INFOCHEF and F&B FORUM 2006
A REPORTBACK FROM THE SOUTH AFRICAN CHEFS ASSOCIATION

The South African Chefs Association: Infochef and F&B Forum 2006

Infochef and F&B Forum 2006 was the biggest and best yet. Over 500 delegates, senior chefs and trainees alike filled the auditorium at the University of Johannesburg School of Tourism and Hospitality in Gauteng, Johannesburg over the three-day Infochef conference. The first day was for students, apprentices and commis chefs, the second day for qualified chefs, and the third – the first of its kind – for F&B Managers.

For the juniors the emphasis was on skills and knowledge transfer today. Industry veterans, both local and international, provided insight on how to get ahead, network effectively, compete in competitions, and become active members of the South African Chefs Association. Senior chefs and members of the industry got to grips with management and technical issues, and new ways to fine-tune their various operations or businesses.

Invited speakers interspersed serious matters with the fun side of industry life. One such presentation was that of Dr. Bill Gallagher on day one. Dr. Gallagher had the students roaring with laughter by the end of his talk entitled “Life skills: the five things you need to make you more successful”, in which he showed that while money and fame are often lures for youngsters wanting a fast track to success, only skill, hard work and knowledge gets one to the top.

In another light-hearted presentation, Martin Kobald, President of the South African Chefs Association listed the culinary milestones reached by the organisation over the past three decades and urged members to get more involved with the organisation, saying that the national office is available to all members as a "service centre". One of the highlights of this presentation was the information on past competitions showing some of the exceptional work SACA member chefs have achieved over the years, and how they will go forth and achieve even more successes in the future. This point was driven home during a special awards ceremony where industry veterans, Paul Hartmann, Dorah Sitole, Bruce Burns and Christina Martin were awarded the Presidents Award recognition of their outstanding contribution to, and continual striving for the betterment of the South African hospitality industry. Day two, and in a presentation entitled “AI is not dead: everything you NEVER wanted to now about Bird Flu”, Prof. B.A. Johnson, Official Spokesperson for and Special Advisor to the South African Poultry Association took delegates on a terrifying ride through the causes and process of Avian Influenza, and what one can do minimise the impact of this epidemic, not only on the industry but on the blindly-trusting consumer. Another veteran of the local hospitality scene, restaurateur and founder of the acclaimed Mugg & Bean franchise, Ben Filmalter, talked delegates through “the long road to success” and what is required to develop one's career in this dynamic industry, whether chef, caterer or restaurateur. In addition to culinary skill and knowledge, anyone wishing to succeed requires skills in handling people, their products, the process and the place - or in what he calls “the four P’s.” Apart from such quality local speakers, the South African Chefs Association was fortunate this year to also secure the exceptional capabilities of four internationally acclaimed industry giants. One such giant is Alen Thong of the Emirates Culinary Guild. Alen discussed the wonderful work done by the World Association of Chefs Societies and - with only two years to go until the next WACS Congress in Dubai 2008 - the importance of international networking as chefs, a topic that gold-winning South African culinarian, Jodi-Ann Palmer fully understands since winning her medal in the Hans Beuschkens Junior Chefs Challenge at the 32nd WACS Congress in March.

Jodi believes that networking with industry delegates in Auckland really allowed her a degree of International exposure; a sense of international culture and most importantly a chance for her to showcase her own culinary heritage. “The congress was a life-changing experience”, says Jodi, “spending time with such passionate, dedicated people really made me believe in our industry “– a message that she passed on to all the junior delegates attending the first day of the conference.

Jeffrey Cousminer, Technical Director for Firmenich Savoury Flavours in North America and Founding Member of the Research Chefs Association, introduced the term “Culinology” to a captive audience and relayed the future importance of food science, saying that while a true Chef is an artist, a gourmet, a manager and a leader, a true Food Scientist is a technologist and statistician, an engineer and a nutritionist. It was in this vein also that he presented a range of food scent products unique to his company and discussed the fine line between what humans perceive as flavour to be either a “ delight to the senses” and a “shock to the system”.

Mag Hanni Reutzler, Nutrition Scientist at the Institute for Future Studies of Matthias Horx in Germany and Austria prepared delegates for the future of food. Reutzler discussed futuristic trends in gastronomy, the return of alchemy in food, and the various international trends, ranging from cool convenience to sensual foods, which are “already defining the eating habits of tomorrow”, she says.

