I had the immense pleasure last month to be invited to attend the Federazione Italiana Cuoci’s (FIC) 26th National Congress. The FIC is one of the larger members of WACS with around 19,000 members. It includes not only chefs living in Italy but also Italian Chefs who work abroad and so, present were chefs from Brazil, France and Canada, to name a few. This was for me a great occasion to get to know some of the members of this organisation better but also to see what they are doing.

More, specifically, I was interested in seeing how such a large organisation takes care and involves its juniors. The Italian Global Chefs Challenge Junior was a good occasion for this. This was not only base on competitions but most of all forums for the juniors to see professionals chefs making demonstrations and ask direct questions to the chefs, everything guided carefully of Mr. Alessandro Circiello.

Also very interesting, was the Lady Chefs Forum during which I sat in and listened (to my translator) with attention to see what I could bring back with me to our own Women in WACS Program. This is one of the programs which the Board and I have looked into to see how it can serve women chefs better. We were happy that Susan Metz decided to keep on with this initiative and try to build it up.

Of course one of the best parts of the trip was simply to be in Rome. How do you see everything there is to see in a city so full of history in just a few days?

After getting a tour of Rome by night, what a surprise when the Italian Chefs gave my family and me the greatest honour of bringing us to the Vatican to see Pope Benedict XVI! I know that very few people get the honour of shaking hands with the Pope and so I was doubly happy when I was allowed to bring my son Rafael with me and we were both able to meet him in person. I also was able to visit the Vatican itself. What a wonderful way to start this holy season.

I had heard of the Italian hospitality, but their warmness towards my family and myself gave me a taste of Italy I really enjoyed.

I want to thank in particular President Paolo Caldana and his board, as well as Marco Valletta, Stefano and his wife Rafaela for their particular attention to my family, as well as all the organisers of this great event. This is one trip I will remember for the rest of my life.

With this memory from Rome I wish you all happy holiday season, may have a peaceful and fruitful time with family and friends and I look very much forward to meet many of you next year around the world.


With Culinary regards,
Gissur Gudmundsson

December 8, 2008

Dear Colleagues,

I have drawn the ace card to give my thoughts for the WACS website for the December edition. In reflection the industry was on a roller coaster ride from early 2006 until just after our World Congress this year in Dubai, since then it seems that every thing has been collapsing like a deck cards and we in the Kitchen have once again been tasked on how to invent and improve on revenue. Now with business aside, we need to see the positive points in which we as Chefs have been able to shine, closer to home here in Singapore this year the Prime Minister made mention on how chefs are contributing to Singapore. We see many “star Chefs” via different mediums that has helped propel Chefs into the Global stage. WACS along with this has also evolved, under President Metz many fundamental programs were put in place, which were the vision of Dr Gallagher. In May we had our Congress, Gissur from Iceland was voted as our New World President for WACS. I firmly believe that he has demonstrated already a continuance to consolidate current principals from the previous executive, and bring new vision to the WACS Board along with you the Global Chefs community. We all deal with change in our daily lives, whether it be family, work progression, this in turn means WACS will evolve, some people have made the comment, have I lost interest in WACS, due to my loss in the vote @ Dubai. I say to you NO. Gissur has very similar philosophy as what we stood for from Singapore. He has already demonstrated his commitments, when you see how the integration of juniors & seniors at recent Erfurt IKA means we are tracking in the correct direction. My time has be pre – occupied with work, Asia we have in the past twelve months gone from either a major disaster to International event which have all been portrayed to the Global community, I need not say more as you are all well aware what I am talking about. In such circumstances much is done behind the scenes with a small group coordinating and supporting. Oliver from Myanmar with Nargis has really shown us all what with true commitment and liaison with the International community what can be achieved, I sincerely hope that he will present a Blue Print at the APA Forum next year to us as Associations on how he went about it, so it can be kept as resources for WACS and Associations to use in similar situations in the future when they arise. We have talked much in the past two years on “Women in WACS”; Ms Yan Liu Vice President from China Cuisine Association is to be commended for her coordination in the Food & Beverage program for the Beijing Olympics, as she was one of the key architects to ensure its smooth operation.

I am truly happy for President Toshi from AJCA Japan, the Junior Team from Japan has made us all very proud in Asia on their achievement at the recent IKA in Erfurt. It’s from his vision and determination that such a fantastic result can be achieved.

