Honourary President's Message
2004 has been a wonderful year for our industry - one in which we have showcased our profession to the public all over the world, highlighting the skills of our colleagues, their charitable works and their dedication to promoting the art and science of cookery. From the launch of International Chefs Day, which will continue to be celebrated on 20 October, to a very successful IKA Culinary Olympics, observing the enthusiasm of chefs in every country has been extremely gratifying. As Chairman of the WACS Congress Committee, I have felt energised by my work with my fellow committee members and on behalf of us all, I must commend Murray Dick, the President of the New Zealand Chefs Association, for their efforts thus far in the organising of the 2006 WACS World Congress. I have no doubt that this Congress will be one of the best ever.

Vice President's Message
The road to a greater WACS?

Before my message I would like to first congratulate the German Chefs Association for a great event in Erfurt with the IKA. From hosting the event to the organization of the vent it was first class and much hard work on their behalf to coordinate and try and please such a diverse group of culinarians.

I also personally would like to tip off my toque to the team from Sweden for not just being the over all winner but for doing it twice! Their passion for cuisine and for a high standard of quality showed.

Every country in WACS whether people realize it or not have a fraternal bond as we are all culinarians who love what we do, cook for our craft and our countries and care about the profession.

This was so apparent at the recent culinary Olympics in Erfurt Germany were so many nations came to compete, cook and display the cuisine of their country.

Though in competition many friendship were renewed and new ones forged. The gathering of chefs and so many at that can only start to be the bridge that can bring us closer together and stronger as a group.

If many more let down the game face and welcomed others into the arena more friendships could have been accomplished, the goal for medals should never out weight the benefits of brining the profession together.

We don’t come close to understanding the power of that bond as some groups and professions do.

I can tell you that together, as one, we can make a big difference, if we allow politics and personalities to split us because of competitions, a countries ego than WACS can never achieve the greatness that perhaps is there for us to build.

Together as one we need to step back and look at what’s best for the whole organization. When one can see the potential that we have in the global community it is tremendous and offers endless opportunities.

Every one who serves the presidium and the board need your interest, your passion, and your belief in what we are doing.

Without it, what’s best for this organization won’t happen regardless how hard a few work and how much a few believe and share the vision, it take the whole not the sum of one part.

We have to rely on you, and if you take the time to contribute and forge ahead with us then things will happen because of each and every one of you out there.

Regardless of how your personal view may be, if one really looks at the progress WACS has made over the years financially and in the global community with so many countries belonging, one would have to question why we are in existence.

We now need to take the road less traveled.
We now need to stop politicking for personal reasons, personal gain and move WACS forward.

There are some out there already trying to line themselves up for the next presidium when the currant one has just started. Perhaps if the energy of worrying about 2008 and what is in it for me was put forth to see what can I do today to make a difference results would happen!

We have to start doing things they say cannot be done and shouldn’t be done so we can move in the direction needed.

All the change that is needed has no guarantee of making things better but no change, no tough decisions and direction will guarantee that things will not ever get better and that WACS will not be able to compete and reach the potential it has and stay an organization that has protocol and self fulfillment within. Patting ourselves on the back constantly when no person in the industry does, no large company or organization does will tell you something about us.

We need to be the GLOBAL organization that makes a difference in the culinary world.

If we want to only do for ourselves and have individuals only do for themselves all that will only die with us at the end of the day.

But doing for others, making a difference for all those who cook in our global community and for those who need our help will always remain and it will always leave a legacy.

WACS plain and simple should be leaving legacies the world cooks tour for hunger is an example more venues such as this helping those in need, education all who cook to be better at what they do and to try and place a global importance in our industry in each and every single country is needed.

There is no short cut to going anywhere worth while in life, there is no pain before success and there is no controversy when doing what is needed to do.

Some of the things each and every WACS member needs to do along with its leadership is;

I ask each and every WACS member to do the following as we try to move forward and make changes in the next three years;

Have a most flavorful holiday season and good cooking always.

