Reykjavik,
June 30th, 2009
 
I hope you all will understand that my message will be short this month and that you may have to wait for an answer if you send me an email. I have been quite busy for the last weeks preparing my own wedding. Everything went well and both of us said yes and woke up on Sunday 28th of June as a newly married couple.  

This July I will take a bit of time off, spend time with my family and look at my own country, no airports and no hotels, only camping and the road.

I know many of you will be taking holidays over the next weeks as well and I wish you all the best, take care of your family and friends, stay happy and live the life. 

Look forward to talking with you all again and  to see many of you in the coming months.

Yours truly,

Gissur Gudmundsson
WACS President

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

Dear All,

Many months have passed since I last wrote to you; the reason for no communication is we all in Asia are busy with managing our Kitchens due to the financial parameters which befall us due to the economic roller coaster we have been riding for nearly the past twelve months. Besides this we are now managing H1N1 which receives a lot of press here in Asia, more so than what I have seen when I have been travelling in Europe & Australasia at this time.

We have had a very successful Salon Culinaire in Hong Kong with HOFEX 09 in May. As Continental Director I was very pleased in how Hong Kong displayed such great hospitality and organisation. Another plus was to have Mr Georg Knecht from Switzerland to preside as Chief Judge for the Global Chef Challenge, Congratulations to Indonesia on winning. The results of this can be seen on www.wacs2000.org under Global Chef.

Due to the economic situation I took the decision to not go to Myanmar for the APA Forum this year. To keep a window of opportunity open so that regional President of Asia can meet we will hold a one day meeting in Bangkok Thailand to coincide with Asia Cup. This is open for all to attend from Pacific & Africa region if they so wish.

Timing is below
Date:  September 3rd (Thursday)
Venue:  Siam Paragon Mall
Timing: 0900 to 1800 hrs
Attire: Chefs Jackets
Contact: Chef Marco Brueschweiler thaicook@loxinfo.co.th

Much has been said over the Myanmar decision; this meeting above is the correct platform to air views and to come a conclusion in a unified manner. Moving ahead Penang has re launch new website which is very informative. Malaysia has new President with Federico and we can see a working solution to the old age problem of Penang coming to a close due to new open communication and commitment from both sides, this will be good for Asia. Japan celebrates 50 years of AJCA this year. President Toshi has been a driving force with his team to revitalise Japan, this has been evident from last year with Japan Junior Team in Erfurt it shows a new chapter in Japan chef evolution. Philippines came in Force to Hong Kong for HOFEX and walked away with allot of medals. Mr J Gamboa & his team need to take a bow, they have put Philippine Culinary back on the map in the past 5 years.

Home in Singapore President Eric Teo and his team have been working on many initiatives with SJCC along with Educational workshops in conjunction with all accredited training institutions in Singapore. International Chefs Day around the corner will be another milestone in this year’s calendar.

As we all know Korea will host the 2012 Congress, it only seems like yesterday we were in Dubai and in a couple months we will all be in Santiago Chile for the next World Congress in 2010 January. India has been quite or more to the point I have not had updates, but Industry there is robust and we see an ever increasing amount of young talented Indian Chefs doing degree’s in higher Education here in Singapore for Culinary Arts. The next major events on the Asia Calendar are from now Asia Youth Games here in Singapore till July 7th, once again the September F1 night race in Singapore which brings us to Xmas & New Year. Looking ahead we will have Battle of the Lion next year in FHA2010. Along with this I will opening with my team of chefs Resort World Singapore please take a look @ www.rwsentosa.com to catch the action.

In closing I sincerely urge all who read this to take the time to plan for Chile as I for one believe this will be one of our best Conferences, so much work has gone into planning under the Chair of CD Arnold Tanzer’ from Africa with guidance from the board. Dr Gallagher’s Junior Forum will take a stardom leap with so many ICON Chefs giving endorsement which show how WACS is evolving into a truly recognised Global identity. Alan Orreal with Martin Kobald & Dr Billy Gallagher are too be saluted for bringing this platform to a new level.

