It’s been a productive time for WACS, with even more in store during the next few months. I want to take this opportunity to share with you some of the exciting events taking place.

I’m extremely pleased to announce the introduction of WACS’ Train-The-Trainer Pilot Program. Train-The-Trainer provides a win/win scenario, matching culinary experts to the needs of other countries. Sessions explore culinary basics and principles, and we’ll assess feedback for our future wide-scale launch. The Pilot Program will initially focus on six countries, each still in the selection process. This effort is truly at the heart of what WACS stands for by uniting our skills and fostering educational and professional development opportunities for our fellow members. These efforts are made possible by the generous support of Custom Culinary.

In the coming months, watch for the announcement of our first ever Global Master Chefs Certification, the highest official recognition attainable, to be presented at the Dubai Congress.

The Hans Bueschkens Junior Competition will take place at the 33rd Congress to be held in Dubai. This exciting event will test the abilities of 20 promising young chefs. This competition is graciously sponsored by Custom Culinary.

We have also been hard at work coordinating the Women In WACS program, which provides a rewarding forum for growth and mentoring opportunities. If you haven’t yet visited this new area on the WACS website, I invite you to discover our featured Chef updated each month and made possible with the support of Unilever.

Finally, as I write this letter, our Continental Competition finals for the Americas is taking place in sunny Orlando, Florida. The competition is proving to be incredibly exciting and we are again thankful for Unilever’s generous sponsorship for this initiative.

WACS will continue to maintain and improve culinary standards of global cuisines, placing a premium on education, training and professional development. I want to personally thank you for your membership and program participation.


Ferdinand Metz, CMC

President

World Association of Chefs’ Societies

Mauritius Chefs Association and Hotel & Catering Training Centre Ltd would like to thank John Sloane, WACS Asia Pacific continental Director who made it possible to send over Thai Chef Nid Nopvichai to share her precious know-how to fellow Chefs of Mauritius at Shandrani Hotel and Belle Mare Plage Hotel. Over 30 participants attended this fruitful training and Mauritius is looking forward to bring over more Chefs from the World over to share their know-how. we take care of ticket, accommodations and all needed support and our Mauritian hospitality.

This is a scheme by the Governement which enables this type of training and to cover almost all the cost. Chef Nid was not only a chef but a very respected elder like a family member. If any chef has a speciality, can communicate by email, we can work together and Mauritius Chefs Association and Hotel & Catering Training Centre Ltd will see to it that we have the program approved and plan this for Next year.

We are looking for Chefs of Asian cooking, Chocolate, Bread and Viennoiserie, Asian Desserts, Butchery, Italian, Middle east Morrocco, Libanese cuisine etc. Just get in touch

Thanks and best Regards

Mougam Pareatumbee
Managing Director,
Hotel & Catering Training Centre Ltd
Secretary, Mauritius Chefs Association

Honorary Member,
Indian Federation of Culinary Association

Tel No: +230 413 3907

Fax No. +230 413 8772

Email:mougam@mauritiuschefs.com
         mougam@hotelschoolmauritius.com

Website:www.mauritiuschefs.com
             www.hotelschoolmauritius.com

11 teams from training school, restaurant and hotels participated on the 2007 Black Box Culinary Challenge in Seoul. They battled for the top award to be the winning team to represent Korea at the Global final to be held in Dubai in 2008. This year was the best ever seen show here in Korea, standard was extremely high in cooking and in the table display category and all team put up a great show and created great food and the ultimate dining experience for over 220 invited guests.

By end of the day the top award this year went to the Grand Intercontinental Hotel.  As they clinched none of the individual best course awards it came as a great surprise to them, but there good consistent work in all 4 courses paid off very well. First runner up was the COEX Intercontinental Hotel which also won the best dessert award. Second runner up was the Grand Hilton Seoul which presented also the best soup course.

Best starter dish award went to the Millennium Seoul Hilton and best main course award went to The Westin Chosun Seoul.

Best table display went to the Seoul Plaza Hotel, which did a very refreshing and clean display with flowers, sand and seashells.

The Judges, Alan Palmer, Rudy Muller, HK Disneyland and Hans Rudi Nussbaumer, HK Regal Airport Hotel had a hard time to make their final decision and they were delighted at the very high standard, quality and professionalism of all this teams.

