WACS Education Committee
A report from the Vice president of WACS

Hello fellow members and colleagues of WACS. I hope everyone is having great success in all of the culinary endeavors we wake every day the chef’s coat is worn and we do what we so love to do cook and focus on cuisine.

In my kitchens there are signs that state the following;

“To be idle and not strive daily to be a great cook is a short road to culinary death. To be passionate & diligent with your craft is a cooks way of life; foolish cooks are idle, wise cooks are passionate & diligent”

It is a meaning for my cooks that when they walk in the kitchen they must be passionate and diligent about everything they are about to do with the ultimate goal of having excellent cuisine reach our customers.

In WACS the need to be passionate and diligent about all we do is more important than ever. The hard work of your directors and the presidium needs to be embraced with passion and diligence. At times our passion in the board room gets quite heavy but I know in everyone’s heart they have the best for WACS at hand and are striving to make the global culinary community a great one.

When I look at the many associations and federations in the world not just those of culinary one may always ask what do theses groups do for me?

Many members never see what has been done or accomplished they just see what remains to be done to make a federation better in their eyes and to see what value it has for the members they represent and at times for them individually.

It is good when one looks at the past to see what we had, then the present to see how far we have come and then the future to have vision and see what can be. If all members took interest and took part in the energy of what the group can be; then that group will flourish and no person will have to ask what does it do for me?

If members always ask what is in it for me without contributing and adding value themselves to the group then the group remains unchanged and always in question.
WACS will give to you what you in return give to WACS as with most things in life.

Education is the foundation of every organization you look at. Whether a doctors group, craftsmen group, or a culinary group education needs to be the sole purpose and foundation of the group.

Providing resources and a knowledge for those who seek it while offering the opportunity for each and every member to become more knowledgeable at what they do and to become better in their respective profession is a must for any federation or association. WACS has been working hard to do this and start the process of offering education. Our first item is certification. Certifying ones skill level does many things it enables the person taking on this endeavor to learn and become better at their craft. Once the certification is accomplished a sense of pride and accomplishment flourish which creates great energy and that passes on to others. The start of this exciting program is as follows;

WACS Global Certification
Managed by the WACS education Committee &
Administrated by the American Culinary Federation
Implementation outline,

Phase one
The implementation test countries;
Scotland
Ireland
South Africa
India
Australia
Singapore

Question review, started on 20/09/2006
The exam questions were submitted to each of the listed countries for review and comment regarding content and relevance of questions as well as terminology.
The feedback wanted in a general sense for the standards should be given as globally significant. Identifying which standards are expected to be learned or considered as common knowledge in relation to the level of WACS certification is due the end of October. Once the review and rewrite of the questions are accomplished, we will turn them over to the online testing agency which will need approximately 30-45 days to be up and running to test our global WACS candidates.

Candidate recommendation to be sent by 10/11/2006
Each of the implementation countries are expected to recommend 12 candidates for the initial testing phase. Their application, which can be filed on line with the American Culinary Federation, shall be required along with a resume/curriculum vitae and proof of their career education. Once the package is received by ACF, the candidate will be evaluated and approved or declined. Provided they are approved the candidate will be notified of their scheduled date for testing which will include sufficient time to study in the interim.


Testing site recommendation to be sent to ACF by 10/11/2006
Each of the implementation countries will need to identify the sites available for each candidate to be tested in their respected countries and regions. The test must be administered in a fully proctored environment and follow the prescribed time guidelines. All that is required otherwise is high speed internet access and a computer for the candidate.

Summary for Phase One
Once the candidates are selected and the test sites are scheduled with those candidates, the first official testing for WACS certification will commence in January.
The education committee and ACF shall then start the evaluation of the process, addressing any inconsistencies and reviewing feedback. We then would make the certification available for the five test counties to all its WACS members by the spring of 2007 as a final run to see the results is all areas concerning the certitification.

Phase two starting in 2007
Develop a PR/marketing plan in conjunction with continental directors which should market to industry and public alike. It is important to generate a public awareness and demand from the get-go in order to instill a need to be certified at all. Ask Continental directors to begin to invite a small number of candidates from each of the implementation countries resulting in a “soft opening” of the program.

