World Chefs Magazine 3

Worldchefs Issue 03 Anno 2011 Jan - June

Official Magazine of the World Association of Chefs Societies

Focus

Sustainable Cuisine

Expogast Culinary World Cup

World Chefs Without Borders

Junior Chefs Challenge goes Global

TRUE TASTE. GLOBAL EXPERTISE.

REPRESENTED IN AUSTRALIA

SAUCES

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CANADA

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COLOMBIA

BASES

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C O S TA R I C A

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PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM

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COATINGS

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MIDDLE EAST

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SEASONINGS

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Be Aware, or Beware!

World Chefs Magazine publisher world association of chefs societies WACS

Dear friends and colleagues around the world, Challenging times bring us new opportunities to test our abilities in stimulating ways. Through the last few years, we have all been witnesses of great changes in our world; especially for us working with food. With food costs rising and the increase in environmentally conscious customers and many more pressures coming our way, changes have changed the way we need to operate.

Gissur Gudmundsson president of WACS

But, how much do we really follow what is happening around us? Are we up-to-date on the quality of the products we buy and cook? Do we investigate what is put in the pre-made products we use, what the animals we use in cooking have been fed, how they have been killed or what has been used to let the vegetables grow faster?

Editorial Ragnar Fridriksson WACS Office Manager

Design & Layout Tomas Bolli Hafthorsson G2media

cover photo Ragnar fridriksson Do you wish to advertise or publish articles in World Chefs Magazine?

Email: office@worldchefs.org

Executive Committee

Do we care or do we ignore it because it is too complicated, because we are more concerned about the best prices we get, the best service we get and so on? Do we simply not care?

President Gissur Gudmundsson

In the year 2009, we asked our members around the world to focus on “Food Waste and Food Safety”. In 2010 we asked members to focus on “Go Green With Chefs” and this year, we are asking every Chef to focus on another related theme: “Sustainable Cuisine”. Why? Because we do care.

Secretary General Helgi Einarsson

Selecting these themes creates a tool which can help you make wiser choices and gives everyone the opportunity to bring new ideas, opinions and knowledge to the table. Clearly we are getting our members to think and understand that they do have a responsibility because of their power with food and as an inhabitant of this planet. Now it is just up to you to make the decision regarding what you want to do with all this information.

Share your thoughts with us and let us know what you think.

Great or simple, what matters is that you have opinions and that you feel free to share them with our community. Please feel free to send us your thoughts at office@worldchefs.org.

Have a challenging but rewarding time in the kitchen and don’t forget your own responsibility towards your profession, family and your earth.

With culinary friendship, Gissur Gudmundsson WACS President

04 World Association of Chefs Societies

52 avenue Victor Hugo F-75116 Paris T. + 33 (0)6 64 22 33 21 F. +33 (0)1 70 44 84 18 www.worldchefs.org

Vice-President Hilmar B. Jonsson

Treasurer Norbert Schmidiger Board Members Dr. Bill Gallagher Honorary life President

Ferdinand E. Metz Past President

louis perrotte Continental Director - Americas

Arnold Tanzer Continental Director - Africa/Middle East

Glenn Austin Continental Director - Pacific Region

John Sloane Continental Director - Asia

Brendan O’Neill Continental Director - Europe North

Miroslav Kubec Continental Director - Europe Central

Srecko Koklic Continental Director - Europe South

contributors

contents 04 Welcome by the president of WACS WACS and You 08 WACS news 10 Expogast: A great popular success 15 Bocuse d’Or in the starting blocks 16 Young Chefs Club News 17 Hans Bueschkens Junior Chefs Challenge 18 Keeping the edge with Dick Knives 10 Lars Charas Netherlands

19 NZ Apprentice of the year - Profile 21 Recognition of Quality

Faith Jeannetta USA

Culinary Education 22 Busy times for Train the Trainer 23 Chefs feed the world in times of crisis 24 International Chefs day: Go green with chefs 26 World chefs tour against hunger Sustainable cuisine 28 What is Sustainable cuisine?

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30 What does going green mean to you?

32 Water waste 33 Feeding good

Stuart Stein usa

34 Fishing in the kitchen

Jonathan Bloom USA

35 Top 10 reasons to buy food locally 36 Food wastage - A global epidemic 38 Is local food miles better

We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not the official view of the World Association of Chefs Societies.

39 The truth about cattle In&Out of the Kitchen 22

42 The simple act of eating 43 Unique flavours

If you wish to express your point of view please contact us at office@worldchefs.org Contributors to this issue: Anita Sarginsson – New Zealand Catherine Bergeron – Iceland Euda Morales – Guatemala Faith Jeannetta – USA Gary Miller – New Zealand Glenn Austin – Australia Jodi-Ann Pearton – South Africa Jonathan Bloom – USA Lars Charas – Netherlands Nermine Hanno – Egypt Stuart Stein – USA

41 The taste of pinapple

44 Escape to champagne 46 Recipes: Taste of Champagne 48 Pharaoh foodies 50 Eco cuisine. A new trend in life 52 WACS events calender 2011-2012 54 WACS members

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Special thanks to: Chefs Hat Convotherm Custom Culinary Dick Knives GL Events - Bocuse d’Or KDU College Mausi Sebess Culinary Arts Monterey Bay Aquarium Vatel Club - Expogast 44

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wacs and you “Those who are one in food are one in life” – Malagasi saying

What is WACS?

The World Association of Chefs Societies, first founded in October 1928 at the Sorbonne in Paris, is a global network of member nations; each represented by the countries’ most important and prestigious Chef Association or Federation.

Today, this global body is made up of over 93 international member nations. It is managed by an elected Executive Committee consisting of the President, Vice-President, Secretary General and Treasurer – as well as a board consisting of the Honorary President, Past President and seven Continental Directors from Africa/Middle East, the Americas, Asia, North, Central and South Europe and the Pacific Region. In addition, special committees oversee all WACS projects: The Culinary Competitions Committee, the Education Committee and the Marketing and Communications Committee.

Mission Statement

The World Association of Chefs Societies is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership.

As an authority and opinion leader on food, WACS represents a global voice on all issues related to the culinary profession.

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world chefs without borders humanitarian Committee The World Association of Chefs Societies launched World Chefs Without Borders, an initiative that quickly mobilises chefs in response to natural disasters. The newly formed committee consists of: Gissur Gudmundsson President of WACS, Founder and president of the World Chefs Without Borders Claude Buzon Directing manager of Chefs Hat Inc, Canada Thomas Gugler Senior Manager Production, Saudi Arabian Airlines Catering Nermine Hanno Presenter of a culinary TV show on Fatafeat food chain in Dubai Hilmar B. Jonsson Vice president of WACS, Corporate Chef, Key Impact/Icelandic Seafood – USA Oliver E. Soe Thet President of Myanmar Chefs Association

PREMIER WACS / OUR BRILLIANTS elegant and functional

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knives . ancillary items . sharpening steels . grinding machines www.dick.de

BRITISH CULINARY FEDERATION YOUNG CHEF OF THE YEAR 2010 Rositsa Nikolova, who works under Executive Chef Mark Hill at the House of Commons, was recently crowned British Culinary Federation Young Chef of the Year

Become A Supporter of the World Association of Chefs Societies

2010 at a Dinner and

Decorate your office or establishment with this elegant wall plaque as a sign of your dedication to professionalism and craftsmanship.

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You can contribute to help our work for improving culinary standards and education worldwide.

By ordering this elegant WACS supporter plaque, individual chefs, restaurants, food manufacturers, and just about anyone who cares about the future of the culinary profession can become a supporter.

For orders and information visit www.worldchefs.org

glittering ceremony attended by 100 industry guests at Birmingham.

SA Pays Tribute to South Africa’s Most Famous Chef Food lovers who enjoy great variety and quality in abundance will find everything they’re looking for at Billy G, the new buffet restaurant overlooking the casino floor opposite the food court.

Owned by Montecasino, the 700 seat restaurant was named after South Africa’s most famous chef, Dr Bill Gallagher, whose contribution to the hospitality and food & beverage industry in South Africa spans nearly 40 years and continues to be felt today.

wacs news New WACS international rules German Chefs´Association President and WACS Culinary Competition Chair Robert Oppeneder hosted a welcome party at Expogast in Luxembourg to kick off his IKA Culinary Olympics campaign. WACS president Gissur Gudmundsson opened the event by congratulating Mr. Oppeneder on his new position as VKD President and went on to announce the success of implementing the 100% rules in future Global Competitions. He then gave the floor to Chef Rick Stephen who is responsible for co-ordinating the WACS Global Chefs Challenge and the Hans Bueschkens Junior Chefs Challenge. Chef Stephen mentioned that they are working towards fair and solid competition, announcing a major breakthrough by organising the junior competition at the same level as the Global Chefs Challenge. Both competitions will have 7 continental semi-finals before arriving the the Global Finals at the WACS Congress in South Korea 2012. This is a truly global competition, with 93 countries participating.

All dates of both continental semi-0finals as well as the global final can be found in the event section of this magazine or on www.worldchefs.org 08 World Association of Chefs Societies

I like to believe, if it walks like a chef, and talks like a chef; it is a chef” Claude Buzon, owner of Chef’s Hat Inc.

I realize that the journey to become a chef takes time, hard work, knowledge and experience. It is necessary that we start our journey on the right foot and carefully prepare ourselves for success. There are many tools necessary in the culinary field. Most notably, a good work ethic, stamina, researched recipes and a sharp set of knives. Mastery of cookery techniques and a sound knowledge base are important components also but “looking the part”, wearing the uniform correctly and with pride, is what separates the professional from the novice.

We do, however, understand some modern chefs’ needs to be more expressive. for this we do offer various options in our line but the basic design of the uniform stays traditional, comfortable and practical.

In the end, though, the majority of chefs will agree that a clean-pressed double-breasted white uniform, a knotted necktie, a full length apron, checked pants and of course the unmistakable toque blanche are essential to the recognized and professional image of the chef. at Chef’s Hat, we are pleased to help promote this image.

P r o u d s p o n s o r o f wacs Chef’s Hat Inc.-La Toque Demagny 14536-115 Avenue NW Edmonton, Alberta T5M 3B9 - Canada Toll free 1-866-CHEF HAT (243-3428) Phone +1 (780) 420 6700 Fax +1 (780) 420 6722 info@chefs-hat.com www.chefs-hat.com

www.worldchefs.org 09

THE 11TH EXPOGAST WAS A GREAT POPULAR SUCCESS SINGAPORE WINS THE VILLEROY & BOCH CULINARY WORLD CUP

The grand festival of gastronomy and the culinary arts has ended with success for Singapore in the Villeroy & Boch Culinary World Cup, ahead of Sweden and the United States. The eleventh edition of Expogast, organised by Luxexpo, Brain & More and the Vatel Club Luxembourg in collaboration with the Ministry for the Small and Medium-Sized Businesses and Tourism and the City of Luxembourg, was extremely popular among visiting professionals and the general public. More than 44.500 visitors toured the halls of Luxexpo over five days. Covering an area of more than 20,000 square metres, some 150 exhibitors presented new trends in gastronomy.

The star event of this international show of the culinary arts, held every four years, was the Villeroy & Boch Culinary World Cup, a competition involving some 2,400 chefs and confectioners from 53 countries around the world. For five days, the different teams met in fierce 10 World Association of Chefs Societies

culinary combat. The competition was divided into several categories: national, military, junior and community catering teams. Regional teams and individuals gave their all in this major culinary contest.

At national team level, Singapore won the Villeroy & Boch Culinary World Cup, with two gold medals and the highest number of points, ahead of Sweden and the United States. “This world championship of chefs was a great success with the public. More than 5,600 menus were served in the Gastronomic Restaurant and the ‘Kacharena’,” stressed Armand Steinmetz, President of the Vatel Club Luxembourg.

Expogast provided a great overview of the evolution and the various trends of the culinary arts. Chefs from every continent exchanged many of their ideas, in his opinion developing gastronomy even further and encouraging young people to take up a trade which gives such delight to others.

NATIONAL TEAMS TOP 10 RESULTS

Hilmar B Jonsson, Gissur Gudmundsson and Armand Steinmetz.

Rank Country Score 1 Singapore 566,238 2 Sweden 565,242 3 USA 558,340 4 Switzerland 547,706 5 Canada 547,097 6 Germany 546,028 7 Iceland 540,548 8 England 539,628 9 Italy 528,291 10 Wales 523,580 Gilles Renusson, Dominico DeMaggio and Peter Jackson used their persuasion skills to boost sales.

NATIONAL JUNIOR TEAMS TOP 10 RESULTS Rank Country Score 1 Switzerland 571,200 2 Norway 542,900 3 Portugal 527,900 4 England 519,075 5 Germany 488,300 6 Luxembourg 484,900 7 Italy 468,500 8 Scotland 446,000 9 India 430,676 10 Romania 417,800 All results can by found on www.worldchefs.org

Mr Nam, President of South Korean Chefs, and Hilmar Jonsson, WACS Vice-President

WACS get together party A get together party was organised at the WACS booth on the first day of Expogast for the whole WACS family and anyone else who passed by. WACS Associate member Iulia Dragut, President of “Cultural Association Euro East Alternative� from Romania, generously served us refreshments and distributed her new magazine. There was a great crowd and atmosphere around the WACS booth the whole 5 days. www.worldchefs.org 11

EXPOGAST 2010 in pictures This international culinary event rates second on a global level. 25 National Teams, 10 National Military Teams, 10 National Junior Teams, 10 Collective Catering Teams and many individual chefs and confectioners will compete in this outstanding culinary event.

An international Jury composed of outstanding Chefs coming also from all over the world, from the same countries as the competitors, will judge the various works, which may be rewarded by a bronze, silver or gold medal. The best teams will be rewarded with the Culinary World Cup.

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new wacs associate and corporate members in 2010 A.I.S.F.L France Laurent Hartmann www.aisfl.net Instituto Internacional de Artes Culinarias Mausi Sebess Argentina Mariana Sebess www.mausiweb.com Rothopro Switzerland Pablo Kaplan www.rothopro.com

First WACs endorsed competition dedicated to fruit carving Organized by the city of Meaux, the GAT and AISFL, the first international competition of fruit and vegetable carving in France was held on October 16th. Two events took place. A showpiece competiand and timed carved contest. The showpiece competition awarded a gold medal to Bang-On Roulet from Alaska and Christos Gotsis from Greece won the timed contest. Reynald Ellart from France won the trophy “coup de coeur du jury”.

Next competition will take place on October 15th, 2011.

wacs news

Kdu College – School of Hospitality, Tourism & Culinary Arts Malaysia Kitty Lee www.kdu.edu.my Carving Academy Ltd. Russia Irina Zhivykh, www.carvingacademy.com Cultural Association Euro East Alternative Romania Dr. Iulia Dragut www.campionatdegatit.ro ASPROGAST Romania Mrs. Gabriela Berechet www.asprogast.eu

WACS Certified judges Chef Gert Klotzke and Chef Rick Stephen held a Judging Seminar for 34 new WACS official Judges as well as 2 new Judge Seminar instructors. The new instructors, Tarek Ibrahim and Joao Leme will from now on be training new judges in their respective region, the Middle East and Latin America. With time each region will have its own Judging Seminar instructor with the aim to train as many international judges as necessary to increase the standards of culinary competitions worldwide.

World Chefs Without Borders - Myanmar Cyclone Giri struck the Rakhine Islands in Myanmar 22.10.2010. Oliver E Soe Thet, president of the myanmar chefs´ association, reports from myanmar.

MCA and World Chefs Without Borders are in full swing with 800 half bags of rice we could help direct on our visit to the islands.

