WorldChefs Magazine 4

Worldchefs Issue 04 Anno 2011 June - Desember

Official Magazine of the World Association of Chefs Societies

Focus

This time for Africa

Education Recognition of Quality

WACS

Congress Daejeon 2012

Global Competitions The race has begun

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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HONG

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

KONG

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INDIA

COATINGS

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M A L AY S I A

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MIDDLE EAST

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SEASONINGS

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the road ahead Dear friends and colleagues around the world, My team and I have a strong determination and a vision. At the beginning of our term in the WACS Presidium in May 2008, we decided to found a magazine for WACS to provide a tool which encourages chefs from around the world to communicate with each other. We launched WorldChef magazine in January 2009. It was not easy. Today, it is read in many of the WACS countries by tens of thousands people. This magazine is our effort in putting together exciting, informative and encouraging material on various subjects to network, share information and inspire chefs globally.

Gissur Gudmundsson president of WACS

We are passionate about this Magazine and the various messages we send through it. We want to share these messages as widely as possible.

I believe it is very important for us chefs to give the future great thought and look into all opportunities which are given to us and show us how we can be part of shaping this world and creating sound communities.

This can give us the opportunity to be in the front seat when discussions about food safety, sustainability, how to feed the planet, how to deal with diseases related to food and handling of food in general.

This strategy meeting we held in June gave us the opportunity to look into the WACS future and where it should head to in the future. This work is ongoing this summer and will be presented to the WACS Board in South Africa in August and afterwards to our member countries. We the Board are dedicated to see WACS grow, not only in membership, but also in strength so as to have a powerful voice within the culinary industry.

Many items needed to be looked at. For example, securing the permanent office in Paris with more staff to handle our growing work load; being the voice and handling body of educational opportunities in the world and ensuring global standards of culinary education; ensuring ongoing support to future chefs so that our young chefs will be active WACS members in the future; ensuring the development of a good foundation of World Chefs Without Borders and connecting with other humanitarian groups to strengthen our opportunities to help chefs in need around the world; Making sure that standards in competitions will be solid, clear and accessible in all parts of the world and judged by professionals coming out of the WACS system and ensuring that food waste, sanitation and safety in competitions will be honored in every WACS endorsed competitions.

All this is future work our team is working hard to define these days.

We are boldly devoted to this community of chefs. We think it is amazing.

We do not want to see this disappear, we want to see it grow to its highest potential. We know that making these changes that have been happening in the last few years is sometimes worrying and even painful, but it is a great adventure we want to be a part of for the advancement of this organisation with along for the ride. This is our journey together.

World Chefs Magazine publisher world association of chefs societies WACS 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

Editorial Ragnar Fridriksson WACS Office Manager

Design & Layout Tomas Bolli Hafthorsson tomasbolli@gmail.com

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

Email: office@worldchefs.org

Executive Committee President Gissur Gudmundsson Vice-President Hilmar B. Jonsson Secretary General Helgi Einarsson 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

Rick stephen Continental Director Asia

Brendan O’Neill Continental Director Europe North

Miroslav Kubec

With culinary friendship, Gissur Gudmundsson WACS President

04 World Association of Chefs Societies

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 WACS Congress Daejeon Korea 15 World Chefs Without Borders 16 World Chefs Tour Against Hunger 18 Egypt chefs help at Salloum border 10

20 Women in WACS with Susanne Metz Jodi-Ann Pearton south africa

Paulino Schembri malta

22 Five first WACS recognised schools 23 WACS Global Job Center 24 City & Guilds joins forces with WACS Recognition Program 26 WACS Global Competitions: the race for the 2012 world Final has begun 30 F Dick Premier WACS Knives 32 AAco: the oldest agricultural company in Australia 22

WACS Regional Report - This time for Africa hilmar b. jonsson iceland

Catherine Bergeron Iceland/Canada

34 African taste 35 Mosambican cuisine at its hottest 36 The land of bread, honey and coffee 37 Rocking Morocco

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.

38 White gold of the desert

If you wish to express your point of view please contact us at office@worldchefs.org

43 Recipe: seared scallops

Contributors to this issue: Catherine Bergeron – Iceland Glenn Austin – Australia Hilmar B. Jonsson – USA Jodi-Ann Pearton – South Africa Kim Hoepfl – South Africa Mirjam van IJssel – Egypt Murray Dick – New Zealand Paul Germain – USA Paulino Schembri – Malta Samira Mahmoud – Egypt Susanne v. Metz – USA Toni Ackermann – South Africa Violeta D. Salama – Egypt Special thanks to: City of Daejeon VEGA Export HUG AG Academy of Ice Carving and Design Chefs Hat Convotherm Custom Culinary Dick Knives KDU College

39 Wines of South Africa on the rise 40 Back to the roots 42 The scrumptious delights of South Afri can street food

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In&Out of the Kitchen 46 From the president’s library 47 Who owns the menu 48 Explosive ice carving 50 Races for the best places 52 How safe is your food 53 Hot & Spicy 2011 54 New York’s new wave of foodvergnügen

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56 WACS events calender 58 WACS members

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

WACS Official Judges

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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WACS Judging seminars aim to uphold international standards of judging criteria in regards to fairness, transparency , integrity and consistency.

Already since the beginning of this year, 7 judge seminars have been organized across the world.

WACS now holds a list of around 500 Judges. As a step to ensure equal access to learning to all WACS members, the number of nations that have an official WACS Judge have gone from 26 to 55 countries over the past 2 years

Nordic countries sweep table at Bocuse d’Or 2011 edition in Lyon 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.

The following 24 countries will be participating in the Bocuse d’Or 2011: Argentina, Germany, Norway, Australia, Guatemala, Poland, Belgium, Iceland, Spain, Canada, Indonesia, Sweden, China, Italy, Switzerland, Denmark, Japan, United Kingdom, Finland, Malaysia, United States, France, The Netherlands, Uruguay.

Congratulations to the winners: 1. Denmark, Rasmus Kofoed 2. Sweden, Tommy Myllymäki 3. Norway, Gunnar Hvarnes

John sloane to take chairman position of the wacs by-laws committee John Sloane officially resigned as WACS Continental Director Asia on last president’s forum.

John will continue to serve WACS as Chairman of the By-laws committee.

WACS Board of Directors thank him for his contribution as Continental Director.

The World Association of Chefs Societies was proud to endorse this great event. “The WACS family was united at our stand in Lyon. We were happy to see so many of our friends and colleagues who participated as competitors, coaches and assistants,” said office manager Ragnar Fridriksson, who tended the WACS stand together with Young Chefs Ambassador Kelly Conwell from USA and Vice President Hilmar Jonsson. WACS President Gissur Gudmundsson was a special guest at the event and congratulated the young winner Rasmus Kofoed at the occasion.

WACS Office in Paris receives reinforcements We are pleased to announce that Mr. Huy Pham Le will be joining our team as an intern for a period of 3 months. Huy Pham Le is 21 years old and was born in Vietnam. He is currently preparing his Master’s studies in marketing and management in Paris.

Huy Pham Le first came to Paris on a scholarship as one of four young students selected by the Association Renouveau Culture France-Vietnam. His talent, motivation and open-mindedness will be a great asset to the WACS family.

This is for me an excellent opportunity to work with an international perspective while using the knowledge received from my graduate studies.

wacs news Nermine Hanno new chairman of World Chefs Without Borders Mr. Gissur Gudmundsson, the president of WACS, is pleased to announce the appointment of Nermine Hanno, from Egypt, as chairman of the World Chefs Without Borders program. Nermine’s reputation and achievements stood out. She is passionate about the World Chefs Without Borders program and has been involved in it since the very beginning. Mr. Gudmundsson believes Nermine will bring a good combination of community and commercial experience to this project, which will add great value to our organization. As of today, she will act as the contact and spokesperson for everything related to disaster relief and humanitarian work for WACS. Mr. Gudmundsson is thrilled to pass on the responsibility over to Nermine, whom he knows will help the program grow in the right way. Please welcome and support Nermine in her endeavours in this challenging position.

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 wac s 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

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wacs – congress 2012

WACS Congress Daejeon, Korea, 1-5 May 2012 The WACS World Congress is a hallmark tradition of WACS that has been organized in over 20 cities across the world throughout its illustrious 84 year history. The WACS World Congress is a hallmark tradition of WACS that has been organized in over 20 cities across the world throughout its illustrious 84 year history. The 35th WACS World Congress will bring leaders from national chefs associations, the culinary industry, and professional chefs together to define their increasing roles and responsibilities as an integral part of the global community and share strategic visions to realize them.

This is the first time this esteemed event will feature a united theme, “How to Feed the Planet in the Future”. As members of one of the most important professions in the world, it is our responsibility to shape the future and create positive change. The Congress will present many opportunities to discuss and share ideas on this subject. This initiative will endure and become the focus of the 2015 WorldExpo in Milano, whose theme “Feed the Planet, Energy for Life” presents another opportunity to enhance our roles as chefs and have our voices heard.

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wacs – congress 2012

keynote speakers confirmed to date

Chef Osama El-Sayed

Chef Rick Moonen

Chef Anton Mosimann

Theme: Ramadan Cuisine and Traditions

Theme: Sustainable fishing

Theme: From Cook to Chef to Business man

With a marked enthusiasm for his subject and expertise in his field, chef Osama El-Sayed, C.E.C. can take his audience through a world of culinary delights in several easy steps.

With an audience of over a million viewers spread over the continents, it is no wonder that Chef Osama has learned how to take complex cooking techniques and recipes and simplify them for basic home cooking.

Chef Rick Moonen is the top culinary advocate for sustainable seafood in the USA. Seafood Choices Alliances named him “Seafood Champion” in 2006. In 2011, Monterey Bay Aquarium also honored Moonen as “Chef of the Year”. Second only to his passion for sustainability is his commitment to ending hunger.

Moonen puts that commitment into action serving on the chefs advisory board for the Las Vegas Three Square Food Bank.

Anton Mosimann is a Swiss chef and restaurateur who was Maitre Chef des Cuisines at the Dorchester Hotel for thirteen years, during which time its restaurant achieved a rating of two stars in the Michelin Guide. After leaving the Dorchester, Mosiman created a private dining club called Mosimann’s and a cookery school. He has also presented television programmes in the UK and Switzerland.

full support from daejeon city government The Daejeon City government has pledged its full support for the WACS 2012 Daejeon Congress at HOFEX 2011 and the WACS Asian Presidents Forum. Park Sang Duk, vice mayor of Daejeon City and Chairman of WACS 2012 Daejeon Congress executive committee, participated in WACS Asian Presidents Forum and HOFEX 2011 to promote WACS 2012 Daejeon Congress.

Vice mayor Park had an audience with WACS president Gissur Gudmundsson, Asia Continental Director John Sloane, Rick Stephen, who was newly elected as the new Asian Continental Director at the APF held at HK Disneyland Hotel on May 15 and representatives from WACS member countries and pledged the Daejeon City government’s full support for the WACS Daejeon Congress as the host city. He also discussed mutual cooperation with WACS leaders for the Daejeon Congress.

At the WACS Asian Presidents Forum, the vice mayor emphasized the Korean government’s effort and preparation for the success of the event, including First Lady Kim Yoon-ok’s acceptance of the honorary presidency of the WACS 2012 Daejeon Congress and the approval of the Congress as a government recognized international event.

Korea First Lady to represent the WACS 2012 First Lady Kim Yoon-ok will serve as the honorary president of the WACS 2012 Daejeon Congress.

On May 5 during the 2011 Daejeon International Sommelier Festival, she said in her message read by Daejeon Vice Mayor Park Sang-duk that she gladly accepted the post and would do her best.

The First Lady has a great interest in promoting the excellence of Korean food. As the honorary president of the Korea Food Foundation, she has taken the lead in promoting Korean food to the world.

First Lady Kim will attend and deliver a congratulatory speech at the opening of the WACS 2012 Daejeon Congress. She is also expected to meet the WACS president and attend a few events during the Congress in Daejeon.

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wacs – congress 2012

welcome to daejeon History and culinary awareness in South Korea and the city of Daejeon

Text By Murray Dick - New Zealand

Daejeon, South Korea has a 2000-year history and its 1.5 million inhabitants are ready to welcome you to the 35th WACS Congress.The city is better known as the Silicon Valley of Asia and the industrial hub of many enterprising world-recognized manufacturing commodities.

Daejeon is also the economic hub of Northeast Asia and the 12th largest economy and trading partner in the world with the world’s most advanced mobile telecommunications infrastructure. All delegates can be satisfied that not only will they experience the amazing culinary culture that South Korea has to offer but also be nestled amongst the most advanced developing country in Asia. Throughout most of its 2000 years of recorded history, Korea has been invaded, influenced and fought over by its large neighbours, suffering approximately 900 invasions. It is therefore no wonder that South Korea has developed a unique food culture to suit its history and climate.

Not only have the geographical boundaries which separate it from its neighbours impacted on the food culture of the nation, but the four distinct seasons have also influenced what South Koreans eat.

Koreans feel strongly that food should be harmonized with natural spices and that balanced meals during the day are good for your health. Koreans place great importance on proper table settings and table etiquette. Because Korea has four distinct seasons, fresh vegetables are not always readily available, especially during winter months. It is this reason that led to the development of “kimchi”, a traditional fermented vegetable, which is the most basic side dish at every Korean meal.

The different regions of South Korea have certain foods that have become regional favourites. As Seoul has been the capital for over 600 years, its dishes have become a synonym for Korean food. Delegates will experience a wide variety of unusual food and you may find the tastes and textures a bit odd at first, but the flavours are good, the food is nourishing and all is a part of the dining experience.

South Korea and the city of Daejeon are full of excitement and adventure, and the dinner table is no exception. You may be daunted by the uniqueness of the food and it’s a no frills presentation, but the taste is wonderful.

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wacs – congress 2012

Program Highlights Day 1 – May 1st 2012 All day Arrivals and Registration

Day 4 – May 4rd 2012

Who Should Attend WACS members Professional, young, and retired chefs

Theme of the day How to feed the planet in the future Global Chefs Challenge Final

Culinary and food companies

Welcome city tours of Daejeon

World Food Show

Afternoon Reception for Bill Gallagher Young Chefs Forum attendees

Morning Key note speakers:To be announced

Language English is the official congress language. Limited simultaneous interpretation will be provided in Korean for a few official functions, including the opening and closing ceremonies.

Daejeon InternationalnCulinary Competition World Food and Culture Festival

Evening Welcome reception and Honorary Membership award Day 2 – May 2nd 2012

World Food and Culture Festival

Round table discussion Afternoon Bill Gallagher’ s Young Chefs Ambassadors Culinary Show

Theme of the day Opening Ceremony and WACS business Daejeon International Culinary Competition

Evening Humanitarian Award Dinner

World FoodShow

Theme of the day WACS Business and closing ceremonies

World Food and Culture Festival Morning Welcome, WACS reports and business agenda Afternoon Official opening and parade of nations Official photography Evening Ice breaker reception Day 3 – May 3rd 2012 Theme of the day We Are Culinary Stars Hans BueschkensYoung Chefs Challenge Final World Food Show World Food and Culture Festival Morning Key note speakers Cooking demo Seminars Afternoon Korean cultural performance and food demo Wine & food demo Evening Education Award Dinner

Day 5 – May 5th 2012

Daejeon International Culinary Competition World Food Show World Food and Culture Festival Morning – Parallel programs Bill Gallagher Young Chefs Forum Gastronomic Tour World Chefs Without Borders presentation Committee round tables Keynote speakers and demos : To be announced Afternoon WACS Executive Committee Election and other WACS business Evening WACS President’s Gala Dinner Global Chefs Challenge and Hans Bueschkens Young Chefs Challenge Awards

Please note that more updates will be announced and changes can be made. Stay connected to www.wacs2012.org for latest updates and information.

