Dear Presidents and committees of WACS and all delegates,

According to the situation of coup d'etat on Tuesday 19th September 2006 led by Thai Army Commander-in-Chief, the troop has taken over the country with peace. The situation is claimed as the most mildest and peaceful operation in the history of Thai political revolutions.



Thai Chefs’ Association would like to officially announce that this will not affect the upcoming event of the 10th WACS Asia Pacific Forum 2006 Bangkok Thailand. The forum will be smoothly held in the same format as being arranged. This letter is to confirm and make all of you in the same understanding. Thai Chefs’ Association is pleased to be the host of this great event and looking forward to welcoming all of you soon.


Yours truly,

Jamnong Nirungsan
President
Thai Chefs’Association

October 20 marks International Chefs Day once again and chef associations all over the world will be celebrating this special occasion in many unique ways. We take a sneak peek at what the Hong Kong Chefs Association is up to for 2006! P.S: Want to share your chefs association celebration with worldwide WACS members? Email your pictures and a short write up to christine@asiacuisine.com and we’ll post them in the November issue of the WACS Ezine. Taken from a letter by Perry Yuen, president HKCA: Another year has passed and the International Chefs Day is upon us once again. This year marks the third year HKCA will be raising funds and volunteering time and resources for the Hong Chi Association in Tai Po. We would like to invite you to support us by offering your help in making the lunch buffet possible. The Hong Chi Association supports emotionally challenged young people and their families in Pine Hill Village, Tai Po through the operation of an educational facility.

The Hong Chi Association is dedicated to the less fortunate and their families, the HKCA is proud to be associated with this worthwhile cause.

It is our belief that:
People with disabilities have the same rights and freedoms as other members of the community.
Be given every opportunity to develop physically, intellectually, socially and emotionally.
Encouraged and assisted to participate fully in family and community life.
Erase all forms of discrimination against individuals with disabilities.

We will:
Listen to the needs and wishes of people with disabilities and their families
Educate and train so they may develop themselves to their full potential.
Assist in finding suitable employment in an effort to live as independently as possible. Foster understanding and acceptance of people with disabilities.

In-conjunction with Malam Tanglung Bersama Rakyat to be held on 30/09/06, Chefs Aaaociation of Malaysia, Penang Chapter will attempt to create the Biggest Ice Carved Lantern, more than 10 tons, measuring 7 ft high and 10 ft wide. This would be also part of the celebration of International Chefs Day month. About 5000 mini mooncake and goodies bags would be given away. Many local artists would performing for the evening entertainment. Here are some pictures from the press conference held to launch the event. (Taken from a letter by Peter Chan, Hon-Secretary, Chefs Association of Malaysia, Penang Chapter)

The Finnish Culinary Team Visited Tampere

The Finnish Culinary Team visited Tampere and had a traditional lunch at the Market Place. Lunch included musta makkara (black sausage) and Finnish milk. “Delicious!” said the team members.

After lunch the Team prepared a menu for 120 persons in Restaurant Esperanza (Tampere). At the moment the team is practicing for The World Culinary Cup Luxembourg. The competitions will be held in November.

"COOKING BEYOND BORDERS"
NORDIC AND CANADIAN JUNIOR CHEFS COOK OFF

Gissur Gudmundsson, President of the Nordic Chefs Federation (NKF) and Judson W. Simpson, President of the Canadian Culinary Federation (CCFCC), are pleased to announce that they have signed a two-year agreement for a new and exciting Junior Culinary competition to be known as the Canada-Nordic Junior Culinary Match.

The competition will be between two teams made up of five competitors each. The Nordic Team will have one member from each of the Northern European countries, namely Norway, Sweden, Finland, Denmark and Iceland. The Canadian Team will have one representative from each of the four different regions of Canada as well as one from the host city. In addition to fostering a culinary exchange between the Northern countries, this competition will also promote healthy food choices with fish and seafood being used as the main ingredients.

