25 June 2006

During the long trip back from the New Zealand congress my wife Susanne and I discussed, among other things a startling realization regarding the apparent lack of women members and their visibility within our world wide organization. I had to admit that until that point I too had not thought of the roles of women in WACS and that omission is perhaps the reason for the existence, but not the justification of the “Old Boys Club” in many of our member countries. It took the perspective and the initiative of a woman, just to force focus on this subject.

Since that time the WACS Board has unanimously agreed to make “WOMEN IN WACS” a major initiative and priority for obvious and not so obvious reasons. This commitment is not really new, as it is also part of our goal to transform WACS into a professional organization and to uphold our values of respecting and even celebrating the diversity, which is unquestionably our main strength. At the same time it is important to point out that we do not seek a separate group of women within WACS, but instead, we look for an equal voice, representation and opportunity for women in WACS, and to ensure a continued dialogue, designed to bring an equitable resolution to this problem.

If one needs more reasons beyond the fact that this is not only the right thing but the only thing to do, I should ask you the following questions:
Is the conspicuous absence of women at our national and continental meetings or congresses an indication of their lack of interest, ability or qualifications or could it perhaps be the fact that until now women saw little if any value to belong to WACS? Obviously it is the latter.

There are also a host of demographic and social reasons that all point towards the need of gender equity and inclusion in our profession. Slightly over 50% of the world’s populations are women. Today, in North America, 50% of all culinary students are women, who depend on the influence and mentoring of role models. These talents will be lost to our industry if women do not see a future in the culinary field, one which allows them to balance their professional and social lives. Likewise there is a severe shortage of managers in the foodservice industry and yet only 20% of women managers represent the 50% of women in our field. In America we have several powerful organizations, such as the Women’s’ Foodservice Network, who attracted more than 2000 delegates to their recent convention. This is clearly a sign that women do not feel included, their concerns not addressed and their career goals rarely supported. There is one thing for certain. If WACS does not move quickly to include women then some other organization will. For WACS it is no longer a question of: “Can we do more to include women, but can we afford not to?” Here is our action plan to address this critical issue:

• In the near future there will be information featuring women chefs on our WACS web site and I encourage everyone to share with us potential role models and women leaders in the culinary field.

• At our next WACS congress there will be a forum for WOMEN IN WACS in order to promote ways to allow women to pursue their culinary or any related careers and to identify opportunities and support actions. Following that we will have a panel discussion on the subject of WOMEN IN WACS, chaired by recognized women chef role models.

We all know that all this requires a fundamental change in attitudes, one which cannot be dictated, but must come from within and emanate from a grass roots effort, touching every local, regional, national, continental and global event within the world wide network of WACS. I also hope that the decision to go ahead with this important initiative is based on professional and economic, but mostly on moral reasons.

I look forward to seeing many of you at the upcoming European Conference hosted by our colleagues from Finland.


Sincerely,

Ferdinand Metz

It’s official: the Asia Pacific Forum will be held in Bangkok from 8 to 12 October 2006. The registration form with package is now available on the website at www.wacsthailand.com Chefs can register online or send a fax to the contact information provided below.
Registering VIA E-mail or Facsimile
1. Download application form
2. Fill in the form
3. Submit the completed from together with slip of bank transfer to TCA by

E-mail: info@wacsthailand.com
Facsimile: +662 678 1403

* Terms of Understanding
- Delegate means chef representative presented by the country's association.
- Guest means chef who is interested to participate in the forum.

For information updates, please subscribe to the E-NewsLetter.

South Europe and its continental director welcome the latest addition to their family: Serbia! Read more about the new organisation here!

The Chefs Association of Serbia was found January 25, 2006 in hotel “Park”, Novi Sad, Vojvodina, Republic Serbia.

Official name: (Asocijacija Sefova Kuvara Srbije) Chefs Association of Serbia, Belgrade, street Savski trg 7, 11000 Belgrade.
Tel: +38111 318 98 27

Malaysia’s mad Chefs again at their whim! Creating a stoning 185 kilogram rice dumpling ‘CHANG” for the Mid-Summer celebration and parading it on the busy streets of Georgetown, Penang. There were Cultural performances such as dragon boat paddling, fans decorating, sketches, dances, chang wrapping and educational posters were also held.

