Dear Colleagues:

First of all let me thank you for the many phone calls and notes, regarding the Katrina disaster in the United States. Your American colleagues are very grateful for the moral and financial support from all of you. The purpose of this letter is to get you excited about the upcoming WACS congress in the beautiful country of New Zealand. Every two years the chefs of the world unite to renew old friendships and to forge new ones, but most importantly to share their knowledge as they learn from each other.

Guided by the acronym of C-H-E-F-S, the upcoming congress in New Zealand is dedicated to the celebration of global CUISINES, to the concept of HOSPITALITY, to the value of EDUCATION, to the universal appreciation of FOOD and to our commitment to SOCIAL ENGAGEMENT.

As the centerpiece of the congress, many internationally known chefs, wine makers, food historians and journalists along with restaurateurs and manufacturers are poised to present to you more than 40 seminars, lectures and food demonstrations. The chance to meet colleagues from all over the world and to learn first hand and directly from the the respective experts is just too great an experience to pass up.

To be honest, what do we really know about the complex Masala spice mix, which transforms so many wonderful ingredients into exotic Indian specialties? Have you personally experienced the proper way to prepare the famous Korean Kimch’i or the Italian secrets of making a Truffeled Risotto? Have you ever worked with a Chinese chef and learned the proper technique of making the Peking Duck or the intricate process of crafting the Chinese noodles? Did you ever spend serious time with an expert wine maker, discussing the intricate task of pairing his wines with your food? What do you know about the best method of making a Bouillabaisse, a Taboulli, a Szegediner goulash, smoked salmon or a basic barbecue? Surely, you can remain indifferent or you can research and read up on these different preparations and you may be even able to visit some of these countries, but at the congress in New Zealand all this knowledge and the respective experts come together for YOU.

At the same time you would not want to miss the exiting Hans Bueschkens Student Competition nor the Dr. Billy Gallagher Student Forum, staged by our talented junior chefs from all over the world. They represent the future of our profession and truly deserve your support.

If you still ask: “What is so special or different about the 2006 congress?” and I can proudly say: “Most everything”. Never before have we given more importance to cuisine, hospitality, education, food and social responsibility, and never before have we more downplayed the bureaucracy, which used to dominate congresses of the past. I am sure that many of you remembered the days when we returned from a congress without the benefit of having enriched our knowledge of food.

Furthermore, the presidium and board will unveil a number of new and exciting initiatives including the Global Chefs’ Challenge, world wide Chefs’ Certification, a revised Train-The-Trainer program, a first-ever Judges Seminar, a new Awards Program and our Vision for the future.

Compliment all these wonderful educational and networking opportunities with a culturally dominated social program, great New Zealand hospitality, the impressive natural, unspoiled beauty of her mountains, beaches and desserts and what have you got? Most likely the greatest congress ever!

I invite you to support the tremendous effort which our New Zealand colleagues have made in your behalf. At the same time invest in your professional development by attending the lectures and earning points for the new certification program. Finally, help celebrate our great diversity, the multi-culturally influenced cuisines of the world and all that WACS stands for. Help make a difference for yourself and others. The question no longer should be: “Can I afford to go?” but: “Can I afford not to go to New Zealand?”

Catch the passion and register now before November 30 to take advantage of the 30 % discount! Meet the chefs of the world in the heart of the pacific! Come to New Zealand and see for yourself!

I look forward to seeing all of you in Auckland.

Ferdinand Metz, CMC
President

A chef from the Celtic Manor Resort at Coldra Woods, Newport moved a step closer to a coveted national title by winning the South Wales regional final of the nation's premier culinary contest in Cardiff yesterday (Monday).

Nicholas Evans, a 32-year-old chef in Owen's Restaurant at the Celtic Manor Resort, secured a place in the National Chef of Wales Final, after his triumph at Cardiff's Holland House Hotel.

The winner of the national final, to be held at Coleg Llandrillo, Rhos on Sea on February 21, 2006, will join the Welsh National Culinary Team for the prestigious Culinary World Cup 2006 in Luxembourg and collect a cash prize of £500.

The biannual National Chef of Wales contest is organised by the Welsh Culinary Association and jointly sponsored by the Welsh Development Agency and Hybu Cig Cymru / Meat Promotion Wales.

Evans, who lives in Thornbury, held off a strong challenge from Ross Williams, 32-year-old head chef of La Marine Restaurant, Penarth, Ryan Mitchell, 24, junior sous chef at Chandlers Restaurant, Newport and Nigel Bissett, 26-year-old sous chef of Welcome to Town, Llanrhidian, Gower.

In the national final, he will meet the winner of the North Wales regional final together with the competition's two highest scoring runners up.

The chefs were challenged to cook their own creative menu for a three-course dinner for four using either Welsh Lamb or Welsh Beef and at least three True Taste winners' products.

Evans chose a starter of roasted Gower sea bass and scallop, fondue of leeks, fricasse of wild mushrooms, dry cured bacon and red wine jus. His main course was slow roasted loin of Welsh Lamb, ravioli of haggis, fondant potato, braised chick peas, confit of garlic, baby onions, creamed garlic dressing and balsamic lamb jus.

