The Worldchefs Congress 2018 annual report is out!

WORLDCHEFS

CONGRESS REPORT 2018 FINANCIAL STATEMENTS FOR 2016 & 2017

WORLDCHEFS 38TH CONGRESS & EXPO KUALA LUMPUR – MALAYSIA 11-14 JULY 2018

WORLD ASSOCIATION OF CHEFS SOCIETIES

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PREMIUM PARTNERS

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PANTONE 7452 C LEGLE New Logo Sept., 2016

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CONTENT 4 6 12 16 18 18 23 26 28 31

THE WORLDCHEFS COMMUNITY MAP ACTIVITY REPORT MANAGING DIRECTOR WORLDCHEFS ADMINISTRATION TEAM PRESIDIUM MESSAGE PAST PRESIDENT MESSAGE CONTINENTAL DIRECTORS REPORTS PEOPLE IN WORLDCHEFS COMMITTEES FINANCIAL REPORT 2016 & 2017 NOTES TO THE ACCOUNTS FINANCIAL STATEMENTS

THE WORLDCHEFS COMMUNITY 110

MEMBER COUNTRIES

EUROPE NORTH

AMERICAS

15

MEMBER COUNTRIES

AMERICAS ARGENTINA BAHAMAS BOLIVIA CANADA CHILE COLOMBIA COSTA RICA CUBA DOMENICAN ECUADOR PANAMA PERU PUERTO RICO USA VENEZUELA

YOUNG CHEFS CLUBS (YCC) THERE ARE 36 YOUNG CHEFS CLUBS AROUND THE WORLD ASIA (12) EUROPE (10) AMERICAS (3) MIDDLE EAST PACIFIC (6) / AFRICA (5) CHINA BRITAIN CANADA AUSTRALIA X 5 HONG KONG INDONESIA X 2 KOREA MALAYSIA X 2 MYANMAR PHILIPPINES SINGAPORE TAIWAN VIETNAM

4

CZECH REPUBLIC CROATIA CYPRUS GERMANY NORDIC (NKF) RUSSIA SCOTLAND SLOVENIA SWEDEN

COLOMBIA AMERICA

EGYPT JORDAN LIBERIA SOUTH AFRICA U.A.E

WORLDCHEFS CONGRESS REPORT 2018

VANUATU

AZERBAIJAN BELARUS DENMARK ENGLAND ESTONIA FINLAND GEORGIA ICELAND IRELAND LATVIA LITHUANIA NORWAY RUSSIA SCOTLAND SWEDEN UKRAINE WALES

EUROPE

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MEMBER COUNTRIES

EUROPE CENTRAL

EUROPE SOUTH

AUSTRIA BELGIUM CZECH REPUBLIC GERMANY HUNGARY KAZAKHSTAN KYRGYZSTAN LUXEMBOURG MOLDOVA NETHERLANDS POLAND ROMANIA SLOVAKIA SWITZERLAND UZBEKISTAN

BULGARIA BOSNIA HERZEGOVINA CROATIA CYPRUS FRANCE GREECE ISRAEL ITALY MACEDONIA MALTA MONTENEGRO PORTUGAL SERBIA SLOVENIA SPAIN TURKEY

ASIA

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ASIA

MEMBER COUNTRIES

CAMBODIA CHINA HONG KONG INDIA INDONESIA JAPAN D.R.P. KOREA MACAU MALAYSIA MALDIVES MONGOLIA

AFRICA / MIDDLE EAST

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MEMBER COUNTRIES AFRICA / MIDDLE EAST EGYPT GHANA JORDAN KENYA LEBANON LIBERIA MAURITIUS MORROCO NAMIBIA PALESTINE SAUDI ARABIA SOUTH AFRICA SYRIA TOGO TUNISIA QATAR UNITED ARAB EMIRATES

MYANMAR NEPAL PAKISTAN PHILIPPINES SINGAPORE SIR LANKA SOUTH KOREA TAIWAN THAILAND VIETNAM

PACIFIC RIM

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MEMBER COUNTRIES

PACIFIC RIM AUSTRALIA COOK ISLAND FIJI GUAM NEW ZEALAND PAPUA NEW GUINEA SAMOA TONGA VANUATU

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90 YEARS AND FRESHER THEN EVER 1.1 million Euros. It has been a privilege for me to serve Worldchefs for the last 10 years (already).

During this period we have expanded the Young Chefs Development, Global Chefs Challenge and International Chefs Day. We opened the world headquarters in Paris, started Worldchefs Magazine, created the Judges Seminars, Launched Worldchefs Without Borders, Feed the Planet, created myChefspace community platform, recruited 8 full time staff, integrated 25 new country members, grown our World Congress and most recently launched the Worldchefs Academy. None of which would have been possible without our volunteers, members and last but not least our long standing sponsors and their altruistic and unconditional belief in our mission.

Ragnar Fridriksson Managing Director

TURNOVER GROWTH BETWEEN 2005-2017 Thousands

As we celebrate our 90th anniversary and look back at our history, I would like to think that our founding father, Auguste Escoffier, would have been proud. We all know his contribution to the culinary arts but few know about his passion to help others. As president of the French Chefs Association almost a century ago, he was the frontrunner of a social security fund for chefs and he established a hostel for chefs who were in desperate need of a roof.

What started 90 years ago as a friendly network for social and cultural exchange between chefs’ associations in 16 countries is now a global body uniting chefs across 110 nations, dedicated to improving culinary standards around the world, and to bringing education and livelihood to those in need.

Over the past ten years I have seen Worldchefs grow and evolve. Thinking back I hear the echo of Billy Gallagher. His “WACS dogma” video from the nineties predicted that one day we would have an operating office with a dedicated team providing member services and driving projects that would make us the voice of the culinary industry. Thanks to the unselfish contribution of so many volunteers, we are living up to his expectations and reaching new heights year on year.

The achievements of recent years bear witness to the progress we have made. The data from 2004 show a turnover of under € 50.000 that now have reached 6

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1200 1000 800 600 400 200

2005 2006 2007 2008 2009 2010 2011 2012 2013 2014 2015 2016 2017

Where do we head from here? Moving forward it is time we invest in ourselves and acquire our own building, the Worldchefs House. Owning our own building where we can host our office and set up a worldclass demo kitchen with a culinary excellence centre will help us preserve the past and build a legacy for the future. This will further establish Worldchefs as the global voice of the culinary industry and safeguard Worldchefs future.

We will continue to bring education to our members, and value to society. We will do so without any consideration to gender, age, colour, religion, politics or borders. This is our legacy. This is Worldchefs.

ORGANISATION Since establishing the Worldchefs’ office and yours truly as its first part-time employee in 2009, the organisation has now grown to employing 8 full positions in 2018 including interns and shortterm contracts. To

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that may be added external service partners such as graphic designers, a magazine editorial team, certification and school assessors, seminar instructors and other ad hoc service providers.

organisation. With our current location in the Montorgeuil/Chatelet area, we are in the middle of Paris’ buzzing restaurant scene, a dream location for any passionate culinarian.

WORLDCHEFS EMPLOYMENT

COMMUNICATION Considerable resources have been allocated to improving communication, both internally and externally. This investment is bearing its fruits with increased reach and engagement through our websites, myChefspace, social media and in other external media where Worldchefs is being mentioned in the news.

Worldchefs website and myChefspace

7 6 5 4 3 2 1

2009

2010

2011

2012

2013

2014

2015

2016

2017

Apart from Worldchefs.org, we have launched 4 mini-websites in the last two years. Those are for the Worldchefs Congress & Expo, Feed the Planet, Global Chefs Challenge and most recently, Worldchefs Without Borders.

ORGANIZATIONAL CHART

Managing Director Ragnar Fridriksson

Director Operations & Projects Connie Lau

Director PR & Marketing Andrea Petruzella

Education Director (Consultant 50%) John Clancy

Special projects

Office Admin Andreea Mocanu

Graphic Designer Tomas Hafthorsson (Freelance)

Assessors RQCE & Certification (M. Baskette etc.)

Feed the Planet Congress & Expo Global Chefs

IT & Web Project Manager Joachim Trival

Asia PR & Editor Jenny Tan (Freelance)

FTP & WCWB Project Coordinator Intern mid 2018 Giang Tran

Communicator Officer Gosia Kowalinska (Internee)

Admin & Project Intern (2018)

myChefspace has a community of around 10.000 chefs and is growing by the hundreds each month.We plan to enter the second phase of development and promotion of this community platform by the 4th quarter of 2018 with more attractive content and features.

Worldchefs App was recently launched in its beta version and can be found in iOS and Android versions.

We have high hopes that this will further increase engagement and sign-ups to myChefsapce.

WORDCHEFS MAGAZINE Due to rapid growth, the organisation’s needs are constantly changing and increasing.The recent recruitment of senior managers in the roles of Director of Operations & Projects and Director of PR & Marketing bring new specialised competencies to the organisation. They form the core management team together with the Managing Director, and are supported by a talented and dedicated team of young people, along with an army of 200 relentless volunteers in our committees and advisory boards.

Worldchefs Magazine is now entering its 9th year of existence with 21 issues on the counter. Currently we produce 3 magazines each year with an annual reach of 31.000 online readers.

NEW OFFICE LOCATION Worldchefs moved to a bigger office in central Paris in late 2017. With a total space of 80m2 that hosts 8 employees as well as a separate meeting room facility that can be converted into a seminar room with a 20 person capacity.

In the spring of 2018, we hosted 2 judging seminars, one in the hot kitchen and also the first ever carving seminar with a great attendance. It offered an opportunity for participants to get familiar with Worldchefs’

ACTIVITIES Worldchefs is engaged in a vast amount of activities overseen or supported by Worldchefs office together with approximately 200 committee members and board members.To maintain focus on priorities we are guided by the four established pillars as set out by the management. Those are:

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EDUCATION – including our landmark Recognition of Quality Culinary Education program, the world’s first global culinary certification and the newly launched Worldchefs Academy, online learning platform.

