Total Quality & the world of Worlds

I would like to take this message to write about total quality in WACS. This quality factor is not just for WACS but also applies in our kitchens and everything that we do in our life.

Change has a way of bringing out the best, the mediocre and the worst in us. When the last two occur we make it a daily habit of shaving our standards or just existing to cope.

Pressed to keep up with the change or new direction, to do more than before, We all end up playing a game of just getting by.

We shrug off the idea of excellence because it is a hard goal to reach and then we make sacrifices in the quality of our performance.

We actually then feel sorry for ourselves and have excuses for giving less than our best. We create a culture within of mediocrity and believe we are doing great and the direction or expectations instead are unrealistic and too demanding. We rationalize that it is okay to do the quick and easy route; we relax on issues of ethics and integrity and even convince ourselves that the easy road is actually okay to take.

Perhaps we seek being a rebel as a way of not supporting the new boss, the board, the president or new directives that we do not agree with.

Many members and employees will say how dare they change what has been? How can they make a higher standard that leaves some of us out? Why do they expect more of me? How dare they say we can do it better, how dare they make this policy or change this award, how dare they criticize the past?

We show our leaders by shaving standards and not being part of the program, by no longer getting involved in a positive way or in fact by doing negative things to counteract the good trying to being done.

Shaving these standards, becoming negative, not being a loyal and making a positive difference may not be important to you, you may not even think it is unethical, but when enough people do this quality goes down and the workplace or the organization gets a bad reputation and customers or members become unsatisfied.

Customers or members then complain and perhaps go elsewhere and drift towards the competition.

You must understand once this happens a disservice is done to all, to the company, the organization or the property in which one works and your job now is at greater risk along with the organization as a whole. Things do not go ever go back to what they were.

In the world of WACS, our business and our life the following should be the standard.

We need to embrace change. We need to follow people who care, people who we have trusted to lead and have a very high standard of quality. We need to raise our standards and pursue a philosophy and culture of total quality.

One should never make any compromise in our personal ethics, work habits, caliber of our output, our contribution, overall productivity and most importantly our standards.

Never be negative to the point where it is hurtful to those who work hard on you behalf.

Never have a hidden agenda that serves only you and your goals or those of your friends, think what is best for everybody your customers, your members, your organization and your company.

Instead of accepting less or thinking it is good enough, IMPROVE on it. How can it be better, how can we work better? Reach for bench marks never seen. When it is not broke break it and fix it again.

Every thing you do, every step you take whether cooking, managing or being part of the world chef societies try to execute to the fullest and make it the best it can be period.

If it was successful enjoy the success but look at how can we make it better next time?

Stay on the highroad of joining the best culinary team ever, the best global chef’s organization, the best group of cooks and so on. Ensure that you are being part of something special and contributing so that there will be rewards for everyone.

Do not ever tolerate so-so performance in yourself or any person around you in the kitchen, in your chef’s organization, within WACS and in your place of work.

When change is happening how you react, how you perform really defines the character of you as a person and ultimately the team as a whole.

Shoot for total quality always and serve the best food you can every day make a difference every day. Most of all as a WACS member support our goals, our mission and its future. Together as one with a total quality attitude we can make a difference in WACS and in our profession on a global basis.

Be proud of being a chef, a cook, a culinarians and be proud of belonging to the World Societies of Chef’s. I leave you with one last thought:
“In the world of WACS as you observe never see what has been done or accomplished by others, but see what remains to be done to make WACS better and contribute to its global success”.

Thank you and have a flavorful day
Chef Edward G Leonard, CMC
Vice President of WAC

Treasurer’s News

Dear colleagues, Dear members of WACS,

This page will give you an overview by the treasurer of the various activities and financial developments and will keep you up to date continually. The payment status of the member countries will also be published.

Liebe Kolleginnen und Kollegen, Mitglieder des Weltbundes

In dieser Seite der Homepage werden wir Ihnen immer die aktuellsten Informationen des Schatzmeisters zu den verschiedenen Aktivitäten und finanziellen Entwicklungen wie auch über den Zahlungseingang der Mitgliederländer bekannt geben.

Estimados compañeros, Estimados socios de WACS,

En esta página, el tesorero les informa sobre las varias actividades y el desarollo financiero y sera actualizada continuamente. Los pagos actuales de los socios tambien serán publicados aquí.

Current payment list 31 th March 2006 This list is updated monthly - Diese Liste wird monatlich überarbeitet - Este listado es actualizado mensualmente

EUROPA 38		Americas 14	Asia 13
Austria EC Azerbaijan EN Biela Russia EC Croatia ES Cyprus ES Czech Republic EC Denmark EN Estonia EN Finland EN F rance ES Germany EC Great Britain EN Greece ES Hungary EC Iceland EN Ireland EN Italia ES Luxembourg EC Latvia EN	Lithuania EN Malta ES Netherlands EC Norway EN Poland EC Portugal ES Romania EC Russia EN Scotland EN Serbia& Montenegro EC Slovakia EC Slovenia ES Spain ES Sweden EN Switzerland EC Turkey ES Ukrania EN Usbekistan EC Wales EN	Argentina Bahamas Brazil Bolivia Canada Chile Costa Rica Cuba Ecquador Guatemala Mexico Peru Uruguay U.S.A.	China Hong Kong D.P.R. Korea India Indonesia Japan Malaysia Myanmar Philippines Singapore South Korea Sri Lanka Thailand
Africa & Midle East 5	Pacific Region 3	Candidates	Countries to observe
Egypt Israel Mauritius South Africa United Emirates	Australia Fijdi Island New Zealand	Pakistan El Salvador Ghana Nigeria Qatar	Botswana Congo Maledive Namibia Vietnam Zimbabwe

