 |
||
 |
||
 |
||
 | ||
| Volume 3, Issue 28 November 2008 | ||
|
| WACS FEATURES | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Good Things Come in Small Packages | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
I don’t have to tell anyone what major event just went on in Erfurt in October. Most WACS members know about the IKA « Culinary Olympics » in Erfurt and have heard about the results, who won, how their country did, etc.There is so much information and coverage on this event on the world web, through each associations newsletters and from person to person that I decided not to talk so much about it, except to congratulate everyone of the 32 countries that participated for the hard work and the great performances and especially the Norwegian Team who were the overall winners. In all my years of attending the IKA, I have always been impressed to see that results just get more and more amazing every time, and so I think everyone deserves respect for this.
WACS President Gissur Gudmundsson  The New WACS BoothAs most of you also might know, this year, the World Association of Chefs Societies presented their new booth in Erfurt. Both members of the WACS Board and various Committee members took turns working in the stand, meeting the members, handing out information and being available to answer questions regarding WACS and its programs. We hope that everyone took the opportunity to share their ideas, concerns and just to get to know the each other better. We had an unfortunate incident with much of the new WACS paraphernalia that we wanted to display and make available at the booth as our shipment got caught up in customs and had to be sent back to South Africa, but we hope to make these things available to you all, as well as new literature and information on all WACS Programs at the next WACS Approved show, the ScotHot in Glasgow, Scotland, from the 2nd to the 4th of March, 2009. We hope to see you there!  Combined Services Culinary ChallengeAlthough I like to see what is done in big competitions like IKA, I think it is worth going to see less known and smaller competitions because the passion and heart that chefs put into these simpler shows is easier to see than through all the glamour of the big shows. In October, I also had the honour of being invited to judge in such enjoyable shows.
I can tell you that these men and women, who often operate under very difficult circumstances, either in combat situations in Afghanistan and Iraq or even on ships and submarines, show a level of discipline and camaraderie which shines in their team work. It was great to see Geoff Acott, military advisor of the WACS Culinary Competitions Committee, in action and in his element, and I would like to thank Captain Paul Cunningham of the British Royal Navy and the organisers for their wonderful hospitality and this very instructive opportunity. The Estonian Chef of the Year and the Estonian Young Chef of the Year. It’s always a pleasure to arrive in Estonia. The country has grown a lot over just a few years, especially when it comes to the restaurant business. The standard of the restaurants is of the highest level and you can be sure to find something for your own taste. The competitions went well and young and senior Chefs of the year were announced at the Gala Dinner, with over 200 people attending. It is always impressive to see how many people show interest in our profession and like to be part of it. I have always been very proud of my friends in Estonia; they have only been with WACS as members since the New Zealand Congress in 2006 but since then, they have held a European meeting, organized the first Global Chefs Challenge Semi-final for Northern Europe and they are only growing stronger. The Estonian Chefs Association are one of the best examples of what is possible when people work hand and hand together: They can do everything. My friends, until next month I hope you all will have a wonderful time. Work hard but don’t forget your friends and family. With Culinary friendship, |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Message from Presidium Vice President | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Dear Colleagues. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| For The First Time | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
My thoughts and memories of preparing a team of chefs for the Culinary Olympics and leading them through it. For any junior and professional in gastronomy, to participate in a Culinary Competition is to test all their accumulated knowledge and expertise on cooking, acquired over many years of professional service and let it be judged by a jury. For a country like Guatemala, with an Association that is still taking many first steps in many aspect, to compete in the Culinary Olympics with a Regional Team was a great experience for our participants. This went for other participants as well, but with the difference of the matter was that it was the “first time” that we achieved it. Three year ago, I committed my self and our National Association to a big task: to form a Culinary Team and to announce to Guatemala that we were going to participate at IKA. It is a demanding process to convince the authorities of the country or even to rely on sponsors for a chef’s team participation that involves, as we all are aware, training, logistical assistance and a considerable amount of money. The obstacles came one after the other. Firstly, the idea of a “Culinary Olympics”, despite being in existence for many years and its world wide relevance, was scarcely known in my country. Therefore, when we mentioned our participation in the greatest culinary event in the world, without having references of any previous participation, it did not easily convince the public and various organisations to support us. I suppose that no other country has had legal complications with the National Olympic Committee for the term "Culinary Olympics," Incredibly, it happened here! I had to deal with this issue and other legalities for well over a year, in order to resolve in good terms and not pay any fines. During the preparation process, the youth were willing to be trained but we had to restart many aspects from scratch. This lengthy training process was overcome with the guidance of recognised coaches. When the big day finally came; we assembled everything, which included not only the culinary preparations, but the tables itself and all the hours of work and dedication to visualize a completion of our participation. The award was awaited with great anxiety. The team members gathered at a table, waiting for the results. "Regional Team Guatemala, Silver Medal" More happiness could not exist at that moment! I feel that everything that is proposed with an interest and commitment is possible. It was my greatest satisfaction to help realise the dreams and expectations of every team member. There is always a first step to take and Guatemala is one of the few Latin American countries which has managed to participate in a Culinary Olympics. Now comes the challenge to continue this process — not only in my country but rather, in other Latin American countries, so that one day, the world will see a full representation of Latin American countries. It is quite an experience to be able to share with colleagues from so many other countries the same objectives. I also assisted with the WACS booth while I was at the IKA. It was visited everyday by many colleagues interested in this global association and many wanted to know more about it. Therefore, I like think of WACS as one big family, where chefs of different nationalities come together to share a common interest: the passion for cuisine. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS NEWS | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 International Chefs Day and World Children’s Day Cheque Presentation |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear All,