Phase Three
WACS certitification and testing available to all of WACS member countries after the 2008 Congress. The program and the results to date would be presented at the Congress.

The mission statement of the education committee is;

“The WACS Education Committee will facilitate programs of excellence that broaden skills and knowledge in the global community of chefs aimed at building a skilled future”

This will be achieved by:
Designing and presenting best practice programs
Identifying the most effective methods of delivery
Develop appropriate resources and curriculums
Identify funding models
Coordinating the delivery of programs
Evaluating, continuously developing, and broadening the scope of programs


There has been much talk about the train the trainer program. The education committee has adapted a new approach called WACS continuing Education. We believe that having the ability to offer to member’s education on all levels is a priority in meeting the member’s needs as well as WACS being of value.

We have a Needs Analysis survey that will be sent to all WACS county member presidents to be filled out and returned to us. This survey that we hope all seventy plus counties fill out shall give us the information needed to see what the priorities are in providing continuing education to the members of WACS.

It is our goal to have to develop and initiate programs for the members of WACS as needed and requested. This may include a train the trainer series, it could consist of:
On-line education from the WACS website with demonstrations, lectures and access to recipes, training materials and such.

We realize that though culinary competitions play a big role in WACS that in the day to day life of many cook’s basic skills, new concepts of cuisine and new trends are just as important.

We do not have all the answers but will do our best to provide a resource for you the members of WACS to turn to when you need help, have a question or just want to keep advancing the skill of your craft as a cook and chef.

We have a conference call the en of October to measure our progress and to ensure the certification is off to a good start. We hope to meet in the early part of 2007 to make our visions for you a reality. The 2008 congress will be full of good news from the education committee as we work hard to be the foundation of WACS. Even when one becomes a teacher they are still students of the craft called cookery.

Learning and sharing, working together to be better at what we do is a benefit for all cooks and chefs around the globe.

In the end there are no secrets to culinary success or to becoming a top chef and great cook. It is the result of preparation, continuing education, hard work, sacrifice, many hours, and learning from your failures while never giving up.

The same can be said for making WACS a great federation for the global chef community. With each and every one of us practicing the above we can all make WACS a great culinary success.

Have a flavorful day;

Chef Edward G Leonard, CMC
Vice President of WACS
Education Committee Chair

The MLA Black Box Culinary Challenge celebrates ten years of influencing more than 2,000 chefs around Asia Pacific. Since 1996, Meat & Livestock Australia (MLA) has sponsored and successfully organised over 50 Black Box culinary challenge competitions in Asia. According to the World Association of Chefs Societies (WACS) website, “the Black Box Culinary Challenge has become the envied arena for showcasing quality products to a focused target market of current and future five-star chefs, foodservice and trade buyers around the world”. The winning team of chefs will get a chance to represent Indonesia at the fourth regional finals to be held in Dubai in 2008 at the WACS World Congress. “Bali has fast surpassed itself from its humble beginnings to what it is today,” Alan Palmer, the competition co-ordinator commented, “It’s wonderful.”

The WACS website also explains that “the concept of the Black Box culinary challenge competition is to encourage local young professionals with a minimum of two years and a maximum of five years kitchen experience to compete in a team environment where they are given the opportunity to display their skills and talents in a hands-on outside catering situation.”
On 26 October at the Nikko Bali Resort & Spa, the chefs were tasked to create a four course menu with ingredients provided to them in a “black box” which contained Australian meat and dairy products provided by MLA. “The six judges are from overseas so there is no favouritism because it is so diverse,” Palmer said, “The competition is expected to be of high standards because of the establishments that are taking part in the competition.”

