At the upcoming WACS Congress in Dubai (12 to 15 May 2008), a vote will be put forth for member countries to vote for the next WACS Presidium.

Currently, two WACS Continental Directors, Gissur Gudmundsson and John Sloane, have put forth their bids to become the next President of WACS.

WACS Treasurers list: Membership fees paid until 14th April 2008
Countries with the right to vote at the WACS Congress 2008 in Dubai
AFRICA	AMERICAS	ASIA	PACIFIC RIM	EUROPE NORTH	EUROPE CENTRAL	EUROPE SOUTH
VA Emirates	Brazil	Hong Kong	Australia	Danemark	Biela-Russia	Bulgaria
Egypt	Canada	Indonesia	Fijdi-Island	Great Britain	Germany	France
Israel	Costa Rica	India	Vanuatu	Iceland	Luxembourg	Italy
Mauritius	USA	Japan	New Zealand	Lithuania	Poland	Montenegro
South Africa	Bahamas	Macau		Norway	Slovakia	Portugal
	Guatemala	Malaysia		Scotland	Switzerland	Serbia
	Chili stand by	Singapore		Sweden	Hungary	Croatia
	Argentina stand by	China		Ukraine	Moldova	Romania stand by
	Venezuela	Myanmar		Wales	Czech Republic	Malta
		Thailand		Estonia	Netherlands	Slovenia stand by
		Philippines		Finland	Austria
		Sri Lanka		Ireland
		DRP North Korea		Azerbaijan stand by
		Mongolia stand by		Latvia stand by
		Vietnam stand by		Russia stand by
WACS Treasurers list: Membership 2008 no paid " NO RIGHT TO VOTE "
AFRICA	AMERICAS	ASIA	PACIFIC RIM	EUROPE NORTH	EUROPE CENTRAL	EUROPE SOUTH
	Bolivia	South Korea			Usbekistan	Cyprus
	Colombia	Maledives				Greece
	Cuba	Pakistan				Spain
	Ecuador	Nepal				Turkey
	El Salvador
	Mexico
	Peru
	Uruguay

Legend:
          stand by = Payment in Dubai
          New members or candidates
          not paid 2 and more years
          missed payment 2007

To download the WACS Treasurers List (.xls) please click here

Master Chef Reinhold Metz was awarded by the Bundespräsident Horst Köhler of the German Government with the Bundesverdienstkreuz am Bande from German Republic.

The profession of Master Chef Reinhold Metz is also his first love. He works with passion and with inventiveness for the culinary art in German Cuisine and strives for a high quality rising generation of chefs. With his professional competence, he motivates generations of young cooks to become real culinarians and Master Chefs.

In 1965 he passed his examination as a Master Chef. Together with WACS President Ferdinand Metz and his Committee Members, he has created the new ‘WACS Global Master Chef’. Having been in the industry for over 54 years, he has pioneered many changes, innovations and concepts in the culinary field. As a member of the German Culinary Team, from 1976 until 1980 he has also earned more than 35 gold medals in international Culinary Shows. He received the Golden Chefs Hat Award from the German Chefs Association in 1975. Chef Reinhold Metz was also a jury member for several culinary contests all over the world, organized the 2004 IKA/Culinary Olympics in Erfurt und is the founder and promoter of the IKA/Culinary Olympics Junior Chefs Competition since 1976. He is a WACS Honorary Member and has been serving for almost 20 years at the WACS Board as a General Secretary, as Vice President and currently as the Continental Director of Central Europe.

Aside from his main profession as a chef instructor at a Culinary School in Bad Woerishofen, Germany, he still is working as an author of culinary text books and cook books.

Reinhold Metz erhielt vom Bundespräsidenten Horst Köhler das
Verdienstkreuz dam Bande des Verdienstordens der Bundesrepublik Deutschland

Für Reinhold Metz, Küchenmeister und Fachlehrer, ist sein Beruf Berufung; er hat sich mit Leidenschaft und Ideenreichtum um die Kochkunst, die deutsche Küche und den qualifizierten Nachwuchs der Köche und Köchinnen sowie der Gastronomie verdient gemacht.

Sei es als Fachlehrer an der stattlichen Berufsschule in Bad Wörishofen oder als Fachbetreuer für die praktische Fachkunde in den Gastronomieberufen, er hat dabei nicht nur eine hohe fachliche Kompetenz eingebracht, sondern durch seine Vorliebe viele junge Menschen für den schönen Beruf des Kochens begeistert, wobei er ihnen stets sowohl fachlich als auch menschlich ein großes Vorbild war.

In seiner Freizeit bereitete er sie auf eine Vielzahl von Berufswettbewerben vor und erzielte mit ihnen beachtliche nationale und internationale Erfolge, wie etwa die Deutschen Jugendmeisterschaften oder bei den Youth Skill Olympics.

So ist beispielsweise der Jugendwettbewerb während den IKA’s /Culinary Olympics, der bis heute Bestand hat, von ihm 1976 ins Leben gerufen worden.

Über Jahrzehnte hinweg war er beim Kochverein Bad Wörishofen – 10 Jahre als Vorsitzender – aktiv, und auch zudem ehrenamtlich als Mitglied der Prüfungsaus-schüsse der IHK tätig. Sein großes Anliegen, junge Menschen für die Kochkunst zu begeistern, brachte er auch durch seine langjährige Mitarbeit, zuletzt als Präsident im Verband der Deutschlands, ein.

Im internationalen Bereich hat Herr Metz innerhalb des Weltbundes der Kochverbände als Generalsekretär, als Vizepräsident und zur Zeit als Kontinentaldirektor Europa intensive Beziehung mit internationalen Kochverbänden

Aufgebaut und gefördert. Er selbst hat durch die Teilnahme an unzähligen nationalen und internationalen Wettbewerben mit dem Gewinn von über 35 Goldmedaillen sowie 1976 als Mitglied der Deutschen Köche-Nationalmannschaft, der deutschen Kochkunst zu hohem Ansehen verholfen.

