Tuesday 14th March 2006 - Day 3

A Mix of Business and Pleasure

Day two of the Congress' business got off to a brisk start. No time was wasted as everyone was looking forward to a full day of activities, like the various culinary workshops and international chef demonstrations, as well as the long-awaited Pacifica Night dinner at Villa Maria Winery.

Let's cut to the chase; here were the highlights from the day's business.

The anticipated presentation on the Global Chefs Challenge was given by Ferdinand Metz. It will be the first ever global chefs' competition, with the objective to determine the world's best chef. The preliminary competitions begin this year, with each country selecting their local Global Chef candidate. In 2007, those winners will move on to the continental competition to represent Africa, Asia, the Americas, the Pacific and Europe. In 2008, the continental winners (three from Europe) will compete at the final competition at the WACS World Congress in Dubai. Unilever Foodsolutions will be a sponsor of this competition.

The International Certified Master Chef (ICMC) Committee was up next, chaired by Reinhold Metz. This programme will be designed to protect the term ‘Master Chef'. Countries like Austria and Germany already have established Master Chef programmes. Thus, a WACS commission will review these existing programmes to develop the criteria for the WACS ICMC programme.

The goal is to award a WACS International Certified Master Chef Diploma, recipients will receive the WACS International Certified Master Chef Pin and/or Ribbon, they will become members of the WACS International Certified Master Chef Council, and will be registered in the WACS International Certified Master Chef Roll.

With day two of the business meetings closed for an afternoon of culinary workshops, there's only one more important business matter left to settle— the voting on the 2010 Congress Bids.

But first was Pacifica Night at Villa Maria, where delegates gamely donned their pacifica shirts— designed, printed and manufactured in New Zealand. It was truly a night showing off the colourful culture and cuisine of the Pacific. The main attraction was the traditional Maori hangi— cooking using hot rocks and steam, from under the ground. For the hungry delegation, about 15 chickens and a large pork loin were steamed in the ground for about three hours.

The buffet was a delectable spread of fresh seafood— oysters, prawns, mussels and salmon— as well as wild game and other Pacific foods. Doubly delicious, was Villa Maria's award-winning wines like the 2004 Chardonnay that paired beautifully with the Pacific catch.

*Want to review the day's speeches and presentations? Look for the speaker's name or presentation title on the programme below and click on the links.


General Educational Programme
0730 - 1630	WACS Congress 2006 Registration desk open, operated by The Conference Company, at SKYCITY Convention Centre.
0730 - 1630	Restaurant Association of New Zealand reception desk to assist with dining requirements while staying in Auckland open.
0750 - 0755	Sergeant of Arms call to order. Housekeeping matters for the day.
0755 - 0825	Vote on WACS Continental Directors.
0825 - 0855	WACS Committee reports.
0900 - 1600	New Zealand Showcase Exhibition areas open.
0900 - 1000	International Chef Demonstration Presented by chef Scott Webster. Read More
1000 - 1030	Weka morning tea in the New Zealand Showcase Exhibition area.
1030 - 1100	WACS Committee reports.
1100 - 1200	International Chef Demonstration Presented by Master Chef Martin Yan, CMC. Read More
1200 - 1330	Ice carving demonstration - outside main foyer of SKYCITY Casino and Hotel.
1200 - 1300	Rimu lunch in the New Zealand Showcase Exhibition area.
1300 - 1345	1. Culinary Workshop New Zealand lamb and matching regional wines. New Zealand Beef & Lamb Ambassador chefs. 2. Culinary Workshop New Zealand Cheese Makers' Association introduces the New Zealand varieties with a panel of experts. Presented by Dianne Kenderdine and Ross McCallum. 3. Culinary Workshop New Zealand beef and matching regional wines. New Zealand Beef & Lamb Ambassador chefs.
1350 - 1435	1. Culinary Workshop New Zealand lamb and matching regional wines. New Zealand Beef & Lamb Ambassador chefs. 2. Culinary Workshop New Zealand Cheese Makers' Association introduces the New Zealand varieties with a panel of experts. Presented by Dianne Kenderdine and Ross McCallum. Read More 3. Culinary Workshop New Zealand beef and matching regional wines. Read More New Zealand Beef & Lamb Ambassador chefs.
1440 - 1510	Fantail afternoon tea in the New Zealand Showcase Exhibition area.
1515 - 1600	International Chef Demonstration Presented by chef Philip Johnson.
1630 - 2300	Pacifica Night - Villa Maria Winery Maori Hangi - seafood, barbecue, spit roast, selection of wild game. Wine tasting, talk to the wine makers.

Junior Chef's Forum Educational Programme
0800 - 0810	Assemble at Auckland University of Technology. - Housekeeping matters for the day.
0815 - 0900	International Chef Demonstration Presented by chef Peter Gordon.
0905 - 0950	Beer and Food Matching Workshop Presented by Kerry Tyack, Cameron Douglas.
0955 - 1040	NZ Baker - How to get published Presented by Dean Brettschneider.
1040 - 1110	Morning tea.
1110 - 1155	Pastry Workshop Presented by chefs Arno Sturney and Renny Aprea.
1200 - 1250	Lunch.
1300 - 1345	Culinary Workshop New Zealand venison. Presented by chef Graham Brown.
1355 - 1440	Culinary Workshop New Zealand vegetables and organic vegetables. 'Organics' 'New Zealand Fresh'. Presented by Sarah Bromley.
1445 - 1515	Afternoon tea.
1515 - 1600	Culinary Workshop New Zealand seafood and matching regional wines. Presented by chef Michael Coughlin.
1630 - 2300	Pacifica Night - Villa Maria Winery Maori Hangi - seafood, barbecue, spit roast, selection of wild game. Wine tasting, talk to the wine makers.

0800 - 1200
Select from one of two exciting activities this morning from:

1. Explore Devonport

Nestled on the water's edge just a short ferry ride from downtown Auckland. Devonport has a village feel and boasts historic attractions including twin volcanoes. Rest your feet at one of the many cafes and bars that line the main street. Indulge in the decadence of Devonport chocolates and its expansive array of tempting truffles.

2. Catch of the Day!
Enjoy the hustle and bustle of Auckland's newest fish market. Offering an extensive range of fresh New Zealand seafood, soak up the sounds and flavour of this vibrant market through a guided tour. Complete the tour by participating in a cooking demonstration by a top New Zealand chef. At the end of the demonstration, dazzle your taste buds as you enjoy the 'fruits of your labour'.

1200
Catch the splendour of the ice carving demonstration and join the main Congress for the Rimu lunch in the New Zealand Showcase Exhibition.

After lunch, stay with the main Congress for a variety of culinary classes and workshops. Alternatively, 'shop until you drop' in the heart of Auckland city.

1630 - 2300
Pacifica Night
at the Villa Maria Winery.