S C W A

WorldIssue 07 Official Magazine of the Wchefsorld Association of Chefs Societies Anno 2013 January - June

Focus Pairing wacs Cooking With How to Feed the Food & Young Chefs Recipes by Planet in the Future Tea Marriage & Heritage 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. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration 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 CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM

REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P C O S T A R I C A P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN

SAUCES BASES COATINGS SEASONINGS

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. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration 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 CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM

REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P C O S T A R I C A P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN

SAUCES BASES COATINGS SEASONINGS

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

Dear friends and colleagues World Chefs Magazine around the world, publisher world association of chefs societies With a new year starting, it is the time to reflect on what will be WACS 310 rue de la tour coming up this year. The last few years of WACS have been very S Centra 278 C W A exciting and we have kept on growing. And we intend to keep 94576 RUNGIS CEDEX on moving forward. FRANCE T: +33(0)1 46 87 65 10 E: [email protected] With the new Individual Certification program starting in the Editorial beginning of 2013, we believe we have created an opportunity Ragnar Fridriksson to serve all chefs around the world. We are already recognising W Acs Manager culinary schools today all over the world and monthly, new Jenny Tan schools are accepted. This is a great network of culinary W Acs Asia Office education and will help us move towards the right decision for Design & Layout Tomas Bolli Hafthorsson our profession worldwide. [email protected] Gissur Gudmundsson cover photo president Our new website will launched in March and the new set up Courtesy of Scottish Seafood of WACS will give everyone with an interest in food to explore what is happening around the world. It will not only be in English Do you wish to advertise or but also in French, Germanic, Spanish, Arabic, Chinese and publish articles in World Chefs Magazine? Russian. This will give many new opportunities to follow what Email: [email protected] 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. Executive Committee President Gissur Gudmundsson Individual club or membership program is in process and hopefully will be ready within the next few months. This will Vice-President Hilmar B. Jonsson give hopefully more chefs around the world opportunity to be Secretary General part of the Chefs family and ensure that we will be living up Helgi Einarsson to our mission statement to be the voice of chefs everywhere Treasurer around the world. Norbert Schmidiger Board Members Our office in Paris is growing and I am glad that we have now a Dr. Bill Gallagher new employee in the office. We believe we will need more later this Honorary life President year to keep on serving our members and partners in the best way. Ferdinand E. Metz Past President Without the commitment of the committees and leadership louis perrotte of the chairmans it will be impossible to keep all this active. Coni t nental Director Americas 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 Thomas Gugler Continental Director you and our profession. Africa/Middle East Glenn Austin I wish you all the best this year and hope that every month will Continental Director bring you happiness and friendship. Pacific Region Rick stephen Continental Director With thanks to you all, Asia Brendan O’Neill Gissur Gudmundsson Continental Director WACS President Europe North Miroslav Kubec Continental Director Europe Central Srecko Koklic Continental Director Europe South

4 World Association of Chefs Societies contents

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 24 18 Coming to Your Kitchen Early 2013 Chris Sanford Lars Charas contributors Republic of Ireland Netherlands 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 34 33 Here I Am! – Book Review

Moj mir Šiftaris TY Leung WACS Report Slovenia Hong Kong 34 Three Things You Need to Know About Latin American Cuisine

37 Exotic flavours from Brazil 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 In&Out of the Kitchen 42 World Association of Chefs Societies. 40 In&out of the kitchen news If you wish to express your point of view please contact us at [email protected] 42 Making the perfect match - the art of pair ing tea with food Contributors to this issue: Chris Sanford – Ireland 44 Three Star Cuisine TY Leung – Hong Kong Rick Stephen – Asia Continental Director 46 Culinary Ability Awards Michael Baskette – Education Committee 48 Food, Do we have enough? Mojmir Šiftaris – Slovenia Jasperk Jek – Young Chef Ambassador 50 Colour, Taste and Calories counts Maria Vugarelles – South Africa Oliver E Soe – Myanmar 52 Focus on Scotland Bocuse d’Or – Lyon 48 Dilmah – Sri Lanka 54 WACS Events Calendar 2013 Culinary Olympics – Germany Lars Charas – Switzerland João Leme – Brazil Lino Schembri – Malta

Special thanks to: AAco Fonterra Chefs Hat Reed expo Custom Culinary Sterling Dick Knives Uniliver Dilmah Hug Berjaya IKA Figgjo Scottish Seafood 52

www.worldchefs.org 5 wacs and you “Those who are one in food are one in life” – Malagasi saying

What is WACS? A culinary peace The World Association of Chefs Societies, first founded in agreement 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. The Israeli chefs association and The World Association Today, this global body is made up of over 93 international of Chefs joined hands with the chefs of the Taste of Peace member nations. It is managed by an elected Executive association, which includes chefs of both Israeli and Committee consisting of the President, Vice-President, Palestinian origins. The aim of the event was to sign a Secretary General and Treasurer – as well as a board culinary peace agreement where they call on all chefs to consisting of the Honorary President, Past President and embrace cultural, religious and ethnic co-existence. seven Continental Directors from Africa/Middle East, the Americas, Asia, North, Central and South Europe “For us, this is a landmark event. There is no borders and and the Pacific Region. In addition, special committees barriers in the world of chefs. We are one family, “ says oversee all WACS projects: The Culinary Competitions President of World Association of Chefs Societies, Gissur Committee, the Education Committee and the Marketing Gudmundsson. and Communications Committee.

Mission Statement Marching on towards a united world of chefs! The World Association of Chefs Societies is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, WACS represents a global voice on all issues related to the culinary profession.

6 World Association of Chefs Societies ACTIVECUT / THE CONSISTENT forged . ergonomic . functional

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www.fdick.com www.worldchefs.org 7 knives . ancillary items . sharpening steels . grinding machines wacs – news

ASh Chef c olar!

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 c ongrATulations to propel the culinary ctch graduates! First Judging skills of the Thais, and has been hard The Egyptian Chefs Association wishes Seminar in Israel at work with his to congratulate the first 176 students of humanitarian projects. the Culinary Training Centers of Egypt, The first ever judging seminar in Israel has finally taken place! The who graduated on Tuesday, 16 October. WACS President, Gissur Gudmundsson and the General Manager The Culinary Training Centers of Egypt, Ragnar Fridiksson handed out certificates at this landmark event managed by the Egyptian Tourism and personally congratulated Israel’s first officially recognised Federation, started their first program in culinary judges. The WACS team then went on to visit Israel’s culinary arts and food preparation last leading culinary school Dan Gourmet discussions with government year in May, with the technical assistance officials on collaboration of education issues that will benefit Israel’s of the Egyptian Chefs Association. culinary profession. Three Palestinian chefs from the taste of Peace After one year of intensive theoretical Association who were supposed to attend this event could not due to and practical studies, the students the curfew due to the political conflicts. However, they will make a completed their program last July and point to attend a nearby seminar in either Turkey or Italy to represent were immediately employed in the fast- the first official WACS judges from Palestine. growing hotel and catering industry. wacs news 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!

8 World Association of Chefs Societies WofA13 200x270mm WACS Mag Ad.ai 1 9/11/12 9:03 AM

www.worldoffoodasia.com/www.thaitradefair.com Savor the Best in Asia 22. - 26.05.2013 IMPACT Exhibition Center

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M Bangkok, Thailand

Y THAIFEX - World of Food ASIA covers CM

MY • Food & Beverage featuring CY HALAL & ORGANIC Food CMY

K • Foodservice • Food Technology • Retail & Franchise Reserve your booth now! 2013 EVENT HIGHLIGHTS

Thailand Ultimate Chef Challenge NEW - Asian Coffee Bean Competition 2013 - we extend our warm welcome to the Indochina Teams from Cambodia, Laos, THAIFEX-World of Food Asia will host the first Asian Coffee Myanmar and Vietnam. The competition will be opened to regional teams from the Bean Competition. With the support of Barista Association of Asia Pacific region. Thailand, this platform is a unique opportunity for networking and exchanging ideas in this growing industry. Stay tune for • 500 contestants more information on our website www.worldoffoodasia.com • 20 judges (7 WACS endorsed judges) • Featured category – Mekong Culinary Challenge Supported by: Organized by: • 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!

Jointly organized by Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 The Thai Chamber [email protected] of Commerce wacs – news

N ew Rules & Regulations!

After much discussi on and intense meetings, the WorldChefs Culinary Committee has released the new rules and regulations for all WACS-endorsed Historic competitions. For all chefs who Visit will be judging or to China participating in competitions, this By Rick Stephen is a must. Please Asia Continental Director, check it out on The Art of Meat www.worldchefs.org “On Friday 17th of August, I made an official visit to China to meet with the Butchery and meat fabrication has always been a respected art in Europe Chinese Cuisine Association CCA. but is still relatively unknown in Asia. This was what led At-Sunrice The visit was at the invitation from GlobalChef Academy to introduce the WSQ Advanced Meat Fabrication worldChefs CCA’s President Su to visit the CCA in and Western Curing Techniques course, which introduces the art of RULEs & Beijing. Together with President Su and carving as well as handling methods. A first in Singapore, this course REGULATIONs two of the CCA Vice Presidents, the GLObAL ChEfs Challenge GLObAL PAsTRy ChEfs Challenge is designed and taught by instructor Chef Harald Rohrmoser, who hANs bUEsChkENs Young Chefs Challenge conversation was focused on how WACS was formerly executive chef at InterContinental Berchtesgaden Resort, and the CCA can work much more Germany, and also a certified Master Chef. “Butchery is about the closer together and how we as a group concept more than the recipe, and once you understand the principles S of chefs working for the same cause can C W A World behind butchery, there are so many possibilities, such as reducing AssociAtion of chefs let the world know what real Chinese societies wastage, once a chef understands the foundation.” cuisine is about and the modern styling of Chinese food that is relevant in many restaurant throughout China. wacs news 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 Rec infor ement group but also is heavily involved in the to Paris Headquarters school program, hotels and restaurant hygiene standards, hospital development We are pleased to announce the appointment of Sabrina King and many educational programs. During as Management Assistant. Sabrina will be responsible for our meeting with the CCA, it was implementation of the recognition scheme that WACS will discussed for the future of China and be launching with City & Guilds in January 2013. She will also their involvement with WACS which they assisst with both general administration and the day to day would like to accelerate, we discussed running of the Paris office. holding a WACS Board meeting in Beijing, Train the Trainer and future Sabrina is graduate of BA Languages and Marketing from development for chefs, Recognition ‘Waterford Institute of Technology’ in Ireland where she of Quality Culinary Educator. While studied both French and Spanish. at the CCA, 15 of Beijing’s top chefs were invited for an open discussion on It is our great pleasure to welcome Sabrina to our team and we WACS, competitions, educations and the hope she enjoys her time with WACS in the foreseeable future. betterment for chefs in China.”

10 World Association of Chefs Societies wacs – news

Dilmah Real High Tea Challenge Takes On Asia

After its success in Sri Lanka, Australia Black Hat Chef Bernd Uber, Chief Executive judges. The pair will be walking away with a and New Zealand, the Dilmah Real High Officer of at-Sunrice GlobalChef Academy 10-day all-expense paid trip to Sri Lanka, the Tea arrived in Singapore. It met with Christophe Megel, and Marina Mandarin home of Dilmah Tea, where they will have overwhelming response from 12 teams Executive Chef Tony Khoo, named Chong the opportunity to refine the art of brewing from well-respected establishments such Pei Zhin, Junior Sous Chef, and Sabrina the perfect cup of tea at the internationally as Capella Singapore, Intercontinental Lim Yen Peng, Assistant Manager, from acclaimed Dilmah School of Tea. Besides Hotel, Marina Mandarin and Shangri-La. Resorts World Sentosa, as the Gold medal that, they will notably represent Singapore in After an intense day of spectacular display, winners. Ultimately, their exquisite menu of the Dilmah Real High Tea Global Challenge the judging panel that included Dilmah’s tea and food pairings gave them the winning in May 2014, where they will take on winners Founder’s younger son, Dilhan C. Fernando, edge over the other teams and wowed the from eight other participating countries.

A Yes for Scotland! WACS has inked a sponsorship agreement with Scottish seafood!

