Worldchefs Issue 02 Anno 2010 July - December
Official Magazine of the World Association of Chefs Societies
Wacs 2010 Culinary Chile Highlights
New Recognition Program
in Wacs gaining Wo/mentum
TRUE TASTE. GLOBAL EXPERTISE.
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M A L AY S I A
World Chefs Magazine publisher world association of chefs societies WACS
Chefs of the world on the move
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Editorial Ragnar Fridriksson WACS Office Manager
Design & Layout Tomas Bolli Hafthorsson G2media
Dear friends and colleagues around the world, What a year this has been! Since our Congress in Chile we have moved very fast with different programs and work for WACS. The First Edition of the World Chefs Magazine had a blast with over 10,000 copies printed and almost the same amount downloaded off the WACS website, and as the news continues to flash forth, it continues to gain popularity internationally. I would especially like to congratulate our Office Manager, Ragnar Fridriksson and his team for their amazing work on this endeavor. We look forward to a very successful Second Edition.
Gissur Gudmundsson president of WACS
cover photo Ragnar fridriksson Do you wish to advertise or publish articles in World Chefs Magazine? Email: firstname.lastname@example.org
Executive Committee President Gissur Gudmundsson Vice-President Hilmar B. Jonsson Secretary General Helgi Einarsson
Through this Magazine, we want to give our members an opportunity to showcase their thoughts, work, passion and businesses, so we are reaching out to all Chefs and Culinaryrelated Institutions or Businesses to step forward and reserve a space for their articles and advertisements for the next magazine as soon as possible. I encourage you all to share photos, ideas, stories with the office to make our Chefs World spicier. It will open eyes and grant new opportunities to many.
Treasurer Norbert Schmidiger
Donâ€™t let anything stop you from being a part of the Chefs movement. We, the management and board of The World Association of Chefs Societies, are proud to serve and support our industry worldwide.
With Culinary Friendship,
Gissur Gudmundsson WACS President
Board Members Dr. Bill Gallagher Honorary life President
Ferdinand E. Metz Past President
louis perrotte Continental Director - Americas Continental Director - Africa/Middle East
Glenn Austin Continental Director - Pacific Region Continental Director - Asia Continental Director - Europe North
Miroslav Kubec Continental Director - Europe Central
Srecko Koklic Continental Director - Europe South
04 World Association of Chefs Societies
contents 04 Welcome by the president of WACS WACS and You 08 WACS News 11 Get WACS Regognised! 12 Women in WACS is Gaining wo/mentum 14 Small things can make great things happen 15 A happy week for orphans in Myanmar 16 WACS Congress 2010 - Highlights from Chile 12 Sara harrel Canada
Culinary Competition Special
Euda morales guatemala
22 Keeping traditions alive 23 History of IKA 24 Prepare for Success 24 10 tips and common mistakes 25 Setting the standards for culinary competitions 26 Winning the Global Chefs Challenge 28 The taste of Peace competition 31 Competitions news 16
32 Expogast 2010 33 Major Competitions
catherine bergeron iceland
In&Out of the Kitchen
Susanne metz USA
34 Vegetarian and vegan meals growing trend or fading fad? 35 Raising awareness of coeliac disease
We invite external columnists to submit articles and express their views on issues related to the culinary industry. These articles are not the official view of the World Association of Chefs Societies.
36 The rise of the micro green 37 The new chefs garden 38 Recipe 26
41 The rite of flavour 42 Sharing a passion for all
If you wish to express your point of view please contact us at email@example.com Contributors to this issue: Connie Hackathorn – USA Dean Kropp – USA Gary Miller – New Zealand Gert Klotzke – Sweden, Gilles Renusson – USA Jenny Tan – Singapore Jodi Pearson – South Africa, Mirjam Van Ljssel – Egypt Oliver E. Soe Thet – Myanmar Robert Oppeneder – Germany Sara Louise Payne – England Steve Billingham – South Africa.
40 From the president’s library
things culinary - Chilean style 44 Ancient Chili pepper 45 Top 10 food trends of 2010 46 10 real questions about wine 48 History of the Chef´s Uniform 49 WACS events calender 2010 51 Dick Knives premier WACS series 5 WACS members worldwide 32
Special thanks to: Chefs Hat Convotherm Custom Culinary Dick Knives Expogast KDU College Villeroy & Boch. 44
wacs and you “Those who are one in food are one in life” – Malagasi saying
What is WACS?
The World Association of Chefs Societies, first founded in October 1928 at the Sorbonne in Paris, is a global network of member nations; each represented by the countries’ most important and prestigious Chef Association or Federation. Today, this global body is made up of over 93 international member nations. It is managed by an elected Executive Committee consisting of the President, Vice-President, Secretary General and Treasurer – as well as a board consisting of the Honorary President, Past President and seven Continental Directors from Africa/Middle East, the Americas, Asia, North, Central and South Europe and the Pacific Region. In addition, special committees oversee all WACS projects: The Culinary Competitions Committee, the Education Committee and the Marketing and Communications Committee.
The World Association of Chefs Societies is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader of food, WACS represents a global voice on all issues related to the culinary profession. 06 World Association of Chefs Societies
Back from left: CD Arnold Tanzer, Vice President Hilmar B. Jonsson, Office Manager Ragnar Fridriksson, Past President Ferdinand Metz, Secretary General Helgi Einarsson, CD Srecko Koklic, CD Brendan O’Neill, CD Glenn Austin, CD Louis Perrotte, Hotel Manager Glenn Bond and WACS President Gissur Gudmundsson.
WACS welcomes new Continental Directors Two new Continental Directors were voted in during the WACS Congress in Chile. Louis Perrotte from the USA was voted in by the Americas, replacing Jorge Monte and Miroslav Kubec from the Czech Republic was voted in by the Europe Central region, replacing Reinhold Metz. Other continental directors were confirmed in their positions: CD Africa/Middle East: Arnold Tanzer CD Pacific Region: Glenn Austin CD Asia: John Sloane CD Europe North: Brendan O’Neill CD Europe South: Srecko Koklic The newly elected board’s first general meeting was hosted by The Sebel Albert Park Hotel in Melbourne, Australia.
Meet the Chefs
Luxexpo S.A. 10 circuit de la Foire Internationale L-1347 Luxembourg-Kirchberg
Experience a magnificent show when the best of the best present their World Cup creations – on ’Premium Porcelain CERA‘ by Villeroy & Boch. Prepare to be inspired.
WACS president´s award goes to Chef norbert schmidiger
humanitarian award 2010 oliver e. soe receives honours from wacs President gissur gudmundsson
Norbert Schmidiger, WACS Treasurer receives the President’s award. “His outstanding work in the interest of WACS and his perseverence has helped build a stronger organisation” said President Gissur
WACS Judging Seminar over 4 continents
Two judging seminars have already been organised this year, in Egypt and in Singapore. Another two will be held this autumn, in Luxembourg and in Ecuador. 30 representatives from 14 different countries attended the seminar under the supervision of Chef Rick Stephen, for a day-long theory and mock judging followed by an allocation to witness teams judging at FHA2010 for a practical hands-on experience.
The Humanitarian Award was presented to Oliver E. Soe from the Myanmar Chefs Association, in recognition of his broad and impactful response benefiting so many less fortunate and the victims of natural disasters. The day after the terrible cyclone of May 2008 in Myanmar, together with the Myanmar Chefs Association, and he contacted Gissur Gudmundsson to set out a plan to help. Within weeks the Myanmar Chefs Association under the umbrella of WACS distributed food and materials to the most isolated areas of the country, and cooked food for thousands of people every day. Then the disaster in Haiti struck. Within 35 hours he contacted Gissur with an offer of 50 tons of baby food; within 48 hours he offered one million dollars of needed medical equipment. He is to be recognised for his compassion, action and impact.
wacs news Junior Development Team Driving the Junior Development Team forward is the Chairman Andy Cuthbert. When asked what will the focus be for the team in the initial stages, his response was a frank one. ”The social networking is a huge task for us to tackle; building up our junior club memberships/interaction; and having an engaging communication going between Junior Chefs and the WACS Junior Development Team. This will give us a strong foundation and will enable us to be more effective in addressing Junior Chef issues as we move forward.” The newly formed Junior Development Team will consist of the following members: Andy Cuthbert, U.A.E. (Chairman) Alan Orreal, Singapore Andreas Kurfurst, U.A.E. Dale Lyman, Australia Jodi Pearton, South Africa Kelly Lee Conwell, U.S.A. (Young Ambassador) Sarah Primrose, New Zealand (Young Ambassador) More announcements and initiatives will be forthcoming from the WACS Junior Development Team in the coming weeks. 08 World Association of Chefs Societies
World Chefs Without Borders Announcement Mission Statement World Chefs Without Borders is a humanitarian aid initiative by The World Association of Chefs Societies (WACS). WCWB collaborates with any and all aid agencies and organizations, international, governmental and private. WCWB is an initiative impartial to race, religion, gender, political views and any other dividing concept. It aims at saving lives, alleviating suffering and restoring dignity and basic human rights by providing nutritious food and clean water to the hungry and the malnourished, in response to national as well as international situations. WCWB works with employers to ensure that volunteering chefs will have their jobs secure until their return from the field. A dream for many becomes reality On the first day after the Haiti earthquake, I was watching television and witnessed that my country, Iceland, was the first on site. This made me question, “But where are the Chefs? Why are we not participating in helping the rescuers and the needy?” Coming from a country where disaster can strike at any time, I truly believe that we, chefs of the world, should always be ready to help, serve and support anyone in need. I also know that being first on site, requires of us more than just cooking skills. Therefore, we have created a four level program for World Chefs Without Borders to ensure the success of a comprehensive, inclusive, far reaching, long term and strategic plan. Thanks to the active and supportive work from my team we have created the following Programs:
So how will we get our members to participate?
Home front Program Chefs to work with shelters for the homeless, AA programs, soup kitchens, support your neighbor and local rescue units, through WCWB and local Chefs Associations.
1 – Offices will be assigned for WCWB in all Chefs Associations and Chapters around the world which is estimated to be around 1500 chapters.
Development Program Skilled, qualified, semi or fully retired chefs to work closely with governments on both national and international levels for the purpose of assisting with the infrastructure and building of educational and training programs for chefs.
2 – Full-time personnel will be employed in WACS head office to ensure the implementation of the program according to plan, handle fundraising, support the officers, report on worldwide developments and achievements, manage the multilingual website and all communications with the rest of the world.
First Aid Program Chefs to train and cooperate with local rescue units to acquire first aid skills essential for deployment to the field.
Your assistance and support is invaluable in ensuring the activation and success of this worthy humanitarian initiative. We need the support of individuals, managers, owners, celebrities, companies, governments, Princes, Princesses, Presidents, Kings and Queens.
Relief Program Chefs to serve in refugee camps, disaster areas and/or other crises where humanitarian aid is needed for short or long periods of time operating through the logistical support of other organizations such as Doctors Without Borders, Red Cross/Crescent, UN, etc. serving both the victims and humanitarian aid teams on site.
Hand in hand, we can make this dream a reality. Gissur Gudmundsson WACS President
WACS Education Award goes to Chef Michael Baskette The Education Committee’s Chef Michael Baskette was presented with the Education Award for his work and dedication to the
Go Green with Chefs
“Train the Trainer”
Theme for the International Chefs Day.
Chair John Clancy and
by WACS Education the Chilean President
International Chefs Day has become one of the most important days for Chefs all over the world since 2004. The main objective of establishing this day was to create widespread awareness for the profession and for the profession to give back to society through charitable events, culinary competitions and demonstrations.
The World Association of Chefs Board has made the decision to focus on “Go Green with Chefs” this year at our International Chefs Day on the 20th of October. This is a great opportunity for any chef around the world, in small or big business, to take part in this campaign to support our industry and work. President Gissur Gudmundsson explains: “Its our hope that Chefs around the world will take part in this initiative for the year 2010 and try to shape and take part in creating a better world for us all.”
Education – Train the Trainer The WACS Education Committee is currently accepting applications for the Fall and Winter 2010/2011Train-the-Trainer program which is operating its third year under the generous sponsorship of Custom Culinary™. WACS member country chefs associations interested in hosting an expert chef for a two or three week culinary exchange, and interested chefs eager to pass on your knowledge and skills to others are encouraged to apply.
wacs news WACS Young Chefs Club two new Young Chefs Ambassadors appointed. At the recently held World Association of Chefs Societies board meeting in Melbourne, Australia last week the WACS President Mr. Gissur Gudmundsson ratified the appointments of the two new Young Chefs Ambassadors for the term of office 2010 to 2012. The successful candidates chosen are: Ms. Kelly Lee Conwell from the United States of America, representing the American Culinary Federation. Kelly’s training place was Johnson County Community College. She now uses and shares her acquired skills at Raphael Hotel in Kansas City, USA. Ms. Sarah Primrose representing the New Zealand Chefs Association. Sarah trained at 10 World Association of Chefs Societies
The Culinary Institute of New Zealand (Bay of Islands, Northland) and is now practising her art at The Pear Tree restaurant in Kerikeri, New Zealand. Both of them recently attended the 34th WACS biannual Congress in Santiago, Chile where they participated in the Dr Billy Gallagher WACS Junior Chefs Forum, where over 60 young chefs from throughout the world participated in seminars, round table discussions and competitions. The two candidates will take up their positions with immediate effect. They will be reporting directly to the chair of the young chefs liaison committee Mr. Andy Cuthbert.
Get WACS recognised! Get your school formally recognised and internationally promoted by WACS!
WACS is excited and proud to announce the launch of a new landmark program that officially recognises Quality Culinary Education of schools on an international level. “This is the first program of its kind to formally document, recognise and promote International Quality Culinary Education Standards”, says Gissur Gudmundsson, President of WACS. “This will give schools a real advantage to attract the best candidates on an international level and employers will gain added assurance that international candidates were educated at schools that met global standards.” The program was developed by the WACS Education Committee after much consultation and consideration for global diversity and commitment to culinary excellence. “Our goal was to make the standards of the program meaningful and rigorous across the diversity of our member countries and cultures”, says John Clancy, Chair of the WACS Education Committee. WACS recognised schools will be permitted to use the “WACS Recognition of Quality Culinary Education” logo on their website, promotional materials and diplomas. They’ll also receive a listing on the WACS website (with link to their school), listing in the WACS magazine, discounts and more. For more information, visit www.worldchefs.org or contact firstname.lastname@example.org
WACS Quality Culinary Education Standards – detailed information and documentation required. 1. Qualified culinary director 2. Qualified faculty and instructors 3. Record of offering continuous classes or programs, with adequate student population 4. Formal lesson delivery models 5. Adequate facilities 6. Institutional commitment and support 7. Clearly defined mission statement, goals and objectives 8. Sanitation, food safety and hygiene 9. Learning centres, libraries or other education support centres 10. Industry support 11. Formal policies and procedures re complaints 12. Is a legal operating business with licenses required by their country
The WACS Education Committee. From left: Graham Crump, Paulino Schembri, Sara Harrel, Eva Danielsen, John Clancy, Gissur Gudmundsson, Patrick Diethelm, Michael Baskette and Patrick O’Brien. Missing Jochen Kern
wacs – women in waCs
Women in WACS is Gaining Wo/mentum!
