WorldChefs Magazine 7

WORLDchefs
Issue 07 Anno 2013 January - June

OFFICIAL MAGAZINE oF THE WoRLD ASSoCIATIoN oF CHEFS SoCIETIES
WA
Focus
How to Feed the Planet in the Future
Pairing
Food & Tea Marriage
WACS
Young Chefs & Heritage
Cooking With
Recipes by Pascal Barbot
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TRUE TASTE. GLOBAL EXPERTISE.
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SPAIN
COATINGS
SEASONINGS
A STEp FORWARD
DEAR fRIENDS AND COLLEAGUES AROUND THE WORLD, With a new year starting, it is the time to reflect on what will be coming up this year. The last few years of WACS have been very exciting and we have kept on growing. And we intend to keep on moving forward. With the new Individual Certification program starting in the beginning of 2013, we believe we have created an opportunity to serve all chefs around the world. We are already recognising culinary schools today all over the world and monthly, new schools are accepted. This is a great network of culinary education and will help us move towards the right decision for our profession worldwide.
GISSUR GUDmUNDSSON prEsiDENt Of WACS WORLD CHEfS MAGAZINE pUBLISHER woRLD ASSoCIATIoN oF CHEFS SoCIETIES WACS
310 RUE DE LA ToUR CENTRA 278 94576 RUNGIS CEDEX FRANCE T: +33(0)1 46 87 65 10 E: oFFICE@woRLDCHEFS.oRG
WA
EDITORIAL RAGNAR FRIDRIKSSoN

WACS MANAGER
JENNY TAN
WACS ASIA OFFICE
DESIGN & LAYOUT TomAS BoLLI HAFTHoRSSoN

TomASboLLI@GmAIL.Com
Our new website will launched in March and the new set up will give everyone with an interest in food to explore what is happening around the world. It will not only be in English but also in French, Germanic, Spanish, Arabic, Chinese and Russian. This will give many new opportunities to follow what happens on the world stage. Features such as My Chefs space, videos, recipe and many new features will be seen on the website in the coming months. Individual club or membership program is in process and hopefully will be ready within the next few months. This will give hopefully more chefs around the world opportunity to be part of the Chefs family and ensure that we will be living up to our mission statement to be the voice of chefs everywhere around the world. Our office in Paris is growing and I am glad that we have now a new employee in the office. We believe we will need more later this year to keep on serving our members and partners in the best way. Without the commitment of the committees and leadership of the chairmans it will be impossible to keep all this active. I will like to use this opportunity and thank you all and ask chefs around the world to thank them. They are truly there for you and our profession. I wish you all the best this year and hope that every month will bring you happiness and friendship. With thanks to you all, Gissur Gudmundsson WACS President
COVER pHOTO CoURTESY oF SCoTTISH SEAFooD

DO YOU WISH TO ADVERTISE OR pUBLISH ARTICLES IN WORLD CHEfS MAGAZINE? EmAIL: OffICE@WORLDCHEfS.ORG
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
CONtiNENtaL DirEctOr AmEricas
THomAS GUGLER
CONtiNENtaL DirEctOr Africa/MiDDLE East
GLENN AUSTIN
CONtiNENtaL DirEctOr Pacific REGiON
RICK STEPHEN
CONtiNENtaL DirEctOr Asia
BRENDAN ONEILL
CONtiNENtaL DirEctOr EUrOpE NOrth
MIRoSLAV KUbEC
CONtiNENtaL DirEctOr EUrOpE CENtraL
SRECKo KoKLIC
CONtiNENtaL DirEctOr EUrOpE SOUth
4 World Association of Chefs Societies
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CONTENTS
CONTRIBUTORS
04 WELcOmE by thE prEsiDENt Of WACS
WACS AND YOU

08 WACS NEws 12 INtErNatiONaL ChEfs Day 14 HOw tO FEED thE PLaNEt iN thE FUtUrE 17 GLObaL ChEf Pastry COmpEtitiON DEbUts 18 COmiNG tO YOUr KitchEN EarLy 2013 CHRIS SANfORD REpUbLic Of IrELaND LARS CHARAS NEthErLaNDs 19 REcOGNitiON Of QUaLity CULiNary EDUcatiON REachEs arOUND thE GLObE 24 WOrLD ChEfs WithOUt HUNGEr iN MyaNmar 26 What Impacts ON ChEfs CrEatiVity 28 YOUNG ChEfs aND HEritaGE 30 CULiNary OLympics 2012 32 BOcUsE DOr 2013 33 HErE I Am! BOOk REViEw 34 24
MOJmIR IfTARIS SLOVENia
TY LEUNG HONG KONG
WACS REpORT
34 ThrEE ThiNGs YOU NEED tO KNOw AbOUt LatiN AmEricaN CUisiNE
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 office@worldchefs.org
Contributors to this issue: Chris Sanford Ireland TY Leung Hong Kong Rick Stephen Asia Continental Director Michael Baskette Education Committee Mojmir iftaris Slovenia Jasperk Jek Young Chef Ambassador Maria Vugarelles South Africa Oliver E Soe Myanmar Bocuse dOr Lyon Dilmah Sri Lanka Culinary Olympics Germany Lars Charas Switzerland Joo Leme Brazil Lino Schembri Malta Special thanks to: AAco Fonterra Chefs Hat Reed expo Custom Culinary Sterling Dick Knives Uniliver Dilmah Hug Berjaya IKA Figgjo Scottish Seafood
37 EXOtic fLaVOUrs frOm BraZiL
IN&OUT Of THE KITCHEN

40 IN&OUt Of thE kitchEN NEws 42 MakiNG thE pErfEct match - thE art Of pair iNG tEa with fOOD 44 ThrEE Star CUisiNE 46 CULiNary AbiLity AwarDs 48 FOOD, DO wE haVE ENOUGh? 50 COLOUr, TastE aND CaLOriEs cOUNts 52 FOcUs ON ScOtLaND 54 WACS EVENts CaLENDar 2013
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www.worldchefs.org 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.
A CULINARY pEACE AGREEmENT

The Israeli chefs association and The World Association of Chefs joined hands with the chefs of the Taste of Peace association, which includes chefs of both Israeli and Palestinian origins. The aim of the event was to sign a culinary peace agreement where they call on all chefs to embrace cultural, religious and ethnic co-existence. For us, this is a landmark event. There is no borders and barriers in the world of chefs. We are one family, says President of World Association of Chefs Societies, Gissur Gudmundsson. Marching on towards a united world of chefs!
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.
ACTIVECUT / THE CONSISTENT

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knives . ancillary items . sharpening steels . grinding machines
WACS NEws
A ChEf SchOLar!
Willment Leong, the Vice Chairman World Chefs without Borders, has received the Honorary MBA degree from Suan Dusit Rajabhat. Willment has also founded the Thai Culinary Academy to propel the culinary skills of the Thais, and has been hard at work with his humanitarian projects.
First JUDGiNG SEmiNar iN IsraEL

The first ever judging seminar in Israel has finally taken place! The WACS President, Gissur Gudmundsson and the General Manager Ragnar Fridiksson handed out certificates at this landmark event and personally congratulated Israels first officially recognised culinary judges. The WACS team then went on to visit Israels leading culinary school Dan Gourmet discussions with government officials on collaboration of education issues that will benefit Israels culinary profession. Three Palestinian chefs from the taste of Peace Association who were supposed to attend this event could not due to the curfew due to the political conflicts. However, they will make a point to attend a nearby seminar in either Turkey or Italy to represent the first official WACS judges from Palestine.
cONGratULatiONs ctch GraDUatEs!

The Egyptian Chefs Association wishes to congratulate the first 176 students of the Culinary Training Centers of Egypt, who graduated on Tuesday, 16 October. The Culinary Training Centers of Egypt, managed by the Egyptian Tourism Federation, started their first program in culinary arts and food preparation last year in May, with the technical assistance of the Egyptian Chefs Association. After one year of intensive theoretical and practical studies, the students completed their program last July and were immediately employed in the fastgrowing hotel and catering industry.
WACS NEWS
NEw BOarD Of thE Swiss ChEfs AssOciatiON
The new Board of Directors who will take the steering wheel of the Swiss Chefs Association for three years have been selected! What to look out for: educational developmentand more. We will like to wish the new committee (from left to right: Andreas Fleischlin, future Managing Director, Hanspeter Howald, Urs Vonesch, Norbert Schmidiger, Managing Director until 2014, Priska Krebs, Peter Walliser President,. Michael Fisler, Adrian Bader, Michael Ramseier, Christian Cart, Mirjam Trinkler, Urs Peter) all the best!
www.worldoffoodasia.com/www.thaitradefair.com
Savor the Best in Asia 22. - 26.05.2013

IMPACT Exhibition Center Bangkok, Thailand
THAIFEX - World of Food ASIA covers Food & Beverage featuring HALAL & ORGANIC Food Foodservice Food Technology Retail & Franchise Reserve your
booth now!
2013 EVENT HIGHLIGHTS

Thailand Ultimate Chef Challenge
2013 - we extend our warm welcome to the Indochina Teams from Cambodia, Laos, Myanmar and Vietnam. The competition will be opened to regional teams from the Asia Pacific region. 500 contestants 20 judges (7 WACS endorsed judges) Featured category Mekong Culinary Challenge New category World Ocean Seafood Culinary Challenge Endorsed by internationally recognised World Association of Chefs Societies (WACS) and supported by Thai Chefs Associations (TCA), Thailand Ultimate Chef Challenge will bring you a larger and more impressive competition. If you are up for the challenge, join us to display your culinary skills at the next Thailand Ultimate Chef Challenge!
Jointly organized by Koelnmesse Pte Ltd Ms Lynn How Tel: +65 6500 6712 Fax: +65 6294 8403 l.how@koelnmesse.com.sg
NEW - Asian Coffee Bean Competition

THAIFEX-World of Food Asia will host the first Asian Coffee Bean Competition. With the support of Barista Association of Thailand, this platform is a unique opportunity for networking and exchanging ideas in this growing industry. Stay tune for more information on our website www.worldoffoodasia.com Supported by: Organized by:
The Thai Chamber of Commerce
WACS NEws
NEw RULEs & REGULatiONs!

After much discussi on and intense meetings, the WorldChefs Culinary Committee has released the new rules and regulations for all WACS-endorsed competitions. For all chefs who will be judging or participating in competitions, this is a must. Please check it out on www.worldchefs.org
HistOric Visit tO ChiNa

BY RICk STEpHEN Asia CONtiNENtaL DirEctOr, On Friday 17th of August, I made an official visit to China to meet with the Chinese Cuisine Association CCA. The visit was at the invitation from CCAs President Su to visit the CCA in Beijing. Together with President Su and two of the CCA Vice Presidents, the conversation was focused on how WACS and the CCA can work much more closer together and how we as a group of chefs working for the same cause can let the world know what real Chinese cuisine is about and the modern styling of Chinese food that is relevant in many restaurant throughout China. At CCA there is 80 fulltime staff. Currently there are more than 1 million registered members of the CCA. The CCA is not only a membership based group but also is heavily involved in the school program, hotels and restaurant hygiene standards, hospital development and many educational programs. During our meeting with the CCA, it was discussed for the future of China and their involvement with WACS which they would like to accelerate, we discussed holding a WACS Board meeting in Beijing, Train the Trainer and future development for chefs, Recognition of Quality Culinary Educator. While at the CCA, 15 of Beijings top chefs were invited for an open discussion on WACS, competitions, educations and the betterment for chefs in China.
ThE Art Of MEat

Butchery and meat fabrication has always been a respected art in Europe but is still relatively unknown in Asia. This was what led At-Sunrice GlobalChef Academy to introduce the WSQ Advanced Meat Fabrication and Western Curing Techniques course, which introduces the art of carving as well as handling methods. A first in Singapore, this course is designed and taught by instructor Chef Harald Rohrmoser, who was formerly executive chef at InterContinental Berchtesgaden Resort, Germany, and also a certified Master Chef. Butchery is about the concept more than the recipe, and once you understand the principles behind butchery, there are so many possibilities, such as reducing wastage, once a chef understands the foundation.
WORLDCHEFS RULES & REGULATIONS

GLOBAL CHEFS CHALLENGE GLOBAL PASTRY CHEFS CHALLENGE HANS BUESCHKENS YOUNG CHEFS CHALLENGE
WA
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WORLD ASSOCIATION OF CHEFS SOCIETIES
WACS NEWS
REiNfOrcEmENt tO Paris HEaDqUartErs
We are pleased to announce the appointment of Sabrina King as Management Assistant. Sabrina will be responsible for implementation of the recognition scheme that WACS will be launching with City & Guilds in January 2013. She will also assisst with both general administration and the day to day running of the Paris office. Sabrina is graduate of BA Languages and Marketing from Waterford Institute of Technology in Ireland where she studied both French and Spanish. It is our great pleasure to welcome Sabrina to our team and we hope she enjoys her time with WACS in the foreseeable future.
WACS NEws
DiLmah REaL HiGh TEa ChaLLENGE TakEs ON Asia
After its success in Sri Lanka, Australia and New Zealand, the Dilmah Real High Tea arrived in Singapore. It met with overwhelming response from 12 teams from well-respected establishments such as Capella Singapore, Intercontinental Hotel, Marina Mandarin and Shangri-La. After an intense day of spectacular display, the judging panel that included Dilmahs Founders younger son, Dilhan C. Fernando,
Black Hat Chef Bernd Uber, Chief Executive Officer of at-Sunrice GlobalChef Academy Christophe Megel, and Marina Mandarin Executive Chef Tony Khoo, named Chong Pei Zhin, Junior Sous Chef, and Sabrina Lim Yen Peng, Assistant Manager, from Resorts World Sentosa,as the Gold medal winners. Ultimately, their exquisite menu of tea and food pairings gave them the winning edge over the other teams and wowed the
judges.The pair will be walking away with a 10-day all-expense paid trip toSri Lanka, the home of Dilmah Tea, where they will have the opportunity to refine the art of brewing the perfect cup of tea at the internationally acclaimed Dilmah School of Tea. Besides that, they will notably representSingaporein the Dilmah Real High Tea Global Challenge in May 2014, where they will take on winners from eight other participating countries.
A YEs fOr ScOtLaND!

WACS has iNkED a spONsOrship aGrEEmENt with ScOttishsEafOOD!
As a result of theagreement, Scottish salmon and langoustines will also be used exclusively by more than 100 world-class chefs in the 2012-14 Chefs Global Challenge, which includes regional competitions in locations such as Singapore, Italy, Las Vegas and Hong Kong. Seafood Scotland, Scottish Quality Salmon and Scottish Salmon Producers Organisation-in partnership with Scottish Development International-have struck the deal, which will see only Scottish salmon and langoustines featured in the WACS global chef competitions over the next two years culminating in the 2014 final in Norway. Announcing the new partnership at Food and Hotel China the premier food and hospitality event in Shanghai Richard Lochhead, Scotlands Cabinet Secretary for Rural Affairs, said: This landmark agreement will give unprecedented global exposure to Scottish produce and thelink with theWorld Association of Chefs Societies is an extremely prestigious accolade for Scottish food and drink. Scottish fish and shellfish are internationally regarded as being some of the most delicious and high quality seafood anywhere in the world. Not only that, but our seafood is fresh, healthy and sustainably sourced all standards that the worlds top chefs look for. This deal will give huge worldwide exposure to Scottish seafood but we also hope as a result chefs around the globe will explore Scottish produce more generally and in turn this will provide a boost to our other premium products too.
WACS iN fOcUs
INTERNATIONAL CHEfS DAY 2012

ThE thEmE fOr INtErNatiONaL ChEfs Day this yEar is: FEED THE PLANET. ChEfs frOm arOUND thE wOrLD rOsE tO thE OccasiON.
PERU
The Peruvian Association of Chefs, cooks and the APCCA organised an event held in the main square of Tamburco in Abancay. Two thousand people enjoyed a traditional lunch. This was the third season of the campaign called Chefs United Against Hunger. The event brought together different chefs, local or foreign, who brought their culinary knowledge and got to know one of the typical dishes characteristic of Abancay: the noodle house abanquino, pasta of European origin which curiously is prepared over 100 years ago in even the humblest homes homes in the province. More than 200 people with foreign chefs made abanquinos more than 200 kilos of noodles. Expectations grew every minute, children, youth, adults and elders Tamburco and surrounding towns gathered in the main square, a
meeting point for the event Chefs United Against Hunger. The pastor of the area gave blessings for food, while the president of APCCA, chef Baca mentioning Augustin Buitrn words begins the event. Authorities include chairman of Pan American Forum Culinary Professionals Associations, Gustavo Mendez Graciano, Director of DICETUR - Abancay, Mr. Juan Jose Godoy Becerra, Tamburco Mayor, Fernando Gutirrez Ziga, Radio Nacional of Peru Mr. Nelly Rojas Vargas, Director of School of Gastronomy, Tourism and Hospitality Technological University of the Andes Mg. Carolina Soto Carrin and APCCA members helped the distribution of food for the residents present.
WACS iN fOcUs
CONGO
The Congolese Association of Young Chefs has celebrated the Congolese Chefs Day at its new headquarter at Massengo. On this special day , the Congolese chefs invited supporters who helped out at the blast in March to their barbecue party within the garden. The ceremony started with a screening of Al Gores How to Feed the Planet video, before the barbecue kick-started. Toudissa Malanda Honor, President of the Congolese Association of Young chefs thanked all the chefs and the guests for their presence.
PENANG
The Penang Chefs celebrated this auspicious day by organizing a workshop for its members and associates.Working together with WWFMalaysia & GST Group, plenty of useful informations was shared. SOS - Save Our Seafood charts were distributed. It was an interactive workshop. Sample of culture fishes and different cooking style were presented and sampled by all chefs!
FIJI
The School Chef Challenge 2012was accomplished on this big day! It was also a big moment for the Outrigger kitchen team as the chefs fundraised and donated Fiji kids organization $1500.00 to fund the under privileged kids of Sigatoka province (www.fijikids.org) The competition saw all 34 finalists walked away with medals, certificates and prizes in their hand. The winners from each class received gold medal, certificate, trophy with around $100 worth of prizes each.
TAIWAN
On the International Chefs Day, Taiwan Chef Association brought together 30 Young Chefs from Hung Kuang University Department of Hospitality Managemen, the Toko Academy of Hospitality Management, University of Science and Technology, Department of Food and Beverage Management, Jingwen University Department of Hospitality Management all together about40 students together for the Faith, Hope and Love caring activities. The Faith, Hope and Love caring development Center has over 200 people from parents, workers, caretakers. The Taiwan Chefs Association prepared a rich buffet lunch feast , but also to show respect for the community and to reward those who take care of parents with illness and social workers for their work. Taiwan Chef Association also signed the How to Feed the Planet declaration. Young chefs also worked on the ice carvings, organising an ice sculpture show.
MALAYSIA
The practical examination for the First WACS National Global Master Chef in Asia finished with 4 students. They received the certificate after 560 Hours of study over one year. WACS President Gissur Gudmunsson and Continental Director Rick Stephen, together with President of CAM Chern Chee Hong , Master Pastry Chef Lutz Wolff and Global Master Chef Marco Buschweiler, were present to give out the medals as well as certificate. What a wonderful way to celebrate International Chefs Day!
WACS iN fOcUs
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A simpLE qUEstiON with maNy aNswErs bUt thErE is ONE, cLEar fact chEfs haVE a rOLE tO pLay iN saViNG thE Earth fOr fUtUrE GENEratiONs. WE briNG yOU a rOUNDUp Of OpiNiONs frOm fELLOw chEfs, as wELL as a rEpOrt Of what sOmE Of OUr fELLOw chEfs haVE accOmpLishED basED ON this thEmE OVEr INtErNatiONaL ChEfs Day.
WACS iN fOcUs
A NEW KIND Of FAST FOOD PERHApS IN 2025?

