From the WACS President

Dear Colleagues,

The calendars of 2006 have not yet been printed and there is already an important WACS date to be noticed. From March 12th to March 16th, 2006 the WACS congress in New Zealand will welcome chefs from all over the world to an exciting and memorable event. Don't miss this gathering of ideas, inspirations and comaradery staged for us in the heart of the Pacific. Please make your plans now to attend the New Zealand congress and take advantage of the early registration package. As you already know, the concept of C-H-E-F (Cuisine-Hospitality-Education-Food), dominates most of our activities. The last and probably most vital component of the four is Food - Food is what all people need, most love and those fortunate enough, like all of us, get to work with every day. Great food can ignite a passion in individuals which propels them to an even higher level of dedication. This heightened interest driven by our desire to transform raw ingredients into wonderful and flavor-bursting dishes will only be matched by our attention to the details in the quality of the raw materials we buy.

In order to focus on these cornerstones of our future we need to establish strong partnerships within our industry. One such WACS partner has always been Unilever Foodsolutions, a company that supports chefs from all over the world. Unilever Foodsolutions is committed to provide solutions with products, concepts and services adapted to customer needs to help run their operations more efficiently and successfully. At the same time Unilever is also helping WACS to find solutions by providing us with much needed financial support. On behalf of the World Association I would like to thank Unilever Foodsolutions for their generous donation towards the WACS office and the first Global Chefs Challenge two of the important initiatives we hope to implement in 2005-2006.

Look for the news release, which will detail the outstanding support by Unilever Foodsolutions and hopefully will encourage additional sponsors to partner with us. As we extend our network to thousands of affilliated chefs and companies we are confident that many others will join in forming a mutually beneficial relationship with the World Association.

Like many organizations WACS depends on supporting partners, who in turn should get the recognition and support from our world-wide membership, which they so richly deserve.

Sincerely yours,
Ferdinand Metz

From the WACS Vice President

Certification through Education

Global certification is not just talk or gossip but a true reality within the WACS community.

Certification of ones skills and ability is nothing new, many other professions have it and in some industries it is a must to practice your trade.

For cooks and chefs to have a goal that will push you to learn, to reeducate yourself in certain areas and to attest that you are part of something that cares about standards can make a huge impact on the quality of culinarians world wide.

As we plan and start the process for certification we have looked at the success of many others who have a similar program in all industries and across the globe.

In the world of cuisine there are not that many ways outside of apprenticeship and university where one can earn levels based on the years of experience, success and knowledge of their craft.

Make no doubt about it that here is much work to be done to undertake such an endeavor that will benefit the global community of cooks and chefs.

Some of you may ask why certification have at a global level, why is this needed.

There are many reasons for this;

o To give all those who cook something to strive for a purpose
o To validate ones knowledge in the field of cookery and the skill level they posses of their craft
o To educate through the methodology and process that will be involved to achieve certification
o To ensure the future of WACS and it events have a purpose and meaning for members to attend, a    congress that offers great education can earn you points towards your goals when you attend and    partake, another example would be WACS culinary competitions, one can earn credits for competition
o A opportunity for those who give back to be recognized and earn credits for teaching classes, judging and    giving of their time for tangible and measurable causes related to cooking.
o To promote WACS as a global leader that offers every cook in the world a chance to learn, become better at    what they do and give a sense of real pride to those who earn and achieve such credentials.
o To create a common bond between WACS members that is not politics but based on the education and      learning of cuisine while earning credentials to verify what you have accomplish
o To better train all culinarians in the ways of health, sanitation and other important attributes that are not     needed along with the knowledge and skills of being in a kitchen cooking
o To create top line opportunities for both WACS and the countries chef association that partakes of the     certification process

At the WACS congress we shall reveal the plan and phase one of WACS global certification for all to see.

This is an exciting opportunity to have a measurable program that will involve everyone at every level.