Looking ahead, I hope that we in Asia, will fully support “World Cooks Tour for Hunger” in 2011 in South Africa from 20 – 27th August, it has so much reference to similar issues we have in our own region, and we as Chefs have a moral responsibility to encourage good nutrition, teach people the basics, and be mindful of waste in our Kitchens when globally so many people on a daily basis are starving.

In closing I would like to take this opportunity, to thank VKD for a great show in Erfurt. Next year we will have HOFEX in Hong Kong where the Asian final for Global Chef will be held, this will be a Stella event. Thailand in Bangkok will have its 1st Asia Culinary Cup. Kuala Lumpur will host its on FHA competition; Penang will host its annual competition that has become a major draw card. Indonesia in Jakarta will host Salon with a clear focus on juniors to act as focus Junior Chefs Clubs in the region to attend. The list can go on, I am pleased to see everyone is working with Chef Otto Weibel from the Culinary Committee to ensure correct process & endorsement for WACS is being followed for competitions. 2010 we will see Battle of Lion once again in Singapore, so start planning, as Singapore will be on show with two major projects opening in the same calendar year.

With the eve of Christmas drawing near, I wish everyone a Merry Christmas and hope that you will all find time to spent quality time with your loved ones.

Culinary Regards

John Sloane
Continental Director Asia
World Association of Chefs Societies

My Fellow Culinarians
This Christmas Season 2008, comes during times of turmoil and opportunities for thanksgiving, which is being experienced in every country around the world. The hospitality Industry is no exempt. The National Restaurant Association’s chief economist, Bruce Grindy has stated that “in total during the last five months, food and beverages places in the USA have shed nearly 67,000 jobs”. Around the Caribbean, many industry jobs are also being lost due to reduced visitor arrivals.

In spite of this, the discipline of culinary training prepares one to weather adversity. As a chef or cook, one is required each day to work under pressure filled conditions, with the expectation of excellence. It is this resilience and fortitude that can contribute to facing difficulties and rising above them.

Yet, in the midst of every situation there is something to be thankful for. We can be thankful for our families and friends, Colleagues who worked shoulder to shoulder, and the satisfaction of being able to perform a craft which brings fulfillment.

As we move toward 2009, our focus should be on improving the level of service we provide, enhancing our craft, and preparing for the opportunities which lie ahead. I would to take this opportunity to wish you and your families Merry Christmas, Happy Holidays and peace and prosperity for the New Year.

Dear Colleagues,

I have attached the form for Global Chef Asia 2009 Semi final so that we can select our candidate to represent Asia in 2010 in Santiago Chile. In conjunction with this we will be running a Judges seminar etc.

Information pertaining to Global Chef will be sent out by Mr. Otto Weibel the WACS representative for Asia on the culinary committee to inform on the latest Guideline & rules, this will be forthcoming in the next few weeks. So start planning and I look forward to seeing you there in Hong Kong.

Culinary Regards

John Sloane
Continental Director Asia
World Association of Chefs Societies

Dear Colleagues,

I wish to announce we will be having our:

12th Asian - Pacific - Africa / Middle East WACS Forum in 2009 in Myanmar.

The dates will be from: 6th – 9th September.
We have chosen these dates as it means when visitors from Europe maybe in town for the Asia 1st Culinary Cup in Bangkok from 1st to 5th September, it will give an opportunity for International visitors to Asia to extend and join our Forum in Myanmar. President Gissur will confirm in the near future, if he will able to attend the forum as a keynote speaker. We intend also that Junior Chefs will continue to run in parallel to the Seniors with a joint afternoon session on the closing day so that we can share and improve going forward. I have asked Alan Palmer in Sri Lanka to be a coordinator for this forum with Oliver from Myanmar, so that we can get monthly updates going forward for planning purposes. Updates will be regular after the Christmas rush is over for all of us in the Kitchen.
Alan Orreal (WACS Junior Global Coordinator) along with Francis Lo from Hong Kong will coordinate the junior agenda for the forum and coordinate with Oliver in arrangements. We are starting the new year soon with allot of optimism on the economy, I hope that with careful planning and commitment we can make this a success for all concerned and show Myanmar we care after such difficult year they have had with natural disaster.
Wishing you all a Merry Christmas in the coming weeks & prosperous New Year.