During the fourth round of the competition held in Bali, Indonesia, participating establishments included:
• The Laguna Resort & Spa Nusa Dua
• The Oberoi
• Le Meridien Hotel & Spa Resort
• Discovery Kartika Plaza
• Bvlgari Hotel
• Ritz Carlton Bali Resort & Spa
• STP Hotel School
• Conrad Bali
• Four Seasons Jimbaran
• Nikko Bali Resort & Spa

Newly opened Bvlgari Hotel walked away the winner of the competition with Four Seasons Jimbaran coming in second and Nikko Bali Resort & Spa in third place. Bvlgari Hotel also won the Best Fish Course with Four Seasons Jimbara winning Best Main Course and Best Table Display, Nikko Bali Resort & Spa winning Best Soup and Le Meridien Hotel & Spa Resort clinching the prize for Best Dessert.

There are plans for the challenge to include The Middle East, Africa, Europe and America in 2007. Palmer said, “I think it will soon become a global event that will be placed on the world map.”

The Women in WACS initiative is gaining ground among all the chefs in the world. Click here to read an article which appeared in the German Chefs' Association's magazine Die Kueche.

This year for the first-time ever the Egyptian Chefs Association will organize the Egypt Food & Beverage Cup 2006 live cooking challenge. The competition will take place at the ECA live cooking kitchen and restaurant at HACE'06 scheduled take place from 13 till 16 November at the CICC. The Food & Beverage Cup 2006 for the overall best performing team as well as special prizes for teams with the best service and hygiene practices will be awarded by the Egypt Tourist Federation.

The aim of the Egypt Food & Beverage Cup is to encourage young professionals to work and compete in a team environment, performing a full out catering challenge from live cooking of a three-course menu for 10 people, to table decoration, service and stewarding.

The three-course menu, table decoration and service should all reflect the competition theme "Egypt Today 2006". An often-heard complaint in Egypt is that the hospitality industry fails to give the tourists a memory of the Egyptian food culture to take home. The challenge of this competition is to use the wide variety of Egyptian food products and present Egyptian tasty foods in a harmonizing modern plated manner in line with the food presentation trends of today. In addition to the general judging criteria of live cooking competitions the teams will be judged as well on the authentic Egyptian taste of foods and if their dishes can be applied in hotels and restaurants as an 'à la carte' menu to be served to tourists.

Wednesday, 18 of October was an important day for Finnish chefs. Representatives of The Finnish Chef Association were invited to meet Prime Minister Matti Vanhanen and the Government of Finland. During their visit, Finnish chefs Jaakko Nuutila, Jaakko Kolmonen, Martti Lehtinen, Sirkka Ruottinen, Esa Anttila, Jyrki Vaajo and Juha Vuorenmaa prepared a delicious meal and presented Finnish Food Culture and Associations future visions. The purpose was to obtain A Government grant to promote the positive image of the Finnish Food chain in Finland and abroad.

The WACS European Conference was held in Helsinki last from 19 to 22 October The Conference was arranged in co-operation with the Estonian chefs. In addition to the official Meeting the delegates had the chance to enjoy dinners prepared by Finnish Culinary Team and Nordic Food Team. A Trip to Tallinn was organized as well. The Conference was a success dispute of the rainy weather. Representatives over 30 European countries took part in the Conference.

Just last Saturday, the Singapore National Culinary Team that will be trudging up to Europe to compete in the prestigious Culinary World Cup EXPOGAST 2006 Luxembourg competition, was at Marina Mandarin to give it one of their last efforts in perfecting their cold dish display. This year’s team is led by Team Manager Randy Chow, executive chef of Mount Elizabeth Hospital. The others in the team are Edward Voon, last acted as executive chef of Dolce Vita at The Oriental Singapore, Ng Choon Kiat, sous chef of Plaza Market Café, Koo Wee Bin, chef de cuisine of Oscar, Conrad Centennial Singapore, Jason Low, culinary instructor of The Tourism Academy@Sentosa.com.sg, S Punniamurti, executive banquet chef of The Oriental Singapore and Ivy Wong, junior sous chef of Goodwood Park Hotel.