The Women in WACS initiative was founded after the 32nd WACS Congress in Auckland, New Zealand, where women had taken an outstandingly active role in the organizing committee. But among the delegates from over 70 member countries were only a handful of women chefs, most notably perhaps Sirkka Ruottinen, the chef of the Finnish President. Supported by the past WACS Board, Susanne Metz set out to make the women members of the organization more visible through a series of profiles of accomplished women food professionals around the world. Culinary schools and professional kitchens have changed dramatically since Metz attended The Culinary Institute of America in the 1990’s: equal numbers of male and female students are now enrolled in culinary programs in the United States; more women work in professional kitchens and not just at the garde manger and patisserie stations. It is just a matter of time before a larger number of them assumes leadership positions, in kitchens, in companies, in their professional organizations. “If you run a restaurant whose close competitor draws larger crowds even though the quality of the food and service are about the same, you try to get to the bottom of your competitor’s success, right?” asks Metz. “When you realize that your competitor’s offerings accommodate the changed demographics of your neighborhood-more children, more teenagers, more seniors, whatever it is--, won’t you tweak your menu to draw that clientele into your restaurant?” “Chefs are good in menu engineering. This skill is what we count on for Women in WACS. With the great support of the WACS Board, 12 World Association of Chefs Societies
we aim to expand the organization’s ‘menu’ to make it speak to the growing number of women chefs and food professionals worldwide, and entice them to bring their vast talents into their national and international organizations.” The exchange of ideas at the Women in WACS Roundtable, held at the 34th WACS Congress in Santiago in January of this year and attended by about 40 wo/men , has given the initiative momentum. The mission statement was revised to embrace not just chefs but all food professionals: Women in WACS is an initiative within the World Association of Chefs’ Societies to make the increasing number of women members more visible, retain their talents for the food industry by introducing them to different career paths, and support them in their professional advancement through networking and mentoring. To facilitate social networking, Women in WACS has recently become a presence on Facebook growing to over 300 wo/men members from 38 countries. “Our goal is to engage as many member countries as possible and create a forum for discussions on how to best bring diversity from the kitchens into our organizations.” To better promote the initiative in all of the 93 WACS member countries, regional Women in WACS contacts have become key players. “They are active in their respective regions. They speak at least one of the local languages and can promote Women in WACS and answer questions regarding the initiative on a more personal level. They scout for candidates for the Women in WACS monthly
wacs – women in waCs profiles, post events and promotions of women chefs from their region on the Facebook site, seek sponsorship and aid in creating fundraising opportunities for the initiative,” explains Metz. The initiative has three major objectives for the next 12 months: The first Women in WACS objective focuses on getting the commitment of the leadership of all 93 WACS member countries to establish a chair and committee dedicated to making the increasing number of women or minority members an integral part of their organization. In some countries women comprise up to 30 percent of their organization’s membership. But they are not found on the board, in the committees, or in their national delegations. “It is important for our professional organizations to reflect the actual make up of our industry,” says Metz, “not by implementing a quota system but by actively recruiting women and minorities who are set on having life-long careers in food and supporting them in developing the necessary skill set, which includes leadership skills.” Chef Sara Harrel, the Women in WACS contact for North America, proposed a bylaw change to the CCFCC that was unanimously supported by the assembly at the Canadian Culinary Federation’s Annual General Meeting in the first week of June. To mirror the WACS initiative “Women in WACS”, that recognizes the unique challenges that women have in the culinary industry, including mentorship, career planning, and assuming senior roles in their chefs organizations, Harrel asked that A “Women in CCFCC” Chair and committee be established to help the increasing number of women members become more visible, active in senior roles, solicit and welcome new women members, and support them in their professional advancement in the CCFCC and in their career through networking and mentoring. The second objective is to raise funds for travel stipends to bring more women food professionals from each WACS region to the 2012 WACS Congress in South Korea. “It is of particular importance to enable the chairs of each national women or diversity committee to attend the Congress to participate in the exchange of experiences and strategic planning for the years ahead,” says Metz. The third Women in WACS objective is to establish an international mentoring program, which will give women a chance to learn what it takes to enter the next stage or a different arena in the food industry. Women in WACS already started by responding to a chef from Macedonia, who wanted to participate in a culinary competition and asked for pointers on updated presentations. Her regional contact and an experienced competitor coached her to success. “While mentoring allows you insights into areas beyond your current scope of experience, it also serves as a support network, an exchange of how different women on different career paths in different parts of the world tackle the same issue: how do I balance my professional goals with my personal life? Mentoring on a one on one basis strengthens your inner resolve,” states Metz. “When we asked food professionals who follow our initiative whether or not they would be willing to be a mentor to a woman, I am very proud to say that both women and men stepped to the plate. In the near future, we will publicize the names and contact info of these mentors. Please contact me at email@example.com, if you are interested in becoming a mentor.” Submitted by Women in WACS
europe – north
Europe – Central
Europe – South
Ulla Pedersen denmark
Dr. Gabriela Berechet Romania
Gabriella Bugari Italy
Lecturer at Culinary School, Silkeborg.Teamchef: Danish National Culinary Junior Team
General Director of the Center for Tourism Education in Bucharest, Romania; Lecturer in Culinary Art, Nutrition and Food Safety Vice President of ASPROGAST-Romania
Chef/Owner Vice President of Italian Chefs’ Federation. President of Italian Lady Chef.
firstname.lastname@example.org Tel: +45 2230 3940
email@example.com Tel: +40 5492891
firstname.lastname@example.org Tel: +39 0735 83815
Africa – North
Africa – South
Nermine Hanno Egypt
Antonette Kennedy South Africa
TY Leung Hong Kong
TV culinary show presenter for Takhayal Entertainment.
Director of Plan B Food and Beverage Consultants. Managing Director of MenuTainment (Pty) Ltd; Owner of Frog Terrace Bistro. Director – SA Chefs Association.
Culinary & Hotel Management Student President of the Hong Kong Young Chefs Club.
email@example.com Tel: +966 503 693272
firstname.lastname@example.org Tel: +27 (0) 11 791 7231
America – North
America – south
Sara Harrel Canada
Euda Lisseth Morales Guatemala
Cassandra Hayden Australia
Owner of The Veg Company Inc. Vice President, Escoffier Society of Toronto.
Food & Beverage Professor at Landivar University; General Director of Alta Cocina. Past President of Guatemalan Chefs´ Association
General Manager of Just Cooking, www.justcooking. com.au. Marketing & PR for X-Treme Consulting & Associates.
email@example.com Tel: +416.488.5097
firstname.lastname@example.org Tel: +502 52038741
email@example.com Tel: +61403484775
world chefs without borders â€“ Guatemala
Small things can make great things happen WACS americas presidents visit a school cantine in guatemala.
By Euda Morales
While organizing the first WACS Americas Continental Presidents Meeting last year in Guatemala, I thought that it would be worth visiting a school kitchen close to the coffee plantation where we had planned a tour. I knew from the beginning we would all be touched by the children there and we had a great day. Gissur Gudmundsson, WACS President, told the students the story about the Santa Clauses from Iceland. They did not know where Iceland was but he told them to think of his country each time they had ice cream. After this, Claude Buzon from Canada invited them to have ice cream and since then, it has become a sweet tradition to have an ice cream on special occasions over there. I was also aware that in the school they did not have a stove to cook their meals. So, beyond sharing a good moment with the children and handing out cookies, ice cream and refreshments, my hope was that we could help them in other ways too. A few weeks later, we installed for them a brand new stove, thanks to a donation from the WACS Humanitarian Fund and a generous participation from WACS Past President, Ferdinand Metz. The Keller family, owners of the nearby coffee plantation also fixed the kitchen to have a suitable place to work in. This true story proves that we, as a WACS family, can indeed make a difference in many ways.
The school kitchen before.
The big difference is not only that we brought fun and a new kitchen to the children but also that they now deeply appreciate the way their meals are being served!
The school kitchen after the renovation.
14 World Association of Chefs Societies
world chefs without borders – myanmar
A happy week for Orphans in Myanmar By oliver e. soe
After the Waterfestival and Myanmar New Year holidays were over, which led the country to a 14-day holiday, we could start distribution of over 7000 kg of Nutritious Child Food to 8 orphanages in Yangon as well as in the 2008 Nargis Cyclone-struck Delta. “Borderless Chefs” - WACS , represented here by World Chefs Without Borders, could start another initiative to support orphans with an extra rich and high nutrition meals stock for several weeks, in Myanmar, through the Myanmar Chefs Association - MCA. We started at the 8 Miles Boys Home, where 180 boys aged 5 to 18 live as well receive primary and higher education, a place MCA has visited regularly over the past 14 years, usually with a rich Myanmar Mohingar Breakfast. This time we were more than happy to come with an extra special gift prepared by Mr. Frank Frank and Mrs. Marie Luise Thuene, President and Vice President of LOG, Germany’s Wings of Help. The Child Food specialist HIPP, Bebifit as well as Coppenrath Feingebaeck fine pastry, all from Germany, brought, with the kind support of DB Schenker Germany, a 40 foot container ( the 11th in 18 months ) to Myanmar. High Nutrition, vitamin-rich cookies, special enriched Chocolat and Fruit Puddings, ready-to-eat baby meals, and a wide range of butter and egg-rich cookies came with the delivery. It was a real change from the usual “Asian Cuisine" menu the children at the orphanages get as their daily diet. With a system as efficient as an ant colony, the whole delivery was unloaded in less than 30 minutes and stored safely in the meeting room of the orphanage. The stock we delivered to the 8 Mile Boys Home will last for 3 to 4 weeks on a daily ration of one portion per child. This is a healthy surplus to their usual daily ration of 3 to 4 meals through the orphanage management. We would like to thank once again the Myanmar Ministries concerned for their full cooperation and best arrangements, which allowed this aid container to reach Myanmar without delay. www.worldchefs.org 15
wacs congress 2010 â€“ highlights from chile
The World Association of Chefs Societies (WACS) held their 34th International Congress in Santiago, Chile from January 24 â€“ 28, 2010. New countries were inducted, chefs won prestigious competitions, and major new initiatives were announced.
16 World Association of Chefs Societies
wacs congress 2010 – highlights from chile
wacs is now 93 Countries Strong Ten new national Chefs Associations were formally inducted into WACS at their 34th world congress in Santiago, Chile January 24 -28, 2010. The new countries are Bosnia and Herzegovina, Ghana, Honduras (affiliated member), Namibia, Macedonia, Micronesia, Pakistan, Peru, Saudi Arabia and Uzbekistan. “We’re delighted to welcome these new countries who have joined the WACS family to promote and share international culinary initiatives including education, training and competitions” says WACS President Gissur Gudmundsson. “To support our growth we are embracing new initiatives and industry partnerships, including three international WACS committees (Education, Culinary and Marketing) with representatives from all continents. www.worldchefs.org 17
wacs congress 2010 – highlights from chile
Bill Gallagher Junior Chefs Forum attracts 44 young chefs from around the world. The Junior Chefs Forum in Chile attracted 44 young chefs from around the world. The junior forum delegates were entertained by some very talented chefs and presenters that encouraged interaction with their presentations along with some light relief of quick fire quizzes that made paying attention worth while. Dr Bill Gallagher states “The forum is a platform for the young chefs of the world to air their views. The encouragement and development of junior chefs is an important part of WACS. WACS President Gissur Gudmundsson declared “This forum represents a unique opportunity for learning, friendship networking. It has been the trampoline for many young chefs to pursue their career goals.”
18 World Association of Chefs Societies
wacs congress 2010 â€“ highlights from chile
Indonesia Wins First Place in Global Chefs Challenge Indonesian chef I Wayan Wicaya won first place in the prestigious Global Chefs Challenge, beating out all 6 other continental winners. The competition, one of the largest in the world, is held every two years. To participate, chefs from each country compete to win their national title, and then compete to win the WACS continental title. Those seven winners then compete in the Global Chefs Challenge every two years, preparing a four-course dinner for twelve people. The pair also won a concurrent wine pairing competition with their meal. Chef I Wayan Wicaya, Executive Sous Chef of Bulgari Hotel in Bali, was assisted by Alex Tanuhardja, a Commis Chef at Bulgar and President of the Bali Young Chefs Club. Executive Chef Andrew Skinner was the team coach. Second place was awarded to Chef Wim Klerks of the Netherlands. Wim is currently chef at restaurant Les Jumeaux.
wacs congress 2010 – highlights from chile
Canada Wins First Place in Hans Bueschkens Junior Chefs Challenge Canadian Chef Trevor Ritchie won first place in the Hans Bueschkens Junior Chefs Challenge, beating out 15 competitors. The junior competition, also one of the largest in the world is limited to one competitor per country 25 years of age or less on the day of the competition, and who is either an apprentice or not more than one year post apprenticeship. Trevor Ritchie is currently Restaurant Chef at Queen’s Landing Hotel. Trevor was mentored by Chef James Olberg, Executive Chef at Queen’s Landing Hotel. Second place was awarded to Malcolm Goh Sok Sion of Malaysia. He works as a culinary lecturer at KDU College SDN.BHD. Third place was awarded to Joseph Clarke of New Zealand. He is currently a Demi Chef de Partie at Blanket Bay Lodge Glenorchy, Central Otago.
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www.convotherm.com 20 World Association of Chefs Societies
wacs congress 2010 – highlights from chile
Get ready for South Korea 2012
Norway 2014 WACS 36th Congress to be hosted by Norway in 2014
We are looking forward to seeing you at the next WACS World Congress that will be held in Daejong, South Korea in May, 2012.
Norway won their bid to host the 36th WACS Congress in 2014 by a vote by WACS members. “We’re delighted and thrilled to have the honour of hosting this congress” says Kristine H. Hartviksen, President of the Norwegian Chefs Association. “Our aim is that the Taste of Norway 2014 will serve as an important meeting place not only for the professional WACS members, but also for any accompanying participants”. WACS 35th congress will be held in 2012 in South Korea.
We promise a new and exciting format with activities and key speakers that will attract chefs from every corner of the world.
With over 23 years of history, KDU College’s School of Hospitality, Tourism & Culinary Arts (SHTCA) is constantly in the limelight with awards from various competitions such as Hans Bueschken World Junior Chefs Challenge, Food and Hotel Asia (FHA), Food and Hotel Malaysia (FHM), International MIHAS Apprentice
International Culinary Classic, just to name a few. SHTCA firmly believes that challenges facilitate a student’s learning experience and with that in mind, continually inspire students to reach for greater heights.
