From the WACS President

Dear Colleagues:

We can all feel very proud of how the international community and especially the members of the World Association of Cooks Societies (WACS) have rallied in support to all who endured the recent Tsunami tragedy. I would like to express my sincere thanks to our members for their concern, compassion and their helping hand, extended to the victims.

While the Tsunami disaster is still foremost in our minds, we also realize that everyday responsibilities and priorities will again dominate our collective and individual time. It is exactly for that reason, that the board has developed a two-phased approach, which first directs immediate assistance to those in greatest need, and secondly one, which assures continued support once the most basic needs have been met. WACS members came up with a variety of wonderful ideas, from “Dine-Aid”, to specialty food production, to “Chef-Helping-Chef”, scholarships, sponsoring of a foodservice class room and/or instructional materials and many others, all of which are detailed on our web site. I can foresee a huge benefit if WACS were to initiate its Train-The-Trainer program in an effort to help rehabilitate the foodservice industries in the affected countries through education and training. This initiative would be based on our strength and knowledge and at the same time help reestablish the tourism industry, which in many cases is, if not the only, but certainly one of the most important elements of the economy.

I want to assure our colleagues in Thailand, Myanmar, Malaysia, Indonesia, India, Sri Lanka, the Maldives and Bangladesh that the entire WACS membership is thinking of them and that we will continue to lend a helping hand.

As it is always the case, there are some very special people who have been extremely instrumental in identifying the greatest needs, coordinating the various efforts and above all in providing direct relief to the victims. Without the great work of Peter Knipp, Frank Naesheim and above all, Alan and Arlette Palmer and all those who have so ably assisted them, our efforts would not have been half as successful, and we thank them for it.

At the upcoming meeting in Singapore, the WACS board will develop a comprehensive plan for the Phase II of our Tsunami relief effort, and we solicit any and all ideas how we could best accomplish this task. In the meantime I again ask that all WACS member countries send their donations to the special WACS Tsunami account, so that we can continue to provide immediate funding and relief.

Sincerely yours,
Ferdinand Metz

From the WACS VP and ACF National President

Hello to every cook, chef and culinarian of WACS. I wish you the best for this year and may your culinary adventures be many and filled with great taste.

I first want to commend the great job done by Chef Alan Palmer and all of the directors, chefs involved with the Tsunami situation. It is when difficult times like these arrive that chefs to me are at their best.

Education

Education will be the focus for WACS as we move forward. There is so much to share and offer when one considers the many countries and talented cooks that are members. The challenge becomes how we can combine these efforts and all the information we have to other countries and share the passion cuisine.

The challenges are as follows:

On 23 and 24 January 2005, 19 teams from all over the world created wonders using sugar, ice and chocolate. Each team had to create a base sculpted out of hydric ice which served as a stand for a frozen dessert, a chocolate dessert as well as a plate of desserts typical of the country represented. After rigorous examination by the judges, the 9th World Pastry Cup was awarded to the French team which included Christophe Michalak, Philippe Rigollot, Frédéric Deville. It also won the newly created Vase de Sèvres de Monsieur le Président de la République Française which is awarded to the team which obtained the best degustation note. Wolters, Jeroen Goosens, Arthur Tuytel of the Netherlands team and the USA team comprising of Donald Wressell, Derek Poirier, Andrew Shotts won the silver and bronze awards respectively.

For more results and information, visit www.sirha.com

Continuing its recruitment drive, the General Secretary of the Indian Federation of Culinary Association (IFCA) Chef Soundararajan launched the Junior Forum in Bangalore on 2 December 2004 together with a one day seminar “Becoming a Chef” at the Acharya Institute of Management Services. Mr.R.Shankar, Resident Editor, The New Indian Express, inaugurated the seminar with Prof Kiran Reddy, Principal AIMS making the welcome address. Speaking to 200 members of the Junior Forum and members of SICA (Southern Chapter of IFCA) were Mr. John Michael Jasserand, Executive Chef, The Leela Palace and Chef Sundar, the Executive Chef of the Oberoi among other noted personalities in the industry.

To become a member of IFCA Junior Forum to launch IFCA junior forum in your city please get in touch with ifcasecretary@yahoo.com.

