Reykjavik,
May 28th, 2009

There are only 34 weeks to go, dear friends. Are you getting ready for the first WACS Congress to be held in Latin America?

I can tell you that the planning for the Congress in Chile next year is running full power all over the world. For the first time, we have people from all the committees as well as all of the WACS Continental areas involved in the planning and organising of the program for the Congress.

Among some of the highlights of this exceptional Congress, some great names in cuisine will be speaking and making presentations for the attending members and, of course, you will be tasting some of the best cuisine in Latin America.

Remember that January 24th to 28th next year is summertime in Chile and this can be a wonderful getaway for you and your family, especially for those of us in the Northern hemisphere, where it will be full winter, but also this will be a great opportunity to get to know this part of the world for all of us. The team in Santiago is soon publishing a list of tours you will have the opportunity or possibility to take before andor after the Congress to give you a better opportunity to visit this beautiful part of the world.

On our program, we will have a great Bill Gallagher Junior Forum; a full daily program for young chefs from all over the world. Also, the Hans Bueschkens Junior Competition will be held and I urge all juniors to register early as there are limited places.

During the Congress, the final for the Global Chefs Challenge will be held for the second time. Awards will be given out and we will discuss the future of the culinary arts, competitions, International Chefs Day and our humanitarian program. It is also important for everyone to know that we have reserved a good part of the time to discuss the future of WACS in general, so that we get as much input and involvement from our members as possible.

Many new member countries will be attending the Congress and I urge everyone to support and welcome our new members warmly and help them understand and take part in our work. As you all know, the best way to feel you are getting something back from WACS is to take part in it and be active.

Monthly information will be coming out with the WACS newsletter and you will also be getting more information directly from Chile.

Go to www.wacs2010.com and register early; also look for flights early to get the best prices!

Take care of your health, family and friends and have a great summer everyone, wherever you are and whatever you are doing.

Yours truly,

Gissur Gudmundsson
WACS President

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

Dear colleagues,

The first of June and already we are halfway through 2009 a year that will be remembered for many different reasons not least of all for the need to look after what we have be it our health, wealth, or happiness. All perishable things if not nurtured and looked after likewise is knowledge and keeping abreast of what is happening around the world, down your street, and most importantly with in your profession. The culinary arts continues to move forward with new ideas new cooking methods and ground-breaking chefs inventing recipes that we could only dream about, molecular cuisine has advanced the science of cookery to a new level and created quite a stir in the young minds of our junior chefs. This is exciting and brings a new sense of creativity to the kitchen and to us as professional chefs, in the same breath however I do applaud these masters of the new cuisine such as Heston Blumenthal and give them immense credit for the interest they have created in the technology side of creating beautiful new age food. However logic brings me back to classic cuisine and the fundamentals that we were taught in our apprenticeship on the basic principles of cookery and we must never lose sight of this wonderful heritage that goes with being a chef. So the challenge is to match the best of the old and the new, what is in fashion and what can be determined sometimes as old-fashioned using our knowledge of ingredients as the basis on which to build. To the young chefs of today I challenge them to learn more about ingredients and the opportunities that you have to utilise them in so many different ways, the new global world allows us to use products from every country, to learn ethnic cuisine and the entire mystique around the most exotic of herbs spices fruits and Seafood’s. This season’s have almost disappeared with fresh food being air freighted from one continent to the other, this I find just a little sad as the essence for me of any dish is the quality and the freshness of the ingredients used , can you really beat local produce?. The wonderful thing about cookery is that you can never say you know everything it is a lifetime of learning and a wonderful journey of taste; looking back on the glorious career of masters of the modern day such as Paul Bocuse how fortunate we are to have such leaders and visionaries who can match the classic and the innovative. There’s so many talented chefs around the world today that have given the noble art of cookery such prestige and worldwide prominence and exposure on TV screens and glossy magazines that it has been said to be a chef in the year 2009 you could end up being more famous than a rock star in the 1980s . Let’s continue to promote our profession and continue to grow and spread the knowledge of cuisine.

Warmest regards

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

Dear Friends and Colleagues around the world,

First I would like to take this opportunity thanking President Gissur Gudmundsson and his board for giving me the opportunity to communicate with you all.

The European President’s meeting we had in Split-Croatia recently is been a great success and we had the chance to exchange ideas and views not only about WACS issues but also about general problems we face especially with the financial crisis we have all over the Globe. Through this letter I would like once again to thank the Croatian Culinary Federation for their warm hospitality which was second to none. It was also great meeting Mr. Ragnar Fridriksson who is appointed as Office Manager in our office in Paris. We, in Cyprus count a lot on his support and co- ordination.