Culinary education / training institutions

How to Register Mail: WACS 2012 Daejeon Congress Organizing Committee 512th Rd. 20, Daedeok Blvd, Yuseong-gu, Daejeon 305-340 Korea Fax: +82 42 861 0113 Online: www.wacs2012.org Registration fees Sept 1st 2011 – J an. 1st 2012 Members 500 Non-members 550 Young & retired chefs 200 Partners members 150 Press / media free Young & retired chefs free after Jan. 2nd 2012 and on-site registration Members 550 Non-members 600 Young & retired chefs 250 Partners members 150 Press / media free Young & retired chefs free

Accommodation Rooms in designated hotels are available at the congress rate for the congress participants. Delegates are required to pre-book online at www.wacs2012.org from September 1st 2011.

Tours for Accompanying Persons 1. Temple experience 2. Night shopping 3. UNESCO World Cultural Heritage Tour 4. Kimchi making experience 5. Korea traditional housing www.worldchefs.org 13

new wacs associate and corporate members in 2011 Germany

new WACS Continental Director for Asia The new WACS Continental Director for Asia was chosen by a fair voting system during the recent Asian Presidents Forum at Disney Hotel in Hong Kong. Rick Stephen, who is a certified master chef and the Executive Chef for SATS Ltd, won by a majority of votes.

He succeeds John Sloane, the former Continental Director for Asia, who made the decision to step down a few months ago due to his increasing work commitments as Vice President of F&B at Resorts World Sentosa. “I hope to represent the member countries and ensure they get their hearing. WACS is also responsible for a number of great programs like Train the Trainer and Chefs Without Borders and I need to make sure the Asian members have access to these programmes,” says Rick.

At the Asian Presidents Forum, John Sloane also added that he would still be supporting the various WACS initatives from the background, and generously made the offer to host the next Asian Presidents Forum 2012 in Singapore. Gissur Gudmundsoon, President of WACS, said: “John has worked hard in his role and he has made a big difference. We look forward to his future contributions.”

Marriott Hotel Director of Culinary Europe: Simon C Beaumont +49 (0) 6196 496 117 simon.beaumont@ marriotthotels.com www.marriott.com

Singapore Chef n Service Director: Krishna 65 6296 0866 krishnan@chefnservice.com

U.S.A Culinary Institute LeNôtre Contact: Jean Luc Hauviller jean-luc@culinaryinstitute.edu www.culinaryinstitute.edu

U.S.A The Chefs Academy Contact: Brandon Hamilton brandon.hamilton@ thechefsacademy.com www.thechefsacademy.com

Mexico Instituto Culinario de Mexico Rector: Giovanna Medina Bruzaferri Tel. 0052 (222) 2661690 www.icum.edu.mx

finland receives valuable support from wacs The culinary team of Finland was honored to receive President Gissur Gudmundsson to Finland on January 20st. Mr. Gudmundsson came to Finland in order to support the young national team and to help them get more public attention and support in their country.

During a press conference, he talked about the importance of gastronomy as an identity of a nation and about how the culinary team can help the international image and visibility of a country. The culinary team of Finland has unveiled the Nobel Prize Winner and former President of Finland Mr. Martti Ahtisaari as their protector. “It is a great honor for our team,” says a very satisfied Nils-Gustav Höglund who is the project manager.

wacs news new wacs satellite office in asia Another giant step as WACS opens asia office in singapore.

WACS President Gissur Gudmundsson has appointed Singapore-based culinary industry consultants Charles Lim and Jenny Tan to run a WACS satellite office for the Asia Region.

The Asia office will work under the WACS head office in Paris to work on special tasks and services to our members. “This service will be very beneficial for the members in the Asia and Pacific regions as well as the rest of the world,” says WACS President Gissur Gudmundsson. Charles Lim and Jenny Tan 14 World Association of Chefs Societies

run FoodCult Pte Ltd, a Singapore-based marketing consultancy that functions as a think tank for the F&B. Charles has more than 20 years of experience in the advertising and marketing field and in the past 10 years, he has focused his expertise in the F&B industry. Jenny Tan’s background is in wine and food journalism, and as a Singapore Chefs’ Association committee member for the past 2 years, she has been in charge of communicating the achievements and contributions of the Singapore chefs to the public.

wacs – world chefs without borders

the focus is on sustainable cuisine 20th october is the INTERNATIONAL CHEFS DAY. On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate.

It is also a day on which to assist young chefs, but most importantly, it is the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.

This year, WACS made the decision to focus our attention for International Chefs Day to raise awareness on Sustainable Cuisine. For the last two years we have focused on Food Waste and Food Safety, Go Green with Chefs and now Sustainable Cuisine. This will lead up to our congress next year, where our theme is “How to Feed the Planet in the Future”.

I challenge all chefs, restaurateurs and others in the food industry to think about what you can do to make the menus in your restaurants or kitchens sustainable. This will not only help protect our planet, but also will help feed more people and ensure that your kitchen is running in a business-oriented manner while showing responsible management.

Sustainable Cuisine: What is that? Let me give you some thoughts about what we are trying to achieve by asking you to focus on this theme.

You can think about your business, you want to protect the earth but at the same time you want to show profit. The first step is to analyse everything in your establishment; from the stove, washing machine, knives, energy use, what food you buy, where it comes from, how it is grown, packaging and paper use, and more.

assistance for Japanese earthquake victims Friends in need are friends inDeed. of portable water from the Hassia springs, thousands of blankets, dry biscuits, Adidas clothing and much more.

World Chefs Without Borders and LOG assistance for Japanese earthquake victims “Friends in need are friends indeed”.

Today in Frankfurt, the aid agencies World Chefs Without Borders and Luftfahrt ohne Grenzen (LOG) sent off urgently needed relief supplies to earthquake victims in Japan.

At the Frankfurt container center DUSS Terminal Frankfurt of the German railways, a train loaded with six 40-foot containers was sent off. The relief goods, having a total value of €300,000 (approx. $425,000), included 50 Euro-pallets of baby food, over 100,000 liters

“The people in the disaster region lack almost everything,” said LOG president Frank Franke to the press. This was confirmed by JeanPierre Rummens, the chairman of the charity organization “Feed the Hungry”, who is currently working in the earthquake-stricken city of Ishinomaki, where WCWB and LOG are making their delivery. “Our relief effort also reaffirms the long formally sealed friendship that has linked Germany with Japan for over 150 years” added Franke. Together with the chairman of “Feed the Hungry”, the LOG president will ensure that the intended distribution of relief supplies reaches the ones that need it most in the region of Ishinomaki.

Logistic partners of Luftfahrt ohne Grenzen for this mission are Schenker AG Germany, DB Schenker AG Germany, Feed the Hungry eV and WACS - World Chefs Without Borders, an organization that is represented in 93 countries.

A Boat for Myanmar Myanmar Chefs Association and World Chefs Without Borders deliver 570 fishing boats and near to 200.000 USD aid support.

The Tropical Storm at the Andaman Sea resulted in over 3700 missing seamen, Myanmar coastal guard and other ships had done great rescue efforts and brought many back to land. Still a very big number of Fishermen are missing which I do not like to mention in number but missing can be counted now in more or less dead.

Fishermen and their families are some of the most important partners to Chef, as their ensure a big part of our daily food basket and so support daily our profession. As already in the past three years MCA - World Chefs Without Borders and partners like LOG - Wings of Help, EADS, Lufthansa, Eintracht Frankfurt, MHW, Stiftung Life, Master Baker Hans, our Swiss Biker Friends, Police Chief Werner, Burma_Braucht_Uns and Action Myanmar had contributed over 520 big hard wood fishing boats and nets to Fishermen in Myanmar, Delta - Rakhine and so also for the Andaman Sea fishermen.

Myanmar Chefs Association - World Chefs Without Border had started with the funds through Mallu Heller and Action Myanmar e.V. some on 10th April at southern Delta the carpenter workshops to build Fishing Boats for the remaining families or family members.hese boats are longer and higher as due to the open sea fishing.

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over 200 CHEFS TO VISIT South africa FOR CHEFS TOUR AGAINST HUNGER Two hundred chefs from the four corners of the globe are to visit South Africa in August in a bid to raise more than R 5 million to feed hundreds of thousands of starving children.

Czech Republic, Egypt, England, Germany, Hong Kong, Ireland, Kingdom of Bahrain, Luxembourg, Malaysia, Mauritius, Mozambique, Nigeria, Netherlands, Philippines, Poland, Portugal, Romania, Russia, Republic of Macedonia, Singapore, Slovenia, South Africa, South Tirol, Saudi Arabia, Switzerland, Tanzania, Thailand and the USA. Funds will buy food The proceeds raised through the Tour will not be distributed in the form of monetary donations to charities, Kobald emphasises.

“We’ll use the funds to develop feeding schemes for the beneficiary charities and to buy the food needed to sustain those feeding plans for as long as possible.”

“We are expecting the Bidvest World Chefs Tour Against Hunger to be the biggest fundraising event yet undertaken within the global chefs’ fraternity.”

From August 21, the 10-day Bidvest World Chefs Tour Against Hunger will host public fundraising initiatives and gala dinners in Johannesburg, Durban and Cape Town to raise awareness of the plight of starving South Africans and to finance food purchases for them.

The Tour, the third such visit by international chefs, is being arranged by the South African Chefs Association (SACA) and the Academy of Chefs, under the auspices of the World Association of Chefs Societies 16 World Association of Chefs Societies

(WACS). The Tour’s patron is Dr Bill Gallagher, founder of the original event in 1993, and its convenor is Martin Kobald, SACA’s past president.

Bidvest has donated R3.6 million to the cause, while Southern Sun is providing all the accommodation for the 200+ visiting chefs. Chefs from 32 countries will pay their own way for the Tour, donating their time, expertise and services. They will be coming from Australia, Austria, Canada, China,

“We are hugely privileged to have Bidvest’s support and to have been given the opportunity to invite chefs from around the world to share their knowledge and compassion in the fight against hunger.”

Key events Key events during the tour will include: A march on August 21 to Alexandra police station, where the feeding scheme run by the Abused Women and Children Foundation serves 350 children. (13:30-18:00);

wacs – world chefs without borders

committed themselves in 2000, it’s estimated that 30% of all South Africans go hungry every day.

Food festivals at various Southern Sun hotels in Johannesburg, Durban, Cape Town, East London and Nelspruit, where the public will be able to sample speciality dishes prepared by the chefs (from August 23 to 27 in Johannesburg and August 24 to 26 in the other centres);

Gallup surveys in South Africa between 2006 and 2009 showed that more than half of all South Africans said there were several times a year when they did not have enough money to buy food for themselves or their families.

Demonstration kitchens, where international chefs will prepare delicacies from their home countries for the public to sample, at:

About one in four said they had gone without food at least several times.

Montecasino in Johannesburg (six kitchens) – August 24 to 27; Hyde Park in Johannesburg (four kitchens) – August 24 to 27; Suncoast Casino in Durban (four kitchens) – August 25 to 27; Cape Town International Convention Centre (four kitchens) – August 25 to 27; Emnotweni Casino in Nelspruit (two kitchens) – August 25 to 27; and Hemingway’s Casino in East London (two kitchens) – August 25 to 27; Gala fundraising dinners will be held, primarily for corporates, at which speciality items will be available on auction (as they will via the internet throughout the tour). Johannesburg - 30 August - Sandton Convention Centre; Durban - 25 August - Southern Sun Elangeni Hotel; Cape Town - 27 August Southern Sun Cape Sun Hotel. The dinners in Cape Town and Durban cost R395 pp.

The Johannesburg occasion is R750 pp and includes a performance by PJ Powers, a world-class cabaret show and a souvenir gift.

Tickets for the gala charity are available from SACA. To book, call 011 482 7250; and A visit to the African Feeding Scheme in Soweto on Sunday, August 28 and to Akani Diepsloot on Tuesday August 30, sponsored

by Fedics, a division of Thebo Outsourcing.

The organisers are confident that various complimentary fundraising efforts will add to the money raised from public donations at the kitchens, food festivals and dinners.

Hunger in South Africa Although eradication of hunger was listed among the eight Millennium Development Goals to which the United Nations states

Where will the money go?

Proceeds raised during the Bidvest World Chefs Tour Against Hunger will be donated in the form of monthly food donations to the Akani Diepsloot Foundation and the African Children’s Feeding Scheme, both of which do extraordinary work in their communities, and nominated charities in Durban, Cape Town, Nelspruit and East London.

“

We’ll use the funds to develop feeding schemes for the beneficiary charities and to buy the food needed to sustain those feeding plans for as long as possible. We are expecting the Bidvest World Chefs Tour Against Hunger to be the biggest fundraising event yet undertaken within the global chefs’ fraternity.

”

The African Children’s Feeding Scheme The African Children’s Feeding Scheme (ACFS) feeds 21,000 poverty-stricken children every day. The ACFS screens children for malnutrition and other health problems and then issues food coupons and a monthly food parcel to their families. Furthermore, mothers and grandmothers attend weekly group meetings at the ACFS’s centres where they learn about nutrition, health, food gardening and other aspects of healthy living.

They are encouraged to work towards independence and as soon as their circumstances improve, they are removed from the feeding scheme and others in need are added.

Akani Diepsloot Foundation The Akani Diepsloot Foundation provides a pre-school and crèche facility and an after-school ‘home’ for 750 children from the Diepsloot community. The school provides peace of mind to working parents who know their children are safe and cared for during the day. The children are given a nutritious meal every day, and participate in a comprehensive learning programme that includes English literacy skills, homework assistance and access to a library. Children can also participate and enjoy drama, movies, choir, dance and fitness programmes. www.worldchefs.org 17

wacs – world chefs without borders

egypt Chefs Help at Salloum Border Under the umbrella of the humanitarian aid program of the WACS – World Chefs Without Borders and in coordination with the World Food Program and the Egyptian army, the Egyptian Chefs Association (ECA) took action in March helping the thousands stranded at the Salloum border.

Text By Mirjam van IJssel - Egypt

It all started with a telephone call from Chef Nermine Hanno, chairman of World Chefs Without Borders, and ECA senior chef member, who asked the Association if we could do something for the people at the Salloum border crossing between Libya and Egypt. Within two days, a convoy of buses for evacuation and trucks with foods left for Salloum. How did the big humanitarian aid action come about within such a short notice and with very little financial help needed from the Association?

received the information that they needed buses for evacuation and food for the thousands stranded, we came into action. Knowing that due to the present situation in Egypt, tourism and business in general are very slow, we called upon the travel agents and hotels to put their buses and cooling trucks to use to help the people at Salloum. We composed an electronic newsflash asking for assistance in providing buses and trucks and we asked our sponsor companies and others for donations of high energy foods, water and juices.

First, Nermine Hanno communicated with the Egyptian army officials to see what was actually needed at the Salloum border. After we

Then we started calling, and as always we had pleasant and less pleasant surprises. Although the buses and cooling trucks are parked and

18 World Association of Chefs Societies

wacs – world chefs without borders

not used at present, and even though the Association offered to pay for drivers and petrol, the travel agents and hotels were not willing to assist. The main reasons were that Salloum was too far away, or they could not find the drivers willing to go there, or they were afraid that the refugees would make their buses dirty and so on. In the end, Nermine Hanno received the confirmation of the Sawiris Foundation who offered to pay for the rent of nine buses for three days to evacuate Egyptians from Salloum to Alexandria or Cairo. The ECA sponsor companies, also suffering from a bad economic situation, were more forthcoming, and trucks and food supplies started to arrive at the ECA office. Some staff members of hotels and catering companies, many already on lower salaries due to the present situation, decided to pay out of their own pockets to help. It was heart-warming to see how they cared and tried to help. Although the Association does not know who they are, as they wished that their names not be mentioned, we are very grateful to them.

Staff members of the Association with the culinary trainers and marketing executive of the Culinary Training Centers managed by the Egyptian Tourism Federation and other volunteers packed 3,000 food bags and loaded three trucks in approximately eight hours. Although the campaign only started on Wednesday morning, on Thursday evening the first truck was ready to leave, followed by another two trucks on Friday.

A team of nine drivers, and Nermine Hanno herself, Markus Iten, ECA president, Hany Kamel, ECA graphic designer, and Yehia??? of the Maritim Jolie Ville Alexandria left on Friday at 6.00 AM to Salloum to assist with the organization on-site. Over four days they covered many kilometers of driving and long hours of emotional hard work before they returned back home on Monday afternoon.

