WORLDCHEFS
CONGRESS REPORT 2014 WORLDCHEFS 36TH CONGRESS STAVANGER NORWAY 2-5 JULY 2014
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PRESIDENT
Another two years have gone by. It has been a true challenge living up to the promises made but I feel much has been achieved since my first mandate in Dubai 2008. The last two years have been characterized by the implementation of significant change and development in the structure and operation of Worldchefs with many new programs and initiatives. One of the greatest battle has been to establish the office and put together a dedicated team to safeguarding our activities in the present and future.
Gissur Gudmundsson President
We have many people to thank in such a short message, but we can promise you all that you all are in the hearts and minds of this presidium and board of directors. Thanks to strong committees and leadership within them, we have made changes that have made Worldchefs sustainable for the future. And thanks to our partners’ and sponsors’ tremendous support, we have made a giant step forward. This will ensure that the work we have started will keep on in the same spirit and we will make certain that your interests, for you, the members, will always come the first. On behalf of this Presidium, I would like to say thank you to you all with a special thanks to the Chairmen, committee members, board members, sponsors and especially our dear Honorary President Bill Gallagher, for the great support and hard work you have given over these past few years. Thanks to you all, WACS is sailing strongly into the future.
Gissur Gudmundsson President
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VICE PRESIDENT CONGRESS CHAIRMAN At the time of this writing, I am knee deep in the 2014 Worldchefs World congress planning. As your chairman I can honestly tell you that the Norwegian team has been working tirelessly and I believe you will all see the success of their commitment. As you can imagine there has been hundreds of emails and several skype meeting every week for the past several months as well as two trips to Norway, for the planning of the congress. We have made several minor changes to this year’s congress which you can see in my welcome letter in the July issue of the Worldchefs magazine. We have some very exciting expert speakers and inspirational stories that will be shared. We continue to include the Young Chefs in everything possible and have catered to what is most important to them. Hats off to Andy Cuthbert who is a true professional and a man with great passion who continues to carry the torch for the young chefs. Thank you Andy and your team for all your efforts and hundreds of hours of your time.
Charles M. Carroll Vice President
As the congress chairman for the second time I would also like to recognize the work of our Worldchefs office. I can’t tell you how much work they do and how efficient they are. In 2012 Ragnar was new and just getting started, now he has a support team they really work hard. As a volunteer I can’t tell you how many hundreds of hours it took to organize speakers, timelines, transfers, accommodations, choreography of the meetings and so on. Now our office is able to assist all of us and for that I am thankful. As for the appointment of Vice President last month, I would like to thank Worldchefs board, all WACS members, the Icelandic chefs association, the American Culinary Federation and President Gissur for your support, encouragement and trust. Just sitting in this appointment for a few weeks there really is not a report but a promise that I will work hard for our members and do everything in my powers to help Worldchefs grow as a whole and help our members and chefs to the best of my ability. Wishing you all the best and looking forward to a productive, educational and meaningful congress.
Charles M. Carroll CEC, AAC Vice President 2014 Worldchefs Congress Chairman
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HONORARY LIFE PRESIDENT
I have watched with sincere pride as our World Association continues to grow and influence the culinary profession across all continents with member countries been enrolled, reaching almost 100 countries. New and highly active working committees have been created to positively contribute to our noble profession across many spheres, be it in the field of education and certification were great strides have been achieved with the accreditation project and also within the very important Chefs without Borders which actively seeks to assist our fellow human beings in times of hunger and disaster.
Dr Billy Gallagher
Honorary Life President
The adoption of Worldchefs brings a modern recognition to the World Association of Chefs Societies together with the new look website and very informative Worldchefs magazine each of which further contribute to the advancement and value of being a member of our proud Association. We are justifiably now recognised throughout the world as the ultimate voice of the leadership for chefs. As we seek to continually improve and professionalise the structures, systems and processes within Worldchefs great credit must be given to our President and board of directors whose non-stop efforts have borne out tremendous success. Complements also must go to our wonderful office brigade’s both in Paris and Singapore superbly managed and motivated by Ragnar Fridriksson. I commend the work of Andy Cuthbert and his committee members for the wonderful strides within the Young Chefs development programme. The enthusiasm that this project has received worldwide has been staggering within a short space of 12 years the Young Chefs Clubs have established themselves as an intricate part of Worldchefs and indeed give us the confidence that our profession has a wonderfully bright and vibrant future. I am a happy to see the continued participation of many more lady chefs within our ranks, the dynamic Women in Worldchefs committee continues to add tremendous input, depth and credibility to our Association; this makes us stronger, wiser and rightly more inclusive. As always there is still much to be done and many opportunities for willing volunteers to come forward and pledge support for the numerous projects that are currently underway, the opportunity for more chefs to become actively involved and share in our growth and development exists and my message would be to those within to get involved and become part of a great team that together are shaping the way forward. Sending you my warmest regards and best wishes,
Dr. Billy Gallagher HC. Honorary Life President World Association of Chefs Societies
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PAST PRESIDENT
It has been two years since we all met in Korea and we are about to descend on Stavanger to enjoy the famous hospitality of our Norwegian colleagues. Those of you who had the pleasure to attend the last congress in Norway know that we will be in for an outstanding culinary treat. Allow me to reflect and share with you my perspective on the future, shaped by my forty years as a member of WACS and fourteen years of voluntary work on the board and/or presidium. The organization, we all know as WACS has grown over the years and along with this growth we are facing some challenges. We must develop an appropriate structure to manage this growth and at the same time we need to position WACS for the future. Rotating leadership brings new ideas to the table, but hopefully without compromising the essence that WACS is all about. We call ourselves an association of member nations and as such we need to understand and respect the many diverse cultures, rich traditions and the myriad of languages of our members. It is this diversity that makes us strong, but it requires patience, understanding and the ability and willingness to compromise. Reaching out in an inclusive way by tapping the talents of all of our members will make our organization stronger, more viable and more relevant. In other words, WACS will become truly a global entity, as envisioned by all of us.
Ferdinand Metz Past President
Putting WACS on a sound financial footing is imperative, but not at the expense of our member needs, but by reaching out to the global foodservice/hospitality industries for support. My personal experience in higher education over the years has taught me a valuable lesson. Sponsorships will not happen by accident, but by positioning WACS as a successful and attractive partner for many organizations. Our leadership and all of us personally and collectively must reflect an impeccable image and a demeanor or consummate professionalism if we are to be recognized as the global opinion shaper in all culinary matters. Finally, WACS is a member organization, which means that everyone has not only the right, but also the responsibility to actively participate in the debates and influence the final decisions. We need to shed the age-old notion that says controversy is bad. It may not be always welcome, but if offered in a constructive way it will be recognized and respected.
Ferdinand Metz CMC Past President – WACS
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TREASURER
On the occasion of the WACS Congress 2012 in Daejeon, South Korea, the delegates was informed, that the transfer of the archive - and Finance was completed at the Worldchefs offices in Paris. However, the Treasurer has continued, in the order, supervised the Credit Suisse “Worldchefs” Funds all information about, is will be shown to the delegates in Stavanger in the overall accounts of Worldchefs. So the Swiss Chefs Association has continued oversight of these investments at Credit Suisse.
