Reykjavik, Iceland Thursday,
23 October 2008

For the last few weeks there has been great turbulence in the world of finance and, from what I hear from friends and colleagues around the world, it is having a strong effect on our members, in the kitchens but also on culinary teams like the ones travelling to IKA this year.

My own country, Iceland, was hit very hard; three of the biggest banks were nationalized, people lost money and some lost everything. These are hard times and we can expect this to have long term effects on many families. Fortunately, no lives were lost here and this is a time when families and friends will stick together even stronger and hopefully learn a lesson.

Money can drive you far from the truth in life and when you loose it, it sometimes helps to realise that you have been ignoring the more important things in life like those friends and family, because you have been too busy making yourself a treasure.

I honestly believe that the world is going to be better after all this; we will learn to be more careful with what we do, and hopefully see how important it is to build strong relationships and stick and work together.

We should not be too discouraged. Companies will want to keep promoting their products, they will find a way to get the most out of their money and there is no better place to get this return than through non-profit organisations like WACS and your own National Associations. We have millions of chefs working for free worldwide, promoting the profession, the juniors, the programs we have and the products we use.

At the end of the day though, I am happy that I chose to be a chef because, one thing is for sure; people will always have to eat.

Finally, with IKA coming up this weekend in Erfurt, I would like to use this opportunity and wish each and every team, individual and country all the best. Don’t forget to have fun and live life to it’s fullest over the next few days, use the opportunity to meet old and make new friends, learn and share knowledge with others. That’s what Chefs do best!

With culinary regards,

Gissur Gudmundsson
WACS President

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

From its prehistoric settlers dating back to the Paleolithic era more than 30,000 years ago, to the colonial era with its 150 years as a British colony and western trade hub, Hong Kong, has a rich and deep history earning it the title of Asia’s world city. In most recent history Hong Kong has become an autonomous region of China, while remaining highly politically independent and the world’s freest economy.

Due to its varied and exciting history, Hong Kong remains the preeminent melting-pot city of Asia, offering up a truly diverse cultural tapestry; with some of the finest restaurants and catering establishments in the world, featuring the best cuisine from across the globe. Established in 1991, The Hong Kong Chefs Association (HKCA), is the premier source of culinary and technical information for the food industry in Hong Kong, with approximately 250 professional members including chefs, food scientists, food technologists, suppliers, distributors and related food industry professionals; and a network of 2500 people with interest in our organization.

In early 2007, the HKCA Executive Committee fostered the formation of our youth chapter: The Hong Kong Young Chefs Club (HKYCC). The HKYCC was established to provide a similar but independent forum for professional chefs aged 18 to 25 and as only one of four such groups within WACS currently boasts more than 150 members. In June 2008 WACS President Gissur Gudmundsson appointed the chairman of the HKYCC, Francis Lo, as an ambassador to the WACS Board regarding young chef issues.

The HKCA & HKYCC are committed to the advancement of the culinary arts and food science. The two groups provide a forum for professional and educational development and exchange of information. As such the associations holds regular member gatherings spanning social, education, and networking opportunities. The HKCA/HKYCC hosts several local culinary competitions each year, including such events as the Norge Seafood Competition and the Tabasco Hot Chefs Challenge. It also hosts significant regional competition events at large trade shows such as the Hong Kong International Culinary Classics, and Global Chef Challenge at HOFEX. Aside from hosting competitions, the association fields teams to most Asia region and world level events such as MLA Black Box and the IKA Culinary Olympics. In addition to member service, the HKCA has a significant community outreach program. In such it annually fields teams of chefs to compete in the Hong Chi Climbathon, a stair race for children’s charity. The HKCA also provides judging and support for the Best Buddies Hong Kong Cookery Competitions, and on each International Chefs Day prepares two buffets for thousands of students of both the Hong Chi and Fu Hong societies, (who work at educating disabled children). Such charitable and community work has inspired The Hong Kong Council of Social Service to award the HKCA the Caring Organization status for 2007-2008.

Hong Kong is a free, open and exciting place to live and cook and the culinary scene is vibrant. The HKCA and the HKYCC welcome all international chef travelers to our fair city.

National Team Winners in each category...

Category A :	Germany
Category B :	Norway
Category C :	Singapore
Category R :	Norway
Military :	Switzerland

And the Overall Winner is.....

Norway

Junior Team Overall Winner

Germany

Congratulations!

Click here for medal count National Teams

Click here for medal count Junior Teams

Dear Members of the HKCA

Please join us for the Congratulation and Thank you Dinner of the Hong Kong National Team

Celebrate with us the experience of participating amongst the best teams and bringing back home Gold and Silver.

Recognition and thank you presentation to all the sponsors and supporters

Venue: The Congress Restaurant at the HKCEC 6th floor old wing, next to the Renaissance Hotel

Date Tuesday the 11th November 2008

Time 7:30 pm cocktail Buffet at 8 pm

Members: HK$ 280.- non members HK$ 350.- ( includes beverage and wines)

Please confirm you attendance to Ms Cherry Lai before Friday the 7th November 2008 cherry.lai@disney.com

Source: HKCA Newsflash October 30th, 2008
For more pictures and to read more articles from HKCA Newsflash, click here

Source: HKCA website
For more pictures and details, click here

Chefs from the Welsh National Culinary Team were presented with their two silver medals at the Culinary Olympics in Germany yesterday.

The medals were a just reward for the team, which overcame a series of obstacles to achieve its best ever result at the Olympics, the premier competition for chefs around the globe. Team manager Graham Tinsley said the Welsh chefs were "chuffed to bits" with the result.

"When you see other top teams, like defending Olympic champions Sweden and Singapore, also winning silver medals, it puts our result into perspective," he said. "This is my fourth Culinary Olympics and the best we had done previously was bronze medals, so it’s a fantastic achievement against all the odds this time."

Their first silver came in the hot kitchen element of the competition on Sunday, when they produced 110 covers of a three-course meal. The second silver followed on Tuesday in the cold platter show, which entailed creating a range dishes, including appetizers, main courses, complete menus, desserts, cakes and showpieces, for a table display on a weddings theme.

The Welsh team (pictured) comprises (from left) manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, Sally Owens, a tutor at Coleg Llandrillo Cymru, Rhos on Sea, captain Wayne Roberts, head chef Portmeirion Hotel, Lee Jeynes, group development chef for English Lake Hotels, Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Toby Beevers, freelance.

The support team included Gennaro Adaggio of La Dolce Vita, Shrewsbury, Tom Middleton, of Hotel Maes-y-neuadd, Talsarnau, Harlech, Chris Owen, Castle Hotel, Conwy, Kevin Williams, a tutor at Coleg Meirion Dwyfor and Mark Jones, chef at Henbury Hall, Macclesfield.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad and S. A. Brain and Co.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

SINGAPORE’S NATIONAL CULINARY TEAM WINS
GOLD AND SILVER AT OLYMPIADE DER KOCHE 2008
International Culinary Olympics, 19 – 22 October 2008, Erfurt, Germany

Singapore, 24th October 2008: Singapore’s National Culinary Team battled with culinary powerhouses from Europe and North America this past week at the prestigious Olympiade Der Koche 2008 (IKA Culinary Olympics). Held once every four years, this year’s event at Erfurt, Germany attracted 32 countries to the competition.

