Reykjavik,
Thursday, 15 January 2009

It seems that all the media today are telling us that the global economy is not doing well. I know some of it is true; I live in Iceland and things are pretty bad here. All this can make you feel like stopping what you want to do, but my advice is…stay positive! 

For WACS, I know that we have a choice as to whether we want to take in the negative and give up on our projects or choose what we want and make it happen. I choose the latter option.

Case in point, this year has actually started very well for WACS. The first week, we signed three contracts that will be of great benefit to WACS. The first one was a new contract for our website with Bytes Asia from Singapore (a subsidiary of Peter Knipp Holdings). The contract includes a complete redesign of the WACS website which we hope will be more “WACS member friendly”.

We also signed two sponsorship agreements. The first with Custom Culinary that we are very pleased to have as Exclusive Sponsors for both the Train-the-Trainer Program and the Hans Bueschkens Competition for the next two years. The second one is with The Academy of Hotel Management and Catering Industry in Poznan, Poland with Dr. Roman D. Tauber. They are now one of the official sponsors of the Bill Gallagher Forum!

Along with the contract we had signed last year with Figgjo, these wonderful news show us that there is always hope for good things. I also think that if you want better results, you have to re-examine the way you think, not at your environment or circumstances. There will always be sad and unfortunate events happening in the world, but we cannot let it get us down or we will never move forward.

I look very much forward to this year. This is going be a year of changes and challenges. On the 20th of January, on the same day as the historical day of Barak Obama’s Presidential Inauguration, we will formally open the doors of the WACS permanent office in Paris. This is maybe not a big step for mankind but it is definitely a big step for WACS.

Another big change is that, within approximately the next 6 months, you will be seeing major changes on the website. We already have a team of people working on ideas for this and we hope to put up a simpler, more user friendly website with easy access to WACS related information and events.

Finding more sponsors are going to be the greatest challenge for us. We just need to keep working on it and know that no one is too big or small for us: Anyone that wants to work to make a difference for chefs is a potential partner of WACS. Of course, this is something we can always use your help in.

This year there will be three Continental meetings: One in Europe, one in the Americas and one for the Asia-Pacific-Africa and Middle East areas. This is the first time we will have a WACS Continental Meeting for the Americas. This is a big step in the right direction.

Seven Global Chefs Challenge Semi-finals are happening in the world this year and the Final will be held in Chile, in 2010. This is a great challenge for all involved and I wish you all success.

International Chefs Day will be held on the 20th of October and this year, we will have a theme for it. WACS will come out with a statement regarding Food Safety and Food Waste. It is our wish that our members will focus on these two very important issues this year; more information will be sent out to the member countries within a few weeks time.

As some of you might know, we have planned to show the WACS booth in many competitions this year. We will be in Lyon at the Sirha show during the Bocuse d’Or, Ireland in February, Scotland in March, Hong Kong in May and more are on the drawing table. All this is to give WACS more exposure and recognition throughout our industry and to let people know what we stand for and who we are.

I leave you with this thought I read somewhere:

“Positive thoughts are not enough. There have to be positive feelings and positive actions.”

Happy New Year again!

Yours truly,

Gissur Gudmundsson
WACS President

Dear friends and colleagues,

2009 has certainly started with a variety of difficult challenges not least of all the continued worsening financial situation worldwide and the growing tendency for conflict in different parts of the globe, however these and many other problems are not new to us and in the last 80 years since the formation of the World Association of Chefs Societies the world has experienced many dramatic changes and has learnt to cope with similar if not the same difficulties. It is amazing how resilient human beings are and when faced with difficulties and crises react with such strength and fortitude and how adversity can bring people closer together. It is against this background that I write to you all today and the theme I have chosen is for the Common Good, what do I mean? Simply put together we can achieve so much more than we can individually, as professional chefs we share common goals and face similar challenges albeit in different circumstances and in different parts of the world. If unity is strength then how do we share our common strength how do we make the unity of the world Association an asset for everyone to utilise and draw strength from.

Communication is our biggest opportunity to share that strength, the ability to communicate with each other quickly and efficiently exist today like never before. In this instant click of a button environment everything becomes possible through the technology of the Internet and Skype we see each other and can speak to each other in real time, ask each other for advice and guidance and share our collective wisdom this is a tremendous opportunity to help each other. Being connected and communicating on a regular basis gives us the opportunity to pass on solutions and ideas, whether they are cost saving ideas or new and exciting recipes or interesting news on new equipment this interaction adds value of being part of a fraternity of friends and colleagues. When asked over the years what is the value of belonging to WACS I always reply with the same answer, it’s the amount of effort you put in that makes for the reward you get out, WACS is a communication platform for chefs to work and talk and learn and enjoy the art of cooking together, so much knowledge and so much resource to be tapped into. This month with our office officially opening in Paris France will be another major step forward in the ability of our organisation to communicate within its ever-increasing membership, 82 countries strong although diverse in culture and languages it is united through the most recognizable uniform in the world the white hat and white chefs jacket. The network within WACS is continually improving with the addition of programmes and projects such as the Train the Trainer, the Junior chefs Forum blog site and many more, all aimed at passing on good information through good communication.

Let’s make 2009 the year of communication, lets talk more to each other via every means at our disposal let’s engage each other in solving problems for the Common Good.

Warmest regards

Billy
Dr Billy Gallagher
Honorary Life President World Association of Chefs Societies

“SAM BHUTNAM PRTHVI RASHA, PRITHIVYA APO RASO PALM OSADHAYO RASA,
OSADHINAM PURUSO RASAH “

Chandogya Upanishad 1.1.2

“The essence of all beings is earth. The essence of the earth is water.
The essence of water is plants. The essence of plants is human beings”.

Its so difficult to cook something well without understanding the philosophy of the cuisine. But trying to explain the philosophy of an ancient and complex cuisine is not a simple task, because one cannot attempt to describe the significance of one set of factors without outlining how it connects to others. Therefore we will try and underline the system of beliefs on which the philosophy of Indian cuisine is based.

India is a sub continent, equal in size to Western Europe, but without a single common language. It has about two and half times the number of people, several language scripts and many more religions. It is therefore not easy to label its cuisine under one single heading. One has to allow for differences in climate, availability of produce, income, religion, customs, traditions and beliefs.

The strongest influence on Indian cuisine is of Ayurveda, an ancient body of knowledge on health. Its origins lie in the Arthaveda, the contents of which date around 100 B.C. Numerous books and other ancient texts have been composed over the centuries and have kept the subject of this tradition alive. The indigenous system of medicine in India is known as AYURVEDA, from Ayus means life and Veda is Knowledge. This system has always considered man as a whole entity in the form of mind and body relationship.

It is believed by some that the Ayurvedic herbal science of India is not relevant in today’s world, since it is based on an ancient and traditional system. It is also believed that since herbs are largely from tropical plants and we have no access to them they are of little value in our particular environment, this is a wrong belief as even in today’s world arurvedic science is needed more than ever.

While major herbs in Ayurvedic usage have no western equivalents common herbs like bay berry(barberry) are commonly used in India and Ayurveda contains useful information about them. Even essential Ayurvedic herbs as ashuragandha, hariatki may be incorporated into western herbalism just as ginseng and tang kuei have come from Chinese sources.

Many aruvedic herbs are common spices as ginger, turmeric, cilantro, celery, and fenugreek.

The importance of trees and plants of medicinal value can be judged from tulsi(basil), neem(margosa) and vilwa(bael) growing in the precinct of temples and even in the courtyards of homes. It is said that ascetics who scoured the forests for the herbs that held the secret of youth and long life discovered the plants. Mythology has it that soma(the juice from the ephedra) was a great energizer, whereas sanjivani(identified by some as wheatgrass) had life giving properties.

An impressive pharmacology of Ayurvedic herbs can be put together merely from spices and herbs from the western world.

As said earlier Ayurveda means the science of life, it does not mean Hindu medicine. It is a science of living that encompasses all that relates to the life of an individual to that of the universe. As such it includes everything that adds greater harmony to life.

