World Chefs Without Borders Committee 2020-2024

WORLD CHEFS WITHOUT BORDERS COMMITTEE YEAR 2020 - YEAR 2024

CHAIRMAN

WILLMENT LEONG SINCE YEAR 2013

VICE CHAIRMAN ASIA REGION 1 COMMITTEE

PRESIDIUM LIAISON COMMITTEE AMERICAS

MIDDLE EAST COMMITTEE

SINCE YEAR 2013

SINCE YEAR 2013

SINCE YEAR 2013

YAU KOK KHEONG

CORNELIA VOLINO

THOMAS GUGLER

WCWB ADMIN COMMITTEE GLOBAL CSR TOUR

ASIA REGION 2 COMMITTEE

CENTRAL EUROPE COMMITTEE

SOUTH EUROPE COMMITTEE

TONY CHANG

ROBERTO ROSATI

CHRISTOS GKOTSIS

SINCE YEAR 2017

SINCE YEAR 2017

SINCE YEAR 2017

Chef Social Responsibility

LEONS TAN SINCE 2018

NORTH EUROPE COMMITTEE GLOBAL CSR TOUR

ASIA REGION 1 COMMITTEE

SINCE YEAR 2013

SINCE YEAR 2013

SINCE YEAR 2013

COMMITTEE

COMMITTEE

COMMITTEE

VOITO ARTZ

PHILIPPE FRYDMAN

ARNI POR ARNORSSON

AIDEN AHN JONG-SUNG JOIN YEAR 2020

TONY KHOO

JOIN YEAR 2020

ASIA REGION 2 COMMITTEE

MAK KUM KUI

JOIN YEAR 2020

Chef Social Responsibility WORLD CHEFS WITHOUT BORDERS COMMITTEE YEAR 2020 - YEAR 2024

Chef Willment Leong, a Singaporean, has been based in Thailand for the past 21 years. His extraordinary culinary journey started in Westin Stamford Singapore, six-star Raffles Hotel, Rafflede Angkor Resort Cambodia,transfer to Swissotel Le Concorde, Bangkok from 1999 till 2012 and worked his way up to become the hotel's Culinary Director. Since 2010, he founded a non-profit organization “Thailand Culinary Academy” coaching and sending thai chefs to participate in international culinary competitions and also heavily involve in Humanitarian effort. Till date, Thailand Culinary Academy has developed over 600 Thai Chefs, won over 1500 trophies and medals in 70 interntional trips covering 19 country and perform 35 trips of CSR (CHEF SOCIAL RESPONSIBILITY) charity work in Thailand. Organizing Chairman for 60 over cooking competition in Thailand with over 20,000 entries of competitiors and also actively participate in international judging in many country. Chef Willment Leong also involve in nonprofit culinary Skill development workshop in 12 countries with a total of 2500 plus Junior and professional chef.

6 years leading theWorld Chefs without Borders global team, CSR work has reach 70 events in 24 countries helping needed one affected by natural disaster and the less fortunate one. During the 6 years’ period, World Chefs without Borders had managed to raise 150,000 euro for the needed one and create event value worth 1,000,000 euro. He is awarded with humanitarian awards in WorldChef congress in Greece in Sept 2016, WorldChef Honorary Life Member in July 2018 and Year 2017, 2018 awarded with best role model award in Thailand. Currenty Chef Willment co-own 2 restaurants and cosultant for numerous food service company in Thailand.

K.K.Yau, Director of Culinary Chefs xbox Asia Sdn Bhd IPCA – Academy Chef Director Worldchef Judge A A hand-on chef and trainer in the kitchen operation and class-room training, certified coach & mentor chef. Executiv e chef since 1998 in various hotels at Kuala Lumpur, organize Culinaire Malaysia for many years in the aims to dev elop young chefs in Malaysia. Organize charity ev ents in Malaysia in the objective of fund raising for the needy, coordinate international charity ev ent for up-skilling and fund raising purpose with World Chefs without Borders in many countries with successful target stated in our mission & vision Study @ Taylor University with Master International Hospitality Management and running a funded academy to up skill needy people in culinary skills, Patisserie & bakery, Age-care over Malaysia and hopeful it can extend to others part of South-east Asia.