60 to 100 fishing boats can already be funded and will be brought soon. The cyclone hit three islands around Kyaukphyu Island and affected around 250,000 people.Thanks to an early evacuation by the government of Myanmar, most people were moved to higher ground and casualties kept to a minimum. The tidal wave was up to 8 feet high. 7 tons of noodles and 30.000 highly nutritious baby meals will arrive at our 14 World Association of Chefs Societies

warehouse for further transfer to the people in need, in direct cooperation and with the support of the Ministry of Social Welfare, Relief and Resettlement. We wish to thank LOG Wings of Help, Mr. Frank Franke and Mrs. Marie Luise Thuene, who were right in time when urgently needed. At present around 45 people are confirmed dead and 40 are missing. 120.000 people are without homes on three different islands, the rice harvest has been ruined, all fishing boats are destroyed and food assistance is needed for at least three months.

24 nations on the road to excellence in bocuse d´or as part of the Sirha, the international Catering and Hotel trade exhibition to be held from 22 to 26 January 2011, at Eurexpo Lyon, France

For this 13th edition, the 2 Wild Cards were attributed to Belgium and Italy after a decision by the Bocuse d’Or International Organisation Committee.

The 24 countries that will participate in the Bocuse d’Or 2011 are: Certain countries stood out in the course of the selection process, such as Denmark, winner of the Bocuse d’Or Europe, Malaysia an all-female team – winner of the Bocuse d’Or Asia, and Guatemala which, in addition to having won the Copa Azteca, signs its first participation in the Bocuse d’Or. Like Guatemala, in 2011, Indonesia will be taking its first steps in the grand arena of the Bocuse d’Or. Other nations such as Germany and Belgium, which have achieved a place on the podium in past editions, as well as Italy, will be back in the competition for the 2011 event. This confrontation between newcomers and regulars will add a special touch to the 2011 edition of the Bocuse d’Or.

On January 25th and 26th 2011 in Lyon, the Bocuse d’Or 2011 will mark the conclusion to eighteen months of national and continental selection events that have been held throughout the world. In a festive atmosphere to rival major sporting competitions and in the presence of Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999), also of Geir Skeie, President of the International Jury (Bocuse d’Or 2009) and of course of Paul Bocuse, President founder, the 24 finalists, proudly bearing the colours of their respective countries, will give a unique performance in front of an enthusiastic audience. This new edition of the Bocuse d’Or will mark the return of “historical” countries such as Germany, Belgium and Italy, as well as the participation of nations that are new to the contest, such as Guatemala (grand finalist of its continental selection event), Indonesia and also Poland – after 16 years of absence – who will undoubtedly add a fresh impetus to this new edition.

The culmination of an eighteen-month selection process Hundreds of Chefs, 56 national selection events throughout the world and 3 continental selection events, held in Latin America (Bocuse d’Or America Latina Copa Azteca), in Asia (Bocuse d’Or Asia) and in Europe (Bocuse d’Or Europe)… The selection process that began in February 2009 and ended in June 2010 revealed the 24 most talented Chefs in the world.

A 2011 edition under the banner of novelty On January 25th and 26th 2011, before an enthusiastic public, the 24 Bocuse d’Or candidates will reveal their interpretation of the contest themes: Scottish monkfish for the fish dish and Scottish Lamb PGI for the meat dish. Driven by a common passion for gastronomy, in order to make the difference they will have to call on their cultural and culinary heritage, their experience, their technical skills and their creativity.

They will be performing before the expert eyes of 24 prestigious Chefs from each of the participating countries. This Jury will be presided over by reputed professionals such as Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999), Geir Skeie, President of the International Jury (Bocuse d’Or 2009) and Paul Bocuse, President founder.

This new edition of the Bocuse d’Or, which holds the promise of a remarkable event, will be held for the first time in a recently built area worthy of the contest: the Paul Bocuse Hall with a floor surface of 8,000m² dedicated to contests.

Meet WACS at Bocuse d’Or WACS Booth @ 9K52

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The NZ-UK Link Cookery Modern Apprentice of the Year competition finalists were: Claire Nickel Vidal Winery Restaurant, Hastings Moniel Kalyan Skycity, Auckland Alasdair Bennett Vinnies Restaurant, Auckland

connecting Young Chefs around the world!

The Young Chefs Development Team and the two newly appointed Ambassadors, Kelly Conwell from USA and Sarah Primrose from New Zealand, call upon associations to promote awareness to young chefs around the world. This initiative aims to build connections between young chefs clubs worldwide so they can start to communicate to a larger audience via their Facebook site, WACS Young chefs club and their blog, wacsjunior.blogspot.com

George Tomlin Bellamys, Wellington Heather Voyce Merediths, Auckland Mark Collings Crowne Plaza, Christchurch Lote Fakavata SkyCity, Auckland Regnar Christensen(W) The General Practitioner,

Thomas Bissegger,the great winner of the Swiss Culinary Cup 2010 The young Chef garde-manger of the Restaurant PUR, Seedamm Plaza, Pfäffikon (Switzerland) cooked himself to the first place, against 5 candidates, for the second time in his career in this culinary competition of the Swiss Chefs Society.

WACS welcome new corporate and associate members who have joined us in 2010.

Wellington

young chefs club the road to south korea 2012 note the dates for junior chefs challenge semi-finals and grand finale that will take place at wacs world congress in daejeon – south korea.

Semi Finals Pacific Rim - Auckland, New Zealand, 3-5 July 2011 Americas - Vancouver, Canada, 11-12 June 2011 Asia - Hong Kong, 11-14 May 2011 Europe North - London, England, 26 Feb.-1 March 2012 Europe South - Ljubljana, Slovenia, 19-21 January 2012 Europe Central - Budapest, Hungary, 18-21 October 2011 Africa / Middle East -to be announced Grand Finale Daejeon, South Korea 1-5 May 2012 16 World Association of Chefs Societies

young chefs club – hans bueschkens junior chefs challenge

junior chefs challenge – a global competition With the new focus on young and working chefs we are following the time and opening up this great Young Chefs Competition to more countries around the world To open up opportunities for all our member countries we have made the decision to bring Hans Bueschkens Junior Chefs Challenge around the world and run Semi-Finals together with Global Chefs Challenge in all continents in 2011 and early 2012.

This will ensure the opportunity for members from all countries to compete closer to home, but only the 7 winners will go to the final in Daejeon in May 2012 at our World Congress.

Chef Hans Bueschkens was one of the first WACS Presidents (1981 - 1988) to really do something to get the Junior Chefs involved. This is why his name is still honoured today through this competition. Chef Hans Bueschkens knew that it is by us sharing experience, information and confidence that we, the senior chefs, can make possible the development of all members and guarantee the continued legacy of our organisation.

We know today that for our Young Chefs to feel a part of WACS, they must be active participants in all aspects of our programs. You are the future of this organisation, and we want you to show us your skills in competitions and grow with us.

Who is eligible to compete?

• You are under 25 years old on the day of the competition • You represent a WACS accredited Country • You have not had more than 1 years post training working experience Your own country that you represented in the Continental Final must finance your trip to the final, and in some circumstances, must also chaperone you if required due to age.

For details, download the brochure on www.worldchefs.org

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keeping the edge How to make your knives last longer with good care To manufacture a forged knife takes more than 45 separate production steps. A forged knife can easily be recognized by the exceptional thickness between the blade and the handle – the so-called bolster. Forged means manufactured from a single piece of steel without any welding and under high pressure. As a result, the steel is strongly compacted. The blade, the bolster and the continuous tang ensure an optimized weight distribution.

The steel is being supplied and cut into lengths. During the subsequent forging process the blank is heated until it is red-hot. Then, several pre-forging strokes are made, followed by the finish-forging hammering at the end. The forging hammer presses the raw material from a height of up to 2.5m with a falling weight of about 1.5 – 2.5t into the respective swage.

After the forging process the forged blank is soft-annealed with the projecting material (forging cake) in order to stamp out the blade including bolster and tang free of cracks as one unit.

The hardening decisively influences the quality of the finished knife.

The forged blank is hardened in inert gas at above 1,000°C. When hardening stainless steel, any contact with oxygen is to be avoided since otherwise the surface gets scaled. Otherwise, the advantages of the metallic bright raw materials would be totally nullified. These negative effects are avoided by using the inert gas continuous hardening plants.

The next production step is the so-called tempering. Since the hardened steel is brittle and inelastic, most of the stress is taken out of the steel by annealing at temperatures of up to 250°C. The molecules in the steel can align themselves again and the edges get the desired elasticity and toughness. Through a special deep-freezing process up to –70°C, the blades are given a last “kick” of elasticity. The grinding of the blade is done on special CNC-controlled grinding machines, which guarantees a uniform top quality. The final finish-grinding, called dry-fining, ensures a uniformly fine surface.

This is followed by the assembly of the handle. The handles are assembled in a special production process. Steel and plastic are firmly connected absolutely gap-free to one another. The handles are made of high-quality, resistant and foodstuff-compatible plastic.

The final sharpening of the kitchen knives is done by specialists on machines to give the edge the optimum cutting capacity. A highend polishing afterwards makes them extra sharp. The knives are checked on a laser angle gauge to ensure the optimum sharpening and honing angle.

Finally, every knife gets the unmistakable etching which stands for 18 World Association of Chefs Societies

quality, tradition and the most stringent demands. Apart from the continuous quality control during the production, all products are subjected to a strict final inspection. This guarantees a uniformly high quality and a long life.

Care of your knife We would recommend cleaning the knives by hand, using a soft cloth and a mild cleaning agent. After cleaning, the knife should be carefully wiped dry, so to avoid spotting of the blade. Highly concentrated cleaning agents in dishwashers, long periods in which the knives are left in hot steam and even the residue of certain kinds of food can lead to spots or corrosive actions on the blade.

For the storage of your knives, we recommend a suitable knife block, a magnetic strip or any other place where the blades will not rub against one another. Storing the knives in a drawer is not the ideal solution. At least, the blades should lie in such a way that they are separated from another, e.g. by using a blade cover.

Always be careful while using a knife! Most accidents result from improper use, therefore: Never cut towards your body.

The knife handle must lie safely in your hand.

Always use well-sharpened cutting tools.

Make sure that hands and the knife’s handle are dry.

Don’t store knives with edge showing upwards.

Don’t store knives between foods or stuck into them.

Don’t grab at falling knives.

Don’t let knives lie in water.

Don’t use cutting tools for non-appropriate purposes.

Clean them after using.

Resharpen regularly with sharpening steel. Regrind after longer use.

Keep away from children.

Never put knives on a hot plate or other heat sources.

Sharpening your knife High-quality knives will remain sharp for a long time, if they are used exclusively for the purpose for which they are designed. The knives should be used only for cutting and not for chopping. Bones and the like should only be chopped using a cleaver. We recommend wooden or plastic boards. Hard surfaces (like marble for instance) make the knives blunt very quickly. With the wear that results from the cutting action or from the cutting surface, even the best knife will lose something of its sharpness after a certain time. Knives can then be resharpened with suitable sharpening steel. By sharpening

young chefs club – education

a knife, the user can enhance its cutting capacity and edge retention, and so to a high degree have a direct effect in determining the economic advantages of a knife and the quality of the cutting results obtained.

When a knife is used, the blade suffers wear. It then runs, viewed in cross-section, no longer in a pointed way, but – this effect is hardly visible to the naked eye – in a slightly rounded path. When the blade has suffered wear in this way it should be sharpened on a sharpening steel. This cycle, of slight blunting followed by sharpening, can be repeated frequently, provided that two important points are observed: 1. The sharpening steel and the knife blade must come into contact at the correct point.

2. The steel and the knife blade must be at a right angle.

The sharpening movement should begin at the tip of the sharpening steel. Put the knife edge on the steel at an angle of about 15°.

Then direct the edge constantly in a wide arc down in such a way, that it ends with the knife tip close to the handle of the sharpening steel. When doing this, it is important to ensure that both sides of the knife should be applied to the sharpening steel in turn. Moving first the one side a number of times, and then the other side a number of times along the sharpening steel will not work. Otherwise a burr bending towards the other side of the blade will form, which will still be left after the last sharpening movement.

When you sharpen alternate sides, on the other hand, only an exceedingly fine burr is created on either side (also known as a thread), which can be removed by bending the knife back and forth in alternation. To make this fine burr progressively slighter, when approaching the end of the sharpening operation you should apply progressively less pressure from one sharpening movement to the next.

Depending on the coarseness or fineness of the sharpening steel cut, a certain surface roughness will be obtained in the cutting edge that is being sharpened. This more or less pronounced surface roughness results from the furrows that arise in sharpening. When sharpening is properly carried out, the furrows run diagonally to the cutting edge. On the cutting edge itself, at the point where the furrows of the two side surfaces come together, there develops a more or less markedly toothed, or saw like, cutting edge line, depending on the depth of the furrow.You may want your cutting edge line to be as smooth as possible, or you may prefer to have it rather rough.

That depends on the purpose for which the knife is to be used.

When cutting into the surface of hard materials (such as the skin of fruit and vegetables, bread, crackling on the roast etc.), a toothed cutting edge will penetrate more effectively than a smooth one.

After frequent sharpening, the angle of the cutting edge will, of course, increase from one time to the next, that is to say, it becomes blunt. Then you have reached the point where grinding and honing, using a professional sharpening machine, is called for.

Visit WACS Boutique on www.worldchefs.org for more information.

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young chefs club – profile

restaurants and £2,500 to cover expenses, from the sponsor, the NZUK Link Foundation. “I’m really excited, I will get the chance to meet people, work hard and learn heaps,” he said.

The winning recipe To grab the title, Regnar created an impressive three-course menu based on a surprise box of ingredients provided on the day, to be cooked within three hours. Regnar was most proud of his entrée - pan-fried snapper with a fine ratatouille, sautéed bok choy and spinach with a herb butter sauce. He followed up with a main of oven-roasted lamb cutlets, served with parsnip puree, sautéed oyster mushrooms and a micro salad with a balsamic jus. For dessert, he prepared a mille-feuille layered with raspberries and chantilly cream, with a Grand Marnier and mint reduction, and a fresh pear with warm crème anglaise. Regnar’s passion for French cuisine was evident in his menu and he says his dream would be to open a French bistro one day.

Rush from cooking under pressure 23 year-old Regnar thrives in the high-pressure kitchen environment and wasn’t daunted by the task of creating a menu on the spot. “I get a real rush from cooking, I’ve done it since I was 16 and it’s a great feeling to knock out lots of covers on a busy night in the restaurant,” he says. Regnar is nearing completion of his HSI Modern Apprenticeship and says: “It works really well for me; I can get valuable kitchen experience while gaining qualifications that will look great on my CV.”

NZ – Apprentice of the Year 2010 Future Masterchef has just what the doctor ordered.

Text By Anita Sargison - new zealand

Regnar Christensen of Wellington’s General Practitioner has proven he has the right remedy after rising above seven competitors from around the country to be named the NZ-UK Link Cookery Modern Apprentice of the Year.

The national competition was organised by the Hospitality Standards Institute (HSI) and saw eight food and beverage apprentices and eight cookery apprentices compete for their respective titles in a live competition in Auckland on Sunday 13th June. The winner was announced the next night at HSI’s annual Excellence in Training Awards.

Regnar receives airfares, a four-week work experience placement in England where he will gain kitchen experience in top international 20 World Association of Chefs Societies

HSI Chief Executive Steve Hanrahan says the national competition is a great training ground for a career in hospitality. “These competitors are learning key skills such as thinking on their feet and working under pressure which helps them enormously in their future hospitality careers,” he says.

A young chef going places Regnar will start in Kiwi expat Peter Gordon’s The Providores and Tapa Room restaurant in London. “I’ll spend about a week there, and then Peter contacts the kitchens I want to work for. I’m interested in St JOHN restaurant, and Le Gavroche, which are both in London,” he says. “They’re restaurants that I really like – I’ve read a book from Le Gavroche, and I’ve got two of (St JOHN founder) Fergus Henderson’s books. St JOHN is an institution in London. It does depend on whether the restaurants have room, but hopefully they will…”

Being a top chef wasn’t always Regnar’s dream. He left school after fifth form (year 11) and started a job as a kitchen hand at the Hound and Bull in his hometown of Napier. He was thrown into the deep end, ending up cooking meals, as well as cleaning dishes. “I enjoyed it, but took a break to take a six-month computer course. After that, I got into the kitchen again, and decided that was what I wanted to do,” Regnar says. He moved to the Capital when he was 17, working at Café Bastille and The General Practitioner since it opened. His local hero chef is Mark Limacher, now of Ortega Fish Shack, in Wellington, and across the Tasman, Damien Pignolet of Sydney’s Bistro Moncur. Ultimately, Regnar would love to work overseas, hoping his apprenticeship and this award will open up some restaurant doors.

wacs – education

Recognition of Quality Culinary Education WACS Education Committee New on-line Pilot Programme and consideration for global diversity and commitment to culinary excellence. Commenting on the development of the programme, John Clancy, Chairman of the WACS Education Committee, says: “Our goal was to make the standards of the program meaningful and rigorous while at the same time acknowledging the diversity of our member countries and cultures.