Canada will host the Northern European countries in June 2007 at the CCFCC National Convention in Toronto and they, in turn, will welcome Canada in 2008. The progress of the competitions will be carefully tracked and information will be shared so that the concept can then be presented at the WACS Congress in Dubai in 2008. This will encourage similar exchanges all over the world, which is crucial to the development of Juniors Chefs who are the future of the culinary industry.

By signing this agreement, the Nordic countries and Canada are leading the way.

For further information, please contact Gissur Gudmundsson, NKF President at + 354 5113474 or restaurant@restaurant.is.

The premier culinary competition in Wales has received the stamp of approval from the governing body of chefs worldwide. The Battle for the Dragon contest, which was introduced for the first time this year as part of the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos-on-Sea, has been endorsed by the World Association of Chefs' Societies (WACS).

Members of the WACS's Culinary Committee held a meeting at Coleg Llandrillo Cymru to coincide with the championships and the Battle for the Dragon contest, which was won by Germany, who held off a strong challenge from Wales and France.

It was the committee's secretary general, Graham Hawkes from New Zealand, who this week wrote to Welsh Culinary Association chairman Peter Jackson, co-owner of Hotel Maes-y-Neuadd, Talsarnau, confirming WACS' endorsement of next year's competition, which will be held from February 20-22.

"The WACS or approval, in simple terms, gives any competitors the reassurance that the competition will be controlled under the rules and regulations of the culinary guidelines as set by the WACS Culinary Committee," said Mr Hawkes.

"This will then give the competitors the confidence that the adjudication process for the Battle of the Dragon will be at the highest level, giving all the competitors a complete level playing field in which to compete."

For more information about the Battle for the Dragon contest and entry forms for the Welsh International Culinary Championships visit the Welsh Culinary Association's website at welshculinaryassociation.com

For more information please contact Peter Jackson, Welsh Culinary Association chairman, on 01766 780 200 or Duncan Foulkes, public relations consultant, on 01686 650818.

1) In Japan, the AJCA is now known as the All Japan Chefs Association. The ‘C’ previously stood for ‘cooks’.

2) Change of contact details in Indonesia:

Adam Rachmat,
President of Association of Culinary Profesional Indonesia
email: adam_rachmat@yahoo.com

Mr Mochtar Alamsyah In charge of Public Relations email chef-tatang@cbn.net.id

Donnerstag, 28. September 2006 : In Wiesbaden machen Gastronomen der hessischen Landeshauptstadt auf einem Stadtfest „Essen erlebbar“. Mit Rezepten aus dem Kochbuch „Wiesbaden kocht“ (Tre Torri Verlag) und mit Unterstützung von Prominenten. Unter ihnen der Ministerpräsident Hessens, Roland Koch, der vom Verband der Köche Deutschlands vor drei Jahren zum Hobbykoch des Jahres 2003 ernannt worden war.

The Bocuse d’Or is a mere four months away and South Africa is ready! Not new to international cooking competitions, or indeed to the culinary stage, Bertus Basson, a member of the South African National Culinary Team and co-owner of Cape Town based Kitchen Aid was handpicked out of many hopefuls to be the next South African representative in Lyon. “Having competed once, a chef may not enter the competition again, so it really is the experience of a lifetime. It’s a huge honour to be able to go over and represent my country, ” says Bertus, who will have only five hours in which to prepare a thoroughly perfected dish of Bresse Chicken, along with a dish of Norwegian White Halibut (Norwegian Fjords Holy Fish), accompanied by Royal Norwegian Crab.


Although competing in a competition of such prestige must surely be terrifying enough for any competitor, all preparation on competition day will take place in an open booth kitchen, in front a live and enthusiastic audience – not to mention the panel of stern judges – who will be watching, hawk-like, for nuances in individuality, taste, presentation, adherence to the highest culinary standards, creativity, and traditionalism combined with modernism.

“It’s going to be tough but I’m so excited. We are looking at designing our own platters for the competition. Obviously we have to take in to account the fact that it’s a European competition and that all the judges will be European, but I think it will be great if we could bring a bit of South Africa with us – so we’ll stick to basic world standards, but incorporate a slight South African flair,” says Bertus. “I would really like to thank the South African Chefs Association for giving me this chance, Allistaire Lawrence, my commis chef for all his hard work and dedication, and last but not least my coach Garth Stroebel, for his untiring dedication to my training and preparation. With their help, I hope that South Africa can get its hands on the “Golden Bocuse”.