I ask that we all communicate show professional respect as Chefs in these uncertain times from environmental health issues to financial, we have a moral responsibility to help the underprivileged with nutrition and to educate those in more affluent countries not to WASTE so much. The food chain needs to be more in balance so the next generations to come will be fair & healthy whilst we become innovative to cultivate, farm, and become one with Mother Nature to sustain the planet and ourselves. Technology has moved ahead but we as people still persist with habitual habits of waste & gluttony. No matter what race, creed or religion, we as Chefs hold the key to make this change, as the Human Machine must eat to survive.

Till next time.

Culinary Regards

John Sloane
Proud Member of the World Association of Chefs Societies

Dear friends and members of WACS

On June 8th 2009  the new directory board  took  over ABAGA .We would like to start a new cycle focusing on communication among   members in Brazil and  the rest of the world .
We now present the guidelines of this new management.

Our Directory:

President	João Leme
Vice-president	Marcelo Pinheiro
1st Secretary	Sauro Scarabota
2nd Secretary	Fred Frank
Treasure	Christian Formon
Executiv Director	Jorge Monti
Office Director	Alain Uzain
Pastry Director	Rafael Barros
South Director	Sonia Jengiroba
MidWest Director	Quentin Geenen de Saint Maur
Rio de Janeiro’s Director	Luis Incao
Educational Director	Harold Lethias

Our Objectives:
Performing a fair,transparent and open administration dedicated to the interests of our members

Develop gastronomy and make it respected and admired as a recognized profession

Unite all professionals that are committed to the  quality and development of the sector

Expand the communication of our industry with other associations  of common interest, such as suppliers, media and  services

Create direct and indirect benefits to our members through  contacts such  as discounts, information, benefits and support and also in business deals

Develop and support all projects to increase growth and interest in gastronomy , as culinary festivals, fairs, competitions and lessons at different levels

Support, encourage, supervise and provide information to universities

Legalize our profession in our country

Continue all running projects and successful partnerships, reviewing all those that best interests   ABAGA and  WACS

Brazil is  a country with tremendous growth and great  opportunities. I would like that by the end of my administration , I will be able to make a difference , providing each state of Brazil with the highest level of information in gastronomy

We would like to establish a good comunication  among all  WACS representatives so that we could develop projects and partnerships of common interest

Every associate who would like to participate sending  suggestions or critics can contact  our office by email or phone listed below

I would like to thank everyone who made this moment possible, especially our Worldwide President Gissur  that has always been the greatest source of inspiration and example of professionalism to me.

Thank you.
João Leme
Presidente ABAGA

To Reinhold,

It is with tremendous sadness that I learnt today that my dear friend and colleague has passed away. Joseph was indeed a wonderful man in fact a true gentleman in every sense of the word.  Since I first met him 30 years ago I have looked upon him not only as a great chef but also as a wonderful human being, his warm smile engaging personality and above all his genuine desire to be with chefs and enjoy their friendship.  He will be missed the world over by the countless friends and colleagues that had so much respect and admiration for his achievements both in this professional life and for the tremendous commitment he gave to the World Association of Chefs Societies and his beloved family.  I send my deepest condolences to the German chefs Association on their great loss and much love and strength to his friends and family at this difficult time.

It was an honour and a privilege to have known him

Bill Gallagher
Honorary Life President of World Association of Chefs Societies
Honorary Life President South African Chefs Association

"AP Moeller Singapore supports 20 students in Taungyi, 45 students and a teacher in Min Baw Sue and Min Baw Tan, 20 students in Ga Tan, and 20 students in Thaung Htit"

As a long term education project entrusted by AP Moeller Singapore Maersk to MCA through WACS, it was finalised just at the start of the new school year in Myanmar’s ‘Nargis hit Delta’.

A hundred students in total received financing for an entire year, in terms of all direct and related costs to ensure that families in need after Nargis could send their loved ones to school.

MCA implemented this project only now, as funds were only available at November 2008 — which meant that half of the school year had already past and the funds would not efficiently provide for the late incoming students. So we waited for the new start of 2009/2010 school year to grant a sustainability right from the start. 

The project was further boosted through the donation of another donor and it enabled 105 young children from five Delta Villages to continue or start their schooling as well as hire four additional teachers and pay their wages for a full year between 2009/2010.

