33 thousand feet over Iraq, 20th of May, 2008

Dear friends and colleagues,

I am just on my way home to Iceland after a very hot week in Dubai and I am about to start working on the tough job that I have been elected to do by the members of the World Association of Chefs Societies.

It is my pleasant duty and privilege to thank you with all my heart for the great honour you have given me by electing me as your President for the next four years. I am extremely touched by all the congratulations, wishes and messages I received this week from members all over the world and this reminds me, at the same time, of the responsibility that comes with this honourable position.

At the same time, I am completely aware of the difficulty of living up to the standard set by the past Presidium, but I will do my best to try to promote the interests of the WACS members in every way.

Our election, like our meeting for the 80 years of WACS in Dubai, marks an important meeting point of the past with the future. I am aware of my accountability, as President of WACS, to the traditions of the past. And at the same time, I confirm my responsibility to the future of WACS. As in Escoffier’s day, when WACS was formed, we face uncertainties in a world that gives us reason to worry.

Hearing about tragedies like the earthquake in China and the Cyclone in Myanmar, we are reminded how life is fragile but at the same time, how important it is to be there for one another. It is also important that we not only look at the marks of destruction but that we also celebrate the strength of the things that survive and the displays of solidarity that come out of trial like this.

It should help us continue to believe in the purposes and potential of an organisation like WACS and in what it can do for each one of us and for what the culinary world will look like 80 years from now.

It is important to give a BIG thanks to everyone who participated at the WACS Congress and its many events. Without you, there would not be a congress and without your spirit, it would not be a successful one. Now, we can use this positive force to work on the next great congress which will be held in Santiago, Chile in 2010. To do this, I ask for your sincere co-operation in trying to increase, not only the interest in our organisation and participation in our programs, but also in the attendance of our Congresses.

Our Congresses are not only times to listen to official procedures; they are also places for us to gather by solidarity and to celebrate our community and its vision. They are also pledges of support for this great organisation.

As most of you know, I gave up my position as the Continental Director of Northern Europe and it is my great pleasure to welcome Chef Brendan O’Neil to the WACS Board as the new Director for this area.

Brendan has been working in the industry for almost 40 years and is currently the Executive Chef of the Red Cow Moran Hotel. He has served as President of the Panel of Chefs of Ireland and is an honorary Member of WACS. He has competed and won at many National and International Culinary Competitions and is a well known international judge. He is also Chairman of Judges at Irish culinary competitions and Chairman of the Irish Panel of Chefs Culinary Committee.

His past involvement and experience along with his desire to work with us to accomplish our goals for WACS and, more importantly his passion for the culinary industry makes him a wonderful candidate for this position. The newly formed WACS Executive Board will be holding its first meeting in Johannesburg, South Africa in July. Many items are on the agenda and we will be publishing the minutes on the WACS website afterwards so that all the members can know what progress has been made. I look forward to start working with everyone.

I want to end my message with some thoughts on our campaign slogan: Rethinking Tradition.

Customs and passivity constantly threaten our growth and progress as culinarians. The more we let rules, social expectations and fear of the unknown determine our choices and actions, and the more our true potential disappears.

Only when we challenge and question what is around us do we become able to inspire change and growth. Through asking these questions, we become part of something much greater than ourselves. We go beyond our limited time and space to relive the past.

We should also ask new questions. Through asking new questions, we celebrate our power to challenge the status quo and to imagine and build a different and better reality.

Together, let’s take on those responsibilities and possibilities; let’s share them and take up the work with joy, because a mission like this is a great privilege.

After four years of leadership under President Ferdinand Metz, the World Association Of Chefs Societies (WACS) has a new presidium under Iceland ’s Gissur Gudmundsson.

A vote was held at the opening of the business day today, Wednesday May 14, at the 34th WACS Congress in Dubai. This is the first time in 20 years that a vote has been held for an incoming presidium. Gissur Gudmundsson ’s new presidium also includes running mates Hilmar B. Jonsson (candidate for Vice President), who has been a previous President of the Icelandic Chefs Association and a certified masterchef since 1969; and Helgi Einarsson (candidate for Secretary General) who is general manager of a leading food export company and was an active member of the Icelandic Chefs Association from 2004 to 2007.

At a presentation held on Monday morning, Gudmundsson revealed he had sold his restaurant in Iceland last year to dedicate himself and his time to the running of WACS. Also promised, is a permanent WACS Office in Paris, fully funded for four years by the Icelandic government. At his acceptance speech, Gudmundsson reiterated his campaign message that his team will be ’rethinking tradition ’ and emphasized, "We will work for everyone of you."

Continental Director for Asia, John Slone, was the other candidate for president and will keep his current post.