BY LARS CHARAS - NEthErLaND
The largest food business in the world is the fast food sector. Billions of people consume millions of ton of cheap protein rich food every week. Burgers, chicken wings and fish nuggets are the favorite bites of many kids and it affordable, even for people with low incomes. Looking at the size of most of the fast food companies it is clear they have great understanding what people want. But can those companies adjust to new circumstances and changing demand and supply? The fast food sector flourished because people wanted cheap food and the agricultural sector had so much overproduction that prices went down year after year. The size of the portions in many countries went up because food was so cheap sometimes serving hamburgers of more than 1 kg and sodas of more than 1.5 liter. But more and more people flock this planet and became rich enough to be full time consumer. Suddenly overproduction in the agricultural sector cannot meet the demand anymore en food prices increase. Specially, price of animal proteins will be infected coming years, because production of those proteins cost a lot of resources. The fast food sector will be hit in the core of their business. There is almost no product on their menu that does not contain animal protein. The rise in prices is starting now, meaning that in 2025 most of the fast food chains will have changed or disappeared. Chicken nuggets will be made of soya and not containing any chicken. A hamburger will be made of anything but beef, abundantly sprayed with beef flavour of course. Mexican food with beans, unions, corn, avocado and a tortilla will not change much in price. Or what about the middle eastern meal with falafel, salad and bread is perfect and delicious. Think about a very creative sushi with vegetables or noodles with some shellfish. The possibilities are endless! McDonalds wants to open its first completely vegetarian restaurants in India next year. Maybe this can give them a lot of experience with new styles of fast food and experience how to adjust to new circumstances. Those places will be much more profitable than the hamburger restaurants. The fast food sector has many opportunities to change its menu; but the western style fast food menu will be ending in ten to fifteen years. And do you have a fast food restaurant using a lot of pork. Be careful the price of pork is going up considerable in two years. So think about changing your menu next year! The world of food is a weird place to be.
WE arE VEry prOUD tO haVE thEsE chEf aDVOcatEs fOr OUr FEED thE PLaNEt prOGrammE
Gissur Gudmundsson,
President, World Association of Chefs Societies
EVERY CHEf CAN PLAY A PART

Rick Moonen, the well-known celebrity chef of Top Chef Masters is a strong advocate of this programme. At the recent American Culinary Federation National Convention, he shared his suggestions on how chefs can make a difference. Dear chefs, your menu can be your mouthpiece have you ever thought of putting a diverse selection of fishes on your menu, instead of the usual suspects?
PREpARATION fOR WORLD EXpO 2015 IN MILAN!

The WACS team of chef specialists in the field of food security and sustainability met in Paris to discuss directions and content for How to feed the planet in the future programme. This team agreed on the need to position chefs in this field. There is a huge opportunity for chefs, national chefs societies and World Chefs to show their passion and creativity in changing menus and buy more sustainable products. This will help to give the future generations of chefs access to sufficient, healthy, flavourful and diverse selection of food. The program proposal and some of the initial products will be designed in the coming two months. This will lead to a program that is suitable to be used at the World Expo 2015 in Milan.
Rick Moonen
Chef/Owner, Rick Moonens rm seafood
Michael Ty,
President, American Culinary Federation
Thomas J. Macrina
Secretary, American Culinary Federation
Heidi Cramb
Executive Director, American Culinary Federation!
WACS iN fOcUs
HOW TO START? ACTION PLAN

ASk, ADJUST AND TEACH
EATING LOWER ON 1. ADOPT THE FOOD CHAIN
Preserve and promote biodiversity through your menu by supporting new, dependable food sources and by introducing new crops and species.
fOR MAkING A POSITIVE CHANGE!

ASK QUESTIONS OF YOUR PURVEYOR/RECONNECT WITH YOUR FOOD SOURCE
Educate yourself about every ingredient on your menu.
THE ECOSYSTEM, 2. RESPECT PRACTICE SYMBIOSIS
Support protecting the environment by conserving its resources. Be mindful of technology that supports new dependable sources of food in the areas of the world afflicted by famines, underdeveloped agriculture, deforestation, desertification and where inland and marine fish stocks are dwindling.
ADJUST YOUR CUISINE
Evaluate the answers from your purveyors and apply to the WACS Mission Statement. Select better alternatives.
TEACH YOUR STAFF
YOUR FOOD. WHERE 3. KNOW DID IT COME FROM? HOW WAS IT HARVESTED?
Support locally grown and seasonal ingredients.
Adopt the mission statement, seek training materials from NGOs and integrate message into your manager and pre-shift meetings. Discuss your menu changes and why you made them.
CREATE POSITIVE CHANGE
4. TRAIN YOUR STAFF 5. DONT WASTE 6.
Educate your staff and encourage them to share information with your guests. You are effectively networking in the movement toward a more sustainable world.
Enlighten your team through your cuisine. Enhance the professional skills of your managers and staff by educating them on the integrity of your operation. Encourage staff to communicate this to consumers.
RESOURCES AVAILABLE
AGRICULTURE
Dont let the lack of information stop you from doing your part. Start by visiting these sites. The Nature Conservancy www.nature.org The National Coalition Against the Misuse of Pesticides www.beyondpesticides.org The Center for Food Safety www.truefoodnow.org
Conserve and respect the availability of all the planets gifts. Realize the earths resources are far from endless.
RETURN TO TASTE WITH INTEGRITY
LIVESTOCK
Guarantee the quality of your food. Combat counterfeiting and adulteration by using appropriate protection and monitoring systems.
Worldwatch Institute www.worldwatch.org The Animal Agricultural Alliance www.animalagalliance.org The American Society of Animal Science www.asas.org The Conservation Fund www.conservationfund.org
SEAFOOD
7. MAKE A POSITIVE CHANGE

Seafood Choices Alliance www.seafoodchoices.com Environmental Defense Fund www.edf.org Monterey Bay Aquarium, Seafood Watch www.seafoodwatch.org FishChoice, www.fishchoice.com
Ask questions of your supplier, adjust your cuisine, teach your staff and inform your guests
WACS cOmpEtitiONs
GLOBAL CHEf PASTRY COmpETITION DEBUTS

Rick StEphEN, Asia CONtiNENtaL DirEctOr aND mEmbEr Of thE cULiNary cOmpEtitiONs cOmmittEE, sharEs thE wOrk bEhiND this braND NEw cOmpEtitiON fOr pastry chEfs.
HOW LONG DID IT TAkE TO CONCEpTUALISE? The basic plans structure for the competition have been working through for 6 months, then it was sent out to all the culinary committee for their input and some fine adjustments were made. Naturally there was concern on the amount of work in the time frame but the pastry team had the final decision and this was with the help from Kenny Kong here in Singapore, WHAT WERE SOmE Of THE CONCERNS? The equipment, timing and space required for such an event, to be able to challenge ones talent and to see if all could be done with the skills that we were wanting to showcase. The major concern to me was whether some of these pastry chefs would take up the challenge ! HOW WILL YOU DESCRIBE THIS COmpETITION IN ONE SENTENCE? The competition is about challenging your own skills, looking at the theme and putting yourself out on a limb to win. SHARE WITH US SOmE Of THE WORk THAT THE TEAm DID TO mAkE THIS BECOmE A REALITY? Countless emails around the globes, discussions with Gissur, looking at sponsors and ultimately, how to achieve the end result we are looking for. WHAT INSpIRED THE CREATION Of THIS COmpETITION? HOW DID THIS IDEA COmE ABOUT? This was the brainchild by Robert Oppeneder and Gilles Renusson from USA to promote pastry chefs and also the pastry industry. A lot of hotels and restaurant outsource pastry or are using machine-made items and we recognise we need to highlight these skills to the world. WHY DID IT TAkE SO LONG? We wanted to create a fair and challenging competition that would push our competitors but also bring out the best in them. We wanted to challenge and inspire them to excel and be creative and look outside the box. HOW DIffERENT IS THIS fROm THE OTHER TWO COmpETITIONS OWNED BY WACS? The timing or the length of the competition naturally is different, it is not an ala carte situation or service to the public like our other two major competition, for the skills are concentrated on pastry and not like Global Chefs Challenge where the appetiser main course and desserts must flow, but both competitions have their challenges as well as their rewards. WHAT EXCITES YOU ABOUT THIS COmpETITION AND WHAT ARE YOU LOOkING fORWARD TO SEEING? The pastry chefs coming out from behind the kitchen door and showcasing to the world their great skills in front of a live audience and judging panel, their creative minds and naturally their skills.
WACS EDUcatiON
COmING TO YOUR kITCHEN EARLY 2012

mENU The new WACS certification scheme promotes progression within the culinary industry. It is suitable for professionals at different stages of their career development. There are nine professional titles which can be achieved through the scheme:
WACS CERTIFIED PRoFESSIoNAL CooK (CommIS CHEF) WACS CERTIFIED PRoFESSIoNAL CHEF (CHEF DE PARTIE) WACS CERTIFIED SoUS CHEF WACS CERTIFIED CHEF DE CUISINE WACS CERTIFIED ExECUTIVE CHEF WACS CERTIFIED PASTRY CHEF WACS CERTIFIED MASTER CHEF WACS CERTIFIED MASTER PASTRY CHEF WACS CERTIFIED CULINARY EDUCAToR
WHATS COOkING? The World Association of Chefs Societies (WACS) is soon to launch the worlds first global culinary certification scheme for cooks, chefs and culinary educators. WACS has worked with City & Guilds, one of the worlds leading vocational awarding organisations, to design a framework which allows professional cooks, chefs and culinary educators around the world to gain external recognition for the skills, knowledge and experience they have obtained while working in the industry. INGREDIENTS In order to qualify for entry onto the scheme, applicants will need to meet the two types of requirements: ENTRY REqUIREmENTS Employment in the culinary industry in the position for which recognition is sought Good standing within the culinary industry Industry specific experience. INDUSTRY SpECIfIC REqUIREmENTS Technical expertise: to demonstrate the culinary skills developed while working in the industry
INDIVIDUAL COOKS, CHEFS AND CULINARY EDUCATORS Individual cooks and chefs can seek recognition for the skills, knowledge and experience they have gained throughout their working career, even if they did not have the opportunity to undertake formal studies or training courses. For culinary educators, the scheme allows the recognition of extensive teaching and industry experience combined. The WACS certification scheme may also be used to progress into higher level qualifications, training and professional development programmes. EmpLOYERS The WACS culinary certification scheme brings great benefits to employers as it can be easily incorporated into their recruitment and training programmes in order to help them attract and retain the right talent. It also provides a competency-based framework for staff pro-motion and continued professional development of staff. WACS RECOGNISED SCHOOLS Schools which are recognised by WACS, through the Quality Culinary Education initiative, will be eligible to have their training programme mapped by WACS against the WACS Certified Professional Cook (Commis Chef) certification. The mapping may allow graduates from the training programme to come forward for WACS certification at the Professional Cook (Commis Chef) level.
Professional development: to demonstrate how skills and knowledge of the culinary industry have been and are being developed. Professionalism in the work role: to demonstrate professional conduct in the work role.
WACS EDUcatiON
RECOGNITION Of QUALITY CULINARY EDUCATION REACHES AROUND THE GLOBE