The villages were: Min Baw Sue & Min Baw Tan — 45 students, Taungi 20 — students, Ga Tan 20 — students, Taung Thit — 20 students. 

Hans Dieter Wagner, an engineer from Germany, collected a private fund which was partly used to ensure that MCA could accede to the requests of the village parents, trusties and teachers.

We focused this year on children from first to fifth grade, whose families are very well-known to the Myanmar Chefs Association due to aid projects carried for the past 12 months.

Steve and Chitlone from MCA Ngapali are also helping out the Yangon and Twante MCA team these days.

Steve had also organised two very special, fully-equipped first aid doctor bag packs for Delta Doctor field trips. These bag packs will be handed over by MCA to the nurses of the upcoming Delta village dispensaries.  

AP Moeller Singapore - Maersk - all Projects, had as part of the whole project by MCA through WACS spent US$20,000 for:

1) 100 new houses (implemented at Taw Wa Village)

2) 100 families — one month full food basket (implemented in Taungyi Village),

3) 100 students ­— full cost cover of school for a whole year (five villages at Delta)

We would like to especially thank John Sloan, Continental Director of WACS Asia for his great involvement to ensure this project, as well as Action Myanmar e.V - Germany for logistical support regarding this outstanding donation.

We would also like to extend our thanks on the behalf of all parents, the students and MCA, to AP Moeller Singapore as well as Hand Dieter Wagner. We would be happy to bring all donors to these villages in the near future and witness for themselves the lives of the students there. MCA arranges all Delta tours for donors and friends of Myanmar.

Oliver E Soe Thet
President Myanmar Chefs Association 
WACS member, Yangon 1.7.09
Union of Myanmar

Les Toques Blanches Philippines Culinary Scholarship Program 2009 (LTBCSP)

A graduation lunch was held at Aubergine Restaurant last 15 May 2009 for the 15 hotel and restaurant instructors and food and beverage professionals who recently completed the LTB Phils. Culinary Scholarship Program 2009:

1.  Joseph Sab-it, Faculty, Baguio City School of Arts & Trades
2.  Isaganni Paddit - Dean, University of the Cordilleras
3.  Ma. Catherine B. Torres - Dean, National University
4.  Cynthia D. Garambas, Faculty, CHET, Benguet State University
5.  Marlon Q. Gantala - Dean, Pines   City Colleges
6.  Brenda Babaran - Faculty, HRM, Easter College
7.  Stewart Dallas - FAaculty, University of the Cordilleras
8.  Ma. Maricris Agas - Faculty, University of Baguio
9..  Alice Ugnasi - Faculty, PWU - CDCEC Baguio
10. Gerald Presiados - Dean, J & K International College, Clark Zone, Pampanga
11.  Alejandro L. Singian, Operations Manager, Rumours Bar & Restaurant
12.  Shin Paul Chan - OIC Food & Beverage Division, Baguio Country Club
13.  Evangeline Payno - Asst. F&B Manager, Service, Baguio Country Club
14. Dana Della - Management Trainee for Asst. Outlets Manager, Baguio Country Club
15. Shirley Valencia, Villa Manager, Villa Cordillera

The LTBCSP sponsored 15 individuals from the Hotel and Restaurant Association of Baguio to a 2 week Basic Culinary Training Course at the International School of Culinary Arts and Hotel Management (ISCAHM) to learn Basic Cooking Techniques and Sanitation in order that these individuals may share their knowledge and uplift culinary standards within their community.

LTBCSP provided tuition, textbooks, uniforms and a knife kit per scholar.  During their stay in Manila our scholars were treated to a welcome cocktail at AzuThai Restaurant, hotel and kitchen tour of the Hyatt Hotel and Casino, a tour of the Werdenberg International Corporation storerooms and the Euro Swiss Sausage Factory.

Special thanks to all those who made this possible: Othmar Frei, Norbert Gandler, Uli Williman, Anthony de Leon, Mark Biddle, Lotees Palacios, Hubi Weber, Goldie San Luis, Andreas Reider, Anne Ramos, Emma Cruz, Cheryl Limbo and the LTB Membership.