COMPETITIONS – setting global standards for competition rules, organising judge seminars and running the prestigious Global Chefs Challenge.

HUMANITARIAN & RESPONSIBILITY – our Feed the Planet and Worldchefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

NETWORKING – representing our member services, communication tools and the landmark biennial Worldchefs Congress & Expo

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RECOGNITION OF QUALITY CULINARY EDUCATION (RQCE) Worldchefs holds a network of around 80 recognised schools from almost 50 countries. On average 10-15 new institutions join each year and 1/3 of them come from Europe, 1/3 from Asia and 1/3 from the Americas.

Over a dozen of those institutions have been accepted into the “Preferred School” recognition by undergoing a detailed mapping of their training programs that allows their graduates to be automatically eligible for Global Certification at Commis Chef and/or Chef de Partie levels.

RQCE SCHOOLS BY REGION Europe 33% Asia 33%

ACTIVITY MAP

Americas 22%

8% Education Programs

Feed the Planet / Humanitarian

Communication / Marketing / Website

Others Programs

Office

Certification

Local projects:

Media, Newsletter, Press, Magazine

Congress & Expo

Sponsorship & Fundraising

Printer materials & Digital media

Global Chefs Challenge

Membership & Endorsement

Website & Mobile APP

Booths / Trade shows

Judging & Competition seminars Judge applications

Africa/Middle East 8%

4%

Pacific 4%

33% APAC Singapore Food Waste Project RQCE

Sweden Project

22%

Polish Project Train the Trainer

Brazil Employment project

Sustainability Education

Art & Science

International Chefs Day

Worldchefs Academy

Worldchefs Academy

Digital Judging

Committees Support

Accounting / Payroll / Invoice / Admin IT

EDUCATION PROGRAMS GLOBAL CERTIFICATION Global Certification was relaunched using a new platform with more user-friendly features, alongside an innovative feature that uses digital accreditation (badges) to earn professional recognition. The system was developed together with City & Guilds and won the Innovation of the Year award at the prestigious Federation of Award Bodies (FAB) annual conference.

Global Certification saw a soaring number of certified culinarians, with over 500 new certificates granted in 2017. Between 70-80% of those certified coming from institutes within the Worldchefs Recognition program (RQCE) at either a Commis Chef or Chef de Partie level.

Several corporate agreements are being made where internal training programs are being mapped towards Worldchefs standards, notably at Disneyland Resorts Shanghai where such an agreement is already in place and where hundreds of employees have already earned Worldchefs Global Certification.

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33%

WORLDCHEFS ACADEMY The Worldchefs Academy is an online learning platform that will provide free online theory learning in culinary arts to anyone, anywhere and at anytime. It has been in the making for 2 years and will be launched at Worldchefs Congress in Kuala Lumpur.

Thanks to this generous donation from Nestlé’s foundation ProGastronomia, we will be able to provide a support for culinary education worldwide and empower the next generation of culinary talents.

ART & SCIENCE SEMINARS TOGETHER WITH ELECTROLUX We are now entering into the 5th year of collaboration with Electrolux under the theme Art & Science using cook and chill technologies for better results in various contexts i.e. banqueting, bakery, tandoori, nose to tail etc. We hosted 16 seminars in seven countries for 300 chefs free of charge during 2017. We are laying the ground work to include more countries in the future and already have 18 seminars planned in nine countries in 2018. These include The Emirates, South Africa, USA, Canada, Singapore, Thailand, Turkey, and Japan.

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COMPETITIONS JUDGING SEMINARS AND COMPETITION SEMINARS Worldchefs has recently introduced new Judging Seminars for Carving and Pastry. We also introduced a new seminar for competitors to improve their performance. A total of 24 seminars for 485 chefs were organised in 2017.

Worldchefs holds a list of approximately 700 judges.

Criteria for becoming a judge have been made stricter to ensure quality and consistency around the globe, which should see the number of judges drop somewhat in the coming years.

SEMINARS BY CONTINENTS Europe 42%

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of loose paper, reduces administrative work and reduces the risk of errors while providing full transparency, efficiency and security for both organizers and competitors.

HUMANITARIAN AND RESPONSIBILITY FEED THE PLANET The Feed the Planet program that was launched at the Worldchefs in Deajeon in 2012 has reached new milestones thanks to our close collaboration with Electrolux and AISEEC. One of the most successful projects so far is the Education for Employment program launched in Curitiba, Brazil. In total, 34 people – most of them women – have been or are in culinary training and out of the 18 students that graduated last year, eight have gone on to find employment.

Asia 25% Africa/Middle East 21%

8%

Americas 8%

4%

Pacific 4%

42%

21%

25%

ENDORSEMENTS The Culinary Competition Committee oversees the culinary rules and continuously develops them to keep up with new trends and to ensure consistent quality around the globe. A total of 34 events were endorsed

by Worldchefs around the globe in 2017, of which 64% were held in Asia.

COMPETITION MANAGEMENT S YSTEM – DIGITAL JUDGING After 3 years of piloting, the competition management system is in the final stages of development. It yielded positive feedback at the Culinary World Cup, The Culinary Olympics, Global Chefs Challenge and at the Battle of the Lion.

The electronic system offers organizers and competitors the benefits of increased efficiency, security and transparency. Use of the app can save a large amount

The project in Curitiba has been such a success that it is being replicated in São Carlos, Brazil (to start in September 2018) and in Rosario, Argentina (to start in the last quarter of 2018). Plans are also under way to establish similar culinary training in Egypt and Russia.

Sustainability Education for culinary professionals is being introduced into several countries including Canada, Jordan, Costa Rica, Ireland, Wales, South Africa, Dubai, India, Italy, Argentina, Dominican Republic and Brazil. The curriculum can simply be accessed online and is free of charge.

We participated in other local projects with focus on food waste and sustainability awareness with a great support from our national members in Sweden, Poland and Singapore. We count on our members’ support for other similar projects around the world.

For this we wish to establish a network of sustainability champions to help drive such initiatives harder.

WORLDCHEFS WITHOUT BORDERS In 2017 Worldchefs Without Borders collected € 55.026 worth of donations that have been or are to be fully redistributed.

With strong leadership and a dedicated team, the Worldchefs Without Borders has been organising events and raising funds for various charities on a continuous basis. A new dedicated website with an improved donation platform has been introduced to support those initiatives.

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INTERNATIONAL CHEFS DAY International Chefs Day in 2016 and 2017 saw thousands of chefs from around the world entering school classes to raise awareness for health and nutrition amongst children. Together with Nestle Healthy Kids Foundation and Nestlé Professional’s team we created themes and toolkits to better engage with a young audience; Art on a Plate and Food for Healthy Heroes. The event is ever growing with an increased participation each year and we hope to grow even further in 2018.

2017 EVENT REACH

Chefs 4.728

+136% (2016: 2.000)

Children 37.820

+99% (2016: 19.000)

Countries 55

+1% (2016: 54)

NETWORK MEMBERSHIP Worldchefs currently counts 110 national members and new members have or are joining us from Panama, Bolivia, Ghana, Georgia, Tonga and Papua New Guinea.

We have been piloting Member Revenue Sharing with several countries so far and will move forward to include all national members at their request. This is a great opportunity for member associations to participate in the successful work being carried out by Worldchefs office and receive financial benefits as well.

The agreement also requires action from our members. Most importantly, we wish them to be active at our different events and share news and information with their own member base. We urge all national members to use the country profile page on worldchefs.org where they can announce events, publish news to attract new followers as well as foster member loyalty through myChefspace.

WORLDCHEFS CONGRESS & EXPO Congress in Thessaloniki was the first congress fully owned and organised by Worldchefs. Although it was successful overall, it did not come without challenges and there are many lessons yet to be learned. The main challenges faced include hosting the multitude of events, juggling different expectations from different 10

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segments i.e. simultaneously holding a General Assembly, creating an interesting speaker program, organising the Billy Gallagher Young Chefs Forum, Global Chefs Challenge and an exhibition. Moving forward, Worldchefs Congress needs a stronger definition on “what” it is and “who” its for in order to focus the congress program and the promotion accordingly.

Currently, the Kuala Lumpur congress appears to be one of our most dynamic so far. Having full ownership of the event allowed us to be ready with a program, and start promotion earlier and to reach a higher number of paid registration than ever before. I wish you all a very pleasant event and I hope you enjoy Kuala Lumpur!

CONGRESS REPORT CONTINENTAL COMMITTEES FINANCIAL REPORT WORLDCHEFS COMMUNICATION & DIRECTORS MARKETING REVIEW FROM JANUARY TO MAY 2018

FACEBOOK

23.900 Followers

1.885.631 Impressions

36.757 Engagement

1.186

Clicks on advertises

43.267

Members of the Worldchefs Facebook group

OUR PARTNERS

TWITTER 2.401 Followers

134.777 Impressions

2.365 Engagement

234

Clicks on advertises

WEBSITE 55.143

Worldchefs Unique Visitors

LINKEDIN 1.578

18.376

Followers

NEWSLETTERS

209.560

14.549

4.888

35,49%

3.230

21,27%

Impressions

Engagement

Clicks on advertises

INSTAGRAM 5.949 Followers

16.162 Engagement

Congress & Expo Unique Visitors

Followers

Opens rate average

Industry average

4,30%

Clicks on advertises

myCHEFSPACE 7.045 Followers

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WORLDCHEFS ADMINISTRATION TEAM

Ragnar Fridriksson

Managing Director, Worldchefs Paris Office Nationality: Icelandic Languages spoken: Icelandic, English ,French, Spanish, Norwegian, Swedish, Danish

Managing Director of Worldchefs since 2009, Ragnar has acquired almost 30 years of hospitality industry experience in restaurant operations, communication and consulting. Founder of Passionfood, he is a published author of “Chefs & Champagne- à la carte” and “ Champagne Tasting Notes”. Also a food photographer, a sommelier and previously a restaurant manager at one of Norways top Restaurants Jans mat og Vinhus. Ragnar holds an MBA degree from Bradford University, UK and a second Masters degree in Gastronomy Science Studies from “Les Hautes Etudes de Goût- HEG” in Champagne, France. He is previously a Bachelor graduate from Norwegian School of Hotel & Tourism Management in Stavanger and has diploma for Iceland School of Hospitality.

