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

International Chefs Day 2007 kicked off bright and early, with members of the Singapore Chefs Association (SCA) as well as culinary students and their instructors from various institutions chipping in to cook up and serve over 270 meals to five different organisations on 20 October. Although the tradition of visiting five charity homes continued the logistics of this year’s event differed from previous years, when all the meals were cooked up in the central kitchen of Swissôtel The Stamford and Raffles The Plaza, where SCA president mentor chef Otto Weibel is Director of Kitchens. This time around, each home was under the charge of a different SCA member, and the meals under their care were prepared at their respective hotels of employ. This change not only quickened the process, it involved many more members of the SCA than before— a great sign that our local chefs are equipped, not just with good talent, but with big hearts too

The most meals were served at Minds Ville @ Napiri, an integrated facility for the intellectually disabled which cares for children as young as four. About 72 meals were distributed to the children’s home, by the team headed by chef Louis Tay, executive chef of Swissôtel Merchant Court. Students from SHATEC, along with their instructors Horst Fuetterer and Daisy Cheong, lent their much appreciated support and enthusiasm. The day’s menu of fried rice, sweet and sour fish, chicken nuggets and dessert of apple crumble delighted the children aged four to 16, as well as some adult residents from Minds Ville @ Napiri’s other facilities. As Jeffrey Tan, supervisor and chairman (School Management Committee) of Minds related, SCA’s efforts were much appreciated as residents rarely had the chance to experience such interactive visits or be served by the chefs themselves.

As a token of appreciation, Minds Ville @ Napiri’s most friendly and ever cheerful resident, Malcom, presented SCA president Eric Teo, president mentor Otto Weibel and all the chefs present with handmade gifts of tea-light candle holders. Guest of honour Patrick Fiat, board member of the Community Chest and general manager of Royal Plaza on Scotts hotel, was also on hand to help distribute (and clean up) the meals!

International Chef’s Day 2007 Tomorrow, Saturday October 20, 2007 is International Chef’s Day! Since International Chefs Day was inaugurated in 2004, 20 October has been marked as a special occasion by Culinarians to salute the profession and create awareness of chefs who have set remarkable industry standards for the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members. The main aim of this special day is for chefs from 72 countries to create massive awareness of the profession by hosting culinary competitions, demonstrations and charity events to raise funds for the international culinary community. Government officials, charity organisations and tourism boards of each country will come together to drive the vision of WACS, as well as raise the profile of the associations. View more information on WACS at Wikipedia .

View WACS member countries or download the complete list here .

Kind regards,

Judd Howie
Executive Consultant - Culinary

Dear All,

Please find below the Chefs Day Charity 20 October 2007 document file. To all chefs in charge of the home please fill in the menu and send it back by Wednesday 10 Oct.

Best Regards,

Louis Tay
Executive Chef
Swissôtel Merchant Court,Singapore
(Regn. Nos. 199400145W / 52958665K)
20 Merchant Road
Singapore 058281


DID: (65) 6239 1830
Fax: (65) 6239 1965
Email: louis.tay@swissotel.com
Web: www.singapore-merchantcourt.swissotel.com

Immediate: October 5, 2007

A founder member of the Welsh Culinary Association has been honoured with a special award for his contribution to the hospitality industry and culinary arts in Wales.

Andy Goode, who retired as executive chef at The Imperial Hotel, Llandudno in 2004 after 36 years in the industry, is the recipient of the chairman’s special award from Peter Jackson, WCA chairman.

"The award came as a complete surprise and, when it was announced, I was totally speechless, which is unusual for me," he said. "I am very proud to be only the second recipient of the award, as it’s always nice to be recognised by fellow chefs."

A native of St Annes in Lancashire, Mr Goode lives in Penrhyn Bay with his wife, Ann and they have two children and four grandchildren. During his career as a chef, he also worked for the Trust House Forte hotel and catering group, now known as the Forte Group plc.

He is a founder member of the WCA and of the Welsh International Salon Culinaire, which was established in Llandudno in 1995. He was salon director for four years, chairman of the judges for three years and still serves on the WCA’s culinary committee.