Aber auch als Autor einer Vielzahl von gastronomischen Lehr- und Fachbüchern wie z. B. „Der Junge Koch“ oder „Die Kalte Küche“ hat er sich einen Namen gemacht.

Seine internationale Erfahrungen führten Reinhold Metz als Gastdozent an das Culinary Institute of America und an die Johnson & Wales University.

1975 gewann Reinhold Metz den Wettbewerb um die "Goldene Kochmütze". Von 1976 bis 1980 war er Mitglied der Köche-Nationalmannschaft. Reinhold Metz ist als Juror bei nationalen und internationalen Wettbewerben im Einsatz.

Train-the-Trainer
Sponsored by Custom Culinary™

Chef Paul Kasper, CEPC in
Yangon, Myanmar

The WACS Train-the-Trainer pilot program, sponsored by Custom Culinary™, had its debut on March 5th when Certified Executive Pastry Chef Paul Kasper from Reno, Nevada (United States) landed in Yangon, the principal city in Myanmar. Chef Kasper had been invited to Myanmar by Executive Chef Sandro Zimmerman of the Strand Hotel to teach baking and advanced pastry skills to his apprentices and working pastry cooks. Chef Kasper’s expertise is in all forms of baking and pastry including sugar sculptures, couverture and other decorative centerpieces.

All of the demonstrations and hands-on workshops were conducted at the five star Strand Hotel; Myanmar’s leading hotel. Travel around Yangon and Myanmar was complicated due to the political situation that exists there. Yet the treatment Chef Kasper received from the host hotel and especially from the Executive Chef was simply the best. Even Chef Oliver Esser Soe Thet, the driving force of the Myanmar Chefs Association, came by one day to watch their progress and lend his support.

Chef Kasper delivered eleven three hour sessions over the two week period he was there. According to him the pastry cooks and apprentices were extremely polite and friendly; he rarely felt the outsider, but more an honored guest. What impressed him the most was their insatiable thirst for knowledge.

His curriculum started with fairly easy plated desserts, and moved on to tempering couverture, decorative desserts, sauces and decorative pieces that could be made with sugar and chocolate. Different applications and shapes with tuiles, sauces and crème anglaise were also taught and practiced.

Chef Kasper was pressed on to teach marzipan roses, which expanded into making marzipan animals and figurines. They had the most fun making various figurines out of the flavorful paste. They all had great success making petit fours that were immediately used for turn down sweets in the hotel; they received great comments from the hotel guests the very same day. A nearly fool proof hot soufflé was well received, as well some ideas for decorative cakes, where further piping skills would be needed.

Chef Zimmerman and Kasper both agreed that the Train-the-Trainer program was a great success. The young culinarians were immensely thankful for this opportunity and took lots of pictures and notes of the desserts they made, mostly as a team.

Chef Kasper left Yangon 21 March, but left a life-time of memories and good baking skills behind.

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

In Memoriam Chef Ernst Faseth Sehr geehrte Kolleginnen und Kollegen, es ist meine traurige Pflicht sie zu informieren. vom unerwarteten Ableben unseres dem langjaehrigen Praesidenten VKÖ und ehemaligen Weltbundpraesidenten (1968 bis 1972) Ernst Faseth Er gab seine Ehrenpräsidentschaft von WACS im Jahre 2000 in Maastricht an Billy Gallagher weiter. Kollege Faseth verstarb im Alter von 91 Jahren in Baden bei Wien. Er hinterlaesst seine Frau; einen Sohn und zwei Enkelkinder. Er war Ehrenmitglied von WACS, vom Schweizer Kochverband und ebenso vom Verband der Köche Deutschlands. Wir werden Ihn, als einen der grossen Koeche Oesterreichs, in ewiger Erinnerung behalten. Dear Colleagues, it is my sad duty to inform you of the sudden death of Mr. Ernst Faseth the former President of the Austrian Chef´s Association and President of WACS from 1968 to 1972. He was a holder of the WACS Honorary Lifetime Member as well as a Honorary Member of the Swiss Chefs Association and of German Chefs Association. He handed over his Honorary Presidency to Dr. Bill Gallagher in 2000. We will always remember him as one of the greatest chefs Austria has ever known. Harry Fargel President of Austria Chefs Association

SINGAPORE CHEFS ASSOCIATION
PRESS RELEASE

TEAM SINGAPORE TO BID FOR WACS PRESIDIUM 2008 AT
BIANNUAL CONGRESS IN DUBAI

Singapore, April 15, 2008: A team of culinary heavyweights from Singapore will be traveling to Dubai in May 2008 in a bid to secure the World Association of Chefs Societies (WACS) Presidium 2008. If successful, Asia will, for the first time in 80 years, host the Presidium for a four-year term. Europe created WACS in 1928 and led it for 50 years. Since 1980, Canada and the USA were the main drivers, followed by a stint in South Africa and Germany.

Representing Team Singapore are Chef John Sloane who is standing for President of WACS, Chef Otto Weibel for Vice President and Chef Eric Low for Secretary General. Collectively, they bring over 80 years of experience and service to the culinary industry. In their professional and personal capacity, all three have worked tirelessly to raise the culinary standards of global cuisines, and the professional development of chefs in Singapore, the Middle East, and Asia-Pacific region.

“The Presidium is an extension of our efforts to raise the standard of culinary excellence,” said Chef Sloane, who is the WACS Continental Director for Asia. “Our vision is to make WACS relevant to every chef, cook and consumer,” he added. Under Team Singapore’s leadership, the focus will be on three key areas aimed at institutionalizing the management of WACS to achieve sustainable goals and results; providing effective communication channels with chefs, cooks and the public; and increasing the education, training, and professional development of WACS members.

