 |
Volume
1, Issue 1
September 2004 |
|
|
 |
| A
Word from the Webmaster-WACS |
|
Greetings!
Welcome
to the inaugural issue of the official WACS E-Newsletter!
With this monthly issue, we are now embarking on a new
phase as part of our efforts for better and progressive
communication among chefs worldwide. It marks a new
milestone for us. By expanding our scope of communications,
we are opening doors to new ways to share our evolution
as a culinary profession. The possibilities are endless…
So keep the news coming in. After all, it is through
collaborative and combined efforts that will further
our mission.
Enjoy!
Peter A. Knipp |
|
|
| WACS
Features |
 |
President's Message
A Definitive Cuisine
The presidium and the board are united in their commitment
to provide future direction for WACS, based on four components
vital to our profession. C-H-E-F, which stands for CUISINE,
HOSPITALITY, EDUCATION and FOOD.
I want to share with you our vision for CUISINE and how
it can and should have an impact on our association. One
could debate endlessly the most universally acceptable
definition of the term, since the notion of CUISINE connotes
several things: It can be viewed as a kitchen, a whole
concept of food and even a state of the art of food preparation.
 Fundamentally,
CUISINE is an activity guided by knowledge, skills and
passion, which transforms basic, local ingredients into
tasty and nutritionally wholesome dishes, reflecting a
country's relative wealth, its ethnic traditions and cultural
heritage.
If we can accept this interpretation of CUISINE, then
let us examine what it can mean to us individually and
collectively as we embrace this subject matter. Surely,
we all can agree that the world, transformed by technological
advances, has indeed become a smaller place. We travel
the continents, send and receive instant communications
and have at our disposal access to a vast collection of
data, facts and information on a 24-hour basis. Today
the chefs are expected to know so much more than ever
before. In order to stay on the cutting edge, we must
become globally connected within and outside of our profession.
We must make an effort to gain a deeper, not just superficial
appreciation first of our own CUISINE and secondly of
that of the continents and countries around the world.
Our current unfamiliarity of many countries' flavour profiles,
signature dishes, the native ingredients and peculiar
cooking methods must give way to an eagerness to acquire
new knowledge, making us in turn better cooks. This is
precisely where WACS can play an important role and what
better vehicle to use than the fraternal connections we
have established within the world association.
 Through
this instant communications network and our connections
to virtually most countries in the world we can and should
position WACS as the recognised authority and repository
of knowledge on global CUISINE. It should become one of
our top priorities to collect and catalogue this vast
pool of knowledge and to make it accessible to WACS members
and in fact to all cooks and chefs around the world.
To start this process, we look to establish a link on
our web site, which will lead to a chat room dedicated
to global CUISINE. Chefs, cooks, food writers, food historians
and also food enthusiasts can input and access the information
collected, however this can only happen through your individual
participation and on-going commitment.
At our board meeting in July, I asked each continental
director to appoint a small committee of dedicated chefs
for the purpose of chronicling the development of CUISINE
in their continent and their individual countries. We
all witnessed a great example of such an expose at the
31st World Congress in Dublin, which introduced us to
the roots, the history and evolution of the Irish cuisine,
shaped by economic, political, climatic, geographic, cultural,
historic, religious and ethnic influences.
At our 2006 congress in New Zealand the showcasing of
global CUISINE will be at centre stage. Along the same
lines, the International Culinary Olympics in Erfurt,
Germany in October this year will likewise celebrate global
CUISINE, when 32 countries participate in a friendly competition,
each featuring their own food and traditions.
I will discuss this and related issues with the WACS board
and based on their input hope to launch CUISINE as the
first of four very important initiatives for our future.
Ferdinand E Metz
President
The World Association of Cooks Societies |
| |
|
Vice President's Message
The building of WACS together.
 No
matter what country you are from or live in you cannot
build a house that will last unless your foundation is
strong. It is also true that one cannot cook a great dish
unless proper cooking principles and techniques are your
foundation. As we start with a goal of building a new
brand called WACS there is much work, commitment, change
ahead and planning to be done.
In growing or branding an organization you need a strong
foundation and you need a plan. You need to shake things
up a bit. Even if the philosophy of the organization is
if it is not broke do not fix and leave it alone one must
really look at the new trend of if it is not broken then
break it and fix it again. This philosophy and approach
has made great progress in out time with companies and
many products we now enjoy.
