Request
All countries which did not paid their member contribution at WACS, are asked to pay immediately; otherwise they lose the right to vote at the congress of 12 - 15 March 2006 in Auckland.

Demande
Tous les pays membre,qui n'ont pas encore payé leur contribution à WACS sont prié faire leurs versement immédiat; autrement elle ne obtenir, au congrès du 12. - 15. Mars 2006 à Auckland, pas le droit de voto.

Demanda
Rogamos a todos los paises miembros del WACS que no hayan pagado las quotas, lo hagan immediatamente. Si no en el congresso del 12. - 15. marzo 2006 di Auckland perderan el derecho de voto.

Aufforderung
Alle Mitgliederländer welche ihre Beitragszahlung an WACS noch nicht gemacht haben sind gebeten dies umgehend zu tun; ansonsten sie beim Kongress vom 12. - 15. März in Auckland kein Wahlrecht haben

The American Culinary Federation (ACF) Kona-Kohala Chefs de Cuisine chapter welcomed members of the ACF Western Region to Waikoloa, Hawaii Feb. 2-6 for the annual regional conference. The four-day event featured chef-focused seminars on topics such as chocolate, growing and harvesting Hawaiian tea, tropical fruits, and how to prepare foods for a traditional Hawaiian Imu (underground oven). Courses also included how to grow your business with reliable beef, factors that affect beef quality and a hands-on Sushi class.

Featured speakers during the general session were Joe Eidem, CEC, AAC, of the ACF High Sierra Chapter on the American Culinary Federation Foundation (ACFF) Disaster Relief fundraising program, which raised more than $125,000 by the end of 2005 for hurricane victims, and Elizabeth Mikesell, CEC, AAC, of the American Culinary Federation Chef & Child Foundation (ACFCCF), an organization dedicated to fighting childhood hunger in America.

For more information, please visit www.acfchefs.org.

Thanks to design improvements, the World Association of Cooks Societies (WACS) website is now easier to navigate and less cluttered. Click on to www.wacs2000.org after the re-launch and you’ll find a top navigation bar sporting all the main links: about us, news, events, resources, forum, job center and E-newsletter. Links to sub-sections can be found on the top left hand corner.

To draw your attention directly to the latest news and important industry updates found on the site’s middle section, the right and left panels have been minimised. The right panel is now dedicated to WACS information featuring messages from the president and vice-president, an event calendar and a listing of WACS announcements.

Clicking on an event date will now load a pop-up screen detailing all the important information. This way, it won’t interfere with the page you are currently viewing.

According to web programmer, Ong Hou Bu, the old website’s most popular feature was the collection of video clips under the WACS gallery heading. This page has found a new home on the revamped website under the section heading resources. There you’ll find other familiar favourites like recipes, chef tips, out of the kitchen and personalities.

Other changes include the removal of translated pages. Web statistics show the pages were not being utilised, resulting in the information being rarely updated.

The revamp will reveal a leaner, better organised WACS website that’s also much easier on the eye.

The 2006 International Secondary Schools Culinary Challenge (ISSCC) will be held from 24 to 28 October 2006. Organised by the Australian Culinary Federation Queensland (ACF Qld) in partnership with the Economic Development Branch of the Gold Coast City Council (GCCC), the competition will have a maximum of 16 teams participating.

International cities worldwide have been invited to register one team of two students from a hospitality school compete. A registration fee of $200 (AUD) per participant ($400 per team) has been set. All in-country costs including accommodation with local homestay families, transfers, 5-day educational programmes, tours and ingredients for the competition, will be the responsibility of ACF Qld and GCCC. The participants will only be responsible for their airfares, registration fee and miscellaneous expenses (spending money). Registration form and fees before must be submitted by Friday 7 April 2006.

Click here for a draft programme, registration form and criteria for the competition. For more information visit www.austculinary.com.au or email the competition director, Mr Paul Krantzcke at pkrantz@ozemail.com.au.

Over 140 members and friends of the Hong Kong Chefs Association turned-up for this year’s annual general meeting and dinner on Wednesday 22 February 2006 held at the Disneyland Hotel, Hong Kong.

Many thanks goes to sponsors, Disneyland Management, chef Rudy Muller and his team for a great evening with fantastic food, service and entertainment. And everyone who attended were thrilled with the special guest star of the night – Mickey Mouse! At the AGM, Perry Yuen was re-elected HKCA President with the remaining positions unchanged, Marco Veringa was elected 2nd Vice president/ Web Master as of the requirements of the newly confirmed constitution.

