From the WACS President

Dear Colleagues,

At our board meeting in Singapore, we again reaffirmed our committment to the Tsunami victims. During phase one, Arnold and Arlette Palmer distributed WACS funds to those in real need. They replaced damaged fishing boats, and thus enabled people to help themselves. In Phase II we have conidered a number of options, all of which are industry related WACS scholarships go out to needy individuals in SriLanka as well as in Indonesia to help them qualify for entry-level opportunities in the hoaspitality field.
Apart from these initiatives the presidium and the board are united in their commitment to our concept of C-H-E-F. CUISINE, HOSPITALITY, EDUCATION and FOOD – these four components are vital to our profession as a chef. As I pointed out earlier in my messages, WACS has made a firm commitment to measure all of its activities by how well they promote the concept of C-H-E-F.
Being one of these four, EDUCATION is what transforms the culinary craft to a profession. If the definition of a craft is a special art or skill applied with manual dexterity then it perfectly fits the description of a cook.
On the other hand a profession describes an occupation in art or science acquiring advanced training and therefore fits the requirements for an executive chef. Within our world-wide federation we have those that can teach and those willing to learn. As an important part of our activities WACS is therefore preparing several educational initiatives in the future. Such as better communication throughout the culinary schools worldwide, the educational initiative of Chef-Certification and the restart of the Train-The-Trainer-program.
Education provides an opportunity for upward mobility as it helps develop the maximum potential of any individual. Today the chefs are expected to know so much more than ever before and it is one of our major goals to make the broad knowledge accessible to all chefs and cooks around the world. The fraternal connections with the World Association gives us the opportunity as well as the responsibility to share and to value the significance of education

Sincerely yours,
Ferdinand Metz

From the WACS Vice President

It is hard to believe that a year has gone by with the new presidium and board for the WACS organization.

It is hard to measure a year, difficult to move mountains and challenging to say the least to bring the global culinary community on the same page.

Everyone on the board is working hard and has progressed the advancement of cookery through out our global community.

Our board meeting in Singapore brought forth many ideas, concepts and debates.

It also showed progress in WACS with results that will be seen in the year and years to come.

Some perhaps may want instant results, they may be sitting back saying what have they done lately, where is the difference.

In life or business it does not work this way. Nothing good that will prevail and become part of the future was ever achieved in shortcuts only much hard work and the planning of efforts gives the foundation of success.

For those in the WACS family who will come to New Zealand you will experience a new and exciting congress with a focus on cooking and education.

You will see and more importantly hear about the proposed changes, the new and exciting endeavors we are all about to embark on and how WACS will start to come together to assist those in need and to focus on education through exciting programs that will reap benefits for all.

The ultimate measure of WACS will be not were we stand at the moment but were we stand in the next four years by pulling together and all of us supporting the new changes, the new programs and the new direction to be a global culinary community that can make a difference and focus on food.

Have a flavorful day

Chef Edward G Leonard, CMC
Vice president of WACS

From the WACS Secretary General

The World Association of Cooks Societies had a very successful board of directors meeting hosted by Peter Knipp and Eric Teo, President of the Singapore Chefs Association at the Orchard Hotel where Chef Teo is the executive chef. They are great hosts who care for every detail of our meeting and visit to the World Culinary Summit.

Kristi Mace and I are receiving the changes of address from our requests for up dated information on the national officers of our over 70 national associations. We had no response from my request on the WACS website but our written letters are bringing in the information which we need to operate an international organization of this magnitude. I would like to thank you for your help in this matter.

L. Edwin Brown
Secretary General

 

