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’s Mel Nathan sat down with Ahmad Shafiq, the driving force behind this massive undertaking, to uncover the inside story of why Season 8 stands as a landmark milestone for COTHM and the Pakistani 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 at this year’s PICC gained invaluable insights by cooking alongside a prestigious panel of both local and international culinary masters.
2. Your top advice for students & chefs wanting to enter PICC?
Success at PICC is born in the practice kitchen. Rehearse your dish until it becomes second nature and never settle for anything less. A successful plate demands repetition.
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.
Guiding the Jury, at PICC 2026, Muhammed Raees, Assistant Head of Jury.
On the Final Day with Jamil Ahmad, Chef Raees and Zaheer Ahmad.
40,000 Strong: The Chefs Association of Pakistan continues to grow, representing a world-class workforce, one chef at a time.
CAP Chefs of Pakistan are one of over 110 nations officially represented within the Worldchefs global federation.
A moment of camaraderie with Judges. The PICC 2026 was held at the Royal Palm Golf & Country Club in Lahore, Pakistan.
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.
The Calm Before the Heat: Judges undergo a final de-briefing at PICC 2026.
A Master’s Guidance: Uwe Micheel, Head of Jury, sharing his decades of expertise with the competitors at PICC 2026.
Professional Development: Through initiatives like the Train the Trainers sessions often led by Worldchefs leadership (with Vice President Dr. Rick Stephen)
Dr. Rick Stephen, Vice President, Worldchefs, International Judging Chefs Seminar, Pearl Continental Lahore, 2025.
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 just competition experience, they also discovered the power of practical learning. Through real challenges and teamwork, they witnessed how ideas are transformed into reality and working as a team.
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, to move forward with confidence. This mindset turns learning into growth and passion into excellence.
Sohrab Ahmed, Campus Head at COTHM Rawalpindi, combines expertise as an academic leader and a Certified Life Coach.
EXECUTIVE DIRECTOR, Q&A: Mian Shahid Mehmood, COTHM, Johor Town.
With a sharp head for business and a legendary focus on detail, COTHM’s Executive Director, Shahid, is the man making it happen and a taking a lead role in hosting the Pakistan NextGen Hospitality Challenge 2026, bridging the gap between today’s standards and tomorrow’s talent.
Born? 14 November, 1978.
Obsession ingredient? Mutton Pulao. It’s the ultimate in comfort food and a mark of true culinary skill.
Favourite Lahore thing? Lahore shopping.
1. Would PICC look to expand Asian partnerships for 2027?
Yes, it will expand next year.
Mian Shahid Mehmoo known for his meticulous organisation and powerhouse skills behind their biggest events.
DIRECTOR MEDIA & CORPORATE RELATIONS, Q&A: Fraaz Mahmud Kasuri, COTHM, Pakistan.
The Standout Moment
Q: What was the real "wow" factor of PICC 2026?
It was the sheer scale. We saw the largest gathering of professional talent in our history, with chefs from across Pakistan and abroad turning it into a global mega-competition.
Shaping the Future
Q: How is PICC moving the needle for the local industry?
It’s about the ‘Classroom-to-Arena’ pipeline. At COTHM we are training all of our students to meet rigorous international standards so they can step onto the global stage not just as participants, but as world-class professionals.
Balancing the Brand
Q: How do you align local CAP identity with Worldchefs standards?
As Pakistan’s sole Worldchefs member, CAP is the bridge. By hosting a jury led by legends like Chef Uwe Micheel, we ensure every dish is judged by global benchmarks while strengthening CAP’s position as a regional culinary leader.
The Power of Partnership
Q: How vital was corporate backing for this season?
We couldn't have done it without our industry partners. From National Foods and Nestlé Professional to Haier and Blue Band, these brands provided the backbone that made a high-stakes event like this very possible.
Fraaz Mahmud Kasuri, known for his ‘no-problem’ attitude, he is the master of keeping the momentum high and the logistics under control, no matter the scale of the challenge.
Shahid and Fraaz Kasuri, whose collaborative leadership turned the vision of Season 8 into a reality — with Hareem, Social Media Manager, COTHYM Johar Town.
Local and popular Judge, Irshad Ali, of Dan Dan, Restaurant, CAP.
Congratulations. Silver Medal Winner, Haram Butt, 3 Course Pakistani.
Congratulations. Gold Medal Winner, Alishba Hussain for Medley of Cocktails. Coconut Kiss, Summer Delight, Kiwilicious.
Congratulations. Silver Medal Winner, Hafsa Javed and Student of The Year.
SENIOR INSTRUCTOR OF PASTRY Q&A: Abdul Razzaq, COTHM, Pakistan.
Born? Lahore. Known for its hospitality and great food.
Obsession Ingredient? Aloo Gosht. It’s our ‘National Comfort Dish.’ While our PICC chefs are creating high-end masterpieces, Aloo Gosht represents the foundational flavours that every Pakistani chef grew up with.
Favourite Lahore thing? The nightlife, it is perfect every time, people feel secure it’s a good lifestyle here.
1. What was the PICC experience for students and the future of COTHM at PICC?
It was a phenomenal opportunity for growth for me. Collaborating with international professionals and such inspiring personalities allowed me to sharpen my own techniques alongside best in the world.
Being immersed in the international energy at PICC was a highlight for me. Even with years in the industry, I found myself learning alongside the students and competitors. Proving that in the world of gastronomy, and there is always room to grow.
2. Your top advice for students & chefs wanting to enter PICC?
Consistency is the most important ingredient.
Guiding many students and pastry chefs through various heats of the PICC competition. But it was hard work and steady discipline that were the only paths to the podium.
Senior Pastry Chef Instructor Razzaq known for his creative flair and infectious passion, and a beloved mentor to the next generation of pastry talent at COTHM.
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 (panipuri) from a classic roadside vendor in Lahore and Nihari are both delicious.
As Sub Editor, Faheem Zia possesses that rare mix of editorial know how, and genuine warmth.
A Day in the Life with Faheem Zia?
As Pakistan’s hospitality industry continues to evolve, I wish to recognise the significant contributions of two COTHM leaders, Ahmad Shafiq and Zaheer Ahmed, whose vision has shaped the next generation of professionals.
As Chief Editor of Hospitality Plus magazine and a pioneering force behind structured hospitality education in Pakistan, Ahmad Shafiq has not only built institutions but has shaped generations. He not only commands but also empowers. Through his visionary leadership at the College of Tourism and Hotel Management (COTHM) and beyond, he can turn raw potential into shining stars of our nation.
Alongside him, Zaheer Ahmed who brings operational excellence and warmth as a key leader to us all behind the scenes. This is a family who truly cares.
During my time as a sub-editor at Hospitality Plus, and to work under their guidance it’s nothing short of transformative. and it has been an immense honour. They have never treated anyone as "just an employee but lead by example giving every new employee a chance to step up, learn and shine. "
“Ahmad Shafiq and Zaheer Ahmed, thank you for being more than mentors. You are the real inspiration that turns dreams into fruitful careers.”
Thank you, 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