Coming back to Cyprus we had a lot to do. I am delighted to announce that after Split I have visited Italy where we have finalized the biggest sponsorship ever for our Association with Angelo-Po through the local agent in Cyprus Anco Metal Ventilation. The duration of the sponsorship is 8 years of a total amount of €120,000.00. Angelo-Po will provide us with 6 brand new kitchen units which will upgrade the standard of our bi-annually Culinary Competition “Gastronomia”.

Talking about Culinary competition we are delighted to announce that we have a new Culinary Team always under our Team Manager Chef George Damianou. The Team will be presented officially next September during the Annual Gala Dinner. Meanwhile regular training is taking place so we are ready on time for the World Culinary Cup next year.

I am also happy to say that we have just finish a project with Blue Island (the biggest fish supplier on the island) a fish cookery book. Top Chefs and colleagues from our Association were involved in this project promoting our Cuisine as well as TEAM WORK.

Taking in consideration the challenging times we pass through, Cyprus and our Association could not be an exception. It is definitely the time of reorganization and revitalization of our way of working and our goals. With the great support of CYFAST a local refurbishment company we are procceding for a vast renovation of our offices in Nicosia which will change and upgrade our image in Cyprus. An additional success we have managed to accomplish, is a sponsorship from Unilever Hellas for the next two years which I am sure will be of a mutual benefit.

I am also proud to announce that we are working very hard for our bi-annual Grant Event our Culinary Competition Gastronomia next spring 2010. Soon I will communicate with you informing you specificly about exact dates, rules and regulations (always according WACS culinary rules). I will be delighted welcoming you all in Cyprus next year sharing experiences and knowledge and why not having fun and enjoying our Sunny Island and local cuisine.

Cyprus Chefs Association among other activities is also very sensitive to charity and human things. In February our members in Famagust region, worked very hard producing food for 1200 persons collecting the total amount of extra

Last but not least I invite all to meet next January in Santiago- Chile for the WACS World Congress where Cyprus Chef’s Association will have a workshop about our National cheese “Halloumi”. Lets all try to make this event a great success.

I would like to finish this letter with a few words from Dale Carnegie.
“The man who goes the farthest is generally the one who is willing to do and dare. The sure-thing boat never gets from the shore”.

Remaining always at your disposal.

Culinary regards from Sunny Cyprus.

Yiannakis A. Agapiou
President
Cyprus Chefs Association
A proud member of WACS

In South Tyrol at the "Hellensteiner" Culinary School in Brixen was a Celebration called "MASTER CHEFS DAY" with more than 150 Masters of the food industry.

For this event, Konrad Spinell, Director of the the South Tyrolienne Chefs Association (SKV) created a Plaque for Hotels and Restaurants where a WACS GLOBAL MASTER CHEF is working.

Dear All,

Please be informed our recent newly revamp webpage - www.penangchefs.com have won the Champion & the PDC Challenge trophy in The Best Web Site Category for Open NGO website Category in the Penang Open e-Creative Challenge (POeCC) 2009 Organized by PDC & SKMM.

Congrats to our Web Developer Warren Tan & Vincent Ong

Please sign up at our website......be a member.

Best Culinary Regards

Audee Cheah
Chairman 2009/2011
Chefs Association of Malaysia, Penang Chapter
www.penangchefs.com

Dear All Valued Chef Members, Associate Friends and Supporters,
Good Day! Warmest greetings and best culinary wishes from CAM, Penang Chapter.

We are please to inform that Chefs Association of Malaysia, Penang Chapter, will organize a HAPPY FAMILY DAY 2009, of course special for you. Our value members in benefits, in this special event, we would like to call all our brother and sister chefs as well as your immediate family members to part take and enjoy this wonderful memory and meaningful up coming event in somewhere end of July.

Please find attached flyer with some of our HAPPY FAMILY DAY 2009 activity info for your retention and perusal. You may kindly assist us to spread and pass on to our Penang chef members and relevant parties.

We the board of committee members of CAM, Penang Chapter looking forward to your continued support, networking, relationship and all the kind contributions over these years.

We strongly advise our valued active members to send in his/her latest email, home & office addresses, telephone number and handphone contact or kindly register and logon to www.penangchefs.com for more our association news and networking info, so that we can interact more efficiently in the future.

UNITED MEAN SUCCESS, WE ARE ONE, PENANG CHEFS BOLEH!!!

