They say enthusiasm is excitement with inspiration, motivation, and a pinch of creativity.

We need all members of WACS to share and display enthusiasm for our chefs societies. Sometimes when an organization takes a direction we do not agree with or focuses on a goal that to us personally is not important or does not make sense we pull away, we criticize we do not work together.

Just think if every single member and member country had excitement for WACS and the endeavors it partakes on now and in the future how strong a global association we can be.

Just think if every member and member country inspired others to belong, to take part in the goals and objectives and to celebrate our profession and the impotence of being with a caring focused group of global culinarians what the result could be.

Just think if everyone was motivated to ensure that WACS was all it could be and not live in the past how we can see the future., If all of us were motivated to support the leadership and then add some of that great chef creativity to assist in the challenges ahead and to assist in how we can make things better for the present and most certainly for the future then WACS would excite all members and possible members. Then WACS could grow; have new programs and new financial strength.

As the person tying to et the WACS certification off the round I could tell you first hand we spend much time discussing why we cannot do something, the obstacles in the way instead lets make this work, lets come up with positive ways to over come any road blocks and go forward.

Human beings and especially those who serve in committees, members of organizations spend to much time letting what they cannot do get in the way of what they can do.

Let’s support our president and the board in the year ahead and make some great things happen that we know will keep us going in the right direction.

For those on the sidelines or who observe and then criticize remember Don’t wait until you think everything in WACS is just right.

It will never be perfect no association or business ever is. There will always be challenges, mistakes, things to improve upon, and less than perfect conditions. So what? That is what we are all here for to contribute and make a difference. Get started now we need your support. With each step you take, WACS will grow stronger and meet is purpose to its members and the global community as well as the global culinary industry. We will all become more skilled at our craft and then contribute to our profession. WACS on a whole will become more self-confident, its members will become role players in the world and WACS will make all culinarians from every part of he world more and more successful.

In short be proud be a active WACS member!

Chef Edward G Leonard, CMC, AAC

Dear Fellow Chefs and Friends,

WACS Asia Pacific Forum 2007 Kuala Lumpur, Malaysia is less than four months away. We have been extremely busy getting this forum underway.

The theme for our forum is “The Meeting of Chefs in Malaysia, Truly Asia” which reflects the country’s cultural diversity that forms the essence and flavour of Malaysian cuisine.

The official hotel for the forum is Hotel Maya Kuala Lumpur, a boutique hotel right in the Central Business District. For the Four nights and five days, delegates will be looked after in true Malaysian hospitality.

Included in the forum are two interesting paper presentations. One is addressing the halal issue which is a growing concern in the F&B industry among Muslim communities all over the world. Second, a paper on Malaysia Truly Asia: The Premier Choice for Culinary Gourmet in Asia Pacific. We have also organised a “hands-on” Malaysian experience in how to make satay and do a good “Teh Tarik”. On the last day we’ll be having a closing ceremony in Genting Highlands, after our visit to a hydrophonic vegetable farm which will conclude in a dinner in the Malaysian jungle.

The Food and Hotel Malaysia (FHM) Exhibition which also includes Culinaire Malaysia 2007 will join the WACS Asia Pacific Forum in a gala dinner a day before the official ceremony. The Battle of the Chefs, and the International Cold buffet display , will make its debut at Culinaire Malaysia 2007, details of which are on our website:www.wacsmalaysia2007.com

Fellow Chefs, we have attached a complete programme for the forum and all other details and posted on our website but feel free to talk to us or email us should you have any queries.

Culinary regards:

Chef Federico Michieletto
Chairman, WACS Asia Pacific Forum 2007 (Malaysia)
& Vice-President, Chefs Association of Malaysia

The Nordic Centre of Excellence Programme on Food, Nutrition & Health got underway in early June 2007.

The research group’s goal is to study the genetic background of obesity, diabetes and metabolic syndrome, and to identify nutritional factors that affect the generation of illnesses. The Centre of Excellence programme will study both the health effect of the Nordic diet and lifestyle, and the processes involved in the formation of consumption habits and eating behaviour.