We are very encouraged by the interest and support that we have received for this programme prior to being launched from culinary schools, institutes and chefs associations around the world”.

John Clancy, Chairman of the WACS Education Committee

The WACS Education Committee are pleased to announce that seven International culinary and hospitality organisations have agreed to participate in a pilot programme for the newly devised ‘Recognition of Quality Culinary Education’ programme (RQCE). The programme affords schools and other institutions the opportunity of receiving WACS recognition for culinary training programmes being taught to apprentice and mature chefs alike who study in both full time and part-time culinary arts programmes in culinary schools and institutions around the world.

The programme is another step in the development of a WACS certification pathway for practicing chefs, culinarians and educators seeking WACS certification and recognition of their professional culinary qualifications.

This program was developed by the WACS Education Committee following extensive research, consultation

Malaysia - KDU University College of Culinary Arts Malaysia - BERJAYA University College of Hospitality Poland - The Academy of Hotel Management and Catering Industry - Poznan Singapore - AT- Sunrice Global Chefs Academy Switzerland - DCT - European Culinary & Pastry Arts Centre

The programme has been designed as an on-line application by the WACS website team and allows each application to be dealt with as they are registered. This is a unique system that allows uploading of documents and files in support of each application. It also features full tracking of each stage of the review process involved through to the final decision of award by the education committee review group.

WACS recognised schools will be permitted to use the specially created “WACS Recognition of Quality Culinary Education” logo on their website, promotional materials and diplomas. They will also receive a personalized plaque and citation to display on their premises along with a listing on the WACS website with a link to their school and a listing in the WACS Magazine.

The following organisations are participating in the pilot programme: Australia - West Coast Academy of Hospitality & Tourism Egypt - Egyptian Chefs Association www.worldchefs.org 21

®

Busy times for Train the Trainer WACS Train the Trainer program, proposed in collaboration with CUSTOM CULINARY TM is meeting increased popularity and great success amongst local chefs wherever it is being held Text By ragnar fridriksson - FRANCE

world, who can then hand down the knowledge in their own countries.

India receives fresh breeze from Ireland this summer The Indian Federation of Culinary Associations organized a three day Train the Trainer program in August 2010. The workshop was led by internationally renowned pastry chef and Chairman of the WACS education committee, Mr. John Clancy, accompanied by another outstanding Chef, Mr. George Smigh. Over 40 Chefs from 20 different organisations across India attended the two sessions and received training materials that were provided as a part of the Training Kit. Chef Soundararajan, General Secretary of the Indian Federation of Culinary Associations, stated “this outstanding workshop gave inspiration to young chefs and is a prelude to the participation in global competitions for India - the stage is set for Indian competitors.” Chef Baranidharan, Corporate Executive Chef, Griffith Laboratories Private Limited India (CUSTOM CULINARY TM), was delighted with this encouragement to young chefs of India to pursue their career goals.

WACS Train the Trainer works to support culinarians in teaching positions (whether overseeing apprentices in a kitchen or teachers in classrooms), schools and education programs in WACS member countries to offer a better quality education. The program brings together volunteer WACS expert chefs to teach and share their knowledge about cooking, baking and global cuisine to other teachers and trainers from all parts of the 22 World Association of Chefs Societies

The way of the Samurai It is a rare opportunity that a Japanese chef comes to Poland to teach the art of Japanese cuisine. A flock of over 250 chefs and students participated at lectures and workshops over the two weeks of Train the Trainer Program in the cities of Poznań and Rzeszów.

The lectures where devoted to “Flavors of Japan” focusing on techniques as well as the influence of geographical location on the food we eat. Also, Chef Nogushi explained how a chef can be inspired, among other things, by nature in creating his or her own unique style. The Polish students

showed great interest in the Chef and his work philosophy. “The educational value is undeniable, but he also makes you reflect on your own career and professionalism.

This is extremely valuable, especially for the numerous young participants, to aim higher then they ever thought possible,” said Chef Michael Baskette, WACS advisor for Train the Trainer program.

wacs – world chefs without borders

Chefs feed the world in times of crisis part of new “World Chefs Without Borders” initiative

The World Association of Chefs’ Societies (WACS) launched World Chefs Without Borders (WCWB), an initiative that quickly mobilizes chefs from around the world to provide nutritious meals and clean water in response to natural disasters and other catastrophes. “Recent tragic events, such as the category seven earthquake in Haiti, shine a light on the importance of providing nutritious meals to large populations quickly,” stated Gissur Gudmundsson, President of WACS and founder of WCWB. “World Chefs Without Borders allows us to rapidly deploy and use our professional skills to make a difference in the lives of many,” The announcement ceremony, held in Paris, was attended by numerous renowned culinary professionals, as well as distinguished statesmen and NGO representatives. Mr. Barron Hilton, retired Chairman of Hilton Hotels Foundation, expressed his admiration and support for the program via a message read at the event: “Through their work, they will feed the most vulnerable populations of the world, in doing so they nourish both body and soul. I feel this is the highest form of charity.” humanitarian initiative World Chefs Without Borders is a humanitarian aid initiative by The World Association of Chefs Societies (WACS).

WCWB collaborates with any and all aid agencies and organisations, international, governmental and private. WCWB is an initiative impartial to race, religion, gender, political views and any other dividing concept. It aims at saving lives, alleviating suffering and restoring dignity and basic human rights by providing nutritious food and clean water to the hungry and the malnourished, in response to national as well as international situations. WCWB works with employers to ensure that volunteering chefs will have their jobs secure until their return from the field.

Gissur Gudmundsson, president of WACS and Frank Franke, President of Aviators without borders

Mr and Mrs Stefan Bercea, Miroslav Kubec, Srecko Koklic

The event was followed by a dining cocktail party offered by Le Cordon Bleu and by Champagne Henri Giraud/Giraud Distributions.

This event is pivotal in the history of the fight against hunger and was very successful in gaining the deserved support for this philanthropic and humane initiative. www.worldchefs.org 23

wacs – international chefs day

Go Green with Chefs International Chefs Day was celebrated across the world on 20th October. The main objective of establishing this day was to create widespread awareness for the profession and for the profession to give back to society through charitable events, culinary competitions and demonstrations. The main focus of this year’s edition was to bring awareness of environmental challenges our world faces today, and how chefs are directly responsible for adressing this issue.

With Chefs” and fight against hunger. Manjit Singh Gill, President of Indian Federation of Culinary Associations. The theme for International Chef Day 2010 is “Chef for Elders, Chef for Better World”. This event was held on 20 October 2010 at the Margaguna nursing house in Jakarta. The event was attended by 152 elders who occupied the nursing house and 20 members of the ACPI and YCCI – Jakarta» Chairman Oqke Prawira.

Chefs Associations from every corner of the world participated in activities to support their local community in various ways, raising money for charity or raising awareness for different causes.

Malaysia A group of KDU students, calling themselves O’ffer, have conceptualised a growing business through adopting corporate social responsibility. Starting with a very small investment and pooling their capital together, they hope to inspire young people to work as a team using innovative ideas. They will launch their database system in December, and on International Chefs Day, they opened a booth too, to create awareness of their activity. Ann Teoh, KDU Hospitality and Management School.

Australia This was the second year the ACFV have celebrated International Chefs Day with a fundraiser for breast cancer. Not only is the money going to a good cause but chefs from all over Melbourne come together with a common purpose. President of ACF Victoria, Steve McFarlane.

Czech Republic For several years, the AKC CR has been liaising with the Livia and Václav Klaus Endowment Fund, providing financial support to the children from children’s homes for the project A start in life. For the fourth year running, we have been preparing celebrations at the Old Town Square in Prague. AKC CR Manager Zuzana Albrechtova.

Hong Kong Various Cast Members of the Hong Kong Disneyland Resort under the leadership of Mr Paul Chandler, Chef Rudolf Muller and Chef Mak Kam Kui have prepared, served and delivered with over 90 chef members of our association a sense of magic to the less fortunate children of our society. Andreas J W Muller, President of Hong Kong Chefs Association. iceland To celebrate the International Chefs Day in Iceland, the Icelandic Chefs Association, the Icelandic Red Cross and the Hotel & Catering School of Iceland launched its program to prepare and organize emergency and relief kitchens in case of national emergencies, mass casualty incidents or/and natural disasters. The Icelandic Chefs Association provides funding and personnel for this purpose and hopefully soon will be working closely with the Chefs Without Borders and other national societies. Haflidi Halldorsson, President of the Icelandic Chefs Association.

Indonesia Celebrating The International Chefs Day, the Indian Federation of Culinary Associations - IFCA – had a conference with 150 chefs from South India to put across the most salient points of “Go Green 24 World Association of Chefs Societies

Mauritius Alan Payen, president of the Mauritius Chefs Association, has announced the different projects which the Executive Committee plans to undertake. Programmes have already been established with rehabilitation centres for juvenile delinquents, drug addicts, alcoholics and prisoners. President Alan Payen stated that a second chance should be given to people who have taken wrong directions earlier.

Amba Thungavelu, Secretary of thr Mauritius Chefs Association.

Pakistan On this exclusive celebration of international significance the Chefs’ Association of Pakistan arranged a walk of the chefs to create awareness about the dignity of the profession of chefs. The Association arranged an award ceremony to recognize personal and organizational achievements in a befitting manner. Babar Sheikh, Marketing Director of the Chefs’ Association of Pakistan.

Singapore To attract more youngsters to join the culinary and F&B industry, the Singapore Chef ’s Association celebrated International Chefs’ Day this year in Singapore on September 20 by introducing a new programme to create greater exposure and awareness of the profession to young students. Eric Teo, President of the Singapore Chefs Association.

South Africa Represented by some of the iconic chefs of the last three decades, the honour society within the South African Chefs Association – the Academy of Chefs – proudly participated in the Good Food & Wine Show in October, raising over R11 000 as the first fundraising initiative of the World Chefs Tour Against Hunger. Phillippe Frydman, Academy of Chefs South Africa.

nutrition & medical aid through MCA to Myanmar New LOG/MCA-WACS Aid arrives in time for International World Chefs Day - Myanmar 2010 A jet containing the 13th and 15th humanitarian aid containers arrived through all arrangements by Mr Frank Franke & Mrs Marie Luise Thuene of LOG Wings of Help right in time in Myanmar for Myanmar Chefs Association projects.

Thanks to Mr. Juergen Gessner, all additional clearing costs at the Yangon site could be cleared and were ensured, often a burden when a great load of aid is available but overall funding and budgets are low. This is the second time Mr. Gessner has offered to close the gap at this end.

Different MCA partners joined the LOG initiative with Boehringer Ingelheim and B. Braun Melsungen through Action Myanmar - Dr med Heller providing over 4 million Thomapyrin - Paracetamol tablets, the multivitamin Frubiase , and mineral powder to help people recover after a disaster , all items needed at operation theaters as well as many artificial legs and arms for the orthopedic hospital in Yangon. Blankets and high nutrition biscuits were provided for over 500 children at the Nit Aung San orphanage at the Delta by Praum Bakeries - Germany.

Med - Aid Dr Biesinger & Dr Weizsaecker had a share with monitors for the ENT - ICU unit at ENT specialist Hospital in Yangon and DB Schenker managed all transport to Myanmar excellently as usual.

All goods arrived well and with the full support by Ministry of Social Welfare and Ministry of Health. The free of charge custom & tax import permits were already in our hands 9 days before the ship arrived and the clearing time was only 4 hours for the two containers. We give our best thanks to all MCA volunteer staff for the very speedy downloading and planning for distribution on 20.10.2010 International World Chefs Day - Myanmar 2010.

Many thanks to all donors and partners of MCA - World Chefs Without Borders for this 1,3 million $ US support to our daily work.

Yours, Oliver E Soe Thet Myanmar Chefs Association Yangon 12.11.2010

www.worldchefs.org 25

wacs – world chefs tour against hunger

World Chefs Tour Against Hunger The South African Chefs Association is holding its 3rd World Chefs Tour Against Hunger from the 21st to the 30th of August 2011.

The objective of this tour is twofold: Firstly to collect as much money as possible to provide food to feed the many underprivileged children within South Africa; and secondly to promote global awareness of the dire need to help alleviate poverty and hunger and the difference chefs can make.

The tour is open to all member countries of WACS, and invitations will be accepted on a first come basis to a maximum of 250 international chefs. The tour will kick off in Johannesburg and through the next week, certain participating teams will travel across the country to various cities before returning to Johannesburg.

Ideally there will be working teams of four chefs participating from 50 countries. Teams preferably should have an English speaking Team manager and then senior, junior and if pos26 World Association of Chefs Societies

sible a pastry chef, as over the period participating teams will be required to take part in chef parades, food festivals, food demonstrations and feeding schemes across the country. The event will culminate in a festive Bidvest Gala dinner where items will be auctioned off to raise additional funds.

The South African Chefs Association will take care of all accommodation, internal transport and meals. An Englishspeaking liaison officer will be appointed for each of the travelling chefs teams for the duration of the tour. Participating chefs are required to pay for their own airfare, insurance and any visa requirements to travel to South Africa.

It is strongly recommend that teams register their intent of participation as soon as possible – as we have seen historically that this event has been exceptionally popular and we have limited space.

Registration form can be found on www.worldchefs.org

NO TO CHILEAN SEA BASS AND BLUE FIN TUNA On 1st December 2008, Fairmont Singapore, together with all other Fairmont properties, removed the Chilean Sea Bass (Patagonia Tooth Fish) and Blue Fin Tuna from their menus. Chilean Sea Bass and Bluefin Tuna suffer from illegal harvesting and overfishing.

Shark Fin Will Be Illegal in Hawaii A new law outlawing the possession of shark fin in Hawaii goes into effect July 1st 2011. The purpose of the law is to help fight overfishing of open ocean shark species, 32% of which are endangered due to overfishing. Restaurants have until next July to run out their inventory; after that those caught with fins will receive fines between $5,000 & $15,000. A third offense will merit a fine between $35,000 & $50,000 and up to a year in prison.

Sydney Chef Bans Customers for Not Finishing Food What’s a chef to do when a favorable newspaper review sends you more customers than you could ever handle? Sydney chef Yukako Ichikawa found an opportunity to enforce her own radical method for reducing food waste. Ichikawa, chef owner at 30-seat restaurant Wafu, began offering a 30% discount to patrons who ate all the food they had ordered. And if you don’t finish everything, you’re not welcome back.

“Finishing your meal requires that everything is eaten except lemon slices, gari (sushi ginger) and wasabi,’’ says the menu, which is tagged “guilt-free Japanese food.” “Please also note that vegetables and salad on the side are NOT decorations; they are part of the meal too.” The chef says, “If you don’t appreciate those philosophies, if you don’t appreciate whole food and sharing, and you condone wastage, you should go somewhere else. There are plenty of options in Sydney.”

sustainable cuisine A Greener Champagne Bottle The champagne industry has designed new packaging to help give them a smaller carbon footprint. Traditional champagne bottles will get slimmer shoulders to make them weigh slightly less. The small difference should yield the same pollution savings as pulling 4,000 cars off of the road.

The original bottle weighs 900g and the new version will be slimmed down by 65g. They really can’t reduce it much more than that because of the huge amount of pressure in the bottle – 3 times the air pressure found in a car tire. The bottles also have to fit with existing machinery at the wineries.

