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Worldchefs Issue 06 Anno 2012 July - December


Culinary Olympics

Official Magazine of the World Association of Chefs Societies


Global Recognition of our Profession


2012 Congress Highlights

Competitions Global Chef Winners













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A Step Forward Dear friends and colleagues around the world, The last four years have been a challenge, more than I would have believed when I started as the WACS President. But at the same time it has been the school of my life and helped me to grow as a person and also as a leader of WACS. I am extremely thankful for what we have achieved over the last four years, with our first ever WACS permanent office in Paris and our Asia representative office in Singapore, the School recognition program and the new Certification program, the judging seminars, Chefs Without Borders, Young Ambassadors and the young chefs development team with all the new junior chef clubs around the world. Yes, we have achieved a lot, but it is not the time to sit down and relax.

World Chefs Magazine publisher world association of chefs societies WACS 52 avenue Victor Hugo F-75116 Paris T. + 33 (0)6 64 22 33 21 F. +33 (0)1 70 44 84 18

Editorial Ragnar Fridriksson WACS Office Manager

Jenny Tan WACS Asia Office

Design & Layout Tomas Bolli Hafthorsson

Gissur Gudmundsson president of WACS

We have so much to do and so much needs to be done. One of the most important things left for us to do is to maintain the programs and the financial strength of the organisation but at the same time, focus on the new ideas that we as Chefs can make an impact on our profession as well as for every human living on this earth.   “How to Feed the Planet in the Future” is one of our biggest voluntary undertakings and humanitarian tasks we have agreed to focus on for the coming future and we all understand that a small step here and there will become a big step that will have an impact on our planet’s future, as well as the well being of people. Four weeks after the signing of the declaration in Daejeon in Korea, we have agreed to set up two round table discussions about this topic in the coming months. We are putting together a working group only focusing on this task and we are inviting groups who have similar vision to join us and strengthen and enlighten our own. This is about joining forces to make a difference, a big difference with our voice and actions. Chefs are very powerful when working together and focusing on specific tasks.    This is not only about feeding the planet but also an amazing educational opportunity. I challenge you all to stand strong behind WACS, its board and committees, on the path we have chosen to focus on making a difference on this planet.

cover photo Courtesy of Dilmah

Do you wish to advertise or publish articles in World Chefs Magazine? Email:

Executive Committee President Gissur Gudmundsson Vice-President Hilmar B. Jonsson Secretary General Helgi Einarsson Treasurer Norbert Schmidiger Board Members Dr. Bill Gallagher Honorary life President

Ferdinand E. Metz Past President

louis perrotte

With thanks to you all, Gissur Gudmundsson WACS President

Continental Director Americas

Thomas Gugler Continental Director Africa/Middle East

Glenn Austin Continental Director Pacific Region

Rick stephen Continental Director Asia

Brendan O’Neill Continental Director Europe North

Miroslav Kubec Continental Director Europe Central

Srecko Koklic Continental Director Europe South

4 World Association of Chefs Societies


contents 04 Welcome by the president of WACS

WACS and You 08 WACS NEWS 10 WACS ’ New Address! 12 Bringing Worlds Together 19 the winners 23 Congress Diary of a Young Chef Belinda Ng Singapore

Jodi-Ann Pearton south africa


24 See you in Norway 2014! 26 Myanmar, Give Smiles for Live 27 The Inaugural Food Revolution Day 28 The Global chefs Carrier Network 29 International flavors a sell-out success at THAIFEX 30 WACS Train the Trainer Explores New Territories 29 Working for Global Recognition


of our Profession

John Clancy Ireland

Andreas Muller Hong Kong

WACS Report 34 IKA HISTORY – CULINARY OLYMPICS 38 culinary summit with record participation

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. If you wish to express your point of view please contact us at

40 europe cuisine

In&Out of the Kitchen


42 in&out of the kitchen news 43 with gusto! 44 dilmah launches tea-inspired recipe book

Contributors to this issue: Belinda Ng – Singapore Oliver E Soe Thet – Myanmar Michael Baskette – Education Committee John Clancy – Ireland Andreas Muller – Hong Kong Trevor White – Australia Chantel Loteryman – Namibia Youssef Mehdaova – America Paulino Schembri – Malta Jodi-Ann Pearton – South Africa

46 riesling – made in germany

Special thanks to: AAco Chefs Hat Custom Culinary Dick Knives Dilmah Berjaya Figgjo Fonterra

54 Chicago school of mold making Reed expo Sterling Uniliver Hug IKA Chicago School of Mold Making

48 culinary learning and a different approach to testing artists 49 namibia´s seasonal ingredients 50 hospital food – “taste bad? don´t blame the pills!”


51 knowing your suppliers 52 the competitive edge

56 wacs events calendar 2012 – 2012

51 5

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.

Mission Statement

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 on food, WACS represents a global voice on all issues related to the culinary profession. 6 World Association of Chefs Societies

Feed the Planet Declaration “As members of the Culinary Community, it is our responsibility to use our abilities to shape the future of our planet and create positive GLOBAL change. Therefore, the 35th WACS World Congress, along with the city of Daejeon, issues the following declaration for the practice of basic principles and specific action plans for developing and disseminating food for the future to enhance the health of humankind and improve the quality of life.” Join the global chef community and unite with us in our campaign to play our part as chefs, so that we can ensure that future generations will have sufficient food in the future. Start asking questions about how you can play your part today. Rick Moonen, Committee Chairman

PREMIER WACS / OUR BRILLIANTS elegant and functional

Antibacterial non-stick coating with a precious handle in mother-of-pearl optics Coating on the blade: prohibits the food to stick on it and is easy to clean You will glide easily through the cutting materials

knives . ancillary items . sharpening steels . grinding machines 7

Women in WACS Joanna Magdalena Ochniak from Poland is the new chair(wo)man of Women in WACS. Also the President of “Gastronomy on the Heels” Foundation, Ochniak is the owner of FPMS – Union Consulting, and is

Young Chefs Team Appoints Chef Clinton Zhu A very active member of the Shanghai Young Chefs Club and Chinese Cuisines Association,Clinton will work on a number of activities with the main one being the development of young chefs clubs throughout china, with the assistance of young ambassador, Jasper Jek of Singapore. Clinton Zhu graduated with distinctions from Shanghai Tourism School Culinary Specialist and has honed his skills in different international hotel group and restaurants like ING, Accor, BLN group & Max und Moritz restaurant. Currently he is the visiting professor of Shanghai Institute of Tourism, member of China Cuisine Association and founder of Shanghai Junior Chefs Club to train the younger generation and improve the junior chef professional.

also the editor and administrator the web Gastronomy Platform and stronomianaobcasach. com

Young Chefs Gear Up “The Canadian Culinary Federations 49th Annual Conference hosted in Halifax, Nova Scotia was a great time. We had Senior Chefs and Young Chefs from coast to coast complete with an impressive line up of international guests not limited to Chef Michael Ty, Chef Charles Carroll, Chef Louis Perrotte, and many others. Our Young chefs participated in numerous educational outings and seminars from Saputo Cheese tasting workshops, fish market tours, olive oil tastings, to a private tour of the Naval Ship – Toronto to learn about how a chef ’s life looks like in the military. It was a fun filled week of education, networking, and laughter. We look forward to celebrating our 50th anniversary in Edmonton, Alberta next year – Maybe see you there?” – Jon Garrett, Young Chef Ambassador, USA

wacs news

8 World Association of Chefs Societies

order of the falcon

WACS appoints committee chairmen

WACS President Gissur Gudmundsson received the highest order of the Republic of Iceland, the Order of the Falcon, at the presidential residency Bessastaðir on June 17th. He received this merit for his work to promote the culinary profession at a national and international level.

We are happy to announce the appointment of WACS Committee Chairmen for 2012-2014 Education Committee John Clancy from Ireland

Finance Committee John Sloane from Singapore

Culinary Competition Committee Gert Klotzke from Sweden

Young Chefs Committee Andy Cuthbert from UAE

Women in WACS Committee Joanna Ochniak from Poland

Congress Committee Charles Carroll from USA

World Chefs Without Boarder Martin Kobald from South Africa

How to Feed the Planet Committee Rick Moonen from USA

“ Saving energy and innovative products are important issues for us, the Chefs ” Maria L. Chef - Madrid (Spain)

All the solutions for the Hotel and Catering Sector



Contacts: International Visitor Promotion Delphine Gelly +33 (0)

Organised by

wacs – news

WACS’ New Address! WACS has acquired a new office space at Rungis Food Market main office building MIN Tower. “ We would like to give special thanks to the Icelandic Government for housing us at the Embassy of Iceland in Paris over the last 4 years. We look forward to this new start in the heart of French food industry and we are grateful to the Rungis Market operators SEMMARIS for their support to WACS” said WACS President Gissur Gudmundsson. The new address WACS 310 rue de la tour Centra 278 94576 RUNGIS CEDEX FRANCE In the heart of anExceptional network A strategic position, 7km south of Paris.  Rungis Market is established in the towns of Chevilly-Larue, Rungis and Fresnes. It lies in the centre of an exceptional network of transport links, located in a major business area (Orly-Rungis), which facilitates relations with the various food industry sectors, whether local, national or international. Experience For forty years, Rungis International Market has been the largest agribusiness platform in the world. Its operation and dynamic development is run by a team of multidisciplinary professionals dealing with market transactions every day, who are specialized in organizing the trade and distribution of foodstuffs. The combination of all these skills made it easy to expand this know-how into an international consultancy, essentially in Asia (Shanghai, Shenzhen, Tianjin, Delhi, Ho Chi Minh city, Kazakhstan, etc.), as well as Europe (London, Moscow, Lisbon, etc.), Africa (Bouaké, Cairo) and South America (Lima). Consulting Rungis Consultant intervenes in strategic, commercial and technical areas. At a 10 World Association of Chefs Societies

strategic level, Rungis Consultant analyses the existing fresh produce flow management to propose the typology and location (macro and micro location) of wholesale organizations (markets, platforms) and specialist facilities (cold stores, packaging units, transformation workshops, etc.). At a commercial and technical level, Rungis Consultant proposes the site organization, the typology of flexible buildings, the business model, operational organization, legal form, personnel training, etc.

From Charles de Gaulle airport RER B suburban rail service to Denfert Rochereau. Then bus 216 to Rungis Marché International

Coming by car Take the RUNGIS exit on the following highways and main roads and then follow the RUNGIS M.I.N. road sign.

Rochereau. Then bus 216 to Rungis Marché International

Motorway A6a and A6b Motorway A4 Motorway A86 Motorway A10 Near to N7

From Orly airport

Bus 285 from Orly South terminal to Le Cor

de Chasse – La Belle Epine. Then bus 185 to Rungis Marché International From Gare du Nord Station

RER B suburban rail service to Denfert

From la Défense

RER A suburban rail service to Chatelet les

Halles. Then RER B suburban rail service to Denfert Rochereau. Then bus 216 to Rungis Plan your journey on

Coming by public transport From Denfert-Rochereau, central Paris Bus 216 to Rungis Market From Place d’Italie, central Paris Take Metro line 7 to end of the line. Then bus 185 to Rungis Market                                   


The Spirit of Sterling White Halibut Sterling White Halibut pioneered farming of halibut and are today the worlds largest producer. We provide farmed halibut from the cold, crystal clear Norwegian fjords, for use in both classic and modern restaurant kitchens. Sterling White Halibut is in charge through the entire value chain from brood足 stock to the final customer. In addition our popular Sterling Academy gives the neces足 sary education and support the professional kitchen needs. The Sterling White Halibut brand is your guarantee of safe, pristine, first class fish, and is found on the menus of many of the best chefs in the world.

The Spirit The Fish The Chef The Presentation The Academy The Company

wacs – congress 2012

Bringing Worlds Together The 35th World Association of Chefs Congress at Daejeon City brought chefs across the globe together. It was five days of meeting up with old friends, making new friends, and an endless exchange of knowledge. Here are some memorable snapshots…till we meet again, in Stavangar, Norway, in 2014! All photos courtesy of Amaresh Bhaskaran and GuÐjón Steinsson

12 World Association of Chefs Societies

wacs – congress 2012 13

wacs – congress 2012

Honorary Members On the opening night, five honorary members were inducted, based on their contribution to the chef profession. They are: Rudolf Muller (Hong Kong), Yau Kok Kheong (Malaysia), Iztok Legat (Slovenia), Natasha Nomofilova (Russia) and Toshi Utsunomiya (Japan). An honour these gentlemen (and lady) truly well deserve.

14 World Association of Chefs Societies

wacs – congress 2012

Parade of the Nations The Parade of the Nations, was a spectacular sight as the flags of the 93 member countries were proudly marched, represented and applauded. What added great meaning to the event was the attendance of many key personalities, namely the First Lady of Korea, Yoon-Ok Kim, Mayor of Daejeon Metropolitan City, Hong-Chul Yam as well as Meda Fumio, the Mayor of Sapporo. The First Lady shared, “As the Honorary Ambassador for WACS this Congress, I will like to encourage the 3,000 chefs from 93 countries who have gathered here for competitions to also experience the flavours of Korea’s cuisine.” Mayor Joins the Pledge The Mayor of Daejeon Metropolitan City, Hong-Chul Yam, joined our cause to play our part to help feed the planet in the future by signing the Feed the Planet Declaration. Says President of WACS, Gissur Gudmundsson, “We are very humbled and heartened that the Mayor has given us his support. He is a man who is well-respected for his efforts in saving the environment, so this is truly an honour.” 15

wacs – congress 2012

Celebrity Chefs We were very pleased to have the presence of top celebrity chefs such as Anton Mosimann, Rick Moonen, Chef Osama and Bent Stiansen to share their years of experience and tips with us. Truly inspiring!

We are in the Guinness Book of Records! 2111 chefs proudly fitted in their chef whites and hats gathered at the Gapchen Waterfront Park and had the biggest culinary family portrait taken in history! This monumental moment also means one thing – that we broke the Guinness Book of Records for the largest number of chefs gathered in one place.