Asia remains one of the fastest growing regions in the world, and its GDP at US$18 trillion is the third largest of all the continents; and the burgeoning growth of hotels, restaurants and food service operations are already attracting huge investments from global companies. Tokyo was recently conferred the world’s most Michelin-starred gastronomic city while Singapore is emerging as the premier tourism destination with the advent of the Formula 1 Grand Prix, Integrated Resorts and the Youth Olympics 2010. “We need to stay relevant to ensure a high quality of professionalism – by bringing the Presidium to Asia, Team Singapore aims to transform WACS into a World Authority on Food and World Class Chefs Association,” said Chef Sloane.

Team Singapore’s bid is endorsed by the Singapore Tourism Board (STB) and the Singapore Workforce Development Agency (WDA).

In 2006, visitors to Singapore spent more than S$1 billion on F&B or more than 10 per cent of total visitor expenditure, making it the third largest visitor expenditure item after shopping and accommodation.

“Over recent years, Singapore’s fine restaurants have been making their mark locally and overseas. With dining expected to remain a key pillar of tourism, it is important to maintain high culinary standards to meet the increasingly sophisticated tastes of discerning locals and visitors. We are confident that Singapore possesses the qualities and infrastructure to support the WACS Presidium in its bid to grow the world’s culinary industry and raise the standards of professional development.“ said Mr Lim Neo Chian, Deputy Chairman and Chief Executive of the Singapore Tourism Board.

“WDA is proud to support Team Singapore’s bid for the WACS Presidium. Our F&B scene is vibrant, dynamic and exciting. Being at the cross roads of civilisations, we have a very rich and diverse food culture,’” said Mr Ong Ye Kung, Chief Executive, Singapore Workforce Development Agency (WDA).

The WDA plans to tap on the Lifelong Learning Endowment Fund that the government has enhanced to $3 billion to train and upgrade the workforce as well as to professionalise the tourism industry. “Singapore offers the ideal environment to enhance the stature of WACS as the authority and thought leader in the culinary arena,” Mr Ong said.

Over 700 of the world’s leading leisure-industry professionals are expected to attend the WACS biennial congress which will be held at the Dubai International Convention & Exhibition Centre from May 12-15, 2008.

- end –

The HKCA Ladies Team won Gold Medal

at the competition at FHA in Singapore!

Congratulations to the girls and anyone who helped!

Source: HKCA Newsflash April 25th, 2008
To read more articles from HKCA Newsflash, click here

Text from the SCMP article:

The concentration is palpable inside the Sleeping Beauty ballroom. In the space inside the Disneyland hotel, a group of young women put the finishing touches to a cold buffet for 30 people. As the clock ticks toward the 6pm deadline, the room is a blur of chef’s whites.

It’s the final practice run for the Hong Kong Chefs Association (HKCA) team, which is competing against 10 other teams from around the region, including Korea, Japan and Taiwan, at the annual Food & Hotel Asia Gourmet Challenge, taking place in Singapore today and tomorrow. The challenge requires teams to "plate", or assemble for presentation, 24 original dishes - salads, meat and seafood platters, tapas and cold appetisers, desserts and a bread basket - all in an hour.

The completed buffet will be graded by three judges on ingredients, presentation and, most importantly, the taste and texture of the food. Points are deducted for improper hygiene at any time.

"You’re looking at the result of meeting every week for three months. This is our third full trial," says 26-year-old team captain Harmony Pang Oi-man, gesturing at the multi-tiered buffet table lined with plates of hors d’oeuvres and sliced terrines. "We’re each responsible for executing a different section, and I’ll be the one bringing the judges around to explain the whole spread."

The HKCA cooks have today to unpack and prepare the materials, equipment and food they’ve brought from Hong Kong before tomorrow morning’s plating - working without a designated hot kitchen and fielding unannounced visits from judges throughout the day. "We’ve never worked together before but we’ve gelled as a team," says Pang. "I’ve been too busy to get nervous about the actual event."

On the eve of their departure for Singapore, the five young women that comprise the team seem unaware of the benchmark they’re setting for Hong Kong’s professional kitchens. "My aim has always been to encourage aspiring chefs," says team manager Mak Kam-kui. "And with this year’s competition, in particular, the opportunity goes to young women in the industry. There are some aspects in which our female cooks are excelling - attention to detail and cleanliness, to name a couple. As far as I know, there has never been an all-female team from Hong Kong entering an Asian regional culinary competition."

Hunched over the tiny plating dishes during rehearsal, oblivious to the growing number of taste-testers gathering, the first-time competitors demonstrate the all-important focus prized by head chefs. "We have a very smart bunch who are very persistent," says Mak. "They have been working full-time kitchen jobs on top of preparing for the competition. They’re every bit as hardy as the old-timers and haven’t complained once."

Mak, who works as chef de cuisine at Disneyland Hong Kong with executive chef and HKCA president Rudolf Muller, is no stranger to competitive cooking. Representing Hong Kong in international competitions since 1994, he was part of chef Angelo McDonnell’s "Hot Tomato Team" that brought home the Best Gourmet Team prize from the 2006 competition.

Within the competition circuit, Mak had observed the growing number of women on certain teams, and the frequency with which those teams met with success.

In January, he pitched the idea of an all-women team to the HKCA for the 2008 competition. It was received with enthusiasm and the requisite HK$250,000 expense budget was met well before the fund- raising deadline.

Without holding formal tryouts or one-on-one interviews, Mak relied on the recommendations of his peers in his search for talent. From a pool of 10 candidates, Pang, Tammy Fan, Katherine Li Yen-ting, Milky Lui Si-yin and Jean Ho Man-yan - all women at the beginning of their kitchen careers - were chosen.

These young cooks are often the sole female in some of the most prestigious kitchens in Hong Kong, which gave them the advantage of being easy to spot.

"A colleague of mine working at Nobu [in the InterContinental Hotel] told me about the recruitment," says the team’s pastry cook Fan, who works in the pastry kitchen at SPOON by Alain Ducasse in the same hotel. "He encouraged me to apply, and when I told my chef [Christophe Grilo], he was very supportive."