Indian gastro science Ayurveda does not belong to the East or West or to the ancient or modern, it is a knowledge that belongs to all living beings. It is not a system which is imposed upon freely,but has to be adapted to the unique needs of the individual in his or her particular environment.

Ayurvedic herbalism gives us not only knowledge of specific herbs but also a way to understand all the herbs. Ayurdeva which believes in sharing thus removing all barriers between human beings. The new age has to learn from this and make the world a better place to live in.

In the eastern world particularly in India and China an extensive herbal science has been developed, originating from spiritual knowledge, then with the experience of thousands of years herbal medicine was refined. In this regard Indian gastronomic science Ayurveda includes what is probably the oldest and most visionary science in the world. Such a fully developed science now requires the right translation with deep understanding and adaptation. Some of the greatest doctors and sages have contributed their finest insights and discoveries into its ancient and well profound food wisdom.

We need to overcome our linear process of thought to enter into a non linear reasoning approach. The strength of Ayurveda lies in its broad, all encompassing view of the dynamic interrelationship between organic physiological process and external factors including climate, life work and diet along with internal emotional stages. In contrast modern science takes a more particular structure and chemistry. It is paradoxical that both could be describing the same condition in such different ways and with such dramatically opposed viewpoints.

TASTE (RASA)

Indian gastronomy states that the tastes of a herb is not incidental but it is an indication of its properties. Different tastes possess different effects, usually we do co relate taste with therapeutic property of foods. We consider taste only for pleasure of the palate….

In western herbalism, the taste of a herb is more a means of identification rather than a means of understanding its effects. There is a general belief that spicy, pungent food creates more heat or that bitter foods help reduce fever but this is not the basis for classification of herbs by taste.

The Sanskrit word for taste, RASA has many meanings. All of them help us to understand the importance of taste in Indian gastronomy. Rasa means essence, taste thus indicates the essence of a plant and is perhaps the prime factor in understanding its qualities. Rasa also means “sap” so that the taste of a herb reflects the properties of the sap that invigorates it.

Rasa means appreciation, artistic delight, a musical note. Thus taste communicates feelings, which again is the essence of the plant, Through it can be perceived the beauty and power of the plant. Rasa means circulation, to feel, to dance, all of which is reflected in the energizing power of taste.

Taste directly effects our nervous system through the Pran, the life force in the mouth, which is connected to the prana in the brain. Taste stimulates nerves, awakens minds and senses to make us lively. Thus taste sets our own Rasa or vital fluids in motion. Through stimulating Prana, particularly the gastric nerves, taste effects Agni the “digestive fire” and enhances the power of digestion. It is good taste of food that is necessary to awaken our Agni for proper digestion.

For this reason, bland food may not be nourishing in spite of its vitamins or minerals. Without stimulating Agni there is no real power of digestion. Ayurveda gastronomy has therefore always included the science of cooking with the right spices.

When we are sick, we lose our sense of taste and our appetite. Taste, appetite and digestion are interrelated. Lack of taste indicates fever or other disease, low Agni means high Anna(toxin). To improve Agni and eradicate diseases, it is necessary to improve our taste. This is why spices are such an important part of our food. Desire for tasty food indicates hungry Agni not birth of disease. The problem is we have perverted our sense of taste with artificial substances.

Taste is the sensory quality that belongs to the element of water. Taste thus reflects the energies and elements that operate in a particular food.

Cloud water originally has no taste, but all tastes are latent in it. These are gathered as it falls, as it passes through the five elements in the atmosphere and takes on their qualities.

Ayurveda recognizes six tastes, sweet, sour, salty, Pungent, bitter and astringent. These are derived from the five elements, each taste is composed of two elements.

• Sweet taste-earth and water
• Sour-earth and fire
• Salty-water and fire
• Pungent-fire and air
• Bitter-air and earth
• Astringent-earth and air

These six tastes transmit the properties of the five elements, they are based on the element of water, which manifests them. It is only when the tongue is wet that we recognize taste. Ayurveda also characterizes ways of eating food such as drinking, licking, sucking and to swallow.

The whole philosophy of Indian food revolves around these theories. So now one can appreciate the complexity of an Indian meal.

The start of a new and exciting era for WACS

The International Office of the World Association of Chefs Societies was officially open on January 20th, 2009. President Gissur Gudmundsson, accompanied by the President of the Mutuelle des Cuisiniers de France, Mr. Christian Millet, hosted a small ceremony which began at the office location, on the 6th floor of 8, avenue Kléber in Paris and then continued at the graciously open residence of the Ambassador of Iceland in France, Tomas Ingi.

Distinguished guests from all over the world, France and a few members of the media participated in this momentous occasion and gave their heartiest congratulations to the President, his team and the WACS members which made this event possible. Present were some of our members from India, Japan, Singapore, U.A.E, Norway, England, Romania, Luxembourg, Iceland, Canada, Germany, Italy and France.

The ceremony was an exciting event for both WACS members and notable guests, and a historic and significant occasion for the World Association of Chefs Societies. After several years of anticipation, we proudly witnessed the start of an exciting new era for WACS. This accomplishment brings together the networking and educational functions of our organisation into one location.

President Gudmundsson explained the purpose of the office in his speech:

“It will give a better sense of WACS, with its rich network of knowledge and ideas.

Many visitors will be attracted to the information available here, or simply look through the archives that will tell the stories of WACS.

Someone once said “ One returns to the place one came from”. My motto as President, “Rethinking Tradition”, brought us back to where we started, in Paris. What does this place say to you, and to everybody who is going to pass by or come in this place? I hope, in the future, it’s going to tell of ideas, the ideas that built our organisation and our connections with the rest of the world and I hope it will help you to understand the global family that we have built.

WACS is one of the most important networks of chefs in the world, an "authority on food" with exploding cultural richness. The WACS Office will be a channel that transmits all this to you, the culinarians of the world.”

Contact: Kimberly Fanelli
Reposition, Inc.
+ 860-434-0063 x10 EST
kim@repositioninc.com

Custom Culinary® Sponsors World Association of Chefs Societies (WACS)

Paris, France - January 21, 2009 – The World Association of Chefs Societies (WACS), a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris, together with Custom Culinary®, a distinguished company providing a full line of best-in-class Culinary Flavor Solutions, are pleased to announce 2009 sponsorship for the WACS Hans Bueschkens competition and Train the Trainer program.

"Education is a cornerstone of WACS and we are honored to receive continued support from such a fine company as Custom Culinary®," states Gissur Gudmundsson, WACS President.

As a sponsor, Custom Culinary® expands its reach to more than eight million chefs worldwide within more than 80 member countries. The company also plans to continue its partnership in two successful educational culinary programs while gaining prominent visibility at premier world culinary events and competitions.

"We share the World Association of Chefs Societies’ commitment to junior chefs and culinary education. We’re thrilled to assist in the furtherance of these important WACS initiatives," states T.C. Chatterjee, President of Custom Culinary, Inc. "Through sponsorship, we strive to encourage junior chefs and foster ongoing educational opportunities for chefs worldwide."

Ongoing support for the Hans Bueschkens competition assists 20 young chefs, each representing his or her own country. The six-hour competition, with a final held at the WACS Congress in Chile, is designed to challenge participants in demonstrating their culinary and organizational skills though activities like menu composition, preparation and service.

With a highly successful pilot phase complete, Custom Cullinary® will also continue sponsorship of the WACS Train the Trainer Program. This educational program helps participants gain culinary knowledge from visiting experts in their field which they in turn share with chefs in their country.

About WACS

The World Association of Chefs Societies (WACS) was founded in 1928. WACS has 81 member countries for a total membership of eight million chefs and cooks worldwide and was created for the purpose of providing education, certification, career opportunities and fellowship. For more information, visit www.wacs2000.org.

