After all the travelling I have done, I still find it remarkable when I travel anywhere in the world and meet chefs, that communication is possible even when we don’t speak the same language. It seems that, when it comes to food, and especially cooking, everything is possible.

I just arrived home after two weeks of travelling which I started by spending a day in Frankfurt because I had to wait between flights. I spent the day learning about this town, eating Frankfurters and tasted a good German beer. I was on my way to Astana in Kazakhstan, a new WACS member. I would take part in the first International Festival of National Kitchens “Kazakhstan Sinegorye – 2008” and competition, three hundred kilometres away from the capital, resort named Burabai, “the Kazakhstani Switzerland” set in a beautiful natural forest area.

Elena Maschinskaya, the President of the Association of Cookery Experts of the Republic of Kazakhstan, met me at the airport and told me many things about the Capital City. Astana has been the capital city of Kazakhstan since 1997, when the status of capital city was moved from Almaty to Akmola which was renamed Astana (in Kazak this means Capital City). Today, Astana is a very modern city, the political and cultural centre of Kazakhstan. One thing I noticed right away is that it was extremely clean and that the people were very kind.

Upon reaching the resort, we started with a lunch which was a good representation of the Kazakhstani traditional food; specifically horse meat with camel and horse milk to drink. Coming from Iceland, a country where horse is a normal item on the grocery store shelf, I was not intimidated, but the milks were very strong and special, and something I do not have acquired the taste for yet. I do however recommend everyone to give it a try if you get the opportunity. That night, we had a press conference with the organiser of the International Film Festival “Eurasia” where Kazakhstani chefs had made a display out of sugar for all the films.

After spending four days in Kazakhstan, meeting ministers and seeing young people from Russia, Serbia, Azerbaijan and, of course, Kazakhstan showing their skills, I have to say that there are some very promising things coming from this part of the world. They show in their work unique qualities that are specific to this region as they respect the tradition very much. And as they open up to the international food scene, I see only great potential. I also see this as an opportunity for our Train-the-Trainer program as well as a great place to establish culinary schools. Seventy million people live in Kazakhstan and they are growing and developing quickly. After taking a look at a few restaurants in Astana , I saw that they were all new, with very well set up kitchens but the country is in need, as in many other countries, of professional chefs.

I have to admit, when I was first invited to Kazakhstan, I had no idea what to expect, but I came back with a very good impression of it and look forward to going there again to see more, and I urge anyone that wants an opportunity to teach, learn and share knowledge with other chefs to visit this country.

When I was looking at one of the monuments in Astana, I met a very nice lady from the USA that had roots from Siberia. She is a doctor specialized in cancer but her hobby is to write recipes for the Russian speaking people living in America. I am going to put her email in this article, if anyone is interested in sending her recipes, especially from Russia and other former USSR countries. This was again a good lesson to me showing me how great of a profession we have. Out there we have so many hobby “chefs” and foodies, that are all passionate and promoting what we do every day.

From Kazakhstan, I went straight to Innsbruck in Austria where I took part in judging “The Big Cooking Contest 2008”, a competition endorsed by WACS. Twenty-four young teams from around Central Europe came to compete for three days, and they made an impression, not only on the jury but on everyone watching them. The skills these young chefs showed us under high stress were unbelievable. The cooking time was 30 minutes and everyone made it on time, the food was of very high level and each and every one of the competitors would have got a job on the spot if scouts had been looking for them as you see in football.

I don’t recall ever seeing such well organized teams in kitchen. The spaces were spotless, the work well planned and all this in very short time. I will be watching out for these young chefs in the global competitions in the near future!

There is no good competition without a good team of organizers behind it. Frank Josephaus and his team had everything under control every step of the way. Guys, you showed me and Reinhold Metz, the WACS Continental Director for Central Europe, who was judging with me, how to run a competition. Like I said, this is what should be going on everywhere around the world.

From Austria I flew to Oslo in Norway where I had dinner with the Director of Figgjo, a porcelain company from Norway and we used this opportunity to sign a four year Sponsors contract. So, I am very happy to welcome Figgjo into WACS as a partner. I have known this company for many years and they are making first class products, they also have amazing staff that are all very dedicated to their work. We will be issuing a press release on the website shortly with more information but I want you to welcome Figgjo into our Family and stay in contact with them anytime you need assistance with porcelain. Their website is www.figgjo.no.

Home: There is no place like home.It is great to lay in your own bath after such a long trip like this and go back to your wife’s or partner’s home cooking (how many chefs cook at home?!). But it will only last for a week as I will be on the move again from the 28th of September and until then have many emails to answer and work to do.

Friends around the world, I look forward to seeing many of you in Erfurt. Please remember to look for the WACS stand, where you will find many of the board members, including myself as well as some of the committee chairmen and members. This is your opportunity to meet us all and talk with us directly.

Ladies and Gentlemen, Esteemed Colleagues,
Dear Chefs All Over the World,

WACS, the world association of chefs’ societies, is far more than a network of professionals; WACS is the global authority on food, a global organisation which seeks to offer a forum of exchange for professionals all over the world based on the knowledge, the respect and the reputation of the cook’s profession.

There is no doubt that it is much trickier to manage and run a global organisation. That is a reality in all areas of a global organisation, whether in politics, sports or industry.

WACS differs from other organisations in that it has no political or denominational ties; this is what makes it so precious.

Only, it would be fatuous to deny any political involvement; indeed, try and steer clear of politics and you may soon find yourself for political ends, something we need to be aware of and prevent.

What WACS clearly wants is to grasp and promote the infinite diversity of cultures in cuisine, cooking and all matters culinary, and wherever possible make it available to all the industry’s professionals.

As a global association WACS has to assume a responsibility in this respect and, in doing so, achieve more – worldwide. The food situation of a large part of the world’s population is still extremely precarious and it’s a situation which politicians must address rigorously once and for all. WACS wants to offer its assistance to intensify the training and instruction of professional cooks in these threshold countries; however, this can only be achieved effectively as part of an overall concept.

