I have recently returned from a very productive meeting with the Board, held in Frankfurt, Germany. As we look to the exciting year ahead, I wanted to provide you with an update on the many important decisions we made and the initiatives we planned in advance.

DUBAI CONGRESS:
The Emirates Culinary Guild continues to do an excellent job in preparing for the 2008 WACS Congress. The events, speakers and exhibitors will provide a terrific opportunity to learn about the latest trends, view exciting competitions and network with colleagues. The backdrop of Dubai is a spectacular location for both you and your family to enjoy. For the latest information, visit http://www.wacs2008.com

GLOBAL CHEFS’CHALLENGE:
The regional competitions have all been completed for the first ever Global Chefs Challenge to be held during the Congress. The success of this competition was made possible due to the generous support of Unilever Foodsolutions, which signed on as the Platinum Sponsor of the Global Chefs Final. The competitions, as you can imagine, were impressive, and the race for the final "Global Chef" will be an exciting event. I would like to congratulate the respective Continental Directors, the Organizing Committees, the Culinary Committee, the judges and, of course, the finalists. Competing at the Congress will be Chefs from the United States, South Africa, Norway, The Netherlands, Cyprus, Australia and Singapore (The first place competitor from Japan will be unable to compete at the Congress due to illness). Learn more about the regional events by visiting http://wacs2000.org/menu.php?id=7

WOMEN IN WACS:
We are pleased to have the opportunity to offer travel stipends for female Chefs in order to attend the Congress as well as the Women in WACS forum. This opportunity was made possible by the support of Unilever Foodsolutions. We are extending the deadline for submission, so please feel free to pass the application to your membership. It can be found at http://www.wacs2000.org/menu.php?id=6

WACS CENTRAL OFFICE:
For years now, we have operated WACS without the support of a central office. As the Presidium rotated, so did the office location. One of the commitments this Presidium made was the realization of a central office. I am pleased to report that we have established a central office and will provide additional details at the upcoming Congress. Through the generous support of Unilever Foodsolutions, we now have seed money which will be used to get an office up and running. We reviewed several proposals and have selected Singapore as the site based upon the proposal of Peter Knipp Holdings, Ltd. I am looking forward to the many benefits, including, but not limited to, improved communications, fundraising and coordination that a central office will bring to WACS. With this initiative in place, we will have the ability to effectively implement our Educational Programs, such as Master Chef Certification, Train-The-Trainer and certification programs. In addition, our world-wide communication efforts will be more easily managed, resulting in stronger communication for all members and sustained growth of WACS in all aspects. This news is indeed a great way to end 2007.

I wish you and your family a happy and healthy New Year.

Ferdinand Metz

VISAS General Information

• There are several types of visas for visitors to Dubai.
• Nationals of the following Countries do not require Visas to enter the UAE:
  Andorra, Australia, Austria, Belgium, Brunei, Canada, Denmark, Finland, France, Germany, Greece, Holland, Hong Kong, Iceland, Ireland, Italy, Japan, Liechtenstein, Luxembourg, Malaysia, Monaco, New Zealand, Norway, Portugal, San Marino, Singapore, South Korea, Spain, Sweden, Switzerland, United Kingdom, United States of America, Vatican
  
  Should your country not be listed above please check with your nearest UAE Embassy/Consulate for any updates
• A penalty charge of Dh 100 per day is imposed on visitors who overstay.
• For nationalities that require a sponsor, airlines may seek confirmation that the sponsor is holding a valid visa for the incoming visitor.

AGCC Citizens

Citizens of the Arab Gulf Co-operation Council member states (Bahrain, Kuwait, Qatar, Oman, and Saudi Arabia) do not need a visa.

AGCC Residents

AGCC expatriate residents who meet certain conditions may obtain a non-renewable 30-day visa upon arrival at the approved ports of entry. Visitors who are businessmen, company managers or representatives, auditors, accountants, doctors, engineers or employees working in the public sector, their family members and drivers and servants sponsored by them are eligible for this visa.

Tel: 009714 3980000
Fax: 009714 3981111
E-mail: rudolf.muller@disney.com
Website: www.dnrd.ae

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DUBAI - FAQ

Is Dubai Safe?
Yes.

Are women allowed to drive?
Yes.

Do women or men have to cover their: heads, ankles, faces, arms
No.

Do I need a Visa?
See above: “VISAS General Information”

I need a visa, how do I obtain a visa?
See the registration module at www.wacs2008.com

Is it permissible to wear shorts on the streets of Dubai? If so is this true for both men and ladies?
Yes, but modesty in dress is polite.

What is the congress dress code?
Chefs Jacket for all delegates during congress. Smart casual for all functions.

Where can I get information on Dubai?
http://www.dubaitourism.ae/ or Google “Dubai”

The first two visits by WACS chefs to various WACS host countries under the Train-the-Trainer program, sponsored by Custom Culinary™, have been finalized. Both visiting chefs and host country representatives have been planning great events for the learning and inspiration of others.

The first visit will be with Executive Pastry Chef Paul Kasper from Reno, Nevada in the United States traveling to Myanmar from 5 March – 21 March.

Chef Kasper was invited to Myanmar by Executive Chef Sandro Zimmerman of the Strand Hotel in Yangon to teach baking and advanced pastry skills to his apprentices and working chefs. Chef Kasper’s expertise is in all forms of baking and pastry and he has been working with Chef Zimmermann to put together a full curriculum and schedule of lectures and demonstrations for several weeks.

