The Singapore Culinary National Team was crowned overall champions of the Salon Culinaire Mondial held in Basel, Switzerland in the award presentation on 23 November 2005. Winning an award at the prestigious culinary competition, held only once every six years, is recognised as one of the most coveted and valuable culinary distinctions. It is also one of just six global competitions accredited by the World Association of Cooks' Societies (WACS). The Singapore culinary team took top honours over culinary artists from over 30 countries, beating traditional giants such as Switzerland, Canada and France in the overall rankings. They also took the gold medal in the Cold Food and Warm Food categories. With the excellent showing by the national team in Basel, Singapore has once again proven that it is an international culinary force to be reckoned with.

We present to you the Singapore National Culinary Team

Team members from left to right

Nicole Wong Yat Sum	Member
Pastry Chef	Swissotel The Stamford Singapore
Tan Lai Hong	Member
Sous Chef	The Mount Elizabeth Hospital
Ron Ng Choon Kiat	Member
Sous Chef	Equinox Complex
Edward Voon	Member
Chef de Cuisine	The Oriental Singapore
Yen Koh	Member
Chef	Givaudan Pte Ltd
Jasmine Ng Sor Kuan	Team Member
Chef Educator	Tourism Academy@Sentosa

For more information, visit www.singchefs.com

Only four months remain till the WACS Congress takes place in Auckland, New Zealand! With a stellar programme such as distinguished guest speakers and seminars in store for chefs, a 100% pure New Zealand landscape to explore and a host of fun-filled activities, it is definitely an event to mark down on one’s calendar!

Visit www.wacscongress2006.com for more information.

The Estonian Chef of the Year 2005 award was given to Inga Paenurm of the Pepper restaurant, Karl Friedrich. Being the only woman in the final line up of chefs at the competition, Paenrum wowed judges with her repertoire of excellent appetisers, mains and desserts. Managing director of the Estonian Chefs Association Ene Ojaveski said that the jury's verdict was unanimous, saying that Paenurm won because of her remarkable taste, professionalism and impressive presentations. The Estonian Chef of the Year competition was held during the 11th Tallinn FoodFair.

For more information, visit www.chef.ee

ST. AUGUSTINE, Fla., November 23, 2005 – The American Culinary Federation (ACF) Culinary Team USA won a gold medal in the cold-food competition and a gold medal in the hot-food competition at the Salon Culinaire Mondial 2005 in Basel, Switzerland, November 19-23, 2005. The team’s combined scores led to a second-place finish overall in cold-food.

The Swiss culinary competition, which occurs once every six years, is one of the most important international culinary-arts competitions for national teams of chefs. This year, the event features teams from Canada, Czechia, Germany, Iceland, Italy, Singapore, Slovenia, Switzerland, Wales and the United States.

ACF Culinary Team USA is the official representative team of the United States in major international culinary competitions. The ACF Culinary Team USA competing at Basel boasts three certified master chefs, of which there are only 60 in the nation: team captain Edward G. Leonard, CMC, AAC, executive chef of Westchester Country Club, Rye, N.Y.; Joachim Buchner, CMC, executive chef of Chevy Chase Club, Chevy Chase, Md.; and Russell Scott, CMC, executive chef, Isleworth Country Club, Windermere, Fla. Other team members include U.S.A.’s Chef of the Year™ 2005 Richard Rosendale, CC, sous chef at The Greenbrier in White Sulphur Springs, W.Va.; Patricia Nash, pastry chef at Westchester Country Club, Rye, N.Y; and Jamie Keating, CCC, executive chef at Milliken & Company and chef/owner of Gourmet Events in LaGrange, Ga.

Sponsors of ACF Culinary Team USA are Unilever Foodsolutions, Chef Revival, Fortessa, Kraft Foodservice, Tyson Foods, Westchester Country Club, Chef’s Hat and Club Managers Association of America.

A team of Welsh chefs is celebrating after winning a gold medal at a top international culinary competition in Switzerland today (23 Nov). Members of the Welsh National Culinary Team, who won a silver medal in the hot kitchen part of the Culinary Masters competition on Monday, were elated to strike gold with their food and display pieces for a cold buffet table.

It's the first time the senior team has won gold for a cold buffet table in a major international competition since Wales achieved national status in 2002. Manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, is hoping that the success at the fifth Salon Culinaire Mondial in Basle will move Wales into the world's top 10 countries.