There is no doubt that WACS can play a pivotal role in precisely this area of professional training, with its exchange of expertise and know-how; what is certain, however, is WACS cannot do so alone: it needs the global support not only of politicians, but also of food industry multinationals.

WACS is quite clear in stating that, whatever the politics and whatever the religion, this should not be an obstacle to providing support. Ever since it was first founded WACS has taken the view that the diversity of cultures must be respected and accepted. The rest is merely a matter of logistics, of looking at ways of training young professionals and ensuring that experienced colleagues are able to pass on their knowledge.

Since 1928, the year in which WACS was first founded in Paris, there have been huge changes in global politics, in industry, in the economy and ecology, and in global communications in particular, not to mention social and cultural developments.

What is unchanged and remains in keeping with the vision of the WACS’ founders is the exchange of knowledge and experience, and also the sense of belonging to a professional community. A community made up of colleagues all over the world, who each day are committed and dedicated to offering their guests and their clientele food that is both balanced and correctly prepared. Whether in luxury hotels, three-star restaurants, country inns, hospitals, school canteens or company cafeterias. Every chef should be aware of this commitment, of the responsibility he or she has towards his or her patrons.

Through WACS all these professionals have a common bond and belong in turn to one of the 80 members’ associations.

For me as Treasurer it is particularly pleasing to have witnessed, first-hand, the developments of the World Association over the past 24 years. It is historically, in the 1950s, that the Swiss Chefs Society was entrusted by WACS with the office of financial administrator, i.e. Treasurer; the Chefs’ Society, then, is the only WACS member to be permanently represented on the Executive Committee.

Indeed the Statutes stipulate that the Executive Committee must be re-elected every four years and that a national society cannot hold the office of Executive Committee twice in succession.

As a result this is now my seventh Executive Committee, and while this fact is always the source of new ideas and incentives, it can at times cause irritation, too. Pros and cons are therefore inherent to the system.

By this I mean that it is not always simple to make clear to new colleagues on the Executive Committee which projects and avenues need to be pursued. It is in our nature as human beings to seek change and to realise personal ideas and notions. This is not in itself something negative; but within a global network it is something that has to be implemented subtly and with due consideration for what has been achieved in the past and throughout the history of the organisation.

A former WACS President once said: “If you don’t know history, you cannot shape the future.” How very true! History shows that in 1984 the World Association was comprised of around 30 national societies, a few corporate partners and other food industry organisations that supported WACS.

At the 2008 Congress in Dubai more than 80 national associations are now WACS members and other countries are waiting to join WACS as candidates.

There have been fundamental changes over these past 24 years. For the first time in twenty years international guidelines have been decreed for culinary competitions and monitored by WACS.

The World Cooks’ Tour for Hunger initiated by our Honorary Life President Dr Bill Gallagher and the annual International Chefs’ Day every October motivate thousands of our colleagues to stage charity events.

The global training and instruction of professionals is provided by WACS trainers; female professional chefs have acquired their justified status as part of Women in WACS. Junior chefs are also being integrated; master chefs of those countries which have successfully received certification in their home country as part of a master chef examination accredited by WACS, are authorised to bear the title of WACS Global Master Chef.

We should also mention developments throughout the marketing sector, founded once again on professional know-how, and communications as a whole, which must be provided worldwide. We are after all chefs first and foremost, and not all-rounders!

The fact that painful and not always popular decisions are also necessary is undisputed. It is not a question of belittling the tremendous work that has been done by former Presidents, Executive Committees, project groups and committees; it is their great knowledge and active collaboration that has given WACS the position it enjoys today. It is about following paths that lead to the future, paths designed to take WACS further; it is not about the honour and the fame of individual colleagues; the primary objective at all times should be the essence of what we are about, namely the finest profession in the world, the profession of chef.

If there are trends which disturb me, they are about struggles for power or position; they do nothing but burden WACS, rather than help it forward. I fully understand that projects, ties and relations which have been established with a great deal of commitment and with heart and soul can cause disappoint if they are perceived or addressed differently by a successor.

Here, too, we must let fairness and tolerance guide our hand, as befits the profession of chef: we all know that, in the kitchen, there are many ways and methods of achieving the same or similar result. So for once many cooks do not spoil the broth; rather, in WACS, many cooks are key to the diversity of our world’s culinary cultures.

A few thoughts, then, on WACS and how it has evolved, so that we may yet experience many wonderful moments within our large family of cooks, but above all that WACS may be of use to all industry professionals as they seek to move forward in their everyday work.

So “Keep it cooking”, and be happy!

Norbert A. Schmidiger,
Treasurer of WACS since 1984
General Secretary of Swiss Chefs Society
Switzerland

Sehr verehrte Damen und Herren, liebe Berufskolleginnen und Kollegen,
Chefs in der Welt

WACS die weltweite Verbindung der Köchinnen und Köche bedeutet mehr als nur ein Netzwerk von Berufsleuten, WACS die Autorität in Sachen Essen, eine globale Organisation welche für Wissen; für Respekt und Ansehen für den Beruf des Koch’s, weltweit eine Plattform des Austausches für die Berufsleuten bieten zu können.

Eine weltumfassende Organisation ist sicher schwerfälliger zu führen und zu leiten. Dies sieht man in allen Bereichen bei globalen Organisationen, sei dies in Politik, Sport oder Wirtschaft

Was jedoch WACS von anderen Organisationen unterscheidet und wertvoll macht, dass sich WACS sich keiner politischen und konfessionellen Bindung verpflichtet sieht.
Nur, es wäre illusorisch jegliche Politik zu negieren, denn macht man keine Politik so wird man schnell politisch gebraucht, dies gilt es zu beachten und zu verhindern.

Was aber WACS klar will, ist die unendliche Vielfalt der Kulturen in Sachen Ernährung, Kochkunst und Gastronomie zu erfassen, zu fördern und möglichste allen Berufsleuten zugänglich machen.

