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

Jaakko Nuuttila , President of the Finnish Chefs Association, State Minister Sirkka-Liisa Antilla and Reinhold Metz

The President of the State of Finnland, Mrs. Taria Halonen, has awarded to the WACS Continental Director of Central Europe, Master Chef Reinhold Metz the 1st class medal with golden crosses of the Order of the White Rose of Finland.

The order was applied by the Finnish Chef Association and it was awarded in the Embassy of Finland in Berlin on 18th of January 2008 by the Minister of Agriculture and Forests., Mrs. Sirkka-Liisa Anttila.

Reinhold Metz has done wonders for international co-operation. He has acted as a Culinary Godfather to the Finnish Culinary Team and the Finnish Chef Association. He has also encouraged Finland to build strong relationships to Nordic and Baltic Countries and helped Finland to be more active in WACS. One of the big goals where the installation of a Master Chef Program with the Finnish Chefs Association. But he also got this award for his engagement for the Nordic Countries in the culinary section.

Please click here for more pictures

Finnish language
Suomen suurlähetystö Berliinissä tiedottaa
Kunniamerkki Reinhold Metzille
Tasavallan presidentti Tarja Halonen on myöntänyt keittiömestari Reinhold
Metzille Suomen Valkoisen Ruusun I luokan mitalin kultaristein. Metz on ansioitunut suomalaisen ruokakulttuurin puolestapuhujana ja on rohkaissut ja auttanut suomalaisia keittiömestareita aktiiviseen kansainväliseen yhteistöhön.
Reinhold Metz on Maailman Keittiömestareiden järjestön (The World Association of Chefs’ Societies WACS) Keski-Euroopan osaston johtaja.
Järjestöön kuuluu yli 80 jäsenmaata ja 8 miljoonaa keittiömestarijäsentä.
Maa- ja metsätalousministeri Sirkka-Liisa Anttila luovutti kunniamerkin
Metzille Suomen suurlähetystössä Berliinissä 18.1.2008.
(Kuva 1: Metz ja ministeri Anttila, Kuva 4: Suurlähettiläs Nyberg, Iris ja
Reinhold Metz, ministeri Anttila, Kuva 3: Keittiömestari Jaakko Nuutila ja Metz) Lisätietoja ja painokelpoisia kuvia:
Suomen suurlähetystö Lehdistöyksikkö

German Language
Botschaft von Finnland in Berlin informiert
Orden für Reinhold Metz
Die Staatspräsidentin von Finnland, Tarja Halonen, hat Küchenmeister Reinhold Metz die Medaille
I. Klasse mit Goldkreuz des Ordens der Weißen Rose von Finnland verliehen.
Herr Metz hat sich um die finnische Ernährungskultur verdient gemacht und
die finnischen Küchenchefs zu aktiver internationaler Zusammenarbeit
ermutigt und auch dabei unterstützt. Ausserdem Hat er zusammen mit dem Präsidenten des finnischen Köcheverbandes die Küchenmeisterprüfung in Finnland eingeführt.
Reinhold Metz ist Kontinentaldirektor Zentraleuropa des Weltbundes der
Kochverbände (The World Association of Chefs’ Societies WACS). Mitglieder
dieser Organisation sind 8 Millionen Küchenchefs in mehr als 80 Ländern.
Die Ministerin für Landwirtschaft und Forsten Sirkka-Liisa Anttila
überreichte Reinhold Metz die Auszeichnung am 18.1.2008 in der Botschaft der
Republik Finnland in Berlin.

Petaling Jaya, 23 January 2008: 
Amongst the six finalists, Nuradibah Abd Rahman, the only female contestant, walked away with the prestigious Nestlé FoodServices Culinary Arts Award 2008 last week. 

“I did my best in the 3-day “Best of the Best Cook Off” and didn’t expect to win the grand prize!” said an elated Nuradibah at the prize presentation held at Novotel Hydro Majestic Kuala Lumpur.  

Nuradibah took home with her the Challenge Trophy, a Winner certificate endorsed by Nestle Foodservices, Chefs Association of Malaysia (CAM) and Malaysian Association of Hotels (MAH), RM1,500 prize money and a 6-months apprenticeship at Novotel Hydro Majestic Kuala Lumpur. The 6-months apprenticeship also comes with mentoring under celebrity chef, Chef Sabri Hassan, who is also the Executive Chef and F & B Director of Novotel.