• IMI Diploma in Golf Resort Management • IMI Diploma in International Hotel & Tourism Management • IMI Diploma in Professional Chef Training • IMI Diploma in Culinary Arts • IMI 3+0 B. Arts in International Hotel & Tourism Management • Southwest Minnesota State University 2+2 B. Science in Culinology • IMI Executive MBA in International Hospitality Management KP/JPS(KR10536)01/15 KP/JPS(KR10536)01/15 KP/JPS(KR10348)08/14 KP/JPS(KA6426)11/10 KP/JPS(KA6291)05/10 KP/JPS(KR7302)07/11 KP/JPS(KA9017)07/13
KDU COLLEGE SDN BHD (76997-T ) DJ Campus: SS22/41, Damansara Jaya, 47400 Petaling Jaya, Selangor, Malaysia. Section 13 Campus: 76, Jalan Universiti, 46200 Petaling Jaya, Selangor, Malaysia. Tel: +603-7953 6688, +603-7728 8123 Fax: +603-7726 9941 www.kdu.edu.my Penang Campus: 32, Jalan Anson, 10400 Penang, Malaysia. Tel: +604-226 6368 Fax: +604-228 0362 www.kdupg.edu.my
ÂŠ Ragnar Fridriksson-Passionfood
hungry for challenge â€“ culinary competitions special
keeping traditions alive During the 19th century, culinary arts exhibitions were a forum for reformers of the culinary arts, like Marie-Antoine CĂ˘reme, Prosper Montagne, Joseph Favre and Auguste Escoffier. Even today, in our fast moving time, the function of culinary arts exhibitions is to provide models, as well as a podium for the international development of the culinary arts. The focal point, however, is no longer the culinary arts alone. Creation of the menu has become mandatory and technical development ushers in new opportunities for improvement in quality and economic efficiency. Nutrition in its totality is demonstrated in all its forms in theory and practice. Where else but at a culinary art exhibition, have the public and the professional world had the opportunity to obtain a complete overview of the present position in the culinary arts?
22 World Association of Chefs Societies
Without the exhibitions, the rising and future generations would not be in a position to see what can be achieved. Whilst today it is possible to travel to every corner of the world, not everybody has the time or financial means to do so. Culinary exhibitions provide the opportunity for everyone to access new developments and exotic creations from unfamiliar cultures. Culinary competitions are a global window. Cooks and chefs cannot fail to be inspired by what they see and experience and can then incorporate this into their daily work, raising culinary standards. With the world seemingly getting smaller, it is important that competitors are aware that culinary shows are judged on a global standard thus endorsement of your culinary show by WACS is the way forward.
hungry for challenge – culinary competitions special
History of ika Who invented the culinary competition and when did it begin? By Dean J. Kropp
Well, that’s a mighty big order request if you have no idea where to start looking. Dean Kropp had a notion of where to look when he discovered that there existed a Culinary Team USA when he held his first job as a pastry chef in Chicago, 1981. As Kropp kept cutting up his chocolate for ganache, he found out that culinary competitions commenced in 1900 on the fairgrounds of Frankfurt Germany. “One man had a vision and that vision is still very clear today,” Kropp says astoundingly, eyes wide open. Matthaus Carl Banzer came up with the idea to bring chefs together to one place so that they could show the public what they were cooking. Banzer had no idea of what he was creating. In order to pull it off, he would educate himself on how he should proceed with the process of everything from contacting the chefs, to marketing the event to the public. “Would people be interested, would they come to this kind of event?” Banzer contemplated to himself. Banzer continued with his idea after he heard that Freddy de Coubertin was trying to restart the Olympic Games in Greece. De Coubertin was successful in doing that in 1896. Banzer would follow through with his idea of congregating as many chefs as he could find four years later. Although it would be a struggle, Banzer continued with his efforts of creating the “International Kochkunst Ausstellung,” roughly translated into English, “The Culinary Olympics,” from Frankfurt. Kropp has been struggling for years in researching this event. With so much information recovered, Kropp is on his way to documenting the event since its inception. “The tough part is reconstructing the beginning through World Wars I and II,” says Kropp. With the help of the Internet and the German Chefs Association in Frankfurt, Kropp is on his way to writing his second book. “The publishing business has become so much tougher to succeed in because of the Internet,” states Kropp. He knows from writing his first book, “A Bone to Pick,” which Kropp documents the seven years he spent injured from three different accidents that put him out of his catering business for the stars of film and TV. At the time, Kropp cooked for James Earl Jones, Demi Moore, Hulk Hogan, David Letterman, and Bill Cosby to name a few. Kropp’s book is now in Albany, New York waiting to start legislation for his proposed “Declaration of Injured Persons’ Rights,” which Kropp experienced along with his injuries. Like Banzer, Kropp doesn’t give up on his vision for the future. Kropp believes that sometimes you have to look back in order to look forward. In 100 more years, the future chefs will want to know where their heritage of culinary competitions began. Dean J. Kropp: Started cooking in 1976; graduated culinary school in 1979; proceeded to hold Executive Pastry Chef/Sous Chef/Catering Chef positions at the 95th Restaurant, Swiss Pastry House-Chicago, Hotel Peabody-Memphis; Wyndham Rose Hall-Montego Bay, Jamaica. Chef Kropp suffered career ending injuries from a car accident in August, 2000. Hence, there would be two more accidents which lead Chef Kropp to write his first book, “A Bone to Pick.” Kropp is beginning his second book, “Worldwide Olympics of a Culinary Sort,” due out in 2012. For more information see www.deankropp.com
10 tips and common mistakes of Pastry Chefs in Competitions GILLES RENUSSON
Pastry Chef Instructor at Grand Rapids Community College, Grand Rapids MI
1. Excessive colour. Although some pastry chefs tell me that macarons with light natural colour sell less well. 2. Chocolate spray. Heavy, excessive. This is a mistake some young pastry chef make when they want to hide some imperfections on a centrepiece. 3. Chocolate piping on pastries or centrepieces. Straight lines must be perfectly straight and bent ones must be smooth and very thin with no heavy visible dots. 4. Participants has focused on some elements of the display that look and tase stunning, and then there is the last one which looks like an afterthought. They did not give themselves enough time to plan through. 5. Knife cuts must be precise, clean, uniform. Sometimes on chocolate glazed petits fours we see that the chocolate glaze smudges the lighter layer underneath. To prevent this, cut the pieces a bit larger than needed then flip them on the side so the glaze forms a vertical line and cut straight down. Flip the piece again and cut the first edge which was slightly too big. 6. Colour on pastillage bleeds. Lightly moisten the surface of your dry pastillage to seal the surface. Dry again for a few hour then apply the colour. 7. Cracks on pastillage, burs on the edges. Keep the surface of the pastillage pliable. Make clean cuts so you do not need to spend time sanding thus increasing the risk of breakage. 8. Finish too early while competing in live competition. Make every second count. It shows you rehearsed your work well and you are hungry for the gold medal. 9. Don’t waste time cutting a piece of acetate you knew you were going to need. Plan your work ahead. 10. Did not record changes on checklist as you practiced or packed. So many stories to tell by every past competitors of check list that were not used properly.
hungry for challenge – culinary competitions special
Prepare for Success by the Egyptian Chefs Association
Chefs who intend to compete at culinary arts competitions should prepare themselves thoroughly before competing. To improve your level, more practice and training is needed. We give you some tools and guidelines on how you can prepare yourself to achieve better results. In considering whether or not to participate, one of the first steps to take is to ask yourself if you are willing to invest the time and dedicate the effort needed to prepare yourself for a competition. You will need to practice and practice over and over again to reach perfection. The time you need to practice should be outside your working hours, as competition training should not interfere with your work. The first step you can take is to contact your colleagues who competed with success before and who could be of a great assistance to you. There are many chefs who achieved medals at previous competitions who can be your mentors and assist you in improving your plates. They are often more than willing to share their knowledge and skills and would be glad to assist and teach others, so call them and ask for their advice. You can also contact your national chef ’s association to find out who are the talented chefs in your country that might be able to assist you. Before you invest time in cooking, glazing and composing plates it is advisable to purchase some books and CDs to familiarise yourself with what the judges are looking for in culinary arts displays. Variety in your plates should show your slicing and cutting skills and your mastery of cooking methods. So the use of moulds should be avoided at all times. Also, mastery of cooking skills means you are able to show the use of various cooking methods in your plates such as broiling, poaching, roasting, baking, grilling and steaming, among others; there are 18 cooking methods in total that a professional chef should master. Balance and harmony in your plate is essential, from nutrients and colours, to textures and shapes. Before you even touch foods or start cooking you should think of the plate you want to create. Make a drawing and analyse the balance and variety of nutrients, colours, textures and so on. This method will save you time and avoid food waste. Once you have composed on paper the plate that gives you the right balance and shows a variety of cooking methods, it is time to cook your dish. The plate, once cooked might still need some adjustments. When the plate looks and tastes to your liking and is practical to serve as an à la carte dish in a restaurant, only then is it time to start working with aspic. You will have to cook again, apply aspic and plate the food. At this stage you should be close to what you really are going to exhibit and only small adjustments should be needed to perfect your display. At each culinary arts competition the judges often see the same mistakes over and over again. We have listed the commonly made mistakes. Please review the contents of the table to avoid unnecessary mishaps that have occurred before. 24 World Association of Chefs Societies
10 tips and common mistakes in Hot Table competitions Gert Klotzke
Member of WACS Culinary Competition Committee. Owner of Gastronomi AB, Sweden.
1. Competitor has not read the rules properly. The basic rules is to know what you will be judged on and what the judges will be looking out for. 2. Make sure to use correct menu language and professional terms. Using wrong terms shows a of lack of professionalism and respect to your craft. 3. Do not use complicated techniques that do not serve any purpose. Plates should be practical to implement in any restaurant as an à la carte dish. The more items there are on a plate, the more time it takes to dress the plate thus risking that food turns cold before it is served. 4. Too many different flavours on the same plate. Do not overkill the plate with putting too many flavours together that confuse the palate. 5. The main ingredient’s taste should dominate the plate Garnish should support and enforce the main ingredient, not dominate it 6. Make sure to use different textures and techniques. By using different cooking methods, textures, colours and shapes on different plates and preparations you can add up to 30 points on your scorecard. 7. Everything on the plate should be edible. Avoid using garnishes that have no function as they only cause food waste. 8. A menu should have a progressive intensity in taste. Avoid using intense flavours before subtle flavours. 9. Make training sessions as close as possible to competition environment. Real life training sessions will allow you to detect and improve critical points and better prepare for D-day. 10. Document all training sessions in writing and in images for later reference.This will allow you to draw as mush learning from each training sessions and use the experience later.
hungry for challenge – culinary competitions special
SETTING THE STANDARDS FOR CULINARY COMPETITIONS As the global voice and authority on food the World Association of Chefs Societies is pleased to offer endorsement of culinary competitions of all levels worldwide. To gain this prestigious recognition, competition organisers must submit applications for approval and fulfil requirements according to the Culinary Competitions Rules minimum standards. One important thing to know is that the size of the competition is not a factor in receiving this recognition; it is the quality, structure and passion used to put it in place which counts the most. The participation of competitors in culinary competitions can make a difference for the future of gastronomy but, more importantly, the decision by organisers to get a competition endorsed by WACS can guarantee the competitors will receive proper recognition worldwide, having competed at high-standard levels. Anyone that gets the opportunity to take part in a competition endorsed by WACS will feel privileged to be a part of the global voice on cooking. To ensure that culinary competitions are fair to all competitors, it is essential to apply the same set of rules and guidelines throughout. The WACS Culinary Rules are updated on a regular basis in order to comply with new trends and technology. A Committee, representing all WACS Continents, meets regularly on an ongoing basis to develop universal guidelines and criteria that can be easily understood and practically implemented to achieve a consistent global standard. It is vitally important that all culinary competitions follow and use these rules to ensure these standards are maintained.
WACS APPROVED JUDGES WACS is dedicated to creating global standards on culinary competitions and qualified judges are the key ingredient. WACS maintains a list of carefully evaluated judges. WACS Approved Judges will make sure that a fair and consistent level is achieved around the world with specific and measured judging criteria along with standardised competition rules and guidelines. All WACS Approved Judges must have attended a WACS Culinary Committee Approved Judges Seminar.
WACS JUDGING SEMINARS WACS Culinary Competition Committee has developed and implemented a Judging Seminar Program that will
be proposed in all continents on a regular basis. WACS member countries have the possibility to licence the Judging Seminars for the benefit of chefs in their region. The Judging Seminar will, from now on, be mandatory for all future WACS Approved Judges. The objective is to create international standards for all “WACS Endorsed” culinary competitions. This is a major breakthrough for competitors who now can look at the label “WACS Endorsed Competition” as a guarantee for transparency, objectivity and overall quality. This international standard scheme is a step further for WACS in its objectives to raise the standards of culinary competitions as well as of global cuisines in general. www.worldchefs.org 25
hungry for challenge – culinary competitions special
Winning the Global Chefs Challenge A twist of faith for Indonesian chef I Wayan Wicaya. proved beyond doubt that Indonesia’s culinary industry is producing world class chefs. “The road to Chile was paved with hard work, skill, creativity and many smaller hurdles and to win this most prestigious prize is absolutely amazing and a confirmation of how far Indonesia has come in developing our local chefs to international standards,” says Darren Lauder of Nusa Dua Beach Hotel, Vice-President of Bali Culinary Professionals (BCP). Working with the team coach Executive Chef, Andrew Skinner, and the team at Bulgari, also supported by members of the culinary community, Wicaya’s bid to gain this final prize, representing Asia in Chile, involved many people and many levels of competition. Returning home to Bali with one of the culinary world’s most prestigious prizes, I Wayan Wicaya, the winner of the Global Chefs Challenge 2010, was greeted enthusiastically by friends, family and colleagues on Tuesday, February 2, 2010. The Global Chefs Challenge is the largest single chefs competition in the world, sponsored by the World Association of Chefs Societies (WACS) and entered by 88 countries in 7 seven continental regional finals. Every two years, the finalists from the seven regions of the world take to the stoves to prepare a four-course dinner for twelve people to exacting standards. Every move is watched and judged. The results are scored by a jury of experts and the winner is the chef who has created the dishes to the highest culinary, food hygiene and preparation standards. The six other Global Finalists were Norway, Canada, Portugal, Holland, Dubai and Australia. I Wayan Wicaya, Executive Sous chef of Bulgari, has been leading up to this final for two years. First securing the title for Indonesia, then winning the Global Chef Asia competition and finally to Chile, where he has 26 World Association of Chefs Societies
Joining Wicaya was the BCP’s first scholarship student, Alex Tanuhardja, who currently is a Commis Chef at Buglari Hotel in Bali, and the current President of the Bali Young Chefs Club. Each Chef is allowed an apprentice/assistant to help prepare the four-course meal. Alex has been with the chef throughout the competition and has been exposed to the highest level of expertise, competing against Michelin-starred chefs from Europe, America, Australia and Africa in this final round. There was a wine pairing Competition running in tangent with the Global Chefs Challenge where each Global Chef was allowed to taste 8 premiere Chilean wines and pair 3 of the 8 with their menus. Indonesia also won this award, creating a clean sweep for Wicaya and Indonesia. “We are all so impressed by this effort and the win is the final confirmation that Indonesia’s chefs are capable of competing against the very best on any culinary stage. Here is the proof,” says Andrew Skinner ” a Balinese chef has completely blown away the competition to take this prestigious title. For the Indonesian team just to have made it to the final was a
dream, to win was beyond words. “ “We went to Santiago with no expectations whatsoever. We were considered the dark horse. But what it shows on the day is that unbelievable things can happen. However we also believe that this was no fluke. Because we felt we would be well below the required standard, we rehearsed and practised like you would not imagine, just to ensure we did not embarrass ourselves on the world stage. And then we won!” continued the very proud Executive Chef, Andrew Skinner. “We are so proud to have represented, Indonesia, Bali Culinary Professionals and ourselves at this level of competition. To win is just fantastic.“
hungry for challenge – culinary competitions special
I WAYAN WICAYA
Originating from Singaraja, in the northern region of Bali, he attended the Hotel and Tourism Training Institute (Sekolah Tinggi Pariwisata) in Bali. After receiving his diploma, he began his professional career as sous chef at some of the best restaurants around the country, such as The Balé Luxury Resort in Bali and Ku de Ta Restaurant Bali.
