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Volume
1, Issue 2
October 2004 |
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| WACS
Features |
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President's Message
The Road to Success
I have appointed new members to the Culinary Committee
and we have established two new committees to oversee
some very important functions of the World Association
of Cooks Societies (WACS). The Culinary Committee, under
the leadership of Reimund Pitz, will ensure that our guidelines
are followed in every WACS-approved culinary show. In
addition, it will develop new culinary concepts for shows
and competitions, ensuring that WACS stays on the forefront
of modern foodservice trends.
Our new Congress Committee, which has already met once,
will set the criteria by which a country may apply for
hosting a future WACS congress. It will also screen all
applicants and present the final three candidates to the
membership for its vote. I am very grateful to Dr Billy
Gallagher, who has agreed to chair this committee.
I have followed up on a commitment by the previous board
and have appointed a European Commission consisting of
our three continental directors for Europe, as well as
the president of the Italian Chefs’ Federation.
It is my hope that this commission, upon having completed
its present task, will evolve as the new By-Laws Committee
of our federation. In order to keep our entire membership
up-to-date, the reports of these three committees will
be published on the WACS web site.
We are still working on the establishment of a WACS head
office, albeit a temporary one, at the new headquarters
of the ACF. Not only will that allow us to respond more
quickly and efficiently to membership requests, but we
also will be able to assess if a permanent office should
be established in the future.
Murray Dick and his organising committee have already
made great progress in putting together a draft programme
for the WACS World Congress held in New Zealand in 2006
and they will look to the new Congress Committee for guidance
and input. The focus of this upcoming congress will be
the C-H-E-F initiative (Cuisine, Hospitality, Education
and Food). Also, I hope to announce in the near future
the establishment of an internet-based, global employment
referral programme, which would allow the entire WACS
membership to tap into this important resource.
In closing I want to wish all member countries participating
in the Culinary Olympics much success and hope that this
outstanding event truly becomes an invaluable learning
experience for all chefs in attendance. Remember-the courage
to participate is more important than winning! It is the
journey, not the destination, which we all should focus
on.
Please visit with us at the WACS booth, which we share
with the American Culinary Federation. I look forward
to seeing all of you in Erfurt.
Fraternally yours,
Ferdinand E Metz
President
The World Association of Cooks Societies |
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Secretary General's Message
Chefs of the world help ACF celebrate
75 years.
Since the WACS meeting in Dublin in March until now, WACS
has taken on a new image as a vital spokesman for over
70 countries who are our members. One reason is the effect
use of the internet as a communications tool. When I was
Secretary General from 1992 to 1996, the internet was
not used. We relied on faxes for fast information and
now in America mail from the US postal Service is called
“snail mail”. Meanwhile, my e-mail address
is so easy, leb@aug.com ! As we are reaching the end of
2004, many of our member nations will be having elections
with new officers being installed – the Board (especially
myself and treasurer, Norbert Schmidiger) as well as WACS
website coordinator Peter Knipp, will need that information
to keep abreast of what’s happening within the global
association. Kindly communicate with us and your continental
directors any changes in leadership, membership or internal
structure at your association. Hope to see many of you
at the IKA Culinary Olympics in Erfurt in October.
L. Edwin Brown
Secretary General of WACS |
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chef of the month
Oriol
Balaguer
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Continental
Director's Report
Please
click on the below links to view full reports |
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Asia |
September 2004
WACS
Asia [+] |
Europe |
September 2004
WACS
North Europe [+] |
Pacific Region |
September
2004
WACS
Pacific Region [+] |
Europe | September
2004
WACS
Middle Europe [+] |
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| WACS
News |
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International
Chefs Day |
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The twentieth day of the tenth month in 2004 happens
to be a Wednesday. For many the day, which may seem
still somewhat distant, represents just another mid-week
hurdle to cross at work or school before the weekend
comes into sight. But for one profession - this day
is taking on increasing significance as September draws
to a close. From this year onwards, culinary professionals,
and hopefully the rest of the world, will take special
note of 20 October. Why?
In March this year, chefs at the 31st WACS World Congress
in Dublin, Ireland decided that 20 October every year
ought to be designated “International Chefs Day”.
The objective is to create widespread awareness for
the profession (the way 'Senior Citizens Day' or 'Teachers
Day' would for the elderly or those in the teaching
profession, for example). It is also meant as a vehicle
for chefs to do their bit for charity through non-profit
food and beverage events such as culinary competitions
and demonstrations.
