 |
||
 |
||
 |
||
 | ||
| Volume 3, Issue 32 March 2009 | ||
|
| WACS FEATURES | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Can you feel it? I do! | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Reykjavik, I finally feel that spring is coming soon, or at least, I am really hoping it is because this winter has been very hard for us all: Above the darkness, we had record snow and cold here in Iceland and the Northern Hemisphere, then there was the heat, fires, flooding and other disasters in the rest of the world, and to top it all off, a major worldwide economic crisis. But with the longer days, the spirit rises, even if some of our pockets are still empty. The sun brings with it a lot of joy and warmth in our hearts. Strange what the sun can do. I hope you all feel it, and if you are still not feeling a little lighter in spirit, look for it, it’s out there! In the middle of this month we sent out a press release regarding food waste and food safety. I urge you all to take part in this discussion, share your thoughts, educate your staff, friends, governments, families and everyone you can about how important this is. Small things can make a big difference. I am very happy to announce that a new Official Sponsor has been added to the WACS family. Dick Knives, a well known, high merit and well established knife company has signed a 4 year contract with us. Please join me in welcoming them and remember to support them, as well as our other sponsors, as they are truly supporting you. Part of my work as your president is to travel and the first months of this year have been really busy in that department, but I have to say that I feel it is very important for the future of WACS. Listening to members, talking to sponsors and potential partners, and meeting other chefs around the world is the best way for us to learn how we can do things better and how we can make things move forward. I look forward to many more travels. “Positive thoughts are not enough. There have to be positive feelings and positive actions.” I wish you all a great beginning of Spring and Fall for our friends down south. Yours truly, Gissur Gudmundsson |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| A Short Report from the Swedish Chefs Association - March 2009 | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Swedish Chefs (SCA)
Sweden is organized in 15 chefs regions with > 2.000 members in total. SCA and the Culinary Team Sweden have jointly an assignment from the Ministry of Agriculture to organize a number of inspirational seminars around the country with focus on organic products and small local/regional producers. Target groups are restaurant schools and chefs networks. SCA was founded in 1934 and in May we will be celebrating our 75 year Jubilee in Malmö. Culinary Team Sweden After the Culinary Olympics 2008 a new team will be formed for the period 2009 – 2012.
WACS
Nordic Chefs
Peter Wilbois |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS NEWS | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 New WACS Office Manager |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dick Knives Signs on as an Official Bronze Sponsor |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 ACPP Welcomes the Prestigious WACS Global Chefs Challenge |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 The Portuguese Association of Professional Chefs
Lisbon, April 7th 2009 – Next 19th and 20th of April the Portuguese Professional Chefs Association (ACPP) welcomes the south European / Mediterranean semi-final of WACS Global Chefs Challenge, a competition at the highest level that aims to elect the best chef of the world. This competition will have participants from Italy, Portugal, Slovenia, Cyprus, Romania, Malta, Montenegro and Croatia. They will compete during two days, in order to represent this part of Europe at WACS’ International Congress, which will take place next year at Santiago de Chile, Chile. Fausto Airoldi, the president of The Portuguese Professional Chefs Association, considers that “Portugal is welcoming this sort of event for the first time, and with it comes the opportunity to show at a wide range of important people of this sector the excellence of the Portuguese gastronomy, our finest wines, as well as the fascinating culture the country has. This event will reinforce even more our pawn on dignifying the profession of Chef and on a quality education in the area. Alimentaria Lisboa is the ideal venue to host an event of this kind, given the logistic complexity that involves a competition of this size for the host country”. WACS Global Chefs Challenge will only count with the participation of one chef and his assistant per country, which is a novelty in gastronomic competitions. The chef must elaborate a menu composed by four courses for 12 people (first, second and third course, plus dessert). The jury will have access to the recipes only one day before the semi-final. The main ingredients, the same for all the participants, are: chicken crown for the first course, a hard cheese and eggs for the second course (this course shall be lacto-vegetarian), and a 4 Kg Rock-Bass for the third course. The dessert will be elaborated with chocolate and/or honey. Each country competes in groups of four, during five hours. Five WACS federated juries will appraise each course based on various criteria, such as nutritional balance, ingredients harmony, accuracy on the preparation, innovation of the meal, and, mainly, its taste. Carlos Gonçalves, member of the senior Olympic team and executive Subchef at Grande Real Villa Itália Hotel & Spa, is the portuguese candidate to the title of best chef of the world. Carlos Gonçalves will have Celso Padeiro as his assistant. Celso Padeiro came third on a Portuguese competition last year, the Portuguese Young Chef of the Year. He also works at Grande Real Villa Italia Hotel & Spa, Cascais, alongside Gonçalves. The other candidates are Chef Ardito Pier Luca and Giusepe Palimisano as his assistant, both from Italy, Janez Dolsak (Chef) and Stefan Sraka (Assistant), from Slovenia; Nicos Papanicolauo (Chef) and Andreas Andreou (Assistant), from Cyprus; Bercea Stefan (Chef) and Bercea Dragos (Assistant), from Romania; Steve Mallia (Chef) and Anthony Hawkins (Assistant) from Malta; Dusan Mitrovic (Chef) and Jovan Ukasovic (Assistant), from Montenegro; and Marijan Ivanusa (Chef) and Zlatko Novak (Assistant), from Croatia. The Portuguese Professional Chefs Association (ACPP) Alimentaria Lisboa  |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Junior Asian Chef Challenge |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
With only two weeks to go before the first ever Junior Asian Chef Challenge takes place in Jakarta at the Food and Hotel Indonesia 2009 as part of the 7th Indonesian Salon Culinaire, the teams are lining up for a hot cooking competition that will be long remembered. " We have reached our final stage of the preparation of the event, great news on the Junior Asian Chef Challenge, we had already 16 teams including 1 from Singapore Chef Association, 1 from Malaysia Chef Association, 2 teams from Penang, 1 from Bali and the rest are from several schools and establishment from Jakarta. Chef Otto will be our Chief Judge and several others judges from overseas such as Marco from Thailand, Heinz Kohler from Phuket, Tony Khoo, Kenny Kong from Singapore and several others also the from our fellow partners BCP (Bali)." WACS Junior wishes all competitors good luck and good cooking, and as Chef Otto always says, "Don’t do anything too fancy, just keep it simple but make sure it tastes good." Source: WACS Junior Chefs Blog |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 New Myanmar Delta & MCA News at www.mhw-deutschland.org |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear Friends of Myanmar, Here at the below www you will find more NEWS on Myanmar Delta and upcoming Charity Aid Projects. Please check it out as well the other links there as to LOG - Germany, both best partners to Myanmar people and MCA. The homepage is www.mhw-deutschland.org to support Myanmar people direct. Have fun reading and maybe you like to get one more of the Art Calendar 2009 Birma Braucht uns, also this info at the above website. The calendar funds are all for aid direct to Nargis Cyclone victims. Click on MHW activities once you are at the website. See the most beautiful pictures from the last boat hand over at Kayin Kyang Village. Give the fisher not a fish just to eat once, give him a fishing boat and net, so he can eat every day. Best regards, yours |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Never Saw Chocolate Before, from Trucks to MCA Boats. New Delivery of Aid is on the Way, Oliver E Soe Thet, MCA!!! |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| MCA Feature 29.3.09  All MCA members were up in time and so the trucks could leave Yangon including our friends and best supporter from LOG - Germany Frank Franke and Gerd Reifschneider at 5:30am that morning, 7:00am at Twante jetty and in less than 25 minutes all three light trucks were down loaded to the three boats. With a big Myanmar Chefs Association team we started today again, 7 volunteers from Yangon and all others members from Twante. We had a big plan, to set up all village stores with the Milupa High Energy Milk Meals as well Blankets and Koppenrath Feingebaeck cookies. So more boats and a good amount of hands were very much welcomed. Nga Pyaw Su, Taw Wa, Nyaung Lan and Seik Kyi were our first stops, the most southern villages in our Cyclone Delta region - the people the most natural in a way, little contact to the live of towns, the children mostly not been to town in their live. Frank was happy to see this community team work, quick in all villages people came together and formed the aid chain – a long line and it took minutes the milk food and cookies as well cotton blankets assigned were downloaded. With our since 10 months now using family member lists of each village distribution could start direct, where the family eldest was not there or at work in the field and river the kids took the good home instead. Chocolate the very first