This is the 4th consecutive year of the LTBCSP; to date we have had 49 scholars from all over the Philippines successfully completing this program.  Thank you for your support!

Sincerely,

J. Gamboa
LTB Director for Education

Source: Les Toques Blanches (LTB) Philippines Website
To read more articles from LTB Philippines Website, click here.

On June 17, 2009, the Czech Chefs Association implemented in Prague — in cooperation and under the support of the Thai Chamber of Commerce, the Yasmin Hotel and the Nestlé Professional company — the original educational course on THAI CUISINE.

Under the guidance of Siriwan Siridej, lecturer at Rajchapat Suan Dusit University and her team, the seminar was running in style. You will try everything and taste whatever you cook according to the classic Thai menu. Under the main ingredients, we could find for instance fish broth, lemongrass, limet leaves and mainly chili peppers.

   Tom Yam Kung - shrimps soup

   Tom Kha Gai - coconut soup

   Thai Spring Rolls

   Beef Panaeng Curry

   Beef salad with coriander seed

   Pudding with longan fruits

   Thai noodles

Busaba Butrat, Minister-Counsellor of Commercial Affairs and other representatives of the Thai Chamber of Commerce took part in the seminar while teachers of schools and hotel chefs took their place among the “trainees”.

The association has devoted this seminar to students in the vocational schools and the they enjoyed it tremendously.

We would like to express our heartfelt thanks to all those who have participated in the organisation of the seminar. It is our great pleasure to inform you that we will prepare a continuing course to those interested in this exotic cuisine. 

Zuzana Albrechtová, AKC CR Manager

By Andreas Muller

The recent held HOFEX 2009 event with its Culinary Classic Competitions in various Categories was the highlight of the 1 quarter of the Year 2009.

I personally would like to take the given opportunity to congratulate all competitors, local, national and international based for their outstanding performance they have achieved spanning over 5 days of individual or team competition assessments.

One has to understand that a Competition is a combat between individuals, groups and nations, whereby it is the fundamental platform of self assessment, judgment, skill competence and self-improvement.

In the case during HOFEX 2009, it was not destructive but rather a friendly, cooperative competition with the aim on the competence-based assessment and in my understanding a major factor for continuous education.

During the five days of individual competition, I realized that all competitors have shown great ability to apply their Knowledge and Intellectual Skills, Concepts and Principles in performing given task.

I also noticed that under the Category “Under 25” certain individual competitors have poorly demonstrated the fundamental aspect and basic knowledge of modern cooking methods, Food Hygiene Control, Food Preparation Methods and Portion Control.

Many competitors prepared food commodities in regards to latest trends which in my understanding are an adopted version of the so called “Molecular Cooking”.

Cooking Methods, Food Hygiene, Preparation Methods and Portion Control played a crucial aspect in the assessment criteria.

 “Slow cooked” was often present on each contestant’s menu description. It is not the ultimate preferred cooking method as it should be called “Low temperature cooking”.

To understand the fundamental basics of “Low temperature cooking”, we need to understand the basic facts that the food commodity needs to reach at least 63⁰C in-order to prevent food poisoning. The same aspect is a guideline for sous-vide cooking. None of the guidelines where present during the competition.

My point is this: 

It is important that the next generations of chefs are facilitated with the fundamental knowledge on Western Cuisine Food Preparation in regards to Modern Cooking Methods, Food Hygiene, Food Preparation Guidelines and Portion Control.

It is our duty to provide and uphold these training which can only benefit the next generation of chefs to understand the basic knowledge in-order to be capable to apply this knowledge in daily life.

Important is that one prepares to a competition or daily work he focuses on the entire aspect of the dish and not on the outcomes only.