To round out the delegation, Mak also recruited three more experienced chef advisers from the Langham Place Hotel, Hong Kong Convention & Exhibition Centre and The Jockey Club.

"There may be remnants of institutional bias against women but we don’t support that," says Chris Gallaga, HKCA sponsor and PR rep. "HKCA supports the mindset of equal opportunity, and these are the best cooks we’ve got."

Pang, who was nominated by McDonnell, started her journey into the profession in her dormitory kitchen in England where she was a theatre and fashion student. She taught herself by reading cookbooks and trying recipes.

"Great chefs are like celebrities in Europe," she says. "I realised there that cooking was a respectable profession."

On returning to Hong Kong, Pang took that path. Her first job was at Cafe de Paris and in three short years, her hard work and talent enabled her to move up the rank to sous chef at Silver Hero (I Lounge) in SoHo.

Although the cooking profession is heavily dominated by men, the women say this isn’t an issue at their workplaces. Ho, who is focusing on appetisers and tapas for the competition, worked in several western kitchens straight out of tourism school before joining the HKCEC in 2006, where she says she feels "like one of the guys". She doesn’t see a division between the male cooks and herself.

Instead, "It’s more about age," she says. "Those of us who are young and single naturally bond more; we’ll go out for drinks after work and hang out. The married cooks have different priorities."

Fan, who grew up in Taiwan and went to hotelier school in the US, is the only one on the team who has worked in a kitchen outside of Hong Kong. For her, the initial differences were cultural.

"Because I wasn’t brought up in Hong Kong, I found it hard in the beginning to blend in with the rest of the kitchen team. The work hours seem endless here. I definitely miss overtime pay," she says, laughing. "But I’m young and I’m here to learn. Every day there’s something new that crops up."

One thing the women can all agree on is the enormous value in being on this team, and they’re eager to tap competition veteran Mak’s understanding of the industry. Strategising on their chosen theme of "Flowers and Femininity," each team member brought their own ideas to the table; Mak and the other advisers then helped them refine their vision while imparting tricks of the trade.

The team’s resulting menu uses Chinese, Japanese and Southeast Asian flavours in the savoury dishes, and citrus fruit and chocolate combinations for the desserts. It showcases light and colourful ingredients, using olive oil instead of butter for most of the cooking. "Nowadays, more people are health conscious," says Mak. "Foie gras and other heavy delicacies are no longer as popular. The team members can take that knowledge and apply it to their own repertoire."

Pang regards this challenge as a lesson in leadership and the start to bigger and better things, which she hopes will include other opportunities to travel and work abroad - in particular Spain, home of restaurant El Bulli and the cutting edge cuisine of its chef, Ferran Adria.

For Mak, the goal is to raise Hong Kong’s profile as a global hub for fine dining, and to foster a new generation of team players and talent. "Many of the cooks who have participated in past competitions come back to help, and enjoy the excitement," says Mak. "It’s a good bonding experience."

On the day of the third and final test run, the team has gone a little over time, but Mak eyes the display approvingly. "I’m pretty confident about our chances of winning," he says.

"But the important thing is for the team to make the most of this experience. I hope our young women see the success of my generation, and know it’s possible for them to excel as well. Frankly, we need more women in the industry."

Pang agrees: "I know I need to go abroad and see what’s out there. But further down the line, when I start my own restaurant here, there will definitely be a more balanced mix of men and women in my kitchen."

Source: HKCA Newsflash April 25th, 2008
To read more articles from HKCA Newsflash, click here

Dear All,

We are very happy to inform you that Chef Soundararajan, General Secretary of Indian Federation of Culinary Association has won the National Tourism Award 2007, Award for Excellence, Best Chef of the Year from the Ministry of Tourism, Govt. of India

It is indeed a great moment for all of us to know that his work for the fraternity has been recognised by the Govt. of India.

His achievement will surely be a great motivation for young chefs to take up this profession. On behalf of the President and the Executive Board of South India Culinary Association, I wish to congratulate him on his achievement and we wish him many more successes in the future.

Chef Soundararajan, Corporate Executive Chef, Club Mahindra Holidays & Resorts and the General Secretary of Indian Federation of Culinary Associations and a member of WACS Education committee began his career as a Kitchen Management Trainee at the Ashok Training Centre. He is a graduate from the Madras University, and a rank holder from the Institute of Hotel Management, Chennai. He has also received certification from the Culinary Institute of America, New York in World Cuisine.

Having been in the industry for over 26 years he has pioneered many changes, innovations and concepts in the field.

• He was the chef invited on-board the World’s No.1 Luxury Liner, Queen Elizabeth II.
• He was the chef-in-charge at the renowned Hyderabad House at New Delhi.
• He has been a Key Note Speaker and has presented many papers in several conferences and symposiums and has also conducted several training programs for the chefs.
• He represented IFCA at the International World Culinary Congress and obtained membership for IFCA into the WACS Board at the 31st World Congress held at Ireland , Dublin.
• He has won several awards in the National Culinary Contests.

He has won a Certificate of Appreciation and a memento for his exotic food presentation in the International Salon Culinaire on-board the Luxury Liner Queen Elizabeth II. He received the Golden Hat Award from the South India Culinary Association. He was also a jury member for several culinary contests in India and abroad including International Culinary Challenge, Sri Lanka FHA Salon Culinaire, Singapore.

Chef Soundarajan has contributed much to the culinary profession and we are fortunate and proud of his numerous achievements.

With Culinary Regards,

Prabu.M
Executive Officer
Indian Federation of Culinary Associations

>> Download Chef Soundarajan Profile & National Award (pdf)

Team Finland Meri Kujala and Jarmo Laitinen won the International Dessert Award. The competition was held in Paris 30 th March to 2nd April. The first 3 nations earned the participation in the World Pastry Cup 2009. The second in the competition was Hungary and third Tunisia. Finland was also awarded the special sugar and chocolate prizes.

