Asia art of cuisine society (aoc) by jacwho

ASIA ART OF CUISINE SOCIETY 亞洲餐飲廚藝協會

A PLATFORM OF ART & CULINARY EXCHANGE 2018/2019 www.artofcuisine.org.hk

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SPEECH OF THE HONORARY CHAIRMAN 榮譽主席的話

Hong Kong’s catering and culinary industries benefit from unique factors. The city is renowned worldwide as a great place to eat and receives over million hungry people every year. Many city residents live in small apartments with tiny kitchens, so it is no surprise that Hong Kong has more than 12,000 restaurants, with more opening each day. This is an industry that helps define Hong Kong’s reputation and standing in the rest of the world, so it is vital to make sure the chefs’ quality and manpower are met. Few catering organizations in Hong Kong have more experience of the issue facing the restaurant industry than the Asia Art of Cuisine Society.

Michael Li SBS, BBS, JP, KSJ, FCIM(UK) 李漢城太平紳士 Asia Art of Cuisine Society Honorary Chairman 亞洲餐飲廚藝協會榮譽主席

It is always our intention to build the Asia Art of Cuisine Society as a natural magnet, bringing together celebrity chefs around the globe under the same roof to share experience and ideas, ultimately facilitating the growth and development of the world’s culinary industry. This new chapter of Hong Kong’s culinary industry will start a long voyage in our endeavor to make the city to be a centre of culinary excellence, which will extend beyond Hong Kong and reach many generations to come. Tourists and locals are becoming more affluent and with more money to spend on food and wine, this would help to make Hong Kong a very diverse place for dining, and I think this is very much part of our contribution to Hong Kong as a world city.

CHAIRMAN WELCOMING 主席的話

Welcome to Asia Art of Cuisine Society(AOC)! It is a great pleasure for me to write to all of you and for me, it is very important and essential to have a communication with all of you and to inform you all about AOC missions and visions.

Johnny Lai 黎志華 Asia Art of Cuisine Society Chairman 亞洲餐飲廚藝協會主席

Since 2007, our Association started to promote the profound culinary culture activity – “Asian Culinary Exchange”, which brought the Asian F&B industry and the culinary elite together to share the culinary culture and solidify the foundation of Chinese cuisine. And nurture a new generation of catering and cooking elite. After seven years of support and esteem around the catering industry, I would like to gather a number of like-minded catering industry elite together and established the ‘Asia Art of Cuisine Society’. AOC welcomes all the professionals from the catering industry to join the elite groups, including food and beverage managers, senior executives, executive chefs and industry experts and so on professionals. Through mutual communication, rich industry knowledge exchange and resource sharing, we would like to create higher values and performance for the industry to effectively promote and play an interactive industry spirit. 歡迎來到亞洲餐飲廚藝協會！我很榮幸身為亞洲餐飲廚藝協會主席，在這裡很高興為大家分享關於亞洲餐飲廚藝協會的歷史和願景。亞洲餐飲廚藝協會始於二 OO 七年，協會開始推廣中華博大精深的飲食文化的活動－「名廚精英薈」，讓亞洲餐飲業及廚藝精英匯集競賽，以交流各地飲食文化，成就中華各菜系之根基，並培育新一代餐飲與廚藝之精英。經過七年來各地餐飲業界的支持和推崇，我們結合多位志同道合的餐飲界精英並正式成立亞洲餐飲廚藝協會。亞洲餐飲廚藝協會歡迎所有酒店和餐飲業界精英加入團體，包括 : 餐飲經營管理者﹑高級行政人員﹑行政總廚及行業專家等等之專業人士。我們通過互相溝通﹑同業豐富知識交流及資源共享，另職業質素提升，為同業創造更高之價值，有效推廣及發揮互動行業的精神，並能促進餐飲廚藝之良性發展。期待亞洲餐飲廚藝協會不斷發展，為餐飲業界出一份力。

EXECUTIVE COMMITTEE HONORARY CHAIRMAN

MICHAEL LI,SBS,BBS,JP,KSJ, FCIM(UK)

FOUNDER CHAIRMAN HERMAN LAM KSJ

CHAIRMAN JOHNNY LAI

SECRETARY GENERAL FRANCIS FUNG

COMMITTEE

MR. ROCKIE IP MR. PERRY YUEN MR. CREASH WONG CHEF. LAI WAI HUNG CHEF. LEUNG FAI HUNG CHEF. MA WING TAK CHEF. NG SZE YAU CHEF. CHAN KWOK KEUNG CHEF. TONY WONG CHEF. WU RONG KAI

PUBLISHER

ASIA ART OF CUISINE SOCIETY

SECRETARIAT OFFICE

LASTMINUTE SERVICES LTD ROOM 221,2/F,MIRROR TOWER, 61 MODY ROAD,TST EAST,HONG KONG T: +852-2301-3188 E: SEC@LASTMINUTEGLOBAL.COM