TwO yEars aftEr its LaUNch, thE WACS REcOGNitiON Of QUaLity CULiNary EDUcatiON prOGram has GrOwN tO twENty-fOUr schOOLs aND cOLLEGEs iN EiGhtEEN cOUNtriEs. ThE NEwEst aDDitiONs iNcLUDE schOOLs iN RUssia, NOrway, SwitZErLaND, GrEEcE, thE UNitED StatEs, DUbai, thE PhiLippiNEs aND MEXicO.
INtErNatiONaL CENtrE fOr CULiNary Arts iN DUbai
The WACS Recognition of Quality Culinary Education Program recognizes schools, colleges, educational centers and chef associations around the world which offer quality culinary art programs to their stakeholders. The programs listed here and on the WACS web site have provided ample evidence that they meet or exceed WACS Standards of Quality Culinary Education. Prospective students and employers can be assured that these institutes are committed to providing quality education, adapted for the modern food service industry. Their modern facilities and classrooms, experienced faculty and committed administration and staff set the foundation for student success.
Described here, in no particular order, are the new entrees into WACS growing community of recognized culinary institutes. To see the whole list or to watch the list grow visit the WACS web site under Education Programmes/ Recognition of Quality Culinary Education. All of these programs have provided adequate evidence that they meet or exceed WACS Standards for Quality Culinary Education.
International Centre for Culinary Arts in Dubai (ICCA Dubai) operates under
the auspices of City & Guilds of London, and is recognized by the Knowledge and Human Development Authority, Government of
Dubai, UAE. ICCA Dubai was the first program in UAE to earn WACS Recognition. ICCA Dubai is a state of the art training facility situated in a vibrant international and multi-cultural city making it easily accessible to bothstudents and employers. They offerprofessional and amateur courses based ona Vocational Educational Training (VET) concept used throughout Australia and the UK. Its professional programs offer industry centered vocational training with an integrated approach for the refinement of food production and kitchen management skills. This learning model enables students to seamlessly integrate, effectively deliver, and excel in the hospitality industry. ICCA Dubai specially trains and equips students with industry best practices for placement in the international hospitality and cruise line industries. It accomplishes this through their two very popular competency based professional programs: Diploma in Hospitality (Commercial Cookery) and International Chef Training Program. The curriculum at ICCA Dubai is predominantly based on Classical Continental Cuisine and popular regional specialities from across the world. The training focuses intensively on the development of commercial cookery skills, product creativity, multitasking abilities, interpersonal skills, supervisory and leadership strengths. Graduates of ICCA Dubai find jobs in a variety of top rated properties including: The Park Hyatt, The
WACS EDUcatiON
CULiNary INstitUtE SwitZErLaND
Shangri-la Hotel, Taj Residency, The Grand Hyatt, Emirates Group, Wagamama, Oceana Cruises, The French Connection, and Celebrity Cruises. Tsaritsyno College, a state educational institution for secondary professional education in Moscow, Russia earned recognition from the WACS Recognition of Quality Culinary Education program for the consistent delivery of quality culinary and food service education to its constituents. It was the first educational program in Russia to become recognized by WACS. The institute is supported by the Department of Education of Moscow. Tsaritsyno Colleges goals are aimed at developing hospitality specialists for a variety of management and leadership positions in high quality hotels, restaurants and resorts. Their emphasis is on a thorough application of learning to real life work experiences
Auguste Escoffier School of Culinary Arts Boulder is the first program in
combining classroom theory with reality. The Colleges staff is comprised of leading authorities of food service and hospitality in the region with direct and personal ties to the working industry. Students study in modern facilities using the best equipment and technology available to modern chefs today. Tsaritsyno College also supports international training for their students through various learning contracts they have developed with institutes in Italy, Greece, Germany and France; giving students a chance to study in a different country and take in the true globalization of the hospitality industry.
the United States to become recognized by WACS. The institute is part of Triumph Higher Education Group of Chicago; with a
sister campus is Austin, Texas. Triumph Higher Education formed an affiliation with the Auguste Escoffier Foundation and Museum in France and with Michel Escoffier, great grandson and president of the Foundation. Michel Escoffier now serves on the national advisory board for the Auguste Escoffier Schools of Culinary Arts, and helps in building a cadre of world-class chef advisors for the programs. Students have the additional benefit of getting context and history directly from the Escoffier family. The Auguste Escoffier School of Culinary Arts Boulders affordable and accredited professional Culinary Arts and Baking and Pastry certificate programs offer rigorous culinary skills training as well as grounding in the standards of professionalism and excellence sought by employers. The campus is located at the base of the foothills of the
WACS EDUcatiON
Rocky Mountains in Boulder, Colorado offering specialized programs for aspiring chefs and pastry arts professionals in its modern facilities. Concentrated programs include a full-time, 6-month culinary program designed to develop sense and philosophy about food, ingredients, cooking techniques; it is the only program in the USA offering an experiential off-site Farm to Table Externship; an18-week Chef Track Program which exposes students to some of Colorados top industry chefs and restauranteurs; and an intensive 5 week Pastry Track Program designed to cover essential baking and pastry skills from classic ptisserie and confections to plating and restaurant style desserts. Each program is an accelearated program allowing students and practising chefs to learn or further develop their knowledge and skills quickly enough to have an immediate impact on their careers.
WACS Recognition
of Quality Culinar Education is a landmark program that officially recognizes Quality Culinary Education by schools on an international level.
Auguste Escoffier School of Culinary Arts Austin joined her sister campus as
one of Americas leading culinary institutes. Austin, Texas is one of Americas great cities and a perfect place to attend culinary school. Located amidst the rolling hills and oak trees that line the banks of the mighty Colorado River, Austin is the vibrant state capitol of Texas and is situated in the southwestern part of the United States. Both schools share the same philosophies, and methodologies for providing quality culinary education to their students. As in Boulder students in Austin can pursue certificates in culinary arts and baking and pastry. The Pastry Arts curriculum is broad and intensive. Students are taught the important formulas for such basic building blocks as pte choux, pte brise, and pastry cream. Pastry is both an art and a science. At the Auguste Escoffier School of Culinary Arts they balance, integrate and teach both of these important concepts. Their pastry curriculum helps students develop skills that are applied again and again, as they create more challenging pastries and desserts throughout the program. The 40-week Culinary Arts Program is a comprehensive curriculum that takes a purposeful approach to developing culinary skills by teaching a technique
based production in a team format. Small class sizes provide individualized attention, and concentrated learning. From the first day of classes, students work in industrycurrent professional kitchen where they are taught to prepare classic Ecoffier recipes as well as recipes that reflect current trends throughout the culinary world. Culinary Institute Switzerland evolved from the fusion of two world-renowned culinary schools, DCTs European Culinary Center in Lucerne and the Culinary Arts Academy in Le Bouveret, part of Csar Ritz Colleges Switzerland. Both campuses now give students the opportunity to develop their culinary skills in newly renovated, state-of-the-art facilities, while experiencing the lifestyle in the distinct French and German speaking regions of Switzerland. At the heart of the European culinary traditions, the Culinary Institute Switzerland prepares students for careers in the exciting culinary industry. Their programs focus on the skills and practices required in the operational areas of the kitchen and combine these with management courses. Their mission is to nurture in their students a passion for food and gastronomy through the development of excellent culinary practice and dedication, in an environment that reflects the reality of todays culinary industry and trends. Their programs of study include a 1 year Swiss Advanced Certificate which provides the key skills and competencies students would need to begin a culinary career. The small classes and hands-on practical lessons develop skills in preparation for a six-month paid internship. The Swiss Higher Diploma in Culinary Studies/Foundation
Les Chefs ML Gastronomy & Hospitality Management, in Athens,
Degree Culinary Arts is designed to broaden both culinary expertise and managerial competencies. Practical assignments place a greater demand on organizational and managerial skills in order to prepare you for your second industry training. Upon successful completion of the 2 year Higher Diploma program, students have the opportunity to complete the Bachelor degree in Culinary Arts with two further terms of study. The Culinary Institute Switzerland also offers a certificate program in Swiss Pastry and Chocolate Arts. In this oneyear specialization offered at the Lucerne Campus, students develop advanced skills in baking and pastry, from traditional Swiss pastry through todays modern recipes and trends in plated desserts. Students also learn to prepare and present advanced chocolate and confectionery.
Greece is the first culinary program in Greece to earn WACS Recognition. Les Chefs ML is housed in an independent eight-floor modern building in the neighborhood of Neos Kosmos. It is equipped with the latest equipment and supplies for theoretical and practical studies, as well as being handicap assessable, which will show and highlight the need and demand for the tourism business and industry. The extensive experience of their instructors provides the students with theoretical and practical studies aiming to meet todays latest requirements for the tourism and culinary industry. The quality of their programs in conjunction with the most modern facilities in classrooms and laboratories, provide practical training and skills to our future graduates. The Les Chefs ML facilities consist of twelve up to date, state of the art classrooms; cooking workshops; confectionery area; bakery with international standards; specialized area for barista latte art (The art of coffee); bartending classes (specializing in mixology), fully equipped for educational restaurant needs; wine cellar equipped for the Sommelier course; computer rooms equipped with lap tops and open Wi-Fi access; hotel assembled room and reception area for demo and practice for the hotel host and hospitality
WACS EDUcatiON
course. On the ground level there is an organized library with a reading room for students, a chemistry microbiological analysis area, and television studios for televised cooking lessons. At Les Chefs ML the faculty and staff consider practical studies to be the foundation of a chef s education, thus adopting 60% practical studies versus 40% theoretical studies, to educate their students. Les Chefs ML consists of partnerships with the Chefs Club of Greece, The World Association of Chefs Societies (WACS), The Barmen Club, The North American Chapter Club, The Specialty Coffee Association of Europe (SCAE), but also with other international educational institutions. The mission of Les Chefs ML is to provide a complete educational program in the gastronomy and hotel management specialty that will allow all students to experience learning success and become life-long learners and contributing members of their communities, as well as have our graduates be sought after top executives of their trade.
Global Culinary and Hospitality Academy (GCHA), in Manila, Philippines

is the first program in the Philippines to become recognized by WACS. GCHA is a five year old educational institution in Pasig City, Metro Manila.
SOtra ViDErEGENDE SkOLE iN BErGEN
GCHA is owned and operated by internationally trained chefs whose personal dedication to quality culinary arts is evidenced throughout the program. Classrooms are fitted with first rate equipment, food ingredients are sourced from reputable dealers, and all classes are led by world class chef instructors. The teaching methods are a good balance of theory and hands-on classes, allowing students the ability to learn and apply what they learn in professional kitchens. Student enrolment is limited in each class to maximize learning, and improve individual skills and competencies. Every educational aspect in GCHA is geared towards creating talents fit to participate in the competitive global market. GCHA offers programs in culinary and pastry arts; often combining them into one or more unique diploma and certificate programs. The Grand Diploma in Professional Culinary,
Baking & Pastry Arts is the only one of its kind in the country where students are trained in both cuisine and pastry arts in less than a year. Earning this double diploma will give graduates a competitive advantage as they hunt for employment opportunities in and outside the country. The Diploma in Professional Culinary Arts course is made specifically for aspiring Cuisine Chefs and runs for 8 months. The Superior One Diploma is an advanced program unlike any other as it builds upon traditional culinary and pastry programs found in accredited professional training institutions. Running for 12 weeks, topics such as creating a globally relevant career plan, modern gastronomy, innovation and creativity are paired with ethics and integrity, professional platter presentation, banquet production and even line cooking. All of this is paired with progressive techniques to ensure that graduates of the Superior One Diploma get a competitive
advantage on the current global industry. The Certificate in Professional Baking and Pastry Arts is made for aspiring pastry chefs and runs for 3 months. Students of this course can expect to learn all the basic techniques required in a professional pastry kitchen. Sotra Videregende Skole (Sotra High School) is a secondary education program licensed by the Norwegian governmentoperatingapproximately 1.5 miles fromthe citycenterof Bergen, Norway. TheNorwegianschool year startsabout 15 August and runsto June 23. Norway uses anationalcurriculumbut allows forlocal adaptation by each school in the system; thus making each programs objectives relevant for the businesses that hires their graduates. The program run for 4 years, and is free for Norwegian residents. The four year program includes a two year apprenticeship in a government approved location. Thestudentscan choose an apprent-
WACS EDUcatiON
iceship position in a variety of locations including Hotels, restaurants, catering companies and hospitals. Sotra HighSchool hasplaced entrepreneurship,internships inlocalbusinesses, and competitions atvariouslevels asschool-wide priorities.Classes meet 2days aweek withpracticalwork inkitchen or restaurant facilities at school,and 3days a weekwith generalsubjects andsubjectsthatdirectly related tothe program. SotraHighSchool iscommitted toproviding the bestpossibletraining incooperation with local industry.They emphasizeentrepreneurship education as amodel, and have achieved greatresults in many local and national competitions.Students havebeen Norwegian Championsseveral times inrecent years. Sotra HighSchoolwantstheir students tobeprepared tomeet anactive and diverse workplace,both as anemployee and as afuture employer. Theirstaff iscommitted to dothevery bestwecan forour students. colleges for delivering a high level of culinary and pastry art instruction. Lincoln Culinary Institute is a division of Lincoln College of Technology, and is located adjacent to the Lincoln College of Technology in West Palm Beach Florida, in the USA. Since 1987, they have been sharing a recipe for success with their students and graduates. Lincoln Culinary Institute (formerly Florida Culinary Institute) is recognized as a top ranked culinary arts school in the United States. Located in beautiful South Florida, students learn alongside professional chefs and foodservice mangers in both production kitchens and industry coursework. Lincoln Culinary provides training, and learning environment that not only exposes the student to the theory, but stresses handson training. In this way graduates have the maximum opportunity for employment upon graduation. Both diploma and associate degree programs are available. Experienced, seasoned culinary professionals with industry experience work with students one-on-one to teach the hands-on skills and secrets used in preparing the worlds greatest
cuisines. In culinary laboratories equipped with industry-standard equipment and tools, students learn French, Asian, Mediterranean, Latin and American cooking, along with professional baking and pastry techniques. The International Baking & Pastry Program at Lincoln Culinary, offers a broad array of baking and pastry theory and practical experiences necessary for success in the food service industry. All courses emphasize laboratory activities, with extensive periods of hands-on practical experience in professionally equipped culinary laboratories. Argentina is the first program in Argentina to earn WACS Recognition. Paulo, Mariana and Gabriela Sebess have created a program that has become one of the most prestigious institutes in South America. The prestige of Mausi Sebess has expanded far past Argentinas borders thanks to the quality of their study programs, exclusive teaching methods, their dedicated faculty, and the awards won in multiple international competitions. Mausi Sebess operates at a single location in the thriving city of Buenos Aires. The main building has five floors which dedicated to the teaching of professional cooking; using the most advanced equipment available. The number of students attending the Institute is over a thousand a year; most of them foreigners, with a very low instructor to student ratio which allows for maximum learning and practice. The Mausi Sebess Institute awards certificates that are accredited and recognized worldwide. Professionals who have graduated from Mausi Sebess work in restaurants and in hotels in 42 countries on five continents. Since 2000, Mausi Sebess has awarded more than thirty thousand certificates at the intermediate and advanced levels to professionals of 46 countries including the Americas, Europe, the Near East and Asia. The Mausi Programs offer a great variety of training courses in the various modalities of the culinary arts. The courses may be taken as regular or intensive coursework, depending on the time and interest of the prospective student. Programs are available
Mausi Sebess Instituto Internacional de Artes Culinarias in Buenos Aires,
for the professional chef and for young students just entering the industry. GQB Escuela De Arte Culinario in Guadalajara, Mexico is the most recent addition to the WACS Recognition scheme. They are the first program in Mexico to earn WACS Recognition for the level of quality culinary education evident in their facilities, curricula and passion of their instructors. GQB Escuela De Arte Culinario classes are deliberately kept small; groups are a maximum of 10 students each. Accompanied by constant supervision this method personalizes learning, and helps students achieved the desired results. GQB facilities are fully equipped for the student to complete all the techniques individually; each with their own work station and utensils. Their modernized facilities are ideal for teaching and learning. GQB has a unique classroom for each of the main subjects taught: cooking, pastry, bakery, grill, bartending and theoretical classes. The programs can be achieved in 14 months using a system of 90 percent practical and 10 percent theoretical training. In addition GQB offers classes at different times to allow students to choose the schedule that best fits their work or personal obligations. Students also have the chance to apprentice in a well known local restaurant or hotel as part of their training.
Lincoln Culinary Institute - Palm Beach joined the ranks of WACS approved
FOR mORE INfORmATION on WACS Recognized programs please visit the website. If you are interested in applying to WACS Recognition of Quality Culinary Education program you will find all the information, polices and procedures on the website where the process is conducted solely through the internet and e-mail communications. www.worldchefs.org
WACS hUmaNitariaN
WORLD CHEfS WITHOUT HUNGER IN MYANmAR

OLiVEr E SOE ThEt rEpOrts frOm MyaNmar abOUt thE DEVELOpmENts Of WOrLD ChEf WithOUt BOrDErs.
Under the umbrella of MCA- World Chefs Without Borders, Myranmar, 6 aidcontainers of hospital equipment travelled from Germany toYangon, through the Rakhine Mountains in the monsoon season, which is not an easy task. The MCA was supported by Ministries of Myanmar,the most efficient was the Ministry of Health under Minister Dr Pe Thet Khin& Yangon Central Medical Store, for 6 rural Hospitals. We went to Northern Rakhine on 2nd July, where 90, 000 people are displaced. USA Chef Steven arranged an additional trip to the most remote areas as Maundaw, Bothitaung and Rathetaung, for important details at sites, road condition ( by river and trucks ). On the way back, there was a delay due to a landslide near Bothitaung, because of heavy monsoon and bad weather conditions.
WACS hUmaNitariaN
Due to technical issues at the German side, all equipment changed twice. We had to download the equipment from three different ships, with volunteer chefs helping us each time. The logistics funding at German side changed as well, which left us with less funding different from what was agreed on. I have learnt that anynew situation will never bring you down. It will stir within us chefs more energy, ideas, strength, daily used tounexpected situations at our a la carte business. Thanks to Stiftung Life Foundation and the many volunteer Myanmar chefs we were able to kickstart and at least delivered the equipment to the first hospitals. Our volunteers, Chef Than Win & Chef Win Ko led six - 40 foot containers which were cleared and sent them to the Hospitals, direct into operation. As sending the cargo over the mountains was not possible due to landslides, we changed to cargo vessel supported by Alodawpye Seyadaw, aid & developing partner for MCA - WCWB since many years. Special thanks to USA Chef Steven who ensured the logistics tonear Bangladesh border with U Sin Belu, going to the most remote areas, and delivered the cargo to hospitals in Maungadaw, Bothitaung, Rathetaung and Sittwe. Thanks to the Starnberg Clinic, we will like invite more German, EU or Asian Hospitals to support our work, donate good, urgent needed medical equipment to Myanmar -- as well globally to support underdeveloped regions, Thanksto the many individual financial donors in Myanmar & Germany, they made this project only possible likeall MCA volunteer chefs, friends & Stiftung Life Foundation, together with MCA World Chefs Without Borders in Myanmar, as well Somalia border. Without the great support, hands on issue of permits, help at Yangon Medical Central store, the Ministry ofHealthwith Minister U Pe Thet Khin, and Rakhine State Government PM, U Hla Maung Tin, we would not be able to work so successfully and efficiently. Thank you! Oliver E Soe Thet is the president of the Myanmar Chefs Association and an active member of the World Chefs Without Borders
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WACS YOUNG ChEfs VOicE
WHAT ImpACTS ON CHEfS CREATIVITY

TY LEUNG sharEs hEr thOUGhts ON thE wOrkiNGs Of a chEfs braiN.
BY TY LEUNG - HONG KONG YOUNG ChEfs CLUb
INDIVIDUAL FACTORS PErsONaLity INtriNsic MOtiVatiON + +
ORGANIZATIONAL FACTORS AUtONOmy Of FrEEDOm PrEssUrE OrGaNiZatiONaL ImpEDimENts + +/+
ChEfs CrEatiVity
JOb SatisfactiON
When I was studying at the university, I wrote a dissertation to study the influential factors towards chefs creativity. I was curious which individual and organizational factors would enhance persons creativity on menu creation and therefore achieve job satisfaction and make them perceive belonging to the company. Besides, the level of creative ability within a team would achieve more novel ideas for menu creation or decoration which benefit the restaurant or hotel for future development. RECOmmENDATIONS The recommendations are mainly provided for catering industry, so that the Executive Chefs or Human Resources personnel can enhance the chefs creative performance within an organization to improve the chefs occupational satisfaction and maintain innovation within the company.
1. SCREENING AND INTERNAL SOURCING METHODS In order to enhance the overall creative performance in the organization, screening for a right person with creative personality and positive attitude would be an initial way to step on. There are several findings of interests from this study which suggest several recommendations in terms of human resource aspect for the top management. Creative personality and intrinsic motivation, which are not easy to change, were found to have a positive influence on chefs creative performance. This finding proves that culinary professionals do indeed perceive themselves to perform creatively (Cameron, 2001; Chivers, 1971; Drew, 1987), and that creativity continues to be a factor related to occupational satisfaction. Companies required of high creativity job tasks are, therefore, suggested
to hire suitable staff with right personality and passionate attitude towards the job content. The top management is encouraged to implement CPS into part of screening process for chefs occupation. The Human Resources department is encouraged to use the Creativity Personal Scale scheme as a part of evaluating the participants on the degree of creative personality. Moreover, this method can also be used on existing employees for evaluation and internal sourcing. 2. RECOGNITIONS, REWARDS AND AUTONOmY Of FREEDOm Autonomy of freedom reflects the encouragement of creativity and availability of resources behind. Management is encouraged to provide more recognitions of chefs effort and individual autonomy of freedom to work creatively. Both monetary and psychological rewards to recognize
chefs performance are perceived important in the previous literature (Amabile, Hennessey, & Grossman., 1986; Deci & Rryan, 1985; Hennessey, Amabile, & Martinage., 1989). Chefs also need certain degree of freedom to make important decisions to perform creatively. Sometimes, the organization could encourage the employees to participate in either local or international culinary competition for learning and development on culinary knowledge. It benefits the employees to perceive self-directing freedom to perform creativity work and enhance the chefs intrinsic motivation. Whether the employees win or not, chefs would perceive intangible rewards from learning and encouragement. From a marketing perspective, it generates company exposure to the public or even worldwide media in the international competition. 3. FORMING A HARMONIOUS WORKING Besides, recognition and rewards should be adopted to encourage employees to perform creatively; the top management is encouraged to improve and reduce the organizational obstacles that impede employees creative behavior. It can be done by improving internal strife, conservatism, and rigid management structures within the organization (Kimberley & Evanisko, 1981). The top management is encouraged to maintain upward communication and openness to listen or accept new ideas coming up from the culinary team (Gill, Flaschner, & Shachar, 2006) and the impediments that they confront to affect the creative behavior. Company should assist the kitchen team to ease the impediments to perform the creative work to enhance the overall creativity. Such measures would also enhance chefs motivation and internal customer loyalty of an organization. In the long term, it would help to improve job satisfaction and achieve sustainability. LImITATION This dissertation is just an exploratory research with the pool of chefs in Hong Kong, thus it is not reflecting to the other places as different cultures involved. But it is worth a deeper study for the industry for human resource. T.Y. Leung Tsui Yan is the President of the Hong Kong Young Chefs Club.
BALkAN YOUNG CHEfS CLUB

