From the WACS Vice President

This is your Congress!

Our WACS Congress will take place in March of 2006. The venue is Auckland New Zealand and quite a venue it is as well. This congress is a special event that will be the start of many new endeavors that have been initiated by the board and the presidium as well as an event that will raise the bar for all WACS members and culinarians.

It is an event that will show off the cuisine, the wines and great venues of New Zealand along with some of their heritage.

I reach out to every WACS member to attend this great event and be part of something special. Bring a guest, a nonmember, your family or friends.

Even though the Chefs of New Zealand are working hard on our behalf to organize this event, and even though they are the host of the congress that they bid on, it is your congress.

Every member of WACS and the leaders of WACS must come to support and to realize this is your congress as well as the host countries congress.

This means we all share in the responsibility to ensure that the congress Is a successful one and most importantly reflects what WACS is all about.

The presidium has already started to do this by having many meetings and conversations with the new Zealand chefs along with a site tour and full review of the program to ensure it exceeds the expectations of the attendees.

We only meet twice a year at a WACS congress and the success of any congress depends highly on the members of WACS to support the congress, attend the congress, and partake of the congress, to get involved and to be part of your world association.

The continental directors of WACS need to spread the word in their respected areas and encourage strongly for WACS members to attend this congress.

We must also remember that many countries such as New Zealand have always sent many members to the congresses of WACS and in return out of professional courtesy others should do the same and ensure a great member turnout on behalf of their region or country as a receptacle gesture that shows what WACS is about.

New Zealand's next store neighbors Australia hopefully will lead the way with a strong support of attendees and exceed the delegation numbers that New Zealand sent to their congress.

I know in the States Dr. Edwin Brown the secretary of WACS has developed a tour package to encourage many people from the states to attend this great event.

I know Singapore as well is working hard to gather up a large number to be in force.

What better way to ensure the future of WACS and future congresses than by celebrating the fraternal friendship of cookery through education, learning, sharing and networking with global colleagues.

Yes, there is an investment of money for registration, travel and lodging. But as with any good business, the question is, what would be the return on investment. For attending an educational congress such as the one in New Zealand is not an expense but an investment in one's career in so many ways and an investment in the WACS organization.

Perhaps you can get your employer to help with the cost by putting in a request or proposal and highlighting the return on investment of time and money. The new WACS congress is a continuing education event that will have so much to offer in terms of personal growth in both personally and in your craft along with endless networking opportunities.

It is a week of taking in the awesome culture and venues of New Zealand, sharing knowledge, making new friends, embracing old friends, having fun, learning, seeing new products from suppliers and watching firsthand the Dr. Bill Gallagher Student competitions that will be sure to teach us something and to see the future of cuisine is in good hands.

It is a week of global culinarians who are working chefs, executive chefs, pastry chefs, culinary students, bakers, cooks and culinarians at every level, together in one location for the same purpose: to share their love of culinary arts and to support the WACS association.

Just think of the awesome educational opportunities with 800 plus culinarians in attendance. The knowledge, the diversity and the passion of so many is just tremendous.

The seminars will be of extremely high quality; the New Zealand chefs association have worked very hard to bring you an educational program like no other it will feature some of the top pastry chefs, chefs, cooks and bakers who will share their craft and heritage with all of you. From the work shops to the chefs presenting their style of cuisine this is one congress that will follow through on the vision of Presidents Metz in regard to the C.H.E.F concept and mission of WACS.

If you take the time to go to these seminars and work shops, the return on investment is more than you can ever hope for. If you take these ideas and share them with your kitchen staff, and share new dishes and concepts with your customers, then that return pays dividends over and over. Your management will also see that return, and the future will want you to attend a WACS congress.

No chef no matter how accomplished is too good to learn a new trick or two and to learn from another chef's view and philosophy on cuisine.

Our general session will be one of sharing the vision of WACS by hearing the presidium present the progress made in the past year and a half and the plans for the future.

Listen to the new educational endeavors being presented that will benefit everyone such as chef certification, along with train the trainer, global chef competition, the first ever judges seminar for culinary competitions and so much more.

We will present our WACS awards for those who have demonstrated their commitment to the industry and the profession.

That feeling of belonging to a family, a family of cooks that has a purpose and is totally global with out politics just the world of cuisine to bind us is what the WACS congress will be about.