Where are they made? From the NYT: “Most of the new Champagne bottles are made at the St. Gobain plant near here, where molten red glass is dropped from a 20-foot-high chute into molds at a rate of 160 a minute. The glass is cooled from more than 1,000 degrees Celsius for over an hour, scanned for imperfections and stacked on pallets for shipping.

If they were truly green, they’d just box that sparkly juice up. But then popping a box isn’t as fun as popping a bottle.” [NY Times] www.worldchefs.org 27

sustainable cuisine – what is it?

What is Sustainable Cuisine?

Text By stuart stein - USA

ing, shipping, processing, preparing and eating foodstuff that doesn’t deplete the natural systems that create that product.”

First, sustainability is a long-term goal. Gene Kahn, Vice President, Global Sustainability Officer for General Mills, said in his keynote speech at the Cooking for Solutions seminar at the Monterey Bay Aquarium, “sustainability is not a specific goal, but a work in process.” It isn’t black and white.

It’s not about something being sustainable or not sustainable.

Kahn doesn’t see any product as sustainable – he sees everything as “more sustainable or less sustainable.”

Second, sustainable cuisine isn’t just organic, local, only seafood oriented, only for the Pacific Northwest or upstate New York or is expensive. It’s more than all that. It is about combining the factors that go into our food: type or variety of products, method of growing or raising those products, knowing when and how foodstuff is harvested, slaughtered or caught, and how it is packaged and delivered. Sustainable cuisine comes from working with nature within the principles of the natural world.

So much has been written, yet so much is misunderstood.

Everything from culinary publications to monthly magazines to daily newspapers to blogs are hopping on the Green Cuisine bandwagon. I’m not saying this is bad and not saying the better. I am saying that in general, the more people that are exposed to sustainable, eco-friendly, green cuisine (or whatever you what to call it), is good.

Not knowing what it means, too many labels, confusing names, so called “experts” and even worse, “Green Washing“, is bad.

Ok, so what is Sustainable Cuisine? What does it mean to be sustainable? My definition of sustainability is “a way of grow-

28 World Association of Chefs Societies

Sustainable and seasonal cuisine brings many benefits, not the least of which is great taste. It is also great fun to know that you are cooking and eating great food grown or harvested by local people. Just as chefs have developed relationships with artisans, I believe all consumers must develop relationships with the people who are growing, farming and raising the products they eat and enjoy. Artisans are the people who should be driving our diet and what’s on our dinner table. Think “outside the box” and be open to the moment when you go to the market, even if it’s the neighborhood supermarket.

For my own cooking guidelines, I believe in “polyculture,” a system long practiced in China and Japan. Becky Goldburg, a senior scientist with Environmental Defense, a nonprofit organization dedicated to solving urgent environmental problems, states that “polyculture is the farming of many species of plants and animals together in one system in order to make optimum use of water and nutrients and to minimize farm wastes.” When both the restaurateur and the home cook begins to question the food chain and demand appropriate answers, then we will all be on the way to preserving and protecting the food supply for future generations. That responsibility encompasses environmental, economic and social consequences.

sustainable cuisine – what is it?

What Has Food Become?

“Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.”

So, what is sustainable cuisine?

It encourages a regional food supply and a strong local economy, maintains a sense of community, encourages earth stewardship, and protects the future of small to mediumsize family farms. It is approaching the farm, the ranch, the ocean, the vineyard and the dairy as an ecosystem that thrives through careful management of natural resources. It boils down to three parts: environmental, economic an social sustainability.

Ecological / Environmental Organic/Biodynamic agriculture & viticulture More Nutritious Food Improve Soil Quality Improve Water Quality Promote Biodiversity Energy Conservation Economic Support Local / True Economy Social / Political Better Tasting Food / Variety Help Small Farmers Reduce your Body´s Chemical Burden Protect Farm Workers´ Health Food Safety through traceability Homeland Security Principles of Sustainability Celebrate the joys of local, seasonal and artisanal ingredients.

Hydroponic vegetables and pen-raised fish will never substitute for the flavor and quality of the ingredients that are in increasing jeopardy today.

Understand the source of the ingredients – the way they have been grown, raised or caught. Reconnect with the source of your meal. It’s not just about “food miles“. It’s also about knowing the source of your food, and community building.

Support sustainable agriculture and aquaculture, humane animal husbandry practices and well-managed fisheries.

Purchase from purveyors whose conservation practices lessen our impact on the environment. We vote with our $.

Choosing sustainable food products is about more than helping the environment. It’s about sustaining the heritage and the economy of whole communities.

Respecting local economies, traditions and habitats is an important part of participating in a sustainable food system.

Reduce the amount of garbage and packaging by purchasing products with minimal packaging to begin with and look for products packaged in recycled or recyclable material.

Sustainable and seasonal cuisine has many benefits, not the least of which is great taste. It is also great fun to know that you are cooking and eating great food grown or harvested by local artisans. Let the flavors of seasonal produce and raw ingredients speak for themselves and inspire your cooking, the flavor will always be outstanding.

Robert Weir of the Grateful Dead said that music and cooking are very similar: they’re all about blending and taste. For us, great cooking is akin to a cappella music. The blending of voices or ingredients is more than the sum of their parts.

Good cooking is not about how tall you can make the plate, but about what tastes best and what flavors complement and marry well with each other. Of course, you also have a wonderful time in the process of discovering and inventing these partnerships and blending their voices.

Chef Stuart Stein is author of The Sustainable Kitchen - Passionate Cooking Inspired by Farms, Forests and Oceans (New Society Publishers, 2004).

www.worldchefs.org 29

sustainable cuisine – going green

What does going green mean to you?

Text By glen austin - AUSTRALIA

October 20 is International day of the chef. The theme is “going green”. I decided to look at the whole concept of going green and what it means. Well, just coming from work in three different Asian countries and living in Australia I can tell you it has vastly different meanings. I would like to add that the fifth group I spoke with were people from a marketing background. This was interesting.

The question I asked was “What does going green mean to you?”.

To some it is lifestyle and sustainability of the chef. Making sure that you get the balance right between lifestyle and work, which in turn keeps you gainfully employed. If you are married I can assure you that this goes a long way to ensure that you stay married. It is about spending quality time with your children, helping them develop into productive honest hard working citizens and about being energized enough to be in the right mindset to continually keep the business running smoothly for either yourself or your employer. Very relevant points.

Another group had a vastly different approach. To them, it was about healthy eating, making sure that what we put into our bodies is good for us and has no chemicals. They were quite concerned about labeling and packaging and were really against anything that was reported to be harming the environment, such as plastic bags and wrappers from supermarkets, vegetables that were not organic, bleached paper etc. Again, all valid points.

My next group were very focused on the amount of water we waste in kitchens and how we could go about saving this most precious resource. They went into great detail about sweeping kitchens rather than constantly hosing them out, washing all your vegetables at once instead of sitting them in a sink with water flowing over them and down the drain, ensuring that the dishwasher was full prior to starting it, and highest on the list was fixing dripping taps. There had been some astonishing figures on how much water was wasted from dripping taps.

My last group before I get to the marketers was my home grown Aussies and for the most part they touched on points from all the above with the addition to having their own recycling departments. If they already had a recycling department they wanted it to be better operated. When I drilled a little deeper they discussed things like herb 30 World Association of Chefs Societies

sustainable cuisine – going green

gardens and the recycling of kitchen waste to feed the garden. They were heavily into the banning of plastic bags and removing as much cardboard as possible from cool rooms. Interestingly, I asked if they want the herbs because of the excellent nutritional health values and flavors they bring to food, the honest answer was due to cost. One thing they all commented on, as I had actually made a food enquiry, was that if they could ban any item it would be margarine. Now I have very, very strong thoughts on margarine. I believe the two worst things that have ever happened to our industry were the introduction of margarine and the fringe benefits tax on corporate dining. Both should be sent to hell, but that is for another issue.

Now just for sheer aggravation I happened to be in the corporate office of a large food company, so as I work quite closely with marketing I asked them the same question. Their answers were amazing.

They were concerned about the furniture in the company canteen; they did not think it was comfortable enough for them during lunch breaks, the lighting could be softer and they thought that two flexi days a month would make a better working environment. One even commented that the phones should be left at work on a Friday so that they could not be contacted over the weekend. That was howled down as the others used the phone for personal use. I was absolutely speechless (unusual for me). I asked them if they understand what “going green” meant. “Oh yeah, we understand, but do you, Glenn?

The lighting is important as it relaxes our eyes, the furniture would keep us relaxed during our break and due to the stressful nature of our work the flexi days would also help.”

What a self-focused bunch of ignorant air thieves! Is it any wonder that generally sales departments cannot stand to be in the same room? Apart from this group, it was a very positive response from all chefs, which shows me that things have dramatically changed from the old days and that the custodians of food are looking after the best interest of all of us chefs.

“One thing they all commented on, as I had actually made a food enquiry, was that if they could ban any item it would be margarine. Now I have very, very strong thoughts on margarine. I believe the two worst things that have ever happened to our industry were the introduction of margarine and the fringe benefits tax on corporate dining. Both should be sent to hell, but that is for another issue.”

www.worldchefs.org 31

sustainable cuisine – water waste

Water waste Text By jonathan bloomis - USA

Food waste responsible for climate change?

In addition to squandering resources when we waste food, we’re creating another problem -- food trash. Far too much food ends up in the landfill, where it encourages climate change. Americans discard roughly their own bodyweight of food every year -- an annual average of 197 pounds per person. And when food decomposes in a landfill, it does so without air (anaerobically), producing methane. That greenhouse gas is 23 times more potent a heat trapper than CO2.

Landfills are the second largest human-related source of methane. Food is the second largest component of landfills.

In a sense we’re aiding global warming when we throw food in the garbage. Composting -- whether it’s through traditional bins, worms or the Bokashi method -- and creating energy from waste are wise alternatives that avoid methane emissions. An even better solution, though, is to reduce the amount of wasted food that we create.

Recycling food waste When we throw away food in the regular waste stream, we’re unnecessarily filling up landfills. This hastens the building of new ones, with their environmental concerns.

In short, we’re burying more pockets of potential pollution, with storm overflow and leachate leakage major concerns.

In the U.S., there’s virtually no composting or energy creation from food waste. According to the EPA, less than three percent of food waste is recycled.

Not only are we unnecessarily adding to the waste that we haul around in gas-guzzling garbage trucks, we’re adding an incredibly heavy waste source. As a result, waste haulers’ fuel efficiency suffers. Since so much of food is water, we’re basically trucking it around (great distances, too -- as inter-state waste shipping is common). It’s the height of inefficiency. In addition to the further use of oil, hauling food waste increases pollution from the emissions and the smell of rotting food.

Fresh water is another resource that’s lost when we waste food. With today’s irrigation-heavy farming, a tremendous amount of water goes into growing food. When we then waste our food, that water has gone for naught. As a study from the Stockholm International Water Institute found, our squandering of food flushes away enough water to meet the needs of 500 million people. And while we’ve long taken water for granted, its scarcity is becoming harder and harder to ignore.

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While restaurants will never eliminate food waste, chefs can make a true dent in the problem. If we do, our planet will be much healthier. Food waste isn’t the most dire environmental problem we face, but it just might be the easiest to reverse.

All it takes is a little vigilance in the kitchen.

Jonathan Bloom is the author of American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It). The North Carolina-based journalist also writes the blog WastedFood.com. He addressed the 2010 WACS Congress in Santiago, Chile.

sustainable cuisine – feeding good

Feeding Good International center for Green Cuisine Text By lars charas - NETHERLANDs

We changed!! We have a sustainable restaurant (but can still enjoy the same dishes as you were used to). This sentence shows the interest but is unable to act and understand underlying issues. I am sorry, we have to change if we want to give our children the same beautiful experience we receive by preparing food.

With this article I will show you how.

Why Green Cuisine The main problem has been overconsumption! After 50 years of exploitation of delicacies, the end of food is near: Fish has almost vanished.

Fresh drinking water and food availability is scarce in many places in the world.

Soil is losing its fertility.

The amount of energy and water used to raise cattle is enormous!

For more information look at www.feedinggood.com Food of the future But how can we change? Is it enough to use some labels like Organic, MsC or Fair trade? Absolutely not! We have to shift towards new food cultures, which adapt, to what is available and possible to cultivate or harvest. We will use every part of an animal, not only the steak; Serve less beef and more chicken or rabbit. Fish will be unaffordable but we will

eat more shellfish and vegetarian fish instead. We will use more vegetable oils and less animal based fat. Discover the immense varieties of vegetables and use a lot of nuts. We will eat more brackish water plants and use many things we are unaware of right now. Our world wide food culture will change towards something else and food trends will follow this shift of our mindset. But don’t worry, there is plenty of beautiful food in the world, it will just change.

Every food trend in the world starts within the hospitality branche! Green Cuisine as well. It is our goal and our duty to find new paths, new food strategies, towards to food of the future. The International Center for Green Cuisine, Feeding Good, in the Netherlands is the top institute for this cultural shift. We educate, experiment with the food of the future and market new world-wide food strategies. We help organizations to change from small to big steps in order to be sustainable in 2030.

How do we change our habits We sit down, copy most of the recipes on the menu; add some seasonal dishes and when started discover you forgot the vegetarian dish. We think people want the usual on the menu but forget people come to have your food. If you put other things on the menu they

will love it as well and probably love it more, because you can talk about it with passion. Start to think differently; start at the food of the future and make nice recipes with those rules (this creates 80% of the greening). When finished with the menu, you have to start rethinking about the purchase strategy.

Some products organic, others not; seasonal products fresh, others dried; some products from nearby, others from abroad. Feeding Good has developed concrete rules for purchasing.

International cooperation But we are still in the beginning of the greening process. Every country has its own cultural heritage and habit.

Coming years, every country have to make it’s own culinary strategy towards the food of the future, new educational tools and have to rethink what is possible and what is not.

At the end we have to do it together!

A worldwide strategy on sustainable food and the food of the future is necessary, in order to give every chef in the world the same vocabulary on food. This vocabulary will be about the definition of sustainable food and steps towards greening. The international center for Green Cuisine is very willing to help forming new food strategies towards the future. www.worldchefs.org 33

sustainable cuisine – fishing in the kitchen

Fishing In the Kitchen Students in Illinois learn the art of aquaculture by breeding their own tilapia Text By faith jennetta - usa

Do you fish in your kitchen? Students at the Technology Center of DuPage, a career and technical education school located in Addison, Ill., do. As part of its sustainability curriculum, the school installed an aquaponics lab. Students learn about how their choices impact the planet and are shown options to become better stewards.

“It is a great opportunity for students to be introduced to the concept of sustainability and, even more importantly, the falsehood that sustainability means sacrifice,” says Edward Susmilch, principal.

“Too often we associate the concept of sustainability with some lowering of our standard of living,” says Susmilch. “It is not.

Sustainability is about change. This project can teach that concept without beating the students over the head with some political rhetoric. It is smart longterm business.”

Where are the fish?

Fish breed and live under the care of Brian Clement, landscape design and management instructor, and his students at the tech center just down the hall. The fish’s location introduces students to the concept of food miles, aquacultures and food respect.

Mary Boyd, assistant principal of curriculum and instruction, sees the aquaculture project as an excellent chance for students from the landscape and culinary programs to explore 34 World Association of Chefs Societies

animal science and cooking together. Landscape students teach culinary students how to care for the fish, and culinary students teach landscape students how to butcher and cook the fish. Together, they enjoy the fruits of their labor. The fish is also featured on the culinary team’s competition menus and at the student-operated Bistro, which is open to the public for lunch.

Aquacultures The simplest way to explain a land-based aquaculture is to think “hot tub.” The school purchased three 500-gallon tanks that are used for breeding, growing and holding. The necessary water, electrical and installation requirements, along with licensing from the U.S. Department of Agriculture, were completed.

Automated feeders and backup generators were added to enhance performance.