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Origin Culinary Arts Show Individual and Class Results |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear all, Please find below the individual and class results along with clarification of the Chef Of the Year Result, and confirmation of those selected for the Air Vanuatu National Culinary Team. Well done to everyone who entered and competed, it takes courage to stand up in front of your peers and be judged on your performance in a strange kitchen, and those of you who won medals should feel very proud of them, the competitors who unfortunately did not achieve a medal thank you also for your attendance and we look forward to seeing everyone competeing in next years Origin Culinary Arts Show being held on the 11-13 November 2009 and improving on this years performance. A letter regarding the Air Vanuatu National Culinary Team is currently being prepared and will be sent out in due course. Best wishes and Congratulations to all. Grant Johnston President Vanuatu Chefs and Foodhandlers Association AYS Catering Port Vila PO box 560 Ph 7741491 Junior Chef
Senior Chef
First in Class
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Food for 100 Myanmar Families for One Month - by AP Moller Singapore - Maersk |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear Friends, When we came to the Delta River on the morning of 15 November 2008, the boats were ready and fully packed with 5000 kg healthy B1 rich undermilled rice. In addition, there was also enough lentils, cooking oil and iodized salt to feed 100 families for a month. Amonst all the international aid agencies, only the Myanmar Chefs Association arranged for the B1 Rich undermilled Rice to be delivered to Cyclone Nargis survivors at the Myanmar Delta. B1 rich-undermilled rice is considered to be the healthiest rice. The Taungyi Village, located at the Irrawaddy River, between Maubin, Twante, Kyailat was given this aid package. These people mostly rely on day labour jobs for income, and survive on subsistence farming, where the next harvest will be only by middle of December. The village is also located at a remote region and has been a part of the MCA/WACS food, housing, Milupa Milk supply program since 7 month now. We like to thank the AP Moeller Singapore - Maersk company again for such great donation to all these people. It is only one part of a whole program donated by AP Moeller Singapore - Maersk . They also donated funding for over 100 new houses, built through MCA/WACS at Taw Wa Village. Those are nearly ready for occupation. AP Moeller Singapore – Maersk is also funding the school education for 100 children at the Delta Myanmar for one year. On that same day, we were also on tour for another new housing project by MCA, at Zibyigone Village. We need funds for at least another 150 houses, constructed with traditional methods using bamboo. These first houses were donated by a Swiss Group. The Micro Credit Program, organised by Toni, Lotti and their Swiss friends has been initiated in seven villages so far. Over 200 families have gotten a new start at life through these credits between US$50 and US$1500, depending on the project and size of the individual project. Here we encouraged the Delta farmers to support the growth of for the Myanmar Tourism Industry. More, importantly, herbs used in western cuisine such as Italian basil, sage, oregano , zuccini, cherry tomatoes etc. can be found here, and we have been trying to establish a new market which will grow and gives good profits, supplementing the income to their traditional Market. Furthermore we as the Myanmar Chefs Association support and fund an Organic Farming project here as well. Here both agriculture and aquatic animals such as fish and shrimp are bred using organic methods. We came again to the Delta at a later date to conclude the last families for the Micro Credit program. For the coming week we plan to start distributing Mobec Medizin, a donation from Boehringer Ingelheim worth US$2,3 million to the people of the Delta. We’re also cooperating with the Maynmar Red Cross and Myanmar Mother & Children Welfare Association to reopen the milk bars for children under the age of 5 years at all villages in the Delta. In two weeks time, we will be able to support a whole of Htaung Htit, Delta fishing village, with 21 foot fishing boats, all sponsored by the German Football Premier League Club; Eintracht Frankfurt. The Delta fishermen need at least another 2000 Fishing Boats and Nets to get fully back on track. Your assistance is welcomed. The Myanmar Chefs Association will arrange such donations before Christmas Season. Individuals such as youself, and association or companies are all invited to donate. Come and join us during the handover at the Delta river villages. Thank you for all the good work, we need your support a bit longer. Please stay with the people of Myanmar through the Myanmar Chefs Association - MCA/WACS. For those who can receive German or EU TV, we have arranged the first ever documentary called "Myanmar Today" to be broadcasted. It will feature the good progress made in recovering the Delta as well tourism destinations in Myanmar not hit or affected by the cyclone. Some of there places are the beautiful Ngapali Beach and the ancient Bagan and Yangon. It also introduces the Delta Myanmar as one of the world’s best and natural Eco-tourism sites in Asia. Please look out for: Saturday, 13 December 2008 KIKA (ARD/ZDF) ‘Fortsetzung folgt! – Das Magazin“ 16.25 Uhr ‘Myat – Leben nach der Flut, Teil 1’ Saturday, 20 December 2008 KIKA (ARD/ZDF) ‘Fortsetzung folgt! – Das Magazin“ 16.25 Uhr ‘Myat – Leben nach der Flut, Teil 2’ Saturday, 27 December 2008 KIKA (ARD/ZDF) ‘Fortsetzung folgt! – Das Magazin“ 16.25 Uhr ‘Myat – Leben nach der Flut, Teil 3’ Saturday, 10 January 2009,KIKA (ARD/ZDF) ‘Fortsetzung folgt! – Die Dokumentation’ 13.00 Uhr ‘Myat – Leben nach der Flut, Teil 1-3“ Shown again than in ARD, HR, MDR, WDR und RBB. SAT.1 Sendetermin ‘Oliver Esser – ein Deutscher in Myanmar’, middle of December It is important to mention that the move was initiated by LOG & MCA during the past months, and produced by Timeline TV. With the utmost help and coordination from the Ministries of Information, Hotels & Tourism and Foreign Affaires, the German Movie Team was free to shoot the movie at places of their wish, freely and independently. Many thanks from all Myanmar people who supported support and welcomed tourism into Myanmar. Thank you to John Sloan for all your help and assistance to implement and ensure funds and aid to Myanmar’s Delta region over the past 7 month. Tourism against Poverty, Tourism direct a to the People Industry, Tourism upgrades Education and Vocational Standards. Say yes to Tourism to Myanmar People,- you are warmly welcome. With best regards, yours Oliver E Soe Thet President Myanmar Chefs Association WACS member MCA, Yangon 15 November 2008 Union of Myanmar |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 World’s Chefs Meet in Birmingham |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 British Culinary Federation PRESS RELEASE World’s Chefs Meet in Birmingham  Chefs from Iceland, South Africa, USA, Slovenia, Ireland and Brazil gathered in Birmingham from 6 – 10 November 2008, for an Executive Board meeting of the World Association of Chefs’ Societies (WACS). WACS is the most prestigious chefs’ organisation in the world, with a membership of over 70 countries. The British Culinary Federation, a WACS member, was honoured to be chosen to host the three day meeting at the Crowne Plaza Birmingham and made sure that the WACS Board members had a taste of the city in their brief visit. On arrival they were treated to a superb ‘Welcome Dinner’ at the University College Birmingham, which is one of the British Culinary Federation’s culinary partners. The delicious dinner was cooked and served by the students and the visiting chefs were also given a tour of the University’s outstanding teaching facilities. The WACS Board members also experienced fine dining at the Michelin star rated Simpson’s Restaurant. Chef-patron, Andreas Antona, is on the Executive Council of the British Culinary Federation and he ensured that the visiting chefs experienced one of the very best examples of British cuisine. On their final evening, the WACS Board were honoured guests at the British Culinary Federation’s Members Dinner, held at the Hyatt Hotel, where they had the opportunity to meet BCF members. Gissur Gudmundsson, President of the World Association of Chefs’ Societies said, “This has been a great visit to a wonderful city. Our three day meeting had a very full agenda, but everything was made easy for us by our generous hosts. We are very grateful to the British Culinary Federation for hosting the WACS Board meeting in the UK.” Brian Cotterill, British Culinary Federation Executive Council, said, “We were honoured to host such a prestigious event. We are delighted that our friends on the WACS Board had a very productive meeting and an opportunity to sample some of the best culinary experiences in Birmingham.” WACS BOARD MEMBERS IN ATTENDANCE Presidium
Continental Directors
The WACS Chairman, Marketing and Communications, Martin Kobald, from South Africa and the WACS Chairman, Education, from Ireland, also attended the meeting. Ends Brian Cotterill, British Culinary Federation
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Battle of the Chefs 09 Rule Book |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Dear All, Please find attached our long awaited Battle of the Chefs competition brochure. Thank you for your patience. Please visit our webpage www.battleofthechefs.com.my for regular updates. Best Culinary Regards Peter Chan PJM |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Six Young Chefs Chosen For Best In Wales Cook Off |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Six talented young chefs have been selected to put their skills to the test in front of an audience in the final of the prestigious Young Welsh Chef of the Year competition in Cardiff next week. The winner will not only become the best young chef in Wales but will also win a fantastic all expenses paid trip to compete in Chile. The Young Welsh Chef of the Year competition is one of the showpiece events at the exciting new Welsh Chefs Conference at Glamorgan Cricket’s SWALEC Stadium in Cardiff on November 19 and 20. Set to do battle in the kitchen are Joseph Jones from The Great House Hotel, Bridgend, Jonathan Goodman from Ruthin Castle, Ruthin, Tom Middleton from Hotel Maes y Neuadd, Talsarnau, Harlech, Phil Clarke from the Armless Dragon Restaurant, Cardiff, David Szanto from The Chandlery Restaurant, Newport and Andrew Sheridan from The Groes Inn Hotel, Conwy. The finalists were selected by a judging panel from their entry and creative menu. Each chef, who is under the age of 22, had to submit a menu for a three course dinner for four persons, using Welsh Lamb, beef or pork and a selection of True Taste award winning products. In the final, on Wednesday (November 19), the chefs will have three hours to produce their three course meal for four, watched by an audience of cooking enthusiasts. The winner will be awarded an all expenses paid trip to Chile to compete at the World Association of Chefs’ Societies’ Junior Forum in January, 2010. He will also win the coveted trophy and have an opportunity to recreate the winning menu for 150 guests at a Welsh International Culinary Championships presentation dinner in Llandudno in February 2009. Welsh National Culinary Team manager Graham Tinsley, who chairs the judging panel, said: "It’s going to be a very exciting final because they are all strong contestants and their menus are very creative." The competition, which is organised every two years by the Welsh Culinary Association (WCA), is sponsored jointly by Welsh Assembly Government to promote the food and drink industry brand ’True Taste’, Hybu Cig Cymru/ Meat Promotion Wales, the Applied Ability Awards and World Skills Wales. The Young Welsh Chef of the Year contest will be held on the first day of the inaugural Welsh Chefs Conference, which also includes Skills Competition Wales heats to identify future representatives for World Skills competition. The second day of the conference focuses on chef and butchery demonstrations and talks by leading chefs. To give young chefs an opportunity to attend the conference as day delegates, the organisers are offering five free learner places to all hospitality training providers in Wales. For more information about the Welsh Chefs Conference visit http://www.welshchefsconference.co.uk. For more information, please contact Colin Gray, Welsh Culinary Association, on 07957 422546, Peter Jackson, Welsh Culinary Association chairman, on 01766 780 200 or Duncan Foulkes, Welsh Culinary Association press officer, on 01686 650818/ 07779 785451. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| CAM Wins 3 Bronze Medals at 1st Kaohsiung International Vegetarian Culinary Competition |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Chefs Association of Malaysia, Penang Chapter is pleased to inform that its members had won 3 bronze medals and certificate of excellence in the 1st Kaohsiung International Vegetarian Culinary Competition held on 26-27 Oct 2008 at Kaohsiung County, Taiwan.    The event was held at the famous Tian Tai Shan Taoist temple & Fo Guang Shan Buddhist temple around Kaohsiung County. This Competition was divided into Western and Chinese Cuisines with events like Vegetables Carving Display, plated appetizer, plated Hot Main course, Western style Amuse Bouche Platter and Chinese style Dessert Platter which were required to be displayed cold. Action events such as live ice-carving and vegetable carving participated mostly by students from colleges and local hotel staff. The International section was participated by Hong Kong Chefs Association, Red Star Chinese Restaurant Group Hong Kong, Taiwan Formosa Chefs Association, Chefs Association of Malaysia, Penang Chapter, Individual from Johor Bahru, Malaysia and local hotels.     Our winners:
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 IKA World Culinary Olympics Erfurt 2008 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| The ancient city of Erfurt, capital of Thuringia, hosted more than 1,600 top chefs from 54 world countries. The biggest culinary event in the world – IKA Erfurt 2008 World Culinary Olympics – took place at the exhibition premises. 108 years have passed since the initial contest held in 1900, and this year saw the 22nd incarnation of this prestigious competition. Held regularly in four-year cycles, the competition is organised by the World Association of Chefs Societies (WACS) together with the German Chefs Association. The participation of the Czech senior and junior national teams has been organised by the Czech Chefs Association on a regular basis since 1992. This year, an additional five regional teams and about 20 individual competitors have presented themselves under the spotlights in a number of culinary and pastry disciplines. The senior national team of the Czech Chefs Association won two silver and two bronze medals, coming in at an overall 19th place out of the 32 competing countries. The result was affected by a less than favourable judge decision in the cold kitchen, one that was not reversible even with the highest quality pastry work from Chef Lukáš Skála (13th place) and success in the hot kitchen (15th place). On the other hand, nutritional therapist Věra Králová, DiS played an important role in the success of the medal count. Our junior representatives also presented an effective range of cold products for which they received a silver medal. However, hot kitchen was rewarded only with a bronze. In the national junior team category, they ranked number 10 of 20. In the hot kitchen preparation, thanks must be expressed to the Ilia sro company which has lent the Thermomix device for this purpose. The Fomi Company made chef jackets complete with all the logos of our partners — giving our juniors the privilege to represent our partners with dignity. Thanks also must be expressed to the JNT coach - Věra Slezáková, who helped the junior representatives bake the traditional Czech poppy-seed cake with cottage cheese on the competition day that could be tasted by all present visitors and guests. The 2008 Erfurt Olympics went down in history of the Czech representation due to stronger participation of regional teams and individual competitors in all individual disciplines. Of 62 regional teams from all over the world, the best rankings were achieved by of the Karlovy Vary Plaza Hotel Team and Culinary Nestlé Team (32nd and 33rd place respectively, with bronze medals each). Bronze medals was also gained by the Makro and Nowaco Teams (42nd and 44th place respectively). Prague Culinary Team ended 52nd. The biggest surprise in this year’s Olympics was the Czech representatives in individual competitions, who numbered close to 20. In addition to experienced competitors Luděk Procházka (Czech Carving Studio) and Radek David (Cafe La Veranda), gold was also awarded to Jan Hajný from the Golem Catering Company and to Jana Dostálová from the Secondary vocational school of gastronomy and services in Nová Paka. The 30 consecutive 10- hour work day the 21-year-old 3rd grade clearly paid off when she unveiled her golden showpiece. The Olympics attract great media attention from all countries involved. Spots relating to the event have been broadcast in the news programmes of majority of the television stations in the developed European countries. As the president of the Czech Chefs Association, Bc Miroslav Kubec, informed us, our participation and results demonstrated the ever-growing level of culinary arts in our country. Innovation, creativity and commitment were clearly present in all performances of our representatives. The general partner of the national team, Nestlé Professional, represented by Mr. Mašek, also expressed its satisfaction with the performance. It was an effective promotion of the Czech gastronomy abroad. Our performance could not be possible without the sponsorship support of our permanent partners, the Czech Chefs Association and also Czech Tourism. We thank to all our partners for support and cooperation. For the Czech Chefs Association Ing Jindřich Žydek, vice-president, Czech Chefs Association Ing Zuzana Albrechtová, manager, Czech Chefs Association IKA Erfurt 2008: List of representatives of Czech republic Junior National Team - 1x bronze, 1x silver Dušan Jakubec, team manager Martin Slezák, team captain Věra Slezáková, team coach Jan Souček František Maděra Lukáš Otáhal Ondřej Koubek Ondřej Koráb Tomáš Chovaneček Jitka Fousková Kamila Hájková David Rhein Michal Jaňour Čeněk Pekař Petr Lindr The Junior National Team of the Czech Chefs Association would like to thank the following for their support in the preparation for the IKA Erfurt 2008 Olympics: The Czech Tourism agency Secondary vocational school of gastronomy U Krbu SOU a SOŠ SČMSD Praha, sro, Praha 9-Klánovice (secondary school) WOW Café Elektrolux company FOMI company Blanco company G Benedikt Karlovy Vary company Ylia sro company, Ing Vodrážková for loaning the Thermomix device Práh sro company and Mrs Findejsová Victoria AG Art company Mr Henrik Martin Berka and Mr Hruška Senior National Team - 2x bronze, 2x silver Jan Michálek, team manager Jiří Král – team captain, French and Pilsen Restaurant in Municipal House in Prague Krofta Tomáš – French and Pilsen Restaurant in Municipal House in Prague Martin Svatek – Orea Hotels – Dvořák Hotel, Tábor Josef Dufek – Vinum Coeli Hotel, Dolní Kounice Ladislav Douša – Holiday Inn Hotel, Prague Miroslav Husák - International Hotel Brno Lukáš Skála – InterContinental Hotel, Prague Jan Horký – InterContinental Hotel, Prague Pavel Sapík- Terasa U Zlaté studny Restaurant, Prague Marie Kučerová – Secondary vocational school Bzenec or Hotel management school Bzenec Ing Jindřich Žydek The National Team of the Czech Chefs Association would like to thank the following for the support in the preparation for the IKA Erfurt 2008 Olympics: Nestlé Professional company Blanco company U Koně Restaurant, Klokočná Orea hotels, Hotel Tábor Grandhotel Zvon, České Budějovice Best Western Premium Hotel International, Brno Věře Králové, DiS – nutritional therapist Unilever company Nowaco Team: bronze Bc Marek Svoboda – team captain Lukáš Krepčík Milan Sigmund Pavlína Klopfštoková Radek Příhonský Romáš Mohyla Makro Culinary Team: bronze Stanislav Zukal – chef Makro Cash&Carry Vojto Artz – chef Metro (Bratislava) Luboš Brázda – destination captain Makro Cash&Carry Věra Slezáková – chef de pätisserie, Gourmet Tower Vladislav Stuparič – master chef, professional food stylist and owner of Atelier Culinari Lukáš Vácha – chef Pállfy Palace Jiří Eberl – chef Pállfy Palace – U malířů Restaurant Nestlé Culinary Team: bronze Anna Baštýřová Štefan Kiss Tomáš Konopka Miloš Kopal Jaroslav Václavek Tomáš Hamrák Milan Kladívko Norbert Hojda David Brendl Rudolf Špaček Luděk Procházka Carslbad Plaza Team: bronze Lukáš Paluska – captain Jaroslav Václavek Jiří Tarackezy Helena Procházková Věra Šebestová Prague Regional Team - certificate Jan Davídek – captain Vít Klimeš – manager Michal Kosina Tomáš Kněž Marek Neuman David Beran Andrea Beranová Milan Macháček Miroslav Brož Ondřej Kuracina Martin Štangl Alena Kirpalová Radek Roubíček Rudolf Budínský Individuals : Jana Dostálová (age 21), 3rd grade student Secondary vocational school of gastronomy and services, Nová Paka - gold in culinary arts Luděk Procházka – Carving studio, Benešov - gold Radek David – Café La Veranda, Prague - gold Pavel Minář – Orea Hotel Dvořák, Tábor – silver Lukáš Ende – SŠ, ZŠ a MŠ, Hradec Králové, silver Martin Havel – Park Holiday Hotel, Prague - Benice, bronze Jaroslav Václavek – as Carls Plaza Team member- bronze Radek Vach – Top Hotel Prague, vegetables and watermelon composition - bronze Zbyněk Ženíšek – Top Hotel Prague, vegetables and watermelon composition - bronze |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Apprentice Chef Wins Coveted Culinary Award |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