Being together for a united purpose, to learn, to share, to bond and to celebrate the love of our craft is that will be the focus. Maybe not agreeing on all subjects and all philosophy, but agreeing that each and every person who attends at any level belongs to and is part of the WACS family.

WACS is a special group that has the potential to achieve special things by working together as one. Think of the congress as a family reunion that has a true purpose of coming together, to make a difference for our profession, to educate and to make us a strong association that has influence in all things culinary.

I ask you to start the process, make the commitment to attend this congress, and come to New Zealand and see for yourself. Experience the great food and wine and culture that New Zealand has to offer.

We are in trying and difficult times in our world no matter what country you live in. What an opportunity for us to be together, belonging to something so comforting. What a chance to speak to so many culinarians, watch so many cook for us and share their knowledge and, for the first time, experience a true sharing of diversity in the global world of cuisine. Such an opportunity does not present itself each year with WACS only every two years.

Put in that request to your employer, discuss the trip with your family and those important in your life, and bring them, as well, to make them part of this event it can be the trip of a life time.

I promise you the return on investment will be great, and those who support you will see that return when you put to work what you learn. Let our common goal be to make this congress the largest attendance of any congress in the history of WACS. Let's show the world and ourselves that this is a new beginning for WACS with a future that holds much promise.

A new beginning and a new direction that focuses on making a difference is upon us.

Let's show the support to the chefs in New Zealand that have worked so hard to host and make this congress a reality.

Let's show the passion and the hunger to learn with the largest group of global chefs from all over the world traveling to be in one place at one time. It is a congress for all. Sign up now and make the commitment.

As a famous sports brand says, "Just do it."

Come and be part of team WACS and the new direction of CHEF, CUISINE, HOSPITALITY, EDUCATION and FOOD.

It is those four things within WACS that we all can be making a difference.

Yes chefs are busy people but we always can find the time, the means and the resources to do those things that are important to us. Make this congress something you badly want to do, be part of and attend.

Regards, and have a flavorful day every day.

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

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The American Culinary Federation (ACF) National Convention which ended on 2 August saw several exciting awards handed out to recipients. Chief among those is Richard Rosendale chef de cuisine of Tavern Restaurant at The Greenbrier in White Sulpher Springs, W.Va., who received the Unilever Foodsolutions’ sponsored ACF Chef of the Year Award. The ACF Student Culinarian of the Year Award, sponsored by Custom Culinary, went to Christopher Gould, an apprentice at The Balsams Grand Resort Hotel in Dixville Notch, New Hampshire, which recognized him for demonstrating a high level of professionalism, culinary skills and a passion for the culinary arts. The 2005 Pastry Chef of the Year award went to Darrin Aoyama, executive pastry chef of the River Oaks Country Club in Houston while Thomas Macrina, CEC, AAC, received the ACF Chef Professionalism Award while Timothy Michitsch, a chef-instructor of the culinary and pastry arts program at Lorain County Joint Vocational School (JVS) in Oberlin, Ohio, received the ACF Chef Educator of the Year Award. The Hermann G. Rusch Chef’s Achievement Award, which recognizes the ACF chef who has generously shared his/her knowledge with others throughout the years, and continues to be a source of information and guidance for other culinarians was awarded to director of food service and a managing partner at The Balsams Grand Resort Hotel in Dixville Notch, New Hampshire, Phil Learned, CEC, AAC. Thirteen chefs were also inducted into the prestigious American Academy of Chefs.

 

The German Chefs Association (VKD) would like to congratulate Chef Kinsella on his election as president of the American Culinary Federation (ACF).
Chef Kinsella is the president and CEO of Kincom, Inc., and senior chef instructor at Midwest Culinary Institute, Cincinnati. An ACF Member since 1975, he has held many leadership positions within the organization. Kinsella served as national secretary, 1988-1990 and 1996-2000; as chair, Chef of the Year committee, 1984-1990; and as president of ACF Greater Cincinnati Chapter, 2000-2004. He is also the author of Professional Charcuterie. As a Certified Master Chef, he is one of only 58 in the U.S

 

With the recent accolade of the Culinary Olympics held in Germany, the American Culinary Federation (ACF) has announced that they are launching a comprehensive and user-friendly cookbook penned by the award-winning chefs. Titled Cooking with America's Team: Sizzling Recipes from Chef Edward G Leonard, CMC and the American Culinary Team, the tome will feature more than 100 recipes from the competing chefs who made up the ACF Culinary Team USA 2004. The team scored the highest in restaurant-style cooking among the 32 nations who participated in the 21st Olympiade der loche, a quadrennial international cook-off launched more than a century ago.

