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| Volume 3, Issue 31 February 2009 | ||
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| WACS FEATURES | ||||||||||||||||
| An Action Packed Month | ||||||||||||||||
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Dublin, Ireland There has been so much going on in the last month that I barely have had time to sit down and write this article. As you may know, we had the Official Opening of the WACS International Office in Paris on the 20th of January. (You can read more about it on the main WACS website page.) About 70 guests attended from 13 of our member countries and we all felt it was a success. After giving everyone a small “tour” of the office, we were all invited to attend a cocktail reception at the Icelandic Ambassador’s residence. With plenty of great food to taste, cooked by none other than Hákon Már Örvarsson, the 2001 Bronze Bocuse winner from Iceland, the reception was great. I want to thank again, with all my heart, the Mutuelle des Cuisiniers de France for their help, the Icelandic Embassy and its staff who graciously gave us many hours and hands to put this all together as well as John Sloane, the Continental Director for Asia who came to support this event, Hilmar B. Jonsson, the Vice-President of WACS who himself helped to make sure everything ran smoothly in the kitchen as well as throughout the days before and after, the various guests from India, Japan, Singapore, Dubai, Norway, England, Romania, Luxembourg, Iceland, Canada, Germany, Italy and France and everyone else involved in making this event a success. Like I said in my speech during the ceremony, the opening of this office is maybe not a big step for mankind like the first step on the moon but it is definitely a big step for this family of 8 million Chefs. After the opening of the office I headed to Switzerland to spend sometime on the books with Norbert, the Treasurer and then I headed to Lyon to present WACS with the new booth at the Sirha show during the Bocuse d’Or. An internationally acclaimed show like this was a great time to get WACS known to a part of the industry and the world that was not so familiar with it, but also just to network with potential sponsors, world renowned chefs, some WACS members and many others. When I came home from Lyon, I had a lot to catch of work to catch up to, having been away for two weeks and only a few days to do so as I had to head out again, first to Ireland to watch the first edition of the Continental Global Chefs’ Challenge and then to Finland for the Nordic Chefs Association’s, of which I am still a member of the Board, annual general meeting. I was very happy to be attending the first Global Chefs Challenge Semi-final this year in Dublin, Ireland. It was a difficult competition between strong countries. The flavours and food display were of the highest level and I have to say it again, it gets better every year. Norway got the first price but had to fight hard for it against Wales who came in second place and Iceland in third. Congratulations to all the winners. You set an inspiring example for the next guys! At the same time was held “Chef Ireland” as well as many smaller but very important competitions. WACS also had a good presence through the booth at the show. The show itself was also great and the hospitality was of course, first class Irish hospitality. Our next big competition is the ScotHot which will be held on the 1st and 2nd of March in Glasgow, Scotland. We hope to see many of you out there! Don’t forget to drop by the WACS Booth and come see some of the new materials we have to share with our members! Have a great month and I hope to see you around the world! With Culinary Regards, Gissur Gudmundsson |
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| WACS, a different point of view | ||||||||||||||||
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Over the years I have seen many people come and go within Chef Associations. Many start off with the wrong approach and quickly become disgruntled. This type of person usually wants to change the world. Nice idea, good concept but the reality of it is questionable. In joining an association you do have the ability to make a difference but you do need to temper it with reality and look hard at what your expertise is, how much time you can consistently give and what is required from you by your association. I do not believe for one moment that all regions have the same issues which leads me to the above mentioned, take the time to find out what is required. When I took the global approach to the Pacific, I soon learnt that I was way off track and needed to follow my own advice. Go and visit the region and see what was going on and speak to the country President. Assume nothing! An example of thinking you are smarter than the system was when I first visited Fiji I wondered what I could do to make a difference. Without doing my research I went to one of my sponsors and convinced him to give me about 80 copies of his kitchen software program, Resort Software www.resortsoftware.com. My idea was to give these programs to the country President who in turn could hand them out to there members. This is the best kitchen management software in the World, it will now assist all members in costing recipes and managing the kitchens. Now from my point of view this was the most fantastic plan I had conceived in years. Wrong The reality of this situation is when you have the bulk of your membership which are Islanders on extremely low wages the last thing on there mind is computers and software. This is dumb Western Chef thinking. What they actually needed was some training on basic kitchen practices, uniforms, reference books and some demonstrations to sharpen there skills. So after coming back home and licking my wounds, I then sat down with the rest of my team and we put in place a plan to rethink the whole Pacific, lets call this the Pacific solution! Ok its off to Vanuatu, firstly I scheduled a meeting with the country President, Grant Johnston, now here is one great guy, really pro active and in tune with what is required. In meeting and speaking with Grant he high lighted the local needs. We where then able to assist him in setting up a library inclusive of books, providing uniforms and scheduled chefs to visit and share knowledge. Thankfully a success story Now I would like to say a few words about how to identify how a sponsor/partner can work with you. It is a normal reaction to source a sponsor that you feel is wealthy enough to give you money to achieve your results. Lets pick on the biggest companies that are always being hit, not necessarily the best idea. Now there are companies out there that have a great social conscience, like Andy Fechner from Bidvest www.findfoodfast.com.au , Andy is always ready to step up to the mark but there is a limit. Well here is another way of approaching the problem. I needed to find a space for all this freight that I had gathered, I then needed it transported to the Island. Moffat Equipment come to the rescue www.moffat.com.au they enabled me to use there warehouses around Australia to store the product s gathered (books and uniforms) then freighted them over to Grant and his team. No money changed hands, so as you can see it is not always necessary to have to take cash, you can get sponsorship in kind. The Chef Demonstrators expense was picked up by Fonterra Foodservice www.fonterra.com . So as you can see there is more than one way to skin a cat with out tearing its fur out in lumps. Remember to consider,