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A landmark in the history of the South African hospitality industry has been reached - after months of preparation, strategising and planning, the South African Chefs Association (SACA) is proud to unveil the Centre for Culinary Excellence (CCE) to the public. The Association's most ambitious project to date and testimony to SACA's commitment to training and development for the sustainable future of the industry, the CCE is a repository of information and a definitive reference source, both physical and virtual. Facilities include a library, computer centre and culinary archive, enabling access to culinary trends both past and future to students, representatives of industry and interested members of the public. A feature unique to the CCE is the system of specialised workshops that have been developed in conjunction with the SACA website, offering up-to-date tutelage in the skills essential to the culinary profession. The workshops, illustrated by full-colour photographs to demonstrate every described step and accompanied by an extensive glossary, are an ideal means for students to brush-up on test material or for chefs to renew their knowledge, and are an inspired ancillary resource to the training that may be received from a training college or in-service training programme. Some of the most influential companies that make up the local hospitality industry have associated themselves with this momentous venture, creating a partnership that will have a significant impact on the future chefs, culinary students and industry players of tomorrow. SACA salutes the founding sponsors of the CCE - Cater Plus, Compass Group UK, Nestlé, Southern Sun Hotels, Sun International and Tiger Brands - for their vision and contribution to this exciting project. Fedics, McCain Foods, Ciro, City Lodge Hotels and Rich's are the CCE's contributing sponsors. "My particular passion is the education of our chefs of tomorrow," says Executive Director of the CCE and SACA Honorary President Dr Bill Gallagher, "so this occasion is literally a dream come true. I am incredibly proud of what SACA has achieved with the opening of the CCE and I believe that the Centre represents the pinnacle of what we have achieved on the behalf of the industry as a whole."

Its new address is University of Johannesburg, School of Hospitality and Tourism, Bunting Road, Cottsole South Africa. It can also be reached at (27) 011 482 7250 or fax (27) 011 482 7260.

 

The Rwanda World Cooks Tour for Hunger recently concluded with great success with US$35,000 raised and handed over to the President and First Lady of Rwanda. Despite battling issues of poverty, hunger, pollution and a lack of infrastructure following years of tribal hostility, the population is warm and friendly, unwavering in their desire to rebuild their communities and country. As well as showcasing their country to the foreign visitors, the Rwanda Chefs Association are aiming to encourage the participation of the public in the event as far as possible, using a series of daily displays, entertaining competitions and demonstrations The RCA envisages establishing a "cross-training" programme that will stem from the World Cooks Tour For Hunger - the announcement of which was one of the highlights of the gala dinner celebrations and are hoping to elicit as many invitations as possible from delegates that will enable the RCA to send chefs to foreign establishments for valuable international exposure that they would have no other means of acquiring. A full report will be made available soon.

Please visit www.wacs2000.org for more updates.

 

Chefs from the Hotel Intercontinental MidPlaza have won the Meat and Livestock Australia (MLA) Black Box Culinary Challenge held at the 2005 Food and Hotel Indonesia Exhibition, picking up the prize of AUD$1,200. The MLA challenge, certified by the World Association of Cooks Societies, required culinary teams to prepare their dishes using only ingredients which were handed out only one day before the competition. It was also a training ground for students from Sahid University, Pelita Harapan University, Atma Jaya's School of Tourism and Trisakti School of Tourism who took part in the competition. One of the judges in the competition Alan Palmer, said the event was aimed at showcasing local talent. "This competition will give the chefs the opportunity to get out of the box, so that they are not only confined to the kitchen."

 

The annual World Gourmet Summit Awards of Excellence took place again this year at the newly-refurbished The Oriental Singapore Hotel on the 23 April 2005. The awards ceremony, which seeks to give recognition to talents in the food and beverage industry has revised its format slightly this year. Previously, the awards ceremony usually took place before the Opening Reception on the first day of World Gourmet Summit. This year, the glamour factor of the ceremony was upped a notch. The much-awaited results were announced during the Gala Dinner, where ten Masterchefs from the two weeks of World Gourmet Summit cooked up a storm. Director of Kitchens of Tung Lok Group, Sam Leong did local talents proud by picking up the S.Pellegrino Chef of the Year and Tabasco Executive Chef of the Year award. Sebastian Ng was the recipient of the Meat and Livestock Australia Rising Chef of the Year award while Herve Potus was the Inniskillin Icewine Pastry Chef of the Year award.

For the complete listing of award winners, visit http://www.wgsawards.com/aoe2005/finalists/finalists.htm /

 

The American Culinary Federation has announced the launch of the cookbook from the United States' official team of competing chefs. Cooking with America's Championship Team: Sizzling Recipes from Chef Edward G. Leonard, CMC, and the American Championship Culinary Team boasts more than 100 recipes from the chefs who make up ACF Culinary Team USA 2004. The United States recently scored highest in restaurant-style cooking among 32 nations at the 21st Olympiade der Köche, or "Culinary Olympics"-a quadrennial international cooking competition launched 108 years ago and still the most-prestigious event of its kind in the world. Recipes from the 2004 "Culinary Olympics" and the personal larders of the chefs themselves make up Cooking with America's Championship Team. Cooking with America's Championship Team features easy-to-follow formulas with complete inventories of obtainable ingredients to create such inventive and mouth-watering dishes as Grilled Red Snapper with Shrimp and Fennel Salad and Veal Chop with Grilled Endive and Polenta Fries. Unlike any cookbook published by a U.S. culinary team, Cooking with America's Championship Team both inspires the menus of professional chefs and simplifies the creation of gold-medal-caliber dishes for the home cook.