Als globale Verbindung muss WACS in diesem Sinne eine Verantwortung übernehmen und kann damit weltweit mehr Bewegen. Die Situation der immer noch äusserst prekären Ernährungslage eines grossen Teiles der Weltbevölkerung muss von den Politikern endlich rigoros angegangen werden. WACS will mit seiner Hilfe, die Schulung und Instruktion von Berufsleuten in diesen Schwellenländern vertieft angehen, dennoch kann dies nur in einem Gesamtkonzept wirkungsvoll zur Anwendung kommen.

Gerade in diesem Segment der Ausbildung von Berufsleute , mit dem Austausch von Wissen und Kenntnissen, kann WACS eine der Scharnierstellen sein; sicher aber kann dies WACS nicht alleine tun; hierfür benötigt es wie gesagt die globale Unterstützung der Politiker, wie der Multis der Foodindustrie.

WACS sagt klar, egal welche Politik- egal welche Religion, dies sollen keine Hindernisse für eine Unterstützung sein. Seit Bestehen ist die WACS-Haltung, die Verschiedenheiten der Kulturen zu respektieren und zu tolerieren. Wenn dies gelingt, wäre der Rest eine Sache der Logistik, wie man jungen Berufsleute ausbilden und bereits erfahrene Kollegen weiteres Wissen vermitteln könnte.
Seit 1928 dem Gründungsjahr von WACS in Paris, haben sich Weltpolitik, die Industrie, die Ökonomie wie Ökologie, im Besonderen die weltumfassende Kommunikation wie die sozialen und kulturellen Entwicklungen verändert.

immer noch im Sinne der WACS Gründer, ist der Austausch von Wissen, Erfahrungen und auch die Gemeinsamkeit einem Berufskreis anzugehören. Einem Kreis in welchem es auf der ganzen Welt Kolleginnen und Kollegen gibt, welche sich jeden Tag engagiert und motiviert einsetzen, ihren Gästen, ihrer Kundschaft aufgewogene und korrekt zubereitete Ernährung zukommen zu lassen. Sei dies im Luxushotel- im Dreisternerestaurant- im Landgasthof – im Spital bis hin zur Schulmensa oder zum Personalrestaurant. Jeder Koch, jede Köchin soll sich dieser Verpflichtung bewusst sein, welche Verantwortung er gegenüber deren Gästen hat.

Über WACS sind alle diese Berufsleute vereint, welche wiederum in einer der 80 nationalen Mitgliederverbände angehören.

Es ist für mich als Tresorier besonders erfreulich, die Entwicklungen des Weltverbandes seit 24 Jahren persönlich an vorderster Front mit erleben zu dürfen. Aus der Geschichte heraus, wurde dem Schweizer Kochverband in den fünfziger Jahren, dieses Amt des „Finanzverwalters, eben dem Tresorier von WACS anvertraut, es ist der Kochverband, welcher somit als einziges WACS Mitglied, so permanent im Vorstand vertreten sein kann. Die Statuten schreiben sonst vor, dass das Präsidium, der Vorstand alle viere Jahre neu zu wählen ist, ein nationaler Verband kann nicht zweimal hinter einander das Präsidium innehaben.

Somit erlebe ich nun bereits das siebte Präsidium, was natürlich, auf der einen Seite immer wieder neue Impulse und Ideen bringt, aber auch gleichzeitig zu Irritationen führen kann. Also Vorteile aber auch Nachteile liegen diesem System zu Grunde.

Damit will ich sagen, es ist nicht immer einfach, neuen Kollegen im Vorstand, klar zu machen, welche Projekte, welche Wege weiter zu bearbeiten sind. Es ist im Wesen der Menschen ; Veränderungen vorzunehmen, eigene Vorstellungen und Ideen umzusetzen, ist nichts negatives, muss aber innerhalb eines globalen Netzes, subtil und mit dem nötigen Blick zurück auf Erreichtes wie auf die Geschichte der Organisation, vorgenommen werden.

Ein ehemaliger WACS Präsident hat treffend gesagt; „ wer die Geschichte nicht kennt, kann die Zukunft nicht gestalten“! Die Geschichte ist; dass 1984 dem Weltverband rund 30 nationale Landesverbände angehörten, sowie einige wenige Firmenpartner und weitere Organisationen der Gastronomie, welche WACS unterstützten.

Anlässlich des Kongresses 2008 in Dubai sind nun über 80 nationale Landesverbände WACS Mitglieder und weitere als Länder als Kandidaten bereit beizutreten.

Es hat sich in diesen 24 Jahre Wesentliches verändert. Erstmals sind seit 20 Jahren internationale Richtlinien zu Kochkunstwettbewerbe erlassen und von WACS überwacht. Die von unserem Ehrenpräsident Dr. Bill Gallagher injizierte „ World Tour of Hunger, oder den jährlichen „International Chef’s Day“ jeweils im Oktober, bewegen tausende von Kolleginnen und Kollegen zu karikativen Aktivitäten.

Die weltweite Schulung und Instruktion von Berufsleuten wird von WACS Trainern erbracht; die Frauen-Chefs –Berufskolleginnen haben einen berechtigten Status innerhalb „Women in WACS“ erhalten. Die Junior Chefs werden mit integriert; die Meisterchefs; derjenigen Länder welche in einer von WACS akkreditierten Meisterprüfung in ihrem Lande erfolgreich abgeschlossen haben, dürfen den Titel, WACS Global Master Chef tragen.

Hinzu kommt die Entwicklung im gesamten Marketing Bereich, wobei auch hier auf professionelles Know How zurückgegriffen werden muss, wie auch bei der gesamten Kommunikation, welche weltweit abzudecken ist. Wir sind schlussendlich Chefs und keine“ Alleskönner“!

Dass dabei auch schmerzliche und nicht immer populäre Entscheidungen notwendig sind, ist unbestritten. Es geht nicht darum die grosse Arbeit ehemaliger Präsidien, Vorstände wie Projektgruppen und Komitees zu schmälern, deren grosses Wissen und deren aktives Mitarbeiten haben WACS die heutige Stellung gebracht. Es geht jedoch darum, auf die Zukunft ausgerichtete Wege zu beschreiten, welche WACS weiterbringen sollen, es geht nicht um die Ehre und den Ruhm einzelner Kollegen, sondern soll immer primär die Sache im Vordergrund stehen, für den schönsten Beruf der Welt, dem des Chefs!

