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Latest News

What is going on at the forefront of foodservice? From new launches to important announcements, be the first to hear the news!
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Shaping the culinary landscape for young talent in Central Eastern Europe

Helping aspiring chefs to get ahead with the YOuth CUlinary TAlents program 

Worldchefs Academy offers young chefs first step into food service

Inspiring young chefs to kickstart their careers with free online courses.

Uniting the food service industry with Choose Hospitality Pledge

Nestlé Professional in the UK leads the call to promote the sector to young people.

Young chefs serve up their skills in Sri Lanka

Young talents showcase their culinary prowess at the 2025 Nestlé Golden Chef’s Hat Competition. 

A group of children wearing chef hats happily preparing food together in a bright kitchen.

Inspiring young minds and ‘Growing Great Chefs’

Nestlé Professional and Worldchefs joining forces for ten consecutive years to celebrate International Chefs Day 2024.

International Chefs Day logo with green leaves and a tree.

Welcome to International Chefs Day 2024!

We’re excited about offering access to educational resources, allowing children worldwide to learn about the importance of a healthy and balanced diet. 

people enjoying sustainable menus

Everyday Q & A about healthy, sustainable menus

Have questions about plant-based diets and your menu? You’re not alone.

A blackboard features a plate of food and a warm cup of coffee, inviting viewers to enjoy a meal.

Supporting healthy, sustainable diets on your menu

Bringing the concept of healthy, sustainable food to your menu doesn’t mean starting over.

A man and woman seated at a restaurant table, engaged in conversation over a meal.

Talking to guests about healthy, sustainable food.

With so many people already interested in food geared toward both health and sustainability, guests are likely to welcome any changes you make to your menu with open arms.

A plate featuring a serving of chicken accompanied by colorful vegetables and a portion of rice.

Smart choices: A Fresh Approach to Ingredients for Food Providers

Want to get some key insights to help you plan menus that may be healthier and more sustainable?

A chef holds a bunch of green leaves, symbolizing the use of fresh produce in culinary creations.

Feed the future: The time to change is now.

It’s easy to think that guests come to you for flavour and experience alone.

Two chefs in a field surrounded by vegetables.

Two dilemmas: One solution

How can we provide enough nutrition for 8 billion people today and the 10 billion people in the years to come?

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