The euphoric Welsh National Culinary Teams returned from the Culinary World Cup in Luxembourg with a haul of eight gold medals, 15 silvers and seven bronzes.
The senior chefs, making their debut as a national team, finished in the world's top seven after five days of competition at the prestigious gastronomic event in Kichberg.
The junior team, competing for the first time after being formed in April, also covered itself in glory by winning four silver and four bronze medals.
"What a fantastic achievement by the Welsh teams, who have brought great honour to Wales," said team manager Peter Jackson. "Everyone is euphoric.
"All the teams from around the world are so happy for the Welsh team because they know the battle we had to win national status.
"We were looking for a top 12 place for the senior team before we left for the World Cup and to finish in the top seven is fabulous.
"The junior team has also done brilliantly well. It has been a marvellous experience for the team who have been exposed to the world stage for the first time and had an opportunity to mix with other young chefs from around the globe.
"The results reinforce the role that the Welsh National Culinary Team has as ambassadors not only in Wales but worldwide."
The six-man Welsh senior team won golds in the hot kitchen competition and silvers in the cold buffet, while the four-man junior team won silvers in the cold buffet and bronze in the hot kitchen.
Next competition for the teams is the American Culinary Championships in Chicago next May.
In the individual pastry display competitions, team members Sarah Duggan, of UWIC, Cardiff won a gold, Karl Hughes, of the Celtic Manor Resort, Newport and Toby Beevers, of the Chester Grosvenor Hotel, won silver medals and David Kelman, of Bodysgallen Hall, Llandudno, received a Diploma.
Wales was one of 25 national teams from around the globe in the senior competition and one of 10 in the junior contest. The overall World Cup champions are Sweden, with Switzerland second and Singapore third.
The teams are sponsored by the Welsh Development Agency, Welsh Lamb and Beef Promotions, Welsh Quality Meats, C&C Catering Equipment Ltd, W&P Foodservice, Caterplan and Catering Engineers (N.W.) Ltd.
The senior team members are Manager Peter Jackson, of Hotel Maes y Neuadd, Harlech; captain Graham Tinsley, of Castle Hotel, Conwy; vice captain Colin Gray, of Baron's Patisserie, Cardiff; Lee Jeynes, Alchemy, Cumbria; Nick Davies, Cambrian Training Company, Welshpool and Wayne Roberts, The Waterfront, Trearddur Bay.
Back up members are: James Williams, of The Imperial Hotel, Llandudno, David Kelman, of Bodysgallen Hall, Llandudno; Danny Burke, KK Wholefoods, Flint; Kurt Fleming, Llansanffraid Court, Abergavenny, Sarah Duggan, Karl Hughes, Celtic Manor, Newport and Jamie Bessant, Fountain Head Inn, Saundersfoot, and Ian Hudson, Old Colwyn.
The junior team, coached by Peter Fuchs, food and beverage director at The Celtic Manor, Newport, is: captain Gareth Dwyer, 23, of Hotel Maes-y-Neuadd; Hefin Roberts, 19, of Cobdens Hotel, Capel Curig, Michael Francis, 19, of Celtic Manor and Ceri Smith, 21, of Miskin Manor Hotel, Llantrisant. The support member is Matthew Williams, 20, of Newbridge on Usk Hotel, Newport.
Chef2Chef News Desk