Another valued international guest speaker at this year’s Infochef conference was Peter Knipp, MD of Peter Knipp Holdings, Singapore. Peter Knipp slashed the common misconception that rice is used in most, if not all Asian dishes with his overview on Asian food trends, and let delegates in on the secrets of his success as culinarian, business man, consultant and editor in a presentation entitled “Virtually there: how to be a techno in the age of technology”. Other presentations ranged from topics as varied as “The wonderful world of spices” to “Contract catering as a career opportunity”, and from “The customer is not always right” to “The secrets of beer” and “Cleaning up Antarctica: the environmental impact of a kitchen.” Between the variety of speakers and demonstrations, new international process and product information, skills transfer and summaries, the Infochef and F&B Forum 2006 gave delegates an idea of the career path ahead of them and how SACA, with WACS as global partner, supports the industry, both locally and abroad – and how they will continue to do so into the future. Infochef and F&B forum 2006 would not have been possible with out the naming-rights sponsorship from South African Breweries Limited; through SAB’s sponsorship, along with the generous assistance of other sponsors, the South African Chefs Association was able to bring industry delegates a truly world-class conference. All speaker presentations, along with photographs from the three-day Infochef and F&B Forum are available for download on www.askchef.co.za.

COMPILED ON BEHALF OF DR. BILL GALLAGHER AND THE SOUTH AFRICAN CHEFS ASSOCIATION. FOR FURTHER INFORMATION PLEASE CONTACT JENÉ GODFREY ON jene@saca.co.za

The weekend of the 26th and the 27th of August saw the arrival of Glenn Austin and Rick Stephens in Vanuatu to conduct a training workshop for the Vanuatu Chef Association Judges involved in this weeks 2nd Annual Salon Culinaire, and for the Committee to meet with Glenn and discuss the assistance that the Pacific Rim Branch of WACs could offer to Vanuatu.

At the moment we are running at 185 members with more joining up all the time so we are very excited with the interest from the chefs around Vila, The association has recently rented an office at the local Training Institute with the assistance of Michael Callahan from Pacific Suppliers who has generously sponsored our rent and Cornelia Wylie from Vanuatu Direct with a cash Donation to assist with the Admin expenses.

Click here to read more.

The Portuguese Chefs Association is now officially known as Associação de Cozinheiros Profissionais de Portugal (ACPP). Previously, the association went by the name Associação de Cozinheiros e Pasteleiros de Portugal. Along with the name change, a new logo has also been introduced to update the association’s image and emphasize the chef as a professional position. Fausto Airoldi, ex-WACS Continental Director for South Europe remains as President.

Sid Young, a founding member for the New Zealand Chefs Association, and an Honorary Life Member of WACS, passed away peacefully on 6 August 2006. Back in 1957, when he was Chef De Cuisine at the Central Hotel, Auckland, New Zealand, Young Sid had the foresight to gather together a group of prominent chefs who would become the voice of the industry within the country.

After retiring in 1982, Sid has remained an active part-time lecturer and tutor at the Auckland Institute of Technology. Sid continued to be an active member of the New Zealand Chef’s Association, having been National President from 1973 until 1980. During Sid’s involvement within the Chef’s Association over those 40 years, he has become well known to a lot of younger members and some who have been around for quite some time as well.

Comprising 12 of the top restaurants teams from around Australia, this years event has all the potential of being, the finest Australian restaurant challenge event, ever staged!

The teams competing include:

The Point - Albert Park, Melbourne; Hugo’s Lounge, Sydney; Hilton on the Park, Melbourne; RACV City Club, Melbourne; Team Epicure Catering; Team William Angliss, Team Western Australia; Team ACT - Royal Canberra Golf Club; Hotel Sofitel, Melbourne; Victorian Regional Team - Gold & Grampians; Radisson Hotel, Flagstaff Gardens, Melbourne, as well as, back this year to defend their title as The Kraft Philadelphia* Victorian Open Kitchen champions Vue De Monde.

Teams of Two seniors and one junior must prepare from scratch a two course menu reflecting their establishment, region or theme in two and a half hours, served as a true a la carte service whilst being judged on all aspects of preparation, service and hygiene. With $10,000.00 winner take all prize money, and the prestige of being the top restaurant, for the next two years, this promises to take culinary excellence to the highest level, showcasing what is without doubt some of the finest culinary competition in Australia.