In his address Perry stressed the importance of education, training and competitions to assure that Hong Kong gastronomy stays competitive and leads with a positive example to attract aspiring youngster to join this fabulous career opportunity!

During this annual dinner, the President also introduced the culinary team which will represent Hong Kong at the HFA Asia Singapore and highlighted their work which had been on display prior to dinner.

When Lua Chang Yung was announced as champion of the first ever Otto Weibel and Norwegian Seafood Scholarship, there was probably no one more proud of his accomplishment than Raffles Hotel Executive Chef Kristoffer Luczak. In fact, the normally stern Swede’s eyes lit up and he broke into a rare, wide smile (he even showed off all his teeth!). That’s a real treat, considering Luczak usually only reserves such joy for his Harley Davidson and BMW bikes.

“I’m very happy to make Chef Luczak proud because I disappointed him when I didn’t win the World Gourmet Summit (WGS) 2005 Awards of Excellence Culinary (AOE) Scholarship,” Lua said bashfully over the phone. “But it was a consolation when one of the dishes I prepared then appeared in the Cuisine and Wine Asia, he was very happy about that.”

According to Lua, Luczak first noticed him when he was chosen to assist guest chef Chan Nan Tana from Thailand when she was at the Raffles Hotel doing promotions. A personal friend of Luczak, Chef Chan had high praises for her attentive assistant. Since then Luczak has coached Lua for the WGS AOE Scholarship competition and more recently, chose him to assist the Michelin-starred Pourcel brothers during the Raffles Hotel Food, Wine and Arts Experience 2006 (RHFWAE).

For this competition, Lua spent a month preparing, maximising his time by practising during his split-shift breaks in the afternoon. The staff at Raffles was extremely supportive, he said, many of his seniors offered encouragement and took time out to critique his dishes. Luczak, who was busy with the RHFWAE, tasked his second-in-command, Executive Sous Chef Dave Heng, to train and supervise Lua.

The collective attention sure paid off because Lua’s Asian-influenced menu was well-planned and fluid, and individual dishes were creative without being confused. The cold appetiser was Japanese-style, featuring miso espuma and konbu soba jelly, this was well complemented by the Chinese-inspired hot appetiser— king crab wonton in superior broth. Next up was the oven-baked Indian spice salmon which, judge Merete Kristiansen from the Norwegian Seafood Export Council said was the most outstanding. Dessert was Thai-influenced— a refreshing coconut sherbert with sticky rice and mango.

Now that he’s won the scholarship, Lua has also found favour with Weibel (director of kitchens at Swissôtel The Stamford and Raffles The Plaza). It’s a firm step in the right direction, especially when Weibel is Singapore’s Bocuse d’Or jury president and the registration form for the scholarship gleamed with the prospect: “possibility of grooming to (be a) future candidate for Bocuse d’Or”.

For now, Lua will travel to Norway on a two-week immersion trip where he will meet top culinarians, like Chef Eyvind Hellstrøm from Oslo’s two-Michelin-starred restaurant Bagatelle, and get a crash course in Norwegian seafood product knowledge. The prize also includes S$2,000 in pocket money.

In all, the scholarship is worth S$10,000— that’s a lot of money considering most competitions here only provide winners with certificates and prestige. But ask Lua what he thinks and he’ll tell you the prize is priceles

Stephen Billingham, SACA Vice-President and educational director took a road trip to Bloemfontein recently, together with Membership Administrator, Samantha Pugh, and Suzanne Saunders, the CCE and Information Officer. With a view at overseeing the establishment of the new Free-state committee as well as to recruit new members, a scrumptious dinner and gala function was held at the beautiful Onze Rust Landgoed Estate. Here the 100 plus attendees were wined, dined and informed on the many benefits of SACA membership while laughter echoed across the vast Free-state expanse and into the night.

“The evening was a great success. Great fun was had by all and many potential members recruited” says Samantha. “But none of this would have been possible without the help of Bruce McKay, Fellow SACA member and owner of the Bloemfontein based Academy of Hotel Management, or Jackie Steyn, a SACA member of over 10 years, without whom the trip and function would not have been possible”, she concludes.