The National Team competed in the Cold Food Exhibition and Warm Food Competition in the Restaurants des Nations over two intensive days. After months of arduous training, Singapore emerged victorious with 3 Gold medals, 1 Silver medal, and 1 Gold with distinction for Pastry.

Leading the charge was Captain Yen Koh, supported by long time National Team members, Randy Chow, Ivan Yeo, Jasmine Ng (Team Manager) and Singapore Chefs Association’ President Eric Teo.

“The team represented by new and highly experienced squad members were able to impress with dynamic and vibrant menu directions that excited and challenged the judges to award the excellent results they deserve,” said Mr John Sloane, Continental Director – Asia, World Association of Chefs Societies.

The overall medal standing put Singapore in 4th position among the 32 participating countries.

“We have consistently for the past 10 years held our position in the top five within the Global Community, and this adds another feather to Singapore’s cap,” enthused Ms Margaret Say, Regional Director, USA Poultry and Egg Export Council (USAPEEC), one of the main sponsors for the team’s participation at IKA 2008.

The IKA Culinary Olympics is the biggest and most traditional culinary competition, in the Global Culinary community and enjoys an excellent reputation as a non-commercial competition on the international culinary scene. In the culinary contest the participants compete in various disciplines and categories, as a team or individuals, in national or regional teams, as junior and senior chefs. The Culinary Olympics include a hot kitchen section (or live cooking) where participants have to prepare an elaborate meal with several courses and a cold platter show, an art form that is virtually exclusive to competitions.

The Singapore National Culinary Team is due to return to Singapore on Monday, October 27, 2008 via SQ 325 at 1705 hrs.

For more information, contact Irene Gomez at 9667 6601 or email: irene@corpmediapl.com

Click here to download the Press Release (pdf format)

The Welsh National Culinary Team has won a second silver medal at the Culinary Olympics in Germany, the premier competition for chefs around the globe.

Team manager Graham Tinsley, who had optimistically set the chefs a target of winning two silver medals before leaving for Erfurt last week, admitted he was "chuffed to bits" with the result.

"When you see other top teams, like defending Olympic champions Sweden and Singapore, also winning silver medals, it puts our result into perspective," he said. "This is my fourth Culinary Olympics and the best we had done previously was bronze medals, so it’s a fantastic achievement against all the odds this time."

Their first silver came in the hot kitchen element of the competition on Sunday, when they produced 110 covers of a three-course meal. The second silver followed on Tuesday in the cold platter show, which entailed creating a range dishes, including appetizers, main courses, complete menus, desserts, cakes and showpieces, for a table display on a weddings theme.

However, the resilient Welsh chefs had to overcome a catalogue of problems to win their silver medals. First there was the loss of £15,000 sponsorship, which prevented Wales from taking a team of junior chefs, then two senior chefs withdrew because of work commitments just a couple of days before the team was due to leave for Germany.

The problems continued when a ferry strike delayed a lorry carrying the team’s food and equipment, then chef Chris Owen from the Castle Hotel, Conwy was held up for a day because his passport was inside a knifebox on the team lorry.

The lorry was forced to divert to Cologne airport where a courier was waiting to fly the passport to Manchester to meet up with Owen on Friday morning. The young chef flew to Frankfurt before catching a train to Erfurt to finally join up with the team.

The problems did not end there, however. The tailgate on the team’s lorry developed a fault when it arrived in Germany, making it difficult to load and unload heavy items. The lorry was not repaired until 6pm on Monday night, which prevented the chefs from transporting the display tables to the competition venue the night before they were due to compete.

The result was that they had to erect the tables and arrange the display and dishes in just two hours on Tuesday morning. To add to the team’s problems, pastry chef Toby Beevers was bed-bound with flu on Tuesday.

"It was all a rush on Tuesday morning and we made a couple of stupid mistakes, which may have cost us a gold medal, " explained Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn. "After all the obstacles that we have had to overcome, I think I should write a book."

The chefs will receive their medals tomorrow (Thursday). The Welsh team comprises Tinsley, captain Wayne Roberts, head chef Portmeirion Hotel, Lee Jeynes, group development chef for English Lake Hotels, Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Toby Beevers, freelance and Sally Owens, a tutor at Coleg Llandrillo Cymru, Rhos on Sea.

The support team includes Gennaro Adaggio of La Dolce Vita, Shrewsbury, Tom Middleton, of Hotel Maes-y-neuadd, Talsarnau, Harlech, Chris Owen, Kevin Williams and Mark Jones.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad and S. A. Brain and Co.

Picture caption:
Welsh National Culinary Team manager Graham Tinsley.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

A resilient team of Welsh chefs has overcome a catalogue of problems to win a silver medal at the Culinary Olympics in Germany.

Graham Tinsley, manager of the Welsh National Culinary Team, was delighted by the silver medal in the hot kitchen element of the competition, which was the target he set for the chefs before leaving Wales last week.

Now he’s hoping for a similar result in the second and final part of the competition, the cold platter show tomorrow (Tuesday), when the chefs will create a range dishes including appetizers, main courses, complete menus, desserts, cakes and showpieces for a table display with a weddings theme.

"This is the fourth time we have competed at the Culinary Olympics and a silver medal is the team’s best ever result," said Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn. "The hot kitchen went really well and the silver medal was a great reward for our efforts.

"We have yet to receive the debriefing to discover how far off we were from winning a gold medal."

Now the team is racing against the clock for the cold platter show, with the chefs expecting to work through the night to get the dishes ready for transport at 5am tomorrow.

"It’s very tiring work because we have managed on average only three hours sleep a night since we arrived on Friday. Considering all the obstacles that we have had to overcome, we have done fantastically well."

The catalogue of problems has included the late withdrawal of two senior chefs, a ferry strike that delayed a lorry carrying the team’s food and equipment and the delayed arrival of chef Chris Owen from the Castle Hotel, Conwy whose passport was mistakenly put inside his knifebox on the team lorry.

The lorry was forced to divert to Cologne airport where a courier was waiting to fly the passport to Manchester to meet up with Owen on Friday morning. The young chef then flew to Frankfurt before catching a train to Erfurt to finally join up with the team.

The problems did not end there, however. Since arriving in Erfurt, the tailgate on the team’s lorry has developed a fault, making it difficult to unload heavy items. The team hopes the lorry will be repaired by a hydraulics specialist this afternoon (Monday) ready to transport the display to Erfurt tomorrow.

The Welsh team comprises Tinsley, captain Wayne Roberts, head chef Portmeirion Hotel, Lee Jeynes, group development chef for English Lake Hotels, Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Toby Beevers, freelance and Sally Owens, a tutor at Coleg Llandrillo Cymru, Rhos on Sea.

The support team includes Gennaro Adaggio of La Dolce Vita, Shrewsbury, Tom Middleton, of Hotel Maes-y-neuadd, Talsarnau, Harlech, Chris Owen, Kevin Williams and Mark Jones.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad and S. A. Brain and Co.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

Welsh chefs preparing to go for gold at the Culinary Olympics in Germany, the biggest competition of their careers, have been plagued by a nightmare series of events.

First, one of the Welsh National Culinary Team’s pastry chefs was forced to withdraw on Sunday due work commitments, then another team member withdrew on Monday, then the lorry carrying all the team’s food, equipment and uniforms was held up by a French ferry strike.