Wenn mich gewisse Entwicklungen in meinem Empfinden stören, sind es Kämpfe um Macht oder um Positionen, welche WACS nur belasten, statt weiterbringen. Ich verstehe wohl, dass Projekte, Verbindungen wie Relationen, welche mit viel Engagement und Herzblut eingebracht worden sind, welche dann von einem Nachfolger anders gewertet und anders angegangen werden, Enttäuschungen hervorrufen.

Hier gilt es ebenfalls Fairness und Toleranz walten zu lassen, wie es sich für Chefs gehört, auch in der Küche gibt es viele Wege und Methoden zu einem gleich oder ähnlichen Resultat zu kommen; so gilt mal nicht „ Viel Köche verderben den Brei“ nein, in WACS machen eben viele Köchinnen und Köche die Vielfalt der Esskulture unserer Welt aus.

In diesem Sinne einige Gedanken zu WACS und dessen Entwicklung, auf dass wir noch viele schöne Momente in der grossen Familie der Köchinnen und Köche erleben dürfen, vor allem aber das WACS allen Berufsleuten zu Nutze ist, sich in Ihrer täglichen Arbeit weiter zu entwickeln.

„Kep’it cooking, and be Happy

Norbert A. Schmidiger,
Treasurer of WACS since 1984
General Secretary of Swiss Chefs Societie
Switzerland

Myanmar Update 20.09.2008 - Part 4

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"A warm welcome to Myanmar - Be our guest, we wish you were here"

Dear friends,

See more of the MCA & Mother & Child Welfare Association’s daily Milupa milk delivery at the Myanmar Nargis delta , 16.9.08.

With us at this trip was German child doctor, Andrea, as well German book author and journalist, Dr Hans Buch, to cover the "Situation in Delta Today" with all the positive progress there now, as well as the impact that the Nargis cyclone had on the tourism destinations in the ancient Buddhist city Bagan and Ngapali Beach. Here, people depend heavily on tourism and tourists to come back and ensure their lives gets back on track, meaning food, education and vocational training for 1.3 million Myanmar people working in the Myanmar tourism industry - ensuring a living for their families.

Myanmar people decided and voted for: "Tourism is most welcomed in Myanmar in great numbers" - tourism against poverty, an initiative of the United Nations and World Travel Union. Tourism is a chance of direct contact and direct earning, a chance to support people’s lives and future directly through foreign visitors to Myanmar.

"A warm welcome to Myanmar and its people - Be Our Guest"

You as foreign tourists to Myanmar ensure jobs, life, education and a future for hundreds of thousands of people. Myanmar people do not want to be on an AID drip for a long time, they like to earn their living by themselves through a legal job, so give them a chance.

Come Sunday and Monday we will be at the delta for a milk & rice tour with German doctor med Heller as well Myanmar doctor Ku Ku.

More updates in some minutes.

With best RGDS, yours,

Oliver E Soe Thet
President MCA Yangon 19.9.08

Myanmar Update 20.09.2008 - Part 5

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A new beginning.

Mallu sent us the great message that again a US$10,000 donation came to the Nargis account and after weeks of no rice we could start the rice program for most villages again.

We also started school feeding in primary schools with Milupa; it was a festival for all the children.

We cooked at the village center and delivered to the school; weekly milk feedings will also start here once the three new containers through LOG and Milupa reach Myanmar in around 3 weeks, they have been on the way to Myanmar since 17.9.08, Wednesday.

Best thank you to Doctor med Werner & Mallu Heller for the restart of the rice program through funds ensured by both, many thanks by all children to Mr Frank Franke, Marie Luise Thuene and LOG Germany with Milupa and Hassia water.

Yours,

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member, Yangon 19.9.08
Union of Myanmar

Myanmar Update 20.09.2008 - Part 6

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Thank you Mallu for the rice. Teachers have been helping MCA with the Milupa delivery; a day of happiness at Ah Dorn Village Monastery for Christians as well Buddhists.

It has been a long day with many happenings and more beautiful and happy Myanmar faces & people.

Oliver E Soe Thet
MCA Yangon 19.9.08
Union of Myamnar

Dear All Valued Supports,

Please be informed that we will be celebrating the International Chefs Day & World Children Day on 19/10/08 @ 7-12pm at Youth Park. As usual seek your generous support in order for us to run this event successfully.

We are looking at serving more than 3000 breakfast for the under previlage and public on charity basis. If you have any products or cash that you can contribute, please do not hesitate to contact us. Please feel free to invite your friends to support. All are welcome!!!

Please find attached the sponsorship letter and wish list (no complete) plus program of the day.

If you have any question, our Organizing Chairman Chef Bruce Lee PJK PJM at 019-4469319 will be gladly to assist you.

"Penang Chefs Cook for Charity, WE served for Humanity"
Best Culinary Regards
Peter Chan PJM
Hon-Secretary

Myanmar Update 20.09.2008 - Part 1

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Dear Friends of Myanmar’s people,

We headed out very early with Dr Andrea, a German child doctor and German author, Hans, to the Delta for a two night trip. We stayed overnight at the monastery where the orphans from the Nargis cyclone are.

The first day, 16/9/08, we went to the Mya Gon, Mya Kan Thar and Zibyigone villages; for the first two we brought the weekly Milupa ration and Hassia water and checked the cooking of child milk.

In Mya Gon we also did for UNICEF the MUAC measurements for height and weight for all children under 5 years, who received the Milupino Chocolate & Rice Snacks as a bonus.

Dr Andrea was in her element the whole day with over 1300 children around us in the three villages.

In Zibyigone we cooked the milk as usual, but because of a new village leader all was in perfect order. With the new containers of Milupa coming soon, we can also work with weekly rations soon.

It was good to see that in a short time through the MCA food and milk programs the leadership of a village improved so well.

More reports are on the way in minutes, with best culinary regards, yours,

Oliver Esser Soe Thet
President Myanmar Chefs Association
WACS Member, Yangon 19.9.08
Union of Myanmar

Myanmar Update 20.09.2008 - Part 2

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We had the honor of staying at the monastery of Head Monk, U Ye Wa Ra Sewyadaw, with all the orphans from the Nargis cyclone.