time in their life. It was hazelnut chocolate and all nuts they left out as one mentioned they are not to eat. It was a great picture all with brown hands and faces with wide smiles. Frank took the camera and asked them how they feel it taste: The cotton blankets we had only for the families in the most southern Nyaung Lan. The other villages we supplied with Milupa Milk Meals for the next two weeks, together with Odenwald Quelle Mineral Water from Germany and each family got one big box of high nutrition (rich egg, fruit and butter) Coppenrath Feingebaeck Cookies. It was nice to see all the different happy faces, young and old as well very old happy celebrating a second Christmas in this part of the Myanmar Delta nearly all Christian ethnic Karen. On the way back we stopped at our second warehouse, the Dhama Linkara Monastery in Twante to sort out the aid good for the next two days, some MCA Members would stay overnight at the Monastery, and next days trip would split the team to the river villages as well south down to Kawmu to the with 450 children strong home for Street Kids and Orphans boys center. The monasteries in Myanmar always a good social center as well always ready for good multi cultural humanitarian events and support. All orphans kids at the monastery were also dressed in Karen dress, this very colorful poncho style dress which reminds one on the South American Indians of Peru or Bolivia, going maybe back to the 16th century when the first white people – the seafarers reached to the southern part of Myanmar. The Portuguese, where they met with the ethnic Karen, also their music and dances reminds one on such cultural transfer. For all the kids there was another highlight, all the empty boxes they used direct as toys and small houses. Most happy faces, keeping these colorful treasures. A big day for us and a big day for over 15,000 people at this part of the Myanmar Delta, good weeks for their children with daily rich milk meals from Milupa. With special thanks, yours |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| More boats by LOG - Germany for Myanmar Delta Families |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| MCA Feature 30.3.09  As part of a milk meal and Cookies donation at one part of our MCA aid villages we also distributed with a small ceremony and hand over 10 more fishing boats arrange by LOG Germany. The boats were part of the second donation of a total of 50 boats. With us at the boat ceremony was our Swiss friend and initiator for all MCA/WACS Micro Credit Delta programs, Mr Toni Steiner. Also that day a main program for us, to follow up on the progress of the Micro Credits, as we went to several plantations as well had several first partially paybacks from the villagers, an overall best sign. German famous artist, Mrs Liesel Metten set the ‘Delta fishing boat as art’, the well known German artist, Mrs Liesel Metten has donated also a fishing boat to a Myanmar family, as special signature, She send with the envelope of donation cash also an art work of a boat which will become a symbol of this goodwill charity, by people to people direct. We the MCA are very proud to get such well-known and guiding people into all these projects, special thanks to Mrs Marie Luisie Thuene, vice president of LOG - Germany for efforts which lead to this excellent art. As the fishermen are in urgent need for the boats to earn their living, we permitted them direct after our boat building workshop had sent them to Thaung Htit village to prepare the boats for full use. Here the fishermen first fill the parts between the wooden sheets with coconut fiber, than with natural lacquer from trees in Shan state to ensure no water can get into the boats, only than the boats will be painted up to the fisherman s choice. As we pass now many boats which were arranged through MCA/WACS arrangements we see that a lot of fishermen do not paint the boat, which can also be an indicator that they do not have the funds for that. It is not necessary, as the wood is from the workshop already treated against insects and fungus, etc. To me the so in natural wood color boats look much better, as well we can recognize them well, also our produced fishing boats are much wider and bigger than the usual boats the fishermen there use. Boats were handed over by MCA to:
Before the hand over of the boats all paperwork, checks of identity of fishermen was done by MCA’s Mr. Nay Win Aung to ensure that all is in fine order and no complaints will come up from other families and villages. All on record by name, ID card number, village and village trusty. The Minister of Fisheries in Myanmar Mr Maung Maung Thein just visited the boat construction areas, to ensure that the highest quality of all boats built for the Delta people is granted, an issue as set many months ago by the Myanmar Government to ensure high standards. Best quality and high standards brought international recognition: The main reason is that these boats are very safe, strong and still much more light than the boat design the FAO had first invented by their own foreign marine expert. We thank here very much to U Gyi Ngwe, vice chairman of the Myanmar Fisheries Federation as our best partner for this fishing boats project. An old grown partnership between MCA and MFF. Very happy we are that all the boats are produced at the delta near Kunyangon, a region also very hard struck by the Cyclone Nargis. Creating here many jobs of various trades and support all their families. Our new target for this noble charity program to support the people of Myanmar direct is set at, at least 200 fishing boats and fishing nets. Much more than 2000 boats are still needed. MCA welcomes the FAO - UN initiative to boost the support to Myanmar Delta families. With many thanks to all involved and supported, yours |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 65 New Houses for Families at Na Pyaw Su Village |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| MCA Feature 29.3.09 During our aid donation delivery with Frank Franke, President of LOG Germany, into the 26 villages of our delta region, Mr Frank met a small family which still needed to live in a more broken than okay house. He was shocked when he asked how much they need for the renovation of the house and the young man told him US$50. That is a good dinner for us with two and here it means wet or dry, heat or cold direct in font of nature which does not care if there was a cyclone last year or not. The next monsoon will be there in less than two months and first rains are announced for the coming days already. Quickly, Mr Frank let the young couple take us to their house for a look. He left US$50 of his personal money with us and told the family to rebuild the house as soon as possible once ready produce the voucher and will get back the money through MCA. The young mother, with her young baby in the arm never stopped smiling the whole time we spend than at the village of Na Pyaw Su, where we came actually for Milupa Milk Food and Coppenrath Feingeback Cookies aid delivery. Mr Frank Franke told us that he would love to see in a wider campaign that these people in Na Pyaw Su will be helped very quickly, we established an evaluation, where 65 bamboo houses are in urgent need before the next monsoon starts soon. For more info please contact: Dr Werner & Mallu Heller ‘Action Myanmar’ hellus1@freenet.de or Mr Frank Franke - LOG Germany info@luftfahrtohnegrenzen.de. With best regards and thanks in advance, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| From Road Dust to White Kitchen Gold |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| MCA Feature on Myanmar Food products: Since ancient times the ‘White Gold – Salt’ was often more valuable than the shiny yellow - gold, which enjoys in recent years the more attention in jewelry, raise or fall of currencies, measurement of how rich a country is. The ‘White Gold – Salt’, was often the reason for wars and conflicts between countries, as well an often hard fought for, treasure, along the roads from one continent to the other continent. Salt is also life, necessary in our nutrition, manages many important steps in our body, not to mention the importance of salt in our profession as chefs in the kitchens. Many poems and stories are written about salt in food, especially too much salt in food - as a sign of a chef in heavy love. Today we drove with some chefs along the north east part of the Myanmar Delta - Bago division, after 2 hours we had to leave the road at Tanapin village and could only drive through a dry, sandy and dusty river bed, which bears water only during the rainy season. We passed endless rice fields, made a right turn and were in the middle of no where in front of a bamboo post – a toll gate, out of nothing, a beautiful lady charged us 1000 Kyat (1 $ US) and then the so called road went along a small, shallow river which would end in the open sea of the Myanmar Delta. Big herds of water buffalos passed one had a young boy on top sending the heard home. Near the village of Kojachin we noticed small mountains of road dust all over, fine and systematic put together, my direct question on this to U Thet Naing, which grew up in this region, was answered to our surprise, “This is for cooking food.” He told us smiling and we must have looked like the water buffalos, who will eat the road dust or put this in the food. Fair enough actually I knew something like this from Haiti, where the people gave the children last year after the 4 hurricanes in late 2008, the ‘Earth Coins’ to eat. Which really was mud with some salt and oil mixed than sun dried, stops the hunger of the children but is not really healthy. U Thein Naing, which is a close friend and great supporter of Myanmar Chefs Association since our Nargis Cyclone Aid activity started, started now to laugh loud and told us the secrete behind these small dust mountains. Every year (not only during Cyclone Nargis at some areas), the open sea brings through these seasonal rivers with each high tide salty water to this area, now in the dry months of February to April, after the monsoon paddy is harvested and the next crop the beans and