Now, this morning (Thursday), another of the chefs, Chris Owen from The Castle Hotel, Conwy, has discovered to his horror that his passport is inside his knife box on the team lorry which is bound for Erfurt. Owen discovered the passport was missing last night, just hours before he was due to be collected by his boss, team manager Graham Tinsley at 6.45am this morning.

Tinsley has had to hastily arrange for the two chefs driving the team lorry to make a detour to Cologne Airport to drop off the passport with a courier who plans to fly it to Manchester Airport tomorrow morning where it will be collected by Owen. The young chef will then fly to Frankfurt before catching a train to Erfurt to join up with his teammates.

Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, only finalised the arrangements while waiting with the rest of the team at Manchester Airport for a flight to Germany this morning.

"Preparations for the Culinary Olympics have been an absolute nightmare," said Tinsley, who will be competing for the fourth time at the major event, which is held every four years. "I have never known anything like this in all the years I have been with the team. If we end up winning a medal of any colour after all the obstacles, it will be a miracle."

Before the latest series of mini disasters, the team had to contend with a £15,000 cut in sponsorship this year, which meant that they could not take a team of junior chefs to compete in Germany.

Then, just weeks before they were due to leave for Erfurt, they discovered that new rules for lorry drivers meant that Kevin Williams, a tutor at Coleg Meirion Dwyfor, Dolgellau, had to take a test to obtain his Class C licence, which he passed on Saturday.

Williams and teammate Mark Jones, a chef at Henbury Hall, Macclesfield, drove the team lorry down to Dover on Wednesday where they discovered the ferry strike. Luckily, they managed to get aboard the only ferry allowed to leave after the dispute was settled.

Hoping their luck changes, the Welsh chefs begin their quest for Olympic gold medals on Sunday when they compete in the hot kitchen element of the competition, producing 110 covers of a three-course meal. They then finish with the cold platter show on Tuesday, creating a range dishes including appetizers, main courses, complete menus, desserts, cakes and showpieces for a table display with a weddings theme.

The Welsh team comprises Tinsley, captain Wayne Roberts, head chef Portmeirion Hotel, Lee Jeynes, group development chef for English Lake Hotels, Dave Kelman, of Lower Slaughter Manor, Stow-on-the-Wold, Toby Beevers, freelance and Sally Owens, a tutor at Coleg Llandrillo Cymru, Rhos on Sea.

The support team includes Gennaro Adaggio of La Dolce Vita, Shrewsbury, Tom Middleton, of Hotel Maes-y-neuadd, Talsarnau, Harlech, Chris Owen, Kevin Williams and Mark Jones.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch, Friedr. Dick, Germany, Metcalfe Catering, All Clad and S. A. Brain and Co.

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

Gissur Gudmundsson
President

Reykjavik,
Thursday, 16 October 2008

October 20th of this year is the fifth year anniversary of International Chefs Day and as in the past years it is a day for us chefs to give back some time to our community and families.

WACS has a special responsibility in promoting respect for chefs worldwide. But it also has the responsibility, as the Global Authority on Food, to “highlight the plight of the hungry” as Dr. Bill Gallagher, the instigator of International Chefs Day, once said. I believe that as an organization of chef societies with such a diverse membership we should be able to function as an effective spokesman for all food-related issues.

With today’s very real economic instability worldwide, the costs of food keep going up and there are real shortages of it in some places. International Chefs Day should, more than ever, serve as an opportunity to help those in need in this area.

International Chefs Day is also an opportunity for chefs to have fun together while doing something, usually through food-related charities. It is also a good time to acknowledge our families who stand by us everyday and who, we know have to put up with us being in a tough industry.

I really want to encourage all of you, the WACS member countries, to try to emphasize the International Chefs Day in your countries, towns and restaurants and do something special.

The activities on International Chefs Day should be:

1. Something charity-related.
2. Something fun for chefs and their families.
3. Something that will focus attention on the day (it’s a good time to involve the local media; newspapers, television, radio).
4. Something that will not cost anything or, if it does, that can pay itself.

Let’s remember that it’s not enough just to have the right principles and say what we think should happen. We also have to ask who is going to make it happen!

We need dedicated individuals and dynamic associations to make a difference, not only in our profession but also in all food-related areas.

The task of making sure that this takes place lies at the heart of what WACS stands for. In this task more than any other, WACS needs passionate spirits, like yours, to help out others in time of need.

Please let us know if there is anything we can do to support your initiatives for this day and also send us news of what plans for events you have in your country, either before or after the events. We will be having a special area for it on the website.

I hope to hear of all of your activities around the world!

With Chefs Regards,


Gissur Gudmundsson

As the 20th of October approaches and we celebrate International chefs day , it is time to reflect upon the last year and ask ourselves what have we done to improve the lives of others, we as chefs have the unique privilege that we feed, nourish, and sustain life through our cooking. I know that many of you will be doing charity work on this day assisting people who are less fortunate than you may be, for this I both congratulate you and encourage all our other colleagues to take your lead. It is also a day to celebrate our profession our craft, skills and artistry and to be proud of wearying the chefs jacket and white hat which after all is the most recognizable uniform in the world. I hope you enjoy the day with your family and friends around you and that the International friendship that we share will grow even stronger and through The World Association of Chefs Societies we can continue to promote the most noble of the arts that being the Culinary Art.

Happy International Chefs Day and warmest regards.

Dr Bill Gallagher MCG
Honorary Life President World Association of Chefs Societies

10 October 10, 2008

Dear Colleagues in Asia,

Time is nearing where we will share in the recognition of our profession. Many of you will be doing Charity, or Community activities outside of the Kitchen. At the same time there will be others flying their National Flag @ IKA, in Erfurt Germany for the Culinary Olympics. I am pleased to say that Asia is well represented this year. International Chefs day should be opportunity where we also engage with our junior members & vice a versa juniors with their mentors & Chefs, it is also time of sharing and making time for one another. Last but not least we all have someone special at home, family, fiancée, buddies. Take time to be with them and relax. Closer to home, in Asia this year, we have had major events where we as Chefs have shined, from Myanmar with Nargis, China with earthquake in Shenzhen & Beijing with Olympics, Singapore with recent F1, Bali & Jakarta forming a unified bond in Indonesia for the betterment of Chefs. Korea winning the bid for 2012 Congress along with more highlights in different mediums featuring all countries in the Asia on Food and our deep culinary heritage, which you as Chefs of today are nurturing for the young chefs of tommorow.

I wish you all a great International Chefs Day, and please send information on your activities to wacsnews@asiacuisine.com so that we may share with the Global WACS family. In closing I borrow a quotation for you to ponder on.

"Doing what you love is not a recipe for an easier life. It is a recipe for an interesting life" - Andrew Mathews -

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

BALI CULINARY PROFESSIONALS CELEBRATES
INTERNATIONAL CHEFS DAY, 20 OCTOBER
Cooking with Orphans at Waterbom Bali

Bali, 21 October 2008 … Bali Culinary Professional (BCP) as a member of the world Association of Chefs Societies celebrates the recognition of their profession during International Chefs Day on Monday 20 October 2008. The BCP held a charity event with local orphanages at Waterbom Bali.