The cookbook is available for sale on the ACF website. Visit www.acfchefs.org for more information .

 

The award-winning Welsh National Culinary Team won the glowing praises of First Minister Rhodhri Morgan after serving traditional Welsh morsels to leading European ministers when they were invited by the Welsh Assembly Government for a meeting of the European Union Competitiveness Council as part of the UK’s six month presidency of the EU. The chefs served up a pressed terrine of West coast fish with crab beignet followed by roasted rack of salt marsh Welsh lamb, braised lamb parcel and Pembrikeshire potatoes. The Welsh chefs are now busy preparing the 5th Salon Culinaire Mondial in Basel, Switzerland, which will commence in November. Wales if one of ten teams from around the world that has been invited to contest for the top culinary competition.

 

The Chilean Gastronomic Association (ACHIGA)’s 19th edition of its national gastronomic contest concluded on 20 July at the Inacap Institute, Santiago, Chile. The gastronomic competition had two categories: International Cuisine and Chilean Food. The winner of the International Cuisine was the chef of the Sheraton Hotel, Rodrigo Martínez, who received a golden medal and the opportunity to represent Chile at the Latin-American Aztec Culinary Contest in Mexico this September 28th. The participants of this category received, 30 minutes before entering to the kitchen, a surprise basket with different products necessary to elaborate its menu. The competitors had 3 hours to prepare three plates: entrance, main plate and dessert. The jury evaluated the principal aspects of the menu as the flavor, presentation and menu’s harmony. The winner of the Chilean food category was the chef of the restaurant “Mesón de la Patagonia” who was selected by the national jury comprising of members of Les Toques Blanches; Paula Larenas and Joel Solorza, and the President of the Gastronomic Cronists Circle; Augusto Merino. As always, the jury of the Complete Menu category was integrated by great international chefs. Among them is the outstanding French chef, Gerard Dupont; President of the French Culinary Academy. The second member was the Vice-president of the American Culinary Federation (ACF) of the Southern Region, Louis Perrotte, who actually owns the famous restaurant “Le Coq au Vin” in Orlando, United States. Last, but not least, the third member was Dolli Irrigoyen from Argentina.

For more details of the event, visit here

 

The World Spice Festival will commence from 7 to 16 October 2005 in Sri Lanka. The event will take place in 15 hotels and restaurants in Colombo, and the organising committee is currently sourcing for chefs. Each country can send two chefs; air tickets and accommodation will be provided. The festival will give participating chefs the chance to pass on their culinary skills and contribute towards the efforts in rebuilding the Sri Lankan hospitality scene after the Tsunami.

For more information, contact Alan Palmer at alan@palmtecservices.com.

With a silver medal, the French Culinary Academy made an important recognition to the Chilean Gastronomic Association (ACHIGA) for its excellent work in pro of the culinary world in Chile. “With this distinction, the Academy recognizes Achiga as a serious association that works permanently in a professional way for the development of gastronomy”, indicated Gerard Dupont, President of the Culinary Academy. The outstanding French chef was in Chile as part of the international jury of the XIX National Gastronomic Contest, organized by Achiga. In his visit, Dupont presided the enthronement of six new members of the French Culinary Academy, occasion in which they gave the prize to Achiga.

Foodie fans of Victoria, Melbourne’s periodical, regional and classic foods cannot miss “A Taste of Slow”, a dinner cum tasting affair scheduled to last a fortnight, offering much to do about Victoria’s boutique wineries and dizzying spread of exotic cuisine. Aiming to raise awareness about food, beverages and sustainability theories using mediums like a smorgasbord of discussion forums and debates, this programme will provide attendees with a range of unique experiences and events to select from. “Slow tables”, being the key theme, will allow for ultimate relaxation and quality food tasting with your friends or loved ones to let everyone learn about the pleasures of dining together, a basic element of life, with the usage of a number of slow tables that serve different genres of palate-pleasing eats.