"The table was absolutely stunning and we just knew it was something very special," he said. "Even one of the judges said it was fantastic.

"A gold medal is a brilliant result for the team and a just reward for all the hard work the lads have put in. It has been a real team effort by everyone involved, including the back up chefs, and we have certainly gone up a gear in this competition.

"It must be remembered that Wales is up against countries that have much more competition experience and resources. Without the sponsorship that we receive, we would be unable to travel the world flying the Welsh flag and promoting the excellence of the country's culinary skills and food."

Next up for the Welsh team is the Battle for the Dragon competition at the Welsh International Culinary Championships at Coleg Llandrillo in February when the home chefs will be testing their skills against two international teams.

The team then heads out to Singapore in April for the Battle for the Lion at Food Asia. It will be the first time that Wales has competed in Singapore.

View the entire press release here

A Nordic Cooking competition was held 16 November 2005 in Finland at Jyväskylä Vocational Institute, Catering College between the students from the Nordic partner institutes, Raufoss Videregåendeskole (Norway), Sandvikens Gymnasieskola (Sweden)), Rauman ammattiopisto (Finland) and Jyväskylä Catering College. The competion was part of a Nordplus Junior student and teacher exchange programme.

The objective of the competition was to plan and prepare a 3-course dinner from the same raw material basket for 20 guests each with a total 80 guests from the local Pohjola-Norden Association. The dinner was honoured by guests from the Norwegian Embassy in Helsinki and the local Swedish and Norwegian Consulates.

The above mentioned schools and Bornholms Erhvervsskole from Denmark have cooperated for five years in exchanging students and teachers with the aim of promoting Nordic cuisine and culture. A joint Nordic dinner has been organised each year in one of the participating countries.

Depending on the funding the cooperation will continue and more institutes from all the Nordic areas will hopefully be included in the future project with the objective of collecting traditional recipes from the Nordic countries savoured and respected by the young generation. The recipes will be put into a recipe bank for the use of the students and the institutes involved who will try them out and exchange views over the net to choose the best recipes for a Nordic Students Cook Book to be published at the end of the 3-year project.
The choice of the recipes will be made by the students themselves for the future young generations in order to respect the Nordic cooking and savour the Nordic grandmothers’ recipes.

The book will be written in the Nordic languages and English with a short presentation of the cuisine in each Nordic country, and will thus be available to any institute within the hotel and restaurant sector in the Nordic countries and elsewhere. During the whole project the Nordic Chefs Association will play an active role as experts and mentors to the future young chefs.

Secretary General of the Federazione Italiana Cuochi (FIC), Gian Paolo Cangi has a message for chefs all over the world regarding Artistica 2006

“Dear Presidents,

We have the pleasure to inform you about dates of the Artistica 2006 edition, that’s from 4th to 7th of February, 2006, into the Rimini Fair.

Some months ago, we sent you rules and regulations about the event and you can also see them in English on the FIC Web-site www.fic.it or on the WACS website www.wacs2000.org .

We’d be very pleased and honoured for chefs or teams, specialized in artistic items, from your country, to take part at this event which is one that is recognized by the WACS Culinary Committee.

The Italian Federation of Chefs and Rimini Fair will reserve to for your participants a big visibility and the free hospitality in Hotel.

More, to increase Your affluence, it is not request any inscription fee.

For any other information please write us by telephone 0039-02-66983141/66712162, fax 0039-02-66984690 or e-mail fic@fic.it -info@fic.it .

I thank you for interest, and with the will to host you, please accept our best regards.

Gian Paolo Cangi
Milan, 23th of November, 2005”

The Chefs Guild of Georgia, in a partnership with www.menu.ge has announced the Georgian "New Year Table" Recipes competition, sponsored by the association’s strategic partner "Tserovani". The deadline for sending in the recipes is 18 December 2005 and winners will be announced within 2 to 3 days after the contest is closed.

The rules are simple – the recipe should be some forgotten or rarely used traditional Georgian recipe, or, it can be something of one’s own way of doing traditional recipes, as long as the designed recipe is based on Georgian traditions. Recipes will be evaluated by competent Jury consisting of Chefs Guild of Georgia and www.menu.ge representatives. Readers are also able to participate in judging by rating their favorite recipes directly at our website.