16 World Association of Chefs Societies

wacs – congress 2012

Chefs Unite to feed the Planet in the Future The much-awaited roundtable discussion, based on the theme: How to Feed the Planet in the Future, was attended by an almost full auditorium of chefs ready to play their part in the change. Moderated by Rick Moonen (Executive Chef/ Owner, RM Seafood), the panel included Elisabeth Vallet (director of European Programs, SeaWeb/Seafood Choices), Mats-Eric Nilsson (Author, Food Writer and Investigative Journalist), Sanjeev Kapoor (Chairman, Indian Cookery Ptv Ltd) and Yen Koh (Executive Chef, Unilever Food Solutions, South East Asia). “It is not saying that we will have the right solution but it is coming together to try to make a difference,” says Gissur Gudmundsson, President. Rick Moonen shared his three step programme for taking a step to make a difference -1) Ask Questions 2) Adjust and 3) Evaluate and Apply. Other ways that the panel raised included: To look into portion sizes, prevent wastage and to understand the feed of the produce. The event ended with chefs signing on a printed declaration to pledge their commitment to the cause. 17

wacs – congress 2012

WACS Presidium Stays On The WACS Presidium stays on, and the Presidium team who will be serving WACS for the next four years are: Gissur Gudmundsson (President), Hilmar B. Jonsson CMC (Vice President), Helgi Einarsson (Secretary General) and Norbert Schmidiger (Treasurer). New Face for Continental Director (Africa/Middle East) Thomas Gugler, well-recognised by his signature moustache, has taken on the role of Continental Director of Africa/Middle East. Currently the Director F&B, Executive Master Chef of AlMashfa 7* Hospital, Jeddah in the Kingdom of Saudi Arabia, Gugler has played an active and integral role in the development of WACS. A certified masterchef, he has also been actively involved in competitions since 2001. Since then, the dynamic personality has judged around the world. Welcome on board, Thomas, and we look forward to your contributions!

18 World Association of Chefs Societies

wacs – congress 2012

the winners Norway take 1st Global Chefs Challenge and USA take 1st in Hans Bueschkens Young Chefs Challenge.

7 of the world’s top young chefs and 7 senior chefs gathered in Daejeon South Korea to cook off to see who would be the best in the world in their particular category. To be crowned the WACS Global Chef or the Hans Bueschkens Champion of the World. Every continent of WACS and the world were represented at these hotly contested competitions after they had already won their respective semi finals closer to home. The competition was challenging for all, as was the location with the different language barriers. The kitchen set up and equipment was first class as was the sponsored items for this world championship ‘ Cook Off ‘ Freshly flow in Sterling halibut from Norway, AAco’s waygu and kobe beef from Australia, Fonterra’s cooking cream, butter and parmesan cheese from New Zealand and presented on fabulous plates from Figgjo in Norway. The challenges were not only for our competitors but also the sponsor on how to get their own products to Daejeon some 300 kilometers from Seoul in a fresh premium state such a prestigious event. Competitors were met with a number of obstacles and various challenges, no more than the preparation kitchen, finding the produce they required, dealing with the language and direction on how to get from A to B and the intenseness of the competition under the watchful eye of some of the best culinary judges in the world led by Otto Weibel. All teams were given their briefing 2 days before the ‘Cook offs’ started to allow them to time to focus and source their products. The first competition was the Hans Bueschkens challenge that also had to deal with having been given a local kitchen assistant to help and different nationalities dealing with Korean.

The competitors from this event were Kenneth Ngai Hong Kong Daniel Gorman USA Cameron Wetton Australia Ben Weber Luxenbourg Francesca Narcisi Italy Benjamin Koidl UAE Sebastian Gibrand Sweden The Global Chef had one day more rest and a lot of media attention when cooking off, team supporters were going into chants for Canada, and Norway and there were more paparazzi flashing cameras along with the locals and competitors than you could imagine. Competitors again were from different regions and represented many more countries in our WACS family. The halibut were very fresh and weighed in about 7 kg each, and the Kobe grade brisket with the Wagyu beef with the 8+ marble score was superb, each chef went about their business to ensure they were the best, with the advantage of having their own assistant. With the judging panel set up in the middle of the dinning room and courses coming every 5 minutes, things ran like clock work with out any team missing a beat. Our sponsors were some of the lucky participant to get tickets to this event, with the quality of the food been seen in any 3 Michelin star restaurant. The jury gave great feedback to each competitor after the event when they visited each one of them in their kitchen to go through each dish one by one. The President’s Gala Night was quite exciting with a number of presenters including Magnus from Sterling Halibut and Pat Dempsey from AAco; 19

wacs – congress 2012

Hans Bueschken best fish dish went to Daniel Gorman from USA Hans Bueschken best beef dish went to Sebastian Gibrand from Sweden Global Chef best fish dish went to Geir Magnus Svae from Norway Global Chef best beef dish went to Daniel Edwards from the UAE Part of the global competition was also to match the wines with their food, this was won by Tobias MacDonald from Canada.

20 World Association of Chefs Societies

Mike Minor and Sott Gilbert from Custom culinary were requested to announce the winners of the Hans Bueschken competition

The Mayor of Daejeon Yum Hong-Chul and Fonterra’s Aaron Schneck were then up on stage to announce the winners of Global Chefs

1st Place Daniel Gorman - USA 2nd Place Sebastian Gibrand – Sweden 3rd Place Francesca Narcisi – Italy

1st Place Geir Magnus Svae – Norway 2nd Place Daniel Edwards – UAE 3rd Place Tobias MacDonald – Canada As part of the Norwegian tradition, there was singing and a lot of celebrations in the crowd and to all the competitors a job well done. 2012 competition is now gone and now the preparation get under way for the next final in 2012 in Norway, we look forward to the next challenges.

wacs – congress 2012 21

wacs – congress 2012

A Night of Awards It was a night dedicated to two of the topics close to the hearts of members from the World Association of Chefs Societies. At the Education and Humanitarian Award Evening and Dinner held at the Hans Bueshkens Hall at the Daejeon Convention Centre, delegates from around the world congregated to salute those who have contributed to spreading the education gospel as well as those who have lent more than a helping hand. Our heartfelt thanks to Frank Franke and Augustin Buitron B (Humanitarian award recipients) as well as John Clancy and Custom Culinary (Educational Award) for their hard work and support over the years.

22 World Association of Chefs Societies

wacs – congress 2012

Congress Diary of a Young Chef Belinda Ng from the Singapore Junior Chefs Club learns a thing or two. Today was another interesting day at the Bill Gallagher Junior Chefs Forum. Chef Rick Moonen shared about Sustainable Seafood, and how it is important to source ingredients from the right suppliers, to ensure that suppliers are doing their part to keep the eco-environment sustainable. Some examples are such as not over-fishing/over trawling, and also reduce by-catch by fishing with sustainable methods instead of trawling. A given example was Shrimp trawling, where there was a 20:1 discard ratio. Possible good solutions would be marine aquaculture. But it is important that they maintain the aquaculture in a closed contained system, and not in the ocean, as this will cause other possible risk to the environment, such as overcrowding that could lead to illnesses of the fishes, effluence, etc. Which then leads to the introduction of antibiotics, pesticides/germicides, to the environment, affecting ocean ecosystem as a whole. As chefs, it is possible that we make a difference! Chef Rick shared his definition of sustainability, which is “not taking an active role in the extinction of a species”, which can help prevent the extinction of certain species. An example would be the “Give Swordfish a Break” campaign. WACS Congress 2016: Greece The host location for the 37th WACS Congress was strongly contested by Turkey, South Africa and Greece during the 35th World Congress, who flaunted their best throughout the five days at the congress. The result: Greece won the most votes, with the promise to share more about the Mediterranean cuisine, its beautiful sights as well as warm hospitality. Says President of the Hellenic Chefs’ Federation, Mr Miltos Karoubas, “ Our intention has always been to maintain the high quality and evolve our traditional dishes to a higher level by using new techniques and discretely adding new ingredients. This is what we have in mind for the WACS Congress in 2016: to organize a traditional high level congress, in the most historical city of Europe, Athens, in Hellenic colors and flavours. Greece is mainly an agricultural country, we believe that it would be a great experience for the WACS members to get introduced to the typical Mediterranean products in their natural environment. That is why we are planning to organize visits for discovering vineyards, olive trees and other pure products.”

What really set me thinking was Eric Nilsson’s speech, titled “Home-made from the factory”, where he encouraged people to look at labels. When a packaging say “home-made” is it really home made? Look at the labels carefully and see what is in there. What are you eating? Are there any chemicals? He showed pictures from Peter Menzel’s book, “What I eat?”, highlighting what different households/families around the world eat in a week, and how many eat natural food, and also, how many actually consume processed foods. It was an awakening moment. I’m starting to think, “Am I eating what I really am eating?” If you realised the types of additives that are in the market, it is even possible to create the “flavour” of strawberry, without even using a single strawberry. Honestly, how many people really look at the label when buying food these days? With so many convenience  food available in the market today, and with the busy lifestyle, most of us would just buy frozen convenience food off the shelf, as our hungry late night snack. But it is time, that we start looking at what we are eating! I would like to urge all young culinarians, to look at the label, the next time they go shopping at the supermarket or when they pass a convenience store! 23

wacs – congress 2014

See you in Norway 2014! The WACS Congress in Daejeon is now over, and for the next two years we in The Norwegian Chefs Association are planning for the 2014 WACS Congress here in Stavanger in Norway. We had the pleasure of meeting many of the members of WACS in Korea, and hope to see even more of you in Stavanger in two years time. We hope all of you present in Korea got the opportunity to have a taste from the “Taste Norway”-buffet we presented on Friday 4th May. The tasting menu was based on Norwegian traditions with a modern twist. We will of course present for you a much wider selection of both the Norwegian and the Nordic cuisine when you come for the WACS Congress in Norway in July 2014. The Congress is back in Norway after 20 years Norway hosted the 1994 WACS Congress and many visitors still have good memories to recall. We will certainly make a great deal of effort to ensure long lasting memories this time as well. A delightful mixture of nature, culture, urbanism, a country feel, simplicity however complexity - these are key words to describe a region rich on experiences and friendliness. In addition to being Norway’s food capital, we are also one of the leading world energy cities, delivering high tech solutions to the world. This city is truly international, with a population and inhabitants from around the globe. The region of Stavanger is proud welcoming you to Stavanger. Make sure to spend some extra days while you are in Norway. Bring along friends and family and make the most out of your stay. With its wonderful natural landscape, Norway has everything it takes to produce a wide variety of versatile and delicious foods. Seafood and fish from cold, clear seawater, products from healthy animals and game that tastes of forests and plains, not to mention fruit and vegetables packed with vitamins and intense flavours. The Norwegian Chefs Association once again welcome you all to WACS congress in Stavanger, July, 2nd to 6th 2014.

24 World Association of Chefs Societies

wacs – World Chefs Without Borders

Myanmar, Give Smiles for Life Oliver E Soe Thet shares the humanitarian work in Myanmar.

Aung and all his Hospital Drs and Nurses. The mission was sponsored by German Interplast Munich. The cost in Bago was covered by MCA - WCWB members, under the lead of U Thet Naing, volunteers and supporters. The Highway Bus Association shuttled all patients from villages to Bago, the Rice Traders Association which took care of the Food of patients and Owner from “Big Boss PH7 “ drinking water supported with daily lunch, fruit and drinks to all. A big thank you as well to U Nyan Win, the Prime Minister of Bago State and former Myanmar foreign Minister, who took care on the cost for blood screening and came twice to see the patients and comforted them with additional donations. 86 plastic surgeries, cleft lips, pallets ( mostly children ) and burns will be worked on as well 72 thyroid free of charge operations.

Twice a year, the MCA – World Chefs Without Borders in Myanmar organise a plastic surgery team of Interplast Germany – Munich / Nuernberg, this time to Bago where we had a team already in 2009 with over 500 patients where 190 could be operated free of charge. Thanks to Dr Heinz Schoeneich, we were able to arrange again over 160 patients to be operated free of charge around the International World Chefs Day 2011 in Bago. There is a high demand of Thyroid patients treatment, and we were lucky to have Prof Thein Tun and his Myanmar ENT team (Dr Cho Cho, Dr Win Htike Kyi, Dr to join the mission, together with the German – Myanmar plastic surgery team of Dr Radu and Dr Moe Thuzar). We had 27 doctors working for 7 days at Bago General Hospital on 5 operating tables, with great support of Bago Hospital Superintendent Dr Than 26 World Association of Chefs Societies

“The biggest success, for me, was that we managed to bring 27 Drs together for 7 days on 5 operating tables, in different fields such as plastic surgery and ENT surgery.

MCA – WCWB is happy that we are able to give a new smile to many of the children. Myanmar Health Ministry had introduced an iodization program, working with iodized cooking salt. This project was near completion in 2008 but Cyclone Nargis struck the salt productions ate Myanmar Delta and destroyed most of it. The rebuilding is on the way and once done should ensure that Thyroid problems will not be seen anymore in Myanmar. The biggest success, for me, was that we managed to bring 27 Drs together for 7 days on 5 operating tables, in different fields such as plastic surgery and ENT surgery. All would not had been possible without the great help and support of the Minister of Health Dr Pe Thet Khin and Ministry of Health in Myanmar.

wacs – World Chefs Without Borders

The Inaugural Food Revolution Day - Standing Up For Real Food! Story by the Food Revolution Team.