Sincerely,
Chef Edward G. Leonard, CMC
Vice President
The World Association of Cooks Societies

Secretary General's Message
December has arrived and for most of the member countries in the World Association of Cooks Societies it is a holiday season. While others are feasting and enjoying the spirit of the holiday, we must remember our chef members who are working diligently to provide the bountiful trays of food for their guests and families. We must be grateful for the spirit of good will which this season engenders and carry it into 2005.
HAPPY HOLIDAYS.

The South African Chef Assoication (SACA) is calling on members of the industry to contribute in making the library at the Centre for Culinary Excellence (CCE) the most comprehensive one in the Southern Hemisphere. As part of the book collection drive, SACA has organised a competition offering R5,000 to the individual who contributes the most books. Each book donated to the CCE is one chance of winning the cash prize. Members should inscribe their donation with their name and date (e.g. This book was donated by John Smith, December 2004) and post them to the SACA (PO Box 787584, Sandton, 2146 OR 6th Floor Twin Towers West, Sandton City)or drop them off at the Central Support Office. The competition will run from February to March 2005. For more information, contact Stephen Billingham at (27) 011 285 0937.

The Egyptian Chefs Association (ECA) organised a slew of workshops, live cooking competitions and culinary art displays to promote the chef profession at the 24th International Hotel Supplies and Catering Equipment (HACE). The annual event, held at the Cairo International Exhibition and Convention Center from 4 to 7 November, featured the Egypt’s national culinary team’s Olympic display which earned them three bronze medals in the IKA/Culinary Olympics 2004. Guests at the exhibition were also treated to exciting culinary competitions where chefs battled it out in various events such as fruit and vegetable carving and mystery basket live cooking.

The South African Chefs Association (SACA) has selected their candidate to represent South Africa in Bocuse d’Or, the world’s most prestigious individual culinary competition, which will be held in Lyon, France from on 25 to 26 January 2005. Arnold Tanzer, one of SACA’s vice presidents, has worked in top hotels across Europe and aboard luxury liners. He was also the personal chef of the Crown Prince of Saudi Arabia and Hollywood star Michael Douglas. His commis chef for the competition is Samantha Montzinger who is currently completing her final year’s studies at the TWR Hotel School.

The Congolese Association of Young Chefs celebrated the first-ever International Chefs Day with a measure of fame, as they appeared on national television to demonstrate their culinary skills with the public. This was in line with the association’s objective of “improving the image of the Congolese Chef and promoting Congolese cuisine.” This was the first time that cooking demonstrations were shown live in Congolese television. Cooking demonstrations were also held at the Soeur Francois Regis Professional School where other chefs, students and housewives were encouraged by the President of the Congolese Association of Young Chefs, Toudissa Malanda Honor to hone their cooking skills, who addressed them saying, “It is no more a secret, the chefs are in front of you; see, learn, and do it at home.”

The Associação Brasileira da Alta Gastronomia has unveiled their web portal for those interested in the the Brazilian culinary scene. The website, with its clean layout and interactive features such as video streaming is an indispensable guide for fans of Brazilian cuisine.

Three young chefs from South Wales have taken their next step in their quest for the National Junior Chef of Wales Final. The regional heat, which was held at Coleg Gwent, Crosskeys on 1 December 2004, produced a winner in Joe Thomas who, together with Craig Beacham and Christopher Lloyd who were the highest scoring runner-ups, will go head to head with North Wales heat victor Gary Griffiths, of The Castle Hotel, Conwy, in the final at the Welsh International Salon Culinaire in Llandudno from February 8 to 10 2005. In addition to winning a dream trip to New Zealand and being crowned the best young chef in Wales, the eventual winner will have the honour of representing the nation at the World Association of Cooks Societies’ Junior Forum in New Zealand in 2006.

The Federaciòn De Asociaciones Culinarias De La Republica De Cuba (FACRC) has appointed a new executive committee. The committee’s president is Chef Ciro Eddy Fernandez Monte while the director of international relations is Chef Gilberto Smith Duquesne. For more information on the new appointments, call (537) 863 6573 or email cubachef@ceniai.inf.cu.

Three young chefs from South Wales have secured their places in the National Junior Chef of Wales Final and a chance of winning a dream trip to New Zealand.