Since that decision was reached, chefs associations
in various countries have been working to kick-start
this initiative by notifying their governments, planning
for activities and soliciting sponsor support. National-level
events such as charity dinners, cooking demonstrations
and domestic culinary competitions will be a preoccupation
for some chefs, but for many others, the inaugural International
Chefs Day will be part of the festivities and spirit
of competition at the IKA HOGA exhibition in Erfurt
Germany, which takes place from 17th to 20th this month.
Each nation's team of finest chefs will be submerged
in the adrenalin of the Culinary Olympics finals come
20 October, which is pretty much the formula for something
magical.
Wherever you are in the world, you are being challenged
to rally support for the chef's profession, in celebration
of the one thing humankind should never take for granted
– food.
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Cookbook
for Children |
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 Chefs
across America are working hard to put together a Chef
& Child Foundation-sponsored cookbook for children.
Over the past few months, organisers from the American
Culinary Federation (ACF) have been collecting easy-to-make,
kid-friendly recipes in the following categories: beverages,
bread, candy, desserts, main plates, salads, sandwiches,
sauces, soups and vegetables. The selected submissions
for the book (150 recipes) will include the contributing
chef's name and ACF chapter. Proceeds from sales of the
book – available through chapters, as well as the
main ACF office, Amazon, and Barnes & Noble websites
– will benefit the Chef & Child Foundation to
help in its continuing fight against childhood hunger.
Nutritional information in the book will be provided by
dietician Shari Portnoy, MPH, RD, while Barbara Bell Matuszewski,
ACF Treasure Coast Chapter, and Vince Blancato, ACF Tampa
Bay Culinary Association, are serving as co-editors. Recipes
will fall into either of two main categories: ‘Recipes
That Kids Can Cook’ and ‘Recipes for Adults
to Prepare for Groups of Children.’
For more information, please contact Vince Blancato at
E-mail vblancato@tampabay.rr.com, or Tel: (1) 727 847
1108.
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Norway’s
New Appointment |
The Norges Kokkemesteres Landsforening (Norwegian Chefs
Association) appointed a new leader in September this
year. Einar Øveraas succeeded Per Lauritz Lian
as president and can be contacted via E-mail at einar.oeveras@online.no.
At the same time, he also maintains his role as vice-president
of the Nordic Chefs Association, supporting president
Gissur Gudmundsson.
Contact the Norwegian Chefs Association at Tel (47) 51833795
or Fax (47) 51833790 for further details. |
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Tourism
– Pillar of the Mauritian Economy |
 Because
textile and sugar industries are having tough time maintaining
their prices in the world market, many businesses in this
line are closing down in Mauritius. Meanwhile, tourism
remains as a sole fragile pillar holding up the economy,
and many hotels are being constructed right now. The last
quarter of 2004 will see the opening of four new hotels
– Taj, Telfair,Voile D’or and Heritage. There
has also been a rise in the number of unemployed citizens
formerly from other industries looking d to be trained
for the tourism and hospitality industry. Further developments
in the ‘cyber city’ center of Mauritius are
also helping the supermarket and catering businesses,
with many food centres coming up, even in the rural areas.
The Mauritian Chefs Association will be organising a culinary
competition for young chefs at the Hotel School of Mauritius
during the inaugural celebration of International Chefs
Day on 20 October 2004. Chefs will compete in the categories
of plated hor d’oeuvres, plated main course, plated
dessert, three-course menu, wedding cake, fruit and vegetable
carving, and sugar work. They are even planning a category
for housewives so both observers and participants can
compare the differences between home and professional
cooking.
Other events that took place this month included the first
ever National Innovation Awards organised by National
Productivity and Competitiveness Council – the theme
this year was sugar and required competitors to make a
pate de fruit out of local Mauritian fruits. Meat and
Livestock Australia also organised a small culinary competition
for young chefs, won by the team from Le Suffren hotel,
as well as a butcher’s competition, won by the team
from Le Cannonier hotel. |
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WACS
World Congress 2006 |
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 It
is with great pleasure that New Zealand announces the
32nd World Congress of the World Association of Cooks
Societies taking place from 12 to 16 March 2006 in Auckland,
the City of Sails. New Zealand is internationally renowned
for its outstanding natural environment and world class
facilities. Set on a beautiful harbour, Auckland offers
a fantastic opportunity to experience New Zealand hospitality
first hand with first class arts, a dynamic cultural life
and a superb selection of first class restaurants to choose
from.
