Unilever has agreed to be a sponsor for Forum for Women in WACS that is to be held in Dubai in 2008. The money will be used to help fund speakers as well as seven participants to attend and speak at the Dubai congress.

The sponsorship makes Unilever the exclusive and official sponsor of the forum. In honor of the sponsorship, the forum will be renamed the Unilever Forum for Women in WACS.

The Forum for Women in WACS aims to help female chefs advance their careers and balance their careers with family lives. The programme will consist of four components: women in foodservice panel discussion, workshop on developing personal vision statements, a session with speeches by three female foodservice industry speakers and a speech by a hospitality or foodservice industry leader in the general session.

The African and Middle East Continental competition of the World Association of Chefs Societies’ Global Chef Challenge will be held in Johannesburg in March. Organised by the South Africa Chef’s Association as part of Hostex 2007, the contest will see top chefs from all over Africa and Middle East competing for the honour of participating in the final challenge to be held in Dubai in March 2008.

Hostex is South Africa’s International Hospitality and Catering Exhibition, which will be held from 18 to 21 March at the Sandton Convention Centre. It is the largest and longest running exhibition of its kind in Africa.

Another major international competition is the One World Culinary Challenge, which will see teams of two – a chef and a food journalist – from each of the seven continents using uniquely South African ingredients to cook.

Trials will also be held to select members for the National Culinary Team. To encourage young budding chefs, there will also be a Student Skills Challenge for culinary school and tertiary level contenders. The Tiger Brands Young Chef of the Year award finals will also be held at this exhibition. An additional feature of the Chefs Village will be a salon culinaire, showcasing a different display of culinary art each day of the show.

Many of the competitions are still open to entrants so get those entries in as soon as possible. There will also be about 250 exhibitors covering 10 000 metre squares in floor space. If you are interested in attending the exhibition, remember to book that air ticket to South Africa.

For more information, contact:
Exhibitions for Africa
PO Box 2395, Pinegowrie, 2123, South Africa
Tel: 0860 EXHIBIT or +27 11 886 3734

Email: lindyt@exhibitafrica.co.za

At Luxembourg 2006, the 5-men Canadian team did their country proud by clinching gold medals in both the Cold and Hot competitions. The team came in fourth eventually in the competition. Putting in a lot of effort into the competition, the team spent almost one year preparing for it since they returned from competing in Switzerland in 2005.

To find out more, click here

On the 15 January the HKCA and its members took well deserved break after the holiday hustle and bustle and took some time out of their always busy schedule and pamper themselves self to a cozy evening out at the Swiss Chalet in Tsim Sha Tsui.

Our Member Max Liechti, chef and owner of the Swiss Chalet has came up with a typical Swiss menu, which is always enjoyed this time of year all over Switzerland, from the Mountains to the valley’s, and to the cities and towns. It is the warmth, friendship and the cold weather outside which brings people together to enjoy this unique sharing of a cheese fondue.

This Event was by far the most popular out of all the activities we had throughout the year. It was the first time that we did not had to call up the members or follow up with a second e mail.

With in days the event was booked out.

As Chef Max had space limitation, we agreed first to stop by 38 people, but soon increased it to 45 and we ended up with 48 members and guest.

Unfortunately we had to turn away 18 people who register later and we will give them priority at our AGM dinner on February 27. 07

Such a huge popularity for this Fondue night is a reflection of the Swiss Chalet, Chef Max and his team. They worked extremely hard and mad sure that every one of us had a great time and enough food.

We are grateful to Chef Max and his team, well done every one and we will back next year.

Rudy Muller
Vice President

HKICC is now inviting young and talented Chefs from Restaurants, Clubs, Hotels and Catering institutions to participate at this International Culinary Competition.

The last edition in 2005 was fully subscribed with over 430 entries. Act now to secure yourself a place in this popular event before it is fully booked.

Download the entry form here.
Download The Rules and Regulations Booklet here.

Please e-mail your entry form to hkicc2007@mphk.com or log onto the official HKICC website.

Official Website for WACS Asia-Pacific Forum 2007 www.wacsmalaysia2007.com

Tuesday 19th September 2006...The World’s Associations of Chefs Societies (WACS) will hold the WACS Asia-Pacific Forum 2007 in Kuala Lumpur Malaysia from 19th August 2007 to 22nd August 2007 at the Kuala Lumpur Convention Centre. The Chefs Association of Malaysia (CAM) will be host to this international event. www.wacsmalaysia2007.com - the official website for WACS Asia-Pacific Forum 2007 will be the major tool for information dissemination for participants and observers to the Forum.