Best of Pinang Regards,
Lee Chan Wai PJM
PG Dip. BA (UK) Dip.HCM PCT

CHEFS ASSOCIATION OF MALAYSIA, PENANG CHAPTER
Director Of Marketing
Organizing Chairman ~ FAMILY DAY 2009 Events & Celebration.

OWNER CHEF / FOOD SERVICE CONSULTANT
SPRING ONION F&B SERVICES (M) SDN BHD
SPRING ONION FOOD PRODUCTION & SERVICES

We went out again to the most southern of our Delta fishing villages for Milupa Milk Meal, Coppenrath Finegebaeck Cookies and hats for the people there.

As usual the whole villages of Na Pyaw Su, Taung Htit and Min Baw Su came together to celebrate the new opening of the MCA Milk Bars for children under 5 years. After all the months now the Myanmar Mother & Child Association and Myanmar Red Cross with good helping hands in each village taking care now on daily basis – MCA left stock for 2 weeks at each village.

16,000 hats which were organized by Mrs Ilse & Christian Runge from Germany having a positive side effect – it is a simple but effective protection from cataract.

We got already a new commitment from our best supporter and friends from LOG – Germany with a new load of child food container for August/September 2009 along with a wider medical drug donation from Action Myanmar e.V. to Myanmar through MCA/ WACS.

Best Culinary Regards, Yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member, Yangon 25.5.09
Union of Myanmar

When we arrived we were surprised by big arrangements the Taung Htit villagers and fishermen had made for our coming. The Hong Kong based and in Myanmar operating Wallem Shipping Group had again donated a big amount of money to ease the life of the people at the Irrawaddy Delta in Myanmar.

On a request of Myanmar Chefs Association, Mr Jakob Voigt was happy to bring again good news to the MCA Office, funds for 23 fishing boats with fishing nets the Wallem Shipping Group Hong Kong had given.

First time end of 2008 when Wallem Shipping Group Hong Kong had arranged rive rations for two weeks to the whole village of Taungyi.

We like to thank Wallem Shipping Group H.K. for their continuous patronage and strong support to the fisher families of the Myanmar Delta.

After the dance ceremony of traditional Karen dance by all village boys and girls, our guest, friend and tourist Mr Rainhard Michalik handed over some presents to all dancers.

Mrs Elke and son Julian also donated on that day 2 fishing boats with fishing nets, so a total of 25 boats could support many more families one boat supports indirect more than 4 families.

Mrs Khin Khet Khet Khiang from Myanmar Chefs Association handed officially the boats from Wallem Shipping Hongkong over to all fishermen.

MCA is till ongoing with a wider campaign – Buy a Boat in Myanmar, for only US$280 a fishing boat is built, and transferred to the fishing families, all boats of MCA are built in the Myanmar Delta so creating urgent needed jobs for the people there.

The Myanmar Chefs Association reached now already over 200 fishing boats, with our partners, LOG – Germany, MHW, BWA, Action Myanmar e.V., WACS, Hilfe Direct – Dr Abraham Reisen, and many many single donor.

Another 200 boats is our goal until end of 2009.

New initiative by MCA: Donate live fish to the Delta Rivers, only 50 Euro cost the donation of 1000 life young fish.

The first 10,000 fish are donated by Myanmar Chefs Association, for any donation of 5000 live fish MCA organizes your company or association own free fish donation at the Delta. Donate fish and life is a very best activity in Buddhism means.

For any one interested to donate boats or live fish contact:
Dr. Werner & Mallu Heller - hellus1@freenet.de
Oliver E Soe Thet,- MCA - oliversoethet@aol.com or angel@myanmar.com.mm

Donation for Buy a Boat or 5000 Fish in Myanmar
Hilfe für Entwicklungsländer e. V.
action myanmar
Mallu und Dr.med. Werner Heller
Wildenbruchstr. 66 40545 Düsseldorf
Tel.: 0211 55 47 69 Fax: 0211 55 80 107
Dresdner Bank Düsseldorf BLZ 300 800 00
Kto.-Nr. 0365650000 , IBAN: DE 62 3008 0000 0365 6500 00

Do not forget you full address to ensure that you get a full tax relevant voucher from Action Myanmar e.V.

Best Regards, Yours

Oliver E Soe Thet
President Myanmar Chefs Association
WACS member, Yangon 25.5.09
Union of Myanmar

Dear All,

Please visit our newly revamp webpage for your perusal - www.penangchefs.com

Best Culinary Regards
Peter Chan PJM
Hon-Secretary

Dear Chefs, Greeting from Kuala Lumpur Malaysia !