 Ling Jenn Joe may only be starting out in his culinary career but his skills in creatively transforming the subtle flavours of ordinary ingredients into gastronomic delights indicate that the 2008 winner of the prestigious Nestlé Golden Chef Hat Award already has the deft touches of a master. Currently working under the tutelage of senior chefs in the kitchens of the Westin Kuala Lumpur, the commis chef creatively juxtaposed the vibrant hues of his ingredients with their subtle flavours to create a palate pleasing palette of colour and flavours that earned him the coveted award and a RM6,000.00 cash prize. Participants of the 4th Nestlé Golden Chef Hat Award competition – which provides young Malaysian chefs with the unique opportunity to showcase their talents and creativity to top industry professionals – were required to create a menu comprising of an appetizer, soup, main course and dessert; and the young apprentice did not disappoint. Ling began with a poached duck breast wrapped in spinach, prawn ravioli, a vegetable stew and zucchini puree which segued into a cream of mushroom soup with garlic espuma and herb croutons. His main course consisted of perfectly roasted beef that was complemented by glazed asparagus, gratinated potatoes, beef juice and black pepper foam and the meal ended on a bouquet of flavours that were produced from a melange of warm chocolate cake with raspberry ice cream, apple compote and almond florentine. The kitchens of Westin Kuala Lumpur also produced the first runner-up in the competition with another commis chef, Syamsul Bahari bin Horme. He received a cash prize of RM3,000.00 while the 2nd runner-up, Amir bin Hamzah, from Le Meridien Kuala Lumpur took home RM1,000.00 in cash. All the 26 participants who made it to the final stage of the competition took home a certificate of participation endorsed by the Malaysian Association of Hotels and Chefs Association of Malaysia. “The Golden Chef Hat Award is one of the most prestigious culinary awards in Malaysia and winning it has really given me a boost of confidence in terms of my career and I’m glad I did not disappoint all the chefs who had been coaching me,” said Ling. “I knew that the other top young chefs had amazing and inspiring dishes as well but I told myself that all that mattered would be to produce all the 4 courses in the way that I wanted it to be as we had identical ingredients to create our menus,” he said. Ling said he knew he wanted to be a chef from the time he started helping his great grandmother in the kitchen cutting vegetables. “I love the aroma of the various ingredients when they are cooked together and experimenting with new ingredients from all parts of the world,” added the excited young chef. The Nestlé Golden Chef Hat Award was first launched in Malaysia in 1994 and this year saw a record number of participants, with over 270 entries from hotels, colleges, hospitals, catering companies and eateries from across Malaysia. Presented by Nestlé Professional, the competition is open to Malaysian citizens below 28 years of age is organised jointly with the Chefs Association of Malaysia and Taylor’s College School of Hospitality and Tourism. With a growing trend of out-of-home food and beverage consumption among Malaysians, Nestlé Professional – which is a Globally Managed Business Unit established under Nestlé – is fully dedicated to responding to the needs of out-of-home food and beverage operators. “As part of the world’s largest food, nutrition, health and wellness company, Nestlé Professional supports the hospitality industry and this competition is a wonderful opportunity to develop young, aspiring Malaysian chefs and give them the opportunity to excel further,” said Puan Zainun Nur Abdul Rauf, Business Executive Manager of Nestlé Professional Malaysia. In addition to the Golden Chef Hat Award competition, Nestlé Professional also supports other culinary related activities such as the Golden Chef for Chinese Cuisine competition, Culinary Arts Awards competition for colleges in the hospitality industry, Salon Culinaire Malaysia, Salon Gastronomique Penang and Sabah Hospitality Fiesta. About Nestlé Professional Nestlé Professional is a Globally Managed Business Unit which evolved from Nestlé Foodservices to be managed as a global, independent business; completely dedicated to responding to the needs of Out-of-Home food and beverage operators. It is a significant business with sales of over CHF6 billion annually and 10,000 employees in 97 countries. Nestlé Professional is currently the market leader in the Out-of-Home sector and as part of the Nestlé Group; the Division is able to offer customers products that are specifically designed for Out-of-Home use, depending on the requirements of the particular channel. The Out-of-Home market business in Malaysia is valued at an estimated at RM11.2billion annually. Channels covered under Nestlé Professional Malaysia include full service and quick service restaurants, cafes, convenience stores, pubs, canteens, hospitals, schools and coffee shops. Nestlé Professional Malaysia has a wide range of Food and Beverage products to cater to the needs of different channels. 90% of the products offered by Nestlé Professional in Malaysia are produced locally, with the remaining 10% imported. All the products by Nestlé Professional Malaysia are 100% Halal. Issued by WestCoast Communications Sdn Bhd on behalf of Nestlé (Malaysia) Berhad
For media enquiries, please contact Alfyan Adnan or Lashvinder Kaur at 03-7954 4505 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Asia’s 1st Culinary Cup in Bangkok / Thailand |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear chefs, colleagues, friends and presidents of national Chefs associations, Please allow me to invite you all to come and take part in Asia’s 1st Culinary Cup that will be held in Bangkok from the 1st – 5th of September 2009 at the Siam Paragon right in the center of Bangkok. We have opened our website since a few days, and would like you to have a look on all the competitions that we are offering and hopefully will be able to welcome you in the Land of smile next year. We will however continue to inform you of any developments, which will occur over the next 300 days when the Contest will officially open. The Web site is www.asiaculinarycup09.com We will also mail you a hard copy of the Rules and Regulations before the end of the year With culinary regards Marco P. Brueschweiler |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 World Chefs Day at Sala Bistro and CCA World Chefs Day Salon Culinaire |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear Chefs and Friends, Greetings! Thank you all for attending the WACS International Chefs Day Fundraising Dinner at Sala Bistro last 14 October! It was a great success! Kudos to Chefs Colin, Carlo and Kerwin for the memorable feast they prepared for our special occasion. Our sincere appreciation to our dear sponsors for their constant support: WIC, MIDA, Alternatives Foods Corp, Bacchus, and Italfoods! As you all know, our proceeds will benefit our LTB Culinary Scholarship Program. This year we will award up to 15 members of the Hotel and Restaurant Association of Baguio scholarships in ISCAHM. Special thanks to Chef Norbert Gandler for the special program he prepared for our scholars that is specifically geared to help them teach the culinary arts in their respective schools and universities. We salute Chef James Antolin and the chefs at CCA for staging the World Chefs Day – CCA Salon Culinaire 2008 in the CCA Campus. They were joined by our fellow LTB member chefs who took time out & share their day with the students of CCA. Lastly, please find the new LTB Application Form attached. Kindly fill out and please send with together with your membership fee to Othmar Frei. We need your commitment and support in order continue & further our LTB projects. We encourage you to keep December 2, 2008, Tuesday free for our LTB Christmas Party! Venue will be announced soon! Best regards!
