wacs – competitions
The race for the 2012 World Final has begun 600 National Selections, 80 National Finals, 7 Continental Semi Finals, One Winner.
The World Association of Chefs Societies (WACS) is excited to announce that for the first time the Hans Bueschekens Junior Chefs Challenge Semi-Finals will be held together with the Global Chefs Challenge. This presents a new opportunity for an emerging chef to show his or her talent on the international scene and ensures more countries have an equal opportunity to participate. Uniting the global chef community is an important goal of WACS, which currently counts over 90 countries and 10 million professional chefs among its membership. Developing Young Chefs is another key mission. Bringing together both competitions exposes Young Chefs to the same level of interaction and learning as the professionals. The national pre-selections are in full motion to find the chef to represent each country in the continental semi finals that will take place throughout 2011 and early 2012. Seven continental semi final winners will go to the final in Daejeon in May 2012 at the World Congress. The competitors will prepare a 3-course meal for 8 people in 5 hours in all stages except in the Global Chefs World Final where the requirements are to cook a 4-course meal for 12 people in 6 hours 45 minutes. Each course must contain a key ingredient that will be made known to contesters two months prior to the competition.
Continental Semi Finals Calender Asia - Hong Kong, 11-14 May 2011 Americas - Vancouver, Canada, 11-12 June 2011 Pacific Rim - Auckland, New Zealand, 17-19 July 2011 Europe Central - Budapest, Hungary, 18-21 October 2011 Africa / Middle East - Abu Dhabi, United Arab Emirates, 21-23 November 2011 Europe South - Ljubljana, Slovenia, 19-21 January 2012 Europe North - London, England, 26 February -1 March 2012 Grand Finale
Daejeon, South Korea 1-5 May 2012
26 World Association of Chefs Societies
on the road to the final Sweaty palms, racing heart, intense stare- emotions of an individual awaiting the news: the good or bad. singapore young chef, Sean Lim tells his story.
After lugging bags of mis en place to training for months, the day had arrived. I donned the ever-pristine chef white; not an ordinary chef jacket - one with the nation’s flag. The pressure was on my shoulders, all eyes were on me. It was do or die, make or break. I had to do it, I had to. My heart was heavy as I walked into the competition ground; I said one last prayer and started doing my thing. After four gruelling hours, appetizer, main course and dessert were served, eight portions each. I took a step back along with a breath of relief. It was a moment I’d been waiting for, a moment I had looked forward to. To dish out what I intended on time, at the right temperature(s), the correct texture(s). The hours that followed were taking a toll as we awaited the results to be announced a day later. It was here. The defining moment we have been waiting for. All the encouragement, the good wishes and prayers, were they going to be heard, to be answered? “The Champion of the Hans Bueschkens Asia Selection goes to, Singapore!” At that very point in time, there were too many thoughts going through my head, too many people I want to thank, far too many emotions that I could ever put in words. It was this moment that enabled me to affirm my achievements to date. To know I can do what I said I could. It was a humbling experience, in a very special way. The ride was tough, but it sure was worth it. Looking back and wondering if I could do it all over again, I don’t know. But I know that I’ve proven to myself that I should not doubt what these hands can do. To the silent heroes who rendered help along the way, I’m grateful.