As a result of the agreement, Scottish salmon for Rural Affairs, said: “This landmark and langoustines will also be used exclusively agreement will give unprecedented global by more than 100 world-class chefs in the exposure to Scottish produce and the link 2012-14 Chefs Global Challenge, which with the World Association of Chefs’ Socie- includes regional competitions in locations ties is an extremely prestigious accolade for such as Singapore, Italy, Las Vegas and Hong Scottish food and drink. Kong. Seafood Scotland, Scottish Qual- ity Salmon and Scottish Salmon Producers’ “Scottish fish and shellfish are internation- Organisation - in partnership with Scottish ally regarded as being some of the most deli- Development International - have struck the cious and high quality seafood anywhere in deal, which will see only Scottish salmon and the world. Not only that, but our seafood is langoustines featured in the WACS global fresh, healthy and sustainably sourced – all chef competitions over the next two years - standards that the world’s top chefs look for. culminating in the 2014 final in Norway. “This deal will give huge worldwide expo- sure to Scottish seafood but we also hope as Announcing the new partnership at Food a result chefs around the globe will explore and Hotel China – the premier food and Scottish produce more generally and in hospitality event in Shanghai – Richard turn this will provide a boost to our other Lochhead, Scotland’s Cabinet Secretary premium products too.”

www.worldchefs.org 11 wacs – in focus

International Chefs’ Day 2012 The theme for International Chefs’ Day this year is: FEED THE PLANET. Chefs from around the world rose to the occasion.

Peru The Peruvian Association of Chefs, cooks and the APCCA organised meeting point for the event “Chefs United Against Hunger”. The pastor an event held in the main square of Tamburco in Abancay. Two of the area gave blessings for food, while the president of APCCA, chef thousand people enjoyed a traditional lunch. This was the third season Baca mentioning Augustin Buitrón words begins the event. of the campaign called “Chefs United Against Hunger”. The event brought together different chefs, local or foreign, who brought their Authorities include chairman of Pan American Forum Culinary culinary knowledge and got to know one of the typical dishes character- Professionals Associations, Gustavo Mendez Graciano, Director istic of Abancay: the noodle house abanquino, pasta of European of DICETUR - Abancay, Mr. Juan Jose Godoy Becerra, Tamburco origin which curiously is prepared over 100 years ago in even the Mayor, Fernando Gutiérrez Zúñiga, Radio Nacional of Peru Mr. humblest homes homes in the province. More than 200 people with Nelly Rojas Vargas, Director of School of Gastronomy, Tourism and foreign chefs made abanquinos – more than 200 kilos of noodles. Hospitality Technological University of the Andes Mg. Carolina Soto Expectations grew every minute, children, youth, adults and elders Carrión and APCCA members helped the distribution of food for Tamburco and surrounding towns gathered in the main square, a the residents present.

12 World Association of Chefs Societies wacs – in focus

Congo Penang The Congolese Association of Young Chefs has celebrated the The Penang Chefs celebrated this auspicious day by organizing a Congolese Chefs Day at its new headquarter at Massengo. On this workshop for its members and associates.Working together with special day , the Congolese chefs invited supporters who helped out WWFMalaysia & GST Group, plenty of useful informations was at the blast in March to their barbecue party within the garden. shared. SOS - Save Our Seafood charts were distributed. It was an interactive workshop. Sample of culture fishes and different cooking The ceremony started with a screening of Al Gore’s How to Feed the style were presented and sampled by all chefs! 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.

Fiji The ‘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.

T aiwan 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!

www.worldchefs.org 13 wacs – in focus

e planet th in d t ee h f e o f t u t w u

o r

h e

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.

14 World Association of Chefs Societies wacs – in focus

A New Kind of Fast Food – Perhaps in 2025?

by Lars Charas - Netherland

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 Every Chef production of those proteins cost a lot of resources. Wer a e Can Play A Part The fast food sector will be hit in the core of their business. very proud There is almost no product on their menu that does not to have Rick Moonen, the well-known celebrity chef of Top Chef contain animal protein. The rise in prices is starting now, these chef Masters is a strong advocate of this programme. At the meaning that in 2025 most of the fast food chains will have advocates recent American Culinary Federation National Convention, changed or disappeared. Chicken nuggets will be made of for our he shared his suggestions on how chefs can make a soya and not containing any chicken. A hamburger will be Feed the difference. Dear chefs, your menu can be your mouthpiece made of anything but beef, abundantly sprayed with beef Planet – have you ever thought of putting a diverse selection of programme flavour of course. Mexican food with beans, unions, corn, fishes on your menu, instead of the usual suspects? avocado and a tortilla will not change much in price. Or G issur what about the middle eastern meal with falafel, salad and Gudmundsson, bread is perfect and delicious. Think about a very creative President, World Pre paration for World sushi with vegetables or noodles with some shellfish. The Association of possibilities are endless! Chefs Societies Expo 2015 in Milan! Rick Moonen McDonalds wants to open its first completely Chef/ Owner, Rick The WACS team of chef specialists in the field of food vegetarian restaurants in India next year. Maybe this Moonen’s rm seafood security and sustainability met in Paris to discuss can give them a lot of experience with new styles directions and content for “How to feed the planet in the of fast food and experience how to adjust to new Michael Ty, future” programme. This team agreed on the need to circumstances. Those places will be much more President, American position chefs in this field. There is a huge opportunity for Culinary Federation profitable than the hamburger restaurants. The fast chefs, national chefs societies and World Chefs to show food sector has many opportunities to change its Thomas J. Macrina their passion and creativity in changing menus and buy menu; but the western style fast food menu will be Secretary, American more sustainable products. This will help to give the future ending in ten to fifteen years. And do you have a fast Culinary Federation generations of chefs access to sufficient, healthy, flavourful food restaurant using a lot of pork. Be careful the price Heidi Cramb and diverse selection of food. The program proposal and of pork is going up considerable in two years. So think E xecutive Director, some of the initial products will be designed in the coming about changing your menu next year! The world of American Culinary two months. This will lead to a program that is suitable to food is a weird place to be. Federation! be used at the World Expo 2015 in Milan.

www.worldchefs.org 15 wacs – in focus

How To Start? Action Plan A sk, Adjust and Teach for Making a Positive Change! ADOPT EATING LOWER ON 1. THE FOOD CHAIN Preserve and promote biodiversity through your menu ASK QUESTIONS OF YOUR by supporting new, dependable food sources and by PURVEYOR/RECONNECT WITH introducing new crops and species. YOUR FOOD SOURCE Educate yourself about every ingredient on your menu. 2. RESPECT THE ECOSYSTEM, PRACTICE SYMBIOSIS ADJUST Your CUISINE Support protecting the environment by conserving Evaluate the answers from your purveyors and apply to the WACS its resources. Be mindful of technology that supports Mission Statement. Select better alternatives. 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. TEACH Your STAFF Adopt the mission statement, seek training materials from NGOs and integrate message into your manager and pre-shift meetings. K NOW Your FOOD. WHERE Discuss your menu changes and why you made them. 3. DID IT COME FROM? HOW WAS IT HARVESTED? CREATE POSITIVE CHANGE Support locally grown and seasonal ingredients. Educate your staff and encourage them to share information with your guests. You are effectively networking in the movement toward a more sustainable world. TRAIN Your STAFF 4. Enlighten 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 Resources Available Don’t let the lack of information stop you from doing your part. Start communicate this to consumers. by visiting these sites. AGRICULTURE DON ’T Waste The Nature Conservancy www.nature.org Conserve and respect the availability of all the planet’s gifts. The National Coalition Against the Misuse of Pesticides 5. www.beyondpesticides.org Realize the earth’s resources are far from endless. The Center for Food Safety www.truefoodnow.org LIVESTOCK RETURN TO TASTE WITH Worldwatch Institute www.worldwatch.org 6. INTEGRITY The Animal Agricultural Alliance www.animalagalliance.org Guarantee the quality of your food. Combat counterfeiting The American Society of Animal Science www.asas.org and adulteration by using appropriate protection and The Conservation Fund www.conservationfund.org monitoring systems. SEAFOOd Seafood Choices Alliance www.seafoodchoices.com MAKE A POSITIVE CHANGE Environmental Defense Fund www.edf.org 7. Ask questions of your supplier, adjust your cuisine, teach Monterey Bay Aquarium, Seafood Watch www.seafoodwatch.org your staff and inform your guests FishChoice, www.fishchoice.com

16 World Association of Chefs Societies wacs – competitions

Global Chef Pastry Competition Debuts Rick Stephen, Asia Continental Director and member of the culinary competitions committee, shares the work behind this brand new competition for pastry chefs.

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 What inspired the creation of this competitions owned by WACS? competition? How did this idea come about? The timing or the length of the competition naturally is different, it This was the brainchild by Robert Oppeneder and Gilles Renusson is not an ala carte situation or service to the public like our other two from USA to promote pastry chefs and also the pastry industry. A lot major competition, for the skills are concentrated on pastry and not of hotels and restaurant outsource pastry or are using machine-made like Global Chefs Challenge where the appetiser main course and items and we recognise we need to highlight these skills to the world. desserts must flow, but both competitions have their challenges as well as their rewards.

Why did it take so long? What excites you about this competition and We wanted to create a fair and challenging competition that would what are you looking forward to seeing? push our competitors but also bring out the best in them. We wanted The pastry chefs coming out from behind the kitchen door and to challenge and inspire them to excel and be creative and look showcasing to the world their great skills in front of a live audience outside the box. and judging panel, their creative minds and naturally their skills.

www.worldchefs.org 17 wacs – education coming to your kitchen early 2012 menu The 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: W Acs 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? INDIVIDUAL COOKS, CHEFS 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 and culinary educators. Individual cooks and chefs can seek recognition for the skills, knowledge and experience they have gained throughout their WACS has worked with City & Guilds, one of the world’s leading working career, even if they did not have the opportunity to vocational awarding organisations, to design a framework which undertake formal studies or training courses. For culinary allows professional cooks, chefs and culinary educators around the educators, the scheme allows the recognition of extensive teaching world to gain external recognition for the skills, knowledge and and industry experience combined. experience they have obtained while working in the industry. The WACS certification scheme may also be used to progress into ingredients higher level qualifications, training and professional development In order to qualify for entry onto the scheme, applicants will need to programmes. meet the two types of requirements: Employers Entry requirements The WACS culinary certification scheme brings great benefits to · Employment in the culinary industry in the position employers as it can be easily incorporated into their recruitment for which recognition is sought and training programmes in order to help them attract and retain the right talent. It also provides a competency-based framework for · Good standing within the culinary industry staff pro-motion and continued professional development of staff. · Industry specific experience.

WACS recognised schools Industry specific requirements Schools which are recognised by WACS, through the Quality · Technical expertise: to demonstrate the culinary skills Culinary Education initiative, will be eligible to have their developed while working in the industry training programme mapped by WACS against the WACS · Professional development: to demonstrate how skills Certified Professional Cook (Commis Chef) certification. and knowledge of the culinary industry have been and are being developed. The mapping may allow graduates from the training · Professionalism in the work role: to demonstrate professional programme to come forward for WACS certification conduct in the work role. at the Professional Cook (Commis Chef) level.

18 World Association of Chefs Societies wacs – education

Recognition of Quality Culinary Education Reaches around the Globe Two 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.

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 International Centre for Culinary Arts in Dubai students with industry best practices for placement in the international hospitality and cruise line industries. It accomplishes The WACS Recognition of Quality Culinary Described here, in no particular order, this through their two very popular compe- Education Program recognizes schools, are the new entrees into WACS growing tency based professional programs: Diploma colleges, educational centers and chef community of recognized culinary in Hospitality (Commercial Cookery) and associations around the world which offer institutes. To see the whole list or to watch International Chef Training Program. quality culinary art programs to their the list grow visit the WACS web site under stakeholders. The programs listed here and Education Programmes/ Recognition of The curriculum at ICCA Dubai is on the WACS web site have provided ample Quality Culinary Education. All of these predominantly based on Classical evidence that they meet or exceed WACS programs have provided adequate evidence Continental Cuisine and popular regional Standards of Quality Culinary Education. that they meet or exceed WACS Standards specialities from across the world. The Prospective students and employers can be for Quality Culinary Education. training focuses intensively on the assured that these institutes are committed to development of commercial cookery skills, providing quality education, adapted for the International Centre for Culinary Arts product creativity, multitasking abilities, modern food service industry. Their modern in Dubai (ICCA Dubai) operates under interpersonal skills, supervisory and facilities and classrooms, experienced faculty the auspices of City & Guilds of London, and leadership strengths. Graduates of ICCA and committed administration and staff set is recognized by the Knowledge and Human Dubai find jobs in a variety of top rated the foundation for student success. Development Authority, Government of properties including: The Park Hyatt, The

www.worldchefs.org 19 wacs – education

Culinary Institute Switzerland

Shangri-la Hotel, Taj Residency, The Grand combining classroom theory with reality. sister campus is Austin, Texas. Hyatt, Emirates Group, Wagamama, Oceana Cruises, The French Connection, and The College’s staff is comprised of leading Triumph Higher Education formed an Celebrity Cruises. authorities of food service and hospitality in affiliation with the Auguste Escoffier the region with direct and personal ties to the Foundation and Museum in France and Tsaritsyno College, a state educational working industry. Students study in modern with Michel Escoffier, great grandson institution for secondary professional facilities using the best equipment and and president of the Foundation. Michel education in Moscow, Russia earned technology available to modern chefs today. Escoffier now serves on the national recognition from the WACS Recognition advisory board for the Auguste Escoffier of Quality Culinary Education program Tsaritsyno College also supports Schools of Culinary Arts, and helps for the consistent delivery of quality international training for their students in building a cadre of world-class chef culinary and food service education to its through various learning contracts they have advisors for the programs. Students have constituents. It was the first educational developed with institutes in Italy, Greece, the additional benefit of getting context and program in Russia to become recognized Germany and France; giving students history directly from the Escoffier family. by WACS. The institute is supported by the a chance to study in a different country Department of Education of Moscow. and take in the true globalization of the The Auguste Escoffier School of Culinary hospitality industry. Arts – Boulder’s affordable and accredited Tsaritsyno College’s goals are aimed at professional Culinary Arts and Baking and developing hospitality specialists for a variety Auguste Escoffier School of Culinary Pastry certificate programs offer rigorous of management and leadership positions in Arts – Boulder is the first program in culinary skills training as well as grounding high quality hotels, restaurants and resorts. the United States to become recognized by in the standards of professionalism and Their emphasis is on a thorough application WACS. The institute is part of Triumph excellence sought by employers. The campus of learning to real life work experiences Higher Education Group of Chicago; with a is located at the base of the foothills of the