There are many heart-breaking stories of what they witnessed at the border that will live with them for a long time to come. But with the support of the sponsors and friends of the Association, they were able to make a difference in many people’s lives.

the aid program in numbers

12,776

Muesli chocolate bars

41,328

Processed cheese packs

2,280 Cookies

Together we made and will make a difference for the people at the Salloum border. The Egyptian Chefs Association raised donations and funds and sent the following items to Salloum.

• 9 buses of 50 seats for 3 days of evacuation • 6 trucks for food deliveries • 5,310 lunch bags packed • 19,500 liters of water • 40,000 loaves of read • 4,175 juice packs • 1,400 soya milk packs • 41,328 processed cheese packs • 12,776 muesli chocolate bars • 2,280 cookies • 50 kilos of sugar • 37 kilos of honey • 150 kilos of Istanbolli cheese • 3,960 date biscuits • 450 tuna cans • 3,908 jars of jam • 750 molto croissants • Financial donations to date 20,200 LE

4,175

450

Tuna cans

Juice packs

9

50 seats buses for 3 days of evacuation

Also a BIG thank you to all who donated their time to help! www.worldchefs.org 19

wacs – Women in WACS

face to face with the Founder and Chair of women in WACS Susanne V. Metz Age: 51

Positions: Founder and Chair of Women in

WACS; Author/Editor, Hering’s Compendium of Food and Beverage (2011); Administrative Manager, Neue Galerie New York Hometown: Mamaroneck, New York, USA

Career Highlights: Completing the new English edition of Hering’s Compendium of Food and Beverages; inspiring young museum staff members to forego take-out and cook for themselves; pulling off the first three-course lenders’ dinner for 26 with one induction burner, two crock pots and a panini press.

What kind of formal education do you have?

“I was the first in my family to attain the diploma that qualifies you to attend the university. Two years into my studies, I was invited to go abroad to a college near New York. After completing my Master’s degree in German literature, I enrolled in a Ph.D. program to stay in America and teach German. Later, however, I realized my heart was not really in it. ”

20 World Association of Chefs Societies

What made you decide to enter the culinary profession?

“I always joke that it was self-defense because no one liked to cook in my immediate family. When I married an Armenian-American, I taught myself to prepare Eastern Mediterranean dishes. He saw that I really loved learning about and working with food and encouraged me to pursue this interest professionally. I enrolled in The Culinary Institute of America and was floored by the endless possibilities a career in food offered: you could cook or bake or become a sommelier, work in the back or front of the house, become a restaurant chef and owner, write or teach about food, or style dishes for photo shoots and test out recipes for publication… This versatility allows you to create professional niches for yourself.”

What were important stepping stones to reach your current position?

“I am the Administrative Manager of a museum in New York. On Mondays and Fridays I provide staff meals for up to 30 people and I also plan and cook for special events like board luncheons, staff

wacs – Women in WACS

birthdays and exhibition-related dinners. It’s a small-scale corporate dining operation.”

“My involvement with WACS originally came from noticing the void of women food professionals among national delegates and presenters but also on the inter/national boards and even in committees. This absence did not reflect the reality in the field. Thinking that WACS could be a worldwide trendsetter for organizational diversity, I drafted a proposal for the Women in WACS initiative which was supported by the WACS board.

The mission is to make the women members more visible and provide networking opportunities and mentorship to help them achieve career goals, including leadership positions in their professional organizations.”

“I see the Women in WACS initiative and my role in it as a facilitator of a change in general awareness. At the last WACS Congress in Santiago, Chile, I saw that the upcoming generation of chefs in the Junior Forum already reflects this diversity.

It is a matter of expediting this transition in our organizations.”

What are your current job conditions?

“I work Mondays through Fridays from 9 to 6. I was hired at the peak of the economic downturn and quickly saw that I could improve staff meals and save money if I produced them myself. There has to be a variety of menu options since there are staff members with food restrictions, such as veganism and severe gluten-intolerance. “ “I cook and bake components of the meals at home and bring them into the city. We cannot have a stove above the art galleries. I must plan meals carefully, utilizing crock pots to heat soups, pasta sauces or braised dishes, an induction burner to blanch vegetables, boil pasta or cook risotto, and a panini press for grilled vegetables or quesadillas. ” “The Director of The Neue Galerie, Renée Price, fully supports the effort, and the staff recognizes the value of the meals as an integral part in team building. My co-workers get away from their work stations, gather around the lunch table and talk.”

What, if any, problems did you encounter in your career?

“My problems came mostly from within. The struggle of recognizing and leaving cultural conditioning behind and going for what you want, coming into yourself.”

“Women who very successfully balance a career and a rich personal life are my personal role models and inspiration for Women in WACS. What many have in common is a partner who stepped out of the traditional gender roles as much as they did.”

What is your advice to young women entering your field?

“When asking yourself where you want to be five years from now, take both your career and personal life into account. Make strategic plans to achieve your goals in both.”

Does the food industry address problems specific to women adequately?

“Many do not seem to recognize gender-specific issues, although seasoned chefs notice the high drop-out rate of women. Both men and women start out on the same playing field but eventually many of the men have a traditional support system at home, with the wife seeing to kids and other aspects of the private life when he works on weekends and on holidays. Many women do not enjoy the same kind of support. “

“I see the Women in WACS initiative and my role in it as a facilitator of a change in general awareness. At the last WACS Congress in Santiago, Chile, I saw that the upcoming generation of chefs in the Junior Forum already reflects this diversity. It is a matter of expediting this transition in our organizations.

”

“We should follow the example of several trendsetting corporations, such as Marriott, and build leadership skills in women who are well-represented in middle management but have yet to take the hurdle to top management positions.”

How could the food service industry/your national chefs’ association/WACS better address such problems?

“To draw in the younger crowd, we need to employ social media like Facebook, chat rooms, discussion boards, and podcasts. You can interact with less of a time input than at a physical meeting. Of course, an actual meeting has the same merits as the Neue Galerie staff lunch table but, if faced with no one showing up, it is better to engage members in virtual gathering places. “ “Each organization could establish a local mentoring program drawing on the vast experience of its older members. There could be a listing of experienced culinarians by area of expertise (e.g. culinary competition: cold kitchen) and language skills to allow a wider group of young members access.”

In the USA, that would include the many Latinos who work in our kitchens. Their skill levels and language skills have increased over the years and many are advancing into supervisory roles. They may benefit from mentoring and ACF would definitely be enriched by a whole new group of members.” www.worldchefs.org 21

wacs – education

First Five Culinary Schools Awarded WACS Recognition of Quality Culinary Education.

In October, the 2010 WACS education committee launched its latest program designed to promote quality culinary education worldwide: the WACS Recognition of Quality Culinary Education program. With the full support of the WACS board and continental directors, this new initiative intends to recognize and promote quality culinary education programs administered by schools, colleges, chefs associations, hospitality and educational companies in WACS member countries.

Five culinary schools have completed the application process and have been awarded the WACS Recognition of Quality Culinary Education. Many more are in the process of collecting and submitting their applications and

22 World Association of Chefs Societies

supporting documents through the on-line process housed on the WACS website. WACS recognized schools and training institutions are being marketed on the WACS web site, in WACS publications and at WACS sponsored international events.

The first school to be recognized by WACS was the Hospitality Industry Training and Development Center of VTC in Hong Kong. Their culinary director chef Andreas Muller submitted the application and a substantial amount of evidence in support of their application. Located at the Kowloon Bay and Pokfulam, the two centers are fully furnished with advanced training equipment for practical training in Western food

preparation, Western bakery and pastry, Western and Chinese food & beverage service, front office, housekeeping and tour guide & service culture.

Berjaya University College of Hospitality in Kuala Lumpur, Malaysia were also successful with their application. Chef Jochen Kern, GMC is their culinary director. Berjaya University College is located in the Golden Triangle area of Kuala Lumpur, and specializes in culinary arts, hospitality, tourism and business & management. Their culinary art programs are administered by the School of Culinary Arts and include studies in hot and cold Western cuisine, traditional Eastern cuisine, pastry and baking, butchery and larder.

wacs – education

The School of Hospitality, Tourism and Culinary Arts KDU University College in Petaling Jaya, Malaysia was awarded the WACS Recognition of Quality Culinary Education in April 2011. The school was founded in 1987 and with over 24 years of history, the school is the only hospitality, tourism & culinary arts school in Malaysia that offers a complete Swiss experience through its collaboration with IMI University Centre in Lucerne, Switzerland. Ms. Kitty Lee, head of the School of Hospitality, Tourism & Culinary Arts, said that the award was an honor as it was an international recognition; students could rest assured that they only learned from the best.

The first school to be accepted from Latin America was Escuela de Ciencias Gastronomicas U.E.E.S. in Guayas, Ecuador. Their culinary director chef Francisco Vintimilla is managing a program that is dedicated to quality and international standards. Escuela de Ciencias Gastronomicas U.E.E.S. is known for having the most modern and useful facilities along the Ecuadorian coast. They include professional kitchens with state of the art equipment, a sports center, a chapel, limited lodging facilities for out of town students, a student-run university bistro and a gourmet restaurant. Their culinary art programs are administered by the School of Culinary Arts and include studies in hot and cold Western cuisine, traditional Eastern cuisine, pastry and baking, butchery and larder.

The next college to earn the WACS Recognition of Quality Culinary Education was the West Coast Academy of Hospitality & Tourism in Perth, Australia. Executive director Patrick O’Brien leads this truly international culinary program delivering quality culinary education programs in Australia and abroad.

Programs include: retail baking, cookery and hospitality management with subject concentrations in basic cookery, advanced cookery, international cookery, basic bakery, management, HACCP, hygiene, and special diets. The West Coast Institute of Training has welcomed thousands of students from over 50 countries in recent years. Perth has a Mediterranean climate and is a vibrant cosmopolitan city offering a fantastic lifestyle for study and work.

For more information on WACS Recognition of Quality Culinary Education please visit the WACS web site www.worldchefs.org

WACS Global Job Center Finally - a place where you can develop your career.

WACS has just created a brand new career center for all your job searching needs.

At the WACS job center, you’ll find CHEFS jobs that are specific to you. These are targeted opportunities that can’t be found on larger job board websites.

Why should you visit WACS Job Center?

Post your resume anonymously All of your information is displayed in your resume EXCEPT for your name and contact information. You can divulge as much or as little in your resume posting as you see fit. This service has the ability to keep active and passive job seekers connect to the employment market while maintaining full control over their confidential information.

Personal Job Alerts You can set up job alerts! When a job is posted that meets the criteria that you have selected, you’ll get an e-mail notifying you that that job was posted! This means that you will never miss an opportunity, and you won’t have to filter through the job bank!

Save searches, store jobs, keep notes, communicate with employers through an internal messaging system, and more!

Visit today to find your next career opportunity!

For more information, visit jobs.worldchefs.org www.worldchefs.org 23

wacs – education

Leading a talent revolution in culinary education City & Guilds joins forces with WACS to raise industry standards.

City & Guilds and the World Association of Chefs Societies (WACS) announce the start of an ongoing strategic partnership aimed at promoting and raising standards in culinary education.

WACS is a global member network of 93 national chefs associations founded in 1928, representing over 10 million professional chefs. WACS dedicates all of its activities to maintaining and improving the culinary standards of cuisines around the world.

‘We are delighted to announce our partnership with the World Association of Chefs Societies. As the global authority on food and food standards, the Association is the perfect partner for City & Guilds to collaborate with on driving the International agenda on culinary skills. Together, through education, training, professional development and international membership, we can shape future skills development in the industry’, says Chris Jones, CEO and Director General, City & Guilds.

City & Guilds and WACS will work together on a number of high profile skills initiatives, including the recently launched WACS quality standards programme - Recognition of Quality Culinary Education’.

The programme seeks to recognise companies, associations or institutions offering excellence in culinary education and awards programmes which meet or exceed culinary education quality 24 World Association of Chefs Societies

standards established by WACS. ‘The new WACS quality kite-mark works at several levels: it helps learners identify institutions which offer outstanding quality culinary programmes and assures employers where City & Guilds candidates have met WACS quality standards. We have reviewed City & Guilds’ and WACS’ quality assurance requirements together to create an integrated framework for promoting and improving standards in culinary education around the world.’

City & Guilds approved centres delivering a City & Guilds qualification in food preparation and culinary arts are now eligible to apply through a fast-track process to achieve the new WACS recognition.

‘This will give schools a real advantage to attract the best candidates at an international level and employers will gain added assurances that candidates were educated at schools that met global standards’, says Gissur Gudmundsson, President of the World Association of Chefs Societies.

City & Guilds is one of the world’s largest vocational education businesses with over 130 years expertise in skills development. City & Guilds operates in more than 80 countries, with a network of over 8500 centres and a portfolio covering a wide range of qualifications from catering and hospitality to engineering.

wacs – education

Hospitality Industry Training and Development Center of VTC Hong Kong www.vtc.edu.hk

Escuela de Ciencias Gastronomicas U.E.E.S. Guayas, Ecuador www.uees.edu.ec

KDU University College’s School of Hospitality, Tourism & Culinary Arts Selangor Darul Ehsan, Malaysia www.kdu.edu.my

Berjaya University College of Hospitality Kuala Lumpur, Malaysia www.berjaya.edu.my

West Coast Academy of Hospitality & Tourism Perth, Australia www.wcit.wa.edu.au

WACS Recognition of Quality Culinary Education WACS recently launched its newest educational initiative, the WACS Recognition of Quality Culinary Education program, in response to a growing need of its members and future members: to identify quality culinary education programs around the world and to establish international standards in culinary education. The WACS Education Committee established twelve Standards of Quality Culinary Education by which programs are now being measured. Educational companies, chef associations, schools and colleges which meet or exceed these standards can earn WACS Recognition.

On the map above you can see the culinary institutions who have been awarded WACS Recognition of Quality Culinary Education.

www.worldchefs.org 25

wacs – competitions

The race for the 2012 World Final has begun 600 National Selections, 80 National Finals, 7 Continental Semi Finals, One Winner.

The World Association of Chefs Societies (WACS) is excited to announce that for the first time the Hans Bueschekens Junior Chefs Challenge Semi-Finals will be held together with the Global Chefs Challenge. This presents a new opportunity for an emerging chef to show his or her talent on the international scene and ensures more countries have an equal opportunity to participate.

Uniting the global chef community is an important goal of WACS, which currently counts over 90 countries and 10 million professional chefs among its membership. Developing Young Chefs is another key mission. Bringing together both competitions exposes Young Chefs to the same level of interaction and learning as the professionals.

The national pre-selections are in full motion to find the chef to represent each country in the continental semi finals that will take place throughout 2011 and early 2012. Seven continental semi final winners will go to the final in Daejeon in May 2012 at the World Congress.

The competitors will prepare a 3-course meal for 8 people in 5 hours in all stages except in the Global Chefs World Final where the requirements are to cook a 4-course meal for 12 people in 6 hours 45 minutes. Each course must contain a key ingredient that will be made known to contesters two months prior to the competition.

Continental Semi Finals Calender Asia - Hong Kong, 11-14 May 2011 Americas - Vancouver, Canada, 11-12 June 2011 Pacific Rim - Auckland, New Zealand, 17-19 July 2011 Europe Central - Budapest, Hungary, 18-21 October 2011 Africa / Middle East - Abu Dhabi, United Arab Emirates, 21-23 November 2011 Europe South - Ljubljana, Slovenia, 19-21 January 2012 Europe North - London, England, 26 February -1 March 2012 Grand Finale

Daejeon, South Korea 1-5 May 2012

26 World Association of Chefs Societies

on the road to the final Sweaty palms, racing heart, intense stare- emotions of an individual awaiting the news: the good or bad. singapore young chef, Sean Lim tells his story.

After lugging bags of mis en place to training for months, the day had arrived. I donned the ever-pristine chef white; not an ordinary chef jacket - one with the nation’s flag. The pressure was on my shoulders, all eyes were on me. It was do or die, make or break.

I had to do it, I had to. My heart was heavy as I walked into the competition ground; I said one last prayer and started doing my thing. After four gruelling hours, appetizer, main course and dessert were served, eight portions each. I took a step back along with a breath of relief. It was a moment I’d been waiting for, a moment I had looked forward to. To dish out what I intended on time, at the right temperature(s), the correct texture(s).