It was a special evening and the next morning it was a place of quiet and peace as our special guests from Germany mentioned.

Both days at the rivers and channels, we were caught several times in heavy rain and storms. But it had no effect on our programs.

Thanks to a new US$10,000 donation in Germany, we can start the rice donations in some villages again.

That is what people tell us, pulling our arms, in a soft voice, "....... we need rice, can you bring a little rice to us......" We asked a new village leader at the monastery - he is a friend of the Buddhist Head Monk who told him about us. The village is much further down the river and had not gotten any help so far.

He is a Roman Christian and told us that they need our support for about two more months.

We told him that we will try to include him with the new funds for a rice donation on 22.9.08 when we are with

Dr med Werner and Mallu Heller at the Nargis delta, and with Dr U Khun Zaw Naing from Myanmar.

With best RGDS, yours,

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member Yangon 19.9.08
Union of Myanmar

Myanmar Update 20.09.2008 - Part 3

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Dear friends,

On 16.9.08 at the delta field camps we delivered the weekly milk ration to Mya Gon Village, as well as Milupino for all children under 5 years whom we also measured for height and weight for the UNICEF nutrition cluster for special feeding data.

German child doctor, Andrea, was with us and during all her professional work with the children; it was good for all MCA members to learn some tricks from an expert in child care.

Her husband and author of many books observed the hygiene in cooking of healthy & safe Milupa milk for the children under 5 years.

Giacomo, the youngest chef at MCA, was as usual active during the cooking process and observed all subsequent deliveries later.

As usual we got home very late, we got rest and meals at the Twante monastery with the orphans; they also had great fun and were with us the next morning from 5:30 am onwards until we all departed again for a new day at the delta.

More reports soon in some time, yours,

Oliver E Soe Thet
MCA Yangon, 19.9.08
Union of Myanmar

Dear Junior Culinary Colleagues,

Firstly, congratulations as all of the plans we have formulated have come together and been approved by the Chairman. I wish to thank all of you that have offered contributions, advice, support and technical skill for the WACS Junior Presentation Project to date, your goodwill has been outstanding.

But now it is time to deliver and translate all that has been discussed into action and to piece together the final product.

As you may have guessed our original idea of making a small 3 min PDF style of slide presentation has grown into a public forum presentation that will take place at IKA on International Chefs Day. This is a great privilege for all Junior Chefs to showcase the good work that they are doing to our whole WACS family and the international media that will be present.

For this to be the great success that we all want it to be and taking into consideration all the comment that I have received to date I have formulated the following outline for the presentation content below.

Please keep in mind that the content of the presentation that we (WACS MCC) will make on YOUR behalf is up to you but for the sake of continuity it has to have a fluid structure therefore, when you send us your information you should include the following information from your Junior Chefs Clubs:-

• Logo & motto
• Website address
• Vision & Goals
• Message to Global WACS Juniors (I encourage all of you to write a message of support to all the Juniors competing at IKA or an introduction to your club)
• Current Committee
• Membership
• Activities
• National Dish Recipe

Kindly understand that while I could get most of this information from your websites, however not everyone has one and I cannot be certain that what is on your site is up-to-date and so please help me out and e-mail all the above to wacsjunior@gmail.com ASAP

Also include any local or favourite Food websites or blog addresses that you may think are of interest to juniors.

On top of all of this I would love to receive (or better, download from your site) any SHORT 90-second Videos (in wmv or avi or common format that can be converted) of Junior Activities or a Message for the Global Juniors at IKA to see. Please send me your links to these videos.

All of this will be presented in a Blog-format presentation to the public and online at IKA alongside daily reports, results and videos from the Culinary Olympics that you and your Junior members can log on to 24/7.

Aside from featuring all the current Junior Chefs Clubs and eventually Junior Culinary Teams that we know of in the above outline the WACS Junior Blog will have a major focus on:-

• Education
• Competitions
• Links to Junior and Seinior Chefs Websites and Blogs
• Foodie Blogs and websites
• Newsreels
• Facebook, and much much, more!

Thank you all for your quick responses, if I can have the information the sooner the better so I have time to improve the product and piece everything together.

Alan Orreal
WACS Advisor on Global Development of Junior Chefs
Chairman for Sri Lankan Junior Chefs Club
Executive Board Member for Chefs Guild of Lanka

On this rainy day of 6 September 2008, from 8.00am to 2.00pm, over 30 Penang Junior Chefs Club (PJCC) members, supported by over 25 Members & General Committees of the Chefs Association of Malaysia, Penang Chapter, stormed into the Silver Jubilee Old Folks Home in Sungai Dua with loads of food and grocery.

Bags and bags of rice, sugar, salt, cooking oil, biscuits, bee hoon, Milo and daily groceries were delivered through the generosity of our association’s supporters. Thanks to the Director of Special Projects committee, Chef CW Lee, who lauded this meaningful project by seeking donations from all to support the home’s daily consumptions!

Many corporate and individuals contributed to this cause. On behalf of CAM Penang Chapter, we would like to express our sincere appreciation to all the generous givers for their contributions, be it big or small.

Our PJCC members were involved hands on, preparing and cooking the lunch for all the residents. They also put up a musical number via the use of kitchen utensils. To add on, our members presented a dragon beard candy pulling demo and a tiramisu birthday cake sponsored by Deli Classic in celebration for residents born in October.

Dear Presidents & Colleagues,

I am pleased to confirm that our Asia Pacific Africa Forum for 2009 will be in the Union of Myanmar next year. I will give you more details by the end of the month.

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

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Ah Lay Sue Village was the third station for our two boats on 5.9.08.
It is a two hour journey down the river, passing by the banana plantation where the new young banana trees are just 2 feet high. It will take 1 year before the fruits here are growing again, most of the mango plantations are down or only big trees with two three branches are left. There will be also no more income and it will take until April / June 2009 before food here is ready to be eaten again.

It is a very poor community depending on day labor jobs - which do not exist there at present.