MERI KUJALA

Meri is 26 years old, she is currently Pastry Chef de Partie at the Kämp Hotel in Helsinki (5 Stars).At the age of 21, she travelled to London in order to take up her first position as Pastry Chef for a gourmet restaurant. After three years in London, she left for the USA, returning to Finland two years later. Today, Meri dreams of returning to the United States to settle there and also of playing football again (she played on the team of her hometown for 11 years). For Meri, her participation in the International Dessert Award is really like "a dream come true".

JARMO LAITINEN

Jarmo has been Pastry Chef at the Kämp Hotel in Helsinki (5 Stars), since 2005. His passion for cooking, and for desserts in particular, has been with him since he was a child. At 37, Jarmo already has significant experience of international professional competitions and has won several awards. Since 1999, he has regularly been asked to sit on the jury of Finnish cuisine contests, such as Skills of Finland and Chef of the year. Father of a four-year old daughter, Jarmo dedicates most of his spare time to his family and friends.

Additional information: Finnish Chef Association, jari.hamalainen@chefs.fi

The All Ireland Chef of the Year which took place at the Red Cow Moran’s Hotel on the 4th March, saw top chefs from every corner of Ireland competing in this one day event. The competition was open to both senior and junior chefs who had to cook a three course meal for four people in on the spot.

The competition was run by the Leinster Branch, Panel of Chefs Ireland and were kindly sponsored by Bunzl McLaughlin which currently has offices in Armagh, Belfast and Dublin www.tmclaughlin.com. Michael Egan, the Chairman of the Leinster Branch said at the award ceremony, "It would be impossible to run a competition of this size without the support of a company like Bunzl McLaughlin".

The champion, Derider Clinton, received the All Ireland Chef of the Year Trophy from Sean Martin, Sale Director for Bunzl McLaughlin, and also won a Long weekend in Villeroy and Boch Chateau Luxembourg from Simon Kitto, Villeroy and Boch.

Deirdre, who is the chef in The Village Tavern, Mount Charles, Co. Donegal and also represents The Tourism College Killybegs, cooked the following dishes: Ravioli of Sea Vegetables with Steamed Clams, clam Vinaigrette, white Wine and Coriander Cream; trio of Irish lamb loin with rabbit and wild mushroom rarce, roast rack with parsley crust and lamb spring roll; citrus tart served with a side of pina colada ice cream and a Flambé of Tropical Fruit.

The Junior Irish Culinary Team competed against nations like Sweden, Italy and a national Welsh team from Monday 11th February for three days in Colwyn Bay, Wales.

The Panel of Chefs Ireland members, which is the governing body for the Irish Culinary team, won a total of 5 Gold, 6 silver and 10 bronze medals also taking two individual hygiene awards and the over all Team hygiene award.

The team which is funded by Fáilte Ireland are now in training at D.I.T. Dublin for the Culinary Olympics which will be held in Edfurt Germany in October this year

Host Sharm Salon Culinaire’08
March 9-12, Savoy Sharm Hotel
Medal Winners Host Sharm
Salon Culinaire’08. Congratulations!

Highest Score Awards

Junior Chef Juhayna
Mosaad A. Mawgoud Khater, Demi Chef de Partie at Hilton Fayrouz, Gold Medal Plated Starters

Senior Chef Unilever Foodsolutions
Mina Sobhy, Chef de Partie at Africana Hotel Alexandria, Gold Medal Decorative Showpiece

Gold Medals

Plated Starters

Mosaad A. Mawgoud Khater - Demi Chef de Partie - Hilton Fayrouz Sharm

Decorative Showpiece

Ibrahim Mohamed Mohamed - Baker Chef - Brayka Bay Marsa Alam
Mina Sobhy Gadallah - Chef de Partie - Africana Hotel Alexandria
Samy Fayez Haroun (2 Gold Medals Decorative Showpiece) - Senior Chef Artist - Hilton Sharm Dreams

Silver Medals

Plated Main Courses

Ali Mohamed El Balat - Senior Chef de Partie - Sea Club Hotel

Three Course Menu

Hossam Kamel Mohamed - Demi Chef de Partie - Hilton Fayrouz Sharm

Plated Desserts

Abdel Salam Salah El Din Masaud - Pastry Chef - Swiss Inn Pyramids Golf 6th of October

Petit Fours with Showpiece

Ibrahim El Sayed Ibrahim - Chef de Partie - Hilton Fayrouz Sharm

Plated Starters

Mohamed A. Hakim - Junior Sous Chef - Hilton Sharm Dreams

Tapas

Ahmed Mohamed El Said - 1st Commis Garde Manger - Savoy Sharm Hotel

Decorative Showpiece

A. Rahman Omar Khataen - Hotel Artist - Hilton Sharks Bay Resort
Ashraf Abdel Hamid - Kitchen Artist - Hilton Fayrouz Sharm
Ehab Abbas A. Maksoud - Kitchen Artist - Domina Coral Bay Hurghada
Ibrahim Mohamed Mohamed - Baker Chef - Brayka Bay Marsa Alam
Maher Mohie - Chef de Partie - Hyatt Regency Sharm
Mortada A.Lattif A.Hay (2 Silver Medals in Decorative Showpiece) - Artist - Helnan Marina Sharm Hotel
Nader Gamil El Gamal - Demi Chef de Partie - Sun Rise View

Bronze Medals

Plated Main Courses

Ahmed Fathy (3 Bronze Medals in Plated Main Courses) - Sous Chef - Savoy Sharm Hotel
Hassan Mohamed Hassan Chef de Partie Hilton Fayrouz Sharm
Hossam Hassan Junior Sous Chef Savoy Sharm Hotel
Mokhtar Abdel Aziz 1st Commis Savoy Sharm Hotel
Refaat Mohamed Ali Chef de Partie Hilton Sharm Dreams
Samir Saleh Sous Chef Savoy Sharm Hotel