Culinary Malaysia 2009 preparation is getting hotter.
We are trying our very best to do better than our last event, nevertheless, the economic slowdown has not deterred us to work harder.

Culinary Malaysia, with a total of more than 1000 participants, is a regional competition and has at the moment become bigger and better then before.

Our Beloved WACS president Mr. Gissur will be here along with our panel of international judges and this year we are pleased to announce participation of almost 50 judges from around the globe.

At the moment we have confirmation of participation from China, Taiwan, Singapore and Indonesia, and we hope to see even more:
We have extended the deadline for team and international participation until the end of June.

With this I relay hope on the support of all WACS culinary friends to make this event even bigger and better. See you’ll around here...............

Regard:
Federico Michieletto
President Chefs Association of Malaysia

To download the FHM 2009 Rulebook please click here

On behalf of all the chefs of the Middle East and Africa:

With great sadness we have learnt of the passing of our
great friend and colleague, Ian Ross.

I would like to extend our joint sincere condolences to Ian’s family and
to Ian’s colleagues at MLA.

For those of us that knew Ian he was a commanding figure,
both in stature and in his commitment to the development of chefs,
most notably through his support of the MLA Black Box initiative.
We thank him for the great training sessions and promotions
carried out throughout our region.

Ian will be remembered by all of us here in the
Middle East and North Africa.

Uwe Micheel,
President Emirates Culinary Guild.

Salmon Chanted Morning

Words By: Christopher Gallaga
Photos By: Marco Veringa
Reporting live from HOFEX 2009

The Hong Kong International Culinary Classics Competition kicked off with an exciting start on Tuesday, May 5 (Cinco de Mayo, Olé!); a full day before the 2009 Hong Kong Hotel and Food Expo (HOFEX) actually began. As an astute reporter I immediately noted something fishy going on, and using my highly trained investigative skills found what it was, in short order. Norge Seafood, the proud vendor of a large variety of premium Norwegian seafood, was also the proud sponsor of the first individual apprentice competition, featuring an exciting and apparently delicious round of salmon entrées prepared by the young chefs attending from around the world. The apprentices certainly challenged the judges with their incredible culinary technique and modern preparations of the most classic of all fish, Norwegian salmon. The energy of this first round created a momentum that will carry us all through this exciting week of business and culinary adventure.

To see all images, please go to this link: http://www.flickr.com/groups/hkicchofex2009/

The results if the Apprentice Salmon Competition are as follows:

Western Hot Cooking- U25 Apprentices: Norwegian Salmon

Apply Code	First Name	Organization	Country	Medal
ICCI0169	Hou Wai Yin	The Landmark Mandarin Oriental	Hong Kong	Bronze
ICCI0483	Lim Sung Yeol	Southern Alberta Institute of Technology	Canada	Silver
ICCI0493	Xue Jia Qiang	Hospitality Industry Training and Development Centre	Hong Kong	Bronze
ICCI0353	Ngai Chi Keung	Hong Kong Disneyland Hotel	Hong Kong	Bronze
ICCI0419	Yuen Fu Shing	Hong Kong Convention and Exhibition Centre	Hong Kong	Silver
ICCI0485	Nicholas Atkins	Southern Alberta Institute of Technology	Canada	Bronze
ICCI0485	Chan Pak Man	Regal Airport Hotel	Hong Kong	Bronze
ICCI0487	Steven Zak	Southern Alberta Institute of Technology	Canada	Bronze
ICCI0495	Tin Yun Chak Timothy	Hospitality Industry Training and Development Centre	Hong Kong	Silver
ICCI0006	Ke Shu Wei	National Tam-Shui Vocational High School	Taiwan	Bronze
ICCI0365	Cheng Wing Pong	Intercontinental Grand Stanford Hong Kong	Hong Kong	Silver
ICCI0500	Chan Ka Yi	Hospitality Industry Training and Development Centre	Hong Kong	Bronze
ICCI0375	Kam Che Wai	Intercontinental Hong Kong	Hong Kong	Bronze

A Hong Kong Disneyland Hotel Safari
Words By: Christopher Gallaga
Photos By: Marco Veringa
Reporting live from HOFEX 2009

The breeze was cool and fresh on the front lawn of the Hong Kong Disneyland Hotel, as the international judges and honored guest congregated to begin the welcome dinner for HOFEX and the HKICC, sponsored by Nestle.