BY MOJmIR IfTARIS - sLOVENia
ThE fOrmEr YUGOsLaVia has spLit iNtO sEVEN NEw cOUNtriEs (BOsNia aND HErZEGOViNa, MacEDONia, SErbia, MONtENEGrO, CrOatia, KOsOVO aND SLOVENia) aND siX Of thEm arE WACS mEmbErs. With Each cOUNtry bOastiNG its OwN UNiqUE cUisiNE, thE chEf cOmmUNity is hEatiNG Up actiON thErE.
After the creation of the first Young Chefs Club (YCC) in the Balkan territory which was in Serbia others follow. Today there are three YCCs in the territory, one in Serbia, Slovenia and Croatia. Our goal is to establish more clubs in the other 4 countries and with that bring us all closer to one another. Besides the many activities the WACS YCC has, my vision is to unite all the clubs in the Balkan within the meaning of competition and shared events. As a WACS Young Chef Ambassador for Southern Europe, it is my duty and also pleasure to bring together all the young chefs in the region. I would like to congratulate the YCC Serbia for their progress in cooperating with different schools and institutes. Other than some exceptions there exists a problem with the school systems in the Balkan countries. The problem is that most of the schools are fully operated by the governments and are deeply rooted within the system and it is very difficult to infiltrate with otherwise great ideas of collaboration. On the other hand there are the private schools that are very positive looking to the ideas but are very short on funds due to the world wide economical crisis. Hopefully this will all change one day soon and we will be able to organize a competition or an event in which all or most of the educational institutions and schools will be a part of. The cuisine and culinary expertise of the young chefs in the area are also advancing which as seen on different international and global competitions. None of the things that have been done and will be done wouldnt be possible without the great people in national associations and WACS who help and care for us young chefs. Mojmir iftaris a WACS Young Chefs Ambassador, based in Slovenia. He is the President of Young Chefs Club Slovenia and is currently working at Hotel Aleksander in Rogaka Slatina as a Sous-chef.
YOUNG CHEfS AND HERITAGE

TwO yOUNG chEfs prOUDLy sharE thEir NatiONaL DishEs aND what it mEaNs tO thEm.
StUffED DacE with SwEEt aND SOUr TOmatO SaUcE

BY TY LEUNG - HONG KONG YOUNG ChEfs CLUb
BACkGROUND AND HISTORY This traditional dish is cooked as part of our celebration feast for the first day of Chinese New Year. Fish means prosperity in Chinese, in other words, we wish the whole family will have a new year with full of prosperity, My first taste of this stuffed dace was made by my grandmother and my mother. It brings to my memory back to the Chinese New Year when I was four years old. For those who are not familiar in dealing with fish, it is a very difficult dish as you have to skin and debone the dace and reserve the whole skin for stuffing.
INGREDIENTS Dace (Whole) Dried Shiitake Scallions Soya Sauce Corn Starch White Pepper Ground Salt Oil (for cooking) SAUCE Water Ketchup Worcestershire Sauce Sugar White Vinegar Salt
2 7 pcs 2 tbsp. 1tbsp. 2 tsp. Pinch Pinch 3 tbsp.
3 tbsp. 3 tbsp. 1 tbsp. 1 tbsp. 2 tsp. 1/2 tsp.
METHOD 1. Soaked the dried shiitake in water for 1 hour. 2. Skin the dace carefully and reserve one whole fish with skin and deboned dace meat separately. 3. Slice and finely chop the dace meat. 4. Cut the shitake into brunoise. 5. Slice the scallions. 6. Add all the marinade, shiitake, scallions into the minced dace, stir in one direction until sticky. 7. Sprinkle little corn starch on the skin inside. 8. Fill the minced dace back into the skin to make it like a fish. 9. Heat the oil and fry the both side of skin until golden brown. 10. Cut the onion and green pepper into dices. 11. Fry the onion and green pepper and add the mixture of sauce (Ketchup, White Vinegar, Water, Worcestershire sauce, sugar and salt) to the pan.
The Junior Chefs Club worldwide are embarking on a recipe database where they can share recipes rooted in their culture.
RaiNbOw MiLkshakE CUpcakEs
BY MARIA VUGARELLES - SOUth AfricaN ChEfs AssOciatiON
I love the rainbow colours as it reflects the diversity of our culture as well as my personality!
INGREDIENTS Butter/Margarine Castor Sugar 4 large Eggs Flour Sifted Baking Powder Salt Milk Vanilla Essence METHOD 1. Preheat the oven to 190 C
230g 200g 540g 20ml 1ml 300ml 5 ml
2. Cream the butter and the sugar together, then add the sugar one by one to the butter mixture. Make sure the egg mixes in well after each one added. 3. In a separate bowl add together all dry ingredients 4. In another Bowl mix the milk and Vanilla essence together 5. Add the flour and milk mixtures alternating bit by bit. Mix well together into a soft batter. 6. Divide the batter into 3 equal amounts.colour each batter with food colouring of your choice. 7. Place in a miffin pan lined with paper cups starting by layering the three colours on top of each other 8. Bake for 15 20 minutes or until it is cooked. 9. Allow to cool.
WhitE BUttEr IciNG

INGREDIENTS Sifted Icing Sugar White Butter 800g 500g
METHOD 1. Cream the butter and a bit at a time add the icing sugar in. Making Sure it is well mixed 2. Now place the icing in a piping bag with the nozzle of your choice. Pipe on top of the cooled cupcakes. 3. Garnish with smarties and a round wafer biscuit. Additionally 100s and 1000s can be used
WACS IKA
CULINARY OLYmpICS 2012

ThErE is tENsiON iN thE rOOm, thE bEst chEfs frOm aLL OVEr thE wOrLD haVE GathErED tOGEthEr fOr thE awarDs cErEmONy, thE OLympic VictOry Of thE chEfs is tO bE aNNOUNcED. 54 NatiONaL tEams haVE traVELLED frOm aLL fiVE cONtiNENts, thEy haVE traiNED fOr mONths fOr this EXhibitiON aND thErE caN ONLy bE ONE VictOr iN Each DiscipLiNE.
There is Olympic glory for the overall performance of one team. Points can be collected for cold platter presentation and warm cuisine in the Restaurant of Nations. Understandable that every nation only sends the very best representatives of its craft. The masters of every category, the Olympic victory for the best performance goes to Sweden! They deeply impressed both visitors and jurors with their sophisticated miniature works of art in the platter presentation. In the Restaurant of Nations, they wowed with a creation of cauliflower and broccoli
terrine and mousseline with Nordic fire as a starter, escalating into a main course of red deer saddle in a herby crust and svecia cheese and porcini mushroom duxelles. For their sweet conclusion, they inspired with autumn raspberries and yoghurt meringue and almond cake. This composition showed them to be completely en trend, as molecular cuisine could only be found in individual components, in comparison to the Culinary Olympics of four years ago. This time, the slogan was
back to the roots. The central focus was healthy cuisine, balanced, containing protein and with somewhat more vegetables. Above all, it had to taste authentic and the components on the plate should range from soft to crispy to foamy. Anyone conjuring this onto their plate was already far ahead of the game - but the aim in 2012 was not just to indulge the taste buds. It also needed to be a feast for the eyes. Natural colours in impressive arrangements for all three courses dominated the plates. Those who perfectly mastered this composition are moving closer to
WACS IKA
Olympic victory - said one of the jurors. Second place in the Culinary Olympics also went to Northern Europe. The Norwegian national team wowed the jurors. Even Robert Oppeneder, president of the VKD (German Chef s Association) was deeply impressed, It was exciting to observe the big emotions. Tears and joy are very closely linked at the Culinary Olympics 2012. The passion of the participants, when they prepared the meals, or the devotion with which the exhibits were prepared: that was an experience. An experience that fills me, as a chef, with pride when I see what our fellow chefs from all over the world have achieved for these Olympics. For the German national team, Sweden and Norways victories were foreseeable. Even before, on the fringes of a press conference, they stated that the Scandinavian teams would be their toughest competitors. The German team achieved third place at these Olympics in the overall evaluation. They delivered many outstanding individual performances and achieved gold medals for successful warm cuisine and silver for the platter presentation. During the entire Culinary Olympics, visitors could be spoiled by the national teams, as the products conjured up by the worlds master chefs in their kitchens were not just reserved for the jurors. Anyone could book 3-course meals. This means this wonderful experience of gastronomy at the absolute highest level is not just restricted to a small, elite circle of connoisseurs. So it is no wonder that the Restaurant of Nations was booked out. In total, 9360 world-class meals were sold and the offerings sold out almost completely with great speed. As well as the master chefs, the next generation were also given a chance. Apprentices, aged between 18 and 24, can also compete in direct international comparison. The junior national teams get down to work with an enthusiastic zeal, the tension is even stronger, although they have somewhat less routine under the competition conditions. It is quite apparent that the Swedes were agreed about what must be cooked at the Olympics 2012, as the junior national team were also
victorious. This gold was profusely earned! emphasised one of the jurors on the edge of the award ceremony. The competitors have to be able to deal with large-scale catering with a restricted budget. Here too, the best team wins Olympic victory. Among other things, the decisive factor is the balance of the order of courses. Anyone who thinks there is no creativity in large-scale catering could be convinced of the contrary at these Olympics. Sweden was again ahead by a nose in this discipline and the Olympic victory went to Team Sabis. Independently of the national teams, regional teams could also register to participate and are awarded with the IKA Cup. Individual regions have the opportunity to show off their specialities. The international team of jurors awarded the highest number of points in this category to the Stockholm Culinary Team from Sweden. This regional team astonished with an impressive programme in cold cuisine. Anyone who had designs on sweet treats at the International Exhibition of Culinary Art/ Culinary Olympics found copious amounts of stimulation from the pastry chefs. At the focus of many visitors was the presentation of the sweet works of art, which were so artistically created that visitors of the Inoga trade fair were happy to stay with wide eyes. Torts, friandises, cold and warm desserts, this was the task facing the international pastry teams in order to achieve the highest number of points for Olympic victory - assessed together with the exhibition piece. With their craft, the duo from Sri Lanka wowed not only the visitors but also the strict jurors, enabling them to travel back to their homeland with the coveted title. There was a completely new competition at the 2012 Culinary Olympics. Vegetable carving in front of the public was an attraction for visitors during the entire exhibition. Ming Tsung Ke from Taiwan impressed with his dexterity and his delicate sense for proportions and colours. For the military catering, there are somewhat different requirements. The prepared meals should not just give pleasure to the taste buds; the military chefs must also keep their soldiers fit with calorific, tasty meals. For this reason, all the offerings from the
military kitchens were tasty and nutritious. Nevertheless, there were differences which could be seen in the overall points. The international team of jurors gave the Swiss team the best evaluations and this Olympic victory goes to the Alpine country. All in all, the International Exhibition of Culinary Art/Culinary Olympics 2012 in Erfurt was a huge success for international culinary art!
WACS bOcUsE DOr
BOCUSE DOR 2013

ThErE wiLL bE a HOst Of NEw fEatUrEs at EUrEXpO LyON, iN thE cONtEXt Of Sirha, 29 aND 30 JaNUary 2012.
Every other year since 1987, the Bocuse dOr has been bringing young chefs from all five continents, some of the leading talents of their generation, together in Lyon. More than just a culinary competition, the Bocuse dOr is a spectacle and a party, bringing talents to the fore in an 8000 m2 gastronomic arena featuring a cast of culinary cultures from all over the world. It is also a prestigious global network of several thousand chefs, drawn together by shared values of excellence and friendship. With new countries competing for the first time and revised regulations pushing back the limits of creativity, the 14th Bocuse dOr has a wealth of surprises and thrills in store! Will the Scandinavian nations continue to reign supreme? Will France regain a place on the podium? How will the contestants deal with their new challenges? These questions and many more will be answered at the end of the 2013 final. 24 CHEfS, 24 NATIONS, 5 CONTINENTS, 24 DIffERENT AppROACHES TO COOkING! In 1987, when Paul Bocuse dreamt of what the Bocuse dOr would be, his vision was clear: bring the worlds different culinary
cultures to the fore and welcome new nations to the Bocuse dOr family at each competition. With the exception of 2011, when there were no African nations present, all the continents have always been represented at the competition. The Bocuse dOr 2013 will hence mark the return of Africa, with Morocco competing for the first time. Having been granted a Wild Card by the International Organisation Committee, the Moroccan team will proudly defend their nations flag at the world final. The countries of Eastern Europe are also developing their gastronomy as they open up increasingly to tourism. During the European selection round, Hungary and Estonia, ranked respectively 9th and 11th out of 24, finished in front of star countries such as Italy and Spain. There is no doubt that Hungary, participating in the final for the first time, and Estonia, present for the second time, will pull out all the stops to defend their culinary heritage and claim their place on the international gastronomy stage. Like the Scandinavian nations in recent years, South America is also undergoing a gastronomic revival. Led by top chef Alex Atala, jury president at the last Bocuse dOr Europe, South American chefs are moving
abroad and making names for themselves with their outstanding creativity. Brazil, Guatemala and Mexico, competing in the final, will aim to astonish the jury by drawing on this creativity and knowhow. Asia will also be a formidable opponent, with two highly experienced countries Japan (13 finals to its credit) and Singapore (8 finals) the confirmation of China among the topranking nations and a highly promising firsttime qualification from Sri Lanka. A HOST Of SURpRISES AND SOmE NEW REGULATIONS In addition to the countries making their debut at the competition and those that are returning, this years contest will unveil a major new feature: in order to reshuffle the cards and push the chefs to be even more creative and spontaneous, the Bocuse dOr regulations are changing. What will the new tests consist of? What will the star products be? In a few days all the participating teams will find out at the same time. From that point on, they will have just under seven months to get in training. Their aim will be to show off the products in their very best light, demonstrating creativity while respecting their countrys culinary traditions.
WACS wOmEN iN wacs
HERE I Am!
IN hEr NEw bOOk HErE I Am! ChEf KimbErLys ANswEr tO thE QUEstiON WhErE arE thE FEmaLE aND MiNOrity ChEfs? aUthOr aND chEf KimbErLy BrOck BrOwN sharEs hEr stOry Of OVErcOmiNG thE ODDs aND bEcOmiNG ONE Of thE fEw AfricaN-AmEricaN fEmaLE EXEcUtiVE chEfs.
THE HIGH pOINT Of AN EIGHTEEN-mONTH SELECTION pROCESS
Involving hundreds of chefs, nearly 60 national selection events around the world, and three continental selections in Latin America (Bocuse dOr America Latina Copa Azteca), Asia (Bocuse dOr Asia) and Europe (Bocuse dOr Europe), the selection process, which got underway back in February 2011, came to an end in June 2012. With the exception of a Wild Card which has been attributed to Italy, the final list of 24 countries that will compete in this great culinary match is now known: AUstraLia BELGiUm BraZiL CaNaDa ChiNa DENmark EstONia FiNLaND FraNcE GUatEmaLa HUNGary IcELaND JapaN MEXicO MOrOccO NEthErLaNDs NOrway SiNGapOrE Sri LaNka SwEDEN SwitZErLaND UNitED KiNGDOm UNitED StatEs Of AmErica For more information about Bocuse dOr 2013, please visit www.bocusedor.com or www.bocusedor.com/webtv
Can you name 5 African American Chefs or Executive Pastry Chefs of ne dining establishments? Where are the women and minorities culinary students who make up the majority in culinary classrooms yet are missing in action from the top of the line? Chef Kimberly Brock Brown, CEPC, CCA, ACE, AAC opens up and shares her story and some great recipes to help answer the questions of why there are too few female Chefs or African American Executive Chefs-Sweet or Savory leading in todays kitchens. Could it be European dominance, male superiority or just too much heat in the kitchen that keeps women from getting the managerial titles and positions? With focus and determination to succeed in this surprisingly male dominated eld, Chef Kimberly details the trials and tribulations of personal and professional achievements used to achieve her goal of becoming a Certied Chef and teaching other Junior Culinarians how to be better stewards of their own destiny. Learning to embrace what makes you happy while helping others along the path will always bring the best gifts life has to offer; satisfaction and having peace of mind will ensure immeasurable rewards and compensations. Women can be mothers, wives, students or all of the aforementioned and still succeed in managing the demands of the kitchen and the people associated with it. People of color do have the drive and determination needed to be the Executive Chef when they plan the work and work the plan. We need to wake up, step up and make it happen. Go get what is rightfully yours to have once you have prepared yourself, put in the time to get the experience and qualications. Dont just sit on the sidelines hoping to get noticed or included. In 2003, Chef Kimberly became the only African American female inducted into the 57 year old American Academy of Chefs, the Honor Society of the American Culinary Federation. As South Carolinas only African American Certied Executive Pastry Chef, Approved Culinary Examiner and Certied Culinary Administrator, Chef Kimberly Brock Browns storied career started with the humblest beginnings of high school Home Economics classes in the Chicago suburbs to being an Executive Chef, Speaker, Food Demonstrator, Culinary Instructor and mentor to aspiring junior culinarians. Through her many magazine and newspaper articles, local television appearances, and social media entities, Chef Kimberly aspires to motivate and encourage all, but particularly women and minority cooks and chefs to step up and reach their fullest potential by seeking leadership roles and positions that sets them up for success. Mother to two foodies Bianca & Brock, caretaker of Blackie the family cat, sister to Cheryl, Judy & Paul, auntie to a niece & nephew and girlfriend to a few phenomenal women, Chef Kimberly loves to travel, read, spend time on the beach and at the spa, play board and card games, is a Certied Communicator with Toast Masters International and is active in one of the local clubs, the YMCA Yakkers where she is the current Vice President of Education.
can begin to make changes in the industry. Women still are not paid equally and are not getting the opportunities to advance in this profession, she says. The majority of culinary students are female, yet the majority of executives in charge are men. Seeing someone like themselves as a successful executive chef and certified executive pastry chef gives women and minorities hope and motivation to realize their potential and live their dreams. ABOUT THE AUTHOR Chef Kimberly Brock Brown, CEPC, CCA, ACE, AAC, became the only AfricanAmerican inducted into the American Academy of Chefs, the Honor Society of the American Culinary Federation in 2003. She is South Carolinas only AfricanAmerican certified executive pastry chef and is also an approved culinary examiner and certified culinary administrator. She grew up in the suburbs of Chicago, and she worked hard to become an executive chef, speaker, food demonstrator, culinary instructor and mentor to aspiring junior chefs. Brown strives to be a leader to women and minority cooks, taking opportunities to appear in magazines and newspaper articles, on local television and in social media. She is the mother of two children, Bianca and Brock, and she enjoys traveling, reading, spending time on the beach, at the spa and playing board and card games. She is a certified communicator with Toast Masters International and is an active member of the Summerville, SC - YMCA Yakkers, a local club in which she is the current vice president of education. www.kimberlybrockbrown.net
Here I am!
CHEF KIMBERLY BROCK BROWN, CEPC, CCA, ACE, AAC
Concerned that there are too few female or African-American chefs working today, Brown shares her inspirational story and some recipes to encourage others to follow in her footsteps. She reveals the details of her trying journey to become an executive pastry chef in what she identifies as a surprisingly male-dominated field. You are not alone, she says to aspiring minority and women chefs. She describes how perseverance and a can-do attitude allowed her to find success despite the obstacles she faced. You have to show up and be ready to learn and produce in this hard and sometimes thankless profession, she says. Passion and opportunity are vital to you not only surviving but succeeding. Brown says that her motivational work is not over with this book, but she hopes it
WACS REpORT LatiN amEricaN cUisiNE
PicO DE GaLLO
THREE THINGS YOU NEED TO KNOW ABOUT LATIN AmERICAN CUISINE