In its continuous effort to bring its activities to members outside the Cairo area, the Egyptian Chefs Association (ECA) held the Host Hurghada Salon Culinaire’06 competition from 12 to 15 February, in conjunction with the Host Hurghada exhibition for hotel supplies at Al Mas Palace, Golden Five City. The Red Sea resort chefs turned out in record numbers to compete, obtaining remarkable results. The exhibition was inaugurated by the Governor of the Red Sea, Abou Bakr El Rashidy in the presence of Eng. Yousry Abul Naga, Khaled Hegazi and Alaa Mohi from Egyptian Group for Marketing (EGM), organizers of the exhibition.

The Host Hurghada Salon was a great success drawing more than 115 participants coming from the resort regions El Gouna, Hurghada and Soma Bay, but also some from as far as Alexandria and Sharm El Sheikh.

The showpieces stole the show with 7 gold medals awarded in this category alone. Displays seen in this category were better than those so far seen in Cairo at the National Salon Culinaire. Chef Markus J. Iten, President of the Egyptian Chefs Association (ECA), and head judge of the competition, commented that the level of exhibition was very impressive, especially for the showpiece competition where some of the participants had demonstrated great skill. “With these exhibits, the participants can compete on an international level and have a chance to obtain good results.” In all, the ECA awarded 11 gold, 13 silver and 25 bronze medals at the Host Hurghada Salon Culinaire’06.

For more information, visit www.egyptchefs.com

After the 1st Congress of the Greek Chefs Federation which took place in Athens on the 25th and 26th of February and with the participation of all recognised chefs associations, the following board of directors was elected:

The latest 2006 Michelin Guide (for France) is out! The hottest news for 2006 is the addition of a third star for the Maisons de Bricourt (chef Olivier Roellinger) at Cancale and the loss of another star Paris' famous Tour d'Argent, now a 1-star restaurant.

Still 26 three-star restaurants in 2006, and 70 two-star establishments. The number of one-star restaurants has increased from 402 to 425.

Paris' Lucas Carton (chef Alain Senderens) has moved from three to two stars, as the restaurant was changed to a simpler and less-expensive establishment. Paris' La Table (chef Joël Robuchon) gained a second star. Chef Didier Anies' La Coupole in Monte-Carlo obtained its first star, as did his Alelier in Paris, a new style of dining around the bar. A first star was awarded to L'Hostellerie de l'Abbaye de La Celle in La Celle, one of 13 "star" restaurants run by Alain Ducasse.

Four restaurants obtaining two stars are Chez Ruffet at Jurançon (a suburb of Pau in the Pyrénées, Le Château de Beaulieu at Béthune (near Lille), La Bastide de Capelongue at Bonnieux, and Le Flocon de Sel at Megeve (in the Alps near Mont Blanc)

The Michelin Guide France 2006 goes on sale on Wednesday, March 1, 2006

According to Entertainment Close-Up, Chef Wolfgang Puck is now primary caterer for all of Universal Studios Hollywood’s special events. The Austrian-born chef will unveil a signature dessert, “Star-Bites” for the park. “The special events departments at Universal Studios Hollywood and Universal CityWalk are known for delivering high quality food and service as well as the excitement of Universal’s world-class entertainment experience to a broad range of clients,” said Larry Kurzweil, Universal Studios president and COO. “The addition of Wolfgang Puck’s famous cuisine to our service will enhance our ability to create truly memorable special events. It’s a great marriage of two of Hollywood’s most venerable brands.”

One of Sydney’s most popular hotels, the W Sydney is now called the BLUE. Everything else about this charming boutique hotel though, remains the same. The simple, yet stunningly urban spaces, the acclaimed bar, the stylish lofts and stunning location in the heart of the finger wharf at Woolloomooloo. BLUE is now a part of one of Asia’s finest and largest hospitality groups, the Taj Hotels Resorts and Palaces.

For more information, visit www.tajhotels.com

The French government has said that, to date, a total of 43 countries have introduced total or partial bans on French poultry produce due to the fear of bird flu contamination.

The US became one of the latest to join Japan, India, South Africa, Russia, Croatia, Canada, Mexico, Argentina and Australia by restricting the import of French poultry produce. The 43 countries account for 12% of French poultry exports.

The US Department of Agriculture (USDA) has banned shipments of live birds, poultry and related products from the province of Ain, where H5N1 avian influenza was found in a turkey last week.

