Indonesia wins Global Chefs Challenge
Global Chefs Challenge finals were announced by President Gissur Gudmundsson.
Winner - I Wayan Wicaya, Indonesia
Second place - Wim Klerks, Netherlands
Third Place - Ross Howell, Australia
Canada Wins Hans Bueschkens Junior Chefs Challenge
Mike Minor announces the winner of Hans Bueschkens Junior Chef Challenge.
Trevor Ritchie - Canada
Malcolm Goh Sok Sion - Malaysia
Joseph Clarke - New Zealand
Gissur Gudmundsson handed out two WACS communication award. The first to Peter Knip Holding in Singapore for the great work they have done on developping and running WACS new website.
The other Communication Award went to Mr Gaffoglio for his continuous work for WACS
Women in WACS Roundtable Discussion Are We There Yet?
About 40 women (and men!) participated in the Women in WACS forum. It was an open discussion where many suggestions were given for our objectives for the next few years, including continuing with the profiles of women chefs from all 92 WACS member countries on the WACS website and highlighting different career paths.
A decision was made to accelerate networking through a Women in WACS group via facebook. We agreed on starting a database of women members to aid in establishing a mentorship program and further facilitate networking. We emphasized the importance of seeking sponsorship and running fundraising activities to help bring more women to WACS conferences and additional initiatives. To get profiled on the WACS website or to participate further contact Susanne Metz at SusanneMetz@verizon.net.
The World Cooks Tour for Hunger 2011
Martin Kobald gave a presentation of next World Cook Tour for Hunger 2011 and urged all countries to participate in this great event that represents the values of WACS and chefs around the world.
Concha Y Toro
In the evening we had a spectacular reception and dinner at one of Chile’s celebrated wineries, Concha Y Toro ( http://www.conchaytoro.com ), founded in 1883. Company Chairman Alfonso Larrain Santa Maria gave us a warm welcome and fantastic hospitality: Live music with local dances, a stunning horse exhibition. He literally rolled out the red carpet to an elaborate dinner outside in the warm Chilean evening. The wines were exceptional; the food heavenly, the company extraordinary. He also presented all those who attended with a beautiful hardcover book on the cuisine and ingredients of Chile.
Gissur Gudmundsson announces WACS humanitarian initiative “Chefs Without Borders”
Gissur Gudmundsson announces WACS humanitarian initiative “Chefs Without Borders”.
To expand, coordinate and promote our humanitarian initiatives, WACS will be creating a new humanitarian committee chaired by Oliver E Soe. You will be hearing more about this initiative and Gissur encourages everyone to actively participate.
Humanitarian Award presented to Oliver E Soe from Myanmar
The Humanitarian Award was presented to Oliver E Soe from the Myanmar Chefs Association, in recognition of his broad and impactful response benefitting so many less fortunate or the victim of natural disasters. The day after the terrible cyclone in May 2008 in Myanmar, together with the Myanmar Chefs Association contacted Gissur Gudmundsson to set out a plan to help. Within weeks the Myanmar Chefs Association under the umbrella of WACS distributed food and materials to the most isolated areas of the country, and cooked food for thousands of people every day.
Then the disaster in Haiti struck. Within 35 hours he contacted Gissur with an offer of 50 tons of baby food; within 48 hours he offered one million dollars of needed medical equipment. He is to be recognized for his compassion, action and impact. Chef Otto Wiebel accepted the award on his behalf.
William Bincoletto, Professional Sommelier (wineiscool.com) spoke on the Joy of Pairing – Evolution and Revolution
We pair to enhance the dining experience of our guests. Wine can of course enhance or complement the elements in food. Historical rules: Weight of wine matches weight of dish ie light white fish with unoaked, light white wine and rich, heavy meat with deep red wines. Wine can echo food flavours or contrast with food flavours. Complex wines with simple dishes or simpler wine with more complicated dishes. Components that interact (alcohol accentuates heat/spiciness); sweetness accentuates acidity/reduces perception of sweetness, fat and protein, salt and acidity reduce perception of tannin, and acidity reduces the perception of acidity.
Modern thinking: As the style of cuisine changes then the rules of wine must change, such as Nouvelle Cuisine, Fusion, Vegetarian and Molecular Gastronomy. A favourite quote of his is from Stephen Aspirinio is “If you adopt the old school mentality of wine and food pairing, you’re not only cheating yourself, but your guests as well.” Bottom line? It’s a synergy of flavours – some combinations of food and wine taste better together than either one taste by itself.