Our gracious host Hong Kong Chefs Association President, Rudolph Muller with the abundant help of the outstanding cast of Hong Kong Disneyland, guided us on a wonderful journey. The format of the evening was a table service dinner, but with every course, we the guests were uprooted from one venue and gently carried in “Disney Magic” fashion, to another. In this way, during one delightful evening we were able to sample every area of the fairytale inspired hotel. This clever arrangement not only allowed for an interesting and exciting time, but also allowed us to mingle more than usual, recombining at each new table into new configurations of dining companions. This method of service stimulated conversation and strengthened old friendships while also generating many new ones.

The food, 7 courses in all, was impeccably prepared, featuring such dishes as a cold seafood plate with crab mille-feulle, seared scallop and Batik-style salmon (a favorite among yesterdays judges, I am sure); as well as roast veal chop with Portobello risotto. We were also delighted by with a huge variety of Australian wines that changed with every course. Well sated, and basked in the warm glow of friendship the dinner was concluded by 11pm, when the judges were sent to their hotels for rest, and we honored guests made our separate ways across Hong Kong for a bit of kip before the exciting days to follow. While the official opening ceremony would come in the morning we certainly started the festivities in high fashion.

Please for all the pictures follow this link: http://www.flickr.com/groups/hkicchofex2009/

More Pictures from WACS Junior below

This was an amazing dinner thanks Chef Rudy and all the team at Disney

Source: WACS Junior Chefs Blog

Salmon Chanted Morning

Words By: Christopher Gallaga
Photos By: Marco Veringa
Reporting live from HOFEX 2009

The Hong Kong International Culinary Classics Competition kicked off with an exciting start on Tuesday, May 5 (Cinco de Mayo, Olé!); a full day before the 2009 Hong Kong Hotel and Food Expo (HOFEX) actually began. As an astute reporter I immediately noted something fishy going on, and using my highly trained investigative skills found what it was, in short order. Norge Seafood, the proud vendor of a large variety of premium Norwegian seafood, was also the proud sponsor of the first individual apprentice competition, featuring an exciting and apparently delicious round of salmon entrées prepared by the young chefs attending from around the world. The apprentices certainly challenged the judges with their incredible culinary technique and modern preparations of the most classic of all fish, Norwegian salmon. The energy of this first round created a momentum that will carry us all through this exciting week of business and culinary adventure.

To see all images, please go to this link: http://www.flickr.com/groups/hkicchofex2009/

May 5th,
WACS Junior HOFEX Hong Kong,
Due to overwhelming response from competitors the Hong Kong Chefs association has run an extra day of competition in order for everyone to have the opportunity to compete. Here are a few photos of the Junior Chefs cooking Salmon for four pax. There are Junior competitors in this set of pictures from Taiwan, KL and Hong Kong. These pictures below from WACS Junior with more to come every day.

Source: WACS Junior Chefs Blog

Apprentice Hot Cooking for under-25s

A full day’s program of individual hot cooking, ice carving, individual cake-making and bakery got under way from as early as 7am. Almost a hundred competitors for the day took part in what was an exciting and well executed culinary competitive spirit throughout the venue.

In the hot cooking category, the main competition for the day covered beef, salmon, herring, and pork shoulder. While there were some interesting and creative dishes executed by the competitors, the judges’ comments were that more attention to basic skills need to be focussed upon.

When asked to elaborate on this, Chief Judge for Hot Cooking, Marco Brueschweiler had this to say, "competitors are focussing too much on the final product and not enough on the journey to get to the final product". Judge Alan Orreal added to this by saying "as junior chefs, we expect the competitors to show basic skills in knife handling, hygiene, sauté and other fundamental cooking skills, not on artisan alone.

The following pictures are from WACS Junior, LIVE from HOFEX 2009

Source: WACS Junior Chefs Blog

Ice Carving again took centerstage of the afternoon’s event. See all the Action as it took place just a few minuites ago. WACS Junior LIVE from HOFEX

Source: WACS Junior Chefs Blog

The Gourmet Team Challenge kicked off today with the Singapore Team and the Intercontinental Hong Kong.

WACS Junior was there and here are the pictures for you LIVE from HOFEX 2009.

Source: WACS Junior Chefs Blog

In a hotly contested event between Thailand, Singapore, Indonesia, The Philippines & the host Hong Kong, the Global Chef Asian Final presented 5 hours of LIVE Hot Cooking where a team of two have created a menu from a blackbox of ingredients for 12 PAX consisting of appetiser, fish course from Norwegian Salmon, a main course of beef and a dessert.

