contributors
contents 04 Welcome by the president of WACS
WACS and You 08 WACS news 10 WACS Congress Daejeon Korea 15 World Chefs Without Borders 16 World Chefs Tour Against Hunger 18 Egypt chefs help at Salloum border 10
20 Women in WACS with Susanne Metz Jodi-Ann Pearton south africa
Paulino Schembri malta
22 Five first WACS recognised schools 23 WACS Global Job Center 24 City & Guilds joins forces with WACS Recognition Program 26 WACS Global Competitions: the race for the 2012 world Final has begun 30 F Dick Premier WACS Knives 32 AAco: the oldest agricultural company in Australia 22
WACS Regional Report - This time for Africa hilmar b. jonsson iceland
Catherine Bergeron Iceland/Canada
34 African taste 35 Mosambican cuisine at its hottest 36 The land of bread, honey and coffee 37 Rocking Morocco
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.
38 White gold of the desert
If you wish to express your point of view please contact us at office@worldchefs.org
43 Recipe: seared scallops
Contributors to this issue: Catherine Bergeron – Iceland Glenn Austin – Australia Hilmar B. Jonsson – USA Jodi-Ann Pearton – South Africa Kim Hoepfl – South Africa Mirjam van IJssel – Egypt Murray Dick – New Zealand Paul Germain – USA Paulino Schembri – Malta Samira Mahmoud – Egypt Susanne v. Metz – USA Toni Ackermann – South Africa Violeta D. Salama – Egypt Special thanks to: City of Daejeon VEGA Export HUG AG Academy of Ice Carving and Design Chefs Hat Convotherm Custom Culinary Dick Knives KDU College
39 Wines of South Africa on the rise 40 Back to the roots 42 The scrumptious delights of South Afri can street food
26
In&Out of the Kitchen 46 From the president’s library 47 Who owns the menu 48 Explosive ice carving 50 Races for the best places 52 How safe is your food 53 Hot & Spicy 2011 54 New York’s new wave of foodvergnügen
34
56 WACS events calender 58 WACS members
46
www.worldchefs.org 05