Just add fish The species tilapia (Tswana for “fish”) was sourced from the University of Illinois, Urbana, Ill. Tilapia is the third most important fish in fish farming because of their large size, rapid growth, prolific breeding and palatability. They are the fifth most popular seafood consumed in the United States. A mature fish can be processed in skinless, boneless fillets with a yield of 30-37 percent. Tilapia is low in total fat, saturated fat, calories and mercury. Tilapia is an excellent source of phosphorus, selenium, vitamin B12 and potassium.

Tank to plate The curriculum provides students with the opportunity to see the whole picture — from tank to plate, says culinary instructor Matt Barker.

“Many of our students have never eaten seafood before, much less seafood as fresh as the tilapia harvested right at our own school,” Barker says. “During this project, we teach students the importance of choosing the right seafood to eat and the different methods of farming.”

The school leans on its professional business partner, Mark Palicki, with Fortune Fish Company, Chicago, for professional guidance. He believes there needs to be more public awareness of aquacultures and how they provide high-quality, healthy proteins to our growing population.

“Technology Center of DuPage’s tilapia project is a great example of not only showing our students the future, but allowing them the hands-on experience to truly understand and appreciate it,” Palicki says.

Faith Jennetta, CEPC is the program coordinator and baking instructor at Technology Center of Dupage located in Addison, IL. TCD is a secondary career and education facility that services DuPage and surrounding communities in IL. The program is the only ACF accredited secondary school in IL.

sustainable cuisine – local food

Top 10 Reasons to Buy Food Locally From Supermarket Slave to Farmer’s Market Hero Text By stuart stein - usa

Through eating sustainably and locally, we promote the physical, spiritual, cultural and economic health of farm families, regional communities and eventually the planet. Buying locally has gotten a bit of bad reputation lately. There are those that say in the current economic environment the almighty dollar should be the driving force. Mother Earth will have to wait until housing rebounds and the banking sector recovers.

Why put off reforming our food policy tomorrow when we can put it off today?

Food is a basic necessity. It’s something all of us deal with in some form every day. But the majority of us have become removed from involvement and participation with the food we buy, cook and consume. Everything we do, either individually or collectively, has an impact on our environment and its future. In this light, it only makes sense that everyone should align their choice of ingredients with the natural cycle of the seasons. Through eating sustainably and locally, we can promote the physical, spiritual, cultural and economic health of farm families, regional communities and eventually the planet.

The Locavore Movement is Not Just About “Food Miles” Taste. Produce picked and eaten at the height of ripeness and freshness simply tastes better. Additional, local farmers grow for taste, flavor and quality instead of quantity.

Freshness. Locally-grown produce has usually been harvested within 24 hours of being purchased. You can’t say that about a Chilean tomato.

Nutrition. Nutritional value declines dramatically, as time passes after harvest. Local produce brought to market quickly is more nutritionally complete.

Traceability. As the USDA wrote in their 2004 newsletter Amber Waves, Food Traceability: One Ingredient in a Safe and Efficient Food Supply, “Recent news stories have focused on tracking cattle from birth to finished product to control the risk of mad cow disease, on tracking food shipments to reduce the risk of tampering, and on traceability systems to inform consumers about food attributes like country of origin, animal welfare, and genetic composition.”

Regional Economic Health. Buying locally grown food keeps money within the community. This money multiplier contributes to all sectors of the local economy.

Biodiversity. Farmers selling locally are not limited to the few varieties that are bred for long distance shipping, high yields, and shelf life. This biodiversity contributes to the health and fertility of the soil while preserving America’s food traditions.

Energy Conservation. By buying locally, we lessen the energy costs associated with the transportation of food including the associated costs of refrigerated transportation at the distribution level. Sustainably-based local farms do not rely upon the input of petroleum derived fertilizers and pesticides and save energy at the farm level.

Environmental Protection. Most sustainable local farming systems use practices that protect soil, air, and water resources.

Self Reliance. Dependency on far away food sources leaves a region vulnerable to supply disruptions, and removes any real accountability of producer to consumer. It also tends to promote larger, less diversified farms that hurt both the environment and local economies/communities. Regional food production systems keep the food supply in the hands of many, providing local employment and enabling people to influence how their food is grown.

The Stewardship Ethic. Buying local, sustainably produced food helps to raise the consciousness of those around you. It shows that our food choices also have a large impact on our society and our communities. This concept teaches future generations that food comes from the land, not from the grocery store. www.worldchefs.org 35

sustainable cuisine – food waste

FOOD WASTAGE – A GLOBAL EPIDEMIC text by gary miller - new zealand

So what has this got to do with us?

It would be easy to say this is a government problem. Perhaps by raising investment in agriculture in developing countries, this could then create economic development and alleviation of poverty, especially in the least developed countries. This would also increase the availability of food.

In 1974, US Secretary of State Henry Kissinger told the first World Food Conference in Rome that, “no child would go to bed hungry within ten years”. Now it has been 36 years, and during the United Nations Food Summit in Rome two years ago, 1 billion people went to bed hungry!

The Food and Agriculture Organization of the United Nations issued a report, “The State of Food Insecurity Throughout The World” (FAO 1999). It assured us that we had the tools to achieve the World Food Summit target of halving the number of undernourished globally by 2015 compared to 1995 totals. Since 1996, the aim has been to reduce the number of undernourished people from approximately 820 million in 1995 to 420 million in 2015. To achieve that goal, the report maintained that the goal had to be translated into concrete objectives at the local, national and regional levels where people and their leaders can take action.

As the FAO 2009 world food security report maintains, this represents more hungry people than at any time since 1970 and a worsening of the unsatisfactory trends that were present even before the economic crisis.

The FAO 2009 report mentions that the resulting increase in food insecurity is not a result of poor crop harvests. It is due to high domestic food prices, lower incomes and increasing unemployment.

These have reduced access to food for people living in poverty.

According to a paper prepared for the International Conference on Financing for Development there is enough food to feed all people in the world. According to this paper, *world agriculture produces 17 percent more calories per person today than it did 30 years ago, despite a 70 percent population increase.

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What it has to do with us, chefs and hospitality, is the role that we can and must play in the alleviate food wastage. From a business sense we can ensure that staff are adequately trained to prepare food with a minimum of waste. As managers we are capable of recording exact costings. We can also minimise the food wastage created by over production of portion sizes. Over the past 16 years portion sizes in restaurants, cafes and other eateries have become larger and larger.

Traditionally a main course had a maximum of up to 200g of protein with a suitable serving of starch and vegetables. Now it would not be uncommon to see a main course that comes closer to 500g of total food weight. So why do many restaurants/cafes serve these unnecessarily large portions? Is it a mistaken belief that the customer will see this as value for money? This not only creates food wastage, through the diner not being able to eat all in front of them, but also works to the detriment of a nation’s health and wellbeing. In fact, in 2009 it was acknowledge by the World Health Organisation that there are now 300 million obese people worldwide, and over 1 billion people classified as overweight.

Dining out is an experience to be enjoyed A reason why people enjoy dining out is because they get to have some of those naughty but nice treats that they may not necessarily get at home. They are looking for a dining pleasure; not bloated regret.

I would prescribe the following as a guideline for an adequately portioned 3 course restaurant meal.

Entree - The total weight of the portion size should be no more than 120g per plate. Particular attention should be paid to the balance of protein, starch and vegetables, Main Course - no more than 260g per plated main course. (Protein between 160-180g) Again particular attention should be paid to the balance of protein, starch and vegetables, Dessert – no more than 140g per portion size. This gives a total meal portion weight of between 400 – 440g.

Size matters. Dinner plates are 30% larger than 50 years ago. A Cornell University study suggests that if you switch from a 12” (30cm) plate to a 10” (25 cm) plate you could lose 18 pounds (8 kg) in 1 year. About 200 food decisions each day – many subconscious – encourage overeating.

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A recent affront to the sensibilities of the customer has been the number of restaurants that have gained media coverage for charging a ‘Wastage Charge’ to customers who have left food on the plate. This is not a determined effort to reduce food wastage. This is a money grab by the operator. If people are leaving food on their plates this would be a good indication that your portions are to big. And it is the operator that should be ‘charged’.

Food wastage continuing unchecked will become a bigger issue than supposed Global Warming. If governments and other world agencies and scientists put as much time, effort and money into world hunger as is currently being placed into Global Warming, then maybe the target of 420 million undernourished people on this planet by 2015 could be achieved or bettered.

ARED TO MP O

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Global Warming is beginning to crack and the absurdity and false predictions of this very loose, agenda orientated science is now starting to be shown for the travesty of truth and sound research that it purports to represent. On the other hand, over 1 billion people are going to bed hungry each day. Some of these are in your own country - hunger does not discriminate. This is a deeply immoral crime against humanity but we as an industry can be part of the solution.

As an industry we need to look around at areas where we create unacceptable food wastage. Competitions would be a starting point.

Are we asking for too many portions to be produced? Cold Presentation Dishes, though integral and important to certain competition formats, are an absolute waste of food. I would challenge competition organisers to place a levy on HPC and Static Presentation classes.

This levy can then be donated to a local City Mission for them to then put to good use in helping their efforts to feed people within the local community.

It is time to stop the over-the-top portion sizes and bring food composition and presentation back to an acceptable level. This is not only going to be good for your business bottom line, but more importantly the health and wellness of the population. These actions can assist in the fair distribution of food resources and help toward that goal of 420 million. Let´s play our part.

Sources of information – How has the world allowed hunger to grow?

Chaitanya Motupalli www.worldhunger.org Additional information – Maria Middlestead, Clinical Nutritionist. www.mariamiddlestead.co.nz *Footnote - (Food and Agriculture Organization, International Fund for Agricultural Development, World Food Program 2002, 9).

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sustainable cuisine – food miles

Is Local Food Miles Better? text by catherine bergeron - iceland

With food production and consumption practices as well as transportation development dramatically altered in the last half century, food providers have been able to offer us a wide-ranging array of quality ingredients, out of season and at a decent price.

Yet, with all this wonderful food to choose from and the new culinary possibilities it offers us, there has been a definite push in the last decade to promote utilization of local food in menus.

How far does food travel?

The concept of Food Miles describes the distance that food travels from its origins on the farm, to its final destination; the kitchen. Supporters of low-food-miles systems state that the great distances travelled in planes, trucks and ships by food products make it an important source of greenhousegases and is unsustainable.

By comparing the distance travelled by some products we can easily get an idea of what this all means. Here is a simple example: A carrot from your local farmers market will travel a lot less than that carrot from Holland or California. That last carrot may even have travelled by air which is the highest carbon generator on a per calorie basis. On average, food consumed

by North Americans travels more than 1000 kilometres before reaching the plate. This is especially true of out of season products.

The benefits of buying local Using local food systems instead of ones 38 World Association of Chefs Societies

that require much transportation can greatly reduce food miles. It also helps support businesses in the local communities. One of the more concrete benefits from reducing food miles is that consumers can then get more nutritious, fresher and more flavourful food. The long journey that occurs from farm to consumer is hard on the products themselves and always cause some deterioration in quality.

And now back to real life The best option would then seem to be to buy only local products but, I am Canadian, and I live in Iceland and I can tell you that that would make my dinner plate not only extremely bland, but may also cause some serious malnourishment issues! I need my bananas and apples, and there is no way Iceland can viably start producing these standard food items at a feasible cost, never mind coffee and sugar! In fact, it is simply not sane to think that it is likely for most countries to become self-sufficient in food production.

Likewise, developing countries which are large exporters of products would suffer from such an unlikely policy. So the next best thing? Buy locally when you can, when you cannot, try to buy from a close-by country.

For products which traditionally come from developing countries, such as coffee and tropical fruits, try to buy from Fair Trade producers to encourage and support sustainable farming by developing world farmers. In addition, fair trade products often come from environmentally friendly sources.

Is buying local always the most sustainable way?

Food miles are not the only source of greenhouse emissions. In fact, some research shows that a large part of the emissions created by food comes from production itself. Over 80% of emissions are formed even before they leave the original producers*. Add to that the emissions from processing and packaging and you will find that the majority of the environmental impact is felt before food products are even shipped to the consumer.

Then does it really matter how far the food travels?

Ideally, all restaurants should have a small garden in the back or on the roof, but for those that don’t, quality is still an issue for products that travel and supporting our communities in this economically unstable time is very important. A combination of making use of the local food and fair trade systems and buying organic and non-processed food is a good start. It’s all about taking a little time to make choices.

Sources: Weber, C., & Matthews, H. (2008). FoodMiles and the Relative Climate Impacts of Food Choices in the United States. Environmental Science & Technology.

ABC Science News – November 2007 National Sustainable Agriculture Information Service www.attra.ncat.org Canberra Environment and Sustainability Resource Centre www.ecoaction.com.au

sustainable cuisine – chefs corner

The truth about Cattle In a follow up to the let´0s be green article I coped an amount of flack from the vegetarian sector of our community making some horrific accusations about the production of beef and the environment. So here are some facts on Australian red meat leading the way in sustainable production Text By glenn austin - australia

Natural Resource Management is an important activity on farm. Farmers across the country are investing in improving biodiversity, protecting waterways and improving soil health which has not only positive benefits for their farm and business, but also for the rest of the country.

In recent years there has been a fair amount of noise about cattle and methane emissions. Some of the statements have been fairly out there, such as the livestock industry emitting more than the coal sector. In Australia, emissions have been reduced by 6.5% per kilogram of beef since 1990 – that means that they are producing more beef with fewer emissions. The Australian red meat industry also has the lowest emissions of any major beef producing country, according to a Life Cycle Assessment that the University of New South Wales undertook last year. The study looked at accounting for all emissions from the production of red meat – on farm, in transport and processing.

There is an increasing focus, often led by chefs, to ensure that the production of produce is environmentally sustainable. People want to know that what they are putting on their plates isn’t having a detrimental effect on the land, waterways and climate.

The industry isn’t resting on these results though and is investing significantly in research and development to look at how emissions from livestock production can be further reduced. There are some pretty innovative programs underway looking at whether there is particular feed that produces less methane, if particular animals naturally produce less methane and if so if this can be selectively bred for.

Determining whether the produce you are buying is environmentally sustainable isn’t straightforward though. There is a mountain of information out in the market, but a lot of it is misguided or just plain wrong. One industry that’s keen to make sure people have the facts is the Australian red meat industry who are trying to educate consumers about the environmental impacts of the industry via a new website www. redmeatgreenfacts.com.au

Managing water use is another priority for the Australian red meat industry. Farmers are implementing a variety of measures to use water efficiently in their grazing systems, including maintaining healthy soils with adequate nutrients and minimising run off. As with emissions, the amount of water used to produce red meat is often exaggerated, with figures of 1000, 50 000 and even 100 000 circulating. In truth, a Life Cycle Assessment undertaken by the University of New South Wales found that it takes between 27-540 litres to produce a kilogram of red meat.

And it seems they have a good story to tell. Australia’s extensive production system covers almost half (47%) of the country’s landmass and farmers feel they have a great responsibility to manage the land and waterways on behalf of all Australians. In fact, the Australian Bureau of Statistics (ABS) reports that 94% of Australian farmers believe that

Australian red meat is just one example of the complexity of finding the correct information about whether food is being produced sustainably. It’s good to see that they have decided to publicly state the facts about their environmental impact though, so that we can make a more informed decision about what we put on our plate. www.worldchefs.org 39

Whiskey Sold for Six Figure Sum Two bottles of whisky from the Dalmore distillery have sold for £ 100,000 each. The 64-year-old Trinitas, of which there were only three bottles made, was bought by separate private

1515 appetizers entered Guinness Book of Records Yeni Rakı and Turkey’s All Cooks Federation organized a festival on July 3rd in Bosphorus. The festival brought a record of 1515 appetizers cooked by 90 chefs with the authorities from Guiness Record Book. All appetizers are controlled and notarized by the authorities from Guinness. Mey Drinks Marketing Manager Elif Göktaş stated that as in 2010 Istanbul is the European Capital of Culture, that decided to realize this project which has two years of studies. Göktaş added that this project is one of the projects they support raki and culture of dining. Göktaş said 1515 appetizers cooked by 90 chefs from Turkey National Chef Team clearly shows the rich appetizer culture of Turkey. “We push the boundaries of creativity in the appetizer business. First cooks determined 1515 appetizers. Then wrote their receipts one by one”, added Göktaş.

buyers. The third bottle will be sold at the Whisky Show in London. Industry experts claim that if the bottle was sold by the glass in exclusive restaurants, it could fetch up to £ 20,000 for a typical 50ml nip.