Wim Klerks (40) is a member of the National Team of the Netherlands since 2006. He has won several silver and gold medals both with the national team as well as individually. He also won the Golden Toque, Holland’s most important culinary competition, in January 2010, fulfilling his dreams as a young chef.
Ross Howell is a multi-award-winning chef, dedicated to his craft. He is intensely interested in his industry and is driven to produce and create beautiful food. He has competed successfully, nationally and internationally, for the last 20 years, to attain credible judgement of his work by his peers and better.
With over 17 years of culinary experience, Chef Wicaya is the recipient of several awards and accolades among which the Gold Medal at Global Chefs Challenge Hong Kong and Gold Medal at Bali Culinary Professionals (BCP) Salon Culinaire both in 2008 and Silver Medal at Bali Culinary Professionals (BCP) Salon Culinaire in 2004.
“Competing in competitions is a great challenge that demands a great deal of time. It demands a lot of personal motivation and enthusiasm, especially when you have a full time job as a chef as well as being a father of 4 children. I make the effort because it is important to continue learning and improving my working skills. Competitions also give me the opportunity to learn from others, both competitors and judges. It is where I pick up new skills, gain understanding of different culinary cultures and pick up the latest trends and innovations that I can later use in my work. By participating at culinary competitions, I can measure my own qualities and better assess what I can change and improve in the future.”
Ross won the right to represent Australia on 2 occasions - 1997 & 1999 for the Bocuse d’Or World Cuisine Competition in Lyon, France. He has won 6 Culinary Olympic medals including 2 gold medals.
1st place Global Chefs Challenge 2010
“Winning the title of Global Chef Asia was one of the highlights of my career. I tried to stay calm and focused and simply do my best. It was an amazing experience and I am very happy for myself and for my colleagues who have supported me and given me the confidence to take on this great challenge.”
2nd place Global Chefs Challenge 2010
3rd place Global Chefs Challenge 2010
“For 30 years, competitions have always been an integral part of my cooking, as it enables my work to be judged by chefs whose capabilities are highly respected and regarded by myself.Through this judgement, I have been able to educate myself further and I believe that this is one way that cooks can learn to be at a higher level.”
hungry for challenge – culinary competitions special
The Taste Of Peace competition Knives and sharp instruments do not necessarily have to destroy: they can also create peace.
Just recently the PPHS (Professional Promotion Hospitality Section) in Israel held the Taste of Peace competition in the name of coexistence. There were 20 participants, both Israeli and Palestinian chefs working together. Their efforts have resulted in gathering top notch chefs from both sides in the name of peace in order to prove to the world that cooking needs no politics to excel. This is the mission of Chef Sarkis Yacoubian (Armenian), Chef Charlie Fadida (Jewish), Chef Imad Shurbaji (Muslim) and Chef Johnny Goric (Christian). Chef Sarkis Yacoubian, the founder of the competition, explains: “Because of the bloody and unresolved heritage which I share with all Armenians, and because of the life which I have led amongst Palestinians and Israelis in this land, I am fully aware of the consequences that harsh antagonisms have on the human spirit. Throughout the years of having to watch hatred, terror and unnecessary killings control the daily headlines, I became resolved to show to those that seem to have a personal gain in keeping these antagonisms afire and thereby ripping this land in two, that hatred can be replaced by love and antagonism can be replaced by cooperation. If the politicians were really committed to their purpose, peace may have been quite easily achieved: unfortunately our harsh reality shows us otherwise. Thinking, knowing and believing that living in peace may be the easiest thing to achieve, I embarked on my mission to gather an elite group of people from both nations who will be able to prove that peace is a handshake away. Our next goal is to participate in world competitions and to be recognized by people as true believers and advocates of peace. We hope to gain the world’s attention and attain the recognition of other international chefs who understand the importance of spreading this word of peace through our kitchens and our dishes.” 28 World Association of Chefs Societies
Chef Sarkis Yacoubian
EXPOGAST 11th INTERNATIONAL TRADE SHOW FOR GASTRONOMY
Organised by: WO R L
I D A SS O C
O AT I
C H E F S SO C
hungry for challenge – culinary competitions special
80/20 Rule –YES or NO?
by Robert Oppeneder Chairman WACS Culinary Competition Committee
By recommendation of the Culinary Competition Committee, WACS will remove the 80-20 rule and implement the 100% rule, insisting that preparations are fully produced before the jury. But what’s the background of these numbers: 80/20 and why is it out of date? Originally this rule was created many years ago with the aim to improve the level of plate decorations at culinary exhibitions in the Warm Kitchen “Category R”. This proved to be especially rewarding to the pastry section as the decorations that consisted of sugar, chocolate or hippen paste, could be brought in 80% completed and with only 20 % to be produced onsite, under the eyes of the Jury. Unfortunately, this rule was often misunderstood and even abused. There are many examples of teams trying to cheat, bringing the completed decorations with them in the hope that the jury wouldn’t notice, as it is somewhat hard to control. Other teams interpreted the rule in a way that they brought along the 80% of the mise en place for their Warm Kitchen. The outcome of all this has been a worldwide confusion and it has become obvious that this rule is out of date. Therefore the Culinary Competition Committee has recommended to change the rules so that in the future everything will be 100% produced and prepared before the judges at international WACS Approved competitions. The objective is to ensure a fair competition and common standards between nations. This will eventually benefit both competitors and judges. The 100% rule will be implemented for the first time at the Culinary World Cup in Luxembourg 2010, for national teams only. Then to be extended to juniors, military and national teams at the next big competition, which is the Culinary Olympics in Erfurt, Germany in 2012. The ultimate goal is to introduce a 100 % rule for all WACS Approved competitions. It is the opinion of the Culinary Competition Committee that this is the right path to take if we want more fairness in culinary competitions in the future. 30 World Association of Chefs Societies
The emirates salon culinaire Dubai 2010 The Emirates Salon Culinaire Dubai 2010 took place from
Women power on podium
February 21-24. With 1,500 competitors coming from 10 international countries, this
The team competed against 17 other teams from Thailand, Korea and Malaysia. During the intensive competition that lasted over 3 days, the team had to go through 5 cook-offs with 2 mystery protein ingredients. Says Team Manager Matthew Yim, “It was not easy as we had to have one core mystery ingredient, which we had to use for at least 2 items over a four course menu. Most of the competing teams were from international 5 star hotels, so we are very pleased.”
year’s Salon exceeded all expectations.
Singapore team wins lion trophy Food & Hotel Asia puts Culinary excellence on display as Singapore team wins the coveted Lion Trophy. This year’s issue featured eight world class culinary teams from around the world i.e. Australia, The Czech Republic, Germany, Hong Kong, Malaysia, New Zealand, Singapore and Switzerland.
competition news MATTHEW CHEAL BRITISH CULINARY FEDERATION CHEF OF THE YEAR
From left: Kevin Sutherland (2nd), Idris Caldora (chairman of judges), winner Matthew Cheal and Stephanie Moon (3rd).
The final of the British Culinary Federation Chef of the Year, sponsored by Aubrey Allen in conjunction with EBLEX and Moët & Chandon, was held in the Live Theatre at Le Salon Culinaire International de Londres, Hotelympia on Monday 1st of March. Finalists had to cook a 3-course menu in two hours to include a Short Saddle of English Lamb. The competition included butchery skills, judged by Dick Van Leeuwen of EBLEX. Ten competitors battled it out for the prestigious title of Chef of the Year.
hungry for challange – culinary competitions special
EXPOGAST 2010 The 11th edition of Expogast will open its doors from November 20 - 24, 2010 at the Luxembourg Exhibition and Conference Center on the Kirchberg Plateau.
Every four years Expogast gives expression to the real art of living: the crafts of gastronomy are vital to the enhancement of our life and of our heritage. In a world where gaining time and increasing productivity have become a rule of life, gastronomy and fine food in general appear as a homage to the present time and indeed to enjoyable moments spent with friends. The challenge faced by Expogast is to place the gastronomic crafts as a media for exchange and discovery, and the sector’s professionals as actors and promoters essential to that economy. It is a tool par excellence for communication, commercial exchange and encounter intended both for the general public and for sector professionals. It is a creative show, the aim of which is to envisage future trends, and an outstanding event which stimulates the competitive spirit of its participants, presents new technologies, highlights the national gastronomy and does not fail to think of the future, a major part of it dedicated to professional training. Organised by Luxexpo, Brain & More and the Vatel Club Luxembourg, Expogast is supported by the Ministry of Middle Classes and Tourism, organiser of the Year of Gastronomy, the Ministry of Education and Vocational Training as well as the City of Luxembourg. 2010 THE YEAR OF GASTRONOMY – Luxembourg In 2010, the Catering and HORESCA sector in particular will be taking on an unprecedented dimension. For the very first time, more than a city, an entire country, Luxembourg, will be under the spotlights. Under the patronage of the Ministry of the Middle Classes and Tourism, gastronomy will be in the place of honour all year. Through Expogast, one of the major events on the 32 World Association of Chefs Societies
programme, all the culinary arts of the Greater Region will be celebrated. VILLEROY & BOCH CULINARY WORLD CUP 2010 Over five days, more than 45 national, military, junior and catering teams will be taking part in an extraordinary culinary competition. On the programme: designing gastronomic menus to be tasted in the restaurant of the same name and the award of prizes to the winners, the most important being the Villeroy & Boch - Culinary World Cup 2010. The international jury, composed of 55 great chefs, will ensure the various competitions run smoothly in accordance to the rules of the culinary art. KACHARENA GASTRONOMIC RESTAURANT The gastronomic restaurant accords perfectly with the quotation by Bernard Loiseau that “Cuisine is the other side of decor, where men and women endeavour to please others…” In fact, the public can observe the chefs competing in the Villeroy & Boch – Culinary World Cup 2010, before tasting their preparations in the restaurant. There will be seating for 900 at the very heart of the competition where they can savour dishes prepared by the champions. Students from the various Luxembourg hotel schools will provide a high quality service to match this international competition. EXHIBITION OF COLD DISHES The exhibition of cold dishes will be dedicated to the creations of teams or individual cooks. They can be admired by visitors and examined by an international jury composed of the masters of the profession. The jury will assess their presentation, composition, preparation and so on. As an ephemeral exhibition, it will be renewed each day with the works of new master chefs.
Major WACS endorsed competitions around the world Global Chefs Challenge Organised every two years 7 Continental Semi-finals throughout 2011 Finals at WACS biannual World Congress in May 2012 in Daejong, South Korea The Global Chefs Challenge is wholly owned and run by WACS. The competition is held every two years and is the largest single chef competition in the world. 600 local chefs from around the world participate in the 93 national selections to win the right to compete in the 7 continental semi finals. The seven semi finalists then compete in the Global Chefs Challenge every two years, preparing a fourcourse dinner for twelve people as well as pairing the food with wine.
Hans Bueschkens Junior Chefs Challenge Organised every two years 7 Continental Semi-finals throughout 2011 Finals at WACS biannual World Congress in May 2012 in Daejong, South Korea The Hans Bueschkens Junior Chefs Challenge is a unique competition that gives young chefs from all over the world the opportunity to meet, network and test their skills. For the first time, the next edition will be run in parallel with the Global Chefs Challenge, making it the biggest Junior Chef Competition, with over 50 national selections, 7 continental semi-finals and a world final. The competitors must be 25 years of age or less on the day of the competition. They must either be in apprenticeship or with no more than one year of post-apprenticeship experience. The contest consists of producing a 3-course menu for 8 covers from a mystery basket of ingredients and only 3 and a half hours to prepare the food.
Villeroy & Boch Culinary World Cup Expogast fair, Luxembourg Organised every four years Next issue: November 20-24, 2010 VILLEROY & BOCH CULINARY WORLD CUP, is an international culinary contest, reserved to WACS member associations only. It is organised every four years by the Vatel-Club Luxembourg and the Association of Professional Chefs of Luxembourg.This is the second largest international culinary event in the world with 25 National Teams, 10 National Military Teams, 10 National Junior Teams, 10 Collective Catering Teams and many individual chefs and confectioners competing. More than one thousand Chefs coming from all parts of the world will compete in their culinary speciality and the best teams will be rewarded with the Culinary World Cup. Competitors will be awarded with bronze, silver or gold medals according to the quality of their work.Visitors may follow the action as meals are being prepared and the menus may be tasted every evening from 06:00 pm.
Bocuse d’Or SIRHA Lyon, France Finals organised every two year Next issue: January 25-26, 2011
Ever since 1987, the Bocuse d’Or contest has been giving young chefs a unique opportunity to demonstrate their skills, offering them a tremendous springboard for their careers. From one competition to the next, its international influence has grown constantly. With the successive creation of contests in Latin America, Asia and Europe, the Bocuse d’Or has become a showcase revealing outstanding talents and gastronomic trends from all over the world.The Bocuse d’Or contest is held during the 15th SIRHA, (Salon International de la Restauration, de l’Hôtellerie et de l’Alimentation) the International Hotel and Catering Exhibition, January 25th to 26th 2011. Last edition saw the gathering of 6000 chefs of 120 nationalities.
Scot Hot - Scottish Culinary Championships Scottish Hospitality,Tourism & Catering Organised every two years Next edition: February 28 – March 2, 2011 Scotland’s premier event for the Scottish foodservice and hospitality industry. Established in 1974, the event attracts around 300 exhibiting companies, almost 8000 visitors and is unrivalled in delivering a quality audience from Scotland and the North of England. About 10 international teams compete for the World Culinary Grand Prix in addition to lively and dynamic competition in three other categories; Live Competition Theatre, Restaurant of Nations, and Cold Display.
FHA Culinary Challenge Food & Hotel Asia, Singapore Expo Organised every two years National Team Challenge every four years Next issue: April 17-20, 2012 The FHA Culinary Challenge (FCC) is Asia’s most recognised culinary competition, attracting the world’s best in the culinary profession to compete and showcase their artistry and creativity. Almost 500 chefs from 22 countries and regions participated in the last edition of The FCC National Team Challenge, The Gourmet Team Challenge, The Dream Team Challenge and The Individual Challenge. The FCC National Team Challenge, which is held every four years, featured eight of the best culinary teams from around the world from Australia, the Czech Republic, Germany, Hong Kong, Malaysia, New Zealand, Singapore and Switzerland. Each team prepares a 3-course lunch service for 80 guests and a cold table display. The Singapore National Team emerged as the winner of the coveted Lion Trophy’s 2010 edition.
IKA Culinary Olympics Messe Erfurt Organised every four years Next edition: October 2012 IKA/Culinary Olympics is the biggest culinary event in the world with teams from over 50 countries competing for the prestigious title in different categories; National Senior, National Junior, Regional, Community Catering, Military and Individual. The competition is organised every four years by the German Chefs’ Association and Messe Erfurt AG.
in&out of the kitchen – the veg edgetm
Vegetarian and Vegan Meals – Growing Trend or Fading Fad? Demand for Vegetarian and Vegan Meals is Growing. Here’s why.
Meatless meals are being selected more often, and more people are becoming vegetarian or vegan. If you’re a happy committed carnivore, you may be puzzled as to what’s driving this trend! Demand for vegetarian and vegan dishes is here to stay and will continue to grow. Here’s why.