Singapore Chefs Association President Mentor Otto Weibel was in attendance to provide his feedback and comments to the team. “This year’s display is a big improvement from last year’s. There may be some fine-tuning needed, for example, the team needs to incorporate more winter-oriented vegetables in their display, but overall, there is some nice jelly work and the display is well-presented,” he said. The team has opted for a big risk this year, choosing to present their centrepiece in feminine colours (pink neon butterflies settling on a flowy transparent plastic structure), as well selecting a lavender fabric as the trimmings of the table cloth. This daring concept will either make the judges sit up and award the team more brownie points or give the presentation the thumbs down.

Team Captain Edward Voon said, “In Luxembourg, we will have undivided attention which can be spent perfecting the display unlike in Singapore, where we still have to perform our professional responsibilities in our work. We hope to be a trendsetter in the competition and most importantly, the display looks appetising and good enough to eat!”

Delegates from chef associations all across Asia and the Pacific Rim as well as WACS continental directors John Sloane (right) and Glenn Austin (left) met in Bangkok, Thailand for the tenth WACS Asia Pacific Forum from 8 to 12 October 2006. Hosted by the Thai Chefs Association President Jamnong Nirungsan (centre) at Sofitel Central Plaza Hotel, Bangkok, the forum included two full days of business conferences and a half day trip to the Bangsai Art and Cultural Centre just 60km outside of Bangkok. The festivities kicked off with a cocktail party on 8 October, giving everyone a preview of the tempting array of Thai food and hospitality to come. Business began bright and early on Monday morning, with both continental directors calling for an open and fruitful dialogue in their welcome messages. Sloane said, “Asia is a force to be reckoned with.” He also made the commitment to visit every Asian country under his charge during his term as continental director. Austin stressed that the continental director’s job was not to dictate messages from the WACS board to all WACS members. Instead, he emphasised, it was the associations that were responsible for giving the continental directors directives to present to the board. Next on the agenda— individual reports from the chefs associations, highlighting the activities for the past year as well as their upcoming International Chefs Day activities. Wang Jiagen, secretary general of the China Cuisine Association, revealed a little known fact that a chefs day has been celebrated in China on 20 October for the past 15 years! To the relief and delight of many at the forum, Sloane noted that the compulsory wine-pairing clause of the WACS Global Chefs Challenge (the finals will be held in Dubai, 2008) has been changed to beverage pairing. This ensures the competition will not exclude competitors for religious reasons. A WACS certification programme will also be piloted soon to gain feedback on the efficacy of the questions asked and their relevance to Asian cuisine chefs. Austin was also happy to announce a renewed WACS commitment to the Train-the-Trainer programme, now renamed Continued Education (a new official name is still to be confirmed). For needy and poorer countries that need training in certain areas, for example sanitation and nutrition, a trainer will be sent, sponsored by WACS. Wealthier associations will also have access to the programmes but will have to pay for the bill. Much more good news was shared and with the clear and pro-active leadership of continental directors John Sloane and Glenn Austin, many progressive motions were made and passed. These included the motion to investigate the possibility of having a standalone Asia Pacific WACS brand to endorse events in the region. For all the latest news and to view the many colourful presentations give, log on to www.wacsthailand.com.

On the weekending September 24, Rick Stephen on behalf of the Pacific Rim office and the ACF conducted 2 workshops in Fiji to the Fijian Chefs Association, these workshop were fully funded by the ACF with the help of our colleagues in Fiji, who found Rick some accommodation.

The first workshop was a competition workshop which was held at Training and Productivity Authority of Fiji’s College in Nandi. Approximately 25 very keen chefs and students attended the 3 hour long workshop, where Rick went through the finer points o competition work, some of the areas covered were, preparing entries, gelatine recipes, glazing techniques, plate up styling as well as hot kitchen competition.

The second workshop, was a judges workshop to help refine the knowledge of the local chefs as they prepare to host their major salon culinaire in early November. Rick delivered his expertise on the matter with knowledge he has gained over the last 16 years judging competitions and been Australia accredited judge with WACS. This workshop went for over 3 hours with the participants taking a written exam at the end of the lecture.

The Pacific Rim under the direction of Continental Director Glenn Austin, is proud to announce that Fiji had 9 chefs pass the exam, these judges will give extra status to the Fijian Chefs Association’s up-coming competition.