Culinary Regards

John Sloane
Continental Director Asia
World Association of Chefs Societies

Dear Valued Members & Nasi Kandar Lovers!

Warmest greetings from the Chairman & General Committee!

I hope this issue finds you in the best of health! As you may have noticed, we have changed the layout and design of the newsletter. Furthermore, we have a new committee member in-charged of the publication of this unique newsletter, Chef Billy Lee. Please give him your support!

Over the past few months, we have successfully organised a few events such as Penang Food Promotions in Bangkok, twice in Singapore, in Taiwan, a Charity Rice Drive for Silver Jubilee Old Folk Home, Bowling & Pool Competitions, Food Safety & Hygiene Seminars, Chef’s Tables, a Nyonya Promotion in Phuket, International Chefs Day and much much more – the list is long. However, the most disheartening news for us was that our dearest favorite chilli padi judge and friend had passed away peacefully in Bangkok. Chef Jorg as he fondly known, not only left behind a wife and 3 children but a host of close friends and acquaintances. We will surely miss his jovial and humorous jokes. May God bless his soul eternally!

2008 is ending. Christmas is coming in no time and soon we will be ushering a brand new year! We will wind down other activities for the year and have our Annual Dinner on 16 December 2008. Let us put our heads together to see how we can assist our less fortunate friends in Myanmar & China in the coming months and years. What we have is culinary skill – why don’t we share it!

Merry Christmas & A Happy New Year 2009!

- Chef Peter Chan PJM

Dear WACS Board and members,

I would like to give you an update about the activities we have completed successfully.

October was a very intense month for us. Our preparation for the organizations had started months ago from October though.

First of all we participated in the Frankfurt Book Fair between the dates 13-20 October as All Cooks Federation. Turkey is the Guest of Honor to the Frankfurt Book Fair this year and for that many cultural events took place in order to promote te Turkish Culture. It was a very prestigious event because of that reason we were the only one to serve Turkish Food at the fair area.

Our another activity in Germany was IKA Culinary Olympics as many of you were there also. It was our first participation in the Olympics, we were really excited and now we are happy that we breathed the air of Olympics and gained lots of experiences.

As I mentioned above we were really busy during October .Our another activity that we organized in Europe was Turkish Week in Helsinki, Finland. Upon the request from Turkey Culture and Tourism Attache in Helsinki, we gathered our team and flew to Helsinki. After a week in Klaus K Hotel, noone was ready to let our team go. Everyone was delighted and it was another pleasing activity.

And finally our last activity in October was Colombia Turkish Week. Almost the same as Helsinki Turkish Week, we served delicious examples from Turkish Cuisine with other cultural side orders like music and art.

Upcoming Activities:

Istanbul Gastronomy Festival
21st - 24th March 2009 TURKEY

Cuisine professionals of the most important and leading tourism facilities of Turkey are competing with each other to exhibit their talents by participating in the contest.

Click here for more pictures

Dear Valued Chefs, Colleagues and Associates,

Chefs Association of Malaysia, Penang Chapter celebrated it 21st Anniversary with a dinner and Karaoke competition at Pinang Fisherman Wharf Seafood Restaurant on 16/12/08.

WACS Asia Pacific Continental Director Chef John Sloane and YB Danny Law representing Hon’ able Penang Chief Minister graced the event. Members and supporters came from far and near to savor this auspicious occasion.

Many awards and appreciations were handout! The "Most Promising Young Chef" award was handed to Chef Maggie Lee of KDU College Penang Campus & the "Most Outstanding Chef of the Year" award was given to Chef Darren Tan of KDU College Penang Campus, for the excellence achievements and untiring contributions to our Association.

The highlight of the evening was their friendly Karaoke Competition amongst our members! Champion goes to Chef Kuet Ean Ean, Runner-up Chef Irene Neoh and 3rd Chef Andy Oh PJK. All the winners walked away with giant trophy and hotel’s room vouchers. A team of beautiful ladies were there to lend a few kicks with their renditions of Middle Eastern and Modern dances.

Everyone had an enjoyable and wonderful time before leaving home with lucky draw prizes. Special thank to Chef Lee Chan Wai and team for successfully organized this meaningful event.