At 3:30pm Dubai time on 15 May 2008 Netherlands chef Toines Smulders, was crowned as the inaugural WACS Global Chef. This was certainly a historical moment for WACS, as the WACS Global Chef competition is the 80-year-old organisation ’s very first and only wholly-owned competition. Chef Smulders beat challengers from six other WACS continents, who were all champions of their regional continental heats. The second and third prizes were awarded to Norway ’s Tom Victor Gausdal and USA ’s Aidan Murphy, while Singapore ’s Anderson Ho received the media judging prize. Also taking home the best food & wine pairing trophy, was team USA.

This competition took four years to materialize, and was spearheaded by the Presidium headed by Ferdinand Metz. The idea behind WACS ’ Global Chef Challenge, was to create a competition which WACS could call its own, and to showcase the highly skilled chefs of WACS from each of our continents. The two-year long process was certainly not an easy one for continents to establish. First, country heats were conducted before continental heats. Some continental directors even had a hard time persuading all of their member countries to join, given the competition ’s infancy. But it was certainly all worth the wait, as WACS members have found yet another reason to work together for the future of our beloved organization.

South Korea, fresh from its win to host the WACS Congress 2012, has gained yet another accolade here in Dubai. On 14 May, after a grueling day of competition cooking, the North Asian country came up as the winner out of 19 international teams competing in the bi-annual MLA Blackbox Global Finals. Team South Korea, representing the Grand InterContinental Hotel Seoul, won its chance to represent its country by winning the country heats. The three person team was headed by team manager Chef Bok Jong Dae, in-charge of the hotel’s buffet restaurant. His three team members were chefs Kim YooShik and Lim HoTeak, both 3rd cooks in Grand InterContinental Seoul’s flagship restaurant 34, and patissier Choi JinBok. South Korea also received the awards for Best Soup course, a creamy mushroom veloute, and for Best Main Course.

Overall, Asian countries took home most of the awards. Singapore received the award for Best Appetiser, for its Quattro of Norwegian seafood, and Indonesia won the Best Dessert category. This global finals of the MLA Blackbox is the culmination of two years of worldwide competitions stretching from the United States to Mauritius, and from South Africa to China. The MLA Blackbox, which first started in Bali in 1996 is a WACS endorsed competition and has certainly grown from strength to strength in its 12 years of operations.

Bright and early on Tuesday morning, 13 May 2012, four WACS member countries presented their bids to host the 35th WACS Congress 2012. Portugal was the first up, offering a programme which promised to include many cultural activities highlighting the country’s rich history. Sri Lanka, led by the Chef’s Guild of Lanka president Gerard Mendis, presented a look at the guild’s successful humanitarian project for victims of the tsunami in 2005. This was an incentive to come and witness the exciting work done for young chefs in Sri Lanka. Third on the list was South Korea, which offered the most comprehensive and well-thought through programme, and it even proposed a soccer game as a way to unite all WACS member countries! Finally, India proposed its case, highlighting the fact that the country plays host to many international exhibitions and conventions yearly and has a complete and fully equipped infrastructure to handle a WACS congress.

WACS country presidents and their members were given the morning to discuss the presentations and to decide which country they would vote for. A secret ballot was taken after lunch. The first round of voting shortlisted Portugal and South Korea. And on the final and second round, South Korea was awarded the bid for WACS Congress 2012!

Some of the incentives to look forward to in South Korea, which will receive much sponsorship from the Korean government, are:

2 free accommodations (5 nights) per country

20% Discount for Korean or Asiana Airlines

6 Team "Junior Chef" Invitation (By Continent), 6,500 EURO each team, 1 team = 5 members

Free Accommodations (4 nights) for 30 National Teams

Free Registration Fee for Accompanying persons of junior & the retired

This was, without a doubt, the highlight event of the 33rd WACS Congress and it was an evening where everyone literally ’let go’ — of their own clothes, that is, in exchange for traditional Arabic outfits. After a short ride out to the dessert, WACS members were greeted with two queues for the changing rooms, one for the men and the other for women, before entering the compound created for the closing celebrations. Once inside, everyone was awed by the majestic ambience and beautiful Arabic tables settings — low tables with comfortable cushions all set on the sand.

Dinner was an even more interesting sight, with traditional Lebanese food served. Most intriguing was that all the cooking was done in open-air kitchens set above the dining area. To deliver the fresh, hot Lebanese breads and carved meats down into the chaffing dishes provided, chefs actually used chutes stretching from the kitchens to the individual chaffing dishes to send the food down! Entertainment was provided in the form of belly-dancers which certainly piqued the interests of many chefs! And for the adventurous, a ride on camels was also available. And as a final treat, Cuban cigars were given out to all!