Source: HKCA Newsflash June 20, 2009
For more pictures and to read more articles from HKCA Newsflash, click here

We would like share with you the pride we feel in celebrating the opening of
the South African Chefs Association
Centre for Culinary Excellence
at the
School of Tourism and Hospitality University of Johannesburg

South African Chefs Associations New
Skills Kitchen First Intake of Students

1 - 5 June 5 Day Skills Development Course

Action Shots of the first days practical

Our First Group of Graduated Students

 

Our First Group of Graduated Student

Angie Sakhula - Tommorow Trust	Cecilia Mathsetso - PopUp Group	Mbali Sithole - Tomorrow Trust

Kholofelo Ramatsekhisa - Bianco Community DevelopmentProject	Mamello Seema - Tommorow Trust	ElizabethMaoba - Roots Restaurant

Mosibudi Morwatshehla - Bianco Community Development Project	Sepati Sefuthi - Tomorrow Trust	Thobile Bam - Community Development

Thulisile Khashane - Bianco Community Development Project	Our First Graduate Group	With Lecturers Stephen and Maki

For course information and dates, venue hire information or any
queries regarding the Skills Kitchen please contact
Janet on 011 482 7250 or janet@saca.co.za

For Basic Course Information please click here

For Photos from the Opening please click here

Dear Chefs, Greeting from Kuala Lumpur Malaysia !

Culinary Malaysia 2009 preparation is getting hotter.

Culinary Malaysia, with a total already of 1300 participants, will close the submission of participant entry on this coming 30 June :we are still open for international participant and the rule book can be down load from WACS web side.

Our Beloved WACS president Mr. Gissur will be here along with 50 international judges from around the globe.

We hope on the support of all WCAS culinary friends to make this event even bigger and better. And See you’ll around here in August.

And for more info, please drop me an mail…

Regard:

Federico Michieletto
President Chefs Association of Malaysia

TOURISM TRAINING FOR WALES

CHEF MENTORS JOIN STUDENTS IN BENCHMARKING THEIR SKILLS

Immediate: June 12, 2009

Mentors are joining their candidates in achieving a new award that is designed to benchmark skills in the catering and hospitality industry in Wales.

James Horrigan and Nicola Wynn, training co-ordinators with Caernarfon based Arfon Dwyfor Training, considered it so important that they knew everything about the Applied Ability Award (AAA) that they put themselves forward for the professional cookery examination last month.

Both passed the AAA Foundation Chef certificate with flying colours and they now plan to progress to the AAA Chef level. Another chef to take and pass the examination on the same day was Timothy Wilkes, head chef at the Black Lion, Babell, Caerwys, who was mentored by James.

"Nicola and I decided that if we were going to deliver the AAA and help mentor chefs it would be a good idea to take the examination ourselves," explained James, 36, a chef with 15 years' experience. "Now we have more idea of what is involved and can pass on first hand experience to our candidates.

"I think the AAA is a great benchmark, which will sort the good from the bad in the industry. Having the AAA on your CV gives you a foot in the door straight away when you go for an interview. It's a real step forward for the industry and I think all employers should take it on board."

Nicola, 39, who became a training co-ordinator three years ago, still keeps her hand in as a chef by working at the British Grand Prix every year. She said the AAA exam was a good challenge and gave it a glowing endorsement.

Dear All,

CAM recently held its first Chefs Table with a difference. It was a big night for CAM, what with a new president, Chef Federico Micheletto and his new team. It was also a memorable night as CAM introduced its new membership and endorsement schemes. The CAM website got a new facelift too.

The event was held at the Renaissance Hotel, Ballroom in Kuala Lumpur on the 20th of May, 2009. President Federico in his speech stressed on CAM’s rightful role in the hospitality industry and called on all industry players to come together to support the upcoming Culinaire Malaysia and FHM. He also stressed on the CAM goes Green campaign to educate consumers and chefs about food wastage.

The Ballroom was filled by chefs, suppliers and students. All were eager to hear about CAMs new membership and endorsement schemes. Vice President Chef Rossham did the first honor of launching the revamped website to thunderous applause. Chef Rossham also stressed that the new schemes were necessary to generate revenue for the Association. Chef Richmond, the new Membership Chairperson, launched the membership and endorsement Schemes. The crowd was all ears. The new schemes were well-received by all present. Membership and endorsement forms were made available to all and the response was beyond expectation.

The new scheme, apart from generating income for the association, will also enable CAM to hold regular activities and competitions, both locally and internationally, said the President. This would mean more exposure for our culinary talents, he added.
 
Due to the overwhelming response, CAM has decided to organise more get togethers to better explain its new schemes.

It was indeed a memorable night for CAM and its new President and his team.