Those that passed are:
Simione Toanikeve, Training Officer – Training & Productivity Authority of Fiji
Mohammed Ezaz Khan, sous chef – Sheraton & Westin Resort & Spa
Ronesh Nath, chef – Malt House Suva
Ajit Kumar, chef de partie - Sheraton & Westin Resort & Spa
Shailesh Naidu, executive sous chef – Outrigger on the Lagoon
Rudolf Kunker, executive chef – Shangri La Hotel Fiji
Mohammed Faruk, Training Office - Training & Productivity Authority of Fiji
Daniel Lenherr, executive sous chef - Sheraton & Westin Resort & Spa

These chefs joined Adam Haywood who previously took and passed the course, Chefs, on behalf of the Pacific Rim, The Australian Culinary Federation, Congratulations on your achievement. This is commitment with out the glory for the industry. Well done to all!

A once-in-a-lifetime trip to the United Arab Emirates awaits the winner of a prestigious competition to find the best young chef in Wales. The star prize for National Junior Chef of Wales champion and his or her mentor will be an all expenses paid visit to compete at the World Associations of Chefs' Societies' Junior Forum in Dubai in May, 2008.

The path to Dubai begins for all young Welsh chefs and their mentors in three regional heats to be held in January, 2007. Winners of the regional heats plus the best runner up overall will qualify for the national final cook off at the Welsh International Salon Culinaire to be staged at Coleg Llandrillo Cymru, Rhos on Sea on February 20 next year.

Apart from winning the trip to Dubai and the coveted national title, the winner will also be asked to recreate his menu for 120 guests at a presentation dinner to be held at Coleg Llandrillo Cymru on March 28.

Welsh Culinary Association chairman Peter Jackson said he hoped the fantastic prize would encourage a bumper entry from young Welsh chefs across the country.

"Competing at the Junior Forum in Dubai will be a once-in-a-lifetime opportunity for one young Welsh chef, who will hopefully go on to represent the Welsh National Culinary Team on the world stage," he said. "I would encourage all young chefs to enter to showcase their talent.

"It's also a wonderful opportunity for mentors, who can be either a lecturer, trainer or chef in the kitchen where the young chef works. As an association, we felt that mentors should be rewarded for the important role they play in the training and developing young chefs."

Gary Griffiths, of the Castle Hotel, Conwy, who won the National Junior Chef of Wales title in 2005, went on to win a gold medal and finished third in the Junior Forum in New Zealand earlier this year.

Entry forms have been sent to all the catering colleges, hotels and restaurants across Wales and the form can also be downloaded from the Welsh Culinary Association's website at www.welshculinaryassociation.com. For more information contact Mr Jackson, The Bungalow, Maes y Neuadd, Talsarnau, Harlech, Gwynedd LL47 6Y, e-mail PtrJck@aol.com or call 01766 780 200.

The Annual General Meeting of the Australian Culinary Federation – Victorian Chapter will be held on Sunday 12th November 2006 commencing at 10.30 am and will be held at Rocc’s Bar and Restaurant 133 Jolimont Road East Melbourne. Following the AGM don’t miss the sugar demonstration conducted by Brendan Hill and then join us out on the terrace for the ACFV annual Family Day BBQ.

One of the main items of the Annual General Meeting is the election of new committee members and officers - ALL positions will be made vacant. Nominations are invited for the executive positions of President, Treasurer and Registrar inclusive of support committee positions. Nominations for the executive committee should be proposed by at least two members and be accompanied by the consent of the nominee, and should be sent marked to the attention of the Secretary not later than Monday, 6th November 2006:
The Secretary
ACF Victoria.
P.O. Box 5076AA.GPO,
Melbourne.Victoria.3001
Email: puresource@optusnet.com.au

Nominations and consent may be sent by email (provided written confirmation is given at or prior the AGM). Suitable nomination forms are available by clicking the below links. NOMINATION FORM / PROXY FORM

This is YOUR chance to have your say as to who will represent you on the executive committee. I encourage ALL members to be in attendance and show your true support for YOUR association!! Please feel free to contact me anytime if you have any questions or would like to make enquiries on how you can be nominated to the executive committee.


