The performance seen on an international competition floor is often the result of months of preparation away from the spotlight. For Pakistani culinary competitor Mohid Mehboob, WorldSkills Shanghai 2026 followed an intensive preparation period focused on developing his technical abilities and readiness for the international competition environment.
Mohid, a student of COTHM, represented Pakistan in the Cooking competition at the 48th WorldSkills Competition in Shanghai. Before reaching the global stage, he progressed through Inter-School, Inter-Province and National-level competitions, building experience through successive stages of competitive culinary skills development.
According to the Associated Press of Pakistan, Mohid spent approximately six months preparing for WorldSkills, undertaking continuous training and receiving guidance from German experts. He described the preparation as intensive and said he felt well prepared for the competition.
Such preparation involves more than learning recipes. International skills competitions require competitors to work with precision, manage time effectively, follow technical requirements and maintain professional standards while working under pressure.
Mohid’s preparation also involved thinking about how Pakistani culinary identity could be represented within an international competition environment. In comments reported by APP, he highlighted garam masala and its role in Pakistani dishes such as karahi and biryani as distinctive elements of the country’s culinary culture.
The WorldSkills platform provided a further opportunity to compare skills and techniques with young professionals from other countries. Pakistan’s participation in Shanghai included competitors in Cooking, Electrical Installation and Graphic Design Technology.
For Mohid, the months leading to Shanghai were therefore not simply preparation for a competition. They represented a period of focused professional development, combining technical training, competition experience and preparation for working against international standards.
His journey demonstrates the substantial preparation required when a young culinary professional moves from national competition platforms to the global skills stage.