Norbert Schmidiger Treasurer
When I was allowed to take over the position as treasurer 30 years ago ( WACS Congress Orlando, 1984), I had time to accept a mini budget, income and expenses were identical end of the year . The WACS asset at that time was zero. The rotating presidency every four years was politically safe justifiable, but the financial development of a hindrance. But WACS had to come to some money, it was clear for the different boards. Only the ideas went there often asymmetrical apart! 30 years ago there were eight Board members, management and organization of Worldchefs, with 34 official chefs associations as well as professional as some extraordinary members! It was and still is a great experience to be there in this ever-growing organization as Worldchefs is today. Worldchefs has since its founding in 1928 survived many hurdles and stormy times. We, the Swiss Chefs Association, are proud to be part of this worldwide organization of Chefs. But we need to know and not to forget, and have great respect for all the work that has been done by all the Chefs and colleagues over these many decades for Worldchefs. A work around the organization for the Worldchefs the largest network in the world for the men and women with the most international profession! Personally, I cede to the end of May 2014 Managing Director of the Swiss Chefs Association, my successor Mr. Andreas Fleischlin leads since 1 January 2014 the overall Business of the Swiss Chefs Association as acting Managing Director. I was asked to hold the office of Treasurer until the 2016 Congress on hold for Worldchefs. This in bilateral consultation between the President and the Swiss Chefs Association Worldchefs; Here the official confirmation of the Swiss Chefs Association Dear Gissur regarding to our discussion in Basel, falling on the Salon Culinaire Mondial, I would like to confirm did the Board of the Swiss Society chief supports and agreed did Norbert Schmidiger carry on his duty as treasure of Worldchefs and member of the Board until the end of his official term in 2016.This will be the same time as you want to be stepping back as President of Worldchefs. During this time he will be reporting to the Head of Swiss Society whatever will be taking place, Proposed and any decision made by the Board of Worldchefs. So there are Certain points in to the bylaws must be discussed , falling on the congress in Norway Peter Walliser, President of Swiss Chefs Association The Board of the Swiss Chefs Association as I as Treasurer thank you for your confidence!
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AFRICA & MIDDLE EAST CONTINENTAL DIRECTOR Firstly I want to announce that within the past year in our region I was able to get several new country members in the family of Worldchefs. When I started to handle the position of Worldchefs Continental Director Africa & Middle East it was 6 countries. UAE, Egypt, South Africa, Mauritius, Namibia and Saudi Arabia. During the past year we got into the family 7 more countries: Liberia, Togo, Morocco, Palestine, Jordan, Qatar, Lebanon and several affiliate/associate/and corporate partners. Now total we are 13 member countries in Africa & Middle East. For the year 2014 to 2016, I am working on 16 new Associations in order to grow our region proper, stable and continuously and get stronger from day to day. In 2013 I attended more than 40 competitions globally and it makes the cooperation and liaison within the 7 Continents and the 100 global Chefs Associations very tight. Attended lots of meetings and forums, exchanged ideas and thoughts with our CD’s and as well Country Presidents from other parts of the world. In addition, assisted other regions, in growing their member countries.
Thomas A. Gugler Continental Director
We as Worldchefs are continuously growing and I think this is the goal from all of us. Culinary committee worked hard, the financial part is growing and the educational committee is doing a fabulous job. I am a board member of WCWB which is very active and the Chairman Willment Leong is really putting things together with all the committee members. As well I am involved in fund raising for the “How to feed the planet” program. Sending you all the best culinary regards and hoping Worldchefs is getting bigger, stronger and an idol association for people in need and the culinary field.
Thomas A. Gugler Continental Director Africa & Middle East
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AMERICAS CONTINENTAL DIRECTOR The journey continues,but the outlook has changed tremendously.We have finally turned the corner thanks to several drastic new initiatives,and today because we took those steps we have instilled energy and purpose to our WORLD OF CHEFS. The Associations with the most promising future are the ones who have invested the most of their resources and attention to the creation and growth of their young culinarians.
Louis Perrotte
Continental Director
Canada CCFCC dynamic young chefs club is one of the top in Worldchefs,Their juniors Culinary teams have been collecting raves and medals thru the world. Costa Rica ANCH held the first Worldchefs Approved international junior team competition in our continent. With a 2 days format of Cold food salon and hot food .12 National teams took part .The German chef association junior National team took first place followed by Canada and USA .Look for a return in 2016. Certification has ,without a doubt,drawn the focus of every one.Countries with or without certification are actively looking at the Worldchefs certifications requirements .We are also taking note that a large number of individual cooks and chefs have inquired about those certifications and their need must be addressed. National congresses held every year in Chile, Canada, USA are alive with countless seminars ,and other activities, attracting new members and maintaining old friensdhip.Talks between several Associations have resulted in decision to invite each others to experience new ideas and share their common knowledge . Competitions,WACS approved competitions were held in Chile “Dilmah Realhigh TEA” ,Costa Rica “Pura Vida”, Canada “Toronto culinary Salon” others coming Ecuador “Quito regional Cuisines”,Costa Rica “San Jose Copa Culinaria” .USA ACF Mundial “Culinary Classic”.Other non Worldchefs approved generate a lot of participation in Bahamas,Dominican Republic,Colombia,Venezuela,Peru,Cuba. New Membership. Because of all the recents positive publicity Worldchefs has been subjected to and thanks to an increased social media activities among cooks,chefs,students all over the world ,serious propositions and steps have been taken by several countries.in order to associate themselves with Worldchefs and enjoy all the education,training,professional development ,international friendship we offer. There is no other trade which create such keen interest in todays media all over the world and we members of the Worldchefs are the principal professional actors.
Louis Perrotte CEC, AAC, HOF Continental Director Americas
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ASIA CONTINENTAL DIRECTOR Over the past two years, Asia has been a very vibrant part of the World Association of Chefs Societies world, with numerous activities involving Worldchefs and the rest of the world. Asia is developing as a ‘Powerhouse’ in the culinary fields and this can be measured by the success of their teams on the culinary stage but also the growth of their various chefs bodies in each country. We have seen Taiwan become a member on its own rights to Worldchefs with the co-operation of the China Cuisine Association. Now Taiwan is moving forward in leaps and bound promoting their cuisine, chefs and traditions. Cambodia is our newest member of the Worldchefs family, and this will be confirmed at the 36th World Congress, but a country so rich in history and heritage now wants to challenge the world with their own cuisine and culinary skills which makes it a healthy situation to be in at present. South Korea hosted one of the largest attended congress in 2012 then to top that off, in 2013 they created the International Young Chefs challenge for chefs under 25 years of age, this competition had a special twist, as teams competing at this event had their airfares, accommodation, freight and ground transport all taken care of by the organizers. This is the way to promote young chefs to the world. Our Asian President’s forum are growing not only in size but also in the substance that is presented to our members, we have guest speakers, each country still presenting their overviews of the past year but also the introduction of the direction we as a Region is heading by the presentations from the Young Chefs Clubs here in Asia. These session now are more in line with education, training, exchange of idea for which we use the word culinology, but as chefs we also need the comradery with social activities and friendship – our forum have it all.
Dr. Rick Stephen
Continental Director
The 2013 Asian Presidents Forum, created as little history, not only for the Worldchefs world but also the political world, to have in the same room and participating together, we had North Korea and South Korea, and the first time these two powers had met and were exchanging ideas and friendship. In another part of the room, Hong Kong, Taiwan and China were strengthening their bonds and how to help each other with the development and improvement for the culinary aspect of their own countries through collaboration, culture and skill exchange. Countries in Asia that have been the backbone for our culinary fraternity, are still driving and promoting culinary skills, these country such as Hong Kong, Singapore, Malaysia, Japan, Thailand, Philippians, Indonesia are the first to help their neighbours with whatever task is requested. The past 2 years we have seen many WACS endorsed competitions, WACS endorsed Judges workshops, Train the Trainer and accreditation of colleges in Asia, now we are looking forward to be actively involved in the WACS Certification program so our members can go to other parts of the world knowing the skills they have gained in Asia are recognized throughout the world. Asia’s strength is in its Unity. To be able to help each other when Mother nature come calling and leaves devastation in many countries, that is when you see chefs from all part of Asia come together to help their colleagues – this is the spirit of Asia and the work of ‘Chefs Without Borders’ The chefs and communities of Asia welcome the world to visit us at any stage or time, from the Land of Smiles to the Paris of Asia, our arms are open! Dr. Rick Stephen CMC Continental Director Asia
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CENTRAL EUROPE CONTINENTAL DIRECTOR Being a Continental Director, I have attended all Worldchefs Board meetings implemented within this period, including having organised the Worldchefs Board meeting in Prague, Czech Republic in 2012. In the course of these meetings such areas have been discussed as education, bylaws adjustments, competitions to be held, all rules concerning Worldchefs activities. The European Presidents Conference in Abano, Italy. This meeting was dedicated to educational issues, assessments of the last world congress, cooperation with partners and preparation of the upcoming activities.
