The Chefs Association of Pakistan (CAP) convened a National Executive Committee (NEC) meeting at Pearl Continental Hotel, Lahore, under the leadership of President Ahmad Shafiq. The gathering brought together senior chefs, regional representatives, and industry professionals to discuss CAP’s strategic direction and future initiatives aimed at advancing the culinary profession in Pakistan.
President Ahmad Shafiq welcomed the participants and commended their continued efforts for the growth of the culinary community. He highlighted CAP’s progress, its national expansion, and its mission to promote Pakistani cuisine internationally.
The meeting reviewed preparations for major upcoming events, including the Worldchefs Asia Presidents Forum 2026 and the Pakistan International Culinary Championship (PICC) 2026. Members also discussed the celebration of Pakistani Cuisine Day 2025, which will take place from November 17 to 20, featuring the Nani Dadi Heritage Cuisine Competition and a grand finale at Alhamra Hall, Lahore.
The Chefs Association of Pakistan (CAP) reaffirmed its commitment to the professional development and welfare of chefs across the country. The association announced new scholarship programs and training opportunities to help deserving chefs enhance their skills and become part of the global culinary workforce. CAP also emphasized collaboration through the newly formed Young Chefs Club and Executive Chefs Club, both designed to strengthen the culinary network and create career pathways for emerging professionals.
In a significant social initiative, CAP announced its plan to work with persons with disabilities, helping them integrate into the hospitality & Culinary sector and become valuable members of society. The meeting also noted that many chefs from different regions and countries joined virtually to share their views and contribute ideas for upcoming projects, reflecting the unity and shared vision within Pakistan’s growing chef community.
Among other initiatives, CAP announced scholarships for deserving chefs, the introduction of Food Safety Certification for home chefs, and the formation of the Young Chefs Club and Executive Chefs Club to support career growth and strengthen professional networks. Plans to gather 5,000 chefs in October 2026 to set a Guinness World Record were also highlighted.
President Ahmad Shafiq appreciated the members’ active participation and reaffirmed CAP’s commitment to promoting culinary excellence, empowering chefs, and showcasing Pakistan’s rich food heritage on the global stage.