There was a very old Christian saying that was meant to be taken lightly but is a good saying “Jesus was a carpenter and he needs joiners, Gissur is our Chef and he needs many commis” work as a team guys it is much easier and productive Regards
Glenn Austin |
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| Message from President Czech Chefs´ Association | ||||||||||||||||
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Dear colleagues and friends, I hope that you have had a successful entrance into 2009 and you have already been gradually succeeding in the implementation of your activities, resolutions and wishes. We enjoyed a wonderful representation ball again, which was held in Karlovy Vary this year. I would like to say thanks here both to the host hotel and its staff for their highly professional contribution to preparation of the ceremonial evening. Their attentive and kind approach added to informal atmosphere for the ball guests during all the stay. Also, I would like to thank to all our partners and all persons contributing to the preparation, thanks to whom we were able to carry out the ball. And still another thanks go to you for your participation in this already 18th representation ball. … for you to look forward to something, I have started thinking about the next ball, and the rooms of the newly reconstructed Spoleèenský dùm in Luhaèovice spa are one of the convenient offers. The first negotiation is over and I believe that if we decide to choose Luhaèovice, it would open for us a promise of an unusual weekend filled with numerous spa procedures in lovely and interesting environment. And as I mentioned in Karlovy Vary, an enjoyable dancing evening is ahead of us again, with the accompaniment of the bands Good Company, Strahov and their guests. And what is ahead of us this year? As we keep you informed, finals of the 15th year of the international competition of young professionals will start in Brno on 4th March already - Gastro Junior Brno 2009 – Nowaco Cup and simultaneously the finals of the competition The Confectioner of the Year 2008/2009 – Martin Braun Cup, both events being a part of the accompanying programme of the International fair of gastronomy, hotel services and catering G+H (4 - 6 March 2009). I wish success, steady nerves and zest for the possibility to show their art to all the finalists. A week before the national General Meeting of the Czech Chefs´ Association I will take part in the WACS conference of the European presidents in Split, Croatia (19 – 23 March.2009). We will discuss more educational possibilities, but also the upcoming election for the European presidency, which will take place in 2010. For the Association, I will present here the report on the activities carried out and I believe that our activity will deserve good evaluation again. On 28 March 2009, the above-mentioned General Meeting of our Association will take place at the InterContinental hotel in Prague. I would like to make a little stop here. I believe that looking back we can say that the period of the recent four years was successful. We have met most of our objectives. Moreover, we have included some new activities that naturally bring more and more tasks, regardless of the fact that many of our existing obligations are still ahead of us; they include particularly broader development of our activities towards education on all levels and in all specializations of our branch. For the reasons above, I would be very glad if I could continue the work commenced and I would like to announce hereby that I will run for the board of directors and for position of the president of our Association again. I believe, however, that it is appropriate to emphasize here that in order to fulfil all the resolutions it is an important precondition for the president not to be left alone with the branch chairmen - strong and hard-working board of directors must be elected as well. Therefore, I encourage all the colleagues, both women and men wishing to contribute to further development of our Association, to consider the possibility of their nomination for the board of directors. After the period spent working in the board of directors I can say that there are many knowing how things should be done, but there are unfortunately less and less of those who do not hesitate and really get down to active work. If you feel like doing something beyond the scope of your working obligations, let’s run for the position. Together, we will “move” our Association a little bit further again. And what is ahead for the new board of directors? Preparation of already traditional events such as Gastro Hradec, Moravský kuchaø (Moravian Cook), Oslavy sv. Vavøince (St. Lawrence Celebrations), opening of a new year of the national competition for The Chef of the Year, the finals of which will take place in 2010 and the winner will be through to the global competition Global Chefs´ Challenge, International Chefs’ Day, which is planned on the 17th October on the Prague Old City Square, another year of the competitions Gastro Junior – Nowaco Cup, Èeský kapr (Czech Carp) and Lázeòský pohárek (Spa Cup), preparation of national team for representation and many other projects…and preparation for the already 19th year of the Association’s representative ball, of course :) I believe that together we will be able to form a diligent and reliable team defending the interests of all of its members and promote the good reputation of our craft and the Czech gastronomy both in this country and abroad. I look forward to co-operating with you With friendly regards, Yours Miroslav Kubec |
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| WACS NEWS | ||||||||||||||||
 Press Release February 6th, 2009 |
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| Announcement: WACS Congress 2010 |
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 Gissur Gudmundsson Wednesday, 04 February 2009 Dear Country Presidents and colleagues, I am pleased to announce that the planning is well underway for our upcoming congress in 2010. Together with the Chilean organising committee and our very own Congress Committee, much of the ground work is underway to ensure a fantastic experience in the beautiful city of Santiago. For the first time in our 80 year history, our congress will be held in South America confirming the fact that our organisation is truly global. With less than 11 months to go before we meet in Chile, I urge you all to carefully budget within this economic crisis to ensure that your country is truly represented at the congress, with particular attention to ensuring junior delegation representation. All our Associations exist for the sole purpose of promoting our profession through various means and, I for one, sincerely believe that the junior members of our associations are the future of our profession. To this end, Dr Billy Gallagher and his team from across the globe have taken to heart the comments from the last junior forum, and are in the process of creating a truly educational and rewarding experience for all the juniors at the Dr Billy Gallagher Junior Forum in Chile. The congress committee, at large, have been working to ensure that the congress programme in 2010 offers each delegate an experience that is entertaining, educational and informative. Below are the registration prices for the 2010 congress in Santiago Chile (prices in Euros).