 A recipient of the “Best Student Award” in 2007 and currently a final year student at Universiti Teknologi Mara (UiTM), Nuradibah hopes to start her apprenticeship with Chef Sabri after she graduates this year. “I hope to specialize in hot cooking and am looking forward to improving my skills in this area under Chef Sabri. I am so excited and cannot wait to start,” said Nuradibah.

According to Samuel Cheah, Secretary-General of the Malaysian Association of Hotels (MAH), Nuradibah has the opportunity to work closely with the celebrity chef to hone her skills not only in the kitchen but to be the chef of the 21st century. “She will be given special one-on-one training and groomed to raise her professional level to that of her mentor”, added Cheah.

According to Chef Johari Edrus, Chief Judge of the competition and President of the Chefs Association of Malaysia (MAH), the standard of the finalists is much higher than that of last year. “This year’s competition is also slightly more difficult than last year’s. We have raised the bar to push the students to the limit,” added Chef Johari.

“The standard has improved from last year and I am impressed with what the finalists can do,” said Federico Michieletto, Vice-President of CAM and one of the six judges of the competition. “To take part in a difficult competition as this; in a different environment that they are used to (Sunway University College) and to be judged by “outside” judges, the finalists are holding out very well”.

According to Ling Jinn Joe, one of the finalists from Taylor’s College, he learned a lot during the 3-day competition. “The contest was challenging with the menu they gave us and the buffet set up was great as we hardly have much opportunity to do it,” said Ling. “I’m very impressed and proud with my work as some of my dishes turned out very well during the competition while they didn’t during my practice.”

Another finalist from Food Institute of Malaysia (FIM), 20-year old Mohd Fahhiruul, said that he learned how to organize his work for the 3-day competition. “It was difficult but I am enjoying it also,” he said. “I would like to part in another competition of this kind.”

As for finalist Chu Wei Sin from Sunway University College, he was both excited and disappointed during the 3-day competition. “Excited because I am having fun and enjoying myself despite it being a tough contest and disappointed because some of the dishes didn’t come out as expected,” said Chu. “However I learned a lot about time management, creativity and the blending of different tastes together.”

The Nestlé FoodServices Culinary Arts Award is the only prestigious award in Malaysia to recognize young talents in culinary arts. Launched with the criteria of raising the standards of culinary arts in Malaysia, the award targets top students in the Culinary Art Studies Diploma Programme in local universities.

Malaysia Association of Hotels (MAH) and Chefs Association of Malaysia (CAM) were the organizers of this annual contest whilst Nestlé FoodServices was the presenter.

The finalists competed against each other in the 3-day finale called “Best of the Best Cook Off” held between 18 to 20 January 2008 at Sunway University College. They were given different tasks each day that tested their skills, creativity and passion for the art. Focus was on preparation, taste and presentation of the dishes.

In her speech, Puan Zainun Nur bt Abd Rauf, Nestlé FoodServices Business Executive Manager said, “With the Nestlé FoodServices Culinary Arts Award, we intend to raise the quality of our young chefs, improve their professionalism and spur their creativity to greater heights. The competition will also be a perfect training ground for these students as it will serve to prepare them for international competitions.”

The participating colleges were Sunway University College, Taylor’s College, The Legend International College of Hospitality & Tourism, FIM, Nilai International College and UiTM.

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ISSUED BY: NESTLÉ FOODSERVICES
For more information, please contact:
Ms AMY KHOO at Tel: 03-7965 6572
email: Amy.Khoo@my.nestle.com 

Dear Members, 


Once again, 2007 was another great year for the Hong Kong Chefs Association filled with many highlights and a few ‘firsts’.

I’d like to thank the 2007-08 Committee members for their fantastic commitment and never ending enthusiasm. I’d also like to thank our many friends and supporters for their involvement throughout the year. Through all of this, we were able to host at least one event each and every month during the past year.

The highlight of the year was the founding of the Young Chefs Club at our AGM in the Langham Place Hotel in February. What began as a committee of 3 has grown to an organization of 88 members to date. Congratulations!

On the educational front, we organized two trips into China, one to La Rose Noire production facilities and one to Lee Kum Kee, both events were well received and we will continue with these types of activities in the coming year. In addition, ‘A Night with the Spanish Master Chefs’ on August 9th had a record of 136 members in attendance.

2007 was also the year of HOFEX, where we once again hosted ICC and produced one of our biggest turnouts ever. This year proved to be a truly international event with participants coming as far as Turkey and Canada. The invited International Judges represented Asia, Australia and Europe. We also hosted the final of the WACS Global Chefs for Asia where Hong Kong finished 3rd. It was a fantastic event with the Vice President of WACS arrived from the United States to take part in our show.