Needless to say, the evening was filled with sights to behold and it was certainly an experience of a lifetime to dine out in the dessert and even experience fireworks right at the end!

From Australia to Cuba, and from Korea to Belarus, WACS delegates from around the world met for an evening of casual cocktails, catching up with old friends and meeting new colleagues at the welcome reception for the 33rd WACS Congress held in the Dubai Convention and Exhibition Centre, in Dubai UAE. Delegates and their guests for the event arrived at the convention centre and were treated to a red carpet entrance as they made their way to a ballroom filled with canapés, traditional Arabic and creative Western desserts, and a selection of delicate cold items. Outside in the foyer, an interesting array of hot food items catered for the needs of everyone present. Guests were constantly crowded around the two whole lambs set atop mountains of basmati rice, intrigued by the traditional Middle Eastern dish.

WACS President Ferdinand Metz began his welcome speech by asking everyone present to smile at a person nearby. As President Metz pointed out, that person was probably from another country and from a completely different culture too. He pointed out that with so many nationalities present at the welcome event, it truly showed that the strength of WACS as an organization lay in our ability to come together despite our differences — differences in language and culture. He said, “This difference is the true and only strength of our association. I suggest we accept, even celebrate our differences.”

Indeed, with four full days of WACS meetings scheduled ahead of us, it is time to bury our differences and to work hard together for the good of our beloved organization — the World Association of Chefs’ Societies!

Want to spot all the different nations represented at this year’s WACS congress? Click on to our photogallery!

It was a very business day for WACS members, with the first official day of the WACS congress opening to the beat of traditional Arabic drums and an increased number of flags in our parade of nations — this year we introduced 12 new member countries to our 80-year-old organization! The very first item up for vote were changes to the by-lays, and they were hotly contested among members of the floor. After much discussion a motion to pass the by-laws was put to vote and due to a lack of a two-thirds majority, the by-laws did not pass and will be taken up again in Chile in 2010. Continental Director for Central Europe, Reinhold Metz, also gave a report on the growing WACS Masterchef programme which he has spearheaded and is currently very successful. Over 250 WACS masterchefs were awarded with their diplomas and medals — a great start indeed.

If you’re looking to review a presentation give during this business day, look no further than the WACS website! We have a full list of the presentations available for your review in various formats — text file, powerpoint presentations, audio as well as video. Do keep coming back to this page for more updates!

Dear Fellow WACS Members,

I have just received information from Oliver Soe Thet on the disaster situation in Myanmar. Please note that for the Asia Pacific & Africa  Region, I have appointed Mr Kurt Brueschweiler  kurt.brueschweiler@piac.aero who is residing in Karachi to help me coordinate efforts. He was long time resident in Myanmar and knows Oliver very well along chefs etc on the ground there.

As you can see bank details are attached below, please forward all donations to this address.

To all World Wide Presidents I seek you cooperation to help in this time of need for Myanmar.

Rgds
John Sloane
World Association of Chefs Societies
Continental Director Asia
www.wacs2000.org
www.singaporechefs.com
Cuisine Hospitality Education Food




Please send all donations to:

hilfe für entwicklungsländer e.V.
Dresdner Bank Düsseldorf
BLZ        300 800 00
Kto.-Nr.  36565000
BIC:        DRES DE FF 300
IBAN      DE62 3008 0000 0365 6500 00


Click here to read Oliver E Soe Thet email message in German

Dear John,

Thank you for your kind words. I received your email today, after we returned from the Delta Region. We are making good progress. While most organizations focus on the more well-known crisis areas, the Yangon Division Delta Region, where we were at, is the most badly affected. I read in the papers today about the donations made and where they went.

I was happy to see that more than half of the 36 tonnes food we received was through MCA - WACS. I believe we can make a difference in all the Yangon Division Delta Crisis Areas.

Yesterday, I requested chefs in all Yangon hotels to donate one Longy (traditional skirt that can be worn by both men and women ) each, used or new. If everyone responds, I estimate that we could collect 5000 pieces in Yangon alone to be sent to families in the Delta region.

The villages along the river are the most badly hit; there are also no building materials available in the area, making the problem even worse. Comparably, villages inside the Delta Land are much better off.

To answer your question on the APA 2009 issue, I would like to request that you to keep it tentative. Although the situation in the affected areas is bleak, Myanmar is doing fine, on the whole. Most of the people we meet are getting their lives back on track rather quickly; as long as they have some form of residence, they are able to concentrate on making a living.

Everything is going well at the moment; I met the owner of the venue Hotel for APA 2009 just three days ago and I have his full support.