Please visit the www.wacs2010.com for updated information and to book your delegation’s registration, for what promises to be an exciting South American Congress experience. I hope to see you all in Santiago, Chile in just under a year! Kind regards,  Gissur Gudmundsson Proudly a member of the World Association of Chef’s Societies WACS President For and on behalf of the WACS board |
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 Endangered Species Protection in Myanmar |
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| Dear global culinary friends and friends of a global environmentally-friendly culinary scene, We are happy to announce a new established partnership for protection of endangered species and a sustainable policy for fishing and protecting marine lives. In a meeting with Myanmar’s Minister of Livestock and Fisheries, Mr. Maung Maung Thein and Myanmar Chefs Association (MCA) at the Irrawaddy Delta yesterday, a new corporation was set up to protect marine animals such as sharks, turtles, whale sharks, corals and lobsters. Through an initiative of the Ministry of Fisheries to protect undersized lobsters from being caught and sold, announced some weeks ago by the Ministry, MCA came forward and supported this positive step. MCA highlighted that this will only be successful when all key players get into the same boat and these key players are the Ministry of Livestock & Fisheries, Ministry of Hotels & Tourism and Ministry of Forestry, which is in charge of environmental protection. The Minister of Fisheries passed an MCA proposal to the Minister of Tourism, Mr. Soe Naing and a new quality partnership in protecting endangered species is established in Myanmar. MCA also informed the plan to the Deputy Minister of Hotels & Tourism , Mr Aye Myint Kyu, who is in charge for all environmental issues in all coastal areas in Myanmar. Last week, he was just awarded for his latest book on eco-friendly tourism and environmental protection with the help of the tourism industry. The plan looks mainly in the direction of the buyers. When there are no buyers, there will be no sellers and no endangered species will be caught except maybe the acceptable traditional habits of fishermen. This will be a three-step plan: 1) Control of fishermen by the Ministry of Livestock & Fisheries 2) The Ministry of Hotels & Tourism will inform all hotels and restaurants about the illegality of purchasing, selling and cooking these items 3) Spot checks conducted by city municipals and tourism destination authorities Awards will be given out by the ministries involved and MCA to the hotels and restaurants which follow this nature-preserving initiative. These positive image awards will be highlighted in tourist maps, domestic in-flight magazines, local and international media and press as well as the “ECO Info Sheet” which is given out to all tourism operators. Myanmar’s Minister of Livestock and Fisheries arranged with the deputy director general of Department of Fisheries, Mr Khin Ko Lay to have all parties coordinate and start this great initiative to protect endangered species and the environment in all Myanmar waters as soon as possible. With special thanks by the Myanmar Chefs Association to the Minister of Livestock and Fisheries, Mr Maung Maung Thein for all his direct initiative and leading activities in environmental protection in Myanmar. Yours, Oliver E Soe Thet |
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 Winners of Host Sharm Salon Culinaire’09 |
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| Winners ECA Competitions at Host Sharm Salon Culinaire'09. Congratulations! Gold Medals 
Decorative Showpiece Ashraf Abdel Hamid Ibrahim Mohamed Ghoush Montasser Amir Georgy Mortada Abdel Latif A. Hay Silver Medals Decorative Showpiece Ashraf Abdel Hamid Ibrahim Mohamed Ghoush Shaaban Awad Abdel Hafiz Bronze Medals Plated Main Courses Ali Mohamed Ali El Balat Three Course Menu Mahmoud Ali Mohamed Petit Fours with Showpiece Ibrahim El Sayed Ibrahim Plated Starters Ali Mohamed Ali El Balat Plated Starter Ali Mohamed Ali El Balat Tapas Mahmoud Ali Mohamed Decorative Showpiece Abdel Maksoud Mosaad Khaled Ahmed Abdallah Zaki Montasser Amir Georgy
Fruit & Vegetable Carving 1st Prize 2nd Prize 3rd Prize
1st Prize 2nd Prize 3rd Prize
1st Prize 2nd Prize 3rd Prize Thank You Sponsors & Contributors
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 A Sober meeting and a Flamboyant Gala |
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| By: Christopher Gallaga  With feet secured fast to Mother Earth, we the members and friends of the Hong Kong Chefs Association, conducted another safe journey around the sun. As is our custom we met, first to dispense with the business of our association, and then to celebrate the achievements of the past and the hopes of the future.
