Wacs Focus Best of the Best Five Continents Congress This Time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE

WIssue 05 orldOfficial Magazine Of the WOchefsrld assOciatiOn Of chefs sOcieties Anno 2012 January - June

competitions Education Wacs Focus Best of the Best Five continents Congress This time and Young Talents in First Year Daejeon 2012 for Asia TRUE TASTE. GLOBAL EXPERTISE.

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dEar FriEnds and coLLEaguEs WorLd chEFs MagazinE around thE WorLd, puBLishEr WOrld assOciatiOn Of chefs sOcieties 2011 has certainly been eventful. I’ve been honored to travel the world representing WACS. I am very happy to see many of you have worked Wacs 52 avenue victOr hugO hard to help raise funds, gather food, and give a helping hand where f-75116 Paris needed through the World Chefs Without Borders. Kudos to our good t. + 33 (0)6 64 22 33 21 friend Frank from Aviation Without Borders for his help. f. +33 (0)1 70 44 84 18 WWW.WOrldchefs.Org The education component of WACS has been blooming this year EditoriaL with our new Culinary Education Recognition Program. Thank you ragnar fridrikssOn to the members of the Education Committee, especially John Clancy Wacs Office Manager the chairman. With over 500 WACS Approved Judges from over 60 Jenny tan countries we are getting closer to our goal to have members of all our Wacs asia Office countries involved in judging, which is important to ensure global dEsign & Layout standards in culinary cuisine. tOMas BOlli hafthOrssOn [email protected] The WACS Endorsement of culinary competitions has been a great step covEr photo gissur gudMundsson taken to ensure that culinary competitions with the WACS approval cOurtesy Of chef tOny khOO PresIDenT seal are conducted fairly and according to the established rules. New oF WACs international vegetable carving rules are in place, standardized cold table set up for the Culinary Olympics and a new way of drawing for the do you Wish to advErtisE or teams have been set in action. A new glazing seminar will be available puBLish articLEs in WorLd next year and more historically experienced nations are connecting chEFs MagazinE? with the less experienced nations to share knowledge and training. This EMaiL: [email protected] is possible because of the strong Culinary Competition Committee we ExEcutivE coMMittEE have under the leadership of Robert Oppeneder. prEsidEnt gissur gudMundssOn Global Chefs Challenge and Hans Bueschkens Young Chefs Challenge semi finals have been ongoing in various parts of the world, all leading up vicE-prEsidEnt to the final at our congress. Without the strong support of our sponsors, hilMar B. JOnssOn host countries and their members and dedicated leadership from Rick sEcrEtary gEnEraL Stephens, this would not have been possible. Juniors from around the world helgi einarssOn are now building a strong network under the leadership and vision of Andy trEasurEr Cuthbert and will be strongly represented at our congress next year nOrBert schMidiger Board MEMBErs It has been extremely exciting to work with the team preparing the dr. Bill gallagher upcoming World Chefs Congress in Daejeon City, South Korea. HonorArY lIFe PresIDenT Under Charles Carroll’s leadership, we have a brand new and exciting ferdinand e. Metz program with speakers and leaders from around the world. The mayor PAsT PresIDenT of Daejeong City is also dedicated to have the largest culinary show happening in his city. lOuis PerrOtte ConTInenTAl DIreCTor Our office in Paris has been very busy with Ragnar Fridriksson working AmerICAs hard. I am extremely proud of the work our office has achieved. Our arnOld tanzer website has been flooding with regular news and updates, with more ConTInenTAl DIreCTor available in all four of our official languages and more will be coming up AFrICA/mIDDle eAsT next year with Chinese, Russian and Arabic versions. I am also very glad glenn austin to have on board with us a WACS Asia Office with Jenny Tan and Charles ConTInenTAl DIreCTor PACIFIC regIon Lim supporting the Asian and Pacific part of our membership and opening up new doors for WACS. Our dream is to see another office opening in the rick stePhen near future in the Americas to ensure we are covering also that time zone. ConTInenTAl DIreCTor AsIA

I lack the space here to thank everybody but without the voluntary Brendan O’neill ConTInenTAl DIreCTor support from you, WACS would not have moved an inch forward. You euroPe norTH have made WACS what it has become and this board and its members MirOslav kuBec are extremely grateful and look forward to working with you. ConTInenTAl DIreCTor With thanks to you all, euroPe CenTrAl sreckO kOklic Gissur Gudmundsson ConTInenTAl DIreCTor WACS President euroPe souTH

04 World Association of Chefs societies contriButors raM mAl p InDIA au TA KDU College Figgjo Dick Knives Custom Culinary Convotherm Chefs Hat Academy andDesign ofIceCarving HUG AG VEGA Export City ofDaejeon speCial thanksto: Ramandeep Anand -India Sara Harrel -USA Glenn Austin - Australia Paulino Schembri-UK Rick Moonen-USA Anna Kim-USA Edwin Soon-Singapore Daniel Chia-Singapore Jasper Jek -Singapore Francis Lo-HongKong Contributors to thisissue: please contact us at [email protected] If you wishtoexpress your pointofview World Association ofChefsSocieties. arearticles nottheofficialview ofthe industry.related totheculinary These andexpressarticles theirviews onissues We invite externalcolumniststosubmit Lino schEMBri andEEp s ingh usA sara harrEL usA rick MoonEn contEnts Ye FIrsT Y ATI eDuC - this tiME For asia W WAC 26 24 A BeTTerCHeF TomorroW 22 reAl CHAnge, reAlCHAnges T 20 WAC 14 H 12 10 gloBA WAC 08 W 50 reAl WorkPlAC HeAlTH oFour oCeAns D 49 48 mAnAgIng FooD Allergens W FAvourIT44 e in&out oFth T 32 BAHru mArkeT BAHru 42 AlsATIAW n 41 AsIAn CHeFAu 40 An InTro T 39 In koreAn CuIsIne? WHAT 38 T 36 T 34 WAC 58 WAC 56 oF CookIng 54 moDernIsT CuIsIne THe ArT AnD sCIenCe 52 A “vegeTA 04 WelCome BY THe PresIDenToF WAC acs acs HAIFex – WorlD oFFooDAs He JAPA He unexPloreDT WAY He He voDkA oF THe eAsT Ans BuesHkens Young CHeFsCHAllenge IversIFYIng ourDIeT AnD THe FuTure rEgionaLrEport and you Qu s reCognITIonoF s CongressDAeJeon koreA s neWs s memBers DA s evenTsCAlen Do THe 5ColorsmeAn l CHeFsCHAllenge Ar on sPA nese DegusTATI oF THe PerAnAkAns DuCTIon To InDIAnCuIsIne rIAn HAven” In ToronTo sAFeTY Ine BrunCH Ines For AsIAn FlAvours THors E kitchEn ns FIveConTInenTsInITs e IBeTA r n CuIsIne on AT T AlITY CulInArY Iong IA 2012 s 20 38 36 10 26 www.worldchefs.org 05 Wacs and you “Those who are one in food are one in life” – Malagasi saying

intErnationaL chEFs’ day What is Wacs? The World Association of Chefs Societies, first founded in Each year, on the 20th of October, members of the October 1928 at the Sorbonne in Paris, is a global network World Association of Chefs Societies (WACS) celebrate of member nations; each represented by the countries’ most International Chefs Day. important and prestigious Chef Association or Federation. Today, this global body is made up of over 93 international On this day, chefs around the world celebrate their profession member nations. It is managed by an elected Executive and take the opportunity to not only promote the organization Committee consisting of the President, Vice-President, (WACS) but also goodwill and friendship amongst each other. Secretary General and Treasurer – as well as a board It is also the time to help people who are less fortunate. consisting of the Honorary President, Past President and seven Continental Directors from Africa/Middle East, It is also a day on which to assist the young chefs but, most the Americas, Asia, North, Central and South Europe importantly, the day when we recognize the very important and the Pacific Region. In addition, special committees role that chefs play in our societies, for we have a great oversee all WACS projects: The Culinary Competitions responsibility not only to feed, but also to give nourishment. Committee, the Education Committee and the Marketing and Communications Committee. Chefs have the responsibility to lead the way when it comes to the use of ingredients in a sensible and responsible manner. Since the International Chef’s Day inauguration in 2004, Mission statEMEnt many events have taken place around the world to benefit The World Association of Chefs Societies is a non-political charitable organizations and disadvantaged communities; this professional organisation, dedicated to maintaining and has highlighted that chefs are caring people and has worked to improving the culinary standards of global cuisines. We improve their image. accomplish these goals through education, training and professional development of our international membership. For more information, visit www.worldchefs.org As an authority and opinion leader on food, WACS represents a global voice on all issues related to the culinary profession.

06 World Association of Chefs societies WofA12 200x270mm WACS Mag Ad.ai 11/29/11 4:28:20 PM

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We have received so much positive feedback from chefs and friends from young chEF oF around the world thE yEar 2011 since the first issue of the worldchefs Kristian Curtis, who works under magazine was Chef Patron Andreas Antona at Michelin Starred Simpsons Restaurant, intErnationaL chEFs’ launched, that it is Birmingham was recently crowned day cELEBrations! with great pride that British Culinary Federation Young Chef we share that the of the Year 2011. Kristian commented: “I Chefs Associations from around the world reached out to the WorldChefs magazine am in a bit of shock really, but I was pretty community in a myriad of ways during International Chefs’ Day! confident in what I did. It was a hard is now available on For example, President Toshi from All Japan Chefs Association competition and a real honour to win,” and the Ministry of Agriculture, Forestry and Fisheries Deputy iPad! Director-General had a great meeting about “How to Feed the The judges were Chef Eric Bruce, Chef Planet in the Future” in the afternoon, with hopes to work together Jerry Toth, Chef Glynn Purnell, Chef

WIssue 05 orldOfficial Magazine Of the WOchefsrld assOciatiOn Of chefs sOcieties Anno 2012 in the near future. Over in India, chefs from various regions January - June Colin Layfield and Chef Jason Eaves. presented buffets on sustainable cuisine, tree planting and taking care of the underprivileged, served food to the poor, reaching out As well as receiving The David Bache to more than 20,000 people. The South African Chefs Association Trophy, presented by David’s daughter, hosted a party for mentally challenged adults, and the Myanmar Hannah Bache, Kristian was also Chefs came together again with LOG - Wings of Help to donate presented with a cheque for £200, a trip to many Adidas original shoes to the Children of the River Families. Luxembourg, a personalised chef’s jacket,

competitions Education Wacs Focus framed certificate and commemorative Best of Five continents Congress This time the Best in First Year Daejeon 2012 for Asia For more updates, visit www.worldchefs.org plate from Villeroy & Boch. Wacs nEWs

prEsidEnt oF aLL cooks FEdEration, yaLçin Manav, Wins tourisM oscar

At the 13th edition of the Tourism Oscars, awards were given to deserving individuals by the Skål Istanbul Club. The President of Skål World, Enrique Quesada and board of directors of Skal World, Presidents of Skål Turkey and elite people from the tourism , business and art world attended this Award Ceremony and Gala Dinner. Yalçın Manav, President of the All Cooks Federation, a man who has done good work in many successful organizations for the Turkish Tourism and Turkish Cuisine for years, was the winner for the category of ‘’Person who Contribute to Introduce’’. Yalçın Manav, who is known for giving his efforts to The Turkish Gastronomy Culture, is still carrying out many successful projects and organizations. Yalçın Manav has been relentlessly working to introduce the Turkish Culinary Culture to the world with the National Culinary Teams of the five-star Chefs in Turkey. Congratulations to this stalwart chef!

08 World Association of Chefs societies Wacs train thE south aFrica trainEr coordinatEs WithdraWs Wacs visit By ExpErt chEF prEsidEntiaL Bid Students of the Berjaya University College of Hospitality in oPen leTTer From mArTIn koBAlD Kuala Lumpur, Malaysia were treated to a special lesson and demonstrations by Chef Baranidharan P, Corporate Executive Chef for Griffith Laboratories, from Bangalore India. This was partly Dear Mr. President, friends and colleagues, made possible through the WACS Train the Trainer Program which is sponsored by Custom Culinary™. During the last year I together with many committee members here in South Africa have been extremely busy planning, organizing and Berjaya University College of Hospitality is one of the growing executing the World Chefs Tour Against Hunger of which many number of WACS recognized programs under the WACS of you attended and contributed to its unbelievable success. Now Recognition of Quality Culinary Education program in Malaysia. that the event work load has subsided I have taken the opportunity Chef Barani is an expert chef in Indian cuisine, and has broad to both reflect and review our South African Chefs Association’s international connections through his position with Griffiths Candidature for the WACS presidium 2012 – 2016, having this time Laboratories and Custom Culinary™. He is a member of the Indian has allowed me to consider all the important aspects of such a major Federation of Chefs Associations (IFCA) and an active participant decision. Together with my colleagues we would like to acknowledge at WACS events and Congresses. the tremendous work and progress that the current presidium has achieved within its term of office so far and it is against this back- Chef Barani spent the whole day sharing and demonstrating his ground that we have decided to withdraw our bid and support the passion for Indian cuisine to a captive audience of young culinary current Presidium with a further 4 years to enable the wonderful students, faculty and staff. Topics covered included the diversity progress made to continue. of cuisines in modern day India addressing the different cultures that influenced Indian cuisine over the centuries, for example, This as you can imagine has been a major decision on our behalf and the influences of the Mongolians in the northwest region; the taken in the light of what we feel is best for the World Association of Persians on the west coast; the Chinese and Arabs thanks to the Chefs Societies and its member countries. development of early spice trade routes; the Portuguese who landed and colonized in Goa; the French in Pondicherry, and the South Africa has a long and successful history within the World English thanks to their large Indian holdings. These people easily Association and it is our sincere desire to continue to add value and adapted their native cuisines to India’s great agricultural diversity contribute in a meaningful way to the aims and ideals of WACS. We which includes a great amount of millet, rice, wheat, beans, green extend our commitment, total support and resources to President vegetables, eggplant, pineapple, sugar cane, chilies, chicken and Gudmundsson and the board of Directors. game that was readily available. I hope that you will join me in adding your vote of confidence to the This was followed by a busy demonstration, including explanations Presidium at the WACS congress in South Korea voting for Iceland of ancient Indian cooking techniques. Chef Barnai is planning for the term of office 2012 – 2016. a second trip to Malaysia in 2012 to visit another one of WACS recognized programs. KDU University College’s School of Yours in culinary friendship, Hospitality, Tourism & Culinary Arts has welcomed Chef Barani Martin Kobald and WACS Train the Trainer to their campus early next year. Honorary Past President South African Chefs Association

www.worldchefs.org 09 Wacs – gloBAl CHeFs CHAllenge thE BEst oF th E BEst For the last year, chefs around the world have been competing at a national and continental level to battle for the title of the ‘global Chef’. This may, only one will emerge the winner. Here is a focus of the up-and-coming talents.

10 World Association of Chefs societies Wacs – ComPeTITIons

toBias MacdonaLd LEung chi hang guido panjEr Francky godinho daniEL EdWard 35, CAnADA 33, Hong kong 36, neTHerlAnDs 33, neW zeAlAnD 31, uAe Winner, Global Chefs Challenge Winner, Global Chefs Challenge, Winner, Global Chefs Challenge, Winner, Global Chefs Challenge, Winner, Global Chefs Challenge, Semi-Finals, Americas Semi-Finals, Asia Semi-Finals, Europe Cental Semi Finals, Pacific Semi-Finals, Africa/Middle East prEsEnt position prEsEnt position prEsEnt position prEsEnt position prEsEnt position

Executive Chef, La Belle Auberge Sous Chef, Hong Kong Disney- Guido Panjer Culinair Te Awa Winery Ltd, Hastings, The Address Downtown Dubai, Restaurant, Delta British Colom- land Hollywood Hotel Executive Chef Dubai, Speciality Sous Chef What Was thE bia, Canada tELL us aBout your Most chaLLEnging What Was thE What Was thE What Was thE Winning dish(Es). MoMEnt during thE Most chaLLEnging Most chaLLEnging Most chaLLEnging For the halibut dish, we used the coMpEtition? MoMEnt during thE MoMEnt during thE MoMEnt during thE roulade method. For the beef, we Cooking for the WACS judges, coMpEtition? coMpEtition? coMpEtition? wanted to incorporate 2 styles of who know all about the small To keep main course plate hot and The time when we started plating Once the competition started, cooking so there is contrast in details and taste. That’s always to serve food on time within the the dishes within the time limits the months of stress leading textures. been a dream of mine since I was time frame given by the judges. – it was a race against time! up to the show melted away. I a young boy. hoW do you FEEL hoW do you FEEL just had a great day of cooking hoW do you FEEL aBout Winning? hoW do you FEEL aBout Winning? the food I love to serve. Time aBout Winning? aBout Winning? management is always the Very excited and happy. There are not many words at I feel very happy and proud. hardest for me to gauge but it all I am very proud to be the repre- this stage to explain but I’m came together as planned. sentative for Europe, chosen by a very proud of myself to win the great jury of respected chefs. competition. I am thankful for hoW do you FEEL Chef Claire nickel for helping aBout Winning? me to win this competition and also looking forward to represent I am truly honored to be the top pacific nations in the Global chef of the Americas and can Chefs Challenge final and it’s hardly wait to go head to head an honor. with the great chefs we have in our world! Congratulations to all who won their respective regions.

the eurOPe sOuth selectiOn oF BoTH THe gloBAl CHeFs CHAllenge AnD HAns BuesHkens Young CHeF CHAllenge WIll TAke PlACe In lJuBlJAnA, slOvenia frOM 26 - 29 January 2012. the eurOPe nOrth selectiOns oF THe TWo ComPeTITIons WIll TAke PlACe In lonDon on feBruary 26. 2012 For MorE inForMation and updatEs, pLEasE visit WWW.WorLdchEFs.org

www.worldchefs.org 11 Wacs – HAns BuesCHkens Young CHeF CHAllenge young taLEnts To have an idea how the young chefs of today will rule tomorrow, check out the junior chef talents who have done well in their continental selections at the Hans Bueshkens Young Chef Challenge.