To register or have a look at the proposed congress programme,
visit their official website at http://www.nzchefs.org.nz/wacs_2006/english/index.htm. |
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Singapore
Chefs whip up lunch on 20th October! |
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The Singapore Chefs Association (SCA) is ambitiously embarking
on a charity programme that aims to feed needy residents
of at least four homes under the Community Chest of Singapore
umbrella. At the Singapore Cheshire Home Residential Care
a team from the SCA will be catering for 85 residents
at lunchtime, while at the Metta Day Rehabilitation Centre
(for stroke patients) another team will be doing the same
for about 40 pax. The main stage of the afternoon will
be Bright Hill Evergreen Home where a team of chefs will
cater for over 260 guests, including a guest of honour.
Finally, at MINDS Lee Kong Chian Gardens School for children
with intellectual disabilities, a fourth team of chefs
will be catering for 140 children in the morning. |
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Hungary’s
Website Project |
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The Hungarian National Gastronomic Association will publish
information relating to the organisation, establishment
and operation of the Gastronomic Museum of Nations and
International Gastronomic Skanzen (GASTROLAND®) regularly
on its official website, www.gastroland.hu, which is currently
under construction. The site will be translated in at
least four languages, in keeping with WACS guidelines.
Keep an eye out for updates! |
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| Industry
News |
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Seoul
International Culinary Competition |
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President Minsoo Kang of the Korea Cooks Association
(KCA) would like to invite all interested
chefs to participate at the 6th Seoul International
Culinary Competition, held alongside the Seoul
International Tourism & Food Expo (SIFE2005)
from 6 to 10 April 2005 at the Atlantic Hall
at COEX, Seoul. The KCA is offering full hotel
accommodation, reimbursement of ingredients
and a fully paid air ticket for the team manager.
Registration for the national team competition
costs US $180 while registration for the palace
competition costs US$150. Deadline for registration
(either by e-mail or fax) is 28 January 2005.
To obtain an entry form and rulebook or for
further information, please contact Grace
Moon at food2000@sife.co.kr,
Tel: (82) 2 720 1815, or visit the official
website www.sife.co.kr. |
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2005
National Knorr-CCF Junior Culinary Challenge
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 Knorr
and the Canadian Culinary Federation (CCF) will
be hosting the junior culinary challenge once again
in Edmonton, Alberta on 10 June 2005. To earn their
place among Canada’s top aspiring chefs, participants
must first be selected by the judging panel to compete
at one of ten provincial culinary challenges. Competitors
must submit their registration forms by 1 November
2004, and each registration package will be evaluated
by the judging panel to ensure that it satisfies
the qualifying criteria set by the CCF and based
on the WACS guidelines. The national champion will
win US$5,000 cash and an opportunity to travel with
Culinary Team Canada to an international culinary
event taking place in 2005.
The winner of the 2004 Junior Culinary Competition
was Kreg Graham who studies at the Culinary Institute
of Canada in Charlottetown, Prince Edward Island.
He was also selected to be part of the national
junior team that competed in Erfurt Germany this
year at the Culinary Olympics.
More details about the 2005 National Knorr-CCF Junior
Culinary Challenge are available at the competition’s
official website, www.knorr.ca. |
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| Press
Releases |
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South
Africa Preps for International Chefs Day |
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International Chefs Day on 20 October is being celebrated
with festivities; charity events and skills transfer programmes
all around the world. In South Africa, the South African
Chefs Association's regional committees in its three main
centres will be putting together a programme for the day
that includes a radio promotion; a charity feeding initiative
for needy children; an Academy of Chefs College Day and
'Shadow a Chef' project; and a Family Funday.
The day will begin with an early start and an event which
will give countrywide exposure to International Chefs
Day, as SACA's junior members take to the streets, selling
muffins to motorists at major intersections in a radio
campaign to raise funds for SACA. Then it's off to the
streets of Alexander and other impoverished areas around
the country where needy children will receive a solid
meal and share in the celebration of International Chefs
Day.
Esteemed Academy of Chefs members will be taking time
off on this special day to visit colleges and culinary
schools in each city, sharing their particular area of
expertise with the chefs of tomorrow, and Grade 12 pupils
in Gauteng will have the opportunity to 'Shadow a Chef'
for the day, as top executive chefs take pupils with an
interest in pursuing a career as a chef under their wing
for the day.