LTB WCD Sala Bistro Pictures |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Aspic Workshop |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Australia at the 2008 Culinary Olympics |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
 The 22nd Culinary Olympics has finished in Erfurt, Germany. Australia has proven again that it is up there with the best countries in the world. 57 countries took part in this culinary extravaganza that saw 2200 chefs from all over the world gather together in the spirit of competition and brotherhood, 32 of these countries were in the‘Restaurant of the Nations‘ which included a competition made up of 4 parts, Category A – buffet platter for 8, 5 types of cold tapas + 5 types of hot tapas, 6 appetisers suitable for restaurant service Category B – 3 course meal, locto ova restaurant platter, 4 ala plated meals Category C – a centrepiece minimum height of 160cm, 5 types of pralines, 4 ala carte desserts Category R – The Restaurant of the Nations , cooking for 110 covers in a restaurant that seats 900 guests. Australia , through the Australian Culinary Federation, sent a true representative team from all over Australia, Shane Keighley – Halo’s restaurant, Perth WA Shannon Kellam – Wilson’s Boathouse, Brisbane Qld Neil Abrahams - Royal Canberra Golf Club, Canberra ACT Jenni Key - Regency Collage TAFE, Adelaide SA Matt McBain - Southern Golf Club, Melbourne Vic John Lazafame - Lanzafame’s, Sydney NSW Andre Kropp -Henry Jones Hotel, Hobart Tas Daniel Hiltbrunner - Novetel Hotel, Brisbane Qld  The team arrived in Germany one week prior to the competition and had virtually 5 days to get all their supplies and equipment together, bearing in mind that there were 2200 other chefs doing exactly the same as they were and Erfurt, Germany is only a small city. The large teams from Northern Europe were there with their team buses to run the whole team around in comfort as were a number of other teams who were there with twice and even 3 times the amount of members the Australian team was travelling with to do the same job.The training kitchen the team used was under the guidance e of Chef Schneider at the Kantine und Cafeteria im Behordenzentrum, which was a canteen kitchen for the financial area of the government, the team had the use of the kitchen in the down time, from 3.30pm through to 4am and then it was off for a couple hours sleep and then to the markets to do all the purchasing. At the Opening Ceremony, the Australian team had the honour to lead the countries of the world into the arena for the opening of the 22nd Culinary Olympics in front of a mass media from all over the world. Rick Stephen, the team’s co-manager and member of the International Jury was given the task of quoting the Jury’s pledge to the competitors on a fairness and un-biased competition. Day 2 of the competition had Australia in the Category A,B and C the result came through that late afternoon and there was a shout of Aussie, Aussie, Aussie as Australia were presented with at first a silver medal, then a bronze then followed by a gold medal. Exhausted from doing an all nighter to get the food up on time for the judging panel of 21 judges, the Aussie team were too tyred to go and celebrate their achievements, at the same presentation it was announced that the Australian Youth team had also won gold in their respective category. Day 4 of the competition was the one that the team had trained the hardest, the team back in Australia had done a series of dinners to work on their meals, presentation, timing and it was a credit to their team management like all athletes, they were held back so as not to peak before the major performance. The team pre packed all their mise en plus for the hot kitchen and gathered at the training kitchen at 4am for the 30 minute journey to the Messe, the team’s co- manager, Rick Stephen managed to get the team into the kitchen a little ahead of schedule, so the guys were waiting on the outskirts of the kitchen with their items and the OK from senior judge Klaus Bohler to allow them entry into the kitchen. The training sessions that the team had done throughout Australia proved so valuable as timing with down to a tee, cleanliness was spot on, the team work was impeccable, already scoring high points for this part of the competition, the team’s food presented well but, more importantly tasted great which impressed the International Jury of 9 judges. When the team was announced as Gold medallist, there were a few tears of joy from each members and a sense of achievement, 30 months of hard work, some members dropping out , a few critics over critical and just the hard slog of the travel to training and to Germany had paid off. Each team member embraced each other and congratulated one another on a job well done. Australia had move up the Culinary Ladder to finish 9th in the World, the 2008 Culinary Olympic Champions for the 1st time is Norway, with 2004 winner’s Sweden as the runners up. The Australian Youth Team finished 6th overall, which is a fantastic result for Australia and our future. The Team’s workload had not quiet finished as the next day they need to repack all their items to return to Australia and to put the kitchen back in order that they had made their home for the past 10 days. The Australian Culinary Olympic Team would like to acknowledge and thank the following, KR Castlemaine, Fonterra, Crown Casino, Global Pro Knives, MLA, Moffat, Bidvest, Tyrrell’s Wines, Nestle for their generous support, they would also like to thank the many members of our industry and the public for their support in donations to the Culinary Mate program, Open House magazine for keeping everyone up to date with training and the Australian Culinary Federation for having the vision to put such a team together to not only promote the ACF, but also the great skills we have in this country and our magnificent produce. Thank you, Australia. Rick Stephen Co-Team Manager & Team Coach 2008 Culinary Olympic Team |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Chefs To Jet In From Around The World For Welsh Contest |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Talented chefs will be jetting in from all around the world to take part in the premier culinary competition in Wales in February. The Welsh National Culinary Team will put their skills to the test against New Zealand and one other international team, which is yet to be confirmed, at the fourth Battle for the Dragon contest at the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos-on-Sea, Colwyn Bay from February 17-19, 2009. "We are delighted to announce that New Zealand have confirmed their participation in the Battle for the Dragon contest and I am now awaiting news from another top international team," said Peter Jackson, Welsh Culinary Association chairman. "It promises to be a very high calibre competition, maintaining the standards that have been set in the first three years." The three countries will do battle in a Restaurant of Nations hot kitchen competition over three days, each being allocated three hours to produce a mouthwatering three-course meal for 90 people under the supervision of a panel of international judges. The winning team will receive a specially commissioned Dragon Trophy. Tickets are sold for lunch over the three days at Coleg Llandrillo Cymru, when diners are able to sample the culinary delights served up by the three teams, who also competed in the Culinary Olympics in Germany in October, 2008. A ticket to one of the lunches is an ideal Christmas gift for the person who has everything. Tickets may be booked with Jane Cater, events manager at Coleg Llandrillo Cymru, on Tel: 01492 542 305 (office hours) or e-mail j.cater@llandrillo.ac.uk. Lunch costs £29.50 per person with a reduction to £26.50 when booking for all three lunches. Wales opens the competition on Tuesday, February 17 followed on Wednesday by the country yet to be confirmed and New Zealand on Thursday. The Battle for the Dragon contest, which has been endorsed by the World Association of Chefs’ Societies (WACS), was introduced for the first time in 2006. Winners to date have been Germany, Wales and Sweden. The Welsh International Culinary Championships, organised by the Welsh Culinary Association (WCA), are sponsored by the Welsh Assembly Government to promote the food and drink industry brand ’True Taste’. Hybu Cig Cymru/ Meat Promotion Wales also jointly sponsor the Battle for the Dragon contest. The championships, which attract chefs from across the UK, are open to the public free of charge. Colleges across Wales and the England are expected to send teams of competitors this year. A new cook and serve competition will see a chef and a waiter team up to serve afternoon tea for four persons, including imaginative sandwiches, cakes, scones, homemade biscuits and preserves with a choice of freshly brewed leaf teas and infusions, all within an hour. A good hygiene award, sponsored by Ecolab, will also be presented for the first time to the competitor displaying the highest standards of hygiene. Designed to celebrate the nation’s culinary skills and food, the three-day championships are packed with exciting competitions. Every day, there are live hot and cold food competitions for learner, junior and senior chefs and waiting staff, static exhibition classes and junior and open grand prix, which involve teams of three cooking a three-course meal for four from the mystery contents of a black box. For more information about the Battle for the Dragon contest and the Welsh International Culinary Championships visit the Welsh Culinary Association’s website at http://www.welshculinaryassociation.com. For more information please contact Peter Jackson, Welsh Culinary Association chairman, on 01766 780 200 or Duncan Foulkes, public relations consultant, on 01686 650818. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Fresh Talent Heats Up Nestlé Golden Chef Hat Award To New Levels |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
 The 4th Nestlé Golden Chef Hat Award has seen a record number of participants, attracting the highest number of entries since its inception in 1994, with over 270 entries from hotels, colleges, hospitals, catering companies and eateries from across Malaysia. However, only 26 chefs have made it to the final cook off in the fourth installation of the Award – presented by Nestlé Professional – which provides ambitious and creative young Malaysian chefs with the unique opportunity to showcase their talents and creativity to top industry professionals; opening new frontiers for them to become the country’s next generation of exemplary chefs. Out of the 26 finalists, 15 of them are chefs from leading hotels including Le Meridien Kuala Lumpur, Resort World Bhd, Park Royal Penang, The Westin Kuala Lumpur, Tanjung Jara Resort, Traders Hotel Kuala Lumpur, Hyatt Regency Kuantan, Hotel Imperial Kuala Lumpur, Hotel Equatorial Melaka, Berjaya Tioman Beach, Golf & Spa Resort and the Shangri-La Rasa Ria Resort in Sabah. The remaining eleven participants are from various colleges and eateries which included Universiti Teknologi Mara (UiTM) Shah Alam and UiTM Dungun; Institut Hospitaliti YPJ, Johor; Politeknik Merlimau, Melaka; Imperia Academy of Tourism; Kolej PTPL Shah Alam and J’s Wok & Grill Restaurant. Open to Malaysian citizens below 28 years of age, the Nestlé Golden Chef Hat Award competition is organised jointly with the Chefs Association of Malaysia and Taylor’s College School of Hospitality and Tourism. With a growing trend of out-of-home food and beverage consumption among Malaysians, Nestlé Professional which is a Globally Managed Business Unit established under Nestlé, is fully dedicated to responding to the needs of out-of-home food and beverage operators. “As part of the world’s largest food, nutrition, health and wellness company, Nestlé Professional supports the hospitality industry and helps towards the development of a new generation of chefs who will raise Malaysia’s culinary excellence to a higher level,” said Puan Zainun Nur Abdul Rauf, Business Executive Manager of Nestlé Professional Malaysia. “We are honoured to play a part in giving a chance for young aspiring chefs to go further in their career,” she added. The young professionals competing for the Golden Chef Hat Award began by proposing a written menu comprising of an appetizer, soup, main course and dessert. At the Grand Finals, the finalists are given 3½ hours to complete the menu they created which will then be judged by a panel of seven foreign and local chefs. The Champion will walk away with a Challenge Trophy and RM6,000 in cash. The 1st Runner-Up will receive RM3,000 in cash, while the 2nd Runner-Up will receive a RM1,000 cash prize. All the finalists will also be receiving a certificate of participation endorsed by the Malaysian Association of Hotels and the Chefs Association of Malaysia, but perhaps most valuable of all is the recognition they will earn from their peers. The winner of the inaugural competition – Ong Hai Leong – is now the Resident Manager of the Crown Jewel Hotel in Penang, while the winner of the second competition – Ahmad Esa Abdul Rahman – is now sharing his knowledge with aspiring chefs as a lecturer at Universiti Teknologi Mara’s Department of Culinary Arts. The winner of the last competition which was held in 2005, Malcolm Goh, is currently a Demi Chef at Le Meridien Hotel in Kuala Lumpur. “Competitions like the Golden Chef Hat Award are a stepping stone for young chefs in the industry to showcase their talents. It provides good exposure and creates friendly competition amongst chefs around the country and it helps the industry in many ways such as making the public aware that Malaysian chefs are able to create world class cuisine,” said Goh. In addition to the Golden Chef Hat Award competition, Nestlé Professional also supports other culinary related activities such as the Golden Chef for Chinese Cuisine competition, Culinary Arts Awards competition for colleges in the hospitality industry, Salon Culinaire Malaysia, Salon Gastronomique Penang and Sabah Hospitality Fiesta. About Nestlé Professional Nestlé Professional is a Globally Managed Business Unit which evolved from Nestlé Foodservices to be managed as a global, independent business; completely dedicated to responding to the needs of Out-of-Home food and beverage operators. It is a significant business with sales of over CHF6 billion annually and 10,000 employees in 97 countries. Nestlé Professional is currently the market leader in the Out-of-Home sector and as part of the Nestlé Group; the Division is able to offer customers products that are specifically designed for Out-of-Home use, depending on the requirements of the particular channel. The Out-of-Home market business in Malaysia is valued at an estimated at RM11.2billion annually. Channels covered under Nestlé Professional Malaysia include full service and quick service restaurants, cafes, convenience stores, pubs, canteens, hospitals, schools and coffee shops. Nestlé Professional Malaysia has a wide range of Food and Beverage products to cater to the needs of different channels. 90% of the products offered by Nestlé Professional in Malaysia are produced locally, with the remaining 10% imported. All the products by Nestlé Professional Malaysia are 100% Halal. Issued by WestCoast Communications Sdn Bhd on behalf of Nestlé (Malaysia) Berhad
For media enquiries, please contact Alfyan Adnan or Lashvinder Kaur at 03-7954 4505 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| INDUSTRY NEWS | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Please join us, the Board of WACS, in prayer for our colleagues and people of India. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Distinguish Food of Penang |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Multi- award winning chef, Mark Sycamore, takes the reins at Blanket Bay |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Multi-award winning chef Mark Sycamore will assume responsibility for all culinary operations at Blanket Bay, New Zealand’s leading luxury resort near Queenstown from 1 December.