In July this year, the founding members of the Craft Bakers and Confectioners Association of South Africa adopted its first constitution and inaugurated its first president, Mr. Clive Lonsdale.

The organisation has been formed to promote a social environment for the experienced craft baker and confectioner and to promote the advancement of skills in the South African craft baking industry, amongst others. If you have any further queries, or would like to join the association, please contact Dave Collier, Founding Secretary of the CBCASA on 082-929-6017 or cbcasa@vodamail.co.za.

Once Again the Hong Kong Chefs Association in collaboration with Meat & Livestock Australia (MLA) will proudly hold the culinary "MLA Black Box" Challenge in Hong Kong on Wednesday 4th and Thursday 5th October 2006. The winning team will represent Hong Kong and compete in the Asia Pacific regional final, which will be held in Dubai 2007/08. An anticipated 12 teams for the local preliminary round will cook for a total of 120 guests. The competition involves 10 to 12 culinary teams from Hotels, Restaurants, Catering and culinary institutions, each team will receive a "Black Box", a mystery box containing different food items. Competitors must then write a menu based on the food items, take the box to their respective establishment and prepare the food. The following day the competitors return to the competition venue, where each team will then finish cooking their dishes.

The venue for this event is the Hospitality Industry Training and Development Centre (HITDC) and the Chinese Cuisine Training Institute (CCTI) of the Vocational Training Council at the Pokfulam Training Centre Complex, 145 Pokfulam Road, Hong Kong. The winner from each country final will be flown to compete in the MLA Black Box Culinary Challenge Global Final which is held in conjunction with the WACS Congress/WACS Asia Pacific Forum.The MLA Black Box Culinary Challenge is now in it's 4th cycle of events with more and more countries enthusiastic to participate. The 4th Global Final of the MLA Black Box Culinary Challenge is planned to the 2nd quarter of 2008, in conjunction with the WACS World Congress in Dubai, United Arab Emirates.

September 7: A senior Welsh chef will be jetting to the French Riviera later this month to cook for 120 guests at a Gala Dinner organised by Lady Penelope Holmes, wife of the British Ambassador to France. Graham Tinsley, co-owner of The Castle Hotel, Conwy and Nant Hall, Prestatyn, will be representing the Welsh National Culinary Team, which he manages, at the glittering Festival Beaulieu-sur-Mer.

Mr Tinsley's role is to help bring the Taste of Wales to the French Riviera where he will prepare a range of Welsh delicacies for tastings on a market stall. Next day he will prepare canapés for a reception, which will be attended by the Earl and Countess of Wessex and local dignitaries. His canapés will include Pant-Ysgawn goat's cheese tart with onion marmalade, Conwy crab and leek strudel, caramelised Welsh Lamb fillet on fennel biscuit, smoked trout, cockle and laverbread roulade and corn-fed chicken and Carmarthen Ham galantine with tomato pickle.

The main event for experienced chef will be the Franco-Welsh themed gala dinner at The Casino on September 19, which will be attended by guests of leading companies along the Cote d'Azur. Mr Tinsley will be responsible for cooking the main course of Welsh Lamb.

Luxembourg in November, where Wales will be looking to add to the gold medals they won four years ago. The team is currently ranked seventh in the world, having only gained national status four years ago.

For more information please contact Duncan Foulkes, public relations consultant, on 01686 650818 or Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950.

Alain Ducasse, of 14-Michelin-starred fame, will open a new signature restaurant at the legendary flagship hotel, The St Regis Hotel, New York. Opening in March 2007, the soon-to-be named restaurant will also feature an exciting wine bar designed to educate and delight both new and experienced oenophiles alike. Masterfully utilising the freshest seasonal ingredients, the menu will feature an elegant cuisine, rich textures and new flavours complemented by one of the most important wine collections in the world today. “My ambition for The St Regis in New York is to create a wine and culinary experience with a resolutely unique approach. The goal will always be to create an unforgettable culinary experience,” stated Chef Alain Ducasse.