Being honest and taking responsibility for my actions. - Adaptability and compatibility are great traits that can help get along with others. - Drive and determination will help you keep going no matter what. - Compassion and understanding mean you relate well to others. - Patience is a virtue and a good personality trait. - Courage will help you do what’s right in tough situations. - Loyalty is a good quality to possess, making others trust you.

Chef Social Responsibility

Chef Social Responsibility

WORLD CHEFS WITHOUT BORDERS COMMITTEE YEAR 2020 - YEAR 2024 Corne lia Volino is a Ce rtified Vegan Chef actively involved in Worldchefs for over 35 years. Her volunteer work to support the culinary profession and related trade associations in Canada , and around the world, has been he r lifelong passion. Cornelia is Worldchefs Secre tary Gene ral, Worldchefs Academy Chief Advisor & Program Manager, Worldchefs CCC Vegan/Plant-Based Subcommittee Leader and the Worldchefs Vegan/Plant-Based Seminar Instructor. As a Worldchefs Certified A Judge for Hot Kitche n, Culinary Arts and Vegan/Plant-Based Cuisine , Corne lia sha res he r insight and knowledge at interna tional culina ry showcases and competitions. Through the collective efforts of World Chefs Without Borders , she strives to help those e ffected by natural disasters and encourages aid relief. As Global Culinary Recruite r for Rena rd International, Cornelia provides opportunities for culinary and hospitality professionals while identifying key candidates for domestic and international corporate clients.

Thomas A. Gugler, President Worldchefs, German National, Executive Master Chef, lived in 13 countries all over the globe, speaks 9 languages and visited 189 countries. Runs his own company, TAG for exclusive Caterings for Royals, Celebrities, VVIPS and Showbiz from all around the world where he worked for more the 400 celebrities like Kings, Royals, Princes Superstars from Sport, Politic, Cinema and TV. Based and living in Saudi Arabia since 19 years, opened one of the most exclusive healthcare facilities globally , namely “the AlMashfa Hospital”, and was working for Saudi Arabian Airlines Catering as Manager Menu Development and Pricing, Corporate Executive Master Chef. As a former coach of the German National Youth Cooking Team and himself winning more than 750 Trophies and Awards worldwide, judged hundreds of international competitions, travel ed the world and learned to know about all the different cuisines which inspired him to create a kind of stunning fusion cuisine in combining the traditions and history with the modernity. He believes in cooking all the way through in taking out of the mind any color, raze, gender and reli gion. At the same times he is very keen in supporting the needy and beli eves in th e spirit of sharing is caring in order to make the “World a better Place”. We are there to support the needy from all around the globe.

Arni Arnorsson is a certified Mast er Chef from Iceland. He studied culinary arts at the Hospitality and Culinary School of Iceland. Arni has worked in hotels and restaurants in Iceland and Norway and today he works as cantine chef. Arni has been a member of World Chefs Without Borders from 2012. Arni was board member of Icelandi Chefs Association from 2014 – 2018 and board member in the Nordic Chefs association from 2019. Arni has participated in many charity events like World Chefs Tour against hunger in 2011. In 2018 he participated in World Chefs Without Borders Myanmar Tour for Humanity and in 2019 he was part of Chefs Social Responsibility Ho Chi Minh Vietnam.

In 2013 Arni Arnorsson was awarded with Cordon Bleu by Icelandic Chefs Association For a Good Cause - Renowned Executive Chef Tony Khoo Commitment to Charity His cookbook “To Be a Chef” is only available when a donation is made to ASSISI Hospice, a charity established in 1969 to provide compassionate end-of-life care for the sick and poor. The non-profit organisation strives to allow patients to live their final days with dignity and peace. June 21, 2016, Singapore – A school dropout, he started out as a humble chef apprentice when he was just16. Today, after 45 years, Master Chef Tony is one of the most sought after chef. Celebrities, politicians, public figures alike sought to have a taste of his cuisine. Gourmets and foodies vie to feature him in their columns. Still, that is not what truly sets Chef Tony apart from the res t. It is not his stellar career accomplishments. Itis not his signature dishes nor his multiple awards. It is his commitment to the poor and needy. In 2011, he launched his first cookbook “To Be a Chef”, with proceeds entirely directed to charity. It went on to raise over $300,000. In 2015, as Singapore celebrates its milestone 50th birthday, Chef Tony launched his second book, “The Singapore Heritage Cookbook: Past, Present, and Future.” The 240-page cookbook, a tribute to someof Singapore’s most beloved dishes, of which their history, original cooking methods, current tastes in the hawker centres and avant-gard e re-interpretation by 12 prominent local chefs are presented, went on to raise another $200,000. In light of these contributions, Chef Tony remains a relatively low profile figure, often appearing only when there’s a need to lend his image for a good cause. He travels the region regularly to cook charity meals for the less privileged, while members back home in Singapore would have gladly paid apremium to have a taste of his dishes. He has travelled and cooked for people from Malaysia, Vietnam, Thailand, Philippines to people as far as from Hong Kong, Taiwan and Shanghai. Asked about his motivations for doing what he does, Chef Tony said simply, “"I have always wanted to give back to society. I can’tput exactly in words why I do what I do. I just think it’s the right thing to do. The cookbook “To Be a Chef” has been awarded “Best Book forProfessionals” and 1stRunner Up in the category of “Best Book for Food Professional - Best of the World” by Gourmand World Cookbook Awards 2012 held in Paris.