The hours that followed were taking a toll as we awaited the results to be announced a day later. It was here. The defining moment we have been waiting for. All the encouragement, the good wishes and prayers, were they going to be heard, to be answered? “The Champion of the Hans Bueschkens Asia Selection goes to, Singapore!” At that very point in time, there were too many thoughts going through my head, too many people I want to thank, far too many emotions that I could ever put in words. It was this moment that enabled me to affirm my achievements to date. To know I can do what I said I could. It was a humbling experience, in a very special way. The ride was tough, but it sure was worth it. Looking back and wondering if I could do it all over again, I don’t know. But I know that I’ve proven to myself that I should not doubt what these hands can do. To the silent heroes who rendered help along the way, I’m grateful.

wacs – competitions

Americas Semi final in Vancouver Canada Winners of Global chefs challenge 1st place Tobias MacDonald tobias@labelleauberge.com Canada 2nd place Michael Matarazzo chef_mikemat@optonline.net USA 3rd place David Calquin dmarshall@achiga.cl Chile

Winners of hans bueschkens young chefs challenge 1st place Daniel Gorman danielscottgormal@gmail.com USA 2nd place Matthew Parker matthew.w.c.parker@gmail.com Canada 3rd place Homero Burgos dmarshall@achiga.cl Chile 4th place Alexandra Leon sasamadoa@hotmail.com Venezuela www.worldchefs.org 27

Global Chefs and Hans Bueshckens Semi Final in Hong Kong – May 2011 Hearty congratulations go to Leung Chi Hang from Disneyland Resort in Hong Kong, who is the Global Chef for Asia, and Sean Lim from the Singapore Junior Chefs Association for taking 1st place in the Hans Bueschkens competition.

Seventeen very nervous competitors and assistants gathered at the Hong Kong Convention and Exhibition Centre on 11th of May, Wednesday. They were there for a briefing

by Rick Stephen and Otto Weibel, WACS’ Culinary Committee members, on the do’s and don’ts for their competition the next day.

Prior to this, the teams had already spent two months planning and practising their menu, as soon as the selected ingredients for the competitions were announced.

The competition had taken 12 months of organisational work by WACS. The contestants drew lots on the start times, followed by a site inspection of the kitchens before they returned to the hotels to prepare their mise en place. At 6 am, the teams set up the kitchen with their mise en place, and at 6:25 all were asked to leave the arena.

Proctor Judge Saul Owens then started to call the team in. Chief Judge Otto Weibel ensured that the new 100% WACS rules had been followed while his team thoroughly checked the mise en place. To add more 28 World Association of Chefs Societies

pressure to the competing teams, filming crew from FoodCult TV were in all parts of the kitchen, documenting the culinary competition action. Fresh Sterling white halibut flown in from Norway, Master Kobe beef from ACCO, Australia, Fonterra products from New Zealand and beautiful white plates from Figgjo in Norway were at the competitors’ disposal.

Global Chef Winner – Hong Kong 1st runner up – Indonesia 2nd runner up – Singapore Hans Bueschkens Winner – Singapore 1st runner up – Hong Kong 2nd runner up – Malaysia

With four hours of tense competition and only 5 minutes to serve between each country (if they were late, competitors risked being bumped to the back of the line), what added pressure was a judges’ tasting table set up right in front of all the competitors, so they

could keep an eye on the whole procedure.

The Proctor Judge gave each competitor a 1 hour warning followed by a 15 minute warning and finally a 5 minute warning. If the contestants overstepped the time limit, points were deducted and they were sent to the end of the queue!

A very large crowd gathered for the dish presentations, and each team had their own supporters cheering them on! By the time all their dishes were up, it was time for 5.5 hours of tense competition and intense scrutiny by the judging panel.

Hearty congratulations go to Leung Chi Hang from Disneyland Resort in Hong Kong, who is the Global Chef for Asia, and Sean Lim from the Singapore Junior Chefs Association for taking 1st place in the Hans Bueschkens competition. Both will represent Asia to compete with other top finalists from the other continents at the international Global Chef and Hans Bueschkens competition in Daejeon, Korea in 2012.

wacs – competitions

www.worldchefs.org 29

Premier WACS Friedr. Dick sets new standards in the culture of cutting with forged knives.

Unique in the sector of forged chef ’s knives, Friedr. Dick now distributes its Premium Chef ’s Knives series with antibacterial nonstick coating, a polished edge and perfect handle. Premier WACS is the unique composition of a hygienic non-stick coating and a precious handle in mother-of-pearl optics.

Both Friedr. Dick and the World Association of Chefs Societies (WACS) recommend similar objects and aim for the highest qualities. The World Association of Chefs’ Societies (WACS) was founded in October 1928 in Paris. Today, this global body is made up of over 75 member nations and more than eight million chefs. The acting WACS president, Gissur Gudmundsson, has set priorities that are based on C-H-E-F: CUISINE, HOSPITALITY, EDUCATION 30 World Association of Chefs Societies

and FOOD. Friedr. Dick has, therefore, developed the knife series Premier WACS according to the high specifications of WACS. The knives are forged from one piece of steel and are perfectly balanced. The high-quality coating on the blade effectively prevents the cutting material from sticking to it. Furthermore, the knives are easy to clean. Due to the ceramic particles, the coating is highly wearresistant and secures the best gliding properties and reduced effort.

Each user is startled by the uncompromising sharpness when using these knives for the first time. Superior, soft, straightforward and effortless are only a few of the adjectives and impressions that come to your mind when using a Premier WACS knife for the first time.

young chefs club – education

The foodstuff will be cut exactly and without effort. Nothing gets broken, crushed or torn. Precious flavorings are preserved. Due to the slender blade, the polished edge and the special non-stick coating, cutting will be an “agravic” pleasure. The knives are easy to guide and produce a stunning, perfect cut. The cutting material will not be broken or crushed. The aesthetic plastic handle in mother-of-pearl optic, which is also haptic in shape and volume, provides a secure and pleasant grip on the knife. A special production process guarantees that the blade and the handle are seamless between bolster and handle and therefore the knives are hygienically impeccable.

Friedr. Dick, manufacturer of high quality knives, made another forceful step towards perfection and thus to the requirements of the fine art of cooking of with the aim to reach the best.

Further quality features of Premier WACS The handle in mother-of-pearl optic lies perfectly in the hand.

Slender blade with polished edge.

Perfect volume and shape of the handle, without rough edges.

Perfectly balanced.

Forged from one piece of steel providing highest stability.

A special production process ensures a seamless connection between bolster and handle, so that no moisture can soak in and no source of bacterial contamination is provided. Therefore, these knives are hygienically impeccable.

most important kitchen utensil for a wide variety of uses. For mincing herbs, cutting vegetables, slicing and carving meat and fish.

Santoku, 18 cm / 7 ‘’ The classic Japanese knife for meat and vegetables. The special feature of the Santoku is its thin blade with a wedge-shaped edge. The end of the blade can even be used for decorative purposes.

Boning knife, flexible, 15 cm / 6 ‘’ For extracting bones and removing fat and cartilage. Thanks to its flexible blade, this knife adjusts ideally to the food you are cutting, removing neither too little nor too much.

Bread knife, serrated edge, 21 cm / 8 ‘’ A special knife with a serrated cutting edge for all hard and soft bread types – with a clean cut for uniform slices.

Friedr. Dick is the only manufacturer worldwide who offers a complete range of knives, sharpening steels, and ancillary items for chefs and butchers, as well as grinding machines. The long-standing tradition and experience of manufacturing products for chefs and butchers allow a continuous development of innovative products.

Input from customers, especially end-users and own ideas, are converted into high quality products.

For more information, visit www.dick.de

The volume and shape of the handle secure a safe and comfortable grip on the knife. Effortless and effective work is provided and the adapted form of the handle gives you a better feeling during the cutting process.

Gissur Gudmundsson, WACS President “My first set of knives was a set of F. Dick knives. They took me through my seven years of culinary studies and beyond. Chefs have certain needs as to how a knife should feel, carry, and perform as we cook. F. Dick knives offer me this because they are well balanced, trustworthy and accurate. This certainly comes from the over two centuries of care, good craftsmanship and evolution that F. Dick knives have. The new handcrafted WACS series that we have been working on together is my new favorite. More precise and durable, it also has a personality that only hand-made products have. I would recommend this knife to any serious chef, cook or culinary student.”

Paring Knife, 9 cm / 3 ½ ‘’ Small, versatile and sharp. The paring knife is an indispensable tool for a wide range of uses in the kitchen. For peeling, small cutting jobs and decorating.

Slicer, 18 cm / 7 ‘’ and 21 cm / 8 ‘’ The smooth cutting edge and the thin blade easily cut roasts, meat and ham into perfect, thin slices and reduce the loss of delicious gravy.

Chef’s Knife, 21 cm / 8 ‘’ and 26 cm / 10 ‘’ The classic knife and the heart of every professional kitchen. The www.worldchefs.org 31

the oldest agricultural company in Australia Australian Agricultural Company is a modern and fully integrated cattle producer supplying the global restaurant trade with premium beef products.

32 World Association of Chefs Societies

wacs – advertorial

Offering MSA graded grass and grain fed products as well as some of the best Wagyu beef in the world, AAco branded beef can be found in leading restaurants around the globe – from New York to Dubai and Tokyo to Sydney.

This year, for the first time ever, AAco branded beef products will be on show as part of the Global Chef Challenge, with regional finalists testing their skills with the company’s famous Wagyu beef.

AAco’s General Manager (Beef), Pat Dempsey, says he is proud to see class-leading chefs work with some of the world’s best and freshest produce, including AAco beef.

“Already we have seen some amazing dishes served up by the finalists in Hong Kong and Vancouver using our Master Kobe branded Oyster Blade,” he said.

Master Kobe is the flagship brand of AAco and commonly described as the very best beef money can buy. It is produced exclusively from full blood Japanese Wagyu cattle and fed for 500 to 600 days at AAco’s state-of-the-art feedlot. The end result is a succulent, full flavour authentic Japanese beef product with a marble score of AA9 to AA12 (equivalent to Japanese grade A5).

“With a Wagyu herd comprising the most highly credentialed full blood Japanese Black Wagyu breeding sires and females ever to leave Japan, AAco is committed to delivering a consistently superior beef,” Mr Dempsey said.

Takumi Wagyu is also derived from full blood Wagyu cattle, while the Darling Downs Wagyu and Kobe Cuisine brands are the result of carefully managed cross-breeding to deliver a uniquely Australian Wagyu beef across the entire marbling spectrum.

“All of our Wagyu cattle are finished on a closely guarded ration programme that has been handed down from Japanese feeding masters.”

The AAco suite of brands also includes 1824 Premium Beef - a minimum 100 day grain fed and MSA graded product named after the year the company was founded.

AAco has also recently released the Brunette Downs brand, which is a HGP free, grass fed and MSA graded beef product.

AAco beef is packaged and identified in uniquely branded packaging materials to ensure customers can be guaranteed they are always receiving authentic AAco beef. In addition, the valuable loin cuts are individually graded and identified by an expert team to ensure the ultimate consistency for chefs and diners.

So exacting is AAco’s production system, meat packed under the company brands can be traced back to its property of origin using DNA sampling methods.

“At AAco, our goal is to supply our customers in full, on time and to specification. When you purchase a brand of AAco beef, you can be guaranteed almost 190 years of farming knowledge have combined to bring you an exceptional eating experience.”

www.worldchefs.org 33

wacs regional report – this time for africa

African Taste African cuisines reflect much about the continent, its people and its indigenous traditions. They also reveal a lot about the outside influences of the Europeans, Asians and Arabs.

Text By Toni Ackermann - With courtesy of Chef!, Magazine of the South African Chefs Association

Africa is the second largest landmass on Earth and is home to hundreds of tribes and ethnic and social groups. It is this diversity that, together with the outside influence of settlers, sailors and traders, swayed and moulded the cuisine into what it is today, with cooking techniques and styles of preparation, ingredients and spices reflecting this multiplicity.

Traditionally, African cuisine uses a combination of locally available fruits, grains, and vegetables, milk and meat products. Differences, sometimes significant, are noticeable in the eating and drinking habits across the continent of Africa. In some parts of Africa, the traditional African diet has a predominance of milk, curd and whey.

In much of tropical Africa, however, cow’s milk is rare and cannot be produced locally. Green vegetables occupy an important role in household nutrition throughout Africa, as these are the main source of vitamins, iron and calcium, as well as a secondary source of protein. In general, green leaves and young stems are collected, washed, chopped and either steamed or boiled in combination with spices and other vegetables such as onions and tomatoes.

Many of the most important crops in small hold farms of Africa have their origins outside of the African continent. Maize and beans, along with cassava and pumpkin, originate from America and were spontaneously adopted and spread by farmers throughout the continent of Africa after introduction by early European explorers in the 16th Century. Kale and Swiss chard are two important leafy vegetables originating from Europeans that are widely grown by East African highland farmers. Yet another category of plants are those that are ‘pan–tropical’ and cosmopolitan. The green vegetable solanum, 34 World Association of Chefs Societies

for example, is so very widespread that no one can actually pinpoint its exact origin. Cuisines of Southern Africa are sometimes called ‘rainbow cuisines’ as they have largely become polyglot, with influences of indigenous black people as well as several waves of immigrants including Indians, Malaya, Chinese and Europeans. The food here is thus a blend of many cultures – African, European and Asian.

The Malay influence brought spicy curries, chutneys, pickled fish, curry-marinated kebabs, and a variety of fish stews, while the Indians introduced a different line of culinary practices, including a variety of sweets and savouries. The Afrikaners brought succulent potjies, bredies, and stews of maize with tomato and onion sauce, and the Europeans – the Dutch in particular – contributed fried crueler (what we call koeksusters) and milk pies (what we call milk tarts). The French Huguenots, along with their traditional recipes, also brought wine.

From roast meats and grilled fish to rich potjies, stews and bredies, from samp and beans to chicken livers with peri-peri, the cuisines of the nation and its surroundings are indeed quite extraordinary, as is the diverse cultural heritage of the African continent.

wacs regional report – this time for africa

Mozambican Cuisine at its Hottest Mozambican cuisine, like the country’s magnificent, mixed-up music, reflects the country’s rich and complex history and the array of people who have exerted their influence on the nation.

Text By Toni Ackermann - With courtesy of Chef!, Magazine of the South African Chefs Association

Ruling for nearly 500 years, the Portuguese greatly impacted the cuisine of Mozambique.

These colonisers introduced new crops, herbs, spices, cooking traditions and techniques to Mozambicans, thus creating a rich stew of epic epicurean proportions. The Portuguese were the first Europeans who moved into Southern Africa and their foreign influence is particularly evident in the crops they introduced. Produce such as cassava (a starchy root), lemons, oranges, limes, tomatoes, pineapples and cashew nuts were brought in by the Portuguese, who also planted sugarcane, maize, millet, rice, sorghum, and potatoes.

nuts, coconut, and potatoes. Prego (steak roll), rissois (battered shrimp), espetada (kebab), and the popular inteiro com piripiri (whole chicken in piri-piri sauce) are all Portuguese dishes commonly eaten in Mozambique, as is matata, a seafood and peanut stew. Frango a calrial (chicken cooked in the African style) is made using chicken rubbed with piri-piri sauce and then roasted over charcoals. This Mozambican meat dish is particularly spicy, which is why some chefs prefer to modify the original recipe. Curries are also a favourite. These are served hot, accompanied by mango atchar – mango chutney.

Their influence stretched to the various seasonings and spices they imported as well, such as onions, bay leaves, garlic, fresh coriander, paprika, chilli peppers, and sweet red peppers. They also introduced several beverages to the country, and Mozambican cuisine loves to include the tastes of dry Madeira, Portuguese table wine, red port wine and Agua ardent in its cooking. The different cooking methods – such as roasting and marinating – are also firm evidence of their European influence. These Portuguese elements combined perfectly with the local cuisine resulting in delicious, flavoursome, Mozambican dishes.

The piri-piri hot sauce is a traditional Mozambican specialty made of lemon juice, olive oil, coarse red pepper, piri-piri chillies (a very spicy member of the capsicum family), salt and garlic powder, which is mixed together into a paste and simmered. It is used in a great percentage of Mozambican dishes, is usually served hot, and is notoriously spicy. The main preparation methods used in Mozambican cooking include grilling, roasting and marinating.