Cooking with America's Championship Team sells for US$24.95 through the American Culinary Federation. Bulk discounts are available.

To order, call 1 (800) 624-9458 or visit www.acfchefs.org

 

Only two of the first five worldwide entries to date have gained recognition with awards, with both entries receiving silver. Mark Kemp representing Scotland was not only the very first entry into this new and exciting International Salon with a fat sculpture of "Elvis", but also gained silver for his sculpturing skills. Matt McBain representing Australia entered an aboriginal chocolate model and also impressed the judges and was awarded silver. Both chefs are well known on the international arena as food artists, both having competed in the Culinary Olympics and Matt in the World Pastry Championships. Both have also represented their respective country in International Salon Culinaires before. Further details of the winning competitors and their showpieces are also seen on line. Setting a very high benchmark has always been the intention of the Virtual Salon Culinaire competition organizers and winners of an international award of this standard should be justifiably proud of their achievement. The opportunity is now is available for chefs around the world to add their opinion and be a "judge" by going on line and voting with their opinion.

To view the entries and their showpieces, visit http://salonculinaire.com .

 

Southern Sun chefs wowed the judges at the Tiger Brands SA Chefs Village during Hostex Gauteng 2005, winning two competitions and both a silver and a bronze medal in the Salon Culinaire. Klaus Beckmann of the Sandton Sun and Towers Intercontinental was awarded the top prize of R5 000 in the annual McCain Tribute to Good Taste competition for his original vegetarian menu, for which he was required to make use of McCain frozen vegetable products.
Battling against other 5-star establishments from around the country, the Beverly Hills Hotel from Durban proved their skills as they prepared an impressive buffet display for the Tame the Tiger Challenge. Xolani Mfeka and Arnold Fimane, lead by executive chef Gerard van Staden, focussed on light, healthy and innovative dishes that were thoroughly enjoyed by the spectators following the competition. Gerard van Staden excelled individually as well, achieving a silver medal for his entry into Category A of the Salon Culinaire competition that took place over the four days of the show. Run according to guidelines set by the World Association of Cooks Societies, the Salon Culinaire was a celebration of culinary art, encouraging entrants to challenge their creativity and their skills in aspic work. Gerard prepared a seafood platter for his entry, consisting of a collage of rock salted salmon and kingklip, accompanied by asparagus salad, kimchee and coconut, with a comfit of smoked salmon and fennel bulbs. Continuing the success of the Beverly Hills Hotel, fellow teammate Xolani was awarded a bronze medal for his entry into Category B of the same competition. His three-course menu was comprised of a starter of seared tuna, followed by loin of venison accompanied with a comfit of madumbes and concluded with a chocolate envelope for dessert. Commenting on the achievements of the Southern Sun chefs, group Food and Beverage Director Dr. Bill Gallagher said, "I am very proud of our chefs for their accomplishments in the various competitions at Hostex, because not only does it reflect well on the hotels at which the chefs are employed, but because the motivation that this brings to the individual chefs is a positive influence on the rest of the staff as well. I am certain that more of our chefs will be encouraged to enter similar competitions in the future."

For more details, visit www.nta-rus.com or contact Olga Passutina at passutina@nta-rus.com.

 

Well known pastry chef and tutor Armin Praschnig passed away on Thursday 14th April. Chef Praschnig was well known throughout New Zealand's chef community. Until recently he was Manukau Institute of Technology head for the school's baking and patisserie programmes. Austrian-born Armin Praschnig arrived in New Zealand during the mid '80s, taking up the pastry chef's role at the Hyatt hotel (whose Top of the Town restaurant was at that time one of 'the' dining spots in the city). After becoming a member of the New Zealand Chefs Association, chef Praschnig was one of the inaugural judges to volunteer his knowledge at the newly created New Zealand Culinary Fare. In the past 20 years he has seen New Zealand's baking culture evolve from colonial style into European sophistication. Spotting a niche for European-baked pastries, cakes and desserts, chef Praschnig set up an Austrian bakery on Auckland's North Shore. The outlet traded for two years before chef Praschnig took up a tutoring position at what was then the Auckland Institute of Technology where he developed one and two year full-time pastry courses. To Chef Praschnig's wife Barbara and daughter Ziggy we send our condolences to you at this time. Chef Praschnig will be greatly missed by all those who knew him.