"The website is user-friendly designed and information can be retrieved at a click of the mouse, so to speak," said the Chairman of WACS Asia-Pacific Forum 2007, Chef Federic Michiletto.

The WACS Asia-Pacific Forum 2007 will see 50 over delegates from 20 countries and 20 national teams who will compete in the prestigious Malaysia International Culinaire Challenge.

"Both delegates and participants to the Challenge will be able to register on-line. A "News Flash" animation will show the latest update on the Forum. The e-letter will facilitate quicker interaction in terms of obtaining updates and newsworthy articles," added Federic.

WACS has been in existence for 78 years and has more than 10 million professional chefs and national chef’s societies from 72 countries. The Chefs Association of Malaysia, a member of WACS, will also celebrate their 30th anniversary in 2007.

"The Malaysia International Culinaire Challenge, a first at the Forum will boast of a prize purse of US$10,000.00 This is also the first time ever in the history of any culinary competition held in Malaysia or Asia-Pacific where we see that many national teams taking part and vying for the largest ever prize purse," stated Federic.

In line with the 50th Anniversary of Merdeka and VMY 2007, this prestigious event will add to the country’s celebrations. The cosmopolitan population of Malaysia has resulted in the country being a culinary paradise. This ‘melting pot” of cuisine has brought about not only Malay, Chinese, India and Nonya but, also the successful fusion to culinaire from Asean to the Asia-Pacific, Continents and the Americas.

"The participation of the 20 national teams and the delegates and the observers to the Forum, will be the right platform for promoting and identifying that Malaysia is truly the "Halal Hub of Asia-Pacific" if not the world. This platform will also undoubtedly showcase Malaysia’s strong commitments in advocating exemplary halal food and beverage in adhering to good manufacturing procedures," said Chef Johari Edrus, President of CAM.

Furthermore, the CAM President said that this is also in line with the Government’s aspirations to advocate the clear understanding as to what it means for food and beverage to be halal. CAM’s commitment in this area is reinforced within the context of this Forum.

"We are also hoping that the related Government bodies will continuously work hand-in-hand with CAM in implementing policy related issues in culinaire," he concluded.

Federic added that more updates would be given of the proposed plans and events lined up to make the Forum a resounding success.

www.wacsmalaysia2007.com was launched by the Chairman of WACS Asia-Pacific Forum 2007, Chef Federic Michiletto, Chef Johari Idrus, the President of CAM, and Director General of Tourism Malaysia, Encik Mirza Mohd Taiyab.

For Further Information please contact BN Communications at 03 2095 7933 or Bernice 012 236 6164 or SS Raja

Estimados Chefs:
Por este medio me permito hacer de su conocimiento que el día de hoy, 8 de enero de 2007, en Asamblea Ordinaria se eligió a la nueva Junta Directiva de AGUAC, para el período 2007-2009.

Quedando conformada la Comisión Directiva por:
Euda Morales- Presidenta
Ellias August- Vicepresidente
Fabiola de Castillo. Secretaria
Noemí de Chacón- Tesorera
Eduardo Tobar- Vocal I
Eddy Velázquez- Vocal II
Nestor Flores- Vocal III

Atentamente,
Fabiola de Castillo
Secretaria Junta Directiva
AGUAC

Once again, after a very fruitful 10th Salon in 2005, the organizing committee is set to make it even better event for this coming 11th Battle of the Chefs.  As 2007 is Visit Malaysia Year and in conjunction with celebration of 50th Anniversary of Malaysia Independent, we are predicting more than 500 participants coming to compete in 26 classes of culinary competitions such as Team Hot Cooking, Buffet Platter, Asian Hot Cooking, Nescafe Tarik and many more over the 3-day event.

To know more rules and regulations about the incoming Battle of Chefs 2007 held in Penang, Malaysia, please click here to read the competition rule book.

Finnnish Chef Association has designed a "Finland 90" -pastry in honour of Finland ´s 90 th Indepence Anniversary.

" The Finnish characteristics can be found in the design itself. The ingredients represent Finland as a multinational society;
Vanilla is Asia, Cranberry is America, Cocoa is Africa and Oats is Finland and Europe, say designers chef Juha Rissanen
and confectioner Toni Rantala.

Dear Member

The Hong Kong Chefs Association will have their Annual General Meeting and Dinner at the Langham Place Hotel this year.
As a member, we encourage you to participate in our meeting, which starts at 7:00 pm followed by a cocktail reception and dinner.

A very special gift will be given to all members attending the AGM and Annual Dinner.

Please reply with nominations for the committee and your crossed cheque made out to “Hong Kong Chefs Association” for payment of the dinner to:

HKCA PO Box 91614, TST, Hong Kong.