Most Mozambican dishes have basic preparation methods, and shouldn’t be too time consuming.

The country’s traditional cuisine also doesn’t need sophisticated or special cooking equipment. Like so many other international cuisines, Mozambican cooking requires a fairly basic equipment set: soup ladles, food pans, or mugs, ovens, grills, saucepans, and woks. The only special ‘equipment’ really used is that which grills the traditional barbecue chicken – frango a calrial, as this uses an open-fire grill.

The cuisine of Mozambique revolves largely around seafood, as this is harvested fresh, in great abundance, from the country’s long coastline.

Seafood is sold nearly everywhere in the country – from street stalls to city restaurants. Fresh fish, prawns, calamari, crab, lobster, and crayfish are often served with rice or fries – potato chips. Other favourite Mozambican dishes include those of chicken, corn or maize meal porridge, rice, millet and cassava. Meats such as steak and chicken are often accompanied by beans, cassava chips, cashew

Mozambican cuisine is delicious, inventive, and hot – not just in flavour. For a bite of coastal life, why not try your hand at a terrine of matata, or get the coals good ‘n hot for a frango a calrial barbecue chicken? www.worldchefs.org 35

wacs regional report – this time for africa

The land of bread, honey and coffee Mention Ethiopian food and people seem to think it’s a contradiction – all we know of the country is famine and drought. Never colonised, landlocked and isolated by its own mountainous geography, Ethiopia continues much as it has done for centuries, a little cut off from the rest of the world.

Text By Kim Hoepfl - With courtesy of Chef!,Magazine of the South African Chefs Association

Contact with the outside world, bar a few neighbouring countries, has not ever been Ethiopia’s strong point. It is ancient and meals are consumed in the Ethiopian hinterland, unchanged, as they have been for centuries. A typical meal here could consist of tej (an alcoholic beverage, a little like beer, but made with honey), injera and wat finished off with coffee. Complex spicing, some of it incendiary, plays a dominant role and a love of meat is curbed only by a high incidence of religiously imposed fast days forbidding it, balancing the diet with a mixture of cereals and pulses.

Eating can be a highly ritualised experience. Since diners eat with their hands, it is often preceded by a hand-washing ceremony and finalised with a coffee-brewing ritual. Layers of injera, a flat, thick spongy pancake-like bread, are spread on a round table. Injera serves simultaneously as a table cloth, a plate and food, being consumed along with the food spooned onto it. A corner is ripped off, wrapped around a morsel of food and the whole popped into the mouth.

Injera itself is fascinating, being made from teff flour, an indigenous ground millet with infinitesimally small grains that thrives in the high, dry, arid regions of Ethiopia. Teff contains no gluten, which explains why it is served pancake-style, as it cannot support the structure of bread. Finely ground teff flour is mixed with water and left to ferment, a process which takes about three days. The texture of the resulting round bread is intriguing: spongy and honeycomblike, a kind of pale grey-beige in colour and moist to the touch. Its taste is at once fresh and tart, offering a soothing neutrality and vague sourness to foil the fiery wat sauces. It is a case of beauty and practicality, 36 World Association of Chefs Societies

because the pockets of its pitted surface pool and trap sauces, making it a most functional vehicle for conveying food to the mouth.

Spice is big in Ethiopian cooking. Given its proximity to the Arabian peninsula (Yemen is almost a swimable distance away) and Indian spice trade routes, the inclusion of these ingredients in a cuisine so ancient suggests a long time collusion – and influence – with traders from India and potentially Indonesia. Even the butter oil, in which the wat spices are cooked, is dressed with spice. Called niter kebbeh, it is like an Ethiopian version of ghee, made in much the same way and flavoured with onion, garlic, ginger, turmeric, cardamom, cinnamon and cloves.

This butter, after a long and slow cooking process, is reduced to a spiced oil in which wat spices and then the meat are fried. A less volcanic stew, mercifully free of the berberé spice mix, is alecha. The hunterwarrior hearts of Ethiopians also have a liking for eating their meat raw. One such dish is Kitfo, raw chopped beef inevitably spiced with berberé, to which lemon juice, fresh ginger and chillies, cardamom and salt are added.

Ethiopians claim that altitude-loving coffee originated in their country. Like the landscape, Ethiopian coffee is an intense experience. It has the qualities of seduction: smooth, aromatic, intense and dark. Coffee is drunk frequently, at any time of the day, and rightly so, as it is so aromatic and creamy. At its most refined, serving coffee is part of a semi-elaborate ritual that involves the coffee being boiled twice and spiced subtly with clove.

This is a particularly heady magic carpet ride when nuggets of resinous incense are burned at the same time, mingling with the smell of the coffee.

wacs regional report – this time for africa

rocking morocco Moroccan cuisine is one of the most diversified and ancient cuisines in the world. Its flavours are unique and it excels at making vegetables delicious.

Text By Kim Hoepfl - With courtesy of Chef!, Magazine of the South African Chefs Association

Moroccan cuisine is one of the most diversified cuisines in the world, thanks to the interaction of Morocco with the outside world for centuries. Simultaneously, it is one of the most ancient. It is a mix of Arab, Berber, Moorish, Middle Eastern, Mediterranean, African and Jewish influences. Popular history would have you believe that it is the cooks in the royal kitchens of Fez, Meknes, Marrakech, Rabat and Tetouan who refined Moroccan cuisine over the centuries to create the basis for what is known as Moroccan cuisine today.

According to Paula Wolfert, a specialist in Moroccan cuisine and the author of a book on the subject: “To my mind four things are necessary before a nation can develop a great cuisine. The first is an abundance of fine ingredients, a rich land. The second is a variety of cultural influences: the history of the nation, including its domination by foreign powers, and the culinary secrets it has brought back from its own imperialist adventures. Third, a great civilization, if a country has not had its day in the sun, its cuisine will probably not be great; great food and a great civilization go together. Last, the existence of a refined palace life, without royal kitchens, without a Versailles or a Forbidden City in Peking, without, in short, the demands

of a cultivated court, the imaginations of a nation’s cooks will not be challenged.

Morocco, fortunately, is blessed with all four.”

So what do we know of Moroccan cuisine?

Characteristics that have seeped into common usage are its use of spices, gentle and aromatic but not overly hot. Spice is big in Moroccan food and is added to fruit, meat and vegetables with equal enthusiasm. Preference piles high for cinnamon, turmeric, ginger, pepper, aniseed, sesame seed, coriander, parsley, saffron and mint. We also know that Moroccan recipes make a point of cooking fruit with meat, such as quince or prunes with lamb; or apricots with chicken - a little like our own old Cape tradition. We think of preserved lemons and overly sweet mint tea. There are also the gentle fragrances of orange flower and rose water, used in savoury and sweet dishes alike; rose petals, Merguez (a spicy sausage) and briouattes (leaves of phyllo pastry layered around a filling, sweet or savoury, and quickly fried), all combining in a cuisine that is as colourful and perfumed as it is ancient.

Moroccan food is perhaps most famous for two elements: The tagine and cous cous (grains of semolina wheat traditionally steamed 3 times for lightness). Tagine is in fact a misnomer, the

double sense of the word most likely the cause: A tagine designates at once the vessel with which one cooks and a preparation one has cooked in it and eaten.

The point is, not everything Moroccan is cooked in a tagine – mostly dishes that require gentle cooking with steam, like fish and cous cous. I suppose the point to make is that there is more to Moroccan cuisine than the tagine alone. There are also soups, using ingredients like pigeon, almonds and orange flower water and wonderful vegetable salads with not a lettuce leaf in sight. Instead salads employ what grows readily in Moroccan soil: fresh fava beans, grilled peppers, aubergines, chick peas and figs (with pepper and olive oil), all given lift with the addition of lemon juice, parsley, cumin, nutmeg, preserved lemon or garlic. Moroccan cuisine is a vegetarian’s delight, a wide, straight and enthusiastic take on the cooking vegetables.

Harissa Hot harissa, eaten throughout North Africa, is not tempered by cooking or the addition of sugar. A condiment, it enhances salads, fish and meat. No cous cous is complete without it. A general recipe will consist of dried chilli, cumin, caraway, garlic, salt, tomato purée and olive oil. www.worldchefs.org 37

wacs regional report – this time for africa

White Gold of the Desert Even though desert dwellers have enjoyed the goodness of camel milk for centuries, this type of milk has many health benefits that remain unexploited to this day.

Text With courtesy of the Egyptian Chefs Association

not curdling in acidic environments such as in the stomach, so that you can drink as much as you like without feeling bloated. Camel milk does not curdle in baked products, which makes it a favorite for chefs in the UAE to use for anything made with fresh milk that needs baking, such as Om Ali desserts.

Health benefits The health benefits and special features of camel milk are too numerous to list here comprehensively. Just to mention a few more: camel milk contains a higher percentage of unsaturated fatty acids than cow milk. These fats can reduce cholesterol and aid in healthy cardio-vascular functioning. There is also scientific evidence that camel milk may boost overall immune system functioning, therefore benefiting patients with hepatitis, rheumatism and autoimmune diseases. It has proven to have a positive effect on sufferers of type 2 diabetes (adult-onset diabetes), as studies in India have shown that camel milk reduces the need for insulin injections and tablets if consumed on a daily basis.

A sustainable resource With dairy companies in Egypt facing a shortage in milk production to make dairy products such as milk, yogurt, cream etc., camel milk could prove to be a valuable resource in the future. In some countries, non-dairy milk types could gain a higher level of importance in the market, because of natural and climate conditions that favor the husbandry of non-dairy cattle. In dry and hot countries that may want to boost domestic milk production from adapted species, camels may prove a valuable resource.

Research laboratories in Dubai have been studying camels and camel milk for over 20 years. Their aim is to provide scientific proof of the health benefits of the traditional Bedouin staple diet. In 2006, the Emirates Industry for Camel Milk & Products (EICMP) opened for business with sophisticated camel-milking equipment. The company now generates camel milk products under the brand name ‘Camelicious’, available in supermarkets in the UAE.

Camel Milk Facts

Excellent digestibility According to the EICMP, camel milk is closest in composition to human milk, and therefore more beneficial for mothers to give to babies and infants. The milk is also better for pregnant women to use because of its lower fat and naturally-occurring additional vitamins and minerals. It has excellent digestibility due to the milk

Less fat than 1/4 pound of lean ground beef

38 World Association of Chefs Societies

250ml of camel milk contains: As much protein as a Grade ‘A’ large egg More thiamine, riboflavin and niacin than a slice of 100% whole wheat bread Half the cholesterol of 100gms of fish

Almost as much potassium as one banana Close to 3/4 of the Vitamin A in 1/2 cup of cooked broccoli

wacs regional report – this time for africa

from the robertson wineyard – south africa

Wines of South Africa on the rise South Africa doesn’t grow a lot of wine grapes. Its estimated growing area is only about 260,000 acres. However, the popularity of its wines is on the rise globally. About 20% of South Africa’s annual wine production is now exported. South Africa produces both red and white wine. About 80% of its crops are Cabernet, Merlot, or Shiraz. However, Chenin Blanc makes up about 20% of the country’s white wine production.

While global demand for South African wines is relatively new, the production of wines in South Africa dates back to Dutch colonization more than 350 years ago. Nowadays, Stellenbosch is the hub for South Africa’s wine production.

Indigenous hybrids are also on the rise. Pinotage is one that’s very well adapted to the local climate. Walker Bay is one of the regions specifically suited for growing these indigenous hybrids. However, the wine produced here is mainly either Classic Chardonnay or Pinot Noir.

There are some other good growing regions for a variety of wine grapes. Swartland is one region that has sprung up due to extensive irrigation. Elgin is a high-altitude, low-temperature growing region. The Franschhoek Valley between the Drakenstein mountains is an ideal growing region because it mixes heavy rainfall with heat and soil variations. Constantia consists of moun-

tainside vineyards. It is said to have ideal growing conditions. It is popular for Semillon. Paarl has many large wine producers. While historically predominantly a white wine region, Paarl has begun to develop some popular red wines. This has worked well for the region, as the hot climate produces very rich red wine grapes.

One of the oldest sections for wine production is the Durbanville vineyards near Cape Town. In fact, production has been going on in this area for about 300 years. Whether your tastes are red wines or white wines, Durbanville vineyards produce some of the best Sauvignon Blanc and Shiraz.

While South Africa has many of the growing conditions found in the Mediterranean region, it also has some arid regions like the Klein Karroo. This provides perfect conditions for the production of muscatels and port.

Another area not far from Cape Town the grows excellent wine grapes is Robertson. This warm valley is a growing area for Chardonnay and sparkling wine. Shiraz is a popular red wine from this area. Close by in Worcester, excellent brandy is produced.

Global quality wine production is on the rise in South Africa. If you’re into wines, have a taste of the wine regions of South Africa. www.worldchefs.org 39

wacs regional report – this time for africa

Back to the Roots Aspects of Egyptian food through history – pharaonic times and healthy traditions.

Text By Samira Mahmoud - Courtesy of the Egyptian Chefs Association

ways of cooking to preserve the heritage and culinary traditions. She came up with 360 recipes, some not fully Egyptian, but influenced by other cultures, and some unchanged since pharaonic times. It took her two and half years to write her first book, My Egyptian Grandmother’s Kitchen, from collecting and documenting information to cooking and photographing dishes.

In her second book, Modern Egyptian Cooking, Mehdawy presents a contemporary approach to old-time favorite Egyptian dishes. Her recipes eliminate or reduce the excessive use of fats such as ghee, replacing them with healthier alternatives such as vegetable oil, olive oil, corn and linseed oil. She is concerned that processed foods are gaining more ground, even in Egyptian homes, where more and more working housewives seek to save time in preparing meals. The use of these processed foods replaces our traditional healthy meals, in spite of their high content of fats, processed carbohydrates and artificial ingredients such as colors, flavors and taste enhancers, which the author feels is harmful to our health in the long run.

Mehdawy’s interest in traditional foods drove her to examine, along with a colleague who is also an anthropologist, what Egyptians ate at the time of the Pharaohs. Using evidence from banquet tables and offerings in bas-reliefs of temples, they identified many food varieties.

However, it was not always easy to identify the foods as presented on the bas-reliefs of temples, but in some instances, plant seeds found by archeologists also gave a good indication of what was in use then.

Author of My Egyptian Grandmother’s Kitchen, Magda Mehdawy is an archeologist who painstakingly researches the origin and variety of Egyptian foods, offering a modern version of each traditional dish. Her second book, Modern Egyptian Cooking, is a vegetarian cookbook which was produced in five languages and has won her the Gourmand World Cookbook Award, Best in the World 2007.

For anyone seeking out authentic, traditional Egyptian food, the book My Egyptian Grandmother’s Kitchen has become of popular interest. Author Mehdawy states that with the progression of scientific discovery in the field of nutrition, the value of our old-fashioned food has become evident. She firmly believes that “if we carefully watch what we eat, returning to our native foods and preparing them ourselves, we will be able to avoid unhealthy, artificial ingredients, and ensure quality, cleanliness, and economy”.

Mehdawy looked back at original cookbooks and talked to many cooks within her immediate family, friends and acquaintances. Her studies helped her to document the recipes and authenticate Egyptian 40 World Association of Chefs Societies

Health and diet Reintroducing wholesome, authentic foods that go back to ancient Egyptian origins can contribute to a healthier life style. Mehdawy and her team documented and described some of those healthy traditions such as the yellow lentil soup, which was always served at banquets, from antiquity, through Roman times and up until the modern era.

In ancient times, “fuul” or broad beans, a rich source of protein, were cooked in earthen urns inside the mud ovens, which are similar to baladi or country ovens we see even today. Cooking in earthen pots was common, but ancient Egyptians also knew grilling, frying in oil and poaching. They knew how to make ghee or “samna”. Cracked wheat (bulgur) and green wheat (fereek) were common grains and were cooked by boiling. “Molokheya”, or mallow, probably a wild plant that was domesticated in ancient times, was cultivated in Upper Egypt.