Culinary regards,
Steve Bennett
ACFV President
0418 556 347

Members of the Mauritius Chefs Association have been quite busy recently promoting its course on national & international area. On national basis we have invited Chefs Jugesh Arora & his pastry Chef from Raintree hotel South India in June to train Mauritian Chefs in Indian Cuisine. Chef Khan now is a Tandoor Specialist and will stay in Mauritius for two years going around restaurants & hotels to continue help Chefs around the country promote & maintain a very good standard of Indian Food.

The association is also looking for a chance to work with more chef associations in the region to create exchange opportunities to promote Mauritian cuisine to the world.

Read the full report here: http://wacs2000.org/icd/icd2007/news_icd.php

The World Junior Culinary Grand Prix (WJCGP) at ScotHot is one of the major global competitions accredited by the World Association of Cooks Societies (WACS). Organised by the Federation of Chefs Scotland in conjunction with the ScotHot event organisers Fresh RM, the WJCGP will take place on 26 – 28 February 2007 during the Scotland’s leading catering and hospitality exhibition ScotHot

Bringing the only international level junior culinary competition to the UK, the WJCGP at ScotHot extends an invitation to 9 International Junior teams of chefs aged up to 23 from all over the world to compete live at ScotHot, teams will compete in both the Cold Buffet and the 50 cover Restaurant of Nations.

The WJCGP is held every 4 years under the auspices of WACS Culinary Guidelines . In 2003 Ireland were successful in winning the overall Grand Prix title with USA winning the Hot Kitchen and overall second place so the 2007 event is an opportunity for Ireland to defend their crown and the other 75 WACS member countries to take up the challenge.

For full competition information and team registration details please contact Neil Thomson Secretary ,World Junior Culinary Grand Prix at the Federation of Chefs Scotland on +44 (0) 1698 232603 or email nthomson@motherwell.co.uk

De nossa redação: 29 / 09 / 2006 A equipe do Brasil, da Universidade UNISINOS (São Leopoldo - Porto Alegre -Rio Grande do Sul - Brasil), vence concurso Internacional Pan-americano de cozinha para Escolas de Gastronomia Troféu: “Chefe Luis Carlos Herrera”, faturando o troféu e 4 medalhas de Ouro.

Fato inédito, pois é a primeira vez que uma equipe de estudantes de gastronomia conquistam medalha de ouro para o Brasil. O concurso aconteceu na cidade de Montevidéu dentro do evento “Uruguai a la carta onde participaram 14 escolas da América Latina. O concurso foi organizado por AUCA ( Asociacion Uruguaia de cocineros y Afines) com apoio da WACS ( Associação Mundial de Cozinheiros ) A delegação Brasileira foi numerosa, 14 pessoas integrada por o Presidente da Abaga e Diretor Continental da WACS para América chefe Jorge Monti, o chefe João Leme 2º secretario da Abaga, Dagmar Sordi Coordenadora da UNISINOS, o chefe Jorge Nascimento chefe Instrutor do curso de gastronomia e membro da Abaga, Dra. Maria Lucia Tafuri Garcia Presidenta da SBGAN ( Sociedade Brasileira de Gastronomia e Nutrição ), a Dra Karem da Unisinos, a chefe Instrutora da Confeitaria Andrea Ernst Schein e os alunos concursantes, Daniela Ferreira, Leboutti Junior, Alé Guimaraes, Michele Leão, Lili Andriola e Jaira Ehlers todos da UNISINOS. Brasil apresentou duas equipes, o integrado por os alunos Daniela Far, Lebutti Junior, Alé Guimarães e o Instrutor chefe Jorge Nascimento ganharam o primeiro lugar na competência. O júri Internacional teve como presidente ao Chefe Gissur Gudmunsen da Islândia Director Continental do Norte de Europa da WACS, Presidente da Associação Nórdica de Chefes de cozinha e um dos melhores cozinheiros do Mundo na atualidade. No segundo lugar a Escola INACAP de Santiago do Chile medalha de Prata e no terceiro lugar a escola CINESP da Argentina medalha de Bronze.