Miroslav Kubec
Continental Director
The Czech and Slovak culinary associations have been sharing in the preparations of a new Worldchefs educational program, which we would like to launch at the end of the year 2014. The Czech Republic as such has launched its own national educational program that has been successfully received and has paved way for the international Worldchefs program. I am trying to keep in touch with the associations within my region diligently, I am always immediately responding to suggestions, comments and complaints. I believe that I managed to satisfy all CE Presidents with my activities and I am immediately circulating information concerning any new activities. I have also attended the culinary competition IGEHO 2013 organised in Basel, Switzerland in November 2013. Another event I have visited was the GCC & GPCC & HB in Budapest held from 1st to 4th October 2013. Being a Worldchefs Continental Director, I have provided auspices to numerous competitions held in Central Europe, such as Gastrojunior Bidvest Cup 2012 and 2013 (whose organisers are interested in making it an official Worldchefs endorsed culinary competition for the year 2014). I have shared in the preparations for the Worldchefs congress in Norway, including the preps for the Continental Meeting. During the Norwegian congress, I would like to reapply for my next term as Continental Director for Central Europe.
Miroslav Kubec Continental Director Central Europe
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EUROPE NORTH CONTINENTAL DIRECTOR AS this is my last report as continental director for Europe North I would like to thank all those who helped me in the last 6 years as many changes have happened in Worldchefs . The job as continental Director has changed from previous directors as there is now a full time office and President all questions are being channelled through them and the president is requested to attend more things happening in the different regions The CD is of less importance except at board meetings. The fact that there is more appointed chairmen and committees the Position has taken a new look the responsibilities are still the CD but the actual implantation is now else ware except voting at the board is by voting by e mail The best development in Worldchefs has been the education program and the young chefs program with these two programs we have a future. without the young and grass roots we are nobody so now we have them and are able to help them with their education which will be recognised all over the world with the city and guilds brand behind it.
Brendan O´Neill
Continental Director
Brendan O´Neill Continental Director Europe North
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EUROPE SOUTH CONTINENTAL DIRECTOR After being elected Continental Director of Worldchefs Europe South, I decided to do something that will mark this occasion properly – I bungee jumped from the Sky Tower in the center of Auckland. I still consider this jump one of the landmarks in my life, for me it has a strong symbolic value. It represents the transience of everything, one moment you are on the top of a skyscraper, taking a deep breath, jumping, and one minute later you are safe on the ground, richer for a new experience. That day in New Zealand I jumped, now, almost 8 full years after that, I am slowly landing back on the Earth. Tons of interesting stories, culinary experiences, cooperation in different juries in national and international cooking competitions, uncountable number of acquaintances and friends I made during congresses and get-togethers all gave me an immeasurable personal wealth that I will treasure forever.
Srecko Koklic
Continental Director
When I became a CD in 2006, there were 9 member countries in Worldchefs Europe South. After some adjustments Romania, Moldavia and Azerbaijan were transferred to central Europe and Turkey, Montenegro, Serbia, Bosnia and Herzegovina all joined our Association. Macedonia did as well, but we had to expel them last year for not following membership agreements. Israel also became a regional member two years ago. During my 8 years long term I organised and presided three European Conferences – Split 2007, Istanbul 2011 and Abano Terme 2013. We also organised two Worldchefs competitions – Bled 2007 Global Chef Challenge and Ljubljana 2009 Global Chef Challenge together with Hans Bueschkens junior competition. International Worldchefs workshop for certification of judges was organised in Ljubljana in 2011 and candidates from 9 different countries attended. I visited many competitions in Worldchefs Europe South region - Cyprus (2007), Malta (2007, 2009, 2011), Turkey (2008, 2010 Istanbul, 2010 Bodrum, 2011 Bosrum), Serbia (2007 Nikšic, 2010 Beograd), BiH (2009, 2014 Sarajevo), Croatia (2009 Opatija, 2009 Split, 2011, 2012 Umag), Portugal (2011 Lisboa), Italy, Romania (Bucharest 3x), Montenegro (Budva 5x), Greece (2013 Athene, 2013 Thessaloniki). Among other activities I was also a member of a Slovenian national team. We participated in competitions in Basel, Ika Erfurt, Stuttgart and Luxembourg. In the latter I was also awarded Worldchefs international judge certificate. Every competition I attended proved to me that people working as chefs are very creative by nature and although the work it self can be tiring and hard, good chefs still manage to find time and create new stories and develop them in cooperation with others. The cream of the crop I left for the end. Last year was extremely successful for our National Chefs Association and also for me as a CD. In November of 2013 World Junior cup was organised in Seoul and later that month the competition in Dubai took place with all the best participants. Both our national teams excelled. Being a member of the jury was an excellent experience and also recognition of my professional maturity which I hope to use in my future work, whether in Slovenia or internationally. I tried really hard to connect different members of Europe South, to inform everybody about regional and international activities of Worldchefs. Now I am officially ending my work as a Continental Director. The new term will go to a newly elected candidate who I wish all the best. All there is left for me to say is that I am more than ready and willing to cooperate with Worldchefs in the future. Srecko Koklic Continental Director Europe South
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PACIFIC RIM CONTINENTAL DIRECTOR To start my final report in a positive way I would like to highlight some achievements in the 10 privileged years that I have had as the continental director of the Pacific Rim. Note; without the support of my presidents, none of this would have happened. The Pacific Rim is now 4 times the size of when I commenced office, we started with two individual associations with no relationship, we now have 8 participating members and are in constant communication with a potential 9th member. We have a yearly regional event, the Pacific challenge. Four major cooking shows, Australia, Fiji, Guam and New Zealand, two smaller shows,Vanuatu and Cook Islands. Pacific has profiled more females in our industry than any other continent, a testament to the fact that we care about all sectors of the industry. We have implemented fundraising templates to suit all members needs that are sustainable. The pacific has a forum for all members and associates to participate in setting direction for the Pacific. Cooking program to feed and support outreach disadvantaged schools.
Glenn Austin
Continental Director
I have continued working within our region to help promote and in some areas establish their chefs associations. With my team of presidents I have embraced and implemented programs that have been outlined by the board such as the Global Chef’s Challenge, Educational programs, marketing etc. I again thank you the members for the opportunity to present my report, on review my past reports you will see that I have stayed true to my word and the Pacific is progressing. I have stated at the beginning of each report, I will stand accountable for what I said in my last report if it has not been fulfilled in that term. The ongoing work with sponsors is paying off, there is considerable dialog happening with our major Global Sponsor Fonterra, my continued work with them internationally has enabled me to leverage better opportunities for us all, if we work together. I cannot put too finer a point on this, the Fonterra Management team led by Rene Dedoncker have been outstanding supporters of Chef associations Globally, we should not take this for granted and take every opportunity we can to support them. Moffat equipment giving me the support through Otto Mieli and Michael Lillico needs mention also. Allowing gorilla marketing at events by businesses that have not come up to the mark with the financial support, should be stopped at all costs as this will ultimately effect the support that we get from our business partners. Our sponsors will also be more likely to assist and work with us if we lead by example. Supporting each other in our activities is an excellent way to start, not by running events at the same time and creating division. The Pacific Presidents are all achieving in their respective countries, If we all achieve one sustainable thing in our country each year, then we are at least leaving a sound association to those who follow. Thank you.
Glenn Austin Continental Director Pacific Rim
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CULINARY COMPETITION COMMITTEE The Culinary Competition Committee has been divided into task groups that are working hard and with better efficiency. During the last year we have gone through all the rules and endorsements so they are standardised around the world. We have also established and defined new hygene rules, a code of conduct for judges, vegetable carving rules as well as special competition rules for disabled persons. We recently launched the judge seminar for pastry competitions. There are now 8 instructors for judge seminars around the world and seminars being held in various places.
Gert Klotzke
Committee Chairman
We worked on modernising the competition rules up against today’s needs and trends. Cold table is now called culinary arts and pastry arts and we are working towards having more eatable buffets so less is being wasted. We are using the same base for all different types of competitions and creating specialist judges for each one. Finally, we are working on a project that aims to digitalise the judging sheets for a save and efficient calculations of results.