The BCP invited 75 orphans from two orphanages Yayasan Elisama and Yayasan Tat Twam Asi to have a day out and fun at Waterbom, starting the fun and splash at 10.00. After swimming and enjoying waterslides, chefs from the BCP members and members of the new Bali Young Chefs Club cooked up a simple lunch for the kids. Other activities including games with the chefs and giving out hampers to the kids sponsored by local prominent suppliers in Bali.

Since International Chefs Day was inaugurated last year, 20 October has been marked as a special occasion by culinarians to salute the profession and create awareness of chefs who have set remarkable industry standards for the art of cooking. The commemorative day was initiated by the World Association of Cooks Societies (WACS), which counts over eight million chefs from all over the world as members.

“This is our third year of celebrating International Chefs Day as a member of WACS community,” says Made Putra, president of BCP. “We will distribute gifts to the orphans. The gifts have been provided by several interested private companies.” He added, “Our objective is to communicate with the community and support social obligations towards different segments of society”.

The main aim of this special day is for chefs from 72 countries to create massive awareness of the profession by hosting culinary competitions, demonstrations and charity events to raise funds for the international culinary community. Apart from paying tribute to the talents and skills of chefs all over the world, International Chefs Day is more than a special day to celebrate the ingenuity of the profession; it is indeed a day for these industry leaders and food lovers to celebrate the appreciation of food through goodwill.

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

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

Two Is Better Than One.

By: Christopher Gallaga

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This year I had the rare honor of participating in two International Chefs Days, rather than the usual one. As far as I’m concerned a dozen wouldn’t be nearly enough.

As in the past, the Hong Kong Chefs Association, prepared a massive buffet lunch for students of both the Hong Chi Pinehill Advance Training Centre in Tai Po, and the Fu Hong Society in Pokfulam. But in order to stretch our wonderful experience over a long weekend, this year we started at Fu Hong on Friday the 17th and ended on International Chefs day (Monday the 20th) at Hong Chi, Pinehill.

Both events went off without hitch, as we had received generous donation in fine cuisine of salads, soups, hot dishes, desserts and beverages from many Hotel and Food related industries; and our chef members and culinary students sponsored their time and effort to prepare food for more than 600 mentally challenged adults and children in each location. The obligatory convoys of trucks and busses packed with food, Chefs and helpers, headed out bright and early on the mornings of each event.

At Fu Hong on Friday several of us entered debate with one student, named Mike on all topics political and culinary. He was a stern critique of our cuisine, and even more so regarding George Bush (for which I, being the delegate American, I was held responsible). In the end, Mike gave us high marks for our cuisine and thanked us for our hard work.

On Monday in the beautiful setting of Tai Po we were again thanked graciously for our work, and were entertained by our own Eddy Leung, Arno Urch, and Anthony Go, who took to the stage to play silly games with the students of Pinehill.

Of course no one in either venue was left out. Those remaining in their rooms received a room service delivery of special lunch packages in nicely designed boxes, and everyone received a Disney gift box as well.

With the help of so many chefs from individual establishments and trainees from the Hospitality Industry Training and Development Centre (HITDC) of VTC, it was a memorable day for both the charity and chefs alike.

Some people may wish that every day is Christmas, but I would be happy if every day could be filled with the warm smiles and grateful appreciation that award us chefs when we cook for these very special students.

Thank you to our sponsors and participants

Dear All

Thank you all so much for participating at our 5th International Chefs day 2008, here in Hong Kong.

The response was once again overwhelming we had over 190 chefs from Hotels, Restaurants, Airline caterings, Convention center, Schools and Themeparks, Suppliers, Vendors and Friends who helped and sponsored us in any way possible to make this the most success full event so far.

We were able to support 2 Mayor Charities, the Fu Hong Society in Aberdeen and the Hong Chi Association in Tai Po.

We cooked two Large Buffet for each location for a total of 700 mentally disabled Children and Adults 500 Lunch boxes for the more severe cases and 120 special diet lunch boxes.

We have given our time to spend lunch and early afternoon with them, engaging in serving, games and fun.

Once again we came together for this worthy cause.

Thank you all from the bottoms of our hearts

Rudy Muller

International Chefs Day was celebrated across India in 100 organizations- leading hotels, resorts, catering establishments, regional chefs associations, culinary and hotel management institutions. IFCA, Indian Federation of Culinary Associations is proud to announce that more than 20,000 Culinary professionals including large number of Junior Forum members participated to make this event a great success

To mark the International Chefs Day various events such as food festivals, programs for cuisine development, culinary demonstrations, culinary exhibitions, training and development, culinary contests, chefs awards, chefs procession, seminars to showcase the profession, charity events, contribution to the society through social cause events were successfully conducted on the 20th October 2008

IFCA Sponsored Chef Awards 2008 at New Delhi during the International Chefs Day

Chef Gregory Lobo had organized an event called Chefs on Beat or rather DJ CHEF where we cooked to music and we cooked according to the mood and tune of the Music.

Chef Dibyendu, Ambuja Hospitality organised Lunch for Orphanage

Culinary Competition by Heritage Institute of Hotel & Tourism management

International Chefs Day is celebrated at Institute of Hotel Management , Bangalore under the chairmanship of Mr. M.V.Balachander – A panel discussion for the Junior forum to enlighten the profession of chef and culinary art

The Kitchen Team served delicious lunch to 80 kids at the orphanage...

Zest@Coaker’s Villa, Kodaikanal Team Serving Lunch to Mercy Old age Home

The Art of Cooking

This year Club Mahindra Fort Kumbhalgarh celebrated the International Chef Day with the entire guest where invited for a cookery class on Indian & international cuisine followed by a special theme nite – Fusion Cuisine. Kids cooking competition and share with food science and nutrition information

International Chefs Day is more than a special day to celebrate the ingenuity of the profession; it is indeed a day for these industry leaders and food lovers to celebrate the appreciation of food through goodwill.

Happy Chefs Day!
Club Mahindra Fort Kumbhalgarh, Rajasthan

Students of DSMS, Durgapur organised lunch for leprosy colony in Durgapur

The 6th World Championship of Chinese Cuisine is organized by China Cuisine Association. It had been held in Beijing during Chef’s Day from Oct.18th to 20th. There were 300 participants from 20 countries and regions. The competition includes group competition; individual competition and gourmet demonstration, which included hot dish, cold platter, and pastry. Other than the competition, China Cuisine Association held several related activities, such as, Catering and Food China 2008 exhibition, the Top Forum for China catering development and New Beijing Tour. More than 10,000 chefs celebrated Chef’s Day together in Beijing that provided a great opportunity to unite every Chinese chef from all over the world.

The Schedule for the 6th World Championship
Of Chinese Cuisine and the Chef’s Day

Here's wishing you a belated wonderful Chefs day. Just want to keep you updated about the events we did in Bangalore on the day of the International Chefs day on the 20th October 2008. After having sponsored Groceriesand Snacks for Ashraya (which means sheltered) Orphanage worth 20,000/- Indian Rupees for their entire week, I did join the Team of Chefs who performed at the Event Held in a Mall to mark the Chefs Day. Chef Gregory Lobo had organized an event called Chefs on Beat or rather DJ CHEF where we cooked to music and it was unplanned stage performance. Just to keep your briefed Chef Gregory Lobo, who also doubled as a DJ was playing the music and we cooked according to the mood and tune of the Music. All together we did about 6 different dishes in an hour and what a fun filled event it was. In fact a TV station did cover us live doing the cooking and are hoping to have this as an annual event.