Thanks to the amazing effort of thousands of people around the world, the inaugural Food Revolution Day on May 19 was a great success. A day dedicated to standing up for real food, May 19 saw communities all over the world come together to share their knowledge on food and nutrition, teach their favorite recipes, educate about food choices and inspire one another to stand up for real food and to demand better. 664 cities in 62 countries were represented on the Food Revolution Day map with over 1,000 real food celebrations taking place across the world. There were 460 local food events spanning as far north as Kenai, Alaska and as far south as Tasmania, Australia, and 541 dinner parties circled the globe, as far east as Aukland, New Zealand and west as Lahaina, Hawaii. The conversation also extended from on the ground into cyberspace, reaching over 14,600,000 people around the world via social networks. May 19 may have passed but the Food Revolution is not over! Food Revolution Day was a kick-start; a day of action to unite food revolutionaries around the world and to generate energy to make change. Now’s the time to channel that energy and keep the momentum goin. Find out more about Food Revolution Day at, and more about the Food Revolution movement at

WACS Supports… The U.S. Environmental Protection Agency has released for public comment a draft scientific study of the Bristol Bay watershed and its natural resources. EPA’s report responds to growing interest in large-scale mining in the watershed from a number of stakeholders and local communities with a range of views and will lead to a better understanding of potential environmental impacts of these activities on the watershed. Under the Clean Water Act, EPA has the authority and responsibility to protect the nation’s water and perform scientific studies that enhance the agency’s and the public’s knowledge of water resources. The report assesses the watershed’s natural resources and the economic benefits associated with those resources, including the largest undisturbed wild sockeye salmon run in the world. Visit for more information. 27

wacs – global carrier

The Global chefs Carrier Network WACS global job network is gaining momentum to reach 1000 job views each month.

WACS launched the global Job network for chefs about 1 year ago. The WACS Job Centre has been steadily growing and gaining popularity with an average of 1000 job views each month. Our exlusive partnership with specialised company JobTarget enables us to tap into a global network of up to date job offers, with over 2000 updated postings at any time. WACS Job Centre is the industry resource for all chefs career information and job postings and soon it will feature internship offers too.. Industry professionals can take advantage of the online Job Center, which includes anonymous resume postings, career resources/advice, job postings, and much more – all targeted to culinary professionals! Expanding the network WACS has made a unique agreement with JobTarget to build a global network of sister job boards. This allows each WACS member to operate their own job board that is automatically linked into the global network of job offers. WACS sister job boards are not required to pay any fee for this service. On the contrary they get to share the revenue of any income that their job board generates. Internship for young professionals The WACS InterBoard is a new feature that will be introduced in winter 2012. It will allow young professionals to find internship and hook up with potential employers. Also, it will offers services to fulfill employer’s recruiting needs and access to young fresh talent. Introducing the Mentoring board Our Mentoring Center is where professionals connect to establish mentor/mentee relationships that foster personal and professional growth and development. Serving as a mentor or becoming a mentee can help you direct your future, expand your professional network, gain knowledge and perspective on the workplace, and deliver tremendous personal satisfaction. WACS Mentoring board will open in winter 2012. We hope you will find the experience fulfilling. Log into:

28 World Association of Chefs Societies

JOB SEEKERS Post your Resume Anonymously! Search our Job Postings for the perfect Chef job! Access a Library of Career-related Articles and Resources! Create a Job Alert and be Notified of New Jobs that Match Your Search Criteria!

EMPLOYERS Pay Only for the Resumes that are a Good Match for Your Job Opportunity! Post opportunities in our Job Center for Job Seekers to Browse! Access to Tons of Active and Passive Job Seekers!

wacs – Competitions

International flavors a sell-out success at THAIFEX World of Food Asia 2012 concluded with a flourish today after recording an unprecedented 25,270 in visitor numbers.

The total value of immediate sales orders made in this year’s edition of THAIFEX – World of Food Asia came close to US$134 million dollars throughout the three days of the trade fair, while the projected value of sales orders within the year is expected to value over US$3 billion dollars. 28 countries, including Bangladesh, China, France, Hong Kong, India, Indonesia, Japan, Malaysia, Philippines, Singapore, Taiwan, Turkey and Vietnam were represented on the trade floor at THAIFEX – World of Food Asia this year. This is a rise of close to 10 percent from the year before, underscoring the event’s growing influence in the region. Visitors to THAIFEX – World of Food Asia were impressed by the tantalizing flavors from the unique products and services on display from exhibitors from Asia, Europe and the United States (U.S.). Over 80 percent of these are repeat exhibitors who have come to regard THAIFEX – World of Food Asia as an important gateway for exchange and networking in the region. Mouth-watering delights from the region’s best As the region’s biggest food and hospitality services exchange, THAIFEX – World of Food Asia was also the perfect platform to unveil culinary creations by the industry’s top chefs. This included the first-ever Thailand Ultimate Chef Challenge, organized in collaboration with the Thai Chefs’ Association. Endorsed by the World Association of Chefs’ Societies (WACS), the competition saw 300 chefs rising to the challenge of creating dishes in 19 categories. The competition keenly tested their cooking skills in both local and international cuisines. One of the most anticipated events was the

Mekong Culinary Challenge, which saw participation from 13 teams. Teams were required to prepare a buffet spread utilizing fresh food produce from the Mekong River. Led by Ms Jurairat Sirirattanasak, the team from Arnoma Hotel Bangkok successfully impressed the panel of world-renowned judges to bag the top spot in this challenge. Other winners of the Thailand Ultimate Chef Challenge include:

the cusp of tremendous growth, the food and hospitality industries can only soar further. THAIFEX – World of Food Asia is well-placed to facilitate this momentum,” said Michael Dreyer, Vice President Asia Pacific, Koelnmesse. THAIFEX – World of Food Asia was open to the public on the last two days of the trade fair, from 26 May to 27 May. The next edition of THAIFEX –World of Food Asia is set to take place from 22 to 26 May 2013 at Bangkok’s IMPACT Exhibition Center.

Pasta Free Style – Professional Chef: Phattanant Thongthong, My Bistro Catering by Monkeychef, Thailand Modern Thai Cuisine – Junior Chef: Nuttakan Pungpiyakul, Suan Dusit Rajabhat University, Thailand Best Ultimate Professional Chef Award: C. Phongsak Mikhunthong, Glow Pratunam by Zinc, Thailand Best Ultimate Junior Chef Award: Park Ji Hoon, Seoul Hyundai Technical College, South Korea “The professionalism and commitment shown by the chefs made the experience for everyone here truly extraordinary. Koelnmesse and the Thai Chefs’ Association also jointly announced their partnership for the continuation of the Thailand Ultimate Chef Challenge at next year’s edition of THAIFEX – World of Food Asia. “We are proud of the growth that THAIFEX – World of Food Asia has registered over the years. With many emerging economies in Asia on 29

wacs – education

WACS Train the Trainer Explores New Territories Text By Michael Baskette - Education Committee

The WACS Train the Trainer program, which continues to be sponsored by Custom Culinary™, has extended its services to four new countries in 2012, with plans currently being made for two more. WACS expert chefs have volunteered their time and talents to share their knowledge and passion for cuisine to others around the world. Dozens of chefs and hundreds of culinary faculty and students have already participated. Here are some highlights of visits made in 2012. Thank you to the expert chefs who participated in these events: Chef Baranidharan P from Bangalore, India; Chef Davagi Sanmugam from Singapore; and Chef Soundararajan P. from Chennai, India. Malaysia On September 19, 2011 students of the Berjaya University College of Hospitality in Kuala Lumpur, Malaysia were treated by a special lesson and demonstrations by Chef Baranidharan P, Corporate Executive Chef for Griffith Laboratories, from Bangalore India. Chef Barani, as he kindly allows us to call him, is an expert chef in Indian cuisine, and has broad international connections through his position with Griffiths Laboratories and Custom Culinary™. He is a member of the Indian Federation of Culinary Associations (IFCA) and an active participant at WACS events and Congresses. Berjaya University College of Hospitality is one of the growing numbers of WACS recognized programs under the WACS Recognition of Quality Culinary Education program. Located in the Golden Triangle area of Kuala Lumpur, Malaysia the university was well suited to receive Chef Barani on one of his recent visits to the island nation. Chef Barani spent a whole day talking and demonstrating his passion for Indian cuisine to a captive audience of young culinary students, faculty and staff. The lessons were coordinated by Culinary Director Chef Jochen Kern, GMC who was eager to help provide this learning opportunity to his students. A Power Point presentation detailing his lessons is included in the Train the Trainer section of the WACS web site; along with additional photos and recipes. Chef Barani first lectured on the diversity of cuisines you find in modern day India addressing the different cultures that influenced Indian cuisine over the centuries. On his list were the influences of the Mongolians in the northwest region; the Persians on the west coast; the Chinese and Arabs thanks to the development of early 30 World Association of Chefs Societies

spice trade routes; the Portuguese who landed and colonized in Goa; the French in Pondicherry, and the English thanks to their large Indian holdings. These people easily adapted their native cuisines to India’s great agricultural diversity which includes a great amount of millet, rice, wheat, beans, green vegetables, eggplant, pineapple, sugar cane, chilies, chicken and game that was readily available. Among the recipes demonstrated included: Korma Gravy; Tandoori Chicken; Chicken Dum Biriyani; Vermicelli Kheer and a popular form of roti. Roti is a common word that describes a variety of Indian flat breads. Some roti are flattened quite large and cooked on the inside of a hot tandoor; called tandoori roti. Asia goes to Montenegro From 10 March through 19 March 2012 the chefs of Montenegro were treated to a world class series of Asian cooking lessons, demonstrations and kitchen work experiences thanks to the WACS Train the Trainer program and Custom Culinary™. Lessons included the cuisines of Vietnam, Thailand, China, India, Korea, Japan, and Indonesia with some added recipes from Malaysia, Philippines, and Bali. The lessons were performed by one of Asia’s premiere chefs Davagi Sanmugam, a member of the Emirates Culinary Guild who travels the culinary world from her home base in Singapore. Chef Sanmugam is a talented chef, consultant, award winning cook book author and educator with world class experiences stemming from her Indian birthplace and extending to various locations around the globe including Europe, the Middle East, Asia and UAE. Author of more than twenty culinary books her latest title, Indian Heritage Cooking, won the 1st runner up at the Best in the World, Gourmand World Cookbook Award 2012 under the Woman Chef Category during a recent event in Paris, France. Vuksan Vuko Mitrovic, the Chairman of the Montenegro Chefs Association and owner of Hotel Education Center (HEC) where the lessons were delivered, was the host and organizer of the event. Zlatibor Milic, President of the Association of Hotels in Montenegro, was also heavily involved in coordinating the various events for Chef Sanmugam who was able to present her lessons to various groups of chefs and culinary students in two different areas of Montenegro. Many of the lessons and demonstrations were held at the Hotel Education Center (HEC College); a local culinary arts and management school located near the fishing village of Przno off the

wacs – education

similarities and differences between South Pacific cooking styles and flavors. On days 7 and 8 the demonstrations and work shops were concentrated on Indonesian, Malaysian and Balinese cuisines. It was a two day whirlwind of spices, flavors, plate presentations and cooking techniques that intrigued both the imagination and taste buds of the room full of participants. India goes to Singapore: On April 18 Chef Baranidharan P. was able to perform more Indian cuisine demonstrations for his very friendly hosts at the ICAS Training & Education College in Singapore. Chef Barani had the occasion to be there attending an international trade show (FHA) on behalf of his employer Griffith’s Laboratories. During his visit he was able to perform these demonstrations for rooms full of teachers, students and practicing chefs. First he repeated his popular report on Indian Cuisine; in the form of a Power Point Presentation followed by 1 hour question and answer period. Everyone was amazed at the diversity of India’s culture and cuisine. Then Chef Barani was able to demonstrate a six course Indian menu which included: Mango Lassi; Tandoori Chicken Tikka; Murgh Zafrani Korma; Mutter Paneer; Aloo Gobi; Dal Palak Tadka; Romali Roti, Lacchedar Tawa Paratha; Vegetable Dum Biryani; Cucumber Mint Raita; and for dessert: Vermicelli Kheer. These dishes were chosen specifically to show the great diversity of Indian foods, and the simple pleasure one could have recreating them in their own kitchens.

coast of the Adriatic Sea. There faculty, students and professional chefs were able to take part in the lessons. Classes of 20 to 40 chefs quickly filled up the rooms. Chef Sanmugam presented a different style of Asian cuisine each of the eight days of lessons, presentations and hands-on kitchen experiences. On day 1 she focused on traditional Chinese foods; on day two students were introduced to Thai and Vietnamese cuisine. On day 3 Chef Sanmugam turned her attention to Indian cuisine showing students a variety of traditional dishes from various regions of the large and diverse country. On day 4 and 5 Korean and Japanese cuisine were the main topics. On day 6 Pilipino cooking was showcased allowing Chef Sanmugam to further expand on the

India travels to the United States: Chef P. Soundararajan, Corporate Executive Chef Mahindra Holidays & Resorts, General Secretary of the Indian Federation of Culinary Associations (IFCA), and WACS Certified Chef took time out of his busy schedule to visit the United States for 4 days of learning and teaching as guest of The Chefs Academy in Indianapolis. From May 14th thorough May 18th Chef Soundararajan demonstrated dozens of Indian recipes both savory and sweet. Brandon Hamilton, CEC, CCE chef instructor at The Chefs Academy made all of the arrangements, and was a most gracious host. Demonstrations and workshops were conducted for professional chefs, students and teaching faculty from both secondary (High School) and post-secondary institutes in Indianapolis. Chef Soundararajan easily accommodated these diverse groups with interesting discussions and tasty presentations. The grand finale came on the last day when Chef Soundarajana and eight instructors from The Chefs Academy worked together to reproduce over twenty authentic Indian dishes. Not only did the chefs get to watch, but they also got to produce these tasty dishes under the watchful eye of the chef. WACS Train the Trainer program brings expert chefs from one country to another for the purpose of sharing knowledge, skills and passion for world cuisine. For more information on the program, or how to get involved, visit the WACS web site and look under Education Programmes. You will find all the information and applications there for your convenience. 31

wacs – education

Working for Global Recognition of our Profession Text By John Clancy - Education Committee

32 World Association of Chefs Societies

wacs – education

Dear Chefs and members of the WACS Family,

The Education Committee is clearly focused and committed to developing lasting and sustainable programmes and to this end we are delighted with the response that we have received for the schools recognition scheme (award) which is proving to be very successful in attracting some of the best culinary schools from around the world. During my address to congress I spoke about current and new initiatives that we are working towards, one of these concerns the development of a global recognition scheme (award) for chefs operating at all levels in the hospitality industry. This scheme has been designed to recognise both Educational, Industrial and professional experience within all categories of the culinary profession ranging from Commis Chef (Cook) up to and including Master Chef level and Culinary Educator.