Jonoathan Bloom talks about how to reduce food wastage
Food writer Jonathan Bloom ( http://www.wastedfood.com ). spoke on Food Waste in restaurants, including kitchen waste and consumer waste. In commercial kitchens approximately 4-10% of kitchen inventory is not used. Kitchen waste matters because it creates methane (more harmful to the environment than CO2), squanders the natural resources that went into creating and shipping the food, is costly and ethically speaking, the less fortunate could use this food. He advocated the three R’s, food service style: We can Reduce waste by paying attention to our inventory, donating food to charity, reduce portion sizes and give people smaller plates at buffets. We can Reuse by repurposing unused and leftover food ie bread for breadcrumbs or bread pudding, .and Recycle by composting and feeding it to animals. He will have a book out in the fall called American Wasteland.
Dr. Jim Peacock speaks at the WACS congress about GMO
Dr. Jim Peacock, an award winning molecular biologist presented the benefits and safety of genetically modified foods. He explained that with GM plants, a new gene (or piece of DNA) is spliced into the genetic makeup of another plant. Some concerns people have of GMO foods are that genes from one species crosses over to another, the new gene might cause the plant to make a protein that is allergenic or cause illness, and that they are seen to be under the control of large Agri business companies driven by profits. GM foods have more safety tests than traditional and organic foods. The traditional way is to splice plants to one another, and select the plant with the best properties for use.
Jim noted that eat hundreds of millions of genes in every meal. EPA and DHA, beneficial to human health are present in wild fish but much less in farmed fish, that don’t eat the plants that develop those essential oils. Those genes were inserted into crops to produce more beneficial oils. Testing is ongoing and availability is around 4-5 years away. Another beneficial crop is GM Golden Rice which has been genetically modified to contain vitamin A. By adding the rice planter to use GM golden rice (that has been genetically modified to contain vitamin A), the number of children that go blind each year from vitamin A deficiency (about 800,000) could be reduced. BARELEYmax, another product has a reduced glycemic index and more than double the amount of dietary fibre.
The popularity of GM crops has dramatically increased, with 13 million farmers in 25 countries now producing GM crops.
|Audio Clip: click here|
WACS Finance Transfered to Paris office
Norbert Schmidiger annonce that WACS finance will gradually be moved to the Paris Office.
Since over 46 years the Swiss Chefs Association takes the responsibility of the task from the Treasurers of WACS like stated in the present by laws.
To 1984 this some few, very little orders, which arose by this office, were then are the annual calculation mostly plus - minus come up, yields and expenditures covered themselves; Not to administer a fortune, it was quiet reasonable work to do, at a very low cost for the Swiss Chefs Society.
Starting from 1984 this order was however laid out ever more broadly, which could itself improve financial development for WACS to do this with the help of different presidents and also with those Member countries which e.g.
1990 in a unique action, which fortunes of WACS doubled. Which is ever more difficult now this order of the Treasurers the fact that with the four-turn of the year of the presidency; new conceptions, new ideas evenly also in things to be finances-brought in again and again. Straight in things finances however it is important to be able to plan in continuity on a long-term basis and not be only aligned to a short term effect. It necessarily in this connection a long-term planning, and cannot take all four years again completely new direction. Also the absence of a certain respect for achievement already and the work of Board members of many years is missing into each regard!
WACS grew and grew over the last years and this growing should be discussed as, the way it looks like, is taking a way which makes me, as the treasurer of WACS not very happy. Before 24 years there were 8 Board members, which this association managed; and with all Committees members etc. we are today over 40 people which for WACS enter, resp. are working for the institution of WACS, The financial situation however are not grown as fast as the management did….. 5 times more!!!.
It is no longer further portable for Swiss Chefs Association, to carry the even more extensively becoming task; we make the computer forecast over 46 years with one power and with infrastructure cost, which are paid by the members Swiss Chefs Association, to take over this goes into thousands of Euros, 600- to 700’000. - Something which by now occurs a big problem for our Society.
A further reason to the fact it is that within the Swiss Chefs Association and the holding that Hotel & Gastro Union strategic like infrastructural changes line up, which load the members of the Swiss Chefs Association will submit an appropriate proposal for an amendment to the WACS board on the WACS congress 2010.
One would turn on a possible retreat of these tasks with a schedule, thereby Transfers and deliveries correctly and without problems to be transacted. The Swiss Chefs Association sees therein a chance, certain chances, now where an official Office of WACS exists, these administrative tasks of the cash, job of the treasurer, to hand over, chances in addition to move forward and “pack” the chances for a better financial future NOW!!!
The Swiss Chefs Association will pull itself not from your responsibility and will stand also further to 100% for WACS. The Swiss Chefs Association Stay behind our wonderful profession of the CHEFS!!!!!!!!
