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

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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. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level. PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P COSTA RICA P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN SAUCES BASES COATINGS SEASONINGS BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm TRUE TASTE. GLOBAL EXPERTISE. Products developed by our chefs to deliver made-from-scratch taste. Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail and feature only the finest ingredients from across the globe for true, authentic flavor in every experience. True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities. True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes. True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level. PROUD SPONSOR OF THE HANS BUESCHKENS JUNIOR CHEFS CHALLENGE AS WELL AS THE TRAIN THE TRAINER PROGRAM REPRESENTED IN AUSTRALIA P CANADA P COLOMBIA P COSTA RICA P HONG KONG P INDIA P MALAYSIA P MEXICO P MIDDLE EAST P SINGAPORE P SPAIN SAUCES BASES COATINGS SEASONINGS BLEED: 446mm x 296mm TRIM: 440mm x 290mm LIVE: 420mm x 270mm Looking Back and Looking ForWard 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 contEnts 04 WelCome BY THe PresIDenT oF WACs Wacs and you 08 WACs neWs 10 gloBAl CHeFs CHAllenge 12 HAns BuesHkens Young CHeFs CHAllenge 14 WACs Congress DAeJeon koreA 10 20 THAIFex – WorlD oF FooD AsIA 2012 pauLino schEMBri sara harrEL 22 reAl CHAnge, reAl CHAnges contriButors mAlTA usA 24 A BeTTer CHeF TomorroW 26 WACs reCognITIon oF QuAlITY CulInArY eDuC ATI on sPAns FIve ConTInenTs In ITs FIrsT Y eAr Wacs rEgionaL rEport - this tiME For asia 20 32 THe JAPAnese DegusTATI on 34 THe voDkA oF THe eAsT 36 THe WAY oF THe PerAnAkAns raMandEEp singh rick MoonEn InDIA usA 38 WHAT Do THe 5 Colors meAn In koreAn CuIsIne? 39 THe unexPloreD TIBeTAn CuIsIne We invite external columnists to submit 40 An InTroDuCTIon To InDIAn CuIsIne articles and express their views on issues 41 AsIAn CHeF AuTHors related to the culinary industry. These 42 AlsATIAn WIne BrunCH AT TIong articles are not the official view of the BAHru mArkeT 26 World Association of Chefs Societies. If you wish to express your point of view please contact us at [email protected] in&out oF th E kitchEn Contributors to this issue: 44 FAvourITe WInes For AsIAn FlAvours Francis Lo - Hong Kong Jasper Jek - Singapore 48 mAnAgIng FooD Allergens Daniel Chia - Singapore Edwin Soon - Singapore 49 DIversIFYIng our DIeT AnD THe FuTure Anna Kim - USA HeAlTH oF our oCeAns Rick Moonen - USA Paulino Schembri - UK 50 reAl WorkPl ACe sAFeTY Glenn Austin - Australia 52 A “vegeTArIAn HAven” In ToronTo Sara Harrel - USA 36 Ramandeep Anand - India 54 moDernIsT CuIsIne THe ArT AnD sCIenCe speCial thanks to: oF CookIng City of Daejeon 56 WACs evenTs CAlenDAr VEGA Export HUG AG 58 WACs memBers Academy of Ice Carving and Design Chefs Hat Convotherm Custom Culinary Dick Knives Figgjo KDU College 38 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.
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