WACS Financial Committee 2006-2008

The tasks of the WACS Financial Committee on behalf of the Board are the following:
• Acquisition of further finance channels for WACS
• Develop new payment policy for member countries
• Issuance of guidelines in connexion with the different supporting funds
• Various tasks on behalf of the Board

Das WACS Financial Committee hat folgende Aufträge des Vorstandes:
• Möglichkeiten zu erarbeiten, wie WACS zu weiteren Finanzen
kommen kann.
• Neue Modalitäten der Zahlungen der Mitglied-Verbbände zu erarbeiten.
• Regularien für der Einsatz der verschiedenen
Unterstützungsgelder zu erstellen.
• Weitere Aufträge im Auftrag des Vorstandes.

El comité financiero de WACS tiene las siguientes tareas por orden del consejo:
• Encontrar nuevas fuentes de recursos para WACS
• Desarollar nuevas condiciones de pago para los socios
• Elaborar directivas en respecto a los diferentes fondos de socorro
• Varias tareas por orden del consejo
The Financial Committee is represented as follows: Das Financial Committee setzt sich wie folgt zusammen El comité financiero se compone por los siguientes representantes:

Finance Committee 2006-2008 www.wacs2000.org
Fausto Airoldo
Executive Chef
Evolução Gastronomica
Parque des Nações
Alameda dos Oceanos 1190-274
Lisboa / Portugal
Tel. (00351) 961 355 101
flairoldi@hotmail.com
fausto.airoldi@evolucaogastronomica.com


Edward G. Leonard
Vice-president WACS
99, Biltmore Avenue
Rye, New York 10580
USA
Tel. 914 798 5270
chefedcmc@aol.com


Mr. Martin Kobald
President SACA
PO Box 291305
Melville 2109
Johannesburg South African
T) +27 11 403 5072
(F) +27 11 403 4827260
martin@asidle.com
www.saca.co.za


Peter Knipp
(Managing Director PKH Pte Ltd)
7 Jalan Kilang
Fifth Floor
Singapore 159407
Tel.+65 273 77 07
Mobile: +65 9816-8400
electraglide1@mac.com
www.asiacuisine.com
www.pkh.com.sg


Norbert Schmidiger
Treasurer WACS
Schweizer Kochverband
P.O. Box 4870
CH-6002 Lucerne /
Switzerland
Tel. +41 41 418 22 22 /
Fax 41 41 412 03 72
norbert.schmidiger@kochverband.ch
www.gastroline.ch


Extraordinary and Corporate members

Rudolf Achenbach, D-Sulzbach

Messe Schweiz AG, CH-Basel

Gewürzwerk Hermann Laue, D-Ahrensburg

Veris Nahrungsmittel GmbH, D-Waldalgesheim

SITEScotish Indust./Trade Exhib. Ltd, Glasgow, Scottland

Klub der Köche Kärnten KKK, A - Kärnten

Südtiroler Kochverband, I - Meran

Federacion de Restaurantes de Catalunya

IMCC, International Military Culinary Committee, London

Chef Club 99, Hunguest Hotels, H-Budapest

Academy Hotel Management&Catering Industry Poland

Hungarian Chefs Association, H-Budapest;

DCT Hotel&Mangement School, CH Vitznau

Rimini Fiera, Rimini , Italia

PIR Group closed JSC, Moscow, Russian Fed.

Culinary Institut of America, USA-New York

Johnson & Wales University, USA-Rhode Island

Société Culinaire Philantropique, USA-New York

Albert Uster Imports Inc. USA-Maryland

Cordon Bleu Schools, USA/Canada and world-wide

Singapore Exhibition, Singapore

Meat & Livestock Australia Ltd

Unilever - Food Solution USA

Sponsoring Junior Chefs Training programm
Die Jahresbeiträge der Extraordinary und Corperate Members werden primär für dieses Programm verwendet:
Liste mit den spezifischen Donatoren

The yearly contributions of the extraordinary and corporate members are specifically employed for this programme.
List

Las contribuciones anuales de los socios extraordinarias y corporativos son empleadas sobre todo para este programa.
Listado

Sponsoring Junior Forum /Congress 2006 Donations on the occasion of the WACS Congress 2006 in Auckland
- Albert Uster , Des Alpes University, Gaithersburg, MD
- Australian Culianry Federation, Echua,
- Bahamas CulinaryAssociation, Nassau
- Cyprus Chefs Association, Nicosia
- Finnish Chefs Association, Helsiniki
- The Hungarian Cooks Society, Budapest
- Cercle des chefs de cuisine, Herzlia
- All Japan Cooks Associtaion, Tokyo
- The Mexican Culinary Association, Cancun
- Interregional Culinary Federation of Russia, Moscow
- Singapore Chefs Association, Singapore
- American Culinary Federation, St. Augustine

Sponsoring WACS Awards Congress 2006
List with the Award donors starting from congress 2006
Liste mit den Award-Donatoren ab Kongress 2006
Enumere con los donantes de la concesión que salen del congreso 2006


WACS Disaster Relief Fund

This WACS Fund is subject to specific guidelines. Donations and contributions as well as other supports are published in this column:
List of donations and contributions – will follow

Dieser WACS Fonds wird mit spezifischen Regularien versehen.