If this upsets people that is unfortunate as it is a philosophy
that needs to be done in today’s times and the only
approach that will put WACS on the right road the becoming
a global brand that can mean something. It is funny in
some respects that the people who gripe and criticize
do so when things do not go their way, when the winds
of change make them uncomfortable or when certain items
they are close to become more difficult to obtain.
 It
is essential for all members of WACS to realize that going
forward will mean a few steps back as well. Trying and
developing new programs is a risk with many rewards but
also risk of failure. We must welcome any failures as
lessons to be learned so we can try again and keeps the
progress going forward that we all strive for. Many members
or people will just sit on the sidelines and wait for
something to fail so they can say we told you so. Knew
this was not going to work. Those same people also will
add the phrases troubled membership, membership is not
happy, WACS does not do anything for us.
This presidium and the new board and many others have
decided to take calculated risk, to have vision and make
a plan that will build a foundation for us to have a strong
future and continuous growth. We will listen, consider
what is said and then from our hearts and mind make the
best decision that will take WACS were it needs to be,
not the most popular to appease people or members.
We have debated, discussed and worked hard at our first
board meeting this past July in Orlando Florida. The planning
and debating along with many presentations at that meeting
where for no other purpose than to try and make WACS something
special, something that all of us could believe in and
go to when any country has a need. There have been no
decisions made for any personal interest or gain. We are
committed to building a solid foundation with true teamwork,
no politics and with the WACS future and its global membership
first in mind.
As the first meeting came to a close we are looking at
a plan to guide us in the next four years. This plan will
enable us to look at all aspects of the organization and
try to see what really is needed for the future. We also
want WACS to be a place that all cooks, chefs and culinarians
world wide want to belong to in the way that fits their
life and their needs for their countries, not an easy
task for sure.
A trial office is going forward and will be housed in
the new headquarters of the ACF in Florida. This new office
will be a place to keep files, send faxes, start communication
and show the global community especially sponsors that
we have a home. If this works for us then perhaps a future
permanent office in the most sensible part of the world
can be provided...
General:
There is so much more in progress that we are
working on and hope to achieve in the short time we have.
The talent of WACS members, the ability that we have to
move forward and make a difference is tremendous.
Together as one we can accomplish and succeed, together
as one we can globally make WACS into a great organization,
only as one with politics aside, personal views and self
interest gone can we achieve what is needed.
Only as one can WACS be a culinary brand that makes a
difference, separately we all fail and that would be ashamed.
Sincerely
Chef Edward G. Leonard
CMC, AAC
Vice President of WACS
To view full message, click
here.
Other issues Vice-President Leonard also points out in
his message relates to:
1. Certification
2. Committees and Board Meetings
3. Cooking Competitions
4. Sponsorships
5. Financials
6. Congress
7. Marketing |
| |
 |
Secretary General's Message
Chefs of the world help ACF celebrate
75 years.
The World Association of Cooks Societies Board of Directors
were in Orlando, Florida, from 16 to 17 July to join the
American Culinary Federation (ACF) for its 75th birthday
convention with over 1,400 attendees. Led by Edward G.
Leonard, CMC. President, also joining the celebration
were Presidents representing Canada, Italy, New Zealand,
South Africa, Costa Rica, Ecuador, Guatemala, Brazil,
Mexico and Chile.
Those assembled came prepared to celebrate the ACF's 75th
parade of 75 birthday cakes each decorated in their own
unique style - followed by the unveiling of a 10 foot
birthday cake. The cakes were made by the International
Cake Exploration Societe (ICES).
A spectacular way to lead in a national convention."