Andrea Petruzella

Andreea Mocanu

Andrea is a communications expert with over 15 years’ experience helping brands around the globe reach audiences and tell their stories. Prior to joining Worldchefs, Andrea’s clients included non-profits, governmental, and corporates including Danone and Maple Leaf. She brings her passion for food, health and education to her role at Worldchefs.

Born in Romania but adopted by Paris in 2010. She has decided to study abroad and chose the beautiful city of Paris where she has moved after her studies. In 2014 she has joined the Worldchefs family as an Admin Assistant.

PR & Marketing Manager, Worldchefs Paris Office Nationality: Canadian Languages spoken: English, French

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Office Administrator, Worldchefs Paris Office Nationality: Romanian Languages: Romanian, English, French, Spanish

WORLDCHEFS CONGRESS REPORT 2018

Connie Lau

Director of Operations and Projects, Worldchefs Paris Office Nationality: Hong Kong Languages: English, Cantonese, Mandarin Chinese, medium French

Joined Worldchefs since 2016. Connie graduated from prestigious culinary school Ferrandi Paris, following her career change from the engineering industry where she has worked for 10 years. She worked in the nuclear industry for 5 years in Switzerland and she has experience to manage huge projects and diverse teams. From 2010, she organised catering services and events in Switzerland for few hundreds people and in 2014 she founded a charity, cooking4charity.org, where she also taught cooking classes with the goal to collect donations for the orphans around the world. In 2015, following her passion for cooking, she moved from Switzerland to Paris, to study culinary art at Ferrandi Paris school. Following her studies at Ferrandi she gained important work experience at renowned restaurants such as Saline Ceviche Bar in Biarritz and l’Atelier de Joel Robuchon in Paris. She joined Worldchefs as a senior project manager at September 2016 and was promoted to Directors of Operations and Project Directors in 2018. Beside the culinary art dilpoma, Connie gained a master degree in Physics, certificated Chartered Engineer and Project Manager.

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Joachim TRIVAL

John Clancy

Jenny Tan

Joachim joined Worldchefs team in 2016 by combining work and school for two years to finish his master degree at INSEEC Business school in Paris. By gaining experience in digital field he joined Worldchefs team full time in 2018.

Originally from the French West Indies he also made a 6-month internship in the Harbour Group of Companies of Saint Maartin as a project coordinator for his bachelor. He likes to debate on social topics and is interested in everything that is related to ecology.

Education Director for Worldchefs since 2015, John has been instrumental in overseeing the development of many educational initiatives including the Worldchefs Recognised Schools and the Global Culinary Certification programmes.

Trained as a F&B journalist, Tan has deep roots in the F&B industry for more than a decade. Based in Singapore, she was formerly the wine columnist for the national paper, The Straits Times and contributing editor of regional gourmet publication Epicure. She has also produced “To Be a Chef”, a cookbook that came in first runner up at the World Gourmand Cookbook Awards in Paris. Today, she runs FoodCult Pte Ltd, a F&B focused marketing, communications and concepts agency. She is also on the committee of the Singapore Chefs’ Association and Bocuse d’Or Singapore Academy. She has been working with the Worldchefs team for 8 years, working on various projects including the Worldchefs magazine.

IT & Web Project Manager, Worldchefs Paris Office Nationality: French Language: French, English, Créole

Education Director Nationality: Irish Languages: English

John has over 50 years of experience in both hospitality Industry and Education, he is a Senior Professor of Culinary Arts and Gastronomy at the School of Culinary Arts and Food Technology, in Dublin Ireland. He works as a professional educational and culinary consultant developing and delivering a wide range of very successful training Programmes, He has a Master of Science Degree and a Bachelor of Science Honours Degree in Education and Technology. He is Past National President of the Panel of Chefs of Ireland and was Congress Director for the Worldchefs World Congress which took place in Dublin in 2004. He has been recognised with numerous honorary membership awards and titles Including Worldchefs Honorary membership and other International Chef Associations which include India, South Africa, Turkey, Luxembourg, and Canada. He loves to sing and entertain when he gets the chance!

PR and Editor, Worldchefs Asia Office Nationality: Singaporean Languages: English, Mandarin

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Gosia Kowalinska

Linh To

Matthias Bonnin

Hailing from Szczecin, Poland, Gosia moved to London and started her studies in Marketing. In 2015 she decided to move to Paris to continue her education in the same field. She has been building experience such as promoting the American Business School at tradeshows, organizing campus events, and working with Arval Poland as Marketing Intern during where she was helping with advertising activities and organization of pro-motional events.

Linh To is the latest recruit of Worldchefs Office in Paris. After her Bachelor in Business Administration at Hanoi University, Vietnam, she continued her study at IAE-IGR Rennes, University Rennes 1, France and earned a Master Degree in Marketing. Throughout her courses, Linh gradually gained experiences in various positions: Project Assistant at a Vietnamese Hospitality Supply Company, Part-time Copywriter at an US-based marketing agency and Communications & Events Manager at a French startup.

Sales & Marketing Manager of Worldchefs since 2018, Matthias has more than 18 years’ experience in the hospitality and restaurant industry in sales & marketing and operations. Matthias graduated a Bachelor of Arts in Hospitality Business Management at the Birmingham College.

In the meantime, he worked for the Mount Country House Hotel 4* as a Bar and Duty Manager, then as an operations manager for the French gastronomic restaurant called Carré Blanc in Moscow, Russia for 2 years and followed up his operational career in middle sizes cruise ships as the Assistant Cruise Director for nearly 2 years. He embraced the sales and marketing role when he got back in Paris, he worked for hotel chains and large international restaurant brands such as Hard Rock Café for nearly 12 years.

Communications Officer, Worldchefs Paris Office Nationality: Polish Languages spoken: Polish, English, French

Event & Project Coordinator, Worldchefs Paris Office Nationality: Vietnamese Languages spoken: English, French, Vietnamese

She joined Worldchefs in September 2017 as a volunteer and started her full-time internship as Communications Officer in February 2018.

Her biggest passion is baking and that is usually what she does in her spare time. She also helped to open a family restaurant and French bakery in Szczecin.

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Sales & Marketing Manager, Worldchefs Paris Office Nationality: French Languages: French, English, Spanish, Russian

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WORLDCHEFS PRESIDIUM

Thomas A. Gugler Worldchefs President

Martin Kobald

Worldchefs President

Dear Worldchefs Members, On behalf of the Presidium, as we celebrate 90 years of Worldchefs, it is with great pride that we present the Worldchefs Annual Reports for your review and consideration.

Together with the Board of Directors, Committee Members, Managing Director and Head Office team, we have worked diligently during the last 2 years on your behalf. Our focus has been on financial responsibility and accountability, developing our programs and opportunities, strengthening our Partner relationships, supporting the growth and involvement of Worldchefs Committees, being present at Worldchefs Member Events and Competitions around the world, and listening to your needs and concerns.

We have put forth an incredible amount of effort to ensure that Worldchefs Members and Partners fully understand and take advantage of the numerous opportunities available to them as part of Worldchefs.

Interest in Worldchefs has therefore grown considerably, and so have the increased demands and expectations. We relocated our Head Office in Paris 16

WORLDCHEFS CONGRESS REPORT 2018

and expanded our Office team to increase efficiency and support our Partner deliverables, certification, competition, seminar, membership and administration requirements. We also implemented financial audits to encourage transparency and accountability to our members.

We are excited about the plans and initiatives of all our new and long standing Worldchefs Committees, which will be shared with you throughout the Worldchefs Congress and would appreciate your acknowledgement of these enthusiastic volunteers for all their efforts on behalf of Worldchefs. We also look forward to acknowledging World Chefs Without Borders and their humanitarian efforts during the WCWB Myanmar Tour for Humanity.

This year, we have seen increased interest in Worldchefs Certification, Recognition of Quality Culinary Education and Approved Schools, Feed the Planet and Sustainability initiatives. We also look forward to the launch of our Worldchefs Academy.

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Cornelia Volino

Uwe Micheel

During the Worldchefs Congress, we are excited to see the Global Chefs Challenge Series of Competitions and cheering on our global finalists.

We also look forward to the excitement of our Young Chefs, recognizing our new Honorary Life Members, presenting awards and recognition to individuals for their outstanding contribution and welcoming new members to join us. As President of Worldchefs, I am always available to you and appreciate your support to help us continue to grow and unite Chefs, Cooks, Apprentices and Culinary Students worldwide. With our Partners’ support and your commitment, we can continue to accomplish new goals and expand our global influence. Though there may be challenges along the way, we will continue to stand together and unite in purpose to support our trade and encourage the development and promotion of our profession worldwide. During the Worldchefs Congress, I urge you to take a moment to meet and greet each other, welcome our new members, support our Expo, enjoy our speakers and presentations, share industry and association developments and embrace all that Worldchefs has to offer.

In closing, I would like to take a moment to recognize: our Congress Hosts, the Professional Culinaire Association of Malaysia; ARTION, our Congress Organizer; Managing Director, Ragnar Fridriksson and our Head Office team; Congress Chairman, Andy Cuthbert and our Congress Committee for working together over the past 2 years to create an outstanding 38th Biennial Worldchefs Congress & Expo for us all to enjoy, and celebrate 90 years of Worldchefs!

Worldchefs President

Worldchefs President

With Warm Culinary Regards, Thomas A. Gugler Worldchefs President

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PAST PRESIDENT

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Day, education to sustainability, just to name a few. It takes a lot of money, manpower and volunteers from all around the world to make this happen. Congratulations to all. Reach out and make a difference in a young chefs world today!