Another year, a new year, had been invoked, a year to come with even more ambitious and fruitful aims for the Hong Kong Chefs Association. A full year lay ahead, to celebrate and demonstrate the unique and important function of the professional chef in Hong Kong. As the clock neared midnight, some made for their coats and coaches, while others broke of into groups to continue celebrations elsewhere. I slipped gently into thoughtful introspection of where we had come from and contemplation of where we would go, together, in 2009, the year of the Ox.
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 Hostex 2009 |
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Competitions Overview & Aspicing work shop Tabasco Restaurant Showcase Challenge McCain’s Tribute to Good Taste City & Guilds Student Skills Challenge Salon Culinaire National Culinary Team Trials Maggi Mash Cook-off For more information, go to the Hostex Competitions area on our homepage. |
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| Obituary: The Late Hans-Rudi Nussbaumer |
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| Obituary It is with great sadness to hear that our dear friend and colleague, Chef Hans, or well known to many of us as “Nussi”, Due to his incredible motivation, hard work and enthusiasm towards In his entire carrier, we remember Hans as an well educated, motivated Hans has always seen equal opportunity in any of us and reached us through his method and teaching on the fundamental aspects of a rich, but simple life. A well know respected Chef, mentor, teacher, husband and father, Hans has left us with many inspirations which we always will remember. The Hong Kong Chefs Association, its President and all members, friends and colleagues wish to express their sadness by sending their deepest condolences to his beloved wife and daughter.
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 Penang International Food Festival, 13th - 15th March 2009 |
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| Dear All, We would like to cordially invite you to these wonderful shows. Peter Chan PJM  The Battle of The Chefs COMPETITION SCHEDULE (Schedule is subjected to change without notice) DAY ONE: 13 MARCH 2009 (FRIDAY) Time Display Time Practical DAY TWO: 14 MARCH 2009 (SATURDAY) Time Display Time Practical DAY THREE: 15 MARCH 2009 (SUNDAY) Time Practical Special Room Rates for the Participants Dear All, Greetings from Chefs Association of Malaysia, Penang Chapter! We are please to inform that MAH Penang Chapter is offering special room rates for all our participants and exhibitors for our Penang International Food Festival - Battle of the Chefs, iFOODex and Penang Local Delight. Please contact direct if you required. Best Culinary Regards Click here to download the room rate sheet Coffee Workshop during The Battle of the Chefs Dear all There will be a Coffee Appreciation Talk & workshop during the battle of the chefs. Anyone interested please contact direct. Best Culinary Regards Audee Cheah Organizing Chairman Chairman |
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 New Zealand Chefs Celebrate Battle For The Dragon Victory |
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 New Zealand’s chefs have emulated the achievement of the powerful All Blacks rugby team last autumn by recording a hard earned victory in Wales. The Kiwi chefs triumphed in the Battle for the Dragon contest at the Welsh International Culinary Championships hosted by Coleg Llandrillo Cymru, Rhos-on-Sea yesterday (Thursday). After three days of cooking in hot kitchens, New Zealand emerged victorious with a gold medal, whilst the Welsh National Culinary Team had to be content with silvers and Croatia with bronzes. The contest, organised by the Welsh Culinary Association, was the showpiece event at the hugely successful Welsh International Culinary Championships, sponsored by the Welsh Assembly Government to promote the food and drink industry brand ’True Taste’. Hybu Cig Cymru/ Meat Promotion Wales also jointly sponsor the Battle for the Dragon contest. New Zealand’s elated manager Gary Miller said: "Winning the competition is a great reward for 15 months of hard work, training and effort. It just goes to show that hard work does pay off." He thanked everyone associated with the competition for their excellent hospitality and help and said he was impressed by the organisation. Welsh team captain Wayne Roberts, head chef at Portmeirion Hotel, Portmeirion, said: "There is no disgrace in losing to a very good New Zealand team. We used the Battle for the Dragon as a practice ground for our junior team that is competing in Scotland in a fortnight. "Hopefully it will hold them in good stead for ScotHot, as the feedback from the judges was very positive and it has given us some areas to improve. Croatia team member Berislav Lackovic said the contest was part of the learning process for the team, which was formed only eight months ago. "It was nice to take part in this competition and it’s important that we learn from our mistakes to build a team," he added. The three countries went to battle in a Restaurant of Nations hot kitchen competition over three days, each being allocated three hours to produce a mouthwatering three-course meal for 90 people under the supervision of a panel of international judges. Wales opened the competition on Tuesday cooking pork as their main course followed by Croatia on Wednesday cooking Welsh Beef and New Zealand on Thursday cooking Welsh Lamb. The other Welsh team members were Gary Griffiths from The Quay