L. Edwin Brown
Secretary General of WACS |
|
|
| |
| |
|
|
chef of the month
Oliver
Esser Soe Thet
President, Myanmar Chefs Association
|
|
|
|
|
|
| |
Continental
Director's Report
Please
click on the below links to view full reports |
| |
Africa
|
July 2004
WACS
Africa [+]
|
Americas |
Aug 2004
WACS Americas
English [+]
| Spanish [+]
|
Asia | July
2004
WACS
Asia [+] |
Europe | Aug
2004
WACS
North Europe [+]
Europe | July
2004
WACS
Middle Europe [+]
|
Pacific Region | July
2004
WACS
Pacific Region [+] |
|
| |
|
| |
|
|
|
| WACS
News |
 |
Hans
Bueschkens World Junior Chefs Challenge To Feature
In 2006 Congress |
|
The ‘Hans Bueschkens World Junior Chefs Challenge’
will form part of the 32nd Congress of the World Association
of Cooks Societies (WACS) to be held in Auckland New
Zealand from 12–16 March 2006.
2006 congress director, Murray Dick, said the announcement
that the ‘Hans Bueschkens World Junior Chefs Challenge’
would form part of the Congress underpinned the growing
importance of the Congress’ junior forum.
“The junior forum has gone from strength-to-strength
since its inception at the 2002 Congress in Kyoto, Japan,”
he said.
“The 2004 Congress in Ireland included a junior
team cooking competition. However, at the conclusion
of that Congress, it was decided by the WACS Board that
there should be a shift to a single competitor event
instead of a team competition.”
Murray said the New Zealand Chefs’ Association
which is organising the 2006 Congress had the full endorsement
and recognition of the WACS Culinary Committee to host
the ‘Hans Bueschkens World Junior Chefs Challenge’.
“The event has been successfully held in New Zealand
before both in 1999 and 2002,” he said.
The 2006 ‘Hans Bueschkens World Junior Chefs Challenge’
will be open to every member country within WACS.
“While member countries can send more than one
junior delegate to the congress’ junior forum,
only one person will be able to compete in the ‘Hans
Bueschkens World Junior Chefs Challenge’.”
All competitors taking part in the event must be under
the age of 23, as of 10 March 2006.
“The strength and ongoing success of any organization
is that of its youth. The New Zealand Chefs Association
is, therefore, very focused on supporting junior chefs
at the 2006 Congress.”
Murray said while the schedule of activities for the
junior forum had yet to be finalized, a preliminary
programme looked set to exceed all expectations.
For further information on the 32nd Congress of the
World Association of Cooks Societies (WACS) check out
www.nzchefs.org.nz.
|
| |
|
International
Chefs' Day Logo is Out! |
|
 Bill
Gallagher presents the significance of the occasion, particularly
to drive recognition for the World Association of Cooks
Societies – as well as the respective country’s
association on an international scale.
By commemorating professional chefs worldwide on 20 October
each year, he believes International Chefs Day will create
widespread awareness of the profession and provide the
opportunity to give something back to the community “as
an industry” (among other objectives).
To view Bill Gallagher's presentation, click
here. |
| |
|
Pushing
Forward |
As WACS continues to grow, demands and needs, too, have
grown significantly larger. As the new presidential body
for WACS continues to push the organisation forward, they
have taken the next step by establishing two new committees
to better the cause. Based on the previous board's decision,
the European Commission has been established to resolve
some concerns of the Italian Chefs Federation. Members
of the newly-formed WACS Congress Committee has also been
confirmed. Appointments for the WACS Culinary Committee,
too, has been confirmed.
WACS European
Commission:
Continental Directors for Europe, Gissur Gudmundsson,
and Reinhold Metz, together with Paolo Caldona of the
Italian Chefs’ Federation will serve under the leadership
of Fausto Airoldi, also Continental Director for Europe.
WACS Congress Committee:
Under the leadership of Billy Gallagher, Chair
of South Africa, Edwin Brown of USA, Glenn Austin (Continental
Director for USA), as well as John Clancy (immediate past
Congress Chair) will serve in the newly-formed WACS Congress
Committee.
WACS Culinary Committee:
Reimund Pitz will serve as Chair for the WACS Culinary
Committee while Graham Hawkes serves as Secretary. Tony
Jackson of Scotland, Steve Jilleba of USA, Georges Knecht
of Switzerland, Axel Ruehman of Germany, Carlo Sauber
of Luxembourg and Otto Weibel of Singapore will serve
together ith Pitz and Hawkes.
To view the appointment letters, click
here. |
| |
|
|
| Industry
News |
 |
New
Zealand's Champions |
|
The crème of New Zealand's hospitality
personnel have been announced, following three
gruelling days of intense competition at the
prestigious 2004 New Zealand Culinary Fare
held in Auckland this week.