20 World Association of Chefs Societies wacs – education

Rocky Mountains in Boulder, Colorado Degree Culinary Arts is designed to broaden offering specialized programs for aspiring “WACS Recognition both culinary expertise and managerial chefs and pastry arts professionals in its of Quality Culinar competencies. Practical assignments place modern facilities. Education is a a greater demand on organizational and managerial skills in order to prepare you for Concentrated programs include a full-time, landmark program your second industry training. 6-month culinary program designed to that officially develop sense and philosophy about food, Upon successful completion of the 2 ½ year ingredients, cooking techniques; it is the only recognizes Quality Higher Diploma program, students have the program in the USA offering an experiential Culinary Education opportunity to complete the Bachelor degree off-site Farm to Table Externship; an18-week in Culinary Arts with two further terms of study. Chef Track Program which exposes students by schools on an The Culinary Institute Switzerland also to some of Colorado’s top industry chefs international level.” offers a certificate program in Swiss and restauranteurs; and an intensive 5 week Pastry and Chocolate Arts. In this one- Pastry Track Program designed to cover based production in a team format. Small year specialization offered at the Lucerne essential baking and pastry skills from classic class sizes provide individualized attention, Campus, students develop advanced skills pâtisserie and confections to plating and and concentrated learning. From the first in baking and pastry, from traditional Swiss restaurant style desserts. Each program is an day of classes, students work in industry- pastry through today’s modern recipes and accelearated program allowing students and current professional kitchen where they are trends in plated desserts. Students also learn practising chefs to learn or further develop taught to prepare classic Ecoffier recipes as to prepare and present advanced chocolate their knowledge and skills quickly enough to well as recipes that reflect current trends and confectionery. have an immediate impact on their careers. throughout the culinary world. Les Chefs ML Gastronomy & Auguste Escoffier School of Culinary Culinary Institute Switzerland evolved Hospitality Management, in Athens, Arts – Austin joined her sister campus as from the fusion of two world-renowned Greece is the first culinary program in one of America’s leading culinary institutes. culinary schools, DCT’s European Culinary Greece to earn WACS Recognition. Les Austin, Texas is one of America’s great Center in Lucerne and the Culinary Arts Chefs ML is housed in an independent cities and a perfect place to attend culinary Academy in Le Bouveret, part of César Ritz eight-floor modern building in the school. Located amidst the rolling hills Colleges Switzerland. Both campuses now neighborhood of Neos Kosmos. It is and oak trees that line the banks of the give students the opportunity to develop equipped with the latest equipment and mighty Colorado River, Austin is the vibrant their culinary skills in newly renovated, supplies for theoretical and practical studies, state capitol of Texas and is situated in the state-of-the-art facilities, while experiencing as well as being handicap assessable, which southwestern part of the United States. the lifestyle in the distinct French and will show and highlight the need and demand German speaking regions of Switzerland. for the tourism business and industry. Both schools share the same philosophies, and methodologies for providing quality At the heart of the European culinary The extensive experience of their instructors culinary education to their students. As in traditions, the Culinary Institute Switzerland provides the students with theoretical and Boulder students in Austin can pursue certifi- prepares students for careers in the exciting practical studies aiming to meet today’s cates in culinary arts and baking and pastry. culinary industry. Their programs focus latest requirements for the tourism and on the skills and practices required in culinary industry. The quality of their The Pastry Arts curriculum is broad and the operational areas of the kitchen and programs in conjunction with the most intensive. Students are taught the important combine these with management courses. modern facilities in classrooms and formulas for such basic building blocks as Their mission is to nurture in their students laboratories, provide practical training and pâte à choux, pâte brisée, and pastry cream. a passion for food and gastronomy through skills to our future graduates. Pastry is both an art and a science. At the the development of excellent culinary Auguste Escoffier School of Culinary Arts practice and dedication, in an environment The Les Chefs ML facilities consist of they balance, integrate and teach both of that reflects the reality of today’s culinary twelve up to date, state of the art classrooms; these important concepts. Their pastry industry and trends. cooking workshops; confectionery area; curriculum helps students develop skills that bakery with international standards; specialized are applied again and again, as they create Their programs of study include a 1 ½ year area for barista – latte art (The art of coffee); more challenging pastries and desserts Swiss Advanced Certificate which provides bartending classes (specializing in mixology), throughout the program. the key skills and competencies students fully equipped for educational restaurant would need to begin a culinary career. needs; wine cellar equipped for the Sommelier The 40-week Culinary Arts Program is a The small classes and hands-on practical course; computer rooms equipped with lap comprehensive curriculum that takes lessons develop skills in preparation for a tops and open Wi-Fi access; hotel assembled a purposeful approach to developing six-month paid internship. The Swiss Higher room and reception area for demo and culinary skills by teaching a technique Diploma in Culinary Studies/Foundation practice for the hotel host and hospitality

www.worldchefs.org 21 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 Sotra Videregående Skole in Bergen is the first program in the Philippines to become recognized by WACS. GCHA is a five year old educational institution in Pasig Baking & Pastry Arts is the only one of advantage on the current global industry. City, Metro Manila. its kind in the country where students are trained in both cuisine and pastry arts in The Certificate in Professional Baking and GCHA is owned and operated by internatio- less than a year. Earning this double diploma Pastry Arts is made for aspiring pastry chefs nally trained chefs whose personal dedication will give graduates a competitive advantage and runs for 3 months. Students of this course to quality culinary arts is evidenced throughout as they hunt for employment opportunities can expect to learn all the basic techniques the program. Classrooms are fitted with first in and outside the country. required in a professional pastry kitchen. rate equipment, food ingredients are sourced from reputable dealers, and all classes are led The Diploma in Professional Culinary Arts Sotra Videregående Skole (Sotra by world class chef instructors. The teaching course is made specifically for aspiring High School) is a secondary education methods are a good balance of theory and Cuisine Chefs and runs for 8 months. program licensed by the Norwegian hands-on classes, allowing students the government operating approximately ability to learn and apply what they learn in The Superior One Diploma is an advanced 1.5 miles from the city center of Bergen, professional kitchens. Student enrolment program unlike any other as it builds upon Norway. The Norwegian school year is limited in each class to maximize traditional culinary and pastry programs starts about 15 August and runs to June 23. learning, and improve individual skills and found in accredited professional training competencies. Every educational aspect in institutions. Running for 12 weeks, topics Norway uses a national curriculum but GCHA is geared towards creating talents fit to such as creating a globally relevant career allows for local adaptation by each school participate in the competitive global market. plan, modern gastronomy, innovation in the system; thus making each program’s and creativity are paired with ethics and objectives relevant for the businesses that GCHA offers programs in culinary and pastry integrity, professional platter presentation, hires their graduates. The program run for arts; often combining them into one or more banquet production and even line cooking. 4 years, and is free for Norwegian residents. unique diploma and certificate programs. All of this is paired with progressive The four year program includes a two year techniques to ensure that graduates of the apprenticeship in a government approved The Grand Diploma in Professional Culinary, Superior One Diploma get a competitive location. The students can choose an apprent-

22 World Association of Chefs Societies wacs – education

iceship position in a variety of locations cuisines. In culinary laboratories equipped for the professional chef and for young including Hotels, restaurants, catering with industry-standard equipment and tools, students just entering the industry. companies and hospitals. students learn French, Asian, Mediterranean, Latin and American cooking, along with GQB Escuela De Arte Culinario in Sotra High School has placed entrepreneur- professional baking and pastry techniques. Guadalajara, Mexico is the most recent ship, internships in local businesses, and The International Baking & Pastry Program addition to the WACS Recognition scheme. competitions at various levels as school-wide at Lincoln Culinary, offers a broad array They are the first program in Mexico to earn priorities. Classes meet 2 days a week of baking and pastry theory and practical WACS Recognition for the level of quality with practical work in kitchen or restaurant experiences necessary for success in the culinary education evident in their facilities, facilities at school, and 3 days a week with food service industry. All courses emphasize curricula and passion of their instructors. general subjects and subjects that directly laboratory activities, with extensive periods related to the program. of hands-on practical experience in profess- GQB Escuela De Arte Culinario classes ionally equipped culinary laboratories. are deliberately kept small; groups Sotra High School is committed to providing are a maximum of 10 students each. the best possible training in cooperation with Mausi Sebess Instituto Internacional Accompanied by constant supervision this local industry. They emphasize entrepreneur- de Artes Culinarias in Buenos Aires, method personalizes learning, and helps ship education as a model, and have achieved Argentina is the first program in Argentina students achieved the desired results. great results in many local and national to earn WACS Recognition. competitions. Students have been Norwegian GQB facilities are fully equipped for the Champions several times in recent years. Paulo, Mariana and Gabriela Sebess have student to complete all the techniques created a program that has become one of individually; each with their own work Sotra High School wants their students the most prestigious institutes in South station and utensils. Their modernized to be prepared to meet an active and diverse America. The prestige of Mausi Sebess has facilities are ideal for teaching and learning. workplace, both as an employee and as expanded far past Argentina’s borders a future employer. Their staff is committed thanks to the quality of their study GQB has a unique classroom for each of to do the very best we can for our students. programs, exclusive teaching methods, their the main subjects taught: cooking, pastry, dedicated faculty, and the awards won in bakery, grill, bartending and theoretical Lincoln Culinary Institute - Palm multiple international competitions. classes. The programs can be achieved in Beach joined the ranks of WACS approved 14 months using a system of 90 percent colleges for delivering a high level of culinary Mausi Sebess operates at a single location in practical and 10 percent theoretical training. and pastry art instruction. Lincoln Culinary the thriving city of Buenos Aires. The main Institute is a division of Lincoln College of building has five floors which dedicated to In addition GQB offers classes at different Technology, and is located adjacent to the the teaching of professional cooking; using times to allow students to choose the Lincoln College of Technology in West Palm the most advanced equipment available. schedule that best fits their work or personal Beach Florida, in the USA. The number of students attending the Insti- obligations. Students also have the chance to tute is over a thousand a year; most of them apprentice in a well known local restaurant Since 1987, they have been sharing a recipe foreigners, with a very low instructor to or hotel as part of their training. for success with their students and graduates. student ratio which allows for maximum Lincoln Culinary Institute (formerly Florida learning and practice. Culinary Institute) is recognized as a top ranked culinary arts school in the United The Mausi Sebess Institute awards certifi- States. Located in beautiful South Florida, cates that are accredited and recognized students learn alongside professional chefs worldwide. Professionals who have gradu- For more information and foodservice mangers in both production ated from Mausi Sebess work in restaurants on WACS Recognized programs kitchens and industry coursework. Lincoln and in hotels in 42 countries on five continents. please visit the website. If you Culinary provides training, and learning Since 2000, Mausi Sebess has awarded are interested in applying to environment that not only exposes the more than thirty thousand certificates at WACS Recognition of Quality student to the theory, but stresses “hands- the intermediate and advanced levels to Culinary Education program you on” training. In this way graduates have the professionals of 46 countries including the will find all the information, polices maximum opportunity for employment Americas, Europe, the Near East and Asia. and procedures on the website upon graduation. Both diploma and where the process is conducted associate degree programs are available. The “Mausi Programs” offer a great variety solely through the internet and of training courses in the various modalities e-mail communications. Experienced, seasoned culinary professionals of the culinary arts. The courses may be with industry experience work with students taken as regular or intensive coursework, www.worldchefs.org one-on-one to teach the hands-on skills and depending on the time and interest of the secrets used in preparing the world’s greatest prospective student. Programs are available

www.worldchefs.org 23 wacs – humanitarian

World Chefs Without Hunger in Myanmar Oliver 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.