A few newspapers have covered the event and hopefully we would take it to a higher level next year with a lot of chefs taking part in it.

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Culinary Regards
G. Raghunathan
Executive Chef
IVY, The Unwind Island
Prefferred Comfi Hotel
Marathahalli
Bangalore- 560087
Tel: +919845434801

Dear Chefs of the World,

Our counter part Penang Chinese Chefs Association celebrated the International Chefs Days on 20/10/08 by organizing it's 68th Annual Dinner for all it's members.

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CAM Pg. Chapter was invited as well, with many other Culinary / Restaurant Associations. State Exco YB Danny Law graced the event and congratulated the effort of bringing all chefs under 1 roof.

The highlight of the night were the Chinese Hand Pull Noodle and Dragon Beard pulling performed by our famous Eden Seafood Master Chinese Chef Liew Aun Hai and his assistant.

Scholarships were given to member's children high achievement.

Reported by Peter Chan PJM

Dear Friends,

For 20 October 2008, International Chefs Day, we made breakfast for orphans in Yangon. In addition, there was a free medical check-up at five different villages. The check-ups were conducted by nine local doctors associated with the Myanmar Chefs Association (MCA).

22 October was a somewhat special day, given to the survivors of Nargis by the people of Netherlands. The Parents of Inya Lake GM celebrated their 50th wedding anniversary and donated all funds to MCA for the purchase of rice for the people of the Delta. The donations amounted to a sum of US$2000. Furthermore, Mr Jakob from the Dutch Shipping Agency called early in the morning and donated a sum US$5000 from one of his clients: The shipping line True North-Wallem Group Netherlands. Thank you Jakob of Voigt company, Myanmar.

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More good news: The first houses from the hundreds of housing projects financed by AP Moller Singapore - Maersk Comp commenced on 23 October.

23 October also saw us on a Delta Trip with Mrs Christine, where we collected Aid Funds from her Swiss friends. Toni and Lotti Steiner has also announced plans to install a future-oriented Micro Financing program for the people of the Delta. We will propose the idea with community and religious leaders from 22 villages, and we will see how it goes.

Thanks for the efforts of people like Mr Frank, Mr Hoz and Mrs Marie Luise, we are finally at the last stages of preparation for a special aid effort for Myanmar and its people. The first 11 boats are there already and we are hoping for a happy end of all good activities to, in and for Myanmar and its people.

Mrs Agnes James of Singapore Airlines Frankfurt again booked 250 to 300kg of the best branded cloths for people at the Delta. They are due for arrival in mid November, and will bring the total weight of clothes close to 1000kg.Thank you Agnes.

Many thanks again to all the great donors.

In respect to your efforts to the people of Myanmar,
Yours Truly

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member, Yangon 22.10.08
Union of Myanmar

PERSATUAN JURUMASAK

CHEFS ASSOCIATION OF MALAYSIA
A MEMBER OF WORLD ASSOCIATION OF CHEFS SOCIETIES

Initiated by former WACS President Billy Gallagher of South Africa — who is now paralysed — 20 October has been declared ‘World Chef’s Day’ world wide. As such, most Chefs Associations around the world celebrate the event by organising charity events such as holding cooking classes in retirement homes, orphanages etc. They also conduct training and many other activities to allow budding chefs to gain recognition. All programs, be there for kids or for charity are driven by our vision of ‘Education & Friendship’.

International Chefs Day in Malaysia was no different. The Chefs Association of Malaysia (CAM) celebrated by having a charity and education program with the orphanage ‘Pusat Asrama Damai Kuang, Selangor’.

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More than 20 chefs went down to Pusat Asrama Damai Kuang, Selangor’ orphanage on the afternoon of 20 October, to give cakes, pocket money and some 200 under-privileged orphans. Most importantly, they brought smiles to the faces of the children. Master Chef Rossham and Chef Federico worked in concert with other chefs, a group of pretty ladies and one of the Queens of Malaysia to hold cooking classes and a seminar regarding CAM, the history of International Chefs Day and the importance of chefs in the world

We would like to thank to Special Project Chairman Master Chef Rossham, Chef KK Yau, Chef Ridzuan, Chef Chern and their team for their support.

International Chef’s Day 2008 was celebrated in Singapore quite differently as compared to previous years. Instead of visiting homes for the elderly and cooking for them, chefs from the Singapore Chef’s Association(SCA) invited more than 100 youths from Andrew & Grace Home, Northlight and Care Corner Family Services Center Woodlands to learn the ways of the chef at At-Sunrice Global Chef Academy. The objective of the chefs was twofold: to teach the young participants how to cook delicious and nutritional food and inspire them to enter the chef profession. “We wanted to share our skills with the underprivileged kids, and teach them that eating well may not be an expensive affair. With the right culinary skills, such as how to handle meats or cut vegetables the right way, they can be empowered to whip up a delicious, healthy meal at home anytime at a low cost.” Eric Teo, president of SCA.

The day began in the early afternoon at At-Sunrice, where, after a short introduction, the kids aged 12 to 17 were taken for a tour of the spice gardens surrounding the academy. After a returning to the academy and taking a short break — a break punctuated by the laughter of the kids as they donned their chef garb — the kids were divided into three teams and brought into the kitchens to see the instructors in actions.

It would be an understatement to say: “It was then the participants’ turn to cook”, for the aroma wafting through the air as each kitchen was a bustle of activity was unbelievably mouth-watering.

In the words of Bridget Hootan, a participant from Andrew & Grace Home who had previously attended other cooking classes, International Chef’s Day 2008 was “a new experience because the first cooking class we attended they spoon-fed us everything. So now at least we get to walk around and understand different aspects of cooking.”

“I think it was a very good event and there was very good response. I think bringing all those kids from those various schools to the academy today was a very meaningful event to do and I think they will leave with great memories and hopefully give them some interests about what cuisines and food is all about and to understand the importance of good nutrition and food knowledge which today has the tendency to be forgotten,” said Christophe Megel, chief executive officer of At-Sunrice.

The day ended with a communal dinner at At-Sunrice, where the kids dined with their new friends, the chefs.

Dear Chefs of the World,

On this auspicious day 19/10/08, Chefs Association of Malaysia, Penang Chapter and Penang Educational Consultative Council co-organized the 5th Penang International Chefs Day and 1st World Children Day with the theme "Chefs Cook for Charity and We served for Humanity". This event was supported by Penang City Municipal Council, MPPP Youth Park, Malaysian Association of Hotels, Penang Chapter, FREPENCA and Penang Down Syndrome Society.

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CAM Pg. Chapter celebrated this year ICD earlier (actual date 20 Oct) with more than a tonne of POTATO! This was because 2008 is "Year of Potatoes", therefore we have a potato-thon, with bags and bags of potatoes and more potatoes in difference shapes and sizes. We served more than 3000 children and adults with our sumptuous buffet breakfast of various potato dishes.

The Honorable Chief Minister of Penang, YAB Tuan Lim Guan Eng together with various YB’s and VIP’s officiated the event by witnessing our culinary performance from CAC Stomp Team Kitchen Utensils musical number.