The dessert was vanilla parfait scented with Welsh honey, roasted black fig, almond financier and Penderyn whisky syrup.

"It was a bit nerve-racking because we finished the competition at 1pm and the result was not announced until 9.30pm at a dinner," said Evans. "It was the first major competition I had entered by myself and I enjoyed it because everything went according to plan.

"I didn't have a chance to run through the full menu from start to finish before the competition, but I was quietly confident because I knew I could do all the dishes. Provided the dishes look good, taste good and you work well, there is no reason why you shouldn't be in with a good chance."

He said he was looking forward to the national final at Coleg Llandrillo, as he had cooked in the excellent kitchens there earlier this year at a promotional event.

Welsh National Culinary Team manager Graham Tinsley, chairman of the judges, congratulated the chefs on the high standard of competition but said Evans was a clear winner.

"The complexity of his dishes was far superior to the rest and a lot of thought had gone into the textures and flavours," he added. "He was also very methodical in his work and his mark in the high 80s was fully merited."

The other judges Wayne Roberts, chef partner of the Waterfront Restaurant, Trearddur Bay, Colin Gray, director of Capital Cuisine, Cardiff and Arwyn Watkins, managing director of Cambrian Training Company, Welshpool.

The North Wales regional final will be held at Coleg Llandrillo on Monday, with the national final to be held at the same venue as part of Welsh International Culinary Championships on February 21, 2006.

The national winner will recreate the winning menu for 120 guests at a presentation dinner at Coleg Llandrillo on April 5.

Picture caption:
Nicholas Evans in action during the competition.

The WACS executive board will be meeting in Paris from 2 to 4 December. Hosted by the Societe Mutualiste des Cuisiniers de France, the 3 day meeting will see members of the board discuss the latest developments in WACS.

A group of Michelin-awarded chefs are descending to Bangkok from 14 to 19 November 2005 for the city's first ever grand gastronomy feast. The Epicurean Masters of the World will host luminary culinary masters like Heinz Winkler (pictured right), Antoinne Westermann, Gualtiero Machesi and Eyvind Hellstørm, who will present their stunning cuisines and hold masterclasses and elaborate tastings for eager epicureans. The star-studded event will be held in Bangkok's prestigious Dome building, where its three restaurants, Sirocco, Distil and Mezzaluna are fast becoming icons in the food and beverage milieu. The gourmet festival also includes other luxurious activities like wine and cognac tastings, Cuban cigar rolling and samplings of rare and seasonal food.

For more information, visit www.epicureanmasters.com.

Come 21 to 25 October, Host 2005 will take place at the brand new Fiera Milano - one the biggest exhibition spaces in the world. The event will see the coming together of professional executives in the hospitality industry and operators, all in the bid to discuss and learn of new developments in the trade. In line with this, Elextrolux Professional will present its new foodservice and laundry solutions in an interactive way. The industry-leader will display its creative systems, and will have live demonstrations at the main restaurant of Fiera Milano and in more than 60 bars and restaurants in the vicinity of the exhibition arenas. In addition, the Electrolux Professional stand will feature a bevy of its innovative products like the Air-O-System cook and chill device, the Modular Rack-Type dishwashing line and the Thermaline S90 Swiss Finish cooking range. The stand will be further enhanced with a series of demonstrations by leading culinary institutions like the Alain Ducasse Fomation and Le Cordon Bleu.

For more information, visit www.foodservice.electrolux.com.

Held from 10 to 12 November 2005 at the Singapore Expo, it is Asia's only international wine and spirit exhibition platform, this event serves the entire Asian market and is expected to attract over 400 international and local exhibitors from over 22 countries. A must-go for wine lovers!

For more information, visit www.wineforasia.com.

Held from 11 Nov to 8 Dec, the capital of Malaysia will turn into a gourmet mecca in the month-long epicurean extravaganza presenting top notch cuisine by the best culinary experts from various restaurants in Kuala Lumpur.

For more information, visit www.klgourmetfest.com

Held at Earls Court, London, England from 2 to 4 Dec, it is London's largest food and drinks show with over 280 exhibitors ranging from traditional Christmas food, gourmet suppliers, organic producers, wines merchants, you can wrap up all your Christmas shopping in one day.

For more information, visit www.festivebbcgoodfoodshow.com.

Hotel Expo 2005 will be an exceptional showcase that features a wide range of products applicable to the hotel, catering and hospitality sectors with special event highlights, lucrative business opportunities and new tourist attractions. The expo will run from 23 to 25 Nov at the Macau Tower Convention & Entertainment Centre, Macau SAR, P.R. China.

For more information, visit www.coastal.com.hk.

The 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 and drink, and hospitality equipment and supplies. FHV will be held at Ho Chi Minh International Exhibition And Convention Centre, Ho Chi Minh City, Vietnam from 1 to 3 Dec 2005.

For more information, visit www.foodnhotelvietnam.com.