Hotel and Spa, Deganwy, Erin Deering from Coleg Llandrillo Cymru, David Kelman from Lower Slaughter Manor, Stow-on-the-Wold, Gennaro Adaggio from La Dolce Vita, Shrewsbury and Tom Middleton from Hotel Maes-y-neuadd, Talsarnau, Harlech. Endorsed by the World Association of Chefs’ Societies (WACS), the Battle for the Dragon contest was introduced in 2006. Previous winners were Germany, Wales and Sweden. The championships, which attracted chefs from across the UK for a series of exciting competitions, are designed to celebrate the nation’s culinary skills and food. Welsh Culinary Association chairman Peter Jackson paid tribute to the outstanding support given to the championships this year by Coleg Llandrillo Cymru, the judges and the organising committee. The Battle for the Dragon awards were presented by Adam McDonnell, the Welsh Assembly Government’s agri food regional manager, who said: "Excellent events like this reinforce the important message that quality food production and the hospitality sector underpin the rural economy and culture of Wales." Gert Klotzke, former manager of the all conquering Swedish culinary team and a WACS Culinary Committee member, was on the Battle for the Dragon judging panel. He praised the Welsh Culinary Association for encouraging young chefs from colleges across Wales and England to compete at the championships. "We don’t do that in the Nordic countries and I think it’s a marvellous idea because it helps to improve their skills and gives them confidence," he said. "I have been very impressed by the competitions and have learnt a lot during my visit. "I think Peter and his team are doing a really good job and the Welsh chefs are improving all the time. But to compete with the world’s top four teams, you need a lot of money and sponsors." Other sponsors of the Welsh International Culinary Championships are C&C Catering, Coleg Llandrillo Cymru, Clwyd Refrigeration, Welsh National Culinary Team, Dick Knives, Brakes, M & J Seafoods, Ecolab, Nestle Professional, Bwydlyn, Villeroy & Boch, H.N. Nuttall Ltd, iPebble, Llandudno Fruit Renaissance, Flogas, Farmers’ Union of Wales, Unilever/Knorrr and Imperial Hotel. For more information visit the Welsh Culinary Association’s website at www.welshculinaryassociation.com. Menus: The Welsh team cooked a starter of terrine of red mullet and crab with an asparagus mousse, butter-poached langoustine and a seafood dressing. Main course was spiced pork fillet with braised belly pork, sage and onion potato fritter and an Umbrian lentil casserole. Dessert was chocolate and apple soufflé, chocolate and coffee cup, apple and vanilla pastels, apple sorbet and apple crisps. New Zealand cooked a starter of roasted red mullet with smoked eel, caramelised scallop and soused scampi accompanied by pea puree, bisque mayonnaise and bloody Mary sorbet. Main course was roasted Welsh Lamb loin with mixed beans, confit Welsh Lamb shoulder and braised shortbreads accompanied by celeriac and leek tart, semi-dried tomato and feta and red wine jus. Dessert was vanilla chibouste and poached apple terrine with pistachio sable, rhubarb jelly and apple, ginger and rhubarb sorbet. Croatia’s menu started with sea bass fillet seasoned with scampi sauce, smoked mussels ravioli and Swiss chard roll. Main course was sauteed Welsh Beef with red wine, potato roll with prune filling and broad bean puree. Dessert was dairy-coated sponge cake crescent, vanilla ice cream adorned with Neretva Valley citrus fruits. For more information please contact Peter Jackson, Welsh Culinary Association chairman, on 07887 893818 or Duncan Foulkes, public relations consultant, on 01686 650818/ 07779 785451. |
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 New Zealand Wins Welsh International Culinary Championships |
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 I am pleased to report that the New Zealand Culinary Team have been successful for the quest for Gold at the Welsh International Culinary Championships in winning a Gold Medal and being announced the overall winners of the Battle for the Dragon Restaurant of Nations Championships. The team will be leaving Wales on Friday night and return to CHCH on Sunday 22nd Feb at 3.15pm on emirates flght 418. We look forward to catching up with family and friends upon our return. Regards Gary Miller |
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 WACS America President’s Conference, Guatemala 2009 |
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 CAS Christmas Dinner |
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  Culinary Association of Serbia  Here are some press releases from our latest humanitarian action I Serbia: Alo! January 8, 2009, Page: 7 DIPLOMATS SERVED DINER TO CHILDREN
Vecernje Novosti January 8, 2009, Page 30 THE GIFT
24 sata January 8, 2009, page 3 CHRISTMAS DINER FOR 140 CHILDREN WITH DEVELOPMENTAL HANDICAPS
DANAS January 8, 2009, page 16 TRADITIONAL CHRISTMAS DINER SERVED
The Center in Sekspirova steer has 140 users, and together with another eight centers existing on the territory of the City, this institution has the total of 320 users. POLITIKA January 8, 2009, Page: A23 SWEETS INDUCED SMILES