Chef Sara Harrel The Veg Company www.vegcompany.com
Better Health These days, people are more interested in promoting their long term health. Various studies have shown that following a balanced vegetarian diet can have a positive impact on health - including fewer cases of some cancers, heart disease, type 2 diabetes. Vegetarians tend to have lower blood cholesterol and lower rates of hypertension; tend to be leaner, thus avoiding many of the risks associated with obesity. Not convinced? Knowledgeable groups have reviewed many studies and concur on the health benefits of a vegetarian or mostly plant based diet. “It is the position of the American Dietetic Association and Dieticians of Canada that appropriately planned vegetarian diets are healthful, nutritionally adequate, and provide health benefits in the prevention and treatment of certain diseases.” They state that “vegetarian diets are appropriate for all stages of the life cycle”. “Eat mostly foods of plant origin, limit intake of red meat and avoid processed meat” recommends The World Cancer Research Fund (wcrf.org), for the prevention of cancer and for cancer survivors. These recommendations (amongst others – see chart) are a consensus after an exhaustive 7 year review by a panel of 21 experts of 7,000 published studies, independently verified for scientific validity. Dr. Rachel Thompson, WCRF’s Science and Programme Manager and a registered dietitian, notes that this review focused on the relationship of diet, physical activity and body fatness to cancer, and not other causes like smoking.
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Dietary, Physical Activity and Body Fatness Recommendations for Prevention of Cancer* Recommendations Body fatness Be as lean as possible within the normal range of body weight. physical activity Be physically active as part of everyday life. foods and drinks that promote weight gain Limit consumption of energy-dense foods avoid sugary drinks. plant foods Eat mostly foods of plant origin. animal foods Limit intake of red meat and avoid processed meat. alcoholic drinks Limit alcoholic drinks. preservation, processing, preparation Limit consumption of salt. Avoid mouldy cereals (grains) or pulses (legumes). dietary supplements Aim to meet nutritional needs through diet alone. breastfeeding Mothers to breastfeed; children to breastfed. cancer survivors Follow the recommendations for cancer prevention: Greener Planet Cars or Cattle – which are more damaging to the environment? Surprise! “The livestock sector causes more greenhouse gas emissions as measured in CO2 equivalent – 18 percent – than transport”, states the Food and Agriculture Organization of the United Nations. It warns “The environmental
Feeding the World Simply put, here’s how it works: Free up land from producing feed for livestock consumption and feed it to the hungry. It fundamentally just takes many more acres of land to produce a pound of animal protein than non-animal protein. Author Frances Moore Lappé, in her bestselling 1971 book “Diet for a Small Planet”, sparked this discussion which has inspired and built on by many others. Animal Welfare/Ethics This includes people’s personal beliefs and questions including whether one should ever eat animal, factory farming, and the underlying issue: Is it right for us to raise for consumption and/or eat another living, breathing animal? Religious Dietary Practices Some religions discourage and/or forbid certain foods or how they are processed, including Seventhday Adventists, Hinduism, Jainism and Buddhism. Strong, legitimate reasons! But we all know that dishes must look, sound and taste great to be chosen and enjoyed. Veggies have moved from side dishes (classical European cuisines) to main attractions through increased exposure to international cuisines where vegetables are traditionally a focal point (think Tempura, think Dal, think Hummus), having more product options year-round (including tofu in its various consistencies, fruits, vegetables and grains at our grocers and suppliers, and changing cooking methods (from cooking veggies to death to retaining the bite/colour). We have learned that eating your veggies doesn’t have to be a boring health-conscious exercise, but can be a flavour and texture adventure equal to or better than the meat or fish on the center of the plate. Chef Sara Harrel runs The Veg Company, a consulting firm specializing in vegetarian cuisine development and food marketing. She is a part time instructor in Vegetarian Cuisine at the George Brown Centre for Hospitality and Culinary Arts, Vice President of the Escoffier Society of Toronto, a chapter of the Canadian Culinary Federation, Chair of the Industry Committee for Chefs and Cooks in Ontario, and the America Continent representative on the WACS Education Committee. The Veg Edge is a trademark of The Veg Company Inc. *Reference: World Cancer Research Fund, Grand Study, 2007. WCRF/AICR. Food, Nutrition,Physical Activity and the Prevention of Cancer: a Global Perspective.Washington DC: AICR, 2007 **Reference: Livestock´s Long Shadow – Environmental Issues and Options (www.fao.org)
© Ragnar Fridriksson-Passionfood
costs per unit of livestock production must be cut in half, just to avoid the level of damage worsening beyond its present level”.** Wow! Causes include animal wastes (manure) and the extra land and environmental resources used to produce feed for animal consumption.
Raising Awareness of Coeliac Disease Dining out should be a sociable, pleasurable experience where people bond through the delights of good food and a pleasant atmosphere. Yet through personal experience, when with a person suffering from Coeliac Disease, the atmosphere changes and it becomes a much more stressful ordeal. First glance at a menu normally eliminates most of the choices on offer, as bread and pasta seem to dominate starters and mains, while dessert is restricted by the presence of cake and biscuit. Once a three-page menu became simply ham and eggs for main and a coffee for desert, minus the biscuit! It is understood that restaurants adapt as best as they can to ensure all dietary needs are met, but the conversation through the waiter or waitress to the chef, often means lines become crossed resulting in food that cannot be eaten. Coeliac Disease is a condition that affects one in every hundred people. It is simply an intolerance to gluten which can be found in wheat products. For those who suffer, any gluten consumed attacks the intestine causing severe stomach pains, diarrhoea and overall weakness. Due to this, in a survey conducted by Coeliac UK, an English charity, it was found that 67% of people with Coeliac Disease are less likely to eat out after diagnosis. Chefs are part of a creative, innovative industry, permanently creating masterpieces from food, and pushing the boundaries of ingredients. Within England, the awareness of Coeliac Disease is rising, with some chefs releasing books on gluten free cooking, yet this does not reach chefs within restaurants. When the occasional menu is marked with the Crossed Grain Symbol signifying the dish is gluten free, the whole experience changes as it becomes clear the establishment understands the condition. I need help to instigate a change in thinking, and to hear top chefs views on gluten free cooking. I want to find ways to ensure Coeliacs can have peace of mind when entering a restaurant without the fear that the food being served will make them ill. Dining out is an experience where the customer can indulge in the glorious food created by talented chefs and this deserves to be enjoyed by all. Sara Louise Payne is a third year graphic design student studying at the University of Chester, England. She is currently undertaking a project that aims to raise awareness of Coeliac Disease, particularly within the restaurant sector. www.worldchefs.org 35
in&out of the kitchen – trends
The rise of the Micro–green With food trends evolving around the world, the rise of the micro green has begun! The tiny leaves are intriguing chefs and consumers alike and are making an incredible mark on dishes not only in South Africa but Worldwide! South Africa is a country full of wonderful produce and in general our consumers have been reluctant to take full advantage of this fact but as times have changed and we have become increasingly more health conscious, vegetables and salads have been playing a bigger and bigger role in our diets. The “micro-green” is the name given to leaves which are filament-thin, delicate plants, the smallest possible incarnation of salad greens, herbs, edible flowers, and leafy vegetables. As a careful reading of trendy menus reveals, the little leaves are becoming a huge phenomenon: Micro-fennel, micro-rocket, microspinach, micro-chrysanthemums, micro-basil and others appear as garnishes, as toppings, and as explosive bursts of flavour. Jodi-Ann Pearton The food design agency www.fooddesign.co.za
Micro-greens are small on bite but huge on flavour and they are incredibly versatile and can be used in anything from salads, garnishes, on sandwiches, mixed into soups, sprinkled onto pizzas or even used in ice creams! Due to their intense flavour they add a new level of creativity to dishes. There is a huge variety of micro-greens and they are incredibly versatile. Whilst living in California I experienced the little gems for the very first time and was blown away by the intensity of flavour, shape and diversity which they add to dishes. Due to their delicate size, shapes and colours, utilisation of micro-greens allows chefs the flexibility to create very creative dishes with a lot of diversity and aesthetic appeal. The unprecedented nutritional benefits of eating micro-greens is astounding. They offer a strong dose of digestible vitamins, minerals and phytonutrients and are also considered to be in the group of what is newly referred to as functional foods. Such food products are said to contain particular health promoting or disease preventing properties, in addition to their regular nutritional values. Micro-greens have also been found to contain
36 World Association of Chefs Societies
higher levels of concentrated active compounds as opposed to those found in mature plants or seeds. Best of all these baby plants provide a convenient and concentrated means for absorbing the active compounds when made into a health drink, which is commonly achieved with wheatgrass. The ability to harvest and enjoy eating within minutes, allows access to these concentrated seedlings’ most nutritionally rich state. Micro-greens are becoming increasingly more easily available and are generally bought in small punnets which allow the plants to remain alive rather than being cut and packaged. This ensures a good shelf life and freshness. Depending on your supplier, micro-greens are often organic and grown to order. For more information please contact firstname.lastname@example.org
in&out of the kitchen – trends
The New Chef’s Garden Find It at The University of Arizona 2010 Greenhouse Short Course.
There has been a growing phenomenon among chefs, who having taken the traditional chef ’s garden and moved it to the roof, growing their own food on restaurant rooftops – such as lettuce, herbs, tomatoes, peppers, and cucumbers. This not only cuts food costs (transportation costs and distributor costs), but ensures that the food on the plate is the freshest, and the most flavourful.
© Ragnar Fridriksson-Passionfood
One of the bigger challenges, as all farmers and chefs know, is having a limited crop production timeframe based on seasonal availability. By utilizing what is called “controlled environment” crop production, it is possible to increase crop production and have a longer growing period. One area is by using greenhouses, which can and have been put on roofs. Another feasible option is high tunnel growing. At the University of Arizona, they are presenting the annual Greenhouse Crop Production and Engineering Short Course focusing on Growing Solutions for Tomorrow: Local Food and Urban Agriculture. This course will give chefs a fundamental approach to learning, by providing essentials on the first day, hands-on on the second day at our Controlled Environment Agriculture Center, and advanced topics on the third day. An optional tour to a commercial greenhouse is available. This course offers excellent networking with experts and other growers and nurtures opportunities to learn from others.
© Ragnar Fridriksson-Passionfood
CONTACT: Connie Hackathorn or Jazmin Massee Tel: 520‐626‐9566 Email: Connieh1@email.arizona.edu
in&out of the kitchen – recipes
The Singapore Chefs’ Association 25th Anniversary Book The Singapore Chefs’ Association announces the launch of its first book, Silver Platter, a 25-year Journey of the Singapore Chefs’ Association.
The first-ever book produced in the history of SCA, it chronicles the progress of the association in building up the profession of chefs in Singapore. The majority of the self-published book also showcases recipes contributed by the Singapore National Culinary Teams, as well as recipes by members of the Singapore Chefs’ Association committee. The ‘silver’ in the title is a tribute to the 25 years of journey of the association, and ‘platter’ is a nod to the numerous wins that the National Culinary Team have scored in competitions globally. “There are many things we have accomplished as an association, but Singapore has built a reputation in particular for our culinary prowess in competitions right from the start,” says President, Eric Teo. Extract from the book with kind permission of the Singapore Chefs’ Association.
38 World Association of Chefs Societies
FESTIVE COLD PLATTER - 3 Little Pigs
sliced and pickled in vinegar solution To taste – salt To taste – pepper
Method Clean pork ears; rub them well with salt, then rinse thoroughly under running water. Bring a mixture of 10 parts water to 1 part vinegar to a boil in a pot, then blanch ears. Drain ears and rinse under running water.
Pork Ear Terrine with Wolfberry Jelly 8 pairs pork ears As needed – salt, for cleaning 2 litres pork stock 20g dried Chinese yam 20g Solomon’s Seal 10g American ginseng 10g cinnamon sticks 10g salt 5g white peppercorns 40g shelled gingko nuts 30g red dates 20g wolf berries 10g black fungus, soaked until soft, drained and julienned 10g Chinese parsley 5g gelatine leaves 20g young ginger, thinly
In a stockpot, bring pork stock to the boil with Chinese yam, Solomon’s Seal, American ginseng, cinnamon sticks, salt and white peppercorns. Immerse blanched pork ears into boiling stock and simmer for 1 1/2 hours. Remove braised pork ears from stock and set aside at room temperature. Add gingko nuts, red dates, wolfberries, black fungus and Chinese parsley to stock and simmer until liquid is reduced to half its original volume. Season with salt and pepper. Soften gelatine leaves in water, squeeze out excess water and add gelatine to stock. Bring
in&out of the kitchen – recipes stock to just under the boiling point, stirring to dissolve gelatine. Strain stock through a fine sieve; do not discard solid ingredients. Line a rectangular terrine mould, about 8cm x 8cm x 20cm, with cling wrap, then line mould with pickled young ginger slices. Layer pork ears, red dates, gingko nuts, black fungus and Chinese parsley in the mould, pouring over enough of the reduced stock to moisten and hold layers together. Cover terrine with plastic wrap, weigh it down with a plate, and let it rest in the refrigerator for at least 24 hours.
Smoking Mixture 50g white rice 30g jasmine tea 4pcs cloves 1 sprig rosemary 2pcs star anise 10g orange peel 80g apple wood chips
Method Mix all ingredients together.
Lemon Herb Provencal
Zest of 1 lemon, grated 2g pink peppercorns, crushed 1g minced garlic 5g flat-leaf parsley, finely chopped 5g breadcrumbs Method Mix all ingredients together.
Applewood-Smoked Suckling Pig Ribs
30g sugar 40g milled rock salt 10g fresh lemon thyme, chopped 5g milled black peppercorns 5g fresh oregano, finely chopped 2kg suckling pork ribs Smoking Mixture from above recipe Lemon Herb Provencal from above recipe Method Combine sugar, salt, lemon thyme, pepper and oregano and rub all over rack of ribs. Cure under refrigeration for at least 5 days, turning ribs over and rubbing with sugar mixture them every other day. Rinse cured ribs and pat dry. Hang them on hooks and allow to air-dry for 18 hours. Using the smoking mixture, hot-smoke at 85°C until they reach an internal temperature of 66°C. Let cool. Pat lemon herb provençal all over meaty part of ribs in
a thin, even layer. Grill under a salamander until crust is lightly browned.
Pickled Tubers Salad 1 litre water 500g sugar 350g salt 125ml white wine vinegar 25ml Calvados 10g coriander seed 3g cloves 40g baby beetroots, halved 40g baby turnips, halved 40g new potatoes, halved 40g ruby ball carrots, trimmed into parisienne ball shapes 40g silver skin onions, peeled 40g flowering garlic stems (suan cai), trimmed and cut into short lengths
Method Make pickling liquid. Combine water, sugar, salt, vinegar, Calvados, coriander seeds and cloves in a stockpot and bring to a boil. Simmer for 30 minutes, then remove from heat and cool till lukewarm. Add all vegetables to pickling liquid, and marinate overnight in the chiller, covered.
100g whole chestnuts, roasted and shelled 300g sugar Method Spread chestnuts in a single layer on a baking sheet. Roast in a preheated oven at 175°C until slightly dried out and a shade darker, about 30 minutes. Cool chestnuts completely on a rack. Cook sugar in a heavy pan over moderate heat to a deep golden caramel, swirling pan to help sugar melt evenly. Remove caramel from heat. Add 1 chestnut to pan and turn with 2 forks to evenly coat it with caramel. Transfer to a tray lined with lightly greased foil. Repeat with all chestnuts, (if caramel starts to harden, re-melt it over medium-low heat, stirring.) Once completely cooled, peel chestnuts from foil.