Truffle Sold for 105,000 Euros A giant white truffle was sold to a Hong Kong-based wine critic for 105,000 Euros at a lavish auction near the town of Alba in northern Italy. The truffle, presented at the auction in the medieval Castello di Grinzane in a region of Italy famous for its cuisine, weighed 900g.

The price per gram for the truffle was therefore 117 Euros; lower than the rate of 133 Euros per gram paid at the same auction last year. The buyer was Jeannie Cho Lee, a South Korean wine critic living in Hong Kong, who made her bid via a satellite link-up. Lee said on her Twitter account that she bought the truffle together with friends and will hold “a white truffle feast” after it arrives. Most of the proceeds from the auction, which brought in 307,000 Euros, will go to Italian scholarships and charities as well as the Mother’s Choice children’s charity in Hong Kong.

in&out of the kitchen Have you experienced ‘Pine Mouth?’

Have You Experienced ‘Pine Mouth?’ Have you even heard of it? ‘Pine Mouth’ is a “vile, bitter-metallic taste in your mouth that you just can’t shake after eating pine nuts.” It doesn’t actually make you sick, but it makes everything you eat or drink taste horrible and can last from two days to two weeks. It rarely hits eaters but over the past few months the FDA has been getting more and more complaints about it. No one knows what causes ‘Pine Mouth’ yet, but there are two strong theories.

The first is that some packages are stored improperly and a rancid pinenut oil could possibly be causing the outbreak of ‘Pine Mouth.’

The second theory points to imported pine nuts from China. Researchers indicate pinenuts being grown in China have not traditionally been part of our pinenut supply.

There’s no definitive data that these are the pinenuts causing the bad reactions, but the second theory is that one of these species of pine nut has worked its way into the national supply and is causing the recent flood of ‘Pine Mouth’ reports.

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in&out of the kitchen – secret ingredient

The taste of a pineapple Text By Euda Morales - guatemala

It is neither a pine nor an apple; it is just a pineapple, known as the fruit of kings.

A pineapple is actually not one fruit; it is composed of many flowers that individually fuse together around a central core. Each particular fruit can be indentified by an eye that is indeed the rough spiny marking on the pineapple’s surface.

South American Guarani Indians cultivated pineapples for food.

They called it nanã, meaning “excellent fruit.” It was Christopher Columbus who first introduced the fruit to Europe. Caribbean Indians placed pineapples or pineapple crowns outside the entrances to their dwellings as symbols of friendship and hospitality. Europeans adopted the motif and the fruit was represented in carvings over doorways for many years.

Ananas comosus is the botanical name of the fruit we know as pineapple, named for its resemblance to a pine cone. Next to bananas, pineapple is the second most popular tropical fruit, which is one of the most commercially grown fruits in the world.

juice will avoid the foods soaking in it softening. The same bromelain enzyme in fresh pineapple will cause gelatins to fail to firm up and dairy products to separate. Prefer canned instead of fresh pineapple in your gelatin molds.

Preparing a pineapple can be time consuming but it is well worth it. The preparation process involves peeling, removing the eyes and removing or cutting around the fibrous center core.

To keep in mind The smell of a pineapple is the most important overall. Ripe pineapples should give off a good, fresh tropical smell, so avoid pineapples that give off an unpleasant odor or have any discoloration of the skin.

Pot Pineapple beverage

Nutritional Information Pineapples are delicious, healthy and nutritious. They are a good source of Vitamin C and can be eaten raw or used in cooking. Pineapple has minimal fat and sodium. The pineapple fruit has vitamins, minerals, fiber and enzymes that are good for the digestive system and helps in maintaining ideal weight and balanced nutrition.

Selection and Storage Pineapples should look fresh with deep green leaves that show no browning or dryness. Good-quality Pineapples are firm. Pick a Pineapple with skin that is as yellow as possible with no soft spots, that indicates that it was allowed to ripen longer and has higher sugar content. Once a Pineapple is picked, it will not ripen.

Ripe pineapples should be covered in a plastic bag to prevent moisture loss and stored in a refrigerator. Place them close to the door, stored correctly they will last several days in the refrigerator.

Cooking Tips The daring flavor of pineapple brings versatility to savoury dishes and sweet dishes alike. Pineapples can be eaten fresh, in salads, gelatins and cooked in many ways or used in sauces. Cubed pineapple tastes great in kebabs with other fruit, fish or poultry. They are also common in fruit salads with other tropical fruit such as mangoes, bananas or papayas.

Pineapple juice is excellent when used as a marinade. In fact, the pineapple’s bromelain enzyme is so powerful in breaking down tissue that the juice not only tenderizes tough meats, but also adds a wonderful tropical taste to the food. It is also an excellent choice to keep fruits and vegetables from oxidizing and turning brown, as canned

Natural fruit drinks are part of any menu and highly appreciated due to warm weather in tropical countries.

INGREDIENTS 1 pineapple 10g ginger 3u allspice 10g anise 125ml rum 1000ml water 175g brown sugar PREPARATIoN Peel the pineapple, cut in medium dice. Mix pineapple with its rind, ginger, pepper seeds, anise, rum, water and brown sugar. Pour the mixture in a clay pot. Cover and keep for six hours. Strain and serve cold. www.worldchefs.org 41

in&out of the kitchen – chef´s corner

THE SIMPLE ACT OF EATING

Text By jodi-ann pearton - south africa

Is food just about eating for most people? I think that the answer is in fact yes but when the person responsible for the production of food, a farmer producing crops, a chef at a fine dining establishment or even a mother preparing dinner at home takes time to actually think about what “food” is and what it has the potential to do, they will be sending their consumers and diners upon a sensual journey. This journey begins in the heart and soul of the individual preparing the items and it is something unique and divine.

From the minute that any individual comes into contact with the basic ingredients to prepare a meal, there is an energy exchange. What most do not consider is that this begins the minute a seed is planted into the Earth, however the soil is treated and whether the crop is seasonal or not.

We take it for granted that we live in a day and age where almost any commodity is available at anytime, anywhere – literally at the click of a mouse – however, in saying this we forget the impact that this has upon our planet. The excessive carbon trail of transportation to receive many of these goods, the cruel way in which many crops and herds are often treated in order to stimulate unnatural growth and the masses of un-organic packaging that many of these commodities are found in. These points are just a few of what make up what is commonly known as the “green trend”.

“Eating and living green is one of the most impactful acts that humans could engage in. Each and every decision that we make whilst purchasing, preparing and disposing of our daily commodities impacts directly on the planet.”

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Eating and living “green” is one of the most impactful acts that humans could engage in. Each and every decision that we make whilst purchasing, preparing and disposing of our daily commodities impacts directly on the planet. Going green may be a very formidable concept and many people claim to be green without considering what it truly means. It encompasses many actions and choices that we make every day and it is a complete mindset and lifestyle change.

Some of the concepts include eating natural foods which are prepared without unnatural chemicals, protecting both consumers and ecosystems. It means purchasing and utilising only local and seasonal produce, which in essence reduces the carbon trail of produce and may mean reducing menus and being more creative with seasonal ingredients.

The joy of eating locally is that local suppliers will benefit and food is more flavoursome and nutritious.

Packaging plays a huge role in the green trend due to many forms of packing being petroleum based plastics which are not biodegradable and may have harmful impacts upon the environment not only in discarding them but also in their production.

Growing one´s own crops, composting, vermiculture and recycling are also incredibly beneficial ways in which to reduce carbon trails and of course, to eat well.

Even the smallest changes go far and what I mean by this is changing diet – eating less meat and more organic, local and seasonal vegetables – makes a remarkable difference. Meat is considered by far the most resource demanding item on any plate. To produce meat, incredibly large amounts of water, grain, land, often hormones, antibiotics and other pollutants are involved.

As far as acts other than eating are concerned, very similar principles are true, for example cleaning chemicals – there are many bio-friendly products on the market which are friendly to our eco-systems. Most containers can be recycled and simple decisions make a huge impact.

Going green is one of the most powerful and most impactful things that we can do for our planet.

It does not take much and goes so far. Selecting greener ingredients is the start to an exceptional culinary experience.

The next step in the culinary experience is in the “simple act” of eating. When we consider the energy exchange in the production of food – food prepared with love is often said to taste so much better and almost everyone would agree with this point. Eating is an incredibly sensual act and when one closes one’s eyes and thinks about the “simple act” of eating it is easy to see why. One eats with one’s eyes first and the colours, textures, forms and flow upon a plate should whet the appetite, then as one reaches out to pick an item off the plate the textures should make the fingertips tingle, then as the food item approaches the mouth the scents and aromas of the item should fill the nostrils and make one excited to experience the act of eating.

When the item is placed into the mouth, the textures of the food should create diversity and sounds which enhance the sense of sound within ones ears, then the flavours should explode in one’s mouth, finishing off an experience that has literally tantalised every sense and should leave one feeling utterly fulfilled.

Unique flavours Text By Euda Morales - guatemala

The term ethnobiology refers to the interdisciplinary study of how human cultures interact with and use their native plants and animals.

People in some places around the world keep tied to the natural environment, according to their surroundings to food. Nowdays, there is an interest to become alert and document those interactions of humans with their milieu. It is valuable to visit a remote community, get inspired and learn about their own traditions, the way they view and understand them, the spiritual and symbolic role in their culture, the way they prepare and include different plants, roots, leaves or fruits.

There is also an increasing concern in consuming wild food plants; we become also aware of their nutritional and health facts. Although the result is different according to their unique flavours overall thre is a pleasure of recreating traditional foods with wild species away from a domesticated environment.

Even though some species are no longer consumed, demand is growing for those regarded as local specialties that reflect regional identity.

Chefs play a decisive role and may include new products to their dishes to add special flavours and thus contribute to the conservation of those sources through the maintenance of traditional cultures.

We all know that food is tastier when it is fresh, seasonal and produced close to home, uphold the values of the past to ensure good food for all in the future!

www.worldchefs.org 43

in&out of the kitchen – traveling

Escape to Champagne Take hillsides crowned by forests, castles and picturesque villages, lush valleys and lazy rivers. Now add a glass or two of the world´s finest fizz and what have you got? A perfect vacation

TEXT and photos By Ragnar Fridriksson - france

Only one hour from Paris, the Champagne-Ardenne region starts in the north at the Belgium borders and reaches south towards Burgundy.

The northern lying Ardennes offer natural beauty, with dense forests and hillsides, while the southern lying Champagne country has a rich culture, historical monuments and of course, sparkling Champagne.

Probably no other drink in the world is as closely associated with celebration, luxury and high life. Winston Churchill best expressed his affection for Champagne when affirming during the liberation of France : “Remember gentlemen, it’s not just France we are fighting for, it’s Champagne”.

What is all that fizz about?

Sparkling wine is made the world over and across France, but in only one region in the world is this style of wine allowed to be called Champagne.

It all started over 300 years ago that by “mistake” fermentation started to take place inside the bottles of the still white wine of Champagne causing the glass to burst from the pressure. Thanks to Dom Pérignon (1638-1715), a Benedictine monk and cellar master at the abbey of Hautvillier, great advance were made to master the production. He blended wines of different grapes from different parts of the district, introduced thicker bottles and used corks held with a string. It took another 200 years of scientific and technical evolution to produce Champagne as we know it today. But the reason why Champagne became the king of sparkling wines is the alchemy of chalky soil, micro climate and local expertise - oh, and clever marketing!

Using only grapes from Chardonnay, Pinot Noir and Pinot Meunier varieties, grapes are entirely hand picked before going through a long and complex process of double fermentation and removal of sediments. Then, to reach perfect maturity and develop the characteristic bisquity aroma, the Champagne rests for a minimum of 15 months and this is extended to 3 years and more for vintage Champagnes before being released to the consumer. At any one time, there will be more than 990 million bottles gently aging underneath the cities of Reims and Epernay, in over 100 km of vast caverns that were built by the Romans 2000 years earlier.

The best quality Champagnes are defined by, most importantly: the fine beading of their bubbles, the richness of their fruit flavour, the complexity of their biscuity character, their palate-refreshing acidity and, finally, their ability to age.

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in&out of the kitchen – traveling

A culinary trip As in any wine region, Champagne inspires an endless number of chefs and other food aficionados. Passionate foodies will find top restaurants serving both regional specialities and classic international cuisine.

Some claim that Champagne goes well with all food. Admittedly, sharing a bottle of Brut Vintage Champagne over a romantic dinner, who will consider half way through if the wine was too thin or too heavy? Just as in Bordeaux or Bourgogne, within Champagne you will find a great diversity of style and character to accompany a wide range of dishes.

The local dishes include fresh river fish such as trout, pike and perch. Choose a delicate Blanc de Blanc Champagne to accompany.

During winter you will find plenty of game and fowl from the nearby forests. A bit tricky but go for a powerful Champagne Rosé.

Andouillette de Troyes is a local celebrity made of pork chitterlings and tripe sausages. Some may consider these delicacies an acquired taste. Enjoy with a non-vintage Champagne Brut loaded with fruity Pinot Noir grapes. The local cheese is the delicate flavoured “Chaource” and the famous Brie country is not far, both making excellent company to a hearty Brut non-vintage Champagne. Fruit tarts are popular in the region but make sure you are serving them with the sweater demi-sec Champagne.

Other top associates are all the fish and shellfish you can get your hands on. A non-vintage Blanc de Blanc with the oyster, something more pungent with the lobster and langoustines. Hot foie gras of duck with caramelised apples, and Vintage Champagne rich on Pinot Noir grape is a pure delicacy.

I think Champagne is a drink to be reserved for the occasion. Big or small, any occasion will do but make sure you are in good company and enjoy the ceremony. Plunge the bottle in a cooler for a few minutes while you bring out the crystal, gently twist open the bottle, listen to the bubbles whisper and watch them play in your glass while you carefully pour. Now, sit back and say “santé” Hit the road and see for yourself The Champagne Tourist Route is over 600 km long and is diverse enough to include all the riches that are the charm of the Champagne region. Follow the stretch from Reims through Epernay towards Troyes.

Don’t forget to take the time to pay the wine professionals a visit.

They are lovers of both vine and wine and will invite you to discover their lifelong passion. They will be ready to give you a friendly welcome, providing you make a prior appointment. To appreciate the contrast between producers, visit some of the medium size producers as well as the big houses.

Usful information Brut A dry champagne. Usually a blend of different grapes and vintages.

Demi sec Opposed to Brut this is a slightly sweet Champagne.

Chardonnay White grape variety of finesse that brings herbal, sometimes mineral character to the wine.

Pinot Noir Black grape variety that provides a fruity character with body and strength.

Pinot Meunier Also a black grape variety that adds round fruitiness.

Blanc de Blanc Wine only made from white grapes develop crispy fruitiness and lemony bouquet.

Noir de Blanc Wine only made from black grapes often yellow in colour and has rich fruity taste.

Millésimé Single vintage wine of great expression.

Vintage wines are only made in exceptional years.

Ragnar Fridriksson has worked as a food photographer and editor of food and wine books in the Champagne region. www.passionfood.fr www.worldchefs.org 45

in&out of the kitchen – travelling

taste of champagne photos By Ragnar Fridriksson - pAssionfood

Lentils

The lentils from champagne are a small variety of lentils that are fine and tender. They require no additional soaking and need a relatively short cooking time. Local producers are now in the process to have this variety geographically protected by AOC, in the same manner as many agricultural products in Europe (wine, cheese, meats...)

5 black pepper corns 10 cl Champagne vinegar (white wine vinegar) ½ bottle of Champagne ¼ l fish or chicken fumet ¼ l double cream Cooking the lentils Put the lentils in a large pot with cold water with the aromatic vegetables and bouquet garni; Bring to boil and cook for 25 minutes.