Venue : Langham Place Hotel, Mongkok, Hong Kong
Date : 27 February 2007 (Tuesday)
Time : 7:00 pm – AGM, Shanghai II, 8/F
7:30 pm – Cocktail Reception, Star Room Foyer 8:00 pm – Western Dinner, Star Room

Closing Date : 16 February 2007

Regards
Perry Yuen
President

----------------------------------------------------------------------------------------------

REPLY SLIP
To : Mr. Rudy Muller
Fax : 3550 2180
E-mail : Rudolf.muller@disney.com

From : ______________________

( ) I would like to attend the AGM Meeting at 7:00 pm;
( ) I would like to attend the Annual Dinner at 8:00 pm;
( ) I would like to bring ______ to the Dinner.

* A member is allowed to bring spouse/friend for Dinner, please specify the number of your guests who will attend

( ) I am not available to attend the AGM & Annual Dinner

Nomination for President …………………………. Committee………………………………………
Dinner: Member at HK$330- per person / Guest at HK$360- per person

The production of an 80 kilos wheel of Emmental cheese requires 1,000 litres of milk, representing the daily yield of approximately 80 dairy cows.

- Coagulation

The milk is constantly stirred in a large cheese vat and heated to a temperature of 32 *C, which represent the melting point of milk fat. Rennet and bacterial flora are then added. Rennet is obtained from the stomach wall of calves and causes the milk to coagulate and to form a mass of curd within 30 minutes. The bacterial flora affects the fermentation and maturing processes of the cheese.

- Granulation

As soon as the curd has reached the desired consistency, depending on the type of cheese, it is cut by means of the cheese-harp into granules the size of wheat grains, the so-called “cheese grains”. The watery by-product known as the” whey” separates from the cheese mass (the curd).

- Cheese heating and Separation

The mixture of whey and cheese grains is then heated to about 53 *C whilst being continuously stirred by the stirring mechanism until the cheese grains have obtained the desired consistency.

(The more you cut or granule the curd and the more you heat up the milk, the harder will become the cheese, because more liquid or “whey” will be released from the curd).

- Lifting out

Approximately 2 ½ hours after adding the rennet the mass is lifted out of the cheese vat by slipping a large piece of cheese cloth under the clotted mass and pulling the corners together to make a sack. The dripping curds are then hauled by a pulled block. Industrially, this is done by machines through a pipe.

- Pressing

On the pressing table, the curd is placed in a circular wooden form and pressed. The moisture, or whey, is squeezed out and the cheese is then formed into its round shape. In the course of the day the cheese is turned several times, repacked in a fresh cheese cloth on each occasion and pressed again.

- Brine Bath and Salt Cellar

The cheese is placed in the salt cellar to cool for one day. There the wooden form is removed and the cheese is put to float in vat brine for 1 or 2 days, where it gives off water and absorbs salt, gradually developing a rind. Thereafter, the cheese is stored in the salt cellar for about 10 days, where it is salted, washed and turned twice a day.

- Fermentation Cellar

The next stage is the storage in the warm fermentation cellar at 20 to 23 *C and a relative humidity of 75 to 78 % during a period of 6 to 8 weeks. During the fermentation carbon dioxide gas develops, which account the holes in the cheese.

(The warmer the fermentation cellar is, the more carbon dioxide gas develops and the bigger will be the holes).

- Quality Check

After four months, experts will grade of cheese as 1st, 2nd or 3rd choice, according to the quality of the product. Then the maturation will continue, since taste and flavour will continue to develop.

- Maturing Process

The length and the type of maturation play an important part. The maturing process of harder cheeses progresses slowly from the centre towards the rind, while mold cheeses mature from the rind to the centre of the cheese. In certain cheeses, herbs or even ashes will be added to increase the flavour.

Category	Name	Example
1. Extra Hard	Parmesan Sbrinz Mountain cheese
2. Hard	Gruyere Emmental Comte
3. Semi-soft	Fontina Raclette Tete de Moine Edam Cheddar
4. Soft
- White Mold	Camembert Brie
- Milk Mold	Tomme Tomme de chevre
- Red Mold	Reblochon Munster Mont d’Or
- Blue-veined	Gorgonzola Roquefort Blue cheese Stilton
5. Fresh	Mozzarella Fresh cheese Cottage cheese (Quark) Mascarpone

Its truly a Cook Book Galore in Hong Kong, as many Chefs bring out their best for you and us to see in a selection of books now available!

They are all available in Dymocks in IFC!

Passion by Gerard Dubois: HK$388

Hot Tomatoes by Angelo McDonnell: HK$295

Behind the Apron: HK$320

Get down there quick to secure your copy of HK’s Famous Chefs Cook Books!