Wishing you all a fantastic Congress Week! Eat, educate, enjoy and network! Warm Regards, Charles M. Carroll CEC, AAC Past President

CENTRAL EUROPE CONTINENTAL DIRECTOR

Chef Charles Carroll Past President

A warm welcome to all Worldchefs members from around the globe.

It’s hard to believe our next congress is here. It seems like just a few months ago that we were all in Greece. I know we are all in for a real treat in Kuala Lumpur. I would like to thank our host for working so hard to put on a great show of hospitality, friendship and education as well as our fearless leader Andy Cuthbert, Congress Chairman, who has been working non-stop. This will be an amazing congress I am sure.

The board, led by President Thomas, has been working very hard on your behalf.We have been very busy aligning President Thomas’s vision with reality. Rest assured that the board places major priority to be sure you all have a voice. I am proud to say our hardworking Continental Directors take all your comments and their job very seriously.

Our office has been growing under the leadership of Managing Director Ragnar Fridriksson and is more organized than ever.

I am very excited about the direction and current status we are in. I think sometimes we forget about all the great work our volunteers and office staff do. Worldchefs is an amazingly busy, global organization that manages so many projects from certification, world competition, disaster relief, International Chefs’ 18

WORLDCHEFS CONGRESS REPORT 2018

Miroslav Kubec

Continental Director After two election periods, i.e. eight years in the Continental Director for Central Europe position, my activity is about to end. I would like to thank everyone for their cooperation and support, as well as to note that this work has meant a great improvement for me, both in terms of my language skills and namely the professional expertise and knowledge, allowing for high-quality promotion of the activities pursued by the culinary associations around the globe. , and I am also hereby offering my full support any time you may need it in the future. I will always be ready to help. I will be primarily focusing on handing over my post now and on providing maximum synergy in the initial days of the new CD, who will be elected at the World Conference.

Miroslav Kubec Continental Director Central Europe

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My term as a Continental Director finishes at this congress so I wish to thank the members of Worldchefs for their support and trust to be a Board member, plus a special thanks to the countries that make up the Pacific Rim and their trust in me to represent them on a global stage.

Murray Dick Continental Director Pacific Rim

EUROPE SOUTH CONTINENTAL DIRECTOR

Murray Dick

Continental Director The last 4 years have been very challenging for Worldchefs as an association. But through the strength of its members and the professional approach and commitment of the Worldchefs Board and office staff, I feel that Worldchefs is gaining strength in its appeal as a global brand, as well as undertaking some fantastic initiatives to help strengthen the organization’s commitment to the mission statement.

The office support is the glue that holds this association together to ensure we as an organization follow-up with our commitment to the many sponsors that support us, as well as the day-to-day operation that this association demands. In this regard, I wish to pay a special thanks to the Worldchefs office team and the auxiliary staff members operating around the globe for their efforts to help make us who we are.

The next couple of years will be crucial to further cement Worldchefs to, not only attract more sponsors, but to ensure the programmes we have in place are followed through and new initiatives are reviewed before implementation.

Financially, the association is on a good financial footing and the careful management of funds is imperative to ensure we are operating in a fiscally-responsible manner to safe guard the whole association and this is the main task of any Presidium supported by the whole Board.

Domenico Maggi

Continental Director Another productive and eventful two years have passed, and what a pleasure it has been to be a part of it! Looking ahead now to the future, we’re entering an exciting but important time for the national associations. It’s vital now that each individual nation gets structured and organized as this is the only way to continue to grow at a rate that will bring in sponsorship and the funds needed to really move forward and grow.

The food industry is growing throughout the world and this highlights the need to raise professional standards amongst chefs by getting more of them certified and pushing them to improve on a daily basis. Competitions can play a fundamental role in this by raising the culinary standards of not only the chefs, but of the judges as well. However, competitions shouldn’t be seen as a one-off showcase to collect a medal, but more of an ongoing development to raise standards and to share each nation’s food culture. I wish everybody a great time in Kuala Lumpur.

Domenico Maggi Worldchefs Continental Director Europe South

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The Congress is another area that I am lucky to be involved with and I have enjoyed organizing the 2016, and 2018 congresses as Congress chairman. It is not an easy task to please all our members but to have the office team behind us in Paris and the local chefs associations working hand-in-hand in Malaysia makes the task much easier and we are in for a great experience. The congress is an important part of the association and is a great opportunity to reunite together and celebrate the 90th Year of Worldchefs.

Andy Cuthbert Continental Director Africa & Middle East

ASIA CONTINENTAL DIRECTOR

Andy Cuthbert

Continental Director The African and Middle Eastern regions continue to grow and we have welcomed Ghana and an associate member from Tunisia to the WorldChefs family over the past 2 years. The region’s completion circuit builds year-on-year and spans from Egypt to South Africa to Mauritius, UAE, Jordan, Qatar and Lebanon and all the countries in-between, running competitions and inspiring young chefs to be active and take part in the World Association.The African Cup held in 2017 in Mauritius was a great competition and the first Alen Thong memorial Young Chefs Challenge, held in 2016 in Abu Dhabi where 8 international teams came to compete, was a great 5 days of competition and camaraderie amongst young chefs.

As my role has expanded to Continental Director for Worldchefs, I have found communication to be the most important thing I can do for the member countries, keeping them informed of what the Association is up to and ensuring they have a voice in the association, also through myself when needed.

Young Chefs remain very close to my heart and I am proud to be able to still lead the Young Chef Development Team for the association, and with the team behind me of Vice-chair Alan Orreal and Dale Lyman, Jodi-Anne Pearton, Jasper Jek, Roselyn Ediger, Shane Li, Marcus Hallgren, Don Gyurkovits Francis Lo, Sarah Kymbrekos, Martin Harrap, is the team around the globe which we are very lucky to have these dedicated individuals in our association to drive the young chef movement forward with our Young Chef Ambassadors hand-in-hand.

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WORLDCHEFS CONGRESS REPORT 2018

Dr. Rick Stephen

Continental Director Dear Worldchefs Members I have one of the greatest honours bestowed upon me and that was being elected the Continental Director for Asia. I am extremely proud of my position as Continental Director and to be re-elected unopposed is a mark of the work that Worldchefs has contributed here in Asia.

Asia is the largest continent in all of Worldchefs, with 21 countries and 5 Associate members, plus a number of corporate members.We here in Asia, contribute to near 6 million members for Worldchefs, with the two major economy powerhouses China and India within our group. Naturally, we have a lot of members in our 19 other countries and this continues to grow each year. I am very grateful

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to have the full support of my home base country, Singapore, which in itself is a dynamic powerhouse on all fronts of Worldchefs and the dining scene. Asia is not just about competitions, although we are proud to be the current World Cup and Culinary Olympics Champion. We are here to nurture the future of the industry through mentorship and training.

Malaysia is the ‘Truly Asia’ host of this Worldchefs Congress. There is so much diversity, starting from our friend from the Pearl of Asia Penang, right through to Melaka via Kuala Lumpur to see chefs coming together to put their food second only to be outweighed by their hospitality. Worldchefs and PCA Malaysia have given you the platform and have opened the door for you to explore the multi nations and one of the Meccas for diverse cuisine, right at your doorsteps while you are here in KL. Take a walk through the bustling areas and be part of Malaysia even for just 2 to 4 days – you may never have this opportunity again.a Competitions are a ‘live’ part of training, as it is here that our mentoring system in near all countries kicks in. Yes competitions are about cooking skills, but these skills are taught through intense training, our colleges and the willingness of senior chefs to support, along with the sponsors. For those who have not competed in Asia, some events pull in at times 3000 entries over a 4-day period and live hot cooking is the main area.

Here in Asia, we have our own competition calendar which you can find on the Worldchefs web page and we are currently hosting 32 Worldchefs certified competitions per year. This is nearly half the total amount of competitions that are certified throughout the world.A lot of training is dedicated to competitions, judging seminars and how to compete, from our Worldchefs representatives.

Education WorldChefs has 76 recognized Quality Education colleges approved throughout the world and here in Asia we host 25 of these colleges that have been put to the test and passed with flying colours. Now we are targeting the Worldchefs Certified program which in itself can be challenging, as it is currently only based on the western style of food.The traditional Chinese kitchen has a complete different set up to the western kitchen but some parts are similar with the chain of command. Instead of 1 st, 2nd and 3rd Commis, we have 1st, 2nd and 3 rd Wok and then the same goes throughout the kitchen to the cutters and the specialized areas like dim sum and Asian dessert. India is more on the western system due to the British influence many years ago. Part of the education areas that we cover include a number of workshops or, for a better word, mini masterclasses. Throughout the region, World Chefs has conducted Motivation Presentations which are aimed at the chefs but also aimed at personal life, with dual messages within the presentation on how not only to open doors but on how to step through them and move to the next level of life.

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advanced skills, with making mousses, farces, boning, ballotines and quenelles. We have also covered Farinaceous Workshops showing the concepts of pasta-making, risotto, gnocchi, pilaf and basically anything to do with flour. Then there is How to Compete in a Competition. This is aimed for the competitor to get to the next level – and not necessarily a gold medal but on the track to reaching that goal. Singapore, India, Thailand and Japan are some of our major Ambassadors for Electrolux and the Electrolux training sessions are always fully booked. Each country has a host to support Electrolux and this is a window of opportunity for Asia to learn not only different cooking techniques but also how to get the best out of the equipment you have. Every second year in Asia, we host the Asian Presidents Forum. In 2017, our host was Hong Kong, who did a fantastic event held at Hong Kong Disneyland. At the forum, we naturally have an agenda but also each country gets to present what they did over the past year so all can learn or take something away from the event. We held some demonstrations on Indian cooking and dim sum making.

Some great topics have come from the Black Sheep group on restaurant trends and where the kitchens for the future are going.