“Chefs and other culinary professionals who operate at the highest level in their industry are no different to other professions such as doctors, lawyers and accountants all of whom receive accredited recognition


We are currently working with an international accreditation body developing sets of standards and criteria for each level that WACS will recognise. Once we have agreed the criteria and standards, it is our intention to launch this scheme on a pilot basis. It will be an online application system, which is being built and uniquely tailored for WACS, it will allow each applicant to log and file their current record of experience and education as well as updating their ongoing professional development in the future using a specially designed portfolio system. All information will be held in a secure database controlled and operated by WACS appointed and trained personnel. Successful candidates can choose to have a unique plaque and certificate which they can display in their premises or school. Effectively chefs who have met the criteria can receive global recognition from WACS at their professional level. Having the support of a global accreditation body will further strengthen this scheme and will in effect mean that all chefs who meet the criteria will be accredited by WACS. This is an important step for WACS in working towards having our profession officially recognised on a global standard and hopefully have the support of leading international hotel chains, who will acknowledge WACS as the global

authority on culinary and training standards for professional chefs. Students who have graduated from WACS recognised Culinary Institutes are automatically eligible to apply for this scheme on an individual basis. Working toward having our profession recognised We believe that chefs and other culinary professionals who operate at the highest level in their industry are no different to other professions such as doctors, lawyers and accountants all of whom receive accredited recognition from their respective associations and governing bodies for their education, skills and qualifications while at the same time ensuring regulation of each profession. Currently the profession of chef or Cook as it is sometimes referred to, is only registered as a profession in four countries throughout Europe, this has happened because governments in these countries have identified specific criteria which allows the profession to become a registered skill, just like carpentry or any other vocational skill. If we take the example of World Skills competitions which promote skills and excellence in the areas of forty different trades, cooking and pastryconfectioner account for two of the largest with over sixty entrants competing and representing their respective nations. The winners are classified as world champions in their respective skill discipline, in all cases they are all young professional chefs who at the age of 23 or under have achieved international recognition of their skill and craft in cooking and pastry. It is clear that Education, training and Certification are the pathway to future progression and promotional opportunities for chefs and other culinary professionals. Continuing Professional Development (CPD) is now being acknowledged by WACS as well as Recognition of Prior Learning (RPL) which acknowledges prior experience and success in areas such as competitions, industry leadership and education, thereby allowing levels of credit and recognition for these achievements. The Education Committee will continue to campaign for recognition of our craft and we believe that programmes such as these will be key in allowing us achieve this important step for the global recognition of our profession. 33

wacs report – Culinary Olympics

ika history Text By dean kropp - USA

The Olympics. Feats of strength, endurance, stamina, and agility culminate every four years. Boundaries between nations, races and creeds disappear. Our world’s best and brightest athletes come together to proudly display their physical and mental excellence. The International Cooking Exhibition, or known exclusively as the “Culinary Olympics” throughout the culinary world, displays feats of herbs, spices, and sauces as boundaries between cuisines and chefs disappear. Our world’s best and most brilliant chefs come together to proudly display their combined mental and culinary prowess. Is this a coincidental parallel, or a direct tribute to humankind’s oldest tradition of international comradeship? Excellence in the preparation of food may not be considered by the average person as anything terribly exciting – to be sure. Does all the international fuss over the culinary arts seem odd? It doesn’t to the chefs who compete in this cooking extravaganza. Awards for excellence abound in this unknown world of food. The Nobel Prize celebrates the mind. The Olympic Games celebrate the body. The Academy Awards celebrate artistic achievements in film, and the “Culinary Olympics” celebrate the marvelously diverse range of recipes that have pleased our palettes with flavorful flair for over a century. While it may not be as widespread an attraction as its athletic counterpart, the “Culinary Olympics” epitomizes our love affair with food that has continued unabated since our ancestors first discovered how to flambé a chunk of mastodon. Without this keen interest in the millions of delightful ways to prepare food, we would not have the four-star restaurants, difficult to get into - but, oh, so worth the wait! Is it an accident of coincidence that the “Culinary Olympics” resemble the Olympic Games? Their origins and developments over the past 100 years are virtually parallel if it weren’t for the fine skills of the German Chefs Association organizing the event every four years. In fact, the two seemingly unrelated events were given life within four years of one another. Both events will be occurring 34 World Association of Chefs Societies

again in 2012; as gymnasts and runners flex their muscles in London, chefs will be flexing their spatulas and whisks in Erfurt, Germany. The Olympic Spirit When the stadium’s ruins were discovered in the 19th century, thirty-three year-old French educator, Pierre de Frédy, Baron de Coubertin (January 1, 1863 - September 2, 1937) was enthralled by the concept of an international sports competition. He began actively searching for support to bring the games to the world, using the slant that the games would promote interest in education, culture, and better international understanding through the universal love of athletics. Meanwhile… Coincidently, in 1894 as the Baron de Coubertin first presented his Olympic dream to an international meeting on amateur sports, the flame over which sat the public’s interest in cooking began to rise to a brisk simmer. On the fairgrounds of Frankfurt in Germany, the first know cooking exhibition was held under the patronage of Queen Friedrich (November 21, 1840 - August 5, 1901), widow of Kaiser Friedrich III of Germany’s Kronberg area. Although the general aroma was that of a smalltown, country fair, this exhibition was the first organized attempt to educate the public in the basics of cooking, baking and nutrition – with a special emphasis on adequately feeding the German army (a genuine concern in those days as the political tension was still palpable after an uncomfortable “disagreement” with Prince Otto Eduard Leopold von Bismarck (April 1, 1815 - July 30, 1898) first chancellor of the German Empire, as well as perennial problems with St. Petersburg). Queen Friedrich, however, was destined to follow her husband and died shortly thereafter. Invited to this well attended culinary event was another man with a worldwide vision equal to the Baron de Coubertin. Matthaus Carl Banzer (February 3, 1867 – September 19, 1945) was born on February 3, 1867 in Marsberg Germany. His Father was a master

wacs report – Culinary Olympics

“Banzer organized the first International Culinary Art Exhibition (IKA) on the fairgrounds of

Frankfurt opening on October 12, 1900. For ten days the local chefs demonstrated their skills and knowledge to the hungry public. Culinary professionals attended from all around Europe observing this quite unusual event.They did not know what to make of the spectacle.

taylor who encouraged Matthaus to diversify his career and Matthaus Carl did just that. He studied sales, management and journalism. He gained employment as a hotel accountant, clerk, manager and professional writer up to 1895. Extremely intrigued with Queen Friedrich’s culinary presentation, and his fascination with what the local chefs were doing in Frankfurt, he became enthralled with the idea of an international cooking exhibition because of the resurgence of the Olympic Games. The chefs were always in the kitchen cooking, consequently not having the time to record anything. Banzer would become their mouthpiece to the public. Banzer formed the German Chefs Association in 1896 (Internationalen Verbades der Koche [IVdK]) taking charge and becoming the first director. Banzer was destined to take the idea of the cooking exhibition and run with it, transforming a local fairground event into what would become a worldwide feast of unmatched culinary creations. Desiring to bring to the world a radically new way of looking at cooking, young Banzer set out to form the International Cooking Exhibition (International Kochunst Austellung [IKA]), or, as it is now informally known in the culinary world as “The Culinary Olympics.” Through this exhibition, chefs from differing countries, states, and provinces would provide the public glimpses of new innovations in stoves, ovens and cooking implements. Methods of canning and storage would be demonstrated along with lectures on the nutritional value of foods, which included charted tables for “balanced” meals and vitamin content. 1900:The Year for Food Banzer organized the first International Culinary Art Exhibition (IKA) on the fairgrounds of Frankfurt opening on October 12, 1900. For ten days the local chefs demonstrated their skills and knowledge to the hungry public. Culinary professionals attended from all around Europe observing this quite unusual event. They did not know what to make of the spectacle. The attendance of housewives, secretaries, teachers and some established women chefs, whose enthusiasm is most likely what helped make this first exhibition the success that it was. Because of Banzer’s efforts, Frankfurt’s fairground became well known as a place of international interest and optimism, adding to the city’s already popular reputation as host of a variety of successful fairs for nearly a century. The rousing success of the first IKA transformed the chefs

themselves. A new level of confidence arose in men and women alike, spurring through the years ever more creative dishes with which to titillate gourmands and gourmets in restaurants and homes throughout Europe. Banzer’s own driving energy served as an inspiration for many of these chefs, opening the way for future exhibitions, each larger and more competitive than the last. It became quickly evident that Matthaus Carl Banzer was a person whose thinking was quite ahead of his time. Few organizations had the benefit of his method of political and visionary planning. He insisted on quality, and detested self-serving politics. He constantly learned from his experiences with the exhibitions and applied his knowledge to future shows. His almost spiritual way of organizing and of presenting the most entertaining and educational exhibits earned him the status of a guru. Armed with his culminating knowledge, Banzer would go on to publish two books, which would become celebrated standards in restaurants, homes and cooking schools Herr Banzer’s first love was his IKA. He was ever conscious of public opinion of his shows. He wrote (translated from German): “At an IKA (International Cooking exhibition), the professional world and general public not only wish to see the progress and present level of the relevant industry, one wants to see and get to know the progress in the gastronomical art. Larger and more 35

wacs report – Culinary Olympics

beautiful than ever our show received her visitors. Not only did the relative industries make the show richer than earlier, they exhibited and showed the tremendous progress in kitchen technology and the present high level of the food substance and consumable luxury items, but also the gastronomical department presented to us in a never-seen-before way with a rich participation in a completely new layout.” Thus was Banzer’s pride in his creation. Banzer’s Shows The IKA grew with each passing exhibition, attracting professional chefs as well as the housewife. Noted chef Auguste Escoffier (October 28, 1846 – February 12, 1935), famous for his work with London’s Savoy, Ritz and Carleton hotels, his Peche Melba as well as the first president of the World Association of Cooks Society, was intrigued enough to make an appearance at the eminently successful third IKA in 1911. Chef Escoffier and Herr Banzer first worked together in 1904 translating Escoffier’s work of Le Guide Culinaire, which set new standards for the professional kitchen. Banzer chose the 1911 IKA to include housewives to the show introducing categories such as preserving fruits and vegetables, baking table bread, and displaying table settings. The book The Unknown Frankfurt by Walter Gerteis describes the magnitude of the splendor of the 1911 show: “…It embraces 20,000 square meters (about 24,000 square yards). In the center was a large model kitchen. Around it were many food halls and large magnificently arranged tables. Then came the stands of the exhibitors. The wine growers built a castle on a rock, the game handlers set up a small zoo. Besides that there was a true-to-life Roman wine cellar as well as tea houses, mocha bars and roasted ox, a pyramid of canned food which reached the ceiling, a giant bottle of champagne in which one could go drinking and everywhere there 36 World Association of Chefs Societies

were the remarkable armored vessels which were baked by Frankfurt’s bakers from bread dough.” It would be fourteen years before Banzer dared to produce another IKA. The political atmosphere in Germany and around the world made any undertaking of the magnitude for which Banzer had become known next to impossible. World War One, beginning in 1914 interfered with Banzer’s plans for subsequent shows. However, in 1925, four years after Banzer formed the formidable International Guild of Chefs, he reluctantly agreed to launch the fourth International Cooking Exhibition at the Messe Frankfurt. Banzer’s fears that this exhibition would not surpass or even match the success of the 1911 show were quickly demolished. The fourth IKA turned out to be more spectacular and popular than any of its predecessors. Another gold star to Banzer’s credit was that, with the formation of his guild of chefs, other countries began to follow suit with their own organizations of chefs, lending credence to the seriousness with which the culinary arts were taken.