Three Course Menu

Samy Khedr - Chef de Partie - Savoy Sharm Hotel

Plated Desserts

Farag Bayoumi Abdallah - Demi Chef de Partie - Savoy Sharm Hotel
Farahat Taha Farahat - Assistant Pastry Chef - Hilton Sharm Dreams
Mohamed Mahmoud Moharram - Pastry Chef - Sun Rise View
Yasser Mohamed A.Aal - Chef de Partie - Hilton Fayrouz Sharm

Petit Fours with Showpiece

Farahat Taha Farahat - Assistant Pastry Chef - Hilton Sharm Dreams
Mohamed Mahmoud Moharram - Pastry Chef - Sun Rise View

Plated Starters

Adel El Said Mohamed - Demi Chef De Partie - Hilton Sharm Dreams

Show Platters

Khaled Abdallah Mohamed - Sous Chef - Sun Rise View

Decorative Showpiece

Abdel Salam Salah El Din Masaud - Pastry Chef - Swiss Inn Pyramids Golf 6th of October
Ahmed El Sayed Ahmed - Pastry Chef Lagoon Resort Alexandria
Ashraf Abdel Hamid Kitchen Artist Hilton Fayrouz Sharm
Khaled Abdallah Mohamed - Sous Chef - Sun Rise View
Mina Sobhy Gadallah Chef de Partie Africana Hotel Alexandria
Mohamed Mahmoud Moharram - Pastry Chef - Sun Rise View
Montasser Amir Georgy - Chef Artist - Savoy Sharm Hotel

Judging Committee Host Sharm Salon Culinaire’08

Claude Huart
Assistant Chief Operating Officer
Three Corners Hotels & Resorts

Hossam El Din Mohamed
Executive Sous Chef
InterContinental Citystars

Markus Iten
President
Egyptian Chefs Association

Mohamed El Saadany
Executive Chef
Renaissance Hotel Alexandria

Pascal Moron
General Manager
Seasons Resort & Country Club

Tarek Ibrahim
Senior Consultant
MLA Africa & Middle East

Thank You Sponsors & Contributors!!

Host
Egyptian Group for Marketing
Savoy Hotel Sharm El Sheikh

Sponsors Culinary Salon
Juhayna Food Industries
Unilever Foodsolutions

Sponsor Educational Program
Dreem SAE

Transport
Egyptian Swiss Co. for Food Industries (EgySwiss)

Polish Kitchen & Pastry Chef’s Association

Warsaw, February 2008

On behalf of the Board of Polish Kitchen & Pastry Chef’s Association we would like to inform you that Mr. Kurt Scheller, current President of our Association has given up his position as of 15th January 2008, due to health issues.

Mr. Kurt Scheller has handed over his position and duties to Vice President Mr. Andrzej Bryk, who has became the President of Polish Kitchen & Pastry Chef’s Association. Kindly contact Mr. Andrzej Bryk concerning all related matters.

Mr. Andrzej Bryk
The President of Polish Kitchen & Pastry Chef’s Association
Mobile: 0 501 32 99 33
e-mail: bryk.andrzej@interia.pl

Best culinary regards
The Board of Polish Kitchen & Pastry Chef’s Association

Chef in Black Emmanuel Stroobant was here recently to do a cooking workshop to promote US Raisin. Chef Emmanuel had created a few interesting dishes that wowed the 100 over audiences.

Participants came from various hotels, restaurants, colleges, hospital catering and individuals.

Source: Nasi Kandar Newsletter Issue 03~2008
Chefs Association of Malaysia, Penang Chapter

To download the newsletter, please click here

Despite our rented van breakdown with burnt engine during our trip, Chef Amir lead the team of six committees by taxi eventually managed to attend the CAM Annual Dinner of Crown Princess Hotel, KL on time.

Our team later was hosted at KL International Hotel with the generous hospitality by Mr. Sam Cheah.

We have a wonderful evening and was rewarded with a hamper from the lucky draw.

Source: Nasi Kandar Newsletter Issue 03~2008
Chefs Association of Malaysia, Penang Chapter

To download the newsletter, please click here

JW Marriott Hotel Cairo recently held a big celebration in their kitchen for all their chefs who got certified through ECA training workshops held at the hotel’s premises. As part of their dedication and investment in developing the capabilities of their staff members the JW Marriott Hotel Cairo contracted the Egyptian Chefs Association to conduct intensive training workshops at the hotel for their kitchen crew. The first workshops held within the training program were Professional Kitchen Management and Basic Cooking Techniques. Markus Roeder, Director of Operations at the JW Marriott Hotel Cairo commented on the beneficial outcome of the training program in staff development and motivation.

The ECA looks forward to continue the program in May this year. For more information on ECA’s On Premise Training, please click here

Dear Members,

The Dragon Boat Races are coming up again on June 8, 2008 at Stanley.

If you wish to join this years HKCA Dragon Boat Team, please send email to Anthony Goh to let him know you want to be part of this.

There will be few trainings prior to the event and usually also a few lunches, as this kind of work does make you burn lots of energy!

Please send email to anthony.goh@disney.com for signing up and more details.

To see the feature write up and pictures from last years team, please click here

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

Greetings to all of you from the Hospitality Industry Training and Development Centre (HITDC), member of the VTC Group.

I am writing to all members on behalf of the management of the Hospitality Industry Training and Development Centre in regard on the upcoming 7th Hong Kong 2008 Youth Skills Competition which will take place on 23rd -25th September 2008 at the Hospitality Industry Training and Development Centre in Pokfulam.

The objectives of the Hong Kong Youth Competition are:

• to enhance the social status of skilled workers
• to encourage young people to embark on a career in industry and commerce
• to encourage young people to excel in their respective trades or occupations
• to select competitors to compete in the 40thWorld Skills to be held in Canada in 2009

In order to facilitate this event, I seek your assistance as a member of the Hong Kong Chef’s Association and members of the Hong Kong Young Chef’s Club to spread the news amongst your members and professional colleagues in order to secure relevant applicants to participate in the upcoming event.

