Wednesday 15th March 2006 - Day 4

 
And The Winner Is…
With the Presidiums' speeches, Continental Directors' reports and committee updates all out of the way, there was only one thing left to decide. Which country would win its bid to host the 2010 WACS Congress? Would it be an easy majority, or would the fight come down to a final vote between two closely ranked countries? The question had been on everyone's lips since Monday and this morning, a decision had to be made.

Voting slips were handed out, proxies verified and then the ballots were cast. Continental Director Arnold Tanzer took the lead in ensuring everything proceeded smoothly then he and Board members, Ed Brown and Norbert Schmidiger, headed off to count the votes.

Each bidding delegation was all ready to pop the bubbly when Tanzer returned and took to the stage. But the celebration had to wait; no one country had achieved a 51 per cent majority vote. Xi'an, China and Colombo, Sri Lanka were out, leaving the fight to Santiago de Chile and Prague, Czech Republic.

Tanzer and his team repeated the whole process and when he walked back in for the second time, the country that will host Congress 2010 had been decided. Tanzer left it up to fellow South African, Honorary President Bill Gallagher to make the final call. “For the first time,” Gallagher said, “We are going to Latin America.”

And the Chilean team celebrated their victory with a burst of hugs, smiles, shouts and jumps of joy. And as a generous gesture, the Chilean team offered runner-up Prague a consolation gift— Achiga, Chile's WACS association, will sponsor all the accommodation costs of Prague's chefs' association President when he goes to the 2010 Chile Congress.

On that high note, the business session of the 32nd World Association of Chefs' Societies Congress came to a close. Still to come, the Gala Dinner (Did you pack a tux?) sponsored by Unilever Foodsolutions on 16 March Thursday. Watch out for a host of awards to be given out as well as the announcement of the winners from the Hans Bueschken's World Junior Chefs' Challenge.

*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. Where available, we have included the PowerPoint slides, voice and / or video recording.*

General Educational Programme
0730 - 1800 Hans Bueschken's World Junior Chefs' Challenge
held at the AUT School of Hospitality.
0800 - 1800 WACS Congress 2006 Registration desk open, operated by The Conference Company, at SKYCITY Convention Centre.
0800 - 1800 Restaurant Association of New Zealand reception desk open to assist with dining requirements while staying in Auckland open.
0815 - 0825 Sergeant of Arms call to order.
Housekeeping matters for the day.
0830 - 0930 International Chef Demonstration
Presented by chef Peter Gordon.
Read More
0935 - 1020 Special Guest Speaker
Author of 'No Mean Feat', Mark Inglis.
1020 - 1050 Kereru (Wood Pigeon) morning tea.
1050 - 1120 Vote on WACS Congress site for 2010.
1120 - 1220 International Chef Demonstration
Presented by master chef Edward G Leonard, CMC.
Read More
1225 - 1315 Totara lunch.
1320 - 1410 1. Culinary Workshop
Beer & food matching.
Presented by Kerry Tyack with chef Geoff Scott.

2. Open Forum
Writing recipes / publishing books.
Hosted by New Zealand Food Writers Guild.

3. Special Seminar
Presentation by the Indian Chefs' Association.

4. Culinary Workshop
New Zealand venison and matching wine.
Presented by chef Graham Brown.
1420 - 1505 1. Culinary Workshop
Beer & food matching.
Presented by Kerry Tyack with chef Geoff Scott.

2. Wine Seminar
A history of success - New Zealand wines.

3. Culinary Workshop
Great taste New Zealand, exotic and indigenous foods of New Zealand. Presented by chef Charles Royal.

4. Culinary Workshop
New Zealand mussels, from our greatest natural farm. Presented by chef Adam Newell.
1505 - 1535 Pukeko afternoon tea.
1540 - 1625 1. Culinary Workshop
A special kiwi presentation.
Presented by chef Simon Gault and team.

2. Wine Seminar
Presented by by Master of Wines Bob Campbell
Read More

3. Culinary Seminar
Flying high - Airline catering trends and challenges, Presented by chef Martin Maesse, LSG Sky Chefs.

4. Culinary Workshop
New Zealand pork - Taste the difference.
Presented by chef Phillip Kraal.
Read More
1630 - 1715 1. Culinary Workshop
New Zealand mussels, from our greatest natural farm. Presented by - chef Adam Newell.

2. Culinary Workshop
New Zealand vegetable grower's common and organic vegetarian dishes at its best.

3. Culinary Workshop
World's First Virtual Salon Culinaire,
presented by George Hill.
1800

Free evening to dine around Auckland.

 


Junior Chef's Forum Educational Programme
0730 - 1800 Hot Kitchen Competition
Mystery Box concept incorporating food and wine/beer demonstrated in the days prior to the competition.
0730 - 1100 Competition time slots.
OR
1345 - 1745 Competition time slots.
1745

Free evening.

 


Partner Programme

Magical Wonders Down Under
- Full day trip departing 0800.

Waitomo Caves
Prepare to be spellbound by the magic of the Waitomo Caves - its natural limestone formations and the glow of tiny glow-worms. Glide through a starry wonderland and experience 250 metres of stunning underground scenery. Visit the spectacular Cathedral cavern where acclaimed New Zealand Diva, Dame Kiri Te Kanawa, has sung!

Otorohanga Kiwi House

The elusive Kiwi, a flightless bird and New Zealand icon, can be viewed at this special attraction. Discover other New Zealand birds that will amaze and delight including Moreporks, Pukeko, Tui and Bellbirds all within a native bush setting. Explore underfoot for green and wood geckos, and Tuataras.

Refreshments include morning tea and lunch in this magical wonder land tour.

1800
Free evening to dine around Auckland.