The 2-day competition was organized by Meat & Livestock Australia (MLA) Korea Branch and Alan Palmer and held at the COEX Intercontinental Hotel and took place on July 25- 26 2007.  The Black Box Challenge is getting to be a very prestigious contest among professional chefs and food establishment for the betterments of the industry.

By Hans R Nussbaumer

Vanuatu Chefs and Food handlers Association
PO Box 560
Port Vila
18/06/07

Dear Recipient,
The association will be holding its 3rd Annual Salon Culinaire on the 18th and 19th of October at Le Lagon Resort. We have appointed Helen and Paula from Weddings, Parties Evrisamting to assist us with organizing this event.

Air Vanuatu have been named as our chief sponsor and the event will be known as the Air Vanuatu National Salon Culinaire 2007.

We wish to offer you the opportunity to be involved in this showcase of Vanuatu finest chefs.

We are for the first time able to offer a live cooking competition to our chefs this will be an individual competition as well as an inter venue event. We are seeking sponsors for all categories the cost of sponsorship is listed on the attached sheet. This is a great opportunity for suppliers to show case their products in an environment that is accessible to all our senior and Junior Chefs, Hotel Managers and Food and Beverage Managers. The VHRA are running a Barista Competition in conjunction with the Salon along with last years very popular Cocktail Competition organized by the SKAL Club of Port Vila.

This year also sees the visit for the first time of Members of the Australian Olympic Culinary Team. These are the best competition Chefs from around Australia and while they are here they will be conducting short courses and preparing a Degustation Menu showcasing Vanuatu produce. This is the team that will be competing at the World Culinary Olympics in 2008.

If you just wish to show support for the association then any contribution would be appreciated and will be acknowledged. All funds raised are used to improve the opportunities for training and experience of Vanuatu Chefs.

For further information please feel free to contact our President, Grant Johnston on 41491 or ayscatering@vanuatu.com.vu

The Chefs Association is also pleased to advise that we have been accepted into the World Association of Chefs Societies and that this competition will be recognized internationally for the first time. Also Fiji will be sending a team of chefs to compete in the competition and we will be sending our best to their Salon Culinaire in November to compete.

We wish to thank you in advance for any assistance you can offer us in the successful running of this showcase.

Yours truly,
Grant Johnston
President
Vanuatu Chefs and Food handlers Association

Dear All,
After a fruitful battle in Bangkok over the last week, our team has landed with a few more medals and some outstanding awards! For you know, Penang managed to make some noise in Bangkok, Thailand!!!

Please join us in congratulating the winners!!!!!! Good Job to everyone, especially the helpers and judges!!!!

Best Culinary Regards
Peter Chan PJM

This unique and special scholarship for young Chefs in Wales is hotting up!

Interest is growing in the fantastic opportunities that winning this scholarship will give to the career of one lucky young chef.

If you know of a junior Chef,  working, or in full time training or education and under the age of 23 yrs, within the principality of Wales, please encourage them to enter this first time chance of a lifetime.  A memorable prize, to work in six different countries - Dubai, Singapore, Hong Kong, Australia, New York  and London,  in high quality establishments and the opportunity to promote Welsh Foods across the world, is at stake.

The final cook off will be held at The Marriott Hotel in Cardiff on Thursday 18th October 2007 followed by Celebrity Chefs , Brian Turner, Bryn Williams and James and Chris Tanner  cookery demonstrations and the Awards dinner in the evening.  If you would like to come and support this occasion, a free day visitors pass is available on the website.

The Welsh Assembly Government, Churchill China PLC, Gourmet Classic Ltd, All Clad Cookware, Penderyn Welsh Whisky, Welsh Meat Promotions, Vin Sullivan Fine Foods, Wales True Taste, The Craft Guild of Chefs, The Welsh Culinary Association, The United Emirates Chefs Guild, Singapore Chefs Association, McCullough Moore.

‘Carry on Cooking’
John Retallick
Gourmet Classic Ltd
Coordinator Welsh Food Scholarship
07785716164

Newly uploaded on ECA’s Job Recruitment corner: The Baron Palms Resort Sharm El Sheikh is looking for experienced candidates for several positions. And an Egyptian Pastry Chef with 10 years of experience is looking for a position.