Leafy vegetables such as mallow were brought to the boil in a container and a “mefrak”, a crescent-shaped tool mounted on a wooden handle, was used to grind the leaves. The mefrak is still found in Upper Egypt homes today, and used to mix and stir stews. They often used sesame oil and added garlic at the end of the cooking process.

Fresh and cured fish Fresh fish was available from the Nile, along which most of the population lived. Catfish and Bolti Nile fish were grilled with bran, a method still favored by Egyptians today: fresh fish are cleaned and then coated with bran from wheat or other grains before grilling on an open fire or baking in an oven. There were periods during and after the floods when fish was especially plentiful. To store fish for times when the river was less bountiful, the Egyptians had to devise a preservation method. For that purpose, fish were cleaned, then split open along their length and placed in alternating layers of fish and sea salt. Salting and smoking are some of the oldest methods on record used by humans to preserve fresh foods for long durations of time (over one year).

Culinary know how There is also ample evidence that dairy products were used in pharaonic times. Representations on temples show the milking of cows, as can also be seen at the Antiquities Museum in Cairo.

Feta cheese was made using special nets of fine mesh to process the cheese. Remains of such nets are on display at the Agricultural Museum in Cairo. But cows were not only used for milk production but also as meat supply. Every part of the animal was used as meat, but the shank was especially popular and it was boiled. The ancient Egyptians also loved geese and bred them for the purpose of eating them. Birds such as pigeons, quails (semman), even sparrows (fagafeeg), all were eaten. Eggs were also popular, made into “ Egga”, a type of omelet that we know today, with minced onion, parsley and other herbs. They used many herbs and spices. For example, pepper was traded from Somalia and they knew how to harvest salt from the sea. Another popular egg dish was “Sekhina”, similar to poached eggs, which was made by boiling water flavored with minced onions and caraway seeds, and then cooking the eggs in this liquid.

7th century fusion cuisine As in any country, traditional cuisine is never static, gaining influence and ingredients from other neighboring nations as time goes on.

Rice, for instance, which is a staple of the Egyptian diet today, was introduced in Egypt in the 7th century during conquests by the khalifs from the Near East. The cuisine of the northern parts of Egypt was affected by factors such as migrations and military conquests. There, you still can find evidence of experimentation and new combinations of foods, both traditional and new, as Egyptian cuisine continues to evolve in a mosaic of tastes and textures.

Magda Mehdawy’s newest book The Pharaoh’s Kitchen, as well as My Egyptian Grandmother’s Kitchen and Modern Egyptian Cooking are available at the ECA Bookstore, email egyptchefs@egyptchefs.com

C

Bread of life Bread has always been a staple food for Egyptians; in ancient times and up until now, it is the staple food for millions of Egyptians who rely on it every day. Not surprisingly the Arabic word for bread, “aish”, means life! One noteworthy variety still prepared today is the “sun bread” (el eish el shamsi); loaves were fermented in the sun and left to dry and then baked in the sun’s heat, just as they are now. Adding various grains and whole additives created 44 different varieties of bread that archeologists have identified to date. In Upper Egypt there are still many of the same types of bread prepared.

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www.convotherm.com www.worldchefs.org 41

wacs regional report – this time for africa

South African top 5 “street foods” The Gatsby The Boerie roll Samoosa’s Bunny Chow The smiley

The scrumptious delights of South African street food Text By Jodi-Ann Pearton - Founder of The Food Design Agency, south africa

I find myself so often immersed in the food and hospitality trends across the globe that I often forget to look on my own doorstep, into a land with a cultural blend that surpasses any other. If you find yourself travelling around South Africa, rather than dining in local restaurant and hotels, try to immerse yourself in our street culture – forget about street food bugs and open your mind up to the unquenchable joys of our nation!

Let’s begin in Cape Town – a city abuzz with the influences of being one of the most multi-cultural cities in the world. As we walk through the streets of this metropolis, the sweet scent of the ocean drifts through the air and the fabulous sounds of many languages ring in your ears, reminding us of the large Cape Malay and Dutch influences that founded this city. The first street food outlet you should find in the city and surrounding areas is sure to be selling the famous Gatsby. Basically a Gatsby consists of a baguette stuffed with hot chips, protein such as masala steak, calamari or polony, and a hot sauce or pickle such as atchar. The Gatsby is incredibly popular because of its low cost and great flavour appeal. Other vendors will be selling hot vetkoek, dusted in coconut or dipped in sweet syrup.

Coastal promenade As you travel along the coast, appreciating the extensive array of delicious coastal foods and absorbing the splendid scenery, you will eventually find yourself in KwaZulu Natal, the Zulu kingdom, an enticing, multi-cultural showpiece destination. Natal is flanked by the warm Indian Ocean and surrounded by soaring mountain peaks. The 42 World Association of Chefs Societies

natural lay of the land means that there is a lot of fantastic produce on offer. Natal also boasts a large population of Indians, which means that as you travel down the humid roads of the city, delicious wafts of aromatic spices and classic Indian cuisine hit your nose. Typically the vendors in Natal will be selling one of South Africa’s most popular street foods – The Bunny Chow – a loaf of bread hollowed out and filled with delicious curry and topped with the chunks of scooped out bread. The origin of the bunny chow is much disputed but its creation has been dated to the 1940’s. One will also find gorgeous golden samoosas and Zulu favourites such spiced beef and amazi.

Mountain horizons Travel inland to the Highveld for a completely unique street-dining experience.

Gauteng is a province where time moves fast and the influences on cuisine are not as clear as elsewhere in our country. Whilst recently in Diepsloot, I came across an extensive array of delicious street cuisine which was truly wonderful. Smileys roasting over open flames and toasted whole mielies on stakes.

Huge pots of pap en sous served with rich meat stews, braising walky talkies and warm vetkoek in little plastic bags. The array of vendors was endless and the food on offer was mouth-watering. You may be wondering what a smiley is? A smiley is a sheep head that is boiled in a large vat, then the fur is charred with heated metal rods which reveals the sheep’s teeth – which is where the name of this dish originates, as this process makes the sheep look as though it is grinning.

The vendor serves the smiley on a piece of

newspaper with salt. The meat is incredibly tender, juicy and flavoursome and the delicacy is the tongue, so ensure that yours is intact! The vendors are often very keen and willing to dine with new consumers of this dish and will show you how to go about it.

Rainbow nation As one travels into farming districts, the cuisine may change but the culture of street food certainly does not. One just has to look at the many different food outlets popping up all over the streets to realise how big a part of our culture street fare is. Consider the iconic “boerie roll” for example. Succulent spiced meat sausage wrapped up in a white hotdog roll and garnished with onions and tomato sauce – that is sure to make any true South African’s mouth water and more and more street side “braais’ are arising.

We have so much to offer each other in our Rainbow Nation – be brave and experiment.

Experience a little of what South Africa has to offer. Perhaps one day we will see some of these delicious items on more of our menus and then South Africa will have an opportunity to make its cuisine truly shine.

Jodi-Ann Pearton

is founder of The Food Design Agency, a creative culinary consultancy and catering company. She holds the coveted title of 2010 Sunday Times Chef of the Year and four consecutive chef of the year title following on from Unilever Junior and Senior chef of the year titles, in 2007 and 2008 and The By Invitation Only Chef of the Year title in 2009. www.jodi-ann.co.za, www.fooddesign.co.za

wacs regional report – this time for africa

Seared Scallops With a hazelnut vinaigrette. Served with a pickled cucumber mat, madumbe, vanilla puree, snoek pate, celery and port jelly salad.

SERVES 4 Seared Scallops 8 fresh scallops 30ml oil 10g butter Salt & pepper 16ml black lump fish caviar 8ml lemon zest 8ml 6 day old celery micro greens Hazelnut vinaigrette 8 toasted hazelnuts, skinned 60ml hazelnut oil 40ml white wine vinegar 2ml smoked salt 2ml ground black pepper Madumbe & vanilla puree 350g Madumbes, peeled 1L chicken stock 80g butter 1 vanilla pod Pickled cucumber mat 1 cucumber, peeled 70ml spirit vinegar 50ml vegetable oil 30ml sugar 15ml cumin seeds, toasted 10ml salt Snoek pate 200g fresh, un-smoked snoek 100ml full cream milk

1 bouquet garni 1 carrot, chopped roughly 1 rib celery, diced 1 onion, quartered 30ml olive oil 2 spring onions, di-cut Salt & pepper

in the stock until completely tender.

Drain the vegetables and retain the stock. Place the soft madumbe into a chinoix and pass it, scrape the vanilla seeds into the puree and then correct the consistency with the retained stock. Season well.

Port jelly 500ml port 60g sugar 2 leaves gelatine

Pickled cucumber mat Cut the cucumber into long strips discarding the seeds. Cut the strips into blocks approxi-mately 5cm x 2.5cm.

Mix the vinegar, oil, sugar, salt and spice together and pour it over the cucumber.

Allow to rest overnight to pickle.

Celery Salad 2 ribs celery 20 small rosa tomatoes Âź red onion, brunoise 30 coriander micro greens

Method

Seared Scallops Heat a non-stick pan and add oil and butter.Sear the scallops on a high heat for approximately 2 minutes per side until just cooked through.

Hazelnut vinaigrette Chop the hazelnuts and mix all ingredients together, season well and set aside.

Madumbe & vanilla puree Chop the madumbes and boil gently

Snoek pate Poach the snoek in the milk with the bouquet garni and stock vegetables.

Once cooked remove the fish and chop gently until a fine pate forms. Mix in the spring onion and season well.

them in ice water. Cut the remaining celery on the dias. Peel the tomatoes.

Assembly Place the celery ribbons, di cuts, tomatoes and jelly together on the plate to form a salad, garnish with coriander micro greens and dress with hazelnut dressing. Lay 3 pieces of cucumber onto the plate with a little pickling liquor. Set the scallops beside the cucumber and top each with 2 ml of lumpfish caviar, a little lemon zest and 2ml of baby celery micro greens. Quenelle the snoek pate and madumbe puree and set beside the scallops, season well.

Dress the scallops and plate with hazelnut dressing. Serve.

Port jelly Mix the port and sugar together and reduce by half. Sponge the gelatine in a little water and add to the hot port mixture. Pour into an oiled tray and allow to set. Cut out perfect squares.

Celery salad Peel the celery. Use the peeler to remove long thin strips of flesh from the ribs, blanche. these then place www.worldchefs.org 43

Angostura Bitters Are Back on The Market Eater is confirming the end of the Angostura bitters shortage.

The bitters producer hit financial trouble that heavily slowed production in their Tobago and Trinidad factories. Because so much time is required to produce the bitters,

A hybrid of beluga and sterlet to provide more affordable and higher quality caviar

the shortage has

As sturgeon populations reached incredible lows in 2002, Russia outlawed commercial production of caviar. Five years later Russia banned the sale of sturgeon and black caviar altogether. Now Russian scientists are developing techniques for farming bester, a hybrid of beluga and sterlet, that can be milked for caviar and does not require killing the fish to harvest its eggs.

distributors were

greatly affected bars and restaurants for the past few months.

Back in January, some rationing only 3 bottles per account.

Queensland Wagyu crowned Australia’s best steak Dalby produced Wagyu has just been crowned Australia’s best steak, while lamb from Armidale has taken gold at the RNA’s innovative Royal Queensland Food and Wine Show (RQFWS) Branded Beef and Lamb Competition in Brisbane today.

Master Kobe Wagyu by Queensland’s Australian Agricultural Company took out top honours, being named the John Kilroy Cha Cha Char Champion Branded Beef of Show; while New South Wales lamb producers Countryfresh Nationwide was crowned Australia’s best lamb.

in&out of the kitchen Hautes Etudes du Goût Gastronomic culture program The Hautes Etudes du Goût deliver a humanistic and multi-disciplined program encompassing a sensorial approach to the world of gastronomy.

The 2-week, intensive program is a multidisciplinary program which covers the many different facets that together make the knowledge and the culture of taste and gastronomy. One of the aims of the HEG program is to introduce an innovative perspective that will positively influence the attendee’s professional aspirations within the current global context of gastronomy and the opportunities this growing field now represents.

This program covers “taste” through historical, anthropological, economic, legal and social aspects. The Hautes Etudes du Goût are taught by French and international specialists in the sector of sciences and intelligence of taste.

The program takes place over two intensive weeks: one week at Le Cordon Bleu Paris and one week at the University of Reims.

For more information, visit www.heg-gastronomy.com 44 World Association of Chefs Societies

Cooking unlimited ERFURT 19.

- 22.

10. 2008 IKA – International

CULINARY EXHIBITION inoga – Trade Fair for the Hotel, Catering and Hospitality Sector

6th – 9th October 2012 Messe Erfurt www.vkd.com | www.olympiade-der-koeche.de

e middle The WACS Arena in th esentation area of the competition – pr s for participating team www.worldchefs.org

in&out of the kitchen – From the President’s Library

Although I have had the opportunity to travel with Gissur, it is not possible for me to follow him everywhere he goes around the world. As I sit in our home kitchen, looking for ideas for the next meal, I feel blessed to be able to browse and try out recipes from the hundreds of cookbooks Gissur has accumulated on his travels. It gives me a small window on some of the places I only wish I could visit with him and it also gives our son the opportunity to develop his palate with new tastes.

Here I will share with you some of the wonderful books I have been going through so you also may get a small glimpse of the world of food and hopefully much inspiration in your own kitchen.

Text By Catherine Bergeron - Iceland/Canada

Pasta from My Italy

Pizza modo mio

Smag på Kunsten Taste the Art

Author: Federico Michielletto Publisher: Marshall Cavendish

Author: John Lanzafame Publisher: Murdoch Books

Author: Per Mandrup Publisher: Taste Aarhus

Like pizza, pasta was, mostly for its convenience, also a family favourite, until this one hit our shelves. Reading chef Federico Michielletto’s Pasta from My Italy brought to life a wonderful mosaic of pasta and risotto.

I do not know of many cookbooks which reflect the authenticity of these dishes while also proposing a modern weave.

Now, I cannot say that Australia is currently famous for its pizza, but with chefs such as John Lanzafame taking the World Pizza Champion title in the Global Pizza Challenge in 2007, it may just become a fact.

This eye candy for the tongue was produced to give a visual rendering of the 2007 Nordic Culinary Art Festival where art met food in a big way. What is art to some may be rubbish to others, but when all senses are engaged, it must be deemed a creative experience for everyone.

The book is structured in five main sections, first surveying the classics, then fresh pasta, filled pasta and gnocchi, on to new styles of pasta and finally risottos and a great methodology section with photographs which includes everything from the basic recipes for pasta dough to sauces and images which clearly illustrate each step of the key techniques.

A good reference book which also includes the modus operandi of a great modern Italian chef, Pasta from My Italy also gives us breathing space to vary and interpret the recipes to our liking, while respecting the spirit of the original dishes.

46 World Association of Chefs Societies

The appetising photography and simple but honest recipes serve to help the reader celebrate and discover pizza all over again. A favourite in this household, I thought pizza held no more secrets, but the creativeness and freshness in taste combinations really gave me the inspiration to experience again the love for this crowd-pleasing food. A must on your kitchen shelf!

The mission of this festival was to unite some of the greatest Nordic chefs, including members of the Danish, Icelandic, Swedish and Norwegian national teams, Bocuse d’Or winners, Chefs of the Year from the Nordic countries and other important figures of Nordic cuisine with celebrated Danish artists. This unconventional project assured all senses a voyage through a blast of tastes, textures, shapes, colours and sounds from “palette to plate”.

Not so much a cookbook (only a few recipes can be found in the book, which I may attempt only if I am not forced to also reproduce the form!!) as a thought-provoking introduction of what happens when visual and performing artists meet culinary brilliance, Taste of Art is a great source of inspiration and ideas for the professional chefs.

in&out of the kitchen – legal

Who owns the Menu?

An interesting situation is occurring in the restaurant scene. With technology the way it is, it is very easy these days to disseminate information around your hotel and or restaurant group via e-mail.

Text By glenn austin - australia

Now chefs have been very liberal over the years when it comes to sharing information and recipes, but there is a limit. There is an increasing push from centralized companies to publish all kitchen recipes to one and all. A number of chefs have phoned me and asked an opinion on the matter. The long and short of it is they don’t believe they should have to give their recipes to any one and in some respects that is a fair call, especially if you have mastered some technique that has taken you personal time and funds to master.