24 World Association of Chefs Societies wacs – humanitarian

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 01 05 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. 02 06 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. 03 07 Thanks to the Starnberg Clinic, we will like invite more German, EU or Asian Hospitals to 01 Volunteer Chefs - Rakhine Aid support our work, donate good, urgent needed medical equipment to Myanmar -- as well 02 Hospital Euipment - 6 container globally to support underdeveloped regions, 03 Top Quality Aid - Medica Thanks to the many individual financial donors 04 Flexible Hospital Beds in Myanmar & Germany, they made this project only possible like all MCA volunteer 05 USA Chef & Sponsor Steven chefs, friends & Stiftung Life – Foundation, 06 Chefs at Fun - Volunteer & Aid together with “ MCA – World Chefs Without Borders” in Myanmar, as well Somalia border. 07 Direction Without the great support, hands on issue of 04 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

www.worldchefs.org 25 wacs – Young Chefs’ Voice

What Impacts on Chef’s Creativity TY Leung shares her thoughts on the workings of a chef´s brain.

By TY Leung - Hong Kong Young Chefs Club

Individual Factors

Personality +

Intrinsic Motivation +

Job Satisfaction Organizational Factors Chefs’ Creativity +

Autonomy of Freedom +

Pressure +/-

Organizational + Impediments

When I was studying at the university, I 1. Screening and Internal to hire suitable staff with right personality wrote a dissertation to study the influential Sourcing Methods and passionate attitude towards the job factors towards chefs’ creativity. I was In order to enhance the overall creative content. The top management is encouraged curious which individual and organizational performance in the organization, screening to implement CPS into part of screening factors would enhance person’s creativity for a right person with creative personality process for chefs’ occupation. The Human on menu creation and therefore achieve and positive attitude would be an initial Resources department is encouraged to use job satisfaction and make them perceive way to step on. There are several findings the Creativity Personal Scale scheme as a part ‘belonging to the company. Besides, the of interests from this study which suggest of evaluating the participants on the degree of level of creative ability within a team would several recommendations in terms of human creative personality. Moreover, this method achieve more novel ideas for menu creation resource aspect for the top management. can also be used on existing employees for or decoration which benefit the restaurant Creative personality and intrinsic evaluation and internal sourcing. or hotel for future development. motivation, which are not easy to change, were found to have a positive influence on 2. Recognitions, Rewards and Recommendations chefs’ creative performance. This finding Autonomy of Freedom The recommendations are mainly provided proves that culinary professionals do Autonomy of freedom reflects the for catering industry, so that the Executive indeed perceive themselves to perform encouragement of creativity and availability Chefs or Human Resources personnel can creatively (Cameron, 2001; Chivers, 1971; of resources behind. Management is enhance the chefs’ creative performance Drew, 1987), and that creativity continues encouraged to provide more recognitions within an organization to improve the chefs’ to be a factor related to occupational of chefs’ effort and individual autonomy of occupational satisfaction and maintain satisfaction. Companies required of high freedom to work creatively. Both monetary innovation within the company. creativity job tasks are, therefore, suggested and psychological rewards to recognize

26 World Association of Chefs Societies wacs – Young Chefs’ Voice

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, Balkan the organization could encourage the employees to participate in either local Young or international culinary competition for learning and development on culinary Chefs Club knowledge. It benefits the employees to perceive self-directing freedom to By Mojmir Šiftaris - slovenia perform creativity work and enhance the chefs’ intrinsic motivation. Whether the employees win or not, chefs would perceive intangible rewards from learning The former Yugoslavia has split into seven new countries and encouragement. From a marketing (Bosnia and Herzegovina, Macedonia, Serbia, Montenegro, perspective, it generates company exposure Croatia, Kosovo and Slovenia) and six of them are WACS to the public or even worldwide media in members. With each country boasting its own unique cuisine, the international competition. the chef community is heating up action there. 3. FORMING A HARMONIOUS WORKING Besides, recognition and rewards should After the creation of the first Young Chefs Club (YCC) in the Balkan territory which be adopted to encourage employees to was in Serbia others follow. Today there are three YCCs in the territory, one in perform creatively; the top management Serbia, Slovenia and Croatia. is encouraged to improve and reduce the organizational obstacles that impede Our goal is to establish more clubs in the other 4 countries and with that bring us all employees’ creative behavior. It can be done closer to one another. Besides the many activities the WACS YCC has, my vision is to by improving internal strife, conservatism, unite all the clubs in the Balkan within the meaning of competition and shared events. and rigid management structures within the organization (Kimberley & Evanisko, As a WACS Young Chef Ambassador for Southern Europe, it is my duty and 1981). The top management is encouraged also pleasure to bring together all the young chefs in the region. I would like to to maintain upward communication and congratulate the YCC Serbia for their progress in cooperating with different schools openness to listen or accept new ideas and institutes. Other than some exceptions there exists a problem with the school coming up from the culinary team (Gill, systems in the Balkan countries. The problem is that most of the schools are fully Flaschner, & Shachar, 2006) and the operated by the governments and are deeply rooted within the system and it is very impediments that they confront to affect the difficult to infiltrate with otherwise great ideas of collaboration. On the other hand creative behavior. Company should assist there are the private schools that are very positive looking to the ideas but are very the kitchen team to ease the impediments short on funds due to the world wide economical crisis. to perform the creative work to enhance the overall creativity. Such measures would Hopefully this will all change one day soon and we will be able to organize a also enhance chefs’ motivation and internal competition or an event in which all or most of the educational institutions and customer loyalty of an organization. In the schools will be a part of. The cuisine and culinary expertise of the young chefs in long term, it would help to improve job the area are also advancing which as seen on different international and global satisfaction and achieve sustainability. 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 Limitation care for us young chefs. This dissertation is just an exploratory research with the pool of chefs in Hong Kong, thus it is Mojmir Šiftaris a WACS Young Chefs Ambassador, based in Slovenia. He is the not reflecting to the other places as different President of Young Chefs Club Slovenia and is currently working at Hotel Aleksander cultures involved. But it is worth a deeper in Rogaška Slatina as a Sous-chef. study for the industry for human resource.

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

www.worldchefs.org 27 wacs – Young Chefs’ Voice

Young Chefs and Heritage Two young chefs proudly share their national dishes and what it means to them.

INGREDIENTS Stuffed Dace Dace (Whole) 2 Dried Shiitake 7 pcs with Sweet and Scallions 2 tbsp. Sour Tomato Sauce Soya Sauce 1tbsp. Corn Starch 2 tsp. White Pepper Ground Pinch By TY Leung - Hong Kong Young Chefs Club Salt Pinch Oil (for cooking) 3 tbsp. 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, Sauce in other words, we wish the whole family will have a new year with Water 3 tbsp. full of prosperity, My first taste of this stuffed dace was made by my Ketchup 3 tbsp. grandmother and my mother. It brings to my memory back to the Worcestershire Sauce 1 tbsp. Chinese New Year when I was four years old. For those who are not Sugar 1 tbsp. familiar in dealing with fish, it is a very difficult dish as you have to White Vinegar 2 tsp. skin and debone the dace and reserve the whole skin for stuffing.” Salt 1/2 tsp.

METHOD 1. 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.

28 World Association of Chefs Societies wacs – Young Chefs’ Voice

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

Rainbow Milkshake Cupcakes

By Maria Vugarelles - South African Chefs Association

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

INGREDIENTS Butter/Margarine 230g Castor Sugar 200g 4 large Eggs Flour – Sifted 540g Baking Powder 20ml Salt 1ml Milk 300ml Vanilla Essence 5 ml

METHOD 1. Preheat the oven to 190 C 2. 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 White Butter Icing each one added. 3. In a separate bowl add together all dry ingredients INGREDIENTS 4. In another Bowl mix the milk and Vanilla essence together Sifted Icing Sugar 800g White Butter 500g 5. Add the flour and milk mixtures alternating bit by bit. Mix well together into a soft batter. METHOD 6. Divide the batter into 3 equal amounts.colour each batter with 1. Cream the butter and a bit at a time add the icing sugar in. Mak- food colouring of your choice. ing Sure it is well mixed 7. Place in a miffin pan lined with paper cups starting by layering the 2. Now place the icing in a piping bag with the nozzle of your choice. three colours on top of each other Pipe on top of the cooled cupcakes. 8. Bake for 15 – 20 minutes or until it is cooked. 3. Garnish with smarties and a round wafer biscuit. Additionally 9. Allow to cool. 100’s and 1000’s can be used

www.worldchefs.org 29 wacs – IKA

Culinary Olympics 2012

There 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 terrine and mousseline with “Nordic fire” “back to the roots”. The central focus was performance of one team. Points can be as a starter, escalating into a main course of healthy cuisine, balanced, containing protein collected for cold platter presentation and red deer saddle in a herby crust and svecia and with somewhat more vegetables. Above warm cuisine in the Restaurant of Nations. cheese and porcini mushroom duxelles. For all, it had to taste authentic and the compo- Understandable that every nation only sends their sweet conclusion, they inspired with nents on the plate should range from soft to the very best representatives of its craft. autumn raspberries and yoghurt meringue crispy to foamy. Anyone conjuring this onto The masters of every category, the Olympic and almond cake. their plate was already far ahead of the game victory for the best performance goes to - but the aim in 2012 was not just to indulge Sweden! They deeply impressed both visitors This composition showed them to be com- the taste buds. It also needed to be a feast for and jurors with their sophisticated mini- pletely en trend, as molecular cuisine could the eyes. Natural colours in impressive ar- ature works of art in the platter presentation. only be found in individual components, rangements for all three courses dominated In the Restaurant of Nations, they wowed in comparison to the Culinary Olympics the plates. “Those who perfectly mastered with a creation of cauliflower and broccoli of four years ago. This time, the slogan was this composition are moving closer to

30 World Association of Chefs Societies wacs – IKA

Olympic victory” - said one of the jurors. victorious. “This gold was profusely earned!” emphasised one of the jurors on the edge of Second place in the Culinary Olympics also the award ceremony. went to Northern Europe. The Norwegian national team wowed the jurors. The competitors have to be able to deal with large-scale catering with a restricted budget. Even Robert Oppeneder, president of the Here too, the best team wins Olympic VKD (German Chef’s Association) was victory. Among other things, the decisive deeply impressed, “It was exciting to observe factor is the balance of the order of courses. the big emotions. Tears and joy are very Anyone who thinks there is no creativity in closely linked at the Culinary Olympics large-scale catering could be convinced of 2012. The passion of the participants, when the contrary at these Olympics. Sweden was they prepared the meals, or the devotion again ahead by a nose in this discipline and with which the exhibits were prepared: that the Olympic victory went to Team Sabis. was an experience. An experience that fills Independently of the national teams, re- me, as a chef, with pride when I see what gional teams could also register to partici- our fellow chefs from all over the world have pate and are awarded with the IKA Cup. achieved for these Olympics.” Individual regions have the opportunity to show off their specialities. The international For the German national team, Sweden and team of jurors awarded the highest number Norway’s victories were foreseeable. Even of points in this category to the Stockholm before, on the fringes of a press conference, Culinary Team from Sweden. This regional they stated that the Scandinavian teams team astonished with an impressive pro- would be their toughest competitors. gramme in cold cuisine.

The German team achieved third place at Anyone who had designs on sweet treats at these Olympics in the overall evaluation. the International Exhibition of Culinary Art/ They delivered many outstanding individual Culinary Olympics found copious amounts performances and achieved gold medals for of stimulation from the pastry chefs. At the successful warm cuisine and silver for the focus of many visitors was the presentation of platter presentation. the sweet works of art, which were so artisti- cally created that visitors of the Inoga trade During the entire Culinary Olympics, visi- fair were happy to stay with wide eyes. Torts, tors could be spoiled by the national teams, friandises, cold and warm desserts, this was as the products conjured up by the world’s the task facing the international pastry teams master chefs in their kitchens were not just in order to achieve the highest number of reserved for the jurors. Anyone could book points for Olympic victory - assessed together 3-course meals. This means this wonderful with the exhibition piece. With their craft, experience of gastronomy at the absolute the duo from Sri Lanka wowed not only the highest level is not just restricted to a small, visitors but also the strict jurors, enabling elite circle of connoisseurs. So it is no them to travel back to their homeland with wonder that the Restaurant of Nations was the coveted title. booked out. In total, 9360 world-class meals were sold and the offerings sold out almost There was a completely new competition completely with great speed. at the 2012 Culinary Olympics. Vegetable carving in front of the public was an attrac- As well as the master chefs, the next genera- tion for visitors during the entire exhibition. tion were also given a chance. Apprentices, Ming Tsung Ke from Taiwan impressed military kitchens were tasty and nutritious. aged between 18 and 24, can also compete in with his dexterity and his delicate sense for Nevertheless, there were differences which direct international comparison. The junior proportions and colours. could be seen in the overall points. The national teams get down to work with an en- international team of jurors gave the Swiss thusiastic zeal, the tension is even stronger, For the military catering, there are some- team the best evaluations and this Olympic although they have somewhat less routine what different requirements. The prepared victory goes to the Alpine country. under the competition conditions. It is meals should not just give pleasure to the quite apparent that the Swedes were agreed taste buds; the military chefs must also keep All in all, the International Exhibition of Culi- about what must be cooked at the Olympics their soldiers fit with calorific, tasty meals. nary Art/Culinary Olympics 2012 in Erfurt 2012, as the junior national team were also For this reason, all the offerings from the was a huge success for international culinary art!

www.worldchefs.org 31 wacs – bocuse d´or

Bocuse d’Or 2013 There will be a Host of new features at Eurexpo – Lyon, in the context of Sirha, 29 and 30 January 2012.