“The Singapore Heritage Cookbook” was awarded Best Historical and Charity Cookbook in Singapore and Asia by Gourmand World Cookbook 2016. “If I can do it, no reason you can’t,” he concluded.

Chef Social Responsibility

Chef Social Responsibility

WORLD CHEFS WITHOUT BORDERS COMMITTEE YEAR 2020 - YEAR 2024 MAK KAM KUI/ Hong Kong Disneyland Executive Chef (Hotel) Since of March- 2013 to 2016 As Preside nt Hong Kong Chefs Association and A veteran of culinary compe titions , Chef Mak has over 39 years of experience as a team leader, membe r of a team or individual contestant in some of the best known contests in the world. 2013 November The Salon Culinaire Mondial which is only staged every six years, is one of the three most im portant international team cooking competitions; Ten of the world’s best national teams were invited to compete for the title of ‘Culinary World Master’ As a Manager leaded HK National team pe rformance of the rewa rd with two gold medals and as the overall winner – the "Culinary World Master". Chef Mak joine d Hong Kong Disneyland’s in 2004 and till current was promote d Exe cutive Chef Western on June 2010 and have various of charity and judging in Singapore, Malaysia, Korea, Tha iland, Taiwan, China, Vie tnam, Sri Lanka, Macau, become and some of Hong Kong culinary competition. WACS approval Judge (A) and Organizing Panel of HK Int’l Culinary Classic 2011, 2013, 2015, 2017, 2019 Chef Tony Chang, a passionate senior chef with the heart of gold, his culina ry journey stretch from Hong Kong, USA to Taiwan with multi-position from trainee , cooks, E xecutive Chefs and Corporation Head Chef-Hilton Los Angeles/San Ga brie l Food & Beverage Director -Hotel Kodak – Taichung. Highlighted pos ition would the Culinary consultant W UJIE GLOBAL Food and Beverage Management from year 2011-2020. Apa rt from professional culina ry caree r, he is also active in Taiwan university as following: Professor- Department of Hos pitality Management, Chung Hua University, Hs inchu, Taiwan Department of Hospitality Management, Tung Hai University Taichung. Honorary President of Taiwan Chefs Association, 30 over years of leading Taiwan team compete in many inte rnational culinary competition and lead 1st Taiwan team compe te in culina ry world cup in Luxembourg Year 2018. WACS Approve Judge A of World Association of Chefs' Societies certify Chef Tony Chang to judges in many international competition. Serve from Year 2017 to Year 2020 as the Committee of World Chefs without Borders , actively involved in many WCWB CSR work and currently CEO of R & R Hospitality Management Co. Ltd. Roberto Rosati, born in 1979, in 1994 joined Federazione Italia na cuochi and has been a member ever since. After his graduation as a Hospitality Technician in 1998, he continued his professional caree r with a small Iris h interlude covering various roles as Comm is di Cucina , Chef de Pa rtie , Sous Chef, E xecutive Chef and F&B Director. Since 2004 he has been Genera l Manager of Villa Pocci, location for major events on the lake of Castel Gandolfo. He is currently Facility & banqueting manager of a major catering. In 2001 he founded the voluntary association "R2 executive team", registe red in 2009 with the Italian civil protection.

