August 2006

International Chefs Day is a few short months away. With this in mind, please could you include this event as item on the agenda for your next committee meeting. We will be doing one national charity-related event in Jo’burg, which will be organised by the office, but this is essentially a regionally-driven day in which we will be relying on you and your committees to get as many chefs involved in both celebrating the day and giving something back to your communities as possible.

To give you a bit of background, International Chefs Day was started two years and is the brainchild of Bill Gallagher. It is now celebrated around the world by the majority of WACS member countries. Most countries use this day as an opportunity to get together and have some fun but, more importantly, to get involved in a social responsibility initiative in their communities. These are usually food-related charities and the day is used to highlight the plight of the hungry. It’s also a day in which we pay tribute to the families of chefs and to chefs themselves, who sacrifice so much to the profession.

International Chefs Day in the regions is not intended to be a revenue-generating exercise but you must cover your own costs. The activities on International Chefs Day should be:
1. Something charity-related.
2. Something fun for chefs and their families.
3. Something that will focus attention on the day, ie something that the media would pick up on and cover.
4. Something that will not incur expenses or, if it does, that can be self-liquidating.


So, it’s up to you to decide what you’re going to do, and let us know so that we can support you in making the members in your regions aware of what you’re doing, and to get them involved.

Attached is the International Chefs Day logo, which can be used on any material you print for the day. We will probably have some collateral, such as last year’s caps and posters, available for you to sell in your region, but will communicate with you beforehand to ascertain interest before we print anything.

We look forward to hearing from you – please could you include your ideas and thoughts about what your region will be doing in your next board report.

Bill Gallagher

*Taken from Dr Gallagher's message to the South African Chefs' Association

The South Africa Chefs Association will be organising InfoChef, a food and beverage industry forum, on the 23 and 24 August. On the forum agenda are some rather intriguing topics, for example Madumbe & Mopanie worms: what next? Commercialised new rural foods in South Africa, as well as some dealing with the current topics of concerns, How to pick up the right chick Where is bird flu in Africa today? What can you as the nation’s food suppliers do to minimize the impact not only on your industry but on the trusting South African consumer? How likely is bird flu to hit South Africa?

On 8 July 2006, seven chefs from around New Zealand gathered at the Practical Education Institute in New Plymouth to compete in the Neat Meat Company New Zealand Regional final of the WACS Global Chefs Challenge.

Each competitor had to produce a three-course meal for six covers in 3½ hours from a mystery box of ingredients that they got to study the afternoon before the competition. They also had to make an appropriate wine match with their main course from a selection of wines that they tasted at a seminar prior to the competition.

After a hectic morning of competition, chefs Darren Wright, chef/proprietor of Harbour 71 Restaurant in Akaroa and Scott Campbell, chef/tutor of WelTec in Wellington were chosen to contest the Pacific regional final against competitors from Fiji and Australia that will be held in Christchurch in July 2007.

Both of these chefs will now come under the tutelage of the international award-winning New Zealand Culinary Team, whom they will train alongside over the next 12 months as they prepare for the next step in this amazing culinary journey.

For more information on the WACS Global Chefs Challenge, visit wacs2000.org.

35 chefs members of the Russian Interregional Culinary Association visited the island of Crete, Greece and had a weekly culinary seminar. The President of the Association, Vitcheslav Skaramanga, and Vice Presidents Elvira Mezenova and LudmilaKoslovshar were among the group.

A presantation of Greek food dishes was organised by the Hellenic Chefs Federation and the delegation had the oportunity to see and taste master class creations by the chefs Y. Ampartzakis, L.Soultatos, E.Kakoyris and P.Koskinas. The Russians were impressed by the standard of the Greek professionals and invited them at the Exhibition in Moscow in September. The President of the Hellenic Chefs Federation Nikolaos Kasapakis and the Vice President of the Chefs Club of Crete were also present at the presentation.

Glenn Austin
X-Treme Consulting and associates
Honorary National President Australian Culinary Federation Continental
Director World association Cooks Societies Pacific Rim Culinary
Olympic Team Manager.

12 Redrock Street
Park Hill Estate
Murrarie Brisbane Queensland 4172
Phone +61 418312109
www.xtremechef.com.au

The 2008 Culinary Olympics are only 2 4 months away and our ACF National Culinary Olympic Team has already been going at it for months. This team represented 7 of the regions of Australia and like all National Team who not only need to travel to Europe for the Culinary Olympics but also do a lot of travelling in Australia just to train, we need your support.

If every chef, apprentice and Establishments that either sells food to retail or wholesale, was to donate $5 each the team would exceed their budget and be able to do what they have been selected for and that is to cook for Australia and not fund raise.

Through Open House, we would like to extend you an opportunity to be a ‘Culinary Mate’and to donate to the Culinary Olympic Team. At Open House each month we will publish the chefs and companies who have donated to the team, and hopefully we all can watch the barometer rise to our $50,000 target.