Additionally, I believe it would be a great opportunity for all of us in Myanmar to say a special “thank you” for all your help, as most of what we have achieved has only been possible through your engagement and the "family of WACS".

Thank you very much for bringing the matter up as I myself had it in mind some days ago. Please give us some time, as Sri Lanka has been on standby as per the KL meeting in 2007. Gerald told me that he would need a year to plan and I believe he would like to combine it with the Culinary Salone in June 2009, if possible.

At present, I would give priority to the planning of Myanmar APA 2009.

Yours Sincerely,

Oliver E Soe Thet
President Myanmar Chefs Association
Yangon 21.5.08
Union of Myanmar

A family of trust



There is fish at the Delta



MCA rice- 21/05/2008

From Myanmar, Oliver E Soe Thet

People can smile again

Rice in the Detla

WACS & Germany contribution of MCA rice

Delta rice service by boats

To me the heroes here are the women

Don’t underestimate the strength

Please send all donations to:

hilfe für entwicklungsländer e.V.
Dresdner Bank Düsseldorf
BLZ        300 800 00
Kto.-Nr.  36565000
BIC:        DRES DE FF 300
IBAN      DE62 3008 0000 0365 6500 00

WACS APA 2008 Group Photo

The WACS Train-the-Trainer program, sponsored by Custom Culinary ™, landed another success when Chef S.T. Vinodkumar, Principal of the Indus Institute of Advanced Culinary Art and Hotel Management in Bangalore, India arrived in Lisbon , the capital city of Portugal on 21st March 2008. For Chef Vinodkumar and dozens of Portuguese cooks, students, teachers and chefs it set the stage for three exciting weeks of education, sharing and good hospitality. At the Lisbon airport Chef Vinodkumar was welcomed to Portugal by Chef Fausto Airoldi, President Associação dos Cozinheiros Profissionais de Portugal.

Chef Vinodkumar in Portugal teaching and sharing his passion for food

This particular visit promised to be full of lessons on both food and culture, for an Indian chef was going to Portugal, the country which has occupied parts of India’s coastline since explorer Vasco de Gama first landed there in 1498. For over 500 years Portuguese flavors, ingredients and cooking styles influenced Indian coastline cuisine, and now that cuisine was making its way to Portugal through the gifted talents of Chef Vinodkumar, a chef, scholar and world class Indian cuisine authority. How interesting it was going to be for the Portuguese chefs and students to see and taste modern Indian coastal cuisine, and the Indian flavors and spices which make it a first class world cuisine of today?

Chef Vinodkumar’s first series of lessons lasted from 24th – 28th March 2008 when 15-16 participants of working young cooks, instructors, and general public were among the audience. The program began with a Power Point presentation on India, Indian cuisine and Indian spices. The introduction on Indian spices, lentils, herbs and the spice blend ratios for making masalas like garam masala, sambhar masala, chat masala, tandoori masala , preparation of basic gravies and various pastes usually used in the Indian kitchen lay the foundation for the rest of the information to follow. A display of Indian kitchen equipment and Indian spices made the chefs and the participants even more curious as they collected samples of all the spices and lentils that were displayed.

The next 3 day sessions were on Goan cuisine. The session began with a brief introduction of Goan cuisine and the Portuguese influence on the same. Goa was the second city de Gama visited on his 1498 voyage, first landing in Calicut. Various specialties such as vindaloo, sarapatel, xacutti, cafreal, caldinho, sannas, bebinca, mangem, fofos were demonstrated. The participants and the chefs were very much interested to learn about the Portuguese connection with the Indian twist in the cuisine. Though the food tasted spicy and hot ( piquante ) to them, they enjoyed the tasting experience accompanied by their local pao (bread) and wines. These demonstrations were then follow-ed by a hands-on session where the participants prepared some of the dishes they had just seen. Also a hands-on kebab workshop was held where students could make variety of kabobs including: Goolar kebab, Galouti kebab, Shikampuri kebab, and ggJhinga til tinka.

The second module of the program began from 31st March – 4th April when 14-15 participants attended the course. Each day Chef Vinodkumar demonstrated a 6-7 course menu representing various Indian regional cuisines such as Tamilnadu, Kerala, Punjabi, Rajasthani and Goan cuisine. Chicken chettinadu, fish puttu, Sambhar, Urlai patani varuval, Semiya payasam of Tamilnadu, Meen polichathu, Avial, Kalan and Olan, Pradhaman of Kerala, Samosa with date and tamarind chutney , Gajjar ka halwa, Punjratani dhal of Punjab and Safeed amas, rajasthani bhindi, Malpua of Rajasthan and savories such as Vazhapoo vadai, Mysore bonda, Dahi wada, were some of the specialties prepared. The chefs, cooks, and the general public enjoyed and appreciated the diversity in the Indian cuisine.