Every other year since 1987, the Bocuse d’Or cultures to the fore and welcome new abroad and making names for themselves has been bringing young chefs from all five nations to the Bocuse d’Or family at each with their outstanding creativity. continents, some of the leading talents of competition. their generation, together in Lyon. Brazil, Guatemala and Mexico, competing With the exception of 2011, when there in the final, will aim to astonish the jury by More than just a culinary competition, were no African nations present, all the drawing on this creativity and know‐how. the Bocuse d’Or is a spectacle and a party, continents have always been represented at Asia will also be a formidable opponent, bringing talents to the fore in an 8000 the competition. with two highly experienced countries – m2 gastronomic arena featuring a cast of Japan (13 finals to its credit) and Singapore culinary cultures from all over the world. The Bocuse d’Or 2013 will hence mark the (8 finals) – the confirmation of China return of Africa, with Morocco competing among the top‐ranking nations and a highly It is also a prestigious global network of for the first time. Having been granted a promising first‐time qualification from Sri several thousand chefs, drawn together by Wild Card by the International Organisation Lanka. shared values of excellence and friendship. Committee, the Moroccan team will proudly defend their nation’s flag at the world final. A host of surprises… and With new countries competing for the first some new regulations time and revised regulations pushing back The countries of Eastern Europe are also the limits of creativity, the 14th Bocuse d’Or developing their gastronomy as they open In addition to the countries making their has a wealth of surprises and thrills in store! up increasingly to tourism. During the debut at the competition and those that are European selection round, Hungary and returning, this year’s contest will unveil a Will the Scandinavian nations continue to Estonia, ranked respectively 9th and 11th major new feature: in order to reshuffle the reign supreme? Will France regain a place out of 24, finished in front of star countries cards and push the chefs to be even more on the podium? How will the contestants such as Italy and Spain. There is no doubt creative and spontaneous, the Bocuse d’Or deal with their new challenges? These that Hungary, participating in the final for the regulations are changing. questions and many more will be answered first time, and Estonia, present for the second at the end of the 2013 final. time, will pull out all the stops to defend their What will the new tests consist of? What will culinary heritage and claim their place on the the star products be? In a few days all the 24 chefs, 24 nations, international gastronomy stage. participating teams will find out at the same 5 continents, 24 different time. From that point on, they will have just approaches to cooking! Like the Scandinavian nations in recent under seven months to get in training. Their years, South America is also undergoing a aim will be to show off the products in their In 1987, when Paul Bocuse dreamt of what gastronomic revival. Led by top chef Alex very best light, demonstrating creativity the Bocuse d’Or would be, his vision was Atala, jury president at the last Bocuse d’Or while respecting their country’s culinary clear: bring the world’s different culinary Europe, South American chefs are moving traditions.

32 World Association of Chefs Societies 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.

The high point of an can begin to make changes in the industry. 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 eighteen-majoritym in culinaryonth classrooms yet selectionare missing in action from the top of the line? “Women still are not paid equally and are Chef Kimberly Brock Brown, CEPC, CCA, ACE, AAC opens up and shares her story and processsome great recipes to help answer the questions of why there are too few female Chefs or Here I am! African American Executive Chefs-Sweet or Savory leading in today’s kitchens. not getting the opportunities to advance 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? in this profession,” she says. “The majority 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 Involving hundredsused to achieve her goal of of becomingchefs, a Certifi nearly ed Chef and teaching 60 other Junior Culinarians of culinary students are female, yet the how to be better stewards of their own destiny. Learning to embrace what makes you happy while helping others along the path will national selectionalways bring the bestevents gifts life has toaround offer; satisfaction andthe having world, peace of mind will ensure majority of executives in charge are men. immeasurable rewards and compensations. Women can be mothers, wives, students or all and three continentalof the aforementioned and selections still succeed in managing in the demandsLatin of the kitchen and the Seeing someone like themselves as a people associated with it. People of color do have the drive and determination needed to CHEF KIMBERLY BROCK BROWN, CEPC, CCA, ACE, AAC be the Executive Chef when they plan the work and work the plan. America (BocuseWe need to d’Orwake up, step America up and make it happen. Latina‐ Go get what is rightfully yours to have successful executive chef and certified once you have prepared yourself, put in the time to get the experience and qualifi cations. Copa Azteca),Don’t just Asia sit on the sidelines(Bocuse hoping to get d’Or noticed or included.Asia) and executive pastry chef gives women and Europe (Bocuse d’Or Europe),In 2003, Chef Kimberly the became selection the only African American female inducted into the 57 year old American Academy of minorities hope and motivation to realize Chefs, the Honor Society of the American Culinary Federation. process, which got underwayAs South Carolina’s back only African in American Certifi ed Executive their potential and live their dreams.” Pastry Chef, Approved Culinary Examiner and Certifi ed Culinary Administrator, Chef Kimberly Brock Brown’s storied February 2011, came tocareer an started end with thein humblest June beginnings 2012. of high school Home Economics classes in the Chicago suburbs to being an Executive Chef, Speaker, Food Demonstrator, Culinary Instructor About the Author With the exception of aand Wild mentor to aspiring Card junior culinarians.which Through her many magazine and newspaper articles, local television appearances, and social media entities, has been attributedChef Kimberly aspires to to motivate Italy, and encourage the all,final but particularly list women of and minority Chef Kimberly Brock Brown, CEPC, CCA, 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 24 countriesof Blackiethat the willfamily cat, compete sister to Cheryl, Judy in& Paul, this auntie to great a niece & nephew and ACE, AAC, became the only African- 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 culinary matchToast Masters is International now andknown: is active in one of the local clubs, the YMCA Yakkers where American inducted into the American she is the current Vice President of Education. Academy of Chefs, the Honor Society Australia of the American Culinary Federation in Belgium 2003. She is South Carolina’s only African- Brazil American certified executive pastry chef Canada and is also an approved culinary examiner China and certified culinary administrator. She Denmark Concerned that there are too few female grew up in the suburbs of Chicago, and Estonia or African-American chefs working today, she worked hard to become an executive Finland Brown shares her inspirational story – chef, speaker, food demonstrator, culinary France and some recipes – to encourage others instructor and mentor to aspiring junior Guatemala to follow in her footsteps. She reveals the Hungary chefs. details of her trying journey to become an Iceland Japan executive pastry chef in what she identifies Brown strives to be a leader to women and Mexico as a surprisingly male-dominated field. minority cooks, taking opportunities to Morocco appear in magazines and newspaper articles, Netherlands “You are not alone,” she says to aspiring on local television and in social media. She Norway minority and women chefs. She describes is the mother of two children, Bianca and Singapore how perseverance and a can-do attitude Brock, and she enjoys traveling, reading, Sri Lanka allowed her to find success despite the spending time on the beach, at the spa and Sweden obstacles she faced. “You have to show up playing board and card games. She is a Switzerland and be ready to learn and produce in this certified communicator with Toast Masters United Kingdom hard and sometimes thankless profession,” International and is an active member of United States of America she says. “Passion and opportunity the Summerville, SC - YMCA Yakkers, a are vital to you not only surviving but local club in which she is the current vice For more information about Bocuse d´Or succeeding.” president of education. 2013, please visit www.bocusedor.com Brown says that her motivational work is or www.bocusedor.com/web‐tv not over with this book, but she hopes it www.kimberlybrockbrown.net

www.worldchefs.org 33 wacs report – latin american cuisine

Pico de Gallo

three Things You Need to Know About Latin American Cuisine Latin American cuisine is the next big thing.

34 World Association of Chefs Societies wacs report – latin american cuisine

T he origin of Latin Americans the twelve months of the new year. Mix rum and tropical fruit, and Mexican Americans may have lived in the United States for most pour the mixture into a punch bowl…and add a whole pineapple of the time, but it was after the World War II that other Spanish- to the bowl. Remember to toast a friend, as it is believed that it will speaking immigrants settled here. Cubans, Dominicans, Colombians, bring friendship! and Costa Ricans flocked to the country in the 1960s and today, the three largest Latino ethnic groups are Mexican American, Puerto On New Year’s Eve, Latinos of Colombian descent enjoy a dessert Rican, and Cuban American. called bunuelos . These are balls of dough made from flour, sugar, eggs, and butter and deep fried. Latino Americans are very loyal to the food traditions of their homelands. Check out the small ethnic markets called bodegas for On Good Friday, three days before Easter, Latino cooks will cook up specialty foods used in Latin cooking. a soup called potaje do vigile. Made from garbanzo beans, fish, and spinach, it also contains egg yolks, garlic, almonds, and seasoning. 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 Pupusas De Queso 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 Avocado Chimichurri Bruschetta everyone eats twelve grapes or raisins at midnight. These symbolise

www.worldchefs.org 35 Serving the gastronomy trade since 1943 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.

www.segers.se

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

Yam Puree exotic Yam 150 g Heavy cream 80 ml Butter 30 g flavours Wasabi paste 10 g Salt 5 g from brazil Unpeel and cook yam into boiling water and add salt. Mash the cooked yam. Add butter and whipped cream, season with wasabi and salt. With the next World Cup to be held in Brazil, João Leme President of APC Brazil Jabuticaba Sauce Jabuticabas 150 g shares few of his recipes with us. Cachaca 50 ml Balsamic vinager 50 g Sugar 25g Water 100 ml

Tuna fish Put jabuticabas and sugar Into a deep pan and let it cook, stirring with Jabuticaba sauce, pupunha sautee and yam puree with wasabi constantly until obtain the juice from fruit. Add cachaca and let it flambee. Add balsamic vinager and when it will be boiling , add Tuna water. Let reduce and drain. Set apart soem fruits for final assembly Tuna loin 180 gr and press other into juice.and press other into juice. Salt 5 gr Pepper 5 gr Pupunha Palms of Heart Extra Virgin olive oil 20 ml Hole 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’. 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 Piupunha Heart 100 gr Salt 5 gr Pepper 5 gr Extra 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.

Assembly Serve tuna under pupunha, aside puree and jabuticabas sauce.

www.worldchefs.org 37 wacs report – brazilian recipes

Feijoada Appetiser Bobó de camarão

Often we want to show a bit of our culture to foreign friends Shrimp Bobo who come to visit us, but serving a complete feijoada would make it impossible for them to enjoy other specialties in one meal, so I This is dish mainly made up of light cream of cassava, flavoured suggest to serve this as an appetizer, preserving the original recipe with coconut milk, palm oil and coriander served mainly in the with flavors and ingredients but in a contemporary way of serving. northeast of the country,but can be served as a starter or main course with rice and pepper. Ingredients A Black Beans Onion 50 g Smoked sausage Red pepper 50 g Bacon Fresh pepper 10 g Small Pork ribs Extra virgin olive oil 20 ml Ear pork Coconut milk 100 ml Onion Cassava 200 g Garlic Chives 1 un Sunflower oli Coriander 1 un Bay leaf Palm oil 20 ml Salt 5 g Method Sago decoration In a pan cook black beans with main meats and bay leafs. After cooked, Split meats. Braise garlic, bacon and onion with sunflower Cut the onion, fresh pepper and red pepper into small cubes. Saute oil and add to the beans. Put beans into a food processor in olive oil. Add the shrimp and let it cook. Unpeel and cook transforming into a juice. Brown all meats in the same oil. 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 Ingredients B the salty cream, sliced chives and coriander finely chopped. Garnish Cassava flour with some shrimp and sago pearls. Bacon Butter

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

38 World Association of Chefs Societies wacs report – brazilian recipes

Coconut Mousse Coconut milk 150 ml Condensed milk 200 ml Gelatine sheet 4 no. Heavy cream 250 ml

Preparation in 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 g Coconut milk 90 ml Egg 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 g Wheat flour 30 g Cornstarch 10 g Sugar 125 g Egg 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 seeds Pineapple 1 no Sugar 100 g Coriander seeds 10 g

