Wales' First Minister Rhodri Morgan has congratulated a team of top Welsh chefs which won gold and silver medals at the World Culinary Masters competition in Switzerland last month.

In a letter to the Welsh National Culinary Team, he says: "The team's success serves to highlight the very high standards of the best Welsh hotels and restaurants. It is wonderful to see Welsh chefs doing so much to promote their country abroad."

He also wished the team success in its forthcoming visit to Singapore for the 'Battle for the Lion' competition. "I am sure they will again do Wales proud," he added.

The Welsh team finished sixth overall in the Swiss competition and move up to seventh in the world rankings, which was a target set by manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, at the start of the year.

The chefs collected a gold medal for their cold buffet table - the first they have ever won for their discipline in international competition - and silver in the hot kitchen.

Mr Tinsley thanked Mr Morgan for his letter and said the team was pleased to have received many positive comments from Assembly Members across Wales following the success in Switzerland.

"I am very pleased that the team and the chefs are now beginning to receive the recognition that their achievements on the world stage richly deserve," he said.

"A gold medal was a brilliant result for the team and a just reward for all the hard work the lads have put in. It was a real team effort by everyone involved, including the back up chefs.

"It must be remembered that Wales is up against countries that have much more competition experience and resources. Without the sponsorship that we receive, we would be unable to travel the world flying the Welsh flag and promoting the excellence of the country's culinary skills and food."

It promises to be a busy 2006 for the Welsh team, which will be competing against national teams from France and Germany in the 'Battle for the Dragon' at Coleg Llandrillo Cymru, Rhos on Sea from February 21-23 and then travelling to Singapore for the first time in April.

Between March 12-16, Gary Griffiths, of the Castle Hotel, Conwy, a member of the junior Welsh National Culinary Team and National Junior Chef of Wales 2005, will be travelling to New Zealand to compete in the Hans Bueschken's World Junior Chefs' Challenge.

Griffiths, who collected a gold medal with the Welsh team at the 2004 Culinary Olympics, will be up against young chefs from across the globe at the 32nd World Association of Cook's Societies Congress in Aukland.

The 'Battle for the Dragon' will be the first time the Welsh Culinary Association has hosted a Restaurant of Nations competition, which will be combined with the Welsh International Culinary Championships.The championships are being sponsored by the Welsh Development Agency to promote the food and drink industry brand 'True Taste'.

Tickets will be on sale for lunch over the three days at Coleg Llandrillo Cymru at £25 per person with a 10 per cent reduction when booking for all three lunches with Jane Cater, events manager at the college, on Tel: 01492 542 305. For online information visit the calendar page at www.welshculinaryassociation.com

The Welsh National Culinary Team is sponsored by the Welsh Development Agency, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Catering Engineers (N.W.) Ltd, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd and Villeroy and Boch.

The newly elected committee of ACP Indonesia would like introduce a training programme for young teenagers who’s life has been devastated by the two natural tragedies to hit Indonesia within a year, the tsunami in Aceh last December and the Earthquake in Nias early this year.

Many of the youngsters have lost everything, their parents, family, homes and hopes for the future were wiped out instantly, leaving the pain and heartache which will be with them for the rest of their lives. They look to a very bleak future of charity handouts and sympathy with little chance of finding a career to steer them through the rest of their life.

Without our help, many will stray from the path, to a life of drugs and alcohol, or be easily influenced by the followers of hatred and vengeance in the name of political or fanatical religious groups.

It has been proposed that we would like to help, albeit in a small way, to train 30 of these teenagers in very basic cooking skills. This programme will cover a period of 3 months of which will take place in a Catering School here in Jakarta.

The training will cover: -
a) Basic Kitchen Skills
b) Hygiene and Sanitation
c) Stir-fry Chinese and Indonesian dishes
d) Basic stock control, purchasing and costing.

After the 3 month period has been completed a test will be conducted and a certificate issued to the successful ones, with the ones showing the greatest potential going on for a further 3 months on the job training at several of the star rated hotels here in Jakarta. Hopefully securing permanent employment within the hotel. The certificate will enable them to find a position in the hotel and restaurant industry, here in Jakarta or back home in their place of birth.

The training will be conducted by a group of professional chefs from the major hotels and restaurants here in Jakarta, donating their time and efforts, to share their knowledge and vast experience with these new students.