“1929 saw the chef extraordinaire Escoffier take an active roll in the IKA. The fifth IKA was again a rousing success, with Banzer adding more elements for the benefit of the public’s culinary education.

wacs report – Culinary Olympics

The World Association of Chefs Society was established in 1928 in Sorbonne, Paris appointing Chef Auguste Escoffier as its first honorary president. WACS now over 90 official chefs associations as members that represent over 10 million chefs from around the world. 1929 saw the chef extraordinaire Escoffier take an active roll in the IKA. The fifth IKA was again a rousing success, with Banzer adding more elements for the benefit of the public’s culinary education. This show’s requirement was that the chefs show as much of the raw food product in making their dishes to show their “Instructive Character.” But, as ever, Germany’s political atmosphere was such that the popular International Cooking Exhibition’s survival became doubtful. 1934 saw the shift in political power as Hitler began abolishing cooks unions, taking away their property and more than two million marks of their wealth. The sixth IKA in 1934 was the first under Hitler’s reign. Although Herr Banzer was allowed to assist in the directorship of this show, two years later he would be forced by the government to retire from his prized creation. Adding to the already trying times, Chef Escoffier died in Monte Carlo on February 12, 1935 just two weeks after his wife Delphine was put to rest in his family vault in Villeneuve-Loubet. Without Banzer, the seventh exhibition in 1937 was marginally successful, although it was twice the size of the 1934 show, boasting of Hitler’s fourteen German teams and eight teams from other countries. Because of the size of the chefs’ organizations around the world, Hitler felt threatened enough to abolish the IKA totally erasing it from the face of Frankfurt as well as the world. International Kochkunst Austellung Today The eighth IKA would not commence until 1951. Secretary Walter Salzmann and the Swiss Cooks Federation stepped up to give direction and order to reinstate the German Chefs Association. As tradition required, their new International Cooking Exhibition show

was held in Frankfurt. There was much consternation about this as there was debate about whether to admit the German chefs. The following excerpt from the German newspaper Die Kuche (The Kitchen) illustrates the spirit involved in the revival of the IKA, recognizing Banzer’s great work: [December 1949] “The central committee of the Swiss Chef ’s Association has arranged a meeting for the delegations from France, Austria, and Germany for the purpose of reviving the World Association of Chefs Societies. As representative of the Association of Chefs in Frankfurt, colleague Bruno Hoppner gave thanks in the French language for the friendly invitation and expressed the wish of the association’s leadership to work unconditionally for setting in motion the international relations of this important organization. The suggestion has been made that a picture of the master Escoffier should be sent to all the associations, and further that for the next meeting other countries should be invited, especially the United States, England, Belgium, Luxembourg, Holland, Denmark, Sweden and Norway.” Matthaus Carl Banzer died on September 19, 1945. Even after his forced retirement, Banzer dedicated himself to supporting the culinary arts wherever possible. Banzer was a visionary who understood about “inspiring others with his ideas with the ability to translate the vision into reality.” Today Banzer is remembered for his ability to strategize and to think of every possible detail that would ensure the success of his shows. Covering every aspect of the culinary arts, Banzer educated the public in the nutritional value of food, the best ways to feed large armies, and the most healthful ways of preparing meals in hospitals and retirement homes, along with the basic techniques of cooking that many professional chefs and home cooks rely upon for their successful meals. Banzer’s vision of his shows and his driving force, are carried on with supreme reverence to the present. 37

wacs report – Culinary Olympics

Culinary Summit with Record Participation Since its premier in 1900, the event has not lost any of its appeal: Over 50 nations are expected to participate.

The 23rd IKA/Culinary Olympics feature all the right ingredients: This October, 36 National Culinary Teams, 28 Junior National Culinary Teams, 14 Community Catering Teams competing for the international GV-Award, 8 Military Culinary Teams and Patisserie Teams will “celebrate good taste” over a period of 4 days. Approximately 40 Regional Culinary Teams and 200 individual exhibitors will present their creative masterpieces. During the new “Vegetable Carvers’ Olympics” competition, almost 60 food carvers will undoubtedly fascinate the visitors live with their artistic exhibits.

additional tickets, please simply click on www.ticketschop-thueringen. de, keyword “inoga”. Since the beginning of May, the menus of the GV-Award have also been available at the German Chefs’ Association (VKD) Head Office,

Each day of the show, 2,500 freshly prepared menus will transform the Erfurt exhibition halls into the world’s largest restaurant. For the very first time, the IKA/Culinary Olympics will offer meals in the evenings as well. The 3-course menus of the National Culinary Teams will be available in the evenings, while those of the Junior National Culinary Teams, the Military Teams and the Community Catering Teams will be served at lunchtime. This means that throughout the day, chefs will be demonstrating their superb craftsmanship to the expert and gourmet audience from within the glass kitchens.

Ever since its premier in 1900, the IKA/Culinary Olympics has had the reputation of being a trend-setting event, and each of the events has exceeded the preceding edition in attractiveness and size. The 2012 IKA/Culinary Olympics in Erfurt will set new trends and benchmarks once again. Experts are already eagerly awaiting the overall review of the cold show platter contest. Instead of high costs for transportation of the sometimes elaborate decorative elements for the presentation of the show platters, the National Culinary and Junior National Culinary Teams will be allocated a pre-defined table surface with a firmly mounted centre structure. Suitable lighting will be provided by the German Chefs’ Association. The organisers want the 2012 IKA/Culinary Olympics to be guided by the spirit of economic efficiency and equal opportunity. For more information please visit

This new proposition strikes a chord with many companies. Numerous companies use this opportunity to invite clients for dinner and reserve “company tables”. At the same time, pre-sales of the menus are soaring and some teams were sold out right from the start. To purchase

Starting on 5th October, with the opening of the Culinary Olympics and the Parade of Nations, the sky over Erfurt will be studded with innumerable culinary stars. Inspiration will be the magic word for every visitor of the 23rd IKA/Culinary Olympics.

38 World Association of Chefs Societies

wacs report – Culinary Olympics

IKA 2012 inoga Message from Dirk Ellinger General Manager of DEHOGA Thüringen

For the fourth time in a row, the most important event for chefs all over the world, the IKA/Culinary Olympics, will take place at the Erfurt Exhibition Centre in conjunction with the gastronomic trade show, inoga. This is a great success story for the State of Thuringia, the City of Erfurt, Erfurt Exhibition Centre and all industry participants in the event. This unique event will surely inspire visitors and exhibitors this year as well and will provide a compelling experience. Once more, our industry and the Free State of Thuringia will be able to prove their competence, demonstrate how such an event can be realised in cooperation with numerous tourism service suppliers and convince our international guests of the attractiveness of the Free State of Thuringia.

Message from Robert Oppeneder

Every four years, we look forward to welcoming chefs from all over the world, who make the IKA/Culinary Olympics one of the most important presentations of culinary performance. With the 2012 IKA/Culinary Olympics, we proudly present you with an event of superlatives with more participants, more competitions and new trends. Thanks to your participation and your visit, we will turn the Erfurt exhibition halls into the world’s largest restaurant. See you in Thuringia on 5 October 2012! 39

wacs report – Focus on Europe

europe cuisine European cuisine is of great diversity with food reflecting its linguisticcultural mosaic. In today’s society of globalisation we have a wide influx of cuisine to taste from more and more countries. The introduction of immigrants after the 2nd world war has further widened the availability, style, flavor and influx to basic and common cuisine.

Text By Andreas Muller - President of the Hong Kong Chefs Association

In order to understand Europe’s cuisine, we need to understand what did our ancestors eat? When and where were each dish invented? Many dishes are so old, often dating back to ancient times that their origin is to many unclear. What make European cuisine so variable, in my opinion, is its roots to its ancient times, practices and upholding its regional flavors. The important events of the antiquity, middle age, renaissance, baroque, industrial revolution and modern era have each reflected in its food and culinary preferences. European cuisine is also known to many as Western cuisine, which is a term collectively referring to all the local cuisines in Europe and other western countries. European cuisine includes delicacies from Russia and other interior parts of Europe. Astonishingly, European cuisine is also known as continental cuisine especially in parts of the United Kingdom. The History The cuisine of early modern Europe ca 15001800 was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the Modern Era. The discovery of the new world, the establishment of new trade routes with Asia and increased foreign influences from subSaharan Africa and the Middle-East meant that Europeans became familiarised with a multitude of new foodstuffs. Spices that previously had been prohibitively expensive luxuries, such as pepper, cinnamon, cloves, 40 World Association of Chefs Societies

nutmeg, and ginger, soon became available to the majority population. The introduction of new plants like maize, potato, sweet potato, chili, pepper, cocoa, vanilla, tomato, coffee and tea transformed European cuisine forever. Though there was a great influx of new ideas, an increase in foreign trade and a scientific revolution; the preservation of foods remained traditional. Salting, curing, pickling, smoking, marinating and drying food commodities where learned, observed and implemented. Available Food Variety Staple food in Europe is to the love of bread, potato, pasta and meats. In almost every state of each European country, its cities and Altstadt (old town) we can find amazing groceries, open markets and specialty delicatessen shops filled with mainly local produces. European cuisine is based on regional European cuisine. We surely are aware and certainly must admit that an over influx of food commodities through a strong presents of agriculture practice are producing more food than the population need. A time not to forget In Post-war I and II, food was of extreme shortage and extremely expensive. Staple food like Potato, Corn, Wheat, Cabbage, Lard and Beets where the birth of every base of today’s common national cuisine. Great increase in prosperity in Europe during this period which gradually reached all classes and all areas considerably changed the

wacs report – Focus on Europe

patterns of eating. Nationalism was first conceived in the early modern period, but it was not until the 19th century that the notion of a national cuisine emerged. Class differences were far more important dividing lines, and it was almost always upper-class food that was described in recipe collections and cookbooks. Some of Europe’s National Cuisines are today’s great Street Snacks. The strive of never been hungry again; which we have seen during these period of time- has changed our approach to our cuisine. Dining Habits One has to understand that following years of traditions, Europeans are very family-orientated and that the majority of Europeans eat at home. This, with the change of the population age, social awareness, personal status and economy impact however has changed. The dining-out scene has certainly had an impact in the late 70’s to the early 80’s. As a better lifestyle was observed, the influx of foreign immigrants and their establishment of restaurants flourished. With the steady growth in economy, Generation Y and Baby Boomers, the culinary scene nowadays have seen trend setters emerged in either free standing fine dining restaurants; mainly dignified with Michelin rated stars, hotel dining rooms, bars, cafes, bistros and pubs. Family tradition are kept alive but with a reduced aspect of dining at home.

“The cuisine of early modern Europe ca 1500-1800 was a mix of dishes inherited from medieval cuisine combined with innovations that would persist in the Modern Era. The discovery of the new world, the establishment of new trade routes with Asia and increased foreign influences.

Fine Dining in aspect of either culinary of ambient trends (Classic Cuisine, Haute Cuisine, Nouvel Cuisine, Diet Cuisine, Health Cuisine, Molecular Cuisine ect) are present in various European cities and are indulged by a variety of guests. Today’s trend setters in aspects of culinary experienced performed by the rising stars of culinary professionals are dominating the scene and are the influence of upcoming inspirations for the future. It is to mention that however national cuisine is the main focus of European cuisine due to its roots of know dining habits and the unknown experience of exploring or mind-changing palettes. National Cuisine and Classic cuisine will always have domination as they may perhaps be refined, re-explored and reinterpreted. Authentic Foreign Cuisine, establishments which been set-up by immigrants from Northern Africa, Balkan, Mediterranean and Central Europe are visit regularly as an alternative to its own national cuisine. 41

New Trend for 2013? This may come a little early, but a recent Conde Nast Traveller article quoted Wolfgang Puck’s 2013 food trends for hotels.

Ferran Adria, Gaston Acurio And Telefonica Presenta Documentary Showcasing Peru’s Culinary Revolution

They are: Seasonality,

World-renowned chefs Ferran Adria and Gaston Acurio, in partnership with telecommunications company Telefonica, premiered their powerful documentary, “Peru Sabe: Cuisine as an agent of social change” at the United Nations in New York. The documentary explores how a new recipe for social integration and human development is emerging in Peru thanks to the creativity and innovation of the country’s chefs.

ware. So fellow

“As a social phenomenon, Peruvian cuisine is unique in the world, but could be an example for other countries,” said Ferran Adria. “While traveling through different regions of Peru to make this film, I discovered the country’s incredible biodiversity and the innovative potential of its cuisine. This is helping to create a new social reality.”

Mediterranean influences, Simplicity Spruced Up and Evocative serving chefs, what are your predictions for the coming year?

Bocuse d’Or Asia Singaporean chef Yew Eng Tong won the Bocuse d’Or Asia. Among 10 chefs from across Asia, the Singaporean candidate won this culinary contest ahead of the Japanese candidate Noriyuki Hamada and the Sri Lankan cook Buddhika Samarasekara. The candidates competed in talent and creativity under the admiring eyes of the President of the Jury, the famous Swiss Chef Otto Weibel, and of the Honorary President, Chef Jérôme Bocuse. The three winners are now qualified for the final, with the company of the Chinese cook Ralph SUN ( fourth place of the Bocuse d’Or Asia) and 20 other chefs from all around the world. Next important date: the final in Lyon on January 29th and 30th, 2013!

in&out of the kitchen World’s Best Female Chef Congratulations to Elena Arzak, who was awarded The Veuve Clicquot World’s Best Female Chef award at the World’s 50 Best Restaurants.This award celebrates the work of an exceptional female chef whose cooking excites the toughest of critics. The fourth generation of the Arzak family to head up the restaurant since it opened in 1897, Elena’s father Juan Mari Arzak was honoured with the esteemed Lifetime Achievement Award 2011. Having learnt her craft at home, Elena expanded her horizons through extensive travel. She studied in Lucerne, Switzerland before moving through the great kitchens of Europe including Maison Troisgros, Bras and Pierre Gagnaire in France, Le Gavroche in London and El Bulli in Spain before returning to the family business. Elena has won international respect for her constantly evolving, cutting edge, research-based approach to cooking and experimentation with flavours. Through her single-minded dedication to Arzak and its signature Basque cuisine, Elena oversees not only a thriving restaurant but by working in tandem with her famous father, Juan. 42 World Association of Chefs Societies

in&out of the kitchen – young talent

With Gusto! Switzerland cooks – and at the national Apprentice Chef Contest one lady cooked her way to victory. Elisabeth Albrecht – who is training to be a chef at the Zurich Marriott Hotel – won the coveted Gusto-12 award.