Donationen und Spenden sowie Unterstützungen, welche entrichtet werden, sind unter dieser Rubrik aufgelistet:
Liste mit den Spenden und den vergebenen Unterstützungen folgt demnächst

Este fondo de WACS esta sujeto a unas directivas específicas. Donaciones y contribuciones al igual que subvenciones son publicadasen esta rúbrica :

Listado de las contribuciones y las subvenciones seguirá

Travel Policy for WACS Board Members
E/D/SP will follow next, wird demnächst aufgeführt , seguirá después

Eric Teo, Executive Chef of Orchard Hotel and President of the Singapore Chef’s Association was recognised for his commitment to the chefs’ profession at this year’s World Gourmet Summit (WGS) Awards of Excellence (AOE). He received the Executive Chef of the Year Award, presented by Tobasco, adding to his already impressive list of accolades, including his championship win at the 2005 Culinary World Masters.

Click on to www.wgsawards.com for all the action.

It was an exhilarating and nerve-wrecking moment when Mr Gabriel Paillasson, founder of World Pastry Cup and the President Jury of the Asian Pastry Cup announced the winner at FoodHotel Asia at the Singapore Expo. “Singapore!” Mr Paillasson exclaimed loudly amidst whistles and thunderous clapping from the audience. The winners, Yong Ming Choong and Calvin Sia were taken aback and had to be led by Singapore Jury representative, Cassian Tan, to go up to the stage to get their medals. With their tight work schedule, the Singapore team had barely two weeks to practice for the competition; the team was emotional about the win. “We did not expect to win but we want to participate for the experience.” said Calvin Sia who also happened to be the youngest competitor in this event. “Now this means more hard work and training for the World Pastry Cup in 2007,” beamed Yong Ming Choong, the team captain. In second and third places were Malaysia and Macau respectively.

The judging criteria emphasises the harmony of taste of both the chocolate cake and plated desserts. Both the professional jury members and the media jury looked out for the balance of overall flavour and texture. The showpieces were judged on the creativity and the overall presentation.

Here’s a look at the other prize winners from the Food & Hotel Asia 2006 competitions.

1. BEST CHEF ASIA CUISINE
Muhd Nazrul bin Jamil, Mt Elizabeth Hospital Pte Ltd, Singapore

2. BEST APPRENTICE TEAM, TWO-TO-TANGO
Mr Lim Tyan Yaw, Ms Tang Weiling Abigail, Raffles The Plaza, Singapore

3. BEST PASTRY CHEF
P Sumeda – Jumeirah Madinat Jumeirah, UAE

4. THE 2ND RUNNER-UP FOR THE DREAM TEAM CHALLENGE
Lagunians II, Laguna Golf & Country Club, Singapore

1ST RUNNER-UP FOR THE DREAM TEAM CHALLENGE
Team TAC Tokyo American Club, Japan

OUR FAVOURITE DREAM TEAM
Team Jumeirah Dream Team

5. 2ND RUNNER-UP FOR THE GOURMET TEAM CHALLENGE
Madinat Jumeirah Gourmet Team

1ST RUNNER-UP FOR THE GOURMET TEAM CHALLENGE
Hilton Odowara Gourmet Team

THE BEST GOURMET TEAM
Hong Kong Chefs Association Gourmet Team

6. BEST NATIONAL DESSERT AWARD
Singapore National Team

7. Best National Cold Table Display
Singapore National Team

8. Best National Hot Cooking Award
Singapore National Team

9. Kimberley Clark awards (Best Hygiene Practices)
Singapore National Team

10. Best National Team Award
Singapore National Team

The 2nd Runner-up for The Battle of the Lion
Singapore National Team

12. The 1st Runner-up for the battle for the Lion
Switzerland National Team

13. The 2006 winner of The Battle for the Lion
Germany National Team

Regarded as the premier cooking competition in Australia, the Melbourne Culinary Challenge is a moderncompetition designed for the modern chef with a framework endorsed by WACS, a worldwide standard judging criteria and ACF approved judges. In short, it is an event that should be part of any chef's event calendar. The Victorian Open Kitchen competition, Australia's premier cooking competition with $10,000 first place prize money, features 12 teams who will have 2.5 hours to produce a two-course menu reflective of their establishment. Each team consists of three members and menu must contain Kraft Philadelphia Cheese. This is the best of the best against each other— last year's winner Vue De Monde will be defending their title in this year. A live competition will be held after the Victorian Open Kitchen each day with three main categories: meat, fish and pastry. Each chef has a time limit to create a series of dishes appropriate to modern food trends.

The organising team have introduced a program that will see more live competition— chefs competing against other chefs and the clock, and an audience to watch every move. With the appointment of Gary Farrell as Salon Director, assistance from sponsors and industry, the Australian Culinary Federation will create what will be known as the most prestigious culinary competition within Australia.

Happening from September 11 to 14 at the Melbourne Exhibition Centre, the Melbourne Culinary Challenge invites all chefs of Victoria to participate in this event, to be held in conjunction with ‘Fine Food Australia'. Find out more, or download registration forms here:
http://www.pure-source.com.au/MCC/download.html.

Got any comments, suggestions or ideas you'd like to bring up? Or do you just need to clarify some rules and regulations? Here's a look at the different WACS committees and members you can contact for information.