About Custom Culinary®

Custom Culinary®, one of the Griffith Laboratories family of companies, is a leading, international provider of Culinary Flavor Systems and Solutions to the foodservice industry. For more than half a century, Custom Culinary® has supported busy chefs around the world, providing the most authentic, consistent and reliable food bases, sauce concentrates, seasonings and coating systems. To learn more visit, www.customculinary.com

World Association of Chefs Societies
Train-The-Trainer Programme
World Tour 2009
Proudly sponsored by Custom Culinary™

The WACS Presidium and Education Committee are pleased to announce that the WACS Train-the-Trainer Programme is off to a great start in 2009. Thanks again to the generous support of Custom Culinary™ expert chefs are traveling from their homes to give of their time, talents and knowledge to help educate other culinarians around the world. The Train-the-Trainer Program’s mission is to plant the seeds of knowledge today that will produce quality international cuisine for years to come. 

WACS and Custom Culinary™ pioneered the Train-the-Trainer program in 2007 and 2008 with five countries hosting visits and over 250 cooks, chefs and culinary educators participating. Portuguese, Serbian, Myanmar, Bahamian and New Zealand chefs launched the program in 2008, and all reported great results.

The Train-the-Trainer Programme helps to identify, promote and provide transportation for expert chef(s) to go from one country and cuisine to another where the chef’s associations have invited them. The host country chef’s association provides all local services including transportation, accommodation, interpreters as needed in addition to coordination of the localized learning and training events.

Visits may last 2-3 weeks or longer in order to accommodate as many learning opportunities as possible. Events may include lectures, demonstrations and hands-on work shops that can be conducted at culinary schools, hotels and restaurants which employ apprentices and for the chef members of the country’s chefs association and members of WACS.

Two visits are already planned for 2009, and many more will soon follow. We shall post regular reports on the WACS web site to keep everyone informed of our progress.

Our first trip will bring Chef Sirkka Ruottinen Chef de Cuisine, Office of the President of the Republic of Finland to Guadalajara, Mexico from 3 February through 13 February. There Chef Ruottinen will demonstrate foods and cooking styles from Finland to dozens of eager Mexican culinary instructors, students and local chefs. Chef Hector Uvence of the Univercidad Machado Uvence Escuela de Administarcion y Arte culinario Repostero y Panadero in Guadalajara is host and coordinator for the event.  

The second trip brings Chef Madeleine Müller a culinary instructor and cheese and wine sommelier from Carinthia, Austria to Singapore and At-Sunrice Academy with her host Kwan Lui to learn the intricacies of Asian cuisine and impart some of her Austrian cuisine to Singapore instructors and students. This is truly an exchange of cuisines and exchange of chefs as both Asian and Austrian cuisine become the stars and Chef Madeleine Müller and At-Sunrice Academy students and faculty its benefactors.

We continue to accept applications for the WACS Train-the-Trainer World Tour 2009. Chef Michael Baskette, CEC, CCA is the coordinate for the events on behalf of WACS and Custom Culinary™.  To register your association for the WACS Train-The-Trainer Programme contact Chef Baskette through e-mail at chefbaskette@comcast.net. Application forms are also available for download from this WACS web site. Once the WACS Education Committee has approved your application Chef Baskette will assist you in planning and putting into action a unique event and opportunity that both you and your chefs will experience and pass on to other colleagues.

If you are a highly skilled and talented chef with experience as a culinary teacher and possess the passion and willingness to share your knowledge with others, have flexibility in your schedule that will allow for an extensive foreign visit and training schedule and wish to participate as a visiting chef please contact Chef Baskette and attach a copy of your curriculum vitae for his review.

Once received and approved by the WACS Education Committee your Name, Country area of expertise will be promoted on the WACS website as a potential trainer. WACS cannot guarantee your choice of country for which you may wish to visit, however it can guarantee you a great learning experience and the opportunity of establishing new culinary friendships and networking for professional colleagues through your participation in this unique WACS Programme.

John J. Clancy - HMWACS
Chairman of WACS Education Committee

WACS Train-the-Trainer Expert Chef Application form. Click here to download
WACS Train-the-Trainer Host Country Application form. Click here to download

Global Chefs Challenge in Dubai

with extra feature, "The Hans Buskens Junior Challenge"

Nick Versteeg, producer/director, traveled to Dubai with his cameraman, Steve Sara, to film the Global Chefs Challenge in Dubai, in which seven regions of the world participated: America, Norway, The Netherlands, Cyprus, Singapore, Australia, and South Africa.

This particular competition is a new WACS (World Association of Chefs Societies) 2008 initiative. It was inaugurated in Dubai during the 2008 congress. Seven senior finalists - each of whom triumphed as the best chef of their geographical region (through a world-wide series of competitions) - was eligible to join a culinary battle and compete for the title Global Chef 2008. The winner, Toine Smulders of The Netherlands, won this prestigious competition and can truthfully boast holding a verifiable worldclass culinary title.

Visit www.dvcuisine.com to order the DVD

Dear All,

Chefs Association of Malaysia, Penang Chapter members', General Committees, Hekty Advertizing and International Women Association members on 1/02/09, celebrated the Auspicious Chinese New Year by bringing some joy and laughter to the inmates of the Little Sister of the Poor Home-mates by tossing the Prosperity Yee Sang at thier home.

Special thanks to Mr. Leong Weng Yart of T.F. Food Industries for providing all the yeee sang ingredients.

All the inmates and caretaker were being served by the teams and enjoyed the new year delicacies.

Report by
Peter Chan PJM

Click here for more pictures

The Chefs Association of Malaysia is proud to announce the recent newly elected General Committee for the term of 2009 / 2010. They are as below:

Presidium Committee & Executive Committee (EXCO):-

General Committee:-

Committee:-

Advisory:-

Dear Friends and supporters of Myanmar Hospitality Industry and its People,

Good news from Myanmar Chefs Association, our Delta Movie will be shown again at German State TV - ARD on 7th March 2009 - 10:30 am. Let your guests and clients know about it - support Myanmar & its Tourism Industry.

We are happy to let you know that the German number one State TV - ARD will show again the TV Movie Documentary of Myanmar & Delta soon, which was produced in October 2008.

Saturday 7th March 2009 - 10:30 am - ARD channel,- Movie on Myanmar

This is ITB Tourism Fair Berlin time, let all you guests and clients know about it.

" Myat,- a live after the Cyclone ", " Myat, ein leben nach dem Wirbelsturm " ( German ) A story on two real orphans from Bogole area,- try to find after they found a safe heaven and a future in a Buddhist Monastery, their relatives down south the Delta. All translations done by Daw Htay Htay Than - Senior German Language Guide in Myanmar.

This documentary was EU wide broadcasted three times in December 8th 2008, as well as on 11th January 2009.

We received many positive mails and emails from tourists who came and who are willing to come back to Myanmar after they saw on the movie.

MCA stands for:
Clean Tourism for education of a new generation,
Clean Tourism against Poverty
Clean Tourism for International understanding
Clean Tourism a most peaceful Industry
Clean Tourism for a Global Cuisine

Due to the high demand of this real Myanmar life movie, the German ARD TV placed it again into the program.

A coproduction of Timelife TV and Myanmar Chefs Association, which set Myanmar as Tourism Destination now already in total over 2 hours positive TV program into the spotlight in EU and German TV and its audience.

With best RGDS, yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member, Yangon 25.1.09
Union of Myanmar

Click here for more pictures

Here are backup pictures for the MCA Aid Trip on 22nd January 2009 to Zibyigone Village for the Singapore Airline Germany Donation to the people of Myanmar.

A symbol of Myanmar Elegance and
inner patience - inner ballance

With best RGDS, yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member Yangon 23.1.09
Union of Myanmar

Click here for more pictures

When we came to the Delta on 22 January 2009, it was early and the first soft sun shined on the Bamboo set up where weeks before the new - Post Nargis - Rice was harvested behind in soft green the new rice "summer paddy" already. Myanmar’s Farmers are on track, rice was never so low in cost, Rice Export which was suspended after the Cyclone is again allowed.

We arrived at the Jetty and through the water gates to Zibyigone Village, all over were preparations for the pagoda festival, the new umbrellas were soon to be hosted onto the Pagoda there still showed the signs from the devastating cyclone on 3.5.08.