12 World Association of Chefs societies Wacs – ComPeTITIons

BEn WEBEr caMEron WEtton BEnjaMin koidi sEan LiM xin hong daniEL scott gorMan 24, luxemBourg 22, AusTrAlIA 22, ABu DHABI 20, sIngAPore 24, usA Winner, Hans Bueshkens Young Winner, Hans Bueschkens Young Winner, Hans Bueschkens Young Winner, Hans BUeshkens Young Winner, Hans Bueshkens Young Chefs Challenge, Semi-Finals, Chefs Challenge Semi-Finals, Chefs Challenge Semi-Finals, Chefs Challenge, Semi-Finals, Chefs Challenge, Semi-Finals, Europe Cental Pacific Rim UAE Asia Americas prEsEnt position prEsEnt position prEsEnt position prEsEnt position prEsEnt position Junior chef, Restaurant “Gudde Joondalup Resort Hotel, Western Madinat Jumeirah, Dubai Serving National Service. Was Cherokee Town and Country Kascht” Australia, Chef de Partie Demi chef de partie previously trainee at Mandarin Club Town, Atlanta, Georgia, Oriental Singapore USA, Sous Chef What Was thE What Was thE What Was thE Most chaLLEnging Most chaLLEnging Most chaLLEnging hoW Was thE What Was thE MoMEnt during thE MoMEnt during thE MoMEnt during thE coMpEtiton Most chaLLEnging coMpEtition? coMpEtition? coMpEtition? ExpEriEncE For you? MoMEnt during thE To battle the rain to get to the Service. Plating up 8 plates with I was nervous before we started The pressure was on my coMpEtition? competition was already a chal- around 8 components on the plate but my nerves faded the moment shoulders, the eyes were set on The most challenging part during lenge, I am lucky to have good was quite a feat to accomplish! we reached the kitchen. me. It was do or die, make or the competition was and always colleagues and friends helping break. When the competition for me is not rushing and keeping me. During the competition it’s hoW do you FEEL hoW do you FEEL ended, I was relieved as I could calm. Staying focused and cool is always the biggest challenge to aBout Winning? aBout Winning? dish out what I intended to on what makes for a good program. bring all the food on the plate It was an amazing feeling to win I am very happy that I was time, at the right temperature(s), Rushing and doing too much at the right moment and at the this competition as I had trained able to win this competition, the correct texture(s). can always lead to problems or best quality. extremely hard to get to the level the other chefs that I cooked pointless mistakes. I am currently at. against were from South Africa, hoW has BEing part hoW do you FEEL Namibia and Egypt. Winning oF this coMpEtition hoW do you FEEL aBout Winning? this award is a great success and hELpEd you as a chEF? aBout Winning? The most important is that I won a milestone in my career. It has It enabled me to affirm my When I found out that I won I a lot of friends and friendship, also boosted my confidence achievements to date. To know I was completely blown away, and which is what cooking is about. Of and taught me that you should can do what I said I could. It was it feels so good knowing that course, winning is a great feeling! always aim high. I am really a humbling experience, in a very all of the practices had paid off. excited about going to Korea special way. The first person I called was my for the final next year and have mother. She was almost more already started my training. excited than me!

www.worldchefs.org 13 neW look For THe WACs Congress WeBsITe

With effect from 30 December 2011, a brand new look for the WACs rEgistration Congress website is ExcEEding was introduced. The ExpEctation reason: To introduce The registration period to apply for Wacs congrEss prE-opEning more content and 2012 International Food Fair(IFK) was kor Ean cooking cLass With ease of use for finished on the 31th of December 2011. interested chefs. visit According to the statistical result, the guEst chEF! number of applicants far exceeded the www.wacs2012.org expected number. The expected number What better way to kick-start the WACS Congress than to immerse for a look. was 639 teams but the number of actual yourself in the cuisine of the host country? For the first time ever, applicants was 852 teams, which is 133% the WACS Congress will offer a cultural experience tailored for registration rate. professional chefs and spouses prior to the opening. A hands-on cooking class taught by a Korean native chef at Woosong University, “WACS 2012 Daejeon Congress will a well-respected Korean culinary institute, this educational and be a great opportunity to promote the interactive session will round up with a communal feast comprising excellence of Korean food and its culture. of the dishes you’ve cooked. Limited seats. Sign up fast! Many foreign and domestic visitors will cost:USD$75 be satisfied with our various programs provided” said Han Jong Ho, Secretary aLso incLudEs:F Dick Knife Kit, WACS Logo Apron, General of WACS 2012 Daejeon Congress Transportation to and from school (5 minutes), Recipe Packet, 8X10 Organizing Committee. photo of class and instructors, WACS certificate of completion For more details, visit www.wacs2012.org More information on www.wacs2012.org congrEss 2012 nEWs

korEan tv cELEBrity chang Wook ji is proMotionaL aMBassador oF Wacs 2012

WACS 2012 Daejeon Congress Organizing Committee appointed Chang Wook Ji as the promotional ambassador of WACS 2012 Daejeon Congress on October 24. “I am thankful that Chang Wook Ji, one of the most famous Korean TV star accepted the role of promotional ambassador of WACS 2012 Daejeon Congress” said Hong Chul Yum, Chairman of WACS 2012 Daejeon Congress Organizing Committee at the appointment ceremony. Chang Wook Ji replied that “I am very glad that I have an opportunity to serve as the promotional ambassador of WACS 2012 Daejeon Congress and I will do my best for the success of the 35th WACS World Congress.”

WACS World Congress, first held in 1928 in Paris, is the largest global event for chefs and culinary professionals from all around the world.

14 World Association of Chefs societies Changing tables

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CHeF saM LEong CHeF johann LaFEr CHeF osaMa EL-sayEd CHeF rick MoonEn sIngAPore AusTrIA egYPT usA

Sam Leong is no stranger to the Johann Lafer is an Austrian Chef Osama El-Sayed, C.E.C. Chef Rick Moonen has devoted media as 26 years of culinary culinary icon committed to can take his audience through his career to being the country’s expertise and innovation has “aligning the culinary arts to the a world of culinary delights top culinary advocate for honed him to be Singapore’s very natural lifestyle of people”. As in several easy steps. With an sustainable seafood. He runs own celebrity chef. A trend-setter a celebrity chef and respected audience of over a million viewers the multi-level restaurant in modern Chinese Cuisine, Sam culinary instructor, Johann and on several continents, it is Rick Moonen’s rm seafood at has represented Singapore at some believes in the best ingredients no wonder that Chef Osama has Mandalay Bay in Las Vegas. In of the world’s prestigious culinary being passion and love and learned how to take complex 2008, Moonen accomplished events, including the annual James attributes his success to providing cooking techniques and recipes a lifelong dream with the Beard Foundation Awards (1999); top quality, perfect service and and simplify them for basic home publication of his cookbook Fish Master of Food & Wine, Australia having an eye for detail. As a cooks. He has also orchestrated Without a Doubt. In 2009 he (2002); Annual St Moritz Gourmet mark of his success, Johann was banquet presentations for made a memorable appearance Festival, Switzerland (2002); and named Culinary Ambassador to President William Clinton and as a contestant on Bravo’s hit TV the Flavours of Asia event at Napa Styria in 2004 and ambassador for Vice President Al Gore. series Top Chef Masters. Moonen Valley, California (2004). His list of Rhineland-Palatinate for the Since his arrival in the United can often be found throughout of accolades includes being named FIFA Football World Cup in States, Chef Osama has built up the country educating about Best Asian Ethnic Chef of the 2006.He opened two cookery a solid reputation as a first-class ocean conservation and the Year at World Gourmet Summit schools in 2008 and 2009 and chef capable of meeting strict dangers of over fishing. As Awards of Excellence in 2001, also o launched Studio Guldental, demands and deadlines while an industry leader, he has 2002 and 2004 and Executive a production studio combining producing exquisite food. His first testified for environmental and Chef of the Year and Chef of kitchen technology and state-of- cookbook, Bil Hanna Wa Shiffa, sustainability policy issues in the Year in 2005. He was also the-art design. was published in 2001 and has Washington, DC and New York. named Chef of the Year at the been reprinted and is currently He is a founding member of Hospitality Asia Platinum Award in its seventh edition. In 2007, he the Seafood Choices Alliances, (HAPA) in 2006 and 2007. In published his second cookbook, as well as an active member 2008, Chef Leong was awarded Maa Osama… Atyab, which is in of Monterey Bay Aquarium’s the Five Star Diamond Award its second edition. Seafood Watch and Seaweb. and was recognised as one Moonen was also honored at the of the finest chefs worldwide International Chefs Conference in the American Academy of with The Community Award Hospitality Sciences. presented by StarChefs.com.

16 World Association of Chefs societies Wacs – Congress 2012

CHeF anton MosiMann CHeF BEnt stiansEn sWITzerlAnD norWAY

Anton Mosimann is a Swiss Bent Stiansen, a Norwegian chef, chef and restaurateur who was became the first Scandinavian Maitre Chef des Cuisines at The gold medal winner of the Bocuse Dorchester Hotel for thirteen d’Or in 1993. years, during which time its restaurant achieved a rating of With his Danish wife Anette, two stars in the Michelin Guide. Stiansen established in 1994 the At that time, it was the first hotel restaurant Statholdergaarden 1-5 May 2012 restaurant outside of France in Oslo, which they ran daEjon – south korEa to do so. After leaving The together until her death in 35th Wacs WorLd congrEss Dorchester Mosimann created May 2010. It is merited with a private dining club called one Michelin star,and its wine Mosimann’s, a cookery school, selection rated “Best of Award of May I personally invite all the young chefs of the world to join and other enterprises in the Exellence” by Wine Spectator. In us for the 10th anniversary of the Bill Gallagher Young Chefs hospitality industry. His business conjunction with the restaurant, Forum which will take place from 1 to 5 May 2012 in exciting interests also include Mosimann’s located beneath there is also South Korea. The organisers have put together a wonderful Academy and Mosimann’s Party a more informal Danish inn, educational and social program giving the “chefs of the future” Service. Mosimann’s Limited Statholderens Krostue, at the ideal platform not only to gain new knowledge but also holds a Royal Warrant as caterers the former Oslo lodgings of to HRH The Prince of Wales. In Tordenskjold. worldwide friendships. I´m looking forward to personally 2011, he was chosen to cook for welcome you to Daejeon. the 300 guests at the evening reception of the Wedding Bill Gallagher of Prince William, Duke of Honorary President Cambridge, and Catherine Middleton at Buckingham Palace. WACS In 2004 Mosimann received the OBE, “For services to the Tourist and Food Industries”.

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tuEsday May 01st 2012 8:30 aM tO 9:00 aM 4:00 PM tO 5:00 PM Appointment of auditing committee Official Photograph and attempt for World Record of 6:45 aM tO 5:30 PM Approval of proxies and minutes from Chile congress most gathering of Chefs in Uniform Emile Perrin Competition Arena opens 9:00 aM tO 9:15 aM 7:30 PM tO 10:30 PM 8:30 aM tO 2:00 PM Introduction of new WACS member´s countries Ice breaker reception. Open air concert and show. Restaurant of the Provinces 9:00 aM tO 12:30 PM 11:00 aM tO 3:00 PM rd Introduction to Educational Workshops and Culinary thursday May 03 2012 Gourmet Team Challenge Demonstrations by John Clancy- Chair of WACS 7:00 aM tO 6:00 PM 8:15 aM tO 5:30 PM Educational Committee Emile Perrin Competition Arena opens Hands on Korean cooking class (preregistered 9:00 aM tO 9:45 aM participants only, meet in lobby 8:15am) 7:00 aM tO 1:30 PM Michael Baskette - WACS Recognition of Quality Hans Bueschkens Competition 12:00 PM tO 3:00 PM Culinary Education program 11:00 aM tO 3:00 PM Welcome city tour of Daejong 10:00 aM tO 10:45 aM Gourmet Team Challenge 4:00 PM tO 10:00 PM Presentation- Adam Franklin, Blue Wire Media 7:00 aM tO 5:00 PM Registration 11:00 aM tO 11:45 aM Registration 6:00 PM tO 7:30 PM Preparing For Culinary Olympic Bill Gallagher Junior Forum welcome reception Competition- Gert Klotzke 7:00 aM tO 8:00 aM Depart from congress hotel to the congress hall (Only BG Forum attending) 12:00 PM tO 12:30 PM 6:30 PM tO 7:30 PM Presentation- Sarah Harrel, Veg Edge- Menu Planning 7:30 aM tO 7:50 aM Morning coffee break with the Young Chef´s Honorary Members Meeting 9:15 aM tO 10:00 aM Ambassadors of WACS, opportunity to get up close and (Only honorary members of WACS) By - laws and vote personal with the Young Chefs Ambassadors of WACS 7:30 PM tO 10:30 PM 10:00 aM tO 10:30 aM Theme of the day: We Are Culinary Stars Welcome reception, cocktails and hours d´oeuvers, Morning coffee break 8:00 aM tO 5:00 PM Honorary Membership Award. 10:00 aM tO 5:00 PM Bill Gallagher Junior Forum Trade Show Opens 8:00 aM tO 5:00 PM WEdnEsday May 02nd 2012 10:20 aM tO 10:50 aM Spouses and guest tour 6:45 aM tO 5:30 PM Board Report 8:00 aM tO 9:00 aM Emile Perrin Competition Arena opens 10:50 aM tO 11:00 aM Chef Sanjeev Kapoor 8:30 am to 2:00 pm Restaurant of the Provinces Treasure Report 11:00 am to 3:00 pm Gourmet Team Challenge 9:00 aM tO 10:00 aM 11:00 aM tO 11:10 aM Keynote speaker- Chef Johann Lafer 7:00 aM tO 5:00 PM Report back Audit Committee Registration 10:00 aM tO 10:30 aM 11:10 aM tO 11:40 aM Morning coffee break, 7:00 aM tO 8:00 aM Educational Committee Report book signing by Johann Laufer Depart from congress hotel to the congress hall 11:40 aM tO 12:00 PM 7:00 aM tO 1:30 PM 7:00 aM tO 12:00 PM Culinary Competition Committee Report Hans Bueschkens Competition Bill Gallagher Junior Gastronomic Tour 12:30 PM tO 1:45 PM 10:00 aM tO 5:00 PM 7:30 aM tO 7:50 aM Lunch Trade Show Opens Morning coffee break with the president of WACS, opportunity to get up close and personal with the 1:45 PM tO 1:55 PM 10:30 aM tO 11:30 aM president of WACS. Theme of the day: WACS Business Welcome by the First Lady of South Korea Cooking Demo- Sustainable Seafood Chef Rick Moonen and opening ceremonies 1:55 PM tO 2:30 PM 10:30 aM tO 12:30 aM 8:00 aM tO 8:30 aM Official opening of the congress. Educational Workshops and Culinary Demonstrations Welcome by the Chair of Congress Committee Chef 2:30 PM tO 3:20 PM 10:30 aM tO 11:15 aM Charles Carroll Keynote Speaker - Anton Mosimann Lino Schembri - Managing food allergens in food service Opening address by president Nam Chun-Hwa environments 3:30 PM tO 4:00 PM Welcome address by president of WACS Afternoon coffee break, 11:20 aM tO 11:55 PM Quorum book signing by Anton Mosimann Culinary Education (The Next Generation)

18 World Association of Chefs societies 12:00 PM tO 12:30 PM 10:00 aM tO 5:00 PM 9:50 aM tO 10:30 aM John Clancy WACS Chef’s Certification Program Trade Show Opens Presentation- John Clancy & Lino Schembri, Becoming a WACS Master Chef 10:30 aM tO 11:30 PM 12:00 aM tO 12:30 PM Round table discussion about How to Feed the Planet in 10:30 aM tO 11:30 PM Presentation of candidate´s for Next the Future- John Folse to moderate Keynote speaker- Chef Akberali Halal presentation Executive Board and CD´s 11:30 aM tO 12:30 PM 11:30 aM tO 12:30 PM 12:30 PM tO 1:45 PM Cooking Demo- Chef Rick Tramonto Chef From El Bulli- Molecular Gastronomy Lunch 12:30 PM tO 1:45 PM 12:30 PM tO 1:45 PM 1:45 PM tO 3:30 PM Lunch Lunch Korean Cultural Performance and food demo 1:45 PM tO 3:00 PM 1:45 PM tO 3:00 PM 3:30 PM tO 4:00 PM Young Chefs Ambassadors Culinary Show Vote for next congress venue 2016 Afternoon coffee break, Vote for CD´s book Signing with Chef Rick Moonen 3:30 PM tO 4:00 PM Vote for next Executive Board Afternoon Coffee, Book signing Rick Tramonto 4:00 PM tO 5:00 PM Closing speech President Gissur Wine and food demo- Chef Sam Leong 4:00 PM tO 5:00 PM Gift´s to host country Young Chefs Ambassadors Culinary Show Update of the congress 2014 (Norway) 7:30 PM tO 10:30 PM Education and Humanatarian Award Evening and Dinner 7:30 PM tO 10:30 PM 3:00 PM tO 4:00 PM Free night Afternoon coffee break- Norweigian surprise party

Friday May 04th 2012 4:00 PM tO 7:30 PM saturday May 05th 2012 Free time 7:00 aM tO 6:00 PM 7:30 PM tO 10:30 PM Emile Perrin Competition Arena opens 7:00 aM tO 6:00 PM Emile Perrin Competition Arena opens WACS President´s gala dinner 7:00 aM tO 3:00 PM Global Chef Competition 8:30 aM tO 2:00 PM Taste of Korea 11:00 aM tO 3:00 PM For more information please Gourmet Team Challenge 11:00 aM tO 3:00 PM visit www.wacs2012.org Gourmet Team Challenge 7:00 aM tO 5:00 PM 7:00 aM tO 5:00 PM Registration Registration 7:00 aM tO 8:00 aM Depart from congress hotel to the congress hall 7:00 aM tO 8:00 aM Depart from congress hotel to the congress hall 7:30 aM tO 7:50 aM Morning coffee with the Honorary president of WACS, 7:30 aM tO 7:50 aM opportunity to get up close and personal with the Morning coffee with the Continental Directors of WACS, Honorary president of WACS. Theme of the day: How to opportunity to get up close and personal with the feed the planet in the future Continental Directors of WACS. Theme of the day: WACS Business and closing ceremonies 8:00 aM tO 5:00 PM Bill Gallagher Junior Forum 8:00 aM tO 12:00 PM Bill Gallagher Junior Gastronomic Tour 8:00 aM tO 5:00 PM Spouses and guest tour 8:00 aM tO 9:00 aM Committee discussion and presentations 8:00 aM tO 8:50 aM World Chefs Without Borders presentation Keynote Speaker- Chef Bent Stiansen 9:00 aM tO 10:00 aM 9:00 aM tO 10:00 aM Cooking demo- Chef John Folse Cooking Demo by Chef Osama El Sayed from Egypt 9:00 aM tO 10:30 aM 10:00 aM tO 10:30 aM Educational Workshops and Culinary Demonstrations Morning coffee break 9:00 aM tO 9:45 aM 10:00 aM tO 5:00 PM WACS Educational Programs Round table - Train the Global Chef Challenge Trainer, WACS Education Programmes

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thaiFEx – WorLd oF Food asia 2012 to sErvE up pLatt Er oF 13 tradE shoWs undEr onE rooF AsIA’s leADIng FooD AnD HosPITAlITY TrADe evenT seT To PresenT over 50,000 m2 WorTH oF gAsTronomIC ImmersIon.