ACF NSW President Harley Zukerman explains the motivation behind the new ACF logo:

We wanted an aboriginal theme to give a more Australian feel to the association. Therefore "Aboriginal Dot Art" with the earthy colours, as well as a modern "Chefs Toque". We thought it would have more recognition as something Australian and Culinary, than the previous "Dinner Plate with the Federation Star" silhouetted on it. It also reflects the long association of "Cuisine's" (Cooks) with our land. (50,000 years of Aboriginal cooking up to today's modern Chefs) We had to be mindful of the number and concentration of the Dots as we needed to have the Logo reduced in size for "pins" etc. The official launch date for the new logo will be 20th October on International Chef’s Day.

Wednesday, August 16, 2006

Dear Presidents & Colleagues,

President Jumnong and I, as the newly appointed Continental Director for Asia, urge you to make your bookings early. There may be dissatisfaction amongst some of you with regard to registration fees. However in the competitive business that we are in, we have to accept the fact that we cannot be 100% FOC, in order to be sustainable in the future.

Thailand has been working very hard on this concept. As such, in tune with our true Asian spirit, we should support and meet in the Land of Smiles for fruitful and fulfilling meeting.

In our joint region we are looking at 20 countries; Presidents with a fellow committee member (2 delegates per country) will be taken care of by the Thai Chefs Association, so will the WACS Director for South West Pacific and VIP Dignitaries from WACS, which will be updated later. As Delegates we are responsible for our own air travel to Thailand.

For any further clarification then please contact:
JOICE pornchanya
Secretary for the 10th WACS Asia Forum 2006 Bangkok, Thailand
For Thai Chefs' Association
Tel: +66 2678 1401 # 381
Fax: +66 2678 1403
E-mail: info@wacsthailand.com

Culinary Regards

John Sloane
Proud Member of the World Association of Chefs Societies
Cuisine Hospitality Education Food

The latest list of WACS approved judges has just been uploaded. Please find the link here: www.wacs2000.org/aboutus/judges.php

Dear Sirs,

WACS European Region Conference Helsinki-Tallinn will be happening from 19 to 22 October 2006. You will be receiving agenda beginning of September. Please visit the congress website www.chefs.fi/wacs2006/ to download a registration form and fax it to FINNISH CHEF ASSOCIATION +358 9 6155 4505

During Your stay, we'll give you a taste of Finland. Our gastronomy is a unique mixture of eastern and western cuisines with tasty and pure ingredients provided by our Nordic nature. See you WACS European Region Conference Helsinki-Tallinn 19.-22.10.2006!

Best regards
Finnish Chef Association


Mervi Vilén-Peltoniemi
General Secretary

From October 19 to 22, 2008 creativity and innovation, tradition and new ideas will meet again in Erfurt. The culinary world event sets trends for the future and all aspects of the perfect art of cooking are presented in a competition of the best.

More than one thousand cooks and confectioners from 40 countries competed in 2004 for medals and the champion title at the Culinary Olympics in Erfurt. National and regional teams as well as individual exhibitors will demonstrate their efficiency with culinary top performances in front of an enthusiastic audience: Cooking live in the ³glass³ kitchens and with artistic exhibitions at the Plate Presentation.

Please stay in touch with the latest news on the IKA/Culinary Olympics 2008 under www.vkd.com

Thank you

Best regards

Aina Keller
Pressesprecherin
Verband der Köche Deutschlands e.V. (VKD)

The Finnish Regional Chef 2006 and Catering Masters 2006 were chosen in Seinäjoki on 4 to5 August 2006. Both competitions were organized by Finnish Chef Association. The Regional Chef 2006 is Mr. Jussi Kumpulainen from Rovaniemi, Lapland. Kumpulainen works for Lapland Vocational College. — This is a victory for Lapland. I hope this encourages young cooks to participate in competitions of this kind, said Kumpulainen. The competition’s aim was to promote finnish regional cuisine and introduce talented cooks around the country.

Catering Masters 2006 was a team competition and Ms. Anu Antila and Ms. Eeva Kokko from Restaurant Näsinneula Tampere were victorious. "We are both team players and have enjoyed working together for two years now," Antila and Kokko commented.

For more information, contact Finnish Chef Association, Essi Laamanen at essi.laamanen@chefs.fi.

Tiedotuspäällikkö, Information Manager
Suomen Keittiömestarit ry, Finnish Chef Association
essi.laamanen@finfood.fi, essi.laamanen@chefs.fi
www.chefs.fi

1 August 2006

Dear Colleagues

World Junior Culinary Grand Prix
Scot-Hot 26 – 28 February 2007

We have been advised that the online registration facility for the National Junior Teams at Scot-Hot 2007 encountered a problem and we may have not been receiving your entry contrary to any acknowledgement you may of received. I am delighted to inform you that this has now been rectified and the online registration is fully operational.