pulses is in the soil, most farmers have a third income source. They collect the surface of the free land and bring to a central place where this soil is made wet and then placed in a bigger hole, on top of rice husks and shells. Than water is pored over the soil and through these layers of husk and rice shells the so ‘salt polluted’ water (while coming through the salty soil) drains out two feet lower into an earthen basin from two sides. This salty water now gets picked up and placed in a very big 20 cm high square cooking pan which is located over a huge mud soil made oven (the soil also directly taken from the ground. Fired by the straw from the rice harvest, means at the end that all products are already there and in the hands of the farmers, there is only one investment which is his time and labor. The whole load will now cook for three hours and the outcome is a pure fine salt which remains in the pan after all water is cooked out. The farmer can make with this extra business per month around US$600 (200 kyat = US$0.2 for 1.65 kg), means that a farmer can produce around 5000 kg of salt this very simple way within a month. Here a very good example how salty soil due to the seasonal floods can bring extra cash the ‘white gold’ while using a very simple and low cost method. Usually this extra earning Myanmar farmers at this Bago plateau of the northeastern Delta can gain for two to three months a year. A good extra income for this region, the ‘white gold’ lays in the dust of the roads, one must only come get an idea and pick it up. As so many times around the world, the most simple things can be the most effective. I asked how they divide the land (often road or river beds) among them self to pick up the dust? “First come, first serve,” the villagers told us. And in the older days, same as Kings and Emperors in ancient times also villagers and villages against each other got into heavy fights about this ‘White Gold’, these days today it is the village community, the eldest and village trusties or Father of the village ‘Yami Yappa’ which clear all fine among each other without any problems any more. Here in an first dry and harsh looking area, rice and beans as well this salt harvest are the main and good income of the people and farmers at this part of the Delta in Myanmar. The production of these farmers is a main salt source for the whole Bago Division and its people. These days the production is much less than the years before as the Myanmar Government gave much more land to farmers for rice plantation, here also already often with much more salt resistant rice seeds. This and other measurements by the Myanmar government since many years now are the reason why Myanmar is able to export rice again over the past years, coming back to two some areas three rice harvests a year. For one which brings time to Myanmar, a real extra adventure and tourism site, with all the landscape, these special seasonal traditional attractions, many different and rare birds to see. A real ECO Tourism Myanmar site. In the monsoon time this whole region brings a very different highlight, the King Fisher from Myanmar, where all roads which we could use now are rivers and all tour can be done only by boat, through the wide but flat rivers passing through the villages a very special kind of fishing is done there, similar as in the southwestern coast of Sri Lanka, where the fishermen sit on a post and handle big square bamboo frames with nets for their fishing. A great attraction itself next to the then totally changed landscape and real Delta river situation. A small medical dispensary the village group of Kojachin needs urgently, Mr Thet Naing told us, his mother is from there, his father was as a teacher with the Japanese when they came at Second World War, so her came to this village and met his mother. We like to look if there are ways that this active village group gets a dispensary as well we are looking for a possible project of our friends German Interplast Munich to come in the future with a special medical team, as well our friend and dental doctors team of Dr Axel & Dr Julia Fruebuss through long time MCA friends and main MCA - Nargis operation supporter in Europe, Dr Werner & Mallu Heller from Action Myanmar e.V. Germany Duesseldorf, also to this very remote area. With best culinary regards, one which like to get more info on all this or which like to do a tour to this part of the Myanmar Delta can contact direct to the Myanmar Chefs Association, Yours, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| 3 New 40 feet Aid Container for Delta People |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| MCA Feature Dear Friends, Our stocks went low and soon we would have stopped the aid work at the Nargis struck delta, specially the since months running milk food to children under 5 years, daily now over 4000 children are benefiting from this high nutrition meals arranged by volunteer members of Myanmar Chefs Association, organized by LOG Germany and donated by Milupa and Odenwald Quelle Waters. This time a whole container of Coppenrath Feingebaeck pastry came along, a commitment which Coppenrath gave already in November 2008 to Mr. Frank Franke, President of LOG Germany. As our teams are over the past 10 months very experience in these warehouse operations as well the support of the Myanmar government is unchanged, free use of the Yangon based Nargis warehouse for all MCA aid goods until further transfer to MCA Warehouses at the Delta, all downloading was done in less than 3 hours. Direct loading to 3 light trucks at night, for forwarding to Delta region together with Mr Frank and Gerd Reichenberg next morning. The light trucks locked up at the Nargis warehouse. Our and the people of Myanmar’s deepest thanks to all, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| New High Energy Milk Meals for Children to Myanmar Delta |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| New High Energy Milk Meals for Children to Myanmar Delta Dear Friends, Now we were able again since two weeks to send out the high nutrition value Milupa. This already now over 10 month s institutionalized high energy food to Myanmar Delta children is again possible through big effort of Mr Frank Franke and Marie Luise Thuene of LOG Germany, an unnamed great donor to Myanmar, which we keep all in our heart, and Milupa. Over the past weeks we were so busy with warehouse, customs, container clearing and distribution to MCA Delta warehouses that all reports are in with a bit delay. Back on track all reports will follow now. On the ground the work cooperation with all MCA partners, together cooking and distribution works smooth as silk. Myanmar Red Cross, Mother & Child Welfare Association and Village Leader group are reliable organizers on the ground to ensure for us a best quality, hygienic, time and cost saving aid operation. All parties are working since 10 months with happiness and full enthusiasm volunteer on all these MCA/WACS projects. Again this day in Zibyigone, 120 litres of milk food for over 600 children cooked by our partners with my self hands on tasting and Khet Khets distribution. Thank you to all involved and which supported our work there, Yours, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Adidas - The Ball is Rolling in Myanmar - Thank You |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Dear Culinary Friends, A very different from food, special reason brought us today to Mawmu, on the way in the Delta half the road between Yangon and Pyapon. It was no better than Adidas Sports Company from Germany which donated through LOG the best sports wear, shoes and balls to Myanmar children. We went to the Nge Oo San (in English: The Lake where the Birds sing) Home for Street Kids and Orphans Boys center the second time in two weeks, thanks to Mr Frank Franke & Mrs Marie Luise Thuenes’s initiative to get best quality Adidas products sponsored. 450 boys from the age of 5 to 18 are living here, we had a first lot today with us but it made all boys very happy, specially the balls were quick on the trainings ground, the center has an own football ground and a hall for basketball which needs nets and balls only. We took on the smaller and middle boys today for this great Adidas donation to children of Myanmar. Today we had 40 Adidas jackets, 51 long and short Adidas sport trousers, 18 pair of best quality Adidas sport shoes and 20 Adidas foot balls. The boys were quick dressed and ran for a play with all others which did not get one part of set today and played in high energy. Mr Thet Naing our good supporter and friend since many months, former Nargis Warehouse in charge takes care now of these boys and centers, was with us and did all arrangements for the boys. I got a first idea, why not to introduce in such places Culinary Cooking Classes, maybe some lessons, maybe even as a vocational training over a certain period of time. Orphans to get an idea of the profession as Chefs. This can include not only cooking, but also cost saving, waste saving, energy and environmental friendly cooking. I see there a real chance for our trade to get young people in touch with our profession and maybe they like it and come into the trade later. Of course one which attended some courses would than always be able to get a quick job as well learns to save, to work efficiently, disciplined and quick as it is required for a good chef,- attitudes which one can use in most other situations of life as well. As a new project we decided to look into the issue of upgrading their kitchen, which can not cost that much, mainly brick built tables and tiles all around. More equipment as a second rice steamer, etc can follow later as funds come in. First contacts we got already through our Delta Activity friend Mr Juergen Mueller Neuendorf of MHW (Medical Disaster Aid Association – Germany) which found people who are interested to support projects here. Today’s THANK YOU, and that you can see on all the very happy smiles of all the boys, goes to ADIDAS sport company a real friend of children in Myanmar. Myanmar is in the process to establish a professional football league from beginning 2010 – maybe the first boys of these orphan and street kids centers will bring up future ‘Best Footballer in Myanmar’. Places where in Brazil or Argentina most world class players come from. Oliver E Soe Thet |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Thank you Dr Best and Dr Abraham for all Dental Aid supply at Myanmar Delta |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Dear friends and supporters, Let us show you the kind efforts of our long time MCA supporter and friend of Myanmar, Dr Abraham which started direct after Cyclone Nargis hit Myanmar strong on 3 May 2009 with his own aid and support campaign through is travel agent with the theme Already in November 2008 he came with a new tour group to Myanmar and brought a big aid Donation from all his former guests and Myanmar Lovers to Myanmar Chefs Association followed by a new tour group of his own. We were then again able to provide to over 220 families rice rations at Na Pyaw Su Village group. This time Dr Abraham came again to discover new trails in Myanmar for future groups in far northern as well eastern Myanmar near the border area to Thailand in Kayah State. With him he brought over 90 kg of luggage full of toothbrush and toothpaste donated by his guests and specially by the German Dental Care company Dr Best. Several thousand toothbushes and toys for the children. Dr Abraham followed us on a regular Myanmar Chefs Association Delta Aid Trip and we had a good time see all the villagers happy with all the goods. It was also a good day for myself having Dr Abraham on board that day, as I had an accident when I jumped from the jetty to our bigger boat after loading, his direct and professional, icy treatment kept all pain and problems at a minimum. We are very happy and motivated to continue our aid work at the Myanmar Delta knowing that Dr Abraham is again back in Germany and working for the Delta people in two ways, collecting further aid for the Delta people. But moreover that he had been with us at the Delta in Myanmar and could as a tour operator witness by himself that life is strong Dr Abraham himself a famous German promoter and workshop organizer on ‘Myanmar Life and Culture’. With having at our beginning the old town of Twante, famous as the international well known writer George Orwell (Burmese Days and 1984) who had lived in Twante for 5 years as the police chief at the area – his house is still there to see. The traditional clay pottery in Twante is well know also for clay pottery export to Europe and Australia, with all the river and channels is a real highlight – day tour from Yangon in a Myanmar discovery tour. With many thanks from all our hearts and the people at the Myanmar Delta to Dr Abraham for all past and present activities to ease the people’s lives and to bring new hope, tourism and friends to Myanmar, Yours, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Gold Medallist Chef Appointed A Skills Champion For Wales |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| CAMBRIAN TRAINING COMPANY GOLD MEDALLIST CHEF APPOINTED A SKILLS CHAMPION FOR WALES
Nick Davies, 40, has expressed his delight at being recognised by SkillsCompetition Wales as food preparation and cooking skills champion and is looking forward to mentoring talented young chefs to a world class standard. A director of Cambrian Training Company in Welshpool, he is one of Wales’ most experienced and successful competition chefs, having travelled the world as a member of the Welsh National Culinary Team for 15 years. He has competed in three Culinary World Cups, three Culinary Olympics, two Global Chef Challenges and the British and Welsh Chef of the Year finals. Highlight of his career as an individual competitor came in February when he won a gold medal and came within one point of winning the Northern European round of Global Chef Challenge in Ireland. His role as skills champion will be to mentor and develop chefs identified by SkillsCompetition Wales to represent the nation in the WorldSkills UK final, with the ultimate aim of competing in the UK team at WorldSkills 2011 in London. Backed by the Welsh Assembly Government and funded by the European Social Fund, SkillsCompetition Wales aims to find Wales’ most talented vocational and trades people and boost their skills to world class standards. Last month, Mr Davies and Arwyn Watkins, managing director of Cambrian Training Company, took a masterclass roadshow to six Welsh colleges where they addressed lecturers, trainers and learners. The roadshow was organised to promote this year’s SkillsCompetition Wales for food preparation and cooking, which will be held at the Welsh Chefs Conference at Cross Hands Food Park, Cross Hands on September 22 and 23.
"The process to become a successful chef begins in the home with parents encouraging their children to cook. Teachers and lecturers then nurture the talent before the budding chefs enter an industry that is packed full of opportunities. "I think it’s important that the industry gives something back to schools and colleges. That’s why I enjoy mentoring and sharing the skills that I have learnt over the years." Mr Davies, who lives in Llanidloes, began his route into the industry at Coleg Powys in Newtown. During his career, he has worked at the Conrah Hotel, Aberystwyth, Bryn Howell Hotel, Llangollen, Ballathie House, Perthshire, the Empire Hotel, Llandudno and the Metropole Hotel, Llandrindod Wells before becoming director of chef and butchery skills at Cambrian Training Company. For more information please contact Arwyn Watkins, Cambrian Training Company’s managing director, on 01938 555893 or Duncan Foulkes, public relations consultant, on 01686 650818. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Myanmar Update 24.03.09 - Part 1 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear Friends of Myanmar and its People, Thanks to Mr Frank Franke and LOG - Wings of Help – Germany. We the Myanmar Chefs Association are still and again and again able to provide through our MCA Network with the good partnership of the Nargis Warehouse in Yangon, the Village leader, trusties, Mother & Child Welfare Association and the Myanmar Red Cross as well the Myanmar Fisheries Federation on Village level to provide much welcome and for children needed high value food as well clothes from Adidas and as special treat best energy cookies rich in eggs, butter to the people of the Nargis Cyclone struck Myanmar delta. On 10 February 2009 we set up our Twante Warehouse again will deliver from here for the next 8 to 12 weeks into the 26 villages where we operate our aid projects since 10 months now. 16,000 good quality hats organized by Christian & Ilse Runge and Family, a real prevention from cataracts, eye problem made also through the LOG Germany Container to Myanmar and now through MCA members to all the villagers in the Delta. We like to thank again to all involved and all which made this generous donation possible also the best and great people, which names can not be mentioned here, they are very specially in our and all Delta Peoples heart. We also like to thank the Myanmar Government to make it in all steps so easy again for Myanmar Chefs Association to bring in all goods on FOC import permit, which we got only 4 working days after we applied with customs done in a day and the good help that we could use again free of charge all facilities and rooms at the Nargis Warehouse in Yangon. Thank you to John Sloan, Contiental Director of WACS and Kurt Bruschweiler WACS in charge for Myanmar and Nargis issues for their good support and assistance, last not least best thanks to Ahmed Shifan for his tiredless support and reports on the WACS www which ensured us a constant as well still growing support from all over the world. As any money saved is purely left over for the benefit of the victims of Nargis. With best regards, yours |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Myanmar Update 24.03.09 - Part 2 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear Friends, We packed up a bigger truck and a small truck on Friday night to be early off on Saturday to a long tour into deep Delta – Kawmu, Kunyangon, Dedaye, and finally Pyapon. That Friday night we had at the end to load the big 10 wheeler truck by ourselves almost as the labor we had took a u-turn after we dissmissed their drunk leader from the warehouse. It was for all of us still just an one and half hour act, as Nay Win Aung brought fresh good labor from Bayinaung Highway Gate which were absolutely happy for the ‘kind of overpay and short job’, want to be with us next time again. The ten-wheeler started that night to Pyapon to ensure our acticity there by noon Saturday. On Saturday 5:30am all were ready and we started to the first MCA warehouse in Twante at the Monastry of U Ye Wara Seyadaw a best partner to MCA since Nargis struck Myanmar Delta. Here we sorted the loads again, parts for Kawmu, 450 boys center for social training – street kids etc, and we loaded into our car as much as possible for the MCA Stations in Pyapon. Loaded with Milupa Apta Milk ‘Child Milk Food’, Koppenrath Feingebaeck Cookies, Milupa Ready-to-Drink Milk, best quality cotton blankets from the German Leprosy Foundation in Willich Schiefbahn - Germany, and the first load of the 16,000 hats organized by Christian & Ilse Runge and family to Myanmar. Hats which cover the eyes, up to latest research a real eye healthcare and prevention against cataracts, where the UV light is hindered to get on to the eye lens. All organized and shipped as best partner to Myanmar Chefs Association/WACS by Luftfahrt Ohne Grenzen – ‘Wings of Help’ Germany with their 5./ 6. and 7. aid goods Container to Myanmar and direct distribution by MCA to Myanmar People. Khet Khet at the back of our car was covered from extra cookies boxes for Pyapon to make sure we could on this long 5 hours one way trip bring as much as possible for all there MCA and Myanmar Maternal & Child Welfare Association milk stations and villagers at this southern part of the Delta. We passed many good sections of the road already well done as well many sites where the new road construction is going well ahead. At