The Nordic Centres of Excellence:

HELGA: Nordic Health – Wholegrain Food Co-ordinator Anne Tjønneland, Danish Cancer Society, Denmark.

SYSDIET: Systems biology in controlled dietary interventions and cohort studies Co-ordinator Matti Uusitupa, University of Kuopio, Finland.

MitoHealth: Centre for Bioactive Food Components and Prevention of Lifestyle Diseases Co-ordinator Rolf Kristian Berge, University of Bergen, Norway.

Further information: Professor Matti Uusitupa, University of Kuopio, Tel. +358 17 162 100 or +358 400 6156 61

Dear Colleagues,

Do take advantage of the early-bird price for congress registration. It will save you 200 dollars from the full delegate rate. The early-bird offer does not last forever - BOOK NOW!

Culinary Salute,

The Emirates Culinary Guild.

For more details,visit www.wacs2008.com

Finnish Chef Jaakko Kolmonen received Finnish Honorary Title (Education) on 15 th of June. The decoration was awarded by the President of the Republic of Finland Tarja Halonen. Jaakko Kolmonen has had a succesful and longlasting career in Finland. Mr. Kolmonen has been teaching from year 1962 in different Culinary Schools and Universities. He has also written around 40 culinary books and performed in 700 different TV programmes in Finland.

For Further information:
essi.laamanen@chefs.fi
Essi Laamanen,
Finnish Chef Association.

20th June 2007

Dear Fellow Chefs,

Please join us to congratulate the Organizing Team lead by Chef Thomas See PJM for successfully completed the recent Citrarasa Malaysia 07 Northern Region, Penang Food & Fruits Fiesta held at Pesta site from 15-17 June 2007.

Our team had line up 8 culinary events such as Pacific West Seafood Live Cooking for non-professional (3 events), Ice-Carving, Fruits’ Carving, Vegetables’ Carving, Mock tail Concoction and Durian Dessert Competition. Over 75 cooks’ pretender and chefs participated even though with such a short notice.

Rm10000 cash, certificates and trophies were awarded to all the event winners. More than 5000 visitors patronized our hall.

Special thanks to Penang Tourism, YB Mohamad Farid, Pacific West Food (M) Sdn. Bhd, De Sunshine (M) Sdn. Bhd., Petronas Dagangan LPG Gas, Tropical Fruit Farm and all the supporters and friends who in one way another in making this event a great success.

Penang Boleh!

Report by Peter Chan PJM (Hon Secretary)

“Sesame,open the door for Chef’s Treasure!” is the Saigon Professional Chefs’ Guild slogan for the monthly cook-off with the students from the Hospitality School for Disadvantaged Children in their Restaurant Sesame. The Sesame restaurant is run by the teachers and students of the school and by serving a menu all parts of the school can benefit, from the kitchen and bakery to the waiting students.

On the occasion of the International Chefs Day 2006 the Saigon Professional Chefs’ Guild has signed an agreement with this school to hold a monthly lunch for invited guests and have one of the Guild’s member cook a set menu with the hands-on help of the students.

The lunch is free, but diners are encouraged to place an amount of what they think the lunch is worth in an envelope into a collection box. This money will be used to purchase the ingredients for the Chefs’ Treasure in the coming month.

The last Chef’s Treasure was opened on the 16th June when Chef Lan, our guild’s chairman, prepared a set lunch together with the students with the theme in connection with the "Children’s Day" which was on the 1nd June. Parents where encouraged to join this lunch with their children and while the youngsters could enjoy themselves with games and toys in the specially set up playground or do some painting and drawing, the parents could take time to relax and enjoy the menu prepared and served by the students. Special children snacks where offered by generous sponsors.

 Next months lunch will feature a French influenced menu created by Chef Sakal. Other themes for the remaining of the year are Malay, North Vietnamese, German, American and a Christmas menu.

Anybody interested in joining our lunches please contact:

The school direct : Ms. Thuy 0989722755, 08-899 2278 or
Our co-organiser VINASEN company : Ms. Diep 0918981345, E-mail: nguyenthanhdiep@vinasenhotelier.com

The first and only culinary school in Singapore that emphasizes in Chinese cuisine.Mission of SCI is “to be the leading F&B training school where learning is shaped by knowledge, skill & attitudes”.Provides a wide range of training programmes and educational and social events.