The Chef Association of Malaysia Penang Chapter has unveiled their newly elected executive committee members for the term of 2005 to 2007. Andy Oh Thye Peng, the executive chef of Grand Plaza Parkroyal Penang has been elected chairman and will be ably assisted by his vice-chair Audee Cheah Phee Lee of Segafrado Café Penang. Peter Chan Weng Seng PJM of Penang Adventist Hospital and Adolf Tan Seong Pin of Grand Plaza Parkroyal Penang have also been elected honorary secretary and treasurer respectively.

For a full list of the committee members, visit http://wonderoffice.com/campg/committee_board_old.htm

The Myanmar Chefs Association is organising the nation’s first-ever Cocktail Contest & Beverage Educational Event in Bagan and is now calling for participants to register. Scheduled to be held sometime in April, the contest is open to hotel and restaurant staff from Bagan, Popa and Upper Myanmar. Deadline for registration is 28 February 2005.

For more information, email Chef Oliver at angel@myanmar.com.mm

The Victorian president of the Australian Culinary Federation, Gary Farrell has announced that this year’s fundraising event for children will go towards aiding those within the affected area in South East Asia. To this effect, they have organised a BBQ concept called “Sizzle For The Kids” at Federation Square, Melbourne, Australia on Sunday 13th February 2005, 11am - 4pm. The program will see over forty BBQ pits serving up a variety of food. This is but one of the many fundraising activities planned in the next months that will assist relief in the affected areas.

For Mr Farrell’s speech and more information on the event, visit http://wacs2000.org/show_industrynews.php3?id=1403

The South African Chefs Association (SACA) congratulates Henrico Grobbelaar from the South African Chefs Academy, who has been announced the winner of National Junior Mini-Plated Salon Culinaire competition. Also the winner of the Western Cape regional leg of the competition, Grobbelaar competed against junior chefs from around the country, where the junior chefs, all under the age of 23, had to prepare a starter, main course and dessert presented cold in aspic. Grobbelaar will now be travelling to Belgium on a working holiday, gaining experience in a top international establishment, courtesy of Virgin Airlines.

The Chefs Association of Eastern Finland have launched a unique Culinary Relay in honour of its 20th anniversary. The relay will see the baton - a century old door of a food storage room be passed along affiliated associations in Finland, Scandanavia and Europe. Mr Juha Halminen, the chairman of the association at the time initiated the Culinary Relay. Wherever the Culinary Door is received, traditional menus of the region will be written on the shingle and be attached on the door. These will be saved and recorded later on in the history on the Culinary Door.

The members from Chefs Association of Malaysia, Penang Chapter led by Chef Andy Oh organised a Charity Drive at the Penang Gurney Plaza Atrium from 7th to 9th January 2005 to collect donations from the general public. Over three days, they collected Rm16677.40 by approaching generous shoppers in the mall to buy products donated by many food services related companies. Rm15177.40 was later handed over to Penang Chief Minister YAB Tan Sri Koh Tsu Koon on behalf of “Bukit Bendera Tsunami Fund” for the victims of the disaster chiefly the Tanjung Tokong, Tanjung Bungah & Batu Ferringhi areas with the balance of Rm1500 given to the TYT Tsunami Fund.

The Vice President of the Hong Kong Chefs Association, Rudi Muller, has announced that 25% of the 2004 HKCA membership fees, which they have rounded up to HK$15,000, have been donated to the "OSC/Tsunami, South China Morning Post," which has matched that donation bringing up the total to HK$30,000 contributed. Muller is also inviting chefs to the Annual General Meeting which will be held on March 9 at the Harbour Plaza Hotel, Hung Hom at 6.30pm and would like to give a friendly reminder to HKCA members that the 2005 annual membership fees are due.

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Four of the nation's top young chefs are set to cook-off for the title of National Junior Chef of Wales at the Welsh International Salon Culinaire in Llandudno on Tuesday, February 8.

This prestigious competition 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.

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.

In the final, the four chefs will be challenged to prepare a three course menu for four people in three hours using top side and cutlets of Welsh lamb, six ingredients from a list of 20 True Taste award winners and any other ingredients they wish. The chefs must be aged 21 years or under on February 1, 2005.

Two of the finalists - South and Mid Wales heat winner Joe Thomas and Christopher Lloyd - are workmates at the Celtic Manor Resort Hotel in Newport. They will be up against North Wales heat winner Gary Griffiths, of the Castle Hotel, Conwy and Craig Beacham, of Frolics Restaurant, Southerndown.

Beacham and Lloyd qualified for the final as the highest scoring runners up from the combined Welsh heats.