Europe’s biggest poultry producer expressed relief that the US ban was limited to the Ain region and suggested that other countries should follow suit and introduce regional, rather than national bans.

According to reports by the Associated Press, Agriculture Minister Dominique Bussereau told parliament yesterday (28 February) that French diplomats are trying to get countries to reconsider their bans or allow in some poultry products

The Culinary Challenge during Food and Hotel Asia 2006, comprises four categories of competition. Under the National Challenge, seven national teams from the Czech Republic, Germany, Malaysia, New Zealand, Singapore, South Africa and Switzerland, will present an ethnic cuisine representative of their countries in a three-course lunch for 80 diners each.

The Gourmet Team Challenge which showcases the artistry of presenting cold buffet, features nine teams from Germany, Japan, Hong Kong, Singapore and Switzerland. Each team will prepare a cold edible buffet for 30 people consisting of salads, seafood and meat platters, tapas, desserts, soups and pastries.

Individual chefs who are keen to prove their culinary skills can also do so under the Individual Challenge which has 15 classes. Chefs specialising in different styles can demonstrate their forte in creating pastries, desserts, ice carving, cake dressing and cold or hot dishes.

Thirteen teams from Dubai, Japan and Singapore have also signed up to compete in the Dream Team Challenge. Competitors in this category will each serve three diners in a café setting, pairing cocktails and wine with salad, main course, dessert and a specialty coffee.

For more information, visit www.foodnhotelasia.com

The Alaska Seafood Marketing Institute (ASMI) continues to support the efforts of foodservice operators with the release of the wild Alaska black cod recipe brochure. The recipes contained within this brochure were created by some of America’s most distinguished chefs, and complement perfectly with the taste of Alaska black cod.

In this brochure, chefs such as Laurent Tourondel of BLT Fish, shares the secrets to his acclaimed black cod marinated with acacia honey; and Mark Lippman of Ocean Drive offers his Alaska black cod “San Sebastian.” Mai Pham of Lemon Grass provides the Asian accent with an Alaska black cod with ginger-lime sauce; and D’or Ahn’s Rachel Yan offers her decidedly creative Alaska black cod poached with mustard bread pudding. Other creations by Francois Kwaku-Dongo, L’Escale Restaurant, Amanda Freitag of Sette Enoteca Cucina and Jerry Traunfeld of The Herbfarm fame are also included in this beautiful chef-to-chef recipe collection.

For more information, visit www.alaskaseafood.org
Source: www.chef2chef.net

Jean-Christophe Novelli's cachet has risen considerably since he starred in Hell's Kitchen on TV and now he's spreading his wings further by launching what is the first of several planned gastropubs in the United Kingdom. The 19th century premises have been given a bright and contemporary makeover, the sage green dining room boasting chandeliers and clever spotlighting, with the lounge bar decorated in dramatic shades of red.

View the complete story here

Restaurant LuLu Gourmet Products will launch their first cookbook, The Flavors of Restaurant LuLu at this year’s winter fancy food show in San Francisco. The Flavors of Restaurant LuLu captures these flavours in easy recipes for the home chef and highlights the award-winning LuLu line of gourmet products. Recipes cover every course from antipasti to dessert and include such highlights as pastina with summer squash and goat’s cheese and pan-seared duck breasts with braised artichoke hearts. “We’re constantly asked for new and creative ways to explore our products and their unique flavour combinations”, states Leslie M Wilson, general manager of the LuLu product line, “so our chefs assembled some of their best recipes, and we all had a great time putting the book together.”

View the complete story here

Germany held off a strong challenge from the Welsh National Culinary Team and France to win the first ever 'Battle for the Dragon' international culinary contest staged in Wales last night (Thursday).

The young German team received the specially commissioned Dragon Trophy at a presentation dinner held at The Imperial Hotel, Llandudno.

Judges commended all three teams on a very close competition, which resulted in gold medals for the German and Welsh teams and a silver medal for the French team, which returned to international competition for the first time in 28 years.

The Battle for the Dragon contest was the showpiece event of the three-day Welsh International Culinary Championships, which were this year held by the Welsh Culinary Association at Coleg Llandrillo Cymru, Rhos-on-Sea for the first time.

The championships were sponsored by the Welsh Development Agency to promote the food and drink industry brand 'True Taste'.

