COTHM Pakistan, in collaboration with the Chefs Association of Pakistan (CAP), organised the Worldchefs Pastry Arts Competition Seminar at Pearl Continental Hotel, Lahore. Led by international pastry chef and Worldchefs competition judge Gilles Renusson, the seminar brought together chefs to explore professional judging criteria, competition standards and effective scoring strategies for pastry competitions.
Understanding International Competition Standards
The seminar focused on understanding how culinary competition entries are evaluated, highlighting the importance of technical execution, consistency, presentation and overall product quality. Participants gained valuable insights into the assessment process and learned how understanding judging expectations can help chefs prepare stronger competition entries and improve their performance.
Professional Kitchen Management and Preparation
Another key area of discussion was professional competition kitchen management, including organisation, hygiene, preparation and time management. Chef Gilles Renusson shared valuable perspectives from his experience in pastry arts and competition judging, emphasising the importance of combining technical expertise with professional discipline and structured preparation.
Strengthening Pakistan’s Culinary Industry
The Worldchefs Pastry Arts Competition Seminar provided chefs with an opportunity to strengthen their professional knowledge and understand international competition expectations.
This collaboration between CAP and COTHM Pakistan reflects their commitment to specialised culinary training, knowledge exchange and the continuous development of Pakistan’s pastry and culinary professionals.
COTHM Pakistan — Empowering Skills. Connecting the World.