People hold together in this community, but there is not much left to start with. New jobs and income need to be created, maybe you could spare a moment of thought for countries that believe in sanctions and boycott policies which destroy tens of thousands of jobs. The same countries always advertise they are doing it for a better change. That is now a 12 year progress in no other direction than giving these people a much harder and insecure life without any future.

It might be a good idea to invite people who create such policies into the bamboo huts and villages of these people worst hit by the cyclone, to get an idea of what they are doing and playing with a whole generation’s future. There is no idea of supporting an education and vocational training system to youths in Myanmar by EU and US, a chance to have bright people aged 5 to 15 years who can then follow and have understanding of the rest of the world, being part of it, rather than now, to isolate all these young people, stealing their future or keeping a "low cost country for future investments at low level until the door is open one day".

There must be different ways, which shows in a US$300 million Developing Aid Package from German

government Chancellor Angela Merkel to China. China itself is one of the richest countries in the world. That is politics today. Country leaders which disqualify themselves through ignorance. 88 here, 89 in China, September 07 here / shortly after in Tibet, a cyclone here - within days an earth quake in China. In the 50th and 60th it was Germany which provided the ammunition to Myanmar and ensured that China communists would not take over the country.

Today Myanmar and China are good friends on business terms, with much cooperation and support.

It is not a world which an ordinary member of earth needs to understand; it is pure business and money that talks.

People have no jobs; they have no money, which means they have nothing to say.

With best regards and a wish that the world community takes their upcoming steps and issues on Myanmar and also the Myanmar people on the ground into their account. Politicians should be not allowed to rule on country maps but in a boxing ring and the people are their audience.

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member, Yangon 8.9.08
Union of Myanmar

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Special thanks again from all the people in three villages at the delta rivers for the very kind contribution of rich tin food from MV Susan K - German Shipping; and also a special thank you to Mrs. Angela Schwarz of German Welthunger Hilfe for the quick and effective communication to ensure this aid to Myanmar which came in despite very short notice, and thanks to the government staff at Nargis Offices and Customs, it could be cleared very efficiently and delivered directly to the victims of the Nargis cyclone.

To ensure that this rich and good food stays with the people in need and does not travel to markets, we opened each tin before the hand-over, which requires eating within one or two days. A very big thank you as well to the FA Voigt – Myanmar Company, which ensured the best service and support at the Yangon port. Mr. Jakob, born in Netherlands and a long time Myanmar resident, was an important key to all our quick success.

Other outstanding contribution we could deliver to the Nargis delta people were through the efforts over the past 4 months by Mrs. Agnes James and all Singapore Airlines staff in Frankfurt, Germany; collecting a total of 500 kg of clothing, with the very kind support of Singapore Airlines and Silk Air which shipped everything free of charge to Myanmar. Again, the Myanmar offices in charge granted FOC import within two days after we applied, the best cooperation amongst all parties invovled.

Mrs. Agnes James and Singapore Airlines Germany are collecting again and plan the next shipment for early December. The people were very surprised, as were our members, as they had not seen such good quality and branded clothing before.

Our friends, Victor and Georgette Buga, plan to start such an activity from LA - USA, and are in contact with Singapore Airlines there.

It was a good program with many different items coming through, combined with the high nutrition children food through Milupa, Hassia and LOG - Germany.

We are becoming the shipping warehouse on the river and channels.

For the coming week, we are planning something very special with a big "Cook Up" by members of Myanmar Chefs Association, more on that later. It will also be a test project for our plans and commitment to the "World Chefs Day 20.10.2008" which MCA will celebrate at the Nargis delta regions together with all the people.

With best culinary regards, yours,

Oliver E Soe Thet
President, Myanmar Chefs Association
WACS member, Yangon 8.9.08
Union of Myanmar

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Today was the second part after three villages started the Milk Long Term Project; a special target and program for us as we want to see the developments on the ground very clearly within the next few weeks.

We measured all children under 5 years for their height and weight according to the UN system MUAC which is not that clear but quick. We use both systems, also a good way to really compare for a whole village the two systems and not only with 10 or 20 children in a village as done in the delta.

It all went well as it was in Mya Khan Thar Village, conducted by the young village leader, Mya Myint Naing, an outstanding administrator, who issued all households with food and aid cards. There is always a smooth progress of any program whenever we come.

With the Maternal & Child Welfare Association, we started the project again together. These well-trained women of the village (knowing everyone in every house and his problems) and our chef there ensured since the daily Milupa milk feeding for children less than 5 years as well up to their 2nd year of standard school.

It was about 195 children less than 5 years of age, all went well until it was dark at night but all mothers waited patiently and went with us through the program.

Milupino, the rice - chocolate snack from Milupa was handed to the children after the measurements were done. We had two cases where a guided special feeding for infants needed to be started immediately; as the parents had no funds and mothers cannot feed the baby the normal way. 15% of children are in the border region.

We will see how that develops now, since there is no more food or rice support to all these villages, and no labor jobs as well. UN - WFP has not started, as per agreed a long time ago.

For some reason most children were afraid to get weighed on the baby scale, so Giacomo, aged 3 years, came very quickly out of the village store by himself with a box of Milupino snacks and started to deliver them systematically to the other kids.

He then stood between the big box of Milupino rice cookies and the scale for "Friendly Environment to Children" and handed out the Milupino Snack to each child who passed all the measurements.

We would like to thank all the supporters from Mya Khan Thar Village, especially the women of the Maternal & Child Welfare Association for their great contribution and support to us, as well for their daily volunteer work to ensure good children food to all children there less than 5 years of age.

It was a good day all in all on 4.9.08 - the whole MCA team remained at the delta as we had a great sponsor for the night which took care of us very well, as well as arranged for the truck the next morning for the loading of tin food, clothes, milk, blankets and fertilizer for a new trip down the river this time.