Best Culinary Regards
CAMs PR Commitee

WELSH NATIONAL CULINARY TEAM

SINGAPORE CONTEST FULL OF EASTERN PROMISE FOR WELSH CHEFS

Immediate: June 4, 2009

Globetrotting chefs will be flying the Welsh flag at a major Asian culinary competition for the first time next spring.

The successful Welsh National Culinary Team has announced plans to compete at the FHA Culinary Challenge in Singapore, hailed as Asia’s most established culinary competition, and is looking to recruit talented new members.

Held once every four years, the Challenge is open to national culinary teams, who must prepare a three-course lunch for 80 guests and a cold table display. The top three teams will battle for the prestigious and famous Lion Trophy.

Welsh National Culinary Team manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn and captain Wayne Roberts, head chef at Portmeirion Hotel, Portmeirion, are already beginning the selection process for next year’s competitions.

A series of training days for chefs, who wish to be considered for a place in the team for the Battle for the Dragon contest at the Welsh International Salon Culinaire next February followed by the FHA Culinary Challenge, begins at Coleg Llandrillo Cymru, Rhos-on-Sea on Monday, June 22.

The Welsh team regularly competes at the Culinary World Cup in Luxembourg, Culinary Olympics in Germany and has twice flown to Chicago for the American Cuilinary Classic.

"Of all the main international competitions, the FHA Culinary Challenge is the only one that the Welsh team has not been to," said Mr Tinsley. "It’s probably the most challenging competition for us because of the travelling distance and the heat and high humidity, which will affect the way we prepare dishes for the cold table display.

"We usually only see the teams from Singapore and Hong Kong when they compete in the Culinary Olympics or Culinary World Cup in Europe and they are very professional. Singapore is a world top three team and, in their own country, they are going to be absolutely fantastic."

Mr Tinsley is hoping that talented chefs, who are not currently involved with the team, as well as existing and former members will make themselves available for next year’s competitions. He stressed that they must show commitment by attending the regular training meetings, taking with them one of their own dishes, to be considered for selection.

"Two chefs, who are not currently team members, have already expressed an interest in joining," he added. "To be considered for selection, chefs must have the necessary skills and be totally committed because representing Wales involves a lot of hard work and time away from their kitchen. They must also be either Welsh or working in an establishment within Wales."

For more information contact Mr Tinsley or Tel: 07765 404950 or e-mail: graham@grahamtinsley.co.uk.

Ends

For more information please contact Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950 or Duncan Foulkes, public relations consultant, on 01686 650818.

June 2nd 2009

News Flash

Dear, Presidents & Colleagues,

Our Asia Forum for 2009 will take place in Bangkok Thailand, Chef Marco with President Jumnong along with me, look forward to seeing you. This gives us an opportunity as a group to discuss issues which were to be tabled in APA Meeting in Myanmar. It shall only be a one day workshop so that we can keep the cohesive bond within Asia alive. I am aware there have been grumblings amongst some of you with regards to this year’s support for Myanmar. Chef Marco from Thailand has been working on this concept very hard so in earnest with our true Asian spirit we all should support and meet in the Land of Smiles for fruitful and fulfilling meeting.

Date: September 3rd (Thursday)
Venue: Siam Paragon Mall
Timing: 0900 to 1800 hrs
Attire: Chefs Jackets
Contact: Chef Marco Brueschweiler thaicook@loxinfo.co.th

Accommodation, please liaise with Chef Marco on your requirements, at this stage we are not sure how much Thai Government will sponsor in regards to accommodation. It would be best to let Marco know your budget and he can give you some very good referrals in the Sukhumvit area which is very close to the Siam Paragon Mall. In our joint region we are looking at 20 countries; Presidents with either a fellow committee member, will be taken care of by the Thai Chefs Association. For all Delegates we are responsible for our air travel to Thailand.

WACS Board will be meeting in Thailand at the same time, so it shall be chance for the Asian Presidents to network with the Board and air any views as joint group.

In the spirit of WACS we also extend and invitation to Africa & Middle East Presidents to attend along with Vanuatu, New Zealand & Australia for this one day forum.