The World Association of Cooks Societies (WACS) has expressed their desire to help us financially and spiritually with this project, although we will only help us financially after the scheme is already operational. Until then we will rely on the kind support of or friends from the major food and equipment suppliers. If the proposed candidates are already accommodated at a hostel here in Jakarta, we will have to organize transportation to and from the hostel, text books and writing materials, meals during the day, uniforms and kitchen tools as well as basic commodities for cooking on a daily basis. Finances must be secured first to enable us to initiate this training by March of next year.

Anyone who is interested to help me set up the initial training programme, or later the classroom and kitchen training, or lend a hand financially please contact me this month. If anyone has any questions or helpful suggestions please contact me directly by e-mail. Looking forward to my support.

Culinary Yours

Gordon Fairley
General Secretary ACP. Indonesia

Chefs and industry players in Singapore came out to party at the gala dinner organised by the Singapore Chefs Association (SCA) held at Orchard Hotel on the 8 December. It was themed "The Night of Stars" and how appropriate it was as the ballroom was filled with many bright young stars.

The night got off to a rousing start with the more than 700 guests saluting the Singapore Culinary Team who took top honours at the Salon Culinaire Mondial, the most prestigious competition held in Basel, Switzerland in November. The team received a standing ovation with all the team members and supporting members receiving a certificate of participation. The next group of stars came from the Singapore Junior Chef's Club who also took top honours at the WA Oceanafest, held in Perth in October.

But the biggest cheers were reserved for the man of the night - Otto Weibel, honourary president and mentor of SCA, who is also the director of kitchens at Swissôtel The Stamford and Raffles The Plaza. Weibel has also been the past president of SCA for the past 15 years before relinquishing his position this year. Weibel often dubbed the 'godfather' of the industry has been a great inspirator and mentor to many culinary champions and young chefs in Singapore. Besides a standing ovation and a roaring yum seng led by Eric Teo president of SCA, the best surprise was the announcement of the 'Otto Weibel and Norwegian Seafood Scholarship'. This scholarship, with a value of more than S$10,000 includes a return air ticket from Singapore to Norway and travel to various domestic destinations in Norway. There will be a pocket money of S$2,000 and a two-week stay in Norway. To be eligible for this scholarship, you must be a chef below 30 years old and must be a SCA member. The selection process will include an interview and a cooking test which will be selected by Weibel and a committee.

On this new initiative, Eric Teo, president of SCA said: "Otto has set a benchmark for Singapore in terms of culinary skills. Other countries like Europe are looking up to us because of his efforts. His efforts shouldn't go to waste and that's why we are here to pay tribute to him."

Said Merete Kristiansen, regional manager of South East Asia, Norwegian Seafood Export Council: "Weibel has a long history of co-operation with Norwegian Seafood and is a long time friend. He has the best seafood buffet in Singapore and probably in the world. So this is the best partnership - world class chef in Singapore paired with world's best seafood."

Said a surprised Weibel after the short presentation ceremony: "I am totally blown away, it was a total surprise and it's absolutely fantastic! Twenty years ago when we first took part in culinary competitions, nobody knows the Singapore team at all, but we emerged one of the top teams. And now to win the Salon Culinaire Mondial is just another milestone."

Weibel's golden words to all aspiring champion chefs: "Train very hard, work very hard and look at what are the new trends in the industry. Competition is not only about competing - it is about friendship and teamwork. Listen to other people. Stay with two feet on the ground and be humble. But still try to do your best."

Only four months remain till the WACS Congress takes place in Auckland, New Zealand! With a stellar programme such as distinguished guest speakers and seminars in store for chefs, a 100% pure New Zealand landscape to explore and a host of fun-filled activities, it is definitely an event to mark down on one’s calendar!

Visit www.wacscongress2006.com for more information.

2005 has been a year of enormous growth for the South African Chefs Association (SACA). During the year, the 31-year-old Association positioned itself at the forefront of education in the hospitality industry through its move to the University of Johannesburg’s School of Tourism & Hospitality and opened the Centre for Culinary Excellence. SACA also launched its revolutionary online learning material and a new website. Read more about the Association’s achievements and its new initiatives in the coming year…

Wales is to host a major international culinary contest for the first time early next year.

In an exciting development for the nation's food scene, the Welsh National Culinary Team will take on the national teams from Germany and France in the 'Battle for the Dragon' at Coleg Llandrillo Cymru, Rhos on Sea from February 21-23.