Please write cheques out to,

Australian Culinary Federation
P0 Box 114
Taigum
Qld 4018

(IF YOU WOULD LIKE A RECEIPT, PLEASE ENCLOSE A SELF ADDRESSED STAMPED EVELOPE )

Rick Stephen
Team Manager

The goal of the Gastronomic Museum of Nations (GNM), in our ever-changing, fast-moving and globalised world, is to reveal and preserve - as truly as possible –the recipes, technical descriptions and flavours used in the national dishes of the WACS member countries for future generations. This includes digital recordings of the most important stages in the work and those utensils deemed to be of museum value by the member societies.

Until the planned new Museum premises is available the Hungarian Gastronomic Association would welcome gastronomic items such as recipes, culinary books or any other gastronomic material. The Hungarian Gastronomic Association will subsequently pass all materials gratefully received to the Museum of Commercial and Catering, Budapest for documenting and exhibiting to the public. We would welcome your support to launch this project in the name of the Gastronomic Museum of Nations to preserve our gastronomic heritage for future generations.

Please accept one of our sample recipes and if you would like to send us your national recipes please email to the Hungarian Gastronomic Association: mngsz@externet.hu

In all other cases e.g. books, menus etc. by post to the:
Hungarian Gastronomic Association:
1074. Budapest, Munkás u. 9. Hungary.

The contact person is Mr. Tamás Kelemen.

Click here for a sample recipe.

The WACS Asia Pacific Forum is drawing near and don’t forget that you have to submit the registration before 30th August 2006 to ensure that you wouldn’t miss the great opportunity to visit The Land of Smile! There are two types of registration - Delegate and Guest/ Junior. You can find all information about the forum, agenda and cookbook participation from the www.wacsthailand.com– the one stop service for all enquiries.

For any other questions, feel free to contact:

JOICE pornchanya
Secretary of the WACS 2006 Bangkok, Thailand
Thai Chefs' Association

Tel: +66 2678 1401 #381
Fax: +66 2678 1403
e-mail: info@wacsthailand.com

Behind the scene :
On the recent monthly meeting with the Thai Chefs Association, there was a shooting of Thai chefs for a WACS advertisement. The shooting was taken place at Winsor Suit Hotel. You can see behind-the-scene atmosphere from the pictures. The real version of advertisement is coming soon.

In mid-July for the first time, five candidates were awarded the Master Chef Certificate, the highest level of the 3-tiered Western Cuisine Trade Test, which was launched by the Hospitality Industry Training and Development Centre (HITDC) of the Vocational Council in Hong Kong just two years ago.

The five, however, are just the tip of the iceberg for another 17 chefs received the Trainer Chef Certificate and 47 the Certified Cook Certificate at a graduation ceremony held at the HITDC in Pokfulam in July 14, 2006.

Since its inception in July 2004, altogether 119 chefs have successfully completed the Certified Cook test and 30 chefs the Trainer Chef test. This was the first year that the Master Chef title was awarded.

The new Master Chefs are Patrick Lin, Executive Sous Chef of The Royal Garden, Kelvin Pun, Chef de Cuisine of Sheraton Hong Kong Hotel and Towers, William Lam, Executive Sous Chef of the InterContinental Grand Stanford, Jennings Pang, Banqueting Chef of the Peninsula Hotel, and Rocky Wong, Club House Sous Chef of the Hong Kong Jockey Club. Congratulations!

Read more here!

Please join me in congratulating our Pastry Chefs, (team manager Steven Ong, team captain Lim Kim Wah, team members Then Chui Foong and Alex Yen) for achieving a very creditable 5th placing at the just concluded World Pastry Team Championship in the USA. Our Singapore Pastry team has done Singapore proud by making a mark and proven themselves in such a competitive, prestigious and world class pastry event.

The winning teams were France, Japan and the USA respectively.

Kenny Kong
Singapore Pastry Alliance
Singapore Chefs Association

Chefs Association of Malaysia, Penang Chapter is honored and gratified that our committee members being awarded the Penang State Merit Award - PJM by the Head of State TYT Tun Dato' Seri (Dr) Haji Abdul Rahman bin Haji Abbas on his Excellency birthday celebration recently.

Lets Congratulate Chef Adolf Tan Seong Pin PJM & Chef Thomas See Swee Heng PJM for being the receipients for this year award.

Congratulations & Syabas!

Chefs Association of Malaysia, Penang Chapter
Peter Chan PJM
Hon-Secretary


After 3 gruelling days of heavy battles, The Fullerton Hotel, Singapore emerges Champion. They walk away with Rm3000 cash, gold medals and trophy by beating Sheraton Imperial Hotel Kuala Lumpur to second place.

Genting Highland Resort, Pahang takes the 1st Runner up with Rm1000 plus medals and trophy edging Royal Oars of Penang by a mere 0.6 points. Read all about the competition and more in the latest newsletter here!

The American Culinary Federation (ACF) awarded eight national culinary awards after two days of intense competitions at the 2006 ACF National Convention, the largest gathering of culinarians in the United States, held July 14-17 in Philadelphia.