Chef Vinodkumar was then encouraged to give a report on the use of Indian ingredients as a substitute to medicines such as turmeric, nutmeg, cloves, honey, ginger, black peppercorns, curry leaves and fenugreek seeds for minor ailments, for which he was happy to accommodate. The third module was designed for chefs, cooks and office workers who were not able to attend a week long course. The one session was held on 5th April with about 18 participants; the majority of whom were chefs, cooks and food connoisseurs.

Chef Vinodkumar demonstrated 8-9 preparations including Tandoori chicken, Vindaloo, Xacutti , Sambhar, Poori, Lamb and potato curry and Jeera pulao. All the participants were given a dossier of the recipes prepared and a spice chart with samples. A trip to a local Indian market and grocery was arranged for the audience to provide more information on the topic. The feedback from the participants was very encouraging. During the visit Chef Vinodkumar also had the opportunity to visit a few hotel schools in Lisbon to interact and exchange information with trainers and instructors about the hotel schools back in India.

According to Chef Vinodkumar the kitchen facility at the association was excellent and the staff was very polite, meticulous, well organized and helpful. Thanks to the efforts of Chef Fausto Airoldi and the Associação dos Cozinheiros Profissionais de Portugal’s board the visit was a great success; one that will be remembered for years to come.

(L to R) Jasmine Ng, Nicole Wong, Jason Low, Kong Kok Keong,
Yen Koh, Douglas Tay, Team Coach Ivan Yeo

Singapore, 2 June 2008 – The IKA or “Culinary Olympics” was carried out for the first time in Frankfurt on the Main in the year 1900. Every four years, this biggest and most traditional culinary competition, which takes place in Germany, will see 28 nations from all over the world competing for the Olympic victory. Singapore Chefs Association (SCA) is pleased to confirm that Singapore’s national team will be joining the twenty-eight other nations from culinary powerhouses from Europe and North America at this prestigious competition in Erfurt, Germany. After months of arduous selection and training, SCA has announced the following chefs who will represent Singapore at this competition:

Olympiade der Korche 2008 will take place from 19 to 22 October 2008 in Erfurt, Germany. The contest enjoys an excellent reputation as a non-commercial competition on the international culinary scene. Objectives of the competition include testing the skills and achievements of professional cooks, demonstrating the development and progress of culinary arts to a wide public on a practical level, providing a platform for ideas and suggestions as well as nurturing young culinary professionals.

Each team will compete in the Cold Food Exhibition and Warm Food Competition in the Restaurants des Nations over two intensive days. The seven-member teams must comprise of one team chef, four chefs de cuisine and one patissier.

Singapore’s national team members are all winners in their own rights. Please see below for their illustrious achievements:

On behalf of the Singapore Chefs’ Association, we wish to thank the following SPONSORS who have supported the Singapore National Culinary Team for the IKA2008 in Erfurt. We hope more sponsors could walk together with us on this path toward great success and achievement; in making SINGAPORE proud!

Convotherm Singapore Pte Ltd
Indoguna (Singapore) Pte Ltd
FoodXervices
Somerville (Singapore) Pte Ltd
Nestle
Narumi
Friedr. Dick GmbH & Co. KG
Ruiter Far East
Euraco Finefood Pte Ltd
Swiss-Treats Pte Ltd
Ng Ai Poultry

Click here to download the full news

June 1, 2008

Dear Colleagues,

Just wish to update with the results from Shanghai regarding the top 3 three for Bocuse d’Or Competition last week, results were announced last night.
1. Japan
2. Malaysia
3. Singapore
On behalf of the President Eric Teo, of the Singapore Chefs Association, congratulations to all competitors & finalists.

John Sloane
Continental Director Asia

Hong Kong Chef Association, the Young Chefs Club & Norwegian Seafood
The goal of this cooperation between Norwegian Seafood Export Council (NSEC) and Hong Kong Chef Association (HKCA) is to educate and inspire Junior Chefs in Hong Kong.

Project back ground:
This project is a joint cooperation between NSEC and Hong Kong Chefs Association (HKCA).

The objective is to highlight Norwegian Seafood among young aspiring and upcoming chefs in Hong Kong through a competition. NSEC wish to also further support these talents to expand their knowledge about Norwegian Seafood and through this achieve preference for Norwegian Seafood and make it “top of the mind” product for future budding chefs.