Report by Peter Chan PJM

Dear All,

Today was a successful day for our new team members in CAM Malaysia.
After the EGM & AGM today, please congratulate for our new team in Malaysia.
Here are the details:-

In closing I would like to thank you and all members for attending and contributing to make this a success.

- Rossham Bin Rusli

With culinary regards from Prague

Miroslav Kubec, president AKC CR
Zuzana Albrechtova, manager AKC CR

The Federation of Culinary Associations of the Republic of Cuba (FACRC) just held their third Convention, which takes place every five years. This is the most important gathering of Cuban Culinarians and this time 130 delegates attended from all the counties of the country.

During this encounter information was given on the work developed during the last five years and there was an analysis of basic topics of the operation of the organization like the statutes and regulations, as well as matters linked to the profession, among them, the technical improvements, the women’s professional participation in the kitchen, the quality of the elaboration of nutrition and of course the collaboration and the integration at the National and International levels.

The three objectives of the organization are the recapturing of the Cuban cuisine style, including regional cuisines; the respect of the profesional culinarian and the technical abilities of the professionals were well debated during the Convention.

The new National Executive Committee of the Federation was elected; President Chef Eddy Fernández Monte was elected as President.

Here is a list of the names and pictures of the new National Executive Committee of the Federation of Culinary Associations of the Republic of Cuba.

La Federación de Asociaciones Culinarias de la República de Cuba (FACRC) desarrolló su III Convención. la cual se celebra cada cinco años, es el más importante encuentro de los culinarios cubanos y reúne esta vez a 130 delegados de todas las provincias del país.

En el encuentro se informó sobre el trabajo desarrollado durante los últimos cinco años y analizaron temas básicos del funcionamiento de la organización como estatutos y reglamentos, así como asuntos vinculados a la profesión, entre ellos, la superación técnica, la participación de la mujer como profesional de la cocina, la calidad de la elaboración y la nutrición y por supuesto la colaboración y la integración a nivel Nacional e internacional.

Los tres objetivos de esta organización son el rescate y estilización de la cocina cubana, incluidas las cocinas regionales; dignificación del profesional culinario y capacitación técnica y profesional fueron bien debatidos en la Convención.

Se eligió el nuevo Consejo Ejecutivo Nacional de la Federación , siendo ratificado como Presidente el Chef Eddy Fernández Monte.

En fichero adjunto los nombres y foto del nuevo Consejo Ejecutivo Nacional de la Federación de Asociaciones Culinarias de la República de Cuba.

Chef Eddy Fernández Monte
Presidente

Now we have the documentary on Myanmar’s tourist destinations and well parts of MCA Air Works at the Delta on TV Online for your easy view on Myanmar:
SAT 1 Online on Myanmar through Myanmar Chefs Association
http://www.sat1.de/ratgeber_magazine/dasmagazin/videos/content/36740/
"Oliver Esser, A German in Myanmar "

Please pass the info to others, the movie got very good ratings and we received many positive comments directly after it was broadcasted on Saturday in Germany.

" Fortzetzung Folgt ", - " Myat - ein leben nach der Flut “ will be on TV on 17 December 2008, 20 December 2008, 27 December 2008 immer ZDF/ ARD im KIKA kanal 16:25 pm On 10 January readers can view it again on Europe’s KIKA channel ZDF/ARD 13:00 pm Sunday. This will amount to over 5 hours of positive reports on Myanmar and its people for the next three months specially once a week now starting from the week before Christmas.

All movies were produced by Timeline TV Germany with Myanmar Chefs Association and support of LOG Germany. Special thanks for the outstanding support by all involved and chance to do this documentary free and without obstacles in Myanmar’s ancient Bagan Pagoda City, pristine Ngapali Beach, Yangon, the recovering Delta and its people.

Very special thanks to Ministry of Hotels & Tourism, Information and Foreign Affaires, Air Mandalay, Yangon Airways, Chatrium Hotel Yangon, Daw Khion Khet Khet Khaing, Ayeyar River View Hotel Old Bagan,
Sunset Garden Bagan, Bagan Guide Win Win and senior guide Dr. Daw Htay Htay Than.

We can see already now that the first documentary alone will draw again good attention for tourism and the hospitality industry of Myanmar all in all contributing to the support the Myanmar People direct.