Braised Pork Roulade stuffed with Caramelised Chestnut
2g salt 50g pork fat 20g pistachio nuts, shelled with skin removed 10ml corn oil 400g pork fillets, seasoned 100g Caramelised Chestnuts from above recipe
Braising Stock 10ml apple balsamic vinegar 10ml port wine 5ml brandy 20g mirepoix, roasted 2 litres pork stock To taste – salt To taste – pepper
Method Debone pork shoulder. Remove the skin, keeping it intact, and reserve skin. Rub pork shoulder meat all over with ginger, star anise, white peppercorns and salt and let marinate overnight, covered and chilled. The next day, mince pork shoulder (discard spice bits) with pork fat and pistachio nuts to make a forcemeat. Brown pork fillets in a pan over high heat. Set aside to cool. Lay reserved pork skin on a worksurface. Place seared pork fillets on top of skin, then top with forecemeat and caramelised chestnuts. Roll up skin to enclose filling, forming a neat cylindrical roulade. Tie with butcher’s string to secure. Braise the pork roulade in the pork stock at 71°C for 60 to 70 minutes. Lift roulade out of stock and let stand for 1 hour, until cooled. Wrap in plastic wrap and chill until firm enough to slice neatly. (It will keep up to 5 days, chilled.) Assembly Slice half of the pork ear terrine. Place unsliced terrine half on one side of platter and fan out slices in front of it. Place pickled tubers in a neat oval on other side of platter. Slice half of the braised pork roulade and lay slices along one side of the pickled tubers. Slice applewood-smoked ribs into individual ribs and lay along other side of tubers. Place unsliced roulade half behind tubers.
1.2kg pork shoulder 40g ginger, coarsely chopped 2nos star anise, crushed 2g white peppercorns, crushed
in&out of the kitchen – book review
From the President’s Library By Catherine Bergeron
Although I have had the opportunity to travel with him, it is not possible for me to follow Gissur everywhere he goes around the world. As I sit in our home kitchen, looking for ideas for the next meal, I feel blessed to be able to browse and try out recipes from the hundreds of cookbooks Gissur has accumulated in his travels. It gives me a small window on some of the places I only wish I could visit with him and it also gives our son the opportunity to develop his palate with new tastes. Here I will share with you some of the wonderful books I have been going through so you also may get a small glimpse of the world of food and hopefully much inspiration in your own kitchen! Famous Street Food of Penang; a Guide and Cookbook
The Swedish Smörgåsbord
Author: Bernard See, Choong Kwee Kim et al. Publisher: Star Publications (M) Bhd.
Author: Gert Klötzke, Niclas Wahlström and Donald Boström. Photography: Per-Erik Berglund Publisher: Max Ström
Penang, Malaysia is famous for it’s “hawker food” or street food and it is a real treat to look through this cookbook which gives honour to its extraordinary culinary culture. This book is not a run of the mill cookbook. It also serves as a guide to the food-stalls of Penang and includes maps, addresses and food descriptions. For someone visiting Penang, this is the ultimate foodie guide. It is also very insightful of the authors to have included interviews with the foodstall operators describing some of their beginnings, some special recipes and anecdotes. This gives the book charisma and certainly makes you want to go to Penang to experience the food yourself. It is also, of course, a cookbook. Through these carefully described recipes it is possible to get a small idea of what the street food may taste like. The extra notes provided by the editor really help the reader familiarise himself with Penang food as well as suggest some substitutions or variations (essential for the experimental cook!). Although the atmosphere of the streets of Penang is probably difficult to render through a book, Famous Street Food of Penang must be the next best thing. 40 World Association of Chefs Societies
Few people may realize that eating a Swedish Smorgasbord is considered an art and this cookbook is the ultimate expression of that art. For those not yet initiated, Smorgasbords date back to the 16th century. When far away guests were invited to homes, they very rarely came all at the same time so the idea of having food which would enable guests to eat and drink as they walked in the door came about. The guests were treated with salted fish, herring, salads of boiled potatoes, eggs and boiled vegetables and sandwiches which were able to keep fresh for several days. Things certainly evolved since then as the book explains in its brief history of the Smorgasbord. Today, all Swedes love a genuine Smorgasbord and the readers of this cookbook will soon learn the appreciation, if not of the tastes (for the love of food, I beg you to try at least once!), then for the absolute visual appeal of this truly outlandish cuisine. There are 220 recipes to choose from, making it very versatile and a sure place to find a something for everyone, for anytime.
in&out of the kitchen â€“ discover
The rite of a flavour Visit to a coffee plantation in Guatemala.
By Euda Morales
At 1,000 to 1,500 meters (3,500 to 5,000 feet) above sea level, the empire of the high plain imposes respect and admiration. We can turn ourselves around and confirm that we are surrounded by mountains. In fact the richness of the regionâ€™s volcanic soil and microclimate are ideal for cultivating the finest quality coffee. We are at the Santa Isabel farm, located in the department of Santa Rosa Santa, 64 kilometres southeast of Guatemala City. This farm has been family owned and operated for four generations by the Keller family since 1899, with the commitment to cultivate excellent coffee, guided by two solid principles: the search of quality in their organic products and services and dedication to environmental conservation. The main varieties grown here are Caturra and Catuai, both from the Arabica coffee family. We cannot keep our eyes off all the coffee cherries. The view is just magnificent and invites us to get closer and discover their beauty. Our visit is just in time to attend the harvest, since harvesting is done between November and February. Each coffee bean is carefully selected and picked by hand, to be properly classified. After hulling, the grains are moved to a second sorting process in water, where grains with more density are separated from those with less density. Subsequently, the coffee passes through an innovative two-step fermentation system giving, as a result, a much more refined cup. The coffee processing passes through several stages of equal importance before it is ready for the final consumer: sowing, harvesting, fermentation, washing, drying, threshing, roasting, grinding, packaging and direct distribution. The best part of the visit is close to a happy ending. We are invited to test their brand, Isabel Coffee, 100% organic and sustainable and free of contaminants to the human body and nature. A drinking experience that touches all senses. It is now a story that you can experience for yourself while savouring an espresso with a gourmet coffee made of strictly hard bean showing excellent balance, strong aroma, acidity and full body set. Even though we have reached the top in quality and flavour, behind a good cup of coffee, there is also a rich story filled with a mystique that goes beyond the tradition of an excellent coffee. The story of flavour does not end here, nowadays coffee can be enjoyed as an important ingredient to many delicious dishes.
Crab meat with jamaica flowers & coffee sauce
Ingredients 60g Jamaica flowers (pink hibiscus) 200ml Water 175g Crab meat 15g Red bell pepper 10g Onion 50ml Coffee 40ml Rum 30g Sugar 60ml Brown stock 90g Butter Salt and pepper Preparation Prepare an infusion with Jamaica flowers and water. Process the crab meat, salt, pepper, red bell pepper and onion in brunoise. Hit the pan, pour the Jamaica, coffee, rum and sugar. Let reduce until half. Add the brown stock and continue to reduce. At last add the butter. Season it with salt and pepper. www.worldchefs.org 41
in&out of the kitchen – travelling
sharing a passion for all things culinary – Chilean style Chile yields some of the world’s finest and most varied seafood, and many of its traditional plates are specialties from the sea. The vineyards that are nestled between the ocean and the Andes on rich volcanic soil are comparable to the best of Mediterranean Europe, California and New Zealand. Wine is not reserved for the upper classes alone; Chileans of every economic background from the campesinos in the country to the business executive in Santiago can and do partake in the many fine and inexpensive varieties available.
Gary Miller Vice-President Business and Media Development New Zealand Chefs Association
Chile’s capital Santiago is a cosmopolitan city with restaurants to suit every palate and due to the history of emigration to Chile, it is difficult to discern exactly what is typical food. There is a noticeable culinary influence from German immigrants as well as a large number of Chinese restaurants throughout the country, attesting to the country´s varied history. Superb vegetarian food is available in Santiago, but more difficult to find in the other regions. Outside Santiago, the best restaurants are in resort towns like Viña del Mar, La Serena and Puerto Varas. Northern coastal cities like Arica and Iquique have good chifas (Chinese restaurants). Good Chilean food is possible to find in all areas of the country. Some traditional foods that are common for lunch usually include a traditional cazuela, a clear broth with rice, potato, corn on the cob, plus a piece of beef or chicken. A summer favorite, the tasty pastel de choclo, mixes chicken, beef, olives and vegetables in a corn casserole. Epanadas are popular snacks throughout the country. They are fried flour tortillas filled with cheese, meat, or seafood. Pan amasado, a delicious heavy bread that is baked in wood stoked ovens can be found throughout the country outside most of the cities. Though Chile is less renowned for meat than neighboring Argentina, grilled beef is the rule at any parrilla, a very popular style of restaurant that also serves a variety of cuts and sausages, chicken, and even lamb. Lomo a la pobre (¨poor man´s steak) is a filling combination of steak topped with two fried eggs and accompanied with French fries.
42 World Association of Chefs Societies
Chile’s extraordinarily varied seafood is among the world’s best. Many of Chile’s finest restaurants feature seafood, but even modest market restaurants can be remarkably good. Be sure, though, to have fish prepared al vapor (steamed) or a la plancha (grilled) rather than frito (fried). The single most popular food is a bit less healthy, el completo. This is a traditional hot dog in a bun, though can be thinly sliced beef or pork topped with dripping piles of mayonnaise, ketchup, guacamole and tomatoes. It is somewhat likened to the American peanut butter and jelly or the Australian vegemite sandwich. The real delicacies of Chilean mariscos (shellfish) are centolla (king crab) from Patagonia and langosta (lobster) from the Juan Fernández islands. Ordinary dishes include paila marina (a thin broth loaded with fresh seafood and fish), mariscal (a similar mix but served raw and chilled), and ceviche (fish or shellfish marinated overnight in lemon juice, served chilled). Another local favorite is manchas a la parmesana, South American razor clams baked with fresh parmesan cheese melted over the top. The full range of delicacies from the rich Pacific waters include: salmon, sea bass (corvina), sea eel (congrio), abalone (locos) clams (almejas), mussels (choritos), crab (cangrejo), sea urchin (erizos), calamari, octopus (pulpo), and scallops (ostiones). Apart from these well known favorites there are a few treats that are not found in the Northern Hemisphere such as picoroco (a barnacle with white crablike meat) and piure (an outrageously strong flavored treat that is impossible to describe). Dishes like congrio and locos (abalone) are especially tasty in the form of chupe, a thick sauce of butter, bread crumbs, cheese and spices.The curanto is an omnivore’s favorite that combines fish, shellfish, chicken, pork, lamb, beef and potato in a hearty stew. For those who still have space left after the tasty main courses, there are many desserts to choose from. Chile’s most distinctive desserts trace their origins to the southern lake region, where German immigrants left a legacy of kuchen - a delicious
in&out of the kitchen – travelling
pastry loaded with fresh fruits like raspberries and apricots. A more common Chilean pastry is the alfajor, which is massive amounts of dulce de leche (caramelized milk) sandwiched between thin pastries and rolled in powdered sugar. Another favorite is macedonia, diced fruit with a fruit syrup topping. There is also arroz con leche, or chilled rice with milk, sugar and cinnamon. Semola con leche is a flan made of sweet corn flour topped with caramel. These satisfying desserts are only a few of the possibilities open to diners who crave something sweet after a nice meal. What struck me most about the foods of Chile were the abundance of fresh produce, strawberries, figs, citrus fruits, corn on the cob, peas, beans, garlic, onions, shallots and of course the Hass Avocado to name a few. The fruits tasting just as they should with strawberries as sweet as the summer afternoon of which they were picked and having a hue of the fresh fields from whence they came. Fresh figs that just melted in the mouth. This was a great way to start the day, eating copious quantities of fresh fruits. Having said that and not wishing to offend our Chilean ‘Hosts’ the meats that we encountered really did leave a lot to be desired and it is here where you gain a better appreciation for the beef, lamb, pork & chicken that is produced here in New Zealand. My understanding was that most of the meats served to us were Brazilian in origin. Throughout my stay in Chile I stuck with seafood and fresh produce. Though I must admit the Pork el completo that I had the chance to savour on my last afternoon in Santiago was sublime. Enjoyed by people’s of all backgrounds, this feast of meat, tomatoes and avocado dressed with lashings of mayonnaise is consumed with gusto by men and women alike, and appears to be the staple of many a Chilean workers lunch time eating. Murray Dick and I had occasion to sample and savour el completo when our three lovely student guides took us to a bar diner called Fuentes Khunst at lunch time. The place was packed, you placed your order and then waited patiently for people to finish their el completo and leave their seats. You sit down, order a beer and then your order is brought to you and “voila”, you enjoy the most cholesterol filled heart attack inducing sandwich known to man. No food Nazis here to tell you what’s good or bad for you. All in all from a culinary perspective a worthwhile trip and adventure through the culinary delights that are Chile and more specifically Santiago. Now when it comes to coffee, remind me sometime to tell you about el café con piernas – that’s another story for another time. www.worldchefs.org 43
in&out of the kitchen – star ingredient
Ancient Chili Pepper By Euda Morales
A mysterious ingredient that sets fire to your tongue and even a tear in your eyes whenever you taste a spicy dish. Nowadays, it’s hard to imagine modern Latin American cuisine without chili peppers! Chili peppers are considered important ingredients from the “New World”. Native Americans from Central and South America ate them long before the European Explorers discovered this part of the world. Hot chili peppers enhanced the flavour of some dishes and were sometimes combined with tomatoes to produce an early version of a type of sauce. The fruits of the Capsicum species were named in a bit of confusion, initiating a mix-up which has lasted until today. The story began when Christopher Columbus discovered them on his first voyage to America and called them “peppers of the Indies”, because he was really searching for black pepper. Chili spread easily across Europe, China and India. The new spice was incorporated into different cuisines, even commercially grown in some places. Although present, it is not usually associated with European cuisine where the spicy flavours caused by chili peppers are seldom used. However, the chili pepper is extensively used in Asian cuisines and their dishes would be radically different without it. Nutritional Profile Red chili peppers are a very good source of provitamin A (carotene), vitamin C and dietary fiber. They are also a good source of iron and potassium. How to Select and Store Choose fresh chili peppers that have deep, vivid colours and glossy, taut and firm skins. Their stems should seem hardy and fresh. Avoid those that are wrinkled or have soft areas or black spots. Dried chili peppers must also have a vivid colour to guarantee good taste. Place unwashed fresh peppers in paper bags or wrap in paper towels and store in the refrigerator, where they should keep fresh for at least one week. Fresh peppers can also be hung in the sunlight to dry. Once dried, they can be used to make freshly ground chili powder.
Salmon with chili and rum sauce
Ingredients 2 Tomatoes 3 Pasa pepper (dried) 1 Garlic 1 Medium onion 1 Red bell pepper 15g Coriander 15g Black sesame seeds 200ml Fumet 45ml Coconut milk 30ml Rum 7g Sugar Preparation Grill all the first seven ingredients until brown. Add the fumet, the coconut milk, rum and sugar. Allow to reduce the mixture until nape texture and strain it. Grill the salmon and finish to cook in the oven at 180º C for 5 minutes. Garnish with gratinadas potatoes and boiled asparagus.