Gert Klotzke Culinary Competition Committee Chariman
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EDUCATION COMMITTEE
The current education committee have continued to develop and work on projects that were identified for completion in 2012 -2014 EC plan while at the same time continue towards developing more innovative and relevant projects for the future and our members. Recognition of Quality Culinary Education Programme (RQCE). Since it’s establishment this programme has continued to attract new international culinary schools and since our first launch in 2011 we now have a total of 39 schools in more than 27 countries that are recognized by Worldchefs for the high standards and delivery of their culinary education Programmes. In the period 2012 – 2014 we have recognized 23 schools. A full list of recognized schools is available on our website. Train The Trainer (TTT) programme has undergone a total revamp and all updated details are now on the Worldchefs website. The team continue to monitor this activity, thanks to Graham Grump, Hillmar Johnson and Michael Baskette and Scott Gilbert the TTT documents have been updated with an emphasis being placed on event hosting and promotion for Worldchefs training chefs. For more information on how to apply and see recent events, please go to our website. A special note of thanks to Custom Culinary for their continued support of this initiative.
John Clancy
Chairman Committee
Worldchefs Global Certification Programme launched in June last year this Programme is steadily gaining interest from chefs around the world. We are currently in the process of establishing certification / Facilitation centers in partnership with Chef Associations in member countries for the purposes of promoting and offering advice to prospective candidates looking to apply for Certification from Worldchefs. The most popular levels of certification that have been requested are: Executive Chef, Master Chef, Pastry Chef, Culinary Educator. Look for our workshop and information sessions on this at the congress. As you can see from the above report the Education Committee continues to work and build on the success of current programmes while at the same time look to the future and identify new opportunities for Worldchefs through the development of new initiatives and innovative programmes that reflect the ever changing dynamics of our global industry. On behalf of the team I want to take this opportunity and thank you all for your continued support and look forward to meeting you at some of our educational workshops during the congress here in Norway.
John Clancy Chairman – Worldchefs Education Committee
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HONORARY LIFE MEMBERSHIP COMMITTEE
Dr. Bill Gallagher
Honorary Life Member
Chef Heinz Brunner Honorary Life Member
Chef Anton Mosimann Honorary Life Member
Chef Murray Dick
Honorary Life Member
The Honorary Life Membership Committee was formed in 2012 at the WACS Congress in Korea. The committee was formed as a result of a need to revisit the criteria of who is eligible to become an Honorary Life Member and to revisit the purpose and selection process. There was also a need to formalize a better way to acknowledge Honorary Life Members who have been bestowed with this prestigious award by their peers for both past and present Honorary Life Members in some way. The first step to this was the official ceremony instigated by Worldchefs President Gissur Gudmundsson in Chile in 2010. This added a sense of ceremony and status to the presentation process along with having all the Honorary Life Members present at the congress on stage to acknowledge and welcome all new Honorary Life Members. As is the case for any progress change there is a great deal of correspondence and process that has to be undertaken to ensure that everything fits within the Worldchefs guidelines to ensure open and transparent processes are undertaken against a criteria in a consistent manner. The Honorary Life Membership Committee is committed to endeavour to improve the process and try and update Honorary Life Members with their own dedicated area within Worldchefs website. Yours with Culinary best wishes, Dr. Bill Gallagher – Honorary Life President Worldchefs Chef Heinz Brunner – Honorary Life Member, Worldchefs Chef Anton Mosimann, OBE – Honorary Life Member, Worldchefs Chef Murray Dick – Honorary Life Member, Worldchefs
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WORLDCHEFS CONGRESS REPORT 2014
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
STATUTES & BY-LAWS COMMITTEE Following the Worldchefs Congress in South Korea, I was appointed Chairman of the Statutes and By-laws Committee and tasked with reviewing the Worldchefs statutes and by-laws. My fellow committee members were Louis Perotte and John Sloane. John has now left this committee to take up the chair of the Finance Committee and Louis and I continue in our roles. The Statutes and By-laws Committee was given a brief by the Worldchefs Board to thoroughly review the statutes and By-laws and make recommendations for amendments and additions, taking into consideration the input received from member countries. We worked together by email and telephone over a period of several months, which meant that we could communicate efficiently and cheaply - at no cost whatsoever to Worldchefs.
Brian E Cotterill
Committee Chairman
The proposals put forward to the Board were achieved by continuous exchanges of views, until we agreed unanimously on the final changes we were proposing. We believe that the changes we recommended will bring a clearer understanding and a tightening of the rules which govern Worldchefs. One of our main recommendations was to include the requirements for election to the Board and for Continental Directors. This is not defined in a clear and precise manner at present and is in urgent need of greater clarity. We presented our overall recommendations to the Worldchefs board on the 16th May 2013 (by email) in preparation for their Board meeting in Las Vegas in July 2013. Unfortunately, at the WACS board meeting in July, the Board decided to put on hold all the recommendations made by the Statutes and By-laws Committee for future consideration, so I am unable to comment further.
Brian E Cotterill Chairman, Statutes & By-laws Committee Worldchefs Honorary Member
WWW.WORLDCHEFS.ORG
21
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
YOUNG CHEFS DEVELOPEMENT COMMITTEE Young chefs, that is what we hear,Young chefs are the focus that is what we hear,Young chefs we have to make sure we support them is what we hear,Young chefs are our future that is what we hear, young chefs are the most important asset for us in Worldchefs is what we hear. Will we SEE and HEAR them at Congress 2014 will we hear them roar? Will we hear them shout about who they are? Will we hear their inspirations, will we hear their needs, will we hear the NEXT GENRATION OF THE Association OR WILL WE LEAVE THEM AT HOME? Congress 2014 is up to us to make them seen and heard.
Andy Cuthbert
Committee Chairman
The below is a collection of hard work from Young men and women around the world wanting to be heard and supporting others. Alan Orreal: It’s been only 12 years since I met Billy Gallagher at the Kyoto Congress in Japan but it has been my privilege from that day hence to help promote in many small ways his ideals of Young Chefs selfempowerment and development. This journey has sparked an amazing evolution, an arising of Young Chefs Clubs populating the Worldchefs family and of this, we can all be proud. Today we arrive on the cusp of our Bi-Annual Congress and I urge Country Presidents more than ever to take up this challenge to mentor and engage Young Chefs, bring them to Stavanger to experience the Bill Gallagher Young Chefs Forum. Jasper Jek Young Ambassador Singapore 29 young chefs worldwide, 5 more in the pipeline including South America Still actively communicating with the existing young chefs clubs in Asia and afar to encourage them to remain active.- Helping to form more young chefs clubs (upcoming India and Macau)- Was part of a delegation of 6 SCA Chefs to speak to and inspire 400 secondary school students about career as a Chef and on competitions.- Helped Rick Stephen direct a young chefs video (unfortunately due to certain reason, the finished product can’t be claimed)- Met and engaged with the 19 teams of IYCC- Wrote an article on IYCC for the WorldChefs Magazine- In the process of working on an interview article on Rick Stephen from the perspectives of a young chef.- Advising the Singapore Junior Chefs Club and a sub-committee of SCA’s PR and branding.
Andy Cuthbert Young Chefs Development Committee Chairman
22
WORLDCHEFS CONGRESS REPORT 2014
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
WORLDCHEFS WOMEN LEADERSHIP COMMITTEE Since the last WACS Congress in South Korea the Women in WACS initiative is constantly growing. Just during the last year initiative gained the 30th new members and more as 1700 fans on a FB profile. Each of these women can be proud of their achievements both in their home countries as well as internationally. That is why our leading motto of this two years is „Women in WACS = Women of Success”. The new initiative members are from all over the world and that shows our needs for the unification all women chefs and partnership with male chefs. They feel the need of taking initiative in the global community of Chefs and they thus declare their willingness to accept responsibility. This year my members currently focused on spreading the idea of Women in WACS member countries. My goal is to establish a women’s section as part of each national association. This structure will allow women in this countries to be active, find a way to bring mutual projects to fruition and stress the role of women in these associations dominated by male. At this moment we have a success in Serbia, Croatia, Poland, India, USA, Romania, Italy and Austria.
Joanna Ochniak Chairman
Another a big success of our initiatives is a growing number of women chefs as a judges at the culinary competitions. Our members are organizing a numerous seminars and congresses too, the next will be in Stavanger and Vienna. I want to heartily inviting all women chefs to our initiative.