By-Laws Committee
Gissur Gudmundsson (Chairman)
Reinhold Metz
E Morales
M Bouit
Srecko Koklic
Congress Bid Committee
Arnold Tanzer (Chairman)
Murray Dick
Edwin Brown
John Clancy

Culinary Committee
Reimund Pitz (Chairman)
Steve Jilleba
A Steinmetz
T Jackson
A Reuhmann
R Oppenender
Graham Hawkes
H Osa
A Acott
Otto Weibel

Education Committee
Edward Leonard (Chairman)
B Barnes
B Marti
G Hill
Sounder Ajarn

Finance Committee
Norbert Schmidiger (Chairman)
Marty Kobald
Edward Leonard
Peter Knipp
Glenn Austin

Marketing Committee
Bill Gallagher (Chairman)
Peter Knipp
John Sloane

Robert Sowa, Honorary President of the Polish Chefs' Association was honoured with Poland's culinary equivalent of the Oscars in the book category, for his book Essential Taste (Essencia Smaku).

Past WACS President (1989-1992), Herbert Josef Klinkhammer celebrated 40 years of professional dedication to the hospitality industry in April 2006. Herbert started as a Apprentice Chef in April 1966 at the Ratskeller & See Hotel in Gerolstein, Germany. He then progressed through the industry and has served over 21 Years with Hilton Hotels in Iran, Indonesia, Philippines, Australia and Korea. As a member of many associations in a variety of countries including the La Chaine Des Rotisseurs, Les Toques Blanches and Culinary Associations in Australia, Germany and Indonesia this iconic professional is still active in Culinary Competitions and Judging of international events. Herbert and Sylvia, his wife of almost 30 years are currently in Seoul, Korea where he is advising on F&B at the Imperial Palace Hotel.

Some of Herbert's career Highlights are listed below.

HOTEL OPENINGS FOR:
Parramatta Parkroyal, Jupiter Casino and Conrad Hotel, Adelaide Hilton, Sydney Airport Hilton, Jakarta Hilton, Re-structuring of North Beach Parkroyal

RESTAURANTS WINNER OF SPECIAL AWARDS:
Jakarta Hilton - Indonesia ~ Taman Sari Grill
Seoul Hilton - Korea ~ Seasons Restaurant
Gold Coast Int. Hotel - Australia ~
Margots Parramatta Parkroyal - Australia ~ Parks
Conrad Hotel Gold Coast – Australia ~ Nicholsons
Adelaide Hilton - Australia ~ The Grange
Sydney Airport Hilton - Australia ~ The Summer House

PROFESSIONAL MEMBERSHIPS:
Gold Coast Chefs Association, Australia Member
La Chaine Des Rotisseurs Member
German Chefs Association Member
World Association of Cooks Societies (WACS) President 1989 – 1992
Les Toques Blanches Gold Coast, Australia President 1993 – 1995
Les Toques Blanches Korea President 1997 – 2000
Association of Culinary Professionals, Jakarta President /Treasurer 2004-2006
Les Toques Blanches Korea

Australia's John Lanzafame from Hugo's in Sydney was the Australia's 1st competitor in the new One World competition held in Reykjavik, Iceland. After a 40 odd hour trip to the top of the world, John became the 1st One World Champion following a 6 hour intense cook off using Nordic food products from Iceland, Brazil was second and Estonia came 3rd.

A new World competition was conceived over a coffee break! ‘It was in Erfurt 2004 prior to the Culinary Olympics, during a coffee break of the World Association of Chefs Society, when the idea of this competition came about between Dr. Bill Gallagher of South Africa and Mr. Gissur Gudmundsson from Iceland. The new competition hosted alternatively between North and South Pole countries would show culinary skills and at the same time promote our culinary profession and give chefs some fun at same time.'

John's competition commitment was not only to cook using ingredients form Iceland but also he had to use a correct percentage of their products. His appetizer of ‘ Pan fried Ice Atlantic Cod with a gremolate/polenta a crust on broad bean crush with baby herb and balsamic onions' had the Internationally judges smacking their lips to the clean flavours of the dish. Following the cod was ‘Salt and pepper rubbed cannon of lamb, sticky lamb shank in savoy cabbage with tempura bone marrow ‘this dish showed the versatility not only in the lamb, but, also with John's cooking techniques. The dessert was to be a challenge as the main product had to be Skyr an Icelandic non fat milk product, stable part of the Nordics diets since the 11th century it was the food of the Vikings! Rich in vitamins and is produced from skim milk and cheese rennant. John put together a trio of delights, Vanilla Skyr panna cotta, macerated strawberries, hot chocolate fondant pudding and whit sambuca granitta. John has to pass a little of the credit back to his Icelandic commis chef Artor, a young confident chef who was not only John's commis chef but also his personal chaperone and ‘Go get it'. Artor plans to visit and work in Australia after the comradeship built between himself and John over a short period.

John, from the Australian Culinary Federation and a team member of the Australian Culinary Olympic Team is looking forward to his next challenge and that is to be part of a team who takes out the World Championship at the Culinary Olympics in Erfurt, Germany in 2008.

At the Icelandic Food and Hospitality Show Matur 2006, three chefs from Sjávarkjallarinn walked away with top honours in the Icelandic Chef of the Year and Icelandic Chef Apprentice of the Year categories. Steinn Oskar Sigurðsson was Chef of the Year. Guðlaugur P. Frímannsson and Gustaf Axel Gunnlaugsson were the two highest scorers for the Chef Apprentice category and they'll go on to compete on behalf of Iceland next year in the Nordic Chef Apprentice of the Year 2007 competition. As a reward the Icelandic and the South African Chefs Associations gave the two winners a free one week, all inclusive, trip to South Africa.