Workforce Skills Qualification

• The F&B Workforce Skill Qualification (WSQ) system is a national continuing education and training framework.
• It makes skills upgrading more accessible and provides career progression pathways for our workforce.
• A high level of quality is assured as WDA accredits all training providers offering WSQ programmes.

Funding

• Funding of up to 90% by WDA – Subsidies available to Singaporean’s and PR only.
• Employers are paid training allowance.
• A certificate will be issued upon completion of course.

Entry Requirements

High Certificate   : PSLE + 2 years’ working experience
Certificate             : PSLE
Without PSLE -> Required to attend an interview to ascertain the eligibility for the course.

Fee Structure

 

	Certificate
Course fee	$ 3,300
If company – sponsored ( 10% )	$ 330
Registration & Admin fee	$ 100
Uniform fee	$ 30
Fees payable*	$ 631.50

*Fees are inclusive of prevailing GST

Class Schedule

F&B Service

Certificate (English)                                 Certificate (Mandarin)

Intake 1: 9 May 07 (Wed)                          Intake 1: 26 Jun 07 (Tue)
Intake 2: 24 May 07 (Thu)                         Intake 2: 2 Jul 07 (Mon)
Intake 3: 12 Jun 07 (Tue)

Higher Certificate (English)

Intake 1: 26 Jul 07 (Thu)

F&B Production

Certificate (Mandarin)                              Certificate (English)

Intake 1: 27 Jun 07 (Wed)                        Intake 1: 11 Jul 07 (Wed)

Higher Certificate (English)

Intake 1: 25 Jul 07 (Wed)

Enquiries

For any enquiries, kindly email Ms Rachel Tay at Rachel.tay@sgci.com.sg or call her at tel: 64767307

With the year almost half over, here are some updates on the latest happenings for the MLA Black Box Culinary Challenge!

So far, competitions have been held in Dubai, Mauritius, Malaysia and Singapore to great success. The next stop will be Seoul, South Korea on 25 and 26 July. Watch this space for more news coming soon!

Please download the following for the results:

Dubai
Mauritius
Malaysia
Singapore

Molecular Gastronomy is defined. Two recent results of Molecular Gastronomy are given: a formalism with which complex disperse systems are described from a global point of view, and a study of the “robustness” of culinary recipes. Based on Molecular Gastronomy studies, a wealth of new dishes are introduced.

Each aspect of our environment is studied by a specific scientific discipline, using the experimental method, introduced Francis Bacon and later by Galileo Galilei.1, 2 Why should gastronomy be an exception? Introduced in 1988 by the late Nicholas Kurti and by myself, 3 Molecular Gastronomy is the scientific exploration of culinary and, more generally, gastronomical transformations and phenomena, as described either by culinary books or by cooks. Of course, Molecular Gastronomy is part of food science, but it focuses on (mainly home or restaurant) culinary transformations and eating phenomena (generally “gastronomy”) rather than physical and chemical structure of ingredients or transformations done by the food industry.

Thinking of Wallace and Grommet…. get out of here.

50 Chefs, Members and Friends of the Hong Kong Chefs Association where invited by Gerard Dubois for a site visit at the “La-Rose- Noire” Factory in Dongguan, China.

With breakfast served on the bus, we anciently arrived at 11:00 greeted by the owner Gerard Dubois.

A lavish selection of products which are produced for the China market where carefully displayed for tasting and for inspection on packaging and hygiene standards.

We all were given a splendid walk-around the entire factory to see the production work line from receiving of raw products to the final finished and packed goods, ready for delivery.

Culinary Extravaganza

Calling all Culinarians!

We are please to invite you to participate in the exciting culinary extravaganza whereby we had line up a few culinary competitions such as Pacific West Seafood Live Cooking, Live Fruits Carving, Live Vegetables Carving, Individual Ice-Carving and Mocktail Competition. We have also line up a host of Cooking Demonstration and culinary games.