We did a round trip to check on all new traditional houses donated through our Swiss partner and Toni & Lotti. Walking through the village as it is home followed by the many children (over 600 under 5 in Zibyigone) and the many new stories of this small Delta Village.

The front team had Milupa Milk Food already cooked and ready to serve to the children, a new meningocele patient we found,- contacts and info exchanged, between 1 March and 7th March 2009 he will be operated at Yangon General Hospital - Neuro section with Myanmar and German Expert Drs,- changing his life (see the picture attached).

Today was a big day. 300 kg clothes for over 200 families (far not enough but a good start) donated and arranged through MCA all by Mrs Agnes James of Singapore Airlines Germany. Singapore Airline and Silk Air carried this and another 700 kg free of charge from Germany to Myanmar.

A new donation as such is now already again on the way by Mrs Agnes James and Singapore Airlines from Frankfurt, first 30 boxes are on stand by and middle of February the next shipment of 400 kg will find its way to the people of Myanmar.

It was a noisy - happy celebration when the names were called from the Official Family member lists to ensure that all were distributed a very fair share. The women not used to some parts of the fashion had a most enjoyable time, one old lady started dancing in front of us in her new outfit.

As a good treat to us the owner of the house which we used since the months of donations, hands over a good Delta meal for us with a very delicious soup of a sweet tasting catfish, a special species from this region. I stayed with the soup and had two extra cups. Myanmar Delta Cuisine a still even in Yangon hidden treasure of Myanmar’s culinary potential,- Tourism needs to discover and promote such good food.

A very good sign was that many familiar faces were not there in Zibyiogone that day - got jobs in the fields and fish ponds, repair work at delta channels,- this brings spending power a most needed part of the Recovery.

Also good to see the many boats which bought all kind of vegetable down the channels and river to twante, than further with the big Delta Boats to Pyapon, the farmers and markets are on the way up and back to normal.

With best RGDS, yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member Yangon 23.1.09
Union of Myanmar

Dear Friends,

Please see here more Myanmar Irrawaddy Delta Farmers which got back onto their feets through over 230 Micro Credits which the Myanmar Chefs Association friends from Switzerland ( Toni & Lotti ) had arranged in October 2008 for Cyclone Nargis hard hit people.

The first fruits and hope is raising as you all can see, proud the people are there that they were able to borrow and give back, as they do not want presents only they are happy to work for their families,- a simple, hard but as you can see also a happy life in the Delta of Myanmar.

Click here for more pictures

Good news in Myanmar, the rice price is at lowest since many years, same applies for onions as well gasoline and diesel cost only half the rate per gallon compared to one year ago,- due to Myanmar Government arrangements.

What is here good for the big mass of the people, might not always be good for the farmer as a lower rice price means higher cost.

The Myanmar Government has now therefore allowed again rice for export.

Also it is not the best idea at this time, that USA just these days likes to donate 14,000 tons of rice, at a time when too much rice lowers the price already.

In times when rice was urgently needed as in August and September 2008, and World Food Program had a big shortage, that time USA withdrew an already promised 5000 tons of rice to Myanmar and explained that time USA cannot find rice at the World Market? Whos old game one might play here one with open eyes will think.

An urgent issue is the Drinking Water Supply in many areas of the lower Irrawaddy Delta for the coming dry season,- March to June, but more worse it could come one years later March to June 2010 , as this year many AID Teams are until end of May 09 at the Delta and than will go home.

Many dams need to be repaired to stop salty water coming into sweet water land,- The EU Sanctions on Myanmar hinder this as far as it is a "Development" or even an "Early Recovery" project, which the EU boycott against the Myanmar People does not allow to support ( Development or Early Recovery ) . ( Germany is here as the only EU country more flexible.) Here again very clear to see how the EU Governments through the EU boycott play easy with lives of innocent people.

This is an urgent need of attention today to safe lives or health of the people in the Lower Delta already tomorrow. Where are all the Western Journalists which complained ( partly right ) that it was difficult not to be able to help direct, where is their voice now to cry out to EU Governments, etc etc to help now and ensure "Safe Peoples Health & Lives"?

Further fishing boats are needed to support many more families at the Irrawaddy Delta in Myanmar. MCA arranges boats for fishermen for any donor with direct at the ground contacts to the fishermen and families in over 30 Delta River Villages.

We want to thank for over 230 families to the Swiss Friends of Toni and Lotti for the best and direct to people support of sustainable work establishment, where one project feeds 4 other families which are in one or the other way connected with it. Thank you and we are happy that Toni is already packing his bags again and will be at the Delta in two weeks from now again from cold Switzerland.

NEWS free travel, NO Permits for weeks now for foreigners at Myanmar Delta:
That is different from what some people believe or say, NO MORE CHECK POINTS in the way to the Delta where Cyclone Nargis was. No one needs any permit anymore to get to the Delta or to stay there, European Movie Teams, Magazine ( as The German Spiegel, etc etc ) Journalists are free to travel there,- based on the Visa they apply:
Tourist as Tourist
Business as Business

Just try to avoid any miss doing by private Myanmar people in Myanmar which might take advantage on using wrong informations, or even try to charge for these.

This is based on our own experience since November 2008 also with a german Movie Team, as well the result of an Interview I made yesterday with several Monks and Civilians from lower Bogole and Labutta area, which stated all that any foreigners can travel freely since many weeks in their regions. It still might not be A News for a usual press, as it is not a BAD NEWS.

Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member, Yangon 22.1.09
Union of Myanmar

See free torchlight distribution at Na Pyaw Su village group, also new boat on the way, but many many fishermen still need boats a very high demand today.

Also see as at many places the double story " Cyclone Shelter " out of RC construction, all future Cyclone shelters for the people living there.

In the meantime they are used than as community centers, religions buildings to ensure a daily use and so at all time a good maintenance.

Myanmar is building for the future of its people, yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member, Yangon 22.1.09
Union of Myanmar

Dear friends and supporters,

After our Front Team of Myanmar Chefs Association was at the Delta yesterday to deliver in all 16 villages the 10 days Milupa Milk stock base for daily over 3300 childrens good Milk Food, we arrived early as usual in Twante.

Click here for more pictures

Passing all harvested rice fields already again shining in this light green of the coming new summer paddy,- farming in Myanmar on schedule,- the Rice Prize at an long time lowest,---- a good result of a good harvest and stop of rice exporting by the Myanmar Government after cyclone nargis.Gassoline and Diesel prizes are also less than half the cost only compared to a year ago good for every one. That is one liter Diesel now at only 0,33 euro in Myanmar now - can you imagine in Europe such a rate?

Out Twante Warehouse is getting empty, it was the last load of Milupa Milk Food now for another 10 days at the villages. BUT GOOD NEWS- LOG Germany and Milupa did it again and for another 12 weeks rich and healthy Milupa Child and Baby Food is ( that will be container no 5, 6 and 7 in 8 months for Myanmar people ) on the way to be cleared soon - already full support is granted by the Minister of Social Welfare. Three big container are on the way again for the Children of the Myanmar Delta. Also with the needed amount of best German nitrit reduced water, specially for the child food. Again we will distribute by MCA again through Twante, Kyailat and Pyapon townships.

Here also again a very special thank you to Schenker Germany, which were at last container so kind to us to put an Ant small forklift into the container which helped us a lot at the warehouse than and for the coming very big load.

Today was special for the many other items to distribute, mainly at Zibyigone Village group as well as far down the river " Na Pyaw Su " village group with several bags cornflower, 100 torch lights, boxes of shampoo, which we got for the Governments Nargis Warehouse for direct distribution at site,- also best clothes for over 200 families from Agnes James and free of charge sent by Singapore Airlines and Silk Air from Germany and for a whole village Sleeping Bags donated by LOG - Germany.

5 first time at Delta MCA member & Chefs were with us today, liked the many hours and hot day trip very much.