For further information regarding the competition, relevant documents for application and guide lines issued by the Committee of the 7th Hong Kong 2008 Youth Skills Competition are outlined below.

Culinary Greetings

Andreas Muller

Chief Instructor

Food Preparation Western

Hospitality Training and Development Centre

1/F Pokfulam Training Centre Complex

145 Pokfulam Road, Hong Kong

The Hong Kong Youth Skills Competition is a multi-disciplinary event held for the first time in 1996 and thereafter every other year. The 7th Western Cookery competition is scheduled for September 2008.

The competition is jointly organized by the Vocational Training Council, the Clothing Industry Training Authority, the Construction Industry Training Authority and the Industrial Centre of The Hong Kong Polytechnic University, with strong support from tertiary institutions, industry and commerce.

Purpose
The objectives of the Hong Kong Youth Skills Competition are as follows:

• to enhance the social status of skilled workers
• to encourage young people to embark on a career in industry and commerce
• to encourage young people to excel in their respective trades or occupations
• to select competitors to compete in the 40th World Skills to be held in Canada in 2009.

Western Cookery

This competition is devised to test the skills of young people in the preparation of hot and cold appetizers, main course dishes and hot and cold desserts.

Eligibility

Applicants should be:

• born on or after 1st January 1987
• a permanent resident of Hong Kong
• able to apply the skills and knowledge in Western Cookery

Format of the Test

The competition will be conducted in the form of practical work. Theoretical knowledge is limited to that necessary to carry out the practical work. Test papers will be set in English.

The duration of the test would be 3 days of up to a total of 20 hours practical work.

If the number of applications exceeds the available testing capacities, a screening test on basic cooking techniques will be conducted in May 2008 to shortlist the applicants. Applicants will be informed in advance of the exact date of the screening test. The decision of the screening committee will be final and binding.

Venue
The competition will be conducted at the Hospitality Industry Training and Development Centre, Level 1, Pokfulam Training Centre Complex, 145 Pokfulam Road, Pokfulam, Hong Kong. (Tel.: 2538 2200)

Competition Schedule

Day 1 – Wednesday, 23rd September 2008

          9:00 a.m. – 5:00 p.m.

Day 2 – Thursday, 24th September 2008

          9:00 a.m. – 5:00 p.m.

Day 3 – Friday, 25th September 2008

          9:00 a.m. – 1:00 p.m.

Scope of the Test

The competitor has to carry out independently the following tasks:

Preparing cooking, making and dressing of:

1. soups and sauces
2. fish and shellfish dishes
3. hot and cold dishes of meat and poultry
4. trimming and garnishing
5. potato and vegetable dishes
6. salads
7. hot, cold and ice-cream desserts
8. national dishes, specialities

The appropriate tasks are:

• Availability of the material (mise-en-place).
• General preparations: preparation of ingredients, getting the raw material ready, appropriate storing of food, preparation of hot and cold dishes, carving and dressing, clearing and keeping the work area clean.

The test projects for the whole competition will be distributed 1 month prior the competition, i.e., on 22 August 2008, to the competitor.

On the first day of the competition, competitors will visit the workshop and receive all-important general information and a material list.

During the first day, competitor is required to:

• perform the work planning,
• establish mise-en-place (preparation) for the whole competition.

On the first competition day, the competitor may, during the assigned working time, consult his/her books whenever he/she wishes and for any length of time.

Theoretical knowledge:

Knowledge of materials and use of appropriated techniques.

Materials

• All necessary raw materials will be made available to the competitors before the commencement of the competition.
• Additional food products can only be available under certain circumstances.
• The prepared dishes must be arranged professionally and pleasantly on the plates made available.

APPLICATION PROCEDURE

Applicants may apply individually. Alternatively employers, educational or training institutions may also nominate candidates.

Application forms and guidebooks are available from offices of the Vocational Training Council, the Clothing Industry Training Authority, the Construction Industry Training Council and the Industrial Centre of the Hong Kong Polytechnic University.

Duly completed application form should be submitted together with photocopies of the candidate’s Hong Kong Identity Card. Receipt of each application will be acknowledged. Eligible candidates will be informed in writing and assigned a competitor number which will be used in all test projects and forms. Ineligible applicants will be notified by post.

Closing date of application:

23 May, 2008 (Friday)

Send your application to:

Hong Kong Youth Skills Competition Registry

Vocational Training Council

16/F, VTC Tower

27 Wood Road

Wanchai

Hong Kong

Telephone:

2836 1875

2836 1876

Fax:

2573 5297

Fee
No application fee is required.

Awards

The Champion and the 2 runners-up will receive a gold, silver or bronze medal and a certificate.

In addition, the Champion will be awarded a $3,000 cash prize, the 1st runner-up $2,000, and the 2nd runner-up $1,000.

Winners of the Hong Kong Youth Skill Competition would have the opportunity of being selected by the Vocational Training Council to represent Hong Kong at the 40th World Skills to be held in Canada in 2009.

Announcement of Result
November 2008

Prize Presentation Ceremony
November 2008

Please click here to download the application form English or Application Form Chinese

Please click here to download the Rules and regulations Form English or Rules and Regulations Chinese

Please click here to download the HKYSC leaflet English or the HKYSC leaflet Chinese

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

With the World Gourmet Summit into its first week of exciting tastes and flavours, it can only mean more exciting prospects ahead. The 21 partner restaurants have dazzled and impressed by creating special menus in celebration of the culinary world. From Italian fare to Indian cuisine, this year’s summit presents a unbrella of balanced tastes. Chef Roberto Galetti of Garibaldi says, "It’s great to be here today. The preparation has been exhausting but coming up with a new idea and menu has been exciting and rewarding." Amongst other chefs who have had similar comments is Chef Armadeep Singh of Rang Mahal. "This was definitely an experience. Delighting diners with the taste of India has been most exciting." Chef Gunther Hubrechsen from Gunther’s (modern French cuisine) says, "It’s fantastic that I got to try this menu. The diners were very happy and the turnout was very successful."