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Top 10 Food Trends of 2010 By custom culinary
Keeping up with food trends is crucial in finding the right menu mix for your restaurant. So every year, the chefs at Custom Culinary, Inc put together what they see as the top 10 food trends. Many of these trends were gathering steam before the recession, which served to accelerate the move toward value and have-it-your-way consumer appeal: 10. The Quiet Vegetarian – Operators are figuring out how to satisfy vegetarian diners with meatless specialties (many of them ethnic-inspired) that also appeal to carnivores—it’s not just about tofu anymore. 9. New Wave Bar Menus – Handcrafted cocktails and ambitious specialty beer and wine-by-the-glass programs are being joined by sophisticated, bar nibbles (marinated olives, gourmet deviled eggs, crostini, etc.) to create an upscale new bar experience that even includes new chef-driven tavern concepts like the Breslin Bar in New York City. 8. Breakfast and Brunch – The “most important meal of the day” has become even more important, as consumers hanker for a more approachablypriced dining out experience, and operators seek ways to leverage existing resources into new sales; it doesn’t hurt that both eggs and bacon have become hugely popular (and inspiring) ingredients.
4. Sandwich Innovations – Sandwiches of all kinds offer value and menu appeal, especially when their makers explore such trends as artisanal ingredients (hearth-baked breads and housemade condiments), ethnic influences (from Vietnamese banh mi to Mexican tortas) and regional specialties (including Louisiana muffalettas and Philly cheesesteaks). 3. Basics, Upgraded – Burgers, pizza, hot dogs and fries: there seems to be no limit to the specialty form that these perennially popular economy eats can take, from Neapolitan pies and Kobe beef sliders to lard-basted dogs and multi-veggie fries. 2. Comfort Food Classics – Mac-and-cheese, fried chicken, meatballs… chefs are tapping the comforting appeal of these traditional favorites, adding their own signature spin (lobster mac-and-cheese, anyone?) to familiar items that patrons always want more of. 1. Shareable Specialties – The popularity of small plates and other mix-and-match menu concepts has led to a full-blown trend of shareable menu items, from snacks and small plates to family-style portions for the table, allowing customers to build their own sociable dining experience.
7. Meat Makes a Comeback - Cured meats, housemade sausages, butcher’s cuts like hanger steak and short ribs, pork aplenty: The availability of specialty proteins like heirloom pork and pastured poultry has led to a cult of protein that has put more meat on the table—and not just in steakhouses 6. Mini-Desserts – Smaller-format desserts represent a way for patrons to sample sweets with less guilt (and cost) and for operators to build add-on sales with irresistible items like cupcakes, samplersize portions, and other desserts. 5. Farm-to-Fork – The sustainable/seasonal/local/ artisan trend marches on, and could be emerging as the decade’s biggest game-changer; in the long run, the trend also speaks to more authenticity and ingredient-driven cooking styles. www.worldchefs.org 45
in&out of the kitchen – wine´s cool
10 Real Questions About Wine Not a wine connoisseur? Arm yourself with our cheat sheet and sound like a pro at any wine tasting.
Jenny Tan, Wine journalist
What makes red wine red and a white wine white? The grape skin. Red grapes can be used to make red or white wine. The only difference is that for red wine, the red grape skins are soaked in the grape juice after the grapes have been pressed. For example, Champagne is made up of Pinot Noir, Chardonnay and Pinot Meunier. Pinot Noir is a red grape, but Champagne is never red in colour! For rosé Champagne, the skins of Pinot Noir have been soaked in the grape juice for a short while. What does the colour of the wine tell me? The age of the wine. Look at the rims of the wine. If it’s brownish or faded, it means that it’s an older vintage. White wines tend to gain a darker shade when they age. Why must we swirl the wine? There is a chemical explanation for that. When you swirl wine, you encourage oxygen into the wine, and the interaction between the molecules help release more aromas. So if you find that you cannot smell the aromas of the wine, swirl the wine, and then take in some deep breaths.
on the table or a firm surface, and then slowly move the glass in a small circular motion, before bringing it to your nose to smell the aromas. This is a much easier way to swirl the wine. After swirling the wine,you see wine trickling down from the inside of the wine glass. I hear that it’s an indication of how old the wine can age. Is that true? What you see is known as ‘tears’. The speed at which they trickle down is an indication of the alcohol content. A wine with higher alcohol content will trickle down at a slower rate. Is the use of wine glass really that important for a wine? To experience for yourself how important a wine glass is, try this experiment: Pour a good bottle of wine into a plastic cup, and into a good wine glass. You’d notice that there are barely any aromas when the wine is in a plastic cup, but the aromas will be much more dominant in the wine glass. However, a good wine glass does not make a wine a better wine, it can only create a better impression of the wine by how the wine enters your mouth and spills onto your palate.
I keep spilling the wine when I swirl and look like a fool in front of my bosses. Help!
Are those slurping noises when tasting wine necessary?
Practice makes perfect. If you cannot hold the glass and swirl the wine, put the base of the glass down
If you really want to extract the most out of the wine, then it is. The palate is made up of four taste
46 World Association of Chefs Societies
in&out of the kitchen – wine´s cool
zones, so the ‘slurping’ noises happen because after taking in the first mouthful of wine, a small breath of air is sucked in. Once again, as with swirling the wine, the interaction between air and wine helps release more aromas and in this case, flavours.
The ‘finish’ refers to the lingering taste of the wine in your mouth after the wine has been swallowed. The ‘finish’ is probably the most authentic indication of how good the wine is these days, as other factors such as acidity and tannins can be created in a man-made manner. For example, professional wine tasters actually have a timer to record down how many seconds or minutes the ‘finish’ of the wine is.
© Ragnar Fridriksson-Passionfood
What do wine drinkers mean when they say that the wine has a short finish?
The rule that wine should be served at ‘room temperature’ originated from Europe, where the room temperature is much cooler than what we have in Singapore. A good temperature to serve wine will be between 11º C to 18º C, depending on the structure of the wine. For example, a full-bodied Cabernet Sauvignon or Shiraz is ideally served at around 18º C, while the more elegant Pinot Noir should be served at 16º C. In case you have seen those fancy wine thermometers around, you don’t really need them for your everyday drinking wine. The trick, when unsure about what temperature to serve wine, is to serve them slightly colder, then let the wine slowly warm up in your glass. This way, you enjoy the ‘growing’ process of the wine, instead of serving it too warm. When wine is served warm, the alcohol becomes predominant.
© Ragnar Fridriksson-Passionfood
I hear that wine should be served at ‘room temperature’. So why is there a need for a wine chiller?
What’s the difference between a wine chiller and the usual kitchen fridge? Can I use the latter to store wine? A good wine chiller has these functions beyond offering a cool environment to store wines. It also has controlled humidity, and doesn’t have as much vibrations as a kitchen fridge. These small details – such as controlled humidity and vibrations, are important if you are planning to lay down a bottle of wine to age. Plus, a kitchen fridge is really too cold an environment for a wine to age properly.
in&out of the kitchen – history
History of the Chef´s Uniform purposes, to give our uniforms a more finished look, but originally cotton cloths were draped around ones neck to soak body sweat while working in the inferno-like kitchens of yesteryear. The traditional chef 's hat, or toque blanche, is what is most distinguishing and recognizable of the uniform, and also the component which often causes the most debate. Chefs as far back as the 16th century are said to have worn toques. During that period artisans of all types (including chefs) were often imprisoned, or even executed, because of their freethinking. To alleviate persecution, some chefs sought refuge in the Orthodox Church and hid amongst the priests of the monasteries. There they wore the same clothes as the priestsincluding their tall hats and long robes-with the exception of one deviating trait: the chef 's clothes were gray and the priest's were black.
Chefs, for the most part, wear their uniforms almost every day of their working lives, replete with toque, checked pants and double-breasted jacket. Though these uniforms are ubiquitous in the foodservice industry worldwide, they are often taken for granted and worn without much thought. However, many may find that the origin and reasons behind traditional chef 's attire are as interesting as it looks. Much of the chef 's uniform has developed out of necessity. The jacket, for example, is doublebreasted so it can easily be reversed to hide stains that may accumulate throughout the day; the double layer of cotton is also designed to insulate our bodies against the intense heat of the stove or an accidental splattering of hot liquid. Even the knotted cloth buttons were fashioned for a reason-cloth will withstand the frequent washings and abuse buttons often take from contact with pots, pans and other heavy equipment. Though executive chefs often wear black pants, working chefs and cooks usually don pants with blackand-white checks-the dizzying pattern of hound's tooth camouflages minor spills and soiling. Today neckerchiefs are primarily worn for aesthetic
48 World Association of Chefs Societies
It wasn't until the middle 1800's that chef MarieAntoine Carême redesigned the uniforms. Carême thought the colour white more appropriate, that it denoted cleanliness in the kitchen; it was also at this time that he and his staff began to wear double-breasted jackets. Carême also thought that the hats should be different sizes, to distinguish the cooks from the chefs. The chefs wore the tall hats and the younger cooks wore shorter hats, more like a cap. Carême himself supposedly wore a hat that was 18 inches tall! The folded pleats of a toque, which later became an established characteristic of the chef 's hat, were first said to have been added to indicate the more than 100 ways in which a chef can cook an egg. Escoffier too, thought the cleanliness of the cook's uniform was very important, and that it promoted professionalism. His staffs was required to maintain clean and complete uniforms while on the job, and were also encouraged to wear coats and ties while not at work. To this day cooks and chefs around the world wear the same attire that has traceable origins back to more than 400 years. Along with the other conveniences the 1950's brought, paper toques were invented to look like cloth but could be disposed of once they were soiled. The traditional chef 's uniform may be the standard for our profession, but it's definitely not the law. Since the mid-1980's a legion of chefs and cooks have begun to wear non-traditional "fun" chef 's attire. These nouveau uniforms run the gamut from pinstriped baggy pants and denim jackets to full blown wildly patterned outfits with chili
WACS Events Calendar 2010-2012 Endorsed Competitions August 17-19, 2010 Copa Culinaria De Las Américas, Ecuador, National category September 12-15, 2010 Big Cooking Contest, fafga 2010, Austria, Continental category October 07-10, 2010 Copa Culinaria de las Americas, Venezuela, National category October 16th, 2010 International Competition Fruit and Vegetable Carving of Meaux, France, National category October 17-19, 2010 “Chance für die Jugend”, Erfurt, Germany, National catergory peppers, flowers, and even the CIA logo. While some chefs may nay-say these new-style uniforms as non-professional, others retaliate that they are more comfortable and give chefs an opportunity to express their individuality through their clothes as well as their food. Actually, the non-traditional uniforms of today may remind some of the late chef-philanthropist Alexis Soyer, author, inventor and one time chef of the Reform Club in London. Chef Soyer was known to have his entire wardrobe-including his work attire-tailor made. Some of his headgear was as eccentric as a red velvet beret; his jackets were often cut on the bias with large lapels and cuffs. He called his individualistic style "à la zoug-zoug," and the more his contemporaries ridiculed him the more outlandish his outfits became. Like the old adage says, "What's old is new again." As a professional chef myself, I prefer to adhere to traditional chef 's attire-the uniform and its history are something to be proud of. On the other hand, I can also understand a chef 's desire to want to be expressive. These nouveau style uniforms have their place in certain establishments; restaurants today, after all, are considered a form of theater. As with anything, the chef 's uniform continues to evolve, who knows what the future has to hold? One thing is certain though, the image of a chef, in a pristine white jacket and toque, is recognized the world over as a professional, and we have our predecessors to thank for this. Stephen Billingham President South African Chefs Association.
October 24-27, 2010 Istanbul Gastronomy Festival - Istanbul, Turkey November 20-24, 2010 Villeroy & Boch Culinary World Cup 2010, Luxembourg, Global category January 25-26, 2011 Bocus d’Or, SIRHA 2011, Lyon, France February 07-09, 2011 Catex Chef Ireland Salon, Dublin, Continental category February 22-24, 2011 Battle for the Dragon 2011, Wales, National category February 28th - March 02nd, 2011 ScotHot 2011, Glasgow, Scotland, International category March 20-22, 2011 WA Oceanafest 2011, Perth, Australia, Continental category October 5-10, 2012 IKA Culinary Olympics, Erfurt, Germany For information on how to become a WACS Endorsed competition, please contact Peter Jackson,WACS Communication Committee at PtrJck@aol.com or visit www.worldchefs.org.
Judging seminars August 16-17, 2010 COPA CULIANRIA DE LAS AMERICAS, Guayaquil, Republic of Ecuador October 15-17, 2010 “Chance für die Jugend”, Erfurt, Germany November 19-20, 2010 Expogast, Luxembourg Become a WACS Approved Judge. Look out for new dates and details on www.worldchefs.org
“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 necessary 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 notably, a good work ethic, stamina, researched recipes and a sharp set of knives. Mastery of cookery techniques and a sound knowledge base are important components also but, “looking the part”,wearing the uniform correctly and with pride is what separates the professional from the novice.” We do, however, understand some modern chefs’ needs to be more expressive and 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 and at Chef’s Hat, we are pleased to help promote this image.
P r o u d sp o ns o r o f wacs Chef’s Hat Inc.-La Toque Demagny 14536-115 Avenue NW Edmonton, Alberta T5M 3B9 - Canada Toll free 1-866-CHEF HAT (243-3428) Phone +1 (780) 420 6700 Fax +1 (780) 420 6722 email@example.com [07/07/2010 11:32:42] Ragnar Fridriksson: www.chefs-hat.com
50 World Association of Chefs Societies
Dick Knives Dick Knives set the standards with their Premier WACS series. Friedr. Dick sets new standards in the culture of cutting with forged knives. Unique in the sector of forged chef’s knives, Friedr Dick now distributes its Premium WACS Chef’s Knives series with antibacterial non-stick coating, polished edge and perfect handle in motherof-pearl optics. The knives are forged from one piece of steel and are perfectly balanced. The high-quality coating on the blade effectively prohibits the cutting material to stick on it. Furthermore, the knives are easy to clean. Due to the ceramic particles, the coating is highly wear resistant and secures best gliding properties and reduced effort. Each user is brought up short by the uncompromising sharpness when using these knives the first time. Superior, soft, straightforward WACS 210x140engl.4c
and effortless are only a few of the catchwords and impressions that come to your mind when using a Premier WACS knife for the first time. The food stuff will be cut exactly and without effort. Nothing gets broken, crushed or torn. Precious flavorings are preserved. A special production process ensures a seamless connection between bolster and handle, thus, no moisture can soak in and no source of bacterial contamination is provided. Therefore, these knives are hygienically impeccable.Volume and shape of the handle secure a safe and comfortable grip on the knife. Effortless and effective work is provided and the adapted form of the handle gives you a better feeling during the cutting process. Visit WACS Boutique on www.worldchefs.org for more information.
