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Pairing Focus WACS Cooking With 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 High quality steel – laser-tested cutting edge Especially hygienic with seamless connection between steel blade and handle Ergonomic, abrasion proof and non-slip handle, perfect in volume Forged series for starters and trainees 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.
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