May I request as a precaution that all National Junior Teams competing in the World Junior Grand Prix at Scot-Hot and who have registered using the on-line registration facility ensure they have received confirmation of their entry, if in any doubt please re-register to avoid any confusion or disappointment.

Registration details and guidelines are available on www.scottishchefs.com using the Scot-Hot link and completing online registration.

My apologies for any inconvenience this may have caused and if I can be of any further help please do not hesitate to contact me on +44 1698 232603 e-mail nthomson@motherwell.co.uk.

With kind regards to all WACS members.


Neil Thomson
Director
World Junior Culinary Grand Prix
essi.laamanen@chefs.fi
www.chefs.fi

Have you downloaded the latest version of the WACS Culinary Guidelines, last edited in May 2006?

If not, it’s time you clicked here: http://www.wacs2000.org/aboutus/culinaryguide.php

Dear Colleagues & Associates, As the WACS Continental Director Asia, I am forwarding this information so that your respective Associations can liaise directly with Michel Bouit, President, The World of MBI, if you so decide to enter your respective Countries in this Prestigious Competition.

Culinary Regards to all.
John Sloane

The Classic will host 12 international culinary teams which will compete in custom designed,

glass-enclosed kitchens located on the exhibit floor of the 88th Annual National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 2007.

Not only will you and your team be competing against the clock and the best teams from around the world, over 72,500 NRA Show attendees will have the opportunity to view your skills and techniques in the competition kitchens on the exhibit floor. Each day the added challenge of serving your hot food to Show attendees in the event dining room awaits all competing chefs.

Download the documents below:
1) Brochure
2) American Culinary Classic document

President of the Republic of Finland Tarja Halonen visited Seinäjoki Farmari Fair and Cooking competitions on 4 August 2006. The President of the Finnish Chef Association Jaakko Nuutila and WACS Honary Lifetime member Martti Lehtinen discusses Finnish food culture and future objects with the President.

The EU Commissioner Mariann Fischer Boel and the Finnish Minister of Agriculture Juha Korkeaoja cooked with Finnish chefs Jorma Haranen and Jaakko Nuutila in Seinäjoki Farmari Fair on 3 August 2006.

Sunday, August 13, 2006— Anton Mosimann OBE, also a great supporter of The International Food & Berverage Forum and honourary member of the South African Chefs Association, recently received the National Ordre du Mérite Agricole from Dr. Michel Bourdin OMN CMA, former Chairman of the Academy of Culinary Arts. This award is given by the President of France for distinguished achievement. Only a few days before this, Anton was officially sworn in as the President of The Royal Warrant Holder's Association (Est. 1840). The Swiss Ambassador arranged a secret luncheon to congratulate Anton on this appointment, as he is only the second non-British to be given this post. Visit www.mosimann.com to learn more about this regal, accomplished industry leader and his various internationally acclaimed accolades.

The “British Egg Information Service” has developed a new self-timing egg that tells you when it’s cooked — using heat-sensitive ink. No word yet on availability. The egg has heat-sensitive ink that displays only when the correct temperature is reached, meaning when your egg is done. The eggs come in hard-boiled, medium, or soft varieties, meaning you have to buy the kind you want or else the ink is useless.

Cherikoff Rare Spices MD, Vic Cherikoff, is widely acknowledged as the pioneer of the native Australian food industry. His scientific work on the food resources as well as his local and international experience in demonstrating and cooking with the ingredients combine to deliver the highest quality with no compromise to being the best. The Australian of the Year awards profiles leading citizens who are role models for the country.

Cherikoff has a professional background in clinical pharmacology and nutritional science, a love of the environment and an entrepreneurial bent, a unique grounding which, 25 years ago, worked in concert with colleagues to pioneer the native Australian food industry.

Cherikoff has commercialised his selections of indigenous Australian plants and in doing so, worked with friends, colleagues and consorts to build a new industry. This has given rise to the possibility of an authentic and unique Australian cuisine and more opportunity for the tourism and hospitality industries. Cherikoff now leverages his ingredients and their considerable marketing advantage through endorsements and collaboration and assists other Australian companies with brand building and in finding export markets. He continues to network his colleagues and contacts to join the current surge in interest in the native resource industry (food, beverages, cosmaceuticals and nutraceuticals and functional ingredients) and to continue to grow global markets collaboratively to enjoy the benefits of this wider recognition of Australias unique resources.

For more information on Vic Cherikoff and his unique Australian ingredients please visit: www.cherikoff.net

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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