From 2010 to 2013 he was appointed 5 times president of the Lazio Regional Volunteering Confe rence and in 2016 he was co-founde r of FIC Emergency Solidarity Depa rtment, a solidarity structure founde d by FIC, Unione Cuochi Lazio and R2 exe cutive team. Since January 2020 DseFic (curre ntly with 18 regional associations and nearly 1000 volunteer cooks) has been recognize d as a national associa tion of Civil Protection. In March 2020 became a partner of Fe.P.I.Vol. and in April 2021 a partner of the Italian Red Cross for the Catering sector.

Christos Gkotsis is a certified Executive Chef and Judge of WORLDCHEFS. He has studied Culinary Arts at the Organization of Tourism Education and Training in Greece. H e h as worked in 5* hotels in Greec e. Since 2006, he is a Culinary Instructor of the Culinary Arts in Vocational Schools of Cook Art. He has r epresented Greece in many international competitions and participated as a Judge in culinary competitions around the world.

From 2013 to 2016 he was a Global Ambassador of World Chefs Without Borders.. He is the Vice-President of Chefs Association of Northern Greece, Organize Chairman for culinary competitions in Greece and Vice Chairman of the Emergency Task Force Team 2017-2020 of World Chefs Without Borders.

Chef Social Responsibility

Chef Social Responsibility

WORLD CHEFS WITHOUT BORDERS COMMITTEE YEAR 2020 - YEAR 2024 Leons Tan is the Senior Culinary Trainer at SH ATEC ( Th e Singapore Hotel and Tourism Education Centre), he believes that being part of the current team of Trainers is most meaningful and generat e a great sense of satisfaction in educating & mentoring the future generation of Chefs to be, even more so as he is an alumnus of this renown institution.

Leons is very committed about his contribution to the WorldChefs Without Borders. It was through his participation in the “WORLD CHEFS WITHOUT BORDERS MYANMAR TOUR FOR HUMANITY 2018”, that Leons discovered the true meaning of giving and sharing, and the genuine feeling of having make another fellow human’s journey in life a little more bearable and comfortable.

AIDEN JONGSUNG AHN/ SOUTH KOREA/ APRO COMPANY (PRESIDENT) His culinary career has been for 20 years, and he conducted a number of projects with various domestic and foreign food service companies, and currently operates a company called APRO COMPANY, This company focuses on food service marketing and menu research and development, as well as operate a cooking education institution, Western restaurant, and Chinese restaurant. The number of participation in the W.A.C.S competition is more than 30 times and win a more than 50 medals. The judges have been building careers in Korea, China, Taiwan, Thailand, the Philippines, Malaysia, Indonesia, and Singapore, starting in Hong Kong in 2015. He has 12 years of teaching experience in the university's Culinary Arts Department, and has been currently serving as the Vice Chairman of KOREA CHEFS ASSOCIATION since 2019, and He served as the leader of the Korea national team at the Culinary World Cup in Luxembourg at 2018.

Vojto works as a chef at Metro Cash & Carry Slovakia s.r.o. . Prior to that, he worked in l eading restaurants and hotels in Slovakia. He worked as a chef in the first Asian restaurant in Slovakia. The general public knows him from several tel evision programs (such as Masterchef and many others) as well as from his cookbooks and extensive publishing activities (he published 8 of his own books and collaborated on more than 20 others). He also collaborated and acted in th e successful Slovak series "The Kitchen", wh ere he portray ed himself.

He is a graduate of Yves Thuries Culinary Academy - a vocational school for professional chefs awarded an international certificate. Since 2007 he devoted himself to molecular gastronomy which he learned in G ermany. H e is its main representative and trainer in Slovakia. Vojto is the holder of various prestigious awards in gastronomic competitions, in his collection there is a bronze med al at the IKA Erfurt 2008 World Culinary Olympics and a bronze medal from The Emirates Salon Culinaire in Dubai 2011. He holds the Order of the President of the Slovak Chefs Association and the Order of St. Vavrin ec. Since 2017 he has been the Ambassador of "Woldchefs without Borders" WACS (a charity component of the World Organization of Culinary Associations) for the Slovak Republic. He is also the face of the promotion of dual education for the “Chef” field of study. In November 2017, he was elected President of the Slovak Chefs Association. In 2018, he was awarded the Gurmán (Gourmet) Award for his lifetime achievement and contribution to Slovak gastronomy.