one site the construction workers had placed big sunflowers into their hairs a real shine next to their beautiful smile. We saw the third time rice since Nargis Cyclone growing well as well first farmers already harvesting to be ready with the new seeds and small plants at the beginning of the coming rainy season, as more time the rice has to grow before the rain as least damage heavy rain can do to the rice. In Pyapon we arrived at 10:30am at the warehouse, the big truck was there already and downloaded at this Monastery as well, the monasteries mostly a good space and well disciplined area for any logistics. At 13:00 we had a meeting with Minister of Hotels & Tourism of Myanmar, Mr Soe Naing, which highlighted the great efforts of MCA within the World Association of Chefs Societies as well as WACS great support to Myanmar people. Special highlight was the thank you to the Minister to Mr Frank Franke - President of LOG - Germany for his trust, confidence and continuous support to Myanmar people through Myanmar Chefs Association, and treated all MCA members in Pyapon with a special Seafood Lunch. We then hit back to Kawmu where we left ion the morning our light truck with Milupa Milk Meals, Koppenrath Feingebaeck – cookies and 450 hats for all boys of the Boys Training Center (street kids, as well some criminal kids from whole Myanmar). They all helped us downloading than the leader of the ‘Nge Oa San’ Center, (in English: Pond with the Noisy Birds). The whole area was recently all over renovated by the Myanmar Government, that morning we were told 9 Myanmar doctors were there for a general health check up and all boys looked fine to us. We were told, when I asked how they handle all this it looks so easy, "that there are still some which make problems, they get a shadow on hand, a second person which is always together with him, also just a boy from the center. We joined their dinner, today’s special was rice, vegetable Soup and duck egg curry, the amount of rice every one had on the plate I would need for 3 to 4 meals only. All boys looked well fed and healthy. Three good rice meals they get daily. Now with high nutrition - Milupa Energy Milk meals a good booster for all the boys, we hope that they use their energy wisely. We learnt that one a week one music teacher comes, that the place has a great football team and that all children until 5th standard are going into the primary school at the center, the elder boys are going to the village high school. They all look nice and one does not want to know all what they once have done, some of them we could know from the view places in Yangon where off and on street kids were. Not an easy task, as we had last year already tried to connect some of the view street kids there with some Myanmar Families, most of these children just simply do not like to stay at one place but enjoy the live on the road. As mentioned a still rare case in Myanmar, issues to keep in mind and see how things develop when changes come to Myanmar and a society in the future of Myanmar, a more industrialization and movements to cities all over the world are the breeding ground for such situations, the outcome everyone knows from the big industrial cities in the United States of America, South America or Africa as well India or Bangladesh. Good to give such young people a chance the best is a profession and a job, where they can prove themselves daily to be useful, where they can have their daily success and earn an independency. As in the pictures show, they have one simple rice steam cooker, good enough and well working a second would be needed. Also Thanaka was requested, the Myanmar traditional make up made out of sandlewood is very popular among the boy there. The living rooms could be supported with per child an own box for his belongings, there are far not enough and most are broken. To have a personal area at a place like this I guess can be a heaven. As there is a music lesson every Saturday, a piano and guitar is already there, a good drum set, some percussions, more guitars and other Instruments would be a great idea. Also for the German Dental Doctor team a good place to be in 2010 for some days, to do a round check and dental treatment with the this years well tested Mobile Dental Unit through Myanmar Chefs Association in several orphanages and at the Delta of Myanmar. We will see in addition if we can mats for their sleeping areas, as here a bigger demand still stays. All boys were very happy to Christian & Ilse Runge Family for the wonderful hats, direct all started to sing a Myanmar Rap song, turned the hat to the side and stepped some dance steps forward. With best Culinary Regards, yours |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Myanmar Update 24.03.09 - Part 3 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Dear Culinary Friends, Guided by Professor Thanaka from Japan which published three books already on the Orchids of Myanmar, Myanmar’s wildlife features the biggest number of wild orchids, many of them not yet discovered in the so-called ‘Developed World’. The festival called, ‘Inlay Orchids Images’, was initiated by the Deputy Minister of Tourism, Mr Aye Myint Kyu – a real evironmentalist and nature lover himself in Myanmar (he published several books on tourism, eco-tourism and s sustainable tourism through environmental protective measures). One major part of the festival is also the culinary side of the region, the Shan State, a place called home for many ethnic races and so many ethnic culinary scenes. Myanmar Chefs Association together with the Deputy Minister invented the ‘Native-Ethnic Myanmar Culinary Food Show’ which goes along with the Orchid Festival. The ethnic cuisine of races as Palaung, Padaung, Shan, Intha, Pa Oo showcase their traditional cuisine. This is a highlight that has never happened before, a rare chance to look into different cuisines which are guided by nature and what the forest and wild life has to offer for them. As I am invited to Malaysia - Penang at the big International Cooking Competition and ‘Battle of the Chef’ as judge, as well Ma Khet Khet joins for MCA, the Environmental Protective Meeting for Marine Life in Myanmar waters by Minister Maung Maung Thein, to preserve endangered species in all Myanmar waters. U Than Lwin, our secretary and liason manager of Myanmar Chefs Association will overlook as head judge at the event at Inle Lake. U Than Lwin a known figure as judge from several MLA Black Box events and numerous national culinary events in Myanmar leads the MCA Judges team from 15 to 17 March at Inle Lake. Four categories are judged, the results I will send you after my return from Penang, until then, many culinary greetings and very happy to see many of you in the next days in Penang at a sure moving and shaking event as we know one of the best action-working Chef Associations within WACS since years. People from the ground will feel the rhythm of the chefs. Do what you think is right and do not think if you are right with what you do. Oliver E Soe Thet |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Myanmar Update 24.03.09 - Part 4 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Come and See – Myanmar and its People, its Culture and Tradition – a land as no other, still. Dear Culinary Friends, We had at the trip again our Myanmar Doctors Team with us for free-of-charge check ups on the way, a heavy frequented and used unit of our aid campaign. This time Dr Sandar Ko and her friend (with the support of Action Myanmar e.V. – Germany), both child specialist doctors which became real busy and we had to postpone our back travel twice due to many young patients waited for them. Since with Mr Frank Franke of Wings of Help LOG Germany also again three containers (40 foot) arrived again with 50 tons of Milupa Child Food and Coppenrath Feingebaeck pastry we started this week again our popular MCA Milk Bars at the Delta, where daily now over 4000 children get a glass of rich Nutrition Food, the new stock will last until end of April and is a real boost for all children just ahead of the upcoming school exams. Being fit and fresh through good and healthy nutritious food from Germany. To our surprise all village girls and boys had arranged a great Karen dance performance which touched all our hearts, just as thank you from all families of this part of the Delta. Each boat which is donated will have always the name of the donor- attached, the donor will get in exchange a small carved Mini Delta boat to have the contact and motivation one day to Come and See – Myanmar and its people, its culture and tradition. Come and meet the family which you supported in a difficult time. With many thanks, yours, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Myanmar Update 24.03.09 - Part 5 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Myanmar Delta recovers with friends from all over the World... Thanks to an initiative by the President of Germany’s Premier League football club Eintracht Frankfurt, Mr Bruchhagens birthday in October 2008, 11 fishing boats were with fishing nets organized by LOG & MCA / WACS as Mr Bruchhagens donation, -" 11 boats for 11 football player to 11 Myanmar Delta Fisher families. The initiative got so popular in Germany, especially since support is not only for the fishermen of the Delta in Myanmar, but direct support is givent to more than four other families as the boats ( 21 feet ) are all built in the Nargis Cyclone hit Delta, supports the right people with new and more jobs. Frank Franke, President of LOG - Germany ‘Wings of Help’ started to put this idea at a higher target and motivated us all to dream and work for over 100 more boats. Within a short time, the mark of 30 was reached, then 50 and now we are at over 120 fishing boats, where the first 50 boats and nets were just delivered at a huge Delta River Beach Party in the Karen races’ traditional way. This time Frank Franke was assisted by Mr Gerd Reifschneider, one of the finest people we ever met during our now 10 month aid campaign – Delta Myanmar. Mr Gerd, also a very senior expert in the field, had also discovered something important and new in his life – the Myanmar People. All fishing nets were donated also by the Myanmar Chefs Association, our best new partners for humantiarian and vocational support MCA got through this initiative. The Germany-based MHW (Medizinisches Katasthophen Hilfswerk Deutschland e.V. – through Mr Juergen Mueller Neuendorf and his wife ), and the famous German Space Shuttle Astronaut – Mr Ulf Meerbold supported the activity with boats Donation and many individuals through LOG as well WACS websites and PR motivated to this hands-on direct to people support. Companies as RGM, MRG, MVB AG, EDNA, HISCO, EWR Consulting, ESMB Muenchen, FRAPORT (Frankfurt Airport) also supported the initiative with boat donations. The Hong Kong-based Wallem Shipping group started at same time, motivated by the WACS website gave a bigger donation of 23 boats with fishing nets. The German Medical Aid group ‘Action Myanmar e.V.’ (Dr Med. Werner & Mallu Heller) is also infected with the boat to Myanmar virus, and got close to 20 more boats already after the first 10 days of their campaign. Good friends of Myanmar people such as Mrs Elke and Rainhard are already committed now for boats to Delta People and they did something all Myanmar people like and can benefit from the most. Both come again as Tourists to Myanmar – Seeing is Believing – Tourism supports the people directly. The next hand-over of boats will be at the end of March 09 then in the middle of May 09. The Myanmar Chefs Association arranges with the Myanmar Fisheries Federation an original Delta fishing boat as present to Frankfurt/Mainz, for a just another activity of LOG – Germany, on 1 May 09 the Mainz Rowing Club celebrates 125 years anniversary with a big party and many VVIPs, State Premier etc, the Delta Fishing Boat will be there officially handed over by LOG s Frank Franke and Marie Luise Thuene, Myanmar Chefs Association (and WACS) will be with the event to represent the Myanmar Fisher families. We set our target higher, as now we already have 120 boats. It should be possible to let the support by ‘People to People’ grow to well over 200 fishing boats and nets for Delta families in Myanmar. Please see and enjoy the taste of high traditional culture which the Myanmar people, here ethnic Karen, gave us and all our supporters that day of the hand-over, all live and arranged by all the village boys and girls without our knowledge, it was a real touching day for all with us. U Gyi Ngwe the Vice President of Myanmar Fisheries Federation spoke words of thanks and highlighted the many years best cooperation with the Myanmar Chefs Association in many different matters concerning fish and seafood promotion, marketing and guiding cooking lessons for new marine products from Myanmar. He himself went down to Dedeya in the south-eastern Delta to ensure best quality boat. U Gyi Hoke the trusted ‘Father of Villages’ and great old man of this delta region invited all guests and participants that day for a Myanmar Traditional Delta lunch at his house. His 7 daughters had placed a feast of best culinary dishes, all from the waters and land of the Delta, a real culinary highlight and again we could see and learn about some new items of the so rich Myanmar Traditional Cusine. Delta Cuisine is a still hidden Cuisine. On the way back we stopped at the small village of Taungyi, donated again two weeks of rice rations for the families there, had on top one box of Coppenraths Christmas Pastry for each family and Mr Juergen Mueller Neuendorf of German MHW had for each Child Tooth Brushes and Toothpaste. The day seemed for all that we had been several days on the river so many activities happened and so many never before seen impressions came across – the real life of Delta People when they celebrate a festive event. The boats for all the fishermen was such a festive event, we are happy to come back for the next set and again, and again. Mr Frank Franke of LOG - WING of Help, stated already to be back in Myanmar for another big donation and support direct to the Myanmar people in May for the one year’s anniversary of Cyclone Nargis which changed the live of many at Myanmar’s Delta region. With many thanks to all supporters, person, group and companies, with many thanks to WACS for the publication of the events, which had very big impact on the success and word-of-mouth propaganda of this good aid support. Yours, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Battle of the Chefs 2009: Roll of Honors, Photos, Videos and More |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Dear All, After 3 days of fierce battles, the winners had emerged! Attached the list of the roll of honors for your perusal. Taking this opportunity to thank all our sponsors and supporters for your valuable contributions. Our apologies if we have inadvertly created any mistake, it is unintentional. Also thank you to WACS especially Global Master Chef Marco Brueshweiller who lead the Panel of Judges on doing a wonderful job. Thank you to all the committees for the months of hardwork and sacrifices. Best Culinary Regards
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Douglas Tay Emerges Winner at WACS Global Chefs Challenge in Singapore! |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 The Singapore selection for the WACS Global Chefs Challenge, a biannual culinary competition focusing international attention on both the global culinary profession and the World Association of Chefs Societies was held at the Temasek Culinary Academy on 7 March. One of the four competing chefs, Douglas Tay, sous chef at Swissotel the Stamford; Robin Ho, Pierside Kitchen (owned by the Marmalade Group); Jimmy Chok, executive chef at the Academy Bistro, and Frankie Yong, chef de partie with SATS Catering will go on to represent Singapore at the continental competition at HOFEX in May this year. The emerging winner at the continental competition will represent Asia at the Global Chefs’ Challenge Finals. Each chef was required to present a menu of four dishes consisting one ovo-lacto appetiser, one entrée focusing on Norwegian salmon sponsored by the Norwegian Seafood Export Council, one main course featuring lamb shoulder and lamb rack co-sponsored by Mulwarra Exports Pty Ltd and Q.B. Food Trading Pte Ltd, and finally, dessert with mango. After hours of competition, Douglas Tay emerged the winner. The surprised, humble chef attributed his win to "luck". According to Chef Otto Weibel, director of Kitchens at Fairmont Singapore, the judging panel was very pleased at the overall standard. "We liked the creativity and direction that some of the chefs were going towards. We hope to see even more participants next year!"
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Nasi Kandar 2009 - March / Issue 85 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Message from Chief Editor, Chef Peter Chan PJM Dear All Valued Members and Associates, Wishing you and your family members a Happy New Year 2009, Happy Chinese New Year of the Ox and Happy Holidays. May this year bring you good health, great strength and abundant resources to counter the difficult challenges ahead. We, in Penang, were blessed with good fortune for the past few months. It was a surprise that most of our hotels were filled up over these festive periods. It was a hectic 2 months for our Penang Chefs who had to work through with no break. As usual, we Penang Chefs had to squeeze a few activities even though this is a busy time. Our chefs were involved in Tung Yuen Dumplings judging, press launch of the Battle of the Chefs and Harmonious Yee Sang Tossing with the less fortunate to name a few. Our main target for this year will be organizing the 12th Battle of the Chefs which will be held from 13 to 15 March 2009 at the Penang International Sports Arena. We expect over 500 chefs and cooks to come to pit their culinary skills over the 3 days in 36 classes of events. Our panel of judges consist of more than 30 distinguish persons, coming from various parts of the world, led by renown chef and WACS-approved judge Chef Marco Brueshweiller. For more information, visit www.battleofthechefs.com.my. There are also many enquiries about our Penang/Malaysia Food Promotion programs. If you wish to participate or organize one, please do not hesitate to contact us. Best Culinary Regards |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Wood Free Eco Oven - Delta Myanmar |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Yangon: 6.3.09 Environmental News from Myanmar Chefs Association Wood Free Eco Oven - Delta Myanmar Dear Culinary Friends, We made a trip to a very different part of the Myanmar Delta today, to the north-east area of Bago Delta, together with several chefs and the leader of the Nargis Warehouse, which originates from this area.      One for us chefs outstanding, was the wood-free fired clay stove, handmade by the villagers there in Kojachin Village near Tanapin, Bago Township. A village of 300 families mainly living on rice, beans and groundnuts over two harvests a year. A simple stove made out of clay, fired only by rice husk, which the farmers there have a lot as a side product when they polish the rice. No tree needs to be cut, no firewood needs to be used. A real eco-friendly oven, everyone in the village is able to build by themselves. We the Myanmar Chefs Association took on to this great idea and ordered direct two wood-free fire ovens at only US$4 a piece. We will bring the ovens to our other 26 Delta villages and plan to start projects there, so that the villagers there can produce them for themselves. We will sponsor each family with the actual sales price and will award so each family which starts building and using such an eco-friendly wood-free clay oven with the US$4 as incentive for a better nature. One ovens live shelf is usually 3 to 4 years if handled with care, it has even two holes on each side to make a transport with two bamboo sticks easy and safe. Our aim is that families do not need to spend money or a lot of time to obtain firewood. Use the time or money for more important things in their families. Rice husk is more than enough there in the Delta of Myanmar as big Rice Bowl of Myanmar, at no or low cost. We are sure that this fantastic natural resources and money saving way of cooking will find quick many friends and protect more and more nature and will let trees and forests grow. Saving trees in Myanmar against global warming, Myanmar Delta people on an advanced stage to copy, through Myanmar and as well possible much further than that. With best culinary regards, yours Oliver E Soe Thet |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Newsletter - Chefs Association of Malaysia |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 