At first we stopped at Mya Gon for two special support programs,- the family of Thet Naing Oo, now 10 month s old, in Mai nearly died of malnutrition ( at that time treated through MCA at Yangon Child Hospital for several weeks ) now a good fatty young boy. Here we had as support for the poor - young family a full bag of rice as well special high energy milk powder.

Also here we visited Ma Thwe Thwe Soe, which got in May the " Nargis Baby ", ( see our reports in www.lagunalodge-myanmar.com ), She also got the special energy milk as well from LOG Germany, donated household set with everything inside one needs at home.

In Zibyigone we checked on all houses donated by friends of Toni & Lotti, instead of the planed 7 houses,- we could arrange for 10 families new houses. ( Need to say that two families built their new house much smaller as planned and sold the rest of material for other urgent needs of the family ).

U Hla Gyi of Zibyigone, which passed away two weeks ago, left his wife alone here we also brought high energy Milk food and some cash for daily needs.

After Zibyigone we went back to Twante met with the second MCA Team and Na Pyaw Su trusty, all material on board , than 2,5 hours down south the river. Na Pyaw Su village group so far from the main city that no aid arrives there, here you have 40 to 50 % of the houses still looking as Nargis just struck yesterday, one of the worse looking hut is from the trusty which travels the region since months now try to get support for his people.

They had a special high energy culinary best for us,-a kind of a worm which lives on trees,- deepfried very high protein, if you close your eyes it is not to bad just do not try to think about what you are just eating.

We got back at 19:00 pm, had than a small meeting with U Yi Wara Seyadaw on future projects coming up in February with German Dr and Dentist Teams, the next great donation arranged by LOG - Germany already on the way, right in time when the warehouse gets empty. Here we met also the two orphans again, Myat and his new brother,- known to many now through the EU Movie documentary on the Delta at KIKA Channel on 11.1.09. They are already excited and happy to see Frank Franke again - as they see him like a German Father.

Get - a free copy of: The anual report of " Action Myanmar ", with many details on all Nargis success projects and more on the usual free medical treatment projects ( Dr.med Werner & Mallu Heller with MCA ), is out in hard copy as well online, please send me an info if you like to get one I will pass it to you than. Contact: angel@myanmar.com.mm, esserrene@aol.com or hellus1@freenet.de

With best culinary regards and thanks to all supporter, yours

Oliver Esser Soe Thet
President Myanmar Chefs Association
WACS Member, Yangon 22.1.09
Union of Myanmar

Click here for more pictures

Here are all report back up on pictures of 22.1.09 at Na Pyaw Su village group, sleeping bags from LOG - Germany as well as blankes from Sri Lanka which MCA got from Nargis Government warehouse for direct distribution to people.

The happy faces speak for it self. We will be happy when Frank Franke is back in Myanmar in February and we are all at these places with him for the distribution of great coming aid transport.

With best RGDS, yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member, Yangon 22.1.09
Union of Myanmar

Click here for more pictures

All over happy faces from LOG - Germany sleeping bags for so many Myanmar Delta people.

See the worm from a special tree, our host at Na Pyaw Su thought to give us the best they have in sense of protein, deep fried it was not good, the head I left but could get used to such a jungle food - out door food.

With Best Culinary RGDS, yours

Oliver E Soe Thet
President MCA, WACS member
Yangon 22.1.09, Union of Myanmar

Klub der Köche Kärnten
A-9501 Villach.Postfach 63, www.kkk.co.at – office@kkk.co.at
guenter.walder@aon.at

From March 15th to 18th 2009 the Club of Chefs of Corinthia organizes a Culinary Show Competition with the theme

Adventure Gastronomy

Click here for the Competition Guidelines

Plattenschau, gedeckter Tisch & Cocktail

Motto „Erlebnisgastronomie“

anlässlich der Gast 2009 in Klagenfurt
15. bis 18.März
Ausstellungskategorien - Wettbewerbsrichtlinien

Dear WACS Members:

LET ME GIVE THANKS!

Despite the current global financial crisis, the continued conflicts between nations and the disasters that have afflicted so people around the world, including the WACS membership we do have a lot to be thankful for. We are part of an ever growing and dynamic profession, which today has been recognized and applauded all over the world.

On a much smaller and more personal scale I like to thank you, the members for your tremendous support of the past presidium and board during our four year term. It was that support, the encouragement and your active participation that helped propel WACS forward at an unprecedented pace, which ushered in the inauguration of the Global Chefs’ Challenge, the Global Master Chef program, Chefs Certification and the Women-In-WACS initiative. It also witnessed the rebirth and implementation of the Train-The-Trainer program and saw a renewed focus on the Dr. Billy Gallagher Forum and the Hans Bueschkens Junior Competition.

We all can be thankful to our colleagues in Dubai and their sponsors, who extended to us their warm hospitality and friendship as they presented us with one of the most memorable congresses ever.

Special thanks go also to the members and chairmen of the many hard working committees, who gave freely and generously of their time, talents and energies.

WACS was also the beneficiary of a most generous sponsorship support, which enabled us to accomplish so much in such a short period of time. Without the commitment and encouragement of our sponsors we would still be talking about the many programs, which now have taken on reality, substance and life.

Unilever Foodsolutions lead the way and had shared our dream of staging a world class competition by sponsoring the Global Chefs’ Challenge. They also committed substantial support to the Women-In-WACS initiative, designed to create a forum and recognition for women in our profession, while Custom Culinary believed in and brought you the Train-The-Trainer program and the H. Bueschkens Junior Competition. New Chef Fashions also support our efforts through their gift-in-kind contributions.

Today we can continue to build on the foundation that we were fortunate to have built and I personally look forward to new and exciting initiatives brought to you by the new board and presidium.

I encourage you to continue being a vital partner in the future of WACS, and to share with the board your ideas for new initiatives.

With best culinary regards

Ferdinand Metz
Past President
January 15, 2009

PERSATUAN JURUMASAK MALAYSIA

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

The Culinary Malaysia 2009 maintains International culinary recognition. The Chefs Association of Malaysia (C.A.M) in collaboration with Malaysia Association of Hotels (M.A.H) and Malaysia Food & Beverage Association (M.F.B.A) is organizing the Food Hotel Malaysia Cooking Competition on the 11th till 14th August 2009 at the:

KUALA LUMPUR CONVENTION CENTRE
Kuala Lumpur City Centre
Kuala Lumpur, Malaysia

We are pleased to invite you to participate in the above mentioned competition and enclosed here is a copy of the Rules & Regulations, Judging Criteria, Registration Form and Recipe Form.

We look forward to your participation and meeting you at the competition.

Best Culinary Wishes,

Yours Sincerely,

MASTERCHEF ROSSHAM BIN HAJI RUSLI
Vice President
Chefs Association of Malaysia

Click here to download FHM 2009 Rulebook

After leading the Klub der Köche Kärntens for more than 35 years, Chef Helmut Kolini was announced as the first Honorary President of the Club. He gave up the office to the new President Guenter Walder. He has to manage now the Chefs Club with around 500 members.

A leading Welsh chef is preparing to take on the best in Northern Europe for a place in the Global Chef Challenge final in Chile next year.

The winner of this prestigious competition, which culminates at the World Association of Chefs' Societies' World Congress in Santiago in 2010, will be recognised as the world's best chef and collect 12,000 Euros prizemoney.

The road to Santiago begins in Dublin on February 9 and 10 for Nick Davies, 40, a director of Cambrian Training Company in Welshpool, who has been selected by the Welsh Culinary Association to represent Wales for the second time in the Northern Europe heat.

After finishing seventh in Estonia two years ago, he is determined to do much better this year. He will be supported by mentor Arwyn Watkins, managing director of Cambrian Training Company and commis chef Kelly Thomas from Lampeter, who has worked with celebrity chef Gordon Ramsay and is currently home on leave from France.

Davies will up against 15 chefs from across Northern Europe, who will each be given a basket of ingredients from which to cook a four course meal for 12 people in eight and a half hours.