Cut unpeeled pinepples into small cubes. In a small saucepan, brown Tropical Mousse 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 The legend Eighteen arhats (spiritual practitioner, destroyer of enemies, Assembly enlightened being) were gathering to attend the Buddha’s birthday Brown coconut flakes in the oven. Decorate with caramel. When celebration. They could not come to a consensus on what gift the mousse is cold, take it from refrigarator and with a spoon take a to bring. After a long discussion, they decided to each pick an piece from the center and stuff with Portuguese Egg Yolk. Cover with ingredient and cook a dish for the Buddha. The Buddha was dacquoise disc. Unmold and pass it into coconut flakes Decorate delighted. Traditionally, this dish calls for 18 ingredients. with caramel and pineapple sauce

www.worldchefs.org 39 in&out of the kitchen – News

Our Condolences to the Fat Duck Chefs

We will like to convey our condolences to the families of the two chefs from Fat App for Aspiring Duck, Carl Lindgren, Butchers 30, from Sweden and Briton Ivan Jorge, Thanks to Tom Mylan, co-owner and 34. During a much executive butcher of The Meat Hook, publicised tragedy and Open Air Publishing, aspiring that took place in butchers can learn the ropes by apprenticing in the comfort of their Hong Kong during a rooms. “The Better Bacon Book” app promotional tour,. (available on iTunes for iPad, iPhone Trends for 2013? and iPod Touch) is a a how-to guide, including 20 instructional videos on how Everyone loves looking into the crystal ball, so the question to make and cook your own bacon, face everyone is asking is: What will 2013 hold? The editorial team bacon, pancetta, guanciale, Canadian from Epicurious.com has listed down their predictions, which bacon and pork belly. Plus, how to make includes seasonal vegetable plates, cauliflower, technology(using your own bacon-infused liquours! And ipad menus), Brazilian cuisine and sumac powder. With the list, there’s really no reason why you should they have also included what has fallen off the trend radar, such not get started – with innovative features as tasting menus, homebrewing, offal and Southern flavours. such as the ability to purchase bacon and What’s on your 2013 list? equipment right from the app. in&out of the kitchen

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

40 World Association of Chefs Societies in&out of the kitchen – News

The next dining Guinness hotspot – the airport? World Record

Restaurateurs will tell you that location of a restaurant is almost everything, but Maltese master chocolatier Andrew Farrugia recently it seems that the latest hotspot location could just be the unlikely airport. set a new Guinness World Record in Belgium when he unveiled the world’s longest chocolate structure at Food Network has launched the first Food Network Kitchen at the Fort Lauderd- Brussels Chocolate Week. The 111.5 feet train boasts ale-Hollywood International Airport in South Florida in the JetBlue terminal. It is many components, such as seven wagons modeled af- the only eatery serving hot food at the JetBlue concourse, and has been serving up ter modern Belgian trains. The remaining trains recall to 1,500 customers daily. It is a self service joint where customers can sit at tables Belgium’s older train wagons, including one with a bar after ordering at the counter or they can get takeout food. All the recipes are and restaurant. For those chocolate masters out there designed by Food Network, with dishes such as Cuban breakfast burrito, a black who will like to have a peek, the chocolate work will beans and rice burger with “mojo mayo” and fried pickles with Key lime mayo. be exhibited in various museums in Belgium.

We bake – You fill!

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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 01 [email protected] • www.hug-luzern.ch • www.facebook.com/hugfoodservice

Argumentarium_200x135.indd 1 06.04.11 10:30 www.worldchefs.org 41 in&out of the kitchen – tea and food pairing

Making the perfect match - the art of pairing tea with food

It 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 complementary smoky flavours. not restricted to only matching with heavy is the coming together of all aspects of You can also set flavours against one foods. High grown and tippy teas can be a dining – the company, ambience, food and another. Serve barbecued food with a good match for salads; their low bitterness drink. And since tea comes in numerous Dilmah Mint or Chamomile infusion. Mint and light fruity tones allow them to work in styles and flavours, finding the right tea is quite assertive and adds an additional tandem with delicate greens and non-creamy that will meld with what you are eating to flavour to the smoky tastes of the food salad dressings. Tangy herbal infusions such create a delightful sensory experience in the while Chamomile ‘tea’ is less assertive and as Dilmah Rosehip with Hibiscus go well mouth, is not as difficult as it sounds. allows barbecued food flavours to take the with fruit salads, pears, ice cream and vanilla lead. White teas like Dilmah Ceylon Silver flavoured foods. Tea can be served as a palate cleanser Tips, are at the other end of the spectrum between dishes or between mouthfuls of of flavour, being delicate and elegant. They Components are the basic elements perceived a dish; it can be a flavour bridge from one have subtle flavours, so are best enjoyed by the tongue– sweetness, saltiness, bitterness course to the next. It refreshes and readies with the simplest foods and pure flavours, and sourness. An obvious taste match is the palate for the next course or bite. such as preserved apricot, a light biscuit or a that of sweetened tea with a sweet dish – Moreover, certain teas can also be paired macadamia nut and rice biscuit. this is a mirroring of the sweet component. with specific dishes to help complete the Tea sweetened with honey is a sure match flavour journey of that dish. Whether similar or contrasting, the texture for many desserts. The bitterness of tea’s of the tea and food can become the buttress polyphenols can also be used to bolster The key elements in tea and that holds the pair together. For example, components in food. A tea with lightly bitter food pairing food can be grainy, dry, oily or rough in polyphenols (tannins) can be served with a texture. You could serve a tannic Dilmah cake or sweet dates, in a contrast of bitter and Food and tea have three key elements that Ceylon Supreme tea with oily food such as sweet components. you can match – flavours, textures and a hamburger. The tea polyphenols (tannins) components. Flavour refers to the aromas bind with the oily proteins of the food, and Alternatively, consider the match of a and tastes of the tea or food– usually describ- the heavy texture of the tea mirrors the delicate steamed fish flavoured with soy ed as floral, fruity, nutty, smoky, herbal, weight of the food. The overall effect is a sauce, with a delicate high grown tea like spicy, earthy, meaty and so on. A pairing is smooth taste in the mouth. Dilmah Nuwara Eliya Pekoe or Ran Watte achieved when the tea’s flavour and aroma Single Region Tea with a slice of lemon. matches, harmonises or accentuates the Consider the texture and weight of cheese. The citrus-acid nature of the tea with lemon flavours in the food. For example Dilmah It is rich and mouth-coating. The accomp- will have an affinity to the salty soy. This is Organic Rooibos works with nutty desserts anying tea needs to be pure to cut through because salt in food ‘pushes’ flavour (chefs and cakes due to its distinct, sweet, nutty the cream, fat and salt like Ceylon Silver Tips know this well) while acid ‘pulls’ flavour. flavour. Similarly, a smoky tea pairs well which has a linear purity and a mild cleansing with barbecued food since both have effect that suits all cheeses. Elegant teas are The opportunities to achieve tea and food

42 World Association of Chefs Societies in&out of the kitchen – tea and food pairing

pairings are unlimited. You can add lemon hotness. Alternatively, adding lemon to tea Here are some suggested or honey (or both) to tea, introducing the has a palate cleansing effect on piquancy. matches of food with tea: sour as well as the sweet elements. And by adding milk to tea, you can modify an Pairings can go beyond simply matching Earl Grey with any spicy food (Green Curry, inherent component (bitterness) and change flavour with flavour, texture with texture and Szechuan Chicken, General Tsao’s Spicy the texture – another match with food could component with component. You can mix chicken, etc.) be in the making. and match food’s flavours, components and Pu-Erh with earthy and meaty mushrooms. textures with those of tea. Assam with common mushrooms/Paris Making the match mushrooms. For example, a tea might have honey or mocha Food should not overpower the tea or vice undertones (flavour) so might work with Ceylon Young Hyson Green with anchovy- versa. Oolong teas make good matches with savoury as well as sweet dishes (components). based dishes. stronger flavoured seafood; dishes with less Meanwhile, another tea might have the scent Oolong with avocado-based dishes. heavy sauces; fried foods, and dishes featur- of vanilla or almond or jasmine flowers or Chun Mei with creamy soups, seafood. ing ginger or berries. mandarins (flavour) and would take to dark Low Grown Ceylon teas with Mexican dishes. chocolate (flavour and texture). A nutty Match black teas with heavier, fattier and and grassy green tea would make a fabulous Souchong with smoked salmon. richer foods. Lamb is a good example of a complement with brie cheese - not only in Lover’s Leap Pekoe with black truffled food with a high fatty-protein content; when flavour, as the polyphenols in the tea will mushroom dishes. eaten, it coats the mouth with fat. If tea is bind with the fat in the cheese to bring about consumed alongside lamb, polyphenols a textural combination. Sri Lankan family tea company Dilmah, was attach themselves to the protein molecules established by Merrill J. Fernando to bring and strip them from one’s mouth, making Note that not all flavour matches work. Oolong finest quality, Single Origin Ceylon Tea, garden a smooth match and leaving the palate tea has a similar smoke profile to manufactured fresh and unblended, to tea drinkers around refreshed, cleansed and ready for the next bacon bits (McCormick), but the smoke is the world. His Dilmah Tea brand was the mouthful. Try black teas with red meats, intensified in the bits and overwhelms the first genuinely ethical tea brand, bringing a mushrooms, spicy food and game. tea. Yet when the same tea is paired with smile to the faces of the underprivileged in real bacon, it cuts through the fat to make a Sri Lanka, whilst giving consumers quality, The low country grown teas with lots of textural match. authenticity and natural goodness in their polyphenols and character are good matches cup of tea. The Dilmah Tea Gastronomy for cheese cake, chocolate, cream sauces, The overruling premise of pairing tea with programme celebrates tea as an essential curries and pastries whilst the mid-grown food is that taste is individual, and achieving element of food and life. black teas suit fruity desserts, dishes featuring a good pairing relies greatly on an individual’s vanilla, nutty cakes and also spicy food. palate, in an exploration of the natural inter- Where a dish is piquant (spicy-hot), sweeten play between food and tea. Try, experiment For more information on Dilmah Tea the tea so the sweetness envelops the chilli and enjoy the experience. Gastronomy visit www.teagastronomy.com.

www.worldchefs.org 43 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, MADELEINE with its tiny kitchen? However, because he is limited to such a tiny For 180 pieces 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 Important notice sight of his modesty. 1. Make the preparation 7 days in advance and keep in a fridge Pascal Barbot’s cuisine is inspired by poetry, his love for foreign 2. Measurement of the tray: Tefal pan of 20 mini madeleines things and yet his attachment to his roots. It can be summed up as 4.5cm / 3cm, plate measures 39/12cm. being concise, well defined, light and a balance between the meticu- lous artisan that he certainly is; unable to get away from his kitchen, INGREDIENTS yet one who likes to be transported by his dreams. Here, he gener- Egg white 400g ously shares some of the recipes from his award-winning restaurant. Icing sugar 400g Almond powder 160g Flour 160g Warm brown butter 400g Walnut honey 165g Chemical 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.

44 World Association of Chefs Societies 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 oil Daikon 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.

www.worldchefs.org 45 in&out of the kitchen – ability awards

Culinary Ability Awards There is much ability in the disability – that is the message behind the Culinary Ability Awards.

As a past international competitor and Wacs judge competing in Since our event in Dublin the culinary ability awards has also taken many events, it was clear to me that there wasn’t an opportunity for place at ifex in Belfast with resounding success and on average 9 out individuals with disabilities to show their skills and talent. With that of 10 competitors are now in full time employment, a huge testament the first culinary ability awards took place in Dublin Ireland 2005 to the individuals who take part in the event . Subsequently I have at Chef Ireland. Some of the disabilities ranging from intellectual held the event at hotel Olympia London with outstanding success disabilities , fighting blindness , deafness , Down syndrome , to list and the respect that was shown to the competitors was outstanding. a few…Working with some of the most committed individuals I have Standards are constantly rising and we are always looking for a new ever met, these people just shone on the day with the support of there challenge and we had a unique opportunity to compete at the parade mentors and organisations . I have spent the past ten years working de chefs at ifex with very little notice. I took up the challenge and with individuals with many disabilities and every time we encounter we had a very special evening with a lot done and more to do. We a problem they all remind me of my quote “We deal in solutions not created a menu that reflected the current food trends at the time and problems”. Indeed we do as these talented individuals really do have as you can imagine never before as a team had all the competitors the answers. All they ever needed was the opportunity to voice their worked together . opinion. Of course this has given them such a positive outcome. Overall we came fourth and we were the only team to achieve a gold For our first event where each individual was allowed 45 mins to medal for outstanding hygiene practices. Not too bad considering we plan, prepare and cook 2 same plated main courses – their own had individuals with intellectual disabilities and individuals who are choice of basic mise en place is allowed and the assistance of their deaf individuals with down syndrome and our restaurant manager mentor permitted when required. 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 What an opportunity to cook and compete on an international standing ovation from all who attended. platform where we can highlight the ability in disability! I invited Mr Paul Norton as a guest judge who had never judged before. Never more has there been a greater need for talented individuals Why? Because he was blind. The look on the other judges faces was to show their passion, skill and professionalism to one of the world’s amazing when Paul listed the ingredients and depth of flavour in a way leading employers. we had not experienced before. We were all very impressed.