Finally, the fun will continue as chefs and their families
meet in Johannesburg for a Family Funday, sponsored by
Nando's. This is a chance to show the families of chefs
how much their contribution to the industry is appreciated,
with a fun-filled programme of activities including musical
entertainment, pony rides, jumping castles, a picnic,
a family cooking competition and much, much more, running
through to an evening under the stars.
We invite all chefs around the world to join us in this
celebration. |
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Official
Potato of the IKA Culinary Olympics |
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 The
sponsors of this year's 21st Culinary Olympics (IKA)
are simply brimming over with original ideas. The
"Heichelheim Potato" Sponsors Union are
bringing their planting traditions (as practised
in Heichelheim in Thuringia) to the competition,
after holding a successful potato planting event
in April this year, which was attended by a number
of people prominent in the arenas of politics, the
media, culture and agriculture. During that event,
the ambassadors of the 32 participating countries
planted one row each for their national teams, thus
becoming their official patrons. “Sandra,
the Potato Princess” was brought in to draw
lots to lots to determine what type of potato each
team would have. Later in the year, on 4th September
to be exact, the potatoes were harvested on the
occasion of the Heichelheim Potato Festival. Eventually,
these potatoes will be presented – in sacks
bearing the national flags – by the teams
when they teams march in during the opening ceremonies
at the Culinary Olympics. Each team can then take
their sack with them to their own quarters. |
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Young
Welsh Chefs Serve Up a Taste of the Olympics |
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Five young Welsh chefs complete their preparations
for the biggest challenge of their lives on September
27 when they served up a dish created for the Culinary
Olympics in Germany. Invited guests at the Orme
Restaurant at Coleg Llandrillo, Colwyn Bay had the
chance to sample the mouthwatering main course,
which the junior Welsh National Culinary Team hope
will bring them Olympic gold medals in Erfurt.
The dish comprises pan-fried, chilli-infused fillet
of salmon on a potato, fennel and lavabread scone
with watercress and turbot ravioli, roasted tomatoes
and spaghetti vegetables and a citrus cream. It
will be the first time that senior and junior members
of the Welsh National Culinary Team have competed
as a nation at the Culinary Olympics. The junior
team, formed two years ago when Wales was granted
national status by WACS, is coached by Arwyn Watkins,
managing director of Cambrian Training Company,
Welshpool.
The team is captained by Hefin Roberts, 21, head
chef at Cobdens Restaurant, Capel Curig and includes
Gary Griffiths, 19, chef de partie Castle Hotel,
Conwy, Brian Spackman, 20, chef de partie Wynnstay
Hotel, Machynlleth, Charlie Cage, 20, second chef
at the Royal Oak Hotel, Welshpool and Adam Taylor,
20, commis chef at Hotel Maesyneuadd, Talsarnau,
Harlech. Four of the chefs will be making their
international competition debut at the Olympics.
They compete in the cold buffet element of the competition
on Sunday, October 17 and in the hot kitchen on
Tuesday, October 19.
The Welsh National Culinary Team is sponsored by
the Welsh Development Agency to promote the food
and drink industry brand 'True Taste' and by C&C
Catering Equipment Ltd, Brakes, UBF Foodsolutions,
Catering Engineers (N.W.) Ltd and Hybu Cig Cymru/
Meat Promotion Wales and Vin Sullivan Foods, Abergavenny. |
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Recognising
Outstanding Practioners of the Hospitality
Industry |
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The Kapiti Fine Foods 2004 Canterbury Hospitality
Awards were presented at a glittering gala dinner
at the Hotel Grand Chancellor Christchurch. The
dinner was a five-course menu of local Canterbury
fare, prepared and served by a host of volunteer
chefs from around the region and suitably matched
to a selection of some of Canterbury's most prestigious
wines including a Giesen 2001 Pinot Noir and a Morworth
Estate 2000 Chardonnay. The Kapiti Riverdale Cheddar
was ingeniously matched with Chivas Regal Whisky.
Following on from the hotel dinner and presentation
guests rocked the night away at Sticky Fingers Bar
– recipient of the 2003 Outstanding Canterbury
Bar Award.
Speaking at the awards presentation, CHADS founding
chairman, Gary Miller, said "the phenomenal
support for the awards demonstrated that Canterbury's
hospitality industry was in excellent shape and
the general feel good factor felt tonight just highlighted
the spirit of comrarderie to be found amongst the
industry here in Canterbury".