In September we sent a HKCA Culinary Gourmet Team to Bangkok to represent our fair city. With the generous support of Cathay Pacific, our Hong Kong team was the overall winner competing against 8 teams from Europe and Asia Pacific region. This February, last year’s champions of the Sapporo Snow Carving Team will once again participate and hope to equal their previous accomplishment.

Closer to home, we co-organized the popular Strawberry and Raisin Competition, the French SOPEXA Young Chef’s Competition and the Hong Kong Finals for Global Chefs. All there events were held at the HITDC & VTC at Pok Fu Lam.

Everyone knows that to eat well one must live well and this year we organized a few health inspiring events, including two Morning Hikes in Lantau. And, our HKCA Team reached the finals in the Dragon Boat race at Stanley finishing in 8th place overall; (we surprised everyone including ourselves!). In October we had 2 teams running up the stairs at the Hong Chi Climbathon which helped to raise one million dollars for the event.

Furthering the spirit of charity, the HKCA participated in two cooking events with the Fu Hong Society, a Healthy Meal Drive for school aged children together with NORGE. We also held our 4th International Chefs Day which supports two charities; the Fu Hong Society and the Hong Chi Association. With thanks to 200 chefs, suppliers and supporters involved we were able to serve to more than one-thousand underprivileged individuals!

Our Charity activities have not gone unnoticed as we’ve recently learned that the HKCA will receive the Caring Organization Award at the end of February, 2008. Congratulations and thank you to everyone for your support and commitment.

A short recap of the some of the past year’s events included a Pork Dinner in May, a BBQ dinner at the Pacific Club in August, a Chef’s Night at Que Pasa in July, the always crazy annual Oktoberfest at the Hongkong Hotel and a wonderful boat trip to end the year in December. 2008 looks to be just as exciting as we began with 2nd Annual Fondue Night at Max’s Swiss Chalet and the weather was perfect.

Our committee held 14 official HKCA Meetings, (some lasting as long as 3 hours) countless sub-meetings, phone calls and e-mails in an effort to get the activities and events off-the-ground and running. We also worked with the Chinese Chefs Association to publish a cookbook for Knorr which was unveiled at their 50th Anniversary party.

Our website and newsflash, together with the Toque N’ Wok Magazine continue to receive very good reviews and this year we aim to be even better.

On a sad note, we have lost three Committee Members due to relocation but that is the nature of our business. In addition, with the amount of activities we’ve stretched our financial means. In the future, we will have to intensify the funding efforts for competitions, events and activities. As you are aware, the HKCA relies solely on our membership dues and sponsorships throughout the year. While membership increased by more than 30% in 2007, it is unfortunate to learn that over 100 individuals have not paid their yearly dues to the association. We realize the mailing list is still not prefect and we are working on making it more efficient. With this in mind, I would like to remind everyone that we are a non-profit organization and everything we do we do through volunteers who put their heart and sole into the activities and we count on the annual dues to fund the needed events.

I would like to take this opportunity to thank everyone on the committee, the previous presidents, (who were very engaged in 2007) all the members, suppliers and supporters who have worked hard to make this year a special one. You have provided the association with the courage and drive to go even further in 2008/09

Thank you, thank you and thank you all,

President HKCA

The Association of Cooks and Confectioners of Czech Republic will organise and celebrate the

European Presidents Conference from 21st to 24th of February 2008 in Prague together with the

Czech Chef Challenge Competition of the Year.  

Mrs. Livia Klausova, the First Lady of Czech Republic

has taken the Patronage and will join our Gala Dinner personally.  

We all looking foreward to a constructive meeting.  

During your stay, we’ll give you a taste of Czech Republic  

and also a nice view to the socalled " Golden City" of Prague.  

We hope to see the delegates from each European country.

Dear colleagues,

We would like to inform you about a WACS pastry workshop in Switzerland and request your cooperation, as Continental Director or member of the Culinary Committee, to pass this information on to your nations.

Gilles Renusson, one of the most experienced pastry chefs of our times and I (Robert Oppeneder) will arrange in cooperation a theoretical pastry prep course especially for exhibits. This course will be conducted also with regards to the IKA 2008 in Erfurt, Germany, as well as additional future WACS – Events.

This seminar will be a purely theoretical workshop; however, there will be a possibility to discreetly discuss the exponents, or pictures of future displays that the participants may exhibit at the IKA 2008 in Erfurt, Germany. 