46 World Association of Chefs Societies 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.

www.worldchefs.org 47 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.

B y paulino schembri – malta

48 World Association of Chefs Societies in&out of the kitchen – Chef’s Corner

“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. ”

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 Chefs are trained to transform and process products from their raw that amount to 80 million tonnes of fish a year. Alternative seafood state into safe edible foods. As chefs are skilled practitioners and part could help relieve the pressures that are being felt on several stocks of their daily task is to be innovative, then they should be able to that are close to collapse. Controlled seasonal fishing and consuming work in close relationship with producers to formulate new trends other less popular species, that do not face this problem imminently, and recipes that would help relieve pressures on depleting stocks. will help the other species regenerate and hope that this will not Chefs should ask what products are accessible that are sustainable, affect the eco system of our oceans. 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 In Suwan, South Korea, vertical farming is in its experimental responsible of all the requirements made by our food operations. We stages, where tests are being carried out to grow lettuce, cabbage, simply cannot shift responsibility to other sectors of the industry and basil and sage in controlled 7 storey beds. It is calculated that in worst to expect other chefs to solve the problem on their own. 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 Paulino Schembri is a MSc. Food Safety Management, Adv.Dip.in today’s farming machinery”. Culinary Arts. Cert.HACCP Specialist, Auditor ISO 9001, WACS EC Committee Member and a MCS Committee Member 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 Reference; Geo ,a new world of knowledge Edition 50, Fred Langer et should the world chefs contribute to help solve this problem? al. http://www.fao.org/docrep/014/mb060e/mb060e00.pdf.

www.worldchefs.org 49 in&out of the kitchen – eating a la mode

Colour, Taste and Calories counts As 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

50 World Association of Chefs Societies in&out of the kitchen – eating a la mode

Turmeric chinese Schizandra

Many of us visited Athena or Rome just to Soups are not just a hot liquid; soups are modern drugs will always do. That’s not see and discover the beauty of a civilization becoming a culinary work of art with joyful always true. Optimal heath starts in your that was slightly introduced to as in a local colors that might even represent a season. As spices cabinet. Greek restaurant or Italian pizza joint an example Scandinavians are well known around the corner of the neighborhood. for their delightful fruity cold soups as an Calories Napoléon Bonaparte have conquered Egypt, expression for health and a season. During A pound of body fat is approximately 3500 we have conquered the mastery world of a hot summer day Svenska Anjou soup is calories. Burn 500 calories or eat less than taste and spices. Not a secret, not a sin: We perfect with a bright color and good texture. 500 calories more than what you eat each day are attracted to beauty, addicted to good you would lose approximately one pound per taste and curious, simply its human nature. Greens are not just green color vegetables week. Indeed, nutrition and calories intake or salads anymore. Modern trend Colorful become a solid pillar in our dietary life style Nowadays, the purpose of eating is not just greens are beautiful, tasty salads that and a well trusted venue of life to live longer, eating to survive. Media, diverse ethnic represent health, and Fitness. to look better and to enjoy our days. backgrounds and the availability of food from around the globe are factors that Taste In the past many people think simply eating made us expert eaters with health and The mystery of taste of spices is a bright less or smaller amounts and you will lose nutrition alarms always in the back of our tunnel with no dead ends. As we conquered weight. Today we know better, you could eating mode. We love to eat from a variety this world, in the West we are just beginning lose weight on cheesecake or tiramisu; just of different cuisines, discovering new taste to discover how taste and spices affect our be aware of how many calories you are and flavors; still we are concerned about minds and bodies. Not too many of us know consuming. our body weight, energy levels and health that Chinese schizandra is a sexual enhancer consequences. Nowadays we eat a la mode: that increase stamina among men and Still, keep in mind that eating foods with color, taste, and calories counts. cayenne pepper can be a very good digestive higher nutrients and fiber and with lower aid and improve metabolism. Not too many calories is the best way to go. No wonder, Colors of us know that Indian brahmi is used to we can lose weight even if we are eating The processed convenience food in a cans relive anxiety and also a major element in the more food just do the math : “calories”. era is almost over. Today our eyes are picky treatment of epilepsy. Three thousand years and choosey; indeed joyful colors lead to ago Indian healers used turmeric to treat appealing ways to enjoy meals composed obesity, today German scientists prove that Youssef Mehdaova is an executive chef, from rich nutrients with a wide range of the taste of turmeric is fulfilling and protects Culinary administrator and Certified dietary vegetables, fruit and grains. against gallbladder diseases. Manager. He’s also a freelance food and nutrition writer, healthcare culinary consultant A great approach to our customers comfort Unfortunately, in the west we think and an active member of ANFP, The is a soup or a salad as a first course. Modern medicine is pure science, if you are sick; American Culinary Federation and WACS.

www.worldchefs.org 51 in&out of the kitchen – scottish seafood

Focus on Scotland Scotland 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

52 World Association of Chefs Societies in&out of the kitchen – scottish seafood

“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 fishermen pioneer new catch methods and participate in Ragnar Fridriksson visited a salmon farm on the west innovative responsible and sustainable fishing schemes, coast of Scotland. which ensure that fish stocks are preserved for future generations. The quality of Scottish salmon is widely acknowledged, as fresh salmon is now Scotland’s largest food export, “Scottish fishermen care deeply about their catch and reaching 64 countries. One of the largest export markets are proud to be part of an industry supply chain that is France where Scottish farmed salmon has held the has invested heavily in new equipment, technology and French Government’s top quality award, Label Rouge, training, and in innovation and product development, for 20 years. Label Rouge is awarded to products of to produce world class premium seafood,” explained superior quality, particularly in relation to taste. Graham Young, Head of Seafood Scotland. As French culture typically places a high importance on Langoustine is one of the most important commercial the quality of ingredients and Scottish salmon was the stocks in Europe, and Scottish coastal waters support first non-French food to receive this accolade, Scotland the world’s largest share of this crustacean. Highly is very proud of this achievement and producers work prized by chefs, langoustines have an attractive pink with the Master Chefs of France to promote the use of shell, offer versatility for the chef, and cook in minutes. high quality produce. Similar to a king prawn, but actually a closer relation of the lobster, they grow to a maximum of 250g and have Demand is also increasing further afield in new a meaty tail, firm texture, and a sweet shellfish flavour. emerging markets. Exports to the Far East increased Scottish langoustines featured in the famous Bocuse d’Or from 682 tonnes to 6,779 tonnes in 2011, a leap of 894 culinary competition in 2011. per cent, whilst those to the Middle East rose from 1,340 tonnes to 1,562 tonnes, a jump of 17 per cent. Around 10 percent of the langoustine fishery is carried out using creels, while the remainder is caught in a Working with the Emirates Culinary Guild at Gulfood in traditional trawl fishery. Creel caught langoustine are Dubai and being voted ‘best farmed salmon in the world’ kept alive on board small day boats, packed in individual in a poll of international seafood buyers last year, has tubes, and transported by vivier lorries or airfreighted to boosted the popularity of the health-enhancing oil-rich market. Trawled langoustine may be landed daily from fish amongst the world’s chefs. small vessels, or chilled/frozen onboard larger trip boats to maintain their sweetness and quality. However, Scott Landsburgh, chief executive of Scottish Salmon Producers’ Organisation, suggests that the Scottish salmon – ‘best farmed versatility of Scottish salmon is another key reason for salmon in the world’ its increasing global popularity: “A highly versatile fish, from which fresh and smoked products can be prepared Farmed in the cold, clear sea lochs of the magical in a variety of ways ranging from Western through to Highlands and Islands, it is not surprising that Scottish Asian cuisines. Everything from whole baked salmon to salmon is recognised worldwide as a delicious premium sushi and sashimi make Scottish salmon a favourite on product. The pristine waters help to produce the dining tables around the world.” characteristic features of Scottish salmon, while strong tidal currents mean the fish get plenty of exercise, which It would seem that chefs are spoiled for choice with the produces a distinctive firm flesh. range of high quality pelagic, whitefish, shellfish and farmed salmon and shellfish available from Scotland, In recognition of the unique marine environment, and help and advice is available from Seafood Scotland Scottish Farmed Salmon has been granted ‘Protected and the Scottish Salmon Producers’ Organisation to help Geographical Indication’ (PGI) status by the European you source everything you need. Commission, setting it alongside Parma Ham and Champagne as a world-renowned food product. For more information on sustainable Scottish seafood, During their visit to Scotland, Gissur Gudmundsson and please visit www.sdi.co.uk/scottishseafood.

www.worldchefs.org 53 WACS Events Calendar 2013

WACS competitions WACS Regional Forums

29 – 30 January 2013 15 – 17 March 2013 Bocuse d’Or – Lyon, France Africa/Middle East, Namibia

05 – 10 February 2013 19 – 21 April 2013 International Istanbul Gastronomy Festival – Turkey Europe, Italy

12 – 14 February 2013 21 – 23 July 2013 Battle for the Dragon – Wales Americas, Las Vegas

3 – 7 March 2013 20 September 2013 Internazionali d’Italia – Italy Asia, Malaysia

4 – 6 March 2013 Scothot 2013 - World Culinary Grand Prix – United Kingdom

1 April 2013 WACS Global Competitions Semi-Finals Australia – Australia

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

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

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

9 – 11 May 2013 WACS Global Competitions Semi-Finals, Europe North - Sweden

15 – 16 May 2013 WACS Global Competitions Semi-Finals, Africa – Namibia

54 World Association of Chefs Societies Learn to Cook Online Anytime, Anywhere

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www.worldchefs.org 55 wacs national chefs associations