This along with our next task of a global train the trainer program could be the largest and most meaningful undertaking in WACS for its members and the global community to see the kind of impact WACS can have in the culinary world.

The board especially with the contential directors will review the first draft at our next board meeting and then we shall work on any revisions prior to the presentation in new Zealand.

At that time we shall as well select some pilot testing in various countries to see what will work and any challenges we may have before a full launch.

I am excited about such prospects and the many others that this presidium and board have undertaken to ensure WACS makes a difference to all of us.

Have a flavorful day every day and good cooking always.

Sincerely,
Chef Edward G Leonard, CMC
Vice president of WACS

Preparation for this year's WACS Asia-Pacific Chefs forum is well under way. This global event will be hosted by the Queensland Chapter of the ACF and will attract delegates from Asia and the Pacific Rim. The forum runs from the 1st to the 5th of September 2005. The forum includes guest speakers and demonstrators, food and wine tours showcasing the best of Queensland, the regional final of the MLA Black Box culinary challenge and the international secondary schools culinary challenge.

Conference and accommodation packages are available through the ACF web site www.austculinary.com.au

For postings on www.wacscareers.com, email Prefontaine
at lprefontaine@hospitalitytalentnetwork.com

Gissur Gudmundsson has been re-elected to the position of President of the Nordic Chef Association (NKF). The NKF, whose members comprise the Danish, Finnish, Icelandic, Norwegian and Swedish chef associations recently held the Nordic Congress at Noge, Denmark and re-elected Gudmundsson for another two year term. Chef Gudmundsson has been active in the culinary world and is also the Continental Director of WACS in charge of North European countries.

Canada has triumphed at the Knorr World Culinary Grand Prix held at ScotHot 2005 with Scotland and Great Britain coming in second and third respectively. The grand prix was fiercely contested by representative National teams in various categories at the event organised by the Federation of Chefs Scotland held at the SECC, Glasgow from 25 to 28 April.

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, was 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.

Fiji Chefs Association sends out's condolences to all those who have been caught in Nature's worst ever Disaster the Tsunami. We would also like to take this opportunity to thank WACS for driving such a strong "donation" programme with "Dine Aid" and the likes. Fiji being made up as a group of Islands like some of the countries caught up in the "Disaster Zone" in Asia can sort of sympathize as if it was to happen here we too would be destroyed. The Fiji Chefs Association and the rest of the Pacific Rim through the Continental director are also currently trying to make contact with other Pacific Island Country's and are trying to help establish Chefs Associations and offer advise and assistance where we can. Anybody who is in the Pacific and would like further information on our plans and goals in the region can contact Adam Haywood at adam@outriggerfiji.com.fj

The Myanmar Chefs Association have committed to arrange a national culinary as well as service competition, which will find a Winner Team to participate in this ASEAN Skill Competition 2006. It hopes to give the young Myanmar chefs & service teams a chance to challenge their colleagues from 9 other ASEAN countries and to take pride in celebrating " Myanmar Personality in Hospitality to the World." President of the MCA, Oliver E Soe Thet sees this as, "a good chance to stay together, united & strong to represent an undiscovered world of cuisine and service," and that with the chefs of The Strand Hotel joining the Asian - Pacific RIM MLA Black Box Final 2005, an opportunity to propel Myanmar chefs onto the international culinary arena.

The Association of Chefs and Confectioners of the Czech Republic (ACC CR) have elected a new President in Mr. Miroslav Kubec, Bc, who is the Executive Chef of the hotel InterContinental Praha. The 44-year old chef has been active in the ACC CR having been a member of the board, chairman of Prague region, captain of the Junior National Team, member of jury and training manager.

For more information, visit www.wacs2000.org

The senior Welsh National Culinary Team has won one silver and two bronze medals in cold table competition at an international culinary event, KNORR World Culinary Grand Prix at ScotHot 2005 which took place from 25 to 28 April 2005 in Glasgow. Leaded by manager Graham Tinsley, members of the team including captain Lee Jeynes, vice captain Wayne Roberts, pastry chef Karl Jones-Hughes, development chef Danny Burke and Hefin Roberts. The back-up members are Nick Davies, Toby Beevers, Kevin Williams, Jimmy Williams and junior team members Gary Griffiths and Adam Taylor.

