World Chefs Magazine

WorldOfficial Magazine Of the WOrld assOciatiOn Of chefs sOcietiesIssue 07

Anno 2013January - June

chefsWA C S

PairingFood & Tea Marriage

FocusHow to Feed the Planet in the Future

wacsYoung Chefs & Heritage

cooking withRecipes by Pascal Barbot

TRUE TASTE. GLOBAL EXPERTISE.

Products developed by our chefs to deliver made-from-scratch taste.Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience.

TrueVersatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities.

TruePerformance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.

TrueInspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level.

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JUNIOR CHEFS CHALLENGEAS WELL AS THE TRAINTHE TRAINER PROGRAM

R E P R E S E N T E D I N A U S T R A L I A P C A N A D A P C O L O M B I A P C O S T A R I C A P H O N G K O N G P I N D I A P M A L A Y S I A P M E X I C O P M I D D L E E A S T P S I N G A P O R E P S P A I N

S A U C E S B A S E S C O A T I N G S S E A S O N I N G S

BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm

TRUE TASTE. GLOBAL EXPERTISE.

Products developed by our chefs to deliver made-from-scratch taste.Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience.

TrueVersatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities.

TruePerformance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.

TrueInspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level.

PROUD SPONSOR OF THE HANS BUESCHKENS

JUNIOR CHEFS CHALLENGEAS WELL AS THE TRAINTHE TRAINER PROGRAM

R E P R E S E N T E D I N A U S T R A L I A P C A N A D A P C O L O M B I A P C O S T A R I C A P H O N G K O N G P I N D I A P M A L A Y S I A P M E X I C O P M I D D L E E A S T P S I N G A P O R E P S P A I N

S A U C E S B A S E S C O A T I N G S S E A S O N I N G S

BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm

4 World Association of Chefs Societies

a steP Forward

world cheFs Magazine

PublisherWOrld assOciatiOn Of chefs sOcieties

wacs310 rue de la tOurcentra 27894576 rungis cedeX francet: +33(0)1 46 87 65 10e: [email protected]

editorialragnar fridrikssOnWacs Manager

Jenny tan Wacs asia Office

design & layouttOMas BOlli [email protected]

cover PhotocOurtesy Of scOttish seafOOd

do you wish to advertise or Publish articles in world cheFs Magazine?eMail: [email protected]

executive coMMittee

President gissur gudMundssOn

vice-PresidenthilMar B. JOnssOn

secretary generalhelgi einarssOn

treasurernOrBert schMidiger

board MeMbersdr. Bill gallagherHonoRARY lIFe PReSIdenT

ferdinand e. MetzPAST PReSIdenT

lOuis perrOtteConTInenTAl dIReCToR AMeRICAS

thOMas gugler ConTInenTAl dIReCToR AFRICA/MIddle eAST

glenn austinConTInenTAl dIReCToR PACIFIC RegIon

rick stephenConTInenTAl dIReCToRASIA

Brendan O’neillConTInenTAl dIReCToR euRoPe noRTH

MirOslav kuBecConTInenTAl dIReCToR euRoPe CenTRAl

sreckO kOklicConTInenTAl dIReCToR euRoPe SouTH

dear Friends and colleagues around the world,

With a new year starting, it is the time to reflect on what will be coming up this year. The last few years of WACS have been very exciting and we have kept on growing. And we intend to keep on moving forward.

With the new Individual Certification program starting in the beginning of 2013, we believe we have created an opportunity to serve all chefs around the world. We are already recognising culinary schools today all over the world and monthly, new schools are accepted. This is a great network of culinary education and will help us move towards the right decision for our profession worldwide.

Our new website will launched in March and the new set up will give everyone with an interest in food to explore what is happening around the world. It will not only be in English but also in French, Germanic, Spanish, Arabic, Chinese and Russian. This will give many new opportunities to follow what happens on the world stage. Features such as My Chefs space, videos, recipe and many new features will be seen on the website in the coming months.

Individual club or membership program is in process and hopefully will be ready within the next few months. This will give hopefully more chefs around the world opportunity to be part of the Chefs family and ensure that we will be living up to our mission statement to be the voice of chefs everywhere around the world.

Our office in Paris is growing and I am glad that we have now a new employee in the office. We believe we will need more later this year to keep on serving our members and partners in the best way.

Without the commitment of the committees and leadership of the chairmans it will be impossible to keep all this active. I will like to use this opportunity and thank you all and ask chefs around the world to thank them. They are truly there for you and our profession.

I wish you all the best this year and hope that every month will bring you happiness and friendship.

With thanks to you all,

Gissur GudmundssonWACS President

gissur gudMundsson PReSIdenT oF WACS

WA C S

www.worldchefs.org 5

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MojMir ŠiFtarisSlovenIA

lars charasneTHeRlAndS

contents

52

24

ty leung Hong Kong

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.

If you wish to express your point of view please contact us at [email protected]

Contributors to this issue: Chris Sanford – IrelandTY Leung – Hong Kong Rick Stephen – Asia Continental DirectorMichael Baskette – Education CommitteeMojmir Šiftaris – SloveniaJasperk Jek – Young Chef Ambassador Maria Vugarelles – South AfricaOliver E Soe – MyanmarBocuse d’Or – LyonDilmah – Sri Lanka Culinary Olympics – Germany Lars Charas – Switzerland João Leme – BrazilLino Schembri – Malta

speCial thanks to:

48

34

42

04 WelCoMe BY THe PReSIdenT oF WACS

wacs and you

08 WACS neWS

12 InTeRnATIonAl CHeFS’ dAY

14 HoW To Feed THe PlAneT In THe FuTuRe

17 gloBAl CHeF PASTRY CoMPeTITIon deBuTS

18 CoMIng To YouR KITCHen eARlY 2013

19 ReCognITIon oF QuAlITY CulInARY

eduCATIon ReACHeS ARound THe gloBe

24 WoRld CHeFS WITHouT HungeR In MYAnMAR

26 WHAT IMPACTS on CHeF’S CReATIvITY

28 Young CHeFS And HeRITAge

30 CulInARY olYMPICS 2012

32 BoCuSe d’oR 2013

33 HeRe I AM! – BooK RevIeW

wacs rePort

34 THRee THIngS You need To KnoW ABouT

lATIn AMeRICAn CuISIne

37 exoTIC FlAvouRS FRoM BRAzIl

in&out oF the Kitchen

40 In&ouT oF THe KITCHen neWS

42 MAKIng THe PeRFeCT MATCH - THe ART oF PAIR

Ing TeA WITH Food

44 THRee STAR CuISIne

46 CulInARY ABIlITY AWARdS

48 Food, do We HAve enougH?

50 ColouR, TASTe And CAloRIeS CounTS

52 FoCuS on SCoTlAnd

54 WACS evenTS CAlendAR 2013

chris sanFord RePuBlIC oF IRelAnd

AAcoChefs HatCustom CulinaryDick KnivesDilmahBerjayaFiggjo

FonterraReed expoSterlingUniliverHugIKAScottish Seafood


wacs and you

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 stateMentThe 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.

“THoSe WHo ARe one In Food ARe one In lIFe” – Malagasi saying

a culinary Peace agreeMent

The Israeli chefs association and The World Association of Chefs joined hands with the chefs of the Taste of Peace association, which includes chefs of both Israeli and Palestinian origins. The aim of the event was to sign a culinary peace agreement where they call on all chefs to embrace cultural, religious and ethnic co-existence.

“For us, this is a landmark event. There is no borders and barriers in the world of chefs. We are one family, “ says President of World Association of Chefs Societies, Gissur Gudmundsson.

Marching on towards a united world of chefs!


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A CHeF SCHolAR!

Willment leong, the

vice Chairman -

World Chefs without

Borders, has received

the Honorary MBA

degree from Suan

dusit Rajabhat.

Willment has also

founded the Thai

Culinary Academy

to propel the culinary

skills of the Thais,

and has been hard

at work with his

humanitarian projects.

FIRST JudgIng SeMInAR In ISRAelThe first ever judging seminar in Israel has finally taken place! The WACS President, Gissur Gudmundsson and the General Manager Ragnar Fridiksson handed out certificates at this landmark event and personally congratulated Israel’s first officially recognised culinary judges. The WACS team then went on to visit Israel’s leading culinary school Dan Gourmet discussions with government officials on collaboration of education issues that will benefit Israel’s culinary profession. Three Palestinian chefs from the taste of Peace Association who were supposed to attend this event could not due to the curfew due to the political conflicts. However, they will make a point to attend a nearby seminar in either Turkey or Italy to represent the first official WACS judges from Palestine.

wacs news

CongRATulATIonSCTCH gRAduATeS!

The Egyptian Chefs Association wishes to congratulate the first 176 students of the Culinary Training Centers of Egypt, who graduated on Tuesday, 16 October. The Culinary Training Centers of Egypt, managed by the Egyptian Tourism Federation, started their first program in culinary arts and food preparation last year in May, with the technical assistance of the Egyptian Chefs Association. After one year of intensive theoretical and practical studies, the students completed their program last July and were immediately employed in the fast-growing hotel and catering industry.

neW BoARd oF THe

SWISS CHeFS ASSoCIATIon

The new Board of Directors who will take the steering wheel of the Swiss Chefs Association for three years have been selected! What to look out for: educational development…and more. We will like to wish the new committee (from left to right: Andreas Fleischlin, future Managing Director, Hanspeter Howald, Urs Vonesch, Norbert Schmidiger, Managing Director until 2014, Priska Krebs, Peter Walliser President,. Michael Fisler, Adrian Bader, Michael Ramseier, Christian Cart, Mirjam Trinkler, Urs Peter) all the best!

wacs – neWS

www.worldoffoodasia.com/www.thaitradefair.com

Savor

in Asiathe Best

THAIFEX - World of Food ASIA covers

• Food & Beverage featuring HALAL & ORGANIC Food• Foodservice• Food Technology• Retail & Franchise

Thailand Ultimate Chef Challenge2013 - we extend our warm welcome to the Indochina Teams from Cambodia, Laos, Myanmar and Vietnam. The competition will be opened to regional teams from the Asia Pacific region.

• 500 contestants• 20 judges (7 WACS endorsed judges)• Featured category – Mekong Culinary Challenge• New category – World Ocean Seafood Culinary Challenge

Endorsed by internationally recognised World Association of Chefs Societies (WACS) and supported by Thai Chefs Associations (TCA), Thailand Ultimate Chef Challenge will bring you a larger and more impressive competition. If you are up for the challenge, join us to display your culinary skills at the next Thailand Ultimate Chef Challenge!

NEW - Asian Coffee Bean CompetitionTHAIFEX-World of Food Asia will host the first Asian Coffee Bean Competition. With the support of Barista Association of Thailand, this platform is a unique opportunity for networking and exchanging ideas in this growing industry. Stay tune for more information on our website www.worldoffoodasia.com

IMPACT Exhibition CenterBangkok, Thailand

22. - 26.05.2013

Koelnmesse Pte Ltd

Ms Lynn How

Tel: +65 6500 6712

Fax: +65 6294 8403

[email protected]

2013 EVENT HIGHLIGHTS

Jointly organized by

The Thai Chamberof Commerce

Reserve yourbooth now!

Supported by: Organized by:

C

M

Y

CM

MY

CY

CMY

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WofA13 200x270mm WACS Mag Ad.ai 1 9/11/12 9:03 AM


wacs – neWS

HISToRIC vISIT To CHInAby ricK stePhen ASIA ConTInenTAl dIReCToR,

“On Friday 17th of August, I made an official visit to China to meet with the Chinese Cuisine Association CCA. The visit was at the invitation from CCA’s President Su to visit the CCA in Beijing. Together with President Su and two of the CCA Vice Presidents, the conversation was focused on how WACS and the CCA can work much more closer together and how we as a group of chefs working for the same cause can let the world know what real Chinese cuisine is about and the modern styling of Chinese food that is relevant in many restaurant throughout China.

At CCA there is 80 fulltime staff. Currently there are more than 1 million registered members of the CCA. The CCA is not only a membership based group but also is heavily involved in the school program, hotels and restaurant hygiene standards, hospital development and many educational programs. During our meeting with the CCA, it was discussed for the future of China and their involvement with WACS which they would like to accelerate, we discussed holding a WACS Board meeting in Beijing, Train the Trainer and future development for chefs, Recognition of Quality Culinary Educator. While at the CCA, 15 of Beijing’s top chefs were invited for an open discussion on WACS, competitions, educations and the betterment for chefs in China.”

neW RuleS & RegulATIonS!

After much discussi

on and intense

meetings, the

WorldChefs

Culinary Committee

has released the

new rules and

regulations for all

WACS-endorsed

competitions.

For all chefs who

will be judging or

participating in

competitions, this

is a must. Please

check it out on

www.worldchefs.org

RULEs & REGULATIONs

WA C S

WorldAssociAtionof chefssocieties

GLObAL ChEfs Challenge GLObAL PAsTRy ChEfs Challenge hANs bUEsChkENs Young Chefs Challenge

worldChefs

THe ART oF MeATButchery and meat fabrication has always been a respected art in Europe but is still relatively unknown in Asia. This was what led At-Sunrice GlobalChef Academy to introduce the WSQ Advanced Meat Fabrication and Western Curing Techniques course, which introduces the art of carving as well as handling methods. A first in Singapore, this course is designed and taught by instructor Chef Harald Rohrmoser, who was formerly executive chef at InterContinental Berchtesgaden Resort, Germany, and also a certified Master Chef. “Butchery is about the concept more than the recipe, and once you understand the principles behind butchery, there are so many possibilities, such as reducing wastage, once a chef understands the foundation.”

wacs news

We are pleased to announce the appointment of Sabrina King as Management Assistant. Sabrina will be responsible for implementation of the recognition scheme that WACS will be launching with City & Guilds in January 2013. She will also assisst with both general administration and the day to day running of the Paris office.

Sabrina is graduate of BA Languages and Marketing from ‘Waterford Institute of Technology’ in Ireland where she studied both French and Spanish.

It is our great pleasure to welcome Sabrina to our team and we hope she enjoys her time with WACS in the foreseeable future.

ReInFoRCeMenT To PARIS HeAdQuARTeRS


wacs – neWS

A YeS FoR SCoTlAnd!WACS HAS InKed A SPonSoRSHIP AgReeMenT WITH SCoTTISH SeAFood!

As a result of the agreement, Scottish salmon and langoustines will also be used exclusively by more than 100 world-class chefs in the 2012-14 Chefs Global Challenge, which includes regional competitions in locations such as Singapore, Italy, Las Vegas and Hong Kong. Seafood Scotland, Scottish Qual-ity Salmon and Scottish Salmon Producers’ Organisation - in partnership with Scottish Development International - have struck the deal, which will see only Scottish salmon and langoustines featured in the WACS global chef competitions over the next two years - culminating in the 2014 final in Norway.

Announcing the new partnership at Food and Hotel China – the premier food and hospitality event in Shanghai – Richard Lochhead, Scotland’s Cabinet Secretary

for Rural Affairs, said: “This landmark agreement will give unprecedented global exposure to Scottish produce and the link with the World Association of Chefs’ Socie-ties is an extremely prestigious accolade for Scottish food and drink.

“Scottish fish and shellfish are internation-ally regarded as being some of the most deli-cious and high quality seafood anywhere in the world. Not only that, but our seafood is fresh, healthy and sustainably sourced – all standards that the world’s top chefs look for.“This deal will give huge worldwide expo-sure to Scottish seafood but we also hope as a result chefs around the globe will explore Scottish produce more generally and in turn this will provide a boost to our other premium products too.”

dIlMAH ReAl HIgH TeA CHAllenge TAKeS on ASIA

After its success in Sri Lanka, Australia and New Zealand, the Dilmah Real High Tea arrived in Singapore. It met with overwhelming response from 12 teams from well-respected establishments such as Capella Singapore, Intercontinental Hotel, Marina Mandarin and Shangri-La. After an intense day of spectacular display, the judging panel that included Dilmah’s Founder’s younger son, Dilhan C. Fernando,

Black Hat Chef Bernd Uber, Chief Executive Officer of at-Sunrice GlobalChef Academy Christophe Megel, and Marina Mandarin Executive Chef Tony Khoo, named Chong Pei Zhin, Junior Sous Chef, and Sabrina Lim Yen Peng, Assistant Manager, from Resorts World Sentosa, as the Gold medal winners. Ultimately, their exquisite menu of tea and food pairings gave them the winning edge over the other teams and wowed the

judges. The pair will be walking away with a 10-day all-expense paid trip to Sri Lanka, the home of Dilmah Tea, where they will have the opportunity to refine the art of brewing the perfect cup of tea at the internationally acclaimed Dilmah School of Tea. Besides that, they will notably represent Singapore in the Dilmah Real High Tea Global Challenge in May 2014, where they will take on winners from eight other participating countries.


wacs – In FoCuS

international cheFs’ day 2012THe THeMe FoR InTeRnATIonAl CHeFS’ dAY THIS YeAR IS: Feed THe PlAneT. CHeFS FRoM ARound THe WoRld RoSe To THe oCCASIon.