For his lectures and demonstrations Chef Kasper is prepared to work on at least 12 different plated desserts with recipes and methods. All of the lessons will concentrate on modern western pastry formulas and presentation techniques. Also a modern petit four demonstration is planned where Chef Kasper will present both sec and glace varieties.

The second visit will be by Chef S.T. Vinodkumar, Principal of The Indus Institute of Advanced Culinary Arts and Hotel Management in Bangalore, India who will be leaving for Lisbon, Portugal on 20 March through 4 April. The educational sessions that are planned will include lectures, demonstrations and hands-on sessions.

Chef Vinodkumar’s host is Chef Fausto Airoldi president of the Associação de Cozinheiros Profissionais de Portugal who has worked diligently with Chef Vinodkumar on putting together an excellent agenda and set of objectives for the learning program.

Together they have planned intensive sessions on Goan cuisine covering more than a dozen of recipes such as Pork Vindaloo, Caldins and Bebinca. Because of an earlier presence by the Portuguese in India there are lot of similarities in Portuguese and Goan cuisine, as basically Goa is a port city that takes advantage of the sea and coastline for much of their cuisine.

Chef Vinodkumar has also planned sessions on cuisine of Tamilnadu & Kerala - the southern states of India and sessions on Rajasthani & Punjabi cuisines as well. Included will be sessions on simple curries, kebabs, spice mixes and Indian sweets.

WACS Train-the-Trainer program brings together expert chefs from all parts of the world to teach about cooking, baking and global cuisine. The pilot program invites six chefs and six countries to participate.

In addition to Myanmar and Portugal, India, Chile, Serbia and New Zealand are currently planning visits. More information on these exciting trips will be published later.

Here is the current list of WACS expert chefs who have volunteered their time to share their knowledge with others. Without them and Custom Culinary™ Train-the-Trainer would not be possible.

Marco P. Brueschweiler a holder of the German Master Chef Degree and Swiss Diploma Master Chef, now working in Thailand, expert in Classical French and modern European styles of cold and hot food cookery, and who has learned the intricacies of Thai cuisine by living and working there, is a unique individual with multiple skills and great expanse of knowledge.

S.T. Vinodkumar, Principal of The Indus Institute of Advanced Culinary Arts and Hotel Management in Bangalore, India; expert teacher and knowledgeable in Coastal India Cuisine and the Portuguese influences on its development.

Fritz Neukam, American Culinary Federation Certified Master Pastry Chef, retired; expert teacher and practiced pastry chef in fundamental and advanced baking and pastries.

Paul Kasper, American Culinary Federation Certified Executive Pastry Chef, retired, expert in all aspects of modern and classical baking and pastry including hot line desserts and candies.

Peter Shannon, American Culinary Federation Certified Executive Chef; culinary trainer for Royal Caribbean Cruise Lines; expert in modern and classical cuisine, fundamentals of cooking, catering, menu planning and recipe development.

Brendan O Neill, Executive Chef for large Hotel group in Dublin, Ireland, honorary member of WACS; WACS culinary judge for Culinary Olympics and World Cup. Expert in all aspects of kitchen larder, pastries, puddings and other desserts. Also expert trainer in cost control and menu design.

Carl Wendt, American Culinary Federation Certified Executive Chef, experienced in all forms of European and American cuisine with special expertise in quality foodservice for large volume operations. Chef Wendt was the executive chef in charge of foodservice for the 1998 and 2003 US football Superbowl Championships at the Qualcomm athletic stadium in San Diego, California.

For more information on the WACS Train-the-Trainer program contact Michael Baskette, program coordinator, at chefbaskette@comcast.net.

Hong kong chefs association to make history with hong kong’s first ever all women professional culinary team which will compete on the international stage at the food and hotels asia trade show, held april 22 to 25, 2008, in singapore.

According to Chef Rudolph Muller, the President of the association: “As citizen chefs of Hong Kong we are gratified for the chance to show everyone working in this profession that there is equal opportunity for each talented chef to compete in a friendly and professional manner. This opportunity will also give great exposure for the Hong Kong young chefs in front of the international stage showing the world how we develop our successors. This is a particularly special event for us because while there have been a few all women culinary teams world wide this is certainly a first for Hong Kong, and possibly all of Asia".

Chef Mak Kam Kui, the teams coach & trainer said: “Although this is not my first time managing a competitive culinary team, leading an all women team is an entirely different story. Truly, this is a great honor for me to mark such a historical event for the HKCA and another positive event for women chefs of the world. Having these cheering faces, energizing spirits, creative ideas, high morale and solid commitment, my team and I have strong confidence that we will succeed. The team and I will certainly apply every effort and will work tirelessly towards a remarkable success in the competition. In any event, this is certainly a special moment in the history Hong Kong”.

While the team is practicing and preparing for the big event just weeks away, they continue to court and gather sponsorship for the big event. Sponsorship information and details about the event as well as about the HKCA can be found at the HKCA web site
http://www.hongkong-chefs.com/competitions/FHAsingaporehkcaladiesteamcompetes.html

The Hong Kong Chefs Association (HKCA) is, the premier source of culinary and technical information for the food industry in Hong Kong, with approximately 250 members including chefs, food scientists, food technologists, suppliers, distributors and related food industry professionals, as well as a network of more than 2500 supporters with interest in our organization.

The HKCA is committed to the advancement of the culinary arts and food science. The association provides the chef an opportunity and a forum for professional and educational development and exchange of information.