This high-level contest yielded nine young cooking talents from the 2nd or 3rd year of their apprenticeships. 100 prospective chefs from across Switzerland submitted their work for the challenge. Nine of them were invited by the professional jury to the final. The task was not made easy for the selected young talents. They had just 3 hours to prepare their menu in front of the Jury in the kitchen at the Baden Training School. In addition to taste, presentation and coherence, many other aspects were also evaluated including efficiency and hygiene. Elisabeth Albrecht from the Zurich Marriott Hotel was chosen as winner of the eighth ‘Gusto’. The winners’ names were announced as part of a celebratory gala. Yannick Hollenstein from Arbon was placed second and Sandro Dubach from Lenk was third. ‘Gusto’ has been organized and supported by Howeg, Transgourmet Switzerland AG, a stepping stone for great carriers in catering. Elisabeth has a tremendous thirst for knowledge, said Executive

Chef Marc Wolfensberger from the Zurich Marriott Hotel. After completing her apprenticeship as hotel employee she tackled a second apprenticeship as chef. Elisabeth’s creations are not only appreciated by those responsible for her training, but also by the guests, as Human Resources Manager Christoph Ruckli proudly relates. Mr Ruckli is responsible for 15 trainees at the Zurich Marriott Hotel. Guests at eCHo, the hotel’s restaurant offering Swiss Cuisine on Zurich’s Neumühlequai, will find new creations of the ‘Gusto’ winner on the Spring Menu. Elisabeth is happy to receive support in her culinary forays from the entire kitchen team, and especially from the Chef Patisserie Manuela Weber and Executive Sous Chef Thomas Kunz. Her colleagues from the Marriott will have to get along without Elisabeth for two weeks. As ‘Gusto’ winner she will travel for a 14 day visit to Chile, to work with Swiss Chef Silvio Bernasconi at the Hotel de Larache in the Atacama Desert. 43

in&out of the kitchen – book review

Dilmah Launches Tea-inspired Recipe Book The world’s most comprehensive book of tea inspired cuisine, The Dilmah Book of Tea Inspired Cuisine and Beverage, was recently launched.

The impressive tome contains over 450 recipes from across the globe, all aimed at enhancing the fine qualities of tea and cuisine. The first copy of the publication was presented to Dilmah Founder Merrill J. Fernando by Andrea Ferrero, the Executive Chef of the Bulgari Milan during the highly anticipated Tea Gastronomy dinner held at the Colombo Hilton on 8th May 2012.

Real High Tea, The Chefs and the Teamaker and Tea in the Five Senses. These signature events were designed to share the luxurious indulgence in tea. They were also intended to promote respect and appreciation of tea around world at a time when commoditisation and multinational dominance was beginning to dilute the quality of one of the oldest beverages in the world.

Dilmah, the producer of Single Origin Pure Ceylon Tea has made its presence felt in nearly 100 countries across the globe. An ethical tea company known for its commitment to retaining the purity and integrity of Ceylon Tea, Dilmah’s work principles are deeply rooted in the six pillars of Dilmah.

The Tea Mixology section of The Dilmah Book of Tea Inspired Cuisine and Beverage contains recipes for cocktails, mocktails, hot tea & hot tea cocktails, tea shakes and t shots. Each recipe includes the relevant utensils required, including the type of cup for serving, ingredients and the method of preparation. Every recipe is visually presented to enhance the senses of the viewer and give an idea of what to expect. The Tea Cuisine section contains tea inspired recipes including appetisers, soups,

Dilmah embarked on a journey in tea gastronomy in the late 1990’s with pioneering initiatives like Dilmah Thé Culinaire, Dilmah Tea Sommelier, Dilmah 44 World Association of Chefs Societies

salads & dressings, sorbets, main courses and desserts. The publication also contains recipes by Dutch tea sommelier and bartender Robert Schinkel and respected culinary educator and pastry chef Robert Wemischner, who have used their knowledge to combine tea and cuisine. The publication contains a section on Dilmah’s Chefs and the Teamaker 2008 and 2010 challenges as well as a general description on the history of tea and the Dilmah Philosophy. Sons of Dilmah Founder Merrill J. Fernando, Dilhan and Malik in their introduction to the publication say “There is a tea for every moment, for every mood and for every occasion. There is a tea for every fruit, vegetable and meat, a tea for every culinary style and a tea whose unique personality matches every person’s individual taste. Our

in&out of the kitchen – book review

book of Tea Inspired Food and Beverage is intended to express our family’s love for tea in another dimension”. The Dilmah Book of Tea Inspired Cuisine and Beverage is not for the food connoisseur alone. The publication serves an even bigger purpose as its sale is expected to raise funds to support underprivileged youth in Sri Lanka through the establishment of several culinary training institutes across the country. This is an endeavour of the Merrill J. Fernando Charitable Foundation in partnership with the World Association of Chefs Societies’ (WACS) charity arm Chefs Without Borders. Over 200 members of Dilmah’s Global Family gathered in Sri Lanka during the Conference to appreciate the Dilmah Founders’ contributions to preserving the integrity and purity of Ceylon tea. The Conference, titled Goodness Tastes Great, concluded on May 14 after the School of Tea session and a visit to Dilmah Factory where the world’s finest tea is packed. US$10 from every book sale will be channeled towards the joint programme which will be implemented by Chefs Without Borders and the MJF Charitable Foundation.

The MJF Charitable Foundation was set up to fulfil

the Dilmah Founder’s wish to make business a matter of human service and share with the community the fruits of his success. Thousands of people supported far and wide and many worthy initiatives set up around Sri Lanka to support the less privileged is fulfilment of that dream. For additional information visit 45

in&out of the kitchen – wine´s cool

Riesling – Made in Germany Riesling is the calling card of German viticulture and THE varietal that shapes Germany’s wine image worldwide. German Rieslings thrive in various soil types, which helps account for the fascinating diversity they offer in tems of bouquet and flavor.

that can range from peach to citrus or exotic fruits and/or have a honey tone. No less unique is the combination of fruity acidity and extract – sometimes piquant, sometimes pronounced, but always full of nuances and finesse that play on the palate and invite one to savor all levels of sweetness. No other white wine grape can yield a varietal wine that offers such a tremendous diversity of flavors and aromas – a delight to discover and experience. In addition, Riesling can produce wines with great aging potential and above all, wines that reflect the unmistable characteristics of their origin. Riesling always retains its authenticity. Young, light Rieslings – whether dry or with a fruity sweetness – are wonderful summer wines. Dry to off-dry Riesings go especially well with light fish and meat dishes and/or Asian cuisine. Spätese with a natural, fruity sweetness or a lusciously sweet Auslese are excellent with fruit-based desserts. Rich, mature Auslese or Beerenauslese are an ideal apéritif for a festive meal or can be served in place of dessert.

One can justifiably say that Germany is the “home of Riesling” – after all, some 65 percent of the world’s Riesling vineyards are located here. In fact, the world’s largest contiguous area devoted to Riesling vines is in the Pfalz region. Long Ripening Period – Lots of Aroma The northernmost climatic border of viable viticulture lies along the 51st degree of latitude – a fortuitous circumstance for Riesling, not least because the small, round berries prefer cooler climates. In Germany’s wine-growing regions, some of which are influenced by a continental climate, Riesling ripens very slowly and is usually harvested from mid-October through November. As a result, the grapes develop intensive aromas. Riesling grapes are harvested at various stages of ripeness, from QbA to Trockenbeerenauslese or Eiswein, and depending on how the grapes are vinified, Riesling is well-suited for producing wines of many styles, ranging from dry to lusciously sweet. Even at low or moderate alcoholic strengths, Riesling yields wines that are rich in aromas and brilliant in taste. Here, too, Riesling shines with its multitude of aromas and flavors 46 World Association of Chefs Societies

The History of Riesling Like that of most other grape varieties, the origin of Riesling is not clearcut. There are numerous “first” documented mentions of the grape. Some viticultural historians credit King Louis the German (843–876) as the first to have had Riesling planted along the Rhine. One of the earliest authentic documents in which it is mentioned dates from 13 March 1435, in a winery invoice at the Cistercian monastery Eberbach/Rheingau. It refers to six Riesling vines in the vineyard(s) of the Counts of Katzenelnbogen. As early as 1392 the monks in the Rheingau had begun cultivating white wine varieties in vineyards that had been predominantly planted with red wine grapes. As such, one assumes that Riesling was also part of this transition. Equally ambiguous is the origin of the name itself. Supposedly it stems from the 15th century and could be a derivative of Russling (Rus = dark wood) or Rissling (rissig = reissen = to tear or pull apart). It first appeared in its present-day form in 1552 in a Latin text in an herbal by Hieronymus Bock, reprinted in German in 1577: “Rieslings grow on the Mosel, Rhine and in the district of Worms.” Riesling’s Triumph Began in the 17th Century The expansion of Riesling cultivation in Germany began with efforts

in&out of the kitchen – wine´s cool

“No other white wine grape can yield a varietal wine that offers such a tremendous diversity of flavors and aromas – a delight to discover and experience. In addition, Riesling can produce wines with great aging potential and above all, wines that reflect the unmistable characteristics of their origin. Riesling always retains its authenticity.

to improve quality. In 1672, St. Clara Monastery in Mainz ordered that red vines were to be removed and replaced with gutes RisslingHolz (good Riesling vines). Some 294,000 vines, predominantly Rissling, were planted in the vineyards of the Benedictine monastery Johannisberg/Rheingau in 1720. The cellarmaster noted the initiative as follows: “In the entire Rheingau, no grape variety except Riesling can be planted for producing wine.” Cardinal Franz Christoph von Hutten, a prince bishop of Speyer/Pfalz, decreed in 1744 that “no more Alben (Elbling) should be grown, but rather more noble varietals, including Riesling” in his vineyards in and around Deidesheim. In Alsace, the Jesuit college in Schlettstadt had Riesling vines planted in 1756, and Clemens Wenzeslaus, a prince bishop of Trier/Mosel, ordered on 8 May 1787 that “all inferior grape varieties were to be removed and be replaced with Riesling.” The preference for Riesling had a lasting effect on Germany’s winegrowing regions and set the stage for the future – not only for the ongoing viticultural endeavors of the church, including the creation of many a famous vineyard site, but also for the development of a

secular viticultural tradition that remains closely associated with Riesling to this day. Toward the end of the 19th century, Rieslings from the Rhine and Mosel had reached their first peak of renown. By then, German Rieslings were highly esteemed by many European royal dynasties. They were bought and sold at very high prices throughout the world – often fetching prices far higher than wines of Bordeaux. Today, at the beginning of the 21st century, German Riesling is once again recognized worldwide as an expression of high quality with guaranteed authenticity. It again numbers among the most expensive white wines of the world. Many of the best Rieslings in the world originate from German vineyards.

This article is courtesy of the Deutsches Weininstitut. For more information, visit or 47

in&out of the kitchen – Education

CULINARY LEARNING AND A DIFFERENT APPROACH TO TESTING ARTISTS To test or not to test, that is the question. Text By Trevor White - Principal Consultant

For me there is no one right way when it comes to good food. One chef ’s tasty, crunchy anchovy garnish is another chef ’s smelly old fish bits! Take a look across global food styles featured on the internet. You can see that fresh ingredients, passion and creative diversity are the secret ingredients in an evolving foodservice industry. Professional recognition is an important part of a professional chefs career journey. If you’re an accountant in Australia then a degree and becoming a Certified Practicing Accountant (CPA) could get you recognised as a professional. If you are in foodservice the challenge is much more difficult than mere schooling certification and tests.   There is no one right way for global foodies.  Tests can’t always subjectively validate skills and professional recognition in foodservice. That’s perhaps an outdated learning model, especially when it comes to adult learning worlds.   Why do I think this? Well, the test examiner can’t effectively judge your food as the correct point of reference in all cases doesn’t exist around composition for global tastes clearly or in agreement. If you think it does, it’s merely your point of view from your subjective experience of food.   Seriously, who likes sitting tests anyway? Schools out, the life journey begins here! Great Artists never sat test by peers, they are artists in their own right.    Food is an art form that is continually evolving. That’s why it’s so difficult to measure as right or wrong. Of course there are always the basics like burnt toast. I am 48 World Association of Chefs Societies

not saying you can’t assess technical process, it’s just that the test environment is not actually applicable to a real industry cooking environment. So the logic can become flawed. Just because I made Charlotte Rouse in 1986 for my cooking proficiency certificate does not mean that much at all. A real chef is measured by now well his skills are honed.  This is from practice, practice practice and recognition form peers and diners.   I put to you that tests are only part of a life long journey into the culinary arts.   Innovation in Australian and of course Global foodservice is thriving; most of this work is hidden from view in the warmth

and glow of our hottest kitchens. This is the proof of the pudding.  Can you cook for customers for profit? Do they love your food? Are you rewarded by it?   My sense of worth is not from sitting tests that allow me to make the standard of someone’s egoist version of what I should be as a chef and an artists   FOOD FOR THOUGHT MY FELLOW WORLD CHEFS! Trevor White is the Principal Consultant of Creative Branch Consulting Pty Ltd.

in&out of the kitchen – travel

Namibia’s Seasonal Ingredients Namibia is bordered by Angola, Zambia, Botswana and South Africa. The coast with its productive fishing grounds and deep water harbour of Walvis Bay, is edged by dunes and gravel plains of the Namib desert.

Text By Chantel Loteryman - Vice President of The Namibian Chefs Association

Namibia has a varied range of local dishes with its unique flavours. Namibia is also known for their meat which is highly desired and eaten as often as it is feasible daily for some and for others in special occasioning. Namibia has a wide variety of game as compared to other countries. In Namibia Kudu, Springbok, Eeland, Hartebeest, Oryx, Ostrich and even Crocodile came up on menus . Game in Namibia is very popular during winter period or all year round. Namibia is known for making the best biltong. Biltong is made from first marinated for days then spiced and then hung to dry for 2-3 weeks. This meat can stem from game or beef. Namibia is also known for having the best beef in the world as our cattle are not left in one place but are left to roam freely. Omajova which is called a wild delicacy. Omajova comes from the towering termite mounds reaching heavenwards from the savannah characterise many areas of Namibia. Omajova is the wild mushroom that are harvested by the locals, supplementing diets and income. Although they have their own unique flavour they are best cooked in butter and salt. Whether eaten a la crème, fried with asparagus and cherry tomatoes in an omelette, crumbed or wrapped in silvers of Salmon the mushrooms provide a tasty treat. Another seasonal ingredient is the Nara plant in Namibia. The Nara melon grows in the coastal region of the Namib Desert in Namibia. The seeds are highly nutritious containing 57% oil and 31% protein. The seeds are eaten like nuts and taste similar to Almonds. The sweet flesh fruit can be eaten raw but can burn the mouth. The Nara is also made into Nara Oil which is a very delicate oil and has a very strong taste delicious with salads. Namibian Oysters is a delicious delicacy. They are becoming one of the largest oyster suppliers in the world. Much like a fine wine oysters vary greatly depending on the environment in which they are harvested. The top layers and aftertaste all may vary to produce hundreds of distinctive characteristics and flavours. When you open up that shell, it’s a full oyster. Then the taste of the ocean, It’s fresh , sweet and salty. 49

in&out of the kitchen – nutrition

Hospital Food – “Taste Bad? Don’t blame the pills!” Why does hospital food have such a stigma of bad taste and low quality?