 More
than 900 industry professionals and young
trainees took part in the New Zealand Culinary
Fare, representing all corners of the country
- including Kaikohe, Whangarei, Tauranga,
Hamilton, Te Awamutu, Ngongotaha, Hawke's
Bay, Wanganui, New Plymouth, Palmerston North,
Wellington, Blenheim, Christchurch, Timaru,
Queenstown, Dunedin and Invercargill.
Among the winners, Lindsay Barrett of Pillars
Restaurant at Grosvenor Hotel in Timaru won
New Zealand Chef of the Year, while Abigail
Featherstone of the Culinary Institute of
New Zealand in Kerikeri snagged the Outstanding
Chef Newcomer.
The New Zealand Culinary Fare, which took
place in Auckland from August 22 to 24, is
one of the biggest professional cookery events
in the world - bringing together kitchen and
restaurant service competitors vying for honours
in 66 categories.
Skill levels of those competing at the New
Zealand Culinary Fare range from high school
students and young trainees completing tertiary
institution training, through to seasoned
professionals from some of the country's leading
restaurants and dining establishments. |
| |
|
Kiwi
Chefs Scoop the Gold
|
|
|
 The
Masterfoods-sponsored New Zealand Culinary Team
have once again demonstrated competitive drive and
Kiwi flair at this year's WA Oceana Fest, coming
home with a clutch of medals.
The senior team was awarded one of only two Gold
medals in the 'Restaurant of Champions' competition.
The juniors blitzed their rivals, scooping 10 medals
including five Golds. The gold medal haul of the
five junior Kiwis matched the total number of golds
awarded to all other 42 junior competitors.
One of four senior event judges Michael Strautmanis
says: "For this senior team to be awarded one
of only two Gold medals is a brilliant achievement.
The competition was tough, but they showed immense
skill, professionalism and great camaraderie - the
judges rates their first course as the competition's
best.
"They have huge talent. I am positive they
would stand a very good chance at other international
competitions."
The competition was based on the categories, rules
and judging criteria as specified by the World Association
of Cooks Society, used in prestigious events such
as the Culinary Olympics, the Culinary World Cup
and Food Asia.
The teams were put to the test during a series of
events over a three-day period. The juniors competed
in the Live Hit Kitchen and Hot Presented Cold events
and the senior team went to Perth to defend its
2003 title, 'Restaurant of Champions Open Team Challenge'.
Team Captain Jonny Schwass from Barcelona Restaurant,
Christchurch says, "We're delighted to win
gold. At the moment we all feel on cloud nine and
can't wait to return to family, friends and colleagues.
These people have supported us through the last
year in so many different ways - this gold medal
is as much for them as it is for us as a team. We
are just so proud of what we have acheived here
in Perth representing New Zealand". |
| |
 |
Les
Roches in Shanghai |
|
The Les Roches Jin Jiang International Hotel Management
College will be the parent institution's first overseas
college. Why China? Apparently 45% of the Swiss-based
Les Roches intake is in fact Chinese students, says Cait
Noon, dean of the China-based school to Glover Sey Associates
hospitality consultants. The school offers full-time courses
lasting a total of 28 months, which includes a 10-month
internship. It is also offering ten part-time courses.
Visit www.lrjj.cn
for more information. |
| |
 |
A
Wok of a Time! |
|
Two
new cookbooks have shown up to present quite interesting
perspectives to Asian foods. Christophe Megel's Asian
Tapas offers new and delicious ways to approach traditional
flavours in Asian cuisine. Yet while Asian Tapas features
Megel's exploration of Asian cuisine, Sam Leong's A Wok
Through Time offers the Chinese man's journey through
modernising Chinese cuisine passed down from his father.
Also offering innovative recipes, A Wok Through Time introduces
Leong's inspirations gathered from his father and presents
his culinary creations that he has perfected over time. |
| |
|
|
| |
| Press
Releases |
 |
Scholarships
to Honour Julia Child |
|
The American Academy of Chefs (AAC), the honor society
of the American Culinary Federation, Inc. (ACF), announced
five scholarships of $1,000 each as tribute to cooking
doyenne Julia Child.
