Chef Alain Hostert, a Culinary Educator at Ecole d’Hôtellerie et du Tourisme du Luxembourg (EHTL) and a Worldchefs-certified international judge has made it his mission to guide the next generation of chefs. His biggest lesson? The importance of respect—for oneself, others, and the craft.

Have you ever marvelled at the skills of a master chef as they transform simple ingredients into culinary masterpieces or been delighted by the seamless service at a fine-dining restaurant? The secret behind these skilled hands and exceptional expertise, finesse, and flair often lies in an educational approach known as Technical and Vocational Education and Training, or TVET.

When Chef Alexis Bouillet is at work, the world of pastry seems almost therapeutic. Yet, behind every spectacular dessert lies a whirlwind of effort and precision, a result of his years of practice since the age of 15. His finesse is proof of his dedication and relentless practice to achieve perfection in his creations.

Had anyone seen Stefano Canosci mixing drinks and playing with fire at the bar table, no one would have imagined that he would one day become a master pizzaiolo, someone so famous that his name would become synonymous with the best in the pizza-making business. Today, Stefano is ranked among the world's top pizza makers, and his dedication extends far beyond achieving accolades.

Chef Rene Johari’s journey from aspiring Air Force pilot to celebrated chef is a proof of his passion, dedication, and resilience. His efforts to promote Malaysian cuisine on an international stage and his innovative approach to cooking deserve all the attention…

With an illustrious career spanning three decades, Chef Leslie D'Souza has honed his craft as a master baker and confectioner. His innovative approach to bread-making and confectionery has played a pivotal role in shaping the culinary landscape.

Chef Barbara Alexander's dynamic presence and extensive culinary journey from executive kitchens to esteemed educational roles have made her a prominent figure in the culinary world. In an exclusive interview at The California Dreamin’ Edition Culinary Program hosted by the United States of America and the International Centre for Culinary Arts, she shares insights into her illustrious career spanning over 30 years.