Gala Dinner at the Palacio de la Moneda with President Michele Bachelet
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In the evening, we were bussed under tight security to the beautiful and impressive Palacio de la Moneda and were honoured by special guests, Her Excellency President Michele Bachelet of Chile and XMs. Marihen Holkorn, Minister of Agriculture. The media recorded every moment and chefs kept their cameras recording. President Michele Bachelet praised how important these culinary events are. She encouraged us to exchange and feel all the local flavours, a direct taste or Chile’s seas and fields, how all the food tastes. Chile’s major goal is to manage how they are part of the world while maintaining their gastronomic roots. They are investing in innovation and training. She knows that chile can be a leader all of the world, and want to open new markets and give added value to Chile’s foods.
WACS Education AWARD goes to Chef Michael Baskette
The Education Committee’s Chef Michael Baskette was presented with the Education Award for his work and dedication to “Train the Trainer” by WACS Education Chair John Clancy and President Michele Bachelet.
President Gissur Gudmundsson - Working for the future of WACS and continuity
Gissur Gudmundsson highlighted all of the achievements that were promised in Dubai have come to fruition. For example, we promised to give you a permanent office - it was opened in Paris. Ragnar Fridriksson has done a fantastic job in the first 20 months, and is a great team player. We also promised to focus on the juniors - in June 2008 two chefs were appointed to be part of the WACS board for the year. They were appointed to advise WACS how to assist the juniors. I would like to thank Max and Francis. We still have much to do for the juniors. We also offered for this congress free accommodation and the Bill Gallagher junior forum. We have also revamped the new and improved website - more user friendly and more members oriented. French, English, Spanish and German. It was launched Sept 1 2009; in the same month we doubled the number of visitors on the website. The first official WACS magazine was launched here in Chile. New committees were launched with representation from each continent and better representation from female chefs. WACS culinary competition guidelines were updated with new rules and competitions. They are now official rules to ensure certain standards are met in international competitions, and new sanitation guidelines were added. We have 6 judging set up in different parts of the world, and there will be . We also promised to build long term relations. We are in partnership with our sponsors and need to put more emphasis on this now and in the future. Some of these contracts will extend beyond this presidium to the next one in 2012. I have to thank Glenn Austin in the signing of a contract with Fonterra and Dick Knives, Custom Culinary has been a good. Claude Buzon from Chefs Hat signed a 4 year agreement. I would like to thank all of you for your support. We are also looking at the humanitarian and disaster relief programs
WACS is now 92 Countries Strong!
Our first official day in Chile, and we grew by 10 countries! What wonderful news came after the welcoming remarks from Fernando A. De la Fuenta Espina, President of the Chilean Gastronomy Association., ACHIGA and Jacqueline Rodriguez Echevarria, General Manager. They thanked and acknowledged all of those who voted to grant Chile the opportunity and the sponsors who believed in Chile as the country for the 34th WACS congress. They are extraordinarily proud to be the first Latin American country to host a congress. It is an acknowledgement, a recognition to know their country through its food, its gastronomy. Although Chile is a small country the flavours - the climates and regions - so different, a generous land providing a wide range of Chilean wines, produce and food from land and sea. They wished everyone a fabulous congress and fond memories of their visit to Chile.
The 10 new countries we welcome into the WACS family as members are:
Bosnia and Herzegovina
Honduras (affiliated member)
We now have 92 member countries in WACS! Our family is growing but it is sad that we cannot all be here. It's a great feeling to know that smaller countries put a great effort to become a member in WACS.
WACS Education Seminar, Current and Future WACS Programs
John Clancy, Chair of the Education Committee gave a brief presentation on the Committee’s activities to date and mandate going forward, including the development of Sanitation Guidelines for culinary competitions, Train the Trainer, the Masterchef program, Certifications and development of a Recognition Program for culinary programs. There were many points of discussion and suggestions including development of education programs (especially for some chefs in some countries that don’t have the funds to go to school); expanding educational programming for congresses with many demonstrations and hands-on workshops, developing a web-based database of articles from chefs on various topics; and offering/facilitating mentorships and stages. Suggestions/questions? Contact the Education Committee, email information for all committee members is on the worldchefs.org website.
Highlights from Continental Directors' and Committees' Reports
Arnold Tanzer – Continental Director Africa/Middle East - A number of changes in communications Ghana, Namibia and Saudi Arabia. Endeavoured to represent the region fairly. In his region he will be hosting a judging seminar in Dubai in 2010. A lot of work still to be done in the region done by volunteers. Africa and Middle East need more support.
Brendan O’Neill – Continental Director, Europe North (16 countries) – spoke about all the regions activities and accomplishments, including:
Sweden, Norway, Iceland, Finland & Denmark – for their strong Nordic alliance, all working together. The Nordic Conference was held in Iceland, and the Nordic Chef of the Year was selected.
Ireland, England, Scotland & Wales - Ireland hosted the Semi Finals of Northern Europe Global Chef (Won by Norway); Scotland hosted SCOTHOT, Junior International Teams (Won by Team USA); Wales hosted the Dragon Competition; England looking at making Hotelympia a WACS competition in the future and England are in talks with Craft Glide of Chefs to come under their umbrella.