Born and trained in Belgium Philippe worked in Israel, France and Italy befor e moving to South Africa in 1982. He is known as an Ex ecutive Chef and Foodservice specialist. He specializes in customer satisfaction, quality control, new business d evelopment and collaborative team leadership. He is dedicated, innovative and a creative executive chef and foodservice specialist with extensive experience in award-winning restaurant environments. Analytical professional skilled in successfully navigating food service operations large and small through periods of accelerated growth. Collaborative communicator continually focused on building relationships within an organization and the customer base to drive new sources of stable revenue. He collaborated with the late Dr. Gallagher to the three World Chefs Tour Against Hunger and was also the Chairman of the SA Chefs Academy of Chefs for Ten years. Nicknamed “Mussels from Brussels” he says that short of the birth of his two daughters his gr eatest achievement is being name the WorldChef Humanitarian of the year 2020.

Chef Social Responsibility

Chef Social Responsibility

WORLD CHEFS WITHOUT BORDERS COMMITTEE ROLE / CODE OF CONDUCT WCWB COMMITTEE ROLE

· Respect Worldchefs and other Worldchefs Committees. · WCWB Committee Members report to Chairman and Vice Chairman. · All WCWB press releases or social media postings must be pre-approved by Chairman or Worldchefs President. · Only WCWB CSR related material are allowed to be posted on WCWB Facebook page. · Lead or support others for a minimum of 2 WCWB CSR events per year in your country, region or globally and submit report on WCWB official template to Chairman. · WCWB logo usage online and offline for all WCWB CSR events must be pre-approved by Chairman. · Participant in a minimum of four WCWB conference calls per year. · Worldchefs and WCWB are a non-political organization.

PARTICIPATION IN ANY WCWB CSR EVENT OR TOUR / CODE OF CONDUCT · Respect the country, the people and the culture. We are only guests. Treat everyone with respect. · WCWB performs Chef Social Responsibility (CSR). We are not helping poor countries or poor people, use only the words CSR in all document material.

Please do not mention “poor” country or “poor” people. · Food safety and zero food waste is the number one rule for WCWB. Do not use plastic or foam boxes in any WCWB CSR preparation. · Expensive food, drinking alcohol or visiting night spots are not allowed. Consuming alcohol is banned throughout any WCWB CSR event or tour. · Post only related WCWB CSR photos on your social media page with hashtags #worldchefswithoutborders and #WCWB. · Wear only chef Jacket with black pants, black socks and black shoes at WCWB CSR event or tour. · Be a team player and help each other.