The highly successful convention attracted nearly 1,800 chefs, culinarians and foodservice representatives attending the convention’s activities, and trade show featuring 180 exhibitor booths. Culinarians from each ACF Region – Central, Northeastern, Southeastern and Western – earned the right to compete at national convention by winning local, state and regional competitions.

In addition to the competitions, the convention featured professional development seminars and unique culinary events. The inaugural Certified Master Chefs (CMC) Dinner sold out with proceeds benefiting restaurateur Leah Chase, a renowned New Orleans chef, author and television personality. In addition, the American Culinary Federation Foundation (ACFF) donated $5,000 to Chase, known as the Queen of Creole Cuisine, after she was forced to temporarily close her restaurant, Dooky Chase, due to damages from hurricane Katrina.

Read more here!

The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), inducted 29 chefs during a formal ceremony and dinner at the 2006 ACF national convention in Philadelphia, July 14-17.

The AAC recognizes those individuals who have made significant contributions to both the culinary profession and ACF. With more than 18,000 ACF members, nearly 800 belong to the AAC. Demanding criteria must be met in order to be elected to the AAC, including: certification at a level of executive chef/pastry chef or higher; no less than 15 years culinary experience; be an ACF member in good standing for a minimum of 10 consecutive years or more; and sponsorship by two AAC members.

In addition to the inductees, three chefs were inducted into the AAC Culinary Hall of Fame (HOF) and six into the Honorary American Academy of Chefs (HAAC). The AAC HOF recognizes AAC fellows for their accomplishments and extraordinary contributions to ACF, AAC and the culinary profession over a lifetime, and the HAAC recognizes those exemplary chefs who would not normally qualify as AAC Fellows, but have dedicated many years of service to the promotion of the culinary profession, ACF and the American Culinary Federation Foundation (ACFF).

• … different statistics put the percentage of women in food preparation and food service between 55 percent (The National Restaurant Association) and 58 percent (Catalyst, a nonprofit research-and-advisory organization that works to advance women in business).

• … women make up only 14 percent of the industry’s corporate officers, 8 percent of its board of directors and 4 percent of its highest titles (according to Catalyst: A Census of Women in Foodservice).

• … female chefs and head cooks make up 21 and men make up 79 percent of the lead kitchen positions (Bureau of Labor Statistics; National Restaurant Association).

• … today about 50 percent of culinary students in the US are female. (Nations Restaurant News)

• … the top four barriers preventing women from climbing to power positions are: lack of mentoring, exclusion from informal networks of communication, failure of senior leadership to assume accountability for women’s advancement, and male stereotyping and preconceptions of women’s roles and abilities (Catalyst).

• … that 80 percent of consumer decisions are made by women. To be successful, the company needs women in top management positions to represent the viewpoint of this important consumer group. (Marriott Corporation)

Dear friends,
We are happy to inform you :

1 - The 2007 Bocuse d'Or Technical file with all the details to prepare your team and organize your trip in Lyon, is available and ready to download, in English and in French on www.bocusedor.com.
Please read it carefully and be very respectful for the deadline of every forms to be returned.
To download the Bocuse d'Or technical file please follow the procedure herewith:
1 - Go to the Bocuse d'Or Web Site : www.bocusedor.com 2 - Go to : Bocuse d'Or Technical file
3 - Write the Password : CHEFS2007 (Be careful, CHEFS is writing in capital and 0 is a number).

Or down load them here: English / French

2 - The results of the drawing are also on-line on the website : www.bocusedor.com

Hope you well receive this information.
The all secretariat remains at your disposal for any further information.


Regards
Florent SUPLISSON
Caroline DELAVENNE

For the first time ever in Egypt, the MLA Black Box Culinary Challenge will take place on 28 and 29 November, 2006. The winning team will receive a trophy for the hotel and smaller version for team members, as well as gold medals. Above all, the team will also fly to Dubai to represent Egypt - all expenses paid, including air travel, accomodation and spending money - at the world final, which will be held during the 2008 WACS Congress. For complete Rules and Regulations: www.egyptchefs.com

More than 10,000 trade visitors from all over the world are expected to attend the World of Food China Trade Event to be held in Shanghai from September 4-6, 2006. This mega event, organized by leading German Trade Fair specialists, Koelnmesse, will house exhibitors from over 30 countries. Exhibitors will make up different segments of the food and beverage industry, from manufacturing to wholesale and retail, food procurement, food and trade associations, importers and buyers, hospitality and catering institutions, hospitality management personnel, among others. For more information on WOF, visit www.worldoffoodchina.com

In conjunction with WOF China, Koelnmesse will host a two-day masterclass session and cooking demonstrations featuring renowned Australian chef Scott Webster, and a wine seminar & tasting led by international winemaker Andrew Browne on September 4 and 5, respectively. Registration forms for Scott Webster's masterclass and Andrew Browne's wine seminar & tasting:
Related Site: www.worldoffoodchina.com
Email: w.lim@koelnmesse.com.sg

If you would like to see your WACS related stories published in this E-Newsletter kindly email us the details at: ezine@wacs2000.org

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