Activities:
1. Norwegian Salmon training for Junior Chefs and Chef School students in HK at the HITDC on the 3rd & 4th June 08
2. Two days Competition for Junior Chefs in Hong Kong at HITDC show kitchen June 5th and 6th.
3. The winner will cook his menu with a team from HITDC for 60 VIP guest on the second day

1st Norwegian Seafood Scholarship Program & Norwegian Seafood Young Chefs Challenge
This is the first Norwegian Seafood Scholarship Program in Hong Kong aimed at junior Chefs. Through a competition select a young outstanding individual culinarian that can represent and be an inspiration to the upcoming young Chefs of Hong Kong. The goal is to educate a Chef with professional knowledge and handling skills of Norwegian Seafood.

The competition should highlight Norwegian Salmon and other selected Norwegian Seafood products like Norwegian White Halibut etc. The candidates have to prepare a 4 course menu in 5 hours time, for 4 persons, consisting of Cold Appetizer, Hot Appetizer, Main Dish and Dessert.

General rules

The competition’s rules, regulation and set-up have been developed in cooperation with HKCA based on existing culinary competition practices. In addition to culinary abilities, it is also necessary for the candidate to have a “personality” which is needed for an up-coming talent: drive, dedication, openness, willingness to learn, focus etc. The candidate must also know basics about Norwegian Seafood and seafood industry. Should the no. of applicants exceed the no of available space for the final cook-off, (10) the finalists will be evaluated based on the recipes they have created, the personal presentation essay and interview.

• Candidates must be below 25 years of age at the entry in the competition

• Candidates must have one assistant below 25 years of age at the entry in the competition

• Candidates must be a member of the Young Chefs’ Club

• Candidates must possess a good personality to present him/her self well.

For further inquires and more information please call the young chefs club at rudolf.muller@disney.com

Presidents Soapbox

Food for thought

All of us are facing increased costs. Rising fuel prices have increased the cost of electricity and transport. They have also increased the cost of all imports, including food. Climate change combined with unsustainable commercial agriculture practices and costs are also pushing up food prices. Last week on Australian news it was predicted that rice prices are likely to at least double in the next year. All this is scary news – but in Vanuatu we are ideally placed to face the challenges. Vibrant subsistence agriculture and small scale market gardening means that the world food crisis does not have to affect us. At the Crime Prevention Conference last week one of the comments was that we need to boost the local economy – why do we need to import potatoes when they grow well on Tanna? I have even heard that garlic grows well on Tanna – this is a chef’s staple and I would like to get my hands on some!

The Vanuatu Chefs and Foodhandlers Association promotes the use of local foods – the Salon Culinaire has a class for local Kaikae presented for the restaurant. Local Kaikae does not only mean ‘lap lap and Tuluk’ presented prettily on a plate. Tuna in a nangae nut crust is a sophisticated dish fit for any restaurant. Manioc or Kumala chips are not traditional, but are primarily local. (Oil – except for coconut oil is not widely produced. But there is no reason why peanut or sunflower oil could not be made here). We need to start thinking seriously about the viability of the produce we are using in our kitchens and where we are sourcing them from. Do we want to support overseas producers or our own! Do we want to raise our prices any further when the foodstuffs we need can be grown here.

Industry News

The Myanmar (Burma) Disaster relief fund is progressing well we are collecting the first 2 weeks of moneys today and will give you an up-date next week. Participating businesses are the Sebel, Refresh, Numabawan Café, Vanuatu Post, Pacific Supplies, Healthwise, The Drugstore, Au Peche Mignon, Nambanga Restaurant, Moorings and Café Deli.

The Chefs Association will be running a quiz night at the Sebel on the 28th of June tickets will be on sale shortly at the Sebel from the front Desk. Funds raised will go towards the Association to fund our upcoming activities, the evening will also be used to commence bidding on your opportunity to be wined and dined by the Vanuatu National Team and Australian Chef Glenn Austin. At the recent WACs Congress held in Dubai, the National Associations voted for the Presidium to stay in Europe by electing Gissur Gudmundssen from Iceland in as the new President. It will be very interesting to see how his committee deals with the emerging nations such as Vanuatu, and we hope to see him in this part of the world some time soon.

Invitations have also been sent to the NZ, Australia, Fiji and Tahiti National Associations inviting them to attend our up coming Salon Culinaire, we look forward to more international chefs joining us this year.

From the College

Training is progressing well at the college, we had a few hiccups earlier in the week but systems are being put into place to prevent future reoccurrences, one thing I would like to mention is if you are Dining, please assist us a little bit further by filling out your comments form, these are an valuable tool in quality control testing. They are students and any feedback is greatly appreciated.