Education, World Chefs Without Borders, Competitions, are amongst the topics discussed in Open Sessions with Worldchefs so members can ask any questions or raise any concerns that they may have with regards to what is happening in Worldchefs.

Where to now? A number of what I call Rouge Groups are trying to destabilize or run off the good work created by Worldchefs.

These groups are based not only here in Asia but strong in Europe as well. My message to our members within Worldchefs – do not support their events as there is not an open book accounting system and where the profits if any, goes, no-one can answer. As the Continental Director for Asia, I welcome all to our part of the World. I do hope you enjoy yourselves and partake in as much as you can and take away nothing but good memories of Asia and its people. At times, here in Asia we are a little shy, but a big smile opens hearts and friendships for the future.

Hope to talk to you during the Congress.

Dr. Rick Stephen CMC Hon University of Youngsan Continental Director Asia

Other training programs that we have worked on with our members include Poultry Fabrication to show the basic skills and

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AMERICAS CONTINENTAL DIRECTOR

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I had the opportunity to travel to Colombia for the 25th anniversary of the association where they will announce their new directors and members. The members will travel to Malaysia with Roberto Pineda and they’re also working on organizing a competition.

The new president of Costa Rica’s National Association of Chefs, William Ortiz is very interested in being a big part of our organization and is looking to organize a WACS endorsed competition in September.

• This year in 2018, we’re looking forward to: • Our continental meeting in Lima for the second time in South America.

• We’re also having a culinary salon, and team competition from Peru and other international countries.

• Electrolux will present a seminar on sustainability with chef Chris Koetke.

• Hosting a second seminar for judges with chef Gert and Claudio in Spanish, an event of great interest for many countries and we invited many schools to attend and also created a big association in Peru.

Claudio G. Ferrer Continental Director

Though we experienced some natural disasters in Mexico, Puerto Rico and the United States in 2017 and 2018, we have made great progress and are recuperating.

We had a great reunion in Ecuador and we also had the official Worldchefs Judge Meeting and certification, with chef Gert and myself. It was a two-day seminar conducted entirely in Spanish, with 20 attendees present. Incorporated under the Worldchefs umbrella at the Association de Americas, chef Mauricio Armendaris was in charge of the official information, while secretary Cornelia Volino and myself prepared the protocol and papers.

We would like to thank chef Thomas and the team at the main office to supported us to make this an official association.

We had our semifinals in the American Culinary Federation, whilst in the national convention we had Colombia, Argentina, Canada , USA, Panama, Puerto Rico and we also invited other representatives from the Caribbean Islands.

We invited the new presidents from Canada and USA and though we didn’t have many participants from many countries, the national convention was still an informative event that showed the unity of the Americas.

We also travelled to Cuba where we spoke to the government about the importance of continuing education, sustainability and certification for chefs. We also visited the United States embassy whilst in Cuba and traveled to many associations on the island.

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WORLDCHEFS CONGRESS REPORT 2018

• We are having a Continental Presidential meeting and we also had three Worldchefs meeting with President Thomas Gugler and the presidium.

• Many countries are interested in presenting their papers at the Peru meeting. Mexico, Haiti and Brazil are looking to join and having Uruguay’s presence will be a great achievement for us.

We will also be introducing the candidates who applied for my position as Continental Director of Americas. Chef Mauricio Armendaries and I wish to extend our support to all candidates and we wish them a great success.

I want to thank Thomas Gugler, the presidium and the Office for all the support, camaraderie, friendship and overall, I thank you for allowing me to be part of this great organization. I’ll be always grateful for Worldchefs and all the members.

Culinary regards Claudio G. Ferrer CEC, CCE, AAC Continental Director Americas and the Caribbean Islands

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PEOPLE IN WORLDCHEFS EDUCATION COMMITTEE Chairman Andreas Muller Hong Kong Vice-Chairman Manisha Bhasin India Marcus Iten Egypt Member Member Graham Crump Great Britain Member Alexander Prokopovich Russia Member Baranidharan Pacha India Member Marcus Hallgren Sweden Flemming Overgaard Denmark Member Member Lino Schembri Malta Member Yannakis Agapiou Cyprus Glenn Fulcher New Zealand Member Member Kyle Richardson United States Member Clinton Zhu China Member Alen Chien Taiwan Member Ryan Marshall New Zealand Ahmad Shafiq Pakistan Member

BY-LAWS COMMITTEE

Andreas Muller, Chairman

MARKETING COMMITTEE Chairman Dr Soundararajan India Vice Chairman Zarmiq Haladrian Qatar Presidium Liaison Martin Kobald South Africa Member Ravil Tatzudinov Russia Member Edouard Colonerus Canada Member Raghuprasad Pillai UAE Member Brith Bakken Norway

Our mission is... Is to identify, review, enhance, support, implement and give mentorship to individual schools.We hope to support and attain; maintain; enhance and embrace lifelong learning pathways in regards to articulation pathways. We aim to also maintain and enhance culinary as well as hospitality skills and competency aspects and standards.

Chairman Rainer Werchner Austria Vice-Chairman Brith Bakken Norway Member Karl Guggenmoos USA Member Brian Cotterill Great Britain Member David Sosson Qatar

Rainer Werchner, Chariman Our mission is... to be responsible for updating and maintaining Worldchefs Statutes and Standing Rules.Those comprise the fundamental rules that define our organization and outline our basic governance rules, roles and responsibilities. The by law committee evaluates any proposed changes to the by laws and makes recommendations the board.

Soundararajan Palaniappan, Chariman FINANCE COMMITTEE Chairman Uwe Micheel UAE Member Dragica Lukin Slovenia

Uwe Micheel, Chariman

Our mission is… to inspire chefs to participate and actively involve them in all Worldchefs marketing activities. Increase followers and engagement on social media; Increase traffic to and search ranking performance of key web pages; grow awareness of Worldchefs among chefs and potential sponsors and build brand equity.

Our mission is... to maintain a continuing review of the financial affairs of Worldchefs. Using this information, it is the committee’s duty to make appropriate recommendations to the board regarding financial matters such as fundraising, expenditure or investments.

HISTORICAL COMMITTEE Chairman Otto Weibel Singapore Vice Chairman Alan Palmer Sri Lanka Secretary Michael Strautmanis Australia Member Norbert Schmidiger Switzerland Member Margaret Turner Canada Otto Weibel, Chairman Our mission is… As we are approaching the 90th anniversary of the foundation of our Society in October 1928 and the appointment of the Doyen of Chefs, Auguste Escoffier as the first Honorary President of the Society, it is paramount for our committee to ensure that the historical significance of our craft is preserved and recorded. The sole mission therefore is to provide a platform for all of our various chefs’ societies to be able to contribute their historically significant events to this documentation.

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PEOPLE IN WORLDCHEFS CULINARY COMPETITION COMMITTEE

FEED THE PLANET & SUSTAINABILITY COMMITTEE

Chairman Gert Klotzke Sweden Vice-chairman Judson W Simpson Canada Member Carlo Sauber Luxembourg Member Adrian Bader Switzerland Gilles Renusson U.S.A Member Member Frank Widman Germany Rudy Muller Hong Kong Member Jasmine Sor Kuan Australia Member

Chairman Chris Koetke USA Canada Vice Chairman Shonah Chalmers Member Jihan AL Sahawneh Jordan Leons Tan Singapore Member Cristian Ponce de Leon Argentina Member Member Arwyn Watkins Wales Gabriel Levionnois Pacific Rim Member Special Advisor Frank Fol Belgium Special Advisor Sweden Feed the Planet Peter Rehn Special Advisor Rosa Maria Moraes Brazil Brazil Project

Gert Kloetzke, Chairman Our mission is… to ensure that culinary competitions are fair to all competitors. Our role is to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions. No alterations, as they relate to the rules, can be made without the written approval of the Culinary Competition Committee and the Worldchefs Board.

HONORARY MEMBERSHIP COMMITTEE Chairman Murray Dick New Zealand Member Heinz Brunner South Africa Member Anton Mosimann UK Member Norbert Schmidiger Switzerland Murray Dick, Chairman Our mission is... is to ensure that we review and give due credit to members who have contributed extensively to Worldchefs, and are worthy of the title. To apply, you can visit www.worldchefs.org.

CONGRESS COMMITTEE Chairman Andy Cuthbert UAE Member Charles Carroll USA Special Advisor -2018 Congress KK Yau Malaysia Special Advisor Russia -2020 Congress Victor Belyaev Andy Cuthbert, Chairman Our mission is... to provide the association a sustainable framework for the Congress for the future, building on past experience and changing needs of the membership. To give members an enjoyable, educational and fun Congress to be remembered.

MILITARY COMMITTEE Chairman

Rene Marquis

USA

Rene Marquis, Chairman Our mission is... To grow the participation of military teams in competitions and to educate the militaries on the benefits of Worldchefs. We aim to get more military chefs to become members and for them to get educated and certified through Worldchefs.

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WORLDCHEFS CONGRESS REPORT 2018

Christopher Koetke, Chairman, Our mission is… to inspire sustainable food consumption among communities and professionals, and to support people in need through emergency relief, food poverty alleviation, and education.

The committee is supported by an international network of chefs passionate about creating better food, better lives and better futures across the globe.

INTERNATIONAL CHEFS DAY COMMITTEE Chairman Joanna Ochniak Poland Vice Chairman Vanessa Marquis USA Presidium Liaison Thomas Gugler Saudi Arabia Member Ann Brown Scotland Member Bernd Uber Australia Member Tony Chang Taiwan Member Hilmar Bragi Jonsson Iceland Member Kim-Haavard Larsen Norway Member Ines Maria D´Amico Ecuador Member Marcos Rodriguez Caban Puerto Rico Joanna Ochniak, Chairman Our mission is... to enable Worldchefs and its members to celebrate their profession on the 20th of October each year, while using the opportunity to make a positive change within a Chef’s vocation, their local communities and to make a difference in a young person’s life.