PeruThe Peruvian Association of Chefs, cooks and the APCCA organised an event held in the main square of Tamburco in Abancay. Two thousand people enjoyed a traditional lunch. This was the third season of the campaign called “Chefs United Against Hunger”. The event brought together different chefs, local or foreign, who brought their culinary knowledge and got to know one of the typical dishes characteristic of Abancay: the noodle house abanquino, pasta of European origin which curiously is prepared over 100 years ago in even the humblest homes homes in the province. More than 200 people with foreign chefs made abanquinos – more than 200 kilos of noodles. Expectations grew every minute, children, youth, adults and elders Tamburco and surrounding towns gathered in the main square, a

meeting point for the event “Chefs United Against Hunger”. The pastor of the area gave blessings for food, while the president of APCCA, chef Baca mentioning Augustin Buitrón words begins the event.

Authorities include chairman of Pan American Forum Culinary Professionals Associations, Gustavo Mendez Graciano, Director of DICETUR - Abancay, Mr. Juan Jose Godoy Becerra, Tamburco Mayor, Fernando Gutiérrez Zúñiga, Radio Nacional of Peru Mr. Nelly Rojas Vargas, Director of School of Gastronomy, Tourism and Hospitality Technological University of the Andes Mg. Carolina Soto Carrión and APCCA members helped the distribution of food for the residents present.


congoThe Congolese Association of Young Chefs has celebrated the Congolese Chefs Day at its new headquarter at Massengo. On this special day , the Congolese chefs invited supporters who helped out at the blast in March to their barbecue party within the garden.

The ceremony started with a screening of Al Gore’s How to Feed the Planet video, before the barbecue kick-started. Toudissa Malanda Honor, President of the Congolese Association of Young chefs thanked all the chefs and the guests for their presence.

FijiThe ‘School Chef Challenge 2012’ was accomplished on this big day! It was also a big moment for the Outrigger kitchen team as the chefs fundraised and donated Fiji kids organization $1500.00 to fund the under privileged kids of Sigatoka province (www.fijikids.org) The competition saw all 34 finalists walked away with medals, certificates and prizes in their hand. The winners from each class received gold medal, certificate, trophy with around $100 worth of prizes each.

taiwan On the International Chefs Day, Taiwan Chef Association brought together 30 Young Chefs from Hung Kuang University Department of Hospitality Managemen, the Toko Academy of Hospitality Management, University of Science and Technology, Department of Food and Beverage Management, Jingwen University Department of Hospitality Management all together about40 students together for the Faith, Hope and Love caring activities. The Faith, Hope and Love caring development Center has over 200 people from parents, workers, caretakers. The Taiwan Chefs Association prepared a rich buffet lunch feast , but also to show respect for the community and to reward those who take care of parents with illness and social workers for their work. Taiwan Chef Association also signed the ‘How to Feed the Planet’ declaration.

Young chefs also worked on the ice carvings, organising an ice sculpture show.

Malaysia The practical examination for the First WACS National Global Master Chef in Asia finished with 4 students. They received the certificate after 560 Hours of study over one year. WACS President Gissur Gudmunsson and Continental Director Rick Stephen, together with President of CAM Chern Chee Hong , Master Pastry Chef Lutz Wolff and Global Master Chef Marco Buschweiler, were present to give out the medals as well as certificate. What a wonderful way to celebrate International Chefs Day!

Penang The Penang Chefs celebrated this auspicious day by organizing a workshop for its members and associates.Working together with WWFMalaysia & GST Group, plenty of useful informations was shared. SOS - Save Our Seafood charts were distributed. It was an interactive workshop. Sample of culture fishes and different cooking style were presented and sampled by all chefs!

wacs – In FoCuS


wacs – In FoCuS

A SIMPle QueSTIon WITH MAnY AnSWeRS BuT THeRe IS one, CleAR FACT – CHeFS HAve A Role To PlAY In SAvIng THe eARTH FoR FuTuRe geneRATIonS. We BRIng You A Round-

uP oF oPInIonS FRoM FelloW CHeFS, AS Well AS A RePoRT oF WHAT SoMe oF ouR FelloW CHeFS HAve ACCoMPlISHed BASed on THIS THeMe oveR InTeRnATIonAl CHeFS’ dAY.

ho

w t

o

Feed the Planet in the Fut

ur

e


wacs – In FoCuS

a new Kind oF Fast Food – PerhaPs in 2025?

The largest food business in the world is the fast food sector. Billions of people consume millions of ton of cheap protein rich food every week. Burgers, chicken wings and fish nuggets are the favorite bites of many kids and it affordable, even for people with low incomes. Looking at the size of most of the fast food companies it is clear they have great understanding what people want. But can those companies adjust to new circumstances and changing demand and supply?

The fast food sector flourished because people wanted cheap food and the agricultural sector had so much over-production that prices went down year after year. The size of the portions in many countries went up because food was so cheap sometimes serving hamburgers of more than 1 kg and soda’s of more than 1.5 liter. But more and more people flock this planet and became rich enough to be full time consumer. Suddenly over-production in the agricultural sector cannot meet the demand anymore en food prices increase. Specially, price of animal proteins will be infected coming years, because production of those proteins cost a lot of resources.

The fast food sector will be hit in the core of their business. There is almost no product on their menu that does not contain animal protein. The rise in prices is starting now, meaning that in 2025 most of the fast food chains will have changed or disappeared. Chicken nuggets will be made of soya and not containing any chicken. A hamburger will be made of anything but beef, abundantly sprayed with beef flavour of course. Mexican food with beans, unions, corn, avocado and a tortilla will not change much in price. Or what about the middle eastern meal with falafel, salad and bread is perfect and delicious. Think about a very creative sushi with vegetables or noodles with some shellfish. The possibilities are endless!

McDonalds wants to open its first completely vegetarian restaurants in India next year. Maybe this can give them a lot of experience with new styles of fast food and experience how to adjust to new circumstances. Those places will be much more profitable than the hamburger restaurants. The fast food sector has many opportunities to change its menu; but the western style fast food menu will be ending in ten to fifteen years. And do you have a fast food restaurant using a lot of pork. Be careful the price of pork is going up considerable in two years. So think about changing your menu next year! The world of food is a weird place to be.

by lars charas - neTHeRlAnd

every cheF can Play a Part

Rick Moonen, the well-known celebrity chef of Top Chef Masters is a strong advocate of this programme. At the recent American Culinary Federation National Convention, he shared his suggestions on how chefs can make a difference. Dear chefs, your menu can be your mouthpiece – have you ever thought of putting a diverse selection of fishes on your menu, instead of the usual suspects?

PreParation For world exPo 2015 in Milan!

The WACS team of chef specialists in the field of food security and sustainability met in Paris to discuss directions and content for “How to feed the planet in the future” programme. This team agreed on the need to position chefs in this field. There is a huge opportunity for chefs, national chefs societies and World Chefs to show their passion and creativity in changing menus and buy more sustainable products. This will help to give the future generations of chefs access to sufficient, healthy, flavourful and diverse selection of food. The program proposal and some of the initial products will be designed in the coming two months. This will lead to a program that is suitable to be used at the World Expo 2015 in Milan.

We ARe veRY PRoud To HAve THeSe CHeF AdvoCATeS FoR ouR Feed THe PlAneT PRogRAMMe

gissur gudmundsson, President, World Association of Chefs Societies

Rick MoonenChef/owner, Rick Moonen’s rm seafood

Michael Ty, President, American Culinary Federation

Thomas J. Macrina Secretary, American Culinary Federation

Heidi Crambexecutive director, American Culinary Federation!


wacs – In FoCuS

how to start? asK, adjust and teach

adoPt eating lower on the Food chainPreserve and promote biodiversity through your menu by supporting new, dependable food sources and by introducing new crops and species.

resPect the ecosysteM, Practice syMbiosisSupport protecting the environment by conserving its resources. Be mindful of technology that supports new dependable sources of food in the areas of the world afflicted by famines, underdeveloped agriculture, deforestation, desertification and where inland and marine fish stocks are dwindling.

Know your Food. where did it coMe FroM? how was it harvested?Support locally grown and seasonal ingredients.

train your staFFEnlighten your team through your cuisine. Enhance the professional skills of your managers and staff by educating them on the integrity of your operation. Encourage staff to communicate this to consumers.

don’t waste Conserve and respect the availability of all the planet’s gifts. Realize the earth’s resources are far from endless.

return to taste with integrityGuarantee the quality of your food. Combat counterfeiting and adulteration by using appropriate protection and monitoring systems.

MaKe a Positive changeAsk questions of your supplier, adjust your cuisine, teach your staff and inform your guests

action Plan For MaKing a Positive change!

asK Questions oF your Purveyor/reconnect with your Food sourceEducate yourself about every ingredient on your menu.

adjust your cuisineEvaluate the answers from your purveyors and apply to the WACS Mission Statement. Select better alternatives.

teach your staFFAdopt the mission statement, seek training materials from NGOs and integrate message into your manager and pre-shift meetings. Discuss your menu changes and why you made them.

create Positive changeEducate your staff and encourage them to share information with your guests. You are effectively networking in the movement toward a more sustainable world.

resources available Don’t let the lack of information stop you from doing your part. Start by visiting these sites.

agricultureThe Nature Conservancy www.nature.orgThe National Coalition Against the Misuse of Pesticides www.beyondpesticides.orgThe Center for Food Safety www.truefoodnow.org

livestocKWorldwatch Institute www.worldwatch.orgThe Animal Agricultural Alliance www.animalagalliance.orgThe American Society of Animal Science www.asas.orgThe Conservation Fund www.conservationfund.org

seaFood Seafood Choices Alliance www.seafoodchoices.comEnvironmental Defense Fund www.edf.orgMonterey Bay Aquarium, Seafood Watch www.seafoodwatch.orgFishChoice, www.fishchoice.com

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wacs – CoMPeTITIonS

global cheF Pastry coMPetition debutsRICK STePHen, ASIA ConTInenTAl dIReCToR And MeMBeR oF THe CulInARY CoMPeTITIonS CoMMITTee, SHAReS THe WoRK BeHInd THIS BRAnd neW CoMPeTITIon FoR PASTRY CHeFS.

what insPired the creation oF this coMPetition? how did this idea coMe about? This was the brainchild by Robert Oppeneder and Gilles Renusson from USA to promote pastry chefs and also the pastry industry. A lot of hotels and restaurant outsource pastry or are using machine-made items and we recognise we need to highlight these skills to the world.

why did it taKe so long?We wanted to create a fair and challenging competition that would push our competitors but also bring out the best in them. We wanted to challenge and inspire them to excel and be creative and look outside the box.

how long did it taKe to concePtualise? The basic plans structure for the competition have been working through for 6 months, then it was sent out to all the culinary com-mittee for their input and some fine adjustments were made. Natu-rally there was concern on the amount of work in the time frame but the pastry team had the final decision and this was with the help from Kenny Kong here in Singapore,

what were soMe oF the concerns? The equipment, timing and space required for such an event, to be able to challenge one’s talent and to see if all could be done with the skills that we were wanting to showcase. The major concern to me was whether some of these pastry chefs would take up the challenge !

how will you describe this coMPetition in one sentence? The competition is about challenging your own skills, looking at the theme and putting yourself out on a limb to win.

share with us soMe oF the worK that the teaM did to MaKe this becoMe a reality?Countless emails around the globes, discussions with Gissur, look-ing at sponsors and ultimately, how to achieve the end result we are looking for.

how diFFerent is this FroM the other two coMPetitions owned by wacs? The timing or the length of the competition naturally is different, it is not an ala carte situation or service to the public like our other two major competition, for the skills are concentrated on pastry and not like Global Chefs Challenge where the appetiser main course and desserts must flow, but both competitions have their challenges as well as their rewards.

what excites you about this coMPetition and what are you looKing Forward to seeing? The pastry chefs coming out from behind the kitchen door and showcasing to the world their great skills in front of a live audience and judging panel, their creative minds and naturally their skills.


wacs – eduCATIon

coMing to your Kitchen early 2012MenuThe new WACS certification scheme promotes progression within the culinary industry. It is suitable for professionals at different stages of their career development.

There are nine professional titles which can be achieved through the scheme:

Wacs certified prOfessiOnal cOOk (cOMMis chef)

Wacs certified prOfessiOnal chef (chef de partie)

Wacs certified sOus chef

Wacs certified chef de cuisine

Wacs certified eXecutive chef

Wacs certified pastry chef

Wacs certified Master chef

Wacs certified Master pastry chef

Wacs certified culinary educatOr

whats cooKing?The World Association of Chefs’ Societies (WACS) is soon to launch the world’s first global culinary certification scheme for cooks, chefs and culinary educators.

WACS has worked with City & Guilds, one of the world’s leading vocational awarding organisations, to design a framework which allows professional cooks, chefs and culinary educators around the world to gain external recognition for the skills, knowledge and experience they have obtained while working in the industry.

ingredientsIn order to qualify for entry onto the scheme, applicants will need to meet the two types of requirements:

entry reQuireMents· Employment in the culinary industry in the position for which recognition is sought· Good standing within the culinary industry· Industry specific experience.

industry sPeciFic reQuireMents· Technical expertise: to demonstrate the culinary skills developed while working in the industry· Professional development: to demonstrate how skills and knowledge of the culinary industry have been and are being developed.· Professionalism in the work role: to demonstrate professional conduct in the work role.

individual cooKs, cheFs and culinary educators Individual cooks and chefs can seek recognition for the skills, knowledge and experience they have gained throughout their working career, even if they did not have the opportunity to undertake formal studies or training courses. For culinary educators, the scheme allows the recognition of extensive teaching and industry experience combined. The WACS certification scheme may also be used to progress into higher level qualifications, training and professional development programmes.

eMPloyersThe WACS culinary certification scheme brings great benefits to employers as it can be easily incorporated into their recruitment and training programmes in order to help them attract and retain the right talent. It also provides a competency-based framework for staff pro-motion and continued professional development of staff.

wacs recognised schoolsSchools which are recognised by WACS, through the Quality Culinary Education initiative, will be eligible to have their training programme mapped by WACS against the WACS Certified Professional Cook (Commis Chef) certification.

The mapping may allow graduates from the trainingprogramme to come forward for WACS certificationat the Professional Cook (Commis Chef) level.


The WACS Recognition of Quality Culinary Education Program recognizes schools, colleges, educational centers and chef associations around the world which offer quality culinary art programs to their stakeholders. The programs listed here and on the WACS web site have provided ample evidence that they meet or exceed WACS Standards of Quality Culinary Education. Prospective students and employers can be assured that these institutes are committed to providing quality education, adapted for the modern food service industry. Their modern facilities and classrooms, experienced faculty and committed administration and staff set the foundation for student success.

Described here, in no particular order, are the new entrees into WACS growing community of recognized culinary institutes. To see the whole list or to watch the list grow visit the WACS web site under Education Programmes/ Recognition of Quality Culinary Education. All of these programs have provided adequate evidence that they meet or exceed WACS Standards for Quality Culinary Education.

International Centre for Culinary Arts in Dubai (ICCA Dubai) operates under the auspices of City & Guilds of London, and is recognized by the Knowledge and Human Development Authority, Government of

Dubai, UAE. ICCA Dubai was the first program in UAE to earn WACS Recognition. ICCA Dubai is a state of the art training facility situated in a vibrant international and multi-cultural city making it easily accessible to both students and employers. They offer professional and amateur courses based on a Vocational Educational Training (VET) concept used throughout Australia and the UK. Its professional programs offer industry centered vocational training with an integrated approach for the refinement of food production and kitchen management skills. This learning model enables students to seamlessly integrate, effectively deliver, and excel in the hospitality industry. ICCA Dubai specially trains and equips students with industry best practices for placement in the international hospitality and cruise line industries. It accomplishes this through their two very popular compe-tency based professional programs: Diploma in Hospitality (Commercial Cookery) and International Chef Training Program. The curriculum at ICCA Dubai is predominantly based on Classical Continental Cuisine and popular regional specialities from across the world. The training focuses intensively on the development of commercial cookery skills, product creativity, multitasking abilities, interpersonal skills, supervisory and leadership strengths. Graduates of ICCA Dubai find jobs in a variety of top rated properties including: The Park Hyatt, The

wacs – eduCATIon

recognition oF Quality culinary education reaches around the globeTWo YeARS AFTeR ITS lAunCH, THe WACS ReCognITIon oF QuAlITY CulInARY eduCATIon PRogRAM HAS gRoWn To TWenTY-FouR SCHoolS And CollegeS In eIgHTeen CounTRIeS. THe neWeST AddITIonS InClude SCHoolS In RuSSIA, noRWAY, SWITzeRlAnd, gReeCe, THe unITed STATeS, duBAI, THe PHIlIPPIneS And MexICo.