CONNECT TO US WEBSITE

www.artofcuisine.org.hk

FACEBOOK

www.facebook.com/aocsociety

DO YOU WISH TO ADVERTISE OR PUBLISH ARTICLES IN THE BOOKLET ADV IN CHARGE SECRETARIAT OFFICE SEC@LASTMINUTEGLOBAL.COM

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CONTENTS －－－－－－－－－－－－－－－－－－－－－－－－－－－－

SPEECH OF THE HONORARY CHAIRMAN

－－－－－－－－－－－－－－－－－－－－－－－－－－－－

CHAIRMAN WELCOMING 4 －－－－－－－－－－－－－－－－－－－－－－－－－－－－

KEY PERSONNEL 6 －－－－－－－－－－－－－－－－－－－－－－－－－－－－

ABOUT AOC 7-9 HISTORY, MISSION & VISION, GOVERNANCE －－－－－－－－－－－－－－－－－－－－－－－－－－－－

ACTIVITIES REVIEW 11-17 －－－－－－－－－－－－－－－－－－－－－－－－－－－－

WHY JOIN AOC 18 －－－－－－－－－－－－－－－－－－－－－－－－－－－－

We invite external columnists to submit article and express their views on issues related to the culinary industry. These articles are not official view of the Asia Art of Cuisine Society. If you wish to express your point of view please contact us at sec@lastminuteglobal.com Many thanks for all of our contributors’ continuous support. We would like to express our gratitude here to them and our events will not be a success without

KEY PERSONNEL 主席和執行委員

Mr. Michael Li, SBS, BBS, JP, KSJ, FCIM (UK) Honorary Chairman 李漢城太平紳土榮譽主席

Mr. Herman Lam, KSJ Founder Chairman 林和忠爵士創會主席

Mr. Johnny Lai Chairman 黎志華先生主席

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Know about Asia Art of Cuisine Society

ASIA ART OF CUISINE 認識亞洲餐飲廚藝協會

A brief History of AOC Asia Art of Cuisine Society here we call as "AOC". Since 2007, the Association started to promote the profound culinary culture activity – “Asian Culinary Exchange”, which brought the Asian F&B industry and culinary elite together to share the culinary culture and solidify the foundation of Chinese cuisine, nurture the new generation of catering and cooking elite. After seven years of support and esteem around the catering industry, Chairman Mr. Johnny Lai gathered a number of likeminded catering industry elite together and established the ‘Asia Art of Cuisine Society’. The association aims to promote both the art and moral of cooking; widely spread Chinese Catering and Culture enhance the production and

management around the restaurant and raise the level of the industry for the purpose. 亞洲餐飲廚藝協會始於二〇〇七年，協會開始推廣中華博大精深的飲食文化的活動－「名廚精英薈」，讓亞洲餐飲業及廚藝精英匯集競賽，以交流各地飲食文化，成就中華各菜系之根基，並培育新一代餐飲與廚藝之精英。經過七年來各地餐飲業界的支持和推崇，主席黎志華先生結合多位志同道合的餐飲界精英並正式成立亞洲餐飲廚藝協會。協會提倡廚藝廚德並重，希望為烹飪技術的交流、進一步弘楊中華餐飲文化，達至提升各地餐飲製作和經營水準，提高行業水平為目的。

OUR MISSION 使命

AS A TEAM, WE WILL … 我們齊心合力，實現以下任務 ... To assist in promoting culinary art and the professionals in both local and overseas. 協助宣傳本地及海外的廚藝藝術及其餐飲機構。 Hosting regular familiarization tours and forums and training course amongst the regions of Asia, in order to share the industry’s market news, knowledge & experiences, strengthen communications and Co-operation. 定期籌備考察團、論壇、培訓課程 , 令各地的業內專業人仕有更多的交流機會，以加強溝通與合作。 Promote high-quality cooking & technical knowledge. 推廣高質素廚藝及技術知識。 To develop potential contacts with hotels and catering industry endorsing support for the Association’s activities. 發展有潛力的飲食業及酒店業交際網，確立對協會活動的支持。 World tour gathering stimulate interaction and cooperation among the Asia F&B industries 巡迴聚會 - 支持及定期在會員酒店 / 餐廳統籌聚會、交流活動、烹飪比賽及展覽會等等，以促進亞洲各國餐飲業界互動交流與合作。 Releasing Seasonal-Newsletter regularly in order to upkeep the members with the industry’s latest information. 定期出版季刊，藉以給會員保持同業的最新信息

VISION 願景 Asian best regional F&B serving China and beyond. 聚焦中國雄踞亞洲 Preferred city for world-class staff. 成為一級名廚匯集城市 8