HKCA CONTACT INFORMATION:

President: Rudolph Muller rudolf.muller@disney.com
Public Relations: Christopher Gallaga cgallaga@mac.com
Web: www.hongkong-chefs.com

74 Countries

8 Million Chefs

1 Global Chef

WACS Global Chefs Challenge is Proudly Sponsored by

           

The New Zealand National Final of WACS Global Chefs Challenge 2010
will be held on Tuesday 2nd September 2008 at The New Zealand Culinary Fare.
Eight Chefs from the regions of The New Zealand Chefs Association will compete for
the right to represent New Zealand at the Pacific Region Final in Australia in 2009.
With the winner of that competition going on to represent the Pacific region against 6
other chefs from around the world’s continental regions at the World Final in 
Santiago, Chile in 2010.

The New Zealand National Final is Proudly organised by

Dear Mr. Metz, colleagues, friends,

We would like to thank all of you for attending the WACS European Conference in Prague once more.
In the name Czech Chefs Association - allow us to thank you for your kind regards after the conference, too.
We hope you have enjoyed your staying in Prague and that it was useful and comfortable time for you.
We are looking forward to meet you in WACS Congress in Dubai.
The photos from the conference you will find at www.akc.cz - or we will have the CD for you in Dubai.

The best culinary regards from Czech republic and Happy Eastern.

Miroslav Kubec
President AKC CR

Julius Dubovsky
WACS coordinator

Zuzana Albrechtova
manager AKC CR

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Click here to view more pictures from the conference

April 26, 2008 ( Saturday)

8:30am to 5:00pm

Suntec Singapore International Convention &

Exhibition Centre / MR 301- 302 ( Level 3)

Meeting Attire : Chefs Jacket

Spice Tour & Dinner Attire: Smart Casual

 

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Singapore Chefs Association will be hosting the APA "Asia Pacific Africa" Forum on the 26th April 2008 where all the APA Presidents will meet.

The venue is SUNTEC Convention Centre on 26 April 2008 at 8.30am – 5pm.

Presidents’ Conference Asia, Pacific and Africa Regions AGENDA

 

Dear WACS Country Member Presidents of Europe,

On behalf of the Colleagues of Tirol and President Joref Fankhauser, I extend this invitation.

The association of the cooks of Austria (Tyrol section), will be organizing an International Cooking Competition from 15th September 2008 to 17th September 2008. ‘The Big Cooking Contest’ will be for apprentices and young cooks under 23.

Please find attached the Competition Guidelines in German and English.

For more information please contact:
The vice-president Fankhauser Josef or The secretary Tauber Heinz
Email: info@kochverbandtirol.com

With culinary regards,
Reinhold Metz
WACS CD Central Europe

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Werte Kollegen Präsidenten der WACS Mitgliedsländer Europas,

Der Verband der Köche Österreichs, Sektion Tirol, veranstaltet vom 15.September - 17.September 2008 einen internationalen Kochwettbewerb " The Big Cooking Contest" für Lehrlinge und Jungköche unter 23. Die Sektion Tirol ersucht, die Ausschreibung an die Mitglieder weiterzuleiten. Sollte das Teilnehmerlimit erreicht werden, gilt eine Nationenauswahl.
Bitte beachten Sie die Ausschreibungen in der Anlage in deutsch und englisch.

Kontaktadressen:
Vizepräsident VKÖ Fankhauser Josef oder Sekrtär Heinz Tauber
EMail:info@kochverbandtirol.com

Mit kollegialen Grüßen
Reinhold Metz
WACS CD Central Europe

Download Competition Guidelines and Registration

English

German

Dear Colleagues,

We have been able to organize the first WACS Pastry Workshop in Bern (Switzerland) with 27 participants which turned out to be a very great success.

Paticipants:
South Africa 1
Switzerland 3
Slovenia 2
Austria 1
Italy 2
Czech Republic 1
Finland 1
Sweden 3
Norway 3
Wales 3
Scotland 1
Ireland 4
Iceland 2

I really want to express my thanks to all the participating national assiciation who made this possible. My special thanks go to South Africa whose participant had the longest trip with the highest costs involved.

We have only been able to arrange this work shop with profit (the account will be sent to you in the next days so that the money can be passed on to Norbert Schmiedinger in Switzerland), because Georges Knecht kindly provided us with the the seminary rooms at the Inselspital free of charge and furthermore sponsored the meals for the participants. I want to thank him very much.

Furthermore I want to thank Gilles Renusson who performed in his special manner a very impressive presentation.

As far as I can see I would like to repeat this workshop next year in a similar form.

With culinary regards

Yours

Robert Oppeneder

From 18 to 20 March 2008 The second international culinary show, EuroAsia, was held by The Ministry of trade in the city of Yekaterinburg. Organised by Ural Exhibitions, EuroAsia is supported by The Inter-regional Culinary Association of Russia.

This project has become the most significant event of the year in the sphere of the hospitality industry. It has also been the preparatory stage for holding the summit of The Shanghai Cooperation Organization in the capital of the Ural in 2009.

The show had over 200 participants from Bulgaria, India, Greece, Kazakhstan, China, Krasnodar, Orenburg, Perm region and the Sverdlovsk region (from cities: Verhnyaya Pyshma, Yekaterinburg, Kamensk Uralskiy, Lesnoy, Nijniy Tagil, Novouralsk, Polevskoy, Severouralsk, Serov, Suhoy Log, Surgut, Tadjikistan, Tyumen, Hanty-Mansiisk, Chelyabinsk). Over three days, there were more than 20 thousand people visitors from Sverdlovsk and Ural.