Please come and join us at:

Venue : Tapak PESTA
Date    : 15 – 17 June 2007
Time    : 7.00pm onwards

Cash Prize money to be won!!!!!

Entrance fees for competition:
RM20.00 per participant per event

ITINERARY:

15/06/07

 @ 7.00pm Pacific West Seafood Live Cooking Competition (Non–Professional)

@ 8.00pm Cooking Demonstration & Games

@ 9.00pm Individual Live Vegetables Carving Competition (Open)

@ 10.00pm Cooking Demonstration & Games

@ 10.30pm Prize Presentation

16/06/07

@ 7.00pm Pacific West Seafood Live Cooking Competition (Non-Professional)

@ 7.30pm Cooking Demonstration & Games

@ 8.00pm Individual Ice Carving Competition

@ 9.00pm Individual Live Fruits Carving Competition (Open)

@ 10.00pm Cooking Demonstration & Games

@ 10.30pm Prize Presentation

17/06/07

@ 7.00pm Pacific West Seafood Live Cooking Competition (Non – Professional)

@ 7.30pm Cooking Demonstration & Games

@ 8.00pm Durian Dessert Competition

@ 9.00pm Mocktail Concoction Competition (Open)

@ 10.00pm Cooking Demonstration & Games

@ 10.30pm Prize Presentation

Please click below for more details:

Durian Dessert Competition

Individual Fruits & Vegetables Carving

Individual Ice Carving Competition

Mocktail Competition

Pacific West Seafood Live Cooking Competition

Organized by:

CHEFS ASSOCIATION OF MALAYSIA, PENANG CHAPTER.

A 5 star resort in Taba is looking for several positions including Chef de Partie Garde Manger; and an Egyptian Executive Chef with years of experience is looking for a position in 4-5 star hotel or resort.

If you’re a chef seeking employment or an establishmsent looking for staff, our job recruitment corner has something for you.CLICK

You can place your own job ad on-line.To fill in your information,CLICK HERE and once it is reviewed by our staff, it will be published in ECA’s Job Recruitment Corner.

Versatile and delicious, chocolate is one of the best-loved dessert ingredients throughout the year! Browse through ECA’s electronic bookstore to find just the right chocolate recipe book for you.

To go to the ECA Pastry & Bakery section of the ECA Bookstore,CLICK

As a new service to the hospitality community, ECA now offers on-premises training of most of its workshops. To view the list of workshops on offer,CLICK

In anticipation of the National Salon Culinaire competition, a Professional Culinary Arts Exhibits workshop will be offered, as well as Creative Fruits in Desserts, a 2-day workshop.

Check the June calendar for further details, CLICK

The Art & Craft of Sugarwork, a one-day Sugar Craft training workshop will be offered on June 16, 2007 in Alexandria.
CLICK for more details.

In addition, and in response to the high demand, the Food Costing workshop will be held on June 6 and 7, and the HACCP workshop in cooperation with JohnsonDiversey.

This year’s most exciting competition event marks the 10th Anniversary of the National Salon Culinaire and will kindly be hosted by the InterContinental Citystars on Monday, July 23, 2007.

As usual, special awards will be given to the highest individual scores, and the ECA Culinary Trophy to the best-scoring establishment. A special award will be given this year to the best Decorative Showpiece Theme Related to 10th Anniversary National Salon Culinaire.

CLICK to register for the Salon.

CLICK for the 10th National Salon Culinaire 2007 rules and regulations.

The culinary team from Marina Mandarin Singapore has emerged tops at the fourth round of the Meat & Livestock Australia’s (MLA) Black Box Culinary Challenge held on Sunday 20 May, and will be representing Singapore at the global finals in Dubai next year.

The team, led by team manager, Executive Sous Chef Eric Neo, also won the categories of ‘best appetiser’, for The Duo in Trio—salmon and halibut presented in a variety of three starters; and ‘best main course’ for their display of creativity in preparing the wagyu shin shank. Three different expressions of the wagyu shin shank were presented— Asian glazed with pak choy and truffled sweet potato flapjack, “bollito” with vermicelli cheddar frittata, sautéed broccoli, salsa verde and “ossobuco” style in Cantonese bun.