Child, who died August 13 at 91, was a member of AAC's
Hall of Fame, an elite group of 62 individuals recognized
for extraordinary contributions to foodservice and the
culinary profession throughout a lifetime. Child was an
active member of ACF since 1988, when she joined ACF Santa
Barbara (Calif.) Chapter and later received honorary lifetime
membership in the federation. She was inducted into AAC
as an honorary member and named to its Hall of Fame in
1996.
John Minniti, CCE, chairman of AAC, said ACF and the culinary
community have lost one of its luminaries.
"Julia
Child was inducted into the American Academy of Chefs'
Hall of Fame, not only because of her expertise as a culinarian,
but also because of her desire to share her culinary knowledge
and skills with the American public," Minniti said.
"She introduced French classical cuisine to the American
kitchen in a manner that was both entertaining and easily
understood by her audience. She was also one of the first
female chefs to distinguish herself in what was then a
predominantly male-dominated profession. Her passion for
the joy of cooking and sharing will be forever missed."
Applicants for the one-time AAC/Julia Child scholarships
must be exemplary students enrolled in one of nearly 250
postsecondary schools in the United States and Europe
with ACF-accredited training programs or another postsecondary
culinary- or pastry-training program of stature; have
completed at least one grading or marking period (trimester,
semester or quarter); and pursue a professional-chef or
pastry-chef career track.
Applications and
criteria are available online at www.acfchefs.org
or by calling (800) 624-9458, x102, or e-mailing bstockton@acfchefs.net.
Recipients selected by the AAC Scholarship Committee will
be announced by September 30, 2005. |
| |
 |
SACA
and Ciro Enter Into a Partnership™ |
|
 SACA
is proud to announce the signing of a new culinary
partnership with Ciro Alliances. A long-time supporter
of the South African Chefs Association, Ciro Alliances
will be receiving and provide strategic input on
hot beverage services to the foodservice industry
as part of the agreement with SACA.
"We
look forward to adding value to Ciro Alliances business,
through this knowledge sharing agreement and our
mutual commitment to the hospitality industry in
South Africa," says Martin Kobald, president
of SACA.
"Ciro Alliances has been
a corporate member of SACA for many years and, by
signing this partnership, we have enhanced our relationship
and commitment to the Association," explains
Ciro Alliances National Operations Manager Johan
Grobbelaar. "We recognise the credentials of
the Association and are very excited about the endorsement
of certified training programmes that will educate
their members about the pleasures and the value
in the serving of real coffee."
Issued
on behalf of the South African Chefs Association
by strategic public relations. For further information
contact Gina de Villiers on 082 343 9293 or
gina@stratpr.co.za. |
| |
 |
Search
Begins For Top Young Chef™
|
|
|
An exciting trip to New Zealand awaits the winner of a
prestigious competition to find the best young chef in
Wales.
The National Junior Chef of Wales 2004-05 contest, organised
every two years by the Welsh Culinary Association (WCA),
is sponsored jointly by Hybu Cig Cymru/ Meat Promotion
Wales and the Welsh Development Agency.
Apart from being crowned the best in Wales, the winner
will have the honour of representing the nation at the
World Association of Cooks Societies' Junior Forum in
New Zealand in 2006.
"It's a very exciting
time for young Welsh chefs with the fantastic opportunity
for the competition winner to travel to New Zealand and
the emergence of the Welsh National Junior Culinary Team,"
said Peter Jackson, WCA chairman.
"We are
therefore hoping to receive entries from all the catering
colleges in Wales together with young chefs working in
hotels and restaurant around the country."
To enter chefs must be aged 21 years or under on February
1, 2005 and work or study in Wales. Entry forms are available
from Mr Jackson at Hotel Maesyneuadd, Talsarnau, Harlech,
Gwynedd (Tel 07887 893818 or e-mail at PtrJck@aol.com)
and must be returned by October 8.