Topics will be as follows:

Review of WACS rules and Culinary Olympics rules, detailed explanations

How do we approach participating in such a competition?
Logistic support available, development of a theme.

Petits-fours – Cheese petits-fours
How do you compose a petits-fours display?
What is confiserie?
Pictures of past displays will be analyzed (this worked, this did not).

Plated desserts
One dessert at least should capture the eye of each one of your most discriminating customers
How do you achieve texture contrast?
How do you achieve complementary and contrasting flavors?
How do you make plated desserts appetizing?
How do you bring colors to plated desserts?
Pictures of past displays will be analyzed (this worked, this did not).

Cakes, tortes, entremets
Decorated British Type cakes
Entremets – Building methods, decoration, serving temperatures
Pictures of past displays will be analyzed (this worked, this did not).

Centerpieces
Sugar, pulled, blown, pressed, bubble, molded, poured Isomalt,
Pastillage, flat, molded, textured, drying, assembling
Chocolate, molding, carving, spraying, texturing, assembling
Marzipan
Pictures of past displays will be analyzed (this worked, this did not).

Centerpiece and table designs
And a lot more!!!

Participants are invited to prepare a presentation of their ideas that they will show the next day to the presenters.

How to incorporate modern techniques, molecular cooking, mold making,

Each pastry chef or team of pastry chefs is invited to meet individually with the presenters of this seminar.
Separate rooms will be made available for each participant to show concept sketches, drawing or pictures of their ideas.
The presenters will hold these meeting confidentially. They are committed to withhold this information until the Culinary Olympics.

Pastry-Workshop: Bern, Switzerland 2008
March 6 – 8, 2008
Arrival: until the evening of March 6.
Workshop: March 7 thru 8.
Departure: March 8, noon

Workshop fees: 150.00 Euro (includes lunch)

Accommodation has to be organised and booked by the participants.

Recommendation:
Hotel City am Bahnhof (at the train-station)
Bubenbergplatz 7
3011 Bern, Switzerland
Phone: ++41-31-3115377
Fax:: ++41-31-3110636
Web: http://www.fassbindhotels.com
Email: cityab@fhotels.ch

Price: 134.00 Swiss Francs for a single room (includes breakfast)
(Code: Pastry-WACS-Workshop)

Registration by Jan. 31, 2008:
Contact: Robert Oppeneder, Munich, Germany:
Robert.oppeneder@sweetart.de

Work shop location: Inselspital Bern, Switzerland Contact; Mr George Knecht

Petaling Jaya, 18 January 2008:
Six top college students were selected as finalists in the prestigious Nestlé FoodServices Culinary Arts Award. They will go through a grueling 3-day competition held at Sunway University College from 18 to 20 January. 2008.

Malaysia Association of Hotels (MAH) and Chefs Association of Malaysia (CAM) are the organizers of this annual contest whilst Nestlé FoodServices is the presenter of this competition with the objective of uplifting the standards of culinary arts in the nation.

Launched in 2006, the Nestlé FoodServices Culinary Arts Award is the only prestigious award in Malaysia to recognize young talents in culinary arts. Targeting top students in the Culinary Art Studies Diploma Programme, the award opens the door directly to “real world” experience.

“The highlight of the Award is the 6-month apprenticeship and mentoring at Novotel under the tutelage of Chef Sabri,” said Samuel Cheah, Secretary-General of the Malaysian Assoiation of Hotels. “The winner has the opportunity to work closely with the celebrity chef to hone his skills not only in the kitchen but to be the chef of the 21st century. He will be given special one-on-one training and groomed to raise his professional level to that of his mentor.”

Chef Sabri is a professional chef who is currently hosting his very own weekly TV show called Spice Routes, a travel, docu-drama-cooking programme.

One of the main criteria the finalists must fulfill is to demonstrate a high degree of creativity and skill in cooking and food presentation and this will be evaluated by their lecturers. “It is most important that the students be passionate about their chosen vocation,” said Johari Edrus, President of the Chefs Association of Malaysia. “They should not only be good in theory but should also be able to execute the menu they had planned on their own merit.” Besides the above requirement, these top students should also be outstanding in extra curricular activities while in college.

The finalists will pit against each other in the 3-day finale aptly called “Best of the Best Cook Off” from 18 to 20 January 2008. They will be given different tasks each day that will test their skills, creativity and passion for the art. Examples of tasks include preparation, cooking, making and dressing of international cold display, pastries display, hot appetizer, main course and dessert. Focus should be on preparation, taste and presentation of the dishes.