Today we have more than 150 chefs, from young to the experience one, coming from various hotels, restaurants, culinary institutions and catering organizations lending their culinary skills in storming up the buffet as early as 6.00am in the beautiful MPPP Youth Park. Our Penang Junior Chefs Club members with the leadership of Chef Boey and OC Chef Bruce Lee, served more than 600 children.

In conjunction with World Children Day, various activities were held, potato art printing, children talent performances, tele match by the Adventure Club and dances filled the morning. Many generous donors hosted the children from various charity homes for the breakfast buffet.

Our sincere thanks to all our staunch sponsors with their products and services in making this event a memorable and funfilled occasion. Our chefs have had a fulfilling morning in doing our part for the society.

Here we wishes every chefs in the world a "Happy International Chefs Day" and may you have a enjoyable day!

Best Culinary Regards
Peter Chan PJM
Hon-Secretary

Organised on 4 October, this year’s International Chefs Day was held to the theme of a ‘Day of Gastronomy and Solidarity’ in the Old Town Square. The event was graced by Livia Klausová, wife of the president of the Czech Republic, MD Pavel Bém, mayor of the capital city of Praha and Petr Hejma, chairman of the city part Praha 1.

The Association of Chefs and Pastry Chefs of the Czech Republic, cooperated with the Association of Hotels and Restaurants of the Czech Republic, Èeskou centrálou cestovního ruchu – Czech Tourism, and a number of other partners to prepare the celebrations of International Chefs Day for the second year running.

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The morning of 4 October saw cars and trucks from Praha and other regional hotels bringing delicacies made by the chefs for all festival-goers at Old Town Square. Those who came to celebrate the day with the chefs, came to taste the offered meals prepared under the topic ’Czech Traditional Cuisine’ and express their solidarity with all those starving round the world.

Unfortunately, the weather was cold and visitors had to warm themselves up by drinking mulled wine and dancing to performances of the Strahov, Rí Ra, Kvìtovanka, K-band and Ametyst bands.

All those present were first welcomed by Kubec, president of the Association of Chefs and Pastry Chefs of the Czech Republic, followed by Vondruška, director of the Czech Tourism and finally by Ing.Hlinka, president of the Association of Hotels and Restaurants of the Czech Republic.

At noon, the guest of honour, the first lady of our Republic, Livia Klausová came to officially launch the whole event. She gave only positive feedback about the creations of the Association and commended all those who strove to improve the gastronomy level of the country. Klausová also expressed her thanks on behalf of the Endowment Fund, as proceeds from the sale were donated to the Fund, allowing children to make a fresh start to their lives.

Klausová then welcomed all participants and tasted the dishes of each individual stands. The line-up was truly attractive – all kinds of goulash and dumplings available, as well as different kinds of cabbage and smoked meat. Also available were Czech cakes, apple and chocolate pies, home pancakes with cinnamon, grilled chicken slices, goulash soup in a small loaf of bread, roasted and stuffed piglets, potatoes, cabbages with sausages, grilled tartare steak, home chips, a number of pasta variants, Rohovec beer and stuffed chicken legs. It was reported that the Japanese tourists liked the potatoes with home sausages and cabbage the most, but personally I think that everyone could find something to cater their own taste. There was barely enough space to maneuver as over twelve thousand visitors were present to enjoy the taste of Czech gastronomy.

Visitors were also encouraged to visit the marquee of the Post Saving company, where the first round of the nation-wide competition Pastry Cook of the Year 2008/2009 - the Martin Braun Cup – was taking place. Junior and senior chefs were invited and three golden medals were awarded in all. Lukáš Skála from the InterContinental Hotel was the winner in the category senior. The next golden medal was awarded to Michaela Hellerová from the junior category, SPV of the hotel InterContinental. The third was awarded to Josef Nagy of Corinthia Towers Hotel from the junior category. The winners received trophies and a book, entitled ‘Food’ from Makro.

The panel of judges, consisting of Eichner, Olah and Makusi proclaimed the best booth and awarded the Challenge Cup of the Chefs day to Pilsen Restaurant of the Obecní dùm in Praha. The second place was taken by the hotel Dorint Don Giovanni and the third by the North-Bohemian branch of AKC ÈR. The judges assessed the booths on the relevance of the food to the topic, appearance of the booth and culture of sale.

The prizes were awarded by Kubec, president of the Association and the hymn ‘Chef is the Master’ – a hymn celebrating the art of cooking and Czech gastronomy - closed the Chefs Day. Proceeds of the event (CZK 120 thousand) were donated to the Endowment Fund of Livia and Václav Klaus.

For more details about the results, please visit www.akc.cz

We would like to express our sincerest thanks to all those who took part in the second International Chefs Day: InterContinental Hotel, Hotel Dorint Don Giovanni, Johann Kotányi, Pilsen Restaurant of the Obecní dùm in Praha, Café WOW, Vitana, Unilever food solutions, Hotel Holiday Prague Congress Centre, Clarion Congress Hotel Prague, Corinthia Towers Hotel, Steak Gril Roudnice n.Labem, Hotel ParkHoliday, Brewery Rohozec, Marko Cash & Carry, Hotel Yasmin - Noodles Restaurant, InterGast a McCain, North-Bohemian branch of AKC ÈR Teplice managed by Míèek, in cooperation with Nowaco, Hotel Olympik Holding and Fair Trade. We would also like to thank Czech radio 2 for their support during the competition.

History of the International Chefs Day
The International Chefs Day cannot boast of a long history as of yet. Its rise was instigated three years ago with an idea conceived by Dr Bill Gallagher, Honorary Life President of WACS, a global association bringing together 96 member states including the Czech Republic. The International Chefs Day is presently celebrated in most WACS member states all around the world. It represents an opportunity for gourmets and the general public to meet and enjoy the epitome of good food and fine wine. The main mission of the organisation is the involvement of all Association members and their partners in the social responsibility initiatives pursued by each respective country. These efforts resulted in holding gastronomy-oriented charity events, where event days are used to draw attention to the issue of global starvation. At the same time these are the days on which we pay homage to the families of chefs who have done credit to the trade. During this event – with both its gastronomic and culturally-social focus – food specialties supplied by the partners of the Association and the restaurants located in Praha and beyond are sold. Proceeds of the event are donated by the event organisers to the Endowment Fund of Livia and Václav Klaus.

Hello Everyone,

Please be advised that due to a sudden health issue, my brother Reinhold Metz will not be able to attend to any WACS business until after the first of the new year. In the meantime, please do not send him any WACS related e-mails during that time, but channel any IMPORTANT inquiries and issues through me, as I will be in touch with him on a frequent basis. Reinhold will not be able to attend the Culinary Olympics, nor the Board meeting in Birmingham.

I will keep you informed on his condition.

Thank you for your cooperation.

Ferdinand

Dear Colleagues:

I am writing this note on behalf of Reinhold, who wishes to thank those of you who have sent notes of well wishes and concerns.

A week ago, Reinhold had to undergo an emergency quintuple by-pass operation and I am happy to report that everything went well. Reinhold has moved out of the critical care station and is currently in an observation unit. He is already up and around and he expects to begin his rehabilitation in about three weeks. His original time table of getting back into his normal routine is still January 1, 2009.

For right now, please continue to send all related messages to me as Reinhold is not jet in the condition nor does he have the necessary accommodations to correspond either verbally or in writing.