The National Junior Chef of Wales final opens the three-day Welsh International Salon Culinaire, which has attracted entries from chefs across the UK. This year's event has 44 classes, including a new award for the college that wins the most points.

The organisers are delighted to this year welcome students from Neath College who will be competing against Llandrillo, Deeside, Loughborough, Bedford and North Warwickshire and Hinckley.

Other new open classes include a two-course lunch, learner restaurant platter, game main course and vegetarian platter.

Welsh National Culinary Team manager Graham Tinsley has announced that he will be using the three-day event to select the team for the Scothot 2005 World Culinary Grand Prix in Glasgow from April 25-28.

Profiles of National Junior Chef of Wales Finalists:

Name: Gary Griffiths
Age: 19
Home: Conwy
Employment: Chef de partie at The Castle Hotel, Conwy.
Competition honours: Gold and bronze medals at the Culinary Olympics, two silver medals and two best in class at the 2004 Welsh International Salon and National Junior Chef of Wales 2004-2005 North Wales heat winner.

Professional ambition: To develop a successful career as a chef, win the National Junior Chef of Wales competition and retain place in the Junior Welsh National Culinary Team.

Quote: "Representing the Welsh National Culinary Team is something that I have always wanted to do and I was delighted to win gold and bronze medals at the Culinary Olympics 2004. I am really looking forward to the National Junior Chef of Wales final, which should be a great experience."

Menu: Starter: Caerphilly cheese ravioli with leek puree, crispy carrots and pea shoots. Main course: Braised rump and roast rack of Welsh Lamb with pease pudding, cardamom glazed carrots, creamed kidneys and a redcurrant jus.
Dessert: Warm rhubarb, cranberry and walnut tart with clotted cream ice cream.

Name: Joe Thomas
Age: 18
Home: Rassau, Ebbw Vale
Employment: Trainee chef at Celtic Manor Resort Hotel, Newport for 21/2 years.
Competition honours: National Junior Chef of Wales 2004-2005 South Wales heat winner.

Professional ambition: To win the National Junior Chef of Wales competition and develop a successful career as a chef and travel the world gaining experience of cooking in other countries and improving myself.

Quote: "I was really chuffed to be asked to compete in the South Wales heat and I spent all my days off for six week practicing. I didn't expect to win but I'm looking forward to the final. I have always wanted to be a chef because I like to make things taste good."

Menu: Starter: Pan fried fillet of trout with Welsh rarebit. Main course: Roast cutlet, lamb and kidney pudding, glazed baby veg with creamed potatoes and lamb jus. Dessert: Rhubarb tart-tatin with lemon curd and yogurt ice-cream.

Name: Craig Beacham
Age: 20
Home: Bridgend
Employment: Sous chef at Frolics Restaurant, Southerndown.
Competition honours: National Junior Chef of Wales 2004-2005 South Wales heat runner-up.

Professional ambition: To win the National Junior Chef of Wales competition, develop a successful career, gain experience in a Michelin star restaurant and eventually run my own restaurant.

Quote: "I was more nervous about waiting for the result than the competition in the South Wales heat. I plan to go to Llandudno, get my head down, work hard and to my best in the final. It's turning out to be a good year because Frolics Restaurant has just won a gold award in the 'Dining out in Wales' Good Food Guide.

Menu: Starter: Mille fuille of plaice, Welsh rarebit sabayon, poached quails egg, crushed pea and cured bacon salad. Main course: Cutlet of Welsh Lamb,
creamed cabbage and Anna potato, minted lamb wonton, chicken, Madeira and kidney pudding. Dessert: Welsh Whisky bread and butter pudding, Miranda's lemon curd ice cream, crème fraiche and blackcurrants.

Name: Christopher Lloyd
Age: 18
Home: Cwmbran
Employment: Commis chef at Celtic Manor Resort Hotel, Newport.
Competition honours: Welsh International Salon Culinaire 2004 bronze medal and merit and National Junior Chef of Wales 2004-2005 South Wales heat third place.

Professional ambition: To win the National Junior Chef of Wales competition and to develop a successful career by fulfilling my potential as a chef.

Quote: "I have wanted to be a chef from a young age and I will be going to the National Chef of Wales final to win. I am looking forward to the final and the friendly rivalry with Joe."

Menu: Starter: Paupiette of plaice and trout, laverbread rissole and Conwy mussel broth. Main course: Trio of lamb - roast lamb cutlet, pan fried lamb kidney, Shepherd's pie, creamed leeks and lamb sauce. Dessert: Lemon curd brulee with fresh orange segments and a lime sorbet.