The Restaurant of Nations competition, which will be combined with the Welsh International Culinary Championships, is the result of years of planning by the Welsh Culinary Association.

The championships are being sponsored by the Welsh Development Agency to promote the food and drink industry brand 'True Taste'.

The Battle for the Dragon will be run over three days, with Wales leading the way on Tuesday, February 21 followed by Germany on Wednesday and France on Thursday.

Each team will be challenged to prepare a three-course lunch for 75 people using quality Welsh ingredients. The team given the highest points by a panel of international judges will win a specially commissioned Dragon Trophy.

Local people will have the chance to sample the chefs' culinary delights, as tickets will be on sale for lunch over the three days at Coleg Llandrillo Cymru. Lunch will cost £25 per person with a 10 per cent reduction when booking for all three lunches with Jane Cater, events manager at the college, on Tel: 01492 542 305.

"The idea of holding a Restaurant of Nations competition has been talked about for many years and now the dream is going to become a reality thanks to the excellent venue and generous sponsorship," said Welsh Culinary Association chairman Peter Jackson.

"We are thrilled that the Battle for the Dragon will mark the return to international competition of the French team and it will be a great pleasure to welcome the highly ranked German team to Wales.

"Staging such a major competition involves a huge team effort by everyone involved and I hope the Welsh public turn out in force to support the event over the three days."

Huw Evans, Coleg Llandrillo Cymru principal, said, "We are delighted to support the first major international culinary competition to be hosted by Wales and look forward to welcoming everyone, especially the teams, to the college."

The Welsh National Culinary Team goes into battle in buoyant mood after claiming gold and silver medals at the World Culinary Masters competition in Basle, Switzerland last month. Wales finished a highly commendable sixth, one place behind Germany.

The Welsh National Culinary Team is sponsored by the Welsh Development Agency, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Catering Engineers (N.W.) Ltd, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd and Villeroy and Boch.

The new President of the Cyprus Chefs Association, Mr Yiannakis Agapiou has a message for all

“Dear Colleagues,

I am extremely honored to have recently been appointed as the new President of the Cyprus Chefs Association.

Firstly I wish to express my sincere thanks and gratitude on behalf of all members of the Cyprus Chefs Association to my dear friend Marios Hadjiosif for his excellent contributions over the past 11 years as President of our association, his commitment has been an example to us all.

In my new role I will be endeavoring to continue with the exemplary work that has been carried out not only here in Cyprus but internationally. I will carry on raising the profile of our local Cypriot cuisine together with our local produce throughout the four corners of the globe.

A topic close to my heart is that of our young chefs, in particular their education, training and the on-going support network that is required, this is an essential part of their own personal development and growth. I consider it our duty to pass on our skills and knowledge to them, encouraging their individual ideas and concepts for the continued success and progression of our Society and it’s worldwide targets. I will wholeheartedly support WACS and assure you I will always be on hand to assist in future projects we may have.

The National Culinary Olympics Team here in Cyprus has been enjoying continued success with recent events and I would like to take this opportunity to assure them of my continued support and assistance.

I hope to see again very soon fellow Association members and colleagues, indeed friends, and I am looking forward to making new acquaintances not only as President but as someone committed to all our continued success and progression.

See you all in New Zealand next year!”

Culinary regards

Yiannakis Agapiou
President C.C.A

On Wednesday 30 Nov 2005 chefs were invited by Wadi Food Industries Company to visit its olive orchard and production line of extra virgin olive oil, table olives and pickles. Wadi Food, nominated the fourth best extra virgin olive oil worldwide by the International Olive Oil Council at the 2000 SIO held in Spain, is well-known for the quality of its olive oil. A bus with 30 chefs left Manial El Roda early morning to the Cairo-Alexandria Desert road where the Wadi Food farm is located. The chefs spent a great day outside the kitchen, from the excellent weather conditions for an outdoor trip to the informative tour around the orchards; from the extra virgin olive oil production line to the great tasting session of Wadi Food olive oils and gourmet products as a conclusion to the visit.

During the visit chefs learnt about the different types of olives and their various properties, making each suitable for a good end product such as table olive or extra virgin olive oil. They also familiarized themselves with the latest technologies in desert farming, as well as the production process of extra virgin olive oil, including bottling and packaging, all according to the strict and high standards of a HACCP certified and controlled environment.