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CULTURAL HERITAGE COMMITTEE Chairman Manjit Gill India Vice Chairman Karlheinz Haase Germany Sanet Van Wyk Prinsloo Namibia Member Majed Al Sabagh UAE Member Member Iztok Legat Slovenia Emrah Köksal Sezgin Turkey Member Member Iulia Dragut Romania Manjit Gill, Chariman Our mission is… to recognize heritage status to traditional ingredients, culinary techniques and inventions to protect outstanding examples of our global food heritage, worthy of preservation to boost national pride and international renown.We trace etymology of traditional/classic dishes, create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art as well as Initiate/improve nationwide programs to protect heri tage produce, encourage growers and the natural environment.

GLOBAL DEVELOPMENT OF YOUNG CHEFS Chairman Andy Cuthbert U AE Vice-chairman Alan Orreal China Member Dale Lyman Australia Member Jodi-Ann Pearton South Africa Member Miroslav Kubec Czech Republic Member Marcus Hallgren Sweden Member Don Gyurkovits Canada Member Jasper Jek Singapore Special Advisor & Member Stafford DeCambra USA Special Advisor & Member Martin Harrap New Zealand Ambassor Mentor Elwin Chew Singapore Ambassor Mentor Shane Li China Ambassor Mentor Cherrie Uy Tan Philippines Ambassor Mentor Martin Kobald South Africa Ambassor Mentor Roselyn Ediger Canada Ambassor Mentor Mohamad Arieffudin Abdul Khalid Malaysia Ambassor Mentor Sarah Kymbrekos Vanuatu Pacific

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YOUNG CHEF AMBASSADOR Member Muhammad Syafaq Malaysia Member T.Y Leung Hong Kong Tiger Chen Taiwan Member Member Jessi McEwan Australia Jan Horak Czech Republic Member Anne Cathrine J. Christensen Denmark Member Member Ravil Tazutdinov Russia Constantinos Kyrlakis Cyprus Member Member Adrian Vigus-Brown South Africa Member Victor Kendlehart US A Roberto Morua Elliott Costa Rica Member Member Tina Tang Canada

WORLD CHEFS WITHOUT BORDERS Chairman Willment Leong Thailand Presidium Liaison Cornelia Volino Canada Member Thomas Gugler Saudi Arabia Member Yau Kok Kheong Malaysia Member Árni Þór Arnórsson Iceland Member Ray MacCue USA Member Oliver Soe Thet Myanmar Member Tony Khoo Singapore Member Jozef Oseli Slovenia Member Mak Kam Kui Hong Kong

Andy Cuthbert, Chairman Our Mission is… To drive and encourage the development of Young Chefs Clubs to our members around the world while mentoring and leading our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange program and the Billy Gallagher Young Chefs Forum. Through our four pillars of Friendship, Education, Cuisine and Culture we provide mentoring support to our global network of Young Chefs Clubs and deliver a world class educational mentoring forum. We also engage and promote friendship among the Young Chefs Clubs empowering culinary excellence through fostering a culture, lifelong learning and leadership while underscoring the importance of Cultural understanding and Humanitarianism.

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WORLDCHEFS CONGRESS REPORT 2018

FINANCIAL REPORT 2016 & 2017

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MANAGING DIRECTOR’S NOTES TO THE ACCOUNTS CONSOLIDATE FINANCIAL RESULTS World Association of Chef Societies and Worldchefs Limited’s total consolidated turnover in year 2017 reached a historical € 1.072.450, exceeding the 1 million Euros for the first time. Year 2017 saw an increase in turnover of 29% from 2016. In the same period, total expenses grew only 15% between 2016 and 2017 to reach a total of € 979.533.

PERFORMANCE OVER 10 YEARS FROM 2008-2017 Worldchefs has grown impressively over the last 10 years, with turnover growing almost five fold since 2008/2009. This growth has been achieved while keeping expenses under control and ensuring a healthy balance sheet with a strong cash position and equity growth.

Consolidated net profits in 2017 were € 92.917 with a healthy net profit margin of 9%. Year 2016 showed an accounting loss of €-35.416 due to accounting errors from 2014/2015 that needed adjustment. Real net profits in 2016 where € 42.245 before the adjustments.

Sponsorship value has been multiplied by more then 13 times from € 50.000 in 2009 to € 654.264 by end of 2017. Other internal activities such as Recognition of Quality Culinary Education and Global Certification Endorsements and Seminars are also ensuring organic and sustainable growth.

Total assets have soared 10% to reach € 900.868 by the end of 2017 and cash in bank reached the half a million mark of € 511.481 by the year end.

INCOME & EXPENSES Income

PROFIT & LOSS

Expenses

Profit or loss

Sponsorship funds

Cash in bank

Thousands

Income

2017

2016

%

1.200

€1.072.450,88

€834.430,74

29%

1.000

Expenses

€946.493,31

€819.942,07

15%

800

Operating results

€125.957,57

€14.488,67

769%

600

Extraordinary result

-€33.039,69

-€49.904,92

-149%

400

€92.917,88

-€35.416,25

-362%

200

Net Profit or Loss

0 -200

BALANCE SHEET 2017

2016

%

Account receivables

€234.081,00

€115.343,00

103%

Cash/cash equivalents

€511.481,00

€498.458,00

3%

Total Equity

€900.868,00

€814.049,00

10%

INCOME & EXPENSES Income

2008

2009

2010

2011

2012

2013

2014

2015

2016

2017

Since establishment of Worldchefs’ office in 2009 starting with one part-time employee, the organisation has now grown to employing 6-7 full positions.

WORLDCHEFS EMPLOYMENT Expenses

Profit or loss

7

Thousands 6 1.200 5 1.000 4 800 3 600 2 400 1 200 2009 2016

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WORLDCHEFS CONGRESS REPORT 2018

2010

2011

2012

2013

2014

2015

2016

2017

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

REVENUES Revenues increased by 29% from 2016 to 2017 from €834.430 in 2016 to hitting the one million mark of €1.072.750 by the end of 2017.

Sponsorships soared 25% between years to reach a total of € 654 264, now representing 61% of total revenues.

Our second largest revenue source is Recognised Quality Culinary Education, that has grown steadily by 12% between years 2017 and 2016 to reach a total of € 76.700 turnover. Global Certification has multiplied 5 times between years reaching a total of € 67.102 in turnover and promising a continuous growth. Endorsements and Seminars both nearly doubled between years.

Donations for Worldchefs Without Borders amounted to € 55.026, where € 26.8963 have been redistributed. The remaining € 28.133 will be put into provisions to be redistributed in its totality as per Worldchefs Without Borders SOP’s. Worldchefs retains neither commission nor fees of donations received.

REVENUES Key Indicators

2017

Turnover €1.072.451 Sponsorship €654.264 Natinoal Members €72.050 Associate /Corporate members €32.150 School Recognition €76.700 Global Certification €67.102 Humanitarian donations €55.026 Judge seminars €39.240 Endorsements €33.700 Other €42.219

2016 2017 % of Difference Turnover €834.431 €522.763 €74.710 €28.900 €68.700 €13.800 €2.127 €20.500 €18.500 €84.431

61% 7% 3% 7% 6% 4% 3% 6%

29% 25% -4% 11% 12% 386% 2488% 91% 82% -50%

EXPENSES Total expenses by year 2017 were at € 979 533 growing 15% between years.

Salary cost remained stable from the previous year, representing 43 % of total expenses and 38% of turnover.

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Worldchefs allocated € 60.000 euros annually in IT development such as dedicated websites for Feed the Planet, Congress and Global Chefs Challenge. Additionally we have undertaken new IT projects such as Competition Management System (Digital judging), Worldchefs App and WCWB Donation platform. Also we have made upgrades to Global Certification, RQCE system, myChefspace and country profile pages to name some.

Accounting and legal cost increased 16% from previous year. The increase includes legal cost occurred while structuring a donation from ProGastronnomia to finance Worldchefs Academy’s online education platform.

EXPENSES 2017

Key Indicators Turnover Total salary cost Travel cost IT development Accounting Legal Print and Stationary Rent Promotion Other

€1.072.451 €410.941 €141.784 €59.088 €51.039 €31.595 €29.040 €56.396 €292.568

2016 2017 % of Difference Turnover €834.431 €392.284 €161.578 €54.865 €43.909 €23.881 €7.017 €8.616 €142.281

38% 13% 6% 5% 3% 3% 5% 27%

29% 5% -12% 8% 16% 32% 314% 555% 106%

PROFIT CONTRIBUTION BY KEY ACTIVITIES The table below shows profit or loss contribution of key activities (cost centres) to operation profits in 2016 and 2017. Out of these cost centres Congress, Global Chefs Challenge and Feed the Planet rely partially or fully on allocation from sponsorship funds. The remaining non-allocated sponsorship funds amount to €108.000 that cover diverse overheads as well as contributing towards net profits.

PROFIT OR LOSS BY KEY ACTVIVITIES 2017

2016

140 120

Travel related expenses were reduced by 13% and is now representing 20% of total expenses.

100 80 60

Promotion and marketing spending increased five fold and was allocated to attending and maintaining a booth at major culinary events around the world.This expense was mostly covered through the Malaysian government’s support to promote Worldchefs congress.

Rental cost for Worldchefs headquarters increased to € 29.000 annually as the organisation moved to its new and bigger offices in central Paris.