A World Association of Chefs’ Societies accredited judge, he has amassed 30 medals for salon judging including Hotelympia four times, the Hospitality Show in Birmingham and competitions in London, Bedford and the Channel Islands.

In 2000, he and Welsh National Culinary Team manager Graham Tinsley represented the WCA at the Queen Mother’s 100th birthday celebration where they were amongst 100 chefs who marched along Horse Guards Parade in London.

Mr Jackson said Mr Goode richly deserved the award for his hard work for the Welsh International Salon Culinaire, training young chefs and his continuing contribution to the WCA.

The Welsh Culinary Association is proud to be a member of World Association of Chefs’ Societies. For more information visit the Welsh Culinary Association website at www.welshculinaryassociation.com or the WACS website at www.wacs2000.org .

Andy Goode.

Finnish Regional Chef 2007 and Catering Masters 2007 were chosen
Finnish Regional Chef 2007and Catering Masters 2007 were chosen in Tampere on 4.-5 th of October.  Both competitions were organized by Finnish Chef Association.
Regional Chef 2005 is Mr. Sami Puumalainen from Oulu. The young talent is working for Teatteriravintola (Kanresta Oy). Competitions aim was to promote Finland’s regional cuisine and bring out talented cooks around the country. Catering Masters 2005 was a team competition and the winners were Ms. Anu Narinen  and Ms. Kirsi Kaljunen from Imatra.

INTERNATIONAL CHEFS DAY
International Chefs Day was celebrated in Tahko last weekend. Around 70 Finnish Chefs get together and enjoyed interesting lectures, excellent food and beautiful Finnish nature. The main speaker of the day was Doris Möhsl, Manager of the BIOHotels. The target was to raise awareness on green values and remind that chefs are important opinion leaders.

Dear all

check out this site www.penangnettv.com for the video on Penang happening on international chefs day.

Best Culinary Regards

Audee Cheah
Owner / Chef
Audees. Cuisine . Wine . Jazz

Chairman
Chefs Association of Malaysia, Penang Chapter


For more news on International Chefs Day, please click here.

MARS Group which is in the hospitality business organized blood donation camp for its employees on the vocation of International Chefs Day, on 20th October 2007 in coordination with Holy Spirit Hospital, Andheri.

“To highlight the never die spirit of Mumbai, the chefs and all the others employees of MARS came forward to donate blood for a social cause”.

Plans for many such social cause projects and camps are on the anvil every six months.

The donors get the facility to procure blood in an emergency from the hospital free of charge during the year so it is a ideal WIN-WIN situation for everyone.

The Icelandic Chefs Association and the Icelandic Osteoporosis Society celebrated the 20th of October together in Smárinn, the largest shopping mall in Iceland.
The Chefs Association made a 7 meter (23 feet) long “skyr” cake that they served for the malls guests with milk.  Both “skyr” and milk are rich in calcium.  
Studies have shown that calcium and vitamin D can help to cut the risk of Osteoporosis.
The Icelandic Osteoporosis Society offered guidance and tested the guests for Osteoporosis.
This is the 2nd year that the Icelandic Chefs Association and the Icelandic Osteoporosis Society join forces on the 20th of October and surely not the last.
 
The "International Chefs Days" logo has been "translated" in Icelandic.

News and pictures from the Icelandic Chefs Association web-site: www.nkf-chefs.com

 
Regards,
Andreas Jacobsen
Cashier
The Icelandic Chefs Association

Dear All,

Another project completed with overwhelming success!!!! Unexpectedly more than 15000 nos eggs was sponsored by well wishers for our talented chefs to cook........Penang Boleh!!!

Pictures for your enjoyment.
Regards
Peter Chan PJM

Dear Members,

International Chefs Day 2007 has passed, to read the article and see the pictures, Please click here

Current recruitment opportunities:
Qatar Airlines -- Executive Sous Chef
Hanlun Habitats -- Asian Cook
Shanghai -- Exec Sous Chef
Shamrocks -- Production Manager Western food

Thanks and regards,
The HKCA Committee
http://www.hongkong-chefs.com

To Our Fellow Chefs Across the World,
 
From the Chefs Guild of Lanka and the Sri Lankan Jr Chefs Club,
 
We wish one and all a Great day of Compassion Cooking and Friendship
 
On this International Chefs Day.
 
