6. Report Competition Singapore

6.10. Presented by Chef Otto Weibel, Singapore Chefs Association

6.10.1. Food and Hotel Asia Competition this year will include a new class classified as the “Gourmet Buffet” where a team of five will present a buffet for 30 covers which will be sold to the public following judging. Chef Weibel suggested to the group he felt this was an innovative move in the sense it reduced food wastage and had proved to be very popular.

6.10.2. This style of competition was also used in Malaysia.

6.10.3. Judges will visit each of the competing teams in their preparation kitchen twice during the evening while they are preparing the buffet meal at different times.

6.10.4. The judges have a time limit of one hour to judge the buffets final presentation.

6.10.5. Three teams will compete each day with six judges carrying out the adjudication process.

6.10.6. All judges have a checklist to assist them with the adjudication process.

6.10.7. The judges are required to work through the night but are not required to start until midday the following day.

6.10.8. No mise-en-place is allowed. All preparation is done from scratch.

6.10.9. Chef Weibel will send through the criteria, which will be attached to these minutes.

6.11. Chef Weibel also explained to the group they introduced another class for the competition which was called the “Dream Team” (a cook and serve style of competition).

6.11.1. In this class the competing team has two hours to prepare the following requirements for four covers.

6.11.1.1. Bar person must create a cocktail from the ingredients supplied (mystery box).

6.11.1.2. The wait person must set the table and make a salad.

6.11.1.3. The Chef must cook and present a main course and a salad dressing.

6.11.2. This is all presented live and competed for at the table.

6.11.3. Chef Tony Jackson explained a very similar style of competition was held in Scotland as part of Scot Hot.

6.11.4. Secretary General explained it was similar in context to the Toque d’Or competition in New Zealand.

6.11.5. Chef Brendan O’Neil reported they had a similar style of competition operating in Dublin which created a very realistic work situation and also a great visual experience for people visiting the competition area as customers often did not get to see how the food was being prepared.

6.12. The Chairman thanked Chef Weibel for his report and congratulated the Singapore Chefs on introducing new classes to their competition. The Chairman also mentioned he had a report on the previous competition in Singapore which was in German and would present these to the Board in Dublin. Acceptance of Chef Weibel’s report was moved by Chef Steve Jilleba, Seconded Chef Travis Smith. Carried unanimously.

7. Report Luxemburg

An extensive report following the Culinary World Cup held in Luxemburg was presented by Chairman Metz, as written by Chef Norbert Schmidiger from Switzerland who was the WACS Culinary Committee observer for the competition (report attached). Discussion following the presentation of the report covered the following: Moved the adoption of the report Mr Metz, Seconded by Chef Otto Weibel. Carried unanimously.

7.1. It was felt the judge list should be presented to the Culinary Committee no less than six months prior to the competition. This would allow plenty of time for the judges to be confirmed and also for the Culinary Committee to ensure there were sufficient WACS judges attending the event.

7.2. Chef Weibel asked how many judges were required. It was answered that all National Team judges should be WACS approved judges.

7.2.1. Chef O’Neil asked was constitutes a WACS judge and was informed the criteria was on the website. However it was suggested the Secretary General complete a new list covering the process of the appointment of WACS approved judges. See attached.

7.3. Chef Travis Smith queried the results of the Military teams stating he understood the USA was second and not third. Secretary to contact Mr Carlo Souber to clarify the placing. Moved the adoption of the report Mr Metz, Seconded by Chef Otto Weibel. Carried unanimously.

8 Report Chicago

Competition A detailed report following the American Culinary Classic held as part of the NRA Show in Chicago was presented by Chairman Chef Reinhold Metz.

8.1 Chairman thanked Chef’s Steve Jilleba and Michel Bouit for all their hard work and hospitality. He mentioned it was a very good competition and it was great to see other classes being introduced as new ones.

8.2 It was felt that the influence from the pastry chef judges did affect the final result.

8.3 The group felt it was essential that each judging team should have a pastry judge especially in the cold sections.

8.4 It was felt it was positive to see all tables having the same lighting and felt it was good not to have the required expertise of electricians setting up each and recommended future shows use the same system.

8.5 It was suggested to limit the pre-selling of tickets for guests dining in the National team hot event to 75% and only allowing the last 25% to be sold on the day of the competition.

8.6 It was essential waiting staff be assigned to the kitchens and not the tables as when meals were ready for service and the person serving a particular table was not available they were often left rather than being served at their best immediately.

8.7 Discussion took place regarding the system used ( separate floor and tasting judges ) as illustrated in the one page report from Chef Tony Jackson. It was agreed in future each course on the menu would be judged individually by the floor judges (cooking methods etc) so these could equate to those judged by the tasting judges.

8.8 It was also agreed that having the segregation of floor and tasting judges had proved to be successful and in fact gave a much fairer and clearer result overall. It was moved Chef Jackson and seconded by Chef Jilleba that this practice be encouraged at all International Competitions in the future.

Adoption of the report from Chicago was moved by Chairman Metz and seconded by Chef Tony Jackson. Carried unanimously