Traditionsmarke der Profis
Premier WACS elegant and functional ■ Antibacterial non-stick coating with a precious handle in mother-ofpearl 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 Friedr. Dick GmbH & Co. KG · Postfach 1173 · D-73777 Deizisau · firstname.lastname@example.org · www.dick.de
wacs national chefs associations Argentina Professional Center and Brotherhood of Kitchen Workers Association Mr. Jose Luis Godoy Tel: +54/ 11 43 81 08 46 email@example.com www.centrococineros.com.ar Australia Australian Culinary Federation Mr. Peter Wright Tel: +61413150599 firstname.lastname@example.org Austria Verband der Köche Österreichs Josef Fankhauser Tel: +43 1 3676162 email@example.com Azerbaijan Republic The Azerbaijan National Culinary Association Mr. Takhir Idris Oglu Ami-Raslanov Tel: +99421/ 93 30 43 firstname.lastname@example.org Bahamas Bahamas Culinary Association, HAAC mr. Edwin W. Johnson HAAC Tel: (242) 3276200 ext.6470 EJohnson@wyndham.com Bosnia-Herzegovina Association of Chefs in Bosnia and Herzegovina mr. Nihad Mameledzija Tel: +387 61 553 549 email@example.com www.uku.ba Brazil Associaçâo Brasiliero da Alta Gastronomia mr. João Leme Tel: +55 11/ 3032 99 47 firstname.lastname@example.org www.abaga.com.br Bulgaria Bulgarian Association of Professional Chefs (BAPC) Mr. Andre Tokev Tel: +359 (0)897 854 720 email@example.com www.bapc-bg.com Canada Canadian Culinary Federation Mr. Judson W. Simpson tel: +613 733 5678 firstname.lastname@example.org www.ccfcc.ca Chile Associacion Cilena de Gastronomia ACHIGA Mr Frenando de la Fuente Tel: +(56 2) 203 63 63 email@example.com www.achiga.cl China China Cuisine Association Mr. Su QiuChen tel: 86 10 6609 4185 (86) firstname.lastname@example.org www.ccas.com.cn Colombia Asociacias Colombiana de Chefs Mr. Alfonso Venegas Urbina tel: 4 814606 presidencia@ asociacioncolombianadechefs.org www.asociacioncolombianadechefs.org Costa Rica Asociation Naional de Chef Costa Rica Edgar Álvarez Ramírez CEC tel: +506 222-2116 email@example.com www.anchefcr.com Croatia Hrvatski kuharski savez Mr. Damir Crleni tel: +385 42 200 351 firstname.lastname@example.org www.kuhar.hr
Cuba Asociación Culinaria de la República Mr. Eddy Fernades Monte tel: +537/ 204-0575 email@example.com Cyprus Cyprus Chef’s Association Mr.Yiannakis Agapiou tel: +357 26 82 22 13 firstname.lastname@example.org Czech Republic Association of Chefs and Confectioners of Czech Republic (AKC CR) Mr. Miroslav Kubec tel: +420 274 812 324 email@example.com www.akc.cz Denmark Kokkencheffernes Forening Mr. Gert Sorensen tel: +45 4913 1246 firstname.lastname@example.org www.gert-s.dk Dominican Republic ADOCHEFS mr. Tony Polanco email@example.com
mr. Eduardo Tobar C.E.C. tel: +502 23 336 486 firstname.lastname@example.org Honduras ASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS (AGASACH) Jeannette Ayestas tel: +(504) 263 88 72 email@example.com Hong Kong Hong Kong Chefs Association Mr. Andreas J W Muller tel: +852/ 25827180 firstname.lastname@example.org www.hongkong-chefs.com Hungary Hungarian National Gastronomic Association mr. Béla PROHÁSZKA tel: +36/1-321-32-02 email@example.com www.mngsz.com Iceland Icelandic Chefs Association Mr. Alfred Omar Alfredsson tel: +354 863 0895 firstname.lastname@example.org www.chef.is
Ecuador Asociación de Chefs del Ecuador Mr. Mauricio Armendariz-C.EC. tel: +593 2466975 email@example.com www.asochefsecuador.net
India Indian Federation of Culinary Associations Mr. Manjit S.Gill tel: +91 11 268 50 242 MANJIT.GILL@itcwelcomgroup.in
Egypt Egyptian Chefs Association Mr. Markus J. Iten tel: +(02) 3748-3958 firstname.lastname@example.org www.egyptchefs.com
Indonesia Bali Culinary Professionals Mr. I Made Putra tel: +62 361 284095 email@example.com www.balichefs.com
Ireland Panel of Chefs of Ireland Mr. Myles Moody tel: +353 087 6799 408 PATRICK.BRADY@EU.EFFEM.COM
England British Culinary Federation mr. Brian Cotterill tel: +44 (0) 1789 491218 firstname.lastname@example.org www.britishculinaryfederation.co.uk Estonia Estonian Chefs Association Mr. Andrus Laaniste tel: +372 56 61 62 63 email@example.com www.chef.ee Fiji The Fiji Chefs Association mr. Mohammed Faruk tel: +6 79 6750 777 firstname.lastname@example.org Finland Finnish Chef Association Ulla Liukkonen tel: +358 50 66347 email@example.com www.chefs.fi France Société Mutualiste des Cuisiniers de France Mr. Christian Millet tel: +33 (0)1 42 61 52 75 firstname.lastname@example.org www.cuisiniersdefrance.fr Germany Verband der Köche Deutschlands Mr. Axel Rühmann tel: +49/ 69 63 00 06 - 01 email@example.com www.vkd.com Ghana Greece Hellenic Chef Mr. Miltos Karoubas tel: +30 210 8251401 firstname.lastname@example.org www.fcg.gr Guam Micronesian Chefs Association mr. Peter Duenas email@example.com Guatemala Asociation Guatemalteca del Arte Culinario AGUAC
52 World Association of Chefs Societies
Israel Israeli Chef Association Mr. Adam Ainav tel: +972527404448 firstname.lastname@example.org www.icc.org.il Italy Federazione Italiana Cuochi Professore Paolo Caldana tel: +39/06 4402178 email@example.com www.fic.it Japan All Japan Chefs Association Mr. Toshi Utsunomiya tel: +81-3-6802-3027 firstname.lastname@example.org www.ajca.jp Kazakhstan Association of Culinary Specialists of Kazakhstan Mr.Yelena Mashchinskaya tel: +7 7162/ 251345 email@example.com Latvia Latvian Chefs Club Mr. Janis Siliniks tel: +37126416416 firstname.lastname@example.org www.chef.lv Lithuania Association of Lithuanian Restaurant Chefs and Confectioners Mr.Valius Cepanonis tel: +370 5 272 33 email@example.com www.lrvvk.lt Luxembourg Vatel Club Luxembourg Mr. Armand Steinmetz tel: +352-802453 firstname.lastname@example.org Macau Macau Culinary Association Mr. Raimund Pichlmaier tel: +853 66659302 email@example.com
Macedonia Malaysia Chefs Association of Malaysia mr. Federico Michieletto tel: +603-9274 0217 firstname.lastname@example.org www.malaysiachefs.com Maldives Malta Malta Chefs Society Mr. Guido DeBono tel: +356 21 523667 email@example.com Mauritius Mauritian Chefs Association Mr. Murday Gopalsamy Murday tel: +230 453 8441 firstname.lastname@example.org www.mauritiuschefs.com Mexico Association Culinary de Mexico A.C. Ms. Margarita Rendon de Vin tel: +52 998 884 24 66 email@example.com www.asociacionculinaria.org.mx Moldova Association Pentru Arta Culinaria Republika Moldova Mr. Boran Simion tel: +373 22 506357 firstname.lastname@example.org Mongolia Mongolian Cooks Association Mr. Oktyabri Janchiv tel: +976 11 310380 Montenegro Chefs Association of Montenegro Mr.Vuksan Mitroviæ tel: +86 468 246 email@example.com Myanmar Myanmar Chef’s Association Mr. Oliver E. Soe Thet tel: +95 1 501123 firstname.lastname@example.org Namibia Namibian Chefs Association mr. Terry Jenkins tel: +264 61 304102 email@example.com Nepal Chef’s Association of Nepal Mr. Janak Raj Bharati tel: +97716217667 firstname.lastname@example.org www.chefsnepal.com Netherlands Koksgilde Nederland Mr. Paul Fagel tel: +33 318 643 093 email@example.com New Zealand New Zealand Chefs Association Inc. Anita Sarginson tel: +64 9 6222 748 (int) firstname.lastname@example.org www.nzchefs.org.nz Norway The Norwegian Chefs Association Ms. Kristine H. Hartviksen tel: +47 51 47 46 email@example.com www.nkl.no Pakistan Chef’s Association of Pakistan mr. Petter Jakobsen tel: +92-42 111-113-114 (UAN) firstname.lastname@example.org www.cap.net.pk Peru Association Peruana de Chef Cocineros y Afines, APCCA mr. Augustin Buitron B tel: +511-7856524 email@example.com www.apccaperu.org Philippines Les Toques Blanches
Mr. Othmar Frei tel: +632 844 2787 firstname.lastname@example.org www.ltbchefs-phils.com/ Poland Polish of Kitchen & Pastry Chefs Association Mr. Dariusz Zachoranski tel: +48 697 076 545 email@example.com Portugal Associace de Cozinheiros profissionais de Portugal Mr. Fausto Airoldi tel: +351 213 622 705 firstname.lastname@example.org www.acpp.pt Republic Of Belarus Belarusian Culinary Association Mr.Viktor Redivich tel: +375 172 272 497 email@example.com Romania Asociatia Nationala a Bucatarilor si Cofetarilor din Turism Mr. Stefan Bercea tel: +40 268 455285 firstname.lastname@example.org www.anbct-romania.ro Russia Russian Interregional Culinary Association Mr. Belyaev Viktor tel: +7-495-650-37-56 email@example.com www.culinar-russia.ru Saudi Arabia Saudi Arabian Chefs Association Mr.Yasser B. Jad tel: +966 2 6846266/6267 firstname.lastname@example.org www.sarca.surge8.com Scotland Federation of Chefs Scotland Mr. Joe Queen tel: +44 1698 232603 email@example.com www.scottishchefs.com Serbia Culinary Federationo of Serbia Mr. Zoran Miskovic tel: +381 11 2681 857 firstname.lastname@example.org Singapore Singapore Chefs Association Mr. Eric Teo tel: +65 6885 3074 email@example.com www.singaporechefs.com Slovakia Slovak Union of Chefs and Confectioners Mr. Frantisek JANATA tel: +421 / 2 5443 4883 firstname.lastname@example.org www.szkc.eu Slovenia Slovenian Chefs Association Mr. Tomaz Vozelj tel: +386 1 58 98 226 email@example.com www.kuharjislovenije.si South Africa South African Chefs Association Mr. Stephen Billingham tel: +27 11 482 7250 firstname.lastname@example.org www.saca.co.za South Korea Korea Cooks Association Mr. Chun Hwa Nam tel: +82-2-734-1545 email@example.com
Sweden Svenska Kockars Förening – Swedish Chefs Association Mr. Conny Andersson tel: +46 733 648010 firstname.lastname@example.org www.svenskakockarsforening.se Switzerland Société suisse des cuisiniers Mr. Peter Walliser tel: +41/ 41 418 22 22 email@example.com www.kochverband.ch Thailand Thai Chefs Association Mr. Jamnong Nirungsan tel: +66-84-5589292 firstname.lastname@example.org Turkey TAF All Cooks Federation Mr.Y.Yalcin Manav tel: +90 (212) 272 46 40 (GMT+2) email@example.com www.tumaf.org.tr U.S.A American Culinary Federation, Inc. mr. Michael Ty, CEC, AAC tel: +1 904 824 4468 firstname.lastname@example.org www.acfchefs.org Ukraine Association of Culinary Workers of Ukraine Mr. Mikhailo Peresighnyi tel: +38044 513 74 18 email@example.com United Arab Emirates Emirates Culinary Guild Mr. Uwe Micheel tel: +99714 3403128 firstname.lastname@example.org www.emiratesculinaryguild.net Uruguay Asociación Uruguaya de Chefs, Cocineros y Afines (AUCCA) Mr. Hugo Robalez tel: +598 241 37 461 email@example.com
Austria Klub der Köche Kärnten President Günter Walder firstname.lastname@example.org
Argentina Instituto Internacional de Artes Culinarias Mausi Sebess & Mariana Sebess tel: (54-11)4791- 4355 /3156/9132/3280 email@example.com www.mausiweb.com
France A.I.S.F.L (Association Internationale de Sculpture sur Fruits et Légumes) mr. Laurent Hartmann tel: +33 6 63 68 40 91 firstname.lastname@example.org www.aisfl.net Hungary Chef Club ‘ 99 Mr. Marton Karoly email@example.com Romania Cultural Association Euro East Alternative Dr. Iulia Dragut tel: +0722.214.171.124 firstname.lastname@example.org www.campionatdegatit.ro Romania ASPROGAST Mrs. Gabriela Berechet tel: +0241 639 622 email@example.com www.asprogast.eu South Tyrol Südtiroler Kochverband firstname.lastname@example.org U.S.A Société Culinaire Philantropique United Kingdom IMCO, International Military Culinary Organisation Mr. Goeffrey Acott
Australia Meat & Livestock Australia Ltd. Mrs. Majella Fernando Germany Delikatessen-Manufaktur Mr. Rudolf Achenbach Germany Gewurzwerk Hermann Laue Italy Rimini Fiera Spa Mariarosa Bettini + 39 0 541 718196 Malaysia KDU COLLEGE School of Hospitality, Tourism and Culinary Arts Kitty Lee tel: +603-79536700 email@example.com www.kdu.edu.my Poland The Academy of Hotel Management and Catering Industry in Poznan dr. Roman Dawid Tauber, Rector firstname.lastname@example.org Russia PIR Group Mr. Ivan Merkulov Singapore Singapore Exhibition Services Pte Ltd. tel: +65 7386776 Switzerland CH Messe Basel AG mr. Walo Dalhauser
Uzbekistan Association of Cooks of Uzbekistan mr. Umarov Akbar Hamdamovich tel: +99871 265 2771 email@example.com www.chefs.uz
Switzerland DCT International Hotel+ Business Management School Mr. Walter Spaltenstein firstname.lastname@example.org www.culinaryschool.ch
Vanuatu Vanuatau Chefs and Foodhandlers Association mr. Grant Johnston tel: +27 293 email@example.com
Switzerland Rothopro Mr. Pablo Kaplan tel: +41 56 297 1454 firstname.lastname@example.org www.rothopro.com
Venezuela Asociacion de Chef de Venezela Elia Nora Rodriguez tel: +58 241 8 255064 email@example.com
Turkey EKIN GROUP Mr Halim Bulutoglu tel: +90-212-2962222 firstname.lastname@example.org www.ekinyazim.com
Vietnam Saigon Professional Chefs’ Guild (SPC) Mr. Do Kieu Lan tel: +84 8 8224678 email@example.com
U.S.A Albert Uster Imports Inc. Mr. Philipp Braun
Wales The Welsh Culinary Association Mr. Peter Jackson tel: +44 1766 780200 PtrJck@aol.com
U.S.A Culinary Institute of America Mr. Tim Ryan U.S.A Le Cordon Bleu, Inc. Margaret Warren tel: +201.809.2530 firstname.lastname@example.org www.cordonbleu.edu U.S.A Johnson & Wales University
Spain Federacion De Asociaciones De Cocineros Y Reposteros De España Mr. Salvador Gallego Jimnez tel: +34 91 357 30 18 email@example.com Sri Lanka Chefs Guild of Lanka Mr. Haleesha Weerasinghe tel: +94 112812833 firstname.lastname@example.org
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