There will not be a junior section, as we wish to ensure that Associations plan as much as possible to get there Juniors to Chile next year to have a presence in Dr Bill Gallagher Forum. Alan Orreal the WACS coordinator for Junior Chefs Global will update us on what’s been happening and plans for the future.

Agenda for the meeting will be out in the 1st week of July, those who wish to have items tabled please let me know before then so as I can see if we can accommodate your request. There will be expectation to have a 5 mins update on your Associations as President Gissur will be in attendance.

Culinary Regards

John Sloane
Continental Director Asia
World Association of Chefs Societies

Dear All,

CAM Pg. Chapter Director of Education & Competition, Chef Darren Tan recently thru his KDU College, Penang Campus had organized a competition for the Secondary School students title KDU Power Chefs. The objective of the competition was to expose these student on the possibility to further study in culinary field and instill some culinary interest into the soon school leavers.

Over 60 teams from more than 25 schools around Penang participated and the winner walk away with some cash prizes, challenge trophy and hampers. Thank you to CAM Pg. Chapter who provided the judges.

Syabas to KDU College Penang Campus for leading the way!

From five star hotels to the IDP camps, members of the Chefs’ Guild have taken up the challenge to cook 30,000 meals a day. Chathuri Dissanayake reports

For many of the 300,000 people living in the IDP camps in Wanni, a simple hot meal has become a luxury they hardly dare dream about. Wanting to make at least a little difference in the lives of these Sri Lankans who have seen so much suffering these past few months, the Chefs Guild of Sri Lanka has stepped in to help by doing what they know best; cooking.

The programme they will launch along with Give2Asia, and Sarvodaya, aptly named ‘Helping Hands’, will see members of the Chefs Guild cooking 30,000 meals a day for those in the IDP camps.

For the chefs more accustomed to working in the state-of-the art kitchens of the country’s five star hotels, this is indeed a challenge but they are more than willing to rise to the occasion.

“When we saw what was happening and the situation in the camps we knew we had to step in and help in any way we could. Many of the people were donating dry rations and some were providing cooked food which has the likelihood of going bad. People who are cooking inside the camps have no technical knowledge or the experience needed to cook for a large number like 250,000 people. We have the technical knowledge and the experience and we thought we should share it with them and make their burden easier to bear,” said Chef Gerald Mendis, Chairman of the Chefs Guild of Sri Lanka.

“When the tsunami struck our shores, we stepped in and provided cooked meals to the affected people. Give2Asia was a partner there as well. I spoke to Sharadha de Saram, the Programme Consultant for Give2Asia Foundation and she immediately stepped on board and also suggested that we partner with Sarvodaya Foundation which is already providing food for the IDPs,” said Chef Mendis.

They went to work straightaway. “We set about implementing the programme as soon as we agreed on the concept. The day after the initial meeting we went to Vavuniya to assess what needed to be done,” said Sharadha.

The Chefs Guild plans to provide three meals a day for the 10,000 IDPs in Manik Farm camp Zone 2, Sarvodaya blocks 1, 4, 5, 8, 9. They have already made improvements to the community kitchens there.

Different menus have been planned and consideration will be given to nutritional aspects. The food is provided by the World Food Programme (WFP) whereas all the ingredients and improvements in the diet will be provided through donations from the public (see box).

“We have spoken to a number of hotels and hotel management companies such as John Keells Holdings and Jetwing Hotels and they have promised to help,” said Chef Mendis.

Eight chefs will go to Vavuniya every week and will cook in six community kitchens that have been set up in the blocks. "Our chefs have the capability to do anything with any food and create a good meal anywhere from five star conditions to a community kitchen so we can adjust to any situation," said Haleesha Weerasinghe, President of the Chefs Guild who will be going to the camps.

“Cooking food for so many people is no easy task. We have to look at doing it systematically and we have to micro plan about issues such as quantities to prevent any possible wastage or shortage because the numbers in each zone are different. For this we need technical know how in cooking. This is where the chefs can come in a big way,” Dr. Vinya Ariyaratne, Executive Director of Sarvodaya said.

“We are hoping to come up with a programme for these youth to be trained in cookery. So when they get out of the camp they will be able to make a career out of it. We lack the funds and are looking for donors to set up a proper programme,” Sharadha said.