LatiN AmEricaN cUisiNE is thE NEXt biG thiNG.
WACS REpORT LatiN amEricaN cUisiNE
THE ORIGIN Of LATIN AmERICANS Mexican Americans may have lived in the United States for most of the time, but it was after the World War II that other Spanishspeaking immigrants settled here. Cubans, Dominicans, Colombians, and Costa Ricans flocked to the country in the 1960s and today, the three largest Latino ethnic groups are Mexican American, Puerto Rican, and Cuban American. Latino Americans are very loyal to the food traditions of their homelands. Check out the small ethnic markets called bodegas for specialty foods used in Latin cooking. EAT LIkE A LATINO Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes (tortillas, tamales, pupusas) and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, and pebre). These spices are generally what give the Latin American cuisines a distinct flavor. You can draw similarities between the cuisines of the various cultures. Meat, in particular pork or beef, is important in the Latino diet. It is often eaten with the spicy sauces (salsas) for which Latinos are famous. The main ingredient in salsa, as well as many other Latin dishes, is hot chili peppers. Latinos cook with fresh, dried, and ground chilies, such as Habanero, Jalapeno, Malagueta, and Poblano. Other staples include corn, beans, rice, and root vegetables. Common types are sweet potatoes, yams, yucca, jicama, Jerusalem artichokes, and taro. There is also the pear-shaped squash called chayote, also known as tayote, chuchu, and xuxu. The Latinos also love their fruit, including plantains, guavas, mangoes, papayas, passion fruit, and prickly pears. Those who love pastry are in for a treat. These are dishes that consist of a variety of dough and filling. Two popular types of turnovers are tamales and empanadas. Nacatamales, chuchitos, humitas, and bolos are just a few of the many types of tamales eaten by Latinos in the United States. Most Latino desserts (like flan, a type of custard) are made from dairy products. Most traditional Latino drinks contain two of the following three ingredients: milk, rum, and fruit. FOOD fOR RELIGION Latinos are mostly Roman Catholic and celebrate religious festivals. Making tamales and pasteles together is a popular family tradition around the Christ-mas period, where dough is wrapped around filling. The tamale dough is placed inside an empty cornhusk. The pastele dough is placed inside a wrapper made from banana leaves. Another Christmas favorite is menudo, which is a spicy stew made with hot chilies and a cows stomach (called tripe). If you are at a Latino party on New Years eve, dont be surprised if everyone eats twelve grapes or raisins at midnight. These symbolise
the twelve months of the new year. Mix rum and tropical fruit, and pour the mixture into a punch bowland add a whole pineapple to the bowl. Remember to toast a friend, as it is believed that it will bring friendship! On New Years Eve, Latinos of Colombian descent enjoy a dessert called bunuelos . These are balls of dough made from flour, sugar, eggs, and butter and deep fried. On Good Friday, three days before Easter, Latino cooks will cook up a soup called potaje do vigile. Made from garbanzo beans, fish, and spinach, it also contains egg yolks, garlic, almonds, and seasoning.
PUpUsas DE QUEsO
AVOcaDO ChimichUrri BrUschEtta
Serving the gastronomy trade since 1943

Segers has been involved with Nordic restaurant kitchens for nearly seven decades. While we have seen the new Nordic cuisine reach the very pinnacle globally, we have also succeeded in our commitment to quality. With our own manufacturing staffed with our own personnel, we have full control from the first stitch to the finished garment. A must if we want to remain serving the gastronomy trade at the highest level.
www.segers.se
Segers is a new proud provider of chefsjackets to WACS, w.e.f. 2013, more information in upcoming E-newsletter.
WACS REpORT braZiLiaN rEcipEs
EXOTIC fLAVOURS fROm BRAZIL

With thE NEXt WOrLD CUp tO bE hELD iN BraZiL, JOO LEmE PrEsiDENt Of APC BraZiL sharEs fEw Of his rEcipEs with Us.
YAm PUREE Yam Heavy cream Butter Wasabi paste Salt
150 g 80 ml 30 g 10 g 5g
Unpeel and cook yam into boiling water and add salt. Mash the cooked yam. Add butter and whipped cream, season with wasabi and salt. JABUTICABA SAUCE Jabuticabas Cachaca Balsamic vinager Sugar Water 150 g 50 ml 50 g 25g 100 ml
TUNa fish
with Jabuticaba sauce, pupunha sautee and yam puree with wasabi TUNA Tuna loin Salt Pepper Extra Virgin olive oil 180 gr 5 gr 5 gr 20 ml
Put jabuticabas and sugar Into a deep pan and let it cook, stirring constantly until obtain the juice from fruit. Add cachaca and let it flambee. Add balsamic vinager and when it will be boiling , add water. Let reduce and drain. Set apart soem fruits for final assembly and press other into juice.and press other into juice. PUpUNHA PALmS Of HEART Hole pupunha is very long and shoud be divided in to 3 parts in longitude. We will use the firmest part, the base, called the heart. Piupunha Heart Salt Pepper Extra virgin olive oil 100 gr 5 gr 5 gr 20 ml
Season tuna with salt and pepper and olive oil. Take it to a grill pan and dont forget to leave it rare in the middle. Cut into slices
Cut pupunha heart into thin slices In a frying pan with hot olive oil, add pupunha salt and pepper and braise it keeping crunch. ASSEmBLY Serve tuna under pupunha, aside puree and jabuticabas sauce.
FEijOaDa AppEtisEr
Often we want to show a bit of our culture to foreign friends who come to visit us, but serving a complete feijoada would make it impossible for them to enjoy other specialties in one meal, so I suggest to serve this as an appetizer, preserving the original recipe with flavors and ingredients but in a contemporary way of serving. INGREDIENTS A Black Beans Smoked sausage Bacon Small Pork ribs Ear pork Onion Garlic Sunflower oli Bay leaf METHOD In a pan cook black beans with main meats and bay leafs. After cooked, Split meats. Braise garlic, bacon and onion with sunflower oil and add to the beans. Put beans into a food processor transforming into a juice. Brown all meats in the same oil. INGREDIENTS B Cassava flour Bacon Butter Brown bacon into butter. Add cassava . Serve with the above.
BOb DE camarO Shrimp BObO

This is dish mainly made up of light cream of cassava, flavoured with coconut milk, palm oil and coriander served mainly in the northeast of the country,but can be served as a starter or main course with rice and pepper. Onion Red pepper Fresh pepper Extra virgin olive oil Coconut milk Cassava Chives Coriander Palm oil Salt Sago 50 g 50 g 10 g 20 ml 100 ml 200 g 1 un 1 un 20 ml 5g decoration
Cut the onion, fresh pepper and red pepper into small cubes. Saute in olive oil. Add the shrimp and let it cook. Unpeel and cook cassava. Split the shrimp and add the sauce with cooked cassava. Pass it all in a food processor. Put back the shrimp and season with the salty cream, sliced chives and coriander finely chopped. Garnish with some shrimp and sago pearls.
COCONUT MOUSSE Coconut milk Condensed milk Gelatine sheet Heavy cream
150 ml 200 ml 4 no. 250 ml
PREpARATION in a sauce pan, mix coconut milk and condensed milk and heat. Dissolve gelatine sheets inside the mix above. Mix heavy cream with eletric mix and gently add to other ingredientes, they should be cold already. Place cream into the silicone molds and take them to refrigerator. PORTUGUESE SWEET WITH EGG YOLk ( BABA DE MOCA) Sugar cane 100 g Coconut milk 90 ml Egg Yolk 3 no. Flaked coconut 100 g Mix all ingredientes and take them to low heat, stirring constantly. When it obtains firm consistency , take out from heat and let it cool. BRAZIL NUT DACqUOISE Brazil nut flour Wheat flour Cornstarch Sugar Egg white 80 g 30 g 10 g 125 g 130 g
In a bowl, mix wheat flour, half quantity of sugar, Brazil nut flour and cornstarch and sift them. Beat egg whites until stiff and add the rest of sugar. Mix all together very gently. Spread into a silpat and take it to a pre-heated at 170C for 8 mins. Remove from oven and cut discs with rim ring, that will be used for final assembly PINEAppLE SAUCE WITH CORIANDER SEEDS Pineapple 1 no Sugar 100 g Coriander seeds 10 g
TrOpicaL MOUssE
THE LEGEND Eighteen arhats (spiritual practitioner, destroyer of enemies, enlightened being) were gathering to attend the Buddhas birthday celebration. They could not come to a consensus on what gift to bring. After a long discussion, they decided to each pick an ingredient and cook a dish for the Buddha. The Buddha was delighted. Traditionally, this dish calls for 18 ingredients.
Cut unpeeled pinepples into small cubes. In a small saucepan, brown the sugar and add coriander seeds and then pineapple cubs and let it cook in a low heat. Preserve pineapples cubes ans sauce for final assembly ASSEmBLY Brown coconut flakes in the oven. Decorate with caramel. When the mousse is cold, take it from refrigarator and with a spoon take a piece from the center and stuff with Portuguese Egg Yolk. Cover with dacquoise disc. Unmold and pass it into coconut flakes Decorate with caramel and pineapple sauce
IN&OUT Of THE kITCHEN NEws
OUr CONDOLENcEs tO thE Fat DUck ChEfs

We will like to convey our condolences to the families of the two chefs from Fat Duck, Carl Lindgren, 30, from Sweden and Briton Ivan Jorge, 34. During a much publicised tragedy that took place in Hong Kong during a
App fOr AspiriNG BUtchErs

Thanks to Tom Mylan, co-owner and executive butcher of The Meat Hook, and Open Air Publishing, aspiring butchers can learn the ropes by apprenticing in the comfort of their rooms. The Better Bacon Book app (available on iTunes for iPad, iPhone and iPod Touch) is a a how-to guide, including 20 instructional videos on how to make and cook your own bacon, face bacon, pancetta, guanciale, Canadian bacon and pork belly. Plus, how to make your own bacon-infused liquours! And theres really no reason why you should not get started with innovative features such as the ability to purchase bacon and equipment right from the app.
TrENDs fOr 2013?

Everyone loves looking into the crystal ball, so the question everyone is asking is: What will 2013 hold? The editorial team from Epicurious.com has listed down their predictions, which includes seasonal vegetable plates, cauliflower, technology(using ipad menus), Brazilian cuisine and sumac powder. With the list, they have also included what has fallen off the trend radar, such as tasting menus, homebrewing, offal and Southern flavours. Whats on your 2013 list?
promotional tour,.
IN&OUT Of THE kITCHEN

WOrLD Of SEafOOD
World of Seafood, a professional trade fair catering to the seafood and frozen seafood industry, will make its debut at the IMPACT World Exhibition Center in Bangkok, Thailand, from 22 to 26 May, 2013. Held in conjunction with the 10th edition of THAIFEX World of Food Asia 2013, the platform is a must attend for wholesale, distribution, retail and foodservice buyers from all over the world. The main showcase of seafood products and services will be complemented by the favourite Thailand Ultimate Chef Challenge (TUCC), which will see a new category. The World Ocean Seafood Culinary Challenge 2013 presents another valuable opportunity for local and international exhibitors to present their products and promote the use of their seafood to a large community of chefs and hospitality audiences within Thailand and the Asia Pacific region. For more information, visit www.worldofseafood.com
IN&OUT Of THE kITCHEN NEws
ThE NEXt DiNiNG hOtspOt thE airpOrt?

Restaurateurs will tell you that location of a restaurant is almost everything, but it seems that the latest hotspot location could just be the unlikely airport. Food Network has launched the first Food Network Kitchen at the Fort Lauderdale-Hollywood International Airport in South Florida in the JetBlue terminal. It is the only eatery serving hot food at the JetBlue concourse, and has been serving up to 1,500 customers daily. It is a self service joint where customers can sit at tables after ordering at the counter or they can get takeout food. All the recipes are designed by Food Network, with dishes such as Cuban breakfast burrito, a black beans and rice burger with mojo mayo and fried pickles with Key lime mayo.
GUiNNEss WOrLD REcOrD

Maltese master chocolatier Andrew Farrugia recently set a new Guinness World Record in Belgium when he unveiled the worlds longest chocolate structure at Brussels Chocolate Week. The 111.5 feet train boasts many components, such as seven wagons modeled after modern Belgian trains. The remaining trains recall Belgiums older train wagons, including one with a bar and restaurant. For those chocolate masters out there who will like to have a peek, the chocolate work will be exhibited in various museums in Belgium.
We bake You fill!