I will continue to keep you informed of his progress.

Thanks

Ferdinand

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To celebrate the 90th anniversary of the formation of an independent Czechoslovakia, a special Festive Cake was prepared for Czech President Václav Klaus. The Festive Cake was presented to him be representatives of the Czech Chefs Association.

The cake was prepared by Bc Miroslav Kubec, president of the ACC CR, Pavlína Berzsiová, vice-president of ACC CR, František Buchal, Lukáš Skála, Alena Kirpalová, Tomáš Krofta, Vìra Slezáková. This preparation team also represented the Czech Chefs Association when the Festive Cake was present to Czech President Václav Klaus.

The design of the cake had it shaped after the geographical region that is the republic of Czech. It was supplemented by numerous smaller cakes bearing the coat of arms of the 14 individual regions. The whole composition was completed by mini desserts and thousand pieces of chocolate pralines.

The cake was created with the support of our partners: Makro Cash&Carry, Fiala-Praha sro, Buchal František, dekoraèní ozdoby z cukru sro, www.skolachuti.cz, Hotel InterContinental Prague, French Restaurant in the Municipal House in Prague, Hotel Park Holiday sro in Benice and FOMI – making and sale of professional clothing.

In the preparation of cakes, the following ingredients were used:

From the 17 to 20 September, the qualifications for the 2009 Asian Selection for the Global Chefs competition took place at Siam Paragon Exhibition Hall, Bangkok. The event took place simultaneously with the 14th Culinary Gathering of Cooks & Chefs.

The winning team with their dish

The winner’s team from the Londoner Brew Pub

The runner up team from Bruno’s restaurant.

The winner of this year’s qualification is Chef Vicharn Srisutham from the Londoners Brew Pub, Bangkok; along with his commis Sarayut Thongkrod.

Chef Vicharn is a no stranger to international competitions. A veteran; he represented Thailand as part of the national team back in 1996, and again in 2001. He also represented Thailand this year in the Asian Bocuse d’or qualification in Shanghai.

Chef Vicharn and his assistant will represent Thailand in the coming Asian WACS Global Chefs Contest that will take place during HOFEX, in Hong Kong in May 2009. We wish them all the success and luck that will be needed for such a competition.

Food Safety and Hygiene Seminar
at Chennai Convention Centre 6th September 2008.

Conducted by Foodcert India (P) Ltd.
In co-ordination with IFCA

IFCA hosted The Food Safety and Hygiene Seminar, which was organised by Hygiene sponsor, PRIL. It discussed possible avenues to inculcate cleanliness and hygiene standards and set the tone for future developments in the food production areas. Dr Asmita Thaokar, External Technical Expert, FoodCert India Pvt Ltd gave a presentation on FoodCert and the Branch Hygiene Code.The exhaustive third day ended with a panel discussion on Food Safety and Safety Certification

Click here to download event details

Global Culinary Trends and WACS accredited Judging Seminar
at Chennai Convention Centre 5th September 2008.

Conducted by, Chef. Marco P. Bruschweiler
(Global Master Chef, Thailand)

The second day of the IFCA Culinary Challenge 2008 had some intense educational sessions lined up for kitchen professionals. Chef Marco P Bruschweiler, Swiss Master Chef and Chairman, Asia Pacific Africa WACS Culinary Committee conducted a workshop that offered guidelines for judges.

“There is an art to judging,” said Bruschweiler.

Click here to download event details

Dear Valued Members and Supporters,

We are pleased to inform you that that the Chefs Association of Malaysia, Penang Chapter had grown over the years. We are now 21-years-old and have matured into a well recognized association.

In celebration of this special and auspicious occasion, we cordially invite you and your esteemed organisation to take part in supporting and endorsing our event.

Please find attached letters for your perusal. Feel free to duplicate them and pass them on to relevant parties.

We look forward to your continued support and contributions.

Best Culinary Regards
Peter Chan PJM
Hon-Secretary

On 20 September 2008, the Mauritius Chef Association held the first Fortress Best Young Chefs Award 2008. Over 12 hotels including Movenpick Resort & Spa, Taj Exotica & Spa, Legends, Belle Mare Plage, Preskil, Le Cannonier, Paradis, Hilton, Four Seasons, Merville, Prince Maurice et Tamassa participated to this event.

Each hotel sent in two teams of four, one team from the kitchen and another from service. The kitchen team had to prepare dishes using ingredients from a mystery box given while the service team had to set the tables for twenty people and serve said dishes.

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After a full day competition between the various teams, Belle Mare Plage emerged as the winner of the tournament. The second position was won by Movenpick Resort & Spa. Taj Exotic won the third position.

The prize ceremony closed with a superb dinner that was attended by over 200 people from hotels and schools. It was also graced by a representative from the Mauritius Tourism Promotion Authority.

Results:

We would like to take this opportunity to thank our panel of Judges: Tarek Ibrahim, Head Judge, from USA, Philippe Roudière From France, Federico Michieletto from Italy, Clinton Verhoog d’Afrique from South Africa and Alan Payen from Mauritius. We would also like that thank all sponsors for their support.

I would also like to give a big thanks to the secretary of Mauritius Chef Association Mougam Pareatumbee, and the president Murday Gopalsamy for their help in making this event a success.

Regards
Federico Michieletto
Malaysia Chef Association

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Agnes James, Singapore & Silk Air through MCA clothing with best RGDS and thanks

Oliver E Soe Thet
MCA Yangon 18.10.08

Jóhannes Steinn Jóhannesson of restaurant Silver Hotel Borg has been named Iceland Chef of the Year 2008. The finals for the competition were held in the hotel and restaurant school in Kópavogur on 7 October 2008. The 5 competitors in the finals had won the right to compete in the tournament by finishing within the top five in the semi-final held on 23 September 2008.

The finalists had to prepare a 3-course meal with items shown to them a day before the competition. They then had only two hours to conceptualize the menu and submit it to the organisers. On the competition day itself, competitors only had a five hour window frame to serve up the 3-course menu. The main course had to be served within 50 minutes after the starter. The same rule applied for the serving of dessert.

The judging panel, headed by Jakob H Magnusson, consisted of five judges.

The second position went to Viktor Örn Andrésson of the Domo restaurant. Third place was taken by Hallgrímur Friðrik Sigurðarson of the restaurant Fridrik the V.

Jóhannesson has also won the right to represent Iceland in the Global Chef Challenge happening in Ireland in February 2009.

Indian Federation of Culinary Associations organises four-day Culinary Challenge

This four-day culinary competition brought to light the cohesive efforts put in by chefs to devise an event that marks an epoch in Indian culinary history. The IFCA Culinary Challenge 2008 was organised in Chennai by the Indian Federation of Culinary Associations, India.

IFCA Culinary Challenge & Exhibition, 2008- Over All Champions
Hotel Asiana

The live practical cooking competition was a precursor to the competition, this Class-14 contest was conducted four days prior to the actual event at the Vels College of Hotel Management, Pallavaram.

Chefs took centre stage with their display of talent in various categories. Chefs from various Chennai hotels participated with great enthusiasm. At the end of the competition, interaction between jury members and participants was a key highlight as chefs were very keen to learn from their colleagues. Chef Marco and Chef Mendis were conferred with Honorary IFCA memberships on this day.