Source: Recipe for relief, Sunday Times Plus 31st May 2009

In early June, the Myanmar Chefs Association (MCA) joined a seminar and a chefs training session for Electrolux Professional Food Service. It was organised by Hanse International Co Ltd, overseen by its owners Ko Aung and Ma Sanda Myint of Myanmar. Hanse International Co Ltd has been one of the leading hotel and restaurant supply companies in Myanmar for the past 15 years. It is also an important key player in the introduction of modern hospitality equipment and utensils to all Myanmar chefs as well as the hospitality industry. Moreover, it is also well-known to all chefs and industry members for their special trainings in hygiene and sanitation and green hotel policies for many years.  

William Fletcher, regional sales manger of Electrolux as well as Chef Daniel Menezes, regional product manager of Electrolux China greeted many chefs from Yangon’s top hotels. Chefs from the Nay Pyi Taw Hotels also joined the seminar. Mr Fletcher gave a brief introduction on the technical advantages of Electrolux products and Chef Menezes showed chefs how to conduct show cooking with the most modern Electrolux equipment. He cooked up a five-course sample menu from steamed dim sum to peking duck. He also showed how to grill vegetables and beef. Furthermore, he also made scallops on mango salad. These were all prepared with the Electrolux Air O Steam. He chilled the vegetables with the Electrolux Blast Chiller.

All chefs who attended the event were excited with all that could be done in such a short period of time. This allowed for energy and food cost saving and also resulted in better cooked products in many aspects.
 
The location for the seminar was sponsored by the Eden Hotel Group Yangon “Signature – Fine Dining” restaurant. The staffs from the hotel also helped out at the event. Chefs from Traders Hotel, Inya Lake Hotel, Royal Kumudra Hotel, KMA Hotel and many independent restaurants took part in the seminar. MCA’s chefs Kyone San, Tun Tun and Aung Aung also attended the event which attracted many other interested chefs from all over Myanmar.
 
Mr Fletcher also gave a brief introduction and demonstration on Electrolux digital refrigerators and freezers, not forgetting also the products from its sister companies, Zanussi and Molteni.
 
After the cooking demonstration, Chef Ko Aung presented a short talk on professional maintenance through Hanse International Co Ltd. Chef Menezes also took the opportunity to answer the questions posed by the chefs who attended the event.
 
We would like to thank Hanse International Co Ltd as well as Mr Fletcher for his initiative and Chef Menezes for his professional show on modern and healthy cooking using the Electrolux Professional Food Equipment.

We would like to invite both of them again in the near future and we hope we can organise a bigger seminar. We also hope to bring this seminar to other parts of Myanmar. Even though the Myanmar tourism and hospitality industry is still a very young one, it has a lot of energetic, future-minded, young and talented second generation chefs.

With this, the Myanmar Chefs Association is starting to approach the global movement of chefs within WACS. We would like to see and support the Electrolux educational which is geared towards shaping the future of Myanmar’s young chefs. It has been our ambition for many years to create a “Professional Chefs Training Centre” in Myanmar for the new generation of young Myanmar chefs. This will act as a good supporter and long time future partner of the Myanmar hospitality industry.

Oliver E Soe Thet
President Myanmar Chefs Association 
WACS member, Yangon 1.7.09
Union of Myanmar

WACS is happy to be a part of this great event in Champagne France.

On Saturday, the 4th of July, the City of Epernay organises a day of festivities, celebrating gastronomy.

The “Avenue de Champagne” renovated - where stand the world’s most famous Champagne Houses - will be animated all day long. Exhibitions, visits of champagne cellars are to be discovered ! A small farm and a vegetable-carver will present games about taste and environment.

In the morning - a cooking and tasting show will be performed by Chefs in partnership with Champagne Houses and local producers.

In the afternoon - in the yards and gardens ; marching bands, shows and performances related to country food flavours, will follow one another. In the evening - a concert picnic and fireworks will end the festival.

Free entrance. Further information and details : http://www.epernay.fr

If you would like to see your WACS related stories published in this E-Newsletter kindly email us the details at: wacsnews@asiacuisine.com

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