5 June 2006

Dear Colleagues:

Attached are the long awaited guidelines for the Global Chefs Challenge competition. As you all know this will be the first time that WACS, with the cooperation of all countries will stage this event. The final competition will take place at the WACS congress in Dubai.

Like anything new, we will learn for our experiences and most likely make the necessary adjustments as we go along. We have purposely included some new and exciting elements in this individual competition, such as the food and wine pairing, the addition of media judges, and a special media award. This will challenge all competitors and judges and will create a truly unique competition unlike anything in existence today.

Now I ask that you schedule your national competition in 2006, however, if you already selected a chef of the year, you may enter this individual in your continental competition in 2007.

For further information, please contact Reimund Pitz, Chairman of the Culinary Committee or your Continental Director.

I sincerely hope that all of you will promote this event and send your candidate to represent your country in the continental competition and hopefully in the finals in Dubai. My special thanks go to the Culinary Committee for their untiring efforts to bring about this new and exciting challenge. Good luck to all of you.

Sincerely yours,

Ferdinand Metz

Please click here to read the full version

WACS has a new name and thrust for education and certification which gives chefs round the world new proven methods of receiving the professional recognition which they deserve. In the early 1970's I was involed with Ferdinan Metz, CMC, and Jack F. Braun CEC in developing the certification standards for the American chef. These certification standards were accepted by the American Culinary Federation at the convention in Miami, Florida in 1973. It is the major reason for chefs joining the ACF. Culinary teachers in ACF accredited schools must have ACF certification to teach at the culinary school or vocational school.

The new name, World Association of Chefs' Societies reflects our true status in the culinary worls. I suggest that on your letters from your association that you add the line in bold letters: A PROUD MEMBER OF THE WORLD ASSOCIATION OF CHEFS' SOCIETIES.

Also, my sincere thanks goes to Chef Murray Dick and the chefs in black, the proud members of the New Zealand Chefs' Association, Who hosted the peers from around the world Match 12 - 16 in Auckland. A group of four of my friends and I had a seven day tour of the North and South Islands. We came away with memories of a beautiful country with friendly people and fine food. They are a meat eating nation with great lamb, venison and beef. I have travelled to over 70 countries of this world and New Zealand is a great country to visit.

L. EDWIN BROWN
SECRETARY GENERAL
WACS

The 10th WACS Asia Pacific Forum will be held during 8 - 12 October 2006 in Bangkok, Thailand. Delegates are chefs from 20 member countries of WACS, 10th WACS congress is staged for chefs to exchange knowledge and support and also the great chance for Thailand to promote the country and Thai foods to the eyes of the world, demonstrating capability of the nation.

In addition to the WACS congress, Thai Chefs' Association has initiated a project of "The Best Thai Cuisine Cookbook" with the concept of Thai cuisine or Thai ingredient that will be applied and presented in 3 main styles - Thai Classic Style, Thai Fusion Style and Thai Signature Style. The menus are created by Asia Pacific chef members of WACS, chef members of Thai Chefs' Association and celebrity / VIP who is widely accepted in food & beverage industry. The cookbook is represented a souvenir in the memory of 10th WACS Asia Pacific Forum Bangkok and will be distributed to all countries around the world via WACS (The World Association of Chefs Societies). This will be one of the best Thai cookbook that world chefs can access the authentic taste of Thai foods and also can adapt the menu to perfectly match with dishes of each country.

Don't delay! Sign up now at www.wacsthailand.com!

The 3rd Thaifex - World of Food ASIA (17th to 21st May 2006) in Bangkok attracted more exhibitors and visitors than ever before. In all, 997 suppliers from 30 countries presented a broad range of products, from food and beverages to equipment for the catering sector, technology and franchise systems. Approximately 82,000 visitors attended the event. Of those, 19,807 were trade visitors from 99 countries. The first three days of the trade fair were open exclusively to buyers, and the final two days were also open to the general public. The next Thaifex - World of Food ASIA will be held in the Impact Exhibition Center in Bangkok from 23rd to 27th May 2007.

The Indian Federation of Culinary Associations (IFCA) has launched an ambitious programme called Chef Amudhupadai which literally means ‘providing non-stop food to the people in need’. The programme, which began in January 2006, sees some of India’s top chefs preparing scrumptious gourmet meals for children in an underprivileged school once a month.