Add salt half way through the cooking time. Drain and add a tablespoon of butter.

Champagne Sauce Chop finely the vegetables and simmer gently with olive oil with the pepper corns, thyme and bay leave. Add the vinegar and reduce till dry, add the fumet and reduce by half, add the Champagne and reduce by half, add the cream and allow to simmer for 15 minutes.

Strain and season to taste.

Sandre Pan fry the pike perch in olive oil on the skin side. Once the skin is crusty, finish cooking the fish in the oven if necessary. Serve with the lentils and the champagne sauce.

Pan fried Pike perch, Lentils from Champagne and Champagne sauce

By Chef Christophe Bernard, Restaurant La Grillade Gourmande - Epernay Serves 4 Enjoy with a nice Champagne Blanc de Blancs or Vintage 600g of pike perch fillets (with skin) 250 g lentils from champagne 1 carrot ½ onion 1 clove 1 bouquet garni (leek, thyme, bay leave, parsley sticks) For the sauce 1 carrot ½ leek 1 ognion ½ fennel 2 garlic cloves 3 Paris mushroms Thyme and bay leave 46 World Association of Chefs Societies

The French Macaron

The Macaron is a typically French cookie that has been served at the table of kings and nobles throughout the centuries. The first mention dates from 791 in Comercy. But it really caught on as a royal sweet after the Italian Catherine de Medicis married Henry II in the 16th century. She brought the recipe with her from Italy and had it served at the royal table.

Raspberry Jelly Macaron

By Vincent Dallet, Pastry chef in Champagne 25 macarons Enjoy with a fruity Champange RosĂŠ Macaron batter 125 g of powdered almonds 225 g of powdererd sugar 100 g of egg whites 20 g of powdered sugar A few drops of carmine Raspberry jelly 1 kg rasberries 800 g of sugar 5 g of apple pectin Juice from 1/2 lemon Prepare the macarons Line two baking sheets with parchment paper and have a pastry bag with a plain tip (about 1/2-inch, 2 cm) ready.

Grind together 225 g of powdered sugar with the almond powder In the bowl of a standing electric mixer, beat half of the egg whites until they begin to rise and hold their shape. Then beat in the other half of the egg white and a few drops of carmine until the mixture is stiff, then add the 20 g of sugar.

Carefully fold the dry ingredients, in two batches, into the beaten egg whites with a flexible rubber spatula. When the mixture is just smooth and there are no streaks of egg white, stop folding and scrape the batter into a pastry bag with a 7 cm diameter.

Pipe the batter on the parchment-lined baking sheets in 4 cm circles evenly spaced apart. Allow them to stand at room temperature for 2 hours so they stiffen a bit.

Bake them in a pre-heated oven at 200°C for 2 minutes, then continue baking them at 160°C for another 6-7 minutes. Take them out of the oven, lift one corner of the baking sheet and poure a small glass of water over it. Allow the macarons to rest and absorb the humidity for about 10 minutes. Remove the macarons and stick two and two toghether with the raspberry filling. Put in a fridge for 6 hours before serving.

Prepare the raspberry jelly Put the sugar apple pectin and the raspberries in a thick pot and bring to boil. Cook for about 10-12 minutes while stirring gently.

Once it has thickened, add the lemon juice and put in jelly pots, cover, turn them upside down and allow to rest till cool. www.worldchefs.org 47

in&out of the kitchen – history

Pharaoh Foodies Text By nermine hanno - egypt

Since ancient times, Egyptians have enjoyed the reputation of being food lovers. Food was of great importance in sustaining both the living and the dead in their afterlife. Both aspects have been meticulously documented on their temple walls and burial grounds. The information in this article was graciously provided by Mr. Zahi Hawwas, the Secretary General of the Supreme Council of Antiquities in Egypt.

Bread Bread is the main sustenance of life to the ancient and to the modern Egyptian. The ancient Egyptian called it “Ankh” which means “life”, and today, Egyptians know it as “Eish” which also means “life”. The hieroglyphic for the word offering is depicted as bread placed over a mat. The ancient Egyptian mastered bread since the Neolithic Age. The Royal palaces, temples, and burial grounds demanded huge quantities of bread. Therefore, large bakeries were attached to these sites The oldest complete bakery was discovered by an American expedition from the University of Chicago headed by Mark Linner. It was found at the gathering area of the pyramid builders where seals of King Khufu and King Mankawraa were discovered. This bakery was found next to a wall which separated the workers’ grounds including their cemeteries and villages from the Royal pyramids and their neighbouring Royal burial grounds and temples. The bakers baked the bread and distributed it to the builders along with onion and garlic.

The bakery contained 2 large clay pots in 2 adjacent rooms which was a typical model of the late Old Kingdom. The 48 World Association of Chefs Societies

bakery is 5,10 meters in length and 2,40 meters in width.

Each room contained broken pieces of clay pots in which bread was baked. The expedition also found gaps in shallow trenches full of hay and embers as well as bell-shaped pots and flat trays of various sizes used for baking bread. In the north east side there was a stove to heat the bread in the trench. Low walls were built with stone and mud and used as tables for the baked bread.

It is estimated that up to 20 kinds of bread were known to the ancient Egyptian. The most popular kind seems to have been a cone-shaped loaf made with white flour. Many carvings display the stages of bread making which involved both men and women. The men ground the wheat using stone pestles to produce coarse wheat. This is then ground through a round or oval stone mill by kneeling women. The final stage is further grinding by both men and women using cylindrical or conical pestles. When experimented, it proved that it took 2 minutes for the expert to produce 10 to 20 milligrams of flour. It was also found out that in Manf city 26 Ancient Egyptian women sifted 10 ½ bags of wheat producing 7 ¼ bags of flour in one day.

The men bakers then start to knead the wheat adding to it yeast, salt, spices, milk and at times butter and eggs. After kneading, it is left to proof . The dough was of a pouring consistency unlike the bread dough of today. When risen, it was poured by women into clay pots which were preheated until they became glowing red. It was then baked in conical ovens which dated to the Old Kingdom and rose like cake.

The Ancient Egyptian made bread in many shapes and sizes. In the Old Kingdom, the most popular bread was white conical bread known as HD. It was used as offering to the dead and it was depicted as slices placed in a horizontal fashion on the offering table. Another popular kind was unleavened and was stuffed with broad beans or green vegetables. A third kind was flat bread which is still prepared to this day in similar ovens to the ones used by the Ancient Egyptian.

The Ancient Egyptian also prepared a fourth kind which was round in shape and contained large holes.

The Old Kingdom knew more than 20 kinds of bread which grew to 40 or 50 kinds during the New Kingdom. Some of the bread in the New Kingdom was modeled as animals such as cows and goats or even in human shapes. They also decorated the bread for special ceremonies.

In addition, they made unleavened bread sweetened with honey, flavoured with sesame and anise or had fruits mixed with the dough.

Some experts attempted making bread following the exact methods used by the Ancient Egyptians 4600 years ago. It is believed that the wheat at that time was very different to the wheat we know today. The results were very similar but due to the fact that they were not able to find the same yeast or the same wheat used by the Egyptians, the result was very hard inedible bread.

Beer In a papyrus, it was documented that the Ancient Egyptian made 17 different kinds of beer and it was found that their beer had a high percentage of alcohol unlike beer today. Beer and bread were of great importance to the Ancient Egyptian in both life and death.

Beer was made with wheat and not with barley. Women had a very important role in beer making. They soaked the wheat seeds in water for a day then stirred it until dry. They then soaked it in water a second time and ground it and pounded it in large vessels. Yeast was then added to it and set aside until the mixture is fermented. It was then clarified through a fine sieve or a cloth.

Bread was also used to make beer. It was pounded in a deep vessel full of water which was then boiled. It was left in a warm place to ferment.

Finally, this mixture was flavoured with spices and other flavours and shaped into pieces and baked. This was soaked in large vessels and pressed and kneaded by foot then placed in a basket and clarified.

Another method was to break the bread and soak it with spices in a large vessel with a faucet where it was left to ferment. The liquid was then drained into another vessel which was then clarified by passing through fine drum sieves placed over large vessels with a wide opening. It is then divided in smaller vessels and sealed with mud.

Wine Wine was exclusively consumed by the rich. The Ancient Egyptian made six kinds of wine including red and white. Grapes were amongst the most important crops produced in Ancient Egypt. The stages of planting, harvesting and pressing grapes were widely documented on the walls of many burial grounds. Pressing was done in a long shallow basin. Five to six men carried out the pressing of the grapes by foot while holding sticks to prevent them slipping and falling into the filled basins. Beer and wine vessels were for the most part decorated with flowers. www.worldchefs.org 49

in&out of the kitchen – trends

Eco cuisine a new trend in life Text By Euda Morales - guatemala

The concern and commitment with the environment make us strongly judge and be more aware of what we eat and the origin of ourfood.

For a better understanding, we must ask ourselves what eco cuisine is all about, which means just a basic culinary concept that emphasis in the selection of the right ingredients used in kitchens to comply with responsible environmental conservation, to make sure that food to be consumed is part of a sustainable economy.

Sustainability refers to “a development that satisfies the basic commodities of the present without compromising the ability of future generations to reach their own needs�. This definition was used for the first time in 1987 by the Environment Committee of the United Nations, formed in 1983. Sustainability also means that ingredients found in the region or local ingredients must be preferred and included as a first choice, taking into consideration all advantages both economically and the quality grade they will provide. Moreover we should eat our own products in order to pay tribute to the environment and the growers themselves.

It is common nowdays, that some prestigious restaurants worldwide grow their own vegetables and herbs in their gardens and even with little available land and in small spaces like on a balcony or even in pots, but this does not end here, they seek to fulfil their commitment to sustainable production.

Chefs are currently and increasingly committed to the environment, preferring organic products and showing due respect for protected species to avoid serving them to the tables. All this movement is a response to the concern all over the world for a healthy diet that seeks to comply with a proper and balanced nutrition for the body and this therefore leads to maintaining an also healthy environment that seeks to maintain the balance between gastronomy and ecology.

Also there is an interest in the rescue of forgotten products of the plant kingdom, for those species that are no longer consumed in cities, like those herbs, seeds, fruits or old leaves, which can be included to re-create dishes full of new preparations.

From here we can roughly speak about gastro-botanic which investigates new species and rescues old type of vegetables to be used in kitchens and pleasantly consumed. This leads us to think that we can include culinary preparations with seasonal products, native to the region and committed to the environment. Therefore, enjoy all the great things that this land gives us!

50 World Association of Chefs Societies

www.worldchefs.org 51

WACS Events Calendar 2011-2012 Global Chefs Challenge and Hans Bueschkens Junior Chefs Challenge Regional Semi finals

11-14 May 2011 Asia - Hong Kong 11-12 June 2011 Americas - Vancouver, Canada 3-5 July 2011 Pacific Rim - Auckland, New Zealand 18-21 October 2011 Europe Central - Budapest, Hungary 19-21 January 2012 Europe South - Ljubljana, Slovenia 26 Feb.-1 March 2012 Europe North - London, England, Africa / Middle East - to be announced Grand Finale

1-5 May 2012 WACS 35th World Congress - Daejeon, South Korea

Other Endorsed Competitions 22 - 26 Jan 2011 Bocuse d’Or 2011 - Lyon, France 08 - 10 Feb 2011 Catex Chef Ireland Salon - Dublin 17 - 20 Feb 2011 International Istanbul Gastronomy Festival - Turkey * Including Judging Seminar on 16-17 Feb 22 - 24 Feb 2011 Battle for the Dragon 2011 - Wales

52 World Association of Chefs Societies

27 Feb - 02 Mar 2011 Emirates Salon Culinary 2011 - Dubai 6-10 Mar 2011 Internazionali d’Italia *Including Judging Seminar on 5-6 Mar 20 - 22 Mar 2011 WA Oceanafest 2011 - Perth, Australia 11 - 14 May 2011 HOFEX / International Culinary Classics 2011 - Hong Kong * Including Judging Seminar on 16-17 Feb 03 - 05 Jun 2011 13th Battle of the Chefs 2011 - Penang, Malaysia 24 - 25 Jul 2011 The American Culinary Classic - Gaylord Texan, Dallas, Texas 27-30 Sep 2011 International Kremlin Culinary Cup - Moscow, Russia 05 - 10 Oct 2012 IKA/Culinary Olympics - Erfurt, Germany

Events 22 - 25 Apr 2011 Asian Presidents Forum 2011 - Tokyo, Japan 07 - 10 Jul 2011 Americas Presidents Forum 2011 - Cancun, Mexico 22 - 25 Sep 2011 Europe Presidents Forum 2011 - Istanbul, Turkey Pacific Presidents Forum - To be announced Africa/Middle East Presidents Forum - To be announced

INSPIRING

CHAMPIONS

With over 24 years of history, KDU University College’s School Hospitality, Tourism & Culinary Arts (SHTCA) is constantly in the limelight with awards from various competitions such as Hans Bueschken World Junior Chefs Challenge, Food and Hotel Asia (FHA), Food and Hotel Malaysia (FHM), International MIHAS Apprentice Chefs’ Competition (MACC) and Hong Kong International Culinary Classic, just to name a few.

SHTCA firmly believes that challenges facilitate a student’s learning experience and with that in mind, continually inspire students to reach for greater heights.

PROGRAMMES • • • • • • • • • •

Diploma in Golf Resort Management IMI Diploma in International Hotel & Tourism Management IMI Diploma in Professional Chef Training IMI Diploma in Culinary Arts IMI 3+0 B. Arts in International Hotel & Tourism Management Southwest Minnesota State University 2+2 B. Science in Culinology IMI Executive MBA in International Hospitality Management Bachelor of Culinary Management (Hons) in Baking and Pastry Arts Bachelor of Culinary Management (Hons) in Culinary Operations Bachelor of Hospitality Management (Hons) in Corporate Communication

KDU UNIVERSITY COLLEGE SDN BHD (76997-T ) DJ Campus: SS22/41, Damansara Jaya, 47400 Petaling Jaya, Selangor, Malaysia. Section 13 Campus: 76, Jalan Universiti, 46200 Petaling Jaya, Selangor, Malaysia.

Tel: +603-7953 6688 Fax: +603-7726 9941 Penang Campus: 32, Jalan Anson, 10400 Penang, Malaysia. Tel: +604-226 6368 Fax: +604-228 0362 www.kdupg.edu.my

www.kdu.edu.my

Blog: campuslife.kdu.edu.my

www.facebook.com/kdu.universitycollege

SFW-Chef's Magazine.12.10.Final_SFW -Chef's Mag 12.10 12/8/10 3:03 PM Page 1

“When you think sustainable, don’t forget the oceans.”

— Rick Moonen, rm seafood, Las Vegas, Nevada, USA

For three decades, Chef Rick Moonen has been serving up three-star meals across the United States. He’s a passionate advocate for sustainable seafood — and believes every chef should be.

“We can’t continue to enjoy what the ocean has to offer if we don’t change our ways,” he says.

Chefs like Rick are making a difference — and you can, too. It’s easy, when you join Rick and other leading chefs who rely on the Monterey Bay Aquarium Seafood Watch program — the most respected source for information about ocean-friendly seafood choices.

• Visit SeafoodWatch.org for resources to help you choose seafood that’s good for the oceans, and a delight for your diners.

• Use your culinary skills to feature species that aren’t threatened by overfishing.

• Share what you learn with colleagues and customers.

Together we can save the oceans — one meal at a time.