InTeRnATIonAl CenTRe FoR CulInARY ARTS In duBAI


Shangri-la Hotel, Taj Residency, The Grand Hyatt, Emirates Group, Wagamama, Oceana Cruises, The French Connection, and Celebrity Cruises. Tsaritsyno College, a state educational institution for secondary professional education in Moscow, Russia earned recognition from the WACS Recognition of Quality Culinary Education program for the consistent delivery of quality culinary and food service education to its constituents. It was the first educational program in Russia to become recognized by WACS. The institute is supported by the Department of Education of Moscow. Tsaritsyno College’s goals are aimed at developing hospitality specialists for a variety of management and leadership positions in high quality hotels, restaurants and resorts. Their emphasis is on a thorough application of learning to real life work experiences

combining classroom theory with reality. The College’s staff is comprised of leading authorities of food service and hospitality in the region with direct and personal ties to the working industry. Students study in modern facilities using the best equipment and technology available to modern chefs today. Tsaritsyno College also supports international training for their students through various learning contracts they have developed with institutes in Italy, Greece, Germany and France; giving students a chance to study in a different country and take in the true globalization of the hospitality industry. Auguste Escoffier School of Culinary Arts – Boulder is the first program in the United States to become recognized by WACS. The institute is part of Triumph Higher Education Group of Chicago; with a

sister campus is Austin, Texas. Triumph Higher Education formed an affiliation with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier now serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and helps in building a cadre of world-class chef advisors for the programs. Students have the additional benefit of getting context and history directly from the Escoffier family. The Auguste Escoffier School of Culinary Arts – Boulder’s affordable and accredited professional Culinary Arts and Baking and Pastry certificate programs offer rigorous culinary skills training as well as grounding in the standards of professionalism and excellence sought by employers. The campus is located at the base of the foothills of the

wacs – eduCATIon

CulInARY InSTITuTe SWITzeRlAnd


wacs – eduCATIon

Rocky Mountains in Boulder, Colorado offering specialized programs for aspiring chefs and pastry arts professionals in its modern facilities. Concentrated programs include a full-time, 6-month culinary program designed to develop sense and philosophy about food, ingredients, cooking techniques; it is the only program in the USA offering an experiential off-site Farm to Table Externship; an18-week Chef Track Program which exposes students to some of Colorado’s top industry chefs and restauranteurs; and an intensive 5 week Pastry Track Program designed to cover essential baking and pastry skills from classic pâtisserie and confections to plating and restaurant style desserts. Each program is an accelearated program allowing students and practising chefs to learn or further develop their knowledge and skills quickly enough to have an immediate impact on their careers. Auguste Escoffier School of Culinary Arts – Austin joined her sister campus as one of America’s leading culinary institutes. Austin, Texas is one of America’s great cities and a perfect place to attend culinary school. Located amidst the rolling hills and oak trees that line the banks of the mighty Colorado River, Austin is the vibrant state capitol of Texas and is situated in the southwestern part of the United States. Both schools share the same philosophies, and methodologies for providing quality culinary education to their students. As in Boulder students in Austin can pursue certifi-cates in culinary arts and baking and pastry. The Pastry Arts curriculum is broad and intensive. Students are taught the important formulas for such basic building blocks as pâte à choux, pâte brisée, and pastry cream. Pastry is both an art and a science. At the Auguste Escoffier School of Culinary Arts they balance, integrate and teach both of these important concepts. Their pastry curriculum helps students develop skills that are applied again and again, as they create more challenging pastries and desserts throughout the program. The 40-week Culinary Arts Program is a comprehensive curriculum that takes a purposeful approach to developing culinary skills by teaching a technique

based production in a team format. Small class sizes provide individualized attention, and concentrated learning. From the first day of classes, students work in industry-current professional kitchen where they are taught to prepare classic Ecoffier recipes as well as recipes that reflect current trends throughout the culinary world. Culinary Institute Switzerland evolved from the fusion of two world-renowned culinary schools, DCT’s European Culinary Center in Lucerne and the Culinary Arts Academy in Le Bouveret, part of César Ritz Colleges Switzerland. Both campuses now give students the opportunity to develop their culinary skills in newly renovated, state-of-the-art facilities, while experiencing the lifestyle in the distinct French and German speaking regions of Switzerland. At the heart of the European culinary traditions, the Culinary Institute Switzerland prepares students for careers in the exciting culinary industry. Their programs focus on the skills and practices required in the operational areas of the kitchen and combine these with management courses. Their mission is to nurture in their students a passion for food and gastronomy through the development of excellent culinary practice and dedication, in an environment that reflects the reality of today’s culinary industry and trends. Their programs of study include a 1 ½ year Swiss Advanced Certificate which provides the key skills and competencies students would need to begin a culinary career. The small classes and hands-on practical lessons develop skills in preparation for a six-month paid internship. The Swiss Higher Diploma in Culinary Studies/Foundation

Degree Culinary Arts is designed to broaden both culinary expertise and managerial competencies. Practical assignments place a greater demand on organizational and managerial skills in order to prepare you for your second industry training. Upon successful completion of the 2 ½ year Higher Diploma program, students have the opportunity to complete the Bachelor degree in Culinary Arts with two further terms of study. The Culinary Institute Switzerland also offers a certificate program in Swiss Pastry and Chocolate Arts. In this one-year specialization offered at the Lucerne Campus, students develop advanced skills in baking and pastry, from traditional Swiss pastry through today’s modern recipes and trends in plated desserts. Students also learn to prepare and present advanced chocolate and confectionery. Les Chefs ML Gastronomy & Hospitality Management, in Athens, Greece is the first culinary program in Greece to earn WACS Recognition. Les Chefs ML is housed in an independent eight-floor modern building in the neighborhood of Neos Kosmos. It is equipped with the latest equipment and supplies for theoretical and practical studies, as well as being handicap assessable, which will show and highlight the need and demand for the tourism business and industry.

The extensive experience of their instructors provides the students with theoretical and practical studies aiming to meet today’s latest requirements for the tourism and culinary industry. The quality of their programs in conjunction with the most modern facilities in classrooms and laboratories, provide practical training and skills to our future graduates. The Les Chefs ML facilities consist of twelve up to date, state of the art classrooms; cooking workshops; confectionery area; bakery with international standards; specialized area for barista – latte art (The art of coffee); bartending classes (specializing in mixology), fully equipped for educational restaurant needs; wine cellar equipped for the Sommelier course; computer rooms equipped with lap tops and open Wi-Fi access; hotel assembled room and reception area for demo and practice for the hotel host and hospitality

“WACS Recognition of Quality Culinar education is a landmark program that officially recognizes Quality Culinary education by schools on an international level.”


wacs – eduCATIon

course. On the ground level there is an organized library with a reading room for students, a chemistry microbiological analysis area, and television studios for televised cooking lessons. At Les Chefs ML the faculty and staff consider practical studies to be the foundation of a chef ’s education, thus adopting 60% practical studies versus 40% theoretical studies, to educate their students. Les Chefs ML consists of partnerships with the Chefs Club of Greece, The World Association of Chefs Societies (WACS), The Barmen Club, The North American Chapter Club, The Specialty Coffee Association of Europe (SCAE), but also with other international educational institutions. The mission of Les Chefs ML is to provide a complete educational program in the gastronomy and hotel management specialty that will allow all students to experience learning success and become life-long learners and contributing members of their communities, as well as have our graduates be sought after top executives of their trade. Global Culinary and Hospitality Academy (GCHA), in Manila, Philippines is the first program in the Philippines to become recognized by WACS. GCHA is a five year old educational institution in Pasig City, Metro Manila.

GCHA is owned and operated by internatio-nally trained chefs whose personal dedication to quality culinary arts is evidenced throughout the program. Classrooms are fitted with first rate equipment, food ingredients are sourced from reputable dealers, and all classes are led by world class chef instructors. The teaching methods are a good balance of theory and hands-on classes, allowing students the ability to learn and apply what they learn in professional kitchens. Student enrolment is limited in each class to maximize learning, and improve individual skills and competencies. Every educational aspect in GCHA is geared towards creating talents fit to participate in the competitive global market. GCHA offers programs in culinary and pastry arts; often combining them into one or more unique diploma and certificate programs. The Grand Diploma in Professional Culinary,

Baking & Pastry Arts is the only one of its kind in the country where students are trained in both cuisine and pastry arts in less than a year. Earning this double diploma will give graduates a competitive advantage as they hunt for employment opportunities in and outside the country. The Diploma in Professional Culinary Arts course is made specifically for aspiring Cuisine Chefs and runs for 8 months. The Superior One Diploma is an advanced program unlike any other as it builds upon traditional culinary and pastry programs found in accredited professional training institutions. Running for 12 weeks, topics such as creating a globally relevant career plan, modern gastronomy, innovation and creativity are paired with ethics and integrity, professional platter presentation, banquet production and even line cooking. All of this is paired with progressive techniques to ensure that graduates of the Superior One Diploma get a competitive

advantage on the current global industry. The Certificate in Professional Baking and Pastry Arts is made for aspiring pastry chefs and runs for 3 months. Students of this course can expect to learn all the basic techniques required in a professional pastry kitchen. Sotra Videregående Skole (Sotra High School) is a secondary education program licensed by the Norwegian government operating approximately 1.5 miles from the city center of Bergen, Norway. The Norwegian school year starts about 15 August and runs to June 23. Norway uses a national curriculum but allows for local adaptation by each school in the system; thus making each program’s objectives relevant for the businesses that hires their graduates. The program run for 4 years, and is free for Norwegian residents.The four year program includes a two year apprenticeship in a government approved location. The students can choose an apprent-

SoTRA vIdeRegående SKole In BeRgen


wacs – eduCATIon

iceship position in a variety of locations including Hotels, restaurants, catering companies and hospitals.

Sotra High School has placed entrepreneur- ship, internships in local businesses, and competitions at various levels as school-wide priorities. Classes meet 2 days a week with practical work in kitchen or restaurant facilities at school, and 3 days a week with general subjects and subjects that directly related to the program. Sotra High School is committed to providing the best possible training in cooperation with local industry. They emphasize entrepreneur- ship education as a model, and have achieved great results in many local and national competitions. Students have been Norwegian Champions several times in recent years. Sotra High School wants their students to be prepared to meet an active and diverse workplace, both as an employee and as a future employer. Their staff is committed to do the very best we can for our students. Lincoln Culinary Institute - Palm Beach joined the ranks of WACS approved colleges for delivering a high level of culinary and pastry art instruction. Lincoln Culinary Institute is a division of Lincoln College of Technology, and is located adjacent to the Lincoln College of Technology in West Palm Beach Florida, in the USA. Since 1987, they have been sharing a recipe for success with their students and graduates. Lincoln Culinary Institute (formerly Florida Culinary Institute) is recognized as a top ranked culinary arts school in the United States. Located in beautiful South Florida, students learn alongside professional chefs and foodservice mangers in both production kitchens and industry coursework. Lincoln Culinary provides training, and learning environment that not only exposes the student to the theory, but stresses “hands-on” training. In this way graduates have the maximum opportunity for employment upon graduation. Both diploma and associate degree programs are available. Experienced, seasoned culinary professionals with industry experience work with students one-on-one to teach the hands-on skills and secrets used in preparing the world’s greatest

cuisines. In culinary laboratories equipped with industry-standard equipment and tools, students learn French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques. The International Baking & Pastry Program at Lincoln Culinary, offers a broad array of baking and pastry theory and practical experiences necessary for success in the food service industry. All courses emphasize laboratory activities, with extensive periods of hands-on practical experience in profess-ionally equipped culinary laboratories. Mausi Sebess Instituto Internacional de Artes Culinarias in Buenos Aires, Argentina is the first program in Argentina to earn WACS Recognition. Paulo, Mariana and Gabriela Sebess have created a program that has become one of the most prestigious institutes in South America. The prestige of Mausi Sebess has expanded far past Argentina’s borders thanks to the quality of their study programs, exclusive teaching methods, their dedicated faculty, and the awards won in multiple international competitions. Mausi Sebess operates at a single location in the thriving city of Buenos Aires. The main building has five floors which dedicated to the teaching of professional cooking; using the most advanced equipment available. The number of students attending the Insti- tute is over a thousand a year; most of them foreigners, with a very low instructor to student ratio which allows for maximum learning and practice. The Mausi Sebess Institute awards certifi-cates that are accredited and recognized worldwide. Professionals who have graduated from Mausi Sebess work in restaurants and in hotels in 42 countries on five continents. Since 2000, Mausi Sebess has awarded more than thirty thousand certificates at the intermediate and advanced levels to professionals of 46 countries including the Americas, Europe, the Near East and Asia. The “Mausi Programs” offer a great variety of training courses in the various modalities of the culinary arts. The courses may be taken as regular or intensive coursework, depending on the time and interest of the prospective student. Programs are available

for the professional chef and for young students just entering the industry. GQB Escuela De Arte Culinario in Guadalajara, Mexico is the most recent addition to the WACS Recognition scheme. They are the first program in Mexico to earn WACS Recognition for the level of quality culinary education evident in their facilities, curricula and passion of their instructors. GQB Escuela De Arte Culinario classes are deliberately kept small; groups are a maximum of 10 students each. Accompanied by constant supervision this method personalizes learning, and helps students achieved the desired results.

GQB facilities are fully equipped for the student to complete all the techniques individually; each with their own work station and utensils. Their modernized facilities are ideal for teaching and learning. GQB has a unique classroom for each of the main subjects taught: cooking, pastry, bakery, grill, bartending and theoretical classes. The programs can be achieved in 14 months using a system of 90 percent practical and 10 percent theoretical training. In addition GQB offers classes at different times to allow students to choose the schedule that best fits their work or personal obligations. Students also have the chance to apprentice in a well known local restaurant or hotel as part of their training.

For More inForMation

on WACS Recognized programs please visit the website. If you are interested in applying to WACS Recognition of Quality Culinary Education program you will find all the information, polices and procedures on the website where the process is conducted solely through the internet and e-mail communications.

www.worldchefs.org


wacs – HuMAnITARIAn

world cheFs without hunger in MyanMarolIveR e Soe THeT RePoRTS FRoM MYAnMAR ABouT THe develoPMenTS oF WoRld CHeF WITHouT BoRdeRS.

Under the umbrella of ‘MCA- World Chefs Without Borders, Myranmar’, 6 aid containers of hospital equipment travelled from Germany to Yangon, through the Rakhine Mountains in the monsoon season, which is not an easy task. The MCA was supported by Ministries of Myanmar,- the most efficient was the Ministry of Health under Minister Dr Pe Thet Khin & Yangon Central Medical Store, for 6 rural Hospitals.

We went to Northern Rakhine on 2nd July, where 90, 000 people are displaced. USA Chef Steven arranged an additional trip to the most remote areas as Maundaw, Bothitaung and Rathetaung, for important details at sites, road condition ( by river and trucks ). On the way back, there was a delay due to a landslide near Bothitaung, because of heavy monsoon and bad weather conditions.


wacs – HuMAnITARIAn

01 volunTeeR CHeFS - RAKHIne AId

02 HoSPITAl euIPMenT - 6 ConTAIneR

03 ToP QuAlITY AId - MedICA

04 FlexIBle HoSPITAl BedS

05 uSA CHeF & SPonSoR STeven

06 CHeFS AT Fun - volunTeeR & AId

07 dIReCTIon

01

02

03

04

05

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07

Due to technical issues at the German side, all equipment changed twice. We had to download the equipment from three different ships, with volunteer chefs helping us each time. The logistics funding at German side changed as well, which left us with less funding different from what was agreed on.

I have learnt that any new situation will never bring you down. It will stir within us chefs more energy, ideas, strength, daily used to unexpected situations at our a la carte business. Thanks to Stiftung Life Foundation and the many volunteer Myanmar chefs we were able to kickstart and at least delivered the equipment to the first hospitals.

Our volunteers, Chef Than Win & Chef Win Ko led six - 40 foot containers which were cleared and sent them to the Hospitals, direct into operation.