The LTB Philippines Culinary Scholarship Program (LTBCSP) was created by Les Toques Blanches Philippines in response to the World Association of Chefs' Societies (WACS) call to spread awareness of our profession and improve the culinary standards of our region.

LTBCSP's goal is to send hotel and restaurant instructors to a 15-Day Basic Cooking and Sanitation Course at the International School of Culinary Arts and Hotel Management (ISCAHM). LTB believes that this scholarship program will be beneficial to the upliftment of culinary standards in cities that rely on the hotel and tourism trade.

We are pleased to announce that the LTBCSP Scholars for 2006 have all successfully completed their training at ISCAHM under the guidance of Chef Norbert Gandler. Aside from their classes, the scholars also took part in a kitchen tour of the Mandarin Oriental by Executive Chef Thomas Wenger, tour of the Werdenberg International Corporations offices and storerooms by LTB President Othmar Frei, and tour of Euro Swiss Sausage Factory by Chef Hubert Weber. The scholars were also the guests of honor at a LTB Chef's Table at Kai and at a dinner at Cirkulo Restaurant.

It is our hope that the scholars have taken from the program valuable knowledge and experiences that they will share with their students in the years to come.

More than 300 top chefs were hosted in the beautiful Haut Valais capital Brig. Not only the 100 year Simplon-Tunnel anniversary is remembered in Brig these days. Also more than 300 chefs from all over Switzerland met in the capital of the Haut Valais. For the first time the chefs from hospitals, homes and catering met with the chefs de cuisine and praised one of the toughest but also most rewarding jobs of the world. A further highlight was the nomination of the new Swiss National Chefs Team.

Click here to read in:
1) German or
2) French

The Asociación Uruguaya de Chefs, Cocineros y Afines (AUCCA), is sad to announce the recent death of Chef Luis Herrera. He will be fondly remembered as a great collaborator in the development of the culinary profession in the Americas.

Please note also:
Mr Hugo Robalez, president of the AUCCA has changed his email address to:
hrobalez@hotmail.com.

Russia
The Board of Russian Interregional Culinary Association informs, that Natalya Nomofilova is temporarily released from duties of the President RICA and the Acting the President RICA up to elections in March, 2007 is appointed vice-president Skaramanga Vitcheslav.

Ph.: +7 495 719 2062
Fax: +7 495 719 4182

New Zealand
The New Zealand Chefs Association is pleased to announce the appointment of Gary Miller to the National Executive in the position of Business Development and Media Director. Gary's role will be to develop further the business relationships between the NZCA and industry and to liase with the Executive and regional branches on media strategies. Gary is Executive Chef of Christchurch Casino and has been a member of the New Zealand Chefs Association for 10 years.

Contact: 021-2386-100
email: nchefz@xtra.co.nz

Austria
The new board members of the Austrian Cooks' Association are as follows:

President : Mr. Harald FARGEL
1st Vice President : Mr. Lothar MISAK
2nd Vice President: Mr. Josef FANKHAUSER

Wales
Wales has appointed Kevin Williams as the New National Secretary. His contact details are as follows:

TLWS BACH,
16 BRO ENDDWYN,
DYFFRYN ARDUDWY,
GWYNEDD,
LL44 2BG.
MOBILE: 07966144216
HOME: 01341 247514
E-MAIL: kevinzplace@aol.com

Vanuatu
Continental Director Glenn Austin would like to welcome Grant Johnson as President of the Vanuatu Chefs association. Mr Johnson can be contacted at: ayscatering@vanuatu.com.vu

Iceland
Taking over from WACS Continental Director Gissur Gudmundsson as President of the Icelandic Chefs Association, is Bjarki Hilmarsson. Bjarki is head of all competitions with in Iceland and has been in the Culinary Team of Iceland for many years.