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THAIFEX – World of Food Asia, the premier sourcing platform for of leaders in the food and beverage industry, THAIFEX – World of food and hospitality trade buyers, will be back next year from 23rd Food Asia has established itself as the premier marketplace for the to 27th May 2012, with an expanded array of the latest products, world’s food and beverage buyers and sellers. We are delighted to services and technologies from food and beverage players across the join hands with the Department of International Trade Promotion, globe. To be held at the IMPACT Exhibition Center in Bangkok, (DITP) and Thai Chamber of Commerce once again to showcase Thailand, THAIFEX – World of Food Asia will feature more than Asia’s food and beverage innovations to the world,” said Michael 1,000 exhibitors from over 25 countries. Dreyer, Vice President, Asia Pacific, Koelnmesse.

Organized into 13 focused segments covering the entire food and THAIFEX – World of Food Asia 2012 is set to welcome over 23,000 beverage industry value chain, the 9th edition of THAIFEX – visitors from key markets such as Brunei, China, Indonesia, Japan, World of Food Asia 2012 will continue to spotlight key trends and Malaysia, Singapore, and United States. technologies in markets across the region. aBout thaiFEx – WorLd oF Food asia “Once again, Thailand is proud to host Asia’s most extensive food THAIFEX – World of Food Asia is organized annually by and beverage trade fair. Thailand is home to many excellent food Koelnmesse Pte Ltd, Department of Promotion Thailand and Thai manufacturers and producers and we look forward to welcoming Chamber of Commerce. Thaifex – World of Food Asia will be held leading food and beverage players from across the globe to our from 23 to 27 May 2012 at the IMPACT Exhibition Center, Bangkok, shores, to expand our business network and exchange ideas that will Thailand. The trade fair will be open to the public on 26 and 27 May. further contribute to the industry’s growth,“ said Mrs Nuntawan Sakuntanaga, Director-General, Department of International Trade For more information on THAIFEX – World of Food Asia, please Promotion, (DITP). visit www.worldoffoodasia.com coMBining cuLinary art and sciEncE According to Unilever Food Solutions’ 2011 World Menu Report, an estimated 500 million people in South East Asia dine out at least once a year. Together with over 1.3 million food outlets across South East Asia, the food service industry represents enormous sales potential for food service operators in this region, with restaurant concepts and management set to take the lead in 2012.

Visitors at THAIFEX – World of Food Asia will be greeted by more than 1,000 suppliers in the food services industry, offering an extensive range of products for the food and beverage, food service, and catering industry in South East Asia.

Further capturing the vibrant landscape of the food and beverage industry in Asia, THAIFEX – World of Food Asia will also feature events aimed at engaging Asia’s culinary talents. The annual Thailand Chefs Competition, as well as the Fruits and Vegetables Carving Competition will be back again, pitting the skills of industry-leading chefs from across the region.

Endorsed for the first time by the World Association of Chefs Societies (WACS) - The Thailand Chefs Competition will raise its standard and quality of this culinary competition to a global level. This is a remarkable opportunity for over hundreds of talented chefs across the Indo china region to gather at this exciting culinary meeting place to challenge and showase their skills. Their commitment and devotion for their culinary skill will be critiqued by an impressive number of 20 judges, 10 of which are WACS approved International judges during the five days of culinary competition.

We welcome chefs from all over Thailand and the neighboring Indochina region - Cambodia, Laos and Vietnam to submit their application.

“THAIFEX – World of Food Asia is set to present a gastronomic experience to our visitors and participants. As the largest gathering

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rEaL changE, rEaL changEs WHen THe olD BeComes THe neW.

tExt By Francis Lo - CHAIrmAn AT Hong kong Young CHeFs CluB

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What I’d like to talk about this issue is real trends, Back in the 60’s, Hong Kong’s dining scene was real changes. I was looking back at an article all about the West. Whatever the foreigners liked, from the Tattler in November 2010. In it, they Hong Kong people would scream after. In the interviewed a number of chefs in Hong Kong to 70’s, it was convenience. Fast food first reared see what they believed would be the trends of 2011. its hideous head in Hong Kong around this time, We’re approaching the end of 2011 so I thought it and new innovations such as microwave ovens would be interesting to reminisce. started catching on. In the 80’s, it was all about extravagance. You had to show everyone you had soME oF th E th EMEs Brought money. Both Italian and Japanese cuisine became out oF that articLE incLudEd accessible to the mainstream in Hong Kong during thE FoLLoWing: this period. In the 90’s it was all about variety. You Sustainability and carbon footprints remember those days. Buffets with hundreds of distinct items? Set menus with choices for every Moving away from molecular cuisine course? Thai and Chinese restaurants offering and back to more natural foods sashimi?Then in the early 2000’s, it seemed to turn Wine-friendly cuisine into benefits. Getting fed for the price of a meal Savory/dessert crossovers wasn’t enough anymore. Customers wanted face, Healthy foods free parking, shopping discounts, and airmiles!

Bear in mind that these were interviews with I don’t know if it’s a trend of the industry, or rather some of Hong Kong’s culinary elite, who don’t an awakening of sorts. A lot of the newer Japanese really cater to the local man on the street. What restaurants opening in the most popular hotspots I’ve observed over the past few years is that local in Hong Kong specialize in only one or a few Chinese are incredibly fickle about new things. products. Could you imagine a Japanese restaurant They’ll go with the flow for the first few months opening in the 90’s which wasn’t complete with that a new product is out, madly chasing after that sushi/sashimi, tempura, noodles, bento, yakimono, elusive new tidbit but after it’s lost its lustre they’ll and teppan? Now, more restaurants are electing to always wind up going back to the comfort food of not offer the full spread, but rather focus on their their youth in the end. strengths; eateries which only serve katsu pork cutlets or only ramen, but it’s good. One element which seems to have captured today’s Generation X and Baby Boomers attention Hopefully if this idea catches on we’ll see an overall is nostalgia. Let’s be honest here; the post 90’s improvement in the quality of food served in Hong generation hasn’t been alive long enough to get Kong, rather than the widespread mediocrity we’ve nostalgic about anything, except perhaps Teletubbies. seen of late. Perhaps this specialization is simply When we’ve had enough of the ridiculously a result of the economic climate, paring down to breakneck pace of Hong Kong life, we keep coming essentials in order to survive. I tell my students back to those things we grew up with. For most that it’s the Americans who often create new ideas. locals, it’s the simple things, like curried fishballs on a Japanese perfect them. Then Chinese take them stick, macaroni with ham in soup, French toast with and make cheap knock offs. syrup, chicken legs stewed in soy sauce, egg waffles made over a charcoal fire, and yes, even stinky tofu. Is it just me or is everything I just mentioned except the tofu eerily fusion of East-meets-West? Ever “every time we noticed that? For many locals, these were the dishes they snuck out of school for. They’re in no danger of see the latest food going out of style anytime soon. innovation from Taiwan New things might be exciting, but that sense of or Japan, young people thrill is fleeting. Every time we see the latest food innovation from Taiwan or Japan, young people flock to queue up.” flock to queue up. Then older, more established Francis Lo eateries begin to copy ideas when they realize Lecturer at the Hong Kong Institute of Vocational their businesses can’t keep up. Finally, they start Education and Chairman at Hong Kong Young Chefs appearing in hotel buffets, by which time you know Club. This article first appeared in Chaud/Froid, the bi- the fad is dying its miserable and drawn-out death. monthly newsletter of the Hong Kong Chefs Association.

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Singapore Junior Chefs Club (SJCC), the youth arm of the Singapore it is a tool to impart culinary knowledge, news about the industry Chefs Association, has been in recent months planning for the new and to disseminate information of it activities to its members. year 2012. Following the traditions, and its vision and mission of “Almost everyone uses Facebook these days, especially the young nurturing and inspiring young chefs in the right direction, SJCC ones”, say Belinda Ng, VP of SJCC. Members often find “tidbits” such has moved on to putting educating its young chefs as one of its top as “Do you know?” (information related to culinary) and food quotes priorities. by famous chefs and people interesting and inspiring.

Let’s just say it takes around 4-5 years to become a Chef-de-partie. To further encourage self-learning, SJCC launched a new concept Our aim [in SJCC] is not to accelerate this process, making a chef-de called “Homework” on its Facebook page, www.facebook.com/ partie in 2 years. What we want to do is to groom young chefs in Singaporejuniorchefsclub. It is a concept whereby SJCC would their journey, so that when they become a chef-de partie in four years posts topics, with regards to F&B or culinary, and members whom from now, they will be a better developed chef than they will be. are interested in improving and increasing their knowledge would independently research on the given topics on their own through In the past year, SJCC has been actively engaging its members online the internet, books and even consulting their chefs. No one will be through popular social media site Facebook, and has seen how useful asked to submit their homework neither will there be deadlines.

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Ideally, it is a non-obligatory way of learning, at one’s own speed and convenience. It also encourages young chefs to be curious and ask questions about their work. “As testified with the numerous competitions SJCC intends to ride on this movement using social media, over sJCC has won, the quality Chefs it has already the coming year to bring its members further. Besides its usual produced who have made their way up the educational fieldtrips to purveyors and food production facilities, it has found its annual Chefs Forum, which it names Town hall, to ladder, and its strong alumnus, sJCC has been be beneficial to its members. The initiation of the forum in 2009, moving in the right direction over the past years. was inspired by Chef Charles M. Carroll’s Town Hall program in his book: Leadership lessons from a Chef, Finding time to be great” and With the learning curve moving steeper, we can also by the World Association of Chefs Societies’ (WACS) Congress expect sJCC’s quality of young chefs and great and annual regional forums, which SJCC’s executive committee members have attended. chefs of tomorrow to grow even higher.”

In the Town Hall, members get the rare opportunity to meet renowned Chefs, who will speak or give demonstrations. Other workshops such as product knowledge workshops by industry related companies are also included into the forum. Thus far it has had talks on knives, butchering, combination ovens and equipment, cheeses and wine. SJCC also had talks and demonstration by local celebrity chefs Eric Teo and Sam Leong, established pastry chef Pang Kok Keong, Nestle Research and Development Chef Eric Low, wine specialist Edwin Soon and chefs from abroad, Edward Leonard, past president of American Culinary Federation, and Fedinand Metz, President Emeritus of Culinary Institute of America.

In 2012, SJCC plans to break its annual Town Hall into small pieces; to be conducted quarterly instead of annually. “The smaller but more frequent forum allows more opportunities of learning, in a conducive environment, as compared to only once a year”, say Elvin Chew, President of SJCC.

As testified with the numerous competitions SJCC has won, the quality Chefs it has already produced who have made their way up the ladder, and its strong alumnus, SJCC has been moving in the right direction over the past years. With the learning curve moving steeper, we can expect SJCC’s quality of young chefs and great chefs of tomorrow to grow even higher.

Jasper Jek Has been working extensively with SJCC since its formation in 2004. He has held various appointments in its Executive Committee: Head of Activities (2004-2006), and President (2006-2011). He is currently still serving the club in Public Relations. He has staged in Restaurante Martin Berasategui, a 3 michelin star restaurant in Spain, and is currently working in Joel Robuchon Restaurant in Singapore.

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Wacs rEcognition oF QuaLity cuLinary Education spans FivE continEnts in its First yEar enTHusIAsTIC resPonse gloBAllY To THe WACs reCognITIon oF QuAlITY CulInArY eDuC ATI on ProgrAm.

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Since launching the WACS Recognition of Quality Culinary Education program in the Fall of 2010, over 52 educational institutes have begun the process of seeking WACS Recognition. So far 13 have been successful; representing educational institutes in eight countries and spanning five of the seven major continents. Applications come from a variety of schools, training institutes, educational companies and national chefs associations whose missions are to educate and train.

Commenting on the recently awarded schools, Education Committee Chair John Clancy say’s “We are delighted with the response that we have received to date and especially pleased with the quality and calibre of the schools that have signed up to the WACS Recognition of Quality Culinary Education programme which recognises and promotes the quality of their culinary programmes as well as affording all schools the opportunity to be part of this unique culinary education and global network.”

The newest recipients of WACS Recognition of Quality Culinary Education include 2 schools in Europe; 3 in South Africa, 2 in Singapore and 1 new program in Malaysia. Of these 8 new programs 4 were already recognized by City & Guilds of London; one of WACS partners in Education.

Described here, in no particular order, are the new entrees into WACS growing community of recognized culinary institutes. To see the whole list or to watch the list grow visit the WACS web site under Education Programmes/ Recognition of Quality Culinary Education. Mutfak Sanatları Akademisi (MSA) in Istanbul, Turkey was the first program in Europe to be accepted into the WACS program. MSA’s culinary programs are approved by City & Guilds and combine innovation and creativity through its faculty of master chefs, industry professionals and international executive chefs from finest kitchens and Michelin-starred restaurants, who pass on their mastery and appreciation of culinary arts to students. With over 1.000 graduates every year, MSA offers professional cookery and professional pastry & bakery in its 4,000 square meter campus and its distinctive classroom to enhance student learning. teaching methodology features extensive hands-on learning. Studies at the Private Hotel School Bukaschool Ltd. are aimed In the context of MSA’s professional programs, leading international at vocational training of professionals in the field of mid-level chefs are invited in order to offer the students a chance to meet and management of hotels, accommodation, gastronomical and other learn from the best in the world. These guest chefs’ visits to Istanbul service-providing facilities. The educational strategy of the school involve professional workshops to current students or graduates and deals with the continuous process of surveying and evaluating the amateur workshops to kitchen enthusiasts. Previous visiting chefs educational needs of students and those of the industry they service to MSA include Alain Senderens, Tom Aikens, Angelo Sosa, Sergi in order to provide the best education possible. Programs offer Arola, Mickael Azouz, Jean-François Deguignet, Erez Komarovksy, education subjects including: cold cuisine, confectionery, bartending, Adam Melonas, Hiroki Takemura, Takuhi Tovmasyan, Carlo Cracco, sommelier and decorative carving. Within these courses, the students Giovanni Terracciano, Antonio Lombardini, Emiliano Luggo, Matteo are familiarized with the latest trends in these fields. Berti, Fabio Brambilla, Christian Broglia. Students of Private Hotel School Bukaschool Ltd. also have the ability The Private Hotel School Bukaschool Ltd. in Most, Czech Republic to work in some of Europe’s top-rated hotels in Italy, Greece, Crete, was the second program in a European nation to gain WACS Cyprus, Germany, Switzerland, Portugal and Malta to apply their Recognition of Quality Culinary Education. The school is situated learning to real life situations. in a garden district in a quiet part of the city. The school is equipped at highest level operating a modern training kitchen to teach Three programs in South Africa has earned WACS Recognition of cooking and a specially furnished classroom to teach professional Quality Culinary Education, and all three are City & Guilds Approved table service. The school’s facilities also feature a modern computer programs: HTA School of Culinary Art South Africa in Johannesburg;