From February 16-19, 2006 the International Gastronomia- Gastrognosia show for Gastronomy will take place in Nicosia. The Mediterranean Culinary Challenge is an International Culinary event for experts in the field, organized every two years during the International Gastronomia – Gastrognosia Food & Drink Show, organized every two years from Cyprus Association, Pastry Federation, Cyprus Bakery Association with co-operation with Georgallis Fair.

Six National Team Members of Wacs will compete in Hot Competition- SANUSSI RESTAURANT CHALLENGE for the first time in Cyprus, individual Chefs, Pastry Chefs, Bakers, cake decorator artist and students will be competing for the individual categories.

European Space Agency (ESA) is teaming up with the French gourmet company Alain Ducasse Formation (ADF), to define recipes which could create good food for space travellers using a very limited number of raw materials, all of which would be grown on other planets. The menus were all based on nine main ingredients that ESA envisions could be grown in greenhouses of future colonies on Mars or other planets. "We have teamed up with ADF - Alain Ducasse Formation to define a number of recipes which can be created with few raw ingredients that we may be able to produce on Mars, and with a limited number of cooking tools. The French company GEM is studying a set of utensils for us which could be used on Mars" says Christophe Lasseur, ESA's biological life-support coordinator responsible for recycling and production of air, water and food for long-term space missions. "In addition to being healthy and sufficiently nutritious for survival, good food could potentially provide psychological support for the crew, away from Earth for years"

For more information, visit here and here.
http://www.esa.int/esaCP/SEM0ORZ990E_index_0.html
http://www.esa.int/esaCP/SEMQTE1DU8E_index_0.html

According to Marriott food and beverage executives, Robin Uler and Brad Nelson, breakfast is not only back but it is becoming more important. Approachable comfort food, eggs cooked to order, and healthy options with "good carbs," low in fat and high in protein and nutrition are starting diners' days. French toast and waffles are a growing trend and new takes on breakfast basics, such as the lemon souffle pancakes are becoming more and more popular. Also the combination of stress and lack of time together with a sense of wanting the best, is leading the market's drive for more upscale foods that can be quickly delivered or purchased and consumed on the run. Heritage foods like those from Scandinavia and Eastern Europe -- cured salmon, goulash, stuffed cabbage and the like will make an appearance but with a contemporary twist, perhaps with a 'new' kind of cabbage or spaetzle.

According to a South China Morning Post report, there is an emerging breed of cookbook authors who are making their marks on the city's culinary landscape. These chefs unlike their celebrity counterparts do not have the luxury of the weighty advances of a publisher. This has not stopped them from publishing their own cookbooks for a variety of reasons ranging from passion, gratitude, dedication or as their personal dream, for example, Harlan Goldstein, who opened his eatery, Harlan's, in 2004. His first book, Harlan's - The Undressed Dinner Collection only available in his restaurant, is a way for him to thank the people who helped him in his career. In another example, Dominica Yang decided to take the plunge on her long-held dream of putting treasured recipes into a cookbook after two of her three sons left for boarding school in Britain. Together with friend Shaw-D'Auriol, they are currently talking about a second book and promoting their first book overseas.

Zagat Survey released its 2006 New York City Restaurants guide. At the top of the charts are the world-class Le Bernardin (Top food for six of the last ten years) and the magical Gramercy Tavern (Most popular for three of the last five years). Daniel for décor placed first for Decor and second for Food. Most dramatically, Thomas Keller's per se in its first full year vaulted to number three for food and number one for Service -- perhaps justifying Keller's recent decision to add an automatic 20 percent gratuity to all tabs. When food, decor and service scores were combined, per se netted the highest overall average of any restaurant.

View the complete story here.

Off the heels of its Emmy-nominated hit Project Runway, Bravo announced Top Chef, a new reality competition series offering a fascinating window into the competitive, pressure-filled environment of world-class cookery and the restaurant business at the highest level. The series will feature 12 aspiring chefs who head to San Francisco for their shot at culinary stardom and the chance to earn the prestigious title of Top Chef. Each episode of Top Chef holds two challenges for the chefs. The first is a quick fire test of their basic abilities and the second is a more involved elimination challenge designed to test the versatility and invention of the chefs as they take on unique culinary trials such as working with unusual and exotic foods or catering for a range of demanding clients. The food will be tasted and evaluated by the host and judges, but will also be served to the customers for whom the challenge is aimed, whether it be patrons at a five-star restaurant or a room full of hungry kids.