40 20 0 -20 -40 -60

RQCE

Global Certification

Congress & Expo

Endorsment

Juding Seminars

Global Competition

Feed the Planet

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ACTIVITY REPORT

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COMMITTEES

PERFORMANCE

REVENUES

€ 511.481

RECORD TURNOVER IN 2017

IN AVAILABLE FUNDS

3%

INCREASE FROM 2016

29% INCREASE FROM 2016

TURNOVER

WORLDCHEFS SEMINARS 2017

TURNOVER IN 2017

€ 39.240

€ 76.700 80

ROCOGNISED SCHOOLS IN 40 COUNTRIES

REVENUES

REVENUES

GLOBAL CERTIFICATION REVENUES REACHED

€ 654 264

€ 67.102

IN TOTAL SPONSORSHIPS

25 %

OVER 500 CERTIFICATES WHERE AWARDED

INCRASE FROM 2016

NESTLÉ HEALTHY KIDS

FEED THE PLANET

REACHED A HISTORIC

FEED THE PLANET EDUCATION FOR EMPLOYMENT

40.000 CHILDREN 5.000 CHEFS WITH OVER 100 EVENTS IN 55 COUNTRIES

WORLDCHEFS CONGRESS REPORT 2018

OUR PARTNERS

€ 1.072.450

REVENUES

WORLDCHEFS ORGANISED 24 SEMINARS

30

FINANCIAL REPORT

34 UNEMPLOYED PEOPLE TRAINED IN CULINARY ARTS

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

BALANCE SHEET – WORLDCHEFS ASSOCIATION

OUR PARTNERS

EUR Diff N/N-1

%

2017

2016

29,338.00 4,570.00 1.00 18,604.00

29,338.00 760.00 1.00 1,384.00

17,220.00

0% 501% 0% 1244%

Trade debtors and related accounts Other debtors Stocks and Shares Banks and financial accounts Prepayments

75,300.00 7,595.00 227,344.00

14,700.00 5,661.00

60,600.00 1,934.00

412% 34%

282,103.00

-54,759.00

-19%

TOTAL ASSETS

362,752.00

333,947.00

28,805.00

519,850.00 -314,586.00 25,437.00

519,850.00 -264,134.00 -50,452.00

-50,452.00 75,889.00

0% 19% -150%

74,839.00 562.00 14,608.00 42,042.00

114,983.00

-35%

10,677.00 3,023.00

-40,144.00 562.00 3,931.00 39,019.00

37% 1291%

362,752.00

333,947.00

28,805.00

9%

ASSETS Concessions, Patents, Licences, Trade mark Other tangible fixed assets Other investements Other Financial assets

LIABILITIES Share capital Profit or loss brought forward Net result of the exercice Bank borrowings Other loans and similar debts Trade creditors and related accounts Tax and social secirity creditors Other liabilities Deferred income TOTAL LIABILITIES

3,810.00

WWW.WORLDCHEFS.ORG

31

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

BALANCE SHEET – WORLDCHEFS LTD

OUR PARTNERS

EUR

2017

2016

Diff N/N-1

%

10,359.00

16,121.00

-5,762.00

-36%

10,000.00

10,000.00

Trade debtors and related accounts Other debtors Stocks and Shares Banks and financial accounts Prepayments

158,781.00 74,839.00 9,341.00 274,796.00

100,643.00 114,983.00 9,341.00 207,014.00 22,000.00

58,138.00 -40,144.00

TOTAL ASSETS

538,116.00

480,102.00

58,014.00

20%

LIABILITIES Share capital Profit or loss brought forward Net result of the exercice

1.00 461,059.00 67,481.00

1.00 421,962.00 39,097.00

39,097.00 28,384.00

0% 9% 73%

9,575.00

5,914.00 12,712.00 416.00

3,661.00 -12,712.00 -416.00

62%

538,116.00

480,102.00

58,014.00

144%

ASSETS Concessions, Patents, Licences, Trade mark Other tangible fixed assets Other investements Other Financial assets

Bank borrowings Other loans and similar debts Trade creditors and related accounts Tax and social secirity creditors Other liabilities Deferred income TOTAL LIABILITIES

32

WORLDCHEFS CONGRESS REPORT 2018

0%

67,782.00 -22,000.00

58% -35% 0% 33%

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

BALANCE SHEET – CONSOLIDATED

OUR PARTNERS

EUR Diff N/N-1

%

2017

2016

29,338.00 14,929.00 1.00 28,604.00

29,338.00 16,881.00 1.00 11,384.00

Trade debtors and related accounts Other debtors Stocks and Shares Banks and financial accounts Prepayments

234,081.00 82,434.00 9,341.00 502,140.00

115,343.00 120,644.00 9,341.00 489,117.00 22,000.00

118,738.00 -38,210.00

TOTAL ASSETS

900,868.00

814,049.00

86,819.00

10%

LIABILITIES Share capital Profit or loss brought forward Net result of the exercice

519,851.00 146,473.00 92,918.00

519,851.00 157,828.00 -11,355.00

-11,355.00 104,273.00

0% -7% -918%

74,839.00 10,137.00 14,608.00 42,042.00

114,983.00 5,914.00 23,389.00 3,439.00

-40,144.00 4,223.00 -8,781.00 38,603.00

-35% 71% -38% 1123%

900,868.00

814,049.00

86,819.00

196%

ASSETS Concessions, Patents, Licences, Trade mark Other tangible fixed assets Other investements Other Financial assets

Bank borrowings Other loans and similar debts Trade creditors and related accounts Tax and social secirity creditors Other liabilities Deferred income TOTAL LIABILITIES

-1,952.00 17,220.00

13,023.00 -22,000.00

WWW.WORLDCHEFS.ORG

0% -12% 0% 151% 103% -32% 0% 3%

33

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

OUR PARTNERS

PROFIT & LOSS ACCOUNT – WORLDCHEFS ASSOCIATION SERVICES AND PRODUCTS SALES Boutique Woldchefs plaque Job center Website Sponsoring Promotional inserts/advertising Judges seminaries Endorsement Congress Global Certification Programm RQCE Membership fee Corporate / Associate Members Humanitarian donations Other income Refacturation frais TOTAL OPERATING INCOME Small equipments Studies and services Administrative fournitures Subcontracting services Fuel Website maintenance Other maintenance Rent Insurance premiums Consulting fees Accounting and audit fees Sponsorship fees Congress Services fees Legal fees Advertisment and insertions Fairs and exhibitions Printing and stationnery Gifts and medals Charitable contributions donated Travelling expenses Accomodation Expenses Reception Post costs Phone expenses Bank services Bank services HKD Other bank services Paypal bank services Taxes Wages and salaries Social security charges

34

WORLDCHEFS CONGRESS REPORT 2018

EUR

2017

2016

Diff N/N-1 Euros

Diff N/N-1 %

16.00 1,200.00

5,905.00 1,200.00 65.00

-5,889.00

-100% 0% -100%

206,854.16

-65.00 206,854.16

72,050.00 32,150.00 55,025.72

74,710.00 28,900.00 2,126.59

-2,660.00 3,250.00 52,899.13

-4% 11% 2488%

20.08

16.19

3.89

24%

367,315.96

112,922.78

254,393.18

225%

5,318.64 4,742.60 3,249.60

2,662.53

2,656.11 4,742.60 1,445.56

100%

427.02 391.89 29,040.24 1,442.03 2,575.34 8,568.00

690.74 1,535.11 7,017.37 2,679.67 224.39 4,488.00

1,804.04

-263.72 -1,143.22 22,022.87 -1,237.64 2,350.95 4,080.00

80%

-74% 314% -46% 1048% 91%

248.00

-248.00

2,675.51

989.88

1,685.63

170%

22,089.15 16,759.20 998.32 2,264.77 3,334.47 4,066.10 1,522.88

8,000.00 5,183.05 2,055.30 2,172.43 3,333.43 7,094.31 2,016.39

14,089.15 11,576.15 -1,056.98 92.34 1.04 -3,028.21 -493.51

176% 223% -51% 4% 0% -43% -24%

673.15 15,267.52 135,521.50 47,921.14

598.35 1,731.60 68,822.73 23,023.12

74.80 13,535.92 66,698.77 24,898.02

13% 782% 97% 108%

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

PROFIT & LOSS ACCOUNT – WORLDCHEFS ASSOCIATION

OUR PARTNERS

EUR

2017

2016

Diff N/N-1 Euros

Diff N/N-1 %

491.72

28,120.48

-27,628.76

-98%

15,000.00 146.40

-15,000.00 -9.80

-100%

136.60 309,477.39

189,637.32

119,840.07

63%

57,838.57

-76,714.54

134,553.11

1.62

Foreign exchange earnings Other financial expenses Loss on exchange

586.94

95.63

491.31

514%

-52.06

-863.73

811.67

FINANCIAL RESULT

534.88

-768.10

1,302.98

Other extr income Other extr expenses

-32,936.57

15,000.00 -12,030.77

-15,000.00 -20,905.80

-100% 174%

EXTRAORDINARY RESULT

-32,936.57

2,969.23

-35,905.80

0.74

25,436.88

-74,513.41

99,950.29

-1.34

Deprciation Prov on current assets Bad debts written off Other expenses TOTAL OPERATING EXPENSES OPERATING RESULT

Tax NET PROFIT OR LOSS

WWW.WORLDCHEFS.ORG

35

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

PROFIT & LOSS ACCOUNT – WORLDCHEFS LTD SERVICES AND PRODUCTS SALES Boutique Woldchefs plaque Job center Website Sponsoring Promotional inserts/advertising Judges seminaries Endorsement Congress Global Certification Programm RQCE

OUR PARTNERS

EUR

2017

2016

Diff N/N-1 Euros

Diff N/N-1 %

685.00 300.00

120.00 300.00

565.00

471% 0%

6,300.00 447,410.18 29,256.60 39,240.00 33,700.00 2,500.00 67,101.87 76,700.00

22,155.00 522,763.00 32,987.00 20,500.00 18,500.00 18,500.00 13,800.00 68,700.00

-15,855.00 -75,352.82 -3,730.40 18,740.00 15,200.00 -16,000.00 53,301.87 8,000.00