The judging seminar was a hit amongst senior chefs, as it is the first of its kind hosted in India and was attended by 40 culinary professionals. Chef Bruschweiler conducted the seminar, cited many practical examples, and came up with some interesting anecdotes. He spoke to the chefs about able judging and what it takes to be a successful judge. He also appraised them about WACS' Culinary Passport, and encouraged IFCA and the Chefs Guild of Lanka to apply for a culinary passport. Day three saw even greater enthusiasm as participants appeared in full force. The three categories scheduled for the culinary challenge's final day were authentic regional Indian cuisine, cocktail/mocktail competition and the table cover layout/display contest for two guests, including wine glasses. Perhaps AAHAR saw the largest participation on this day. The IFCA Culinary Challenge 2008 winners were announced at the Grand Award Ceremony hosted by Hotel Radisson GRT, Chennai. Please go through the presentation to have a glimpse of the culinary challenge.

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PRESS RELEASE
For Immediate Release

ART CULINAIRE
BCP’S 3RD GALA DINNER

Bali, 15 October 2008… In one of the most anticipated events of the year, Bali’s Culinary Professionals, BCP, have announced their third Gala Dinner will be held at Laguna Resort and Spa on November 22nd.

This year’s theme, Art Culinaire, celebrates the art of cooking with fine food and specially commissioned art works that commemorate the talent and creativity that is here in Bali. Expecting a sell out event, the committee has spent months planning what promises to be an inspirational and memorable evening.

Supported by many in the hospitality and tourism community as well as the vibrant art scene in Bali, a fantastic array of prizes will be offered as well as an auction which will feature original artworks commissioned for the event and the chance to take one of the chefs home to prepare an elaborate private dinner.

The ballroom at Laguna will be artfully decorated and souvenir plates, decorations and giveaways will feature the creative collaboration of the chefs and artists at work.

As a member of the World Association of Chefs, BCP is one of the island’s most vibrant and creative organizations and this event will bring together seven of the island’s artists of the kitchen who have designed a stunning menu.

The chefs will congregate in the kitchen of BCP’s Chairman, Made Putra, Executive Chef of Laguna Resort and Spa on November 22. The finishing of the entire seven-course menu will be televised live throughout Laguna’s magnificent ballroom giving diners a chance to see the artists at work.

The event will feature great entertainment, fine food and wine and has been generously supported by suppliers, leading resorts and restaurants as well as the art community.

The seven talented chefs who have created the menu are:

Dorin Schuster - The Legian Bali
Andrew Skinner - Bulgari Hotels & Resorts Bali
Andreas Krampl - Ritz Carlton Bali Resort & Spa
Bastian Mantey - Laguna Resort & Spa
Richard Millar - Conrad Bali Resort & Spa
Darren Lauder - Nusa Dua Beach Hotel & Spa
Chris Salans – Mozaic

Each will prepare a course they have created and matched with wine and champagne throughout the evening, donated by generous supporters of the culinary community in Bali.

The raffle and auction will raise money to support the BCP’s scholarship fund which sponsors and mentors talented young chefs through their education.

The 3rd Annual BCP Gala Dinner promises to be a night of fine food, good wine and entertainment, a celebration of the art of cooking and the high achievement of Bali’s talented community of chefs.

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

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

October 8th, 2008: Figgjo AS has recently signed an exclusive sponsor agreement with the World Association of Chefs Societies (WACS), a global network of chefs associations with 8 million members in 72 countries.

The intention of the agreement is that Figgjo AS will provide WACS with sponsorship funds as well as functional and design oriented products to be used in chefs’ competitions managed by WACS. Figgjo AS will be the exclusive partner of chinaware for WACS until 2012.

The agreement provides Figgjo with the opportunity to increase brand awareness for quality and profile conscious customers in all segments of the global market. WACS will actively contribute to market and increase the brand name Figgjo AS. Figgjo AS is looking forward to a future cooperation with an exciting organization and expects the agreement to contribute to new opportunities in distributing to new international markets.

WACS will implement 16 international culinary competitions during the next 4 years where Figgjo’s chinaware will be used by all participants. “By using our products in chefs’ competitions, we increase our expertise in how the products function and in future product development”, says Anders Thingbø, Managing Director at Figgjo AS. Gissur Gudmundsson, the President of WACS, is delighted that Figgjo wishes to be the partner of WACS. ”Figgjo is chosen because we seek a chinaware producer that challenges the conventions by constantly developing new and innovative chinaware for the professional market. I believe that both parties will benefit from the agreement” says Gudmundsson.

About WACS
WACS is a global network of chefs associations first founded in 1928 in Paris. The objective of WACS is to maintain and improve culinary standards and conditions for the international kitchen. This goal is accomplished through education, training and professional development of our international membership. WACS represents a global voice on all issues related to the culinary profession. Today, this global body has 8 million members in 72 countries. WACS is managed by an elected president, a vice president, treasurer, secretary general and ambassador honorary president as well as a board of continental directors that look oversees regions of Asia, Europe, Africa, the Pacific and the Americas.

About Figgjo AS
Figgjo AS has earned a position as an innovative producer of chinaware for the international professional kitchen. This position is achieved based on high level of innovation, confirmed by a number of design awards in Norway and abroad. Figgjo’s focus on trendsetting design and brand building has brought Figgjo’s products to prestigious hotels and restaurants, cantinas and institutions throughout Europe, the Middle East and Asia. The products are distributed to more than 35 countries in addition to Scandinavia. Figgjo’s 157 employees are all located in a creative work environment at Figgjo in Norway.

Contacts:

Anders Thingbø
Managing Director Figgjo AS
Phone 51 68 35 00
E-mail: anders.thingbo@figgjo.no
www.figgjo.com

Gissur Gudmundsson
WACS President
Mobile + 354 8975988
E-mail: restaurant@restaurant.is
www.wacs2000.org

CMA German Gourmet Festival
Michelin Star Chef Arriving Hong Kong
Demonstrating Authentic German Dishes!!

(Hong Kong , 28th October 2008) With an increasingly outstanding reputation for variety and flavor among international consumers, German agricultural products and foodstuffs are being seen as safe and of high quality due to the strict controls that are implemented for consumer protection. In order to allow more people in Hong Kong to appreciate the art and color of German cuisine, the Central Marketing Organization of the German Agricultural Industries (CMA) has invited Mr. Alexander Dressel, a renowned Michelin Star Chef from Potsdam, Berlin, to demonstrate Michelin Star rated German cuisine at the Hospitality Industry Training and Development Centre (HITDC) on 5th November 2008.

Mr. Dressel will demonstrate two exciting dishes including “Pickled German Cabbage Soup with melted pork knuckle” and “Berliner Luft, Citrus Espuma, Blueberry Granitée and Almond Brittle”, not only showing the most impressive and inspiring cooking recipes, but also brining in ingredients famous for German cuisine, some of which are exclusive from Germany and are chosen by Mr. Dressel in person.

You are cordially invited to attend this event. Details are as follows:

Limited seating is available for Chef Members of the HKCA. First-come first-serve rule applies.

This press release is issued on behalf of Central Marketing Organization of the German Agricultural Industries by Strategic Communications Consultants Limited. For further information, please contact:

For media enquiries:

Click here to download the reply slip!

Source: HKCA Newsflash October 30th, 2008
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