As sending the cargo over the mountains was not possible due to landslides, we changed to cargo vessel supported by Alodawpye Seyadaw, aid & developing partner for MCA - WCWB since many years. Special thanks to USA Chef Steven who ensured the logistics to near Bangladesh border with U Sin Belu, going to the most remote areas, and delivered the cargo to hospitals in Maungadaw, Bothitaung, Rathetaung and Sittwe.

Thanks to the Starnberg Clinic, we will like invite more German, EU or Asian Hospitals to support our work, donate good, urgent needed medical equipment to Myanmar -- as well globally to support underdeveloped regions, Thanks to the many individual financial donors in Myanmar & Germany, they made this project only possible like all MCA volunteer chefs, friends & Stiftung Life – Foundation, together with “ MCA – World Chefs Without Borders” in Myanmar, as well Somalia border.Without the great support, hands on issue of permits, help at Yangon Medical Central store, the Ministry of Health with Minister U Pe Thet Khin, and Rakhine State Government PM, U Hla Maung Tin, we would not be able to work so successfully and efficiently. Thank you!

Oliver E Soe Thet is the president of the Myanmar Chefs Association and an active member of the World Chefs Without Borders


wacs – Young CHeFS’ voICe

what iMPacts on cheF’s creativityTY leung SHAReS HeR THougHTS on THe WoRKIngS oF A CHeF´S BRAIn.

When I was studying at the university, I wrote a dissertation to study the influential factors towards chefs’ creativity. I was curious which individual and organizational factors would enhance person’s creativity on menu creation and therefore achieve job satisfaction and make them perceive ‘belonging to the company. Besides, the level of creative ability within a team would achieve more novel ideas for menu creation or decoration which benefit the restaurant or hotel for future development.

recoMMendationsThe recommendations are mainly provided for catering industry, so that the Executive Chefs or Human Resources personnel can enhance the chefs’ creative performance within an organization to improve the chefs’ occupational satisfaction and maintain innovation within the company.

1. screening and internal sourcing MethodsIn order to enhance the overall creative performance in the organization, screening for a right person with creative personality and positive attitude would be an initial way to step on. There are several findings of interests from this study which suggest several recommendations in terms of human resource aspect for the top management. Creative personality and intrinsic motivation, which are not easy to change, were found to have a positive influence on chefs’ creative performance. This finding proves that culinary professionals do indeed perceive themselves to perform creatively (Cameron, 2001; Chivers, 1971; Drew, 1987), and that creativity continues to be a factor related to occupational satisfaction. Companies required of high creativity job tasks are, therefore, suggested

to hire suitable staff with right personality and passionate attitude towards the job content. The top management is encouraged to implement CPS into part of screening process for chefs’ occupation. The Human Resources department is encouraged to use the Creativity Personal Scale scheme as a part of evaluating the participants on the degree of creative personality. Moreover, this method can also be used on existing employees for evaluation and internal sourcing.

2. recognitions, rewards and autonoMy oF FreedoM Autonomy of freedom reflects the encouragement of creativity and availability of resources behind. Management is encouraged to provide more recognitions of chefs’ effort and individual autonomy of freedom to work creatively. Both monetary and psychological rewards to recognize

individual Factors

organizational Factors

PeRSonAlITY

InTRInSIC MoTIvATIon

AuTonoMY oF FReedoM

PReSSuRe

oRgAnIzATIonAl IMPedIMenTS

+

+

+

+

+/-

+CHeFS’ CReATIvITY JoB SATISFACTIon

by ty leung - Hong Kong Young CHeFS CluB



chefs’ performance are perceived important in the previous literature (Amabile, Hennessey, & Grossman., 1986; Deci & Rryan, 1985; Hennessey, Amabile, & Martinage., 1989). Chefs also need certain degree of freedom to make important decisions to perform creatively. Sometimes, the organization could encourage the employees to participate in either local or international culinary competition for learning and development on culinary knowledge. It benefits the employees to perceive self-directing freedom to perform creativity work and enhance the chefs’ intrinsic motivation. Whether the employees win or not, chefs would perceive intangible rewards from learning and encouragement. From a marketing perspective, it generates company exposure to the public or even worldwide media in the international competition.

3. ForMing a harMonious worKing Besides, recognition and rewards should be adopted to encourage employees to perform creatively; the top management is encouraged to improve and reduce the organizational obstacles that impede employees’ creative behavior. It can be done by improving internal strife, conservatism, and rigid management structures within the organization (Kimberley & Evanisko, 1981). The top management is encouraged to maintain upward communication and openness to listen or accept new ideas coming up from the culinary team (Gill, Flaschner, & Shachar, 2006) and the impediments that they confront to affect the creative behavior. Company should assist the kitchen team to ease the impediments to perform the creative work to enhance the overall creativity. Such measures would also enhance chefs’ motivation and internal customer loyalty of an organization. In the long term, it would help to improve job satisfaction and achieve sustainability.

liMitationThis dissertation is just an exploratory research with the pool of chefs in Hong Kong, thus it is not reflecting to the other places as different cultures involved. But it is worth a deeper study for the industry for human resource.

T.Y. Leung Tsui Yan is the President of the Hong Kong Young Chefs Club.

balKan young

cheFs club

THe FoRMeR YugoSlAvIA HAS SPlIT InTo Seven neW CounTRIeS

(BoSnIA And HeRzegovInA, MACedonIA, SeRBIA, MonTenegRo,

CRoATIA, KoSovo And SlovenIA) And SIx oF THeM ARe WACS

MeMBeRS. WITH eACH CounTRY BoASTIng ITS oWn unIQue CuISIne,

THe CHeF CoMMunITY IS HeATIng uP ACTIon THeRe.

After the creation of the first Young Chefs Club (YCC) in the Balkan territory which was in Serbia others follow. Today there are three YCCs in the territory, one in Serbia, Slovenia and Croatia.

Our goal is to establish more clubs in the other 4 countries and with that bring us all closer to one another. Besides the many activities the WACS YCC has, my vision is to unite all the clubs in the Balkan within the meaning of competition and shared events.

As a WACS Young Chef Ambassador for Southern Europe, it is my duty and also pleasure to bring together all the young chefs in the region. I would like to congratulate the YCC Serbia for their progress in cooperating with different schools and institutes. Other than some exceptions there exists a problem with the school systems in the Balkan countries. The problem is that most of the schools are fully operated by the governments and are deeply rooted within the system and it is very difficult to infiltrate with otherwise great ideas of collaboration. On the other hand there are the private schools that are very positive looking to the ideas but are very short on funds due to the world wide economical crisis.

Hopefully this will all change one day soon and we will be able to organize a competition or an event in which all or most of the educational institutions and schools will be a part of. The cuisine and culinary expertise of the young chefs in the area are also advancing which as seen on different international and global competitions. None of the things that have been done and will be done wouldn’t be possible without the great people in national associations and WACS who help and care for us young chefs.

Mojmir Šiftaris a WACS Young Chefs Ambassador, based in Slovenia. He is the President of Young Chefs Club Slovenia and is currently working at Hotel Aleksander in Rogaška Slatina as a Sous-chef.

by MojMir ŠiFtaris - SlovenIA



young cheFs and heritage

STuFFed dACe WITH SWeeT And SouR ToMATo SAuCe

bacKground and history “This traditional dish is cooked as part of our celebration feast for the first day of Chinese New Year. Fish means prosperity in Chinese, in other words, we wish the whole family will have a new year with full of prosperity, My first taste of this stuffed dace was made by my grandmother and my mother. It brings to my memory back to the Chinese New Year when I was four years old. For those who are not familiar in dealing with fish, it is a very difficult dish as you have to skin and debone the dace and reserve the whole skin for stuffing.”

ingredientsDace (Whole) 2Dried Shiitake 7 pcsScallions 2 tbsp.Soya Sauce 1tbsp.Corn Starch 2 tsp.White Pepper Ground PinchSalt PinchOil (for cooking) 3 tbsp.

sauceWater 3 tbsp.Ketchup 3 tbsp.Worcestershire Sauce 1 tbsp.Sugar 1 tbsp.White Vinegar 2 tsp.Salt 1/2 tsp.

Method1. Soaked the dried shiitake in water for 1 hour. 2. Skin the dace carefully and reserve one whole fish with skin and deboned dace meat separately. 3. Slice and finely chop the dace meat. 4. Cut the shitake into brunoise. 5. Slice the scallions. 6. Add all the marinade, shiitake, scallions into the minced dace, stir in one direction until sticky. 7. Sprinkle little corn starch on the skin inside. 8. Fill the minced dace back into the skin to make it like a fish. 9. Heat the oil and fry the both side of skin until golden brown. 10. Cut the onion and green pepper into dices. 11. Fry the onion and green pepper and add the mixture of sauce (Ketchup, White Vinegar, Water, Worcestershire sauce, sugar and salt) to the pan.

by ty leung - Hong Kong Young CHeFS CluB

TWo Young CHeFS PRoudlY SHARe THeIR nATIonAl dISHeS And WHAT IT MeAnS To THeM.



RAInBoW MIlKSHAKe CuPCAKeS

“I love the rainbow colours as it reflects the diversity of our culture as well as my personality!”

ingredientsButter/Margarine 230gCastor Sugar 200g4 large Eggs Flour – Sifted 540gBaking Powder 20mlSalt 1mlMilk 300mlVanilla Essence 5 ml

Method1. Preheat the oven to 190 C2. Cream the butter and the sugar together, then add the sugar one by one to the butter mixture. Make sure the egg mixes in well after each one added.3. In a separate bowl add together all dry ingredients4. In another Bowl mix the milk and Vanilla essence together 5. Add the flour and milk mixtures alternating bit by bit. Mix well together into a soft batter.6. Divide the batter into 3 equal amounts.colour each batter with food colouring of your choice.7. Place in a miffin pan lined with paper cups starting by layering the three colours on top of each other8. Bake for 15 – 20 minutes or until it is cooked.9. Allow to cool.

by Maria vugarelles - SouTH AFRICAn CHeFS ASSoCIATIon

WHITe BuTTeR ICIngingredientsSifted Icing Sugar 800gWhite Butter 500g

Method1. Cream the butter and a bit at a time add the icing sugar in. Mak-ing Sure it is well mixed2. Now place the icing in a piping bag with the nozzle of your choice. Pipe on top of the cooled cupcakes.3. Garnish with smarties and a round wafer biscuit. Additionally 100’s and 1000’s can be used

“The Junior Chefs Club worldwide are embarking on a recipe database where they can share recipes rooted in their culture.”


wacs – IKA

culinary olyMPics 2012THeRe IS TenSIon In THe RooM, THe BeST CHeFS FRoM All oveR THe WoRld

HAve gATHeRed TogeTHeR FoR THe AWARdS CeReMonY, THe olYMPIC vICToRY

oF THe CHeFS IS To Be AnnounCed. 54 nATIonAl TeAMS HAve TRAvelled FRoM

All FIve ConTInenTS, THeY HAve TRAIned FoR MonTHS FoR THIS exHIBITIon

And THeRe CAn onlY Be one vICToR In eACH dISCIPlIne.

There is Olympic glory for the overall performance of one team. Points can be collected for cold platter presentation and warm cuisine in the Restaurant of Nations. Understandable that every nation only sends the very best representatives of its craft. The masters of every category, the Olympic victory for the best performance goes to Sweden! They deeply impressed both visitors and jurors with their sophisticated mini-ature works of art in the platter presentation. In the Restaurant of Nations, they wowed with a creation of cauliflower and broccoli

terrine and mousseline with “Nordic fire” as a starter, escalating into a main course of red deer saddle in a herby crust and svecia cheese and porcini mushroom duxelles. For their sweet conclusion, they inspired with autumn raspberries and yoghurt meringue and almond cake. This composition showed them to be com-pletely en trend, as molecular cuisine could only be found in individual components, in comparison to the Culinary Olympics of four years ago. This time, the slogan was

“back to the roots”. The central focus was healthy cuisine, balanced, containing protein and with somewhat more vegetables. Above all, it had to taste authentic and the compo-nents on the plate should range from soft to crispy to foamy. Anyone conjuring this onto their plate was already far ahead of the game - but the aim in 2012 was not just to indulge the taste buds. It also needed to be a feast for the eyes. Natural colours in impressive ar-rangements for all three courses dominated the plates. “Those who perfectly mastered this composition are moving closer to


wacs – IKA

Olympic victory” - said one of the jurors. Second place in the Culinary Olympics also went to Northern Europe. The Norwegian national team wowed the jurors. Even Robert Oppeneder, president of the VKD (German Chef ’s Association) was deeply impressed, “It was exciting to observe the big emotions. Tears and joy are very closely linked at the Culinary Olympics 2012. The passion of the participants, when they prepared the meals, or the devotion with which the exhibits were prepared: that was an experience. An experience that fills me, as a chef, with pride when I see what our fellow chefs from all over the world have achieved for these Olympics.” For the German national team, Sweden and Norway’s victories were foreseeable. Even before, on the fringes of a press conference, they stated that the Scandinavian teams would be their toughest competitors. The German team achieved third place at these Olympics in the overall evaluation. They delivered many outstanding individual performances and achieved gold medals for successful warm cuisine and silver for the platter presentation. During the entire Culinary Olympics, visi-tors could be spoiled by the national teams, as the products conjured up by the world’s master chefs in their kitchens were not just reserved for the jurors. Anyone could book 3-course meals. This means this wonderful experience of gastronomy at the absolute highest level is not just restricted to a small, elite circle of connoisseurs. So it is no wonder that the Restaurant of Nations was booked out. In total, 9360 world-class meals were sold and the offerings sold out almost completely with great speed. As well as the master chefs, the next genera-tion were also given a chance. Apprentices, aged between 18 and 24, can also compete in direct international comparison. The junior national teams get down to work with an en-thusiastic zeal, the tension is even stronger, although they have somewhat less routine under the competition conditions. It is quite apparent that the Swedes were agreed about what must be cooked at the Olympics 2012, as the junior national team were also

victorious. “This gold was profusely earned!” emphasised one of the jurors on the edge of the award ceremony. The competitors have to be able to deal with large-scale catering with a restricted budget. Here too, the best team wins Olympic victory. Among other things, the decisive factor is the balance of the order of courses. Anyone who thinks there is no creativity in large-scale catering could be convinced of the contrary at these Olympics. Sweden was again ahead by a nose in this discipline and the Olympic victory went to Team Sabis. Independently of the national teams, re-gional teams could also register to partici-pate and are awarded with the IKA Cup. Individual regions have the opportunity to show off their specialities. The international team of jurors awarded the highest number of points in this category to the Stockholm Culinary Team from Sweden. This regional team astonished with an impressive pro-gramme in cold cuisine. Anyone who had designs on sweet treats at the International Exhibition of Culinary Art/Culinary Olympics found copious amounts of stimulation from the pastry chefs. At the focus of many visitors was the presentation of the sweet works of art, which were so artisti-cally created that visitors of the Inoga trade fair were happy to stay with wide eyes. Torts, friandises, cold and warm desserts, this was the task facing the international pastry teams in order to achieve the highest number of points for Olympic victory - assessed together with the exhibition piece. With their craft, the duo from Sri Lanka wowed not only the visitors but also the strict jurors, enabling them to travel back to their homeland with the coveted title. There was a completely new competition at the 2012 Culinary Olympics. Vegetable carving in front of the public was an attrac-tion for visitors during the entire exhibition. Ming Tsung Ke from Taiwan impressed with his dexterity and his delicate sense for proportions and colours. For the military catering, there are some-what different requirements. The prepared meals should not just give pleasure to the taste buds; the military chefs must also keep their soldiers fit with calorific, tasty meals. For this reason, all the offerings from the

military kitchens were tasty and nutritious. Nevertheless, there were differences which could be seen in the overall points. The international team of jurors gave the Swiss team the best evaluations and this Olympic victory goes to the Alpine country. All in all, the International Exhibition of Culi-nary Art/Culinary Olympics 2012 in Erfurt was a huge success for international culinary art!


wacs – BoCuSe d´oR

Every other year since 1987, the Bocuse d’Or has been bringing young chefs from all five continents, some of the leading talents of their generation, together in Lyon.

More than just a culinary competition, the Bocuse d’Or is a spectacle and a party, bringing talents to the fore in an 8000 m2 gastronomic arena featuring a cast of culinary cultures from all over the world.

It is also a prestigious global network of several thousand chefs, drawn together by shared values of excellence and friendship.

With new countries competing for the first time and revised regulations pushing back the limits of creativity, the 14th Bocuse d’Or has a wealth of surprises and thrills in store!

Will the Scandinavian nations continue to reign supreme? Will France regain a place on the podium? How will the contestants deal with their new challenges? These questions and many more will be answered at the end of the 2013 final.