Best recipes will be posted at both websites www.chefsguildofgeorgia.org and www.menu.ge
Three winners will get prizes from our sponsor "Tserovani", a basket of "Tserovani" products accompanied with some gifts from Chefs Guild of Georgia. You will be able to pickup your prize at Chefs Guild of Georgia Office, or, we will deliver it to your address within Georgia.

Recipes can be sent to info@chefsguildofgeorgia.org

Norwegian chef Svein Magnus Gjonvik has received 1st class medals with golden crosses of the Order of the White Rose of Finland. The order were applied by the Finnish Chef Association and he was awarded for his promotional work for Finnish and Nordic food culture.
Gjonvik has performed wonders for the benefit of the Finnish food culture and the Nordic cooperation --This is our way to thank him for his long-term cooperation, says Martti Lehtinen, Chairman of the Finnish Chef Association.

According to Lehtinen, the honoured chef has visited Finland as judge for food competitions several times. He has worked as a leader in NKF judging seminar and was the Headexpert in Helsinki World Skills this year. Finnish Chef Association also wants to thank him for his work for Finnish Culinary Team.
The Finns have especially warm memories of the 1994 International Chefs Congress in Stavanger, Norway.

At the Finnish Evening, Finnish food was served by over two hundred Finnish chefs. Assistance was provided by a group of Nordic chefs, Gjonvik among them, remembers Lehtinen.

The chefs from Brazil have just sent in information regarding their celebrations on 20 October! The activities were organized by The Congolese Association of young chefs in partnership with the Association Donnons Le Sourire, the Foundation ''La Colombe'', the Hotel le Meridien Brazzaville and under the Chairmanship of His Excellency the Minister of Small Scale Enterprises in Charge of Craftsmanship of Congo-Brazzaville, Mr Aimé Parfait Coussoud Mavoungou with the theme '' The Place of the Congolese Chefs in the Society ''

View the report and pictures here.

The President of the Swedish Chefs Association has forwarded a message:

Gert Klötzke has after 20 years of successful work with The Swedish Culinary Team resigned as Coach and his successor has been appointed. Krister Dahl, former Team Captain has taken over the position as Coach for the team that will be working together until after the Culinary Olympics in Erfurt 2008.

Gert Klötzke was a member of the Culinary Team between 1986 and 1988. Team Captain 1989 to 1992 and Team Coach 1993 to 2004. Under Gerts leadership Sweden won two World Cup titles and two consecutive Culinary Olympics titles.

I am glad to announce that The Swedish Chefs Association has now appointed Gert Klötzke to be the official representative for Sweden in our cooperation with WACS. I have asked Gert to activate the direct Swedish involvement in WACS to contribute to the development of the international chefs association.

Peter Wilbois

President

The Swedish Chefs Association

Le Cordon Bleu President Andre Cointreau and world-renowned winemaker and consultant Zelma Long were inducted into the International Food and Beverage Forum's Hall of Fame during the World Gourmet Summit in Las Vegas. The event was held from 15 to 20 November 2005 at Las Vegas' newest AAA Four Diamond resort, the Green Valley Ranch Resort and Spa. Cointreau is well-known as one of the leading ambassadors of culinary arts in the world, with his notable contributions in the food and lifestyle entities under the Le Cordon Bleu family. Long is a remarkable winemaker, with positions in established wineries like Robert Mondavi and Simi. She is also the owner of Zelphi Wines in Healdsburg, Long Vineyards, in Napa Valley, Sibyl Wines in Germany, and Simunye Wines and Vilafonte Vineyards in South Africa. The International Food and Beverage Forum is a global association of food and beverage industry representatives which serves as educators for up and coming food and beverage professionals.

For more information, visit www.foodandbeverageforum.com

The bird flu epidemic has led China to ban imports of poultry and poultry products from 14 countries in a bid to prevent the avian disease from spreading. At a special cabinet meeting held by Chinese Premier Wen Jiaobao has set aside 2 billion yuan to prevent the disease from spreading. As yet, the H5N1 strain has not caused any human deaths in the stricken country, but the northern regions of Inner Mongolia and in Anhui and Hunan provinces have seen three outbreaks of the flu in birds. The import ban will affect imports coming in from Thailand, Vietnam, Indonesia, Cambodia, Japan, North Korea, Romania, South Africa and Sweden. China's own poultry industry has suffered badly, as other countries ban imports from the country as early as last year. The United Nations' Food and Agriculture Organisation has estimated that the Asian poultry exports will decline by 12 percent in global shipments.