Chef Social Responsibility

Chef Social Responsibility

WORLD CHEFS WITHOUT BORDERS PAST CSR PERFORMED BY WCWB FROM YEAR 2013 - YEAR 2020 Aug 2013 - Taiwan 5 days 4 nights young chefs summer camp Sept 2013 - 3 days 2 nights Siem Reap Cambodia cook off by Tony Khoo Oct 2013 - Charity Meal Program 5 star lunch Gala Charity Kuala Lumper - Malaysia Oct 2013 - Charity Meal Program Disable Organization Hong Kong - China Oct 2013 - Charity Meal for Disable / Children Organization Taiwan Nov 2013 - Fund Raising Program for Philippine For Typhoon Victim Shanghai - China Dec 2013 - Fund Raising Charity Cookie Program WCWB Philippine Fund Raising – Singapore Dec 2013 - Fund Raising Charity Meal Program for WCWB Philippine Fund Raising Kranj - Slovenia Dec 2013 - Fund Raising Charity Meal Program WCWB Philippine Fund Raising Penang - Malaysia Jan 2014 - Site Inspection and donate 500 roof top for Typhoon Yolanda Relief Effort Cebu - Philippine Feb 2014 - SHATEC Culinary Institute Singapore inspiration workshop by Willment Leong and Tony Khoo March 2014 - WCWB Budapest, Romania committee conference and meeting May 2014 - Medical Program Unfortunate People Various Province - Myanmar June 2014 - Culinary Training Program disable people Slovenia June 2014 - Charity Meal Program for Children in Conjunction of Food Hotel Myanmar Yangon - Myanmar June 2014 – Blind Chefs culinary competition Yangon Myanmar June 2014 – Fund raising gala dinner 3500-euro Yangon Myanmar July 2014 – WCWB Stavanger, Norway conference and meeting Aug 2014 – Taiwan 5 days 4 nights young chefs summer camp by Chef Willment Leong Sept 2014 - Grand Hotel Toplice in Bled Slovenia raise 3000 euro together with Handicap staff from “Center Draga Charity Group Sept 2014 - Education Healthy Meal to Children in 8 City Slovakia Sept 2014 - Charity Meal supporting Taiwan Dentist without Borders – Siem Reap Cambodia Sept 2014 - Charity Meal Deliver Love to Community – Kuala Lumper Malaysia Oct 2014 – Fund raising gala dinner Kuala Lumper Malaysia for Flood Victim by KK Yau Nov 2014 - Fund Raising Event (FHC) for Local Charity Group and World Chefs without Borders – Shanghai China March 2015 - Vanuatu Cyclone Pam Relief Donation – 15,400 NZD Vanuatu June 2015 - Nepal Earthquake Relief Donation – 30,000 Euro Aug 2015 - Myanmar Flood Relief Program Sept 2015 - Disable (Special People) Culinary Challenge Competition at Food Hotel Malaysia 2015 Nov 2015 - China Chefs Donation to WCWB Ceremony – 3000 Euro Shanghai China Dec 2015 - Free Meal for 3000 Meal for Syria Refugee in Greece Border during Christmas and New Year - Greece Feb 2016 - Nepal Culinary Inspiration Talk to Nepal Chefs after the Earthquake – Kathmandu Nepal Feb 2016 - WCWB in Distinguished Visiting Chef Program Johnson and Wale University – Rhode Island USA March 2016 - Fuji Cyclone Relief Donation – 8000 Euro Fuji May 2016 - Ecuador Earthquake relief – On going June 2016 - Myanmar Gala Dinner raise fund for less fortunate one in Myanmar Nov 2016 - USA John and Wale Student Fund Raising for Haiti Victim of Hurricane Mattew Jan 2017 - WCWB Slovenia raise 3700 Euro for Rotary Slovenia Feb 2017 - Electrolux Italy training and meeting for WCWB Emergency Task Force kitchen container Feb 2017 - Myanmar Medical Aid relief program for few hundred poor shan village people March 2017 - Taiwan charity event raises 220,000 TWD for homeless foundation March 2017 - Myanmar healthy food for healthy kid event for 9 school total 1350 children March 2017 - Vietnam Ho An Charity dinner raise 500 Euro for Peru Flood Relief

Chef Social Responsibility

March 2017 - Vietnam Ho An Charity dinner raise 500 Euro for Peru Flood Relief

Chef Social Responsibility

WORLD CHEFS WITHOUT BORDERS COMMITTEE PAST CSR PERFORMED BY WCWB FROM YEAR 2013 - YEAR 2020 April 2017 - Indonesia set up donation box in Competition to raise 3000 euro for flood victim for Peru April 2017 - Slovenia raise 977 Euro for Peru Flood relief through gala charity dinner April 2017 - Malaysia event @ Lotus Charity Care Home 26 Children left by their parent and 27 old folks April 2017 - Myanmar create taste of Peru raise 860 Euro funds for Peru flood relief May 2017 - Myanmar donate 204 Solar Lamps value 3060 USD for 302 house in Lower Ye Kyang Village May 2017 - Hong Kong World Chefs Asia President Forum raise fund for Peru June 2017 - Slovakian chefs raise 700 euro for children with cardiovascular disease June 2017 - China and Rick Stephen (CD Asia) raise a total of 1500 USD fund for WCWB Global fund June 2017 - Myanmar raise 5300 USD through Judges flight expense and charity dinner June 2017 - Myanmar donated 500 school bags, 1000 hot meal for Hnit Aung San Juvenile Prison June 2017 - Myanmar award disable chef award to Malaysian Chefs that compete Food Hotel Myanmar July 2017 - Fund had been transferring to Peru a total of 18,000 Euro for rebuilding Peru Aug 2017 - WCWB Committee meeting / conference / fund raising charity dinner for WCWB Sept 2017 - Peru re transferring fund back to WCWB account Oct 2017 - Myanmar Tour of Humanity 1st inspection Willment, KK, Tony Khoo and Oliver March 2018 - Myanmar Tour of Humanity 2nd inspection Willment and Oliver June 2018 - 60 chefs’ own expense from 21 countries (Donate 1000 Euros exclude flight) chefs participates in Myanmar Tour of Humanity Nov and Dec 2018 - Palu Sulawesi Indonesia Tsunami Relief Efforts led by Chef Stefu (Indonesia) of 6250 Euros in 6000 Food Packs in 8 locations and US$2,500 for rebuilding school Feb 2019 - Norway's Ambassador WCWB Kristine Ovrebo auction 3 jackets that Norwegian team used in Culinary World Cup Luxembourg 2018, raise 1.500.- Euro to WCWB charities.