This year's successful Welsh International Culinary Championships, a showcase of culinary skills and Welsh food, was celebrated at a presentation dinner held at Coleg Llandrillo Cymru on Wednesday, April 5.

The event was a personal triumph for Nick Evans, 33, head chef of Owens Restaurant at The Celtic Manor Resort, Newport, who recreated his winning menu from the National Chef of Wales final for 128 guests.

He served up a starter of pan-fried fillet of John Dory served with roasted lobster tail, smoked trout, glazed salsify and peas with a light shellfish cream. Main course was braised shoulder of Welsh Lamb served with lentils and shallot puree, roasted Jerusalem artichokes, confit of garlic and Balsamic vinaigrette jus.

Dessert was hot rhubarb and orange souffle, blood orange and rhubarb crumble and orange and yoghurt foam.

Part of Evans' prize is an invitation to join the Welsh National Culinary Team for the Culinary World Cup in Luxembourg in November.

During the event, best overall awards were presented to Bec Johnson, Loughborough College, best junior, Gary Griffiths, Castle Hotel, Conwy, best open senior, Hefin Roberts, The Courtyard, Beaumaris, best static and Alun Rees, Imperial Hotel, Llandudno, best open learner.

The best overall college award, sponsored by KitMan, Birmingham based total kitchen management system specialists, was won by Loughborough College.

A new chairman's award for achievement was presented by Peter Jackson, Welsh Culinary Association chairman, to Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn.

Mr Jackson praised Mr Tinsley's major contribution to the Welsh Culinary Association, Welsh National Culinary Team and his mentoring of Gary Griffiths, who was judged the world's third best young chef in a competition at the World Association of Cooks' Societies' Congress 2006 in Auckland in March.

Griffiths also received a special award in recognition of his outstanding achievement in New Zealand.

Mr Jackson thanked Llandrillo College Cymru for its sterling work in staging this year's championships for the first time and the main sponsors, the Welsh Assembly Government and Hybu Cig Cymru/ Meat Promotion Wales, for their valuable support.

Best in class awards went to: junior cook and serve, Ben Morse, Celtic Manor Resort; junior sole veronique, Edward Gibbons, Radbrook College, Shrewsbury; open learner pork, Gerwyn Llyr William, Bistro Conwy and Betws; basic skills vegetables, Bec Johnson; open learner first cold courses, Alun Rees; mashed potato and piping skills, Julie Roberts, Llandrillo College; open two course lunch, Adam Taylor, Hotel Maes-y-Neuadd, Talsarnau; omelettes, Elizabeth Emig, Castle Hotel, Conwy; open Conwy mussels, Ashraf Elsergany, Clwyd Gate Restaurant, Llanbedr; open restaurant plated dessert, Stephen Hewitt, Kinmel Arms, Abergele; junior Welsh Lamb, David Ellis, Imperial Hotel, Llandudno; open vegetarian, Philip Weigh, Deeside College; junior grand prix, Nick Evans, Ben Morse and Adam Whittle, Celtic Manor Resort; junior napkin folding, Sam Webb, North Warwick and Hinckley; junior salads, Andrew Wheeler, Celtic Manor Resort; junior fish filleting, Georgina Thorpe, North Warwick and Hinckley; open Welsh beef, Jonathan Restall, Imperial Hotel, Llandudno; open game, Gary Griffiths; open hot first courses, Jimmy Williams, Nant Hall, Prestatyn; open chicken, Max Osborne, Celtic Manor Resort; junior ethnic main course, Nathan Bancroft, Celtic Manor Resort; open grand prix, Amit Kumar, Mike Bates and Nick Evans, Celtic Manor Resort; chicken for saute, Bec Johnson; open learner cold plated desserts, Amy Norris, Loughborough College; royal iced cake, Ceri Fawcett, Llandrillo College; sugarpaste cake, Jane Ridgway, Llandrillo College; novelty cake, Lowri Davies, Llandrillo College; floral sugar craft, Alison Curtis, Deeside College; modelling, Mark Jones, Druid Inn, Holywell; restaurant plate terrine, Adam Taylor, Hotel Maes-y-Neuadd; restaurant plate sweets, Stephen Hewitt, Kinmel Arms; open restaurant main plates, Mark Dunn, Stockport; open learner main plate, Karon Owen, Liverpool Community College; open learner restaurant plate sweets, Edwin Suen, St David's Park, Ewloe and open restaurant platter, Hefin Roberts.

Picture captions: Best overall award winners (from left) Alun Rees, Imperial Hotel, Llandudno, Bec Johnson, Loughborough College, Hefin Roberts and Gary Griffiths, Castle Hotel, Conwy, pictured with Mike Rees-Thomas (left), of Hybu Cig Cymru and Dewi Williams of the Welsh Assembly Government, representing the sponsor of the Welsh International Culinary Championships.

Peter Jackson (left), chairman of the Welsh Culinary Association, presents the chairman's award for achievement to Graham Tinsley, co-owner of the Castle Hotel, Conwy and Nant Hall, Prestatyn.

Dear Friends,

As the organizer of the Istanbul International Gastronomy Festival 2007, we have the honour to invite you to the 4th edition of our fantastic festival.

The meeting of 2007 is between the dates 14 – 18 February 2007.

Istanbul International Gastronomy Festival 2006 edition hosted more than 500 chefs from Turkey and 10 foreign countries most of which were members of EURO-TOQUES, CHEFS CLUB and WACS and the next edition will host again a very important meeting of world chefs. There will be tourism opportunities and some of the best food experiences in the world. And also you will taste sample of Turkish Cuisines, wines, cheeses, olive oil.