For the third consecutive year Bellagio remains the only resort in America to house two Five Diamond award-winning restaurants under one roof. Picasso has been awarded the prestigious AAA Five Diamond award for five years running, and Le Cirque has been awarded the rating for three consecutive years. "The AAA Five Diamond award is one of the highest compliments a restaurant or hotel can receive," said William P. McBeath, president of Bellagio. "For Bellagio to receive this distinction five consecutive years and to be home to two Five Diamond restaurants is a tremendous honour and recognises the level of commitment each of our employees makes." Le Cirque, one of only three restaurants in Nevada to have earned this honour, offers guests world-class wines, haute cuisine and luxurious service in an intimate setting. Le Cirque shares the distinction of being one of only three Nevada Five Diamond dining award winners with Picasso, another of Bellagio's fine restaurants. Picasso made history in 2002 when it became the first Five Diamond restaurant in Las Vegas history. It serves Mediterranean cuisine, inspired by the prolific artist in which the restaurant is named after.

For more information and reservations, visit www.mgmmirage.com

Consumer goods group Unilever has opened a global production centre in Hefei, China. The US$50 million facility will integrate operations that were formerly from Shanghai and Hefei. The plant has started producing personal care products and detergents, and will be the packaging plant for Lipton tea come September 2006. Unilever's Chief Executive Officer, Patrick Cescau said that the group is looking to grow its food business in Asia and has sent a couple of this best 'food people' to China

For more information, visit www.unilever.com.

Exciting times lie ahead for Singapore's food and beverage (F & B) scene as the Restaurant Association of Singapore (RAS) initiates key development strategies to transform the industry. The 10-year upgrading plan is aimed at benefiting more than 4,300 F & B establishments in Singapore. The 25-year-old restaurant grouping will focus on three broad strategies to help the sector - build a skilled and professional workforce, develop resource and research intelligence and facilitate capability development. These projects are supported under the Local Enterprise and Association Development (LEAD) programme managed by SPRING Singapore and IE Singapore. RAS is also the first industry association to receive LEAD support since the Singapore government launched it in May. Under this multi-agency initiative, the government will pump up to $50 million to enhance industry and enterprise competitiveness through partnerships with industry associations

After earning three stars in the highly talked about Michelin Guide of New York, revered American chef Thomas Keller has been honoured as The Culinary Institute of America's (CIA) Chef of the Year for 2005. During the commencement ceremonies, the college's President Dr Tim Ryan presented Keller with a chef's jacket and the CIA's Chef of the Year award, lauding Keller's "exceptional talent, strong leadership, fresh ideas, innovative presentations, extraordinary accomplishments, commitment to excellence, and dedication to the foodservice and hospitality profession." Keller's stellar New York City restaurant Per Se, was one of four restaurants in the United States - and the only one run by an American-born chef - to earn the Michelin Guide's top ranking. Keller also won the James Beard Foundation Award for Best Chef in America in 1997, along with a string of accolades throughout his career. Keller joins the rung of luminary chefs like Sara Moulton, Pierre Franey, Jacques Pepin, Alain Ducasse and Roger Vergé among others to have received the Chef of the Year honours from the CIA. The CIA is an independent, non-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts.

For more information, visit www.ciachef.edu.

Gulf Air's Sky Chefs descended to Dublin to showcase its in-flight cuisine to kick off its launch of its new three class, direct service from Dublin to Bahrain. The chefs took over the kitchen at local restaurant Chapter One, along with James Hogan, President and Chief Executive of Gulf Air; Michael Kent, Gulf Air Head of In-flight Services and cabin crew and more than 30 invited media, celebrities and industry guests. The chefs are veteran culinarians who have imparted distinct knowledge to their craft to the airline and include Italian chef Igor Simonaio, Moroccan chef Abdessamad Channaoui, and Australian chef Cindy Lee Farren. The chefs were in Dublin to give a taste of Gulf Air's culinary offerings prior to the airline's inaugural flight on 2 December 2005. The airline will bring a touch of class back to the Irish aviation industry by launching a new three class, direct service from Dublin to Bahrain. Gulf Air has more than 120 chefs from 23 nations dishing up Europeans and Middle Eastern treats across the airline's fast expanding network. The Sky Chefs are involved in the preparation of in-flight meals across all cabins. "We know we offer something unique" said Hogan. "We have received industry and consumer recognition from across the globe. The latest Skytrax poll revealed that Gulf Air continues to provide the best onboard catering in the world, and at last week's World Travel Awards we won the Middle East Leading First Class Airline award and the World's Leading Airport Lounge. This kind of recognition proves that we are now one of the leading airlines in the world, and our Sky Chef concept is an integral part of our boutique offering". Since the introduction of the service in September 2003, Gulf Air has been recruiting top chefs from leading five-star and Michelin rated restaurants around the world for its unique, award-winning in-flight service.