A source of pride for all Hong Kong. strive the excellence of hospitality service & standards. 透過宣傳、培訓、交流令業內人仕的專業水平及知識更上一層樓，讓本地文化獲得本地及海外重視和支持的。成為亞洲人才首選的地方，港人自豪的品牌，提高款待業質素及標準。

GOVERNANCE 管理 The AOC Bylaws serve as the association's constitution. They can only be amended by vote of the membership. The bylaws establish the major structural units of AOC: the chairman, honorary committees, and the standing boards and committees. AOC 章程是協會憲章，它們只能通

過會員的投票才能加以修正。章程確立了 AOC 的主要結構：主席，名譽委員會和常設委員會。

Bylaws and Association Rules 章程和協會規則 --

AOC Chairman AOC 主席 Chairman is directly elected by the entire committees and members. During his or her term of office, the chairman performs such duties as are prescribed in the Bylaws. 主席由全體委員會和成員直接選舉產生。在任期內，主席需履行章程中規定的職責。 Boards and Committees 董事會和委員會 -Much of AOC’s work is done on a volunteer basis by the members of

boards and committees. Boards and committees carry out a wide variety of tasks as indicated by their names, e.g., Membership and Accreditation, the journals, monitoring major programs and international affairs. AOC 大部分工作是由董事會和委員會的成員自願執行及完成各種任務，例如 : 會員資格和認證，期刊，監督重大計劃和國際事務。

Ad Hoc Working Committees and Task Forces 工作委員會 --

Ad hoc working group are appointed by committees for a specific purpose, designated jobs, jurisdictions with a limited time.

由委員會任命，於有限的時間負責執行特別目的指定工作和司法管轄。

Governance 管理 -There shall be an Annual General Meeting (AGM) of the Association at a time and place to be determined by the Boards and Committees. Joint meetings with related societies shall be subject to the approval of the Boards and Committees. The amendment or repeal of the rules and membership fee, or the addition of a new rule, becomes effective at the close of the meeting at which it is adopted. 委員會應每年召開一次會員大會，修改或廢除規則及會費，或增加新規則，並在通過該會議的會議結束時生效。

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Annual General Meeting 會員大會 --

No business shall be transacted unless a quorum of members is present, eight (8) members present in person or proxy which included one Permanent President and Chairman, two Committees.

除非出席法定人數，有 8 名成員親自出席或代表出席，其中包括創會主席和主席，兩個委員會，否則不得處理任何事務。

Elections and Appointments 選舉和任命 --

Committee consisting of not more than twenty (20) members and not less than seven (7) members of which one is Macao representative and one is Guangdong representative. Candidates are nominated by the Chairman or an unsolicited application letter shall be sent 7 days prior to the AGM for submitting nominations, which shall not in similar or in part similar to the objects of the organization, club or association 委員會由不多於二十名成員及不少於七名成員組成，其中一名是澳門代表，一名廣東代表。候選人由主席提名，或主動提交申請信，並應在股東大會前 7 天發送，且不得與組織，俱樂部或協會的目標相似或部分相似。

Regular Meeting 例會 --

Committee shall normally hold monthly meetings throughout the academic year. Special meetings may be held also, on call of the Committee. Written notice of each meeting shall be sent to all members at least 21 days before the date of the meeting, with an agenda of the meeting. 委員會通常應在整個年度舉行每月會議。應委員會的要求，也可舉行特別會議。每次會議的書面通知應在會議日期前至少 21 天發送給所有會員，並附會議議程。

Responsible 責任 --

Committee shall be responsible for the administration of the association and control of staff, authority over the affairs and funds of the association, the leasing and utilization of premises and the raising, investment for the purposes of the association. 委員會負責協會的日常運作，須根據會員大會中製定的條例規章來建議及批准任何更改。

Publications and Communications 出版和傳播 --

All press release, records, reports, proceedings, journals, and other documents shall be published as are authorized by the

Committee.

所有新聞稿，記錄，報告，訴訟，期刊和其他文件應按委員會授權的方式出版。

The association shall publish an official organ monthly, maintain scientific information services and industry alert for members.

