The President of the WACS Ferdinand Metz and Reinhold Metz have received 1st class medals with golden crosses of the Order of the White Rose of Finland. The orders were applied by the Finnish Chef Association and they were awarded for their promotional work for Finnish food culture.

Chefs Ferdinand Metz and Reinhold Metz have performed wonders for the benefit of the Finnish food culture and Finnish chefs. This is our way to thank them for their long-term cooperation and friendship. This also shows that the Goverment of Finland appreciate chefs and our Membership in WACS, says Jaakko Nuutila, President of the Finnish Chef Association.

According to Nuutila, the honoured chefs have acted as Culinary Godfathers to the Finnish Culinary Team and the Finnish Chef Association. Both chefs have also encouraged Finland to build strong relationships to Nordic and Baltic Countries and helped Finland to be more active in WACS.

Additional information

President Jaakko Nuutila, jaakko.nuutila@chefs.fi

Information Manager Essi Laamanen, essi.laamanen@chefs.fi

www.chefs.fi

In the picture Martti Lehtinen and Jaakko Kolmonen with Ferdinand and Reinhold Metz Helsinki European Meeting last october

Deputy Minister of Hotels & Tourism, Brig - Gen Aye Myint Kyu handing over the first winner award to the team of Governors Residence.

The winner of the one world competition was FIJI chef Shailesh Naidu representing Australasia against competitors from around the world.

12/13

March 2007 Once Again the Hong Kong Chefs Association in collaboration with the Hospitality Industry Training and Development Centre of the Vocational Training Council proudly organized and held the culinary pre-selection competition “Global Chef” Challenge on Monday 12th and Tuesday 13th March 2007 at the Pokfulam Training Centre Complex, 145 Pokfulam Road, Hong Kong to determinate the Hong Kong representatives.

The winning team, Global Chef with assistant (below 23 years) will represent Hong Kong competing in the Asia Pacific regional final, which will be held during Hofex 2007, 14th May in Hong Kong. The winner of the Asian Rim will compete against the other 6 continental winners for the crown of the “World Global Chef” during the WACS Congress 2008 in Dubai.

On day one 4 selected culinary teams received the “Global Mystery Box” containing the ingredients. Competitors had time to study then write a 4 course menu based on the food ingredient items. The next day the competitors returned to the competition venue in the morning to prepare the 4 course menu for 8 persons; Starter, Entrée, Main Course and Dessert, which had to be prepared and served within 5 hours from start of preparation to service of the last course.

A team of 8 judges, Hong Kong Chefs Association members, divided into 2 groups, 4 judging preparation and skill performance in the kitchen and 4 for blind tasting the presentation and taste to assure an ultimate result.

The standard from each team was excellent, everybody was geared up to give their very best and in the end it was a very close call for the winner which was the team from the Hollywood Hotel Hong Kong Disneyland Park, Chef Eddy Chu Chi Leung with assistant Ms. Wong Ka Yi.

They runner-up teams were from the HITDC- Boris Leung with Antony Lo, Ritz Carlton - Leung Chi Hung Chris with Hui Ka, Royal and Casa Nostra Restaurant-Christopher Gallaga with Wong Chi Kit.

This competition was another great opportunity and motivational tool for our young chefs and establishments, to compete in a friendly and professional manner, in the true spirit of our hospitality industry and all the best goes to the winning team and wish the very success in the next round at Hofex 2007.

The Winning Menu

 Starter/ First Course

Warm Vegetable Salad with Herbs, Tossed with Butter Poached Salmon and Scallops

 Entrée/ Second Course

Leek and Potato Soup with Julienne of Chicken

Main Course

Pan-fried Beef Medallion and Prawns Accompanied by Lamb Brochette in a Ginger Mushroom Broth

Dessert

Cream of Mascarpone Cheese Served with Apple Puree and Caramelized Apple Candy Accompanied by Lemon Cream Brulee

The Icelandic Junior Culinary Team got a Gold medal for their performance in Restaurants of Nations at World Knorr Junior Culinary Grand Prix held at Scot Hot in Glasgow the 26th to the 28th of February 2007. Furthermore they got a Silver Medal for their performance in the Demonstration part.