For more information, visit www.gulfairco.com

The man who brought the popular chocolate fondant to tables all over the world, Jean-Georges Vongerichten has been awarded three Michelin stars for his eponymous restaurant in New York City. Considered as one of the world's most acclaimed chefs, Vongerichten said he was "in heaven" over hitting the top in the Michelin Guide's first year in the United States. Stars were awarded by Michelin inspectors to restaurants offering the finest cuisine, regardless of their style and the level of comfort. One star endorses the establishment as "a very good restaurant in its category," two stars translate as "excellent cooking, worth a detour," and three stars means the restaurant served "an exceptional cuisine, worth a special journey." Vongerichten has opened another outfit in Shanghai's hip Three on the Bund complex, and has taken Asian epicureans to realise gastronomic epiphanies. The Chinese outfit has its fair share of honours, with accolades received from US-based Zagat guide and Conde Nast Traveller rating Jean Georges Shanghai as one of the world's "Hot Tables" in 2005.

For more information, visit www.jean-georges.com

Immediate: November 23, 2005

A team of Welsh chefs is celebrating after winning a gold medal at a top international culinary competition in Switzerland today (Wednesday).

Members of the Welsh National Culinary Team, who won a silver medal in the hot kitchen part of the Culinary Masters competition on Monday, were elated to strike gold with their food and display pieces for a cold buffet table.

It's the first time the senior team has won gold for a cold buffet table in a major international competition since Wales achieved national status in 2002.

Manager Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn, is hoping that the success at the fifth Salon Culinaire Mondial in Basle will move Wales into the world's top 10 countries.

"The table was absolutely stunning and we just knew it was something very special," he said. "Even one of the judges said it was fantastic.

"A gold medal is a brilliant result for the team and a just reward for all the hard work the lads have put in. It has been a real team effort by everyone involved, including the back up chefs, and we have certainly gone up a gear in this competition.

"It must be remembered that Wales is up against countries that have much more competition experience and resources. Without the sponsorship that we receive, we would be unable to travel the world flying the Welsh flag and promoting the excellence of the country's culinary skills and food."

Next up for the Welsh team is the Battle for the Dragon competition at the Welsh International Culinary Championships at Coleg Llandrillo in February when the home chefs will be testing their skills against two international teams.

The team then heads out to Singapore in April for the Battle for the Lion at Food Asia. It will be the first time that Wales has competed in Singapore.

The team, which was ranked equal 12th before the competition, is captained by Lee Jeynes, head chef at Crag Brow Hotel, Bowness on Windermere. The other members are vice captain Wayne Roberts, chef partner of The Waterfront Restaurant, Trearddur Bay and The Courtyard, Beaumaris, Gareth Dwyer, head chef at The Castle Hotel, Conwy, Jimmy Williams, head chef at Nant Hall, Prestatyn and pastry chef Toby Beevers, sales support manager for Woodward Foodservice, Parkway, Deeside.

The back up members are Mike Bates and Adam Whittle from the Celtic Manor Resort, Newport, Steve Hewitt, of the Kinmel Arms, St George, Abergele, Hefin Roberts, of The Courtyard, Beaumaris, Adam Taylor of Hotel Maes-y-neuadd, Talsarnau, Harlech, Jamie Beasant, pastry chef at Tudor Lodge Hotel, Tenby, Mark Jones, head chef at Curzon Hotel, Chester and Ian Hudson, transport manager.

It's the first time that Dwyer, Williams and Beevers have competed in the front line senior team, while Bates, Whittle, Hewitt and Jones are completely new to international competition.