Istanbul International Gastronomy Festival will be held together with EMITT (East Mediterranean International Travel and Tourism Exhibition) and HOTEQ (Hotel and Restaurant Equipment Exhibition). EMITT is the only Turkish member of ETTFA- European Tourism Trade Fairs Association.www.mutfakgunleri.com

For Information:
Ms. Gul Unsever
Co-ordinator of Istanbul International Gastronomy Festival
Phone : + 90 212 230 53 41
Mobile : +90 533 294 36 22
Fax : +90 212 247 44 60
E-Mail : gul@ekinyazim.com
Address : Ekin Grubu, Zafer Sok.No:12 Harbiye – Istanbul – Turkey

A new programme launched by SPRING Singapore and the Restaurant Association of Singapore aims to help 200 F&B establishments raise food safety standards in th next three years. The Food Safety Programme is also supported by the National Environment Agency (NEA).

Mr Lim Hng Kiang, Minister for Trade & Industry, announced the new programme at the official opening of Food & Hotel Asia 2006. "Consumers want assurance that the food they consume is safe and hygienically prepared," Mr Lim said in his speech. "The local F&B industry can build a competitive advantage by demonstrating that they meet international food safety standards through a recognised food safety programme."

The programme, developed with F&B service operations in mind, is based on the world-recognised Hazard Analysis and Critical Control Point or HACCP standards. HACCP will identify key points in each F&B operation – from the kitchen to the table – where stringent control is necessary to ensure food safety. Eleven F&B companies, which run 18 outlets and two central kitchens, started on the pilot phase of the programme earlier this month. To encourage more to come on board, SPRING Singapore has set aside $1 million to help another 200 F&B establishments to become HACCP-certified in the next three years.

SPRING's Chief Executive, Mr Loh Khum Yean, said, "With F&B companies joining food manufacturers and the rest of the food value chain in upholding high food safety standards, Singapore will be able to distinguish itself – both as a gourmet destination with a wide selection of cuisines and for high quality food that meet international food safety standards."

Although HACCP was first adopted by food manufacturers, its application in F&B services has been gaining momentum worldwide. Countries such as the United States, Australia, Europe, the UAE and China have already embarked on ambitious programmes to promote HACCP food safety compliance in their F&B companies.

Mr Loh added that the programme will also enhance the global competitiveness of local F&B companies. He explained, "The new food safety programme will help our local companies access overseas markets which require food safety compliance."

Sakura International Buffet Restaurants is one of the pilot F&B companies. "We serve a wide range of cuisines, including food that is served raw such as sushi, sashimi and fresh oysters," said Mr Kelvin Ong, Sakura's General Manager. "We also cater for big parties, which call for large-scale food preparation. While we have always maintained the strictest hygiene in food preparation, the HACCP certification will lend credence to our claim, and our customers will have more confidence in us."

At Seoul Garden, stringent measures are put in place to ensure that the bulgogi (marinated meat) is kept at a safe temperature both before and at the buffet table. Just as rigorous are the measures to ensure that there is no cross-contamination between the uncooked and cooked items. Mr Andrew Lee, CEO of Zingrill Holdings which operates the chain, said, "As a family restaurant, food safety is of utmost importance to us. The new HACCP programme reflects SPRING's keen understanding of the needs of our industry. It is a timely programme that will give SMEs like us a competitive edge when expanding our business here and abroad."

Mr Han Jin Juan, Managing Director of Palm Beach Seafood Restaurant, added: "HACCP compliance will strengthen the credibility and standing of our F&B industry. This is a significant step in our efforts to develop Singapore into a gastronomic capital of the region. It will be a win-win for the individual F&B operator as well as the entire industry."

"Our staff will become more conscious of safety factors to watch out for when they receive, store, prepare and serve food," said Mr G. Shanmugam, Director of Gayatri Restaurant, another pilot HACCP eatery.

South Africa's premiere wine development, Cellar d'Or will be one of the exhibitors at the 2006 Vinexpo Asia-Pacific to be held in Hong Kong.The event gives global wine and spirits companies an opportunity to showcase their products to important trade visitors from Asia-Pacific countries. This year Vinexpo will take place between 23 – 25 May and cover 5 300 square metres of area.

Cellar d' Or will exhibit as an exporter of top South African wine producers and introduce the unique Cellar d'Or concept – that of a Cape winelands experience in Johannesburg (some 14 00 kilometres' distance from Cape Town). The unique lifestyle concept, which will be launched in March 2007, will showcase wines from 45 of the Cape's top wine producers, who are also Cellar d'Or shareholders. Visitors will be able to experience a virtual wine route, taste about 450 of the wine producer/shareholder wines and browse and purchase wine on the premises, via touch-screen technology. The development will also feature private and corporate cellaring opportunities, a wine academy, where visitors can sign up for wine appreciation courses, a fully-functional winery, which can also be used for corporate team building, three restaurants and entertainment. Ultimately, Cellar d'Or aims to promote tourism to Johannesburg, as well as wine and food appreciation.

Their presence at the Vinexpo is geared towards promoting world-class wines selected from seven of their wine producer/shareholders – Simonsig, Kaapzicht, Graham Beck, JP Bredell, Rustenberg, Vrede en Lust and Asara. The wine tastings will centre around reds, as China is predominantly a red wine nation, however, some whites will also be included. Comment's Cellar d'Or's Keith Kirby, “China is becoming a significant wine producer and emerging market for the consumption of wine and we believe the time is right for us to have a presence there. We are currently in the process of appointing an agent and a distribution company in Hong Kong to import and market our producer/shareholder wines. Vinexpo will provide an invaluable networking opportunity for us.”