In Restaurants of Nations every nation had to serve three courses meal for 50 persons.

In the Demonstrations part every nation had to de-bone a duck, make a starter from the duck, main course from the duck and dessert from yogurt and dates and they had 30 minutes for each course witch they had to make 2 portions of.

There were nine nations which were competing in competition and Iceland ended in third place overall.

And are we in Iceland extremely happy about that result.

The Icelandic menu in the Restaurant of Nations:

Baccalo and langoustine terrine with tomato, basil and shellfish foam

Roasted rack of lamb and braised lamb prime with confit of lamb shank in dill crust, fondant potato and root vegetables bunch on lamb glaze.

Rhubarb soufflé with white chocolate mousse and skyr ice cream on crunch

The members of the team were as followed:

Ari Freyr Valdimarsson, Thorvaldsen Bar
Sigurður Ragnar Arúnarsson, Vox Nordica hotel
Vigdís Hreinsdóttir, Restaurant Argentina
Berglind Ósk Loftsdóttir, Hótel Geysir

Team captain
Rúnar Þór Larsen, The Grill Radisson SAS Hotel Saga

Team Mentor
Hrefna Rósa Jóhannsdóttir Sætran, Restaurant Seafoodceller

Team Manager
Sverrir Halldórsson, Icelandic Chefs Association

www.nkf-chefs.com/press/default.asp

Dear Hotel, Restaurant and Club PR Managers, do you have a special food promotion coming up, do you have a guest Chef promotion coming, or any other culinary related news, please send it to marco.veringa@hongkong-chefs.com and we will feature it in our newsflash!

You are cordially invited to the Dairy Speak Workshop: Cheese & Butter in Hong Kong:

Date: Tuesday, 27 March

Registration: 8.30 – 9am

Workshop: 9am – 6pm (including lunch)

Venue: the Australian Showroom, Australian Consulate General, 24/F, Harbour Centre, 25 Harbour Road, Wan Chai

The Workshop aims to:

· provide a better knowledge of the Australian cheese and butter, as well as the Australian dairy industry and quality systems.

· focus on the functionality and applications of cheese and butter, especially in the food service and bakery sectors. Representatives from Dairy Australia and a dairy consultant from Australia will present on the topics of:

1) Milk composition and major dairy unit operations

2) Cheese overview: types, classifications and manufacturing; grading and quality

3) Cheese functionality and applications

4) Butter and AMF overview

5) Butter: grading, functionality and applications

6) Australian dairy industry overview & world dairy market update

7) Cheese trends in Australia

8) Tasting of six types of Australian cheese and two types of Australian butter

Please fill in the Reply Form on the next page and fax it back to Mr William Lin, Austrade Hong Kong on or before Wednesday 21 March.

We look forward to seeing you at the Workshop.

Yours sincerely,

Sarah Xu, Market Manager – Greater China, Dairy Australia

 download the reply slip here

Last Wednesday Perry Yuen and I were invited to join the official launch for the MACAU CULINARY ASSOCIATION.

At the Venue; the elegant restaurant if the Institute of Tourism Studies we were greeted by President Raimund Pichlmaier and General Secretary David Wong and other members of the committee.

Chefs were encouraged to come in uniforms and together with all the other distinguished guests of the industry, it has given the whole setting an uplifting feel of sophistication and professionalism. The Guest of Honour, Director of Macau Government Tourism Office, Eng Antunes opened and endorsed the Association which was witnessed by all guests Television and Media.

It is great to see how eager and supportive everybody is, to get this much needed Association of the ground. Macau has seen an unprecedented boom of hotel over the past few year and the influx of international chef who arrive in this city almost daily. They are plans for 28 more hotels to open. Just a few weeks ago the new Lisboa had his debut. The next big one will be the Crown Macau, followed by the Venetian.

Up to date the MACAU CULINARY ASSOCIATION has 120 members already and I am sure this number will grow steadily over the next few months.

We; the Hong Kong Chefs Association congratulate the MACAU CULINARY ASSOCIATION to its inauguration, support its goal to become a WACS member and offer our Help and Friendship.

We are looking forward to an active rapport based on mutual interests, professionalism and trust across the Pearl River Delta.