The only ingredients the chefs know will be included in the basket are a rack of Irish pork, chicken, whole fresh salmon and chocolate. They will have an hour to check the ingredients, write a menu and select wines and liqueurs for their dishes.

"Personally I think it's the most prestigious competition in the world and to the ultimate test of a chef's skills," said Nick, who lives in Llanidloes and is a member of the Welsh National Culinary Team.

"The experience of competing in the inaugural competition in Estonia was superb and there was not much between the top eight chefs. I know where I went wrong last time and I am confident that I can do better in Dublin, but I'll have to be at my best.

"I plan to stick to the ingredients that I know and cook neat, precise dishes with vibrant colours and complementary flavours."

Davies is being sponsored by the Welsh Culinary Association, Stena Line and Cambrian Training Company.

For more information visit the Welsh Culinary Association website at www.welshculinaryassociation.com or the WACS website at www.wacs2000.org.

Ends

For more information please contact Peter Jackson, Welsh Culinary Association chairman, on 07887 893818, Nick Davies on 0870 7700155 or Duncan Foulkes, public relations consultant, on 01686 650818.

No Shark’s Fin!

The Singapore Chefs Association takes a stand and omits shark’s fin from their annual Chinese New Year Lo-Hei dinner.

The Singapore Chefs Association has made a step to save the sharks at their annual Lo-Hei dinner at the Grand Copthorne Waterfront Hotel on 1 Feb 2009. For the first time, shark’s fin – a ‘must-have’ auspicious dish at any Chinese dinner – will be omitted from the menu.

On the decision to not include the shark’s fin dish for the lo-hei menu, President Eric Teo shared, “As chefs, we know how cruel the process of harvesting shark’s fin can be. And with growing Chinese wealth, it is common knowledge that this luxury dish has led to over-finning, and the demise of too many sharks has disturbed the balance in the ocean eco-system.”

For this dinner, the chefs have chosen to add value to the menu in other ways, often adding their strokes of creativity to familiar standards. For example, the yu-sheng will not only include salmon, but also feature ‘Aladdin Magic Shrimps’, a new seafood product farmed using eco-friendly methods, resulting in incredibly sweetness and freshness. It will be topped with Nestle Honey Gold flakes for more flavour and crunchiness. Other premium dishes include lobster fish maw soup and baby abalone.

As Otto Weibel, President Mentor, added “It is much harder to stop serving shark’s fin in our restaurants as the consumers still demand it. However, in our personal capacity, we can make a stand. This was a unanimous decision, and we hope to make more changes step by step in time to come.”

About the Singapore Chefs Association

An authoritative spokesperson for the hospitality industry in Singapore, SCA represents the interests of over 600 culinary professionals and around 350 junior chef members. The association believes in promoting the culinary arts and providing better education for culinarians through its extensive network of international chefs around the world. SCA is responsible for the guidance and promotion of Singapore’s Culinary National Team in food competitions worldwide and renders its culinary expertise by providing judges for these international competitions.

For interviews, email Jenny Tan, Public Relations, at singaporechefs@gmail.com.

The Young Chef Club Indonesia (YCCI) Jakarta Chapter is ready to launch in 2009.

WACS Junior congratulates the YCCI for making their dream of forming their own club in Jakarta a reality.

Come 29 January 2009, they will officially announce the Committee during their Monthly Association meeting and following that, they will make the Inauguration sometime in February.

"We are just finalising the logo and making all the necessary legal requirements of the club. We will call the club: YCCI (Young Chef Club Indonesia Jakarta Chapter)" said Vindex Valentino Tengker.

"The contact person for this club is Mr Oqke Prawira. He is one of the senior members who is an expert in the educational sector. He is also a Food Production Lecturer at our STP Trisakti (One of the Institute of Hotel and Tourism in Jakarta). He will be contributing as the advisor to the Club."

"Our first task will be to prepare teams for our Junior Asian Chef Challenge which will be coming soon in 16 April 2009 in conjunction of Food Hotel Indonesia (15 to18 April 2009). We will send official invitations to all the team in Asia and hope we all can be there to support this event."

Please click here for our rule book for Salon Culinaire 2009 for your reference.

Dear Toni and Lotti,

Please see these pictures showing the growing progress of the Micro Credit installation, from start till present — thanks to you and your donation to the Nargis people at the Myanmar Delta.

Click here for more pictures

By the arrangements of Myanmar Chefs Association at Myanmar Delta, I will send all the pictures of the 230 Swiss-Myanmar Business Partner for a future really soon.

There is still a very high demand for fishing and transport boats at the Delta. 21 people have a good chance for new credits despite the shortage in international funds.

It was good to see you again, Toni.

With many thanks and greetings,

Yours truly

Oliver E Soe Thet
President Myanmar Chefs Association
Union of Myanmar , Yangon 19 January 2009

Pyapon Hospital 20.12.08 MCA - LOG

Dear Friends,

This is the second medical donations report by Myanmar Chefs Association (the first report was from Professor Thein Myint Tun - Orthopaedic Surgeon in early December). A large amount of money has been through LOG Germany and MCA MOBEC of Boehringer Ingelheim to:

• Pyapon General Hospital Orthopaedic section (Nargis Delta)
• Ngapali private dispensary, to Ma Aye Thida Soe & Alberto of Sandoway Resort (a free treatment clinic for all public operation, supported by Sandoway Resort Ngapali Beach)
• Professor Thu Ta (Mobec by LOG and a big amount of Psycho Medicine donated by Mrs Ute and Frank Mohr Germany)
• Professor Thein Myint Tun - Orthopaedic Surgeon

A box of Mobec is worth of over US$20. Myanmar doctors have indicated a high demand for this medical drug which is used on for the patients’ treatment in the long run. It was a most generous donation through LOG Germany by Boehringer Ingelheim, as they donated over US$ 2.3 million to Myanmar people in the form of much needed Mobec drugs. All Mobec drugs are good until late 2011 and this increases the value of the donation even more.

Doctors can treat their regular patients for a long time as they will be sustained by the Aid Donation from Germany, through LOG Germany and Myanmar Chefs Association.

Professor Thu Ta, together with Professor Thein Myint Tun will be treating patients at the Nargis Delta free of charge from the beginning in May. Professor Thu Ta will later send us an exact list of where and what was used, as well as what was handed to other Myanmar Drs which treat also patients free of charge outside of Yangon.

With best Regards,

Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member Yangon 9.1.09

MOBEC for free treatment in Pyapon - Delta	Psycho Medicine to Prof Thu Ta Yangon
LOG - MCA , Mobec to Dr Thu Ta, Yangon	In charge Ma Aye Thida Soe Ngapali Dispensary Mobec

Click here for more photos

Dear Friends,

Thanks to LOG Germany, we were this year able to have a real Christmas for the people in Myanmar; at the Delta Village of Zibyigone where the majority of the residents were Christians. There was even a real Santa Claus who danced there.

We knew that LOG President Frank Franke would send a special German Christmas present. Our friends at LOG Germany had a special Christmas in Russia with blind and deaf children, and we were happy to be in the same line — and so were the over 600 children from their Delta this year!

They sent many toys as gifts for the children!

Before the daily Milupa Milk Bars were opened by MCA, we arranged the hand over of the toys to all the children. They had never seen such items to play with!

From all the children at Zibyigone Village, a very big thank you, to LOG Germany and they very much hope to see Frank Franke soon again.

With best regards,

Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member , Yangon 8.1.09

Dear Friends,

We got back early this morning from Ngapali by bus. (It seems all flights were fully booked – a good sign of tourism growing again ).

To further create positive interest and boost tourism to Myanmar, we’re giving a true inside view into the current situation in the country! Please tell all your friends in Europe; send E-mails out with this important information: Do not miss the show “Your Eye into Myanmar Delta Today", on Sunday, 11 January 2009 at 1pm on ZDF/ ARD KIKA TV (KIKA broadcasts Europe wide). The movie on the life of two Cyclone Nargis orphans, "Myat - Ein Leben nach der Flut - A Life after the Flood", gives a very good inside view of the life of people at the Delta today. It also gives a good chance to see the reality of & in Myanmar and its people first hand through Timelife TV. Many thanks to Guido Holz and cameraman Frank, as well as LOG-Germany’s Frank Franke for your help!