Only one will rise above the others and be declared the champion. The winner will receive RM1,500 cash, a challenge trophy, a certificate endorsed by CAM and MAH and a 6-month apprenticeship cum mentoring at Novotel Kuala Lumpur.

“This competition will prepare these aspiring young chefs for a career of their choice and the winner should take this once-in-a-lifetime opportunity to learn all he can from the apprenticeship and from the mentoring,” added Samuel Cheah, MAH Secretary-General.

The standards set are expected to be high and the judges will be strict as some of the judges have judged international competitions before.

“The competition is spectacular and will give the finalists the necessary exposure and experience of what an international competition feels like and this will provide good training to make them “all-rounders” ~ good in both theory and practical. It is a golden opportunity for the champion as he or she will be exposed to the various functions of an international-standard kitchen,” according to Johari.

The winner will have a proposed schedule and time table during the 6 month apprenticeship at Novotel. His progress will be monitored and he is required to fill in a log book during the tenure of the apprenticeship which will later be evaluated and checked by the committee.

Puan Zainun Nur bt Abd Rauf, Nestlé FoodServices Business Executive Manager said, “With the Nestlé FoodServices Culinary Arts Award, we intend to raise the quality of our young chefs, improve their professionalism and drive their creativity to greater heights. The competition will also be a perfect training ground for these students and will prepare them for international competitions.”

Colleges that will be participating in the competition are Sunway University College, Taylor’s College, The Legend International College of Hospitality & Tourism, Food Institute of Malaysia (FIM), Nilai International College and Universiti Teknologi Mara (UiTM).

On Saturday the 12 January 2008 I was invited by Ashild Nakken, Director from the Norwegian Seafood Export Council (NSEC) to Judge for a different type of competition.

It was the 6th Norwegian Salmon School promotion Campaign and the Hearty Party Cooking Competition.

Organizer and supporters were:
The Norwegian Seafood Export Council (NSEC)
SPARKLIFE
The Committee of Home School Cooperation
The Hong Kong Health Education & Health Promotion Foundation.
The Centre for Health Education & Health Promotion, Faculty of Medicine, the Chinese University of Hong Kong
ATV’s Children Program “Smart Class”
INF Reunion

What made this competition unique was the fact that the youngest contestant for this cook off was 7 years old and the oldest one just about 11 years of age.

The Students came from 5 different schools which made it into the finals and they were teamed up to 3 or 4 persons.

They had to cook with in 30 minutes a healthy and nutritious meal for 6 people and their main product of course was Salmon.

I was amazed by the enthusiasm, eagerness and team work they went forward, slicing, chopping, marinating, cooking and arranging 6 healthy meals.

It was pure joy to watch them with all their self confidence to build a healthy meal they like. We… the 5 judges and the pleasure to taste then all and give them points in regards to sanitation & hygiene, nutritional values, preparation and presentation and finally the taste.

And we could eat them all… and it was difficult to declare a winner, so all of them beside various Cash awards and a trophy also got complimentary tickets to the Ocean Park.

It was great fun and all the kids were happy and proud to be able to cook a healthy meal on their own, I am looking forward when they grow up and hopefully one or two of them will consider a carrier in the culinary field.

Rudy Muller

FOR MORE PICTURES OF THE EVENT AND OTHER ARTICLES FROM HKCA WEBSITE, CLICK HERE

Background

The program promotes healthy eating through several activities and among them a cooking competition where students, teachers and parents participate. Co-organized by Norwegian Seafood Export Council (NSEC) and SPARKLIFE, the Campaign 2007 aims to promote “Healthy Party Snack”. This Campaign supports “EatSmart@School.hk” which has been promoted by the Department of Health since 2006, and encourages schools not only to provide healthy lunch boxes and snacks but also to promote healthy eating during schools’ special events such as parties.

Since 2001, the NSEC has held annually its School Promotion Campaign, which has been a favorite program among local educational circles. In 2007, to celebrate the Campaign’s 6th anniversary, the NSEC aims to enhance students’ knowledge of planning healthy party menus and to encourage them to practice the concept of healthy eating in special events. The Campaignis fully supported by the following non-profitable and academic organizations. In addition to the organizations mentioned in the attachment the Red Cross is also involved this year with activities towards their 2000 members.

The enrolment of schools to the competition is currently going on and five teams will be chosen as contestants to the final .