24 cheFs, 24 nations, 5 continents, 24 diFFerent aPProaches to cooKing!

In 1987, when Paul Bocuse dreamt of what the Bocuse d’Or would be, his vision was clear: bring the world’s different culinary

cultures to the fore and welcome new nations to the Bocuse d’Or family at each competition.

With the exception of 2011, when there were no African nations present, all the continents have always been represented at the competition.

The Bocuse d’Or 2013 will hence mark the return of Africa, with Morocco competing for the first time. Having been granted a Wild Card by the International Organisation Committee, the Moroccan team will proudly defend their nation’s flag at the world final.

The countries of Eastern Europe are also developing their gastronomy as they open up increasingly to tourism. During the European selection round, Hungary and Estonia, ranked respectively 9th and 11th out of 24, finished in front of star countries such as Italy and Spain. There is no doubt that Hungary, participating in the final for the first time, and Estonia, present for the second time, will pull out all the stops to defend their culinary heritage and claim their place on the international gastronomy stage.

Like the Scandinavian nations in recent years, South America is also undergoing a gastronomic revival. Led by top chef Alex Atala, jury president at the last Bocuse d’Or Europe, South American chefs are moving

abroad and making names for themselves with their outstanding creativity.

Brazil, Guatemala and Mexico, competing in the final, will aim to astonish the jury by drawing on this creativity and know‐how.Asia will also be a formidable opponent, with two highly experienced countries – Japan (13 finals to its credit) and Singapore (8 finals) – the confirmation of China among the top‐ranking nations and a highly promising first‐time qualification from Sri Lanka.

a host oF surPrises… and soMe new regulations

In addition to the countries making their debut at the competition and those that are returning, this year’s contest will unveil a major new feature: in order to reshuffle the cards and push the chefs to be even more creative and spontaneous, the Bocuse d’Or regulations are changing.

What will the new tests consist of? What will the star products be? In a few days all the participating teams will find out at the same time. From that point on, they will have just under seven months to get in training. Their aim will be to show off the products in their very best light, demonstrating creativity while respecting their country’s culinary traditions.

bocuse d’or 2013THeRe WIll Be A HoST oF neW FeATuReS AT euRexPo – lYon, In THe ConTexT oF SIRHA, 29 And 30 JAnuARY 2012.


wacs – WoMen In WACS

here i aM!’In HeR neW BooK “HeRe I AM! CHeF KIMBeRlY’S AnSWeR To THe QueSTIon ‘WHeRe ARe THe FeMAle And MInoRITY CHeFS?’” AuTHoR And CHeF KIMBeRlY BRoCK BRoWn SHAReS HeR SToRY oF oveRCoMIng THe oddS And BeCoMIng one oF THe FeW AFRICAn-AMeRICAn FeMAle exeCuTIve CHeFS.

Concerned that there are too few female or African-American chefs working today, Brown shares her inspirational story – and some recipes – to encourage others to follow in her footsteps. She reveals the details of her trying journey to become an executive pastry chef in what she identifies as a surprisingly male-dominated field.

“You are not alone,” she says to aspiring minority and women chefs. She describes how perseverance and a can-do attitude allowed her to find success despite the obstacles she faced. “You have to show up and be ready to learn and produce in this hard and sometimes thankless profession,” she says. “Passion and opportunity are vital to you not only surviving but succeeding.”Brown says that her motivational work is not over with this book, but she hopes it

can begin to make changes in the industry. “Women still are not paid equally and are not getting the opportunities to advance in this profession,” she says. “The majority of culinary students are female, yet the majority of executives in charge are men. Seeing someone like themselves as a successful executive chef and certified executive pastry chef gives women and minorities hope and motivation to realize their potential and live their dreams.”

about the authorChef Kimberly Brock Brown, CEPC, CCA, ACE, AAC, became the only African-American inducted into the American Academy of Chefs, the Honor Society of the American Culinary Federation in 2003. She is South Carolina’s only African-American certified executive pastry chef and is also an approved culinary examiner and certified culinary administrator. She grew up in the suburbs of Chicago, and she worked hard to become an executive chef, speaker, food demonstrator, culinary instructor and mentor to aspiring junior chefs.

Brown strives to be a leader to women and minority cooks, taking opportunities to appear in magazines and newspaper articles, on local television and in social media. She is the mother of two children, Bianca and Brock, and she enjoys traveling, reading, spending time on the beach, at the spa and playing board and card games. She is a certified communicator with Toast Masters International and is an active member of the Summerville, SC - YMCA Yakkers, a local club in which she is the current vice president of education.

www.kimberlybrockbrown.net

CH

EF KIM

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BR

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N, C

EPC, C

CA

, AC

E, AA

CHere I am!

Can you name 5 African American Chefs or Executive Pastry Chefs of fi ne dining establishments? Where are the women and minorities culinary students who make up the majority in culinary classrooms yet are missing in action from the top of the line?

Chef Kimberly Brock Brown, CEPC, CCA, ACE, AAC opens up and shares her story and some great recipes to help answer the questions of why there are too few female Chefs or African American Executive Chefs-Sweet or Savory leading in today’s kitchens.

Could it be European dominance, male superiority or just too much heat in the kitchen that keeps women from getting the managerial titles and positions?

With focus and determination to succeed in this surprisingly male dominated fi eld, Chef Kimberly details the trials and tribulations of personal and professional achievements used to achieve her goal of becoming a Certifi ed Chef and teaching other Junior Culinarians how to be better stewards of their own destiny.

Learning to embrace what makes you happy while helping others along the path will always bring the best gifts life has to offer; satisfaction and having peace of mind will ensure immeasurable rewards and compensations. Women can be mothers, wives, students or all of the aforementioned and still succeed in managing the demands of the kitchen and the people associated with it. People of color do have the drive and determination needed to be the Executive Chef when they plan the work and work the plan.

We need to wake up, step up and make it happen. Go get what is rightfully yours to have once you have prepared yourself, put in the time to get the experience and qualifi cations. Don’t just sit on the sidelines hoping to get noticed or included.

In 2003, Chef Kimberly became the only African American female inducted into the 57 year old American Academy of Chefs, the Honor Society of the American Culinary Federation. As South Carolina’s only African American Certifi ed Executive Pastry Chef, Approved Culinary Examiner and Certifi ed Culinary Administrator, Chef Kimberly Brock Brown’s storied career started with the humblest beginnings of high school Home Economics classes in the Chicago suburbs to being an Executive Chef, Speaker, Food Demonstrator, Culinary Instructor and mentor to aspiring junior culinarians. Through her many

magazine and newspaper articles, local television appearances, and social media entities, Chef Kimberly aspires to motivate and encourage all, but particularly women and minority cooks and chefs to step up and reach their fullest potential by seeking leadership roles and positions that sets them up for success. Mother to two foodies Bianca & Brock, caretaker of Blackie the family cat, sister to Cheryl, Judy & Paul, auntie to a niece & nephew and girlfriend to a few phenomenal women, Chef Kimberly loves to travel, read, spend time on the beach and at the spa, play board and card games, is a Certifi ed Communicator with Toast Masters International and is active in one of the local clubs, the YMCA Yakkers where she is the current Vice President of Education.

the high Point oF an eighteen-Month selection Process

Involving hundreds of chefs, nearly 60 national selection events around the world, and three continental selections in Latin America (Bocuse d’Or America Latina‐Copa Azteca), Asia (Bocuse d’Or Asia) and Europe (Bocuse d’Or Europe), the selection process, which got underway back in February 2011, came to an end in June 2012.With the exception of a Wild Card which has been attributed to Italy, the final list of 24 countries that will compete in this great culinary match is now known:

AuSTRAlIABelgIuMBRAzIlCAnAdACHInAdenMARKeSTonIAFInlAndFRAnCeguATeMAlAHungARYICelAndJAPAnMexICoMoRoCConeTHeRlAndSnoRWAYSIngAPoReSRI lAnKASWedenSWITzeRlAndunITed KIngdoMunITed STATeS oF AMeRICA

For more information about Bocuse d´Or 2013, please visit www.bocusedor.com or www.bocusedor.com/web‐tv


wacs rePort – lATIn AMeRICAn CuISIne

three things you need to Know about latin aMerican cuisinelATIn AMeRICAn CuISIne IS THe nexT BIg THIng.

PICo de gAllo


wacs rePort – lATIn AMeRICAn CuISIne

the origin oF latin aMericansMexican Americans may have lived in the United States for most of the time, but it was after the World War II that other Spanish-speaking immigrants settled here. Cubans, Dominicans, Colombians, and Costa Ricans flocked to the country in the 1960s and today, the three largest Latino ethnic groups are Mexican American, Puerto Rican, and Cuban American.

Latino Americans are very loyal to the food traditions of their homelands. Check out the small ethnic markets called bodegas for specialty foods used in Latin cooking.

eat liKe a latino Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor.

You can draw similarities between the cuisines of the various cultures. Meat, in particular pork or beef, is important in the Latino diet. It is often eaten with the spicy sauces (salsas) for which Latinos are famous. The main ingredient in salsa, as well as many other Latin dishes, is hot chili peppers. Latinos cook with fresh, dried, and ground chilies, such as Habanero, Jalapeno, Malagueta, and Poblano.

Other staples include corn, beans, rice, and root vegetables. Common types are sweet potatoes, yams, yucca, jicama, Jerusalem artichokes, and taro. There is also the pear-shaped squash called chayote, also known as tayote, chuchu, and xuxu.

The Latinos also love their fruit, including plantains, guavas, mangoes, papayas, passion fruit, and prickly pears.

Those who love pastry are in for a treat. These are dishes that consist of a variety of dough and filling. Two popular types of turnovers are tamales and empanadas. Nacatamales, chuchitos, humitas, and bolos are just a few of the many types of tamales eaten by Latinos in the United States.

Most Latino desserts (like flan, a type of custard) are made from dairy products. Most traditional Latino drinks contain two of the following three ingredients: milk, rum, and fruit.

Food For religion Latinos are mostly Roman Catholic and celebrate religious festivals.

Making tamales and pasteles together is a popular family tradition around the Christ-mas period, where dough is wrapped around filling. The tamale dough is placed inside an empty cornhusk. The pastele dough is placed inside a wrapper made from banana leaves. Another Christmas favorite is menudo, which is a spicy stew made with hot chilies and a cow’s stomach (called tripe).

If you are at a Latino party on New Year’s eve, don’t be surprised if everyone eats twelve grapes or raisins at midnight. These symbolise

the twelve months of the new year. Mix rum and tropical fruit, and pour the mixture into a punch bowl…and add a whole pineapple to the bowl. Remember to toast a friend, as it is believed that it will bring friendship!

On New Year’s Eve, Latinos of Colombian descent enjoy a dessert called bunuelos . These are balls of dough made from flour, sugar, eggs, and butter and deep fried.

On Good Friday, three days before Easter, Latino cooks will cook up a soup called potaje do vigile. Made from garbanzo beans, fish, and spinach, it also contains egg yolks, garlic, almonds, and seasoning.

PuPuSAS de QueSo

AvoCAdo CHIMICHuRRI BRuSCHeTTA

Serving the gastronomy trade since

1943

www.segers.se

Segers has been involved with Nordic restaurant kitchens for nearly seven decades.

While we have seen the new Nordic cuisine reach the very

pinnacle globally, we have also succeeded in our commitment to quality. With our own manu-facturing staffed with our own personnel, we have full control

from the first stitch to the finished garment.

A must if we want to remain serving the gastronomy trade

at the highest level.

Segers is a new proud provider of chefsjackets to WACS,w.e.f. 2013, more information in upcoming E-newsletter.


wacs rePort – BRAzIlIAn ReCIPeS

WITH THe nexT WoRld CuP To Be Held In BRAzIl, João leMe PReSIdenT oF APC BRAzIl SHAReS FeW oF HIS ReCIPeS WITH uS.

exotic Flavours FroM brazil

TunA FISH with Jabuticaba sauce, pupunha sautee and yam puree with wasabi

tunaTuna loin 180 grSalt 5 grPepper 5 grExtra Virgin olive oil 20 ml

Season tuna with salt and pepper and olive oil. Take it to a grill pan and don’t forget to leave it rare in the middle. Cut into slices

yaM PureeYam 150 gHeavy cream 80 mlButter 30 gWasabi paste 10 gSalt 5 g

Unpeel and cook yam into boiling water and add salt. Mash the cooked yam. Add butter and whipped cream, season with wasabi and salt.

jabuticaba sauceJabuticabas 150 gCachaca 50 mlBalsamic vinager 50 gSugar 25gWater 100 ml

Put jabuticabas and sugar Into a deep pan and let it cook, stirring constantly until obtain the juice from fruit. Add cachaca and let it flambee. Add balsamic vinager and when it will be boiling , add water. Let reduce and drain. Set apart soem fruits for final assembly and press other into juice.and press other into juice.

PuPunha PalMs oF heartHole pupunha is very long and shoud be divided in to 3 parts in longitude. We will use the firmest part, the base, called ‘the heart’.

Piupunha Heart 100 grSalt 5 grPepper 5 grExtra virgin olive oil 20 ml

Cut pupunha heart into thin slices In a frying pan with hot olive oil, add pupunha salt and pepper and braise it keeping crunch.

asseMblyServe tuna under pupunha, aside puree and jabuticabas sauce.



BoBó de CAMARãoSHRIMP BoBoThis is dish mainly made up of light cream of cassava, flavoured with coconut milk, palm oil and coriander served mainly in the northeast of the country,but can be served as a starter or main course with rice and pepper.

Onion 50 gRed pepper 50 gFresh pepper 10 gExtra virgin olive oil 20 mlCoconut milk 100 mlCassava 200 gChives 1 unCoriander 1 unPalm oil 20 mlSalt 5 gSago decoration

Cut the onion, fresh pepper and red pepper into small cubes. Saute in olive oil. Add the shrimp and let it cook. Unpeel and cook cassava. Split the shrimp and add the sauce with cooked cassava. Pass it all in a food processor. Put back the shrimp and season with the salty cream, sliced chives and coriander finely chopped. Garnish with some shrimp and sago pearls.

FeIJoAdA APPeTISeROften we want to show a bit of our culture to foreign friendswho come to visit us, but serving a complete feijoada would makeit impossible for them to enjoy other specialties in one meal, so I suggest to serve this as an appetizer, preserving the original recipe with flavors and ingredients but in a contemporary way of serving.

ingredients aBlack BeansSmoked sausageBaconSmall Pork ribsEar porkOnionGarlicSunflower oliBay leaf

Method In a pan cook black beans with main meats and bay leafs. After cooked, Split meats. Braise garlic, bacon and onion with sunflower oil and add to the beans. Put beans into a food processor transforming into a juice. Brown all meats in the same oil.

ingredients bCassava flourBacon Butter

Brown bacon into butter. Add cassava . Serve with the above.



TRoPICAl MouSSe

the legend Eighteen arhats (spiritual practitioner, destroyer of enemies, enlightened being) were gathering to attend the Buddha’s birthday celebration. They could not come to a consensus on what gift to bring. After a long discussion, they decided to each pick an ingredient and cook a dish for the Buddha. The Buddha was delighted. Traditionally, this dish calls for 18 ingredients.

coconut MousseCoconut milk 150 mlCondensed milk 200 mlGelatine sheet 4 no.Heavy cream 250 ml

PreParationin a sauce pan, mix coconut milk and condensed milk and heat.Dissolve gelatine sheets inside the mix above.Mix heavy cream with eletric mix and gently add to other ingredientes, they should be cold already. Place cream into the silicone molds and take them to refrigerator.

Portuguese sweet with egg yolK ( baba de Moca)Sugar cane 100 gCoconut milk 90 mlEgg Yolk 3 no.Flaked coconut 100 g

Mix all ingredientes and take them to low heat, stirring constantly.When it obtains firm consistency , take out from heat and let it cool.

brazil nut dacQuoise Brazil nut flour 80 gWheat flour 30 gCornstarch 10 gSugar 125 gEgg white 130 g

In a bowl, mix wheat flour, half quantity of sugar, Brazil nut flour and cornstarch and sift them. Beat egg whites until stiff and add the rest of sugar. Mix all together very gently. Spread into a silpat and take it to a pre-heated at 170C for 8 mins. Remove from oven and cut discs with rim ring, that will be used for final assembly

PineaPPle sauce with coriander seedsPineapple 1 noSugar 100 gCoriander seeds 10 g

Cut unpeeled pinepples into small cubes. In a small saucepan, brown the sugar and add coriander seeds and then pineapple cubs and let it cook in a low heat. Preserve pineapples cubes ans sauce for final assembly

asseMblyBrown coconut flakes in the oven. Decorate with caramel. When the mousse is cold, take it from refrigarator and with a spoon take a piece from the center and stuff with Portuguese Egg Yolk. Cover with dacquoise disc. Unmold and pass it into coconut flakes Decorate with caramel and pineapple sauce


TRendS FoR 2013? Everyone loves looking into the crystal ball, so the question everyone is asking is: What will 2013 hold? The editorial team from Epicurious.com has listed down their predictions, which includes seasonal vegetable plates, cauliflower, technology(using ipad menus), Brazilian cuisine and sumac powder. With the list, they have also included what has fallen off the trend radar, such as tasting menus, homebrewing, offal and Southern flavours. What’s on your 2013 list?

ouR CondolenCeS To THe FAT duCK CHeFS

We will like to convey

our condolences to

the families of the

two chefs from Fat

duck, Carl lindgren,

30, from Sweden and

Briton Ivan Jorge,

34. during a much

publicised tragedy

that took place in

Hong Kong during a

promotional tour,.