The three national teams served up a mouthwatering three-course luncheon for 75 people, with the Welsh team cooking a main course of Welsh Lamb, the German team cooking pork and the French team cooking Welsh Beef.

The winning German menu comprised a starter of salmon with minced zander and poached prawns wrapped in savoy cabbage, salmon, smoked salmon, prawn and zander sausages, baked prawns in a pastry crust, white tomato sauce, sweet pepper reduction, basil pesto, glazed cucumbers, pearl barley risotto and ricotta and spinach ravioli.

Their main course was fillet of pork in a ham and wild garlic coat served on Bavarian kraut, morel cream sauce, loin of pork in a Dijon mustard crust served on a parsley root puree, ragout of pork shoulder with dried prunes, market vegetables, potato and crepe pie.

Dessert was dark truffle mousse on brandy sponge cake, sesame ice cream with sesame brittle and candied violets, pralines filled with brandy and liqueur, morello cherries stuffed with Grand Marnier marzipan and cherry sauce.

The German team was managed by Frank Ottersbach, chef instructor at Gisbert-von-Romberg-Kolleg, Dortmund and captained by Simon Tress, of Wohlfahrt's Palazzo, Hamburg. Team members are Daniel Schöfisch, of the Hilton Hotel, Berlin who is currently on military service, Marcel Beley, of Restaurant Solar, Berlin, Mark Kipson, of Restaurant Strawinski, Dortmund and Steffen Blunck, of Culinary Creative Academy Blunck, Berlin.

"This is a young team and we are very happy to win the competition," said Mr Ottersbach. "The judges faced a very difficult job in judging all the different tastes from the three countries.

"We are proud to have taken part in the first Battle for the Dragon contest and we have enjoyed the hospitality, people and scenery here. For such a small country Wales has done a big job in organising the competition. Our impression is that Welsh cuisine is becoming more like Europe."

The Welsh team, competing on home soil for the first time, was led by Lee Jeynes, head chef at Crag Brow Hotel, Bowness on Windermere and captained by Wayne Roberts, chef partner of The Waterfront Restaurant, Trearddur Bay and The Courtyard, Beaumaris. The other team members were Mike Bates, executive chef at the Celtic Manor Resort, Newport, Hefin Roberts, of The Courtyard, Beaumaris, Steve Hewitt, of the Kinmel Arms, St George, Abergele and Danny Burke, development chef for food service company Brakes in Flint.

The team served up a starter of warm skate potato terrine, carpaccio of beetroot, roasted langoustines, globe artichokes, raisin and caper dressing, baby shoots, bacon crispy and balsamic olive oil drizzle.

The main course was braised breast of Welsh Lamb in a parsley crust, lamb sweetbread fritter, slow roasted loin of Welsh Lamb with flageolet puree and fondant potato followed by a dessert comprising a study of chocolate and raspberries.

The Battle for the Dragon contest judges were Peter Jackson, Welsh Culinary Association chairman, Klaus Meyer of Germany, Colin Gray of the Welsh Culinary Association and Tony Jackson of the Federation of Chefs Scotland.

"It was a very close competition with Germany the deserved winners," said Mr Jackson. "The Welsh team performed well to win a gold medal and it's important that we continue to compete against and learn from higher ranked countries.

"It was fantastic to welcome the French team back to international competition and we look forward to competing against them in the future.

"The Battle for the Dragon contest and the Welsh International Culinary Championships as a whole have been a big success thanks to all the support we have received, particularly from Coleg Llandrillo Cymru."

The Welsh National Culinary Team is sponsored by the Welsh Development Agency, C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Catering Engineers (N.W.) Ltd, Hybu Cig Cymru/ Meat Promotion Wales, Gourmet Classic Ltd, Villeroy and Boch and Friedr. Dick, Germany.

The gold medal winning Welsh National Culinary Team (from left) Wayne Roberts, Steve Hewitt, Lee Jeynes, Danny Burke, Mike Bates and Hefin Roberts.

A top chef from The Celtic Manor Resort near Newport has been crowned the best in Wales after winning a tense cook-off today (Tuesday)

Nick Evans, 33, head chef of Owens Restaurant at the resort, held off a strong challenge from three rivals to triumph in the National Chef of Wales Final on the opening day of the Welsh International Culinary Championships at Coleg Llandrillo Cymru, Rhos-on-Sea.