The final will take place at shopping mall:

Date: 12 Jan 2008 (Saturday)

Venue: Atrium, G/F, EMax, HITEC, 1 Trademart Drive, Kowloon Bay

The atrium, located in the centre of EMax, is designed for performance and activity. Recent events include TVB cooking show, ATV promotion, Sneaker Expo, etc.“Food Max” is one of the featured area of the mall, including organic food shops. Website: http://www.emaxhk.com

There will be many different activities during the day for the children and the public and booths will be set up. HK Red Cross will set up several booths where one can get a health check for instance. The whole event is in joint cooperation with tv channel - ATV Children Channel.

The 14th International Tourism Fair ITF Slovakiatour 2008 and the 15th International Gastronomy Fair Danubius Gastro 2008 took place in Bratislava in the days January 17 – 20, 2007 under the auspices of the Minister of Economy of Slovak Republic and Minister of Agriculture of Slovak Republic.

It is already nine times the Slovak Union of Chefs and Confectioners acted as organizers of accompanying program. A news of this year was the first year of “live” competition in decorative carving in fruits and vegetables „Danubius Gastro Carving Cup“ and the presentation of preparation of food and combination thereof with suitable wines, called “Harmony of food and wine”. The presentation chefs of the Slovak Union of Chefs and Confectioners together with renowned sommeliers succeeded not only to prepare the food, disclose the right gastronomy procedures and recommend the suitable wine types, but also to answer the questions of the present spectators.

In the last nine years the organizers of Danubius Gastro Fair consider as one of the most attractive ones the “National Display of Culinary and Confectionary Art called “Poetry in Gastronomy”, where the chefs and confectioners from hotels, restaurants, confectioner’s, professional schools and training centres from the whole Slovakia and also from abroad got the opportunity to present their competitive exhibits. The displayed exhibits were assessed by an independent international committee of assessors from WORLD ASSOCIATION OF CHEFS’ SOCIETIES – WACS, under the baton of the chairman of Austrian Association of Chefs and Confectioners, Mr. Harald Fargel. Another jury members were Siegfried Doerre, chairman of Vienna Association of Chefs and the chairman of Slovak Union of Chefs and Confectioners, Mr. Frantisek Janata.

The committee evaluated the exhibits in accordance with the guidelines of WACS – World Association of Cooks of Societies. The visitors liked the exposition of Slovak Association of Chefs and Confectioners very much. Many precious visitors visited the stand of Slovak chefs, among them also Mr. Vincent Obsitnik, the Ambassador of USA in Slovak Republic


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Bali, January 29, 2008 … The culinary competition Bocuse d’Or Asia 2008 selection Indonesia will be held for the first time in Indonesia, through the Salon Culinaire 2008 national selection organized by Bali Culinary Professionals (BCP). Each country will organize a national selection, for Indonesia the competition will be held as part of the Salon Culinaire 2008 in the Food Hotel Tourism Bali from February 28th to May 1st 2008 at Nusa Dua.

During the competition, each team will consist of two professional chefs from a hotel or restaurant and one official coach. The team has to prepare and present within 180 minutes, one fish main course dish for 14 persons, Western style. The dishes must be presented on 14 individual plates with two appropriate garnishes each. Working in kitchen booths facing the audience, they will endeavor to achieve excellence for their fish dishes as well as the garnishes.

The winner of the Indonesian Bocuse d’Or will go on to represent Indonesia at the first edition of Bocuse d’Or Asia 2008, which will take place at Gourmet World Shanghai in Pudong China be held on 29-31 May 2008. This international level competition will showcase all gourmet artists from 12 nations competing for premiere of this grand event. The product will be a salmon fish dish with two garnishes to serve 14 persons.

“In this initial event, Indonesian chefs have the opportunity to promote their rich, diverse and refined gastronomic culture, recognized throughout the world. Asian cuisine has always offered a source of inspiration, its influence spreading to the farthest reaches of the gourmet planet,” says Markus Krickelberg, President of BCP. “BCP is proud be the main organizer for such a fantastic culinary event,” he adds.

The Salon Culinaire 2008, which is a biennial event, will also feature Asian Party Cup national selection and other cooking competitions. The winner of the Asian Pastry Cup National Selection for Indonesia will advance to the Asian Pastry Cup final in Singapore from April 23 to 24, 2008.

Complete Salon Culinaire Rule Book is available on the website www.balichefs.com. Registration for competition classes is now open. Entry forms can be e-mailed to info@travelworks-bali.com or faxed to 0361.270.189, at the latest February 1st.