The international jury consisted of the President of Culinary Association of Crete (Greece) Constantinos Rallis, the president of Culinary Association of Kazakhstan Elena Maschinskaya, the president of the Inter-regional Culinary Association of Russia Skaramanga Vyacheslav Pavlovich, the professor and the academician of Kharkov University of Trade and Food, Grigoriy Victorovich Deinichenko, the president of the Moscow Culinary Association Sharova Tamara Nikolaevna, the academician and the chief editor of magazines “Pitanie I obschestvo” and “Hlebosol” Nataliya Ivanovna Nomofilova, The honored member of Trade of Russian Federation Mezenova Elvira Alexeevna and also the representatives from Serbia, Poland, Italy, India, China, Uzbekistan working in Yekaterinburg restaurants.

The ministry of trade considers that this project only the beginning of the wide-scale campaign to promote the Ural culinary scene, essentially to widen the sphere of food and hospitality in Ural.

Medal places:

Grand Prix – Perm region, Kudymkar city;

1st place – The team of Yekaterinburg city;

2nd place – The team of college “Culinar”, Yekaterinburg city,

3d place – the team of Kazakhstan Republic

The teams of India, Kazakhstan, China, Tadjikistan were awarded the diploma of Moscow Culinary Association.

To view high resolution images of the photos, please click here

Winners for each class in the Salon Culinaire were defined into categories of gold with distinction, gold, silver and bronze, based on the total score received. The single Gold with Distinction award during the event was presented to The Four Season at Sayan team for class Creative Table Set up, while Ayodya Resort was awarded a gold medal. The Bvlgary Resort Bali, was awarded gold medals for classes bread show piece, 5-course set dinner menu, fine dining, and team ice carving. In the individual ice carving category, both Melia Bali and Peninsula Beach Resort received gold awards. Nusa Dua Beach Hotel and Spa was awarded gold medals for classes butter/fat sculpture and Individual hot cooking Indonesian style. Other gold medal winners in this category were Discovery Kartika Plaza and The Ritz-Carlton Bali Resort and Spa. While the Westin Resort Nusa Dua received a gold award in Team Hot Cooking.

In the Asian Pastry Cup category, the team from the Ritz-Carlton Bali Resort and Spa took first place, which will bring them one step closer to the finals in Dubai. While in the Bocuse d’Or Indonesian selection, following their victory in the MLA Black Box Challenge the previous month, the Bvlgary Resort Bali team was announced winner and will now represent Indonesia in Shanghai and compete for a place at the finals in Lyon, France.

The judging team was headed by official WACS certified judges flown in for the event. The excitement and competition was fierce but in the end the overall Best Culinary team was won by the Nusa Dua Beach Hotel and Spa narrowly beating the Bulgari with the Ritz Carlton coming in third.

The competition was a huge success with great camaraderie between our fellow chefs. The experience gained will help to establish Bali as a culinary strength in South East Asia. We look forward to another exciting competition in 2010.

For the first time ever, Myanmar’s Culinary Show & Contest 2008 was held in Nay Pyi Taw, Myanmars’ adminstrative city.

All Hotels of the Nay Pyi Taw Hotel Zone took part in the challenge with their Chefs; their aim to create a Myanmar dish of special taste and attractive presentation using Myanmar products.

The event was arranged by the Ministry of Hotels & Tourism, with the support of the Myanmar Chefs Association.

Oliver E Soe Thet, Judge - U Than Lwin, Deputy Minister of Hotels & Tourism - Mr. Aye Myint Kyu and Judge U Kyone San

Deputy Minister of Hotels & Tourism - Mr. Aye Myint Kyu
questions the Chef of the Royal Kumudra Hotel on the prepared food items

In the middle the Deputy Minister of Hotels & Tourism, Mr Aye Myint Kyu, the MCA Nay Pyi Taw and Yangon members as well the participating Chefs
click here to view more pictures 

The judging began at 5pm, after all teams had set up.

Judges were: U Thein Nyunt (Director MHTT), U Than Lwin (MCA Judge and Laison Secretary), U Kyone San (MCA Training and Younth in charge).

Oliver E Soe Thet, President of Myanmar Chefs Association each participating Head Chef, received a full set of professional Swiss Chef Knifes (Victorinoux) as a gift.

Judging Criteria:
- Hygiene
- Innovative Idea of Myanmar products used
- Taste (original and balanced)
- Presentation of food (attractive “slate service”)
- Professional preparation used Myanmar food
- Side & table set up , traditional decoration

Winners:
1.) Overall Winner – The Thingaha Hotel

2.) Best Hygiene Winner – The Royal Kumudra Hotel

3.) Best Innovation & Idea – The Myat Taw Win Hotel

4.) Best Taste – The Aureum Palace Resort

5.) Best Presentation of Food – The Golden Myanmar Hotel

6.) Best Professional Preparation – The Golden Guest Hotel

7.) Best Side Decoartion and Set Up – The Thingaha Hotel

The surroundings were as special as the event, with the lake view of Terrazze and the new banquet area nearby the host hotel, Aureum Palace Resort. The cuisine was stunning as well, with authentic Myanmar dishes such as Watta Phone Hin Gyi, (by Mrs Anny Hpan of Myat Taw Win Hotel), fish steamed in banana leaves and snake head fish soup with a touch of fresh pepper mint.

In his speech, Oliver E Soe Thet, suggested that the F&B industry needed to work on the ten signature dishes of Myanmar’s cuisine, and use these dishes to promote Myanmar’s tourism trade. Some dishes mentioned were the Rakhine Fish Head Soup, Watta Phone Hingiy and Pickled Tea Leaves Salad. He also suggested means to transfer this culinary knowledge to guests of the country, seeing as tourists would potentially be interested in learning more about the food found in Myanmar.