The small children were served by Mr. John Morrison, the Ambassador of Canada, Ms.Jennifer Brash, the Deputy Ambassador of the USA, the Royal couple Karadjordjevic,and Mr. Rajko Marin, the Director of the Center for Accommodation and Daily Stay ofthe children and youth with developmental handicaps, who also announced opening ofthe daily stays facilities in Vracar, Miljakovac and in Barajevo. The kids from the Zemun In-patient clinic for autism, Milan, Stefan , Milos, Jovana, Dragana and Dejan came for diner accompanied by Mr. Nezir Keljmendi, special education teacher. Many of their age-fellows would probably “ put on airs and graces” and refuse to eat green peas or carrots, but these children are not picky, says Nezir, their “teacher”. However, they were mostly thrilled at sweet gift parcels given to them by “Crvenka” company. Glas Javnosti January 8, 2009, page: 15 DIPOLMATS IN THE ROLE OF WAITERS CHRISTMAS DINER ORGANIZED FOR CHIDLREN WITH DEVELOPMENTAL HANDICAPS Diplomatic representatives of Canada and the United States of America in Belgrade, the representatives of the City Parliament and the Culinary Association of Serbia served the Christmas diner to the wards of the Center for Accommodation and Stay of the children with developmental handicaps yesterday. About 150 wards, who came accompanied by their parents, were served by the Princess Katarina Karadjordjevic, and Prince Aleksandar, the Ambassadors, and within the rich food offering the delicacies prepared by the best Serbian culinary experts were served. Ms. Jelena Zelenovic, aged 21, could not keep the smile away from her face as she says that she has never experienced to be served by a Princess and other significant people doing rather important jobs. Still, even though her mother Lenka believes there is some progress, she thinks that the government should do much more for such children. Danas January 8, 2009, page 2 (as a part of a larger article) Diplomats Served Christmas Diner to Children The representatives of Canada and the U.S.A, the City Parliament and the Culinary Association of Serbia yesterday served the Christmas diner to the wards of the Center for Accommodation and Stay of the children with developmental handicaps. The Christmas diner was prepared for about 150 Center wards and was served in the daily stay lounge in Sekspirova street in Belgrade, with the blessing given by the Serbian Orthodox Church clergy. The Center wards were distributed with gift parcels provided by “Crvenka” factory, and the traditional Christmas diner for the most handicapped was organized and participated by: The Culinary Association of Serbia, IDEA, The Chamber of Economy of Belgrade and the Princess Katarina Fund. The Princess Katarina distributed yesterday more than 200 gift parcels to the children who were on medical treatment in Children Hospital in Tirsova street, The Institute for Orthopedic Diseases and Surgery in Banjica and at the Clinic for Mother and Child. Best regards Novak Fidanoviæ |
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| Update on MCA - LOG initiative: Why Not Buy a Boat and Donate it to a Fisherman’s Family? |
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| Dear Friends of securing Food for the World, Today, three days early, we recieved the Delta Fishing Boat which MCA arranged, built and will send to Germany - LOG - Germany, to be shown at the ITB Tourism Fair in Berlin in March as well later to several other Exhibitions.  The reason, to raise positive attention to the Fishermen at the Myanmar Delta as a profession which serves very well and hard working to our culinary and hospitality Industry ( also worldwide ). Also to boost the wish of Myanmar people that Tourism should come more than ever, that any foreign visitor is warmly welcome and loved to be seen in Myanmar.
MCA donates to every fishing boat a set of fishing nets - supporting the fishing and all attached industries in Myanmar. Chefs of the World,-" An All in One Step Solution " 
Up to now LOG - Germany recieved already over 66 boats donation which will be held between February 24th and 27th at the Villages of the Myanmar delta to each Fisherman direct, -one by one in attendance of President of LOG - Germany, Mr Frank Franke. We like to invite you and your company to get into the Boat and let " YOUR BOAT " run at the Irrawaddy Delta feeding people through their own work, skill, pride and efforts. With best culinary RGDS, yours Oliver E Soe Thet |
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| Continuing Micro Credits Projects and new Houses at Delta |
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| Our Friend Toni Steiner came back to Yangon just 3 months after he left in November, when we together with his wife and all Swiss Friends established the Micro Credit Program for Delta families to regain jobs and be able to plant on their land, being an important part to ensure the food and job supply for many in the chain of a community. This time Toni came again with fresh funds, despite a created Global Financial Crisis, there is still trust and support in the people which lost everything. Now we can say that over 48,000 $ US is given to over 245 family hands, work with it, grow, build and harvest. The communities take 2% interest, these funds will get into community projects, some villages take it also as back up, in case one is not able to pay back, then the village will cover it up. They will all take care each other to ensure that they and also the community gets their share to win. The now series of Toni and MCA/WACS brought to 12 more families micro credits for a saw mill, fruit and vegetable plantation, a wholeseller, a traditional Myanmar Dr, rice farmers and a brickmaker. Several person had taken after the cyclone credits with very high interest rates and were not able to pay back just earned the monthly interest to pay.