The accepted or normal process over the years has been that you work for the chef and learn their skills, then you are able to use them yourself at a later date or you develop professional friendships and swap ideas, or you compete with other chefs and learn from demos and competitions. This was all part of earning your stripes, as there had to be some benefit and reward to an apprenticeship since it was not your pay packet. Quite simply you just don’t give away for nothing what you have worked a career to get. I do not think that this method of learning and development is such a bad way to go; it has worked fairly successfully for a good number of decades.

to do. But then again, why worry because if they publish the recipe, not everyone has the same skill set and probably won’t be able to reproduce a complex dish. So why publish something that could potentially lead to a disaster, because some well-meaning chef has read the recipe but does not realize that they do not have the skills required to complete the dish and you end up with several complaints.

Now, given the nature of the beast, what’s to say that if we are forced to submit all recipes we do not leave some small but vital ingredient out so we still retain some edge on our fellow chef. But then why do that, because assuming that the next chef reading the menu probably has the same amount of skills as you, cooks the dish and then says it tastes pretty ordinary; I might trick it up. Then when they find out it was your dish they wonder why you did not pick up on the muchneeded ingredient.

So now that I have totally confused myself with the whole process I will leave it to you guys and girls to tell me which way we should go.

Now that is one side of the argument!

There is another side of the debate and that is that if a company is paying you to create a menu, then it is up to them to do what they please with that recipe and menu. A fair call also, as this is where the specials board can come into play during your normal day to create new dishes for trialling, all in a day’s work. Another discussion point is when are we given time to set aside a couple of weeks to create all these new dishes for the restaurants to sell? Rarely if ever, we are expected to just come in and produce what we know for them to sell.

Which leads me to the next point If we work on the theory that the business owns the recipes that we are cooking at their premises, and we have produced recipes at one restaurant, then go and work for a restaurant down the track, are we allowed to do our tried and true recipes there or do they belong to the first restaurant?

If they belong to the first restaurant, then how can a company post corporate recipes when they will already belong to someone else?

Let’s face it, if you create two signature dishes in your life that have never been done before anywhere, then you are doing very well. So if the dish has been done before it doesn’t belong to you or the restaurant so why worry about publishing it?

Well, I would worry because if I have taken the time to learn specific techniques to make me a more competent tradesman than Freddo from HO-NA-DADDA, then that is what the restaurant is paying me www.worldchefs.org 47

Explosive Ice Carving Trends and How to Engage Them.

Text By Paul Germain - Master Ice Carver USa

qualities expected by more discriminating clients; however, this can often be largely overcome with relatively minor additional carving by hand. The benefits provided by automation are obvious. For example, with just a phone call or email, chefs can easily order consistently carved ice sculptures for traditionally themed food displays.

In the past decade, the culinary industry has experienced an explosion in the demand for innovative, skilfully carved ice sculptures. What used to be an item that simply added interest to a buffet table is now a symbol of a chef ’s creativity and expertise, a sought after promotional medium, and a highly profitable entertainment venue.

However, most chefs have expressed a sense of ambivalence and uneasiness when it comes to depending on artistic skills such as realistic drawing and three-dimensional imaging that are needed for designing truly masterful ice sculptures. And, unfortunately, specialized programs for teaching chefs the skills that are necessary to meet the demand have been limited. Thus, few carvers outside of the booming commercial ice carving industry have ever had the chance to learn the plethora of specialized techniques and skills that have been developed in the past 20 years. In addition, safety issues associated with handling large blocks of ice and dangerous tools have caused concern. Because of this, the culinary industry has largely yielded the domain of ice carving to the commercial ice carving industry.

Automation of Ice Carving To increase its growth and profitability, the commercial ice carving industry has developed methods for safely mass-producing popular ice sculpture designs through the use of CNC routers, lathes, and other advances. Some of these high-tech computer aided carving machines cost from $50,000 to $100,000 per system. They must be programmed for each design, but once programmed, the machines are capable of producing uniform sculptures and engraved logos. Some say that sculptures produced in this way are lacking in the three-dimensional 48 World Association of Chefs Societies

The decline and subsequent rise of the artist within As with most types of automation, the CNC and other systems have somewhat diminished the traditional reputation of being a “true artist”. Thus, the benefits of mass production have caused a significant opposite reaction by causing highly motivated chefs to want to showcase what they can do as artists in their own right. To do so, chefs must be provided the quality of instruction that makes it possible to safely master the medium, not just order items from a catalogue.

Unfortunately, while many culinary schools offer a class/session in ice carving, the classes typically provide very little knowledge or experience, if at all, in the advanced techniques and artistic skills that have made ice carving become so popular throughout the world.

Advanced private ice carving training To meet the need for artistically advanced instruction, the Academy of Ice Carving and Design (AICD) was established to serve the international community over a decade ago. Acclaimed as the world’s premier ice carving school, AICD specializes in providing hands-on, private instruction for chefs, culinary instructors, and career ice carvers in individually customized programs of total immersion. Private instruction offers the ideal atmosphere and one-to-one guidance needed to overcome lifelong barriers related to drawing and three-dimensional imagery. AICD’s most popular three-day program, the Chef Ice Artist Program, integrates a day of highly concentrated drawing and design instruction within its program of comprehensive ice carving instruction.

Ice carving certification and accreditation Some of the most accomplished chefs and college culinary instructors have travelled to AICD from different continents to learn the skills of professional ice carvers while also becoming certified through its intensive instructional programs. AICD also provides curriculum guidance and accreditation for schools desiring to establish reputable programs of ice carving instruction. For example, AICD is currently in the process of providing ice carving training, certification, and accreditation for the Pittsburgh Job Corps, which helps young people ages 16 through 24 improve the quality of their lives through career technical and academic training. Job Corps is the largest education and career technical training program of its kind in the country - with 124 centers administered by the U.S. Department of Labor’s Employment and Training Administration.

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From Craftsman to Artist Billy Redd, a well-known executive chef, college culinary instructor, and TV personality, completed several levels of instruction, including AICD’s 5 Star Master Ice Carver Program. The first level of this advanced program provides instruction in carving a realistic human portrait. The chef ’s project was to carve a 40 inch tall realistic bust in honor of master chef Joseph Amendola, the beloved culinary instructor (and ice carving book author) at the Culinary Institute of America who had recently passed away. When the sculpture was completed (in just one weekend), AICD transported it to Las Vegas to put it on display at the American Culinary Federation’s National Convention. Master chefs from around the world instantly recognized the sculpture, many of whose hearts were warmed as they remembered their dear friend.

After successfully carving the sculpture, the noted student said he no longer considered himself just a craftsman. Now, he has earned the confidence needed to call himself an artist.

Trend Setting Ice Carving and Extreme Food Artistry Trend setting chefs are naturally drawn to the extreme food artistry that is made possible by integrating innovative ice carving techniques with highly artistic fruit and vegetable carving skills such as Thai style carving. Internationally televised competitions have already begun to challenge chefs to push the limits of their creativity as they gain experience in these fascinating arts. This fusion of expertise is providing the opportunity for the world’s chefs to experience the creative explosion that is so important for maintaining an edge in today’s highly competitive culinary realms.

Paul Germain

President, Master Teacher, Master Ice Carver Academy of Ice Carving and Design Fresno, California, U.S.A. www.academyoficecarving.com Phone: 1-559-222-2192

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www.worldchefs.org 49

in&out of the kitchen – ika/culinary olympics 2012

Race for the best places Preparations for the inoga Trade Fair with the IKA/Culinary Olympics 2012.

In 18 months time, from the 6th to 9th October 2012, the 23rd IKA/ Culinary Olympics and inoga Trade Fair for the Hotel, Catering and Hospitality Sector will be held at Messe Erfurt. The preparations for this event, which takes place only once every four years, are already in full swing. There is also great demand for exhibition space in the three fair halls.

“Fair Hall 1 is already 90 percent booked up,“says Johann Fuchsgruber, managing director of Messe Erfurt. With the world’s biggest cooking show already having been a guest in Erfurt four times in a row, everyone involved is part of a well-rehearsed team and together they give the anticipation a powerful boost. The organisers, the German Chefs Association (VKD), are receiving new team registrations every day. As well as teams from all over the world, the IKA/Culinary Olympics will also be featuring competing junior national, military and regional teams and community catering teams, pastry chefs and individual entrants. The pinnacle of international cuisine is of course the competition between the national teams.

This happens live in front of the audience, in glass kitchens in Fair Hall 1. A year in advance, on the 5th October 2011, the VKD will be drawing lots for the competition days of the national teams in the town hall ballroom in Erfurt. Another new feature of the IKA/ Culinary Olympics 2012 will be that the competition menu of the national teams will not be cooked and served until the evening.

50 World Association of Chefs Societies

“The ticket sales for the Restaurant of Nations will benefit from this, because from 18:00 the visitors have more free time for great cooking,“ said Fuchsgruber.

With the regionally established trade fair inoga, the IKA/Culinary Olympics will once again have an appropriate setting. This can also be seen in the theme areas, which are shown to the visitors in the individual halls. Hall 1 is the Eldorado of the national teams and their sponsors, including the Restaurant of Nations. Hall 2 will be filled with kitchen technology and equipment and in Hall 3, the exhibitors from the segments of foodstuffs, drink and tobacco present themselves. Competitions will be taking place in all halls, and visitors will be able to marvel at the plate presentations in halls 2 and 3. In addition there will be a show stage with live shows by famous cooks in Hall 3 and the Slow Food Marketplace with providers of regional specialities. Together with the Dehoga, extensive accompanying programmes will be provided in Hall 2 and in the CongressCenter. “Anybody wanting to get hold of an exhibition place within this unique environment should make their decision quickly,“ recommended Johann Fuchsgruber, referring to the fast rate at which places are being booked . As well as exhibitors, the organisers also welcome associations as the hosts of conferences and symposia.

For more information, visit www.olympiade-der-koeche.de

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in&out of the kitchen – health & safety

How Safe is your food?

Text By Paulino Schembri - malta

Food safety has become a global issue as we are seeing foodborne diseases on the increase. This is partly due to globalization, as food is not limited to the indigenous area where it was produced. We can have foods that travel halfway around the world to reach us, so that we can have a variety of fruits, vegetables, meat and fish we never dreamt of having in our operations. With this great achievement comes a high risk of foodborne diseases spreading faster than ever before.

/ preparations make the food safe?” If one looses control, would it be possible to bring everything back under control?”

If one had to ask the question “How safe is you food?” to any food preparation operation it is more than probable that the answer would be “Safe, very safe”, but as we are living in a world in which one has to prove these statements, a natural second question would be “Can you prove it?” or “How did one calculate that?”. Questions that should be asked by every food operator when purchasing any products from suppliers.

Definitions

So what should one do to ensure that the products in the food operations are safe for further productions? It is becoming a trend by known celebrity chefs to grow their own vegetables and herbs, to liaison with farmers they trust for their meats, poultry and dairy products, but this is not always possible, as quantity might be a limiting factor and diversity would be limited to the climate and adaptability of the soil.

Systems have been set up for food safety and results show that they are effective. Many studies have been carried out on the results that show that if food safety systems were not in place, we would be faced with bigger problems than we are facing today.

HACCP has for a long time been adopted by various food safety systems, where questions are asked to ensure that each step of production is monitored to a stage that the produce and food products would be safe for further production. One would need to ask a simple question: “Could people become ill with this product?” “Will further treatment 52 World Association of Chefs Societies

HACCP never deals with quality issues but with safety of food, unless quality affects safety. One needs to ensure that the main priorities for safe food are in place and that safety is not sacrificed for quality, as the two are very different aspects.

Food Safety Assurance that food will not cause harm to consumers, when it is prepared or eaten according to its use. (FAO/ who; 1997) Food Quality The totality of features and characteristics of a product that bear on its ability to satisfy stated or implied needs. (180) Van Reevwijk, 1998) Knowing that the produce and other food products are coming from sources that have a regime of food safety systems and that all the necessary precautions and safety guards are in place, one can truly claim that the “Food is safe, very safe”.

Paulino Schembri

has studied and graduated with the Federal Polytechnic of Lausanne in Switzerland under the direct tutorship of one of the most learned professors in the field of HACCP internationally and is currently reading for a Master’s Degree in Food Safety Management at the University of Lancashire. He has specialized in Codex Alimenarius and ISO 22000 as part of a food safety system. Paulino provides HACCP consultation for the food industry. He is also a certified chef with an Advanced Diploma in Culinary Arts from the City and Guilds of London Institute UK. He is a member of the WACS Education Committee and a WACS accredited culinary judge.

in&out of the kitchen – chefs corner

Hot & Spicy 2011 I am one of the chefs in the US who travel up to 200 days of the year. This is on behalf of Icelandic Seafood Inc, to teach and train people in the food industry how to use our products. As you can imagine, this means I eat out a lot. I like to try new things on the menu and try all kinds of restaurants. One thing I have noticed in the last 2-3 years is that some chefs are starting to make some dishes “hot & spicy” without saying so on the menu. I was at a restaurant last year and asked for a lintel soup; the first spoon killed my taste buds for more than 10 minutes, well into the next dish.

I asked to see the menu again to check and there was nothing saying spicy next to that soup. The gentleman having lunch with me also told me his chicken salad was rather “hot” but nothing on the menu indicated this either.

I was a judge at a small food competition about 2 years ago at a food show. There were five teams of two and they had to make a starter, main course and desert and they all provided a printed menu. Three of these teams had such “hot & spicy” starters that we, the judges, had a problem judging the next dish. We called the teams in after to give them our thoughts and I asked them why they had made the first courses so spicy. They told us they where told to do an “Asian Theme” but we, the judges, had not been told so.

Chef hilmar b. jonsson wacs vice-president www.worldchef.org

I asked if they had been to Asia and they had not. I told them I had been there a few times and in every case I had a meal there the “hot” sauces were in small bowls on the table. Of all the meals I have had in Hong Kong, Beijing, Thailand and Singapore, nothing was “Hot & Spicy” but many times there were small bowls on the table with 3 different sauces, some of them pretty hot.

I also told the teams that I was told in cooking school that you newer put “hot & spicy” in the first course or courses in a fixed menu.

Please do not think I have anything against “hot & spicy” food, for those who like it. I just insist it is mentioned or marked clearly on the menu. I do not like it personally and think “hot” takes away the flavor of good food and it is not the job of the chef to decide if and how “hot” the food should be.

If I can have anything to say in this matter, please put a bottle or bowl of a spicy sauce on the table so that the customer can add it to his or her liking. If you make things on your menu “hot & spicy”, give it 1 to 3 pepper signs.

As far as I know, around only 20% of the population like “hot & spicy“, so let them help themselves to the hot sauces. A lot of people do not complain if they get “hot” food in a restaurant by a mistake. This does not mean they like it, it just means they will not come back.

With my full respect for the Hot & Spicy food.

Chef Hilmar B. Jonsson

www.worldchefs.org 53

in&out of the kitchen – travel

New York’s New Wave of Foodvergnügen Text By susanne v. metz - USA

Café Sabarsky – The Neue Galerie NY

Neue Galerie New York is located on Manhattan’s elegant Upper East Side, at the corner of Fifth Avenue and 86th Street. In the past, 86th Street was occasionally referred to as the “German Broadway”, as it was the main artery of a predominantly German working- and middle-class neighborhood called Yorkville. It had restaurants and cafés with nostalgic names like Lorelei and Kleine Konditorei, specialty stores such as Bremen House and even a German movie theater in the Gloria Palast. In the last 30 years, the German quarter of New York all but disappeared. The exceptions are the Schaller & 54 World Association of Chefs Societies

Weber butcher and grocery store at the corner of Second Avenue and 86th Street and its neighbor, the Heidelberg pub.

With their creation of a museum that showcases German and Austrian art of the early twentieth century, art collector and philanthropist Ronald S. Lauder and his late friend and mentor Serge Sabarsky restored German and Austrian culture on a more sophisticated level to the neighborhood.