Today’s Recipe is focusing on the use of Local Produce and over the next few weeks we will be showcasing Local Producers and their products. If you have a recipe you feel the chefs should know about please feel to contact me on 41491 or by e-mail on ayscatering@vanuatu.com.vu

Grant Johnston
President

Pan Seared Red Perch with Teouma Prawn & Dalo Sausage Presented with
Coconut Foam & Okra Relish

Ingredient:

• 200g prawns
• 180g fish fillet (skin on)
• 6 scallops or alternative seafood Garnish
• Island Spinach, dalo/taro 4 Leaves
• 2 table spoon cream
• 1 egg white
• 6 Peeled tomatoes
• Dill (Garnish)
• 2 coconuts
• 1 teaspoon lecithin granules
• Prawn stock 500ml
• Ice Cubes x 2
• 1 cloves of garlic
• 1/2 green chilli
• 1 onion
• 80g Okra
• Basil oil x 25ml
• Olive Oil x 25ml
• S&P

Method:

• Reduce the Prawn stock to glaze
• Peel & Clean the prawns. (Roast shells & add to the reducing stock)Blend prawns with Ice Cubes add egg white and add cream slowly & Season to taste. Refrigerate immediately.
• Blanch the dalo leaves, Refresh & Pat dry. Roll the prawn meat in the blanched dalo leaves to make a sausage shape, wrap in cling film & Tie up in foil, Refrigerate until time to cook.
• Cut the tomato garnish and set aside.
• Portion the fish
• Prepare the seafood Garnish
• Prepare the coconut Milk
• Prepare the okra relish by sautéing the fine chopped garlic, sliced okra, fine chopped chilli & 2 whole diced peeled tomatoes
• Blanch sausages
• Pan fry Fish, skin side down & hold
• Cook garnish
• Make Foam with warm Coconut milk & lecithin granules & Bar mix

Present dish with sausages x 2 on the base, pan fried fish on top, seafood garnish on top, with Tomato.

Recipe compiled by Lina Singo, Vanuatu National Team and Chef at Erakor Island Resort.

It was no ordinary night at the 7th floor “The Racing Club” of the Hong Kong Jockey Club, Happy Valley Race Course. There was a special atmosphere of excitement, more electric than the usual race night vibe, rather the kind of mood you might find late on Christmas Eve... anticipation.

We were, of course, gathered; competitors, supporters, sponsors, chefs and honored guests, to celebrate the stunning victory of the Hong Kong “Ladies and Cuisine” team, whom not only achieved the auspicious place of first runner up at FHA Singapore, but also brought home a coveted, and oh so rare, Gold Medal for their Gourmet Team edible buffet. In honor of these vibrant and successful young professionals, the Jockey Club pulled out all the stops. First serving a wonderful series of tapas canapés and delicious raw bar buffet, around the Oyster Bar; then a delicious selection of innovative sushi and sashimi, at the adjacent and very “Austin Powers” Sushi Bar - yeah baby. And finally serving a wonderful dinner menu of assorted consommé then smoked roasted lamb saddle and grilled baby sea bass, in the Dining Room.

Of course many lamented that we were unable to taste the team’s gold winning buffet, but the talented chefs and staff of The Jockey Club soon made us forget the urge with their own award level efforts.

Besides, the team deserved to rest and enjoy someone else’s very fine cuisine.

Before the meal HKCA President Rudy Muller, introduced the team, giving them all, including their helpers, awards, recognition, and our deepest thanks for their wonderful and well-done display of professionalism.

During dinner all our honorable sponsors were equally awarded and thanked both by Rudy on behalf of the HKCA and by the team members.

I’m still dizzy from the non-stop camera flashes.

Of course, no event is complete without a few surprises. First, our long time HKCA supporter and friend, Unilever, presented each of the ladies with a grand bouquet and a giant teddy bear chef. Then the ladies, in a bit of turn about, presented their mentor and team manager Chef Mak Kam Kui with a wonderful scrapbook and a beautiful crystal, custom cut from Swarovski in recognition of his abundant help.

With awards nearly all round, and the cameras still flashing, we settled into the beautiful view over happy valley for late night coffee, tea, dessert buffet, and the warm glow of having participated in a special - historical - moment.

Source: HKCA Newsflash May 10th, 2008
To read more articles from HKCA Newsflash, click here

Finland has chosen the official Culinary Team. Members are Mikko Kaukonen (Restaurant Havis), Heikki Liekola (Restaurant Postres), Arto Rastas (Restaurant Hella & Huone), Pasi Pärssinen (Fazer Amica) Mikko Hirvonen (Culinary School Espa) and captain Jari Hämäläinen (Finnish Chef Association).