We will update you of the winning team a little later, here’s pictures of the event... LIVE at HOFEX 2009!

UPDATE:

Congratulations!!!!

First - Indonesia Team of Bvlgari Hotel, Bali

Second - Singapore Team

Third - Hong Kong Team

Source: WACS Junior Chefs Blog

Another action-packed day at HOFEX 2009

Gourmet Teams put on another amazing display

Chocolate Sculpture

Source: WACS Junior Chefs Blog

Words by: Chtistopher Gallaga
Photos by: Marco Veringa
Reporting live from HOFEX 2009

As we your trusty news team pace the massive competition arena, from gourmet team buffets, to exciting ice carving rounds; through Chinese and Western hot food heats, and The Global Chef Asia Tournament; into patsry, bakery and display work; we are overwhelmed by the continuing creativity and high ambition of the competitors.

Certainly it is true that some young chefs have focused too much on fasion versus function and gotten lost trying to create the latest trend. But others just as able but perhaps slightly more rounded have shown us that indeed the up-and-coming chefs are taking good care to preserve the legacy of excellence handed down from competitions past.

Overall we give very high marks to everyone for participating and certainly HKICC and the Hong Kong Chefs Association are very thankful to all involved. You continue to make this one of the most interesting and well attended culinary competitions in the world.

Again for images please go here: http://www.flickr.com/groups/hkicchofex2009/

Source: WACS Junior Chefs Blog

On the last day of HOFEX the two past Champions went head-to-head in the Gourmet Team Challenge. 2004 Winners the Hong Kong International Convention Centre Team were up against the Defending Champions and Winners from 2006 Gourmet Team from the Philippines.

Overall winners of Gourmet Team Chellenge for 2009 is the HKICC Team - see all the dishes from both teams below.

Source: WACS Junior Chefs Blog

Dear All,

Our PJCC members had run the food stalls during the recent charity food fair for the Salvation Army Orphanage.

Congratulation to the PJCC committees and members supervised by Chef Audee!

Reported by Peter Chan PJM

Dear All,

In line with our commitment toward our profession, the newly elected general committee plead their loyalty and dedication towards our Association leaded by Chef Audee Cheah recently during a swearing in ceremony dinner hosted by Chef Darren Tan at Sweet Cherry Thai Restaurant.

The General Committees not only did swearing but also pen down their intention.

Best Culinary Regards
Peter Chan PJM
Hon-Secretary

Dear All,

Our Penang Junior Chefs Club general committee too took to the swearing in ceremony!

Best Culinary Regards
Peter Chan PJM
Hon-Secretary

Press Release

Spring 2009

Villeroy & Boch Hotel & Restaurant Division:
"Urban Nature" – innovative tableware reflecting the nature trend

"Forwards to Nature" – is the inspiring motto of the megatrend for economic and social change. Ecological awareness is more pronounced than ever: organic products are booming, outdoor activities are "in" and traditional values, such as authenticity and honesty, are acquiring a completely new status in the framework of sustainability and durability. Natural things are virtually idealised.

With its "Urban Nature" series, Villeroy & Boch’s Hotel & Restaurant Division is pre-senting an innovative tableware concept which offers a casual, yet equally stylish and emotional interpretation of the "Nature and Naturalness" theme for the Hotel and Cater-ing Sector. The reason: the new pleasure factors are setting the trend here too. Guests want places where they can experience an atmosphere of well being and "feel good hos-pitality" – not only in major cities.

"Urban Nature" is based on the characteristic design theme "inspired by nature". Following on from "HotWave", "Dune" and "Flow", "Urban Nature" is, so to speak, the highlight of this new trend. Its sensuous use of forms is derived from Nature and country utensils, for example wooden water troughs, yet at the same time, the series is both practical and multifunctional.

New Dimensions (Not Only) on the Table

"Urban Nature" introduces new dimensions into the areas of design and hospitality. The "Urban Nature" tableware has been designed as an emphatically plain white hotel series which is available in an extremely wide range of articles. Achieving a balance between familiar elements and an extraordinary table design, harmonious forms characterise the stylish beauty of this series. At the same time, well-known items of tableware – such as gently-contoured rectangular-shaped cups and various sizes of plate and platter – act as a counterbalance to such highly-effective articles as the elegant tableware bridge. This bridge enables links to be formed between different tableware items and in so doing, introduces a new kind of vertical dimension to the table layout. New possibilities are opened up to the chef, allowing him to raise his creation "to the heights". What’s more, the bridge is a real eye-catcher – not only on the table, but also at the reception or in the lounge area where it can be used, for example, to present fruit or confectionery.