Our taste buds lose sensitivity due to sickness and medications and because they are well aware that taste is the key in wining patient’s satisfaction, savvy culinary professionals in any health care facilities prefer their cycle menus to be tasted by sick patients prior to an approval. We are often confused about flavour and taste. Flavour is not taste and taste is just a single component of a flavour, a larger complex formed from taste, smell, texture and appearance. Our five senses are all involved in the discovery of a flavor, but taste plays the major role in that discovery. This sensation by buds on our tongues detects sweetness, saltiness, sourness and bitterness. And dealing with a patient’s taste is your big challenge to achieve success in our business. To overcome that you will need to know about the SCST rules. Techniques to enhance a hospital meal are known as the SCST rules. Seasoning, Color, Shapes and temperatures all play a big major role in your meals satisfactions. Seasoning is a great tool to enhance a taste of a meal. The 50 World Association of Chefs Societies

proper use of different herbs and spices will boost the aroma and the smell, leading to a desirable bite. Eyes are the windows of attraction and color is your best route. Using different colors in a creation of a meal will make a patient feel special and bring his/her attention to a beautiful serving plate. And shapes are needed to build the body of an elegant plate. Vegetables should be cut perfectly using French methods such as julienne, allumette or boutons. Proteins should be also cut precisely using classic methods such as superior, medallion or roulade to sharpen your meal with powering the look of the main part. “Herbs and Spices” You Got It. Mastering the use of herbs and spices will certainly deliver a good taste to a meal, but can do more than that simply because herbs and spices are rooted in each one of us through ethnical, social and cultural backgrounds. Good herbs are automatically associated with freshness. Fresh herbs are aromatic

with a unique smell and boost a recipe to perfection if used properly. The use of spices in the health care industry is a hot topic. Because spices serve as medical agents to start with, furthermore a spice in a meal is a cultural identity, just adding cinnamon to a chopped meat meal as meatballs is a common standard in the US. While if you cross the Atlantic preparing meatballs with cinnamon in Moroccan cuisine is considered bad cooking. Moroccan like the use of cumin in meat dishes as a standard. The combination of mustard seeds, turmeric and sumac are used extensively in Indian cuisine and will most likely be well received by patients looking for something Indian. However, doing the same on French or Irish meals on your cycle will be an unacceptable seasoning approach. Youssef Mehdaova is an executive chef, culinary administrator, and Certified dietary manager. He’s also a freelance food and nutrition writer and healthcare culinary consultant. He’s an active member of ANFP and The American Culinary Federation.

in&out of the kitchen – Food Safety

Knowing Your Suppliers In the food production and service industry, the supply of products is a constant task of the operation. As food producers, chefs should be knowledgeable of the origins of the food they handle more than just for records sake. Text By Paulino Schembri - MSc. Food Safety Management

The safety and quality of food depends greatly on the ingredients and other components that make up the final product. This can be achieved by ensuring that the suppliers can provide ingredients, packaging and other products that are up to the standard set by the operation’s food safety management. Most international trade of food is regulated by international standards upheld by countries that are signatory to the World Trade Organization (WTO) agreement. This helps the trans-border movement of food, making it less likely for the exporting country to be challenged legally where it would set its own standards. Agreements within WTO, has set standards for food safety and animal and plant health (Sanitary and PhytoSanitary Measures Agreement or SPS) as the basic rules. Sustainability Another concern that is very real in today’s global market is sustainability. One must consider that the products used within any operation to be sustainable for all the right reasons. The three main pillars of sustainability are the environment, social and economic developments. This was noted at the 2005 World Summit where the outcome document referred to the interdependent and mutual reinforcement of the three pillars, which enable sustainable development. A balance between short supply chain and cross border supply has to be well managed by any food operation to encourage sustainability. If only the short supply chain is adapted by all operators then an excessive demand on the local produce might trigger a

depletion of any sea or land stock. Definition “Sustainable development is development that meets the needs of the present without compromising the ability of future generations to meet their own needs.” Brundtland Commission of the United Nations on March 20, 1987. Food Movement The trans-boarder movement of food presents a requirement of food safety security through specified standards. The new Food Safety Modernization Act in the US makes use of producers’ inspections to ensure that the food imported into the country would be, at least, of the same food safety standard as that grown on home ground. This process is accomplished by certification being issued after successful inspections carried out by approved auditors.

documentation for all food production processes, audits of suppliers to ensure that these meet all agreed requirements or certification that can support their claim through third party audits. Food production has come a long way since the early days where the chef was only responsible for the preparation, presentation and taste of the laborious dishes prepared with great passion and expertise. Today food safety is an integral part of food preparation and it all starts by knowing your suppliers.

As many of these standards rely on credibility and compliance, systems such as HACCP would need to be implemented in the food preparation operation to ensure a sound food safety management system. As with the WTO agreements, countries that have adopted HACCP as a food safety management system will find that, compliance and credibility is better acknowledged by producers to accept and deliver food products that would be safe for human consumption. Food Safety Management Suppliers’ management is essential in food preparation to be able to ensure that the suppliers have approved procedural programs, a HACCP system in place, 51

in&out of the kitchen – Chef’s Corner

The competitive edge 1. Healthy competition instills pride, passion and hard work 2. Sharing of knowledge is the only way to enrich our industry 3. Cross utilisation of information is key 4. Focus to the forefront for 2012 and beyond 5. Well read and well practiced in every day tasks shall breed success

establishments fighting over the same groups of customers and due to this deep rivalries often arise over the pursuit of wealth, prestige and fame. This outlook on competition is very often embedded in us when we are still at school and the sport war occurs but I truly believe that it should be approached with a positive outlook as with anything in life. Instill a sense of pride and healthy competition within your staff unit with viable goals, tangible merit and positive outcomes shall occur.

So often I am asked why on Earth I love culinary competitions so much. To me this seems like a rather odd question! Who would not love the intensity of testing your paces not only against top chefs in the industry but against yourself? Who wouldn’t love the clock ticking away and the heat in the kitchen whilst little beads of sweat appear on your brow as large volumes of adrenaline pump through your veins? I really cannot believe why anyone would not want to feel that every single day! Competitions, not only culinary “cookoff ’s” are an extension of every day life in our industry. Every day, as a chef we are competing against time before and during service getting our MEP ready, building up energy and excitement as we head towards service times, during service we are continuosly trying to score top marks with the consumers and win bith our own personal competitions as well as live up to the standards of our establishment and win a 52 World Association of Chefs Societies

smile from our Chef. We are trying to build up a name for ourselves in what most civilins would call a hostile environment. GM’s alike are competing to keep their establishments top of mind and each and every member of an hotel or restaurant brigade are competitng to get things done perfectly and quickly to win the hearts of guests. Compeition in every sense should not scare you, it should be entered into with abandon! Competition creates the foundations for exact and healthy work ethics, hard work and focus. I was taught early on that the tool to win competitions is to be focused, well read and well practiced. This theory has stood me in good stead throughout my career and in my daily life and is a testimony to many value and belief systems. Competition naturally arises whenever two parties strive to achieve a goal that cannot be shared. In business we associate competition with a battle against other

Imagine an environment where healthy competition is the order of the day, where establishments are able and willing to share knowledge and experiences to grow our industry to new and amazing heights! Imagine an industry were there are discussion forums where individuals have the opportunity to ask questions and get honest answers. In Africa we do not have the exposure to international cuisines and trends as you would find in European countries who have easy access to one another. We need to start planting the seed of healthy competition and open minded sharing of information for the greater good of all. Let’s begin to make our industry greater, bigger and bolder by extending a healthy competition ethic into each moment of our lives.

Jodi-Ann Pearton is founder of The Food Design Agency, a creative culinary consultancy and catering company.For additional information visit and www.

Cooking unlimited ERFURT 19. - 22. 10. 2008 IKA – International

CULINARY EXHIBITION inoga – Trade Fair for the Hotel, Catering and Hospitality Sector

6th – 9th October 2012 Messe Erfurt |

e middle The WACS Arena in th esentation area of the competition – pr s for participating team

in&out of the kitchen – advertorial

chicago school of mold making Within a short train ride from Chicago’s Loop, you will find the Chicago School of Mold Making where, in an unsuspecting, quaint two-story building lies a unique creative center where chefs from around the globe come to bring their ideas to life. SETTING A NEW PATH For over 10 years, the pastry world has taken advantage of the mold making and educational services provided by the Chicago School of Mold Making. Initially, the skills of founder and master mold maker Michael Joy were utilized by elite competition chefs to provide an added edge to their already excellent degustation. Strong and consistent results led to collaborations with both individual competitors and teams from all over the world. Within a few short years, chefs were using Michael’s silicone molds in the pastry world’s most prestigious events including Meilleur Ouvrier de France, Coupe de Monde de la Patisserie, Patis-France U.S. Pastry Competition, AFC’s National Pastry Chef of the Year, World Pastry Team Championships, World Chocolate Masters, Sigep’s Gelato World Cup, as well as IKA/ Culinary Olympics and Bocuse d’Or. EDUCATION FIRST Michael Joy and co-founder Beatrice Schneider recognized a need for more education regarding the art of mold making and casting. They produced a comprehensive mold making book; Confectionary Art Casting. to provide information and support for the development and production of artisan food shaping. Although not a trained chef, Michael Joy has taught at the World Pastry Forum and at culinary based universities throughout North America. He has been honored by Johnson & Wales University as a Distinguishing Visiting 54 World Association of Chefs Societies

Chef in the institution’s Rhode Island and Charlotte campuses for his contributions to the culinary industry. Michael and Beatrice have been dedicated to raising awareness of innovative, artistic, and cutting edge production possibilities since the beginning. They have teamed up with influential chefs to produce educational articles that showcase a wide variety of culinary innovations and techniques. These articles have been published in magazines that are distributed world-wide. It is important to note that previous articles, as well as step-by-step demonstrations (Tips & Tools), are available for free online at www. The school’s website includes many other inspirational features, such as Pastry Postcards which highlight culinary events from around the

world. The free online content features hundreds of photographs and educational material that is formatted for chef instructors to download and use in their classrooms. COLLABORATIVE INNOVATIONS The Chicago School of Mold Making has become well known for making highquality, long-lasting silicone molds and coming up with innovative solutions. So much so that top industry innovators have come to them to develop and produce their own ideas. One of the most successful collaborations has been with pastry chef Stéphane Tréand, MOF. Chef Tréand is recognized around the world as a leading creative force. He is known for his exquisite airbrush skills and natural ability to develop new showpiece techniques.

In order to help other chefs develop their creative expression more quickly, Chef Tréand worked with Michael and Beatrice to develop ShowPeels http://store. (small textured mats for creating sugar and chocolate decorations) and ShowStoppers category_s/44.htm (sheet pan size mold containing multiple shapes that can be quickly assembled into a large showpiece). Both types of silicone molds have enabled thousands of chefs to enhance their own creative styles while reducing the time and cost it usually takes to create hand-made decorations and showpieces. TRANSPARENT COMPETITIONS Recognizing the need for growth and new ideas in the industry, the Chicago School of Mold Making has promoted and supported competitions for established and student chefs. One of the most notable collaborations is with chef instructor Paul Bodrogi. Starting from a set of casting challenges for students, this new event, called Pastry Live (www., has grown to a national event for professional chefs. The event now in its second year and already features five different pastry competitions: National Showpiece Championship, Chocolatier of the Year, Signature Plated Desserts, The Art of Cake and The Student Chocolate Challenge. A key reason for the event’s rapid success is that Pastry Live is organized by chefs for chefs. Competitors are excited because a level playing field is established by supplying them with competition kitchens that are equal in equipment and small wares. Addressing a frequent complaint, it features transparent approaches for judging performance. While there are corporate sponsors to make the event possible, Pastry Live is not owned by any single equipment or ingredient company. With more judging categories and a separation of skill and artistry, innovation and risk taking by the competitors is encouraged. This is a good recipe for new ideas and industry growth. Another recent and successful event collaboration has been working with pastry chef Jimmy MacMillan www. together with media partner Pasticceria International and Starchefs to create The Chicago Restaurant

Plated Dessert Competition http://www. The inaugural event held last October, was filmed and edited into four short award winning episodes. The web-series follows four local restaurant pastry chefs as they compete for best plated dessert in the city. With today’s internet media distribution, these web-isodes long outlive the three day event and can share these chefs’ skills with a world-wide audience. EYES ON THE FUTURE Through its many activities, collaborations, and products, the Chicago School of Mold Making will continue to commit its resources to encouraging creative development and fostering the talents of chefs. Founders Joy and Schneider have established the right combination of providing quality tools and technical knowledge to assist chefs in the realization of their creativity. Michael and Beatrice know that by supporting chefs’ in their development, they can better design solutions to increase efficiency in the

kitchen and keep their customers happy. And that’s a good recipe for all. Watch for more to come at their website

“Conceptually we set out to imply growth and poised beauty to create a biomorphic-futuristic form growing out of an unlikely medium; rocks. As if we were to unearth this organic form and it was yet unnamed, an earth star of sorts.