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South African Chefs Training & Innovation Academy (CTIA) in a need for more qualified workers for the fast growing food service Centurion, and Capsicum Culinary Studio (Pty) Ltd in Cape Town. industry, Capsicum Culinary Studio has quickly grown as one of South Africa’s premier institutes. HTA School of Culinary Art South Africa is one of South Africa’s premier chef schools, conveniently situated in Johannesburg’s northern The professional programs offered at Capsicum Culinary Studio are suburbs. HTA offers a comprehensive course that equips young student internationally accredited allowing graduates entry into the market chefs with the skills to build a career in the challenging and globally place anywhere in the world. They offer the highest standard in competitive world of cuisine. The HTA School of Culinary Art was both culinary and hospitality education. Capsicum’s core business established in 2003, and strive to offer a fundamental grounding course is professional education and training that contributes to a Culinary that will equip budding chefs with the skills to build a career in the and Hospitality related vocation. All of their teaching is vocational challenging and globally competitive world of cuisine. Their promise is and includes theory, practical learning, industry placements, frequent to produce young chefs with the practical skills needed to perform well formative assessments and a summative assessment. and the theoretical knowledge and positive attitude expected by their superiors. The aim of the school is to be the preferred provider of chef The learning philosophy at Capsicum Culinary Studio is that through and culinary arts training for the Hospitality and Catering Industry. experimentation, playing with food, fun, and expression of creative individuality within a professional, structured learning environment, South African Chefs Training & Innovation Academy (CTIA) excellence is born. operates in the Centurion Mall, Centurion, Pretoria, the Republic of South Africa, and delivers City & Guilds accredited Certificate, Capsicum’s credibility is further strengthened by its membership of Diploma & Advanced Diploma in Culinary Arts and Diploma the South African Chefs Association (SACA), Federation Hospitality in Patisserie programmes. CTIA is already well known for their Association of SA (FEDHASA), the Restaurant Association of SA commitment to quality training, and their on-going passion to (Rasa), Guest Accommodation Association & Solutions (BABASA) exceed in all expectations. Their dedication and commitment to and the Chaine des Rotisseurs. presenting relevant, industry-ready training is one of their pivotal success factors and also their main inspiration to excellence. Two programs in Singapore have also earned the WACS Recognition of Quality Culinary Education so far: At-Sunrice GlobalChef The facilities at CTIA are ideally equipped with modern equipment Academy and ICAS Training & Education College. 2004. offering a unique venue unlike any other in South Africa. Their team is comprised of highly skilled and extremely passionate chefs who are At-Sunrice GlobalChef Academy was founded in 2001 by Mrs. committed to continuous improvement and quality education for all. Kuan Liu, with a vision to build the best academy for Asian cuisine Capsicum Culinary Studio (Pty) Ltd was the third program to in Singapore; by 2004 that vision expanded to embrace both Asian earn WACS Recognition of Quality Culinary Education in South and Western cuisines. Today, the academy is EduTrust certified Africa. Founded by Cheryl Nesbitt, a qualified hotel manager and and recognized by the Singapore Workforce Development Agency experienced member of the culinary industry in 2003, after seeing (WDA) as National CET Institute (NCI) administering nationally- recognized diplomas, is partnered with America’s world class university Johnson & Wales University (JWU) and are members of the International Association of Culinary Professionals (IACP) and the American Culinary Federation (ACF).

At-Sunrice GlobalChef Academy is an independent operation which operates at 28 Tai Seng Street. The academy delivers culinary arts education by applying skills and recipes from East & West, Herbs & Spices and Old World and New World cuisines, innovation and technology. The academy’s rigorous Study and Work pedagogy contributes annually, more than one million man-hours to the local F&B industry, empowering students with opportunities to augment their classroom learning with hands-on apprenticeships at the workplace.

ICAS Training and Education College (ICASTEC) is located in Central Mall, Singapore; it is also a City & Guilds approved program. Established in 2005, ICASTEC is now one of the foremost organizations in the teaching of Food & Beverage and Western Culinary Skills in Singapore. The College is accredited by City & Guilds to offer qualification from Certificate, Diploma and Advanced Diploma in Culinary Arts; Certificate, Diploma and Advanced Diploma in Food and Beverage Service. The College has a low

28 World Association of Chefs societies Wacs – eDuC ATI on

teacher-student ratio of 1:22 and the average class size is 14 - 22. Cilantro Culinary Academy has offered quality culinary education The College’s facilities incldues 3 classrooms, 3 kitchen labs and programs for more than 5 years. They are the largest private 1 Internship Preparatory Training Cafe. The College also offers vocational Culinary Arts Academy in Malaysia providing education academic counseling, accommodation support and career advice in professional skill development and vocational training. services to the students. Cilantro Culinary Academy offers concentrations in Culinary Arts Foundation, Diploma and Advance Diploma levels. ICASTEC is truly an international school with students coming from America, Mexico, Malaysia, India, Rwanda, Philippines, Nepal, Cilantro Culinary Academy has a team of local and internationally Sri Lanka, China, Thailand, Vietnam and Portugal. Approximately experienced chefs from renowned hotels all over Malaysia to run 30% of its student body is local students that have been progressing their operations and classrooms. They provide 11 hotel-standard well within the industry. ICASTEC has created paths for students to kitchens for real-life education and training, controlling the total have the option to undertake their internship locally or proceed to number of students in each class to provide each student the personal countries in Europe for their overseas internship training through attention and guidance they need to succeed. our partnering institutions.

Joining the ranks of WACS Recognized School of Hospitality, Tourism For more information on these and other WACS Recognized programs please and Culinary Arts KDU University College in Petaling Jaya, and Berjaya visit the WACS web site. If you are interested in applying to WACS Recognition University College of Hospitality (BERJAYA UCH) in Kuala Lumpur is of Quality Culinary Education program you will find all the information, Cilantro Culinary Academy in Subang Jaya, Malaysia. Cilantro Culinary polices and procedures on the WACS web site where the process is conducted Academy operates under the auspices of City and Guilds. solely through the internet and e-mail communications.

www.worldchefs.org 29 privatE hotEL schooL BukaschooL Ltd. Kmochova, Czech Republic www.bukaschool.cz

triuMph highEr Education group Colorado, USA [email protected]

EscuELa dE ciEncias gastronoMicas u.E.E.s. Guayas, Ecuador Wacs rEcognition www.uees.edu.ec oF QuaLity cuLinary Education

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

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

30 World Association of Chefs societies privatE hotEL schooL BukaschooL Ltd. Kmochova, Czech Republic www.bukaschool.cz

Msa MEsLEki EgitiM MErkEzi Istanbul, Turkey www.msa.tc

hospitaLity industry training and dEvELopMEnt cEntEr oF vtc intErnationaL Hong Kong cEntrE For www.vtc.edu.hk cuLinary arts duBai Dubai, UAE [email protected]

icas training & Education coLLEgE Singapore kdu univErsity ciLantro cuLinary BErjaya univErsity www.icastec.com.sg coLLEgE’s schooL oF acadEMy coLLEgE oF hospitaLity, tourisM & Subang Jaya, Malaysia hospitaLity cuLinary arts www.cilantro.edu.my Kuala Lumpur, Malaysia Selangor Darul Ehsan, Malaysia www.berjaya.edu.my at- sunricE gLoBaL www.kdu.edu.my chEF acadEMy Singapore www.at-sunrice.com

hta schooL oF cuLinary art WEst coast Randburg, South Africa acadEMy oF www.htatrain.co.za hospitaLity & tourisM Perth, Australia www.wcit.wa.edu.au

south aFican chEFs training & innovation acadEMy Pretoria, South Africa www.cheftraining.co.za

www.worldchefs.org 31 WACs AsIA ConTInenTAl DIreCTor APPoInTs TWo AssIsTAnTs

Asia Continental thE young chEF oF th E Director, rick stephen, taiWan ForMosa chEFs has appointed two assistants in the Asia chEF association region. The two soundararajan selected assistants conFErrrEd The expansion of Taiwan Formosa Chef’s Association was established are: ms. shang Haling honoris causa in 2007, to raise Taiwan’s culinary arts to an international level by who is the secretary actively participating in domestic and catering activities. It mission is aWard general of the China to promote Taiwanese Cuisine, heritage and the internationalization of Chef P. Soundararajan was conferred Cuisine Association Taiwanese cuisine. the prestigious Honoris Causa Award and will be help (Degree of Doctor of Literature) by Following the success of the Taiwan Fomosa Chef’s Associatin, The promote WACs in the Chancellor and the Members of Young Chef of the Taiwan Formosa Chefs Association was finally the northern regions the Board of Management of Vels established in 2011 with the aim to serve young chefs in Taiwan aged University. The award was presented by of Asia. The West 18-25, both students and profession. His Excellency Honourable Dr A.P.J. Asian representative Abdul Kalam, Former President of thE task For thE young arMs arE: will be Baranidharan, India, on 14th December 2011. Chef P. To learn more cooking skills and culinary exchange. P, who works with Soundararajan is serving as the General Study and Develop the Tourism Associations. Secretary of the IFCA, and has served Custom Culinary Promote Learning in International Culinary Exchange. as a member of the WACS Education based in Bangalore, Committee. He also spearheaded the Learn Planning Skills, in Domestic and International Hospitality India. Biennal National Congress and was also & Conferences and other matters. instrumental in launching the Junior Communication Chefs chapter under IFCA. asian nEWs

china cuisinE association visits cuBa chEFs association

In November 10th, a delegation from Chinese Cuisine Association led by President Mrs. Yangliu visited Cuba for three days. The President of Cuba Chefs Association Mr. Eddy Femandez Monte and other Vice-Presidents arranged a meeting with the CCA deletation. The President Mr. Monte, on behalf of Cuba Chefs, extends a warm welcome to China, and did a brief introduction about current circumstances of Cuba Chefs and Cuba catering industry. They have invited European and Asian chefs over to Cuba for training programs in recent years, and he is willing to invite Chinese chefs to Cuba to organize skill exchange programs. The president Mrs. Yangliu indicated that CCA will provide free training to Cuba chefs and established hopes for closer relationships in the future.

32 World Association of Chefs societies Wacs rEgionaL rEport – THIs TIme For AsIA

thE japanEsE dEgustation

THe TrADITIonAl mulTI-Course JAPAnese DInner Is more THAn JusT HAuTe CuIsIne. IT Is A DeeP-seATeD PHIlosoPHY THAT exPresses ArTIsTrY AnD DAnCes WITH nATure.

The term “kaiseki” in Kanji (traditional MukouzukE The dishes in a kaiseiki meal changes according Japanese characters) means ‘hot stone in a Sashimi - slices of raw fish to the seasons and available ingredients in the kimono fold’. It is drawn from the belief that market. In turn, it also depends on the region. kuchitori Zen priests would tuck hot stones wrapped For example, a kaiseki served in February A small side dish in towels next to their stomach to cure their in Kyushu would be different than a kaiseki hunger pangs during their morning and suiMono served February in Tokyo. afternoon prayers (the term “kai” means a A soup fold in a kimono and “seki” means stone). zEn cuisinE niMono This practice meant that only a small amount Simmered vegetables It is said that kaiseki is a meal at one with nature. of kaiseki would be enough to ward off the In fact, guests will often find such things from hunger pangs. Originally, kaiseki was a simple, aEMono nature as flowers and leaves garnishing the food. vegetarian meal served during the traditional Food dressed with sauce The ingredients are natural, of high quality and tea ceremony. It was thought the tea would kounoMono chosen according to the season. Most important taste better if the guests were not so hungry. Japanese pickles of all, the ingredients are all freshly served. Each Today kaiseki is no longer a strictly vegetarian course is always served immediately after it hassun meal and may also include both meat and fish. is prepared so as to maintain the freshness of Food from the mountains and the sea the ingredients. Even the presentation echoes kaisEiki, a syMphony sunoMono nature, for example, it can be styled to echo oF FLavours Food marinated in vinegar the leaves in Fall. . Details such as contrast in One kaiseki dinner can consist of anywhere color, texture, flavor, consistency are carefully from 6 to 15 different kinds of food. yakiMono thought through – not just in food, but also Some examples include: Grilled fish the tableware. The kaiseiki menu goes through shiizakana MushiMono cycles, starting in November when the year’s first Appetizers served with Japanese sake Steamed food tea is ready for grinding.

www.worldchefs.org 33 Wacs rEgionaL rEport – THIs TIme For AsIA

thE vodka oF th E East sHoCHu From JAPAn Is A sTAPle, everYD AY DrInk. DIsCover ITs orIgIn AnD FlAvours.

What is honkaku shochu? Japanese shochu production began around the 15th century, trig- Honkaku (Authentic) shochu are Japanese spirits that are made gered by the introduction of distillation method from Thailand. As using a traditional manufacturing process. Unlike shochu’s coun- the wooden letter shown in this page, it was certain that shochu was terparts, Scotch whisky and brandy, this high-grade distilled spirit already a part of people’s everyday life in the16th century. In the early can be enjoyed both before and after meals. Shochu is also suitable stage of shochu production, rice shochu was the mainstream. It was for drinking with a meal just like sake and wine. It is becoming very in the Edo period in which other ingredients began to be used to popular for its versatility. create shochu. Since rice was very precious, and was used as annual tribute to the Tokugawa shogunate, farmers painstakingly created origin oF th E naME,”shochu” shochu made from other raw materials such as sweet potatoes and Shochu means “to burn” and “to concentrate.” The name refers to barley. These derivatives created the foundation of modern shochu. something that is concentrated by fire. Though the name is usually In the Meiji era (following edo period), shochu evolved a great deal, spelled as shochu, it is pronounced “show-choo.” dividing into korui and otsurui (so-called, Honkaku) shochu, which has become the way it is today. BriEF history oF shochu Shochu originated in China and South East Asia in the 13~14th tWo cLassiFications oF shochu There were three major sources: Just like there is difference between grain whisky and malt whisky, Ryukyu (Okinawa) route, 2) Route of South China Sea countries, 3) there are actually two kinds of shochu: “Kohrui Shochu”, often called, Korean Peninsula Route. “Japanese vodka”, is made by continuous distillation of polysac-

34 World Association of Chefs societies Wacs rEgionaL rEport – THIs TIme For AsIA

charidic materials, and “Otsurui Shochu”, also known as “Honkaku (Authentic) Shochu”, made by single distillation. In terms of distillation process, kohrui shochu is similar to grain whisky and otsurui to malt whisky. The former (kohrui shochu and grain whisky) needs continuous distillation whereas the latter (otsurui shochu and malt whisky) requires pot still.

LikE MaLt Whisky“, honkaku shochu”has thrEE Major charactEristics: The flavor from raw materials remains due to single distillation. Made by multiple fermentation in parallel using malted rice. Carries a gentle taste and can be drunk straight without aging. hoW to Enjoy shochu The most distinctive feature of sake and shochu is that they accompany meals. Unlike other distilled spirits of the world, you can select shochu to go with any kind of meal. Unlike whisky or brandy, they don’t have to be served specifically before or after a meal. You can enjoy several kinds of shochu/sake during any part of the meal (or even after the meal until you pass out.)

Since Japanese people have a low tolerance to alcohol, it has become common to take time to enjoy shochu and sake that contains relatively low percentages of alcohol.

Shochu can be served at a variety of temperature and in different ways. It can be served with hot water, on the rocks, straight and poured into crushed ice. Shochu can also be mixed with different amounts of water to create “water cocktail.” There are no special con- tainers defined for serving shochu. You can use any container, cup or glass of your choice regardless of their materials and shapes.

The cups used in the Japanese tea ceremony are usually thick and have a wide mouth as tea is served with slightly tepid hot water. Like high-end green tea, shochu (ex. sweet potato shochu) brings out a sweet taste if being mixed with 70 degrees C (158 degrees F) hot water. Therefore, it makes a sense to drink shochu with tea ceremony cups.

You can also enjoy a number of wonderful sake/shochu-based cocktails. Since shochu and sake have a variety of flavors and tastes, they mix well with fruit juices and liqueurs.

Shochu is not just suitable for Japanese and Chinese food, but can also complement western cuisine.

Shochu matches almost any cuisine in the world, regardless of the ingredients or cooking method. Shochu is even served at French and Italian restaurants in Japan.

Shochu enhances the taste of ingredients in food and also softens the strong smell of meat and seafood. Therefore, like sake, it can be used for preparing and seasoning both Japanese and Western-style dishes.

This article is extracted from www.theshochu.com

www.worldchefs.org 35 Wacs rEgionaL rEport – THIs TIme For AsIA

thE Way oF thE pEranakans Peranakan cuisine has been around in Asia for a long time but has recently surged in popularity. Discover the complex flavours of this cuisine steeped in rich heritage.

What is pEranakan cuisinE? variants: the sour asam laksa from Penang and the Peranakans are descendants of early Chinese coconut milk-based laksa lemak from Singapore migrants who settled in Penang, Malacca, and the southern regions of Peninsular Malaysia. Indonesia and Singapore, inter-marrying with local Malays. The old Malay word nonya (also spelled FaMous pEranakan dishEs nyonya), a term of respect and affection for women The best Peranakan dishes are prepared at home of prominent social standing (part “madame” and and it is common knowledge that Peranakans are part “auntie”), has come to refer to the cuisine of the greatest critics when it comes to food. Like the Perakanans. the Italians, the best Peranakan dishes are always cooked at home. Nonya cooking is the result of blending Chinese ingredients and wok cooking techniques with hErE arE soME oF th E WELL-LovEd, spices used by the Malay/Indonesian community. popuLar pEranakan dishEs: The food is tangy, aromatic, spicy and herbal. ayaM Buah kELuak: A staple and hot Main ingredients include coconut milk, galangal favourite with its robust flavour and taste. Made (a subtle, mustard-scented rhizome similar with chicken and sometimes pork, it is combined to ginger), candlenuts as both a flavoring and with the star ingredient, “keluak” nuts. Keluak is thickening agent, laksa leaf, pandan leaves, an atypical type of nut which comes with a tough belachan, tamarind juice, lemongrass, torch ginger shell exterior, with a piquant paste inside; it yields bud, jicama, fragrant kaffir lime leaf, rice or egg a unique flavour. It is a notoriously challenging noodles and cincaluk - a powerfully flavored, sour dish to make: the rempah (pounded spices) alone and salty shrimp-based condiment that is typically is made of seven ingredients and takes half a day to mixed with lime juice, chillies and shallots and fry until fragrant. eaten with rice, fried fish and other side dishes. Every nut has to be scrubbed and soaked in water rEgionaL pEranakan cuisinE for two days, before one end of the nut is chopped There are regional variations in Nonya cooking. off and the black flesh inside is scraped out! Then the flesh has to be blended with more spices before For example, dishes from the island of Penang you stuff the flesh back in. in the northern part of Peninsular Malaysia show Thai influences. You get more liberal use of Finally, the stuffed nuts, chicken and rempah is tamarind and other sour ingredients. simmered for another half a day until the sauce thickens. The dish is best eaten with a bowl of Singapore and Malacca Peranakan dishes show a steamed rice, chincalok egg (fermented shrimp greater Indonesian influence, such as the use of omelette). For some vegetables, it has to be the coconut milk. sambal kangkong (water spinach).