Contact:
Lautasmári 22
201 Kópavogur
Iceland

Tel +354 4806805
Fax + 354 4806801
Mobil + 354 8958057
E.mail chef@geysircenter.is and bjarki-chef@islandia.is

Post box to Icelandic Chefs Association
P.O BOX 1301 IS
121 Reykjavik
Iceland

Costa Rica
Chef Alicia Rios de Molina is now the new president of the Costa Rica Chef's Association. She is now head of a team that will be in place until 2007. The full listing of the Board of Directors is as follows:

JUNTA DIRECTIVA 2006-2007

Alicia Rios de Molina	C.C.C,C.E.C.,C.I.C.	PRESIDENTA
Carolina Sancho Coronado		VICE PRESIDENTA
Jesse Lopez Cespedes	C.P.C.	SECRETARIA
Mirna Aragon Ortega	C.C.C.	TESORERA
Miguel Acuña Araya	C.C.C.	VOCAL 1
Mario Zuñiga Alvarado		VOCAL 2
Mayra Elizondo Barrantes	C.I.C.	VOCAL 3
Marco Murillo Coccio		FISCAL 1
Martha Salazar Pantoja	S.C.E.C	FISCAL 2

New grill accessories: CONVOTHERM has developed a new fish grilling grate. Increase your sales and offer your guests more choice. You can cook 24 mackerels in only 10 minutes - which look and taste perfect.

Mr. Gilg from Griesbräu in Murnau: "We have the new grilling grate and are absolutely thrilled with it. In one afternoon we sell over 120 fish". Our guests want variety - the fish looks delicious and to top it off it is much healthier than the usual Bratwurst. After 16 days of sun in the beer garden I already amortized my investment in the Convotherm Hot Air Steamer. It's great, and in winter I use it to regenerate for my banquets." With the newly developed light and extremely sturdy fish grilling grate Convotherm offers you an accessory of a special class.

Read more about it here.

An advanced food innovation centre opened by leading multi-national dairy company Fonterra in Singapore looks set to maintain the nation's edge in winning the 'stomachs and minds' of locals and visitors alike.

The new facility, set in a picturesque converted shophouse on the fringe of Singapore's central business district, is a key plank in Fonterra's USS$60 million annual investment in dairy innovation, said Sanjay Khosla, Managing Director of Fonterra's consumer business, Fonterra Brands.

Singapore's hotel and restaurant industry is worth around S$3.5 billion a year.

The Centre will be managed by Fonterra's own Food Applications specialist who will develop new menu ideas and solutions, recipes and usage ideas based on existing products and work closely with customers to prove ideas prior to implementing a concept or innovating with an existing product.

Fonterra's Foodservices business has been growing at more than 10% annually in Asia and growth is projected to continue.

Fonterra is one of the world's leading dairy ingredients and consumer businesses. Our consumer products business operates in 40 countries and our products are among the best known dairy brands in the world. In Asia, our leading brands CHESDALE™, ANLENE™, ANMUM™, ANCHOR™, FERNLEAF™, and MAINLAND™ are known for goodness, quality and reliability. Fonterra is the world's largest exporter of dairy products.

For further information, contact:
Sandhya Shyam
Fonterra Communications
Ph: +65 9743 0868

Main Duties

Preparation and maintenance of menus, promotions, hygiene levels and costings for 4 kitchen departments.

Oversee the purchasing department.

Operate an all day dining restaurant, Themed sports bar and beer garden, lobby lounge, room service, 1600sqm banquet division culinary aspects.

Supervision of 30+ kitchen staff and contract stewarding department.

Create promotions relative to business mix to dive incremental revenues from the following business sources:

1. Contract crew business with 250 guests per day
2. Local community.

Budget preparation and fiscal management of the department.

Requirements

Previous Asian experience as a senior Chef, multi skilled preferred.

Experienced in Asian cuisine.

Ability to work in an environment whereby minimal English staff is spoken by the employees.

Package

USD 40K - 45K net. Medical insurance, live in hotel (1 standard guest rooms), meals, one flight each year to the US as home leave, laundry of personal belongings, relocation from point of hire.

Single candidate only.

Property

Narita city, population 125,000 people. 1.5 hours from Tokyo and quiet location, some my say remote. Challenging role and requires someone willing to step up and prove themselves.

500 room hotel with sound occupancies year round.

Large level of non-English speaking personal.

Those wishing to apply please contact the GM below:

Daniel Welk
General Manger
Radisson Hotel Narita Airport

650 - 35 Nanae
Tomisato Shi, Chiba
Japan 286-0221

P: 81 476 93 1234
F: 81 476 93 4899
Mobile: 81 906 042 5088

Email: daniel.welk@radisson.com

www.radisson.com/tokyojp_narita

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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