Rudolf Muller, President HKCA

12/13 March 2007

Once Again the Hong Kong Chefs Association in collaboration with the Hospitality Industry Training and Development Centre of the Vocational Training Council proudly organized and held the culinary pre-selection competition “Global Chef” Challenge on Monday 12th and Tuesday 13th March 2007 at the Pokfulam Training Centre Complex, 145 Pokfulam Road, Hong Kong to determinate the Hong Kong representatives.

The winning team, Global Chef with assistant (below 23 years) will represent Hong Kong competing in the Asia Pacific regional final, which will be held during Hofex 2007, 14th May in Hong Kong. The winner of the Asian Rim will compete against the other 6 continental winners for the crown of the “World Global Chef” during the WACS Congress 2008 in Dubai.

On day one 4 selected culinary teams received the “Global Mystery Box” containing the ingredients. Competitors had time to study then write a 4 course menu based on the food ingredient items. The next day the competitors returned to the competition venue in the morning to prepare the 4 course menu for 8 persons; Starter, Entrée, Main Course and Dessert, which had to be prepared and served within 5 hours from start of preparation to service of the last course.

A team of 8 judges, Hong Kong Chefs Association members, divided into 2 groups, 4 judging preparation and skill performance in the kitchen and 4 for blind tasting the presentation and taste to assure an ultimate result.

The standard from each team was excellent, everybody was geared up to give their very best and in the end it was a very close call for the winner which was the team from the Hollywood Hotel Hong Kong Disneyland Park, Chef Eddy Chu Chi Leung with assistant Ms. Wong Ka Yi.

They runner-up teams were from the HITDC- Boris Leung with Antony Lo, Ritz Carlton - Leung Chi Hung Chris with Hui Ka, Royal and Casa Nostra Restaurant-Christopher Gallaga with Wong Chi Kit.

This competition was another great opportunity and motivational tool for our young chefs and establishments, to compete in a friendly and professional manner, in the true spirit of our hospitality industry and all the best goes to the winning team and wish the very success in the next round at Hofex 2007.

The Winning Menu

Starter/ First Course

Warm Vegetable Salad with Herbs, Tossed with Butter Poached Salmon and Scallops

Entrée/ Second Course

Leek and Potato Soup with Julienne of Chicken

Main Course

Pan-fried Beef Medallion and Prawns Accompanied by Lamb Brochette in a Ginger Mushroom Broth

Dessert

Cream of Mascarpone Cheese Served with Apple Puree and Caramelized Apple Candy Accompanied by Lemon Cream Brulee

And a big thank you goes out to all our sponsors!

By HR Nussbaumer

Our last AGM meeting and dinner at the Star room at the Langham Place hotel was a great success and had the highest attendance of members and guest, since the last 3 years.

The AGM meeting went with out a hitch. The committee presented their last years activities with a glimpse into the 2007 happenings and it will be on the same pattern. A lot of effort went in to training, education local and international competition, newest professional info update at the website and news letter, international chefs drive and charity events… and we also had a bit of fun and our calendar was spiced by social events, for us to come together relax and exchange work related issues amongst other things.

End of the meeting the 40 something eligible members with voting rights, confirmed the nominee Rudolf Muller as their new President for 2007. Perry, to everybody’s dismay had to step down as he hold a general Managers position in his new working place, but he is still a very active member in our association and is credited in creating together with Dominique Grandjean the Hong Kong young chefs club.

Most of the remaining committee will stay on and serve the association with the same dedication and professionalism as done in the past,

Also Denis Lartigue was confirmed as a new member.

After the meeting we proceeded to the dinner, up to the Star room up on 43 floor overlooking Mongkok was stunning, specially after dark when all the lights come out and you have the big sky above you, then you know why they choose the name.

It was a great evening and everybody had fun and was well taken care off.

The food was very good and chef Lorraine was able to put a excellent dinner and dessert buffet for us.

It is also worth wile to mention it that all the ex-president we able to make it for the dinner.

Later that night we introduced our newest Baby the young chefs club to our members and they made a great impact on all of us as this is our future, and it is bright indeed with newly set up committee under Francis Lo from the HKJC.