Joanna Ochniak Women in Worldchefs Chairman
WWW.WORLDCHEFS.ORG
23
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
FEED THE PLANET
The Feed the Planet program is slowly evolving into a real global program. The mission of the program is to make sure current and next generations of chefs have access to sufficient, healthy, tasteful and divers food. The following activities have been executed: Autumn 2013 Rick Moonen (Chairman), Schuttelaar & partners (a Dutch consultancy firm), Ragnar, Gissur and myself developed a program with the aim to inspire, educate and activate at least 100.000 chefs towards 2016 and 1 million towards 2020 in sustainability and health. Currently we are trying to attract funding in the United States and Middle Eastern countries.
Lars Charas
Project Manager
10-15 regional taskforces are set up to run the global Worldchefs program regionally. 3 taskforces are running and 8 are in a development stage. The task of the ambassadors is to share and exchange knowledge and experience with the other ambassadors and world chefs. The task of the taskforce is to develop and run projects; participate with third parties and execute the Feed the planet program within chefs societies. Each taskforce is asked to develop one product for the entire program (f.e. cookbook for food waste, app for recipe sharing, sustainable Ingredient database, etc) On the 2nd of July 2014 a workshop training is organized in Stavanger for the Taskforce Ambassadors to meet, explain more about the content and approach and create the first projects. Lars Charas is trying to create partnerships with external organizations (world bank, EU, scientific organizations and ngo’s) to position chefs as change agents towards a sustainable and food secure world. The goal is to have chefs participate in projects and make money with and for the world chefs environment. A soon published cookbook “recipes for a healthy planet” is the first start. The program is owned by Worldchefs and shared with the taskforces (part of national chefs societies). For more information about the program please contact Lars Charas.
Lars Charas Project manager Feed the Planet
24
WORLDCHEFS CONGRESS REPORT 2014
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
WORLDCHEFS WITHOUT BORDERS First of all, on behalf of Worldchefs without Borders committee member and the Yolanda Typhoon Philippine victim, thank you (Donor Country) for the support and kind donation toward building 450 roofs top in Northern Cebu Philippine. Since July 2013 with additional new committee joining onboard WCWB, we have become more active and inspired by WCWB committee member, we have manage to created or recruit others chefs organizing 12 WCWB event like fund raising gala lunch / dinner, mobilize chefs to cook for the lest-fortunate ones and assisting the victim of natural disaster (Just to name a few). From 12 March to 17 March 2014, WCWB will have it first ever conference in Bucharest Romania and all committee from all part of the world will join, discuss possible ways to bring WCWB to the next level and in the same time supporting each association under world chefs. To prove all committee have the passion and commitment toward WCWB, all travelling expense is self-pay and the accommodation is provide by Cultural Association Euro East Alternative Romania conjunction with World Congress of Culinary Traditions. President of each country association: we, WCWB would like to thank you in advance for supporting us from the past and also the future in order for us to deliver the benefit to the lest-fortunate ones, not necessary to fellow chefs but most importantly helping up our fellow human being.
Willment Leong
Committee Chairman
“To give is better than to take� let our passionate heart win over our ego and create equal chances to those that are not fortunate as us. You can make the different.
Willment Leong Committee Chairman Worldchefs Without Borders
WWW.WORLDCHEFS.ORG
25
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
MANY SMALL STEPS MAKE A GIANT LEAP Over the last two years Worldchefs has grown in multiple ways. It has grown in terms of membership, in terms of employees, our office space at the Rungis Market in Paris has just doubled. Over the last two years we have had more activities and more investments then ever in our 85 years of history.
Ragnar Fridriksson Managing Director
As exiting it seems, growing also means entering unknown territories and taking risks. In order to maintain our direction and deliver our promises we must continue investing. We rely extensively on voluntaries that give their valuable time and talent. But t they must have the necessary backup and support to deliver. So in the last two years we have recruited 3 full time staff and several part time freelancers to ensure the continuity of our services. This small but dedicated team is responsible for everything from daily administrative tasks, PR and communication, updating our website and publishing our magazine. In general they deliver the growing amount services and activities we propose. In addition we must now focus more on communication, strengthen the image of our association and establish it as the Global Authority of the Culinary Industry. We have worked on our branding and corporate identity. We replaced the word WACS with Worldchefs to be more explcit, we tweaked the logo and created a new and modern identity to improve our marketing and communication. With a clearer image and a more aggressive communication we aim to reach to a larger audience of chefs all over the world. To achieve this we must address all relevant stakeholders whether they are chefs, educational institutions, hospitality industry, food service or public sector. What we ask of you, our members, is to be the vehicle to deliver our message in your country. Be inclusive for all chefs in your community, embrace the young generation, focus on education and bring more people into your organisation by spreading our message to become the global voice of the culinary industry.Your word is strong with 10 million chefs from 100 countries behind you.
Ragnar Fridriksson Managing Director
26
WORLDCHEFS CONGRESS REPORT 2014
FINANCIAL REPORT 2012 & 2013
WWW.WORLDCHEFS.ORG
27
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
WORLDCHEFS FINANCIAL STATEMENTS 2012 & 2013 GROWTH 2004 - 2013
Turnover Operating Expenses Available Funds Outstanding debt
2011 2010 2009 2008 2007 2006 2005 2004 48.399 € 92.771 € 204.345 € 171.986 € 259.580 € 238.449 € 378.226 € 422.000 € 71.561 € 44.561 € 79.651 € 157.365 € 379.852 € 176.590 € 426.648 € 381.632 € 226.323 € 274.533 € 399.226 € 418.551 € 298.279 € 360.139 € 311.708 € 303.663 € n/a 46.662 € 81.741 € n/a n/a n/a n/a n/a
2013 2012 536.306 € 604.780 € 531.454 € 641.393 € 297.589 € 277.702 € 107.425 € 76.754 €
MANAGEMENT’S COMMENTS TO THE ACCOUNTS
PERFORMANCE
The World Association of Chefs Societies has entered into a new era. After 85 years of history we are slowly but surely reaching the 100th national member. Now operating within a 50m2 office space in Paris with a professional team of staff to ensure the quality and continuity of services.
Worldchefs crossed the half a million euro barrier with a historical turnover of 536.306 € in turnover in 2012. This represents a 27% increase from the previous year and more then a double increase in turnover since current management took over in 2008. In this same year the association generated a net result of 1.212 €.
The association was officially registered as a non-profit association under French law since 1 August 2011. Another important stepping stone was made on February 13th 2014 when the association’s commercial wing was registered in Hong Kong under the name of Worldchefs Limited. This wholly owned subsidy of The World Association of Chefs Societies will focus on developing our service offer within a flexible legal and fiscal environment. Furthermore, this legal separation will protect the association and its 85 years of history from any potential business risk.
After 85 years of history we are slowly but surely reaching the 100th national member. Now operating within a 50m2 office space in Paris with a professional team of staff to ensure the quality and continuity of services.
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WORLDCHEFS CONGRESS REPORT 2014
The largest most important factor for this increased activity was the organising of Worldchefs Congress in Daejeon, South Korea. Another noteworthy fact is that the congress was financially viable and had a positive impact on the association’s financial situation. This growing trend was yet again continued in 2013 with a turnover of 604.780 €, an increase of 13 % from previous year. The operating year ended with a negative result of – 36.957 €. 2013 was marked by new recruitments and increase in personnel costs. Also it was marked by important investments in the recently launched Global Culinary Certification Program together with the IT platform to support it and a new website that will provide us with new tools to reach chefs worldwide. New sponsorship was largely responsible for the increase in turnover and shows a sign for increased confidence in our organisation and our ability to deliver value to our partners. Net assets where at 449.548 € at the end of the accounting period.