Held from 4 to 7 October, the PIR. Hospitality Industry was a major event in the food and hospitality industry of Russia. One of the brightest events of the exhibition was no doubt the International Kremlin Culinary Cup (IKCC). The competition gathered chefs and confectioners from over 20 countries of the world including Germany, France, Italy, Israel, South Korea, China, Malta, Thailand, Romania, Serbia, Lithuania, Estonia, Bulgaria, Ukraine, Kazakhstan, Iceland, Turkey, Great Britain, Belgium and Russia. Over 300 culinary professionals and 18 national teams have come to Moscow to show their skill and compete for the Grand Prix – a unique handmade Kremlin Cup.

In compliance with international rules, the IKCC set of contests encompassed three main categories: art-class, cold and hot display. Participants could compete both in individual and team contests (thematic display buffet, buffet with tasting and practical team contest for confectioners). The Grand Prix was won by teams who had earned the most number of gold medals and had scored the biggest number of points. These are the teams of the Italian Cooks Professional Association and the German Cooks Federation.

Head of the German national team, Uwe Staiger said, "Finally our team, the Meistervereinigung gastronom and the German Cooks Federation are very proud to bring the Kremlin Cup again to Germany. It is a big success to win more gold medals than all teams, including the teams of the last year. You can see about this the quality of your contest is improving year by year. After winning the team contest in Erfurt 2000 at IKA and the vice-world championship in Luxembourg in 1998 the winning of the Kremlin Cup is one of the brightest highlights in our history.”

By Hans Rudi Nussbaumer

The Chef’s Association invited WACS Secretary General Dr. L. Edwin Brown, Martin Yan which was accompanied by Stephanie Hogan, CEO of Ho / Hogan Enterprises and Tina Chiu, China Travel Service, Tourist Department. Pre-dinner Cocktail was arranged in the “Mickey” Presidential Suite overlooking the beautiful garden and beach followed by a great dinner at the Crystal Lotus Chinese Restaurant, which was prepared by Chinese chef Leung Shu Wah.

During the dinner Dr. Brown thanked the Association for their great work and achievements in the culinary field and he hopes that with even closer collaboration with WACS the standing, qualification of chefs will be enhanced. Mr. Brown stressed that it is very important that chefs continuously enrolled in upgrading, training activities to keep up with the changes and requirements in the industry. Martin Yan added that in his 27 years in show business with his cooking shows, seen as funny and entertaining but they are focused strongly on basic cooking skills with special attention on sanitation and hygiene requirements. The Hong Kong Chefs Association was presented with the new WACS certificate and training materials for certifying WACS chefs.

Many thanks to Rudi Muller, Tony Leung and team, management of Disneyland for hosting this event, providing great food and for continued support to the association.

Hans Rudy Muller also went to Shendu and wants to share some pictures of his experience there with us. The Chinese Cuisine Chefs and Food Festival was held in the Southern City Shunde with Chinese Chefs attending from all over the world. Invited WACS Secretary General Dr. L. Edwin Brown presented a speech followed by a cooking show by Martin Yan with chef’s colleagues from San Francisco. On the first day of competition lots of interesting dishes were presented to the judges, then on second day was a live cooking competition “Best of the Best”. In the newly built exhibition centre many Hotels and industry suppliers presented and showcased there products.

The outlook is excellent for a new food fair in India: The strong interest that exhibitors are showing in the first Annapoorna World of Food India (1st to 3rd November 2006 in Mumbai) promises excellent conditions for a very successful trade fair. About 150 suppliers from 15 countries will be presenting a broad spectrum of food products, beverages and services. The fair product range is a perfect match for the needs of India’s food market, whose dynamic structural growth is making it one of the world’s most important markets for the future of the sector. Accordingly, this new Indian-German joint-venture is expected to attract an impressive number of trade visitors. It is anticipated that between 7,500 and 8,000 trade visitors will attend the event in Mumbai. The organisers of Annapoorna World of Food India are the Federation of Indian Chambers of Commerce & Industry (FICCI), the Confederation of Indian Food Trade and Industry (CIFTI), and the German trade fair company Koelnmesse.