This is our future, our tomorrow and defiantly a good start in the right direction.

This would have not been possible without our great supporter and sponsors. Thank you so much from the bottom of our heart for your generous contribution.

You made this evening a success.

Once again; to everybody, thank you very much for have made this evening a memorable event for all the members of the Hong Kong Chefs Association

Best Regards

Rudy Muller, President HKCA

The Helsinki conference of the World Association of Chefs Societies (WACS) was held in October last year. It was the first time that the WACS European meeting was held in a Nordic country. The new flag of WACS was also presented. Issues like the ‘Women in WACS’ initiative were discussed and countries gave updates on what events were going to happen in their culinary fields. For instance, the Austrian Chefs Association announced that they will hold a competition called “Alles für den Gast” in Vienna from 15 to 18 April. The president of WACS, Mr Ferdinard Metz, also highlighted the need of having a permanent office of WACS. An ad hoc committee led by Peter Jackson was to come up with suggestions regarding dues increases and revenue sources for WACS.

To read more about the meeting and its discussions, please click here:
The President message
Report by Mr Gissur Gudmundsson
Report by Mr. Rienhold Metz
Report from Srecko Koklic
WACS ICMC
Reports Associations Presidents Helsinki 2007
Letter from Mr Gissur Gudmunsson to members in Europe
WACS Meeting Minutes

Together with the 4th annual LISANTO-culinary contest, the Vatel-Club Luxembourg organized the final to the Chef of The Year and the Global Chefs Challenge which were held at the Hotel and Restaurant School Alexis Heck in Diekirch on the 13th of March 2007.

The theme oft he competition was a starter « Préparation de turbotin au jambon Lisanto », the main course was « Pintade accompagnée de foie de canard en combinaison avec du jambon Lisanto » with « 2 légumes et un féculant », and « Dessert aux agrumes », to be prepared for 10 people.

There were 10 judges, and they were : Paul Eischen, Carlo Sauber, Gabriel Martineau, Patrick Labbé, Jean Lammar and François Bernard, the kitchen judges were Antonio Pretti, Roberto Beltramini, Jean-Paul Hoffmann and Guy Rommes.

In the evening the results from the competition were announced to the 11 competitors like follows :

1st Place and Chef of the Year 2007 Luxembourg :

Corinne COLLES, HPPA St. François, Clervaux

2nd place : BEAUMET Romain, Restaurant Apoteca, Luxembourg

3rd place : HUBERT Stéphane, Casino 2000, Mondorf-les-Bains

4th place : DOPIUS Jonathane, Restaurant Chiggeri, Luxembourg FERGOUG Djilali, Hotel Hilton Luxembourg GREVEN Sabrina, A Robbesscheier, Munshausen KERTZ René, Foyer de l’Enfance, Rodange PERNET Philippe, Restaurant Le Pavillon, Esch/Alzette RIVOALLAN Nicolas, Ambassade de France, Luxembourg SCHOUMAKER Jacques, Casino 2000, Mondorf-les-Bains WELTER Gilbert, Brasserie K116, Esch/Alzette

Best starter : BEAUMET Romain, Restaurant Apoteca, Luxembourg

Best main course : FERGOUG Djilali, Hotel Hilton, Luxembourg

Best dessert : COLLES Corinne, HPPA St. François, Clervaux

The 1st place also gave the winner Corinne COLLES the right to represent the Vatel-Club Luxembourg in the Global Chefs Challenge semi-final competition which will be held in Budapest ( Hungary ) on the 25th of September to the 28th of September 2007.

Regards, on behalf of the Vatel-Club Luxembourg, Jerry Kridel

World Junior Culinary Grand Prix ScotHot 2007 Results

Dear Hotel, Restaurant and Club PR Managers, do you have a special food promotion coming up, do you have a guest Chef promotion coming, or any other culinary related news, please send it in word format (pictures as separate attachments) to marco.veringa@hongkong-chefs.comand we will feature it in our newsflash!

With less than five months, the Chefs Association of Malaysia (CAM) has been busy. The Event Chairman is Chef Federico Micheletto and together with his sub-committee they have finalised all the necessary arrangements for the Forum.