Revised guidelines for Culinary Olympics
The German Chefs Association (VKD) introduces the revised guidelines for the next IKA/Culinary Olympics which will be held in Erfurt from October 19 to 22, 2008.

Frankfurt am Main, November 2006. At this year’s Culinary World Cup in Luxemburg the German Chefs Association takes the opportunity to present the guidelines and conditions for participating in the 22nd IKA/Culinary Olympics.
Dozens of Culinary and Pastry Teams as well as hundreds of individual exhibitors from more than 35 countries are expected to present themselves in Erfurt – each of them performing in a certain category and discipline.
Based on the Culinary Guidelines of WACS (World Association of Chefs Societies) the conditions for participating in the 22nd IKA/Culinary Olympics were now revised and compressed in a new 50-page-compendium. The summary is neatly arranged, presented in German and English and will be an important guide through the application for Erfurt.
Concerning the contents the programs for the National, Junior National and Regional Teams were modified. Junior and Regional Teams will both be presenting all three categories in the Cold Platter Display – with one significant difference. The Juniors will only present one out of three tasks per category, and the Regionals have to perform two out of three.
The German Chefs Association made clear that "we are confident that the revised guidelines will help exhibitors to develop themselves within the different disciplines. They correlate and follow each other consequently which makes it easier for the contestants."
The National Culinary Teams in turn remain with three out of three tasks but will show a slightly condensend programm in category C of the Cold Platter Show. The required patisserie exhibits will now be: one showpiece, one platter with sweet biscuits/chocolates/petits fours and four different exclusive desserts.

Closing date for applications will be August 2008 for all individual exhibitors and September 2007 for culinary teams.
All guidelines and detailed conditions are ready to download on www.vkd.com or can be requested at the VKD office, Steinlestrasse 32, 60596 Frankfurt/Main, Germany,

Download Guidelines for Teams
Download Guidelines for Individuals

Please contact Felizitas Laun,
E-Mail: ika@vkd.com, Phone +049 (0)69/63 00 06-17.

For further information
Please visit www.vkd.com for more information on German Chefs Association (VKD), Phone +49 (0)69/63 00 06-17, E-Mail: koeche@vkd.com
For media inquiries
Please contact Aina Keller, +49 (0)40/555 300 20, Presse@vkd.com

After 2000 and 2004 the 22nd IKA/Culinary Olympics will again take place in Erfurt, Germany, from 19 to 22 October, 2008.
Frankfurt am Main, November 2006. Messe Erfurt stands for a dynamic exhibition site in a central location. Erfurt can be easily reached from all key cities in Germany as well as from Frankfurt International Airport.

"The package of services offered by our exhibition partner Messe Erfurt AG as well as the experience of the previous two events made it quite easy for us to decide", says Ctefan Wohlfeil, President of the German Chefs Association (VKD). "Many colleagues from all over the world are already very well acquainted with Erfurt and are looking forward to again presenting their culinary art in Thuringia."

Not only the location of Erfurt is highly appreciated by exhibitors and visitors. The capital city of the Free State of Thuringia has a colorful history which goes back at least 1,250 years. The old part of the city with its winding alleys, numerous bridges and peaceful squares is well worth visiting. Thuringia’s largest city is distinguished by several unique features such as the cathedral and the Church of St. Severus, which have now become the emblem of the city, and such as the almost perfectly preserved medieval city centre.

Furthermore Erfurt is also proud of its traditional hospitality which is well-known for its Thuringian „dumplings“, its famous Thuringian „Bratwurst“ and its delightful local beer. In 2008 the culinary world will be visiting Erfurt again and Erfurt will host hundreds of chefs and confectioners from more than 35 countries. Find out more about the city and the exhibition site – visit www.erfurt.de and www.messe-erfurt.de

For further information
Please visit www.vkd.com for more information on German Chefs Association (VKD), Phone +49 (0)69/63 00 06-17, E-Mail: koeche@vkd.com

For further information on English
Please visit http://www.vkd.com for more information on German Chefs Association in English.

For media inquiries
Please contact Aina Keller, +49 (0)40/555 300 20, Presse@vkd.com

Greetings,

The Icelandic Osteoporosis Society and the Icelandic Chefs association worked together on the 20 of nov. 2006.

The Icelandic name is BEINVERND which means Bone-protection. It is a society of professionals and lay-people.

The societies committee on education and research has held conferences for health professional on osteoporosis as well as lectures and meetings for the public and written articles in professional and public papers and magazines.

The society has now published a booklet on osteoporosis and the joint effort with the Icelandic Chefs Association which is available from our website .

Download the powerpoint version here
Download the pdf version here