Apart from securing the coveted best chef title, Evans also collected a cash prize of £500 and will now join the Welsh National Culinary Team for the prestigious Culinary World Cup 2006 in Luxembourg in November. He will recreate his winning menu for 120 guests at a presentation dinner at Coleg Llandrillo Cymru on April 5.

The prestigious competition, held every two years, was organised by the Welsh Culinary Association and jointly sponsored by the Welsh Development Agency and Hybu Cig Cymru / Meat Promotion Wales.

"Fantastic, I'm over the moon," was Evans' initial reaction after being declared winner in front of a large audience. "When I was at college in South Wales, I did my work placement at The Celtic Manor the same year as Trevor Jones won the National Chef of Wales contest in 1990 and I always thought to myself that I would like to do that one day."

The four chefs were set the ultimate test of their culinary skills when they were given a mystery black box of ingredients to work with. >From the moment they received their black box, they had just three hours to decide how to use the ingredients, write a menu and then prepare a four-course meal for four.

"When I first saw the box of ingredients I thought 'How on earth am I going to cook a shoulder of lamb in two hours'. The challenge was to produce a good, balanced menu that was going to eat well," said Evans, who lives in Cwmcarn.

His recipe for success opened with a starter of pan-fried John Dory, lobster and smoked trout, salsify, peas and light shellfish sauce followed by creamed celeriac and apple soup, whipped goat's cheese and chives.

Main course was braised shoulder of Welsh Lamb, lentils, shallot puree, road artichoke, garlic and a balsamic vinaigrette jus and dessert was hot rhubarb soufflé, rhubarb and orange crumble with blood orange and yoghurt foam.

The beaten finalists were Stephen Duffy, 33, head chef at St Tudno Hotel, Llandudno, Gareth Dwyer, 26, head chef at the Castle Hotel, Conwy and Ross Williams, 33, head chef of La Marine Restaurant, Penarth.

Friends Duffy and Dwyer were aiming for a notable double, as they were both former National Junior Chef of Wales champions. Duffy was previously runner up for the senior title in 2002, while Dwyer was fifth in 2002 and runner up in 2004.

Evans now plans to represent Wales in the competition to find the best chef in Great Britain in September and is looking forward to the experience of going to the Culinary World Cup in November.

Nick Evans celebrates after winning the National Chef of Wales Final.

Japan Management Association is proud to announce HCJ 2006 : HOTERES JAPAN 2006, CATEREX JAPAN 2006, JAPAN FOOD SERVICE EQUIPMENT SHOW 2006, to be held under the auspices of 9 principal related trade associations for 4 days from Tuesday 14 March to Friday 17 March, 2006 at Tokyo Big Sight, Tokyo International Exhibition Center.
HCJ 2006 is Asia-Pacific's largest "hospitality" & "food" trade show, building 870 exhibiting companies, and close to 100,000 professional visitors from the hotel/inn, restaurant/food service industries annually.

For more information, visit www.jma.or.jp

FOODEX JAPAN is a defining professional-only food & beverage trade show in the Asia-Pacific, which delivers the international and Japanese food & beverage markets to its participants in just four days. With food & beverage products on display from over 75 countries and regions, FOODEX JAPAN is the place where international producers and buyers meet to do business. The FOODEX JAPAN exhibition hall is separated into the International Exhibition Zone, which houses exhibitors from over 75 countries and regions, and the Japanese Exhibition Zone, which displays Japanese traditional regional specialties as well as the latest Japanese food industry trends..

For more information, visit www.jma.or.jp

International Pizza Expo, The Show of Shows in the pizza industry, is the most comprehensive and dominant event in the industry with nearly 1,000 booths and 10,000 pizza professionals in attendance.

For more information, visit www.pizzaexpo.com

The REAL DEAL EXPO, sponsored by the American Wholesale Marketers Association, is the show for warehouse-distributed snacks, candy, and tobacco and convenience products. In an exciting two days, power buyers in warehouse distribution examine convenience products and distribution technologies exhibited by manufacturers. Suppliers and buyers can hold individual and small group meetings using the show floor conference areas and private meeting suites.

For more information, visit www.realdealexpo.com

If you would like to see your WACS related stories published in this E-Newsletter kindly email us the details at: ezine@wacs2000.org

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