Modern tableware shapes with an innovative character make it possible to introduce a new stylish beauty to creative food arrangements. Individual theme presentations can also be realised using the multifunctional serving items, such as serving platters, snack boats, small dip dishes and party plates in many different sizes. And these possibilities are available around the clock, because "Urban Nature" is a real 24-hour tableware series. Whether breakfast or brunch, lunch, dinner or a buffet, "Urban Nature" covers the whole spectrum of tableware required and can be employed just as easily in the gourmet-cuisine sector as in the latest trend-catering sector. It always fits harmoniously into the style of the respective restaurant.

The great potential of "Urban Nature" is opened up by combining its various items. This new tableware series offers every design alternative – from simple, basic elements, through to ambitious, dramatic multi-level table creations.

Your Press Contact:
Rita Schwaab
Product Press and Public Relations
Tel.: 0 68 64 – 81 27 17
e-mail: schwaab.rita@villeroy-boch.com

Villeroy & Boch
With its head office in Mettlach/Germany, Villeroy & Boch has a total of 24 production facilities located in 12 European countries, Mexico and Thailand. It is represented in 125 countries by its products from the Bathroom and Wellness, Tableware and Tile segments. The listed company, which has roughly 10,000 employees worldwide, looks back on a company history spanning 260 years.

Determination, team work and humility seemed like the winning combination that made The Ritz-Carlton, Millenia Singapore’s beverage supervisor Indra Kumar a winner at the recently concluded Singapore Sommelier Competition 2009. The certified sommelier beat his competition and walked away with a trip to Osaka to represent Singapore at the 1st ASI Contest of the Best Sommelier of Asia-Oceania against seven other countries, and an all expenses paid one week trip to Italy sponsored by Sartori & The Italian Wine List.

The final round of the competition saw six finalists go through a gruelling full day of tests and exams with its judging chaired by Shinya Tasaki, technical director of ASI Association de la Sommelier Internationale. Candidates had to go through a written exam, a wine list proof reading, a blind tasting written test, pairing food with wine for a four course set menu, decanting, a blind tasting of five wines and five spirits in ten minutes in front of invited guests and perhaps, most intimidating of all – serving a table full of judges comprising leaders in the hospitality sector, food and wine professionals, foreign sommeliers, wine and food writers and diplomates over lunch.

Kumar, however, managed to take this all within his stride, backed by sheer determination and his supportive beverage team at the hotel. “I had planned schedules with my colleagues in The Ritz-Carlton who would act as judges and [they] tested my knowledge by asking tough questions from notes prepared that I was not aware of,” said Kumar. His preparation for attaining the Certification for Certified Sommeliers by the Court of Master Sommeliers which started since 2007 also stood him in good stead when it came to tackling the challenges the competition presented. “I loved the blind tasting written exam as I had trained hard for it while preparing for my Certified Sommelier exam two years ago. I was pretty confident with the paper,” he shared.

But while elated, Kumar admits that the battle is only half won. “I feel the biggest challenge is to train extremely hard. I have to admit that it will be a very tough competition ahead [in Osaka] and I will need to be humble and start training myself beginning from right now,” Kumar reveals. Tommy Lam, President and founding member of the Sommelier Association of Singapore echoed his sentiment saying, “I think this group of candidates are very enthusiastic about their profession, and they have tried very hard and have proper advanced wine education. But because they lack experience in an international level of competition, they still need to work very hard to position themselves as world class.”

This competition, according to Lam, will be the first time sommeliers from Singapore will take part in a competition on an international level. Lam hopes that this will elevate the status of sommeliers in Singapore. “As the founding president of the Sommelier Association of Singapore, I really think this profession should be recognised and should receive more support from the hospitality trade, especially since sommeliers do contribute a significant portion of revenue of a check in a restaurant,” said Lam.

Other laureates at the competition included Ian Lim from Singapore Straits Wine Company who came in first runner-up and Alvin Gho Wei Jie from Morton’s of Chicago The Steakhouse, the second runner-up, Lim also wins a trip to Osaka and wins an all expenses paid one-week trip to Austria sponsored by Vie Vinum and Gho wins an all expenses paid trip of New Zealand, courtesy of New Zealand Winegrowers.