March 2019 - WCWB AMERICAS IN AID 2019 by Rene Marquis /Vanessa Marquis feeding the homeless 91,250 meals per year and fund raised US$40,000 for WCWB. March 2019 - WCWB Myanmar on Medical Relief Effort by Chef Oliver Soe Thuet involving hundreds of patients.

April 2019 - WCWB Myanmar, Rakhine, Chef Shwe Ngwe Oo baked and gave 3000 healthy rich bread rolls daily for several weeks to children who had ran away from their homes June 2019 - WCWB Myanmar, Yangon 400 portions and 600 CSR Cook off to orphanage led by Chef Oliver Soe Thuet.

July 2019 - WCWB Ambassador of Mauritius Chef Alan Payen and Mary Payen donation for 450 orphans at 2 Monastery schools at the outskirts of Yangon Aug 2019 - World Chefs without Borders Chef Oliver and team on the performing Chefs Social Responsibility for flood relief effort in various location in Myanmar.

Oct 2019 - World chefs without borders in Slovakia, in Stupava Slovakia Chef Milos Lachkovic was involved and collected money for children allowance for school meals Oct 2019 - WCWB CSR Vietnam, organzie by Alexander Chong and Vietnam Professional Guide, 20 international chefs travel own expense to Ho Chi Minh for 600 Vietnamese children Nov 2019 - WCWB Chairman official meeting with His Excellence Dr. Thong Khon Minister of Tourism Kingdom of Cambodia, explaining overall CSR event next year in Cambodia.

Jan 2020 - WCWB Myanmar CSR & METRO Myanmar for Orphans & Home of Elder Chefs CSR in Central Myanmar Monywa (free plastic surgery) Jan 2020 - WCWB Chef KK Yau (Malaysia), Baked with hope is a project under Vocational Service to help deserving single mothers who are unable to work outside the house or cannot find a job Jan 2020 - WCWB Chairman Siem Reap site inspection, non stop 48 hours inspection lead by Mr. Ngouv Sengkak, Director of Siem Reap Tourism Department and Cambodia Chefs Association Feb 2020 - Chef Willment Leong with TopChef Thailand 3 Judges, Host and chef competitors perform their CSRfor 200 students at Primary School Kanchanaburi province Thailand.

May 2020 - WCWB Chairman Willment Leong leads CHEFHUG 10 day cooking marathon in Bangkok preparing and delivering meals to 40,000 people during the global pandemic caused by COVID-19.

June 2020 - WCWB KK Yau Malaysia and a group of chefs from around Malaysia gather to cook for 700 food boxes and putting up 500 dry food bags in the event together with Food Aid Foundation.

June 2020 - WCWB Myanmar & METRO CSR prepared more than 500 meals for Breakfast & Lunch to" Myittar Yaung Chi - Youth Welfare and Development Home " Orphanage Aug to Sept 2020 - WCWB Myanmar flood relief effort, non stop serving hot meals to food victim Aug 2020 - WCWB Slovakia sharing is caring project assisiting people affected by covid19 Aug 2020 - WCWB Myanmar 5020 kg dry & bottled healthy, highly nutritious food to Indian Border from Yangon MCA - WCWB Chefs. Healthy Food Aid to Village communities.

Aug 2020 - WCWB Slovakia handed over three wheelchairs intended for patients of the National Oncology Institute Sept 2020 - WCWB Myanamr MCA started a well prepared food aid donation to Mollamine Hospital & to the doors of Mollamine Quarantine Center for Covid19 positive tested people Dec 2020 - WCWB in Greece, lead by Chef Christos Cook Meals for Doctors and Nurses of Hospital Intensive Care Units to demonstrate their gratitude

Chef Social Responsibility