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
REVENUE SOURCES 2013
%
2012
%
Sponsoring
329.811 €
54,8%
171.103 €
33,3%
National Membership
67.000 €
11,1%
65.973 €
12,9%
Corporate/Associate Membership
31.450 €
5,2%
11.200 €
2,2%
Advertisement and communication services
35.728 €
5,9%
83.638 €
16,3%
Travel Refund
45.372 €
7,5%
92.528 €
18,0%
Recognition of Quality Culinary Education
31.231 €
5,2%
32.958 €
6,4%
Endorsement
34.350 €
5,7%
40.137 €
7,8%
Judges seminaires
16.000 €
2,7%
13.988 €
2,7%
Sponsor Plaque
4.100 €
0,7% -
1.000 €
-0,2%
Chef Certification
7.210 €
1,2%
2.597 €
0,5%
604.780 €
100,0%
513.122 €
100,0%
INCOME
604,780 €
59,9% 378,226 €
Sponsorship represents over 50% of our revenue source today and has seen a spectacular increase over the last years. We are extremely grateful for our partners’ support and we strive to bring them added value in any way we can. This support allows us to invest in human resources and new activities that in the long term will permit us to become financially independent and sustainable. Activities such as The Recognition of Quality Culinary Education and the Global Chef Certification, that have taken much effort to launch but require more intensive marketing and qualified manpower; or in future promising activities such as expert consulting and education. Finally, with our communication tools such as the Worldchefs magazine and a new community website in 7 languages we are only starting to exploit the full potential of our organisation’s notoriety and the values we stand for, i.e. the Global Voice of the Culinary Industry.
2010
2013
SPONSORSHIP 2013
New sponsorship was largely responsible for the increase in turnover and shows a sign for increased confidence in our organisation and our ability to deliver value to our partners.
329.811€ UP FROM 2012
88% WWW.WORLDCHEFS.ORG
29
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
OPERATING EXPENSES 2013
%
2012
%
Management and Service providers
212.807 €
33,2%
185.440 €
34,9%
Travels and meetings
276.227 €
43,1%
210.561 €
39,6%
Personnel cost
39.392 €
6,1%
7.619 €
1,4%
Website hosting and maintenance
10.037 €
1,6%
13.987 €
2,6%
Administrative cost
33.654 €
5,2%
24.174 €
4,5%
Marketing/Print cost
35.163 €
5,5%
30.182 €
5,7%
Merchandise
10.364 €
1,6%
25.663 €
4,8%
Diverse
23.750 €
3,7%
33.826 €
6,4%
531.454 €
100,0%
641.393
100,0%
TRAVEL EXPENSES
MANPOWER
Travel related costs remains the largest expense factor representing 43% of our total expenses. Due to the global nature of our activity this post increase by 30% over the two years. As activity increases and we are require to be more visible on the cooking scene both vis à vis our members and partners. The Worldchefs booth plays a strategic part in our building of a brand awareness. Last year we were physically present with a booth at major shows around the globe such as the IKA in Erfurt, FHA Shanghai, Hong Kong HOFEX, Gulfood Dubai, Salon Culinary Basle, FHA Singapore, Kremlin Cup Moscow and Seoul Young Chefs Challenge.
During a long period, the growth of the association has relied on the work of a fully dedicated president, a single employee and a great number of generous voluntaries. Without their sacrifice we would not stand here today. However, in order to deliver in a timely and professional manner in 2013 we invested in additional manpower. This is reflected in the direct salary cost that went from zero to 39.390 € in year 2013 as well as a 15% increase in management and service providers expenses and consulting cost. The organisation is run with a one full time managing director, full time administrative assistant. webmaster on internship and freelancers on a fix contractual bases for graphic design, publishing and public relations. Additional freelancers receive a commission based fee as assessors for the RQCE and Global Certification programmes.
3,7%
1,6%
%
5,5
5,
2%
1,6
%
6,1%
33,2% OPERATING EXPENSES
641.393 €
43,1%
30
WORLDCHEFS CONGRESS REPORT 2014
During a long period, the growth of the association has relied on the work of a fully dedicated president, a single employee and a great number of generous voluntaries. Without their sacrifice we would not stand here today. However, in order to deliver in a timely and professional manner in 2013 we invested in additional manpower.
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
CASH FLOW
FISCAL AND LEGAL ISSUES
With a more stable structure and increased salary cost the association has more fixed cost then in the past. Available short term cash in bank was 30.000 € et year end 2013. Outstanding debt was at 80.000 € before depreciation at the year end. This debt situation represent a great challenge to our cash flow management and continuous efforts are made in order to claim outstanding dues earlier.
Following a tax ruling filed in July 2012, the association is subject to trade tax. We are currently working with our accountants KPMG and expert tax lawyers to determine the complex issue of VAT taxes due. Since most of our activity is outside of French boarders, no VAT tax has been recorded in the period. Due to the complexity of the issue, the final impact on the financial results in the period has not been established at this time.
SUSPENDED MEMBERSHIP AND DEBT WRITE OFF The board of directors made a resolution to suspend the membership fee of several organisations that have not paid there dues over a long period. Culinary Institute of America 3 years of membership fee – 6000 € Albert Uster Import 3 years of membership fee – 3000 € Association Guatemalteca del Arte Culinario 2 years of membership fee – 1500 € Macedonia Chefs association 3 years of membership fee – 2250 € Chefs Association of Nepal 4 years of membership fee – 3000 €
This VAT issue will however disappear with the resent establishment of Worldchefs Limited, which is an offshore subsidy registered in Hong Kong where VAT taxes do not apply.
13
NEW MEMBERS SINCE 2012
Ghana Chefs Association 3 years of membership fee – 2250 €
GLOBAL CULINARY CERTIFICATION
7.210€ UP FROM 2012
177% Outstanding debt was at 80.000 € before depreciation at the year end. This debt situation represent a great challenge to our cash flow management and continuous efforts are made in order to claim outstanding dues earlier.
54% SPONSORSHIP OF THE TOTAL REVENUES
21%
WORLDCHEFS ACTIVITIES IN 2013 OF THE TOTAL REVENUES
WWW.WORLDCHEFS.ORG
31
BALANCE SHEET ASSETS
EUR
Fixed Assets Intangible fixed assets Start up costs Research and development costs Franchises, softwares and similar assets Goodwill Other intangible fixed assets Intagible asstes in progress Advances payments on intangible fixed assets Total Tangible fixed asstes Land Buildings Industrial fixtures and equipment Other tangible fixed assets Tangible fixed assets burden with rights Tangible fixed assets in progress Advance payments on tangible fixed assets Total Financial fixed assets Investments Loans to group and related companies Investments held in portfolio for the long term Other investments Loans Other financial assets Total Total fixed assets Current assets Inventories Raw material ans supplies Work in progress (goods ans services) Finished goods and by-production Merchandise Total Advances to suppliers Receivables Trade accounts receivable Other receivables Total Other Marketable securities Cash instruments Available funds Prepaid expenses Total Total current assets Expenses to amortize over several periods Premiums on redemption of borrowings Exchange rate differences assets Total assets
32
Period Depr. or Allow.