The Welsh National Culinary Team is sponsored by the Welsh Development Agency to promote the food and drink industry brand 'True Taste' and by C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Catering Engineers (N.W.) Ltd, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd and Villeroy and Boch.

The Food & Hotel Vietnam 2005 exhibition from 1 to 3 December 2005 at the Ho Chi Minh International Exhibition And Convention Centre is one out of many events that reflects Vietnam’s economic optimism. The trade show last year in Ho Chi Minh City was a resounding success, attracting over 200 companies from 28 countries. This year, exhibits are broadly grouped under food & drink, and hospitality equipment & supplies. They include Echo Vietnam, a food importer and distributor, will exhibit its European range of chocolates and other sweet stuff, as well as Japanese rice crackers, Spanish olive oil and Thai fruit juice as well as other companies. The event serves up excellent opportunities, with a winning combination of food and hospitality resources, line-up of highlights and programmes, endorsements from industry experts and a pool of quality exhibitors and visitors

For more information, visit www.foodnhotelvietnam.com.

The Gourmet Voice Symposium is holding its annual event, happening on 26 to 29 January 2006. The festival is a platform for food and drinks media to gather and mingle with chefs, wine experts, producers, legal experts and photographers from the world over. Together with networking opportunities, delegates will have the chance to share ideas and get insider information on the latest industry trends and happenings. The Gourmet Voice Awards will also be presented, where stellar F&B media are regaled. Media companies are encouraged to apply for the 2006 awards.

For more information, visit www.gourmet-voice.com.

Following on from previous years, the organizers of the forthcoming International Sweet and Biscuits Fair (ISM) expect to attract around 1,600 suppliers from all over the world to Cologne from 29th January to 1st February 2006. With its large number of market leaders and SMEs, ISM will once again serve as a central hub for the confectionery and snack items trade. ISM relocated from the traditional Rhineside Halls to the Eastern Halls in 2005, and in 2006 the exhibitors and visitors can expect to see another change: The halls will be renumbered as a result of the restructuring of Koelnmesse and extensive construction work. The 36th ISM will therefore be held in Halls 2 to 5 and 10 and 11 of the Cologne exhibition centre (the southern section).

For more information, visit www.ism-cologne.com.

The Italian Federation of Chefs wanted to organize an International competition to show up the Cook figure watched, not only as gastronomic operator, but also as expert of the ephemeral and visual art. It’s an occasion to realize an event also for people, cooking experts, who make, as amateur or professionist, extreme expressions of gastronomic products, simply manifactured only to be admired. That’s the most important event in Italy (about this kind) that joins, in only one exposition, all the visual expressions connected with the world of aestetic cooking and of the restoration at 360º. It’s a cultural occasion that FIC and Rimini Fair want to diffuse on all counties recognized by WACS – World Association of Cooks’ Societies as professional exchange, technological comparison, artistic enrichment and, overall, divulgment for young of the different expression of the “Good-watching”. It’s for FIC also an occasion to approach to the not-direct cooking, that can enjoy many young and started to love Cookery, giving more importance to that qualities often choked by poor production. It’s an opportunity for Hotel and Restorative world and for enterprise to understand in what way these Cookery expressions can help the sale of restorative offer.

For more information, visit www.fic.it.

Chefs from all over the world will be heading to Istanbul come February 2006 when the Istanbul International Gastronomy Festival will be held. The 2005 edition of the festival played host to over 553 chefs from 12 countries, most of whom are WACS and EURO-TOQUES members, as well as 140,000 visitors who came to support 1200 participants from over 40 countries. The Istanbul International Gastronomy Festival will be held together with EMITT (East Mediterranean International Travel and Tourism Exhibition) and HOTEQ (Hotel and Restaurant Equipment Exhibition) and will take place from 23 to 26 February at the TUYAP - Fair, Convention and Congress Center Istanbul – Turkey.

For more information, visit www.mutfakgunleri.com.

ProSweets, the international supplier fair for the confectionary industry will be held in Cologne, Germany from 31 January to 3 February 2006. Labelled as "the first supplier fair for the confectionary industry", ProSweets which is organised by Koelnmesse (prosweets@koelnmesse.de) will present a full range of products required for manufacturing, processing and packaging of confectionary, from raw ingredients, packaging materials and technology to machinery and plants.

For more information, visit www.prosweets.de.