FAO and Worldchefs expand Young Chefs Programme worldwide

The Food and Agriculture Organization of the United Nations (FAO) and the World Association of Chefs’ Societies (Worldchefs)  have signed an Implementation Agreement to expand the World Food Forum (WFF) Young Chefs Programme (YCP).

The agreement was signed by Kazuki Kitaoka, Director of the FAO Office of Youth and Women and Chef Andy Cuthbert, President of Worldchefs, at the close of the session Custodians of food heritage: Young chefs shaping our food culture, held at FAO headquarters during the WFF flagship event.

The YCP was launched in 2025 by the WFF Youth Initiative in collaboration with Worldchefs. It recognizes chefs as agents of change in agrifood systems. Through their sourcing decisions, menu design and food education, chefs influence what people eat in restaurants, schools, hospitals and homes. The programme equips young chefs aged 18–35, especially young women, with the skills, knowledge and networks to use that influence to promote more sustainable, nutritious and culturally rooted food.

The session opened with remarks from David Laborde, Director of the FAO's Agrifood Economics and Policy Division. Chefs from the 2026 YCP cohort then presented the community-based projects they have led over the past year. Their projects ranged from reviving traditional ingredients and underutilized crops to reducing food loss and waste and teaching healthier eating habits.

"From school and hospital canteens to street food stalls, restaurant kitchens and family tables, chefs decide what ends up on millions of plates every day. By investing in young chefs and connecting them with the experience of Worldchefs' global network, we are building the youth infrastructure that agrifood systems need to keep renewing themselves across generations”, said Kazuki Kitaoka.

The agreement marks the next phase of the YCP. Beginning in 2027, the programme will be delivered through National Young Chefs Programmes. Young chefs taking part will learn from experienced chefs through mentoring and masterclasses, follow a curriculum developed by FAO and receive a certificate on completion. They will also connect with chefs’ associations in their countries and with peers worldwide through the YCP Network, which is open to culinary professionals all around the world.

"As leaders in the culinary profession, we owe it to the next generation of chefs to share our knowledge, guide them and create opportunities for them to succeed. Through our partnership with FAO, we can turn that responsibility into action, working with our national associations to empower young chefs to grow and make a difference in their communities", said Andy Cuthbert.

Through the YCP, participants strengthen their understanding of food heritage and culture, develop professional and leadership skills, expand their networks and apply their learning through locally led initiatives in their communities.

Those  interested in establishing a National Young Chefs Programme can write to [email protected].