WoRld oF SeAFood

World of Seafood, a professional trade fair catering to the seafood and frozen seafood industry, will make its debut at the IMPACT World Exhibition Center in Bangkok, Thailand, from 22 to 26 May, 2013. Held in conjunction with the 10th edition of THAIFEX – World of Food Asia 2013, the platform is a ‘must attend’ for wholesale, distribution, retail and foodservice buyers from all over the world. The main showcase of seafood products and services will be complemented by the favourite Thailand Ultimate Chef Challenge (TUCC), which will see a new category. The “World Ocean Seafood Culinary Challenge 2013” presents another valuable opportunity for local and international exhibitors to present their products and promote the use of their seafood to a large community of chefs and hospitality audiences within Thailand and the Asia Pacific region. For more information, visit www.worldofseafood.com

in&out oF the Kitchen

APP FoR ASPIRIng BuTCHeRS

Thanks to Tom Mylan, co-owner and executive butcher of The Meat Hook, and Open Air Publishing, aspiring butchers can learn the ropes by apprenticing in the comfort of their rooms. “The Better Bacon Book” app (available on iTunes for iPad, iPhone and iPod Touch) is a a how-to guide, including 20 instructional videos on how to make and cook your own bacon, face bacon, pancetta, guanciale, Canadian bacon and pork belly. Plus, how to make your own bacon-infused liquours! And there’s really no reason why you should not get started – with innovative features such as the ability to purchase bacon and equipment right from the app.

in&out oF the Kitchen – neWS


in&out oF the Kitchen – neWS

THe nexT dInIng HoTSPoT – THe AIRPoRT? Restaurateurs will tell you that location of a restaurant is almost everything, but it seems that the latest hotspot location could just be the unlikely airport.

Food Network has launched the first Food Network Kitchen at the Fort Lauderd-ale-Hollywood International Airport in South Florida in the JetBlue terminal. It is the only eatery serving hot food at the JetBlue concourse, and has been serving up to 1,500 customers daily. It is a self service joint where customers can sit at tables after ordering at the counter or they can get takeout food. All the recipes are designed by Food Network, with dishes such as Cuban breakfast burrito, a black beans and rice burger with “mojo mayo” and fried pickles with Key lime mayo.

guInneSS WoRld ReCoRdMaltese master chocolatier Andrew Farrugia recently set a new Guinness World Record in Belgium when he unveiled the world’s longest chocolate structure at Brussels Chocolate Week. The 111.5 feet train boasts many components, such as seven wagons modeled af-ter modern Belgian trains. The remaining trains recall Belgium’s older train wagons, including one with a bar and restaurant. For those chocolate masters out there who will like to have a peek, the chocolate work will be exhibited in various museums in Belgium.

We bake – You fill!Finest Quality Tartelettes

Recipe ideas: www.hug-rezepte.ch

HUG AG, Neumühlestrasse 4, CH-6102 Malters/Luzern, Telefon +41 41 499 76 30, Fax +41 41 499 76 [email protected] • www.hug-luzern.ch • www.facebook.com/hugfoodservice

• Natural raw materials• Crispness that endures• Functional packaging design

Argumentarium_200x135.indd 1 06.04.11 10:30


in&out oF the Kitchen – TeA And Food PAIRIng

MaKing the PerFect Match - the art oF Pairing tea with FoodIT IS no SuRPRISe THAT TeA goeS Well WITH Food. WITH IS WHY dIlMAH, THe PRoduCeRS oF FIneST CeYlon TeA, ConCePTuAlISed THe dIlMAH TeA gASTRonoMY PRogRAMMe - An InnovATIve ConCePTTHAT CeleBRATeS TeA AS An eSSenTIAl eleMenT oF Food And lIFe, BASed on THe PReMISe THAT THe HeART oF gASTRonoMY IS THe HARMonY oF FlAvouR.

One of the greatest pleasures of gastronomy is the coming together of all aspects of dining – the company, ambience, food and drink. And since tea comes in numerous styles and flavours, finding the right tea that will meld with what you are eating to create a delightful sensory experience in the mouth, is not as difficult as it sounds.

Tea can be served as a palate cleanser between dishes or between mouthfuls of a dish; it can be a flavour bridge from one course to the next. It refreshes and readies the palate for the next course or bite. Moreover, certain teas can also be paired with specific dishes to help complete the flavour journey of that dish.

the Key eleMents in tea and Food Pairing

Food and tea have three key elements that you can match – flavours, textures and components. Flavour refers to the aromas and tastes of the tea or food– usually described as floral, fruity, nutty, smoky, herbal, spicy, earthy, meaty and so on. A pairing is achieved when the tea’s flavour and aroma matches, harmonises or accentuates the flavours in the food. For example Dilmah Organic Rooibos works with nutty desserts and cakes due to its distinct, sweet, nutty flavour. Similarly, a smoky tea pairs well with barbecued food since both have

complementary smoky flavours. You can also set flavours against one another. Serve barbecued food with a Dilmah Mint or Chamomile infusion. Mint is quite assertive and adds an additional flavour to the smoky tastes of the food while Chamomile ‘tea’ is less assertive and allows barbecued food flavours to take the lead. White teas like Dilmah Ceylon Silver Tips, are at the other end of the spectrum of flavour, being delicate and elegant. They have subtle flavours, so are best enjoyed with the simplest foods and pure flavours, such as preserved apricot, a light biscuit or a macadamia nut and rice biscuit.

Whether similar or contrasting, the texture of the tea and food can become the buttress that holds the pair together. For example, food can be grainy, dry, oily or rough in texture. You could serve a tannic Dilmah Ceylon Supreme tea with oily food such as a hamburger. The tea polyphenols (tannins) bind with the oily proteins of the food, and the heavy texture of the tea mirrors the weight of the food. The overall effect is a smooth taste in the mouth.

Consider the texture and weight of cheese. It is rich and mouth-coating. The accomp-anying tea needs to be pure to cut through the cream, fat and salt like Ceylon Silver Tips which has a linear purity and a mild cleansing effect that suits all cheeses. Elegant teas are

not restricted to only matching with heavy foods. High grown and tippy teas can be a good match for salads; their low bitterness and light fruity tones allow them to work in tandem with delicate greens and non-creamy salad dressings. Tangy herbal infusions such as Dilmah Rosehip with Hibiscus go well with fruit salads, pears, ice cream and vanilla flavoured foods.

Components are the basic elements perceived by the tongue– sweetness, saltiness, bitterness and sourness. An obvious taste match is that of sweetened tea with a sweet dish – this is a mirroring of the sweet component. Tea sweetened with honey is a sure match for many desserts. The bitterness of tea’s polyphenols can also be used to bolster components in food. A tea with lightly bitter polyphenols (tannins) can be served with a cake or sweet dates, in a contrast of bitter and sweet components.

Alternatively, consider the match of a delicate steamed fish flavoured with soy sauce, with a delicate high grown tea like Dilmah Nuwara Eliya Pekoe or Ran Watte Single Region Tea with a slice of lemon. The citrus-acid nature of the tea with lemon will have an affinity to the salty soy. This is because salt in food ‘pushes’ flavour (chefs know this well) while acid ‘pulls’ flavour.

The opportunities to achieve tea and food


in&out oF the Kitchen – TeA And Food PAIRIng

pairings are unlimited. You can add lemon or honey (or both) to tea, introducing the sour as well as the sweet elements. And by adding milk to tea, you can modify an inherent component (bitterness) and change the texture – another match with food could be in the making.

MaKing the Match

Food should not overpower the tea or vice versa. Oolong teas make good matches with stronger flavoured seafood; dishes with less heavy sauces; fried foods, and dishes featur-ing ginger or berries.

Match black teas with heavier, fattier and richer foods. Lamb is a good example of a food with a high fatty-protein content; when eaten, it coats the mouth with fat. If tea is consumed alongside lamb, polyphenols attach themselves to the protein molecules and strip them from one’s mouth, making a smooth match and leaving the palate refreshed, cleansed and ready for the next mouthful. Try black teas with red meats, mushrooms, spicy food and game.

The low country grown teas with lots of polyphenols and character are good matches for cheese cake, chocolate, cream sauces, curries and pastries whilst the mid-grown black teas suit fruity desserts, dishes featuring vanilla, nutty cakes and also spicy food. Where a dish is piquant (spicy-hot), sweeten the tea so the sweetness envelops the chilli

hotness. Alternatively, adding lemon to tea has a palate cleansing effect on piquancy.

Pairings can go beyond simply matching flavour with flavour, texture with texture and component with component. You can mix and match food’s flavours, components and textures with those of tea.

For example, a tea might have honey or mocha undertones (flavour) so might work with savoury as well as sweet dishes (components). Meanwhile, another tea might have the scent of vanilla or almond or jasmine flowers or mandarins (flavour) and would take to dark chocolate (flavour and texture). A nutty and grassy green tea would make a fabulous complement with brie cheese - not only in flavour, as the polyphenols in the tea will bind with the fat in the cheese to bring about a textural combination.

Note that not all flavour matches work. Oolong tea has a similar smoke profile to manufactured bacon bits (McCormick), but the smoke is intensified in the bits and overwhelms the tea. Yet when the same tea is paired with real bacon, it cuts through the fat to make a textural match.

The overruling premise of pairing tea with food is that taste is individual, and achieving a good pairing relies greatly on an individual’s palate, in an exploration of the natural inter-play between food and tea. Try, experiment and enjoy the experience.

here are soMe suggested Matches oF Food with tea:

Earl Grey with any spicy food (Green Curry, Szechuan Chicken, General Tsao’s Spicy chicken, etc.)Pu-Erh with earthy and meaty mushrooms.Assam with common mushrooms/Paris mushrooms.Ceylon Young Hyson Green with anchovy- based dishes.Oolong with avocado-based dishes.Chun Mei with creamy soups, seafood.Low Grown Ceylon teas with Mexican dishes.Souchong with smoked salmon.Lover’s Leap Pekoe with black truffled mushroom dishes.

Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring finest quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea. The Dilmah Tea Gastronomy programme celebrates tea as an essential element of food and life.

For more information on Dilmah Tea Gastronomy visit www.teagastronomy.com.


in&out oF the Kitchen – CooKIng WITH PASCAl BARBoT

three star cuisine THRee MICHelIn STAR CHeF oF ASTRAnCe, PASCAl BARBoT, WAS AT THe FIRST SCHool In SIngAPoRe To ReCeIve THe WACS ReCognITIon oF QuAlITY CulInARY eduCATIon, AT-SunRICe gloBAlCHeF ACAdeMY, To SHARe HIS TeCHnIQueS And exPeRIenCe.

What sort of cooking can you do when you are limited to a space of 15 m2 ? In other words, was it Pascal Barbot who chose Astrance, with its tiny kitchen? However, because he is limited to such a tiny space to express himself in, Pascal Barbot has had to find other ways to show off what he can do to personalise his cooking, without losing sight of his modesty.

Pascal Barbot’s cuisine is inspired by poetry, his love for foreign things and yet his attachment to his roots. It can be summed up as being concise, well defined, light and a balance between the meticu-lous artisan that he certainly is; unable to get away from his kitchen, yet one who likes to be transported by his dreams. Here, he gener-ously shares some of the recipes from his award-winning restaurant.

MAdeleIne FoR 180 PIeCeS

iMPortant notice1. Make the preparation 7 days in advance and keep in a fridge

2. Measurement of the tray: Tefal pan of 20 mini madeleines 4.5cm / 3cm, plate measures 39/12cm.

ingredients Egg white 400g Icing sugar 400gAlmond powder 160gFlour 160gWarm brown butter 400g Walnut honey 165gChemical yeast 30g

Method 1. Cook the browned butter and stop the cooking with honey. 2. Strain the flour and icing sugar. 3. Mix the almond powder with the chemical yeast. 4. In a mixer bowl, add the white eggs, the mix flour- icing sugar and the previous mix. 5. Mix well at medium speed. 6. Add slowly the mix honey-butter.


in&out oF the Kitchen – CooKIng WITH PASCAl BARBoT

WHITe MISo BuTTeR And leeKS

ingredients 250g brown butter infused with thyme and rosemary 250g white miso, well dry 4 boiled eggs lemon juice mix of garlic and ginger juice

Method Mix with a thermomix the boiled eggs, miso, the mix of garlic and ginger juice, brown butter, check the seasoning, add the lemon juice and keep it in a piping bag.

garnish Small leeks cooked in boiling and salty water seasoned with: Green chive oilDaikon soya sauce Red oignon pickles Yellow mustard flower or cabbage Nasturtium flower leave Burnt lemon powder

Plating Put the leeks on the plate, one piece of daikon, the chive oil, onion pickles, mustard flower and nasturtium leaves. Finish with the emul-sion of the white miso and brown butter.


in&out oF the Kitchen – ABIlITY AWARdS

As a past international competitor and Wacs judge competing in many events, it was clear to me that there wasn’t an opportunity for individuals with disabilities to show their skills and talent. With that the first culinary ability awards took place in Dublin Ireland 2005 at Chef Ireland. Some of the disabilities ranging from intellectual disabilities , fighting blindness , deafness , Down syndrome , to list a few…Working with some of the most committed individuals I have ever met, these people just shone on the day with the support of there mentors and organisations . I have spent the past ten years working with individuals with many disabilities and every time we encounter a problem they all remind me of my quote “We deal in solutions not problems”. Indeed we do as these talented individuals really do have the answers. All they ever needed was the opportunity to voice their opinion. Of course this has given them such a positive outcome.

For our first event where each individual was allowed 45 mins to plan, prepare and cook 2 same plated main courses – their own choice of basic mise en place is allowed and the assistance of their mentor permitted when required.

What an opportunity to cook and compete on an international platform where we can highlight the ability in disability!

Never more has there been a greater need for talented individuals to show their passion, skill and professionalism to one of the world’s leading employers.

Since our event in Dublin the culinary ability awards has also taken place at ifex in Belfast with resounding success and on average 9 out of 10 competitors are now in full time employment, a huge testament to the individuals who take part in the event . Subsequently I have held the event at hotel Olympia London with outstanding success and the respect that was shown to the competitors was outstanding. Standards are constantly rising and we are always looking for a new challenge and we had a unique opportunity to compete at the parade de chefs at ifex with very little notice. I took up the challenge and we had a very special evening with a lot done and more to do. We created a menu that reflected the current food trends at the time and as you can imagine never before as a team had all the competitors worked together .

Overall we came fourth and we were the only team to achieve a gold medal for outstanding hygiene practices. Not too bad considering we had individuals with intellectual disabilities and individuals who are deaf individuals with down syndrome and our restaurant manager is blind (just to list a few of the disabilities represented). This is one night that will remain with me for the rest of my life as we had a standing ovation from all who attended.

I invited Mr Paul Norton as a guest judge who had never judged before. Why? Because he was blind. The look on the other judges faces was amazing when Paul listed the ingredients and depth of flavour in a way we had not experienced before. We were all very impressed.

culinary ability awardsTHeRe IS MuCH ABIlITY In THe dISABIlITY – THAT IS THe MeSSAge BeHInd THe CulInARY ABIlITY AWARdS.


in&out oF the Kitchen – ABIlITY AWARdS

FeW WoRdS FRoM PAul“As a visually impaired individual representing fighting blindness, I was proud and honoured to be asked to judge at such a prestigious event at first. I was a bit apprehensive to be there among so many top judges. My understanding of the criteria was transformed and I found my own abilities being enhanced. A truly memorable event and something I share with pride. I can’t thank Chris enough for his professionalism and vision when it comes to this very unique event. I wish all involved with the ability awards continued success!”

As world director for the culinary ability awards, my vision is clear: to introduce and highlight to as many employers and professionals as possible the opportunities and the advantage of employing these talented individuals dedication, commitment/profesionalism/passion are all words that best define their commitment to our industry .