Editor’s Note :
Bali Culinary Professionals is a non-profitable organization that supports chefs in Bali with members comprising of chefs of various levels from hotels and restaurants across the Island of Bali, together with food and beverage managers, owners and suppliers to the hospitality industry. The goal of the organization is to create, maintain and improve professional standards of chefs, highlighting and encouraging new and needed skills, facilitating new ideas and exposing Balinese food and their craftsmen locally and overseas.

For more information on Bali Culinary Professionals
Please browse : www.balichefs.com or contact :
BCP Secretariat
c.o. Travel Works Communications International
Jl. Kesari no. 60A
Tel 0361.284095, Fax 0361.270189
E-mail : info@travelworks-bali.com

Am 22. Februar 2008 findet im Wiener Parkhotel Schönbrunn die alljährliche Galanacht der Gastronomie statt. Veranstalter ist der Gastronomieclub Wien in Kooperation mit der Sektion Wien des Verbandes der Köche Österreichs.

Zu dieser Gala dürfen wir Sie recht herzlich einladen. Genießen Sie mit uns und vielen Kolleginnen und Kollegen aus der Branche diesen Abend mit einem großartigen Rahmenprogramm wie etwa: Präsentation der Jugendkochnationalmannschaft, kulinarische Köstlichkeiten im Wintergarten zum Thema „Österreich versus Schweiz“, Austernbar, Mitternachtseinlage und vielem mehr.Teil des Programms ist auch die Verleihung der „Goldenen Cloche“.

Die „Goldenen Cloche“ wird jährlich, im Zuge dieser Gala an eine österreichische Gastro-Persönlichkeit überreicht, die außerhalb unserer Landesgrenzen Höchstleistungen vollbracht hat und nach wie vor vollbringt. An diesem Abend dürfen wir diesen Preis persönlich an Frau Sarah Wiener überreichen.Vergünstigte Ballkarten (Tischreservierung nicht vergessen!) zu € 35,00 statt € 40,00 sind für VKÖ-Mitglieder ab sofort im Bastei Beisl erhältlich:

Adresse: 1010 Wien Stubenbastei 10
Tel: +43 1 512 43 19
Fax: +43 1 967 26 65
Website: www.basteibeisl.at
Email: restaurant@basteibeisl.at

Ebenso gibt es die Möglichkeit vergünstigte Zimmer im Hause zu buchen. Stichwort: “Galanacht!“, EZ € 75,00 pro Person inkl. Frühstück, DZ € 150,00 für 2 Personen inkl. Frühstück.

Parkhotel Schönbrunn, 1130 Wien, Hietzinger Hauptstrasse 10-20
Tel: +43 1 87 804-3217
Fax: +43 1 87 804-3220
Website: www.austria-trend.at/paw
Email: bankett.parkhotel.schoenbrunn@austria-trend.at

Wir freuen uns schon heute über Ihr Kommen und verbleiben mit freundlichen kulinarischen Grüßen aus Wien,
Siegfried W. Dörre
Obmann Sektion Wien
PRESSE

US chain hotelier Days Inn (part of the Wyndham Hotel Group) will be the first international hosteler to open an accomodation facility in northeastern China’s Changbai Mountains. About US$16 million will be spent renovating the 122-room hotel in Jilin Province. It expects to open early in 2008 according to Xinhua news agency. The Changbai Mountains include China’s largest nature reserve and are home to rare Siberian tigers and snow leopards. Previously closed during winter, the region has now been opened to tourists year-round, with an ice and snow festival among the added seasonal attractions. An airport is scheduled to open next August, as well, to further open up the region to tourism.

European Muslims could be about to develop the taste for regional cheeses like red leicester, lancashire and even the humble cheddar following the recent entry of UK-based processor Dewlay into the halal market. Company marketing director Ian Coggin told DairyReporter.com that obtaining halal certification for its operations in October has allowed the company to tap new markets for their goods, previously not permitted for Muslim consumption.

The claims reflect the growing opportunities for food and beverage manufacturers complying to religious standards like halal and kosher, particularly for specialised or regionally produced goods. Halal is an Islamic term that outlines permissible standards for the preparation and production of goods consumed and used by Muslims, in a similar vein to kosher products for Jews. Dewlay itself, has been producing Kosher cheeses, including cheddar, double gloucester and red leicester, through its Chevington label for about twenty years.