“Mark is an exceptional chef in his own right and has proven his culinary ability and leadership skills time and time again. We feel very fortunate he’s agreed to lead our team because Blanket Bay’s kitchen performance is crucial to our reputation as one of the world’s finest luxury lodges.” Mr Sycamore accepted his promotion on his recent return from a Restaurant Association of New Zealand-funded trip to the American Culinary School in New York. “I’m absolutely delighted and feel privileged to be asked to step into Jason’s shoes. He’s been a great mentor, both as a chef and people manager. I’ll be keeping to our Blanket Bay kitchen philosophies of producing the finest quality food while providing a positive working environment that develops and encourages the skills of our culinary team.” Mr Sycamore brings more than 14 years of culinary experience to his new role and a string of award wins. Two months ago he won the New Zealand final of the WACS (World Association Chefs Society) Global Chefs Challenge 2010 which will take him to Sydney next year to represent New Zealand in the Asia Pacific finals. The winner will go on to compete against the winners of the other six continents for the title of world’s best chef. Other 2008 accolades include winning the Southern Lights Open Chef of the Region for the third time in three attempts, and coaching the Central Otago Polytechnic team to double gold at the Nestlé Toque d’Or, New Zealand’s most prestigious student culinary and restaurant service competition. Mr Sycamore immigrated to New Zealand from England 10 years ago after completing his catering qualifications. “My first job cooking in a traditional English pub was an excellent learning experience. I was studying at the time so was able to experiment with techniques I was learning but also had to develop the skills to cope with producing lots of meals from scratch in a very tight timeframe. It was baptism by fire!” Once in New Zealand, Mr Sycamore worked in Christchurch for six years including stints at Espresso 124 and Clearwater Resort but fell in love with the Central Otago food, wine and lifestyle. He moved to Queenstown to work at Blanket Bay in 2004 where he has been encouraged to develop not only his own career but also the careers of the entire culinary team. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| PRESS RELEASES | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| DOUBLE FOR MID WALES RESTAURANT AT CHEFS CONFERENCE |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WELSH CULINARY ASSOCIATION
For more information, please contact Mr Arwyn Watkins, Welsh Culinary Association South Wales Region, on 01938 555893 or Duncan Foulkes, Welsh Culinary Association press officer, on 01686 650818/ 07779 785451. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| DEBUTANT JOSEPH CROWNED YOUNG WELSH CHEF OF YEAR |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| DEBUTANT JOSEPH CROWNED YOUNG WELSH CHEF OF YEAR
Ends For more information, please contact Colin Gray, Welsh Culinary Association, on 07957 422546 or Duncan Foulkes, Welsh Culinary Association press officer, on 01686 650818/ 07779 785451. |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Sam and Forest Leong collaborate with HACO to promote healthy cooking |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Press Release 18 November 2008 Sam and Forest Leong collaborate with HACO to promote healthy cooking
The collaboration will focus on recipe creation and product development. Sam and Forest Leong will work closely together with HACO’s R&D division to share their extensive expertise of Asian cuisines. HACO, together with Sam and Forest Leong, aims to share its culinary passion with professionals through offering innovative and convenient food solutions and tailor-made products and service, leading to unparalleled success. About Sam and Forest Leong
Forest Leong, wife of Sam Leong, grew up in Thailand where she spent her childhood in the kitchen assisting her father, who was a chef, in preparing traditional Thai cuisine. She then pursued her culinary training at the Thailand Tourism Board & Institution, contributing to her successful career at some of Thailand’s finest hotels. Forest now conducts cooking classes to introduce Thai cuisine and recently launched her cookbook – Cooking Classics: Thai. More about HACO… HACO uses only the finest imported quality ingredients in their manufacturing, and the Natural Choice pledge means that no monosodium glutamate (MSG), trans fats, preservatives or artificial colouring are added to create the dry-blended product range. HACO has carefully perfected its manufacturing process of preserving and blending the delicate flavours and aromas of these ingredients to create only the finest products of superior quality with excellent taste and perfect convenience. HACO is also constantly striving to develop exciting and innovative new products to the industry. HACO’s product range includes stocks, sauces, soups, seasonings, salad dressings and desserts. For more information on HACO products and offerings, please contact:
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| EVENTS | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS Website Powered by: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS Main Sponsors: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS Website Sponsors: | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| If you would like to see
your WACS related stories published in this E-Newsletter kindly
email us the details at: wacsnews@asiacuisine.com
Be a WACS Partner! The World Association of Chefs Societies (WACS) website reaches out to a wide network of more than 8 million member chefs across 81 countries. As a Partner for www.wacs2000.org, you have the opportunity to position your organisation at the forefront of culinary communications and reach out to chefs across the globe. For more information on how to be part of this dynamic network, please contact us To unsubscribe the newsletter, please click here |
||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
The 29-year-old has been named Executive Chef after four years working alongside previous Blanket Bay chef, Jason Dell. General Manager Philip Jenkins says the promotion process was a natural succession and that Mr Sycamore was the obvious choice for the position. 