For more information, visit www.atasteofslow.com.au or call (03) 9823 6100

 

Food and Hotel Malaysia 2005 returns for another series of trade exchange for the food, hotel and hospitality industry from 21 to 24 September 2005. Held in conjunction with Culinaire Malaysia and Halal Food Asia, this event will cater to exhibitors and visitors alike, as food and hospitality giants provide information and product highlights with regard to the industry trade all under one roof. To be held at the new Kuala Lumpur Convention Centre in the heart of Kuala Lumpur, special highlights like the halal food trail, halal conference, gourmet food and wine village and bakery and confectionary Malaysia will be showcased.

For more information, visit www.foodandhotel.com

Tasting Australia 2005 will introduce a bevy of food and beverage proceedings and activities, issuing a juncture for food and beverage professionals, the media and the public to savour the sans pareil of Australia. From 21 to 30 October 2005, a multitude of events are in store, with 67 social events including cooking presentations, celebrity lunches and dinners, symposiums, tastings, masterclasses and much more. A throng of international and Australian chefs, writers and public personalities will be on deck at Adelaide for the festival as well. Chief episodes comprise of the Australian regional culinary competition (the champion wins a trip to gourmet India), feast for the senses presented by Sanpellegrino, world food media awards and other delicious happenings.

For more information, visit www.tasting-australia.com.au/tasting05

India’s biggest culinary event will be staged on 3 to 5 October 2005 at Hotel Le Meridien, Chennai, bringing together more than 500 delegates from around the world. The 2nd National Culinary Conference will see the gathering of some of the brightest culinary professionals in the country with a programme that includes forums on culinary tourism, food photography, restaurant interiors and food retailing, as well as the accreditation of food photography and the first ever food writing award. The IFCA is part of the regional culinary associations of India and is organising the National Culinary Conference together with the South India Culinary Association, in a bid to bring the culinary fraternity together, create opportunities for networking, expose members to the latest trends and ultimately gain enough awareness to put IFCA in a position to vie for the prestigious World Food Congress.

For more information, visit www.ifca.info

 

Come 19 to 23 November 2005 in Basel, Switzerland, IGEHO 2005, international exhibition for industrial and institutional catering, hotels and restaurants, will be announcing itself to the public. Aside from innovative presentations, one of the most famous culinary competitions will be held in the halls of Swiss Exhibition with the 5th Salon Culinaire Mondial. Ten world-best national teams and participants from over 30 countries will come to compete in this event, considered as one of the world’s top culinary art competitions. Organised by MCH Swiss Exhibition (Basel) Ltd, other highlights of the event include forums, symposiums from GastroSuisse and the Swiss Association of Industrial and Institutional Catering, the New Generation Corner and much more. Cult label InterWhisky will also be exhibiting for the very first time.

For more information, visit www.igeho.ch

From 17 to 20 November 2005, in Toronto, Canada, the 11th annual Gourmet Food & Wine Expo, the country’s biggest and best gourmet food and wine tasting event will be featuring over 750 wines from every major wine producing country in the world, dozens of delectable culinary dishes, and 40 different wine seminars designed for everyone from the enthusiast to the connoisseur. Fine vintages and spirits will be premiered for the first time in Canada and celebrity chefs will appear hourly to cook up entertaining ideas at The Food Network Canada Stage. To celebrate the 2005 theme country, South Africa, a special tasting pavilion will host live entertainment and uncork the exciting wines emerging from the Cape Winelands.

For more information, visit www.foodandwineshow.ca

The Food & Hotel Vietnam 2005 exhibition from 1 to 3 December 2005 at the Ho Chi Minh International Exhibition And Convention Centre is one out of many events that reflects Vietnam’s economic optimism. The trade show last year in Ho Chi Minh City was a resounding success, attracting over 200 companies from 28 countries. This year, exhibits are broadly grouped under food & drink, and hospitality equipment & supplies. They include Echo Vietnam, a food importer and distributor, will exhibit its European range of chocolates and other sweet stuff, as well as Japanese rice crackers, Spanish olive oil and Thai fruit juice as well as other companies. The event serves up excellent opportunities, with a winning combination of food and hospitality resources, line-up of highlights and programmes, endorsements from industry experts and a pool of quality exhibitors and visitors

For more information, visit www.foodnhotelvietnam.com