 

It is one of the most established and most important cooking contests for German cook apprentices: the REWE-Deutschland-Pokal which is sponsored and organized by REWE-Grossverbraucher-Service, a German wholesale trade company, in cooperation with the German Chefs Association (VKD). Each year this famous competition gathers talented and motivated young future chefs from all over Germany who want to show their skills. And it is the only competition of this size which concentrates on the cold platter contest. Cold programme only is allowed and the results are always impressive. This year the contestants who had to go through regional competitions were asked to show their creative knowledge concerning the "Wide variety of flat-fish". The artfully draped plates were to be presented on the final competitions day on April 15th and 16th in Mainz where 500 guests came to celebrate the festive award ceremony in the "Kurfürstliches Schloss". And the winner is: Hendrik Bentz of the Prüser's Gasthof Hotel & Restaurant in Hellwege. For the first time the REWE Großverbraucher-Service also invited European contestants to participate and Germany's neighbors came to demonstrate their knowledge. The contestants from France, Switzerland and Austria showed their plates and gave an excellent impression of the culinary art in their home country. The Europe Cooking Cup is a trendy and future-orientated contest. Christian Schaad from Switzerland gave his very best: The Swiss cook who works in the Restaurant Panorama in Steffisburg won the first competition of this kind.

 

The island nation of Singapore played host to a meeting of World Association of Cooks Societies (or WACS) leaders in conjunction with the ongoing World Gourmet Summit 2005. They were hosted by WACS continental director for Asia, Frank Naesheim, from 19 to 20 April 2005 at the Orchard Hotel Singapore. The WACS board meets about twice to three times each to discuss a wide variety of issues that range from membership and finances to developments and trends in the culinary profession, regional communication between chefs, charitable undertakings, or recent efforts in culinary education and certification. This last subject in particular was given much weight at the recent meeting because chef certification on a global scale, to meet a uniform global standard, is a momentous task that requires careful planning and committed execution. Based on the model adopted by the American Culinary Federation, which has proved extremely successful over the past decade, a new programme will be specially developed to offer interested individuals in all WACS member countries the opportunity to become certified as chefs, executive chefs or masterchefs. More detailed information will be made available at a later date.

The Emirates International Salon Culinaire 2005, organised by the Emirates Culinary Guild (ECG), the UAE’s association of professional chefs, recently concluded after four days culinary extravaganza of seminars, competitions and demonstrations. Audiences were thrilled with various demonstrations such as Cookery, ice-carving, live cooking and pastry set pieces. The Best Individual Gastronomic Performance went to Juraj Kalna of Emirates Towers Hotel while David Fritsche of Madinat Jumierah and Frank Godnhoy of Burj Al Arab came in second and third respectively.

Murray Dick from New Zealand, Director of the 2006 WACS Congress held in Auckland, New Zealand, outlined an exciting plan for next year's congress at the recent WACS board meeting in Singapore. Much effort has gone into making sure this event is intensely educational, mind-challenging, and technologically advanced, but also fun, young in spirit and as affordable as it can get. "I'm happy to say that we've been able to keep the registration fee at a low 750 euros as promised at the WACS congress in 2002, despite inflation and the general strengthening of NZ currency against the Euro and US Dollar, " he said. "We're also aiming to have about eight of the world's best ice carvers put on a little competition-show outside the congress venue, to attract public as well as media attention."

For updates on the 32nd WACS World Congress taking place from 12 to 16 March 2006 please visit http://www.nzchefs.org.nz/wacs_2006/index.htm .

The Australian Culinary Federation of Western Australia is proud to stage the Restaurant of Champions & Salon Olympia Culinaire 2005 during the 2005 WA OCEANAFEST and in conjunction with FINE FOODS PERTH 2005. The aim of the competition is to assess the ability and performance of Chefs, Cooks, Pastry Chefs, Apprentices, Armed Forces, Industrial Caterers, Training Providers and Home Cake Decorators. It is worth noting that this event will be based entirely on the categories, rules and judging criteria as specified by the World Association of Cook’s Societies which are used in such prestigious events as the Culinary Olympics, the Culinary World Cup and Food Asia. Many establishments have already expressed an interest in competing in the Salon Olympia and we are confident of the high standard of the competition. The ACF WA has taken great care in ensuring that the judging criteria meet international standards and practices. The judges have been carefully selected to give a balance of modern and traditional cuisine.