-- here we arrange a "refinancing" , where the up to now interest paid will be paid to us as pay back of the credit and after ten months they own their business again and have no more credits. We also decided strong to projects which ensure more jobs for others, as more jobs is the main solution to the situation. First village communities have started to pay back already, as well as started to use the interest earned money for school projects. One Farmer told us : "..last year I had 25.000 plants all gone with the cyclone, now with the " Toni - MCA/WACS Micro Credit only I could start with 15.000 plants again, otherwise I would not be able to work... ". Another one uses parts of his through cyclone broken Bamboo forest to start a Brick business, also he could start now with the Micro Credit. Through mouth to mouth talks from village to village, the program has gotten well known now, -- we have now another over 500 aplications on the MCA table for Micro Credit. Lets see, as we tell them when the first batch payers pack in time the next one can get into the benefit. Next we could also start with Toni and the Swiss Friends of MCA some more new houses for people which had to live long in a bit more than nothing, good as in 3 to 4 months the rainy season is coming back already. Here we speeded up also the process while placing some MCA sponsored carpenter to the projects and support the families. Thanks to all your support, we would be happy to bring you around in the Delta by boats, once you visit Myanmar, yours Oliver E Soe Thet |
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| 4th One World Culinary Competition |
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 Dear Colleagues, We are happy to invite your Country to take part in the  Held for the first time in Iceland in April 2006, the One World Culinary Competition was born of a discussion between South Africa and Iceland. The idea of the competition belongs to Dr. Billy Gallagher and Mr. Gissur Gudmundsson and occurred to them in 2004 at the WACS meeting in Erfurt, Germany. Initially the concept behind this competition is a continental challenge on the northern and southern tips of the globe, alternating each year between Iceland and South Africa. One of the most significant aspects of the competition is the promotion of each continent’s unique and innovative culinary influences. At the last competition in Kazan, republic of Tatarstan (Russia) which was organized in April 2008, at the suggestion of Mr. Kostic Djordje, the President of Serbian Chefs Association and at the request of Mr. Gissur Gudmundsson, WACS president, all participants have agreed that the next “One World Culinary Cup” should be held in Belgrade, Serbia. This suggestion was accepted on that event, with the special thanks to mis Euda Morales (President of Guatemalan Chefs Association). Chefs from all over the world will have the opportunity to demonstrate their skills and will compete in seven competition kitchens in front of an audience of chefs, hoteliers and restaurateurs from all over Serbia and Balkan region countries. We hereafter would like invite a team of three participants to come to the event and to represent your country in this innovative and promising competition. The organizers provide accommodation (for four or five nights depending on the flight schedule), transfers within Belgrade, program of visiting local restaurants and an exciting cultural program for a chef, a jury member and a journalist of your country. The organizers do not cover flights expenses. We will be happy to see you and your team with all best wishes that we are going to have a nice time and good new professional experience. Sincerely yours, Uros Urosevic Downloads for One World Culinary Competition Downloads for Balkan Culinary Cup For more information, please visit www.balkanculinarycup.rs |
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 Cooking Demo Open Air Championship |
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Cooking Demo Open Air Championship Dear Madam/Dear Sir, We have the honor to invite you to the third edition of Cooking Demo Open Air Championship, which will take place in Romania, Bucharest, the 8th of May - the 10th of May 2009. Together you’ll see amateurs and professionals competing in 2 different classes: culinary art (the 8th of May) and cooking in open air –grill, pot, sear (the 9th of May). This event is organize by our NGO as a cultural event, therefore Mr.Dumitru Burtea help us to develop the specialists involvement. On 10th of May we’ll watch several professional demos (maybe one of yours!). There will be wine tastings, you’ll listen to good music and we’ll watch many culinary demos - of Romanian and foreigner specialists! The Jury of this competition: Robert Rainford – Canada (the moderator of the show "License to grill"), Cornelia Ghisoi, Romanian Lady Chef, Dan Chisu – Romania (the moderator of the show "I eat, I exist"), Dumitru Burtea – Romania- the President of Romanian Association of Chefs, member of honor WACS, Jakob Hausmann, Swiss Master Chef, Antonio Passarelli, Italian Master Chef, Horia Varlan, Romanian Master Chef, Petrisor Tanase, Romanian Master Chef, Sergiu Nedelea, Sommelier, Silviu Miron, Romanian Master Chef, Nicolae Urs, Romanian Master Chef, Vlad Florica, Romanian Master Chef, Cezar Ioan, Romanian journalist, Dan Silviu Boerescu, author of many culinary books and we invite as special guest Mister Gissur Gudmundsson. The competition will have two prize awards 500 euros, each class. If you’ll need some other information, please let us know! Please check our website: www.aceea.ro and www.campionatdegatit.ro Hope you’ll like the idea and you’ll come!