The Egyptian Chefs Association is organizing the National Salon Culinaire 2005 which will take place on 13 June 2005 at the InterContinental Heliopolis Al Saraya Ballroom. It is the national chef's competition where chefs compete in 13 different culinary categories. The largest one-day culinary show in Cairo the event is attended by hundreds of key-personalities and professionals of the hospitality industry every year.

For full competition program plus rules and regulations please check out the ECA website at www.egyptchefs.com

Be prepared to triple up business prospects in the Taipei World Trade Center from 16 to 19 June 2005, as the Taipei International Food Show (FOOD TAIPEI) will be held alongside the Taipei International Food Machinery and Technology Show (FOODTECH TAIPEI) and the Taipei International Packaging Industry Show (TAIPEI PACK) - all at one venue! This is first time the triple-billed event has brought together 804 exhibitors and 2,147 booths from all over the world. It is expected more than 40,000 local and foreign visitors will attend the shows.

For more information, visit www.taipeitradeshows.com.tw

All Asia Food Expo (AAF) will be back at Jacob K Javits Center, New York City on 12 to 13 September 2005, and will also be launching at LA Convention Center, Los Angeles on 9 to 10 October 2005. AAF New York will be co-located with Expo Comida Latina NYC, the largest East Coast Hispanic food and beverage event. In Los Angeles, the event will be co-located with the West Coast Seafood Show. With tremendous partnerships and the embracing of Asian communities in both New York City and Los Angeles, All Asia Food expo enjoys a rich community and heritage. All Asia Food Expo (AAF) was recognised as Best New Show in the category of Co-Located Show Launch by Expo Magazine recently

For more information, visit www.allasiafood.com

With an exciting line-up of activities and events, The 5th Food, Wine, Fashion and Jazz Festival is kicking off with an opening reception onboard the "Sheng Rong Guo Ji" luxury cruise boat, followed by a selection of exciting promotions. Presented by The Portman Ritz-Carlton, Shanghai, the festival will bring together celebrated chefs, wine luminaries, fashion mavens and jazz musicians to celebrate the week-long event from 4 to 10 June 2005. Highlights of the festival are vintage champagne brunch, sommelier seminar/tasting master class, a taste of sake and French wine as well as the Cuban connection.

For reservations, call (862) 1 6279 8248.

The 13th International Wine and Spirits Exhibition will be held from 19 to 23 June 2005 in Bordeaux at the Parc des Expositions de Bordeaux Lac. The biennial event will be hosted in the newly completed 12,000 square metre Hall 3 and will see buyers and exhibitors from every corner of the globe congregate to observe the latest offerings in the industry.

For more information, visit www.vinexpo.com

Themed as 'Creating health together', 68th Annual Natural Products Convention and Trade Show (NNFA 2005) is taking place from 15 to 17 July 2005 in Las Vegas, America. More than 450 exhibitors are expected to attend the show, while natural product retailers are admitted free of charge, getting the opportunity to approach exhibitors and their natural products in the event. As an information-sharing platform for natural product industry, NNFA 2005 will play a significant role for buyers and sellers of natural food, dietary supplement and health or beauty aids to build up the connection throughout the country.

For more information, visit www.nnfa.org

The Professional Culinary Arts Exhibits Workshop is a one-day competition training workshop organized by the Egyptian Chefs Association (ECA). This one-day intensive training workshop which will be held on 13 June 2005, is addressed to the Egyptian chefs who wish to participate to Culinary Arts competitions, and who wish to prepare themselves for the National Salon Culinaire 05. The workshop will be conducted by Markus J. Iten, President of the ECA. Arabic translation will be available to ensure full comprehension.

For more information, visit here