Also impressively exhibited was the effort of all the participants, as well as the care in presentation. Their choice of china ware, pottery in the traditional Myanmar dining set up was showed that there was more than enough of good (and possibly undiscovered) Myanmar cuisine.

Deputy Minister Brigidier General Aye Myint Kyu, arranged a chef per team as well a “promoter of Myanmar cuisine”, who had to know his team’s dishes. Brigidier General Soe Naing,- Minister of Hotels & Tourism held the opening speech and cut together with Major General Aung Gyi (Minister for Labour) the ribbon for the official opening of the:

Myanmar Culinary Show & Contest 2008, Nay Pyi Taw 26 February 2008

Chef Kyone San, one of the MCA judges, briefed the audience on the judging criterias, such as taste, presentation, the use of Myanmar food items, hygiene, preparation and side decoration.

The evening was complemented by traditioanl dance groups and live music, provided by Aureum Palace Resort. It was also a conducive place for the members of the Myanmar chefs’ association to establish a relationship with the hoteliers, management and other chefs from the Nay Pyi Taw (NPT) hotel zone.

The Myanmar Chefs’ Association will share all national and international news with Chefs through the NPT chapter, as well will organize the ‘train the trainer’ programs for chefs to the NPT Hotel Zone.

More events as such this would aid in establishing more in the Myanmar tourism industry, particularly to destinations such as Ngapali Beach, Ngwe Saung & Chaung Thar Beach, Inle Lake as well Bagan/Popa and Mandalay. The awareness of such places can be further developed through more healthy competitions involving chefs and hotels.

The Myanmar Chefs Association would like to invite all destination managements in Myanmar to contact them directly if they would like to organize events with NPT. They will also be glad to give full logistical, planning and professional culinary manpower support.

Myanmar Chefs Association activities in 2008 and future projects on track:

2008 sucessful events by MCA
27 Feb 2008	Myanmar Cuisine Show & Contest 2008 in Nay Pyi Taw. MCA donated professional Victorinox Swiss Knifes and Awards to the participating Chefs.
26 Feb 2008	MCA – Nay Pyi Taw chapter was formed with Communication Secretary, Mr. Adam
1 March 2008	MCA joins Ministry of Labor to support active the ASEAN Skill Competition November 2008 in KL with a Junior Chef.
Future Projects of Myanmar Chefs Association 2008
17 March 2008	MCA joins ASEAN Skill and Capacity building meeting with Ministry of Hotels & Tourism in Nay Pyi Taw.
April 2008	MCA joins Food Hotel Asia in Singapore as well the Asian – Pacific – Middle East – Africa WACS annual meeting in Singapore.
April 2008	MCA arranges through the Train the Trainer program of WACS a foreign Master Chef who will train Yangon Chefs
April 2008	MCA will start the MCA Junior Club in cooperation with the Myanmar Hotels & Training Center Yangon
May 2008	MCA joins the World Congress of WACS (World Association of Chefs Societies), in Dubai as a full Member.
May 2008	MCA Team participates on the World Final of MLA Black Box 2008 in Dubai.
May 2008	MCA is consulting efforts to establish a new Culinary Education place for Myanmar Chefs, certified by MCA and recognized by World Association of Chefs Societies (WACS).
November 2008	MCA send one Junior Chef (under 23 years) & one coordinator to the ASEAN Skill Competition 2008 in KL – Malaysia.
September 2009	MCA proposed to WACS and the Ministry of Hotels & Tourism, Myanmar & MCA to be the host of the “Anual Asian, Pacific Rim, Africa, Mid East Forum of World Association of Chefs Societies. An event where 25 countries Chefs Associations Presidents and their Deligation (around 100 Chefs) will come to Myanmar for a two day WACS Regional Meeting. MCA will also host than the WACS Regional Junior Chefs Forum. This bears the chance that many of the members will at the end of the Forum attend a 3 to 5 days introduction trip (FAM Trip) through Myanmar s Tourism Destinations. Arranged in cooperation with MMC.

This was the biggest event organised to promote Tourism & Hospitality in Myanmar for Myanmar in September 2009.

It will run in line with the MLA Black Box International Food Competition as Gala Event during the meeting.

Multiply advertising of the event in many international media, websites and WACS website.



For more pictures from the event please click here

Suvi Tikamo from Restaurant Palace Gormet (Helsinki) won the Finnish Chef of the Year 2008 competition which was held on 14th of March in Gastro Fair in Helsiki. She will represent Finland in Nordic Chef Of The Year Competition 2009 in Iceland.

Second in the competition was Mikko Kaukonen (Restaurant Havis, Helsinki) who also received the Media Award and the Wine Award. Kristian Perkola (Restaurant Demo, Helsinki.) was third.

The task was to prepare a four-course menu for 12 servings in five hours. The competitors also had to choose suitable wine for every course.

The Head of the Jury was chef Tapio Laine.

More information: essi.laamanen@chefs.fi, www.chefs.fi

Chef Soundararajan, General Secretary, Indian federation of Culinary Associations has been awarded the Best Chef of the Year, Award of Excellence , special award for 2006 - 07 by the Ministry of Tourism, Government of India.