	Global Knives Travel to Bocuse
The South African Chefs Association is proud to announce that the South African entrants into the prestigious Bocuse d’Or competition, Arnold Tanzer and Samantha Montzinger, will be competing with brand new knives sponsored by Global. “One’s performance is always enhanced by top-quality equipment,” says competitior Arnold Tanzer, “and Global knives are known across industry as one of the best. I look forward to working with them.” The Bocuse d’Or is being held in Lyon, France, on 25 and 26 January, attracting the world’s very best chefs, and can be entered only by personal invitation of the inimitable Paul Bocuse himself.
	Die wichtigsten Trends in der Lebensmittelbranche 2005
Am Freitag, 21. Januar 2005 eingegangen per Mail beim Richard Zur sofortigen Freigabe Pressebericht über die Gastronomiebranche in den USA, Januar 2005 Ein Service der jährlichen Restaurant-Hotel-Motel-Ausstellung der National Restaurant Association Termine für die nächste NRA-Ausstellung: 21. - 24. Mai 2005, Chicago Die wichtigsten Trends in der Lebensmittelbranche 2005 1. Schokolade - Reformkost für Gourmets? Dunkle Schokolade mit einem Kakaogehalt von mindestens 70% enthält ebenso wie Rotwein und grüner Tee Polyphenole, die als Antioxidantien Arterienverkalkung vorbeugen. Darüber hinaus enthält Schokolade Flavonoide, die Verklumpungen der Blutplättchen reduzieren, und man vermutet, dass sie auch den Blutdruck und den LDL-Spiegel, d.h. das "schlechte" Cholesterin, senken. 2. Fast Food mit Stil. Fast-Food-Ketten machen ihre Menüs "leichter" und treten damit den Beweis an, dass schnell nicht gleichbedeutend mit überkonserviert, übersalzig, fettig und kalorienreich sein muss. Auch das Dekor wird verfeinert. Ein McDonald's, der dieses Jahr in Chicago eröffnet werden soll, wird kabellosen Internetzugang und Kneipenatmosphäre bieten. Fast-Food-Restaurants bedrohen jedoch nicht das Comeback des stilvollen Restaurants um die Ecke mit Charakter und regionalen, frischeren und ansprechend dargebotenen Speisen. 3. Erschwinglicher Luxus. Starbucks wird oft die Pionierrolle beim Trend zum "Schlemmen im Kleinen" zugeschrieben. Auch Qualitätsweine, hochwertiger Essig, Liefergerichte oder auch Kobe-Rindfleisch und Foie Gras, die auf immer mehr Speisekarten zu finden sind, gehören zur Kategorie der "edlen Häppchen". 4. Speisen fremder Kulturen Hochwertige spanische und mexikanische Gerichte gehören in den USA zu den beliebtesten Speisen in dieser Kategorie. 5. Kleine Gerichte. Von spanischen Tapas über chinesisches Dim Sum bis hin zu griechischen Meze sind kleine Portionen groß im Kommen. Sie sind auf den Speiskarten immer stärker präsent und passen auch gut zum Trend des schnellen Essens. Neben Mini-Mahlzeiten werden Törtchen und andere Mini-Kuchen angeboten - der heiße Tipp für Hochzeitsempfänge, aber auch als Zwischenmahlzeit im Alltag. 6. Comeback der Kohlenhydrate. "Gute" Kohlenhydrate wie Obst und Gemüse finden wieder Gnade in den Augen der Diätapostel. Kohlenhydrate sind der effizienteste Brennstoff für den Körper. Die "guten" werden langsam aufgespalten und liefern stetig Energie, während die Kohlenhydrate im Zucker schnell in Glukose umgewandelt werden und, im Überfluss konsumiert, als Fett gespeichert werden. 7. Vollkorn. Das amerikanische Landwirtschaftsministerium weist in seiner überarbeiteten Lebensmittelpyramide, die diesen Monat herausgegeben wird, Vollkorngetreide als wesentliches Element einer gesunden Ernährung aus. Der durchschnittliche Konsum eines Erwachsenen liegt derzeit bei nur einer Portion am Tag und damit weit unter der Empfehlung von täglich drei Portionen. 8. Bequeme Zubereitung. Jede(r) wünscht sich mehr Bequemlichkeit in der Küche. Das Marktforschungsunternehmen NPD Group berichtet, dass in der Hälfte der amerikanischen Haushalte das Abendessen innerhalb von 30 Minuten oder weniger auf den Tisch kommt. Dabei wird oft auf Beilagen und selbst auf Desserts verzichtet, die nur noch in 14% der Haushalte serviert werden. 