A good example is this: There are two versions of chickEn kapitan: This curry is a pot laksa (a spicy noodle soup), which comes in two of aromas and flavours using tamarind juice,

36 World Association of Chefs societies Wacs rEgionaL rEport – THIs TIme For AsIA

candlenut, fresh turmeric root and belacan, a BaBi chin: A stewed dish of pork, preserved “nonya cooking is shrimp paste, among other ingredients. Best served soy beans [Miso] and soy sauce flavored with the result of blending with white rice. coriander. The key to this dish is the cut of meat - pork belly is a must! Chinese ingredients and assaM Laksa: Thick rice noodles are served in a tangy fish soup/gravy. The soupy gravy is made cEndoL: A signature Peranakan dessert. wok cooking techniques with mackerel and lots of aromatic herbs and is Shavings of ice and scoops of diluted coconut milk with spices used by surprisingly not at all fishy! It is garnished with a with bits of cooked dough dyed green in colour medley of fresh vegetables – shredded cucumber, known as ‘cendol’. It is made by pressing kneaded the malay/Indonesian lettuce, pineapple, onion and fragrant mint and coloured dough through a metal mould community. leaves. This version of laksa is from the ‘hawker resembling a shredder into a bowl of water. These ” food capital’ of Malaysia - Penang, famous for it’s little noodle-like pieces of dough are then put into Penang Laksa or Penang Assam Laksa. a pot of boiling water and cooked for a short until fully cooked. The usual condiments with a bowl of ayaM pongtEh: Chicken is cooked with cendol are red beans and grass jelly. Depending on preserved soy beans [Miso], dark soy sauce, sugar the location, it is not unusual to find glutinous rice, and other ingredients. This slightly sweet, chili-free creamed corn and other types of jelly added into the dish is a dish that many Peranakans grew up with dessert. It is then topped off with a generous drizzle and is a household favourite. of palm sugar to give it its signature sweetness.

www.worldchefs.org 37 Wacs rEgionaL rEport – THIs TIme For AsIA

What do thE 5 coLors MEan in korEan cuisinE?

tExt By anna kiM - CHeF ConsulTAnT AnD In-CHArge oF InTernATI onAl CommunICATIons

as a Royal Cuisine Dish and is served as a a in Korean and it is not only to improve its fancy course menu for special occasions. appearance and colors to stimulate appetites by presenting attractiveness, it also reflects The Traditional style of the 5-coloured the way of belief of people’s natural balance garnishes are: “Gomyeong” as yellow and and harmony in life by following symbolic white egg ribbons, green watercress skewers meanings in sight of colors. “Chodae”, beef tripe or shitake mushroom, red carrots stripes, pan fried fish fillet For example , the red color alludes to summer, “Jeonyueo”. Hearty beef broth and seafood fire, the heart, bitterness, pleasure and ingredients are precooked in the following proprieties of receiving the light of the sun days, assembled to look like a wheel of and represents ‘Yang’ as energy to promote fortune. By adding extra garnishes like red vitality. It also believes that the power of jujube fruits, jade color gingko nuts, walnuts, abundant energy repulses bad spirits. meatballs, the garnishes are completed in perfect balance. The blue (as green in food) means ‘east direction’ and represents spring, tree, the liver, The special brass vessel has a middlepart sourness, delight and benevolence. It possesses constructed to keep hot ambers to heat up strong ‘Yang’ energy and harmony with red. the juices of the ingredients while serving the meals. If you never had one yet , there For white, it signifies fall, gold, lungs, is chance to find more various Sinseollo pungency, anger and righteousness as well. presentations at the International food For the color of black garnishes like black fair Korea in 35th WACS Congress May mushrooms, sea kelp means North stands for 2010. You are invited to have chance to find winter, water, kidneys, a salty taste, sorrow, this special cooking utensils, competitor knowledge, and represents ‘Um ’energy. The challenges, and may enjoy tasting one of center color of yellow denotes the spleen, soil, them during your visit Korea. sweetness, greed and wisdom and regarded as the center of the universe, so yellow was the syMBoLic MEaning most honorable color and commonly found in oF 5 coLors and MorE... food as egg yolk garnishes.” For an interesting insight of Korean food The distinctive 5 natural colors, shaped styles, you may notice that there are many More five color cosmic elements are also in a harmonious circle in a special vessel other Korean recipes have 5 coloured patterns easily found in traditional children’s dresses, caleld “Sinseollo”, including various flavorful like Bibimbab (various colorful vegetable and bride’s wedding garments of commoners, ingredients from the ocean and land,c an mixed rice bowl ) , Gujeolpan ( 9 sectional temple architectural paintings, and even gift make you feel like royalty. ingredients and flour wraps ), Japchae ( wraps you may buy. vermicelli pasta with various color vegetables) Sinseollo, the Korean royal casserole name , Domijjim ( steam snapper topped with Traditional faith in 5 colors may not appear by word of its vessel, is so delighteful in various color garnishes ) , Jungol ( various nowadays as in the olden days but still remain both visual presentation and savories. At the vegetables and meat or seafood, or noodle hot as people’s hope for health, longevities, and same time, it requires details and ingredient pot ) , Jeon ( savory pancakes ) , Tteok ( sweet appreciation of well-being in life. resources. In the past in Korea, it used to only rice cakes ), and more Korean recipes. be savoured by royal families who could afford Find more information: 35th Congress May the cost and labour needed, in particular the 25 Application of these top garnishes is known 2010 and International food affair Daejeon, premium ingredients. Even today, it is classified as “Gomyeong” ( also “Utgi”or “Kkumi” ) Korea and KCA - Korea cooks association.

38 World Association of Chefs societies Wacs rEgionaL rEport – THIs TIme For AsIA thE unExpLorEd tiBEtan cuisinE The cuisine of Tibet has been overshadowed by its many counterparts.

tExt By daniEL chia - leCTurer AnD Former sommelIer

For many years, when one mentioned Tibet, one An expatriate restaurant owner in Lhasa hit the spot tended to think of a faraway place with wide-open when he said, “Tibetans can’t cook”… According to spaces inhabited by nomadic yak herders and monks. him, most of the cooks in eateries catering to foreign How things have changed. Today, it’s the political travellers tended to be Nepalese, whilst those catering situation and economy that comes to mind. to the Chinese, were obviously, Chinese…

There isn’t a lot written (in English) about Tibetan So, if Tibetans can’t cook, what then do Tibetans eat? cuisine. There could be many reasons why – tourists Traditionally, Tibetan cuisine was based on a few basic are usually more overwhelmed by the sights instead of ingredients that were available to them in their rather the food. And in the cuisine category, it is usually the harsh, high altitude environment. The most important Hot Yak Butter Tea that gets the limelight. ingredients were, barley, yaks, salt, and tea.

For the tourist travelling with a tour group (the only Yak herders would roam the vast Tibetan Plateau with way for a foreign tourist to even enter Tibet these days), their herds of yaks, and, as they roamed with their meals arranged by the Tour Organiser would feature herds, they would gather salt from saltpans and pick only one or two Tibetan dishes. Even my travel agent various medicinal herbs along the way. They would could not believe I wanted ALL my meals to be Tibetan. then trade the gathered salt and medicinal herbs, along “Are you sure…?”, she asked, looking very concerned. with their yak products in exchange for Roasted Barley Flour, which would be grown by the farmers, and for When I insisted I was a tourist with an academic tea, brought in by traders. interest in all food and drink… I could see her shaking her head quite sadly and sigh as I was leaving her Roasted Barley Flour, or Tsampa, was, and still office. My tour guide was Tibetan, but had spent most remains the main staple food of Tibetans. As this is of his life outside Tibet, leaving as a child refugee, already cooked, it can be eaten as it is, usually by the and living mainly in Nepal, with a few years spent spoonful, and washed down with Hot Yak Butter Tea. studying in Europe… He spoke fluent Tibetan, Nepali, Alternatively, the tsampa can be made into a ball of Putonghua, English, and even Italian, but, when it hard dough/bread called Pa, by mixing it, with what came to food, he was not fluent at explaining what the else but, Hot Yak Butter Tea. Yaks were their main Tibetan dishes were, and had a preference for Nepali source of movable food, providing not only yak milk, dishes. He explained (quite sadly), “Tibetan food yak yoghurt, yak butter, yak cheese, but also yak meat, upsets my stomach.” which was normally air-dried, and eaten raw.

Of course, the language barrier makes it difficult for A typical Tibetan meal would consist of tsampa, outsiders to understand the dishes. Most tourist-friendly washed down with lots of Hot Yak Butter Tea, some eateries have menus in English, where “Western” or air-dried yak meat, and dessert would be yak yoghurt, “Fusion” items like Yak Burger, Yak Steak, and Cheese perhaps with a bit of wild honey. When in Tibet, do as Momos (dumplings) can be found, in addition to Indian, the Tibetans do, and you will have a deeper insight of Nepali and Chinese dishes. However, when it comes to the Tibetan life. the Tibetan section of the menu, the wait-staff usually cannot describe the dishes. This article was first published on www.yumseng.com

www.worldchefs.org 39 Wacs rEgionaL rEport – THIs TIme For AsIA an introduction to indian cuisinE InDIAn FooD HAs BeCome PreTTY PoPulAr ACross THe gloBe. WITH ITs DIsTInCT FlAvours AnD unIQue use oF sPICes, IT’s noW one oF THe mosT sougHT AFTer CuIsInes WorlDWIDe. IF You’re lookIng To TrY someTHIng neW To ADD To Your CookIng skIlls, IT’s A greAT IDeA To TrY Your HAnD AT InDIAn FooD. You CoulD DrAW From THIs guIDe on some oF THe BAsIC FlAvours oF InDIAn FooD.

Most Indian curries are flavoured distinctly with a form popular main courses. Dosas, a very popular diverse blend of spices. Some common spices used South Indian crepe or pancake like bread and is are garam masala, turmeric, sesame, coriander, usually eaten for breakfast or light meal. There is fenugreek, coconut, cardamom, saffron, ginger and also the fried bread called puri. garlic. Most of the dishes use a blend of spices as the essence of Indian cuisine. Samosas and pappadams are mostly served as snacks or appetizers. These are just some of the basic spices used in Indian cuisine, but I must tell you how uniquely they must be flavoured. There are many other types and varieties out there to choose from and it just comes down to personal preference after a while.

Cottage cheese, ghee, curd (a form of cultured yogurt) and other forms of cooked milk are used What is thE diFFErEncE BEtWEEn raMandEEp anand often in Indian cuisine. memBer oF THe InDIAn korMa and pasanda? FeDerATI on oF CHeF AssoCIATIon. Natural yogurt may be spiced and used as a side HIsTorICAllY, kormA AnD dish such as raita. They may also be used to PAsAnDA Are TWo ToTAllY make drinks and shakes such as lassi or butter DIFFerenT DIsHes. milk, which is mostly a spiced yogurt drink. korMa is a pale yellow mutton curry. While most Indian religions, cultures and It has Yogurt, Cardamom Black-pepper communities restrict eating meat, meat is still Ginger and lots of saffron. Ground quite popular among some Indian communities almonds are added to give it a smooth and religions. Fish is largely a coastal delicacy and creamy texture. Sometimes dried fruits chicken is one of the most popular meats in Indian may be added. In essence Korma is a pale cuisine. Meat may be curried, stewed or barbequed. yellow creamy mild sauce made of yogurt and almonds. Rice is one of the staple foods in India. Many rice preparations are made throughout the country. pasanda is a creamy white curry made Indian cuisine is famous for it’s rice specialities with the sirloin cut of the leg. Sirloin was like biryanis and pulaos. Most of these rice considered as the better cut or choice specialities are made with basmati rice. This is a cut or Pasanda. It has yogurt and ground long grained rice, popular for its fragrance and cashews and cardamoms. Cream may be delicate flavouring across the country. It is used added for added light texture. In essence mainly during special occasions and is mostly Pasanda is a white creamy mild sauce made cultivated in the Punjab and Himalayan region. with yogurt, cream and cashews. Pasanda is milder than Korma. Lentils are one of the most commonly used pulses in India. Along with rice there are also breads of different kinds like naan, roti and chapattis that

40 World Association of Chefs societies Wacs rEgionaL rEport – Book revIeW asian chEF authors TWo CHeFs In AsIA HAve lAunCHeD THeIr oWn selF-ProDuCeD CookBooks. tExt By jEnny tan - sIngAPore

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It took Executive Chef Richmond Lim of the Kuala Lumpur Convention To celebrate his journey of thirty-five years in the kitchen, Chef Tony Centre (the Centre) a year of hard work before he could launch his long envi- Khoo has aptly taken on a personal project to chronicle the experi- sioned revolutionary guidebook to banqueting – ‘The Stainless Steel Kitchen’. ences and to pass on his knowledge. Titled To Be A Chef, the book plays on 2 meanings of Tony’s progress from cook to chef as well as A detailed guide for professionals in the culinary industry, ‘The advice to aspiring young chefs. Stainless Steel Kitchen’ is a trove of innovative ideas and tips to tackle banqueting challenges encountered by chefs all over the world. As a representative of Singapore in numerous international competitions, his career has helped put the nation on the world map. Today, With more than 28 years of experience in the food industry, Chef as Executive Chef of Marina Mandarin Hotel, Tony Khoo dedicates Richmond is an expert in banqueting and specialises in ‘today’s his time to grooming the younger generation of chefs, in particular modern cuisine’- a heady mix of multi-cultural influences and the the Singapore National Culinary Team. Last year, Chef Tony brought latest culinary trends. As the executive chef of a world-class conven- the national team to victory at both the Food & Hotel Asia as well as tion centre, he helms a culinary kitchen and a brigade of 51 chefs and the Expogast Culinary World Cup. These national victories received together they have prepared more than 5,000 plates for events and enthusiastic media coverage in The Straits Times and Prime Time gatherings at the Centre. Morning. Earlier this year, Chef Tony was also one of the guest chefs at Singapore Day, held in Shanghai. He has also won a list of awards In ‘The Stainless Steel Kitchen’, Chef Richmond presents readers with that include a list such as Platinum King of Kitchens 2011, Regional cutting-edge solutions that have satisfied thousands of guests through- 2011 – 2013 and Best in Asia Chef of the year 2011, as awarded by out his career. According to Chef Richmond, “The complex mix of Hospitality Asia Platinum Awards and the World Gourmet Summit people attending our events at the Centre demands a completely versa- Executive Chef of the year 2011. tile approach to our cooking philosophy, and we deliver consistently.” Other than showcasing competition-worthy dishes and recipes, In his book, the culinary maestro reveals his knowledge and the Chef Tony’s motivation is to raise funds for charity with this project. secrets to success behind his 5-star kitchen, emphasising the impor- For his charity gala dinner cookbook launch, Proudly Singapore: tance of “Speed – Time – Temperature,” and the need for banqueters A Showcase of Singapore Chefs event , where he gathered top chef to adapt to new technological advances. “I see a lot of potential in this friends Chef Louis Tay, Leons Tan, Otto Weibel, Eric Teo and Will- industry and a lot of talented local chefs, and I am happy to share my ment Leong to cook a celebratory dinner, he raised $132,000 in sup- cooking methods and knowledge with future generations,” he added. port of the Community Chest. Sales of the cookbook at the dinner & dance dinner of the Singapore Chefs’ Association raised S$5,500 Thai Available at leading bookstores in Malaysia. Flood Recovery Donation, in the care of the Thai Chefs Association.

www.worldchefs.org 41 Wacs rEgionaL rEport – THIs TIme For AsIA aLsatian WinE Brunch at tiong Bahru MarkEt AsIAn sTreeT FooD WITH WIne mAY Be An unlIkelY mATCH, BuT IT CAn Be A Fun exerCIse. DAnIel CHIA, A FooD & BeverAge leCTurer AnD Former CHeF sommlIer oF rAFFles HoTel sIngAPore sHAres HIs exPerIenCe WITH eTIenne Hugel From Huge & FIls, AlsACe.