Joe Thomas, who lives in Ebbw Rassau, Ebbw Vale, beat four rivals to win a high scoring combined South and Mid Wales heat at Coleg Gwent, Cross Keys today (Wednesday).

But two of them will be joining him in the final at the Welsh International Salon Culinaire in Llandudno on Tuesday, February 8 as the highest scoring runners up from the combined Welsh heats.

Craig Beacham, of Frolics Restaurant, Southerndown and Christopher Lloyd, of the Celtic Manor Resort Hotel were second and third respectively in the heat and can look forward to their trip to Llandudno where they will be up against North Wales heat winner Gary Griffiths, of The Castle Hotel, Conwy.

Apart from being crowned the best young chef in Wales, the eventual winner will have the honour of representing the nation at the World Association of Cooks Societies' Junior Forum in New Zealand in 2006.

The prestigious National Junior Chef of Wales contest is organised every two years by the Welsh Culinary Association (WCA) and sponsored jointly by Hybu Cig Cymru/ Meat Promotion Wales and the Welsh Development Agency.

James Kinghorn, of The Waterdine, Llanfair Waterdine, Knighton, was fourth and Dominic Powell, of Da Venditto, Cardiff, was fifth in today's competition.

Thomas's winning menu began with a starter of pan-friend scallops, leek puree with panchetta foam baby leeks. His main course was poached fillet of roast Welsh Beef, glazed baby vegetable, truffle mash and red wine jus, followed by apple puree, cinnamon glazed rice pudding with Danzi Jones and prune ice cream.

Chairman of judges, Andy Goode said it had been a strong and high scoring competition and he praised Thomas's selection of ingredients and execution of his dishes.

"There was nothing too fancy with his dishes but they demonstrated good selection of ingredients, which were extremely well handled, cooked and presented," he said.

The chefs, who must be aged 21 years or under on February 1, 2005, were 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.

For a copy of the Welsh International Salon Culinaire schedule, contact Mr Jackson on PtrJck@aol.com or 07887 893818 or visit www.welshculinaryassociation.com.

Picture caption:
Joe Thomas, winner of the National Junior Chef of Wales South and Mid Wales heat, receives his award from Graham Titchener, of Hybu Cig Cymru/ Meat Promotion Wales, co-sponsors of the competition.

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The 6th Annual Hospitality Law Institute will be held in St Regis Hotel, Los Angeles, from 2 to 3 December 2004. Bickel & Brewer and The Collins School of Hospitality Management are the presenters of this two-day symposium. It will touch on legal, financial and management principals involved in the hospitality industry. Participants will also have a chance to get to know the industry forecast by Bjorn Hanson of PricewaterhouseCoopers.

The 2nd International Polish Championship in fishing and presentation dishes from cod, more popularly known as Cods Holiday, will be held at Skwer Kosciuszki in Gdynia Poland on 29 April to 1 May 2005. The organisers of the event, Polish Cooks and Confectioner’s Pomeranians Association and Polish Kitchen and Pastry Chef’s Association are inviting 16 teams consisting of two cooks and one angler, to take part in this unique contest. Competitors will be given eight hours to sail out to the open sea to fish before heading back to shore to prepare their catch for presentation using their own recipes. The organisers will be providing accomodation and full board for teams and all applications, to be sent via email or telephone, should reach the organisers by 15 April 2005.

The World Travel Internet Conference will be held from 13 to 14 December 2004 at the Sherbourne Conference Centre in Barbados. In addition to the World Travel Awards Gala Ceremony on 11 December, the World Travel Internet Conference has been initiated in order to introduce issues on the prospective direction of the internet and how it affects the hospitality industry. Participants will be able to find out the industry trends, what the competition are doing and have a look at technologies they can pick up on.

Jointly organized by the Hong Kong Chefs Association and the Hong Kong Exhibition Services, the competition, held at the Hong Kong Convention and Exhibition Centre from 10 to 13 May 2005, is targeted at international culinary talents. Endorsed by World Association of Cooks Societies, HKICC aims to create an exchange ground of professional expertise and knowledge as well as allow culinary professionals to showcase their skills. The competition is categorised into two main groups: Professionals and Apprentices under 21 years old. Teams who wish to take part in the competition should visit www.hofex.com for more information.