World Gourmet Summit also celebrates works of local culinary geniuses like the popular Chef Emmanuel Stroobant. This year, he delights epicureans in a tasting a menu that he has entitled ‘Evolution’. In this menu, with the help of his good friend Chef Hugues Pouget from Cacao Berry Shanghai, they have both put their creative minds together and present a menu that marries savoury and sweetness together. Chef Pouget was extremely delighted to be part of this collaboration because not only does he get to work with his close friend but it was definitely a great excuse for him to come back to Singapore, a city that he loves.

This gigantic event does not limit itself to just having food and wine but also combining it with music. Brasserie Wolf was the first to kick the trend off with having a jazz duo – backed by Aya Sekine on the piano and serenaded by Maya Nova with her honey-smooth yet soulful vocals, just to complete the whole French gourmet-chic experience. Red wine, French food and bossa nova was the definitely the ideal trio on a lovely evening by the Singapore River. From live to radio, Paulaner too stepped up for this year’s World Gourmet Summit as they collaborated with Gold 90.5FM in a festival not meant to be forgotten. Guests were entertained with music from the yesteryears and by the voices of their favourite DJs from Gold 90.5FM in person. This was a casual event with four brews of beers presented and German fare available at throughout the entire festivals.

But this is not the end of World Gourmet Summit, in fact the beginning is not even over. It is a whole month event filled will many activities that will delight all palates and definitely be remembered for a long time.

The World Food Program (WFP) is seeking appeal for hundreds of million of euro recently to cope with rising food prices that have sparked protests and food riots in 34 countries and led to bans on food exports in about 40 nations. Speaking for the program, Josette Sheeran says the U.N agency is facing a 40 percent increase in the cost of food since it prepared its US$ 3.1 billion budget in 2008. The budget provides food for refugees and internally displaced people in places like Darfur, and victims of natural disasters.

WFP usually helps between 80 and 90 million people a year and it is entirely funded by voluntary contribution. Sheeran adds that if people don’t provide the extra help, they will need to roll back in the coming weeks on their core work that has already been assessed and decided.

Source: International Herald Tribune

Many Americans have been turning to using food stamps to counter the surging food price. Jobs opportunities in the US are declining and prices for basic necessities are on the rise. More Americans are expected to turn to food stamps in the next year than at any time since the program began in the 1960s. Latest statistics show that the demand is up in 43 states. Fourteen have hit records highs and in states like Michigan, one in every eight residents is on food stamps and likewise in Kentucky, one in seven is affected.

Spokeswoman from the Centre on Budget and Policy Priorities Stacy Dean says that wages are either going down or remain stagnant but the costs that they have to meet are going up. This squeeze is so significant that they can’t even afford to buy any food. Anyone who is working or retire and earns less than about US$28,000 per family of four will be eligible for the benefits about US$100 per month.

Source: CBS News

OHL, a Spain-based developer, has announced the opening of Banyan Tree Mayakoba in early 2009. It will blend an Asian aesthetic with the natural environment to create an ecological haven, making it one of the year’s most anticipated resorts in America.

Just 10 minutes from Playa del Carmen, the resort will feature 132 villas with 50 residential ownership opportunities. The villas will encompass 4,000 to 6,000 square feet each, and will be priced from $1 to $6 million.

The Banyan Tree Mayakoba will make use of waterways as the resort’s main mode of transportation, and will comprise of the signature Saffron restaurant and the Banyan Tree Spa. The spa will offer treatments inspired by Asian therapies and include a state-of-the-art hydrotherapy facility.

Another key highlight of the resort is El Camaleon, a championship golf course that is host to the PGA Tour’s Mayakoba Gold Classic. Guests and villa owners will be able to enjoy its unique layouts that wind through forests, mangroves and stretches of sand.

World-renowned high-end kitchen brand Bulthaup has officially opened their largest showroom worldwide in Shanghai. The 800 square metre showroom is also the first to be opened in China. The grand opening saw more than 400 guests including socialites and celebrities, designers, architects and fans of the brand as well.

Director of Export Sales for Bulthaup Roland Spieth says in his speech, in the last few years, Bulthaup has embarked on a triumphal course in the Asian luxury kitchen market. He also mentioned that the rate of growth of their business in the different Asian markets has always been above 25% on an annual basis but in 2007, they saw a doubling of their turnover as compared to 2006. And he added that given the extensive growth for this region, opening the largest bulthaup showroom worldwide in Shanghai was just logical.

Spirit export company Spirit Bal Buram from Mongolia has recently released their line of Mongolian vodka, The Grand Khaan Super Premium. This vodka is produced with premium class spirit distilled from the fines organic wheat grain and the purest smoothened water. The special technology of the distillation process takes a whole year, making this product so special and rare. This unique and new technology makes only a stricly limited quantity of the product available at the market.

Overall, this product has won several awards like "The Best Export Product" by the Mongolian National Chamber of Commerce and Industry and Superior Taste Award for Remarkable Product with two stars in 2007 organised by the International Taste and Quality Institute, Belgium.

Perrier has just launched Perrier Fluo, a colourful mix of bubbles, the best plant extracts, hints of citrus and natural fruity notes.

Perrier Fluo is available in three flavours: peppermint, lemon juniper and cherry ginger, encased respectively in glacier blue, spicy yellow and acid pink bottles – retro with a touch of sweetness.

It gets better - under black light, Perrier Fluo is phosphorescent, lighting up any party instantly.
Perrier Fluo is available in a four-pack of 50 cL plastic bottles or a recyclable 33 cL glass bottle.