PERSATUAN JURUMASAK CHEFS ASSOCIATION OF MALAYSIA LA GAZZETTA OF THE TWIN TOWER On my first say, an immense saddens to the lost of our colleague ,friend, chef Hans Rudi, word cannot describe our feelings …….. Ciao ……..we will miss you … Welcome!!!! So Do It Right & Do It Fast And the New Entries Are… Ladies and Gentlemen, let me introduce the new brigade of CAM, My team, your team, to take our association to great culinary heights both locally and internationally…
Advisory Committee:-
July, summer… sandy beach, refreshing drink… But not for us... So donate your old cookbooks, recipes, magazines, training manuals… Competition… Our Army Are Back Welcome, welcome back to the pastry team and the Bocuse D’or team… In the house DJ : Nestle Best of the Best And our troopers are on the way to: Under the commander general of Chef Bonaventura Mansi… the King David, Antoine the mosque tier, and Sergeant Zubir, and Chern the Chocolate cavalier. Here the new Challenges awaiting us… March: Jakarta First WACS Junior Championship August FHM : Kuala Lumpur… bigger and better September: Bangkok First Asia Saloon Culinary Approved by WACS... Please let us know if you are interested in participating in this competition… Food and Hotel Malaysia show … Has been approved by WACS (World Association of Chefs’ Societies) and has been upgraded to Continental Show and is set to be another benchmark in the International Culinary Industry. CAM is organizing the Culinaire Malaysia 2009 in conjunction with FHM 2009 from 11 August to 14 August 2009 and we have all a new booklet with many new and exciting competition… which you can download from our website; http://www.malaysiachefs.com/ And for our associated companies we have a proposal of ‘Sponsorship Coverage’ and ‘Contribution Form’ for your attention. On behalf of us, we thank you for your continuous and generous support, and participation in making this event a memorable success. Again, Not Only This Will Be Our Focus but there is much more to come and we will peel them layer by layer and I will keep you updated… And so… Soon we will change to incorporate other parties and for that to happen… Our Constitution will have to be amended… and… We will have KL division, Selangor, and my favorite… (I would not tell you… but you should know…) We wear the same uniform, no matter what we cook, no matter what the colour… And no matter too if you are not a chef but a supplier, you are welcome to join CAM. Do not forget that it’s not what CAM can do for you... It’s what you can do for CAM as CAM IS ALL ABOUT YOU… OK, that’s enough! Now it’s time to STRETCH! Did you hear about the missed dinner, of last year... Cooking up new members!! Did I tell you about the Jung girl, (that one) and the Jung guy (Yes him) and The Jung Chef … BTW, did you know that…
Riccardo David Regards, |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| SJCC Nestle Professional 2009 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 With a vision of nurturing young talents to succeed and carry on in the future, the excellent competition prowess of the Singapore National Culinary Team, the first Junior Chef of the Year Competition was organized by Singapore Junior Chefs Club and strongly supported by culinary foodservice heavyweight Nestle Professional. The event was also a platform for SCA to unveil the latest Singapore National Culinary Team members selected for the challenging task of maintaining the previous success of the earlier team at the up coming 2009 Restaurant of Nations, WA Oceanfest in Perth Australia. The Junior Chef of the Year competition saw a total submission of 15 teams of 2 for the event. Eventually 8 teams were short listed and on February 18th 2009, they converged at the Temasek Culinary Academy for the final cookout. Participants were required to dish up a recipe for five portions within two hours without any restrictions on fresh ingredients. However the were required to use only MAGGI® Chef’s Secret™ for seasoning in the recipes or to weave in MAGGI® Mild Salsa Sauce* as a component of their dish. Besides testing their skills on creativity, finesse and taste, participants also had to be mindful of the nutritional value of their dish as this reflects Nestlé s corporate culture of being a nutritional, health and wellness company. The panelist of judges comprising Chefs Otto Weibel, Eric Teo, Randy Chow and Nutrition Specialist Dr Grace Soon ensure that all judging criteria for each recipe were met during each of the participants’ presentation. Before announcing the results, in the spirit of competition, SCA President Mentor Chef Otto Weibel had the following important words of advice for all participants, “All teams are winners today…though some a little better than others but most importantly, all of you have done very well. It is important to keep learning, you are the future and we need you.” The final result saw Team SJCC represented by Elvin Chew and Xu Tian Mu clinching the champion title while the 1st runners up was claimed by Team SATS Junior and the 2nd runner up was scored by a team Simply B.Ales. Team SJCC will receive from Nestle Professional an all expenses paid trip for two to Perth, Australia worth S$3,000 to witness the Singapore National Culinary Team compete at the upcoming WA Oceanafest 2009 Restaurant of Champions competition. This gives them the opportunity to understudy the Singapore National Culinary Team in action during competition and the necessary experience exposure by being the main team’s commis in the course of competition.
About the Singapore National Culinary Team for WA Oceanfest: The new team comprises of Chef Eric Neo as Team Manager, Douglas Tay as Team Captain, and Team Members Yew Eng Tong, Kong Kok Kiang, Nicole Wong and Jeffery Siew. They were introduced to all present alongside with their three competition dishes and guests had the opportunity to try their cold appetiser – terrine of fruits de mer, compressed pickled watermelon and apple celery espuma, a refreshing blend of seafood terrine accompanied by the fruity sensation of watermelon and flavoursome burst of apple and celery foam. The team pledged to reproduce the sterling results that the previous team that had won in the 2007 competition. Nestlé Professional, main sponsor to the team for WA Oceanfest, took the opportunity to present a $12,000 cheque to the national team. About Nestle Professional, MAGGI® Chef’s Secret™ Nestlé Professional, the foodservice arm of Nestle Group, the world’s biggest food and beverage company is the major sponsor to both the Junior Chefs Competition and the Singapore National Culinary Team as they believe being a part of the industry essentially means having the corporate responsibility to contribute and help develop the industry. Spokeswoman Cho Peilin said, “Singapore has many talents and we believe in helping to grow these talents and giving them the opportunity to experience and learn new things.” Therefore, in cementing the fact that the company became the major sponsor of these two commitments as to encourage more people to be interested in the culinary industry with the vision in making Singapore a force to be reckoned with in the hospitality and foodservice world. Nestle Professional has been actively promoting the use of MAGGI® Chef’s Secret™, an all purpose neutral flavoured concentrated seasoning powder designed to help Chefs in the hospitality and catering industry to achieve cost savings, taste and nutritional objectives of their recipes in kitchen operations. Endorsed by the Health Promotion Board as the first “Healthier Choice” foodservice product in Singapore, MAGGI® Chef’s Secret™ concentrated seasoning powder is a success story of Nestlé’s global investment in culinary research and development within nutritional and wellness perimeters. It delivers deliciousness to recipes in cooking through the knowledge and use of taste enhancement technology which is one of the key expertises of its R&D Centre in Singapore. ~Eric Low |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 WACS Global Master Chefs Ranks Swell by 69 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Congratulations to all these wonderful colleagues! It is with great pleasure that we are presenting to you 69 new WACS GLOBAL MASTER CHEFS from South Tyrol. This extraordinary member of the WACS has done a great job in presenting the awards to all these colleagues who have passed the Master Chef Examination in their country. Their nomination as WACS GLOBAL MASTER CHEFS came after submitting their application and audition papers. Pictured on the left is WACS GMC Committee Member Klaus Meyer and Konrad Spinell, the secretary of the South Tyrolian Chef’s Association; and on the right, Reinhard Steger, president of the South Tyrolian Chef’s Association and Reinhold Metz, chairman of the WACS GMC Committee. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Train the Trainer: Chef Sirkka-Liisa Ruottinen visits Guadalajara Mexico |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 WACS Train-the-Trainer program, sponsored by Custom CulinaryTM, made its grand debut in 2009 with the very successful visit of Finnish chef Sirkka-Liisa Ruottinen, WACS representative for the Finland Chefs Association, to Guadalajara Mexico. Chef Ruottinen’s visit was from 4 February to 13 February, 2009. Chef Ruottinen first met Mexican chef Hector Uvence in Dubai during the WACS Congress in 2008, and there began to lay the plans for her visit to his country. Chef Uvence is the principle instructor of the Univercidad Machado Uvence, Escuela de Administarcion y Arte culinario Repostero y Panadero in Guadalajara.