Here is our Group Picture for Chefs Day 2007.

By the way, for those of you that are not aware, this is the 12th consecutive year that Chefs Day has been celebrated by the Chefs Guild of Lanka.
 
Register your e-mail address on our blog page or to receive all our latest news on your desktop/laptop.

Dear Colleagues,

Like to share this with you, Its a well run competition and great destination for a vacation afterwards, for those who may like to plan.

Welsh International Culinary Championship, 2008

K Rgds
John Sloane
WACS CD Asia.

CALLING ALL JUNIOR CHEFS
Log onto www.wacs2008.com <http://www.wacs2008.com>  to get your special congress rate
See you in Dubai

If you wish to help, please sign up now!!
 
World Chefs Day 18 Oct 2007 (2 days earlier due to Public Holiday)

*Click here to read up on last years charity event story*  <http://www.hongkong-chefs.com/news_events/agm_dinner_charity/20061020International_chefs_day.html>

Hong Kong September 14. 07
Dear Member,
The 4th International Chefs Day 2007 is upon us, and we need your generous help once again
The Hong Chi Association, which supports the mentally handicapped and their families, runs a school for the mentally handicapped in Pine Hill Village, Tai Po.  
This Time we also support the Fu Hong society for mentally challenges Adults in Pokfulam
This will be the fourth year already that the HKCA will be raising funds for the Hong Chi Association, and we would like to invite you to support us by offering your help in making the lunch buffet possible.
We require your assistance in the following areas and this time in Doubles:
1.     Transportation
2.     Outside catering equipment (chafing dishes, utensils, skirting)
3.     Food & Drinks ( see attached proposed menu, can be changed)
4.     Production (Manpower)
5.     Preparation (Manpower)
6.     Final set-up(Manpower)
7.     Service on location  (Manpower)
Other details:
We will assemble; divide the food leave from HKCEC around 9 am
The buffet will be served in two stages, at 2 locations, one in Pokfulam, and one in Pine hill Village, at 12 noon and 1:15pm
Number of guests: approximately 2 X 600   persons
The HKCA will arrange buses to pick up participants at 8am from Middle Road in Tsim Sha Tsui and bring them to their respective location        
Minibuses will transport HITDC students from Tai Po KCR Station to Pine Hill Village and Pokfulam at 9am  
We need your support for this event, and we will feature the list of sponsors, a write-up of the event and photographs in our website and news letter after the event has been conducted.  
If you would like to be part of this wonderful community event, please help us and any support appreciated. Please contact Rudy: rudolf.muller@disney.com
The Hong Chi Association and the Fu Hong Society is dedicated to serving people with mental handicap and their families.

We believe:
That people with mental handicap have the same rights and freedoms as other members of the community   
That they should be given every opportunity to develop physically, intellectually, socially and emotionally.

That they should be encouraged and helped to participate fully in family and community life
That all forms of discrimination against people with mental handicaps are wrong  
We will...
Listen to the needs and wishes of people with mental handicaps, as well as their families
Educate and train them so that they can develop to their full potential Assist them to find jobs and to live as independently as possible Promote understanding and acceptance of people with mental handicaps
Rudy Muller
President HKCA
 

13 – 17 December 2007

Istanbul International Gastronomy Festival

Last year’s edition of the festival hosted about 800 culinarians from Turkey and 25 other countries and this year’s event looks set to do the same. Into its 5th year, chefs from all over the world will congregate at this gastronomic event to make new acquaintances, renew old friendships and savouring Turkish cuisine, wines and cheeses. The festival will be held in conjunction with HOTEQ (International Hotel and Restaurant Equipments Exhibition) and HOTEQ F&B (International Food and Beverage Exhibition).

The 17th China Chefs Festival, hosted by China Cuisine Association, was held in Nanning, capital of GuangXi Zhuang Autonomous Region from Oct.19 to Oct.21, 2007. During the three-day festival, a series of activities were carried out with attendees both domestic and abroad. It was a great honor to have distinguished guests from China Cuisine Association, Nanning Municipal Government and also from World Association of Chefs Societies.

