Rules and Governance

1.1. Legal Status

1. 1.1.1. The Chefs League International Association (hereinafter "the Association") is a non-profit organization incorporated under the Canada Not-for-profit Corporations Act (CNCA).
2. 1.1.2. The Association does not pursue political, religious, or commercial objectives.
3. 1.1.3. The Association's activities are directed toward promoting professional development, knowledge exchange, and international cooperation in the culinary arts.

1.2. Name of the Organization

1. 1.2.1. Official name of the organization: The Chefs League International Association

1.3. Registered Address

1. 1.3.1. Registered address of the Association:
   393 Royal York Road, Unit A, Etobicoke, Ontario, ON M8Y 2R4, Canada

1.4. Official Languages

1. 1.4.1. The official languages of the Association are English, French, and Turkish.
2. 1.4.2. Official documents and correspondence are conducted in these languages.
3. 1.4.3. Other languages may be used when necessary, but legal precedence is given to the official languages.

2.1. Primary Objective

1. 2.1.1. The primary objective of the Association is to advance international cooperation in the culinary field, support the professional development of chefs, and introduce new talents on a global stage.

2.2. Areas of Activity

The Association carries out the following activities:

1. 2.2.1. Organization of international competitions, seminars, and events;
2. 2.2.2. Creation of training and mentorship programs;
3. 2.2.3. Implementation of certification and awards systems;
4. 2.2.4. Promotion of culinary culture and world cuisines;
5. 2.2.5. Establishment of international partnerships;
6. 2.2.6. Sharing of scientific and practical knowledge;
7. 2.2.7. Representation of members on international platforms;
8. 2.2.8. Awareness activities in the field of food safety and sustainable development.

3.1. Membership Levels

1. 3.1.1. Membership in the Association is defined at the following levels:
   • a) Student (1–4 years of experience) — Beginning culinarians; No voting rights;
   • b) Young Chef (5–12 years of experience) — Actively practicing chefs;
   • c) For Culinary Merit (13–22 years of experience) — Experienced and distinguished chefs;
   • d) Judge Levels — Regional Judge, International Judge, Judge & Educator

3.2. Membership Conditions

1. 3.2.1. Applications for membership must be supported by documentation;
2. 3.2.2. Admission decisions are made by the Board of Directors;
3. 3.2.3. A member must accept the objectives and values of the Association.

3.3. Member Rights

1. 3.3.1. Participation in events;
2. 3.3.2. Voting rights (at the applicable level);
3. 3.3.3. Participation in committees;
4. 3.3.4. Access to training and certification programs.

3.4. Member Duties

1. 3.4.1. Comply with the Charter;
2. 3.4.2. Uphold the reputation of the Association;
3. 3.4.3. Pay annual membership fees (if applicable).

3.5. Membership Status

1. 3.5.1. Membership is deactivated if the annual fee is not paid;
2. 3.5.2. Membership information may be hidden from the system;
3. 3.5.3. Membership rights are suspended;
4. 3.5.4. Membership may be reinstated after payment is renewed.

3.6. Resignation and Expulsion

1. 3.6.1. A member may resign from the Association by written request;
2. 3.6.2. Membership may be revoked in the event of an ethical or rule violation.

4.1. Structure

1. 4.1.1. General Assembly
2. 4.1.2. Board of Directors
3. 4.1.3. President
4. 4.1.4. Vice-President
5. 4.1.5. Secretary-General
6. 4.1.6. Financial Controller
7. 4.1.7. Committees

4.2. General Assembly

1. 4.2.1. Is the supreme decision-making body;
2. 4.2.2. Convenes at least once per year;
3. 4.2.3. Major decisions are made here.

4.3. Board of Directors

1. 4.3.1. Consists of 3–9 members;
2. 4.3.2. Responsible for strategy and management.

4.4. President

1. 4.4.1. Leads the organization;
2. 4.4.2. Represents it at the international level.

4.5. Secretary-General

1. 4.5.1. Responsible for documentation and correspondence.

4.6. Financial Control

1. 4.6.1. Oversees financial reports;
2. 4.6.2. Prepares and submits the budget.

5.1. Principles

1. 5.1.1. The Association operates on a non-profit basis;
2. 5.1.2. Revenue is used solely for the Association's objectives.

5.2. Sources of Revenue

1. 5.2.1. Donations
2. 5.2.2. Grants
3. 5.2.3. Events
4. 5.2.4. Sponsorship
5. 5.2.5. Membership fees

5.3. Accountability

1. 5.3.1. An annual financial report is prepared;
2. 5.3.2. It is presented to the members.

9.1. General Provisions

1. 9.1.1. The Chefs League International Association may appoint official country representatives (Country Representatives) in various countries to expand its international activities.
2. 9.1.2. Country representatives are considered the official representatives of the organization in that country and represent the Association's values, objectives, and activities.

9.2. Appointment Procedure

1. 9.2.1. Country representatives are appointed only by decision of the Board of Directors and confirmation by the President.
2. 9.2.2. During appointment, the candidate's:
   • Professional experience
   • Reputation in the culinary field
   • Contributions to the Association
   • Ethical conduct
   are taken into consideration.
3. 9.2.3. Country representation is offered only to selected and eligible candidates (selection based).

9.3. Duties of Country Representatives

Country representatives perform the following functions:

1. 9.3.1. Promote the Association's activities in their country;
2. 9.3.2. Attract local culinarians and chefs to the Association;
3. 9.3.3. Support the organization of competitions, seminars, and events;
4. 9.3.4. Develop relations between the Association and local institutions;
5. 9.3.5. Ensure coordination with members;

9.4. Rights

1. 9.4.1. Officially represent the Association in their country;
2. 9.4.2. Participate in the Association's events with special status;
3. 9.4.3. Propose local projects and initiatives;
4. 9.4.4. Use the official "Country Representative" title.