Source: Asiacuisine ezine volume 11 issue 19 / 2009-05-08

Seminar on Molecular Gastronomy
by Dr. Hevré This at the Hospitality Industry Training and Development Center

by Andreas Muller

In collaboration with the Consulate General of France in Hong Kong & Macau, the Hospitality Industry Training and Development Centre welcomed French Physical Chemist Dr. Hevré This as Guest Lecturer to a Seminar on “Molecular Gastronomy” to Trainees of HITDC and CCTI, as well as Professional Chefs and Individual Members of the Hospitality Industry throughout Hong Kong.

Dr. Hevré This, French Physical Chemist coined in 1988 together with Hungarian Physicist Nicolas Kurti the term “Molecular and Physical Gastronomy”, which after the death of Nicolas Kurti in 1998 was shorten to “Molecular Gastronomy”.

Dr. Hevré This passionately explained to over 120 audiences that ‘Molecular Gastronomy” was never intended to be called “Molecular Cooking”. The objectives of “Molecular Gastronomy” are defined as identifying the mechanism of culinary transformation process from a chemical and physical point of view mainly in three areas such as:

· The social phenomena linked to culinary activity
· The artistic component of culinary activity
· The technical component of culinary activity

Dr. Hevré This quickly explained and ensured the audiences that he is not a Chef and therefore only concentrates on investigating in:

· Culinary and gastronomical proverbs, sayings, and old wives’ tales
· Exploring existing recipes
· Introducing new tools, ingredients and methods into the kitchen
· Inventing new dishes
· Using molecular gastronomy to help the general public understand the contribution of science to society

Dr. This strongly identified the 3 major aspect of cooking, namely Love, Art and Techniques which makes it more understandable to apply the knowledge of “Molecular Gastronomy”, as chefs nowadays explore the aspect of artistry and the passion of creating food whiles Scientists are in persuade to find constant answers to the fundamental knowledge of creations.

He emphasizes that the new generation of chefs in today’s society need to be involved and informed on the fundamental objectives of “Molecular Gastronomy”, to work in harmony with Scientists and to understand the aspects of the chemistry changes which occurs during the cooking process and to be open minded on how new cooking methods changes and perhaps improve the results and flavors of food.

Throughout the seminar, Dr. This has shown numerous cooking demonstrations and applications involving the Egg as the centre of all being.

Protein is the existence to all life, and as such, examples during the demonstration included the demonstration on chemical reactions which occur in cooking, heat conduction, convection and transfer, physical aspects of food/liquid interaction when liquid meets food at low temperature, solubility problems, dispersion, texture/flavor relationship and stability of flavors.

Dr. This highlighted his finding of a calculation formula to describe the dispersing of systems involving Gas, Liquids and Solids which are the fundamental basic of applying Molecular Gastronomy. This formula enables one to create, through the 3 phases, an infinite number of possible new dishes.

On the question what lies ahead, Dr. This quickly assured the audience that “Molecular Gastronomy” is history and that “Post-Molecular Gastronomy” are heading into our kitchens.

He pointed out that the term “Molecular Gastronomy” was originally intended to refer only to the scientific investigation of cooking, though it has been adopted by a number of people and applied to cooking itself or to describe a style of cuisine, so called “Molecular Cooking” as adopted by Feran Adrian, Hester Blumenthal and others chefs.

The term “Post-Molecular Gastronomy” or in his words “Note by Note” is the term giving to the applications of applying cooking methods and creating dishes without the use of Solid Components.

His closed friend for many years, renowned French Chef Pierre Gagnaire is working voluntarily with Dr. This in exploring and elaborating possibilities in applying the scientific and chemistry aspects on creating “Post-Molecular Gastronomy” or “Note by Note”.

Overall, all participants found that the 2 hour seminar was of great essential importance to the understanding of the term “Molecular Gastronomy” as Dr. Hevré This has demonstrated, and that the future is in the hands of the new generations of chefs to come.

The Hospitality Industry Training and Development Centre would like to thank Dr. Hevré This for his contribution during this Seminar on the understanding on the fundamental aspects, its appliance and applications on “Molecular Gastronomy” to the Trainees of HITD/CCTI, Professional Chefs and Individual Members of the Hospitality Industry throughout Hong Kong.

Furthermore, the Hospitality Industry Training and Development Centre would like to extend their sincere gratitude to the Consulate General of France in Hong Kong & Macau in organizing and supporting this seminar and their choice in selecting the Hospitality Industry Training and Development Centre as the preferred venue for this event.

Source: HKCA Newsflash May 16, 2009
For more pictures and to read more articles from HKCA Newsflash, click here

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