Estonia – Young, strong organisation, still developing. Latvia hosted Riga competition, and many in the region still developing their organizations, communications and programs.
Glenn Austin, Continental Director, Pacific Region – Spoke passionately about focusing on other culinary areas in addition to competitions, including food awareness, skills, hygiene and demonstrations is how we will move forward. Implemented programs such as Global Chefs Challenge, Education etc. We have now doubled in size. Need to focus on member participation. Important to support our sponsors. Presidents making a difference – Pacific Venatu Mohammed Farouk in Fiji – Guam – active with regional food festivals.
Jorge E. Monti de Valsassina – Continental Director, Americas . His region represents 18 countries thanked Chilean President Michele Bachelet understands and supports our organization and what we do.
Reinhold Metz – Continental Director, Europe Central - In South Tyrol awarded 69 chefs with WACS Master Chef Diploma and Master Chefs Chain under the umbrella of the Governor of South Tyrol. In addition, the Global Chef continental competition was held in Budapest, and In Oct 2009 visited the Hungarian Chefs Day in Gyoer, Hungary and had 15,000 people participating and tasting local food from 18 different Hungarian Regions. Reinhold also advised for health and personal reasons he will be resigning as Continental Director.
Srecko Koklic - WACS Continental Director, South Europe - WACS European conference in Croatia, Split – had a great conference with many countries presenting including Austria, Cyprus, Czech Republic, England, Finland, Germany, Hungary, Italyt, Iceland, Luxembourg, Montenegro, Norway, Portugal, Romania, Scotland, Serbia, Slovakia, Slovenia, South Tirol, Sweden, Wales, WACS and for the first time Bosnia and Herzegovina and Macedonia.
Robert Oppeneder, Chair of the Culinary Committee – first meeting was held in Erfurt after a reception by the Mayor. They decided on various categories and fees for WACS endorsed categories. The word ‘guidelines’ was replaced by ‘rules’ for endorsed shows. Rules can be found on the WACS website. Hygiene rules were championed by Paulino Schembri from the Educational Committee which were adopted and are also on the website. Upcoming seminars include February 2010, in Dubai, April 2010 in Singapore, October 2010 in Moscow (Russia) and November 2010 in Luxembourg.
John Clancy – Education Committee Chair
We may be separated by different time zones by using conference calls on skype. Deep appreciation to Gissur Gudmundsson to the outstanding Iceland Chef Association for hosting our face to face meeting. Each member has the passion and dedication to the committee. While here in Chile all members have made the effort to be here in the meetings to offer advice and support to all the countries. Our committees aims and accomplishments include: developing an education portal and encouraged any WACS member to contribute any article relevant on education; to involve the Education Committee in content for The Bill Gallagher Junior forum and congresses; to identify criteria and guidelines for the WACS scholarship programmes; to develop, own and run a certification program. We also have developed sanitation guidelines for competitions, led by Paulino Schembri which were accepted and are now implemented. We will also seek to develop WACS recognition for culinary programs.
Mike Baskette encouraged everyone to visit the WACS website and see all the activities of Train the Trainer. Many thanks to Custom Culinary and Chef Meiner. for supporting Train the Trainer program.
Norbert Schmidiger, WACS treasurer receives the President's award
Our Friend and Tresurer, Norbert Schmidiger received the presidents award from WACS president Gissur Gudmundsson.
His outstanding work in the interest of WACS and his perseverence has helped build a stronger organisation said president Gissur Gudmundsson.
Sunday Evening Reception
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Delegates, spouses and sponsors from 88 countries emerged into the sunshine and splendour of Santiago, Chile. We all met for a reception at the Sheraton hotel. Old friends got reacquainted, new friends were made while enjoying the hospitality of the Chilean Gastronomy Association, host of the 34th WACS congress.
Fernando A. De la Fuente Espina, President and Jacqueline Rodriguez Echevarria, General Manager of the Chilean Gastronomy Association, ACHIGA gave us a warm welcome. Gissur Gudmundsson, President of WACS officially opened the ceremony and introduced Claus Meyer and Brian Cotterhill who inducted 10 new Honorary Members of WACS.
New Honorary Members
Jorge E. Monti - Brazil,CD America
Armand Steinmetz, Luxembourg Central Europe
István Petö, Hungary - Central Europe
Patrick Diethelm - Swiss, Central Europe
Ondrej Antovszky - Slovakia, Central Europe
Konrad Spinell, South Tyrol/Italy
Manjit Singh Gill, India - Asia
Tahir Amiraslanov, Azerbaijan - North Europe
Paul Moore - Australia Pacific
Eddy Fernades Monte - South America
Please join us in congratulating our new honorary members and thanking them for their extraordinary achievements.