The theme for this year’s WACS Asia-Pacific Forum is

"A Meeting of Chefs in Malaysia Truly Asia"

For full information, visit their website:  www.wacsmalaysia2007.com/

From bite-size desserts and bottled water, to pomegranates and pan-seared dishes; more than a thousand chefs shared their opinions about what food trends are heating up and what trends are cooling off when the National Restaurant Association (NRA) surveyed 1,146 members of the American Culinary Federation for its annual Restaurant Industry Forecast. In addition to culinary trends, the National Restaurant Association’s Restaurant Industry Forecast contains a wealth of information about the factors that will affect the restaurant industry in 2007.

For on line ordering or download visit www.restaurant.org

Chef Hossam El Din Mohamed, Executive Sous Chef at InterContinental Citystars and Captain of the National Culinary Team of Egypt at the Culinary Olympics 2004, will compete at the WACS Global Chefs Challenge in Johannesburg. Chef Hossam El Din assisted by Commis Ahmed Ragab Abdel Karim will proudly represent his country at this international mystery basket competition, where the best candidate of the Middle East & Africa region will be selected to compete at the WACS finals in 2008.

To read more about the Global Chefs Challenge CLICK

Congratulations to the newly certified participants in three professional workshops held by the ECA, and kindly sponsored by Dreem SAE company, in the sidelines to the Host Sharm Exhibition International Culinary Trends, Essentials of Food Costing and Professional Buffet Setting. The overall results at this year’s workshops were very good. 

 CLICK for the names of certified participants.

Arnold Tanzer

Continental Director Africa and Middle East

Johannesburg Friday,

16 March 2007

Dear Colleague,

Attached WACS Congress Bid 2012 please find a request for proposal to host a WACS Congress in your country. I hope you take a moment to peruse the document and give serious consideration to submitting a proposal. The World Association of Chefs Societies is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris.

There is great prestige in hosting a WACS Congress as it not only profiles your country’s cuisine and chefs, it also brings potential tourism to your country and elevates your country’s status within the international culinary community, opening doors globally and bringing some of the world’s finest chefs to your doorstep.

Kindly take note of all requirements and deadlines, and should you wish to pursue your proposal, may I suggest that you contact your Continental director to inform him of your association’s intention and for further assistance in the submitting of your proposal.

Please note, that no late entries will be considered and that the deadline for the document to be in South Africa is September 2007.

If you have any questions, please don’t hesitate to contact me.

Yours faithfully

Arnold Tanzer

Chairman WACS Congress Committee

Proud Member of the World Association of Chefs Societies

Highly-acclaimed chefs from the Mediterranean region will be hosted by restaurants at Crown during the Masters of Australian Food and Wine in Melbourne, 23-30 March 2007.

These Masters of Mediterranean cuisine include Thierry Marx from France, Vincenzo Cammerucci from Italy, Ramón Freixa from Spain, Christophoros Peskias from Greece and Mokhtar Azhary from Morocco.

The Masters of Australian Food and Wine is a dynamic showcase event held at Crown, with leading culinary professionals from around the world sharing their cuisine and creativity using Australian produce.

Once again in 2007 the Masters program coincides with the Melbourne Food and Wine Festival, with Cammerucci and Marx featuring in the Festival’s Masterclass program.

Host chefs at Crown are Philippe Mouchel at the brasserie by Philippe Mouchel, Roxana Flores at JJ’s Bar and Grill, Steffen Hoffer at Conservatory, Michael Bannerman at Number 8 restaurant and wine bar and Alfredo Amoroso at Breezes.

Each restaurant will be serving their guest chef’s menu for eight days, and there will also be three dinners featuring cuisine and wines from around the Mediterranean region. In addition, the five chefs are preparing the menu for the Melbourne Food and Wine Festival’s gala dinner event, in Crown’s Studio 3 on 23 March.

“It is rare to find such an exalted gathering of Mediterranean chefs together under one roof,” said Walter Wagner, Executive General Manager of Food & Beverage at Crown.

“Then when you factor in the talents of the Crown host chefs, and the supreme quality of Australian produce, it is truly a unique opportunity to sample world-class cuisine.”