Opening Ceremony

Guests from WACS at the opening ceremony



Edward Leonard (WACS), Reimund Pitz (WACS) and Ms Yang Liu (Administrative Vice President of CCA)

On Oct.19’s opening ceremony, thousands of people witnessed the great time, most of whom were chefs from different parts of China. Along with the opening ceremony, various competitions also attracted flooded people, including National Innovation Competition of Chinese Cuisine, Local Food Competition and National Cuisine Stunt Demonstration.

Awarding ceremony for China Golden Chefs

For more news and pictures please click here.

WELSH CULINARY ASSOCIATION

BATES WINS NEW TOURISM OSCAR FOR CHEFS

Immediate: October 18, 2007

A top Welsh chef is the proud winner of a tourism ’Oscar’. Michael Bates, 47, executive chef at the five star St David’s Hotel and Spa in Cardiff, is the first recipient of the Wales Chef Skills award, sponsored by the Tourism Training Forum for Wales.

He received the prestigious accolade at the National Tourism Awards ceremony held at Bodelwyddan Castle. Forty-six businesses from across Wales were short-listed in 10 different categories for the awards.

Bates was nominated alongside two colleagues from the Welsh Culinary Association, chairman Peter Jackson, co-owner of Hotel Maes-y-neuadd, Talsarnau, Harlech and Graham Tinsley, co-owner of The Castle Hotel, Conwy and Nant Hall, Prestatyn.

Bates is a member of the Welsh National Culinary Team, which is managed by Tinsley. He said he was delighted to have been nominated for the award and totally surprised when he was announced as the winner.

This award is designed to celebrate chefs in Wales who have excelled at developing their skills, knowledge and ability through workplace training.

The Tourism Training Forum for Wales said chef skills were becoming increasingly vital to business success in a competitive market and it was hoped the award would help inspire future advancement in the quality of catering in Wales.

The shortlisted candidates were said to have attained the highest levels of competence and achievement. The three candidates were assessed against rigorous set standards, which recognise their commitment to and attainment of skills improvement.



Michael Bates.

Press Release

Event:                            4th International Chefs Day
Date:                              20th October 2007
Time:                             7.30am
Venue:                           MPPP Youth Park, Penang
Organized By:                Chefs Association of Malaysia, Penang Chapter & MPPP

History of International Chefs Day:

To give you a bit of background, International Chefs Day was celebrated since 2004 and is the brainchild of Dr. Bill Gallagher former President of World Association of Chefs Societies. It is now celebrated around the world by the majority of WACS member countries. Most countries use this day as an opportunity to get together and have some fun but, more importantly, to get involved in a social responsibility initiative in their communities. These are usually food-related charities and the day is used to highlight the plight of the hungry. It’s also a day in which we pay tribute to the families of chefs and to chefs themselves, who sacrifice so much to the profession.

International Chefs Day in the regions is not intended to be a revenue-generating exercise but you must cover your own costs. The activities on International Chefs Day should be:
1. Something charity-related.
2. Something fun for chefs and their families.
3. Something that will focus attention on the day, i.e. something that the media would pick up on and cover.
4. Something that will not incur expenses or, if it does, that can be self-liquidating.

Initially the International Chefs Day was celebrated on the 2nd last Wednesday of October but since last year the Presidium had identified 20th of October each year to be celebrated worldwide.

Come 20th October 2007 at Taman Belia (Youth Park) @ 7.30am, Chefs Association of Malaysia, Penang Chapter and Majlis Perbandaran Pulau Pinang would be celebrating this auspicious International Chefs Day by providing complimentary breakfast to our under-privilege members of the public from various charity homes. YB Mohd Farid had graciously accepted our invitation to grace and officiates the event.

Over 50 chefs from various hotels, restaurants, school tourism clubs and culinary institutes would be donating the precious sleeping time to cook up more than 100 dishes by utilizing 2007 nos of eggs and many accompaniments for more than 3000 peoples expected in attendance.

An Egg Decorating Competition, “Gubahan Bunga Telur” was line up as part of the host of entertainments and fun games for all ages.

We hereby invite the members of public to come forward and celebrated with us by donating your money, time and product for a good cause.