Chef Alain Ducasse is one of the world’s most decorated chefs and the only chef in the world to own and operate three signature restaurants each honoured with three-Michelin-star. Ducasse has developed unparalleled expertise over the past 25 years in the art of good living and eating, evidenced by his receipt the world’s most prestigious culinary awards.

South Africa : An exciting new restaurant with contemporary Asian cuisine requires the services of two young chefs to join its team in South Africa. If you have the flair, passion, talent and expertise in the following cuisine, including dim sum and sushi, you may just fit the bill. The successful candidates would be expected to commence in the first week of November 2006. Flights, accommodation and medical aid are included in this one-year renewable contract package. Candidates should be single, of excellent health and able to converse in English.

For interested applicants who want to join the premier resort destination of South Africa, Plettenberg Bay, forward you C.V. to Moses@Upper-deck.co.za

Shanghai: With Shanghai becoming the F&B hub in Asia, would you like to be part of the vibrant scene? A Chinese cuisine chef with knowledge of South East Asian or Asian cuisine (including Japanese cuisine) is urgently needed for a project in Pudong, Shanghai. Interested applicants, please forward your resume to jobs@asiacuisine.com

Dusit Dubai has announced the appointment of executive chef Philippe Bischoff. He will be responsible for overseeing all seven food and beverage outlets of Dusit Dubai.

The native Swiss chef started his apprenticeship in Switzerland commencing his career at the reputable ’Hotel De La Paix’ in Geneva. After receiving first class training, Bischoff took the opportunity to travel the world and developed his international career. From the Middle East to South Africa and more recently in Asia, he has been working in five-star properties learning and developing his culinary skills in diverse cultures. 

Dusit Dubai has seven distinctive food and beverage venues, offering a variety of cuisine from Royal Thai at Benjarong, the hotel’s signature restaurant, to innovative and contemporary Italian at Pax.

Christophe Gillino has been appointed as the new executive chef of the Four Seasons Hotel Cairo at Nile Plaza, Egypt. Chef Gillino, who comes from Aix en Provence in southern France, will oversee a vast operation, which includes eight dining options, banqueting, in-room dining and outside catering services.

“We are pleased to welcome Chef Gillino to our Nile Plaza team,” said Olivier Masson, general manager. “He brings to the hotel extensive knowledge not only of fine French cuisine gleaned from working in Michelin-starred restaurants throughout France and in Monte Carlo, but also expertise in other international cuisines which have included senior positions in one of Marrakech's leading hotels and, most recently, as executive chef at Reid's Palace Hotel in Madeira.”

Chef Gillino's interest in food began when he was ten. After graduating from cookery school in Avignon, he began his apprenticeship, working under famous chefs such as Alain Ducasse, Paul Louis Meissonier, Manuel Martinez and Christian Willer as he moved up the career ladder.

Dear All WACS Members, Please click here to download WACS Competition Summary form for your submission.

By Mr Glenn Austin - Continental Director of Pacific Rim

The Australian Culinary Federation, NT Chapter, in conjunction with School of Tourism and Hospitality are celebrating the International Chefs Day 2006 by holding a mini careers expo for Chefs and, Food and Beverage personnel. There will be tours of the commercial kitchen and training restaurant at the Palmerston Campus and information sessions by participants in the hospitality industry followed by cocktail finger food.

Topics: Career Expo for Chefs and, Food and Beverage

Venue: Palmerston Campus(Training Kitchen and Karawa Restaurant)

Date: 20th October 2006

Time: 12 noon to 2.00 pm

For further information, please contact Mr. T. Y. Lee (ACF NT President and senior lecturer at CDU) on 89467838

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

Be a WACS Partner!
The World Association of Cooks Societies (WACS) website reaches out to a wide network of more than 8 million member chefs across 72 countries. As a Partner for www.wacs2000.org, you have the opportunity to position your organisation at the forefront of culinary communications and reach out to chefs across the globe.

For more information on how to be part of this dynamic network, please contact us


For careers at WACS, please visit www.wacscareers.com