P. Soundararajan is currently Corporate Executive Chef at Mahindra Holidays & Resorts, India’s leading lifetime Holiday Company (22 resorts). A graduate from Madras University, Chef P.Soundararajan, a first class and a rank holder of IHM Chennai, is certified in World Cuisine from the Culinary Institute of America, New York. And is a member of WACS Education Committee. He has continuous experience of 26 years in the profession He was instrumental in setting up F&B operations for the Group Mahindra Holidays and Resorts India ltd, which has 22 resorts across India . Presented Indian Ethnic cuisine at the Gourmet Epicentre, Culinary Institute of America, New York

From the Association and fraternity front ………………………………

He has outstanding passion for chefs and the profession. A natural trainer, he has spear headed several culinary training programs for the younger chefs. In 1998, he played a vital role in forming the South India Culinary Association, a professional body for the culinary professionals to exchange culinary notes and to bring a closer bond between the culinary professionals. He is the founder General Secretary of the South India Culinary Association and was instrumental in putting together all chefs associations to form the Indian Federation of Culinary Associations & was also the General Secretary till date. At present he is working on the Systems Operating Procedure for Chefs Associations which will streamline the operations of all Associations and open a new Chapter for the Chefs Federations in India

His contributions to the fraternity has been really remarkable & has worked for the upliftment of the chef’s professionally in India .

Organised successfully about 30 charity events in the span of last 4 years , such as Chef and Child , Chennai Sangamam culinary event, Chef Amudhupadai programme. Instrumental in launching the Junior Forum.

Represented Indian Culinary Federation in the 9th Asia Pacific Forum of WACS at the Gold Coast, Australia. Presented IFCA at the World Congress 2004 for WACS membership.

Represented India and presented Indian cuisine the 32nd World Culinary Congress in Auckland, New Zealand. Has received Golden Hat award from the South India Culinary Association for two decades of Continuous contribution to the profession

Key Note Speaker and Papers presented in several national and regional culinary conferences.

By Angus Cheng

Yesterday was a meaningful day for our Association. Our charity approaches to the Society from the past year is recognized!

We are awarded as "Caring Organisation 2007/08"; and Hans, Andreas, Queenie from Ringe Marketing and I was at the presentation ceremony. We are so proud with the white jacket to be the Profession representative to receive the plaque. Please see attachment for your information and enjoy attached photos.

The Award is for the Committee everybody and especially Eddy for the co-ordination on qualifying the award.

Our sincere thanks to The Nominator, Fu Hong Society.

Source: HKCA Newsflash March 3, 2008
To read more articles from HKCA Newsflash, click here

For more photos from the event, please click here

Our last AGM meeting and dinner at the Members Box at the Hong Kong Jockey Club was a great success. The AGM meeting went with out a hitch. The committee presented their last years activities with a glimpse into the 2008 happenings and it will be on the same pattern. A lot of effort went in to training, education local and international competition, newest professional info update at the website and news letter, international chefs drive and charity events… and we also had a bit of fun and our calendar was spiced by social events, for us to come together relax and exchange work related issues amongst other things.

End of the meeting the 30 something eligible members with voting rights, confirmed the appointment of the current committee.

Most of the remaining committee will stay on and serve the association with the same dedication and professionalism as done in the past, Dominique, Denis and Jennings have left us due to job relocations.

There was a question from the public about the HKCA funding and how we would bring the HKCA on top again, therefore Rudy explained the sponsorship drive which was just started and already brought in more money then we ever had in our accounts for the last 8 years.

By Rudolf Muller

Source: HKCA Newsflash March 3, 2008
To read more articles from HKCA Newsflash, click here

After the meeting we proceeded to the dinner, on the 3rd Floor overlooking Happy Valley Race Course’s stunning view, specially after dark when all the lights come out and you have the big sky above you, then you know why this place is so special. We had a record turn out, as over 195 people attended this dinner, I believe the biggest number ever at a HKCA AGM Gala Dinner.

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

The food was very good and chef Lam was able to put a excellent Chinese dinner for us, which all tasted wonderful.

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

You made this evening a success.

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

Best Regards

by Rudolf Muller

Source: HKCA Newsflash March 3, 2008
To read more articles from HKCA Newsflash, click here

By: Christopher Gallaga

I was pleasantly surprised to be invited to the Hong Kong Chefs Association, “Thank You Dinner” on March fourth. The traditional dinner is held each year so that the Executive Committee can take a moments reward for a long years work, as well as show their appreciation to the many people who through direct supporting roles, have helped the HKCA navigate the successes and challenges of the

The dinner was hosted by the HKCEC, Congress restaurant, and if you have the chance you must give it a try. The Congress is a beautiful restaurant and the highest caliber was demonstrated in all the food and service. If you do stop by, remember to ask Angus Cheng for a tour.

Helping the Congress restaurant to create our dinner menu, as well as then joining us for dinner, was Australian guest chef Mike Tafe. Mike was quite knowlegable on “New Australian” cuisine, and shared with us his philosophy that for the chef, Australia is a “market basket” of culinary influences and ingredients from throughout the world. His recipes and presentations were indeed a wonderful culinary journey of flavors and textures that clearly proved his outstanding ability as a

Chef Martin Yan, and his life long friend and associate, Chef Frank Wong, also joined us that evening. The two had rushed in from Shenzhen, where Martin recently launched his Culinary Arts Center. He was of course, exuberant in his description of the many activities and versatility of this new venue, offering on several occasions to host our Chef Association whenever we would like. Frank Wong was the mild contrast to Martin’s spicy nature, though oddly Chef Wong hails from that city of zest, New Orleans, where he owns and operates the restaurant Trey Yuen.