With more than 1.8bn Muslims globally, the total size of global halal food and non-food (such as financial services, pharmaceuticals and cosmetics) industries is estimated at €1.5 trillion with an expected growth rate of 10 to 20 per cent each year. Though the global market for halal food has never been measured, industry estimates of its value range from $150bn (€110bn) to $500bn (€368bn).

Source: Dairyreporter.com, Neil Merrett

In a country where eating is an unofficial national past-time for many locals, health concerns have been raised regarding the traditional Malaysian diet, long considered by some as one of the world’s most unhealthy cuisines.

With ingredients such as coconut milk, sugar cane and clarified butter featuring predominantly in Malaysian cuisine, cases of obesity, diabetes and stroke have been escalating sharply in the Southeast Asian country. But chefs in Malaysia are looking to change all that.

High cholestrol coconut milk, an important ingredient in curries, has been gradually replaced in favour of the healthier soy milk. And in the menus of many local restaurants, brown rice has slowly taken over the place of white rice.

Says Malaysian celebrity chef Ismail Ahmad, of the menu changes in his Rebung restaurant, "People want to look good, they want to look healthy... (previously) 70 percent of my buffet dishes was meat. Now I use more roots and vegetables."

But not every Malaysian has been pleased with the latest trend of health-centric Malaysian cuisine. S.C. Wong spurns the idea of having a salad in place of oily fried noodles.

"I love food," says the 34-year-old lawyer, "I’m going to die anyway so I might as well eat heartily."

Source: Reuters

Dear All,


Chefs association of Malaysia, Penang Chapter & Penang Chinese Cooks association are please to informed that we will be presenting "Wei Ya" Steamboat Charity Dinner on 16/02/08 @ 7.00pm at Armenian Street, Penang.

We welcome anyone to take up a table of 10 for only Rm328. Proceed will goes to 5 Private Chinese Secondary School in Penang.

Your kind generosity and warm heart contribution will goes a long way. Please support us in this noble project.

Thank you and Best Culinary Regards.

Gong Xi Gong Xi


Peter Chan PJM

November 2nd to 3rd, 2007, the first international competition of chefs for Northern Europe called the Global Chef Challenge Semi-final, took place in Tallinn, Estonia. Sixteen countries make up this WACS Continental area and 13 of them participated in this challenge. They were Ireland, Scotland, Wales, England, Iceland, Denmark, Norway, Sweden, Finland, Estonia, Latvia, Lithuania and Russia. The chefs from the Nordic countries did especially well; all of them finishing among the top 6.

The winner of the Challenge, who will go on to compete in the final in Dubai in May 2008, was Tom Victor Gausdal of Norway. In a close second place came Carina Brydling from Sweden and Pamela Fowlis from Scotland came in third place. Next in line were Finn, Olli Kolu, Dane, Thorsten Schmitd and Aegir Fridrikson from Iceland.

Other competitors included Kaspar Jansons from Latvia, Aldona Geèiene from Lithuania, Simon Hulstone from England, Nick Davies from Wales, Trevor Cunningham from Ireland, Jevgeni Skobelev from Russia and Dmitri Rooz from Estonia.

Although the best food and wine pairing went to Latvian, Kaspars Jansons, Baltic countries did not manage to get to the top this time. There were also prizes presented by Dansukker’s for the three best desserts and these were also won by the three chefs who won overall (Tom Victor Gausdal of Norway, Carina Brydling from Sweden and Pamela Fowlis from Scotland).

The jury members for this competition were all from out of the Northern European region. The panel was made up of Camille Schumacher from Luxembourg, Fausto Luigi Airoldi from Portugal, Yiannakis Andrea Agapiou from Cyprus and Armin Fuchs from Switzerland. Food and wine pairing was evaluated by 2 sommeliers from Estonia - Sommelier of the Year 2007, Kristjan Markii as well as Arne Pajula. Tony Jackson was there as the official WACS observer.

The overall winner received a combi oven from Electrolux as well as a large award platter from Figgjio. The winners of the three best desserts received special glass awards from DanSukker and glass dishes from Iceland. Commemorative plates were also handed to every competitor by Figgjo and the Estonian Chefs Association presented them with gift bags filled with Estonian liqueur and chocolates.

Tom Victor Gausdal, will compete against the semi-final winners from the other Continental Regions from the USA, Japan, Australia, South-Africa, Cyprus and the Netherlands at the Grand Finale of the Global Chef Challenge which takes place in Dubai in May during the WACS Congress.