Dear Colleagues

What an unbelievable treat we are all in for when we arrive in New Zealand for the 32nd WACS Congress.

The organising committee have put together a stunning programme embracing education, friendship and hospitality. The list of speakers is one of the best that we have had at a world congress over the last 24 years that I have been attending.

Under President Metz and the Board of Directors the last two years have been dynamic for the world of WACS. Lots of exciting new projects have been initiated and are well on the way to being executed. WACS certification, a programme to establish a worldwide benchmark for master chefs is in its pilot stage. The WACS global chef competition will debut in Dubai in 2008 and will feature the best chefs from around the world competing for this the most prestigious title on the culinary calendar.

A marketing committee has been formed of which I have been elected as Chairman and I am looking forward very much to presenting some wonderful ways of bringing WACS to the forefront during the conference in Auckland.

The Congress Bid Committee has formulated a set of guidelines for any country member who wishes to bid for a congress. I am happy to inform you that we have four countries bidding for the 2010 congress. The beautiful city of Prague in the Czech Republic, the exciting city of Santiago de Chile, the mystical Zian in China and the heart of Sri Lanka, Colombo. All wonderful venues for you the members to choose from. May I wish them all good luck.

WACS congresses is the meeting point for both the business of WACS and the interface between the board and the member delegates. It is wonderful to see how WACS has grown to a truly global player, boasting 70 countries stretching to all corners of the world. At our conference, important issues will be discussed that will impact on not only the role of WACS but also the profession of being a chef.

2005 was a particularly cruel year with worldwide disasters claiming countless thousands of lives and bringing hardship to millions of people. The Asian Tsunami, the hurricanes in the USA and the Gulf of Mexico and the devastating earthquake in Pakistan and India to name just a few. WACS has embarked on a disaster relief programme to assist wherever it can and I look forward to presenting a set of guidelines for us to debate on not only how we can play a bigger role but also a more focused and coordinated role. We can be proud of what we have achieve these last two years as many of our country members raised 1000's of Euros to assist in these grief stricken area's.

If you haven't booked already, I urge you to do so.

Looking forward to seeing all my friends and colleagues in Auckland.

Warmest regards

Bill Gallagher

Honourary Life President - WACS.

Time is fast running out to register for the culinary event of the year - the World Association of Cooks’ Societies’ (WACS) Congress 2006 to be held from 12-16 March in Auckland, New Zealand.

WACS Congress Director, Murray Dick, said the organising committee for the New Zealand Congress were delighted to be able to welcome the world’s finest culinary professionals to the country.

“This will be a world-class event infused with the unique flavours from the Pacific region,” he said.

Congress delegates will be able to experience first hand New Zealand foods and beverages at a diverse range of workshops, presentations, dinners and social events that will make up the programme for the week long event.

“We’ve put the emphasis on educating attendees about foods and wines from the region, with presentations and workshops by high profile international and local chefs.”

Some of the top names featuring in the programme are international chefs Martin Yan and Scott Webster. Martin Yan has starred in over 2,000 cooking shows including the now classic ‘Yan Can Cook’. He has also instructed at a number of top culinary institutes and has authored 26 cookbooks.

Australian chef Scott Webster has worked at culinary hot-spots around the globe including The Savoy in London and the Bel-Air Country Club in Los Angeles. He was also coordinating chef for the athletes’ village at the 1988 Winter Olympic Games in Calgary, Canada.

The pair will join local chefs Peter Gordon, Simon Gault, Geoff Scott, and a host of others in presenting an unrivalled range of workshops, symposia and master classes that will help New Zealand to firmly stamp its mark on the international culinary stage.

“We’ve got some first-class names on board for the Auckland Congress,” Murray said.

“The mix of local and international chefs means that we can offer a diverse programme while emphasising New Zealand foods and culture. The wide range of dinners and social events on offer have also been carefully thought out to showcase the very best of New Zealand.

“A ‘Macs, Racks and Stacks’ evening at North Harbour stadium will immerse guests in all things ‘Kiwi’ with ‘macs’ to drink, ‘racks’ to eat and ‘stacks’ of fun with a local flavour. There’ll be a big barbecue and the chance for participants to kick a goal at the grounds where the All Blacks have played.”

Delegates will also be introduced to the more traditional cultures of the Pacific at a Pacifica Night which will be held at the Villa Maria Vineyard on Tuesday 14 March.

“A traditional Maori hangi, where food is cooked in the ground, will be served, along with a range of New Zealand produce and traditional Pacific foods. Entertainment will comprise Maori and Pacific Islands cultural performances.

“To further add to the excitement of Pacifica Night, delegates will also have an opportunity to tour the state-of-the-art vineyard with the winemakers themselves where they will gain an insight into one of the country’s exporting success stories.”

Five New Zealand wine producers were listed in the top 100 wineries worldwide at the 2005 London Wine and Spirits Fair. New Zealand wineries were also awarded 15 gold medals at the 2005 International Wine Challenge in London.

“New Zealand’s food and beverage scene is a fascinating industry to be part of right now. We’re building a international reputation for quality and innovative cuisine,” Murray said.

With the inclusion of a New Zealand Showcase Expo at the Congress, delegates will also be able to experience first-hand the exciting range of export products that are propelling New Zealand into the world’s culinary spotlight.

“On 13 and 14 March, delegates will be able to talk directly with local suppliers, sample foods, and learn how to diversify their own kitchens using New Zealand products. This is truly a once in a lifetime opportunity that’s literally being served up right here on our shores.”

To register for the culinary event of the year, visit www.wacscongress2006.com.

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