Initiated by China Cuisine Association, World Association of Chinese Cuisine (WACC), a worldwide non-government and non-profit organization, is officially registered and established in 1991. WACC is voluntarily formed by worldwide societies, enterprises and institutions engaged in management, operation, research and education on Chinese culinary culture and skills.

    The aim and purpose of WACC are to obey the laws, regulations and observe the social morals and customs in the country where the association located. WACC will try its best to inherit and promote Chinese culinary culture and skills, to expand the worldwide influence of Chinese cuisine, to enhance the status quo of Chinese catering industry and its chefs, to push forward the development of Chinese cuisine, to strengthen the culinary relations and cooperation in different countries and regions, to promote the unity and friendship among culinary groups and catering industries, and finally to make contributions to the human health and world peace through richer culinary life and catering culture. 

    WACC now has over 80 members home and abroad, including those from the US, Canada, Argentina, France, Holland, Britain, Germany, Austria, Spain, Belgium, Japan, Singapore, Malaysia, Korea, Australia, as well as Hong Kong, Macao, Taiwan, etc.

    1.  Organizing academic research discussion on Chinese cuisine theory and culture in the world in order to promote China’s catering culture.

    2.  Organizing the worldwide and regional Chinese cuisine skills exhibitions and competitions in order to exchange views and enhance cuisine skills.

    3.  Providing support in training chefs of Chinese cuisine from different countries and exchange students.

    4.  Collecting and exchanging information about Chinese cuisine skills and culture, and as well as editing, publishing and distributing the Chinese cuisine books, technical information, video information, and publications so as to promote Chinese cuisine.

    5.  Communicating with different countries and regions to have a better understanding of the development of Chinese cuisine and solve their problems, and exchange views among members to explore the development of Chinese cuisine in the world.

   6.  Providing support to members in holding expositions related to the cuisine in different counties and areas, and carrying out international cuisine consultation service and technical cooperation, and exchanging catering talents and managerial experiences, and exploiting Chinese catering market so as to enhance international competitiveness.

   7.  Other activities reflecting the aim and purpose of WACC.