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

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

Menu Planning & Menu Engineering , a 3-day training workshop will be offered August 5-7. It is addressed to those working in food operations on supervisory level in charge of menu composition for restaurants, functions & special food promotions.
For further details CLICK here.

Organized by the USA Rice Federation, professional chefs from the GCC, Jordan and Egypt are being given the chance to win US$ 5000 cash by taking part in a rice competition. It needs to be a healthy dish, regardless of whether it’s a starter, main course, canapé or dessert, the one stipulation is that it includes American rice.

For more information on how to submit your recipe and have a chance to win $US 5,000 CLICK

To find some inspiring recipes or for more details about American Rice, please visit www.usariceme.com

This year’s most exciting competition event was held on Monday July 23 at the InterContinental Citystars.

As usual, special awards were given to the highest individual scores, The ECA Culinary Trophy went to Hilton Fairuz Sharm El Sheikh, the best-scoring establishment; and this year’s special award for best Decorative Showpiece Theme Related to 10th Anniversary National Salon Culinaire went to Mohamed Moussa Hassan, Junior Sous Chef at Conrad International Cairo.

CLICK for a complete list of winners.

For Photos of the exhibits CLICK to go to the Culinary Arts Gallery

Dear All,

We are pleased to inform that Chefs Association of Malaysia, Penang Chapter members and family together with the children of the SalvationArmy enjoyed the Premier launch of the movie title "Ratattouille".

We booked the whole auditorium and everyone was enjoying it very much. It was a great feeling when each member bringing in thier family making it a memorable occasion. Drink and popcorn were a plenty.

Another community project concluded. Share with us some of the pictures taken on 16/08/07 @ 8.30pm

Penang Boleh! Chefs Boleh! CAM Boleh!

Peter Chan PJM

“August 22 2007 was a special and highly anticipated evening for the Chefs Association as our Ex, ex ex President Urs Besmer, invited us for a grand BBQ on his prestigious Pacific club in Tsim Sha Tsui overlooking the magnificent harbor of Hong Kong as Urs always describes as. And he is defiantly right, not only the view was magnificent but the display, the food and wines were simply outstanding and all was prepared by a well experienced kitchen crew and a very friendly and professional service staff.

Even the sky had cleared for this grand event, something we thought was not possible; after all it was raining for the past few days and specially on Wednesday the 22 August the rain came down very hard in the morning, but by the dusk it all cleared. The air was fresh and the southern breeze brought along such a crystal clear evening and Hong Kong was glimmering in it reflection from the Harbor like the queens crown jewels.

So this was our back drop for the BBQ buffet with a whole lamb on the spit as the center piece, beside the whole works of different cuts of meats and sausages on the grill,  tandoor , prawns, other seafood and all the garnished and vegetables to go with . Just over the top.

Urs started of with serving us a classical Vitello Tonato, and boy it was so good, the veal was tender and moist and the tuna sauce was very smooth, next we got two soups a creamy baked porcini mushroom soup and a clear duck essence with goose liver. A plated dessert and some fine chocolates finished this great experience. And all this went down with some very nice wines.

It was a fantastic evening, we had 104 members Team 014.jpg, Hong Kong Team 015.jpg, Hong Kong Team 016.jpg, Hong Kong Team 017.jpg, Hong Kong Team 018.jpg, Hong attending this event and we all agreed, it will be remembered as one of the high light for the chefs association this summer of 07.

A big thank you goes to all the sponsors and the Pacific Club, you all made a difference

Thank you soo much

Rudy Muller

President HKCA

Dear Friends,

I felt very honoured to be invited to Stavanger, Norway, to visit the Gladmat Festival. This is an event, where the whole city of Stavanger and guests from all around the world gets in the mood of eating and drinking for 5 full days from morning 10.00 am to the next morning 4.00 am.

On a stretch around the harbour of 2 km, there are hundreds of food stalls and top Chefs of Norway cooked up a storm. There were also live bands laying and singing throughout the night. This was really an event which you would not want to miss.

At the same time, I was part of the judging panel for the "Flirting with Seafood" competition.I had the pleasure to invite Yen Koh to represent Singapore in this competition (please see the write-up on the competition from Yen).