Merry Christmas and Happy New Year

Best Regards,
Oliver E Soe Thet
Myanmar Tourism Destination support & promotion management
Myanmar Delta, Yangon / Bagan / Ngapali
8 December 2008

Dear Friends of Myanmar,

Click here for more pictures

The Myanmar Chefs Association received another 40 foot container containing aid to Myanmar, mainly children’s food again, as well many toys, brand new child sports wear and sleeping bags.

From 4 December, the MCA Milk Bars for children under 5 years will start again at the Delta in all Villages at the Twante, Kyailat and Pyapon townships with this 3000 boxes full load from Milupa Germany & LOG.

Milupa Milk is a Certified and Official Tested Product by the FDA ( Food & Drug Agency ) Department and Ministry of Health. In essence German milk is healthy food.

Pictures of 4th Aid Container which arrived to Yangon, from LOG Germany to MCA within WACS


Click here for more pictures

In addition, hospital equipment for new hospitals at the Delta has arrived, and this has proven to be very useful. Many boxes containing the toys, outdoor equipment and child sleeping bags were also donated by LOG Germany a great timing and with a sense of Christmas.

Thank you LOG Germany Team, Mr Franke and Mrs Marie Luise for all your help and support. It went a long way in helping the people of Myanmar. So far Myanmar Chefs Association has been able to raise over US$3.3 Million with the help all of all our great partners and supporting individuals.

We also delivered 7200 full bags of rich B1 Vitamin Rice – nearly 400, 000 kg of rice – and established over 450 new traditionally built houses. We were also able to install with more than 230 Micro Credits units with the help of our Swiss friends, Toni and Lotti Steiner.

The German Premier League football club Eintracht Frankfurt donated fishing boats and nets were given to fishermen to ensure their own income again.

Much more is needed here as over 2000 fishermen need boats to start their jobs again. 53 new boxes of good clothing arrived again to Myanmar carried FOC by Silk and Singapore Airlines. This was arranged by Mrs Agnes James of Singapore Airlines, Germany.

Housing Projects are ready at Paik Swe Village thanks to Mr Monching of Sampoerna company. The big shipping agents such as AP Moller Singapore as well the Wallem Group and Mr Jacob gave great support for the rice and housings to hundreds of people in the Delta over the past weeks. Projects are still ongoing for Education support to Delta Students.

Europe Tour Operator as Abrahams Reisen, Christine Landolt, Mr Franks Parents, Mr Hans, Mallu & Dr med Werner Heller all gave good financial support so that the targeted rice delivery could and can be continued until now. We will be off to the Delta with rich B1 Vitamin Rice again from 4 December 2008 to 7 December 2008.

German Documentary on the Delta Today
Last not least we were able through the generous support and all free permits by the Myanmar Government to shoot a documentary on the situation at the Delta from the eyes of two young orphans (Timeline TV as our big partner ). With total freedom to go where we wanted and to shoot what we wanted at the Delta, we are very happy that Timeline TV produced this very unique project for all European TV audience on 17 December, 21 December, 27 December and 10 January.

The movie went along with a second production on the Myanmar famous and by the Cyclone in no way affected the pristine destinations of Ngapali Beach, Ancient Tempels of Bagan, Yangon and Myanmar, as well as the lives of its people.

With many thanks to LOG Germany as well Milupa and the many unnamed donors to Myanmar and its people

Oliver E Soe Thet
MCA / WACS, Yangon 3.12.08
Union of Myanmar

Dear Valued Friends & Collogues,

Chefs Association of Malaysia, Penang Chapter would like to extend our warmest wishes to all Chefs and Associates around the globe,

"Merry Christmas & Happy New Year 2009"

Click here for more photos

Please see the last pictures of clearing and MCA team of last night. A big thank you to them as well all volunteer members of MCA.

Myanmar Delta is recovering quick, the harvest started as well. At same time the new Summer Rice got into the soil and is showing the soft green carpets already again. People are working- getting back on track.

With best RGDS, yours

Oliver E Soe Thet
MCA Yangon 3.12.08

British Culinary Federation

The British Culinary Federation hosted a ‘Welcome Home’ reception for the successful British Culinary Olympic Team, in the shadow of Big Ben. Over eighty guests, including sponsors and supporters, gathered in the Churchill Room in the House of Commons, to celebrate the achievements of the British Team, on Friday 21 November 2008.