9. Bio-Lebensmittel. Der Umsatz mit Bio-Lebensmitteln steigt seit zwölf Jahren jährlich um 20 Prozent und lag 2004 bei ca. 15 Mrd. US-Dollar. Für 2009 wird ein Umsatz von 32 Mrd. Dollar prognostiziert. Das am schnellsten wachsende Segment ist Fleisch und Geflügel (mit einem sprunghaften Anstieg von 78 Prozent im Jahr 2003) und Snacks (plus 30 Prozent). Es gibt inzwischen sogar biologischen Zuchtfisch. 10. Funktionale Lebensmittel. Unser tägliches Essen wird zur neuen Wundermedizin: Forscher entdecken die Geheimnisse von Phytochemikalien, Omega-3-Fettsäuren und anderen Substanzen, die helfen, Beschwerden wie Aggressionen und Aufmerksamkeitsdefizitsyndrom bis hin zu Makula-Degeneration, Alzheimer und Schlaganfall vorzubeugen. 11. Neue Vorlieben bei Obst und Fleisch. Wilde Blaubeeren (in Form von Säften oder als ganze Beeren in Dosen und tiefgefroren erhältlich), frische Feigen, Rüben (in Salaten), Yams, Honeycrisp-Äpfel (eine neue Kreuzung aus Macoun und Honeygold) und Sprossen sind in den USA en vogue. Unter den Fleischsorten sind beim amerikanischen Verbraucher Ente und Bison besonders beliebt. 12. Kochen mit Kindern. Kochkurse für Kinder erleben derzeit einen Boom. Auch Kochbücher für Jugendliche von prominenten Autoren erfreuen sich wachsender Beliebtheit. So z.B. Rick & Lanie's Excellent Kitchen Adventures (Stewart, Tabori & Chang, $29.95), das Rick Bayless zusammen mit seiner Tochter in Teenager-Alter verfasste, oder Cooking Rocks! 30 Minute Meals for Kids (Lake Isle Press, $16.95). 13. Grundlegende Etikette beim Essen. Viele der jungen Leute, die heute Karriere machen, mussten als Kinder kaum Tischmanieren üben und sind beim Arbeitsessen mit Kunden (und Vorgesetzten) entsprechend nervös. Hierfür gibt es jetzt Abhilfe in Form von Kursen, die in feinen Restaurants, Universitäten (u.a. in der Philadelphia University), Karriere-Seminaren, Kochschulen und online angeboten werden. 14. Flaschenwasser. Die Umsätze mit Flaschenwasser stiegen 2004 um 20%, womit dieses Segment das stärkste Wachstum auf dem amerikanischen Getränkemarkt verzeichnet. Das Wasser der Neuzeit wird mit exotischen Geschmacksrichtungen oder auch angereichert mit Vitaminen, Mineralien und/oder Elektrolyten angeboten und findet seine Abnehmer inzwischen auch außerhalb von Bodybuilder- und Jogger-Kreisen. 15. Transamerikanische Weine. Amerika entdeckt neben Frankreich und Kalifornien neue Weingegenden. Der Weinkonsum steigt, lokale Weinhandlungen florieren in allen 50 Bundesstaaten, einschließlich Alaska. 16. Kalorienfreier Zucker. Die gewohnten rosafarbenen "Sweet'N Low"-Päckchen und die blauen "Equal"-Päckchen auf Restauranttischen haben Gesellschaft von kleinen gelben Päckchen mit dem Aufdruck "Splenda" bekommen - und werden von diesen in zunehmendem Maße verdrängt. Die natürlich schmeckende Sucralose wird inzwischen in fast allen Lebensmittelkategorien eingesetzt - vom Müsli bis zur Limonade, von Pickles bis zum Beef Jerky (Trockenfleisch vom Rind). 17. Meersalzspezialitäten. Immer mehr Lebensmittelhersteller reduzieren den Natriumgehalt ihrer Fertigprodukte, und viele Verbraucher bereiten ihre Gerichte ganz oder teilweise selbst zu, damit die einzigartigen Aromen von Gourmet-Salzen zur Geltung kommen können. 18. Technik. Die zunehmende Begeisterung für Gartenküchen in der amerikanischen Oberschicht hat in Amerika einen Grill-Boom ausgelöst. 19. Beliebte Aromen. Zitronengras ist als Gewürz schon lange weit verbreitet. Jetzt erfreuen sich Sumach (ein fruchtig-beißendes Gewürz) und Yuzu (eine saure Zitrusfrucht) zunehmender Beliebtheit. Exotischen Flair und mehr Geschmack bieten Gerichte mit aromatisierten Zutaten wie z.B. Olivenölen (besonders beliebt sind die Geschmacksrichtungen Zitrone und Blutorange der Firma Meyer) oder würzige Snacks für Erwachsene (z.B. Pekannüsse mit Wasabi-Ingwer-Aroma). 20. Ernährungsansprüche. Immer mehr Verbraucher erwarten, dass ihre Ernährungsbedürfnisse und besonderen Ansprüche - sei es aufgrund von Allergien, einer besonderen Diät oder persönlichen Präferenzen - erfüllt werden, und die meisten Restaurants und Lebensmittelhändler versuchen solchen Ansprüchen soweit möglich gerecht zu werden.