tExt By daniEL chia - sIngAPore

Tiong Bahru Estate is a neighbourhood that I am very fond of. I myself, the random academic, who would bring the wine glasses… spent a year living there in a rented 3rd floor walk-up apartment, just after returning from my work stint in Shanghai, China. Etienne brought the wines, the 2007 Hugel Jubilee Riesling, an intense and racy wine with good ripeness, structure, minerality and Inspired by my stint in Shanghai, I often had friends over for palate weight. This went beautifully with a Raw Fish Salad (which dinner, after spending afternoons and evenings, or sometimes, even accompanied a serving of Congee, a thick Cantonese style rice days, cooking up various culinary storms featuring the flavours of porridge), which was made from thin slices of raw Wolf Herring, Shanghai and Sichuan, and these would invariably be washed down seasoned with a squeeze of Calamansi Lime, sliced red chillies, finely with wine pairings of all sorts… shredded Spring Onions (Scallions), shreds of ginger, and a lashing of sesame oil, with the freshness of the wine complimenting the citrus I now live in a different part of town, but do return occasionally, to of the Calamansi Lime and delicate flavours of the raw fish. soak up the old-world charm of the estate with its Art Deco accented pre-war colonial public housing architecture, and of course, the Also well matched with the Jubilee Riesling, was the combination wonderful food that can be found at Tiong Bahru Market. of Fried Fishcakes, especially when dipped in the tangy chilli dip. These included, You Tiao (deepfried dough sticks stuffed with fish Earlier this month, I had the opportunity to do something a little forcemeat), Otah (spicy fish cakes), Fishcake and Fishballs. These, unusual. I had an “Alsatian Wine Brunch” at Tiong Bahru Market. however, are technically not a traditional breakfast type food, but Now, what is so unusual about having wines with a meal at Tiong all day snacks…The second wine, the heavenly 2001 Hugel Classic Bahru Market? Haven’t people already been doing this for a number Tokay Pinot Gris Vendange Tardives, was sweet, ripe, slightly of years? The answer is a simple yes. People in Singapore have been voluptuous, yet very elegant, and exquisitely balanced. matching their wines with their food at Hawker Centres since the idea was mooted by local wine personalities in the early 1990’s, but, This was matched with Chwee Kueh, a Teochew breakfast snack, they had invariably matched their wines with all-time favourites like which can be described as bowl-shaped steamed rice flour cakes with Hainanese Chicken Rice, Dim Sum, BBQ Sambal Stingray, Chilli a topping of finely chopped/diced salted preserved radishes that have Crab and other serious dishes usually eaten during lunch or dinner. been slow cooked in oil. This is usually served with a chilli sauce on the side, and in most cases, when the chilli sauce is combined with This little excursion, would be a little different, as we were going to the radish topping, the sum becomes greater than the component attempt to match a couple of Alsatian wines with some traditional parts… This paired beautifully with the Tokay Pinot Gris Vendange breakfast dishes, something that was quite unheard of, as most people Tardives, with the sweetness of the wine foiling perfectly with the in Singapore tend not to touch alcohol before the sun sets… salty, spicy radish topping. We also tried the dry version of Hokkien Quite unintentionally, this little brunch also became a sampling Hae Mee, a dish of yellow egg noodles normally served in a rich of Singapore’s original Chinese immigrant cuisines, covering the prawn and pork broth originating in Fujian Province and brought to Cantonese, Hokkien, and Teochew dialect groups, which make up Singapore via Penang, Malaysia. The dry version was served with a the majority of Singapore’s Chinese population. robust chilli sauce, and topped with boiled pork ribs, a pair of whole medium-sized prawns, a few sprigs of water spinach (Kang Kong), Taking part in this little excursion were, Etienne HUGEL, who runs deep-fried shallots, and a few small cubes of deep-fried lard. The the venerable house of HUGEL & FILS in Alsace, France, Jenny TAN, robust spicy flavours of the noodle dish were very well handled by the a wine and food journalist who also runs FoodCult Pte Ltd, and Pinot Gris, which tempered the fire with its sweetness and its vitality.

42 World Association of Chefs societies 30 years

GREEN EFFICIENCY

eTIenne Hugel AnD JennY TAn enJoYIng THeIr BrunCH AT TIong BAHrumArkeT WITH THe 2007 Hugel JuBIlee rIeslIng

Finally, we tried the pairing of a few Nyonya Kueh (Straits Chinese or Peranakan Pastries) with the Pinot Gris Vendange Tardives, and happily, the wine managed to compliment Kueh Bingka Ubi Kayu (or just Kueh Bingka), a “cake” made from baked grated Tapioca (Cassava), but was over-powered by the Ondeh Ondeh, glutinous rice balls filled with Gula Melaka (Palm Sugar) and coated with grated coconut.

Etienne HUGEL who enjoyed the whole experience immensely, said: “I am posting this on my blog“, and he blogged about this experience you just can‘t copy of “Enjoying Singlish & Hawker Centre lifestyle”. Jenny TAN followed close behind, writing in her regular column on The Sunday Times, about our experience at Tiong Bahru with “Alsace meets Asia“, and along the way, recommending the 2004 Hugel Jubilee Riesling as well.

And finally, the circle is now complete, with my perspectives of how the wines matched the food, as my little contribution to this very fun exercise… Advanced Closed System the energy saving system Daniel Chia is a full-time food & beverage lecturer with the Culinary & Catering Management Diploma at Temasek Polytechnic’s School of Business where he teaches post-secondary students about produce, cuisine, wines & spirits, and service skills. Prior to his teaching career, Daniel’s working experience included stints at hotels and restaurants where he held managerial positions www.convotherm.com at restaurants, bars, and looking after Wine & Beverage programs. He has also helped to open two independent restaurants, one in Singapore, and the other in Shanghai, China.

www.worldchefs.org 43 ToP resTAurAnT TrenDs In 2012

As we stare at the crystal ball for 2012, top chefs across the world have given their opinions on what will boom this year. The BLuEFin tuna consensus across the soLd For $736,000 board: Comfort food, in rEcord- sustainable cuisine sEtting auction and farm-to-table products. Here’s to a At Tokyo’s Tsukiji market, Kiyoshi better 2012! Kimura, president of Kiyomura Co., placed the winning bid of ¥56.49 million thE gourMand WorLd for a 593-pound bluefin tuna. The previous record for the most expensive cookBook aWards to BE tuna was ¥32.49 million paid in 2011. announcEd March 6, 2012 The extravagant price is due to the excitement of the first auction of the year A total of 162 countries participating in the “Gourmand World and is used to drum up demand for the Cookbook Awards”. The finalists come from 71 different countries. business and bluefin tuna. Kimura said “Latin America is becoming a world leader for quality in the he wanted to keep the fish, which was sector.The US and France still have a clear quality edge over other caught in Japan, to help “liven up Japan” countries. China and Africa are progressing quicker than most that is still recovering from the tsunami. realize. The quality in Australia is outstanding.” Says founder and “Japan has been through a lot the last manager Edouard Cointreau. www.cookbookfair.com year due to the disaster,” he said. in&out oF th E kitchEn

singaporE supErMarkEt Bans shark Fins

NTUC FairPrice, a co-operative run by Singapore’s national trades union, made the announcement that it will stop selling shark fin products from April. This took place after inflammatory comment by one of its suppliers, which made the comment ‘Screw the divers!’, triggered calls for a boycott from activists and the public. The comment created a hoo-ha online, with many asking for a boycott of the supplier. The chain’s statement stated that it was ceasing sales of shark fin products by the end of March.

According to conservation group WWF, Singapore is the second largest shark fin trading centre after Hong Kong.

WWF-Hong Kong says the consumption of shark fins is a driving factor behind the threat to shark populations, with more than 180 species considered threatened in 2010 compared with only 15 in 1996.

44 World Association of Chefs societies Cooking unlimited

ERFURT 19.IKA - 22. – International 10. 2008 CULINARY EXHIBITION inoga – Trade Fair for the Hotel, Catering and Hospitality Sector 6th – 9th October 2012 Messe Erfurt www.vkd.com | www.olympiade-der-koeche.de

The WACS Arena in the middle of the competition – presentation area for participating teams www.worldchefs.org in&out oF th E kitchEn – WIne´s Cool

FavoritE WinEs For asian FLavors PAIrIng WIne WITH FooD mAY noT Be PArT oF AsIAn DInIng CulTure, BuT THIs TrenD Is QuICklY PICkIng uP ArounD THe gloBe. eDWIn soon, WIne sPeAker AnD AuTHor, sHAres ADvICe From HIs Book, PAIrIng WIne WITH AsIAn FooD.

WEighty WhitE WinEs For Rieslings come in various versions – trocken ripe acids and fine tannins and a lingering dishEs With sWEEt ovErtonEs (dry), spätlese (lightly sweet), ‘vendange finish—hence a Burgundy. Savory Asian dishes can have a predominant tardive’ (sweet), and ‘selections grains nobles’ sweet taste. Choose dry wines with some / auslese / beerenauslese / ice wine (syrupy oLoroso shErry weight and relatively higher alcohol such as sweet). Choose your wine according to how For nutty FLavors Chardonnay, Fumé Blanc and Viognier for much sweet sauce you add to the Poh Piah. With flavors of roasted nuts, vanilla, and dishes from Shanghai, Indo- nesian Sudanese, The sweeter the dish, the sweeter the wine warm caramel, with a slight sweetness, but South Viet- namese and Thai and Malay- should be. with a creamy texture and hint of tangy fruit sian“lemak”or coconut-based curries. Hermitage on the finish, Oloroso Sherry is the perfect Blanc (Marsanne-Roussanne blend) is another rEd Burgundy For MEaty and mate for satay beef stir-fry. The wine mirrors wine with weight and a gorgeous texture. With sWEEt spicy FLavors the peanut and coconut-milk gravy of the stir- gindara teriyaki or grilled/ baked silver cod with The mahogany-gold colored, powder, and fry, without being over come by the garlic, teriyaki sauce the wine simply glides over the vegetables, it’s predominantly tangy due to ginger, shrimp paste, and curry spices used. tongue to make its union with the dish. a healthy dose of tamarind or lemon juice, tempered by a dash of yogurt or cream. pinot grigio or pinot gris LightLy sWEEt vouvray Vouvray demi sec—a lightly sweet wine with For dELicatE sEaFood dEMi- sEc For sour dishEs bubbles makes the match in many ways. The and strongEr saucEs Savory and sour dishes feature prominently cold wine with bubbles makes a temperature This wine has two faces depending on in Asian cuisine. Examples include Thai and textural contrast to the hot soup. The its alcohol content. One version is zippy, salads and Malaysian tamarind-based wine’s sweetness and fruit contrast the soup’s vibrant, with pleasant lemon freshness and curries. Mul- ligatawny is an Anglo– sourness and spice. Opposites attract here. crisp mineral acidity—the perfect foil for Indian soup meaning pepper water. It is fried seafoods, tempura, sushi, sashimi and reminiscent of the South Indian rasam, and chaMpagnE and sparkLing Chinese steamed fish. Choose from unoaked was created by the servants for the British WinEs For saLty dishEs or mildly oak-influenced Pinot Gris or Raj. Although it has a savory taste of garlic, Dry wines are right in sync with salty Asian Pinot Grigio from Italy, California, Oregon, onions, curry to accompany red meats. It flavors. Their penetrating acidity and clean New Zealand (lower alcohol ones) and the handles spices incredibly well, as well as fruit flavors sit well with soy and fish sauce. If German Rulander or Grauburgunder. herbs and aromatics. Consider banh mi, the the wine has bubbles, there is the additional Vietnamese sandwich. It has complex flavors cleansing action for any chili piquancy. Bubbles The other style is Pinot Gris from Alsace and textures—there’s vinegar, radish, sugar, also add textural interest and contrast for crispy (until recently called Tokay Pinot Gris) and onions, pork, liver pate, cucumber, chili, fried foods. It’s no wonder dry sparkling wines includes some fuller-bodied higher alcohol mayonnaise, and more. Wash it all down and Champagnes are the ideal wines for dishes versions from New Zealand and Australia. with a slurp of pink wine! ranging from crispy bee hoon and crab soup, spicy Thai steamed mus- sels and sambal ikan tEMpraniLLo With LoW oFF-dry riEsLing masin (spicy sour salted fish). tannin For strong For coMpLEx FLavors FLavor Ed and spicy dishEs Poh piah is the Singapore version of the Fujian Hong Kong roast squab is salty, sweet, What do Nonya dishes like Too Huwait Char spring roll, that features diverse ingredients gamey, five spice- scented, spicy with a hint Kuchai (chives with black pudding), Gulai Pak including yam- bean, shallots, beansprouts of ginger and with vinegar-soy glazed crisp Lai (giblet curry), Perut Ikan (picked fish stom- beancurd, garlic, prawns, and lettuce—topped skin. It calls for a wine with seductive stone ach curry) and the Thai dish of Sai Krok Isan with peanuts, chili, and sweet dark sauce. fruit aromas and earthy overtones but with (Thai issan sour fermented pork balls) have

46 World Association of Chefs societies in&out oF th E kitchEn – WIne´s Cool

in common? All these dishes have unusually pungent tastes. Spanish red wines made from Tempranillo, with fine tannins, and flavors reminiscent of cranberries and cherries, and a touch of vanilla-toast - are the answer

Moscato, LightLy sWEEt For piQuant chiLi The more heat a dish packs, the lower the alcohol level should be in the wine. This is so that a balance can be achieved between the fiery chili element of the dish and the alcohol level of the accompanying wine. Pla Ra Bong is a north-eastern Thai dish made from fermented fish and ground roasted rice. Essentially a nam prik or chili paste dip of the Northeast. The extreme fire demands not only a low alcohol sweet wine but one that is sweet. So, Moscato is the wine of choice here. grünEr vELtLinEr For vEgEtaBLEs Few wines are friendly to vegetables. Austria’s Grüner Veltliner is one such wine that fits the bill here. Its zippy acidity, lowish alcohol, clarity of flavors—white pepper, vegetables, citrus, pear, quince and apple, spicy green peppers—deem it a wine for vegetarian dishes, especially umami-rich dried salty vegetables and other preserved Asian vegetables. Moreover, Grüner Veltliner is known to be good with “difficult” vegetables such as artichokes and asparagus. Some excellent matches of this wine are to be had with zaru soba (chilled soba), stir fried vegetables in oyster sauce, and sesame- flavored salads. Mind thEsE tips rosé WinE and MuLti- tExturEd dishEs A common mistake when matching wine with food is that Rosé wine is one of those flexible wines of resemblance. That a Gewurztraminer, because of its spicy that take up with various food types and characteristics, should accompany curry is a misunderstanding of flavors. It’s at home with white meats and flavor matching. The pungency of both may be equal in intensity seafood and doesn’t complain when asked but the opposing spice elements aggravate the incompatibility. These wines are totally adept in handling the Red wines such as Merlot, Nero d´Avola, or Zinfandel, with strong strong flavors of - sweet and sour; meat with berry flavors, are unexpected matches as the bold fruit in the wines hoisin sauce; Thai lemongrass dishes; Indian play up to the curry spices. spiced dishes featuring coriander, cumin and ginger; and the sweet- soy-vinegar or the sesame-oil and rice wine seasonings in German wine labels indicate the ripeness level when the grapes Shanghai dishes. were picked and/or the residual sugar of the wine. “Spatlese” refers to wine made from grapes picked ripe / harvested late. Wines are correspondingly sweet. “Spatlese” wines can be designated The article is excerpted from “Pairing Wine with “trocken” that means that wine has been fermented until little Asian Food” by Edwin Soon, which is available residual sugar remains, implying a dry wine. from amazon.com/9810592132) and other leading bookstores worldwide.

www.worldchefs.org 47 in&out oF th E kitchEn – FooD sAFeTY

Managing Food aLLErgEns eAsY sTePs To mAnAge FooD Allergens WITHIn C ATerIng oPerATI ons.

tExt By pauLino schEMBri - memBer oF THe WACs eDuC ATI on CommITTee

these are listed below all the other ingredients, or in an allergen alert note; however with loose food (non pre-packed) this might cause a difficulty especially when serving a client that has a food allergy. Normally the allergy sufferer will indicate to the staff of the catering operation that he/she cannot ingest a certain type of food. It is up to staff to know if a certain food contains the particular ingredient in question. If no one can be absolutely sure that the food does not present any food safety hazards to the client, than it is advisable to indicate this to the client, who will make an educated decision. When selling food that contains one or more food allergenic ingredients which can cause a problem, it is wise to list them on a card, label or menu and make sure that the information is accurate.

Food allergens can also be hidden in products that can adulterate food. This is very common when preparing food and adding ingredients that are not listed as allergens but contain possible allergens. Such ingredients will still cause problems to allergen sufferers even at Food allergens are chemicals present in be to a level that providing safe food would very low levels as sufferers can have different food that cause a reaction when ingested be a natural and professional attribute of the levels of tolerance to the allergen. A few in a category of people. These may cause kitchen brigade and also of the service staff. examples of foods that contain these hidden severe attacks sometimes even fatal; this allergens in food are, Worchester sauce which might be instant or could take some hours As mentioned earlier food allergies are might contain nuts or barley, malt, gluten to manifest itself. The world population at chemical hazards, and as such should be and another good example could be bread large is exposed to this food disorder. Nearly treated as any other chemical that could products that besides the obvious gluten can 1% of the world’s adult populations and 5% present a food safety hazard in any catering also have egg wash, thus one who is allergic to to 8% of children suffer from some sort of operations. In a HACCP plan, these should eggs might not know that the bread products food allergy. These people are part of our be identified when the HACCP team would are glazed by egg and this could have fatal community and as such deserve, like all be analyzing the hazards and identifying the consequences. other customers, safe food. They deserve to critical control points. enjoy a meal in any eatery without the fear Communicating information to staff and that they will end up sick and worst case, It is of major importance for food handlers also food handlers, training and the use even fear for their life. to be knowledgeable of the list of all the of HACCP through the food preparation fourteen allergens that the E.U has named as operation will drastically decrease this ever Catering operations have to be able to provide dangerous for food allergy suffers. increasing food safety issue to a safe level and safe food to all its patrons, regardless of the also offer food allergy sufferers some peace particular needs of the special clients. The It is quite easy to check the labels of pre- of mind when deciding to dine out or eat knowledge of the staff in the operation should packed foods for any allergy ingredients as loose food from our catering outlets.