For more information, visit this link

Mulwarra Export Pty Ltd has been awarded the Exporter of the Year Award in the Agribusiness category at the Australian Export Awards on 1 December 2005 at the Sydney Convention and Exhibition Centre. This follows on from our NSW Premier's Exporter of the Year Award in the Agribusiness category in October. This is the 42nd year of the Australian Export Awards and they remain one of the most prestigious events on the Australian business calendar. The aim of the awards is to identify and reward those organisations that are achieving international success and promote them as role models in order to stimulate greater involvement in exporting among the wider business community. The awards are judged on the quality of the company's export marketing strategy, company infrastructure, sustainable growth in export sales and sound capital base. Other finalists in the Agribusiness category included Agribusiness power houses such as Australia Meat Holdings and Murray Goulburn Co-Operative Company. Winners in other categories included companies such as Rio Tinto Iron Ore, Qantas, Caterpillar Elphinstone, Macquarie Bank and The Wiggles.

For more information, visit http://www.mulwarra.com.au/

Two legends of the UK hospitality scene, Marco Pierre White and Rocco Forte have collaborated to open Luciano an Italian cuisine restaurant. The bar at the front of the operation involves eye-catching mosaic floors, sumptuous leather seating and a sparkly backbar, while the dining room is more formal with original artworks wherever you look and plenty of white linen. The food lives up to the surrounds & is characterised by top-quality ingredients served relatively simply and wine list majors on Italy but offers other Old World and New World options, too.

For more information, visit this link

The Gourmet Voice Symposium is holding its annual event, happening on 26 to 29 January 2006. The festival is a platform for food and drinks media to gather and mingle with chefs, wine experts, producers, legal experts and photographers from the world over. Together with networking opportunities, delegates will have the chance to share ideas and get insider information on the latest industry trends and happenings. The Gourmet Voice Awards will also be presented, where stellar F&B media are regaled. Media companies are encouraged to apply for the 2006 awards.

For more information, visit www.gourmet-voice.com.

Following on from previous years, the organizers of the forthcoming International Sweet and Biscuits Fair (ISM) expect to attract around 1,600 suppliers from all over the world to Cologne from 29th January to 1st February 2006. With its large number of market leaders and SMEs, ISM will once again serve as a central hub for the confectionery and snack items trade. ISM relocated from the traditional Rhineside Halls to the Eastern Halls in 2005, and in 2006 the exhibitors and visitors can expect to see another change: The halls will be renumbered as a result of the restructuring of Koelnmesse and extensive construction work. The 36th ISM will therefore be held in Halls 2 to 5 and 10 and 11 of the Cologne exhibition centre (the southern section).

For more information, visit www.ism-cologne.com.

The Italian Federation of Chefs wanted to organize an International competition to show up the Cook figure watched, not only as gastronomic operator, but also as expert of the ephemeral and visual art. It’s an occasion to realize an event also for people, cooking experts, who make, as amateur or professionist, extreme expressions of gastronomic products, simply manifactured only to be admired. That’s the most important event in Italy (about this kind) that joins, in only one exposition, all the visual expressions connected with the world of aestetic cooking and of the restoration at 360º. It’s a cultural occasion that FIC and Rimini Fair want to diffuse on all counties recognized by WACS – World Association of Cooks’ Societies as professional exchange, technological comparison, artistic enrichment and, overall, divulgment for young of the different expression of the “Good-watching”. It’s for FIC also an occasion to approach to the not-direct cooking, that can enjoy many young and started to love Cookery, giving more importance to that qualities often choked by poor production. It’s an opportunity for Hotel and Restorative world and for enterprise to understand in what way these Cookery expressions can help the sale of restorative offer.

For more information, visit www.fic.it.

Chefs from all over the world will be heading to Istanbul come February 2006 when the Istanbul International Gastronomy Festival will be held. The 2005 edition of the festival played host to over 553 chefs from 12 countries, most of whom are WACS and EURO-TOQUES members, as well as 140,000 visitors who came to support 1200 participants from over 40 countries. The Istanbul International Gastronomy Festival will be held together with EMITT (East Mediterranean International Travel and Tourism Exhibition) and HOTEQ (Hotel and Restaurant Equipment Exhibition) and will take place from 23 to 26 February at the TUYAP - Fair, Convention and Congress Center Istanbul – Turkey.

For more information, visit www.mutfakgunleri.com.

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, visit www.prosweets.de.