Finest Quality Tartelettes
Natural raw materials Crispness that endures Functional packaging design
Recipe ideas: www.hug-rezepte.ch HUG AG, Neumhlestrasse 4, CH-6102 Malters/Luzern, Telefon +41 41 499 76 30, Fax +41 41 499 76 01 food-service@hug-luzern.ch www.hug-luzern.ch www.facebook.com/hugfoodservice
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IN&OUT Of THE kITCHEN tEa aND fOOD pairiNG
MAkING THE pERfECT mATCH - THE ART Of pAIRING TEA WITH fOOD
It is NO sUrprisE that tEa GOEs wELL with fOOD. With is why DiLmah, thE prODUcErs Of fiNEst CEyLON tEa, cONcEptUaLisED thE DiLmah TEa GastrONOmy prOGrammE - aN iNNOVatiVE cONcEptthat cELEbratEs tEa as aN EssENtiaL ELEmENt Of fOOD aND LifE, basED ON thE prEmisE that thE hEart Of GastrONOmy is thE harmONy Of fLaVOUr.
One of the greatest pleasures of gastronomy is the coming together of all aspects of dining the company, ambience, food and drink. And since tea comes in numerous styles and flavours, finding the right tea that will meld with what you are eating to create a delightful sensory experience in the mouth, is not as difficult as it sounds. Tea can be served as a palate cleanser between dishes or between mouthfuls of a dish; it can be a flavour bridge from one course to the next. It refreshes and readies the palate for the next course or bite. Moreover, certain teas can also be paired with specific dishes to help complete the flavour journey of that dish. THE kEY ELEmENTS IN TEA AND fOOD pAIRING Food and tea have three key elements that you can match flavours, textures and components. Flavour refers to the aromas and tastes of the tea or food usually described as floral, fruity, nutty, smoky, herbal, spicy, earthy, meaty and so on. A pairing is achieved when the teas flavour and aroma matches, harmonises or accentuates the flavours in the food. For example Dilmah Organic Rooibos works with nutty desserts and cakes due to its distinct, sweet, nutty flavour. Similarly, a smoky tea pairs well with barbecued food since both have
complementary smoky flavours. You can also set flavours against one another. Serve barbecued food with a Dilmah Mint or Chamomile infusion. Mint is quite assertive and adds an additional flavour to the smoky tastes of the food while Chamomile tea is less assertive and allows barbecued food flavours to take the lead. White teas like Dilmah Ceylon Silver Tips, are at the other end of the spectrum of flavour, being delicate and elegant. They have subtle flavours, so are best enjoyed with the simplest foods and pure flavours, such as preserved apricot, a light biscuit or a macadamia nut and rice biscuit. Whether similar or contrasting, the texture of the tea and food can become the buttress that holds the pair together. For example, food can be grainy, dry, oily or rough in texture. You could serve a tannic Dilmah Ceylon Supreme tea with oily food such as a hamburger. The tea polyphenols (tannins) bind with the oily proteins of the food, and the heavy texture of the tea mirrors the weight of the food. The overall effect is a smooth taste in the mouth. Consider the texture and weight of cheese. It is rich and mouth-coating. The accompanying tea needs to be pure to cut through the cream, fat and salt like Ceylon Silver Tips which has a linear purity and a mild cleansing effect that suits all cheeses. Elegant teas are
not restricted to only matching with heavy foods. High grown and tippy teas can be a good match for salads; their low bitterness and light fruity tones allow them to work in tandem with delicate greens and non-creamy salad dressings. Tangy herbal infusions such as Dilmah Rosehip with Hibiscus go well with fruit salads, pears, ice cream and vanilla flavoured foods. Components are the basic elements perceived by the tongue sweetness, saltiness, bitterness and sourness. An obvious taste match is that of sweetened tea with a sweet dish this is a mirroring of the sweet component. Tea sweetened with honey is a sure match for many desserts. The bitterness of teas polyphenols can also be used to bolster components in food. A tea with lightly bitter polyphenols (tannins) can be served with a cake or sweet dates, in a contrast of bitter and sweet components. Alternatively, consider the match of a delicate steamed fish flavoured with soy sauce, with a delicate high grown tea like Dilmah Nuwara Eliya Pekoe or Ran Watte Single Region Tea with a slice of lemon. The citrus-acid nature of the tea with lemon will have an affinity to the salty soy. This is because salt in food pushes flavour (chefs know this well) while acid pulls flavour. The opportunities to achieve tea and food
IN&OUT Of THE kITCHEN tEa aND fOOD pairiNG
pairings are unlimited. You can add lemon or honey (or both) to tea, introducing the sour as well as the sweet elements. And by adding milk to tea, you can modify an inherent component (bitterness) and change the texture another match with food could be in the making. MAkING THE mATCH Food should not overpower the tea or vice versa. Oolong teas make good matches with stronger flavoured seafood; dishes with less heavy sauces; fried foods, and dishes featuring ginger or berries. Match black teas with heavier, fattier and richer foods. Lamb is a good example of a food with a high fatty-protein content; when eaten, it coats the mouth with fat. If tea is consumed alongside lamb, polyphenols attach themselves to the protein molecules and strip them from ones mouth, making a smooth match and leaving the palate refreshed, cleansed and ready for the next mouthful. Try black teas with red meats, mushrooms, spicy food and game. The low country grown teas with lots of polyphenols and character are good matches for cheese cake, chocolate, cream sauces, curries and pastries whilst the mid-grown black teas suit fruity desserts, dishes featuring vanilla, nutty cakes and also spicy food. Where a dish is piquant (spicy-hot), sweeten the tea so the sweetness envelops the chilli
hotness. Alternatively, adding lemon to tea has a palate cleansing effect on piquancy. Pairings can go beyond simply matching flavour with flavour, texture with texture and component with component. You can mix and match foods flavours, components and textures with those of tea. For example, a tea might have honey or mocha undertones (flavour) so might work with savoury as well as sweet dishes (components). Meanwhile, another tea might have the scent of vanilla or almond or jasmine flowers or mandarins (flavour) and would take to dark chocolate (flavour and texture). A nutty and grassy green tea would make a fabulous complement with brie cheese - not only in flavour, as the polyphenols in the tea will bind with the fat in the cheese to bring about a textural combination. Note that not all flavour matches work. Oolong tea has a similar smoke profile to manufactured bacon bits (McCormick), but the smoke is intensified in the bits and overwhelms the tea. Yet when the same tea is paired with real bacon, it cuts through the fat to make a textural match. The overruling premise of pairing tea with food is that taste is individual, and achieving a good pairing relies greatly on an individuals palate, in an exploration of the natural interplay between food and tea. Try, experiment and enjoy the experience.
HERE ARE SOmE SUGGESTED mATCHES Of fOOD WITH TEA: Earl Grey with any spicy food (Green Curry, Szechuan Chicken, General Tsaos Spicy chicken, etc.) Pu-Erh with earthy and meaty mushrooms. Assam with common mushrooms/Paris mushrooms. Ceylon Young Hyson Green with anchovybased dishes. Oolong with avocado-based dishes. Chun Mei with creamy soups, seafood. Low Grown Ceylon teas with Mexican dishes. Souchong with smoked salmon. Lovers Leap Pekoe with black truffled mushroom dishes. Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring finest quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea. The Dilmah Tea Gastronomy programme celebrates tea as an essential element of food and life. For more information on Dilmah Tea Gastronomy visit www.teagastronomy.com.
IN&OUT Of THE kITCHEN COOKING WITH PascaL BarbOt
THREE STAR CUISINE

ThrEE MichELiN star chEf Of AstraNcE, PascaL BarbOt, was at thE first schOOL iN SiNGapOrE tO rEcEiVE thE WACS REcOGNitiON Of QUaLity CULiNary EDUcatiON, at-sUNricE GLObaLChEf AcaDEmy, tO sharE his tEchNiqUEs aND EXpEriENcE.
What sort of cooking can you do when you are limited to a space of 15 m2? In other words, was it Pascal Barbot who chose Astrance, with its tiny kitchen? However, because he is limited to such a tiny space to express himself in, Pascal Barbot has had to find other ways to show off what he can do to personalise his cooking, without losing sight of his modesty. Pascal Barbots cuisine is inspired by poetry, his love for foreign things and yet his attachment to his roots. It can be summed up as being concise, well defined, light and a balance between the meticulous artisan that he certainly is; unable to get away from his kitchen, yet one who likes to be transported by his dreams. Here, he generously shares some of the recipes from his award-winning restaurant.
MADELEINE
FOr 180 piEcEs ImpORTANT NOTICE 1. Make the preparation 7 days in advance and keep in a fridge 2. Measurement of the tray: Tefal pan of 20 mini madeleines 4.5cm / 3cm, plate measures 39/12cm. INGREDIENTS Egg white Icing sugar Almond powder Flour Warm brown butter Walnut honey Chemical yeast 400g 400g 160g 160g 400g 165g 30g
METHOD 1. Cook the browned butter and stop the cooking with honey. 2. Strain the flour and icing sugar. 3. Mix the almond powder with the chemical yeast. 4. In a mixer bowl, add the white eggs, the mix flour- icing sugar and the previous mix. 5. Mix well at medium speed. 6. Add slowly the mix honey-butter.
IN&OUT Of THE kITCHEN COOKING WITH PascaL BarbOt
WhitE MisO BUttEr aND LEEks

INGREDIENTS 250g brown butter infused with thyme and rosemary 250g white miso, well dry 4 boiled eggs lemon juice mix of garlic and ginger juice METHOD Mix with a thermomix the boiled eggs, miso, the mix of garlic and ginger juice, brown butter, check the seasoning, add the lemon juice and keep it in a piping bag. GARNISH Small leeks cooked in boiling and salty water seasoned with: Green chive oil Daikon soya sauce Red oignon pickles Yellow mustard flower or cabbage Nasturtium flower leave Burnt lemon powder PLATING Put the leeks on the plate, one piece of daikon, the chive oil, onion pickles, mustard flower and nasturtium leaves. Finish with the emulsion of the white miso and brown butter.
IN&OUT Of THE kITCHEN abiLity awarDs
CULINARY ABILITY AWARDS

ThErE is mUch abiLity iN thE DisabiLity that is thE mEssaGE bEhiND thE CULiNary AbiLity AwarDs.
As a past international competitor and Wacs judge competing in many events, it was clear to me that there wasnt an opportunity for individuals with disabilities to show their skills and talent. With that the first culinary ability awards took place in Dublin Ireland 2005 at Chef Ireland. Some of the disabilities ranging from intellectual disabilities , fighting blindness , deafness , Down syndrome , to list a fewWorking with some of the most committed individuals I have ever met, these people just shone on the day with the support of there mentors and organisations . I have spent the past ten years working with individuals with many disabilities and every time we encounter a problem they all remind me of my quote We deal in solutions not problems. Indeed we do as these talented individuals really do have the answers. All they ever needed was the opportunity to voice their opinion. Of course this has given them such a positive outcome. For our first event where each individual was allowed 45 mins to plan, prepare and cook 2 same plated main courses their own choice of basic mise en place is allowed and the assistance of their mentor permitted when required. What an opportunity to cook and compete on an international platform where we can highlight the ability in disability! Never more has there been a greater need for talented individuals to show their passion, skill and professionalism to one of the worlds leading employers.
Since our event in Dublin the culinary ability awards has also taken place at ifex in Belfast with resounding success and on average 9 out of 10 competitors are now in full time employment, a huge testament to the individuals who take part in the event . Subsequently I have held the event at hotel Olympia London with outstanding success and the respect that was shown to the competitors was outstanding. Standards are constantly rising and we are always looking for a new challenge and we had a unique opportunity to compete at the parade de chefs at ifex with very little notice. I took up the challenge and we had a very special evening with a lot done and more to do. We created a menu that reflected the current food trends at the time and as you can imagine never before as a team had all the competitors worked together . Overall we came fourth and we were the only team to achieve a gold medal for outstanding hygiene practices. Not too bad considering we had individuals with intellectual disabilities and individuals who are deaf individuals with down syndrome and our restaurant manager is blind (just to list a few of the disabilities represented). This is one night that will remain with me for the rest of my life as we had a standing ovation from all who attended. I invited Mr Paul Norton as a guest judge who had never judged before. Why? Because he was blind. The look on the other judges faces was amazing when Paul listed the ingredients and depth of flavour in a way we had not experienced before. We were all very impressed.
IN&OUT Of THE kITCHEN abiLity awarDs
FEw wOrDs frOm PaUL

As a visually impaired individual representing fighting blindness, I was proud and honoured to be asked to judge at such a prestigious event at first. I was a bit apprehensive to be there among so many top judges. My understanding of the criteria was transformed and I found my own abilities being enhanced. A truly memorable event and something I share with pride. I cant thank Chris enough for his professionalism and vision when it comes to this very unique event. I wish all involved with the ability awards continued success! As world director for the culinary ability awards, my vision is clear: to introduce and highlight to as manyemployers and professionals as possible the opportunities and the advantage of employing these talented individuals dedication, commitment/profesionalism/passion are all words that best define their commitment to our industry . If we can have thisevent take place in as many countries as possible, then we would have helped chang peoples lives. As a non-profit making organisation dedicated to ability and with careful planning, easy to follow instruction, and a stress-free day. Thats the object of the event to raise as much awareness as possible. As an organisation we are always looking for talent to join our talent, whether it is on a small scale to an international scale, we would very much like to hear from you. Please contact me directly on Skype, email or phone and together we can make a difference and recognise the ability in disability. Chris Sanford is the founder of The Culinary Ability Awards. Contact details : Info@theculinaryabilityawards, Skype: Sandford chris1. Please also check out the documentary on Youtube on Culinary Ability Awards.
IN&OUT Of THE kITCHEN ChEfs COrNEr
FOOD, DO WE HAVE ENOUGH?

As wE spEak Of fOOD iN a cOmmUNity that is kNOwN tO Us, wE tEND tO iDENtify a brackEt Of prODUcts that thrOUGh cULtUrE aND traDitiON haVE bEEN sELEctED as EDibLE, thUs prOViDiNG Us with OUr DaiLy NUtritiONaL NEEDs.
BY pAULINO SCHEmBRI maLta
IN&OUT Of THE kITCHEN ChEfs COrNEr
being carried out to grow lettuce, cabbage, basil and sage in controlled 7 storey beds. It is calculated that in a 30 storey farm scraper, 90% less water would be used compared to conventional farming. It is also stated that the energy needed to produce these products will not be higher than those used by todays farming machinery.
In Suwan, South Korea, vertical farming is in its experimental stages, where tests are
Globalisation has brought about diversity and culture differences closer together, where different nations discuss and share ideas and experiences of what is edible in their own region and furthermore, how these products are prepared and sometimes preserved as food for when the need arises. This is not something new as a roman saying goes One mans food is the other ones poison, so we already find at the time of the Roman Empire that not all people ate the same food. Then one starts to wonder if the planet has enough food for its inhabitants? Mark Post, from the Maastricht University calculated that at the present moment we can feed 10 billion people if all were vegetarians; however he also states that in reality meat rejecters are a minority. It is also calculated that 33% of all food produced globally is wasted either at the table or at production level which amounts to about 1.3 billion tonnes per year. Many scientists are working hard to find solutions to address the urgent problem of providing enough food for all humanity and their live stocks. One can start by mentioning aquaculture, where the Chinese are leaders in fish farm production. This process is bound to grow as the open sea fish stocks are finding it difficult to cope with the catches that amount to 80 million tonnes of fish a year. Alternative seafood could help relieve the pressures that are being felt on several stocks that are close to collapse. Controlled seasonal fishing and consuming other less popular species, that do not face this problem imminently, will help the other species regenerate and hope that this will not affect the eco system of our oceans. In Suwan, South Korea, vertical farming is in its experimental stages, where tests are being carried out to grow lettuce, cabbage, basil and sage in controlled 7 storey beds. It is calculated that in a 30 storey farm scraper, 90% less water would be used compared to conventional farming. It is also stated that the energy needed to produce these products will not be higher than those used by todays farming machinery. As briefly described above, scientists are finding ways to try and tackle the problem of how to feed the planet in the future. So how should the world chefs contribute to help solve this problem?
Chefs are trained to transform and process products from their raw state into safe edible foods. As chefs are skilled practitioners and part of their daily task is to be innovative, then they should be able to work in close relationship with producers to formulate new trends and recipes that would help relieve pressures on depleting stocks. Chefs should ask what products are accessible that are sustainable, that is, that can be harvested and regenerated without causing any eco misbalance. We need to be more flexible and also at the same time feel responsible of all the requirements made by our food operations. We simply cannot shift responsibility to other sectors of the industry and worst to expect other chefs to solve the problem on their own. Paulino Schembri is a MSc. Food Safety Management, Adv.Dip.in Culinary Arts. Cert.HACCP Specialist, Auditor ISO 9001, WACS EC Committee Member and a MCS Committee Member Reference; Geo ,a new world of knowledge Edition 50, Fred Langer et al. http://www.fao.org/docrep/014/mb060e/mb060e00.pdf.
IN&OUT Of THE kITCHEN EatiNG a La mODE
COLOUR,TASTE AND CALORIES COUNTS