Gross Amount
WORLDCHEFS CONGRESS REPORT 2014
96.077
Previous period Net Amount 31/12/2012
Net Amount
12.957
83.119
18.484
21.931 96.077
12.957
83.119
40.415
14.175
5.191
8.984
7.114
14.175
5.191
8.984
7.114
839 839 111.091
18.149
839 839 92.942
839 839 48.369
0
0
0
0
65.456 15.043 80.499
3.845
61.611 15.043 76.654
77.425 30.000 107.425
247.206
247.206
247.206
30.496 2.249 279.951
0
30.496 2.249 279.951
50.383 1.742 299.331
360.451
3.845
356.606
406.757
471.543
21.994
449.548
455.126
3.845
BALANCE SHEET LIABILITIES Partnership’s funds Equity Partnership’s funds without the gouvernment right of examination of tax returns (legacies, donations, investment subsidies for renewable properties) Revaluation variance Reserves Profit and loss account brought forward (From fiscal year 1/8/11-31/12/12) Result for the financial year (profit or loss) Other partnership’s funds Partnership’s funds with the gouvernment right of examination of tax returns Contributions Legacies, donations Results under the another investor’s control Revaluation variance Investment subsidies for renewable properties Special provision for tax purposes Rights of the owners Total I
EUR 31/12/2013
31/12/2012
475.055
475.055
-88.911 -36.957
-88.911
349.186
386.143
37.453 1.878
53.343 1.384
Provisions and dedicated funds Provisions for risks Provisions for futurs costs Dedicated funds for functioning subsidies Dedicated funds for other resources (contributions, gifts, legacies, donations) Total II Liabilities Convertible debenture loans Other debenture loans Borrowing from credit institution Other borrowings Advances received on orders Trade accounts payable and related liabilities Taxes and social debts Liabilities related to fixed assets Other debts Cash instruments Income recorded in advance (1) Total III
21.435 39.595 100.362
14.254 68.982
449.548
455.126
100.362
68.982
Exchange rate differences liabilities IV Total liabilities Debts without (1) over one year Debts without (1) less one year
WWW.WORLDCHEFS.ORG
33
PROFIT & LOSS ACCOUNT
EUR 31/12/2013
Operating income Sales of purchased goods Sales of manufactured goods Goods Services linked to regulatories investments Other services Net sales Changes in stock of manufactured goods and workin in progress Production of fixed assets capitalised Partial profits on long term contracts Trading incentive grants Write back of depreciation, provision and transferred charges Subscriptions Other income Total Operating expenses Goods Purchase Change in inventory Raw materials and other supplies Purchase Change in inventory Other purchases and expenses Taxes Wages and salaries Social security charges Depreciation and Provisions – on fixed assets depreciation provisions – on current assets : provisions – for risks and future costs : provisions Subsidies allowed by the partnership Other expenses Total Operating result A Joint venture oper. Profit attributed or loss transferred B Loss attributed or profit transferred C Financial income From shares in group companies From other investments Interests and similar incomes Write back of depreciation, provision and transferred charges Exchange gain Net profit on disposals of current financial investments Total
34
WORLDCHEFS CONGRESS REPORT 2014
31/12/2012 542
1,488
458,588 416,631
356,142 357,630
45,372
92,528
100,276 604,780
86,148 536,306
2,850
584,963 358 22,961 16,430
519,092
11,778
6,234
1,751 1,527
3,845
1,055 641,393
531,454
-36,613
4,852
38
69
38
69
PROFIT & LOSS ACCOUNT
EUR 31/12/2013
Financial expenses Increase of provisions against financial assets Interest payable and similar charges Exchange loss Net losses on disposals of current financial investments Total
31/12/2012
219
152
219
152
Net financial result D
-180
-82
Result of ordinary operations before corporate tax on profit E
-36,793
4,770
0
0
164
3,557
164
3,557
-164
-3,557
-36,957
1,213
Exceptional income Exceptional income on operating items Exceptional income on capital items Write back of depreciation, provision and transferred charges Total Exceptional expenses Exceptional expenses on operating items Exceptional expenses on capital items Depreciation and Provisions Total Net exceptional result F Employees’profit sharing plan G Corporate tax on profit H Non expended funds of previous periods brought forward I Commitments to be realized on affected resources J Profit or Loss
WWW.WORLDCHEFS.ORG
35
CONGRESS REPORT
CONTINENTAL DIRECTORS
COMMITTEES
FINANCIAL REPORT
OUR PARTNERS
®
Established in 1824, the Australian Agricultural Company (AACo) is Australia’s largest integrated cattle and beef producer, and is the oldest continuously operating company in Australia. Today, AACo owns and operates a strategic balance of properties, feedlots and farms comprising around 7 million hectares of land in Queensland and the Northern Territory – roughly 1% of Australia’s land mass. AACo specialises in the production of grass fed beef, grain fed beef and Wagyu beef. We run Australia’s largest herd of Wagyu cattle, producing high grade Wagyu beef which is exported around the world. AACo choose to sponsor Worldchefs to promote the fact that some of the world’s best chefs request AACo branded beef products because of their superior quality. Moving forward, AACo is seeking to partner with customers who can deliver our premium quality Wagyu. Grain fed and grass fed products to customers around the world who seek an exceptional dining experience.
Our commitment to culinary solutions at Custom Culinary® shines in our membership and sponsorship of international foodservice organizations. Through these strong partnerships, we’re able to connect with industry chefs, remain relevant to current and upcoming food trends, stay in touch with a global culinary network and train and mentor the next generation of chefs to encourage a continued tradition of authenticity. We are proud to be the global sponsor of busy chefs around the world with our commitment to the Train-the-Trainer program and the Hans Bueschkens Young Chef Challenge. Through our support of the Train-the-Trainer program, culinarians in teaching positions, schools and education programs in Worldchefs member countries received support to offer a better quality education. The program brings together volunteer Worldchefs expert chefs to teach and share their knowledge about cooking, baking and global cuisine to other teachers and trainers from all parts of the world who can then hand down the knowledge in their own countries. In addition, Custom Culinary, Inc is the global sponsor of the Hans Bueschken Young Chef Challenge at the Worldchefs Congress. Each Worldchefs member country is allowed to send one representative to compete in the Young Chefs Challenge. The competition is dedicated to Chef Hans Bueschkens, former president of Worldchefs. During his presidency, Chef Bueschkens declared that one of his primary goals was to create programs aimed to interest the youths by recruiting junior chefs into Worldchefs activities.
36
WORLDCHEFS CONGRESS REPORT 2014
Dilmah Tea and the World Association of Chefs Societies / Worldchefs have joined hands in taking tea and culinary art to new heights. The partnership which commenced in July 2013 builds on Dilmah’s Tea Gastronomy programme, a decade long exploration of tea as an ingredient in fine food and as a sensory pairing. Worldchefs involvement in Dilmah Tea Gastronomy initiatives and the pioneering Dilmah School of Tea is part of the co-operation. Dilmah supports Worldchefs Global Chefs’ Challenge, the HANS BUESCHKENS Junior Challenge and the New Pastry Challenge as part of the partnership. The Tea Sommelier Competition, the Real High Tea Challenge, the Chefs and the Teamaker are innovations that are a part of Dilmah’s Tea Gastronomy programme. Dilmah has previously partnered with Worldchefs in relation to the Dilmah Tea Sommelier and Tea Gastronomy Challenges in Sri Lanka. The global partnership extends this co-operation whilst sharing knowledge of tea and tea gastronomy with chefs around the world.
CONGRESS REPORT
CONTINENTAL DIRECTORS
Electrolux Professional is proud to announce an international alliance with Worldchefs, the global network of chefs associations founded in 1928, aimed at sharing the common knowledge and increasing awareness on specific topics related to sustainable cooking. This partnership will launch a number of dedicated exciting activities which will unite the beauty of the culinary arts with the breakthroughs in culinary technology, more specifically, the “Art & Science Come Together” program will combine the culinary creativity and talent of the Worldchefs chefs with the knowledge, technology and specialized experience of the solutions offered by Electrolux Professional.
COMMITTEES
Established in 1778, Friedr. Dick´s focus on customer service, high quality and innovative products has made it one of the world´s foremost producers of professional knives and tools. Friedr. Dick’s company values mirror that of Worldchefs: A commitment to quality and respect for tradition and values the need for all chefs to be successful in the culinary industry. Friedr. Dick in cooperation with Worldchefs support young chefs on their way to the top. All young chefs have to clear many hurdles when becoming a chef or even a star rated chef. Passion for cooking is an important basic requirement but far from everything a young chef has to cope with – that’s what Worldchefs and Friedr. Dick do also stand for. The strong relationship between Worldchefs and Friedr. Dick is also reflected through the development of the unique Premier Worldchefs knife series. Premier Worldchefs is the unique composition of a hygienic, non-sticking coating and a handle in precious mother of pearl optic developed in conjunction between team members from both Worldchefs and Friedr Dick. This partnership benefits both Friedr. Dick and Worldchefs by helping us better serve our members and by allowing them to understand and appreciate what chefs desire and want. Friedr. Dick is – still family owned after more than 230 years – the world’s only manufacturer to offer a complete range of knives, sharpening steels, grinding machines and ancillary items for butchers and chefs.
FINANCIAL REPORT
OUR PARTNERS
Figgjo AS is a young porcelain factory, founded in 1941. Here we combine modern industrial production and craftsmanship to achieve exciting products with high quality. We are the leading Nordic manufacturer of porcelain for the professional kitchen! Our partnership with Worldchefs has evolved over the past six years. At that time, we have established good contacts and many have their eyes on the small flexible porcelain factory, Figgjo AS. We are known for high innovation confirmed through a number of design awards. It is not without reason that eight Culinary teams wish to make use of porcelain from Figgjo when the showtable will be presented at the World Cup in Luxembourg. Through several Global Chef semi-finals chefs have been able to choose porcelain from the top shelf. Our clean lines and simple, yet innovative design allows many viewing Figgjo as “The Nordic line”. During Worldchefs 2014, everyone have the opportunity to become even better acquainted with us. Are you a chef, delegate, companion or simply genuinely interested in food, make the trip to Figgjo which is located 25 km south of Stavanger. Tours will be organized. We hope you all have an unforgettable experience and the opportunity to make new contacts. It is with great pride that we have presented our porcelain and our special relationship with Worldchefs. We will all remember Worldchefs 2014!