48 World Association of Chefs societies in&out oF th E kitchEn – envIronmenT divErsiFying our diEt and thE FuturE hEaLthoF our ocEans THe WorD susTAInABle Is THreATeneD AnD DesTIneD To Be DIluTeD To meAnIngless rHeTorIC IF BIg BusIness HAs ITs WAY In verY muCH THe sAme WAY orgAnIC HAs BeCome A sounD rATH er THAn A menTAlITY. noW Is THe TIme To go AFTer THe non-TArgeTeD eDIBle WIlD BIomAss In orDer To CreATe A BeTTer BAlAnCe In our oCeAns.

tExt By rick MoonEn - CHeF, resTAurATeur AnD AuTHor

The seafood the general population consumes and what we as chefs Names aside, there are plenty of fish that fit the same flavor and provide to our guests, on a daily basis, is very narrow. We target a texture profiles that many find so appealing about the Big Five. And minority of edible species and therefore place an unfair pressure it’s time to give those five a break -- now! -- as we are in danger of upon their existence, causing dangerous futures of these exploited losing them forever. Many consumers are confused and intimidated few. There are millions of seafood sources in the world, and U.S. by seafood, yet realize the need to consume more seafood for their consumers are comfortable choosing from only five main types of health, and this is where chefs can help educate them by offering fish more or less because that’s what they are familiar eating and what them a variety of species that are lower on the food chain...naturally the majority of restaurants offer them on menus. more abundant, reproduce quickly, and lower health concerns based on contamination. I understand these are broad categories, but here is the list of delicious ocean treats we can expect to be extinct by 2048, unless If you take nothing else away from this article please familiarize some serious changes are made. yourself with the Seafood Watch, Monterey Bay Aquarium’s running list which is a great source of information about what should be pulled saLMon: the No. 1 selling finfish in the world. from the ocean and served. Start small; offer a catch of the day from tuna: canned or fresh, the meat of the aquatic world, this list and educate your service staff how to sell something that is no question. unfamiliar. As your guests grow to love these fish they never heard of, enhance your menus. It’s now or never for our oceans – do your part cod: the reason that the Americas were established (see in keeping them bountiful for our children’s children and beyond. the book titled Cod). snappEr: a broad category and completely confused. Bass: the blanket name that all else is swept under, around and through.

If these fish don’t appear under the seafood options at restaurants, many consumers will simply move onto another section of the menu, but this is where a strong service staff can help.

One of the major problems with obscure fish consumption at my restaurants lies within the names of some tasty species that suffer from bad names. One of the options we frequently offer on our seasonal menu is Wreckfish from Florida, but unfortunately, it doesn’t sound attractive when considering what to eat for dinner. Yet this fish presents a delicious protein profile, and in the right hands it really makes for an amazing dish on the plate.

Sea Cats. Wolf fish. Drumfish. Wrasse. Cobia. Tautog. Wahoo sounds more like a shot at a college bar than something to eat for dinner.

www.worldchefs.org 49 in&out oF th E kitchEn – CHeFs Corner

rEaL WorkpLacE saFEty WHAT Is THe reAl reCIPe For WorkPlACe sAFeTY? noT CounTless meeTIngs AnD grouP Hugs, sAYs glenn AusTIn.

tExt By gLEnn austin - AusTrAlIA

The catch cry today in the industry is “work safety”. If you think training, lack of incentive to work due to pay and conditions….it about it, our employers and governors want us to be safe at work sounds like a time bomb waiting to go off. and work in a safe and secure environment. There are so many meetings, focus groups and discussions that are happening on work Now the upside to this is for those of us who have spent our lives safety currently that it is mind blowing. Are we going to be the safest in this environment, we love it and it is our home (for some twisted country in the world at work? The trouble is that it pretty much reason). We adapt and learn our own law on how to survive, for comes back to this - a talk and meeting festival with very little hundreds of years kitchens have survived and we have done ok reality, especially when it comes to the kitchen. without the interference of pen pushers telling us how we need to operate to be safer, with additional ‘help’ such as the OHS committee I am all for being safe at work; one of the most dangerous places and human resource department. I just love their visits and their to work is a kitchen. You think about it – gas flames, boiling water, group hug approach to the world. boiling oil, hot steel, slippery wet and greasy surfaces, electrical leads, knives pretty much are all the evil you can think of placed in one area Let me give you the heads up on what really makes things safer and called “the kitchen”. Match that with inadequate basic and ongoing better for the kitchen. Put in place a realistic repairs and maintenance budget and allow the chef to control it. Put in place a realistic replacement budget for small wares and major capital expenditure and have the chef control it. You know the best ovens in the world wear out and need replacing.

There is one other thing that you can do that in my opinion is equally as important and maybe even more important – the consistent rostering and use of the kitchen attendant. This position is paramount to the survival of your brigade, kitchen equipment and the operation over all. With a dirty kitchen you will end up with a health issue, be it from the consumer or the local council. Chefs rely so much on the kitchen hand. They provide us with clean work utensils, they provide us with a clean and safe work environment, they perform at some point in their day almost everything the Chef does. They are the life line of the kitchen.

If you really think that a chef is going to prepare food all day, then work through service, before spending hours effectively cleaning a kitchen you are wrong. Yet as trade slows down, the first person to go is the kitchen attendant and this is so wrong. I see that we can roster one bar man instead of two, roster one less receptionist but never is any other area wiped out until we discuss kitchen hands. It is just not acceptable when chefs have to do this part of the work. The kitchen hand is the lifeline to the business and should be treated well accordingly. This is my recipe for kitchen safety and I am happy to report that to date, it has worked fine.

50 World Association of Chefs societies PREMIER WACS / OUR BRILLIANTS elegant and functional

Antibacterial non-stick coating with a precious handle in mother-of-pearl optics

Coating on the blade: prohibits the food to stick on it and is easy to clean

You will glide easily through the cutting materials knives . ancillary items . sharpening steels . grinding machines www.dick.de in&out oF th E kitchEn – THe veg eDge™ a “vEgEtarian havEn” in toronto

tExt By chEF sara harrEL - oWner oF THe veg ComPAnY

a chef, you must learn about and cook all foods regardless of your personal religious or philosophical beliefs. And usually that means copious amounts of meat, fish, dairy and eggs. But what if you won’t?

Mentoring and apprenticeship, a cornerstone of chef training becomes even more essential for those following a different path. So with initiative, passion and gusto, Jillian took her initial training and marched right into Vegetarian Haven restaurant seeking just that. Turns out these are qualities she shares with manager and part owner Ms. Shing Tong.

About 25 years ago, Ms. Tong began a life-changing journey after meeting with a Taoist master seeking the guidance we have all sought at one time or another – what do I want to do with my life? The Taoist master shared the philosophy that if one wanted to help one must not kill – and that included a vegetarian diet.

Like others, making the decision to become vegetarian was easy; figuring out what to eat was not! So Ms. Tong frequented a local vegetarian restaurant to get food to eat. This inspired her to open her own vegetarian restaurant, to become a ‘haven’ for those who desired to become vegetarian and for those who already were. It has also become a haven for those wishing to pursue a culinary vegetarian career.

Accomplished Executive Chef Jack Li gives aspiring vegetarian chefs an opportunity and gentle guidance. Jack is the unassuming driving force behind the culinary creations that have made the “Special of the Day” become the restaurant’s best seller as guests even place advance orders without knowing what it is! Such is the confidence Vegetarian Haven has instilled with its customers that other chefs and restaurants only dream of. For others, Vegetarian Haven incorporates the practice of visually showing diners what’s on the menu by physically plating up the ‘special of the day’.

The regular menu is enticing to both vegetarians and carnivores alike by offering familiar dishes with meat and seafood substitutes. When Recently, during one of the vegetarian courses I teach at the George creating a dish or during culinary competitions, most chefs first ask Brown Centre for Hospitality and Culinary Arts in Toronto, a student ‘what’s the protein’? At Vegetarian Haven, that includes tempeh, of mine, Jillian Leo excitedly approached me and said she was seitan, soy, ‘salmon and prawn’ made with soya and konnyaku root interviewing for a job at the renowned Vegetarian Haven restaurant. flour and tofu cheese. It does not include any animal products like I’m not sure who was more excited – and proud – when she got the meat, fish, eggs and dairy. It also follows the Buddhist philosophy of job! Another aspiring vegetarian chef was well on her way. omitting garlic, onions and other alums including onions. The result? Clean, vibrant flavours, enticing and satisfying dishes. Voted two Training for vegetarian chefs is a challenge in many countries where years in a row as the city’s best vegetarian restaurant on Dineto.com! there is a deeply entrenched doctrine that if one wishes to become Find out why by trying one of Chef Li’s dishes, kindly shared with us.

52 World Association of Chefs societies in&out oF th E kitchEn – THe veg eDge™

“Training for vegetarian chefs is a challenge in many countries where there is a deeply entrenched doctrine that if one wishes to become a chef, you must learn about and cook all foods regardless of your personal religious or philosophical beliefs. ”

cooking MEthod vEgEtarian havEn Dry Ingredients: Place glass noodles in one bowl and remaining Dry Ingredients in another. Cover with water and rehydrate until soft, Buddha’s dELight about 30 minutes. Drain. Cut shiitake mushroom and red dates in (4 - 6 servIngs) half; cut bean curd sticks into 2-inch strips. Slice glass noodles into 2-inch pieces.

The legend: Eighteen arhats (spiritual practitioner, destroyer of Vegetable Ingredients: Sauté minced ginger and shiitake mushrooms enemies, enlightened being) were gathering to attend the Buddha’s in oil in large pot/wok over medium heat for 2 minutes. Add birthday celebration. They could not come to a consensus on what remaining Vegetable Ingredients (except snow peas) and rehydrated gift to bring. After a long discussion, they decided to each pick Dry Ingredients (except glass noodles) and cook for another minute. an ingredient and cook a dish for the Buddha. The Buddha was Seasonings: Stir in all Seasonings cover the pot, reduce heat simmer, delighted. Traditionally, this dish calls for 18 ingredients. stirring occasionally until sauce thickens. Add glass noodles and snow peas. dry ingrEdiEnts Glass Noodles (mung bean noodle, dry)1/2 cup * You can substitute tofu for seitan. Even better, use tofu that has Bean Curd Stick (dry) 2 sticks been frozen, defrosted and squeezed dry of excess moisture. Frozen Lily Flower (dry) 10 pcs tofu when thawed has a sponge like yet al dente texture that will Shiitake Mushroom (dry) 8 pcs absorb more flavour. Wood Ear (dry black fungus) 6 pcs Cloud Fungus (dry) 6 pcs Vegetarian Haven Restaurant Red Dates (dry) 4 pcs 17 Baldwin St, Toronto, Black Moss (dry) 1/4 cup ON, Canada M5T 1L1 vEgEtaBLE ingrEdiEnts www.vegetarianhaven.com Vegetable Oil Fresh Ginger 1 tbsp (minced) Seasoned Puffy Seitan* 1 cup (chunks) Water Chestnut (fresh/can) 1/4 cup Ginko Nuts (fresh/can) 1/4 cup Baby Carrots 1/4 cup Bamboo Shoots (fresh/can) 1/4 cup Bok 6 pcsChoy Nappa Cabbage 6 pcs Straw Mushroom (can) 6 pcs (cut in half) Snow Peas 10 pcs sEasonings Vegetable Stock 2 cups Sunflower Oil 3 tbsp Dark Soya Sauce 3 tbsp Light Soya Sauce 2 tbsp Soya Paste 2 tbsp Sesame Seed Oil 2 tbsp Fresh Ginger 1 tbsp (minced) Organic Sugar a pinch (optional)

www.worldchefs.org 53 in&out oF th E kitchEn – Book revIeW

ModErnist cuisinE thE art and sciEncE oF cooking Cutting-edge techniques used by the world’s best chefs.

A revolution is underway in the art of cooking. Just as French Impressionists upended centuries of tradition, Modernist cuisine has in recent years blown through the boundaries of the culinary arts. Borrowing techniques from the laboratory, pioneering chefs at world-renowned restaurants such as elBulli, The Fat Duck, Alinea, and wd~50 have incorporated a deeper understanding of science and advances in cooking technology into their culinary art. The authors and their 20-person team at The Cooking Lab—scientists, inventors, and accomplished cooks in their own right—have achieved astounding new flavors and textures by using tools such as water baths, homogenizers, and centrifuges, and ingredients such as hydrocolloids, emulsifiers, and enzymes. Modernist Cuisine is a work destined to reinvent cooking.

How do you make an omelet light and tender on the outside, but rich and creamy inside? Or French fries with a light and fluffy interior and a delicate, crisp crust that doesn’t go soggy? Imagine being able to encase a mussel in a gelled sphere of its own sweet and briny juice. Or to create a silky-smooth pistachio cream made from nothing more than the nuts themselves. Modernist Cuisine offers step-by-step, illustrated instructions, as well as clear explanations of how these techniques work.Through thousands of original photographs and diagrams, the lavishly illustrated books make the science and technology of the culinary arts clear and engaging. Stunning new photographic techniques take the reader inside the food to see cooking in action all the way from microscopic meat fibers to an entire Weber grill in cross-section. You will view cooking—and eating—in a whole new light.

voLuME 1 History and Fundamentals voLuME 2 Techniques and Equipment voLuME 3 Animals and Plants voLuME 4 Ingredients and Preparations voLuME 5 Plated-Dish Recipes voLuME 6 Kitchen Manual with example recipes and extensive reference tables

54 World Association of Chefs societies i LikE to BELiEvE, iF it WaLks LikE a chEF, and taLks LikE a chEF; it is a chEF”

Claude Buzon, owner of Chef’s hat InC.

i rEaLizE that thE journEy to BEcoME a chEF takEs tiME, hard Work, knoWLEdgE and ExpEriEncE. it is nEc- Essary that WE start our journEy on thE right Foot and carEFuLLy prEparE oursELvEs For succEss. thErE arE Many tooLs nEcEssary in thE cuLinary FiELd. Most no taBLy, a good Work Ethic, staMina, rEsEarchEd rEc- ipEs and a sharp sEt oF knivEs. MastEry oF cookEry tEchniQuEs and a sound knoWLEdgE BasE arE iMpor- tant coMponEnts aLso But “Looking thE part”, WEar- ing thE uniForM corrEctLy and With pridE, is What sEparatEs thE proFEssionaL FroM th E novicE.

WE do, hoWEvEr, undErstand soME ModErn chEFs’ nEEds to BE MorE ExprEssivE. For this WE do oFFEr various options in our LinE But thE Basic dEsign oF thE uniForM stays traditionaL, coMFortaBLE and practicaL.

in thE End, though, thE Majority oF chEFs WiLL agrEE that a cLEan-prEssEd douBLE-BrEastEd WhitE uniForM, a knottEd nEcktiE, a FuLL LEngth apron, chEckEd pants and oF coursE thE unMistakaBLE toQuE BLanchE arE EssEntiaL to thE rEcognizEd and proFEssionaL iMagE oF thE chEF. at chEF’s hat, WE arE pLEasEd to hELp proMotE this iMagE.