Australia Czech Republic Iceland MOLDOVA Australian Culinary Federation Association of Chefs and Confectioners of Icelandic Chefs Association Association of Culinary Catering Moldova Mr. Peter Wright Czech Republic (AKC CR) Mr. Haflidi Halldorsson Mrs. Elena Ciobanu Tel: +61 3 98169859 Mr. Miroslav Kubec Tel: 354 696 4443 [email protected] [email protected] Tel: 420 274 812 324 [email protected] [email protected] www.chef.is Mongolia Austria Mongolian Cooks Association Verband der Köche Österreichs Denmark India Mr. Oktyabri Janchiv mr. Josef Fankhauser Køkkenchefernes Forening, Danmark Indian Federation of Culinary Associations Tel: 976-99182318 Tel: 0043 1 3676162 Mr. Uffe Nielsen mr. MANJIT SINGH GILL [email protected] Tel: 98999059 Tel: 00 91 0 98400 86444 Montenegro [email protected] [email protected] Chefs Association of Montenegro Azerbaijan Republic www.kfdk.dk www.ifca.info Mr. Vuksan Mitroviæ The Azerbaijan National Culinary Tel: 86 468 246 Association D.P.R. Korea Indonesia [email protected] Mr. Takhir Idris Oglu Ami-Raslanov Korea Chefs Association Bali Culinary Professionals Tel: 99421/ 93 30 43 mr. Mme Pak Myong Son Mr. I Made Putra Myanmar [email protected] [email protected] Tel: 62 361 284095 Myanmar Chef’s Association [email protected] Mr. Oliver E. Soe Thet Bahamas Ecuador www.balichefs.com Tel: 95 1 501123 Bahamas Culinary Association Asociacion de Chefs del Ecuador [email protected] MR. Michael.Adderley Mr. Mauricio Armendariz-C.EC. Ireland Tel: (242) 3276200 ext.6470 Tel: 593 2466975 Panel of Chefs of Ireland Namibia [email protected] [email protected] Mr. Eoin Mc Donnell Namibian Chefs Association www.asochefsecuador.net Tel: 353 087 6799 408 mr. Tom Mutavdzic Bosnia-Herzegovina [email protected] Tel: 264 61 304102 Association of Chefs in Bosnia and Egypt [email protected] Herzegovina Egyptian Chefs Association Israel mr. Nihad Mameledzija Mr. Markus J. Iten Israeli Chefs Association Netherlands Tel: 00387 33 200 412 Tel: (02) 3748-3958 mr. Leon Menahem Koksgilde Nederland [email protected] [email protected] Tel: +972523724724 Mr. Paul Fagel www.uku.ba www.egyptchefs.com [email protected] Tel: 33 318 643 093 www.icc.org.il [email protected] Brazil England Associaçâo Brasiliero da Alta Gastronomia British Culinary Federation Italy New Zealand mr. João Leme mr. Brian Cotterill Federazione Italiana Cuochi New Zealand Chefs Association Inc. Tel: 55 11/ 3032 99 47 Tel: 44 (0) 1789 491218 Professore Paolo Caldana mrs. Anita Sarginson [email protected] [email protected] Tel: 39/06 4402178 Tel: 64 9 6222 748 (int) www.abaga.com.br www.britishculinaryfederation.co.uk [email protected] [email protected] www.fic.it www.nzchefs.org.nz Bulgaria Estonia Bulgarian Association of Professional Estonian Chefs Association Japan Norway Chefs (BAPC) MR. Indrek Kivisalu All Japan Chefs Association The Norwegian Chefs Association Mr. Andre Tokev [email protected] Mr. Toshi Utsunomiya Mrs. Kristine H. Hartviksen Tel: + 359 (0)897 854 720 Tel: +81-3-5473-7275 Tel: 47 51 47 46 [email protected] Fiji [email protected] [email protected] www.bapc-bg.com The Fiji Chefs Association www.ajca.jp www.nkl.no mr. Shailesh Naid Canada Tel: 6 79 6750 777 Kazakhstan Pakistan Canadian Culinary Federation [email protected] Association of Culinary Specialists of Chef’s Association of Pakistan Mr. Donald Gyurkovits Kazakhstan Secretary General: Ahmed Shafiq Tel: 613 733 5678 Finland Mr. Yelena Mashchinskaya Tel: +92-42 111-113-114 (UAN) [email protected] Finnish Chef Association Tel: +7 7162/ 251345 [email protected] www.ccfcc.ca mrs. Ulla Liukkonen [email protected] http://www.cap.net.pk Tel: 358 50 66347 Chile [email protected] Latvia Peru Associacion Cilena de Gastronomia ACHIGA www.chefs.fi Latvian Chefs Club Association Peruana de Chef Cocineros y Mr. Frenando de la Fuente Mr. Janis Siliniks Afines, APCCA Tel: (56 2) 203 63 63 France [email protected] mr. Augustin Buitron B [email protected] Société Mutualiste des Cuisiniers de France Tel: 511-7856524 www.achiga.cl Mr. Christian Millet Lithuania [email protected] Tel: + 33 (0)1 42 61 52 75 Association of Lithuanian Restaurant http://www.apccaperu.org China [email protected] Chefs and Confectioners China Cuisine Association www.cuisiniersdefrance.fr Mr. Stanislav Kizenevic Philippines Mr. Su QiuChen Tel: 370 5 272 33 Les Toques Blanches Tel: 86 10 6609 4185 (86) Germany [email protected] Mr. Othmar Frei [email protected] Verband der Köche Deutschlands www.lrvvk.lt Tel: 632 844 2787 www.ccas.com.cn Mr. Robert Oppeneder [email protected] Tel: +49/ 69 63 00 06 - 01 Luxembourg www.ltbchefs-phils.com/ Colombia [email protected] Vatel Club Luxembourg Asociacion Colombiana de Chefs www.vkd.com Mr. Armand Steinmetz Poland Mr. Alfonso Venegas Urbina Tel: 352-802453 Polish of Kitchen & Pastry Chefs Association Tel: 2117660 Greece [email protected] Mr. Dariusz Zachoraski [email protected] Hellenic Chef Tel: 48 697 076 545 www.asociacioncolombianadechefs.org Mr. Miltos Karoubas Macau [email protected] Tel: 30 210 8251401 Macau Culinary Association Costa Rica [email protected] Mr. Raimund Pichlmaier Portugal Asociation Naional de Chef Costa Rica www.fcg.gr Tel: 853 66659302 Associação de Cozinheiros Profissionais de Mrs. Carolina Coronado H. C.E.C. C.I.C. [email protected] Portugal Tel: (506) 2222-2116 Guam Mr. Fausto Airoldi [email protected] Micronesian Chefs Association Malaysia Tel: +351 213 622 705 www.asochef.com mr. Peter Duenas Chefs Association of Malaysia [email protected] Tel: Coming Soon! mr. CHERN CHEE HOONG www.acpp.pt Croatia [email protected] Tel: +603-9274 0217 Hrvatski kuharski savez www.malaysiachefs.com Mr. Damir Crleni Honduras Republic Of Belarus Tel: +385 42 200 351 ASOCIACION GASTRONOMICA Y DEL ARTE Malta Belarusian Culinary Association [email protected] CULINARIO DE HONDURAS (AGASACH) Malta Chefs Society Mr. Viktor Radevich www.kuhar.hr mrs. Jeannette Ayestas Chairman: Mr. Guido DeBono Tel: +375 173 34 75 18 Tel: (504) 263 88 72 Tel: 356 21 523667 [email protected] Cuba [email protected] Asociación Culinaria de la República Hong Kong Romania Mr. Eddy Fernades Monte Hong Kong Chefs Association Asociatia Nationala a Bucatarilor si Tel: 537/ 204-0575 Mr. Andreas J W Muller Mauritius Cofetarilor din Turism [email protected] Tel: 852/ 25827180 Mauritian Chefs Association Mr. Stefan Bercea [email protected] mr. Alan Payen Tel: 0040 268 455285 Cyprus www.hongkong-chefs.com Tel: (230) 465 3856 [email protected] Cyprus Chef’s Association [email protected] www.anbct-romania.ro Mr. Panikos Hadjitofis www.mauritiuschefs.com Tel: 357 26 82 22 13 Hungary Russia [email protected] Hungarian National Gastronomic Mexico Russian Interregional Culinary Association Association Association Culinary de Mexico A.C. Mr. Belyaev Viktor mrs. Béla PROHÁSZKA Mrs. Margarita Rendon de Vin Tel: 7-495-650-37-56 Tel: 00-36/70-97-70-111 Tel: 52 998 884 24 66 [email protected] [email protected] [email protected] www.culinar-russia.ru www.mngsz.com www.asociacionculinaria.org.mx

56 World Association of Chefs Societies Saudi Arabia U.S.A Singapore Saudi Arabian Chefs Association American Culinary Federation, Inc. Singapore Exhibition Services Pte Ltd Indonesia Mr. Yasser B. Jad mr. Michael Ty, CEC, AAC +65 7386776 YCCI Bali Culinary Professionals Jr Chefs Tel: +966 2 6846266/6267 Tel: 1 904 824 4468 www.sesallworld.com Bali Chapter [email protected] [email protected] www.balichefs.com www.sarca.surge8.com www.acfchefs.org Switzerland CH Messe Basel AG Malaysia Scotland United Arab Emirates Mr. Walo Dalhäuser Youth Chefs Club Malaysia Federation of Chefs Scotland Emirates Culinary Guild www.facebook.com/camyouthchefs Mr. Kevin McGillivray Mr. Uwe Micheel USA Tel: +44 01698 232603 Tel: +9714 3403128 Johnson & Wales University Malaysia [email protected] [email protected] PJCC Penang Junior Chefs Club www.scottishchefs.com www.emiratesculinaryguild.net USA www.penangchefs.com Le Cordon Bleu, Inc. Serbia Uzbekistan mrs. Margaret Warren Mauritius Culinary Federation of Serbia Association of Cooks of Uzbekistan 201.809.2530 Mauritius Chefs Association Young Chefs Club Mr. Novak Fidanovic mr. Umarov Akbar Hamdamovich [email protected] contact: Mr. Jason Sangahoopie Tel: 381 11 2681 857 Tel: +99871 265 2771 www.cordonbleu.edu Tel: (230) 465 3856 [email protected] [email protected] [email protected] www.kfs.org.rs www.chefs.uz USA www.mauritiuschefs.com The Chefs Academy Singapore Vanuatu mrs. Brandon Hamilton Serbia Singapore Chefs Association Vanuatau Chefs and Foodhandlers [email protected] Serbian Junior Chefs Club Mr. Eric Teo Association www.thechefsacademy.com [email protected] Tel: 65 6885 3074 mrs. Sarah Kymbrekos [email protected] Tel: 27 293 Singapore www.singaporechefs.com [email protected] Singapore Junior Chefs Club associate members Chairman: Ignatius Leong Slovakia Venezuela [email protected] Slovak Union of Chefs and Confectioners Asociacion de Chef de Venezela Argentina www.singaporejuniorchefsclub.blogspot.com Mr. Frantisek JANATA mrs. Elia Nora Rodriguez Instituto Internacional de Artes Culinarias Tel: 421 / 2 5443 4883 Tel: 58 241 8 255064 Mausi Sebess Slovenia [email protected] [email protected] mrs. Mariana Sebess Young Chefs Club Slovenia www.szkc.eu (54-11)4791- 4355 /3156/9132/3280 Vietnam [email protected] Sri Lanka Slovenia The Saigon Professional Chefs’ Guild (SPC) www.mausiweb.com Sri Lankan Junior Chefs Club Slovenian Chefs Association Chairman: Mr. Ly Sanh contact: Uditha Ganewathiha Mr. Tomaz Vozelj Tel: +84-8-38244767 Austria [email protected] Tel: 386 1 58 98 226 [email protected] Klub der Köche Kärnten www.sljchef.blogspot.com/ [email protected] www.vietnamchefs.com Carinthian Chefs Association www.kuharjislovenije.si mr. Günter Walder Vietnam Wales [email protected] Junior Chefs Club Vietnam South Africa The Welsh Culinary Association contact: Nguyen Tin Truong Duy South African Chefs Association Mr. Kevin Williams Hungary www.vietnamchefs.com Mr. Stephen Billingham Tel: 00441766 780200 Chef Club ‘ 99 Tel: 27 11 482 7250 [email protected] Mr.Marton Karoly [email protected] [email protected] www.saca.co.za Romania South Korea corporate members ASPROGAST Korea Cooks Association Mr. Niculae Nejloveanu Mr. Chun Hwa Nam Australia 0241 639 622 Tel: 82-2-734-1545 Meat & Livestock Australia Ltd. [email protected] [email protected] Mrs. Majella Fernando www.asprogast.eu

Spain France Romania Federacion De Asociaciones De Cocineros Y Equip’Hotel Reed Expositions France Cultural Association Euro East Alternative Reposteros De España mrs. Delphine Gelly Dr. Iulia Dragut Mr. Salvador Gallego Jim?nez Tel: +33 (0) 1 47 56 24 32 0731.34.22.74 Tel: 609255767 Email: [email protected] [email protected] [email protected] Website: www.equiphotel.com www.campionatdegatit.ro http://www.facyre.com Germany Sri Lanka Delikatessen-Manufaktur South Tyrol Chefs Guild of Lanka mr. Rudolf Achenbach Südtiroler Köcheverband Mr. Haleesha Weerasinghe +39 0473 211383 Tel: 94 11 2728434 Germany [email protected] [email protected] Marriott Hotel Holding GmbH www.skv.org mr. Simon C. Beaumont Sweden +49 (0) 6196 496 117 USA Svenska Kockars Förening – Swedish Chefs [email protected] Société Culinaire Philantropique Association www.marriott.com Mr. Conny Andersson Tel: 46 733 648010 Malaysia [email protected] KDU COLLEGE School of Hospitality, Tourism United Kingdom www.svenskakockarsforening.se and Culinary Arts IMCO, International Military Culinary mrs. Kitty Lee Organisation Switzerland 603-79536700 Mr. Goeffrey Acott Société suisse des cuisiniers [email protected] Mr. Peter Walliser www.kdu.edu.my Tel: 41/ 41 418 22 22 [email protected] Mexico young chefs club www.kochverband.ch Instituto Culinario de Mexico Giovanna Medina Bruzaferri Australia Thailand www.icum.edu.mx/ WA Culinary Youth Club Thai Chefs Association www.facebook.com/WA-Culinary-Youth-Club Mr. Jamnong Nirungsan Russia Tel: +66 84 5589292 Carving Academy Canada [email protected] CEO: Alla Mishina CCFCC +74956866271 www.canadianjuniorchefs.ca/ Turkey [email protected] TAF All Cooks Federation www.carving-academy.com China Mr. Y. Yalcin Manav Shanghai Junior Chefs Club Tel: 90 (212) 272 46 40 (GMT+2) Russia Tel: +86 21 33135647 [email protected] PIR Group [email protected] www.tumaf.org.tr General Director: Mrs. Elena Merkulova www.shanghaijuniorchefs.org +7 495 637 94 40 Ukraine [email protected] Hong Kong Association of Culinary Workers of Ukraine www.pir.ru Hong Kong Young Chefs Club Mr. Mikhailo Peresighnyi Contact: mr. Kevin Wong Tel: 38044 513 74 18 Singapore www.hkycc.hk/ [email protected] Chef n Service Director: Krishna Indonesia 65 6296 0866 YCCI young Chefs club Indonesia [email protected] www.facebook.com/ycciyoungchefsclub www. chefnservice.com

www.worldchefs.org 57 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 8590 memberMember countriesCountries 810 Million mILLION CHEFchefs Members The Global Voice of the Culinary Industry Just One Sponsorship

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

Sponsor soon and your company can be Jeffrey Fanelli a part of prestigious and exciting culinary jeff@repositioninc.com events around the world +1 860-434-0063 x10

World Association® of Chefs Societies

S C W A World Association Of Chefs Societies w orldchefs