactly what we're here to support!"
At the infinity-shaped table, these ideas are truly coming to life. The UFS chefs showcased their innovative dishes, each representing new ways to make food more exciting, sustainable and connected to local cultures.
BRILLIANT IDEAS
"The word 'waste' is something I consider a very dirty word," begins Chef Chua, who led the Low-Waste Menu. "Many chefs avoid talking about it. But as a chef, I ask you — do you think you can predict waste? Obviously not. We're still not doing enough to reduce it. When we plan a menu, we should be planning to use everything."
Chua explains his own approach, showing how he transforms leftovers into new dishes. "We use spent grain — what's left after making alcohol — to bake focaccia bread. We even use every part of carrots in creative ways," he shares.
This resourcefulness led to his special creation, the "Spent Grain Detroit-Style Focaccia", proving that cutting down on waste isn't just eco-friendly — it's a smart way to turn costs into profits.
For Chef Handayana, the chef in charge of the Local Abundance segment, said "Local abundance is essential for chefs because it brings fresher, higher-quality ingredients directly from the region to the kitchen, enhancing the flavour and nutrition of every dish."
By sourcing locally, chefs not only elevate their dishes but also support nearby farmers and producers, strengthening the bond between food and community. "Local abundance highlights the importance of using local ingredients. In Indonesia, the common tempeh is usually just a side dish. In my concept, tempeh becomes the hero!" he shares, describing his signature dish, the Tempe Sando, which celebrates this versatile ingredient in a bold, new way.
Chocolate truffles with cassava filling, anyone? Or perhaps chocolate with a dash of salted egg powder? Chef Cacho is on top of Gen-Z's cravings for bold, out-of-the-box flavours. "Flavour Shock is about mixing surprising tastes and textures to create something totally unexpected and thrilling," he insists with a grin. "In short, it's all about breaking culinary rules!"
Adding modern twists to traditional comfort food keeps it fresh and exciting for today's diners. By mixing familiar flavours with new ingredients and techniques, chefs create dishes that feel comforting yet surprising.
"It's a way to honour the classics while giving them new life," says Chef Navanukroh. His version of fish and chips adds a zing with the spiciness and umami of a salted egg-infused Japanese mentai sauce.
This recently concluded congress in Singapore brought together thousands of chefs and food innovators to dive into the future of food. Featuring eco-friendly ingredients and pioneering cooking techniques, the event was packed with valuable advice from top chefs, engaging cooking demos and heartfelt messages from seasoned culinary masters, all inspiring a bold new vision for the craft of cooking and the future of the food industry.