ProuD sPonsor oF WACs chEF’s hat inc.-La toQuE dEMagny

14536-115 Avenue nW

eDmonTon, AlBerTA T5 m 3B9 - CAnADA

Toll Free 1-866-CHeF HAT (243-3428)

PHone +1 (780) 420 6700

FAx +1 (780) 420 6722

[email protected]

WWW.CHeFs-HAT.Com W Acs Events Calendar 2011-2012

W Acs competitions W Acs Events

26 – 29 January 2012 21-22 February 2012 Global Chefs Challenge and Hans Bueschkens Junior Chefs Judging Seminar – Ljubljana, Slovenia Challenge – Europe South – Ljubljana, Solvenia 27-18 Feb 2012 8 – 10 February 2012 Judging Seminar – London, England Bali Salon Culinaire – FHT Bal April (exact date to be confirmed) 11 – 15 February 2012 Asia Presidents Forum, Africa & Middle East – Mauritius Inter Gastra National Competition, Intergastra, – Stuttgart, Germany 16 April 2012 Asian Presidents’ Forum – Resorts World Sentosa 14 – 16 February 2012 Battle for the Dragon – Wales 1 May 2012 Americas Presidents Forum – Daejeon, S Korea 19 – 22 February 2012 Emirates Salon Culinary – UAE 1 – 5 May 2012 WACS 35th World Congress – Daejeon, S Korea 26 – 29 February 2012 Global Chefs Challenge and Hans Bueschkens Junior 13 – 17 July Chefs Challenge – Europe North – London, England Judging Seminar – Orlando, Florida

10-12 March 2012 1st Students Contest of Culinary Art – Villahermosa, Mexico

17 – 20 April 2012 FHA 2012 Culinary Challenge – Singapore

1 – 5 May 2012 International Food Fair – S Korea

23 – 27 May 2012 Thai Chefs Competition – Thailand

24 – 25 July 2012 The American Culinary Classic - Gaylord Texan, Dallas Texas

September (exact date to be confirmed) Europe Presidents Forum – Lago di Garda, Italy

5 – 10 October 2012 IKA Culinary Olympics – Erfurt, Germany

56 World Association of Chefs Societies We bake – You fill!

Finest Quality Tartelettes

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

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 57 Wacs nationaL chEFs associations

austraLia czEch rEpuBLic hungary Mauritius AusTrAlIAn CulInArY FeDerATI on AssoCIATIon oF CHeFs AnD ConFeCTIoners oF HungArIAn nATIonAl gAsTronomIC mAurITIAn CHeFs AssoCIATIon Mr. Peter Wright CzeCH rePuBlIC (AkC Cr) AssoCIATIon Mr. alan Payen Tel: +61 3 98169859 Mr. MirOslav kuBec Mrs. Béla PrOhÁszka Tel: (230) 465 3856 ACFnATI [email protected] Tel: 420 274 812 324 Tel: 00-36/70-97-70-111 [email protected] [email protected] [email protected] WWW.mAurITIusCHeFs.Com austria WWW.mngsz.Com verBAnD Der köCHe ösTerreICHs dEnMark MExico Mr. JOsef fankhauser køkkenCHeFernes ForenIng, DAnmArk icELand AssoCIATIon CulInArY De mexICo A.C. Tel: 0043 1 3676162 Mr. uffe nielsen ICelAnDIC CHeFs AssoCIATIon Mrs. Margarita rendOn de vin [email protected] Tel: 98999059 Mr. haflidi halldOrssOn Tel: 52 998 884 24 66 [email protected] Tel: 354 696 4443 [email protected] azErBaijan rEpuBLic WWW.kFDk.Dk [email protected] WWW.AsoCIACIonCulInArIA.org.mx THe AzerBAIJAn nATIonAl CulInArY WWW.CHeF.Is AssoCIATIon d.p.r. korEa MongoLia Mr. takhir idris Oglu aMi-raslanOv koreA CHeFs AssoCIATIon india mongolIAn Cooks AssoCIATIon Tel: 99421/ 93 30 43 Mr. MMe Pak MyOng sOn InDIAn FeDerATI on oF CulInArY AssoCIATIons Mr. OktyaBri Janchiv [email protected] [email protected] Mr. ManJit singh gill Tel: 976-99182318 Tel: 00 91 0 98400 86444 BahaMas Ecuador [email protected] MontEnEgro BAHAmAs CulInArY AssoCIATIon, HAAC AsoCIACIon De CHeFs Del eCuADor WWW.IFCA.InFo CHeFs AssoCIATIon oF monTenegro chairMan: edWin W. JOhnsOn haac Mr. MauriciO arMendariz-c.ec. Mr. vuksan MitrOviæ Tel: (242) 3276200 exT.6470 Tel: 593 2466975 indonEsia Tel: 86 468 246 [email protected] [email protected] BAlI CulInArY ProFessIonAls [email protected] WWW.AsoCHeFseCuADor.neT Mr. i Made Putra Bosnia-hErzEgovina Tel: 62 361 284095 MyanMar AssoCIATIon oF CHeFs In BosnIA AnD Egypt korAWATI @InDosAT.neT.ID mYAnmAr CHeF’s AssoCIATIon HerzegovInA egYPTIAn CHeFs AssoCIATIon WWW.BAlICHeFs.Com Mr. Oliver e. sOe thet Mr. nihad MaMeledziJa Mr. Markus J. iten Tel: 95 1 501123 Tel: 00387 33 200 412 Tel: (02) 3748-3958 irELand [email protected] [email protected] [email protected] PAnel oF CHeFs oF IrelAnD WWW.uku.BA WWW.egYPTCHeFs.Com Mr. Myles MOOdy naMiBia Tel: 353 087 6799 408 nAmIBIAn CHeFs AssoCIATIon BraziL EngLand [email protected] Mr. tOM Mutavdzic AssoCIAçâo BrAsIlIero DA AlTA gAsTronomIA BrITIsH CulInArY FeDerATI on Tel: 264 61 304102 Mr. JOãO leMe hOnOrary Brian cOtterill israEL [email protected] Tel: 55 11/ 3032 99 47 Tel: 44 (0) 1789 491218 IsrAelI CHeFs AssoCIATIon [email protected] seCreTArY@BrITIsHCulInArYFeDerATI on.Co.uk Mr. hai schWartz nEpaL WWW.ABAgA.Com.Br WWW.BrITIsHCulInArYFeDerATI on.Co.uk Tel: +972523724724 CHeF’s AssoCIATIon oF nePAl [email protected] Mr. Janak raJ Bharati BuLgaria Fiji WWW.ICC.org.Il Tel: 97716217667 BulgArIAn AssoCIATIon oF ProFessIonAl THe FIJI CHeFs AssoCIATIon [email protected] CHeFs (BAPC) Mr. MOhaMMed faruk itaLy WWW.CHeFsnePAl.Com Mr. andre tOkev Tel: 6 79 6750 777 FeDerAzIone ITAlIAnA CuoCHI Tel: + 359 (0)897 854 720 [email protected] PrOfessOre PaOlO caldana nEthErLands [email protected] Tel: 39/06 4402178 koksgIlDe neDerlAnD WWW.BAPC-Bg.Com FinLand [email protected] Mr. Paul fagel FInnIsH CHeF AssoCIATIon WWW.FIC.IT Tel: 33 318 643 093 canada Mrs. ulla liukkOnen [email protected] CAnADIAn CulInArY FeDerATI on Tel: 358 50 66347 japan Mr. JudsOn W. siMPsOn [email protected] All JAPAn CHeFs AssoCIATIon nEW zEaLand Tel: 613 733 5678 WWW.CHeFs.FI Mr. tOshi utsunOMiya neW zeAlAnD CHeFs AssoCIATIon InC. [email protected] Tel: +81-3-5473-7275 Mrs. anita sarginsOn WWW.CCFCC.CA FrancE [email protected] Tel: 64 9 6222 748 (InT) soCIéTé muTuAlIsTe Des CuIsInIers De FrAnCe WWW.AJCA.JP [email protected] chiLE Mr. christian Millet WWW.nzCHeFs.org.nz AssoCIACIon CIlenA De gAsTronomIA ACHIgA Tel: + 33 (0)1 42 61 52 75 kazakhstan Mr. frenandO de la fuente [email protected] AssoCIATIon oF CulInArY sPeCIAlIsTs oF norWay Tel: (56 2) 203 63 63 WWW.CuIsInIersDeFrAnCe.Fr kAzAkHsTAn THe norWegIAn CHeFs AssoCIATIon [email protected] Mr. yelena Mashchinskaya Mrs. kristine h. hartviksen WWW.ACHIgA.Cl gErMany Tel: +7 7162/ 251345 Tel: 47 51 47 46 verBAnD Der köCHe DeuTsCHlAnDs [email protected] [email protected] china Mr. rOBert OPPeneder WWW.nkl.no CHInA CuIsIne AssoCIATIon Tel: +49/ 69 63 00 06 - 01 Lithuania Mr. su Qiuchen [email protected] AssoCIATIon oF lITHuAnIAn resTAurAnT pakistan Tel: 86 10 6609 4185 (86) WWW.vkD.Com CHeFs AnD ConFeCTIoners CHeF’s AssoCIATIon oF PAkIsTAn [email protected] Mr. valius cePanOnis secretary general: ahMed shafiQ WWW.CCAs.Com.Cn grEEcE Tel: 370 5 272 33 Tel: +92-42 111-113-114 (uAn) HellenIC CHeF [email protected] [email protected] coLoMBia Mr. MiltOs karOuBas WWW.lrvvk.lT HTTP://WWW.CAP.neT.Pk AsoCIACIon ColomBIAnA De CHeFs Tel: 30 210 8251401 Mr. alfOnsO venegas urBina [email protected] LuxEMBourg pEru Tel: 2117660 WWW.FCg.gr vATel CluB luxemBourg AssoCIATIon PeruAnA De CHeF CoCIneros Y [email protected] Mr. arMand steinMetz AFInes, APCCA WWW.AsoCIACIonColomBIAnADeCHeFs.org guaM Tel: 352-802453 Mr. augustin BuitrOn B mICronesIAn CHeFs AssoCIATIon [email protected] Tel: 511-7856524 costa rica Mr. Peter duenas [email protected] AsoCIATIon nAIonAl De CHeF CosTA rICA Tel: ComIng soon! Macau HTTP://WWW.APCCAPeru.org Mrs. carOlina cOrOnadO h. c.e.c. c.i.c. [email protected] mACAu CulInArY AssoCIATIon Tel: (506) 2222-2116 Mr. raiMund PichlMaier phiLippinEs [email protected] guatEMaLa Tel: 853 66659302 les ToQues BlAnCHes WWW.AsoCHeF.Com AsoCIATIon guATemAlTeCA Del ArTe [email protected] Mr. OthMar frei CulInArIo AguAC Tel: 632 844 2787 croatia Mr. eduardO tOB ar c.e.c. MacEdonia [email protected] HrvATskI kuHArskI sAvez Tel: 502 23 336 486 nAme oF rePresenTATI ve AssoCIATIon WWW.lTBCHeFs-PHIls.Com/ Mr. daMir crleni [email protected] Mr. deJan BOskOvski Tel: +385 42 200 351 [email protected] poLand [email protected] honduras PolIsH oF kITCHen & PAsTrY CHeFs AssoCIATIon WWW.kuHAr.Hr AsoCIACIon gAsTronomICA Y Del ArTe MaLaysia Mr. dariusz zachOraski CulInArIo De HonDurAs (AgAsACH) CHeFs AssoCIATIon oF mAlAYsIA Tel: 48 697 076 545 cuBa Mrs. Jeannette ayestas Mr. chern chee hOOng [email protected] AsoCIACIón CulInArIA De lA rePúBlICA Tel: (504) 263 88 72 Tel: +603-9274 0217 Mr. eddy fernades MOnte WWW.mAlAYsIACHeFs.Com portugaL Tel: 537/ 204-0575 hong kong AssoCIAção De CozInHeIros ProFIssIonAIs De [email protected] Hong kong CHeFs AssoCIATIon MaLdivEs PorTugAl Mr. andreas J W Muller nAme oF rePresenTATI ve AssoCIATIon Mr. faustO airOldi cyprus Tel: 852/ 25827180 nAme oF PresIDenT Tel: +351 213 622 705 CYPrus CHeF’s AssoCIATIon [email protected] Tel: ComIng soon! [email protected] Mr. yiannakis agaPiOu WWW.Hongkong-CHeFs.Com WWW.ACPP.PT Tel: 357 26 82 22 13 MaLta [email protected] mAlTA CHeFs soCIeTY rEpuBLic oF BELarus chairMan: Mr. guidO deBOnO BelArusIAn CulInArY AssoCIATIon Tel: 356 21 523667 Mr. viktOr radevich [email protected] Tel: +375 173 34 75 18 [email protected]

58 World Association of Chefs societies roMania turkEy russia roMania AsoCIATIA nATIonAlA A BuC ATArIlor sI TAF All Cooks FeDerATI on PIr grouP CulTurAl AssoCIATIon euro eAsT AlTernATI ve CoFeTArIlor DIn TurIsm Mr. y. yalcin Manav general directOr: Mrs. elena MerkulOva cOntact: dr. iulia dragut Mr. stefan Bercea Tel: 90 (212) 272 46 40 (gmT+2) +7 495 637 94 40 0731.34.22.74 Tel: 0040 268 455285 [email protected] [email protected] [email protected] [email protected] WWW.TumAF.org.Tr WWW.PIr.ru WWW.CAmPIonATD egATIT.ro WWW.AnBCT-romAnIA.ro ukrainE singaporE south tyroL russia AssoCIATIon oF CulInArY Workers oF ukrAIne CHeF n servICe süDTIroler köCHeverBAnD russIAn InTerregIonAl CulInArY AssoCIATIon Mr. MikhailO Peresighnyi directOr: krishna +39 0473 211383 Mr. Belyaev viktOr Tel: 38044 513 74 18 65 6296 0866 [email protected] Tel: 7-495-650-37-56 [email protected] [email protected] WWW.skv.org [email protected] WWW. CHeFnservICe.Com WWW.CulInAr-russIA.ru u.s.a usa AmerICAn CulInArY FeDerATIon, InC. singaporE soCIéTé CulInAIre PHIlAnTroPIQue saudi araBia Mr. Michael ty, cec, aac sIngAPore exHIBITIon servICes PTe lTD sAuDI ArABIAn CHeFs AssoCIATIon Tel: 1 904 824 4468 +65 7386776 unitEd kingdoM Mr. yasser B. Jad [email protected] WWW.sesAllWorlD.Com ImCo, InTernATI onAl mIlITArY CulInArY Tel: +966 2 6846266/6267 WWW.ACFCHeFs.org orgAnIsATI on [email protected] sWitzErLand cOntact: Mr. gOeffrey acOtt WWW.sArCA.surge8.Com unitEd araB EMiratEs CH messe BAsel Ag emIrATes CulInArY guIlD Mr. WalO dalhäuser scotLand Mr. uWe Micheel young chEFs cLuB FeDerATI on oF CHeFs sCoTlAnD Tel: +9714 3403128 sWitzErLand Mr. kevin Mcgillivray [email protected] DCT InTernATI onAl HoTel+BusIness austraLia Tel: +44 01698 232603 WWW.emIrATesCulInArYguIlD.neT mAnAgemenT sCHool WA CulInArY You TH CluB [email protected] chairMan: Mr. Walter sPaltenstein WWW.FACeBook.Com/WA-CulInArY-YouTH-CluB WWW.sCoTTIsHCHeFs.Com uzBEkistan [email protected] AssoCIATIon oF Cooks oF uzBekIsTAn WWW.CulInArYsCHool.CH canada sErBia Mr. uMarOv akBar haMdaMOvich CCFCC CulInArY FeDerATI on oF serBIA Tel: +99871 265 2771 usa WWW.CAnADIAnJunIorCHeFs.CA/ Mr. nOvak fidanOvic [email protected] AlBerT usTer ImPorTs InC Tel: 381 11 2681 857 WWW.CHeFs.uz cOntact: Mr. PhiliPP Braun china [email protected] sHAngHAI JunIor CHeFs CluB WWW.kFs.org.rs vanuatu usa Tel: +86 21 33135647 vAnuATAu CHeFs AnD FooDHAnDlers CulInArY InsTITuTe lenôTre [email protected] singaporE AssoCIATIon cOntact: Jean luc hauviller WWW.sHAngHAIJunIorCHeFs.org sIngAPore CHeFs AssoCIATIon Mr. grant JOhnstOn JeAn-luC@CulInArYI nsTITuTe.eDu Mr. eric teO Tel: 27 293 WWW.CulInArYInsTITuTe.eDu hong kong Tel: 65 6885 3074 AYsC [email protected] Hong kong Young CHeFs CluB [email protected] usa cOntact: Mr. kevin WOng WWW.sIngAPoreCHeFs.Com vEnEzuELa CulInArY InsTITuTe oF AmerICA WWW.HkYCC.Hk/ AsoCIACIon De CHeF De venezelA cOntact: Mr. tiM ryan sLovakia Mrs. elia nOra rOdriguez indonEsia slovAk unIon oF CHeFs AnD ConFeCTIoners Tel: 58 241 8 255064 usa YCCI Young CHeFs CluB InDonesIA Mr. frantisek Janata [email protected] JoHnson & WAles unIversITY WWW.FACeBook.Com/YCCIYoungCHeFsCluB Tel: 421 / 2 5443 4883 [email protected] viEtnaM usa indonEsia WWW.szkC.eu THe sAIgon ProFessIonAl CHeFs’ guIlD (sPC) le CorDon Bleu, InC. YCCI BAlI CulInArY ProFessIonAls Jr CHeFs chairMan: Mr. ly sanh cOntact: Margaret Warren BAlI CHAPTer sLovEnia Tel: +84-8-38244767 201.809.2530 WWW.BAlICHeFs.Com slovenIAn CHeFs AssoCIATIon [email protected] [email protected] Mr. tOMaz vOzelJ WWW.vIeTnAmCHeFs.Com WWW.CorDonBleu.eDu MaLaysia Tel: 386 1 58 98 226 You TH CHeFs CluB mAlAYsIA [email protected] WaLEs usa WWW.FACeBook.Com/CAmYouTHCHeFs WWW.kuHArJIslovenIJe.sI THe WelsH CulInArY AssoCIATIon THe CHeFs ACADemY natiOnal chairMan: Mr. Peter JacksOn cOntact: BrandOn haMiltOn MaLaysia south aFrica Tel: 00441766 780200 [email protected] PJCC PenAng JunIor CHeFs CluB souTH AFrICAn CHeFs AssoCIATIon [email protected] WWW.THeCHeFsACADemY.Com WWW.PenAngCHeFs.Com Mr. stePhen BillinghaM Tel: 27 11 482 7250 Mauritius [email protected] corporatE MEMBErs associatE MEMBErs mAurITIus CHeFs AssoCIATIon Young CHeFs CluB WWW.sACA.Co.zA cOntact: Mr. JasOn sangahOOPie austraLia argEntina Tel: (230) 465 3856 south korEa meAT & lIvesToCk AusTrAlIA lTD. InsTITuTo InTernACIonAl De ArTes CulInArIAs [email protected] koreA Cooks AssoCIATIon cOntact: Mrs. MaJella fernandO mAusI seBess WWW.mAurITIusCHeFs.Com Mr. chun hWa naM cOntact: Mariana seBess Tel: 82-2-734-1545 gErMany (54-11)4791- 4355 /3156/9132/3280 sErBia [email protected] DelIkATessen-mAnuFAkTur [email protected] serBIAn JunIor CHeFs CluB cOntact : rudOlf achenBach WWW.mAusIWeB.Com [email protected] spain FeDerACIon De AsoCIACIones De CoCIneros Y gErMany austria singaporE rePosTeros De esPAñA mArrIoTT HoTel HolDIng gmBH kluB Der köCHe kärnTen sIngAPore JunIor CHeFs CluB Mr. salvadOr gallegO JiM?nez cOntact : siMOn c. 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