WWW.WORLDCHEFS.ORG
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CONGRESS REPORT
CONTINENTAL DIRECTORS
Fonterra is a main sponsor in the dairy category with Worldchefs. Glen Austin has played a critical role in supporting Fonterra in his capacity as a Continental Director in the Pacific region. More recently we have connected in with Murray Dick, to leverage his expertise and enhance Fonterra’s connection with Worldchefs. Although the nature of this connection is still taking shape, already he has provided Fonterra increased clarity of how to access Chef networks and tips on how Fonterra Chef’s can embed themselves in Worldchefs. Fonterra believe that Worldchefs represents a hub of culinary expertise and in-depth understanding of Chef’s needs, of which Fonterra can combine our technical and strategic expertise to ensure that Chef led solutions become key focus. In achieving this we can heighten and expand Fonterra Foodservice presence globally, taking up the category sponsorship is the way to demonstrate this leveraging on Worldchefs global presence in the Chef community. Fonterra has supported Chef Initiatives of all shapes and sizes from meal programs in outreach school areas of Australia and the Pacific, to the Global Chefs challenge at World congresses, as well as numerous scholarships. Fonterra is proud of the work that there regional director has done on their behalf, Glenn Austin. Key events that Fonterra sponsor are, Global Chef Challenge, Pastry Challenge and Hans Buenchkens. Fonterra is interested to investigate ways to connect via Worldchefs with young promising Chefs, to support the development of the industry.
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COMMITTEES
FINANCIAL REPORT
The Scottish Seafood Collaborative Group representing Scottish salmon, wild capture fisheries and aquaculture, have enjoyed an exciting and beneficial partnership through sponsorship of Worldchefs, since October 2012. Sponsorship has resulted in Scottish salmon and langoustine being cooked by hundreds of leading chefs in the Global Chefs Challenge, as well as the next generation of chefs in the Hans Bueschkens Young Chefs Challenge. In July 2013, the All Japanese Association of Chefs visited Scotland to meet fishermen and fish farmers, processors and distributors, where they all enjoyed the dramatic scenery and some rare sunshine, whilst tasting seafood fresh from the sea and loch. Regular communication has been maintained with the Worldchefs network, and both the European and Asian regional Presidents’ forums were attended. The team worked with the Worldchefs magazine to provide interesting content, and most recently, ran a recipe competition to build greater engagement with chefs. As a new global sponsor, we have been delighted at the interest shown in Scotland and our products. The partners have enjoyed meeting Worldchefs associates, and building culinary friendships from India to Japan, Malaysia to Europe, and China to America. We would like to thank Worldchefs and the culinary network for welcoming us so warmly, and for their support throughout the sponsorship. We look forward to continuing this throughout 2014, and to undertaking new ventures together in the coming years.
WORLDCHEFS CONGRESS REPORT 2014
OUR PARTNERS
Sterling White Halibut AS – a Marine Harvest company – offers premium white halibut products under its brand Sterling®. Sterling® White Halibut is bred and raised in cold, clear water in the deep fjords in Ryfylke on the Western part of Norway. The fish need tending for four to five years before it is ready for eating. The Sterling® brand is your guarantee of premium quality fish. It means you can rest assured that the fish you eat has been raised and handled with the utmost care. Sterling® is seafood that Sterling White Halibut AS is proud to sell! Sterling® White Halibut – “It’s a Gourmet Fish for Special Occasions” We entered the partnership with Worldchefs in 2010 being trigged by their passion for making a better world focusing on food. “Passion attracts Passion” is an important behavior for our company in bringing our famous fish to the table. The networking in Worldchefs add sustainable knowledge in understanding cultural behavior all over the Globe. Our fish has been used in the Global Chefs Challenge and in the Hans Bueschkens Young Chefs Challenge. The passion the Chefs show when working with our fish make us proud and we know we have chosen a partner that will improve our business. In order to support young chefs, we have supported the Worldchefs Young Chefs Development and challenge others to do so.
CONGRESS REPORT
CONTINENTAL DIRECTORS
The World Congress for Chefs (Worldchefs 2014) will be held this year in Stavanger, Norway in early July. Due to the plethora of international conferences and competitions on the program, this event is a must for culinary professionals worldwide. Many young chefs will gather and do their utmost to promote and enhance their skills and inventiveness.Valrhona is very proud to be a partner in this prestigious event. Being a partner means sharing the same values. One of the primary aims of Worldchefs is to foster knowledge sharing and to encourage young talents to develop their abilities. Likewise, with the École du Grand Chocolat, an internationally recognized training institute for excellence in patisserie,Valrhona also wishes to contribute to the growing competences of the profession. Founded by Frédéric Bau in 1989, the École du Grand Chocolat is a place for dialogue, information exchange, and sharing, where chefs from all over the world are trained in the most discerning and demanding pastry-making techniques. Additionally, being committed involves having a commitment to taste and quality, which is an essential aspect in creating a Grand Chocolat, and that makes Valrhona a supplier of exceptional products. It is therefore a natural choice for Valrhona to be involved with Worldchefs and to contribute to the success of the event as well as the culinary enthusiasts involved. Save the date for the final stages of the competition, July 2 - 5 in Stavanger!
COMMITTEES
FINANCIAL REPORT
For the last 10 years, Japanese cuisine is one of the fastest growing cuisines in the world and wasabi has become a new global flavor i.e. pop-corn, nuts, ice-cream, etc. With an increasing popularity of Japanese cuisine and wasabi, chefs are challenged to create new exciting dishes, combining western style with unique Asian flavors, to serve consumer demand worldwide. While most of the so-called “wasabi” that is consumed globally contains no wasabi in them at all (powder wasabi) it consists of horseradish mixed with mustard powder, starch, additives and food color.
OUR PARTNERS
Segers has been a supplier of chefs wear to Nordic restaurant kitchens for nearly seven decades. A long but tasteful journey like a good wine that just keeps getting better with age. While we have seen the new Nordic cuisine reach the very pinnacle globally, we have also succeeded in our commitment to quality. With our own manufacturing staffed with our own personnel, we have full control from the first stitch to the finished garment. Segers collaboration with Worldchefs is a way for us to reach outside the Nordic borders and present our high quality chefs wear to the members of Worldchefs.
We,Venturetec Marketing Co., Ltd., a leading frozen seafood and wasabi marketer in Thailand, offer food lovers with a line of REAL wasabi, branded “WASABI-O”. “WASABI-O” is produced from real wasabi rhizome and hence has the same health benefits, anti bacterial, anti-fungal and anticarcinogenic. Unlike, imitation wasabi, its hotness is quickly dissipated through the nose, but leaving a sweet aftertaste with no burning sensation. Besides traditional wasabi paste, we also produce a unique line of wasabi products i.e. wasabi sauce and wasabi mayonnaise, for chefs to greater expand their creativity and imagination with one of the trendiest ingredients. It is our privilege to be a part of Worldchefs global competition. Through “WASABI-O”, we hope that our real wasabi will encourage professional chefs worldwide to better serve their customers with a true superior ingredient as well as to take this opportunity to increase sales and satisfy growing consumers demand through wasabi menus.
The Company HUG and Worldchefs – a partnership that represent the same values and standards. We both aim to maintaining and improving the culinary standards of global cuisines and its products. We accomplish these goals through professional development of our product range, education and training. Worldchefs gives us the platform to exchange our ideas directly to the countries best chefs.
WWW.WORLDCHEFS.ORG
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WORLDCHEFS
310 rue de la Tour, Centra 278 94576 RUNGIS CEDEX FRANCE T: +33(0)1 46 87 65 10 E: office@worldchefs.org SKYPE: worldchefs_skype
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