-72% -14% -11% 91% 82% 386% 12%

1,941.27

3,182.96

-1,241.69

-39%

705,134.92

721,507.96

-16,373.04

-2%

3,202.47

2,491.33

711.14

29%

7,125.00

3,912.67

3,212.33

82%

58,660.71

54,174.31

4,486.40

8%

272,596.52 39,421.19 7,999.00

52.00 -78,788.18 3,049.36 -7,999.00 71,003.02

-29% 8% -100%

28,569.91 27,825.61 28,919.50 8,463.09

5,650.00 2,965.56 22,891.19 18,105.92

22,919.91 24,860.05 6,028.31 -9,642.83

406%

68,167.49 46,168.90 7,425.31 8,036.40 2,863.34 8,067.77 73.68

105,105.21 41,382.17 5,679.47

-36,937.72 4,786.73 1,745.84 8,036.40 229.52 335.47 -290.31 -134.14 -772.87 300.83 -7,427.02 -2,911.89

-35% 12% 31%

Membership fee Corporate / Associate Members Humanitarian donations Other income Refacturation frais TOTAL OPERATING INCOME Small equipments Studies and services Administrative fournitures Subcontracting services Fuel Website maintenance Other maintenance Rent Insurance premiums Consulting fees Accounting and audit fees Sponsorship fees Congress Services fees Legal fees Advertisment and insertions Fairs and exhibitions Printing and stationnery Gifts and medals Charitable contributions donated Travelling expenses Accomodation Expenses Reception Post costs Phone expenses Bank services Bank services HKD Other bank services Paypal bank services Taxes Wages and salaries Social security charges

36

WORLDCHEFS CONGRESS REPORT 2018

52.00 193,808.34 42,470.55 71,003.02

1,645.38 505.83 11,052.30 4,289.41

2,633.82 7,732.30 363.99 134.14 2,418.25 205.00 18,479.32 7,201.30

26% -53%

9% 4% -80% -100% -32%

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

PROFIT & LOSS ACCOUNT – WORLDCHEFS LTD

OUR PARTNERS

EUR

2017

2016

Diff N/N-1 Euros

Diff N/N-1 %

7,386.98

6,588.65

798.33

12%

1,232.93

2,173.44

-940.51

-43%

637,015.92

630,304.75

6,711.17

1%

OPERATING RESULT

68,119.00

91,203.21

-23,084.21

-0.03

Foreign exchange earnings Other financial expenses Loss on exchange

565.99 -3.79 -1,200.20

2,651.46

-79%

-1,158.99

-2,085.47 -3.79 -41.21

-638.00

1,492.47

-2,130.47

-0.75

Other extr income Other extr expenses

1.48 -53,600.00

-1.48 53,600.00

EXTRAORDINARY RESULT

-53,598.52

53,598.52

39,097.16

28,383.84

Deprciation Prov on current assets Bad debts written off Other expenses TOTAL OPERATING EXPENSES

FINANCIAL RESULT

4%

Tax NET PROFIT OR LOSS

67,481.00

WWW.WORLDCHEFS.ORG

0.73

37

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

PROFIT & LOSS ACCOUNT – CONSOLIDATED SERVICES AND PRODUCTS SALES Boutique Woldchefs plaque Job center Website Sponsoring Promotional inserts/advertising Judges seminaries Endorsement Congress Global Certification Programm RQCE Membership fee Corporate / Associate Members Humanitarian donations Other income Refacturation frais TOTAL OPERATING INCOME Small equipments Studies and services Administrative fournitures Subcontracting services Fuel Website maintenance Other maintenance Rent Insurance premiums Consulting fees Accounting and audit fees Sponsorship fees Congress Services fees Legal fees Advertisment and insertions Fairs and exhibitions Printing and stationnery Gifts and medals Charitable contributions donated Travelling expenses Accomodation Expenses Reception Post costs Phone expenses Bank services Bank services HKD Other bank services Paypal bank services Taxes Wages and salaries Social security charges

38

WORLDCHEFS CONGRESS REPORT 2018

OUR PARTNERS

EUR

2017

2016

Diff N/N-1 Euros

Diff N/N-1 %

701.00 1,500.00

-5,324.00 -65.00 -15,855.00 131,501.34 -3,730.40 18,740.00 15,200.00 -16,000.00 53,301.87 8,000.00

-88% 0% -100%

6,300.00 654,264.34 29,256.60 39,240.00 33,700.00 2,500.00 67,101.87 76,700.00

6,025.00 1,500.00 65.00 22,155.00 522,763.00 32,987.00 20,500.00 18,500.00 18,500.00 13,800.00 68,700.00

72,050.00 32,150.00 55,025.72

74,710.00 28,900.00 2,126.59

-2,660.00 3,250.00 52,899.13

-4% 11% 2488%

1,961.35

3,199.15

-1,237.80

-39%

1,072,450.88

834,430.74

238,020.14

29%

8,521.11 4,742.60 3,249.60 7,125.00

5,153.86

3,367.25 4,742.60 1,445.56 3,212.33

65%

59,087.73 391.89 29,040.24 1,494.03 196,383.68 51,038.55

54,865.05 1,535.11 7,017.37 2,679.67 272,820.91 43,909.19 7,999.00

4,222.68 -1,143.22 22,022.87 -1,185.64 -76,437.23 7,129.36 -7,999.00 71,003.02

8% -74% 314% -44% -28% 16% -100%

22,919.91 24,860.05 7,713.94 -9,642.83 14,089.15 -25,361.57 3,729.75 1,838.18 8,037.44 -2,798.69 -158.04 -290.31 -134.14 -698.07 13,836.75 59,271.75 21,986.13

406%

1,804.04 3,912.67

71,003.02

28,569.91 27,825.61 31,595.01 8,463.09 22,089.15 84,926.69 47,167.22 9,690.08 11,370.87 6,929.44 9,590.65 73.68 2,318.53 15,773.35 146,573.80 52,210.55

248.00 5,650.00 2,965.56 23,881.07 18,105.92 8,000.00 110,288.26 43,437.47 7,851.90 3,333.43 9,728.13 9,748.69 363.99 134.14 3,016.60 1,936.60 87,302.05 30,224.42

25% -11% 91% 82%

12%

82%

32% -53% 176% -23% 9% 23% 241% -29% -2% -100% 714% 68% 73%

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

PROFIT & LOSS ACCOUNT – CONSOLIDATED

OUR PARTNERS

EUR

2017

2016

Diff N/N-1 Euros

Diff N/N-1 %

7,878.70

34,709.13

-26,830.43

-77%

1,232.93 136.60

17,173.44 146.40

-15,940.51 -9.80

-93%

TOTAL OPERATING EXPENSES

946,493.31

819,942.07

126,551.24

15%

OPERATING RESULT

125,957.57

14,488.67

111,468.90

769%

1,152.93 -3.79 -1,252.26

2,747.09

-58%

-2,022.72

-1,594.16 -3.79 770.46

FINANCIAL RESULT

-103.12

724.37

-827.49

-114%

Other extr income Other extr expenses

-32,936.57

15,001.48 -65,630.77

-15,001.48 32,694.20

-100% -50%

EXTRAORDINARY RESULT

-32,936.57

-50,629.29

17,692.72

-35%

92,917.88

-35,416.25

128,334.13

-362%

Deprciation Prov on current assets Bad debts written off Other expenses

Foreign exchange earnings Other financial expenses Loss on exchange

-38%

Tax NET PROFIT OR LOSS

WWW.WORLDCHEFS.ORG

39

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

BALANCE SHEET – WORLDCHEFS ACADEMY

EUR Diff N/N-1

2018

2016

334,446.00

334,446.00

98,346.00

99,438.00 -

-1,092.00

TOTAL ASSETS

432,792.00

433,884.00

-1,092.00

LIABILITIES Share capital Profit or loss brought forward Net result of the exercice

459,179.00 -25,295.00 -1,093.00

459,179.00

-25,295.00 24,202.00

ASSETS Concessions, Patents, Licences, Trade mark Other tangible fixed assets Other investements Other Financial assets Trade debtors and related accounts Other debtors Stocks and Shares Banks and financial accounts Prepayments

Bank borrowings Other loans and similar debts Trade creditors and related accounts Tax and social secirity creditors Other liabilities Deferred income TOTAL LIABILITIES

40

WORLDCHEFS CONGRESS REPORT 2018

OUR PARTNERS

%

0%

-25,295.00

-1%

0% -96%

432,791.00

433,884.00

-1,093.00

0%

ACTIVITY REPORT

CONTINENTAL DIRECTORS

COMMITTEES

FINANCIAL REPORT

OUR PARTNERS

PROFIT & LOSS ACCOUNT – WORLDCHEFS ACADEMY

EUR

2017

Diff N/N-1

23,110.18 1,560.00 624.46

-1,560.00 -611.96

25,294.64

-24,202.14

-1,092.50

-25,294.64

24,202.14

-1,092.50

-25,294.64

24,202.14

2018

%

Services and products sales TOTAL OPERATING INCOME Consulting fees Attorney’s fees Bank services Other expenses TOTAL OPERATING EXPENSES OPERATING RESULT

12.50 1,080.00 1,092.50

-96%

Foreign exchange earnings Other financial expenses Loss on exchange FINANCIAL RESULT Other extr income Other extr expenses EXTRAORDINARY RESULT Tax NET PROFIT OR LOSS

-0.96

AUDITORS WORLDCHEFS LTD Lawrence Chan & Co CPA Suite 601A, Fourseas Building, 208-212 Nathan Road, Tsimshatsui, Kowloon, Hong Kong.

AUDITORS WORLDCHEFS ASSOCIATION Accomplys 17 Rue Galilée 75110 Paris, France ACCOUNTANTS WORLDCHEFS LTD AND WORLDCHEFS ASSOCIATION Groupe Extend 13 Rue Washington 75008 Paris, France

WWW.WORLDCHEFS.ORG

41

NOTES

NOTES

WORLDCHEFS

15 Rue Tiquetonne 75002 Paris FRANCE T: +33 (0) 1 80 06 58 30 E: office@worldchefs.org SKYPE: worldchefs_skype

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