On day one of the visit Chef Ruottinen visited Guadalajara’s largest commercial city market, el Mercado Abastos, to purchase the ingredients she needed for her first demonstrations. For breakfast that day she enjoyed Birria one of Guadalajara’s most traditional dishes; a spicy stew made with roasted kid. During her stay Chef Ruottinen conducted many cooking demonstrations on Finnish cuisine while emphasizing basic cookery techniques like braising, pan-frying, stewing and poaching. Each class was filled by a variety of culinary instructors from the Universidad and other local schools, as well as twenty to thirty culinary students. Chef Ruottinen always demonstrated three course meals, including first course, main entrée and dessert, to give the Mexican chefs and students a broad understanding of Finnish cookery. Classes were held at the Universidad Machado Uvence and the Hotel Intercontinental in Guadalajara where working chefs were able to enjoy the delights of Chef Ruottinen’s demonstrations and tasty Finnish cookery. Among the recipes Chef Ruottinen demonstrated were some of Finland’s most popular national dishes and regional specialties: Åland Oven Pancakes, Egg Butter, Cabbage Rolls, Kulibiaka, Karelian pasties and Reindeer stew. Naturally she had to substitute local ingredients for some of the recipes. Another place Chef Ruottinen visited in Guadalajara was the Fabrica de Bolillos a bakery that makes one of our local traditional crusty breads called Salado used in the preparations of a popular local dish of torta ahogados. Chef Ruottinen enjoyed many local culinary dishes and more than a few with the Uvence family in their home. Among them were Tostadas de lomo (pork loin tostadas), Gorditas (thick corn tortillas that are split and filled with a selection of tasty fillings), Huevos Rancheros (eggs and salsa), and Quesadillas (fresh corn meal masa stuffed with a variety of ingredients and cheese), tacos of carnitas (special fried pork rolled up in a traditional taco) and Tortas Gemmas (local sandwiches). She was also able to sample one of Mexico’s famous hot chocolate drinks, and the local favorite spirit Tequila. Other local favorites included Menudo (a traditional morning tripe soup), Carne en su jugo (thinly sliced beef cooked in its own broth), carne con chile (tender pork stewed with a combination of chilies and tomatoes). Chef Ruottinen’s visit also included trips to the sea food market in Zapopan, a tortilla factory, a factory specializing in Tosadadas and meals served at local restaurants: Los Itacates, El Abajeño Tamales La Capilla de Jesús, Casa de los Abanicos and Rio San Pedro. During the last evening’s gala event “Viva Guadalajara”, Chef Ruottinen was awarded the Gold Medallion of Honor on behalf of the Governor of the State of Jalisco, Mexico for her talents, time and the sharing of her cuisine. Over 200 culinary instructors, students and local cooks and chefs participated in the WACS Train-the-Trainer Program in Guadalajara. Thanks to the generosity of Custom CulinaryTM, the expertise of Chef Ruottinen and the hospitality of Hector Uvence, the event was one of the most beneficial learning and sharing celebrations on world cuisine in Guadalajara’s history, and will surely last in the memories of the Mexican cooks and chefs, and Chef Ruottinen for many years to come. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| INDUSTRY NEWS | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| The Prelude to Bigger Things to Come |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 Though only officially happening in about a month’s time, this year’s World Gourmet Summit started with a bang when the press conference for the Awards of Excellence was held at Si Chuan Dou Hua, TOP of UOB Plaza last Thursday, 19 March. Throngs of representatives from the media and partners of this annual event crowded the 61st floor of UOB Plaza, waiting fervently for the announcement of the nominees for this year’s award. The event kicked off on a high note as two tea masters from the restaurant performed the art of tea pouring the restaurant is so famous for in front of invited guests. Mr. Peter A. Knipp, CEO of Peter Knipp Holdings Pte Ltd, organiser of this annual event, delivered a brief opening speech before Mr. Antonio Daroya, the company’s general manager, announced the nominees for this year’s awards. 21 awards will be handed out in the Singapore categories while another four will be awarded to winners in the regional categories. Along with these 25 awards, four scholarships will also be handed out in three categories – culinary, pastry and wine. The Awards of Excellence was created as an industry recognition programme, to acknowledge the very best individuals and organisations that have made a difference in the service industry. The scholarship programmes on the other hand give the opportunities to the younger talents to shine and the experience to learn new skills and techniques overseas. Among the many awards, one of the most competitive would be the Meat & Livestock Australia Rising Chef of the Year. The nominees this year are Andre Chiang (Jaan), David Warren (Zambuca Italian Restaurant & Bar), Jason Tan (Julien Bompard at Ascott Raffles Place) and Alexandre Lozachmeur (Hilton Singapore). Chiang is tipped to be the hot favourite to win and Tan, Singapore’s representative at this year’s Bocuse d’Or had this to offer when asked how he felt to be nominated, “I really feel excited and happy because this is the first time I’m being nominated. But I’m going to take it easy and don’t think too much about winning.” Another category closely watched by industry insiders is the Indoguna Restaurant of the Year with its nominees made up of heavyweights. Iggy’s, Garibaldi Italian Restaurant & Bar, Au Petit Salut and OSO Ristorante are this year’s nominees. There are just too many positive adjectives to describe this illustrious group of restaurants that strive hard to provide the best dining experiences to their guests. Perhaps, for these restaurants, quality is never a compromise. Two-time nominee this year for Le Cordon Bleu Restaurant Manager of the Year and Top Wines Sommelier of the Year, Les Amis’ Timothy Goh said, “I’m really honoured to be a part of the nominees and it’s definitely a great platform for us to be acknowledged.” Upon the announcement of all the nominees, invited guests were given the opportunity to put forward questions for Mr. Peter A. Knipp, Mr. Antonio Daroya and Mr. Andrew Phua, Director of Cluster Development (Tourism Shopping & Dining) for the Singapore Tourism Board. When asked why the World Gourmet Summit still went on this year despite the fact that the economy is sliding slowly into a great recession, Mr. Peter A. Knipp said boldly, “We believe in unified strength. Just like the old Chinese proverb, men and tea show their best when in hot water and I believe we are in a hot ocean now and we will definitely come out stronger.” And on such a positive note, everyone is eagerly looking forward to this year’s World Gourmet Summit which is happening from 19 April to 2 May. Be prepared to be mesmerised by the plethora of stars descending on our shores. From the likes of Heinz Beck to Régis Marcon to Klaus Erfort to Wylie Dufresne, this year’s event promises to awe. Not forgetting, be on the lookout for the Awards of Excellence presentation on 25 April at the Grand Copthorne Waterfront Hotel as well. For more information, do visit www.worldgourmetsummit.com or call (+65) 6270 1254. Source: Cuisine & Wine Asia - Ezine volume 11 issue 12 / 2009-03-20 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| Chefs Hit the Road With A Masterclass Tour of Wales |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| CAMBRIAN TRAINING COMPANY CHEFS HIT THE ROAD WITH A MASTERCLASS TOUR OF WALES Two top Welsh chefs will be touring the nation from Monday with a series of masterclasses to promote this year’s SkillsCompetition Wales for food preparation and cooking. Organised by Cambrian Training Company and supported by the Welsh Assembly Government, SkillsCompetition Wales is part funded through the European Social Fund and aims to find Wales’ most talented trades people. It involves colleges and training providers across Wales holding competitions in a wide range of skills sectors ranging from food preparation to retail, construction and hairdressing. Arwyn Watkins and Nick Davies from Cambrian Training Company, based in Welshpool, will be taking their masterclass roadshow to six colleges with the aim of passing on their skills and knowledge to lecturers and trainers to enable them to support their learners in future competitions. Davies, skills champion for food preparation and cooking, won a gold medal at the Global Chefs Challenge in Ireland last month while Watkins coached the junior Welsh National Culinary Team to a gold medal at the 2005 Culinary Olympics in Germany. They will be delivering a 90-minute masterclass at Barry College and Coleg Ystrad Mynach on Monday, Coleg Llandrillo Cymru, Rhos-on-Sea on Monday, March 16, Pembrokeshire College on Tuesday, March 17, Coleg Meirion Dwyfor, Dolgellau on Friday, March 20 and Deeside College, Connah’s Quay on Wednesday, March 25. The masterclasses will introduce SkillsCompetition Wales and the skills, commitment and mentoring required before a practical skills demonstration is given using salmon, pork and chocolate. Learners in the hospitality sector are being encouraged to enter SkillsCompetition Wales, which will be held at the Welsh Chefs Conference at Cross Hands Food Park, Cross Hands on September 22 and 23. The conference is being held in association with Castell Howell Foods. Deputy Minister for Skills John Griffiths said: "SkillsCompetition Wales is about craftsmanship and being the best of the best in your chosen vocation or trade. "This is an exciting opportunity for all those in vocations and trades in Wales to showcase their talents. The competitions provide a platform for the nation’s vocational talents to be recognised and developed." The Welsh Assembly Government is encouraging as many people as possible to enter SkillsCompetition Wales as it builds towards WorldSkills Competition 2011, which is being hosted by London. For more information about skills contact Learning Careers Advice Line on tel: 0800 100 900 or visit the website at: www.careersadvice.direct.gov.uk For more information please contact Mr Arwyn Watkins, Cambrian Training Company’s managing director, on 01938 555893 or Duncan Foulkes, public relations consultant, on 01686 650818. |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| EVENTS | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
 |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| back to top >> | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS Website Powered by: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS Main Sponsors: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| WACS Website Sponsors: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
| If you would like to see
your WACS related stories published in this E-Newsletter kindly
email us the details at: wacsnews@asiacuisine.com
Be a WACS Partner! The World Association of Chefs Societies (WACS) website reaches out to a wide network of more than 8 million member chefs across 81 countries. As a Partner for www.wacs2000.org, you have the opportunity to position your organisation at the forefront of culinary communications and reach out to chefs across the globe. For more information on how to be part of this dynamic network, please contact us To unsubscribe the newsletter, please click here |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