Electrolux Professional presents a sought after solution - the ODUOERLESS HOOD for AIR-O-STEAM® 10 grids GN (electric). When Electrolux Professional launched the AIR-O-STEAM® combi-ovens it immediately became a big success with the food service industry.

Now, with the ODOURLESS HOOD produced especially for the very popular AIR-O-STEAM® oven, Electrolux Professional has taken on the task of solving a challenging request from the market: reducing the steam and odour in a way that will not affect the overall cooking performance. The ODOURLESS HOOD is easy to use with a built in humidity sensor that automatically starts when the door of the oven is open. With its unique high tech 4-step filter system the hood can guarantee up to a 90 percent odour reduction and is in a clear way meeting the demands of the customers. The 4 step filters consist of a labyrinth filter, a water condenser, a catalyst and a silica gel filter that are all placed inside the hood. There are other, similar products on the market but the odour reduction is then handled via a catalyst placed inside the oven affecting the over all cooking performances. Another benefit of the ODOURLESS HOOD is that it needs no exhaust pipe for external connection. This will save both installation cost and space, something that is eagerly sought after by the professional kitchen and caterer and what makes this a perfect ventilation system for deli shops, supermarkets and every other type of front cooking.

DITO ELECTROLUX from Electrolux Professional provides you with a light, dynamic, time and money saving HAND MIXER B3000. Thanks to the knife and whisk accessories; soups, vegetables and mayonnaise can easily be prepared thanks to the efficient electronically controlled speed rotation from 500 to 9000 rpm, the HAND MIXER B3000 guarantees a high versatility. HAND MIXER B3000 is today one of the lightest hand mixer on the market. With an ergonomic handle, electronic speed rotation control and a unique, “no tools - clip on” patented system, the HAND MIXER B3000 is both time and money saving. HAND MIXER B3000 is easy to dismantle requiring no tools thanks to an efficient and unique patent and all parts in touch with food are of course dish washable. A new-patented air-cooling system will prevent the motor from over heating and an indicator will blink when the mixer is overloaded. The SMART speed control system automatically reduces the speed when there is no load, reducing the noise and vibration. Splashing is also avoided due to the special lipped design of the blade protection. The HAND MIXER B3000 will give today’s caterer the ability to serve an almost endless variety of high-class food in a fast and easy way meeting the needs of every professional kitchen.

For more information contact gabriele.giammario@electrolux.it

The Printemps department store joins the Groupe Alain Ducasse in hosting the café , from this May, 9th on the 3rd floor of Printemps de la Maison. This occasion will mark the opening of the second exclusive in Paris, following in the triumphant path of the Courcelles Boulevard location in the 8th district!

for boulangerie (bakery in English) and for épicerie (gourmet store), is an original concept which puts together the best of French artisan bakery and gourmet stores, in for a rich and diverse offering consisting of breads, essential products, delectable sandwiches, crostini, salads, soups and desserts for a resolutely contemporary interpretation of French tradition and know-how.

All breads will be made of natural leaven by bakers, according to unique recipes such as: the baguette (French bread), bread, Tourte, Périgord walnut bread, Fig bread, Corinth raisin bread, Cereal bread, Buckwheat bread as well as the bread of the week created according to the season and the Chef’s inspiration. A mouth watering example of this is the sweet potato and tome cheese bread…

For sandwiches you can savour the Spring Crostini with new vegetables (grilled slice of tourte, fresh cheese and in season vegetable). One of the many fresh salads is the Creamy Carrot Tofu with Asparagus Tips. Give in to the Pumpkin or Gaspacho Soup, and indulge yourself with desserts such as Stewed Mango with Passion Fruit, or Vanilla Rice Pudding with orange Marmalade. These are some of the many temptations to be offered to all gourmets who are drawn to this new place which mixes tradition and modernity.

As for the boutique on Courcelles Boulevard, asked the Designer Patrick Jouin to design a welcoming, cosy, authentic, universe, which perfectly integrates into an urban environment. Bertrand Thura was assigned with the fabrication.

From the footbridge connecting the Printemps de la Mode to the Printemps de la Maison, the mere sight of the shop immediately confers cosiness to the place with its shades of orange and its oak parquet floor. On the walls, old engravings of the Diderot-Dalembert encyclopaedia reinterpreted by the graphic designer Philippe David, subway squares and a zinc cap, make reference to the typically Parisian world; finally, the presence of a custom and handmade wicker basket which displays the breads, and the suggestions of the Chef on a slate.

London department store Selfridges has added the gourmet McDonald sandwich to its menu. Packed with delicacies, this snack is said to be one of the world’s most expensive sandwiches – a snip at a mere GBP85 (US$148.34). The McDonald sandwich, named after its creator and chief chef at Selfridges Scott McDonald, commands one of the heftiest price tags around because its main filling is Wagyu beef, the BBC reported. Other ingredients include fresh Lobe foie gras, black truffle mayonnaise, brie de meaux, roquet, red pepper and mustard confit and English plum tomatoes, all sandwiched between 24-hour fermented sour dough bread.

