More than a Medal: A Passport to Culinary Stardom.
AS the dust settles on the 8th Pakistan International Culinary Championship (PICC), the industry is buzzing. FCI sat down with Ahmad Shafiq, the driving force behind this massive undertaking, to get the inside track on what made Season 8 a milestone for Pakistan’s hospitality sector.
COTHM Founder President, CEO and is President, Chefs Association of Pakistan (CAP).
CEO Q&A: Ahmad Shafiq, COTHM, Pakistan.
We just had our eighth consecutive year of the Pakistan International Culinary Championship (PICC) and warmly welcome all international teams to share their expertise and experience Pakistan’s world-class culinary standards firsthand.
PICC is more than a contest; it is a vibrant platform for cross-cultural exchange, learning, and collaboration, bringing chefs from around the world together to celebrate cooking and culture and to raise culinary standards globally.
Chefs who stay curious, work hard, and respect their craft usually get the most out of PICC and build a strong foundation for successful culinary careers anywhere in the world.
1. What was the PICC experience for students and the future of COTHM at PICC?
We are proud to share the success of the Pakistan International Culinary Championship (PICC) 2026, which has now completed its 8th successful season and stands as one of the largest culinary competitions in the world. We are also grateful to Food Companion Magazine for giving us the platform to highlight this milestone and the impact of PICC on the world’s culinary landscape.
For our students, PICC provides a transformative experience. Competing under a Worldchefs-approved jury, they gain exposure to international rules, regulations, and professional standards while preparing themselves as an exportable workforce for the global hospitality industry. The competition builds their confidence, discipline, and creativity, and allows them to learn from the best in the culinary world. Every challenge, critique, and interaction with international judges and fellow chefs serves as a stepping stone in their professional growth.
For COTHM Pakistan, PICC serves a dual purpose. First, it strengthens COTHM’s growth and recognition as a leading educational institution by showcasing our dedication to excellence, raising the standard of hospitality education in Pakistan, and positioning the college prominently in international culinary circles. Second, it provides an exceptional platform for our students to demonstrate their talent on a global stage, gain real-world experience, and develop the skills, confidence, and exposure needed to excel as professional chefs worldwide.
2. Your top advice for students & chefs wanting to enter PICC?
My top advice for students and professional chefs is to approach PICC with preparation, passion, and humility. Focus on mastering the fundamentals and practice with purpose, because competitions reward not just creativity, but also precision, discipline, and attention to detail. Enter PICC with the mindset to learn, grow, and enjoy the journey, rather than simply to win.
For students, take the time to observe the judges, absorb their feedback, and watch how your fellow competitors tackle challenges. Every moment at PICC is a chance to refine your skills, expand your knowledge, and build confidence. Embrace the experience fully, learn from both successes and setbacks, and use it to grow not just as a chef, but as a professional and individual.
For professional chefs, PICC offers more than competition—it is a pathway to recognition and career growth. Those who perform well and meet the milestones set by Worldchefs may even become future judges, shaping the next generation of culinary talent
COO Q&A: Zaheer Ahmad, COTHM, Pakistan.
COTHM’s, Chief Operating Officer Zaheer Shafiq.
1. What was the PICC experience for students and the future of COTHM at PICC?
Students who participated this year at the PICC had a great learning experience cooking alongside well-known local and international chefs.
2. Your top advice for students & chefs wanting to enter PICC?
For next year’s PICC practice your plate as many times as possible. Don’t stop until you achieve the perfect result.
ASSISTANT HEAD OF JURY Q&A: Muhammad Raees, CAP, Chefs Association of Pakistan.
Q: The Life as a Judge?
In a gastronomic event it is a very difficult and exhausting task. But the most beautiful experience is when you meet and taste national dishes of different countries, and when you see how the competitors are trying to make the best meal they possibly can - you also have the opportunity to congratulate them for their success. In my opinion, we are there to help young service staff to go the right way to gastronomy, especially if we consider that the competitions are organised with the aim of exchanging experiences between service staff from different parts of the world and a culinary competition understood as a practical forum. But, the most important is that in any event, the competitor always receives an explanation from the judges for their downfalls, because if you made a mistake, it must be acknowledged that the mistake will not be made again.