9.5. Status and Duration

1. 9.5.1. The status of country representative may be granted for a defined period or on a project basis.
2. 9.5.2. This status may be renewed or revoked by decision of the Association.

9.6. Revocation and Suspension

1. 9.6.1. The status of country representative may be revoked in the following cases:
   • Activities contrary to the Association's values
   • Violation of ethical rules
   • Misuse of the Association's name
   • Inactivity
2. 9.6.2. Upon revocation of status, the person loses the right to use the "Country Representative" title.

10.1. General Provisions

1. 10.1.1. The Chefs League International Association may cooperate with local and international organizations, associations, educational institutions, and other entities to achieve its objectives.
2. 10.1.2. Partnerships are aimed at broadening the exchange of knowledge in the culinary field, implementing joint projects, and strengthening international relations.

10.2. Partner Organizations

1. 10.2.1. The Association may partner with the following entities:
   • Gastronomy and culinary associations
   • Educational institutions and culinary academies
   • International organizations and foundations
   • Representatives of the food industry and hospitality sector

10.3. Forms of Cooperation

1. 10.3.1. Partnerships may be implemented in the following areas:
   • Joint competitions and event organization
   • Training, seminar, and workshop programs
   • Certification and evaluation systems
   • Exchange of scientific and practical knowledge
   • Media and promotional projects

10.4. Rights and Obligations

1. 10.4.1. Partner organizations must operate in accordance with the Association's values and ethical principles.
2. 10.4.2. Logos and brand elements used in the context of a partnership may only be used by mutual agreement.
3. 10.4.3. Partners must refrain from activities that would damage the reputation of the Association.

10.5. Agreements

1. 10.5.1. All partnerships are conducted on the basis of a written agreement (Memorandum of Understanding – MoU or contract).
2. 10.5.2. Agreements clearly state the rights and obligations of both parties, areas of activity, and duration.

10.6. Suspension of Partnership

1. 10.6.1. A partnership may be suspended in the following cases:
   • Violation of agreement terms
   • Violation of ethical principles
   • Activities contrary to the interests of the Association
   • By mutual consent

11.1. General Principles

1. 11.1.1. All members of the Association must comply with professional ethical standards.
2. 11.1.2. Members must base their activities on the principles of honesty, transparency, and accountability.

11.2. Code of Conduct

1. 11.2.1. Act fairly and objectively;
2. 11.2.2. Refrain from plagiarism, fraud, and unethical behavior;
3. 11.2.3. Avoid actions that would damage the reputation of the Association;

11.3. Violations

1. 11.3.1. Violation of the code of ethics may result in suspension or revocation of membership status.

12.1. Ownership Rights

1. 12.1.1. All materials of the Association are its intellectual property.

12.2. Scope

1. 12.2.1. Certificates, medals, designs;
2. 12.2.2. Journals and publications;
3. 12.2.3. Video and media content;

12.3. Protection

1. 12.3.1. Unauthorized use is prohibited and creates legal liability.

13.1. Media Activity

1. 13.1.1. The Association may carry out official media activities (TV, magazines, social media, etc.).

13.2. Use of Content

1. 13.2.1. Photos and videos taken during events may be used by the Association.

13.3. Member Consent

1. 13.3.1. Members are deemed to have consented to media use by participating in events.

14.1. General Rules

1. 14.1.1. Certificates are issued only through official procedures.

14.2. Validity

1. 14.2.1. Certificates are approved by the Association and are intended for official use only.

14.3. Revocation

1. 14.3.1. A certificate may be revoked in the event of a rule violation.

15.1. General Principles

1. 15.1.1. Judges must be objective and fair.

15.2. Conflict of Interest

1. 15.2.1. Judges may not make decisions that align with their personal interests.

15.3. Evaluation

1. 15.3.1. Evaluation is conducted in accordance with international standards.

16.1. General Provisions

1. 16.1.1. The Association may present various awards and honorary titles.

16.2. Honorary Membership

1. 16.2.1. Honorary membership is granted by invitation only.

16.3. Decorations

1. 16.3.1. Medals and certificates are presented for special achievements.

17.1. Right to Appeal

1. 17.1.1. Members may file complaints against decisions.

17.2. Appeals Process

1. 17.2.1. Complaints are investigated by a special committee.

17.3. Decision

1. 17.3.1. The appeal decision is considered final.

18.1. Data Protection

1. 18.1.1. Members' personal data is protected.

18.2. Use

1. 18.2.1. Data is used only for the Association's activities.

18.3. Restrictions

1. 18.3.1. Data is not transferred to third parties (except in legally required cases).

19.1. General Provisions

1. 19.1.1. The official symbols of the Association include the logo, flag, and anthem.
2. 19.1.2. These symbols reflect the identity and values of the Association.

19.2. Anthem

1. 19.2.1. The official anthem of the Association expresses its principle of unity and commitment to the culinary arts.
2. 19.2.2. The anthem is used at official events and ceremonies.

19.3. Flag

1. 19.3.1. The flag of the Association symbolizes its international activities and visual identity.
2. 19.3.2. The flag is used at official events and platforms.

19.4. Rules of Use

1. 19.4.1. Official symbols may only be used in accordance with the Association's regulations.
2. 19.4.2. Unauthorized use is prohibited.