For more information or high resolution images contact June Lim, media relations manager, Phone 9292 7614 or juneli@crownltd.com.au

The Chefs

Thierry Marx
Bordeaux, France
Hosted by Philippe Mouchel at the brasserie by Philippe Mouchel

Thierry Marx, Chef at Château Cordeillan-Bages at Paulillac near Bordeaux, is one of France’s most renowned chefs.
Named Chef of the Year for 2006 by France’s Gault Millau restaurant guide, Marx gained his first Michelin star aged 26. Now 44, he has achieved two Michelin stars at Château Cordeillan-Bages and is tipped to gain even higher accolades in the future.
Born in Alsace, Marx trained with Joel Robuchon and Alain Chapel, learning classical French cuisine. These days his food is more forward-looking and can be challenging for diners, with dishes such as Liquid quiche Lorraine, Virtual sausage, Bean sprout risotto, and Sweetbread spaghetti.
Thierry Marx also runs a cooking school at Pauillac and spends several months each year in Tokyo in a quest for culinary and spiritual inspiration.

Vincenzo Cammerucci
Emilia-Romagna, Italy
Hosted by Michael Bannerman at Number 8 restaurant and wine bar

Rated among best chefs in Italy, Vincenzo Cammerucci was born in Recanati in 1957. He studied at the culinary school in Senigallia and has operated renowned restaurants in both Italy and abroad including – Tivoli in Cortina d’Ampezzo, Artini in Madonna di Campiglio, La Grotta in Brisighella and The Waldorf Astoria in Rimini. Since 1996 he and his wife have managed the famous restaurant Lido Lido in Cesenatico, which was awarded one Michelin star in 2001 and 2 forks by the Gambero Rosso guide. Cammerucci also teaches at the Cooking University in Parma.

Ramón Freixa
Barcelona, Spain
Hosted by Roxana Flores at JJ’s Bar & Grill

Ramón Freixa’s passion for cooking came from his maternal grandparents, who were bakers, and his father, a restaurateur. After studying hotel management and hospitality in Barcelona, he travelled and worked around Europe. In Belgium he worked at La Cuisine des Anges, La Truffe Noire and Comme Chez Soi, then in France he learned even more at Laguiole and at Restaurant Michel Bras.
In 1994, he returned to Barcelona to join his father in the kitchen of El Raco D’en Freixa, awarded one Michelin Star in 1988. Upon his father’s retirement in 1998 Ramón Freixa took over the restaurant and also wrote his first book of recipes, “El pa, l’oli i el vi.” He has maintained the restaurant’s Michelin Star every year and in 2001, the Guia Gourmetour gave him the prize of Best Cook and Best Restaurant in Spain.

Christophoros Peskias
Athens, Greece
Hosted by Steffen Hoffer at Conservatory

Born in Cyprus, Christophoros Peskias studied business administration at Boston University and was introduced to cuisine by Charlie Trotter in Chicago. He worked as a chef in USA then headed back to Greece where he worked in Kifissia and Athens.
Christophoros began working with Theodore Margellos in 2002, which allowed him to work as an apprentice to legends such as Ferran Adria and Marc Meneau.
Now with his own kitchen at 48 in Athens, Christophoros Peskias has created a signature style that reflects a dedication to Greek tradition as well as a forward-looking imagination influenced by international gastronomy.

Mokhtar Azhary
Agadir, Morocco
Hosted by Alfredo Amoroso at Breezes

Born in Casablanca, Mokhtar Azhary began his career at the Beach Club Hotel, followed by the Sahara Hotel and Tivoli Hotel, all luxurious five star properties in Agadir, Morocco. He went on to join Accor as Chef de Partie at the Sofitel Doha Palace in Qatar. After several years Mokhtar returned to Morocco and in 2000 he joined The Dorint Atlantic Palace Hotel, which is owned by the Royal Family.
Now with more than 15 years experience, Mokhtar is very proud of the hotel’s Moroccan restaurant, which is rated on of the best in the country and features authentic dishes using traditional spices and flavours.

To book for dinners at Crown restaurants during “Masters of the Mediterranean”, contact the restaurant directly or call Crown’s restaurant booking line 9292 5777.