The South African Chefs Association, spearheaded by WACS and SACA Honorary President Dr Bill Gallagher, has stepped up to the challenge of providing very necessary funding for their colleagues in South East Asia, following the tsunami on 26 December 2004.

Responding to the international initiative named Global Dine Aid, fronted by the World Association of Cooks Societies, SACA is offering yellow ribbons to organisations and suppliers within the hospitality industry, who can then distribute them to staff and clients. Funds raised will assist in the set-up of mobile kitchens throughout the affected region, as well as restoring hotel schools and catering colleges.

Ribbons are available in packs of 100 and are accompanied by posters that can be displayed in reception areas or wherever will create the most impact. It is recommended that the ribbons be sold for R10 each. The South African Dine Aid project launches officially on 29 January 2005 and will run for 10 days.

We look forward to the support of our industry in this very worthwhile cause. For further information, please contact Lauren Till on 011 784 7464.

The South African Chefs Association congratulates Henrico Grobbelaar from the South African Chefs Academy, who has been announced the winner of National Junior Mini-Plated Salon Culinaire competition.

Required to prepare a starter, main course and dessert presented cold in aspic, all entrants were under 23 years of age.

Also the winner of the Western Cape regional leg of the competition, Henrico competed against junior chefs from around the country and will now be travelling to Belgium on a working holiday, gaining experience in a top international establishment, courtesy of Virgin Airlines.

Competitions director Jeff Schueremans says, “The competition gave junior chefs the opportunity to gain experience in aspic and general competition work which we feel is very important. Training our young chefs in this way increases their ability to compete on an international level – which is something they can all be capable of in the future.”

Now in its 13th year, the Chocolate Lovers Festival will be held from 5 to 6 February 2005 in Old Town Fairfax, Virginia, USA. Among the events planned for the day are the Taste of Chocolate, featuring chocolate vendors selling their wares to taste and purchase; the Chocolate Challenge, an arts extravaganza where the medium is chocolate abd the Kiwanis Pancake Breakfast, featuring chocolate chip pancakes. For the chocoholics out there, it is a must-go event of the year.

For more information, visit www.chocolatefestival.net/

Sting will be singing his heart out for the tsunami victims on 10 February 2005 at the Margaret River Winery in Western Australia. He will be donating all proceeds of the performance and Leeuwin Estate will underwrite all other costs associated with the staging of this concert up to AUD$500,000. All proceeds will go to UNICEF's emergency work and other Australian registered charities supporting the tsunami victims. The West Australian State Government has also announced that it will match dollar for dollar the funds raised at the Sting Tsunami Benefit Concert at Leeuwin Estate. General public tickets are priced at AUD$150 and VIP/Corporate packages are also available.

For more information, visit www.leeuwinestate.com.au

The Chefs Association of Malaysia is inviting national teams from every country to take part in the 10th Penang International Salon Gastronomique 2005, better known as the ‘Battle of the Chefs” which will be held from 19th to 21st April 2005 at Grand Plaza Parkroyal, Penang. For the first-time ever, they are also organising a Team Live Cooking Competition category. The organizing committees will provide accommodation for 6 days / 5 nights, selected meals, half day city tour, usage of kitchen and equipments, basic utensils, plate and basic market list (meat, seafood, fruits and vegetables) for the competition while in Penang.