As can be expected all three guest chefs, added great season to the conversations around the table, making this an absolutely enjoyable dinner for the Committee Members as well as the several HKCA supporters that were able to attend. The dinner was topped off by Martin Yan’s promise that he would re-join the Hong Kong Chefs’ Association as a professional member, now that he is spending so much time in the area. Welcome, Chef; and a hearty thanks to all who attended this wonderful evening of cuisine and conviviality.

Source: HKCA Newsflash March 15th, 2008
To read more articles from HKCA Newsflash, click here

The results of the much-awaited Singapore chapter of Bocuse d’Or culinary competition are finally out!

After five hours of grueling competition in the training kitchen at ITE Clementi, Chef Jason Tan from Le Saint Julien Restaurant in Singapore beat the other six candidates and emerged winner. He will represent Singapore at the Asia selection of Bocuse d’Or in Shanghai from 29 till 31 may 2008 , where he will once again compete against six other chefs. Four finalists will represent Asia in the bi-annual gastronomic event in Lyon in January 2009.

The 25 year old impressed the judging panel with his dish of slow cooked Norwegian salmon. The judges included chefs such as Otto Weibel (Regional President of Bocuse d’Or Singapore committee), Christophe Megel (Singapore President of Bocuse d’Or Singapore Committee) and Tony Khoo (Co-ordinator).

According to Christophe Megel, “Jason got it right in terms of cooking techniques and respecting the product. He also displayed through his dish that he understood the full concept of Bocuse d’Or.”

The other finalists who were vying for the chance to represent Singapore in this culinary competition included Edward Voon (Executive Chef, Aurum), Robin Ho (Executive Chef, The Marmalade Group) and Yong Bing Ngen (Executive Chef, Majestic Restaurant).

The Bocuse d’Or competion, named after the great 3-Michelin star chef Paul Bocuse, was conceived in 1987. The idea was to have chefs prepare a meat and fish dish over a period of five and a half hours in separate equipped kitchens. Although the basic ingredients are pre-determined, the chefs have a free hand in the preparation and the choice of all the side-dishes and sauces. Meanwhile, spectators are cheering and blowing their foghorns on the grandstands while facing the kitchens elevated on grandstands.

In the past, finalists from Singapore were automatically qualified to enter the Bocused’Or competition in Lyon. This year, the new structure requires Asian countries to compete in Bocuse d’Or in Shanghai, where the best four will go to Lyon. Finalists who have represented Singapore in the past include Ivan Yeo, William Tan and Benton Toh. The team of experienced chefs from Singapore Chefs Association is all geared up to train Chef Jason Tan to ensure that he will be in tip-top form. The team of experienced chefs from Singapore Chefs Association is all geared up to trainChef Jason Tan to ensure that he will be in tip-top form.

As Christophe Megel shared, “Now is the beginning to excellence. This will be an example of how if one trains intensively, they will be able to master the art and craft of the culinary arts.”

Movement Electric Cooking Competition Press Conference cum Legco Member Electric Cooking Competition and decoration of Easter Eggs

On Saturday the 9th March 2008 the Hong Kong Chef’s Association was invited by the Fu Hong Society to Judge for a different type of competition at Fu Hong Society Cheung Sha Wan Adult Training Centre.

What made this competition unique, there were 8 teams of 2 to 4, each included a Hong Kong Legco member and at list one person with mental handicap.

They had to cook within 20 minutes a healthy and nutritious dish and their recipe came from no other then the competing Legco members.

4 prices were for crab the Most Delicious Dish- Gold and Silver, The Most Creative Dish and The Most Cooperative Team.

For the two judges Mak Kam Kui, Rudi Nussbaumer a great challenge was a waiting, but with joy they watched with what great enthusiasm, team spirit, confidence each team went on to great their dish which were judges in regards to Demonstration-Coorporation, Taste, Nutrition, Creativity and Hygiene.

During final judging each team were given a second tusk, decorating a Easter Chocolate Egg (sponsored by Chocci Meier- Gourmet House), Disney’s Pastry Chef’s Ricky Ho and Wicky Wan overlooked this event to assure not all the decoration materials went strait into the competitors’ mouth.

After prize ceremony all could enjoy and taste the dishes, lots of smiles, laughter filled the room.

Many thanks goes to all parties involved to give so much enjoyment to some less forgened around us, hope more could be done, then to great a smile, laughter little is needed just give your time for them that’s already enough.

Hans Rudi Nussbaumer

Source: HKCA Newsflash March 15th, 2008
To read more articles from HKCA Newsflash, click here

Dear All,

Here are some pictures of the recent concluded competition organized by IKIP Utama & Yayasan Pahang for your viewing pleasure!

Regards
Peter Chan PJM

 

click here to view more pictures

Dear All,

You are cordially invited to participate in this meaningful charity food fair to be held on April at Mount Mariam compound. CAM Pg. Chapter will be there to lend our hands! What about you? Want to do you share of community duties?

Please contact Chef Amir Hamzah if you wish to contribute!

Best Culinary Regards
Peter Chan PJM

 

click here to view more pictures

The news is out. This year’s finalists for Awards of Excellence have been announced at a press conference on 28 February held in Grand Hyatt Hotel. The people who have made significant contribution and efforts in the pursuing excellence in their field of work have been spotted and now they are celebrated.

This is the seventh year in its running and organisers are really excited with this year’s finalist. Speaking for Peter Knipp Holdings Managing Director Francis Poulouse is proud that this year, there are more and more new faces running in the race. This shows how they are not just picking those who are already in the scene but giving the younger ones the same equal platform with the more experienced ones. He says ““Our job is to recognise and cultivate our talents. It’s always a joy to see these new faces being recognised.”