We will be at the Delta again tomorrow with the MCA Team and Milupa/LOG Germany. Ten days worth of daily necessities have been prepared for over 3300 children there. Another 200 kg clothes will be delivered via Singapore Airlines. Many thanks to Agnes James from Germany for this.

Mrs Inge Kuta, Assistant Movie Director of ZDF (Traumschiff and Reise ins Glueck, Pilcher) will be with us. She was with us already at the Delta in Pyapon on 20 December 2008 for the big LOG Germany Aid handover. As all others who came with us or whom we met in the past weeks in Ngapali, we are excited at how much good progress there has been made by all our positive thinking partners on the ground.

We will be there tomorrow, cooking the Milupa bars with our village friends again.

A very good piece of news for 2009 is that 16-year-old Ma Ni Lar Kyaw from Delta Zibyigone was at a short holiday home after the first chemotherapy treatments and has now returned to Yangon hospital. Her conditions are improving, so much so that the professor called us in Ngapali to tell us that the chances for a full recovery are very good (the treatment is a 2 year program).

Ngapali Beach is full of people which come to Laguna Lodge and want to see the small boy Giacomo with the long hair. The beach and lodge was made known to them from the SAT 1 TV broadcasting in December 2008.

Reports are coming from all over, from before even Christmas when we got into a time trap, about the MCA Christmas activities at EDEN Handicapped Children Center, which, during our absence, was led by Daw Thuzar Myint - MCA Nutritionist & She Yin Mar organic Myanmar Coffee.

All communication will be done again from today on and many of your mails and requests will be answered from today.

Once again, please tell all your friends in Europe to send E-mails out with this important information: "Your Eye into Myanmar Delta Today". Do not miss it on Sunday 10 January 2009 at 1.00 pm on ZDF/ ARD KIKA TV. There is also the movie on the lives of two Nargis Cyclone orphans (Europe wide broadcasted), "Myat - Ein Leben nach der Flut - A Life after the Flood". It is a very good inside view of the life of the people at the Delta today. It is also a good chance to see the reality of & in Myanmar and its people first hand through Timelife TV, all thanks to Guido Holz and cameraman Frank, together with the support of LOG - Germany, Mr Frank Franke.

A final point of success in Myanmar: Many INGO statements are:"... here in Myanmar with the Nargis Cyclone Aid and Relief efforts, many, many mistakes from the Tsunami were not done again and through a better cooperation all over around, more success was directly achieved than at the time of Tsunami in Indonesia, Thailand, Sri Lanka etc..." This is a very interesting statement and a good view for future international cooperation on such disaster relief efforts. I hope very much at same time that the next one will not come again soon, and if possible, never again.

Our efforts and attention is now concentrated on getting the more fresh water into the Delta region, as most water supply boats have been destroyed and are not back into service. Here a great joint effort has started and need to be supported more until June 2009 when the Monsoon comes back.

As for us, we are busy for the next weeks with the Milupa / LOG Germany Child feeding program to over 3300 children at the Delta. It will be a daily effort. Furthermore, there will be bigger Aid Projects coming in through MCA and with EU Partners for the coming weeks.

Wishing you all a good 2009!

With best regards and many thanks to all of you for the great support in 2008 to the Myanmar people,

Yours Truly
Oliver E Soe Thet
President Myanmar Chefs Association
WACS Member, Yangon 5 January .09
Union of Myanmar

Hong Kong International Culinary Classic (HKICC) 2009 exhibits in conjunction with HOFEX 2009 at the Hong Kong Convention and Exhibition Centre runs from 6th – 9th May 2009. This four-day culinary competition, co-organised by The Hong Kong Chefs Associations (HKCA), is targeted at international culinary talents to demonstrate their superb culinary expertise and skills.

In addition to welcoming some leading chefs and industrial professional experts to the organising team this year, HKICC will also invited an international reach of highly-respected chefs and culinary experts to preside over the judging of HKICC 2009.

This year, the competition is made up of 7 main categories ranging from Western Cuisine, Chinese Cuisine, Ice Carving, Pastry, Live Bakery Competition, Live Pastry Competition (NEW), and the Gourmet Team Challenge - each catered to the increasingly sophisticated needs of the food, drinks and hospitality industries.

HKICC is now inviting young and talented chefs from restaurants, clubs, hotels and catering institutions to participate at this international culinary competition. The last edition in 2007 was fully subscribed with over 580 entries. Act immediately to secure you and/or your colleague a placement in this exciting event before it is fully booked.

Registration for HKICC is now OPEN !

Click here to download the HKICC rules and regulation book for HKICC 2009
Click here to download the Chinese Version
Click here to download the Registration form for the HKICC 2009

Source: HKCA Newsflash January 7th, 2009
For more pictures and to read more articles from HKCA Newsflash, click here

Hong Kong, 3rd January, 2009

Invitation for the Annual Chefs Dinner

Dear Mr. Members, Friends and Colleagues,

A belated Happy New Year to all of you, and only the very best wishes for 2009.

First we would like to thank you personally for all the support you had given to us during the year of 2008.

In a nutshell: It was a busy year for the Chefs Association, we seen growth in our membership, we had events every month, raging from bowling, trial dinners, cooking demonstration, educational trips, boat tour and normal gatherings for drinks… we did it all.

We had a variety of culinary competition throughout the year. Most notably the Young chefs club Norwegian Salmon Competition and the Tabasco Competition at the Restaurant & Bar Show, also the US Strawberry, Fonterra and Sopexa competition were well received , Great participation in our charity work for the International Chefs Day, and other event like the Best Buddies Hong Kong Movement Electric Cooking Competition have be come our annual rituals. And we have our very own culinary Ladies Team and HongKong Culinary National team; which successfully participated in April at the FHA (Food & Hotel Asia) in Singapore and Erfurt (Culinary Olympics in Germany) in October.

Now the Hong Kong Chefs Association will have their Annual General Meeting “AGM” and Dinner on Tuesday, 17th February 2009 at the HK Jockey Club, Owners Box 3rd Floor, Members stand Entrance E.

Please book early, last year we had a record attendance of 191 persons

The AGM Meeting (for members only) will start at 6:30 pm

The Cocktail reception will start at 7:00 and dinner at 8:00 pm.

The Chefs at the Hong Kong Jockey Club are creating a great dinner once again for this event.

The Cost for members is HK$ 375.- and HK$ 475.-for guest Payment by cash or cheque only!

Please reply and let us know by latest Friday the 6th February if you are able to attend

Name: ____________________________________

YES, I WILL ATTEND THE AGM MEETING, COCKTAIL AND DINNER

I WILL ATTEND THE AGM MEETING ONLY

I WILL ATTEND THE COCKTAIL AND DINNER ONLY

I WILL BRING ___ GUEST(S) TO THE COCKTAIL AND DINNER

NO, I WILL NOT ATTEND THE AGM, COCKTAIL AND DINNER

Please fax this form with your name and confirmation to att: Chef Rudy at 3550 2180 or E-mail to Rudolf.muller@disney.com

With friendly regards

Rudy Muller
President HKCA and the entire HKCA Committee

Source: HKCA Newsflash January 7th, 2009
For more pictures and to read more articles from HKCA Newsflash, click here

» Download Brochure NOW!

Dear Competitors, Guests and Chef’s,

Firstly Cead Mile Failté and welcome to CHEF IRELAND 2009.

In its long and distinguished time as Irelands Premier Culinary event there have been many highlights and milestones, this year we reach another milestone when Chef Ireland reaches the world stage in terms of status and importance.

WACS have now recognised the organisation and status ofThe Panel of Chef’s of Ireland by giving Continental status to this event, taking us forward into the premier league of international culinary competition.

We welcome all competitors, both international and national for what promises to be 4 days of superb food and a show case for the craft and professionalism of world chefs.