Celebrating its 10th anniversary this October, the Neue Galerie houses one of the world’s finest Ger-

man and Austrian Expressionist art collections. It also draws attention for its spring and fall series of cabaret performances, screenings of movies thematically related to the current art exhibition, a bookstore with a selection of German and English titles, and a design shop where customers find expertly crafted reproductions of or contemporary pieces inspired by early modern designs.

The Neue Galerie is home to two cafés operated by renowned Austrian chef Kurt Gutenbrunner, whose New York empire includes Wallsé, Blaue Gans, Café Kristall, and The Upholstery Store. The menus in Café Sabarsky and Café Fledermaus feature genuine Viennese Kaffeehaus classics, ranging from apple strudel and marzipan guglhupf to rich chocolate Sachertorte. There are special creations like the delectable Klimttorte, a chocolate hazelnut cake flecked with gold leaf as a tribute to the centerpiece of the museum collection, Gustav Klimt’s painting Adele Bloch-Bauer I.

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The cafés also offer savories including Hungarian Goulash with Quark Spätzle, Wiener Schnitzel accompanied by lingonberries and potato cucumber salad, or a raw celery root salad that is a modern interpretation of the fin-de-siècle Waldorf salad. “What I enjoy about Kurt’s style,” says Susanne Metz, “is that you find old time favorites on the menu but they are prepared and presented with a distinctly contemporary touch.”

Metz credits David Bouley with his now closed award-winning restaurant Danube and Kurt Gutenbrunner for being the frontrunners of the new wave of Austrian and German food and beverage establishments in New York. “There are currently about 30 in and outside of Manhattan, ranging from upscale restaurants like Michelin-rated Wallsé and Wolfgang Ban and Eduard Trauneder’s Seäsonal , modern taverns such as Blaue Gans and Café Katja , to wurst havens like Hallo Berlin, Brats and Wechsler’s Currywurst. Austrian wine bars like Edi & The Wolf and The Upholstery Store and a growing number of beer gardens such as The Standard Biergarten have emerged. There is even an eclectic cocktail bar called Apotheke, where Austrian Albert Trummer concocts artistic potions.“ What all these businesses have in common is a new generation of well-trained entrepreneurs who recently came from abroad and brought with them knowledge of classic preparations updated for the contemporary customer. They introduced ingredients like elderberry syrup and pumpkinseed oil, and won over customers and critics alike with excellent Austrian wines.

“I remember my first visit to Yorkville 29 years ago,” says Metz.

“A friend took me to a German café and I ordered Black Forest Torte. What was served had little in common with the real thing: the cake was too sweet, made with fake whipped cream, canned cherries and without Kirschwasser. I became aware of the discrepancy between what is typically offered as Austrian or German fare in America and the cuisine that I had just left behind. The new wave of Austro-German restaurants has closed that wide gap. It has returned authenticity, and demonstrates innovation and a sophistication that was missing in the past.

There finally is real Foodvergnügen.”

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www.worldchefs.org 55

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

17-19 July 2011 Pacific Rim - Auckland, New Zealand 18-21 October 2011 Europe Central - Budapest, Hungary 21-23 November 2011 Africa / Middle East - Abu Dhabi, United Arab Emirates 26-29 January 2012 Europe South - Ljubljana, Slovenia 26 February-1 March 2012 Europe North - London, England,a Grand Finale

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

Other Endorsed Competitions 03-06 August 2011 2011 Philippine Culinary Cup 13-15 September 2011 Big Cooking Contest 20-23 September 2011 Culinaire Malaysia 27 - 30 September 2011 International Kremlin Culinary Cup

56 World Association of Chefs Societies

08-10 February 2012 Bali Salon Culinaire, FHT Bali 14-16 February 2012 Battle for the Dragon 24-25 July 2011 The American Culinary Classic - Gaylord Texan, Dallas, Texas 27-30 September 2011 International Kremlin Culinary Cup - Moscow, Russia 05-10 October 2012 IKA/Culinary Olympics - Erfurt, Germany

Events 07 - 10 July 2011 Americas Presidents Forum 2011 - Cancun, Mexico 21-30 August 2011 World Chefs Tour Against Hunger - South Africa 22-25 September 2011 Europe Presidents Forum 2011 - Istanbul, Turkey

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www.worldchefs.org 57

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: +61 3 98169859 acfnationaloffice@austculinary.com.au Austria Verband der Köche Österreichs mr. Josef Fankhauser Tel: 0043 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 Chairman: 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: 00387 33 200 412 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 Asociacion Colombiana de Chefs Mr. Alfonso Venegas Urbina Tel: 2117660 mercadeo@asociacioncolombianadechefs.org www.asociacioncolombianadechefs.org Costa Rica Asociation Naional de Chef Costa Rica Mrs. Carolina Coronado H. C.E.C. C.I.C. Tel: (506) 2222-2116 anchef@ice.co.cr www.asochef.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 D.P.R. Korea Korea Chefs Association mr. Mme Pak Myong Son kcac@star-co.net.kp Denmark Køkkenchefernes Forening, Danmark Mr. Uffe Nielsen Tel: 98999059 info@restaurant-svanelunden.dk www.kfdk.dk Ecuador Asociacion de Chefs del Ecuador Mr. Mauricio Armendariz-C.EC. Tel: 593 2466975 info@asochefsecuador.net www.asochefsecuador.net Egypt Egyptian Chefs Association Mr. Markus J. Iten Tel: (02) 3748-3958 egyptchefs@link.net www.egyptchefs.com England British Culinary Federation Honorary 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 presidentfijichefs@gmail.com Finland Finnish Chef Association mrs. Ulla Liukkonen Tel: 358 50 66347 ulla.liukkonen@hotmail.com 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. Robert Oppeneder Tel: +49/ 69 63 00 06 - 01 koeche@vkd.com www.vkd.com Greece Hellenic Chef Mr. Miltos Karoubas Tel: 30 210 8251401 hcf@otenet.gr www.fcg.gr Guam Micronesian Chefs Association mr. Peter Duenas Tel: Coming Soon! mcaguam@gmail.com Guatemala Asociation Guatemalteca del Arte Culinario AGUAC mr. Eduardo Tobar C.E.C. Tel: 502 23 336 486 eetobar@hotmail.com Honduras ASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS (AGASACH) mrs. Jeannette Ayestas Tel: (504) 263 88 72

58 World Association of Chefs Societies

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 mrs. Béla PROHÁSZKA Tel: 00-36/70-97-70-111 mngsz@externet.hu www.mngsz.com Iceland Icelandic Chefs Association Mr. Haflidi Halldorsson Tel: 354 696 4443 haflidi@garri.is www.chef.is India Indian Federation of Culinary Associations mr. MANJIT SINGH GILL Tel: 00 91 0 98400 86444 manjit.gill@itcwelcomgroup.in www.ifca.info Indonesia Bali Culinary Professionals Mr. I Made Putra Tel: 62 361 284095 korawati@indosat.net.id www.balichefs.com Ireland Panel of Chefs of Ireland Mr. Myles Moody Tel: 353 087 6799 408 PATRICK.BRADY@EU.EFFEM.COM Israel Israeli Chefs Association mr. Hai Schwartz Tel: +972523724724 rinathai@netvision.net.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: +81-3-5473-7275 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 Chairman: 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 Malaysia Chefs Association of Malaysia mr. CHERN CHEE HOONG Tel: +603-9274 0217 www.malaysiachefs.com

Maldives Name of Representative Association Name of President Tel: Coming Soon!

Malta Malta Chefs Society Chairman: Mr. Guido DeBono Tel: 356 21 523667 guidodebono@hotmail.com Mauritius Mauritian Chefs Association mr. Alan Payen Tel: (230) 465 3856 jacpay@intnet.mu www.mauritiuschefs.com Mexico Association Culinary de Mexico A.C. Mrs. 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 asociatiaculinara@dina.md Mongolia Mongolian Cooks Association Mr. Oktyabri Janchiv Tel: 976-99182318 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. Tom Mutavdzic Tel: 264 61 304102 namchefs@iway.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. mrs. Anita Sarginson Tel: 64 9 6222 748 (int) info@nzchefs.org.nz www.nzchefs.org.nz Norway The Norwegian Chefs Association Mrs. Kristine H. Hartviksen Tel: 47 51 47 46 rh@nkl.no www.nkl.no Pakistan Chef’s Association of Pakistan Secretary General: Ahmed Shafiq Tel: +92-42 111-113-114 (UAN) shafiq@cothm.edu.pk http://www.cap.net.pk Peru Association Peruana de Chef Cocineros y Afines, APCCA mr. Augustin Buitron B Tel: 511-7856524 secretaria@apccaperu.org http://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 Zachoraski Tel: 48 697 076 545 dariusz.zahoranski@wp.pl Portugal Associação 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 Radevich Tel: +375 173 34 75 18 belkulinar@tut.by

Sweden Svenska Kockars Förening – Swedish Chefs Association Mr. Conny Andersson Tel: 46 733 648010 kansli@svenskakockarsforening.se www.svenskakockarsforening.se

Malaysia KDU COLLEGE School of Hospitality, Tourism and Culinary Arts Contact: Kitty Lee 603-79536700 kitty@kdu.edu.my www.kdu.edu.my

Switzerland Société suisse des cuisiniers Mr. Peter Walliser Tel: 41/ 41 418 22 22 norbert.schmidiger@union-kochverband.ch www.kochverband.ch

Poland The Academy of Hotel Management and Catering Industry in Poznan Contact: Mr dr Roman Dawid Tauber, Rector sekretariat@wshig.poznan.pl www. wshig.poznan.pl

Thailand Thai Chefs Association Mr. Jamnong Nirungsan Tel: +66 84 5589292 khunchef@yahoo.com

Russia Carving Academy CEO: Alla Mishina +74956866271 ramomir@yandex.ru www.carving-academy.com

Romania Asociatia Nationala a Bucatarilor si Cofetarilor din Turism Mr. Stefan Bercea Tel: 0040 268 455285 anbct.romania@yahoo.com www.anbct-romania.ro

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

Russia Russian Interregional Culinary Association Mr. Belyaev Viktor Tel: 7-495-650-37-56 media@culinar-russia.ru www.culinar-russia.ru

U.S.A American Culinary Federation, Inc. mr. Michael Ty, CEC, AAC Tel: 1 904 824 4468 acf@acfchefs.net www.acfchefs.org

Saudi Arabia Saudi Arabian Chefs Association Mr.Yasser B. Jad Tel: +966 2 6846266/6267 yjad@saudiairlines.com www.sarca.surge8.com

Ukraine Association of Culinary Workers of Ukraine Mr. Mikhailo Peresighnyi Tel: 38044 513 74 18 frh@knteu.kiev.ua

Scotland Federation of Chefs Scotland Mr. Kevin McGillivray Tel: +44 01698 232603 nthomson@motherwell.co.uk www.scottishchefs.com Serbia Culinary Federation of Serbia Mr. Novak Fidanovic Tel: 381 11 2681 857 office@kfs.org.rs www.kfs.org.rs 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 Spain Federacion De Asociaciones De Cocineros Y Reposteros De España Mr. Salvador Gallego Jim?nez Tel: 609255767 cenador@infonegocio.com http://www.facyre.com Sri Lanka Chefs Guild of Lanka Mr. Haleesha Weerasinghe Tel: 94 11 2728434 chefs@sltnet.lk

United Arab Emirates Emirates Culinary Guild Mr. Uwe Micheel Tel: +9714 3403128 theguild@eim.ae www.emiratesculinaryguild.net Uruguay Asociacion Uruguaya de Chefs, Cocineros y Afines (AUCCA) Mr. Hugo Robalez Tel: 598 241 37 461 hrobalez@hotmail.com Uzbekistan Association of Cooks of Uzbekistan mr. Umarov Akbar Hamdamovich Tel: +99871 265 2771 uz-chefs@mail.ru www.chefs.uz Vanuatu Vanuatau Chefs and Foodhandlers Association mr. Grant Johnston Tel: 27 293 ayscatering@vanuatu.com.vu Venezuela Asociacion de Chef de Venezela mrs. Elia Nora Rodriguez Tel: 58 241 8 255064 asovenezuelachef@gmail.com

Russia PIR Group General Director: Mrs. Elena Merkulova +7 495 637 94 40 info@pir.ru www.pir.ru

USA Société Culinaire Philantropique United Kingdom IMCO, International Military Culinary Organisation Contact: Mr. Goeffrey Acott

Australia WA Culinary Youth Club www.facebook.com/WA-Culinary-Youth-Club

Switzerland CH Messe Basel AG Mr. Walo Dalhäuser

Canada CCFCC www.canadianjuniorchefs.ca/

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

Hong Kong Hong Kong Young Chefs Club Contact: mr. Kevin Wong www.hkycc.hk/

USA Albert Uster Imports Inc Contact: Mr. Philipp Braun USA Culinary Institute LeNôtre Contact: Jean Luc Hauviller jean-luc@culinaryinstitute.edu www.culinaryinstitute.edu USA Culinary Institute of America Contact: Mr. Tim Ryan USA Johnson & Wales University USA Le Cordon Bleu, Inc. Contact: Margaret Warren 201.809.2530 mwarren@cordonbleu.edu www.cordonbleu.edu

associate members

Germany Marriott Hotel Holding GmbH contact: Simon C. Beaumont +49 (0) 6196 496 117 simon.beaumont@marriotthotels.com www.marriott.com

South Tyrol Südtiroler Köcheverband +39 0473 211383 info@skv.org www.skv.org

young chefs club

Wales The Welsh Culinary Association National Chairman: Mr. Peter Jackson Tel: 00441766 780200 PtrJck@aol.com

Germany Delikatessen-Manufaktur Contact: Rudolf Achenbach

Romania Cultural Association Euro East Alternative contact: Dr. Iulia Dragut 0731.34.22.74 iulia.dragut@gmail.com www.campionatdegatit.ro

Singapore Singapore Exhibition Services Pte Ltd +65 7386776

USA The Chefs Academy Contact: Brandon Hamilton brandon.hamilton@thechefsacademy.com www.thechefsacademy.com

Australia Meat & Livestock Australia Ltd. Contact: Mrs. Majella Fernando

Romania ASPROGAST President: Mr. Niculae Nejloveanu 0241 639 622 asprogast@gmail.com www.asprogast.eu

Singapore Chef n Service Director: Krishna 65 6296 0866 krishnan@chefnservice.com www. chefnservice.com

Vietnam The Saigon Professional Chefs’ Guild (SPC) Chairman: Mr. Ly Sanh Tel: +84-8-38244767 saigonprochefs@gmail.com www.vietnamchefs.com

corporate members

Hungary Chef Club ‘ 99 Contact: Mr.Marton Karoly chefclub@hunguesthotels.hu

Argentina Instituto Internacional de Artes Culinarias Mausi Sebess Contact: Mariana Sebess (54-11)4791- 4355 /3156/9132/3280 mariana@mausiweb.com www.mausiweb.com Austria Klub der Köche Kärnten Carinthian Chefs Association Contact: President Günter Walder office@kkk.at

Indonesia YCCI young Chefs club Indonesia www.facebook.com/ycciyoungchefsclub Indonesia YCCI Bali Culinary Professionals Jr Chefs Bali Chapter www.balichefs.com Malaysia Youth Chefs Club Malaysia www.facebook.com/camyouthchefs Malaysia PJCC Penang Junior Chefs Club www.penangchefs.com Mauritius Mauritius Chefs Association Young Chefs Club contact: Mr. Jason Sangahoopie (230) 465 3856 jacpay@intnet.mu www.mauritiuschefs.com Serbia Serbian Junior Chefs Club jcc@kfs.org.rs Singapore Singapore Junior Chefs Club Chairman: Ignatius Leong sjcc_contacts@yahoo.com www.singaporejuniorchefsclub.blogspot.com Sri Lanka Sri Lankan Junior Chefs Club contact: Uditha Ganewathiha sljchef@gmail.com www.sljchef.blogspot.com/ Vietnam Junior Chefs Club Vietnam contact: Nguyen Tin Truong Duy www.vietnamchefs.com

France A.I.S.F.L (Association Internationale de Sculpture sur Fruits et Légumes) Chairman: Laurent Hartmann +33 6 63 68 40 91 contact@aisfl.net www.aisfl.net

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