委員會每月向會員發佈月刊，以保持會員對行業瞭解和發展。

Meeting minutes, financial status quo shall is available to the general public. 會議記錄，財務狀況應向公眾公開。

Auditors shall be appointed on a yearly basis till the conclusion of annual general meeting (AGM) and their duties regulated in accordance with the provisions of the Ordinance. 審核員須每年委任，直至年度股東周年大會結束，其職責按照本條例的規定予以規管。

Audit and Account 審計和帳戶 --

Areas of fiscal control under the supervision of the Treasurer include: (a) banking and investment of funds; (b) auditing, accounting, and the preparation of reports covering receipts and expenditures; (c) business management of publications, services, and properties of the AOC. (The financial year shall be the calendar year.) 在財務主管的監督下的財政控制領域包括：（a）銀行和資金投資 ; （b）審計，會計和編制報告，包括收支情況 ; （c）AOC 的出版物，服務和財產的業務管理。（財政年度為歷年）。

ASIA ART OF CUISINE SOCIETY 亞洲餐飲廚藝協會

A PLATFORM OF ART & CULINARY EXCHANGE

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learn it live it know it

PERSONNEL TRAINING 人才培訓

Opening up different projects, opportunities will be given to members to the world by injecting new elements into their talent. The same can not be overlooked is the new chef is the future pillar of the industry, the Association will organize more events to create more opportunities for the potentials for chasing their dreams. 藉著開拓不同項目，讓會員獲得了機會，注入創新元素，向世界展示才華；同樣不容忽視的，是新晉廚師乃行業未來的棟樑，協會將籌辦更多活動，創造盡展潛能機會，去追尋廚夢。

Macao Formalization Tour 澳門考察團

Hospitality and Tourism forum 餐旅文化交流論壇

devote yourself to an idea go make it happen

PROMOTION ACTIVITIES 推動飲食文化

To promote the development of Hong Kong's culinary arts and cultural undertakings. Brings culinary art into lifestyle. To encourage more members being participate, and raise the interest in culinary art and culture among teenagers via activities organized by the Asian Catering Association. 以推動香港飲食文化藝術事業發展的目標。將飲食藝術變成生活習慣。透過亞洲餐協共同籌劃的活動，鼓勵更多會員參與其中，並引發青年對飲食藝術文化的興趣。

Japan Culinary Formalization Tour 日本餐飲參訪交流團

Hospitality and Tourism forum 餐旅文化交流論壇

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2016.10 Asian Culinary Exchange, HK 亞洲名廚精英薈・香港，克羅地亞皇室貴族作為特別嘉賓

2016.09 Advisor of Cherry Blossom Festival 指導桃花節宴菜式研發

2016.08 Recommended Restaurant 年度推介餐廳 2014.10 Cooking demonstrations 廚藝交流

benefit through life on life interaction

SOCIAL CONTRIBUTION 社會回獻

oordinate community activities with different non-profit professional and charitable organizations, implement services to meet the needs of different sectors of the community. 與更多非牟利專業團體及慈善機構共同籌劃社區活動，推行服務項目回應各人需要，惠及社會各階層。

2017 AT A GLANCE

THE 11TH ASIAN CULINARY EXCHANGE

第十一屆亞洲名廚精英薈

2017.11.10 Nourishing Chinese Cuisine - The taste of Hometown 中華煮意之故鄉濃情

A brief History of ACE “Asian Culinary Exchange” is a prestigious cooking competition striving for culinary excellence, it aims to promote the Chinese culture and the to the public, showcased the historical Chinese Culinary pursuits and demonstrated the relation of aesthetics and cooking in the era. It served as an interactive platform for the relevant association to exchange and meet with gastronomy professionals. Top chefs from the leading hotels & restaurants in Asia will enter this competition while the judging panel comprises the key executives of the hotel & catering sectors. 亞洲名廚精英薈經過歷史的變遷，中華飲食文化之精深，讓亞洲餐飲業及廚藝匯集了中華各菜系之根基，並培育餐飲與廚藝之精英。「亞洲名廚精英薈」堅持以廚會友，籍以推動不同國家及地區的旅遊資源和中式飲食文化。在各方的共同努力下，積極有效地推動了亞洲各國及地區的旅遊、中式飲食、中式廚藝文化交流和推廣，不但為業界彼此互相認識、交流和提高廚藝製造了良好的機緣，更加成就了亞洲各國和地區旅遊、中式餐飲、中式廚藝的演藝台！

Participants coming from China(Nanahi, Panyu, Shunde, Shenzhen, Shanghai, Xiamen), Hong Kong, Macao, Taiwan, Korea, Japan and Malaysia will join as in a team, participating Teams will consist of 5 chefs (included one team leader). Each team must prepare a full set menu, which must preserve the taste of food with appropriate seasoning, confirm to standards of nutritional values such as low in fat, salt and sugar, high dietary fibre. Harmonious flavors, properly seasoned, flavor, colour and ingredients are in complement. 由中國 ( 南海、番禺、順德、深圳、上海、廈門 ) 香港、澳門、臺灣、韓國、日本及馬來西亞各地區和國家派出 5 位廚師以團隊形式參與，每隊分別烹調五道菜，要求保留食材原味及味道；做到色、香、味、型、俱全，具備應有的嫩、軟、脆、酥等特點。各每國或地區派出的資深餐飲專家 / 協會代表組成的評審員會進行嚴格品鑒及評分。

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WHY JOIN AOC 成為會員