Brian Cotterill, British Culinary Federation Executive and overall organiser of the team’s recent successful foray into the Culinary Olympics in Erfurt, Germany, introduced the team one by one to resounding applause. He congratulated the talented chefs on their tally of 35 silver medals, explaining that they had missed gold by only a couple of points in some categories.

Peter Griffiths, also a member of the British Culinary Federation Executive Council, took the floor to thank everyone who had provided the essential financial and practical assistance. This included the BCF’s major culinary partners Churchill China, Electrolux UK and Heinz Foodservice UK, whose generous financial commitment to the team helped to ensure their success and University College Birmingham who also gave very generous support. Peter also thanked the many supporters who had helped the team in many different ways, providing them with many of the essential equipment and food supplies needed.

British Culinary Olympic team member Mark Hill, executive chef at the House of Commons, ensured that his brigade provided delicious canapés, the drink flowed freely and lively conversation filled the room.

Brian Cotterill said," This has been a wonderful venue to welcome home the British Culinary Olympic team and I would like to thank Mark and his outstanding team at the House of Commons for a great evening."

Reception for British Culinary Olympic Team at the House of Commons

British Culinary Federation

The British Culinary Federation held its annual Young Chef of the Year competition on 17 November, at University College Birmingham. This highly prestigious event, now in its 11th year, was sponsored by Electrolux Professional and supported by Villeroy & Boch, attracting more entries than ever before.

After the paper judging part of the competition, 16 young chefs were selected to compete in a two hour cook off over two heats. Each competitor had to produce a 3-course meal for two persons, which included a starter using sea bass, a main course using any cut of British beef and a dessert using apples.

Competitors were marked by a panel of distinguished judges led by Kevin Viner (Chairman of Judges), Eric Bruce, Lee Corke and Marcus Eaves with kitchen invigilator, John Peart. The criteria for judging included working methods, professional techniques, culinary skills, hygiene practices, timing, quality and balance of textures and flavours, as well as the presentation of the finished dishes.

After much deliberating, the judges were all unanimous on their placing of the top three competitors.

British Culinary Federation Young Chef of the Year

WELSH CULINARY ASSOCIATION

NEW WELSH CHEFS EVENT DECLARED A SUCCESS

The first Welsh Chefs Conference has been declared a success after attracting chefs, exhibitors and students from across Wales to Glamorgan Cricket’s SWALEC Stadium in Cardiff on November 19 and 20.

The conference and associated exhibition, organised by the Welsh Culinary Association, were sponsored by the Welsh Assembly Government to promote the food and drink industry brand ’True Taste’, Hybu Cig Cymru/ Meat Promotion Wales, the Applied Ability Awards, Skills Competition Wales and Tourism Training for Wales.

The first day of the event was set aside for competitions, with the showpiece Young Welsh Chef of the Year contest being won by Joseph Jones, 22-year-old chef de partie at The Great House Hotel, Bridgend.

Jones, making his competition debut, held off a strong challenge from fellow gold medallist Tom Middleton from Hotel Maes y Neuadd, Talsarnau, Harlech and the other four finalists. Johnathon Goodman from Ruthin Castle, Ruthin and David Szanto from The Chandlery Restaurant, Newport each won silver medals and Phil Clarke from the Armless Dragon Restaurant, Cardiff and Andrew Sheridan from The Groes Inn Hotel, Conwy each collected bronze medals.

The medals were presented by Deputy Minister for Skills John Griffiths who praised the Welsh Culinary Association for contributing to the Welsh Assembly Government’s drive to improve the country’s skills and economic strength.

"These young chefs are going to be the star chefs of the future and it’s a real pleasure for me to be involved in recognising and rewarding such talent," he said.

He urged employers to continue investing in training despite the economic downturn and pledged Assembly Government support. "History has shown that countries that continue to upskill are the ones that prosper when the economic upturn comes," he added.

He welcomed the introduction of new Applied Ability Awards (Triple A) to train chefs in Wales and said the Skills Competition Wales was an integral part of the Assembly’s ’Skills that Work for Wales’ strategy.

The conference promoted the new Triple A training programme in Wales that aims to improve standards in the nation’s hospitality industry and provide national benchmarks that define and develop craft skills. The awards are designed to raise the skills of learner chefs through on-the-job training and mentorship followed by a practical exam.

Scott Anthony, British Food Trust director, encouraged employers to use the programme to grow their own chefs to fight the recession.