Yen has done extremely well in the competition. His scores was very close to the winner. We are very proud of his performance.

I would like to take this opportunity to thank the organiser of Gladmat and the Norwegian Seafood Export Council for bringing Yen and I to Norway as well as our usual supporting sponsor, Snorre Food, who is always so supportive towards the Singapore Culinarians.

Chef Otto Weibel

”Flirting with Seafood” 27th July 2007

Is a yearly event taking place during the Gladmat festival in Stavanger, Norway. Organise by Gladmat and the Norwegian Seafood Export Council, the idea behind this event is to organise a friendly ”cook off” showing the best of Norwegian Seafood and allowing young chefs to get to know both the city of Stavanger and each other.I am proud to be sponsored by Snorre Foods Singapore for the trip.

This year they are very proud to invite some of the young chefs from five countries (Singapore, Norway, France, Spain and Cananda) to visit the city and to take part in ”Flirting with Seafood”. This is meant as an informal cook-off. A professional jury were invited for the judging. They consist of the winner of Bocuse D’or 2007 (Fabrice DESVIGNES) as the head judge and top chefs from participating countries. From Singapore, Chef Otto Weibel was the represented judge.

We have to use Norwegian salmon, halibut, king crabs and Jarlsberg cheese for a 2 courses menu , 8 portions each. Some valuable comments given by the judges for my appetizer was its evolutionary, modern and well balance and for the main course halibut and king crabs were cooked perfectly but too many flavours were involved. The overall winner is from Canada with the rest of the countries participanting getting a 2nd placing as the event was staged to be a sharing and non formal competition.The bond built between all the participants was great too as no one were a feeling down after the winner was announced as we all have won by having more international friends.

There were also educational tours to the world’s biggest halibut farms along the Norwegian coast and research farm for salmon feeds. This is the first time I see so many salmons in under the water through monitoring cameras, its such a amazing experience.

This is the menu which I presented.

Appetiser

Confit of Salmon in Lime Oil, Salmon Belly Tartare,
Jade Gazpacho Espuma,
Modern Nicoise Salad with Lemon Scented Olive Oil
(see photo attached)

Main Course

Slow Roasted Red Miso Halibut with Jarlsberg Cheese Gratin,
Mushrooms Ragout and Herbs Oil
Poached and Buttered King Crab with Peanut Emulsion

Six finalists have been selected for the 2007 Young Outback Chef scholarship.

The 2007 Finalists are:

1. Dean McCrae- Head Chef- Lambert Vineyards-Wamboin NSW
2. Alisha Waters-Student-Hamilton Tafe- Newcastle NSW
3. Nicholas Richard-Head Chef-Albert Hotel-Tamworth NSW
4. Kylie Meyers -Chef De Partie-Jupiters Casino-Townsville QLD
5. Scott MacLean-Head Chef-Civic Motor Inn-Cowra NSW
6. Michael Lay-Chef-Darwin Sailing Club-Darwin NT

The YOC scholarship is open to regional chefs with no more than five years post trade experience and will be awarded on September 25th at the Darling Harbour Convention Centre during “Fine Food”. An evaluation panel, consisting of chefs, food and wine representatives and media identities will conduct the final assessment. The final candidates have been selected on the merits of their written application and employee endorsement.

The six finalists will undertake a further weeklong evaluation process prior to the award presentation. Hosted by major sponsors, Meat & Livestock Australia and other associated sponsors, the selected young chef nominees will travel to Sydney and the Hunter Valley wineries from Sep 20 for a comprehensive “hands on” week of food and beverage study. The six finalists will have the opportunity to work with internationally acclaimed chef’s & wine makers renowned for high end food and beverage operations as well as participating in educational food and wine programs. The young chef showing the most promise, ability and creativity across the final evaluation and interview process will receive the 2007 YOC scholarship to travel to Dubai for the 2008 World Association of Chefs Societies bi-annual conference where they’ll also participate in a work experience program alongside master chefs from across Asia, hosted by Jumeriah International. The scholarship recipient will also attend the Dr Bill Gallagher Junior Chefs forum as part on the congress.

For more information call:
Scott Webster: 0412 498852
email: swebster@hunterlink.net.au