View the event booklet here

The Malta Chefs Association recently organised the European WACS President’s Forum Meeting. The meeting was chaired by Reinhold Metz, WACS Continental Director for Europe (South) and assisted by Fausto Airoldi and Gissur Gudmundsson, WACS Continental Director for Europe (South and North respectively). Mr Metz would like to thank the Malta Chefs Association for organising the successful meeting and appreciated the opportunity to meet colleagues from all over Europe who participated in the constructive and friendly discussions.

The Australian Culinary Federation Queensland (ACF Qld) will be hosting the 9th WACS Asia-Pacific Forum in Queensland Australia at the Gold Coast from the 1 to 5 September 2005. ACF Qld is pleased to host two official WACS delegates from each country in the Asia Pacific region to attend the Forum. Package rates are also available should any additional delegates from each country wish to attend the Forum.

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The Portman Ritz-Carlton, Shanghai is celebrating the 5th year of the Food, Wine, Fashion and Jazz Festival from 4 to 10 June 2005. Guests will be able to feast on guest chef from La Baie, Osaka, David Senia's cuisine which is contemporary French cuisine enhanced with Japanese culinary flair. The "World's Best Sommelier" by the Association de la Sommellerie Internationale (ASI), Enrico Bernardo will make his Shanghai debut together with renowned winemakers and connoisseurs such as The Wine Review Publisher Mr. Ch'ng Poh Tiong, Wine Owner Ms. Alessia Antinori, Penfolds Wine Maker Mr. Peter Gago, Joseph Drouhin Managing Director Mr. Gerald Uhlen, and Mr. Thierry Estrada de Tourniel from Baron Philippe de Rothschild. Fashion mavens will also be privy to the 2005 spring/summer collection from Avon Celli over a daily afternoon tea in The Lobby Lounge. Led by Musical Director Danny Woody, who is also an accomplished written composer, drummer and vocalist, the best of American jazz will be performed nightly by talented musicians who have played with jazz legends. Food, wine, fashion and jazz, who could ask for more?

For more information and reservation of events, call (8621) 6279 8248.

 

ProSweets, the international supplier fair for the confectionary industry will be held in Cologne, Germany from 31 January to 3 February 2006. Labelled as "the first supplier fair for the confectionary industry", ProSweets which is organised by Koelnmesse (prosweets@koelnmesse.de) will present a full range of products required for manufacturing, processing and packaging of confectionary, from raw ingredients, packaging materials and technology to machinery and plants.

For more information on the various events and the line-up for WGS 2005, visit www.prosweets.de.

 

Around 340 suppliers of milk and dairy products from 40 countries are expected to attend the forthcoming Anuga Dairy 2005which will be held from 8 to 12 October 2005, Germany. The show which offers a gross exhibition area of 22,500 square metres will become a platform for companies from Germany and abroad, and bring them into a communication interface for global trade.

For more information, visit www.anuga.com

 

Television chef Lesley Waters is patron of this week-long festival, which kicks off with an international street food market featuring plenty of Continental offerings. The festival, which runs from 7 to 15 May 2005 will also feature the best of British produce, as well as cookery theatres and tips from celebrity chefs. Highlights of the annual festival include a Yoga breakfast, Medieval Banquet and various workshops.

For more information, visit http://www.christchurchfoodfest.co.uk/

 

If you’re interested in Asian food, then this is the exhibition you have to go to. Fresh produce, wine, spirits & beers, beverages non-alcoholic meat and poultry, confectionary, gourmet food will be displayed at the Hong Kong Convention & Exhibition Centre from 10 to 13 May 2005 . Products at the tradeshow HOFEX are guaranteed to be exposed to more than 30,000 quality buyers from Hong Kong, China and around the Asia-Pacific region.

For more information, visit www.hofex.com

 

The 25th anniversary of this annual wine exhibition, the organisers promise to make it a spectacular event with importers from every corner of the globe travelling to London to look for new suppliers from 1250 exhibitors. Held from 17 May to 19 May at the EXCEL, it is one of the most important annual exhibition in the world’s wine and spirit calendar.

For more information, visit www.londonwinefair.com