Rick Moonen, celebrity chef, restaurateur and Monterey Bay Aquarium’s 2011 Chef of the Year

montereybayaquarium.org

www.worldchefs.org 53

wacs national chefs associations Argentina Professional Center and Brotherhood of Kitchen Workers Association Mr. Jose Luis Godoy Tel: +54/ 11 43 81 08 46 cpca@speedy.com.ar www.centrococineros.com.ar Australia Australian Culinary Federation Mr. Peter Wright Tel: +61413150599 peter@xtremechef.com.au Austria Verband der Köche Österreichs Josef Fankhauser Tel: +43 1 3676162 info@vko.at Azerbaijan Republic The Azerbaijan National Culinary Association Mr. Takhir Idris Oglu Ami-Raslanov Tel: +99421/ 93 30 43 kulina-58@mail.ru Bahamas Bahamas Culinary Association, HAAC mr. Edwin W. Johnson HAAC Tel: (242) 3276200 ext.6470 EJohnson@wyndham.com Bosnia-Herzegovina Association of Chefs in Bosnia and Herzegovina mr. Nihad Mameledzija Tel: +387 61 553 549 info@uku.ba www.uku.ba Brazil Associaçâo Brasiliero da Alta Gastronomia mr. João Leme Tel: +55 11/ 3032 99 47 abaga@abaga.com.br www.abaga.com.br Bulgaria Bulgarian Association of Professional Chefs (BAPC) Mr. Andre Tokev Tel: +359 (0)897 854 720 krasimira.slavkova@bapc-bg.com www.bapc-bg.com Canada Canadian Culinary Federation Mr. Judson W. Simpson tel: +613 733 5678 secretary@ccfcc.ca www.ccfcc.ca Chile Associacion Cilena de Gastronomia ACHIGA Mr Frenando de la Fuente Tel: +(56 2) 203 63 63 achiga@achiga.cl www.achiga.cl China China Cuisine Association Mr. Su QiuChen tel: 86 10 6609 4185 (86) ccas@bjta.gov.cn www.ccas.com.cn Colombia Asociacias Colombiana de Chefs Mr. Alfonso Venegas Urbina tel: 4 814606 presidencia@ asociacioncolombianadechefs.org www.asociacioncolombianadechefs.org Costa Rica Asociation Naional de Chef Costa Rica Edgar Álvarez Ramírez CEC tel: +506 222-2116 acf@acfchefs.net www.anchefcr.com Croatia Hrvatski kuharski savez Mr. Damir Crleni tel: +385 42 200 351 hks@kuhar.hr www.kuhar.hr

Cuba Asociación Culinaria de la República Mr. Eddy Fernades Monte tel: +537/ 204-0575 cubachef@ceniai.inf.cu Cyprus Cyprus Chef’s Association Mr.Yiannakis Agapiou tel: +357 26 82 22 13 gm@enotisgroup.com Czech Republic Association of Chefs and Confectioners of Czech Republic (AKC CR) Mr. Miroslav Kubec tel: +420 274 812 324 sekretariat@akc.cz www.akc.cz Denmark Kokkencheffernes Forening Mr. Gert Sorensen tel: +45 4913 1246 egs@gert-s.dk www.gert-s.dk Dominican Republic ADOCHEFS mr. Tony Polanco adochefs@gmail.com

mr. Eduardo Tobar C.E.C. tel: +502 23 336 486 eetobar@hotmail.com Honduras ASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS (AGASACH) Jeannette Ayestas tel: +(504) 263 88 72 jmae@inbox.com Hong Kong Hong Kong Chefs Association Mr. Andreas J W Muller tel: +852/ 25827180 toquenwok888@hongkong-chefs.com www.hongkong-chefs.com Hungary Hungarian National Gastronomic Association mr. Béla PROHÁSZKA tel: +36/1-321-32-02 mngsz@externet.hu www.mngsz.com Iceland Icelandic Chefs Association Mr. Alfred Omar Alfredsson tel: +354 863 0895 alfreda@simnet.is www.chef.is

Ecuador Asociación de Chefs del Ecuador Mr. Mauricio Armendariz-C.EC. tel: +593 2466975 info@asochefsecuador.net www.asochefsecuador.net

India Indian Federation of Culinary Associations Mr. Manjit S.Gill tel: +91 11 268 50 242 MANJIT.GILL@itcwelcomgroup.in

Egypt Egyptian Chefs Association Mr. Markus J. Iten tel: +(02) 3748-3958 egyptchefs@link.net www.egyptchefs.com

Indonesia Bali Culinary Professionals Mr. I Made Putra tel: +62 361 284095 korawati@indosat.net.id www.balichefs.com

El Salvador

Ireland Panel of Chefs of Ireland Mr. Myles Moody tel: +353 087 6799 408 PATRICK.BRADY@EU.EFFEM.COM

England British Culinary Federation mr. Brian Cotterill tel: +44 (0) 1789 491218 secretary@britishculinaryfederation.co.uk www.britishculinaryfederation.co.uk Estonia Estonian Chefs Association Mr. Andrus Laaniste tel: +372 56 61 62 63 andrus.laaniste@gmail.com www.chef.ee Fiji The Fiji Chefs Association mr. Mohammed Faruk tel: +6 79 6750 777 mohammed_f@tpaf.ac.fj Finland Finnish Chef Association Ulla Liukkonen tel: +358 50 66347 ulla.liukkonen@imatrankylpyla.fi www.chefs.fi France Société Mutualiste des Cuisiniers de France Mr. Christian Millet tel: +33 (0)1 42 61 52 75 mutuelle.cuisiniers@wanadoo.fr www.cuisiniersdefrance.fr Germany Verband der Köche Deutschlands Mr. Axel Rühmann tel: +49/ 69 63 00 06 - 01 info@vkd.com www.vkd.com Ghana Greece Hellenic Chef Mr. Miltos Karoubas tel: +30 210 8251401 hcf@otenet.gr www.fcg.gr Guam Micronesian Chefs Association mr. Peter Duenas mcaguam@gmail.com Guatemala Asociation Guatemalteca del Arte Culinario AGUAC

54 World Association of Chefs Societies

Israel Israeli Chef Association Mr. Adam Ainav tel: +972527404448 icc@icc.org.il www.icc.org.il Italy Federazione Italiana Cuochi Professore Paolo Caldana tel: +39/06 4402178 info@fic.it www.fic.it Japan All Japan Chefs Association Mr. Toshi Utsunomiya tel: +81-3-6802-3027 head@ajca.jp www.ajca.jp Kazakhstan Association of Culinary Specialists of Kazakhstan Mr.Yelena Mashchinskaya tel: +7 7162/ 251345 akao2004@mail.ru Latvia Latvian Chefs Club Mr. Janis Siliniks tel: +37126416416 siliniks@gmail.com www.chef.lv Lithuania Association of Lithuanian Restaurant Chefs and Confectioners Mr.Valius Cepanonis tel: +370 5 272 33 info@lrvvk.lt www.lrvvk.lt Luxembourg Vatel Club Luxembourg Mr. Armand Steinmetz tel: +352-802453 vatel@pt.lu Macau Macau Culinary Association Mr. Raimund Pichlmaier tel: +853 66659302 raimund@ift.edu.mo

Macedonia Malaysia Chefs Association of Malaysia mr. Federico Michieletto tel: +603-9274 0217 federico@ttrb.com.my www.malaysiachefs.com Maldives Malta Malta Chefs Society Mr. Guido DeBono tel: +356 21 523667 guidodebono@hotmail.com Mauritius Mauritian Chefs Association Mr. Murday Gopalsamy Murday tel: +230 453 8441 murday.gopalsamy@lapirogue.mu www.mauritiuschefs.com Mexico Association Culinary de Mexico A.C. Ms. Margarita Rendon de Vin tel: +52 998 884 24 66 informacion@asociacionculinaria.org.mx www.asociacionculinaria.org.mx Moldova Association Pentru Arta Culinaria Republika Moldova Mr. Boran Simion tel: +373 22 506357 associatiaculinara@dina.md Mongolia Mongolian Cooks Association Mr. Oktyabri Janchiv tel: +976 11 310380 Montenegro Chefs Association of Montenegro Mr.Vuksan Mitroviæ tel: +86 468 246 gastroclub@t-com.me Myanmar Myanmar Chef’s Association Mr. Oliver E. Soe Thet tel: +95 1 501123 angel@myanmar.com.mm Namibia Namibian Chefs Association mr. Terry Jenkins tel: +264 61 304102 nchefs@mweb.com.na Nepal Chef’s Association of Nepal Mr. Janak Raj Bharati tel: +97716217667 info@chefsnepal.com.np www.chefsnepal.com Netherlands Koksgilde Nederland Mr. Paul Fagel tel: +33 318 643 093 wfvogel@hetnet.nl New Zealand New Zealand Chefs Association Inc. Anita Sarginson tel: +64 9 6222 748 (int) info@nzchefs.org.nz www.nzchefs.org.nz Norway The Norwegian Chefs Association Ms. Kristine H. Hartviksen tel: +47 51 47 46 rh@nkl.no www.nkl.no Pakistan Chef’s Association of Pakistan mr. Petter Jakobsen tel: +92-42 111-113-114 (UAN) babar@cothm.edu.pk www.cap.net.pk Peru Association Peruana de Chef Cocineros y Afines, APCCA mr. Augustin Buitron B tel: +511-7856524 secretaria@apccaperu.org www.apccaperu.org Philippines Les Toques Blanches

Mr. Othmar Frei tel: +632 844 2787 ofrei@werdenberg.com www.ltbchefs-phils.com/ Poland Polish of Kitchen & Pastry Chefs Association Mr. Dariusz Zachoranski tel: +48 697 076 545 dariusz.zahoranski@wp.pl Portugal Associace de Cozinheiros profissionais de Portugal Mr. Fausto Airoldi tel: +351 213 622 705 acpp@acpp.pt www.acpp.pt Republic Of Belarus Belarusian Culinary Association Mr.Viktor Redivich tel: +375 172 272 497 belkulinar@tut.by Romania Asociatia Nationala a Bucatarilor si Cofetarilor din Turism Mr. Stefan Bercea tel: +40 268 455285 anbct.romania@yahoo.com www.anbct-romania.ro Russia Russian Interregional Culinary Association Mr. Belyaev Viktor tel: +7-495-650-37-56 media@culinar-russia.ru www.culinar-russia.ru Saudi Arabia Saudi Arabian Chefs Association Mr.Yasser B. Jad tel: +966 2 6846266/6267 yasserjadsv@gmail.com www.sarca.surge8.com Scotland Federation of Chefs Scotland Mr. Joe Queen tel: +44 1698 232603 nthomson@motherwell.co.uk www.scottishchefs.com Serbia Culinary Federationo of Serbia Mr. Zoran Miskovic tel: +381 11 2681 857 office@casm.org.yu Singapore Singapore Chefs Association Mr. Eric Teo tel: +65 6885 3074 erict@mohg.com www.singaporechefs.com Slovakia Slovak Union of Chefs and Confectioners Mr. Frantisek JANATA tel: +421 / 2 5443 4883 szkc@szkc.sk www.szkc.eu Slovenia Slovenian Chefs Association Mr. Tomaz Vozelj tel: +386 1 58 98 226 srecko.koklic@kuharjislovenije.si www.kuharjislovenije.si South Africa South African Chefs Association Mr. Stephen Billingham tel: +27 11 482 7250 info@saca.co.za www.saca.co.za South Korea Korea Cooks Association Mr. Chun Hwa Nam tel: +82-2-734-1545 ikca@ikca.or.kr

Sweden Svenska Kockars Förening – Swedish Chefs Association Mr. Conny Andersson tel: +46 733 648010 kansli@svenskakockarsforening.se www.svenskakockarsforening.se Switzerland Société suisse des cuisiniers Mr. Peter Walliser tel: +41/ 41 418 22 22 norbert.schmidiger@union-kochverband.ch www.kochverband.ch Thailand Thai Chefs Association Mr. Jamnong Nirungsan tel: +66-84-5589292 chefchumpol@yahoo.com Turkey TAF All Cooks Federation Mr.Y.Yalcin Manav tel: +90 (212) 272 46 40 (GMT+2) info@tumaf.org.tr www.tumaf.org.tr U.S.A American Culinary Federation, Inc. mr. Michael Ty, CEC, AAC tel: +1 904 824 4468 acf@acfchefs.net www.acfchefs.org Ukraine Association of Culinary Workers of Ukraine Mr. Mikhailo Peresighnyi tel: +38044 513 74 18 frh@knteu.kiev.ua United Arab Emirates Emirates Culinary Guild Mr. Uwe Micheel tel: +99714 3403128 theguild@eim.ae www.emiratesculinaryguild.net Uruguay Asociación Uruguaya de Chefs, Cocineros y Afines (AUCCA) Mr. Hugo Robalez tel: +598 241 37 461 hrobalez@hotmail.com

associate members

corporate members

Austria Klub der Köche Kärnten President Günter Walder office@kkk.at

Argentina Instituto Internacional de Artes Culinarias Mausi Sebess & Mariana Sebess tel: (54-11)4791- 4355 /3156/9132/3280 mariana@mausiweb.com www.mausiweb.com

France A.I.S.F.L (Association Internationale de Sculpture sur Fruits et Légumes) mr. Laurent Hartmann tel: +33 6 63 68 40 91 contact@aisfl.net www.aisfl.net Hungary Chef Club ‘ 99 Mr. Marton Karoly chefclub@hunguesthotels.hu Romania Cultural Association Euro East Alternative Dr. Iulia Dragut tel: +0731.34.22.74 iulia.dragut@gmail.com www.campionatdegatit.ro Romania ASPROGAST Mrs. Gabriela Berechet tel: +0241 639 622 asprogast@gmail.com www.asprogast.eu italy Südtiroler KÖcheverband mr. Reinhard steger info@skv.org www.skv.org U.S.A Société Culinaire Philantropique United Kingdom IMCO, International Military Culinary Organisation Mr. Goeffrey Acott

Australia Meat & Livestock Australia Ltd. Mrs. Majella Fernando Germany Delikatessen-Manufaktur Mr. Rudolf Achenbach Germany Gewurzwerk Hermann Laue Italy Rimini Fiera Spa Mariarosa Bettini + 39 0 541 718196 Malaysia KDU COLLEGE School of Hospitality, Tourism and Culinary Arts Kitty Lee tel: +603-79536700 kitty@kdu.edu.my www.kdu.edu.my Poland The Academy of Hotel Management and Catering Industry in Poznan dr. Roman Dawid Tauber, Rector sekretariat@wshig.poznan.pl Russia PIR Group Mr. Ivan Merkulov Singapore Singapore Exhibition Services Pte Ltd. tel: +65 7386776 Switzerland CH Messe Basel AG mr. Walo Dalhauser

Uzbekistan Association of Cooks of Uzbekistan mr. Umarov Akbar Hamdamovich tel: +99871 265 2771 info@chefs.uz www.chefs.uz

Switzerland DCT International Hotel+ Business Management School Mr. Walter Spaltenstein admin@dct.ch www.culinaryschool.ch

Vanuatu Vanuatau Chefs and Foodhandlers Association mr. Grant Johnston tel: +27 293 ayscatering@vanuatu.com.vu

Switzerland Rothopro Mr. Pablo Kaplan tel: +41 56 297 1454 pablo.kaplan@rothopro.com www.rothopro.com

Venezuela Asociacion de Chef de Venezela Elia Nora Rodriguez tel: +58 241 8 255064 asovenezuelachef@gmail.com

Turkey EKIN GROUP Mr Halim Bulutoglu tel: +90-212-2962222 ekin@ekinyazim.com www.ekinyazim.com

Vietnam Saigon Professional Chefs’ Guild (SPC) Mr. Do Kieu Lan tel: +84 8 8224678 saigonprochefs@gmail.com

U.S.A Albert Uster Imports Inc. Mr. Philipp Braun

Wales The Welsh Culinary Association Mr. Peter Jackson tel: +44 1766 780200 PtrJck@aol.com

U.S.A Culinary Institute of America Mr. Tim Ryan U.S.A Le Cordon Bleu, Inc. Margaret Warren tel: +201.809.2530 mwarren@cordonbleu.edu www.cordonbleu.edu U.S.A Johnson & Wales University

Spain Federacion De Asociaciones De Cocineros Y Reposteros De España Mr. Salvador Gallego Jimnez tel: +34 91 357 30 18 info@facyre.org Sri Lanka Chefs Guild of Lanka Mr. Haleesha Weerasinghe tel: +94 112812833 haleesha@hotmail.com

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