The Marina Mandarin’s culinary team will be representing the Republic of Singapore, joining 22 other country winners, at the MLA Black Box Culinary Challenge Global Final, to be held in conjunction with the World Association of Chefs’ Societies (WACS) World Congress in Dubai, in May 2008.

The Hong Kong Chefs Association came in a surprising 8 out of 48 teams at the Stanley Dragon Boat Festival. Taking part for the first time, the team’s good showing was a result of hard work and determination, evident in their fourth placing for both the first and second heats. The chefs were able to treat themselves to a lunch hosted by Walter Kern of Gastro Primo, before their final gruelling race to the finish.The Hong Kong Chefs Association came in a surprising 8 out of 48 teams at the Stanley Dragon Boat Festival. Taking part for the first time, the team’s good showing was a result of hard work and determination, evident in their fourth placing for both the first and second heats. The chefs were able to treat themselves to a lunch hosted by Walter Kern of Gastro Primo, before their final gruelling race to the finish.

A 5 Star - 100 Room Beach Resort situated in Sri Lanka, with the following facilities : SPA,Banquet Room,Conference Rooms,Night Club,Shopping Arcade,F & B Outlets,24 hour Coffee Shop, is searching for a Chef de Cuisine.

For further details contact :
Roshan Perera
General Manager
The Blue Water
Talpitiya
Wadduwa
Sri Lanka.

Presenting Jean-Francois Antony, "Maitre Fromager Affineur" - By Rudy Muller

Imagine a cheese dinner with one of the best cheese makers in the world! This actually happened on May 26 in the Caprice restaurant’s private dining room of the Four Seasons Hotel.

A few weeks before, Oliver Win had asked me to join him at a cheese dinner. Once I learned where the cheese was from or rather hand-picked and selected, I got really excited. It was none other than Bernard Antony, Maitre Fromager Affineur, from the Sundgauaer Kaes-Kaller in Vieux Ferrette, Alsace. This small town is not far from the Swiss border and Bernard Antony’s cheese collection is well known in Switzerland.

I remember when I was in Basel for IGEHO in 1999, the chef of the Basilea Hotel took me to a cold truck filled with cheese from Bernard Antony’s cheese cellar. We tasted the different cheeses on the spot and at the same time learned about their origins, taste, texture and age. The chef selected all the items for his cheese board in the fine dining room.

Other chefs like Alan Ducasse, Gordon Ramsay and top hotels in Paris, Monaco and London among others are featuring these cheeses in their restaurants.

And now, eight years later, Bernard’s son, Jean-Francois, brings this great cheese to Hong Kong with the help of Olivier Pacific.

So ... for this special dinner, there were 16 guests from all walks of life - a Swiss Vice Consul and his wife, a group of ladies from the Quebec trade office, a German toy maker and his wife, a few chefs, Oliver Win, myself and of course, Jean-Francois Antony.

The room itself was fitting for this grand event: dark wood, milky mirrors, antique clocks, heavy furniture, dim chandelier and candlelight, very gothic! We had an 8-course Gala cheese dinner and every second course was a cheese plate with a variety of carefully selected cheeses.

Jean-Francois introduced every cheese course, explained the region it was from, the grass and altitude of the pasture the goat, sheep or cows had been grazing on - all this makes a difference in the texture, flavour and constitution of the cheese. We also found out that it sometimes takes hundreds of liters of milk to get a small cheese wheel. And finally the aging process, some cheeses are kept 3 to 6 months in the cellar and the "Grand Cru" among them up to 4 years.

We enjoyed some Comte cheese cut from a whole piece of around 35 to 40 kg. The cheese came from a single cow raised in Fort St. Antoine, the Jura mountains. It was aged for 4 years and 5 pieces were produced that year. It’s the Rolls Royce of cheeses and reserved for only a select few each year.

The sharp, almost spicy flavour was textured with its crystallized amino acids. Yet, it was smooth and creamy with a nutty hint which left the mouth wanting more! It was sensational and I had never tasted this in any cheese before.

Jean-Francois was so passionate about his craft. It reminded me of a winemaker’s passion. You could feel and taste the labour, tradition and love which went into every piece of cheese that we tasted that night. And like a wine tasting, we were told which one to taste first before proceeding to the next.