As thE YiDDish prOVErb says; WORRIES GO DOwN wITH A GOOD BREAKFAST THAN wITHOUT, mODErN mEaLs arE a majOr ELEmENt that pLay a rOLE iN OUr happiNEss, aND sELfEstEEm. With a VariEty Of frEsh iNGrEDiENts prEsENtED iN a UNiqUE styLE with a fEELiNG Of satisfactiON aND VisUaL bEaUty frOm a DiffErENt cULiNary hEritaGE thE DOOr Of LEarNiNG is wiDE OpEN.
BY YOUSSEf MEHDAOVA - USA
IN&OUT Of THE kITCHEN EatiNG a La mODE
TUrmEric
chiNEsE SchiZaNDra
Many of us visited Athena or Rome just to see and discover the beauty of a civilization that was slightly introduced to as in a local Greek restaurant or Italian pizza joint around the corner of the neighborhood. Napolon Bonaparte have conquered Egypt, we have conquered the mastery world of taste and spices. Not a secret, not a sin: We are attracted to beauty, addicted to good taste and curious, simply its human nature. Nowadays, the purpose of eating is not just eating to survive. Media, diverse ethnic backgrounds and the availability of food from around the globe are factors that made us expert eaters with health and nutrition alarms always in the back of our eating mode. We love to eat from a variety of different cuisines, discovering new taste and flavors; still we are concerned about our body weight, energy levels and health consequences. Nowadays we eat a la mode: color, taste, and calories counts. COLORS The processed convenience food in a cans era is almost over. Today our eyes are picky and choosey; indeed joyful colors lead to appealing ways to enjoy meals composed from rich nutrients with a wide range of vegetables, fruit and grains. A great approach to our customers comfort is a soup or a salad as a first course. Modern
Soups are not just a hot liquid; soups are becoming a culinary work of art with joyful colors that might even represent a season. As an example Scandinavians are well known for their delightful fruity cold soups as an expression for health and a season. During a hot summer day Svenska Anjou soup is perfect with a bright color and good texture. Greens are not just green color vegetables or salads anymore. Modern trend Colorful greens are beautiful, tasty salads that represent health, and Fitness. TASTE The mystery of taste of spices is a bright tunnel with no dead ends. As we conquered this world, in the West we are just beginning to discover how taste and spices affect our minds and bodies. Not too many of us know that Chinese schizandra is a sexual enhancer that increase stamina among men and cayenne pepper can be a very good digestive aid and improve metabolism. Not too many of us know that Indian brahmi is used to relive anxiety and also a major element in the treatment of epilepsy. Three thousand years ago Indian healers used turmeric to treat obesity, today German scientists prove that the taste of turmeric is fulfilling and protects against gallbladder diseases. Unfortunately, in the west we think medicine is pure science, if you are sick;
modern drugs will always do. Thats not always true. Optimal heath starts in your spices cabinet. CALORIES A pound of body fat is approximately 3500 calories. Burn 500 calories or eat less than 500 calories more than what you eat each day you would lose approximately one pound per week. Indeed, nutrition and calories intake become a solid pillar in our dietary life style and a well trusted venue of life to live longer, to look better and to enjoy our days. In the past many people think simply eating less or smaller amounts and you will lose weight. Today we know better, you could lose weight on cheesecake or tiramisu; just be aware of how many calories you are consuming. Still, keep in mind that eating foods with higher nutrients and fiber and with lower calories is the best way to go. No wonder, we can lose weight even if we are eating more food just do the math : calories. Youssef Mehdaova is an executive chef, Culinary administrator and Certified dietary Manager. Hes also a freelance food and nutrition writer, healthcare culinary consultant and an active member of ANFP, The American Culinary Federation and WACS.
IN&OUT Of THE kITCHEN scOttish sEafOOD
FOCUS ON SCOTLAND
ScOtLaND is a smaLL cOUNtry with biG sEafOOD EXpOrt ambitiONs. DiscOVEr thE wiDE raNGE Of sUstaiNabLE, hiGh qUaLity sEafOOD aVaiLabLE tO DiscErNiNG chEfs frOm WACS LatEst partNEr.
Scotlands larder is a phrase often used to describe the wealth of superb quality food and drink the nation has to offer, and its seafood is in particularly high demand throughout the world. When WACS President Gissur Gudmundsson and WACS General Manager Ragnar Fridriksson visited Scotland last year to discuss a two-year sponsorship deal with the Scottish seafood sector, he witnessed a thriving industry in tune with the needs of todays demanding consumer and the ambitions of the worlds best chefs. Scotland is one of Europes largest seafood producers, with strong pelagic, whitefish and shellfish sectors, as well as the worlds third largest farmed salmon industry. Increasing in popularity, Scottish seafood worth more than 650 million is exported annually to over 100 countries around the world. ImpRESSIVE VARIETY Of WILD-CAUGHT SpECIES Scottish fishermen land a rich variety of seafood, with over 65 different species caught around the coastline of its mainland and islands. At 12,000km, the coastline is the longest in Europe and features numerous jagged, sheltered inlets, which provide the perfect location for Scotlands high quality salmon and shellfish farms. Scotland is a land of heritage and tradition whose coastal communities have supported generations of fishing families, and over the last forty years, fish farming families. The west coast and islands still support a wealth of small fishing dependent communities, whilst the northeast towns of Peterhead and Fraserbugh have developed into major ports, supporting the larger whitefish and pelagic industries. Peterhead is home to the largest whitefish market in Europe. The Scottish fishing industry and supply chain is one of the most highly regulated in Europe, ensuring the safety and traceability of all seafood products. Many processing units hold SALSA and BRC certification and
IN&OUT Of THE kITCHEN scOttish sEafOOD
As chefs, using good ingredients is always very important to us. In this day and age,
ingredients that are produced in a sustainable manner play an equally important role. Seafood from Scotland is well known for a pioneering approach in sustainable farming.

Gissur Gudmundsson, President of WACS
fishermen pioneer new catch methods and participate in innovative responsible and sustainable fishing schemes, which ensure that fish stocks are preserved for future generations. Scottish fishermen care deeply about their catch and are proud to be part of an industry supply chain that has invested heavily in new equipment, technology and training, and in innovation and product development, to produce world class premium seafood, explained Graham Young, Head of Seafood Scotland. Langoustine is one of the most important commercial stocks in Europe, and Scottish coastal waters support the worlds largest share of this crustacean. Highly prized by chefs, langoustines have an attractive pink shell, offer versatility for the chef, and cook in minutes. Similar to a king prawn, but actually a closer relation of the lobster, they grow to a maximum of 250g and have a meaty tail, firm texture, and a sweet shellfish flavour. Scottish langoustines featured in the famous Bocuse dOr culinary competition in 2011. Around 10 percent of the langoustine fishery is carried out using creels, while the remainder is caught in a traditional trawl fishery. Creel caught langoustine are kept alive on board small day boats, packed in individual tubes, and transported by vivier lorries or airfreighted to market. Trawled langoustine may be landed daily from small vessels, or chilled/frozen onboard larger trip boats to maintain their sweetness and quality. SCOTTISH SALmON BEST fARmED SALmON IN THE WORLD Farmed in the cold, clear sea lochs of the magical Highlands and Islands, it is not surprising that Scottish salmon is recognised worldwide as a delicious premium product. The pristine waters help to produce the characteristic features of Scottish salmon, while strong tidal currents mean the fish get plenty of exercise, which produces a distinctive firm flesh. In recognition of the unique marine environment, Scottish Farmed Salmon has been granted Protected Geographical Indication (PGI) status by the European Commission, setting it alongside Parma Ham and Champagne as a world-renowned food product. During their visit to Scotland, Gissur Gudmundsson and
Ragnar Fridriksson visited a salmon farm on the west coast of Scotland. The quality of Scottish salmon is widely acknowledged, as fresh salmon is now Scotlands largest food export, reaching 64 countries. One of the largest export markets is France where Scottish farmed salmon has held the French Governments top quality award, Label Rouge, for 20 years. Label Rouge is awarded to products of superior quality, particularly in relation to taste. As French culture typically places a high importance on the quality of ingredients and Scottish salmon was the first non-French food to receive this accolade, Scotland is very proud of this achievement and producers work with the Master Chefs of France to promote the use of high quality produce. Demand is also increasing further afield in new emerging markets. Exports to the Far East increased from 682 tonnes to 6,779 tonnes in 2011, a leap of 894 per cent, whilst those to the Middle East rose from 1,340 tonnes to 1,562 tonnes, a jump of 17 per cent. Working with the Emirates Culinary Guild at Gulfood in Dubai and being voted best farmed salmon in the world in a poll of international seafood buyers last year, has boosted the popularity of the health-enhancing oil-rich fish amongst the worlds chefs. However, Scott Landsburgh, chief executive of Scottish Salmon Producers Organisation, suggests that the versatility of Scottish salmon is another key reason for its increasing global popularity: A highly versatile fish, from which fresh and smoked products can be prepared in a variety of ways ranging from Western through to Asian cuisines. Everything from whole baked salmon to sushi and sashimi make Scottish salmon a favourite on dining tables around the world. It would seem that chefs are spoiled for choice with the range of high quality pelagic, whitefish, shellfish and farmed salmon and shellfish available from Scotland, and help and advice is available from Seafood Scotland and the Scottish Salmon Producers Organisation to help you source everything you need. For more information on sustainable Scottish seafood, please visit www.sdi.co.uk/scottishseafood.
WACS EVENTS CALENDAR 2013

WACS COmpETITIONS
29 30 January 2013 Bocuse dOr Lyon, France 05 10 February 2013 International Istanbul Gastronomy Festival Turkey 12 14 February 2013 Battle for the Dragon Wales 3 7 March 2013 Internazionali dItalia Italy 4 6 March 2013 Scothot 2013 - World Culinary Grand Prix United Kingdom 1 April 2013 WACS Global Competitions Semi-Finals Australia Australia 10 13 April 2013 The 9th Indonesian Salon Culinaire Indonesia 7 10 May 2013 WACS Global Competitions Semi-Finals, Asia Hong Kong 7 10 May 2013 HOFEX/International Culinary Classics Hong Kong 9 11 May 2013 WACS Global Competitions Semi-Finals, Europe North - Sweden 15 16 May 2013 WACS Global Competitions Semi-Finals, Africa Namibia
WACS REGIONAL FORUmS

15 17 March 2013 Africa/Middle East, Namibia 19 21 April 2013 Europe, Italy 21 23 July 2013 Americas, Las Vegas 20 September 2013 Asia, Malaysia
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WACS NATIONAL CHEfS ASSOCIATIONS