Jury Panel at PICC
1 Uwe Friedrich Herbert Micheel, Head of Jury, Germany.
2 Muhammad Raees, Asst. Head of Jury, USA.
3 Manzoor Bulgari, Judge, UAE.
4 Aravinda Leelarathna Madawala Liyanag, Judge, Sri Lanka.
5 Daniel Mayor, Judge, Switzerland.
6 Ilkin Akbar, Judge, Azerbaijan.
7 Rima Ziad Rabah, Judge, USA.
8 Amal Alkotfi, Judge, Morocco.
9 Chemil Jenison Thusharafernando, Judge, Sri Lanka.
10 Amir Khan, Judge, Norway.
11 Metin Dincer, Judge, Turkey.
12 Firas Abbas Naji Al Taie, Judge, Iraq.
13 Akbar Umarov, Judge, Uzbekistan.
14 Sevinj Mousavi, Judge, Iran.
28 Mian Saqib Jahangir, The Spice Man, Pakistan.
29 Hassan Arshad, Chefs Association of Pakistan.
30 Jahanzaib Babar, Chefs Association of Pakistan.
31 Tippu Imran, Chefs Association of Pakistan.
32 Muhammad Razzaq, Café Aylanto, Pakistan.
33 Faiza Iqbal, Chefs Association of Pakistan of Pakistan.
15 Waqar Ilyas Khan, Chefs Association of Pakistan.
16 Sadaqat Sohail Movenpick Hotel, Islamabad, Pakistan.
17 Amir Iqbal, Movenpick Hotel, Karachi, Pakistan.
18 Muhammad Ashraf, Pearl Continental Hotel, Lahore, Pakistan.
19 Rizwan ul Haq, Cakes & Bakes, Pakistan.
20 Irshad Ali, Dan Dan, Pakistan.
21 Abdul Waheed China Town, Jade Café, Pakistan.
22 Sher Ali, Paola's, Cosa Nostra, Pakistan.
23 Muhammad Hassan, Kai Restaurant, Pakistan.
24 Ayesha Mushtaq Mir, The Wok Hei Restaurant, Pakistan.
25 Lumbertus Gomes, COTHM Pakistan.
26 Hira Laique, Nestle Professional, Pakistan.
27 Saira Riaz, Golden Crust Bakery, Pakistan.
CAMPUS HEAD Q&A: Sohrab Ahmed, COTHM, Rawalpindi.
1. What was the PICC experience for students and the future of COTHM Rawalpindi at PICC?
Students who participated in PICC gained far more than competition experience, they discovered the power of practical learning. Through real challenges and teamwork, they witnessed how ideas are transformed into reality.
2. Your top advice for students & chefs wanting to enter PICC?
For next year’s PICC, my advice to both students and professional chefs is to model excellence until you gain mastery. Always follow the rule: KNOWN, OWN, HONE & GONE, know your limitations, own them with responsibility, hone your skills through continuous practice, and then move forward with confidence. This mindset turns learning into growth and passion into excellence.
SUB EDITOR, Hospitality Plus Magazine Q&A: Faheem Zia, COTHM, Pakistan.
Known for his easy-going nature and a sharp eye for detail. Faheem is a central figure within the COTHM communications team.
Born? Lahore, I’m a pure Punjabi!
Obsession Ingredient? Elaichi chai every morning.
Favourite Lahore thing? The food. Gol gappay and Nihari are delicous.
As Sub Editor, Faheem Zia possesses that rare mix of editorial know how, and genuine warmth.
In the fast-evolving world of Pakistan's hospitality industry, true leadership isn't measured by titles alone—it's defined by the lives transformed and the futures ignited. For countless aspiring professionals, including myself, two extraordinary figures stand as beacons of inspiration: Sir Ahmad Shafiq and Sir Zaheer Ahmed.
As Chief Editor of Hospitality Plus magazine and a pioneering force behind structured hospitality education in Pakistan, Sir Ahmad Shafiq has not only built institutions but has shaped generations. He doesn't merely command—he empowers. Through his visionary leadership at the College of Tourism and Hotel Management (COTHM) and beyond, he has introduced polished, world-ready talent to the global stage, turning raw potential into shining stars of our nation.
Alongside him, Sir Zaheer Ahmed brings unmatched operational excellence and warmth as a key leader in the field. Together, they embody what authentic mentorship looks like: guiding not as distant superiors, but as nurturing family members who genuinely care.
During my time as a sub-editor at Hospitality Plus, working under their guidance was nothing short of transformative. They never treated anyone as "just an employee"—instead, they fostered an environment of trust, opportunity, and growth. They don't issue orders from afar; they lead by example, handing you real responsibilities, teaching the art of leadership through their own actions, and giving every beginner the chance to step up, learn, and shine.
It is an immense honour to have grown under their shelter and shadow. The credit for any success I've achieved belongs to these loving, caring personalities who build people first—and in doing so, elevate the entire hospitality landscape of Pakistan.
“To Sir Ahmad Shafiq and Sir Zaheer Ahmed, thank you for being more than mentors. You are the real inspiration that turns dreams into distinguished careers.” Faheem.
COTHM (College of Tourism & Hotel Management)
28 State-of -the-art colleges. While the institution’s primary presence is in Pakistan with 16 fully equipped campuses. It also maintains an international footprint with Campuses in Dubai and the United Kingdom.
Lahore, Pakistan (Head Office)
WhattsApp General Enquiries: (0302-409-0092)
Website: - WORLDCHEFS