Selfridges food and catering director Ewan Venters, said: "Well it is definitely a very healthy, a very hearty sandwich. We've have some fantastic reaction already from customers who are looking forward to coming in to buy one."
Source: just-food.com

In the last ten years, demand for organic foods has doubled, and is expected to more than double again in the next few years, increasing from just under US$11 billion in 2004 to more than US$30 billion by 2007. While organics represent only about two per cent of sales in both retail and food service channels, this share is expected to increase. In food service, more than half of operators surveyed by Restaurants & Institutions (R &I) in early 2005 report more orders for organic menu items than two years ago. While food service currently represents only about 4 per cent of organic sales, use of organic products in U.S. food service is increasing by an estimated 20 per cent annually. In fine dining, almost two-third of respondents reported that they already menu organic, and in institutional food service, some college and university operators are trying to achieve as close to 100 per cent organic as supplies will permit.
Source: just-food.com

“The focus for a gathering of experts, convened by the Lancet medical journal in Singapore on the 3rd and 4th of May will be on preparedness for potential future human influenza pandemic but for many laypersons more immediate concerns about the safety of eating poultry including chicken, duck and quail as well as eggs and other poultry products are top of the mind. International organizations such as the World Health Organisation (WHO) and the Food and Agriculture Organisation issued guidance some time ago answering this question, with the answer that yes it is safe to eat fully cooked poultry and poultry products. In February of this year, WHO Director General, Dr Lee Jong-Wook, said of the human cases of avian flu infection “Not one of these cases has been linked to the consumption of properly cooked poultry or poultry products.

“Newly released research results have provided additional information on the effectiveness of cooking to destroy the virus. Dr Swayne, a scientist with extensive experience on avian flu viruses published results of his research in March of this year., His experiments measured exactly how long and at what temperature eggs and chicken need to be cooked to destroy completely any virus present in raw meat or eggs. This work proved conclusively that normal recommended cooking temperature of 70°C will destroy the virus completely. Food safety experts recommend the use of a cooking thermometer to check cooking temperatures but if this is not an option, then be sure that eggs are cooked until solid throughout, and meat is cooked until all the meat has changed colour from red to white or brown, and all juices run clear. The meat will be dense and firm, instead of chewy and spongy. Before cooking, it is essential to observe basic hygiene steps to ensure there is no contamination of other foods or those preparing food.

The Asian Food Information Centre (AFIC) recommends the following steps for individuals looking to offer further protection for themselves and family members from any microbes that could cause illness, such as Salmonella, Campylobacter as well as the avian flu virus.

• Products should be purchase from a reputable outlet, one that exhibits good sanitary and hygienic standards.

• Do not purchase or consume any birds which appears sick before slaughter, or died from unknown causes.

• Clean hands, work surfaces and kitchen utensils with detergent and hot water before and after preparing or handling any food.

• Keep raw foods separate from foods which have been cooked or will be eaten uncooked.

• Store eggs in the refrigerator and do not use eggs whose shells are cracked or contaminated with chicken droppings

• All poultry and poultry products should be cooked at 70°C and above to ensure inactivation of the avian flu virus.

• Cooked poultry and eggs thoroughly, until all has reached 70°C, chicken meat should be white or brown, not pink or red in colour with a firm texture, Eggs should be cooked until the yolk and white are firm.

• Refrigerate or freeze meat, poultry, eggs and other perishables within 2 hours of purchase.

Poultry and poultry products are a valuable source of nutrition for many. These foods are a primary protein source, so anyone who chooses to stop eating these foods, should take steps to replace with other protein-rich sources, such as fish, other meats, dairy and legumes.

However, by practicing basic good hygiene, scientific assessment indicates that the public can continue to enjoy poultry and poultry products with confidence.

Source: Asian Food Information Centre (AFIC)

Food and Hotel Asia made it’s bi-annual visit to Singapore from April 25 to 28, attracting a total of 36,358 trade buyers, of which 37 percent came from overseas. Apart from the showcase of food and drinks including wines and spirits, hospitality and foodservice technology and equipment, interior furnishings as well as bakery, the best of the best wines and vintages from around the world were also named as part of the Wine and Spirits Asia Challenge 2006

The Wine Challenge received a total of 629 wine entries, 23.8 per cent more than 2004, which received 508 entries. Of the 600 over wine entries, 546 won awards. Ten won gold, 90 were awarded silver, 302 got bronze, while 144 obtained Merit.

This is the first time the "Best Of" award in each category is created in the Wine Challenge. Below are results of only the Gold winners:

Award	"Best of" Awards	Vintage	WineName	Region	Country
Gold		2003	Wyndham Estate Bin 555 Shiraz	South Eastern Australia	Australia
Gold	Best Austrian Riesling	2004	Creation Riesling	Kremstal	Austria
Gold	Best New World Cabernet Sauvignon	2004	Declaration Cabernet Merlot Malbec	Hawke's Bay	New Zealand
Gold	Best New Zealand Sauvignon Blanc	2005	Sauvignon Blanc	Marlborough	New Zealand
Gold	Best Australian Chardonnay	2005	Amberton Chardonnay	South Eastern Australia	Australia
Gold	Best Austrian Sweet Wine	2001	Noble Reserve 2001	Burgenland	Austria
Gold		2001	Pinorama	Burgenland	Austria
Gold	Best Australian Shiraz	2004	Darkside of the Moon Shiraz	Clare Valley	Australia
Gold	Best German Off-Dry/Sweet Wine	2004	Weingut J. Koegler Riesling Spaetlese	Rheingau	Germany
Gold		2003	Maxwell Lime Cave Cabernet Sauvignon	McLaren Vale	South Australia

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