Main focus of the second day of the conference was a series of demonstrations. ’Garden to Plate’ was the topic chosen by executive chef Michael Bates and head gardener David Butt from Hurst House, Laugharne, before Gareth Johns, chef proprietor of the Wynnstay Hotel, Machynlleth, focused on slow food and what that meant in practice.

Chef Nick Davies from Cambrian Training Company, Welshpool and Gareth Evans, general manager of Celtic Pride Beef, gave a demonstration on modern forequarter beef butchery cuts before Colin Gray, of Capital Cuisine, Cardiff and Bates took part in a Ready Steady Cook contest with two members of the audience.

In the Skills Competition Wales, the Waggon and Horses restaurant and pub in Newtown completed a notable double, as chef proprietor Neil Roberts won the advanced contest with a gold medal and his junior chef, Matthew Smith, won the intermediate title with a silver medal.

Other competition winners were: Static classes: open restaurant plates - dessert, Michael Coggan, Ystrad Mynach College, silver; open restaurant plates - main course, Andrew Clash, Ystrad Mynach College, bronze. Junior Skills Welsh Lamb, Charlotte Thomas, Ystrad Mynach College, gold.

"The conference has given us a good foundation on which to build for the future and we are committed to repeating the event next year," said Arwyn Watkins, one of the organisers from the Welsh Culinary Association.

	Speakers and demonstrators at the Welsh Chefs Conference (from lef) Michael Bates, Arwyn Watkins, Scott Anthony, Deputy Minister for Skills John Griffiths, Nick Davies, Gareth Johns and David Butt.
Judges taste dishes created by competitors at the Welsh Chefs Conference.	Judges Stephen Terry, Andy Good and Nick Davies taste dishes at the Welsh Chefs Conference.
Skills Competition Wales advanced winner Neil Roberts in action at the Welsh Chefs Conference.	Deputy Minister for Skills John Griffiths speaking at the Welsh Chefs Conference.

Ends

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.

In Singapore, when one mentions the word “scholarship”, three things come into mind: a large amount of money, bonds lasting several years and universities.

However, mention the word “scholarship” to 27-year-old Timothy Goh, and he’d mention his week at Bodegas Torres château – an experience Goh describes as, “An eye opener, as you would never have thought that so much science is involved in winemaking.”

The Bodegas Torres Wine Scholarship is one of three prestigious scholarships offered at the World Gourmet Summit Awards of Excellence annually. In 2004, Goh went up against more than 30 other sommeliers – many of whom were better trained and seasoned than he was – and bested them.

Receiving the scholarship granted Goh a one-week, all expense paid trip to the famous Spanish vineyard, Bodegas Torres. There, Goh’s Spanish hosts showed him the various aspects of winemaking. The most important thing that Goh learnt was, in his words, “The application of science in wine making”. It was a unique experience indeed as many individuals working in the industry were not fully aware or appreciative of the various processes involved in winemaking.

After a brief leave of absence from the Food & Beverage industry in Singapore to complete his National Service, Goh eventually found his way as a sommelier at Les Amis. Without a doubt, the knowledge and experience that Goh learned two years prior still flowed in his blood, as it does today. “I am now the chef sommelier for the Les Amis Group, and also the maitre’d for Les Amis Restaurant,” said Goh. “Customers ask you questions and your opinions on wines. With knowledge, you’re able to answer them and guide them accordingly. With that knowledge as well, you’re able to plan carefully what you want to do for the wine programme and plan the training of staff too. At the end of the day, it’s really its all about sharing that knowledge with others,” said Goh.

Furthermore, unlike many individuals who see scholarships as an ends to a means, Goh used his knowledge learnt at Bodegas Torres to drive further ahead, and eventually secure the WGS Awards of Excellence 2008 Top Wines Sommelier of the Year.

Goh now aims to bring Les Amis on par with the big boys internationally. Despite the hard work and pressure associated with the task, Goh aims to see it through.

“Singapore doesn’t have many competitions for sommeliers. For any sommelier, competing is always something which will pit your skills and knowledge. It will put you to the test as to how strong a sommelier you are,” added Goh.

For readers interested in finding out more about the various scholarships available at the World Gourmet Summit 2009 Awards of Excellence, please click here.

Source: Asiacuisine ezine volume 10 issue 48