"Now in their third year the CHADS have gained
immense credibility and respect among Canterbury's
hospitality industry," Mr Miller said. "The
winners, and indeed the finalists, in all categories,
are to be congratulated for the professionalism
and dedication which they continue to bring to this
industry.” The hospitality, food & beverage
industry has an amazing base of creativity, the
driving force behind this creativity are the diverse
and dynamic people that commit their time and boundless
energy to produce only the best, whether it be through
service or product delivery.”
Categories in the awards cover all aspects of the
industry and are open to any foodservice and hospitality
professionals – regardless of their experience
or where they work. Planning for 2005 is already
underway and we believe that once again it will
quite simply be "The Best". |
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| Events |
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IKA
Culinary Olympics 2004 |
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 The
much anticipated 2004 Culinary Olympics are finally here,
held from 17 – 20 October at the Messe Erfurt in
Thüringen, Germany, alongside a huge trade show.
Competition categories include "The National Teams
Competition", "The Cold Platters Show",
"The Military Teams Competition", "The
National Youth Teams Competition", "The Confectioners
Competition" and many more. More than 1,000 cooks
and confectioners from 33 countries competed for medals
and the Olympic champion title in an Olympic competition
at the 2000 edition of the Culinary Olympics.
Visit www.culinary-olympics.com
for further details. |
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Restaurant
& Bar Hong Kong |
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 From
5 to 7 October, the Hong Kong Convention and Exhibition
Centre will come alive with F&B-related product and
service showcases at this leading trade exhibition for
operators of quality restaurants, clubs, hotels and bars.
The exhibition will showcase a wide selection of gourmet
suppliers from fine foods, wines, tableware, spirits and
beverages to equipment, technology, furniture and design
services. For more information please visit www.restaurantandbarhk.com. |
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SIAL
- International Food Products Exhibition |
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 Happening
from 17 – 21 October 2004 at the Parc d'Expositions
de Paris Nord Villepinte in Paris, France. The 2002 show
attracted a record number of visitors – 135,000
from 188 countries, offering excellent business opportunities
to 5240 exhibitors from 98 countries. Exhibitors were
able to meet decision makers with a variety of objectives,
such as discovering brand name products, potential partners
for their store brands, new products, food services, health
food products and products meeting the multiple and contradictory
needs of consumers. Visit www.sial.fr
for details. |
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World
Culinary Grand Prix |
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Held during the annual ScotHot exhibition in Glasgow,
Scotland from 25 to 28 April 2005, this competition, co-organised
by The Federation of Chefs Scotland and the trade show
organisers SITE, extends its invitation to all WACS member
countries. Twelve international senior teams will be selected
to participate in this competition in both the ‘Restaurant
of Nations’ kitchen (three courses for 85 persons)
and cold buffet tables. Teams will be provided with three
twin rooms for five nights, arriving Sunday 24 April and
departing Friday 29 April. A sum of £ 500 will be
given to each team to assist in costs. To register your
team or for further enquiries, please e-mail nthomson@motherwell.co.uk. |
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The
FinnSkills Competition |
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In 2005 the Finnish vocational education industry celebrates
its jubilee year by staging the Finnish National Skills
Competition, FinnSkills 2005 (Taitaja) at the Turku Archipelago
(a unique travel destination situated in the island area
in south west Finland.). Over 500 competitors will congregate
at the Turku Fair and Congress Centre as well as the Elysée
Arena during from 19 to 21 January next year. Visit www.taitaja2005.com/
for more information. |
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WorldSkills
2005 Helsinki |
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In the biennial WorldSkills Competition held in Helsinki
from 26 - 29 May 2005, young people (under the age of
23) from all over the world will come compete in the skills
of their respective vocational fields. There are 34 official
competition skills and about five demonstration skills
in the fields of technology, industry, and services. About
800 competitors from nearly 40 countries come to this
competition. |
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Artistica
2005 |
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The second edition of the international competition for
chef-artists held in Italy will run from 5 to 8 February
next year at the Hall of the Chefs Gastronomic Art and
Artistic Expressions. The Italian Federation of Chefs
birthed this event to showcase cooks as not only kitchen
professionals but craftsmen who took pride in the artistic
value of their work. Visit their website, www.fic.it
(in Italian), for more details. |
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