Additional information jari.hamalainen@chefs.fi

The 11th National Salon Culinaire will kindly be hosted by the InterContinental Citystars on Tuesday, June 10, 2008. As usual, special awards will be given to the highest individual scores, and the ECA Culinary Trophy 2008 will go to the best-scoring establishment. A special award will also be given this year to the best Decorative Showpiece Theme Flowers and Trees of Egypt.

For the National Salon Culinaire 2008 rules and regulations CLICK HERE

To register for the National Salon Culinaire 2008 CLICK HERE

Dear All,

Please join us for a one of a kind seminar to gear you for gold medal in future competitions!!!!

Best Culinary Regards
Peter Chan PJM

Click here to download the Competition Guideline and other information

Congratulations to the Winners of Host Luxor Salon Culinaire’08, held April 22-24 at Steigenberger Nile Palace Luxor

Highest Score Awards Host Luxor Salon Culinaire’08

Best Chef Host Luxor Salon Culiniare’08 awarded by Juhayna Food Industries
Ramy Ahmed Mohamed
Chef Garde Manger at Lagoon Resort Alexandria
Gold Medal Decorative Showpiece

Best Pastry Chef Host Luxor Salon Culiniare’08 awarded by Unilever Foodsolutions
Ezz El Din Abdel Rady
Chef de Partie at Brayka Bay Resort Marsa Alam
Bronze Medal Plated Desserts

Merit Certificates

Main Course

Hamdy Mohamed A. Aziz
Executive Sous Chef
Beach Albatros Hotel

Three Course Menu

Shaaban Mohamed Ahmed
Executive Chef
Maurice Hotel Luxor

Tamer Adel Ali
Executive Sous Chef
Steigenberger Nile Palace Luxor

Plated Desserts

Mohamed Ibrahim
Pastry Chef
Maritime Jolie Ville Luxor Hotel

Omar Youssef Mohamed
Pastry Chef
Steigenberger Nile Palace Luxor

Sayed Kassem
Pastry Chef
Sofitel Karnak Luxor

Petit Fours with Showpiece

Ewais El Saadi
Assistant Pastry Chef
Maritime Jolie Ville Luxor Hotel

Decorative Showpiece

Ahmed El Azab
Chef Garde Manger
Steigenberger Nile Palace Luxor

Ahmed El Sayed Ahmed
Executive Pastry Chef
Lagoon Resort Alexandria

Ezz El Din Abdel Rady
Chef de Partie
Brayka Bay Marsa Alam

Mohamed Yousry Labib
Demi Chef de Partie
Grand Azur Hurghada

Rady Saad Ramzy Saad
Demi Chef de Partie
Brayka Bay Marsa Alam

Bronze Medals

Main Course

Mahmoud Ibrahim El Desouky
Executive Chef
Lagoon Resort Alexandria

Plated Desserts

Ezz El Din A. Rady Mohamed
Chef de Partie
Brayka Bay Marsa Alam

Plated Starters

Ayman Mohamed Ali
Junior Sous Chef
Sofitel Karnak Luxor

Ibrahim Rashad
Executive Chef
Abercrombie & Kent

Decorative Showpiece

Hassan Youssef Mohamed
Chef de Partie
Lotus Hotel Luxor

Khaled Abdel Fattah Mohamed
Sous Chef
Beach Albatros Hotel

Khaled Ahmed Fahmy
Chef Garde Manger
Solymar Solaya Club Resort

Mohamed Hassaan
Chef Garde Manger
Sonesta St. George Luxor (2 Bronze Medals)

Mohamed El Erian
Baker Chef
Sofitel Karnak Luxor

Omar Youssef Mohamed
Pastry Chef
Steigenberger Nile Palace Luxor

Ramy Ahmed Mohamed
Chef Garde Manger
Lagoon Resort Alexandria

Silver Medals

Decorative Showpiece

Alaa Abdel Naby
Senior de Partie
Club Azur Hurghada

Mohamed Mokhtar Ibrahim
Chef de Partie
Beach Albatros Hotel

Gold Medals

Decorative Showpiece

Ramy Ahmed Mohamed
Chef Garde Manger
Lagoon Resort Alexandria

Judging Committee Host Sharm Salon Culinaire’08

Hossam El Din Mohamed
Executive Sous Chef
InterContinental Citystars

Markus Iten
President
Egyptian Chefs Association

Mohamed El Saadany
Executive Chef
Renaissance Hotel Alexandria

Tarek Ibrahim
Senior Consultant
MLA Africa & Middle East

Thank You Sponsors & Contributors!!

Host
Egyptian Group for Marketing
Steigenberger Nile Palace Luxor

Sponsors Culinary Salon
Juhayna Food Industries
Unilever Foodsolutions

Sponsor Educational Program
Dreem SAE