Today we also got the contact to a 5-months-old baby, meningoncele, a case for Dr. Myat Thu - Neuro Surgeon in Yangon, a program sponsored by German Interplast – Munich. This year alone we could send over 35 patients, mainly from the Rakhine State (just last Sunday one more child was brought to us and transferred to Yangon from the Ngapali Beach region). The 5-months-old baby will have to wait a bit due to the fact that anesthesia operations are usually not done before 6 to 8 months of age. In general, small children always recover quicker than elderly people with the same problem.

On 6.9.08 we were back in Yangon, all a bit exhausted but feeling good, happy to be there in three days again.

With best culinary regards, yours,


Oliver E Soe Thet
President Myanmar chefs Association
WACS Member, Yangon 8.9.08
Union of Myanmar

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Second part of weight and height measurements through MUAC, as well as a check up for children less than 5 years of age.


Oliver E Soe Thet
MCA Yangon 8.9.08

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Third part of weight and height measurements through MUAC as of 4.9.08.


Oliver E Soe Thet
MCA Yangon, 8.9.08

Blanket Bay chef Mark Sycamore accompanied by junior chef Joseph Clark have won the right to represent New Zealand at the next stage of the WACS Global Chefs’ Challenge.

The pair achieved the highest points in the New Zealand national final of the event held in Auckland earlier this week and are to head to Australia next year to represent New Zealand in the Pacific region stage of the international competition.

Success there would gain entry to the final to be held in Chile in 2010 as part of the World Association of Chefs Societies biennial congress.

06.08.08

Jorg
Of all the people I know
Your name stands apart
For you are someone who has crossed my path
From this meeting you have become a rhythm to rhyme.
Of a pleasant word
Where honesty & integrity shine
So never think
Whether I have
Known you
For many years or a few
In some way you
Has been a part
Of shaping the things I do.
So now with the closing of a chapter
Dawning of a new
I realize the best thing of life
Has been the memory of you to be a happy one,
Jorg, I know you like to leave an afterglow of smiles
when life is done.
Your catchy smile leaves an echo whispering
softly down the ways,
of happy times and bright and sunny days.
I’d like the tears of those who grieve,
to dry before the sun,
of happy memories that you leave when life is done.
You have shown
We all march to the beat of the drum
For a changing of pace,
To meet the sun.

A young chef from Blanket Bay Lodge was named as the Hospitality Standards Institute Young Culinarian of the Year at the New Zealand Chefs Associations 51st annual AGM in Auckland on 30th August.

Joseph Clarke (20) is a young chef whom is dedicated and determined to succeed in his chosen profession. In the past two years he has won numerous awards and accolades, including the Nestle Toque d’Or Supreme Champions award in 2006, in 2007 he was successful in competing for and winning three successive Commis Chef Competitions including the Southern Lights, South Island and New Zealand titles. Earlier on this year he represented New Zealand in the World Junior Chefs Challenge winning a silver medal for his efforts.

Convenor of the adjudication panel for these awards, NZCA Vice President Gary Miller said of Joseph. “Joseph epitomises all those qualities that senior members of the industry look for in a young chef, his skills and talents actually belie his age. He is a role model that can be held up to other aspiring young chefs as an inspiration for them to achieve”.

Meanwhile long serving NZCA member and NZ Culinary Fare Salon Director, Martin Harrap was awarded the Akaroa Salmon NZ Chefs Hall of Fame Award.

The award “was a complete surprise” says chef Harrap.

The Akaroa Salmon NZ chefs Hall of Fame award is peer nominated and adjudicated. It recognizes a chef who is readily identifiable for their contribution to the culinary profession of New Zealand. This person is recognized for their ability to give back to the community of the professional cook, through their commitment to supporting and nurturing young professionals and promoting New Zealand to both national and international markets.

Gary Miller says of Martin. “Martin is well known throughout the industry for his work with young chefs in helping them to achieve, especially in the competition arena. He is involved in, and has initiated many concepts and programs aimed at giving chefs of all levels opportunities to develop themselves at a professional level”.

Chef Harrap says that “this award is humbling, to be recognized by my fellow professionals in this way is fantastic. Chef Harrap goes on to say “being a member of the NZCA has brought me many benefits and opportunities, the award is as much for everyone who pulls on a white jacket everyday and strives to be the best that they can be, as it is for me”.

For further details pictures etc… Contact:

1. Please see more of the villagers’ happiness because of a healthy food & nutrition product » Click here for pictures

2. More pictures on the child food issue » Click here for pictures

3. More Pictures on the children & elderly people and the Milk Project. The eldest person is 90 years old » Click here for pictures

Oliver E Soe Thet
Yangon MCA 29.8.08

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We headed out as usual at 6:00am from Yangon to the Delta, our MCA Team in Twante loading the boats with the Milupa baby milk and Hassia mineral water. In addition, we had 400kg of clothes from Japan with us.

A team of people from Myanmar, led by U Phay Soe and his friends who have been working for many years in Japan, organized for a container full of good clothes to be shipped to Myanmar for the people hit hard by Cyclone Nargis.

They carried mini balloons, a pump and rubber lobes with them and within minutes, hundreds of water balloon ‘JoJos’ were made on the boat, a great gift for all the children in the villages today.

Also with us today was the main officer of the Nargis Warehouse, U Thet Naing, which presented us with a great opportunity to show him the area we have been working in for 4 months now. He also enjoyed handing out the goods to the people there - it was a real festival for the villagers.

But it was also a very hot and beautiful day which brought us close to our limits.

We cooked the ‘Milupa milk – wheat’ drink for over 900 children and started a program of daily feeding at these villages, as well as in 15 other towns that were most affected by the cyclone.

This comes at a critical time, where the very last funds of families have been used. They have new jobs and so their income is not present yet; more over the big UN agencies just do not start projects which should have begun 12 weeks ago to ensure the Food Basket for these people and children.

Well-received for the coming weeks is a good surplus on nutrition especially for all children above 6 months and under 5 years of age, as well as the elderly and weak people.

It was another fun day at the Delta because of the lovely people whose smiles despite them being poor made the sweat and heat during the day worth it.

68,000 children under 5 years are in danger of suffering from malnutrition – much needs to be done to ensure their healthy future.