If we can have this event take place in as many countries as possible, then we would have helped chang people’s lives. As a non-profit making organisation dedicated to ability and with careful planning, easy to follow instruction, and a stress-free day. That’s the object of the event to raise as much awareness as possible.

As an organisation we are always looking for talent to join our talent, whether it is on a small scale to an international scale, we would very much like to hear from you”.

Please contact me directly on Skype, email or phone and together we can make a difference and recognise the ability in disability.

Chris Sanford is the founder of The Culinary Ability Awards. Contact details : Info@theculinaryabilityawards, Skype: Sandford chris1. Please also check out the documentary on Youtube on Culinary Ability Awards.


in&out oF the Kitchen – CHeF’S CoRneR

Food, do we have enough?AS We SPeAK oF Food In A CoMMunITY THAT IS KnoWn To uS, We Tend To IdenTIFY A BRACKeT oF PRoduCTS THAT THRougH CulTuRe And TRAdITIon HAve Been SeleCTed AS edIBle, THuS PRovIdIng uS WITH ouR dAIlY nuTRITIonAl needS.

by Paulino scheMbri – MAlTA


in&out oF the Kitchen – CHeF’S CoRneR

Globalisation has brought about diversity and culture differences closer together, where different nations discuss and share ideas and experiences of what is edible in their own region and furthermore, how these products are prepared and sometimes preserved as food for when the need arises. This is not something new as a roman saying goes ’One man’s food is the other one’s poison’, so we already find at the time of the Roman Empire that not all people ate the same food.

Then one starts to wonder if the planet has enough food for its inhabitants? Mark Post, from the Maastricht University calculated that at the present moment we can feed 10 billion people if all were vegetarians; however he also states that in reality ‘meat rejecters’ are a minority. It is also calculated that 33% of all food produced globally is wasted either at the table or at production level which amounts to about 1.3 billion tonnes per year. Many scientists are working hard to find solutions to address the urgent problem of providing enough food for all humanity and their live stocks.

One can start by mentioning aquaculture, where the Chinese are leaders in fish farm production. This process is bound to grow as the open sea fish stocks are finding it difficult to cope with the catches that amount to 80 million tonnes of fish a year. Alternative seafood could help relieve the pressures that are being felt on several stocks that are close to collapse. Controlled seasonal fishing and consuming other less popular species, that do not face this problem imminently, will help the other species regenerate and hope that this will not affect the eco system of our oceans.

In Suwan, South Korea, vertical farming is in its experimental stages, where tests are being carried out to grow lettuce, cabbage, basil and sage in controlled 7 storey beds. It is calculated that in a 30 storey farm scraper, 90% less water would be used compared to conventional farming. It is also stated that the energy needed to produce these products will not be higher “than those used by today’s farming machinery”.

As briefly described above, scientists are finding ways to try and tackle the problem of how to feed the planet in the future. So how should the world chefs contribute to help solve this problem?

Chefs are trained to transform and process products from their raw state into safe edible foods. As chefs are skilled practitioners and part of their daily task is to be innovative, then they should be able to work in close relationship with producers to formulate new trends and recipes that would help relieve pressures on depleting stocks. Chefs should ask what products are accessible that are sustainable, that is, that can be harvested and regenerated without causing any eco misbalance. We need to be more flexible and also at the same time feel responsible of all the requirements made by our food operations. We simply cannot shift responsibility to other sectors of the industry and worst to expect other chefs to solve the problem on their own.

Paulino Schembri is a MSc. Food Safety Management, Adv.Dip.in Culinary Arts. Cert.HACCP Specialist, Auditor ISO 9001, WACS EC Committee Member and a MCS Committee Member

Reference; Geo ,a new world of knowledge Edition 50, Fred Langer et al. http://www.fao.org/docrep/014/mb060e/mb060e00.pdf.

“In Suwan, South Korea, vertical farming is in its experimental stages, where tests are being carried out to grow lettuce, cabbage, basil and sage in controlled 7 storey beds. It is calculated that in a 30 storey farm scraper, 90% less water would be used compared to conventional farming. It is also stated that the energy needed to produce these products will not be higher than those used by today’s farming machinery. ”


in&out oF the Kitchen – eATIng A lA Mode

colour, tasteand calories countsAS THe YIddISH PRoveRB SAYS; “Worries go doWn With a good breakfast than Without”, ModeRn MeAlS ARe A MAJoR eleMenT THAT PlAY A Role In ouR HAPPIneSS, And SelF-eSTeeM. WITH A vARIeTY oF FReSH IngRedIenTS PReSenTed In A unIQue STYle WITH A FeelIng oF SATISFACTIon And vISuAl BeAuTY FRoM A dIFFeRenT CulInARY HeRITAge THe dooR oF leARnIng IS WIde oPen.

by yousseF Mehdaova - uSA


in&out oF the Kitchen – eATIng A lA Mode

Many of us visited Athena or Rome just to see and discover the beauty of a civilization that was slightly introduced to as in a local Greek restaurant or Italian pizza joint around the corner of the neighborhood. Napoléon Bonaparte have conquered Egypt, we have conquered the mastery world of taste and spices. Not a secret, not a sin: We are attracted to beauty, addicted to good taste and curious, simply its human nature.

Nowadays, the purpose of eating is not just eating to survive. Media, diverse ethnic backgrounds and the availability of food from around the globe are factors that made us expert eaters with health and nutrition alarms always in the back of our eating mode. We love to eat from a variety of different cuisines, discovering new taste and flavors; still we are concerned about our body weight, energy levels and health consequences. Nowadays we eat a la mode: color, taste, and calories counts.

colorsThe processed convenience food in a cans era is almost over. Today our eyes are picky and choosey; indeed joyful colors lead to appealing ways to enjoy meals composed from rich nutrients with a wide range of vegetables, fruit and grains.

A great approach to our customers comfort is a soup or a salad as a first course. Modern

Soups are not just a hot liquid; soups are becoming a culinary work of art with joyful colors that might even represent a season. As an example Scandinavians are well known for their delightful fruity cold soups as an expression for health and a season. During a hot summer day Svenska Anjou soup is perfect with a bright color and good texture.

Greens are not just green color vegetables or salads anymore. Modern trend Colorful greens are beautiful, tasty salads that represent health, and Fitness.

tasteThe mystery of taste of spices is a bright tunnel with no dead ends. As we conquered this world, in the West we are just beginning to discover how taste and spices affect our minds and bodies. Not too many of us know that Chinese schizandra is a sexual enhancer that increase stamina among men and cayenne pepper can be a very good digestive aid and improve metabolism. Not too many of us know that Indian brahmi is used to relive anxiety and also a major element in the treatment of epilepsy. Three thousand years ago Indian healers used turmeric to treat obesity, today German scientists prove that the taste of turmeric is fulfilling and protects against gallbladder diseases.

Unfortunately, in the west we think medicine is pure science, if you are sick;

modern drugs will always do. That’s not always true. Optimal heath starts in your spices cabinet.

caloriesA pound of body fat is approximately 3500 calories. Burn 500 calories or eat less than 500 calories more than what you eat each day you would lose approximately one pound per week. Indeed, nutrition and calories intake become a solid pillar in our dietary life style and a well trusted venue of life to live longer, to look better and to enjoy our days.

In the past many people think simply eating less or smaller amounts and you will lose weight. Today we know better, you could lose weight on cheesecake or tiramisu; just be aware of how many calories you are consuming.

Still, keep in mind that eating foods with higher nutrients and fiber and with lower calories is the best way to go. No wonder, we can lose weight even if we are eating more food just do the math : “calories”.

Youssef Mehdaova is an executive chef,Culinary administrator and Certified dietaryManager. He’s also a freelance food and nutrition writer, healthcare culinary consultant and an active member of ANFP, The American Culinary Federation and WACS.

TuRMeRIC CHIneSe SCHIzAndRA


in&out oF the Kitchen – SCoTTISH SeAFood

Focus on scotlandSCoTlAnd IS A SMAll CounTRY WITH BIg SeAFood exPoRT AMBITIonS. dISCoveR THe WIde RAnge oF SuSTAInABle, HIgH QuAlITY SeAFood AvAIlABle To dISCeRnIng CHeFS FRoM WACS’ lATeST PARTneR.

Scotland’s larder is a phrase often used to describe the wealth of superb quality food and drink the nation has to offer, and its seafood is in particularly high demand throughout the world.

When WACS President Gissur Gudmundsson and WACS General Manager Ragnar Fridriksson visited Scotland last year to discuss a two-year sponsorship deal with the Scottish seafood sector, he witnessed a thriving industry in tune with the needs of today’s demanding consumer and the ambitions of the world’s best chefs.

Scotland is one of Europe’s largest seafood producers, with strong pelagic, whitefish and shellfish sectors, as well as the world’s third largest farmed salmon industry. Increasing in popularity, Scottish seafood worth more than £650 million is exported annually to over 100 countries around the world.

iMPressive variety oF wild-caught sPecies

Scottish fishermen land a rich variety of seafood, with over 65 different species caught around the coastline of its mainland and islands. At 12,000km, the coastline is the longest in Europe and features numerous jagged, sheltered inlets, which provide the perfect location for Scotland’s high quality salmon and shellfish farms.

Scotland is a land of heritage and tradition whose coastal communities have supported generations of fishing families, and over the last forty years, fish farming families. The west coast and islands still support a wealth of small fishing dependent communities, whilst the northeast towns of Peterhead and Fraserbugh have developed into major ports, supporting the larger whitefish and pelagic industries. Peterhead is home to the largest whitefish market in Europe.

The Scottish fishing industry and supply chain is one of the most highly regulated in Europe, ensuring the safety and traceability of all seafood products. Many processing units hold SALSA and BRC certification and


in&out oF the Kitchen – SCoTTISH SeAFood

fishermen pioneer new catch methods and participate in innovative responsible and sustainable fishing schemes, which ensure that fish stocks are preserved for future generations.

“Scottish fishermen care deeply about their catch and are proud to be part of an industry supply chain that has invested heavily in new equipment, technology and training, and in innovation and product development, to produce world class premium seafood,” explained Graham Young, Head of Seafood Scotland.

Langoustine is one of the most important commercial stocks in Europe, and Scottish coastal waters support the world’s largest share of this crustacean. Highly prized by chefs, langoustines have an attractive pink shell, offer versatility for the chef, and cook in minutes. Similar to a king prawn, but actually a closer relation of the lobster, they grow to a maximum of 250g and have a meaty tail, firm texture, and a sweet shellfish flavour. Scottish langoustines featured in the famous Bocuse d’Or culinary competition in 2011.

Around 10 percent of the langoustine fishery is carried out using creels, while the remainder is caught in a traditional trawl fishery. Creel caught langoustine are kept alive on board small day boats, packed in individual tubes, and transported by vivier lorries or airfreighted to market. Trawled langoustine may be landed daily from small vessels, or chilled/frozen onboard larger trip boats to maintain their sweetness and quality.

scottish salMon – ‘best FarMed salMon in the world’

Farmed in the cold, clear sea lochs of the magical Highlands and Islands, it is not surprising that Scottish salmon is recognised worldwide as a delicious premium product. The pristine waters help to produce the characteristic features of Scottish salmon, while strong tidal currents mean the fish get plenty of exercise, which produces a distinctive firm flesh.

In recognition of the unique marine environment, Scottish Farmed Salmon has been granted ‘Protected Geographical Indication’ (PGI) status by the European Commission, setting it alongside Parma Ham and Champagne as a world-renowned food product. During their visit to Scotland, Gissur Gudmundsson and

Ragnar Fridriksson visited a salmon farm on the west coast of Scotland.

The quality of Scottish salmon is widely acknowledged, as fresh salmon is now Scotland’s largest food export, reaching 64 countries. One of the largest export markets is France where Scottish farmed salmon has held the French Government’s top quality award, Label Rouge, for 20 years. Label Rouge is awarded to products of superior quality, particularly in relation to taste.

As French culture typically places a high importance on the quality of ingredients and Scottish salmon was the first non-French food to receive this accolade, Scotland is very proud of this achievement and producers work with the Master Chefs of France to promote the use of high quality produce.

Demand is also increasing further afield in new emerging markets. Exports to the Far East increased from 682 tonnes to 6,779 tonnes in 2011, a leap of 894 per cent, whilst those to the Middle East rose from 1,340 tonnes to 1,562 tonnes, a jump of 17 per cent.

Working with the Emirates Culinary Guild at Gulfood in Dubai and being voted ‘best farmed salmon in the world’ in a poll of international seafood buyers last year, has boosted the popularity of the health-enhancing oil-rich fish amongst the world’s chefs.

However, Scott Landsburgh, chief executive of Scottish Salmon Producers’ Organisation, suggests that the versatility of Scottish salmon is another key reason for its increasing global popularity: “A highly versatile fish, from which fresh and smoked products can be prepared in a variety of ways ranging from Western through to Asian cuisines. Everything from whole baked salmon to sushi and sashimi make Scottish salmon a favourite on dining tables around the world.”

It would seem that chefs are spoiled for choice with the range of high quality pelagic, whitefish, shellfish and farmed salmon and shellfish available from Scotland, and help and advice is available from Seafood Scotland and the Scottish Salmon Producers’ Organisation to help you source everything you need.

For more information on sustainable Scottish seafood, please visit www.sdi.co.uk/scottishseafood.

“As chefs, using good ingredients is always very important to us. In this day and age, ingredients that are produced in a sustainable manner play an equally important role. Seafood from Scotland is well known for a pioneering approach in sustainable farming.” – gissur gudmundsson, President of WaCs


wacs eventscalendar 2013

wacs coMPetitions

29 – 30 january 2013Bocuse d’or – lyon, France

05 – 10 February 2013International Istanbul gastronomy Festival – Turkey

12 – 14 February 2013Battle for the dragon – Wales

3 – 7 March 2013Internazionali d’Italia – Italy

4 – 6 March 2013Scothot 2013 - World Culinary grand Prix – united Kingdom

1 april 2013 WACS global Competitions Semi-Finals Australia – Australia

10 – 13 april 2013The 9th Indonesian Salon Culinaire – Indonesia

7 – 10 May 2013WACS global Competitions Semi-Finals, Asia – Hong Kong

7 – 10 May 2013 HoFex/International Culinary Classics – Hong Kong

9 – 11 May 2013WACS global Competitions Semi-Finals, europe north - Sweden

15 – 16 May 2013 WACS global Competitions Semi-Finals, Africa – namibia

wacs regional ForuMs

15 – 17 March 2013Africa/Middle east, namibia

19 – 21 april 2013europe, Italy

21 – 23 july 2013Americas, las vegas

20 september 2013Asia, Malaysia



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students who completed the program, and other important information, please visit www.escoffier.edu/disclosures.


australiaAuSTRAlIAn CulInARY FedeRATIonMr. peter WrightTel: +61 3 [email protected]

austriaveRBAnd deR KöCHe öSTeRReICHSMr. JOsef fankhauserTel: 0043 1 [email protected]

azerbaijan rePublicTHe AzeRBAIJAn nATIonAl CulInARY ASSoCIATIonMr. takhir idris Oglu aMi-raslanOvTel: 99421/ 93 30 [email protected]

bahaMasBAHAMAS CulInARY ASSoCIATIonMr. Michael.adderleyTel: (242) 3276200 [email protected]

bosnia-herzegovinaASSoCIATIon oF CHeFS In BoSnIA And HeRzegovInAMr. nihad MaMeledziJaTel: 00387 33 200 [email protected]

brazilASSoCIAçâo BRASIlIeRo dA AlTA gASTRonoMIAMr. JOãO leMeTel: 55 11/ 3032 99 [email protected]

bulgariaBulgARIAn ASSoCIATIon oF PRoFeSSIonAl CHeFS (BAPC)Mr. andre tOkevTel: + 359 (0)897 854 [email protected]

canadaCAnAdIAn CulInARY FedeRATIonMr. dOnald gyurkOvitsTel: 613 733 [email protected]

chileASSoCIACIon CIlenA de gASTRonoMIA ACHIgAMr. frenandO de la fuenteTel: (56 2) 203 63 [email protected]

chinaCHInA CuISIne ASSoCIATIonMr. su QiuchenTel: 86 10 6609 4185 (86)[email protected]

coloMbiaASoCIACIon ColoMBIAnA de CHeFSMr. alfOnsO venegas urBinaTel: 2117660MeRCAdeo@ASoCIACIonColoMBIAnAdeCHeFS.oRgWWW.ASoCIACIonColoMBIAnAdeCHeFS.oRg

costa ricaASoCIATIon nAIonAl de CHeF CoSTA RICAMrs. carOlina cOrOnadO h. c.e.c. c.i.c.Tel: (506) [email protected]

croatiaHRvATSKI KuHARSKI SAvezMr. daMir crleniTel: +385 42 200 [email protected]

cubaASoCIACIón CulInARIA de lA RePúBlICAMr. eddy fernades MOnteTel: 537/ [email protected]

cyPrusCYPRuS CHeF’S ASSoCIATIonMr. panikOs hadJitOfisTel: 357 26 82 22 [email protected]

czech rePublicASSoCIATIon oF CHeFS And ConFeCTIoneRS oF CzeCH RePuBlIC (AKC CR)Mr. MirOslav kuBecTel: 420 274 812 [email protected]

denMarKKøKKenCHeFeRneS FoRenIng, dAnMARKMr. uffe nielsenTel: [email protected]

d.P.r. KoreaKoReA CHeFS ASSoCIATIonMr. MMe pak MyOng [email protected]

ecuadorASoCIACIon de CHeFS del eCuAdoRMr. MauriciO arMendariz-c.ec.Tel: 593 [email protected]

egyPtegYPTIAn CHeFS ASSoCIATIonMr. Markus J. itenTel: (02) [email protected]

englandBRITISH CulInARY FedeRATIonMr. Brian cOtterillTel: 44 (0) 1789 491218SeCReTARY@BRITISHCulInARYFedeRATIon.Co.uKWWW.BRITISHCulInARYFedeRATIon.Co.uK

estoniaeSTonIAn CHeFS ASSoCIATIonMr. indrek [email protected]