The dinner was absolutely stunning and went so well with the wine and cheese. A big "Merci Beaucoup" goes to Caprice’s Chef Vincent Thierry and his brigade who prepared this dinner under the watchful eye of Executive Chef Brett Patterson. And of course to Oliver Win who brought us all together to enjoy a spectacular meal which we won’t forget so easily.

Singapore, 21 June 2007 - The Singleton of Glen Ord™, launched in Asian markets by Diageo in 2006, has been awarded a ‘Gold – Best in Class’ medal for its 18 year old version in the prestigious International Wine & Spirit Competition, whose 2007 results have just been announced.

The Singleton of Glen Ord™ offers a highly approachable balance and richness, without too much complication. This smooth sophisticated malt, in its highly distinctive, but traditional 19th century style packaging, is proving a strong favourite with Asia’s growing band of knowledgeable single malt whisky drinkers. Discerning Asian consumers in these markets want the opportunity to explore a range of styles and flavours.

The 12 year old version of The Singleton of Glen Ord™ also won a prestigious Gold Medal in the same competition.

The International Wine & Spirit Competition was founded in 1969 and is the premier international competition for spirits and wines.

The Singleton of Glen Ord™ is produced in the distinct style of the Glen Ord distillery in the north of Scotland – the barley is malted on site while the production process involves long fermentation and slow distillation, giving the whisky its well-rounded, smooth character. The whisky is matured in 5 per cent European Oak and 50 per cent American Oak, creating its rich and balanced taste.

Foo, Siew Ting, regional brand director Diageo Asia Pacific, said “Our distilleries - scattered in small communities around Scotland - are all different. Glen Ord, like many others, has its own traditions, maintained by people whose families have often lived in that same place for many generations. They all focus with great pride on making a spirit that reflects the unique character of that distillery to the very highest standards.


“We are delighted that The Singleton of Glen Ord™ has won this highly prestigious ‘Gold – Best in Class’ award over so many other famous 17-18 year old Highland whiskies, a testament to the skill and passion of those people who made it”.

In total, the Classic Malts Selection, Diageo’s collection of single malt Scotch whiskies, has run off with nine ‘Gold – Best in Class’ medals and 31 medals at this year’s International Wine & Spirit Competition - more than any other distiller.


International Wine & Spirit Competition

In Malaysia a Five Star property Sunway Hotel Resort & Spa: with 1234 rooms 174 kitchen ladies & gentlemen, 5 F&B outlets, Banquet facility: 44 private meeting rooms, 2500 seating capacity Ballroom and 3500 seating capacity convention center, is currently searching an Italian chef for the Italian outlet “Avanti Restaurant” 180 seating capacity.

Skills required:

In one-stop, all you need for a well-stocked kitchen. You can shop by brand-name, type of kitchen apparel and equipment, even by TV show host (get your own Rachel Ray pots and pans)!

Visit www.foodnetwork.com

The new ECA Quiz is out!!

Answer it on-line before the deadline, Sunday July 22, 2007, for your chance to win an ECA voucher worth LE 250 towards the purchase of any ECA merchandise. In addition, get five points toward a free membership renewal in the ECA Member Mileage Scheme.

Note: you must be an ECA member to win the prize. To find out more about ECA membership, policies and fees,CLICK

Congratulations to the certified participants of the two Sauce Preparation training workshops, kindly sponsored by Juhayna Company, held from May 13-16. CLICK Here  for their names.

Congratulations to those certified in the Food Costing training workshop, held from May 28-30 in kind cooperation with Dreem Company. CLICK Here for their names.

Regal Airport Hotel has announced that its new executive chef will be Swiss-born Hans Rudi Nussbaumer, whose illustrious career has brought him to places like Hong Kong, Singapore, and Penang. Before moving to the Regal Airport Hotel, he had spent five years with the Hospitality Industry Training and Development Centre of the Vocational Training Council in the position of chief instructor for western food preparation.