To be selection however isn’t an easy business. It is a rough three rounds of rigorous selection by a group of specially selected jurors comprising of consumers and industry professionals. And if you want to know who they are, you will never find out as the organisers are keeping mum and it is top secret. Nominees can only heave a sigh of relieve during the WGS Awards of Excellence Luncheon on 12 April 2008 at The Ritz-Carlton, Millenia Singapore where the 14 Singapore and three regional awards will finally be announced.

Second time nominee for S. Pellegrino Chef of the Year Roberto Galetti of Garibaldi is very excited to be nominated again. At the end of the press conference he was seen beaming from ear to ear knowing that being nominated will make his family very proud no matter what the final outcome may be. He says, “It feels great (to be nominated), even if I don’t win it doesn’t matter. I already feel like a winner by being nominated as on of the top three.” Equally elated is nominee for Cacao Barry Pastry Chef of the Year Chef Gottfried Schuetzenberger of Hyatt Hotel. He says it feels wonderful to be nominated and it does feel nice to be honoured once more. But what does he hope for then if he wins? Jokingly he said, ““I hope I can get the evening off.”

The Awards of Excellence serves as an official platform to recognise and showcase the best talents and establishing who the best is. For more information on AOE 2008, please visit www.wgsawards.com

Chefs around the world might want to shed tears of joy - scientists have developed a tearless onion that has the tear-inducing enzyme shut down.

"By shutting down the lachrymatory factor synthase gene, we have stopped valuable sulphur compounds being converted to the tearing agent, and instead made them available for redirection into compounds, some of which are known for their flavour and health properties," said Dr. Colin Eady, senior scientist at New Zealand’s crop and food research institute. "We anticipate the health and flavour profiles will actually be enhanced by what we’ve done. We’ll have nice, sweet aromas instead of bitter, pungent ones," added Dr Eady.

Those keen on having a tear-free kitchen might have to wait for some time though. The tearless onion is still in its prototype stage, and is unlikely to be available in kitchens for another decade.

Source: guardian.co.uk

Online retailing giant Amazon is to expand its presence in the world of internet wine sales, which will likely add to controversy in the US over interstate alcohol sales. It already allows America’s biggest online wine retailer, www.wine.com, to sell food baskets via the Amazon site.

Retailers and wholesalers in the US have been at loggerheads for months over consumers’ right to buy alcohol directly from suppliers outside their own state. Last week, the wine and spirits wholesalers of America wrote to every state, asking each to enforce the law on illegal interstate alcohol shipping as they fear that there could be a breakdown of US three-tier distribution system, and argued that direct sales would be harder to regulate and could lead to tax revenue losses in some states.

Many states still have a ban on interstate sales, but there are signs the market is opening up. A judge in Texas last month became the latest of several to rule that authorities had been wrong to stop consumers from buying wine outside state borders.

Source: Drinks International Magazine.

Palsgaard is now offering increased flexibility to industrial cake producers. Palsgaard SA 6600 is built on a new patent and the key to its functionality is its large surface active area. Palsgaard SA 6600 is especially suitable for creating cakes free of trans fatty acids (TFA) and it can be used widely in bakery products as it does not contain any TFA. Palsgaard SA 6600 can also work with reduced egg and starch levels. Palsgaard SA 6600 will keep the air tightly bound in the cake batter by forming stable emulsifier films around each air cell. Palsgaard SA 6600 makes the batter resistant to such stresses as it is instantly distributed and incorporated into the complex batter system.

Palsgaard SA 6600 can be scaled and dosed automatically into cake batters due to its convenient powder form, assuring precise and correct formulations. An added advantage is reduction of risks related to accidentally adding of foreign matter due to human handling and error. As the emulsifier content of Palsgaard SA 6600 is significantly higher than in whipping gels, and the water is more or less absent in Palsgaard SA 6600, it can be used at a significantly reduced dosage compared to alternatives. Finally, simplification is a valuable benefit. Palsgaard SA 6600 is just one emulsifier activated on one ingredient - flour. Nothing else. This makes formulation changes and nutrition labelling easier, quicker and safer.

As part of the host city’s effort to update its catering industry and train more chefs for this grand sports celebration, Beijing is picking young trainee chefs to cater for Beijing 2008 summer Olympics.

Sang Jian, director of training project under China Cooking Association ( CCA) said over 230 students from cooking institutes under Yangzhou University have become the first group of undergraduate chef candidates who will receive cuisine training hosted by CCA, and take part in a series of cooking contests. He added that only winners will have the opportunity to work at Olympics- related dining halls. In addition, candidates are required to speak fluent English to have better communication with officials, athletes, and coaches from all over the world. In view of this grand sports event, China is taking this opportunity to make Chinese food more famous.

DMV International is launching a new non-hydrogenated foamer ingredient for use in instant cappuccino and hot beverages for a healthier profile. Following on from significant efforts to reduce and eliminate trans-fat, DMV views non-hydrogenated fats as the next step for the industry in making healthier products.

Called Aerion Foam 210, it is made from non- hydrogenated vegetable fat and there is a significant reduction in saturated fat and it is said to have less than 0.5 percent trans-fatty acid-free.

It has been observed that there is a growth in instant cappuccino and within this growing market, there is a need to address the healthier attributes of products. Thus DMV is offering this new product which has “excellent foaming properties”, providing high and stable foam layers. In addition, DMV guarantee a shelf-life of between one to two years as a result from the selection of both raw materials and the processing technique used to manufacture the product.

If you would like to see your WACS related stories published in this E-Newsletter kindly email us the details at: wacsnews@asiacuisine.com

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