The upcoming fair will occupy 4,500 m² in Hall 1 at the Bombay Exhibition Center, NSE Estaste Goregaon (East), nearly double the size of the last event. The fair will have a very international character, with exhibitors from China, Germany, Hong Kong, India, Italy, Indonesia, Korea, Malaysia, Pakistan, Singapore, Spain, Taiwan, Thailand, Turkey, and the United Arab Emirates. There will be joint participations by companies from Germany, Indonesia, Korea, Malaysia, Singapore, Taiwan, and Thailand. For additional information and trade visitor registration, go to: www.worldoffoodindia.com

It’s said that a chef’s work is never done. For Gerard Dubois and Angelo Mc Donnell this appears to be true. As if these two busy men didn’t have enough to do in their kitchens over the hot summer months, they’ve found the time to publish cookbooks. Both of the chefs worked with Graphic Designer Kenneth Wong and renowned Hong Kong based photographer Chester Ong, recognized for his artistic food photography and the results in both publications are stunning.

Simply titled Passion., (pronounced Passion period) by Gerard Dubois displays the true culinary prowess of a passionate and artistic pastry chef. Forty-six recipes line the pages with stark and wonderfully avant garde desserts for the new age. Each turn of the page brings another startling visual awash with mystical lighting in a surreal dreamlike state. The book, his third, is a true testament to a chef who continues to rise to new challenges and predict the future with an inherent understanding of ‘what next’.

Angelo’s book entitled HOT TOMATOES takes us on a colorful ride with a collection of forty-seven unique and inspiring recipes celebrating the tomato in all its dazzling glory. The pictures are captivating, the recipes pure, simple and straight forward. In his cookbook we learn the tomato’s origins, nutritional values and the fact that the humble orb has 4,000 different varieties to choose from. Angelo experiments with complex pairings of this categorized fruit in a multitude of interesting cold and hot settings. The book catalogues a menagerie of vibrant and colorful tomatoes grown around the world on each and every page. HOT TOMATOES is a great book for anyone with a love for the tomato and childhood memories of their mother's garden. The two books will be launched simultaneously at 6:00 p.m. on November 28th, inside Bookazine, Princess Building.

It’s said that a chef’s work is never done. For Gerard Dubois and Angelo Mc Donnell this appears to be true. As if these two busy men didn’t have enough to do in their kitchens over the hot summer months, they’ve found the time to publish cookbooks.
Both of the chefs worked with Graphic Designer Kenneth Wong and renowned Hong Kong based photographer Chester Ong, recognized for his artistic food photography and the results in both publications are stunning.

Simply titled Passion., (pronounced Passion period) by Gerard Dubois displays the true culinary prowess of a passionate and artistic pastry chef. Forty-six recipes line the pages with stark and wonderfully avant garde desserts for the new age. Each turn of the page brings another startling visual awash with mystical lighting in a surreal dreamlike state. The book, his third, is a true testament to a chef who continues to rise to new challenges and predict the future with an inherent understanding of ‘what next’.

Angelo’s book entitled HOT TOMATOES takes us on a colorful ride with a collection of forty-seven unique and inspiring recipes celebrating the tomato in all its dazzling glory. The pictures are captivating, the recipes pure, simple and straight forward. In his cookbook we learn the tomato’s origins, nutritional values and the fact that the humble orb has 4,000 different varieties to choose from. Angelo experiments with complex pairings of this categorized fruit in a multitude of interesting cold and hot settings. The book catalogues a menagerie of vibrant and colorful tomatoes grown around the world on each and every page. HOT TOMATOES is a great book for anyone with a love for the tomato and childhood memories of their mother's garden. The two books will be launched simultaneously at 6:00 p.m. on November 28th, inside Bookazine, Princess Building.

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