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 INTERNATIONAL KREMLIN CULINARY CUP 2009 |
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INTERNATIONAL KREMLIN CULINARY CUP
International Kremlin Culinary Cup is an extraordinary WACS member. GENERAL DESCRIPTION Date: September, 30 – October, 3, 2009 Competition outline 1. NATIONAL TEAMS Each country can be represented only by one team from a national professional organization 2. REGIONAL AND CITY TEAMS A team consists of four persons: team-manager, two chefs and pastry- chef. 3. SINGLE COMPETITORS. Single competitors can perform in one or more classes. Single competitors can perform in one or more individual classes, categories B, C display, D at choice and in other individual classes. Category A (classes A1, A2, A3, A4) and category C (classes C4, C5) is open to single competitors only in case there are free places. Art Class (Category D): participants exhibit works of edible pastry materials and other foodstuffs on a free topic. Display Classes: platters and compositions of various foodstuffs are exhibited according to the requirements of the chosen class. All platters are covered with aspic. Category  Category C display Practical Classes: entries are prepared in specially equipped kitchen stations in front of the jury and public. Performances are carried out in blitz regime (a performance lasts from 30 min to 2 hours depending on the chosen class). Category À Category Ñ practical CARVING: Category K1: Individual practical contest of artistic fruit & vegetable carving. 4. Special competitions. Only for Russian competitors and Russian companies. 5. COMPETITION TIMETABLE The International Kremlin Culinary Cup will last 4 days according to the following schedule:
The place of the Closing and Awards Ceremony will be announced additionally. All works are exhibited according to the timetable of the chosen class (see Appendix 1). The timetable for Practical Classes is set by the Organizing Committee 3-4 weeks before the competition and is sent to the competitors additionally. The Organizers reserve the right to modify the timetable 6. REGISTRATION DETAILS National teams: The closing date for all entries from national teams is 10 May 2009 Registration Fees: National Teams – 300 EUR per team Individual Classes: Art Class - 30 EUR, except the Class D1.3 “Artistic Fruit and Vegetable Carving” which costs 25 EUR. Registration fees are paid for each chosen class (fees are summed) In case a competitor refuses to participate in IKCC, the registration fees are not refunded. Organizing Committee of the International Kremlin Culinary Cup © PIR Group ltd. , 2005-2009
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| Why Not Buy a Boat and Donate it to a Fisherman’s Family? |
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"Lets Buy a Boat" and donate to a Fisherman's Family at the Cyclone hit Myanmar Delta. We, the Myanmar Chefs Association started up with our big partner LOG - Germany this initiative in November 08 when the German Premiere League Football Club " Eintracht Frankfurt " donated 11 Delta Boats to Families.    Click drawing to enlarge You support the: Myanmar Chefs Association donates to each Boat donated,- one set of Fishing Nets. Now LOG - Germany started the second initiative and we stand at present with 30 boats already have donor. We would like to see if there are more people out there which like to donate their personal boat to a Fishing Family,- we will have your name or company LOGO on the Boats as well have a mini delta boat for you as present and cross handshake of good will send to you. Please see the attached Info and let us know direct at angel@myanmar.com.mm or direct through LOG - Germanys info attached. The hand over will be between 24.2. and 28.2.09 ,- any later donations will also be done through Myanmar Chefs Association. Mr Frank Franke, LOG and MCA will be in Myanmar for the hand over to each Fishermen personally, in conjunction with three more 40` AID container , LOG arranged again through Myanmar Chefs Association for the Nargis Cyclone Victims ( these will be the 7th LOG AID container than in 8 month s.to Myanmar people direct ). With many greetings yours Oliver E Soe Thet |
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| HKCA’s Team to WA Oceana Fest - Perth, Australia |
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| By: Mak Kam Kui March 22-24, 09 the HKCA will send yet another team this time to compete in the WA Oceana Fest Culinary Competition in Perth, Australia. Click here to read the Salon Booklet.  The HKCA Team
Source: HKCA Newsflash February 20th, 2009 |
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| Sapporo Snow Sculpture Contest |
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| By: Perry Yuen  We are glad to inform you that our HK team has won the 3rd Prize in the 36th Sapporo Snow Sculpture Contest. The result are as follows:-
Team members:
  
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 Unique Culinary Art Project |
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 The Dutch culinary artist Jan van Aken started a unique worldwide art project called ‘The Culi Chain Art Project’. The idea of this project is based on a similar one he presented in 2006 with a series of paintings called “Art from own Kitchen”. With this art project van Aken introduced a whole new culi-art theme: the recipe-concept®. In these paintings the artist visualised chefs recipes like never done before, with a key role for animals. The artworks were realized in cooperation with about twenty Dutch top-chefs (1 up to 3 Michelin stars). It took him two years to workout the chef’s recipes. Finally the paintings were exposed on a high class international culinary event. The Dutch top-chefs were surprised to see their own recipes worked out this unique way and reacted very enthusiastic. Also the media published very positive reviews. (press articles available) The ‘Culi Chain Art Project’ is his next step in culinary arts. He is planning to paint special recipes of remarkable chefs all over the world, starting the track he travelled before from cities like Miami, New York, Cape Town and Lisbon. The idea is to scout one chef in each country and to realize 20 up to 30 paintings. The only condition is that the chef and artist can communicate by @mail in English language. It’s all about a very remarkable or passionate chef, representative for his/her cooking style and using high quality ingredients. The inspiration to the paintings wil be found in the recipe, the chef, the restaurant, the city, the country, the wines and - last but not least - the ingredients of the recipe like meat, fish, vegetables, herbs and all kind of impressions coming with it. The interpretation of the recipes will be various. Whatever it takes, it will be a surprising point of view. After the art-project is finished, an exhibition will be planned in the cities of the participating chefs. There a no costs involved to the participating chefs. Are you that remarkable chef we are looking for? Passionate to his profession, creative ànd loving art also? Do you want to represent your country/city in this unique worldwide art project, please contact the artist by @mail: Jakemail@home.nl Read more about this project in: |
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