The young chefs are challenged to create a mouth-watering
three-course dinner for four using either Welsh Lamb or
Welsh Beef as the main course and as much True Taste award-winning
produce as possible. |
| |
|
|
| Events |
 |
Girls
Aloud |
|
 You
could say the food and beverage scene has less than its
fair share of female talent, and that it always seems
to be the guys in the limelight. But that's all about
to change this September with the Masters of Australian
Food and Wine, held every two years in Melbourne. This
year the theme is 'Leading Ladies of  World
Cuisine' and both the star chefs and winemakers of this
event will be of the fairer sex. From 6 to 11 September,
Crown Casino and Entertainment Complex will host a series
of dinners, wine tastings, culinary events and cooking
demonstrations showcasing the top rated cooking of Karin
Fransson from Sweden, Angela Hartnett from the UK, Léa
Linster from Luxembourg, Jin R from China as well as Sherry
Yard and Annette Grecchi Gray from the United States.
|
| |
 |
Anuga
Presents new Exhibition in Germany |
|
Chilled Food 2004 is a congress trade fair for fresh convenience
products. The organisers claim the event has already met
with excellent response and are convinced their objectives
to position the exhibition as the meeting place for the
sector.
The event will outline the opportunities and potential
of the industry, believed to be a rapidly growing segment
of the food sector. At the same time, suppliers and service
providers will have the opportunity to present their concepts
and products to decision-makers from the trade and the
external catering market.
Organised by Koelnmesse in cooperation with the Lebensmittel
Praxis Verlag (LPV), Chilled Food 2004 will take place
in Cologne from 14 to 15 September.
Visit www.chilled-food.com
for more details. |
| |
|
Simply
Sweet |
|
 Confectionery
Manufacturing Expo Americas will take place at Navy Pier
in Chicago, Illinois, USA, from 13 to 14 September. Exhibitors
will include suppliers of ingredients, processing and
packaging equipment for the confectionery industry.
“Geared towards chocolate, non-chocolate and
gum manufacturers from the USA, Canada, Mexico and South
America… the event is slated to be a biennial event,”
according to CandyBusiness. Having consulted the top suppliers
and manufacturers from the industry, Simply Events (organiser
for the event) claims “there is still a huge gap
for a show that brings together everybody involved in
candy manufacturing.”
Given the festive season coming up, this may be quite
an interesting event to participate in.
E-mail nfield@simply-events.com
for more information. |
| |
|
FHC
2004 Taking Off with new Exhibition |
|
 With
confirmed participation of the International Flight Catering
Association and International Food Service Association,
Food & Hotel China (FHC) 2004 is kicking off with
a new exhibition: Asia-Pacific Inflight. According to
organisers, China International Exhibitions Ltd, more
than 80% of allocated stand space has already been sold
and is expected to showcase food, beverages, amenities,
equipment and systems for the whole inflight and travel
catering sector - in the air and on the ground. The event
will take place from 14 to 17 September 2004.
Visit www.fhcchina.com
for more information. |
| |
|
SAITEX
2004 |
|
The South African International Trade Exhibition (SAITEX)
runs its 12th edition this year. It is the longest-standing
and most experienced international trade platform in southern
Africa. It is also the only multi-sector trade fair of
its size and kind on the continent, and plays host to
hundreds of exhibitors showcasing products, services and
opportunities worldwide.
Since its’ inception in 1993, SAITEX has successfully
promoted increasing trade between South African, African
and foreign companies. Over a decade ago, SAITEX claims
to have hosted more than 40 countries who had never done
business with South Africa before. This year, the Sri
Lankan Export Development Board (EDB) in particular, is
collaborating with the Sri Lanka High Commission in South
Africa and local exporters to participate in the exhibition.
“It is important to participate in the exhibition
because South Africa is the largest trade market for Sri
Lanka,” says an EDB official to Daily News of The
Associated Newspapers of Ceylon Ltd. “Local participants
can gain more benefits to strengthen the present business
links, to build new trade links in the South African market,
identify new technology and obtain first-hand information
on market trends.”
Visit www.saitex.co.za
for more details. |
| |
|
|
WACS
Website Powered by: |
|
If you would like to see your WACS related
stories published in this E-Newsletter kindly email us the
details at: ezine@wacs2000.org |
| |
Copyright©2004
World Association of Cooks Societies. All rights reserved.
E-Newsletter powered by Bytes Asia (S) Pte Ltd, a subsidiary
of Peter Knipp Holdings Pte Ltd. |
|
| |
|