We look forward to meeting old friends and making new ones.

Good Cooking.

Myles Moody
President
Panel of Chefs of Ireland

Committee

Eoin McDonnell - Chairman

Myles Moody
Liam Hore
Carl Opperman
Johnnie Carroll- Master of Cermonies
Norbert Thul
Paul Callery - Chairman of Judges
Martin Treacy
Michael Egan - International Teams
Paul Davies
Ian Flanagan
Brendan O’Neill - Global Chefs

My dear Chefs
All around the world.

What ever you believe in or what ever Holidays you celebrate,
we hope you have a good one.
Finnish Chefs Association wish You a prosperous and Happy New Year 2009
May Highest Bless You!

My best regards,
Ulla Liukkonen
President of
The Finnish Chefs association

As part of the Sirha at Lyon, 24 Chefs from the four corners of the planet pitted their skills against each another on January 27th and 28th in their attempt to win the Bocuse d’Or title.

For more than twenty years the Bocuse d’Or has been staging the most beautiful gourmet creations in the world in the manner of a haute couture fashion show. Working in contest kitchens set up facing the public, 24 chefs from all over the world took up the challenge to create two perfect dishes within 5 hrs 35 minutes. They had to achieve this feat as part of a grandiose show, using the official products of the Bocuse d’Or 2009: Aberdeen Angus Beef for the meat dish and Norwegian cod, king scallops and wild prawns for the fish dish. The ceremony for the presentation of the prizes took place on January 28th 2009 in the presence of Paul Bocuse, President-founder of the event, and of Daniel Boulud, President of Honour of the 2009 edition.

1. Geir SKEIE, Restaurant Mathuset Solvold - Sandefjord, representing NORWAY is the winner of the Bocuse d’Or 2009. He was presented with the Bocuse d’Or trophy, created by Christine Delessert, also with €20,000 in prize money.
2. Jonas LUNDGREN, representing SWEDEN achieved the second place and was presented with the Bocuse d’Argent silver trophy created by Christine Delessert, also with €15,000 in prize money.
3. Philippe MILLE, Hôtel Le Meurice - Paris,, representing FRANCE achieved the 3rd place and was presented with the Bocuse de Bronze trophy created by Christine Delessert, also with €10,000 in prize money. Several Special

Prizes were also awarded:

• Prize for the best Commis, awarded by the Academy of Bocuse d’Or Winners: Grace PINEDA, CANADA
• Special Prize for the Fish dish: Jasper KURE, DENMARK
• Special Prize for the Meat dish: Jasper KURE, DENMARK
• Prize for the best promotional poster: BRAZIL
• Prize for the best promotional poster: CZECH REPUBLIC

Click here to download the Press Release and Final Results

Source: Bocuse d’Or 2009 Official Website

Singapore Emerges as Second Asian Country at Bocuse d’Or
In 18th position, Singapore ranks second amongst four Asian finalists in international culinary Olympics

30 January 2009, Singapore – Singapore representative Jason Tan, 27, has emerged 18th out of 24 participants at the prestigious Bocuse d’Or 2009 international finals held in Lyon, France, in an intensive competition spanning over 27 and 28 January.

It is amongst four Asian finalists in the international finals, coming in behind Japan who arrived 8th. The other Asian countries were Malaysia (19th) and South Korea (24th).

Says President of Bocuse d’Or Singapore French Masterchef Christophe Megel, “It was an incredibly challenging arena. We are proud to have even made it into the finals. Jason was at his best, and I think we did wonderfully.”

Says President Mentor Chef Otto Weibel, “I congratulate Jason. It was a once in a lifetime experience, and he did extremely well.”

The top three positions went to Norway, Sweden and France (in that order).

Started in 1987 by, and named after critically acclaimed legendary chef Paul Bocuse, the international Bocuse d’Or competition is regaled by professional chefs all over the world and is widely regarded as the culinary version of the Olympics. This is the second time since Singapore first participated that it has made it into the finals.

As part of the competition, Tan prepared two dishes for the international panel of judges, among them the acclaimed Chefs Philippe Rochas and Daniel Boulud.

The two dishes are:

1. Lightly smoked Aberdeen beef tenderloin with rosade of black truffle and celeriac and caramelized onion, accompanied by three garnishes: Cote de boeuf ‘sous vide’ with morel mushrooms, Beef cheek terrine with tomato confit and Yam croquette stuffed with oxtail daube a la orange and black truffle sauce.
2. Steamed Norwegian wild cod with scallop mousse, ginger and scallion puree, which was accompanied by three other garnishes: Stuffed marbled Norwegian scallop, Pane ball with sea urchin and salmon roe with yellow capsicum coulis, Telegraphic cucumber, prawn stuffed parcel with French berry caviar in vin jaune sauce.

Tan has been training for Bocuse d’Or since March 2008, where he emerged winner at the Singapore selection for Bocuse d’Or. He went on to emerge top three at the Shanghai selection in August, securing him the chance to represent Singapore internationally.

For the last five months, the young chef and his assistant have been intensively training under the guidance of chefs from the Singapore Chefs Association (SCA), in particular President Mentor Otto Weibel and President of Bocuse d’Or Singapore Christophe Megel. The team was training at least twice a week in various kitchens around the island.

Says Tan, “We have been working hard at improving our technical skills, and I know I have become a much better skilled chef at the end of the day. Whether it was in finding the perfect cut for the beef to maximize its flavours or in the handling of seafood, we tweaked the dishes so as to have as much flavours as possible. There are around ten flavours in the menu alone.”

Continues Megel, “While other contestants may have had the luxury of training for this full-time, he was very committed to training despite his own professional commitments. He has improved tremendously as a chef during the process, and we are glad to have shared this journey with him.”

As Tan shares, “I wish to thank the Singapore Chefs Association, as well as my Executive Chef Julien Bompard for his wonderful support. The team also thanks our supporters, such as Classic Fine Foods, who lent us their kitchen readily. This was the opportunity of a lifetime.”

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Dear All,

Please to informed that Thomas & myself were invited to judged in the Tang Yuan Cooking Competition at Balik Pulau recently organized by SJKC Balik Pulau.

This annual event was divided into 2 category, family and student groups. Competition were fiercely fought and winners walk away with cash prize and certificates.

Reported by Peter Chan PJM

HOFEX 2009 – The Success Continues

Making a comeback on 6 – 9 May 2009, the 13th edition of HOFEX that takes place at the recently-expanding Hong Kong Convention & Exhibition Centre is one of the foremost exhibitions to fully experience the grandeur and convenience.

HKCEC expansion advantageous to HOFEX 2009

Combining the old and new wings, HKCEC after expansion continues to provide visitors an easily accessible platform and at the same time smoothening and centralising the crowd. With an enlarged exhibition size, HOFEX 2009 occupies the entire Hall 1 and Hall 3 which accounts to a total of 44,000 sqm and those who come to the show will surely enjoy the benefit of focusing all trading activities in just 2 levels.

HOFEX stays strong with international focus

China, with record showing an increase in domestic demand for food, is less affected by the economic downturn and this favourably brings opportunities to HOFEX. 85% of booths were being sold recently and with an 28% increase in exhibition size, more than 1,800 exhibitors including 41 national groups from Australia, China, France, Italy, Japan, Korea, Spain, Taiwan, Turkey, USA and more will take part in this biennial tradeshow to create another chapter of resounding success.

HOFEX 2009 has also lined up a series of spectacular and mind-stimulating events perfect for networking including:

• Hong Kong International Culinary Classic (HKICC)
• Regional Hotel General Managers Forum
• Wine Challenge
• Allworld Open Cup - Creative Classic & Bartending Flair
• Asian Club Management Conference

CLICK HERE TO VIEW THE PROMO VIDEO

To recap the joyous moment at HOFEX 2007, view this exclusive cut capturing some 29,193 trade visitors from 99 countries & regions who excelled at the best food & hospitality tradeshow in the region.

For more information on HOFEX 2009, visit the show website www.hofex.com or contact the organisers: exhibit@hkesallworld.com