-Andy Chlebana and Nancy Carey 55

WACS Events Calendar 2012-2013 WACS competitions

WACS Events

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

13 – 17 July Judging Seminar – Orlando, Florida

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

24 – 25 July 2012 Judging Seminar – Limassol, Cyprus

14 –16 November 2012 FHC China Culinary Arts Competition – Shanghai, China 29 – 30 January 2013 Bocuse d’Or – Lyon, France 01 – 04 August 2012 Philippine Culinary Cup, Continental Competition – Philippines 08 – 09 September 2012 International Open Air Cooking Championship Polus Center Culinary Cup, National Competition – Romania 18 – 20 September 2012 Big Cooking Contest/FAFGA, Continental Competition – Innsbruck, Austria 05 – 10 October 2012 IKA/Culinary Olympics, Global Competition – Erfurt, Germany 05 – 10 October 2012 Moldova Cup, Continental Competition – Chisinau, Moldova 12 – 14 February 2013 Battle for the Dragon 2013, National Competition – Wales 04 – 06 March 2013 Scothot 2013 World Culinary Grand Prix, International Competition – Glasgow, UK 23 – 27 November 2013 IGEHO 2013, International Competition – Basel, Switzerland

56 World Association of Chefs Societies

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wacs national chefs associations

Australia Australian Culinary Federation Mr. Peter Wright Tel: +61 3 98169859 Austria Verband der Köche Österreichs mr. Josef Fankhauser Tel: 0043 1 3676162 Azerbaijan Republic The Azerbaijan National Culinary Association Mr. Takhir Idris Oglu Ami-Raslanov Tel: 99421/ 93 30 43 Bahamas Bahamas Culinary Association MR. Michael.Adderley Tel: (242) 3276200 ext.6470

Czech Republic Association of Chefs and Confectioners of Czech Republic (AKC CR) Mr. Miroslav Kubec Tel: 420 274 812 324 Denmark Køkkenchefernes Forening, Danmark Mr. Uffe Nielsen Tel: 98999059 D.P.R. Korea Korea Chefs Association mr. Mme Pak Myong Son Ecuador Asociacion de Chefs del Ecuador Mr. Mauricio Armendariz-C.EC. Tel: 593 2466975

Bosnia-Herzegovina Association of Chefs in Bosnia and Herzegovina mr. Nihad Mameledzija Tel: 00387 33 200 412

Egypt Egyptian Chefs Association Mr. Markus J. Iten Tel: (02) 3748-3958

Brazil Associaçâo Brasiliero da Alta Gastronomia mr. João Leme Tel: 55 11/ 3032 99 47

England British Culinary Federation mr. Brian Cotterill Tel: 44 (0) 1789 491218

Bulgaria Bulgarian Association of Professional Chefs (BAPC) Mr. Andre Tokev Tel: + 359 (0)897 854 720

Estonia Estonian Chefs Association MR. Indrek Kivisalu

Canada Canadian Culinary Federation Mr. Donald Gyurkovits Tel: 613 733 5678 Chile Associacion Cilena de Gastronomia ACHIGA Mr. Frenando de la Fuente Tel: (56 2) 203 63 63 China China Cuisine Association Mr. Su QiuChen Tel: 86 10 6609 4185 (86) Colombia Asociacion Colombiana de Chefs Mr. Alfonso Venegas Urbina Tel: 2117660 Costa Rica Asociation Naional de Chef Costa Rica Mrs. Carolina Coronado H. C.E.C. C.I.C. Tel: (506) 2222-2116 Croatia Hrvatski kuharski savez Mr. Damir Crleni Tel: +385 42 200 351 Cuba Asociación Culinaria de la República Mr. Eddy Fernades Monte Tel: 537/ 204-0575 Cyprus Cyprus Chef’s Association Mr. Panikos Hadjitofis Tel: 357 26 82 22 13

Fiji The Fiji Chefs Association mr. Shailesh Naid Tel: 6 79 6750 777 Finland Finnish Chef Association mrs. Ulla Liukkonen Tel: 358 50 66347 France Société Mutualiste des Cuisiniers de France Mr. Christian Millet Tel: + 33 (0)1 42 61 52 75 Germany Verband der Köche Deutschlands Mr. Robert Oppeneder Tel: +49/ 69 63 00 06 - 01 Greece Hellenic Chef Mr. Miltos Karoubas Tel: 30 210 8251401 Guam Micronesian Chefs Association mr. Peter Duenas Tel: Coming Soon! Guatemala Asociation Guatemalteca del Arte Culinario AGUAC mr. Eduardo Tobar C.E.C. Tel: 502 23 336 486 Honduras ASOCIACION GASTRONOMICA Y DEL ARTE CULINARIO DE HONDURAS (AGASACH) mrs. Jeannette Ayestas Tel: (504) 263 88 72 Hong Kong Hong Kong Chefs Association Mr. Andreas J W Muller Tel: 852/ 25827180

58 World Association of Chefs Societies

Hungary Hungarian National Gastronomic Association mrs. Béla PROHÁSZKA Tel: 00-36/70-97-70-111 Iceland Icelandic Chefs Association Mr. Haflidi Halldorsson Tel: 354 696 4443 India Indian Federation of Culinary Associations mr. MANJIT SINGH GILL Tel: 00 91 0 98400 86444 Indonesia Bali Culinary Professionals Mr. I Made Putra Tel: 62 361 284095 Ireland Panel of Chefs of Ireland Mr. Eoin Mc Donnell Tel: 353 087 6799 408

Mauritius Mauritian Chefs Association mr. Alan Payen Tel: (230) 465 3856 Mexico Association Culinary de Mexico A.C. Mrs. Margarita Rendon de Vin Tel: 52 998 884 24 66 MOLDOVA Association of Culinary Catering Moldova Mrs. Elena Ciobanu Mongolia Mongolian Cooks Association Mr. Oktyabri Janchiv Tel: 976-99182318 Montenegro Chefs Association of Montenegro Mr.Vuksan Mitroviæ Tel: 86 468 246 Myanmar Myanmar Chef’s Association Mr. Oliver E. Soe Thet Tel: 95 1 501123

Israel Israeli Chefs Association mr. Leon Menahem Tel: +972523724724

Namibia Namibian Chefs Association mr. Tom Mutavdzic Tel: 264 61 304102

Italy Federazione Italiana Cuochi Professore Paolo Caldana Tel: 39/06 4402178

Nepal Chef’s Association of Nepal Mr. Janak Raj Bharati Tel: 97716217667

Japan All Japan Chefs Association Mr. Toshi Utsunomiya Tel: +81-3-5473-7275

Netherlands Koksgilde Nederland Mr. Paul Fagel Tel: 33 318 643 093

Kazakhstan Association of Culinary Specialists of Kazakhstan Mr.Yelena Mashchinskaya Tel: +7 7162/ 251345 Latvia Latvian Chefs Club Mr. Janis Siliniks Lithuania Association of Lithuanian Restaurant Chefs and Confectioners Mr. Stanislav Kizenevic Tel: 370 5 272 33 Luxembourg Vatel Club Luxembourg Mr. Armand Steinmetz Tel: 352-802453 Macau Macau Culinary Association Mr. Raimund Pichlmaier Tel: 853 66659302 Macedonia Name of Representative Association mr. Dejan Boskovski Malaysia Chefs Association of Malaysia mr. CHERN CHEE HOONG Tel: +603-9274 0217 Malta Malta Chefs Society Chairman: Mr. Guido DeBono Tel: 356 21 523667

New Zealand New Zealand Chefs Association Inc. mrs. Anita Sarginson Tel: 64 9 6222 748 (int) Norway The Norwegian Chefs Association Mrs. Kristine H. Hartviksen Tel: 47 51 47 46 Pakistan Chef’s Association of Pakistan Secretary General: Ahmed Shafiq Tel: +92-42 111-113-114 (UAN) Peru Association Peruana de Chef Cocineros y Afines, APCCA mr. Augustin Buitron B Tel: 511-7856524 Philippines Les Toques Blanches Mr. Othmar Frei Tel: 632 844 2787 Poland Polish of Kitchen & Pastry Chefs Association Mr. Dariusz Zachoraski Tel: 48 697 076 545 Portugal Associação de Cozinheiros Profissionais de Portugal Mr. Fausto Airoldi Tel: +351 213 622 705

Republic Of Belarus Belarusian Culinary Association Mr.Viktor Radevich Tel: +375 173 34 75 18

Thailand Thai Chefs Association Mr. Jamnong Nirungsan Tel: +66 84 5589292

Romania Asociatia Nationala a Bucatarilor si Cofetarilor din Turism Mr. Stefan Bercea Tel: 0040 268 455285

Turkey TAF All Cooks Federation Mr.Y.Yalcin Manav Tel: 90 (212) 272 46 40 (GMT+2)

Russia Russian Interregional Culinary Association Mr. Belyaev Viktor Tel: 7-495-650-37-56 Saudi Arabia Saudi Arabian Chefs Association Mr.Yasser B. Jad Tel: +966 2 6846266/6267 Scotland Federation of Chefs Scotland Mr. Kevin McGillivray Tel: +44 01698 232603 Serbia Culinary Federation of Serbia Mr. Novak Fidanovic Tel: 381 11 2681 857 Singapore Singapore Chefs Association Mr. Eric Teo Tel: 65 6885 3074 Slovakia Slovak Union of Chefs and Confectioners Mr. Frantisek JANATA Tel: 421 / 2 5443 4883 Slovenia Slovenian Chefs Association Mr. Tomaz Vozelj Tel: 386 1 58 98 226 South Africa South African Chefs Association Mr. Stephen Billingham Tel: 27 11 482 7250 South Korea Korea Cooks Association Mr. Chun Hwa Nam Tel: 82-2-734-1545 Spain Federacion De Asociaciones De Cocineros Y Reposteros De España Mr. Salvador Gallego Jim?nez Tel: 609255767 Sri Lanka Chefs Guild of Lanka Mr. Haleesha Weerasinghe Tel: 94 11 2728434 Sweden Svenska Kockars Förening – Swedish Chefs Association Mr. Conny Andersson Tel: 46 733 648010 Switzerland Société suisse des cuisiniers Mr. Peter Walliser Tel: 41/ 41 418 22 22

Ukraine Association of Culinary Workers of Ukraine Mr. Mikhailo Peresighnyi Tel: 38044 513 74 18 U.S.A American Culinary Federation, Inc. mr. Michael Ty, CEC, AAC Tel: 1 904 824 4468 United Arab Emirates Emirates Culinary Guild Mr. Uwe Micheel Tel: +9714 3403128 Uzbekistan Association of Cooks of Uzbekistan mr. Umarov Akbar Hamdamovich Tel: +99871 265 2771 Vanuatu Vanuatau Chefs and Foodhandlers Association mrs. Sarah Kymbrekos Tel: 27 293 Venezuela Asociacion de Chef de Venezela mrs. Elia Nora Rodriguez Tel: 58 241 8 255064 Vietnam The Saigon Professional Chefs’ Guild (SPC) Chairman: Mr. Ly Sanh Tel: +84-8-38244767 Wales The Welsh Culinary Association National Chairman: Mr. Peter Jackson Tel: 00441766 780200

corporate members Australia Meat & Livestock Australia Ltd. Mrs. Majella Fernando France Equip’Hotel Reed Expositions France mrs. Delphine Gelly Tel: +33 (0) 1 47 56 24 32 Email: Website: Germany Delikatessen-Manufaktur mr. Rudolf Achenbach Germany Marriott Hotel Holding GmbH mr. Simon C. Beaumont +49 (0) 6196 496 117 Malaysia KDU COLLEGE School of Hospitality, Tourism and Culinary Arts mrs. Kitty Lee 603-79536700 Mexico Instituto Culinario de Mexico Giovanna Medina Bruzaferri

Russia Carving Academy CEO: Alla Mishina +74956866271

United Kingdom IMCO, International Military Culinary Organisation Mr. Goeffrey Acott

Russia PIR Group General Director: Mrs. Elena Merkulova +7 495 637 94 40

young chefs club

Singapore Chef n Service Director: Krishna 65 6296 0866 www. Singapore Singapore Exhibition Services Pte Ltd +65 7386776 Switzerland CH Messe Basel AG Mr. Walo Dalhäuser USA Albert Uster Imports Inc Mr. Philipp Braun USA Culinary Institute LeNôtre mr. Jean Luc Hauviller USA Johnson & Wales University USA Le Cordon Bleu, Inc. mrs. Margaret Warren 201.809.2530 USA The Chefs Academy mrs. Brandon Hamilton

associate members Argentina Instituto Internacional de Artes Culinarias Mausi Sebess mrs. Mariana Sebess (54-11)4791- 4355 /3156/9132/3280 Austria Klub der Köche Kärnten Carinthian Chefs Association mr. Günter Walder Hungary Chef Club ‘ 99 Mr.Marton Karoly

Australia WA Culinary Youth Club Canada CCFCC China Shanghai Junior Chefs Club Tel: +86 21 33135647 Hong Kong Hong Kong Young Chefs Club Contact: mr. Kevin Wong Indonesia YCCI young Chefs club Indonesia Indonesia YCCI Bali Culinary Professionals Jr Chefs Bali Chapter Malaysia Youth Chefs Club Malaysia Malaysia PJCC Penang Junior Chefs Club Mauritius Mauritius Chefs Association Young Chefs Club contact: Mr. Jason Sangahoopie Tel: (230) 465 3856 Serbia Serbian Junior Chefs Club Singapore Singapore Junior Chefs Club Chairman: Ignatius Leong Slovenia Young Chefs Club Slovenia Sri Lanka Sri Lankan Junior Chefs Club contact: Uditha Ganewathiha Vietnam Junior Chefs Club Vietnam contact: Nguyen Tin Truong Duy

Romania ASPROGAST Mr. Niculae Nejloveanu 0241 639 622 Romania Cultural Association Euro East Alternative Dr. Iulia Dragut 0731.34.22.74 South Tyrol Südtiroler Köcheverband +39 0473 211383 USA Société Culinaire Philantropique 59

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World Association of Chefs Societies

WorldChefs Magazine 6  

Issue 6 - Anno 2012 - Special Daejeon Congress Highlights - Culinary Olympics - European Cuisine

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