AUSTRALIA AUstraLiaN CULiNary FEDEratiON MR. PETER WRIGHT TEL: +61 3 98169859 acfNatiONaLOfficE@aUstcULiNary.cOm.aU AUSTRIA VErbaND DEr KchE stErrEichs mR. JoSEF FANKHAUSER TEL: 0043 1 3676162 iNfO@VkO.at AZERBAIJAN REpUBLIC ThE AZErbaijaN NatiONaL CULiNary AssOciatiON MR. TAKHIR IDRIS OGLU AmI-RASLANoV TEL: 99421/ 93 30 43 kULiNa-58@maiL.rU BAHAmAS Bahamas CULiNary AssOciatiON MR. MICHAEL.ADDERLEY TEL: (242) 3276200 EXt.6470 MichaEL.ADDErLEy@kErZNEr.cOm BOSNIA-HERZEGOVINA AssOciatiON Of ChEfs iN BOsNia aND HErZEGOViNa mR. NIHAD MAmELEDZIjA TEL: 00387 33 200 412 iNfO@UkU.ba www.UkU.ba BRAZIL AssOciaO BrasiLiErO Da ALta GastrONOmia mR. Joo LEmE TEL: 55 11/ 3032 99 47 abaGa@abaGa.cOm.br www.abaGa.cOm.br BULGARIA BULGariaN AssOciatiON Of PrOfEssiONaL ChEfs (BAPC) MR. ANDRE ToKEV TEL: + 359 (0)897 854 720 krasimira.sLaVkOVa@bapc-bG.cOm www.bapc-bG.cOm CANADA CaNaDiaN CULiNary FEDEratiON MR. DoNALD GYURKoVITS TEL: 613 733 5678 sEcrEtary@ccfcc.ca www.ccfcc.ca CHILE AssOciaciON CiLENa DE GastrONOmia ACHIGA MR. FRENANDo DE LA FUENTE TEL: (56 2) 203 63 63 achiGa@achiGa.cL www.achiGa.cL CHINA ChiNa CUisiNE AssOciatiON MR. SU QIUCHEN TEL: 86 10 6609 4185 (86) ccas@bjta.GOV.cN www.ccas.cOm.cN COLOmBIA AsOciaciON COLOmbiaNa DE ChEfs MR. ALFoNSo VENEGAS URbINA TEL: 2117660 mErcaDEO@asOciaciONcOLOmbiaNaDEchEfs.OrG www.asOciaciONcOLOmbiaNaDEchEfs.OrG COSTA RICA AsOciatiON NaiONaL DE ChEf COsta Rica MRS. CARoLINA CoRoNADo H. C.E.C. C.I.C. TEL: (506) 2222-2116 aNchEf@icE.cO.cr www.asOchEf.cOm CROATIA HrVatski kUharski saVEZ MR. DAmIR CRLENI TEL: +385 42 200 351 hks@kUhar.hr www.kUhar.hr CUBA AsOciaciN CULiNaria DE La REpbLica MR. EDDY FERNADES MoNTE TEL: 537/ 204-0575 cUbachEf@cENiai.iNf.cU CYpRUS CyprUs ChEfs AssOciatiON MR. PANIKoS HADjIToFIS TEL: 357 26 82 22 13 prEsiDENt@cyprUschEfs.cOm CZECH REpUBLIC AssOciatiON Of ChEfs aND CONfEctiONErs Of CZEch REpUbLic (AKC CR) MR. MIRoSLAV KUbEC TEL: 420 274 812 324 sEkrEtariat@akc.cZ DENmARk KkkENchEfErNEs FOrENiNG, DaNmark MR. UFFE NIELSEN TEL: 98999059 iNfO@rEstaUraNt-sVaNELUNDEN.Dk www.kfDk.Dk D.P.R. KOREA KOrEa ChEfs AssOciatiON mR. MmE PAK MYoNG SoN kcac@star-cO.NEt.kp ECUADOR AsOciaciON DE ChEfs DEL EcUaDOr MR. MAURICIo ARmENDARIZ-C.EC. TEL: 593 2466975 iNfO@asOchEfsEcUaDOr.NEt www.asOchEfsEcUaDOr.NEt EGYpT EGyptiaN ChEfs AssOciatiON MR. MARKUS J. ITEN TEL: (02) 3748-3958 EGyptchEfs@LiNk.NEt www.EGyptchEfs.cOm ENGLAND British CULiNary FEDEratiON mR. BRIAN CoTTERILL TEL: 44 (0) 1789 491218 sEcrEtary@britishcULiNaryfEDEratiON.cO.Uk www.britishcULiNaryfEDEratiON.cO.Uk ESTONIA EstONiaN ChEfs AssOciatiON MR. INDREK KIVISALU iNDrEk.kiVisaLU@GmaiL.cOm FIJI ThE Fiji ChEfs AssOciatiON mR. SHAILESH NAID TEL: 6 79 6750 777 chEf@OUtriGGErfiji.cOm.fj FINLAND FiNNish ChEf AssOciatiON mRS. ULLA LIUKKoNEN TEL: 358 50 66347 ULLa.LiUkkONEN@hOtmaiL.cOm www.chEfs.fi FRANCE SOcit MUtUaListE DEs CUisiNiErs DE FraNcE MR. CHRISTIAN MILLET TEL: + 33 (0)1 42 61 52 75 mUtUELLE.cUisiNiErs@waNaDOO.fr www.cUisiNiErsDEfraNcE.fr GERmANY VErbaND DEr KchE DEUtschLaNDs MR. RobERT OPPENEDER TEL: +49/ 69 63 00 06 - 01 kOEchE@VkD.cOm www.VkD.cOm GREECE HELLENic ChEf MR. MILToS KARoUbAS TEL: 30 210 8251401 hcf@OtENEt.Gr www.fcG.Gr GUAm MicrONEsiaN ChEfs AssOciatiON mR. PETER DUENAS TEL: COmiNG SOON! mcaGUam@GmaiL.cOm 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 tOqUENwOk888@hONGkONG-chEfs.cOm www.hONGkONG-chEfs.cOm HUNGARY HUNGariaN NatiONaL GastrONOmic AssOciatiON mRS. BLA PROHSZKA TEL: 00-36/70-97-70-111 mNGsZ@EXtErNEt.hU www.mNGsZ.cOm ICELAND IcELaNDic ChEfs AssOciatiON MR. HAFLIDI HALLDoRSSoN TEL: 354 696 4443 hafLiDi@Garri.is www.chEf.is INDIA INDiaN FEDEratiON Of CULiNary AssOciatiONs mR. MANJIT SINGH GILL TEL: 00 91 0 98400 86444 maNjit.GiLL@itcwELcOmGrOUp.iN www.ifca.iNfO INDONESIA BaLi CULiNary PrOfEssiONaLs MR. I MADE PUTRA TEL: 62 361 284095 kOrawati@iNDOsat.NEt.iD www.baLichEfs.cOm IRELAND PaNEL Of ChEfs Of IrELaND MR. EoIN MC DoNNELL TEL: 353 087 6799 408 EOiNiNwEstpOrt@hOtmaiL.cOm ISRAEL IsraELi ChEfs AssOciatiON mR. LEoN MENAHEm TEL: +972523724724 LEONmENa@waLLa.cOm www.icc.OrG.iL ITALY FEDEraZiONE ItaLiaNa CUOchi PRoFESSoRE PAoLo CALDANA TEL: 39/06 4402178 iNfO@fic.it www.fic.it JApAN ALL JapaN ChEfs AssOciatiON MR. ToSHI UTSUNomIYA TEL: +81-3-5473-7275 hEaD@ajca.jp www.ajca.jp KAZAkHSTAN AssOciatiON Of CULiNary SpEciaLists Of KaZakhstaN MR.YELENA MASHCHINSKAYA TEL: +7 7162/ 251345 akaO2004@maiL.rU LATVIA LatViaN ChEfs CLUb MR. JANIS SILINIKS siLiNiks@GmaiL.cOm LITHUANIA AssOciatiON Of LithUaNiaN REstaUraNt ChEfs aND CONfEctiONErs MR. STANISLAV KIZENEVIC TEL: 370 5 272 33 iNfO@LrVVk.Lt www.LrVVk.Lt LUXEmBOURG VatEL CLUb LUXEmbOUrG MR. ARmAND STEINmETZ TEL: 352-802453 VatEL@pt.LU MACAU MacaU CULiNary AssOciatiON MR. RAImUND PICHLmAIER TEL: 853 66659302 raimUND@ift.EDU.mO MALAYSIA ChEfs AssOciatiON Of MaLaysia mR. CHERN CHEE HOONG TEL: +603-9274 0217 www.maLaysiachEfs.cOm MALTA MaLta ChEfs SOciEty CHAIRmAN: MR. GUIDo DEBoNo TEL: 356 21 523667 GUiDODEbONO@hOtmaiL.cOm MAURITIUS MaUritiaN ChEfs AssOciatiON mR. ALAN PAYEN TEL: (230) 465 3856 jacpay@iNtNEt.mU www.maUritiUschEfs.cOm MEXICO AssOciatiON CULiNary DE MEXicO A.C. MRS. MARGARITA RENDoN DE VIN TEL: 52 998 884 24 66 iNfOrmaciON@asOciaciONcULiNaria.OrG.mX www.asOciaciONcULiNaria.OrG.mX MOLDOVA AssOciatiON Of CULiNary CatEriNG MOLDOVa MRS. ELENA CIobANU ELENa@aircatEriNG.mD MONGOLIA MONGOLiaN COOks AssOciatiON MR. OKTYAbRI JANCHIV TEL: 976-99182318 MONTENEGRO ChEfs AssOciatiON Of MONtENEGrO MR.VUKSAN MITRoVI TEL: 86 468 246 GastrOcLUb@t-cOm.mE MYANmAR MyaNmar ChEfs AssOciatiON MR. OLIVER E. SoE THET TEL: 95 1 501123 aNGEL@myaNmar.cOm.mm NAmIBIA NamibiaN ChEfs AssOciatiON mR. Tom MUTAVDZIC TEL: 264 61 304102 NamchEfs@iway.Na NETHERLANDS KOksGiLDE NEDErLaND MR. PAUL FAGEL TEL: 33 318 643 093 wfVOGEL@hEtNEt.NL NEW ZEALAND NEw ZEaLaND ChEfs AssOciatiON INc. mRS. ANITA SARGINSoN TEL: 64 9 6222 748 (iNt) iNfO@NZchEfs.OrG.NZ www.NZchEfs.OrG.NZ NORWAY ThE NOrwEGiaN ChEfs AssOciatiON MRS. KRISTINE H. HARTVIKSEN TEL: 47 51 47 46 rh@NkL.NO www.NkL.NO PAkISTAN ChEfs AssOciatiON Of PakistaN SECRETARY GENERAL: AHmED SHAFIq TEL: +92-42 111-113-114 (UAN) shafiq@cOthm.EDU.pk http://www.cap.NEt.pk PERU AssOciatiON PErUaNa DE ChEf COciNErOs y AfiNEs, APCCA mR. AUGUSTIN BUITRoN B TEL: 511-7856524 sEcrEtaria@apccapErU.OrG http://www.apccapErU.OrG PHILIppINES LEs TOqUEs BLaNchEs MR. OTHmAR FREI TEL: 632 844 2787 OfrEi@wErDENbErG.cOm www.LtbchEfs-phiLs.cOm/ POLAND POLish Of KitchEN & Pastry ChEfs AssOciatiON MR. DARIUSZ ZACHoRASKI TEL: 48 697 076 545 DariUsZ.ZahOraNski@wp.pL PORTUGAL AssOciaO DE COZiNhEirOs PrOfissiONais DE POrtUGaL MR. FAUSTo AIRoLDI TEL: +351 213 622 705 acpp@acpp.pt www.acpp.pt REpUBLIC Of BELARUS BELarUsiaN CULiNary AssOciatiON MR.VIKToR RADEVICH TEL: +375 173 34 75 18 bELkULiNar@tUt.by ROmANIA AsOciatia NatiONaLa a BUcatariLOr si COfEtariLOr DiN TUrism MR. STEFAN BERCEA TEL: 0040 268 455285 aNbct.rOmaNia@yahOO.cOm www.aNbct-rOmaNia.rO RUSSIA RUssiaN INtErrEGiONaL CULiNary AssOciatiON MR. BELYAEV VIKToR TEL: 7-495-650-37-56 mEDia@cULiNar-rUssia.rU www.cULiNar-rUssia.rU
SAUDI ARABIA SaUDi ArabiaN ChEfs AssOciatiON MR.YASSER B. JAD TEL: +966 2 6846266/6267 yjaD@saUDiairLiNEs.cOm www.sarca.sUrGE8.cOm SCOTLAND FEDEratiON Of ChEfs ScOtLaND MR. KEVIN MCGILLIVRAY TEL: +44 01698 232603 NthOmsON@mOthErwELL.cO.Uk www.scOttishchEfs.cOm SERBIA CULiNary FEDEratiON Of SErbia MR. NoVAK FIDANoVIC TEL: 381 11 2681 857 OfficE@kfs.OrG.rs www.kfs.OrG.rs SINGApORE SiNGapOrE ChEfs AssOciatiON MR. ERIC TEo TEL: 65 6885 3074 Erict@mOhG.cOm www.siNGapOrEchEfs.cOm SLOVAkIA SLOVak UNiON Of ChEfs aND CONfEctiONErs MR. FRANTISEK JANATA TEL: 421 / 2 5443 4883 sZkc@sZkc.sk www.sZkc.EU SLOVENIA SLOVENiaN ChEfs AssOciatiON MR. TomAZ VoZELj TEL: 386 1 58 98 226 srEckO.kOkLic@kUharjisLOVENijE.si www.kUharjisLOVENijE.si SOUTH AfRICA SOUth AfricaN ChEfs AssOciatiON MR. STEPHEN BILLINGHAm TEL: 27 11 482 7250 iNfO@saca.cO.Za www.saca.cO.Za SOUTH KOREA KOrEa COOks AssOciatiON MR. CHUN HwA NAm TEL: 82-2-734-1545 ikca@ikca.Or.kr SpAIN FEDEraciON DE AsOciaciONEs DE COciNErOs Y REpOstErOs DE Espaa MR. SALVADoR GALLEGo JIm?NEZ TEL: 609255767 cENaDOr@iNfONEGOciO.cOm http://www.facyrE.cOm SRI LANkA ChEfs GUiLD Of LaNka MR. HALEESHA WEERASINGHE TEL: 94 11 2728434 chEfs@sLtNEt.Lk SWEDEN SVENska KOckars FrENiNG SwEDish ChEfs AssOciatiON MR. CoNNY ANDERSSoN TEL: 46 733 648010 kaNsLi@sVENskakOckarsfOrENiNG.sE www.sVENskakOckarsfOrENiNG.sE SWITZERLAND SOcit sUissE DEs cUisiNiErs MR. PETER WALLISER TEL: 41/ 41 418 22 22 NOrbErt.schmiDiGEr@UNiON-kOchVErbaND.ch www.kOchVErbaND.ch THAILAND Thai ChEfs AssOciatiON MR. JAmNoNG NIRUNGSAN TEL: +66 84 5589292 khUNchEf@yahOO.cOm TURkEY TAF ALL COOks FEDEratiON MR.Y.YALCIN MANAV TEL: 90 (212) 272 46 40 (GMT+2) iNfO@tUmaf.OrG.tr www.tUmaf.OrG.tr UkRAINE AssOciatiON Of CULiNary WOrkErs Of UkraiNE MR. MIKHAILo PERESIGHNYI TEL: 38044 513 74 18 frh@kNtEU.kiEV.Ua
U.S.A AmEricaN CULiNary FEDEratiON, INc. mR. MICHAEL TY, CEC, AAC TEL: 1 904 824 4468 acf@acfchEfs.NEt www.acfchEfs.OrG UNITED ARAB EmIRATES EmiratEs CULiNary GUiLD MR. UwE MICHEEL TEL: +9714 3403128 UwE.michEEL@raDissONbLU.cOm www.EmiratEscULiNaryGUiLD.NEt UZBEkISTAN AssOciatiON Of COOks Of UZbEkistaN mR. UmARoV AKbAR HAmDAmoVICH TEL: +99871 265 2771 UZ-chEfs@maiL.rU www.chEfs.UZ VANUATU VaNUataU ChEfs aND FOODhaNDLErs AssOciatiON mRS. SARAH KYmbREKoS TEL: 27 293 prEsiDENt@VaNUatUchEfs.cOm VENEZUELA AsOciaciON DE ChEf DE VENEZELa mRS. ELIA NoRA RoDRIGUEZ TEL: 58 241 8 255064 asOVENEZUELachEf@GmaiL.cOm VIETNAm ThE SaiGON PrOfEssiONaL ChEfs GUiLD (SPC) CHAIRmAN: MR. LY SANH TEL: +84-8-38244767 saiGONprOchEfs@GmaiL.cOm www.ViEtNamchEfs.cOm WALES ThE WELsh CULiNary AssOciatiON MR. KEVIN WILLIAmS TEL: 00441766 780200 PtrJck@aOL.cOm
SINGApORE SiNGapOrE EXhibitiON SErVicEs PtE LtD +65 7386776 www.sEsaLLwOrLD.cOm SWITZERLAND CH MEssE BasEL AG MR. WALo DALHUSER USA JOhNsON & WaLEs UNiVErsity USA LE COrDON BLEU, INc. mRS. MARGARET WARREN 201.809.2530 mwarrEN@cOrDONbLEU.EDU www.cOrDONbLEU.EDU USA ThE ChEfs AcaDEmy mRS. BRANDoN HAmILToN braNDON.hamiLtON@thEchEfsacaDEmy.cOm www.thEchEfsacaDEmy.cOm
INDONESIA YCCI BaLi CULiNary PrOfEssiONaLs Jr ChEfs BaLi ChaptEr www.baLichEfs.cOm MALAYSIA YOUth ChEfs CLUb MaLaysia www.facEbOOk.cOm/camyOUthchEfs MALAYSIA PJCC PENaNG JUNiOr ChEfs CLUb www.pENaNGchEfs.cOm MAURITIUS MaUritiUs ChEfs AssOciatiON YOUNG ChEfs CLUb CoNTACT: MR. JASoN SANGAHooPIE TEL: (230) 465 3856 jacpay@iNtNEt.mU www.maUritiUschEfs.cOm SERBIA SErbiaN JUNiOr ChEfs CLUb jcc@kfs.OrG.rs SINGApORE SiNGapOrE JUNiOr ChEfs CLUb CHAIRmAN: IGNATIUS LEoNG sjcc_cONtacts@yahOO.cOm www.siNGapOrEjUNiOrchEfscLUb.bLOGspOt.cOm SLOVENIA YOUNG ChEfs CLUb SLOVENia SRI LANkA Sri LaNkaN JUNiOr ChEfs CLUb CoNTACT: UDITHA GANEwATHIHA sLjchEf@GmaiL.cOm www.sLjchEf.bLOGspOt.cOm/ VIETNAm JUNiOr ChEfs CLUb ViEtNam CoNTACT: NGUYEN TIN TRUoNG DUY www.ViEtNamchEfs.cOm
ASSOCIATE mEmBERS
ARGENTINA INstitUtO INtErNaciONaL DE ArtEs CULiNarias MaUsi SEbEss mRS. MARIANA SEbESS (54-11)4791- 4355 /3156/9132/3280 mariaNa@maUsiwEb.cOm www.maUsiwEb.cOm AUSTRIA KLUb DEr KchE KrNtEN CariNthiaN ChEfs AssOciatiON mR. GNTER WALDER OfficE@kkk.at HUNGARY ChEf CLUb 99 MR.MARToN KARoLY chEfcLUb@hUNGUEsthOtELs.hU ROmANIA ASPROGAST MR. NICULAE NEjLoVEANU 0241 639 622 asprOGast@GmaiL.cOm www.asprOGast.EU ROmANIA CULtUraL AssOciatiON EUrO East ALtErNatiVE DR. IULIA DRAGUT 0731.34.22.74 iULia.DraGUt@GmaiL.cOm www.campiONatDEGatit.rO SOUTH TYROL SDtirOLEr KchEVErbaND +39 0473 211383 iNfO@skV.OrG www.skV.OrG USA SOcit CULiNairE PhiLaNtrOpiqUE
CORpORATE mEmBERS
AUSTRALIA MEat & LiVEstOck AUstraLia LtD. MRS. MAjELLA FERNANDo FRANCE EqUipHOtEL REED EXpOsitiONs FraNcE mRS. DELPHINE GELLY TEL: +33 (0) 1 47 56 24 32 EmaiL: DELphiNE.GELLy@rEEDEXpO.fr WEbsitE: www.EqUiphOtEL.cOm GERmANY DELikatEssEN-MaNUfaktUr mR. RUDoLF ACHENbACH GERmANY MarriOtt HOtEL HOLDiNG GmbH mR. SImoN C. BEAUmoNT +49 (0) 6196 496 117 simON.bEaUmONt@marriOtthOtELs.cOm www.marriOtt.cOm MALAYSIA KDU COLLEGE SchOOL Of HOspitaLity, TOUrism aND CULiNary Arts mRS. KITTY LEE 603-79536700 kitty@kDU.EDU.my www.kDU.EDU.my MEXICO INstitUtO CULiNariO DE MEXicO GIoVANNA MEDINA BRUZAFERRI www.icUm.EDU.mX/ RUSSIA CarViNG AcaDEmy CEO: ALLA MISHINA +74956866271 ramOmir@yaNDEX.rU www.carViNG-acaDEmy.cOm RUSSIA PIR GrOUp GENERAL DIRECToR: MRS. ELENA MERKULoVA +7 495 637 94 40 iNfO@pir.rU www.pir.rU SINGApORE ChEf N SErVicE DIRECToR: KRISHNA 65 6296 0866 krishNaN@chEfNsErVicE.cOm www. chEfNsErVicE.cOm
UNITED KINGDOm IMCO, INtErNatiONaL MiLitary CULiNary OrGaNisatiON MR. GoEFFREY ACoTT
YOUNG CHEfS CLUB

AUSTRALIA WA CULiNary YOUth CLUb www.facEbOOk.cOm/WA-CULiNary-YOUth-CLUb CANADA CCFCC www.caNaDiaNjUNiOrchEfs.ca/ CHINA ShaNGhai JUNiOr ChEfs CLUb TEL: +86 21 33135647 ShjUNiOrchEfs@GmaiL.cOm www.shaNGhaijUNiOrchEfs.OrG HONG KONG HONG KONG YOUNG ChEfs CLUb CoNTACT: mR. KEVIN WoNG www.hkycc.hk/ INDONESIA YCCI yOUNG ChEfs cLUb INDONEsia www.facEbOOk.cOm/ycciyOUNGchEfscLUb
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WORLDchefs

Issue 07 Anno 2013 January - June

How to Feed the Planet in the Future

Food & Tea Marriage

Young Chefs & Heritage

TRUE TASTE. GLOBAL EXPERTISE.

Products developed by our chefs to deliver made-from-scratch taste.

EDITORIAL RAGNAR FRIDRIKSSoN

DESIGN & LAYOUT TomAS BoLLI HAFTHoRSSoN

COVER pHOTO CoURTESY oF SCoTTISH SEAFooD

4 World Association of Chefs Societies

WACS AND YOU

MOJmIR IfTARIS SLOVENia

TY LEUNG HONG KONG

37 EXOtic fLaVOUrs frOm BraZiL

IN&OUT Of THE KITCHEN

WACS AND YOU

A CULINARY pEACE AGREEmENT

ACTIVECUT / THE CONSISTENT

knives . ancillary items . sharpening steels . grinding machines

First JUDGiNG SEmiNar iN IsraEL

cONGratULatiONs ctch GraDUatEs!

Savor the Best in Asia 22. - 26.05.2013

2013 EVENT HIGHLIGHTS

NEW - Asian Coffee Bean Competition

The Thai Chamber of Commerce

NEw RULEs & REGULatiONs!

HistOric Visit tO ChiNa

ThE Art Of MEat

WORLDCHEFS RULES & REGULATIONS

DiLmah REaL HiGh TEa ChaLLENGE TakEs ON Asia

A YEs fOr ScOtLaND!

INTERNATIONAL CHEfS DAY 2012

12 World Association of Chefs Societies

A NEW KIND Of FAST FOOD PERHApS IN 2025?

EVERY CHEf CAN PLAY A PART

PREpARATION fOR WORLD EXpO 2015 IN MILAN!

HOW TO START? ACTION PLAN

fOR MAkING A POSITIVE CHANGE!

THE ECOSYSTEM, 2. RESPECT PRACTICE SYMBIOSIS

ADJUST YOUR CUISINE

TEACH YOUR STAFF

CREATE POSITIVE CHANGE

4. TRAIN YOUR STAFF 5. DONT WASTE 6.

RETURN TO TASTE WITH INTEGRITY

7. MAKE A POSITIVE CHANGE

GLOBAL CHEf PASTRY COmpETITION DEBUTS

COmING TO YOUR kITCHEN EARLY 2012

RECOGNITION Of QUALITY CULINARY EDUCATION REACHES AROUND THE GLOBE

INtErNatiONaL CENtrE fOr CULiNary Arts iN DUbai

CULiNary INstitUtE SwitZErLaND

Auguste Escoffier School of Culinary Arts Boulder is the first program in

Les Chefs ML Gastronomy & Hospitality Management, in Athens,

Global Culinary and Hospitality Academy (GCHA), in Manila, Philippines

SOtra ViDErEGENDE SkOLE iN BErGEN

Mausi Sebess Instituto Internacional de Artes Culinarias in Buenos Aires,

WORLD CHEfS WITHOUT HUNGER IN MYANmAR

WACS YOUNG ChEfs VOicE

WHAT ImpACTS ON CHEfS CREATIVITY

INDIVIDUAL FACTORS PErsONaLity INtriNsic MOtiVatiON + +

ORGANIZATIONAL FACTORS AUtONOmy Of FrEEDOm PrEssUrE OrGaNiZatiONaL ImpEDimENts + +/+

WACS YOUNG ChEfs VOicE

BALkAN YOUNG CHEfS CLUB