FijiTHe FIJI CHeFS ASSoCIATIonMr. shailesh naidTel: 6 79 6750 [email protected]

FinlandFInnISH CHeF ASSoCIATIonMrs. ulla liukkOnenTel: 358 50 [email protected]

FranceSoCIéTé MuTuAlISTe deS CuISInIeRS de FRAnCeMr. christian MilletTel: + 33 (0)1 42 61 52 [email protected]

gerManyveRBAnd deR KöCHe deuTSCHlAndSMr. rOBert OppenederTel: +49/ 69 63 00 06 - [email protected]

greeceHellenIC CHeFMr. MiltOs karOuBasTel: 30 210 [email protected]

guaMMICRoneSIAn CHeFS ASSoCIATIonMr. peter duenasTel: CoMIng [email protected]

hondurasASoCIACIon gASTRonoMICA Y del ARTe CulInARIo de HonduRAS (AgASACH)Mrs. Jeannette ayestasTel: (504) 263 88 72

hong KongHong Kong CHeFS ASSoCIATIonMr. andreas J W MullerTel: 852/ [email protected]

hungaryHungARIAn nATIonAl gASTRonoMIC ASSoCIATIonMrs. Béla prOhÁszkaTel: 00-36/[email protected]

icelandICelAndIC CHeFS ASSoCIATIonMr. haflidi halldOrssOnTel: 354 696 [email protected]

indiaIndIAn FedeRATIon oF CulInARY ASSoCIATIonSMr. ManJit singh gillTel: 00 91 0 98400 [email protected]

indonesiaBAlI CulInARY PRoFeSSIonAlSMr. i Made putraTel: 62 361 [email protected]

irelandPAnel oF CHeFS oF IRelAndMr. eOin Mc dOnnell Tel: 353 087 6799 [email protected]

israelISRAelI CHeFS ASSoCIATIonMr. leOn MenaheMTel: [email protected]

italyFedeRAzIone ITAlIAnA CuoCHIprOfessOre paOlO caldanaTel: 39/06 [email protected]

jaPanAll JAPAn CHeFS ASSoCIATIonMr. tOshi utsunOMiyaTel: [email protected]

KazaKhstanASSoCIATIon oF CulInARY SPeCIAlISTS oF KAzAKHSTAnMr. yelena MashchinskayaTel: +7 7162/ [email protected]

latvia lATvIAn CHeFS CluB Mr. Janis siliniks [email protected]

lithuaniaASSoCIATIon oF lITHuAnIAn ReSTAuRAnT CHeFS And ConFeCTIoneRSMr. stanislav kizenevicTel: 370 5 272 [email protected]

luxeMbourgvATel CluB luxeMBouRgMr. arMand steinMetzTel: [email protected]

MacauMACAu CulInARY ASSoCIATIonMr. raiMund pichlMaierTel: 853 [email protected]

MalaysiaCHeFS ASSoCIATIon oF MAlAYSIAMr. chern chee hOOngTel: +603-9274 0217WWW.MAlAYSIACHeFS.CoM

MaltaMAlTA CHeFS SoCIeTYchairMan: Mr. guidO deBOnOTel: 356 21 [email protected]

MauritiusMAuRITIAn CHeFS ASSoCIATIonMr. alan payenTel: (230) 465 [email protected]

MexicoASSoCIATIon CulInARY de MexICo A.C.Mrs. Margarita rendOn de vinTel: 52 998 884 24 66InFoRMACIon@ASoCIACIonCulInARIA.oRg.MxWWW.ASoCIACIonCulInARIA.oRg.Mx

MoldovaASSoCIATIon oF CulInARY CATeRIng MoldovAMrs. elena [email protected]

MongoliaMongolIAn CooKS ASSoCIATIonMr. OktyaBri JanchivTel: 976-99182318

MontenegroCHeFS ASSoCIATIon oF MonTenegRoMr. vuksan MitrOviæTel: 86 468 [email protected]

MyanMarMYAnMAR CHeF’S ASSoCIATIonMr. Oliver e. sOe thetTel: 95 1 [email protected]

naMibianAMIBIAn CHeFS ASSoCIATIonMr. tOM MutavdzicTel: 264 61 [email protected]

netherlandsKoKSgIlde nedeRlAndMr. paul fagelTel: 33 318 643 [email protected]

new zealandneW zeAlAnd CHeFS ASSoCIATIon InC.Mrs. anita sarginsOnTel: 64 9 6222 748 (InT)[email protected]

norwayTHe noRWegIAn CHeFS ASSoCIATIonMrs. kristine h. hartviksenTel: 47 51 47 [email protected]

PaKistanCHeF’S ASSoCIATIon oF PAKISTAnsecretary general: ahMed shafiQTel: +92-42 111-113-114 (uAn)[email protected]://WWW.CAP.neT.PK

PeruASSoCIATIon PeRuAnA de CHeF CoCIneRoS Y AFIneS, APCCAMr. augustin BuitrOn BTel: [email protected]://WWW.APCCAPeRu.oRg

PhiliPPinesleS ToQueS BlAnCHeSMr. OthMar freiTel: 632 844 [email protected]/

PolandPolISH oF KITCHen & PASTRY CHeFS ASSoCIATIonMr. dariusz zachOraskiTel: 48 697 076 [email protected]

PortugalASSoCIAção de CozInHeIRoS PRoFISSIonAIS de PoRTugAlMr. faustO airOldiTel: +351 213 622 [email protected]

rePublic oF belarusBelARuSIAn CulInARY ASSoCIATIonMr. viktOr radevichTel: +375 173 34 75 [email protected]

roManiaASoCIATIA nATIonAlA A BuCATARIloR SI CoFeTARIloR dIn TuRISMMr. stefan BerceaTel: 0040 268 [email protected]

russiaRuSSIAn InTeRRegIonAl CulInARY ASSoCIATIonMr. Belyaev viktOrTel: [email protected]

wacs national cheFs associations


saudi arabiaSAudI ARABIAn CHeFS ASSoCIATIonMr. yasser B. JadTel: +966 2 6846266/[email protected]

scotlandFedeRATIon oF CHeFS SCoTlAndMr. kevin McgillivrayTel: +44 01698 [email protected]

serbiaCulInARY FedeRATIon oF SeRBIAMr. nOvak fidanOvicTel: 381 11 2681 [email protected]

singaPoreSIngAPoRe CHeFS ASSoCIATIonMr. eric teOTel: 65 6885 [email protected]

slovaKiaSlovAK unIon oF CHeFS And ConFeCTIoneRSMr. frantisek JanataTel: 421 / 2 5443 [email protected]

sloveniaSlovenIAn CHeFS ASSoCIATIonMr. tOMaz vOzelJTel: 386 1 58 98 [email protected]

south aFricaSouTH AFRICAn CHeFS ASSoCIATIonMr. stephen BillinghaMTel: 27 11 482 [email protected]

south KoreaKoReA CooKS ASSoCIATIonMr. chun hWa naMTel: [email protected]

sPainFedeRACIon de ASoCIACIoneS de CoCIneRoS Y RePoSTeRoS de eSPAñAMr. salvadOr gallegO JiM?nezTel: [email protected]://WWW.FACYRe.CoM

sri lanKaCHeFS guIld oF lAnKAMr. haleesha WeerasingheTel: 94 11 [email protected]

swedenSvenSKA KoCKARS FöRenIng – SWedISH CHeFS ASSoCIATIonMr. cOnny anderssOnTel: 46 733 648010KAnSlI@SvenSKAKoCKARSFoRenIng.SeWWW.SvenSKAKoCKARSFoRenIng.Se

switzerlandSoCIéTé SuISSe deS CuISInIeRSMr. peter WalliserTel: 41/ 41 418 22 [email protected]

thailandTHAI CHeFS ASSoCIATIonMr. JaMnOng nirungsanTel: +66 84 [email protected]

turKeyTAF All CooKS FedeRATIonMr. y. yalcin ManavTel: 90 (212) 272 46 40 (gMT+2)[email protected]

uKraineASSoCIATIon oF CulInARY WoRKeRS oF uKRAIneMr. MikhailO peresighnyiTel: 38044 513 74 [email protected]

u.s.aAMeRICAn CulInARY FedeRATIon, InC.Mr. Michael ty, cec, aacTel: 1 904 824 [email protected]

united arab eMirateseMIRATeS CulInARY guIldMr. uWe MicheelTel: +9714 [email protected]

uzbeKistanASSoCIATIon oF CooKS oF uzBeKISTAnMr. uMarOv akBar haMdaMOvichTel: +99871 265 [email protected]

vanuatuvAnuATAu CHeFS And FoodHAndleRS ASSoCIATIonMrs. sarah kyMBrekOsTel: 27 [email protected]

venezuelaASoCIACIon de CHeF de venezelAMrs. elia nOra rOdriguezTel: 58 241 8 [email protected]

vietnaMTHe SAIgon PRoFeSSIonAl CHeFS’ guIld (SPC)chairMan: Mr. ly sanhTel: [email protected]

walesTHe WelSH CulInARY ASSoCIATIonMr. kevin WilliaMsTel: 00441766 [email protected]

corPorate MeMbers

australiaMeAT & lIveSToCK AuSTRAlIA lTd.Mrs. MaJella fernandO

FranceeQuIP’HoTel Reed exPoSITIonS FRAnCeMrs. delphine gelly Tel: +33 (0) 1 47 56 24 32 eMAIl: [email protected] WeBSITe: WWW.eQuIPHoTel.CoM

gerManydelIKATeSSen-MAnuFAKTuRMr. rudOlf achenBach

gerManyMARRIoTT HoTel HoldIng gMBHMr. siMOn c. BeauMOnt+49 (0) 6196 496 [email protected]

MalaysiaKdu College SCHool oF HoSPITAlITY, TouRISM And CulInARY ARTSMrs. kitty [email protected]

MexicoInSTITuTo CulInARIo de MexICogiOvanna Medina BruzaferriWWW.ICuM.edu.Mx/

russiaCARvIng ACAdeMYceO: alla [email protected]

russiaPIR gRouPgeneral directOr: Mrs. elena MerkulOva+7 495 637 94 [email protected]

singaPoreCHeF n SeRvICedirectOr: krishna65 6296 [email protected]. CHeFnSeRvICe.CoM

singaPoreSIngAPoRe exHIBITIon SeRvICeS PTe lTd+65 7386776WWW.SeSAllWoRld.CoM

switzerlandCH MeSSe BASel AgMr. WalO dalhäuser

usaJoHnSon & WAleS unIveRSITY usale CoRdon Bleu, InC.Mrs. Margaret [email protected]

usaTHe CHeFS ACAdeMYMrs. BrandOn haMiltOnBRAndon.HAMIlTon@THeCHeFSACAdeMY.CoMWWW.THeCHeFSACAdeMY.CoM

associate MeMbers

argentinaInSTITuTo InTeRnACIonAl de ARTeS CulInARIAS MAuSI SeBeSSMrs. Mariana seBess(54-11)4791- 4355 /3156/9132/[email protected]

austriaKluB deR KöCHe KäRnTenCARInTHIAn CHeFS ASSoCIATIonMr. günter [email protected]

hungaryCHeF CluB ‘ 99Mr.MartOn [email protected]

roManiaASPRogASTMr. niculae neJlOveanu0241 639 [email protected]

roManiaCulTuRAl ASSoCIATIon euRo eAST AlTeRnATIvedr. iulia [email protected]

south tyrolSüdTIRoleR KöCHeveRBAnd+39 0473 [email protected]

usaSoCIéTé CulInAIRe PHIlAnTRoPIQue

united KingdoMIMCo, InTeRnATIonAl MIlITARY CulInARY oRgAnISATIonMr. gOeffrey acOtt

young cheFs club

australiaWA CulInARY YouTH CluBWWW.FACeBooK.CoM/WA-CulInARY-YouTH-CluB

canadaCCFCCWWW.CAnAdIAnJunIoRCHeFS.CA/

chinaSHAngHAI JunIoR CHeFS CluBTel: +86 21 [email protected]

hong KongHong Kong Young CHeFS CluBcOntact: Mr. kevin WOngWWW.HKYCC.HK/

indonesiaYCCI Young CHeFS CluB IndoneSIAWWW.FACeBooK.CoM/YCCIYoungCHeFSCluB

indonesiaYCCI BAlI CulInARY PRoFeSSIonAlS JR CHeFS BAlI CHAPTeRWWW.BAlICHeFS.CoM

MalaysiaYouTH CHeFS CluB MAlAYSIAWWW.FACeBooK.CoM/CAMYouTHCHeFS

MalaysiaPJCC PenAng JunIoR CHeFS CluBWWW.PenAngCHeFS.CoM

MauritiusMAuRITIuS CHeFS ASSoCIATIon Young CHeFS CluBcOntact: Mr. JasOn sangahOOpieTel: (230) 465 [email protected]

serbiaSeRBIAn JunIoR CHeFS [email protected]

singaPoreSIngAPoRe JunIoR CHeFS CluBchairMan: ignatius leOngSJCC_ConTACTS@YAHoo.CoMWWW.SIngAPoReJunIoRCHeFSCluB.BlogSPoT.CoM

sloveniaYoung CHeFS CluB SlovenIA

sri lanKaSRI lAnKAn JunIoR CHeFS CluBcOntact: uditha [email protected]/

vietnaMJunIoR CHeFS CluB vIeTnAMcOntact: nguyen tin truOng duyWWW.vIeTnAMCHeFS.CoM

SCOTLAND.NATURALLY PURE SEAS – WORLD’S FINEST SEAFOOD

Surrounded by cold clear lochs and seas, with over 12,000 kilometres of pristine coastline, Scotland has a vibrant seafood sector, producing some of the finest salmon and seafood to meet the needs and ambitions of the world’s best chefs.

Renowned for its high quality and superior taste, Scottish salmon and seafood are steeped in heritage, whilst focused on innovation and sustainable practices.

Scotland is pleased to announce a new sponsorship partnership, supplying premium quality Scottish salmon and langoustine to the World Association of Chef Societies.

www.sdi.co.uk/scottishseafood

SCOTLAND.NATURALLY PURE SEAS – WORLD’S FINEST SEAFOOD

Surrounded by cold clear lochs and seas, with over 12,000 kilometres of pristine coastline, Scotland has a vibrant seafood sector, producing some of the finest salmon and seafood to meet the needs and ambitions of the world’s best chefs.

Renowned for its high quality and superior taste, Scottish salmon and seafood are steeped in heritage, whilst focused on innovation and sustainable practices.

Scotland is pleased to announce a new sponsorship partnership, supplying premium quality Scottish salmon and langoustine to the World Association of Chef Societies.

www.sdi.co.uk/scottishseafood

MemberCountries

8 MillionCHEF

Members

Just One Sponsorship

85

Jeffrey [email protected]+1 860-434-0063 x10

World Associationof Chefs Societies

Sponsor soon and your company can be a part of prestigious and exciting culinary

events around the world

Learn how your organization can partner with The World Association Of Chefs Societies.

The Global Voice of the Culinary Industry

90membercountries10 MILLION

CHEFS

WorldCHeFSWA C S

WOrldassOciatiOnOf chefssOcieties

®

Documents

World Chefs Magazine