Click here for more pictures

Dear All,

We would like to inform that over 30 CAM Pg. Chapter chefs and associates attended a Food Safety & Hygiene Seminar hosted by US Poultry Promotion Board recently at KDU College Penang Campus.

The lecturer was a well reputed personnel from ex-Singapore Government Health Department with years of experience.

Our participants were wow-ed by his knowledge and presentations. Everyone had an in depth on Basic Hygiene, Germs, Viruses and Bacteria.

Special thanks to US Poultry and Ms. Margaret Say for all the printed material and everything.

Best Culinary Regards
Peter Chan PJM

Juhayna invites professional chefs to submit a three-course menu which utilizes Juhayna’s products in all three courses.

Total preparation time of the three-course menu should not exceed one hour. Egyptian Chefs Association’s expert judges will select the best 12 menus to be invited for the live cook off scheduled to take place at this years Hace’08 exhibition from 10 till 13 November in Cairo.

The best three-course menus will be selected based on practicality of the dish, presentation style, creativity and originality, flavor and texture combination, nutritional balance, and utilization of Juhayna’s product range.

• Competitors should prepare, cook and present a three course menu (starter, main course and dessert) for two covers each within one hour.
• Competitors should submit the recipe of the three course menu to be cooked with pictures of the dishes to the ECA before 1st of October to have a chance to be selected for the live cooking competition.
• Competitors have to cook the three course menu according to the recipes submitted to the ECA beforehand.
• Competitors have to utilize Juhayna’s products in all three courses.
• Juhayna range of products will be available in the live cooking kitchens.
• All other ingredients should be brought by competitor in unprepared state, not trimmed, cut or sliced.
• Judging will be on speed, creativity and innovativeness, taste, nutrition and health, balance and harmony of menu, low waste, correct preparation, cutting and slicing skills, utilization of Juhayna food products, clean and neat method of working as well as competition spirit.

After Tokyo, the MICHELIN guide is looking to pursue its development in Asia through a guide to hotels and restaurants in Hong Kong and Macau. The MICHELIN guide has been published for countries in the US like New York, San Francisco, Los Angeles and Las Vegas. In Europe, the MICHELIN guide covers 20 countries, spanning the continent from Scandinavia to Italy, the Czech Republic and France. The first successful launch of the MICHELIN guide in Asia was in Tokyo last November, and in a few months, Hong Kong and Macau will see the arrival of their own little red guide, bringing the MICHELIN guide collection to a total of 23 countries. The first MICHELIN guide Hong Kong and Macau is expected to be released in December 2008, in both English and Chinese versions.

Hong Kong was chosen due to the presence of numerous elegant, top-quality hotels offering impeccable service and restaurants featuring a wide variety of cuisines. Macau, also widely known as the Las Vegas of Asia, has been getting increasingly popular among tourists and also offers a wide variety of hotels and restaurants. Attracting an impressive figure of 30 million visitors last year, both Hong Kong and Macau have been officially recognised as fully-fledged tourist destinations. Michelin inspectors have been anonymously dining in restaurants and staying in hotels in Hong Kong and Macau since late last year to judge the quality and consistency of meals and services to evaluate them on a range of criteria and make a pre-selection of establishments in both the cities.

The MICHELIN guide is a series of annual guide books for countries and is the oldest and most well-known European hotel and restaurant guide which awards the Michelin stars. The evaluation process has been honed over time to identify consistently high-quality establishments to suit a range of budgets across a range of styles and cuisines. The research is intensive and obsessive as the Michelin inspectors visit the restaurants or hotels time and time again to ensure the consistency of the establishments, resulting in the MICHELIN guide being a reliable source of recommendations.

This October, add a dash of Salt & Pepper to your homes, as the popular Australian homeware brand comes to Singapore shores. In conjunction with the launch of the brand in Singapore, three dinnerware collections, bearing the signature Salt & Pepper style and functionality delivered at affordable prices, will be available for purchase. The first collection – Joy – features stars and snowflake-like graphics and motifs on the dinner sets and household accessories. Aimed at creating a warm and fuzzy feeling during meals, the Joy collection is presented in silver on glass or ceramic, and allow for perfect house-warming or wedding gifts. The Muse collection goes by the tagline of “Be Brave, Be Beautiful”. Presented in bold colours of red, blue, black and gold, muse will bring out the inner child with designs made to look like various fantasy creatures such as unicorns and butterflies. The last dinner set collection, known as Opulent, is characterised by primary colours of black and white presented with minimalism, clean lines and gentle curves.

Salt & Pepper will also make available for purchase a series of gifts and household, which include chic photo frames and mugs, just to name a few. What would interest readers however, would perhaps be the series of piggybanks called oinks. The money-saving porker can be found in the guise of an angel, a black devil, and most amusingly, in the spots of a leopard.

Italy’s designer olive oil producer – Polenghi – has recently introduced a new range of premium condiments. These include the extra virgin olive oil, extra virgin olive oil and lemon juice, extra virgin olive oil and balsamic vinegar, lemon juice and shallot vinegar. These products boast easy-to-use and convenient features and the patented Dosette design, which includes easy opening and adjustable dosages in a pressure release pack. They are also shelf-stable, which means that they do not require refrigeration.

Have you ever bought a wonderful piece of furniture, smile on the drive back thinking how gorgeous it will look like in the house, only to be disappointed the minute you get home as you realise it doesn’t fit with the rest of the furniture in the house? Well say goodbye to those days.

Bulthaup’s latest range of tables and seats are guaranteed to fit into any household with its simplicity and minimalist approach. Christened as the communication range by its designers, this latest line of furniture from world-renowned designers revolves around the c2 and c3 tables. The c2 looks so simple and clean it does not look out of place in a museum but at the same time it can be easily combined with other items of furniture. The c3 table features a tabletop that is only 16 millimetres, yet able to withstand heavy stresses. In addition, the c3 also comes with benches that can be used as a floor standing or a wall-hanging solution. To better meet the taste of homeowners, the c2 is available in white, silver-gray, kaolin, greige, graphite and clay while the c3 is available in maple, cherry natural, oak natural grey and oak natural black brown.

For more information, please E-mail www.bulthaup.com.