The World association of chef’s societies’ and its respective education committee announces the first chefs to be certified under its newly launched professional chef certification program. The WACS certification program was launched to recognize the skills of a WACS chefs and to ensure all global chefs improve their skills and knowledge through certification and education from WACS.

In return WACS will recognize these credentials though the first stage of our program with the long term goal of certifying chefs globally through a practical cooking test.

Chefs who wish to be recognized under the WACS certification program must be able to document multiple years of professional cooking or catering experiences at the levels of chef de cuisine, head chef or executive chef and provide evidence of special training in sanitation and hygiene.

In addition candidates must pass a 200 question written examination based on world cuisine and universal philosophies of foodservice management and food safety. Included in the exam are sections dealing with culinary arts, classical cooking, baking sciences, sanitation and hygiene, nutritional cooking and the management and supervision of foodservice employees.

We are pleased to announce that Chefs Rodney James Butler, Scott Jaeger, Tobias Macdonald, John Carlo Felicella, Jennifer Ellen Peters and Harold Bonkowski of The Canadian Culinary Federation, Fédération Culinaire Canadienne and Chef Elango Rajendran of the Indian Federation of Culinary and Associations, and Chef Glen Austin continental director of WACS based in Australia Associations have now earned the important designation of WCC, WACS Certified Chef.

There are presently chefs taking the exam in Ireland, Scotland, Australia and we hope to share more good news soon.

The WACS certification program was developed under the direction of Chef Edward G. Leonard, CMC, AAC WACS Vice President and chairman of the WACS education committee in cooperation with Chef Bradlee Barnes, CMC, AAC chairman of the American Culinary Federation’s (ACF) Certification Committee and Mike Baskette, CEC, CCE, ACF Director of Educational Development and Certification.

Working with Chef Leonard as well were educational representatives from five country chefs associations: George Hill, Australian Culinary Association; John Clancy, Panel of Chefs of Ireland; Bruno Marti, CCC, AAC HOF Canadian Culinary Federation, Fédération Culinaire Canadienne, P. Saundararajan, Indian Federation of Culinary Associations, and Tony Jackson, Federation of Chefs Scotland.

The WACS education committee launched a pilot program in April 2007 incorporating 46 chefs from five different countries to test the tenants of the WACS certification procedures and prove the integrity of the exam and its ability to measure universal knowledge of culinary arts. The pilot program is still continuing with a full launch of the WACS certification program expected later this summer 2007.

For more information on the WACS Certification Program contact your country’s WACS representative or write to wacscertify@acfchefs.net. WACS’ certification program is administered by the American Culinary Federation which is based out of St. Augustine, Florida, USA.

A Battle of the Celts “Culinary style” took place in Dublin, Ireland at the Chef Ireland culinary competitions organised by The Panel of Chef of Ireland in association with the Catering Equipment Association Ireland (CEA). This saw more than 400 chefs compete over three day for Gold, Silver, Bronze and Certs of Merit. Chefs fought it out in more than 40 categories , in the Hot Salon, Black Sole, Game Cookery and Irish Lamb or in the cold classes, Show Platter of Fish, 6 cold starter plates and plated five course meal.

In the Confectionary sections a high standard was achieved in both Celebration Cakes ( not tasted )and Decorated Gateau Tasted and high medals were also won in the Works in Petal Paste.

Since the last “Gathering of the Celtic Chefs” in 2005 “the Standards have risen in both senior and junior class” said both John Murray ( Chairman of Judges) and Brendan O’Neill (WACS Judge).

An Irish heat of the Global Chef Challenge also took place and was hotly contended by chefs from all corners of the island.

The accompanying Trade show, Catex ,ran by CEA attracted more than 10,000 visitors, 96 % of which stated that their visit was worth while and they would return to the show.

This is the 15th Chef Ireland which is held once every two years and both the Panel of Chef of Ireland and CEA are hoping to make the 2009 show an even bigger success.

Participating in the bi-annual Food&Hotel Asia is a ritual for many chefs out there, especially when it comes to taking part in the many culinary competitions.

Whether you’re planning to add another medal to your tally in 2008 or competing for the first time, going through the rulebook should surely come in handy.

Check out FHA2008’s latest rulings here: