The two teams met up at The Vale Resort, Hensol, near Cardiff today (Wednesday) and were welcomed into the kitchens of Resort head chef Daniel James, as the chefs put the finishing touches to their Culinary World Cup menu and the rugby squad was devising their masterplan to beat South Africa at the Millennium Stadium on Saturday.
The Welsh rugby squad took time out to give the chefs their full support. In return, the chefs prepared a South African dish, for the players to sample.
"It's fantastic and means a lot to us that the Welsh players spared the time to pass on their best wishes," said Graham Tinsley, manager of the Welsh National Culinary Team. "We share similar goals. We are aiming for gold medals at the Culinary World Cup and they will be looking to win the Rugby World Cup 2011 in New Zealand."
Welsh rugby star Shane Williams said: "We'd like to wish the Welsh chefs team all the very best of luck as they represent our country in Luxembourg.
"If today's menu is anything to go by there's no reason why they shouldn't be coming away with the trophy. It was a nice touch for them to cook us up some food on a South African theme and has really helped to get us all in the zone as we prepare to tackle them on the pitch.
"The Springboks are a formidable force in the world game and they will present a huge challenge for us, but it's great to know other Welsh national teams are behind us. "
The Welsh chefs, who were prevented from cooking in a prestigious competition in Singapore due to the Icelandic volcanic eruption in April, hope to produce a few fireworks of their own in Luxembourg.
The team is keen to bounce back by winning gold medals and Mr Tinsley, co-owner of The Castle Hotel, Conwy, is confident his chefs have what it takes.
"We feel the best organised that we have been for years because we have been on stand-by for eight months," he said. "We have tweaked some of the dishes that we developed for Singapore and I think they are all stunning, packed with flavour.
"We are using duck from Madgetts Farm in Chepstow in the main course, which is fantastic. Duck is a wonderful ala carte dish but because we are dealing with individual portions, which must be identical, we have got to be precise with our cooking.
"Luxembourg has always been very kind to us in the past and we have won gold medals there twice before. This is the only major competition with an evening service for the hot kitchen, which we like."
The chefs are cooking the complete menu for guests at the National Training Federation Wales' annual dinner at The Vale Resort in their final practice.
The Welsh team includes three debutants - Brian Henry, executive chef at the Crown Plaza, St James, London, Gerwyn Williams, sous chef at the Bridge Hotel, St Asaph and Frank Dace, a young chef who works with senior member Toby Beevers, executive chef at Chester University.
The other team members are captain Wayne Roberts, executive chef at Portmeirion Hotel, Nick Davies, chef director of Cambrian Training Company, Welshpool, David Kelman, executive chef at Wick Hill House Hotel, Stow on the Wold, Sally Owens, lecturer at Coleg Llandrillo Cymru, Rhos on Sea, Gennaro Adaggio, head chef at La Dolce Vita, Shrewsbury who lives in Welshpool, Sue Leacy, head chef at The Quay Hotel and Spa, Deganwy, Hefin Roberts, head chef at Ye Olde Bull's Head, Beaumaris, Chris Owen, chef at Castle Hotel, Conwy, Mark Jones, chef at Henbury Hall, Macclesfield and Kevin Williams, head chef at Dolserau Hall Country Hotel, Dolgellau.
The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad, S. A. Brain and Co and Callebaut.