The WACS European meeting will be held in Helsinki from 19 to 22 October 2006.

Check out the agenda here.

The Canadian Culinary Federation ("CCFCC") is pleased to announce that during the 43rd National Convention recently held in Gatineau, Quebec, a new Board of Directors was elected for the term 2006 – 2008.

Board members are:

Bruno Marti, CCC	Chairman
Judson W. Simpson, CCC	President
Luc Boissy	Secretary
Don Busch Dubay, CCC	Treasurer
Norm Myshok, CCC	CCI Chairman
Don Walker, CCC	Vice President, Atlantic
Gaëtan Tessier	Vice President, Eastern
Helmut Markert	Vice President, Central
Mark Davie	Vice President, Western

Newly elected President Judson Simpson stated "this new Board is a very dynamic group from across the country which has the enthusiasm and commitment to drive interesting, relevant and engaging opportunities nation-wide and will continue to build on the solid foundation already in place."

Effective Monday June 26, 2006, the National Office coordinates will be –

CCFCC National Office
1041 Plante Drive
Ottawa, ON K1V 9E5
Canada

Tel: 613 733 5678
Fax: 613 739 1286
Email: president@ccfcc.ca
Web: www.ccfcc.ca

The Asian continent welcomes yet another new chefs association… Maldives! The formation of the association will be announced at the Maldives Hotel Show and Culinary Challenge from 3 to 5 July. But the official launch, will take place at the MLA Culinary Black Box Culinary Challenge from 17 to 18 November. And the association’s getting off to a quick start— their first competition will be held from 5 to 7 July. In October, Maldives will take one step closer to WACS by attending the WACS Asia Pacific Forum at the invitation of Chef Jamnong Nirungsan, president of the Thai Chef’s Association. (Read it here.)

At present the Maldives has 90 resorts, approx 18,000 beds, 5/6 star standard. Another 12 resorts are under construction and 2 weeks ago the government announced that 35 more atols will be offered for sale for more resorts. The kitchen manpower includes expatriate executive chefs from Australia, UK, Switzerland, Germany but the main bulk of the kitchen brigade comes from India, Sri Lanka, Bangladesh and local Maldivians. The
challenge for the industry is for all the new properties to have 60 % local manpower. Out of a total population of 300,000 that's going to be an effort, that's why the formation of the Chefs Association will help tremendously toward this objective.

One of Wales' best known chefs has been awarded as a Member of the British Empire in the Queen's Birthday Honours. Graham Tinsley, co-owner of The Castle Hotel, Conwy and Nant Hall, Prestatyn, received the award for his services to cooking.

Mr Tinsley, manager, former captain and a founder member of the Welsh National Culinary Team, expressed complete surprise but great pride in being recognised in the honours list. "I was gobsmacked when I received a letter from the Prime Minister stating that I had been nominated for an MBE in the Queen's Birthday Honours list," he confessed. "It's the icing on the cake to be recognised in this way.

"I would like to think that the award also recognises the achievements of the Welsh National Culinary Team. "I have always been a loyal supporter of the Royal family, especially since The Prince of Wales became patron of the Welsh National Culinary Team. I have cooked for him on several occasions and also cooked for the Queen and the Duke of Edinburgh three times."

Mr Tinsley, who is married with two children, recently received a new chairman's award for achievement from the Welsh Culinary Association in recognition of his contribution to the association and the Welsh National Culinary team, which is now ranked seventh in the world. He has been team manager for three years, having previously served as captain for four years.

An adopted Welshman, he is originally from St Helens and wears the Welsh badge with pride. A distinguished career has taken him to North Wales via some of top hotels in the UK and Europe. One of the main guiding lights of his career has been Anton Mosimann for whom he worked at the prestigious Dorchester Hotel in London.

"Anton Mosimann's innovative and fresh approach to modern British cooking has greatly influenced my own menus and appreciation of fresh, local and international produce, combining colours, textures and taste," said Mr Tinsley.

The Welsh National Culinary Team is sponsored by the Welsh Assembly Government to promote the food and drink industry brand 'True Taste' and by C&C Catering Equipment Ltd, Brakes, Unilever Foodsolutions UK, Hybu Cig Cymru/ Meat Promotion Wales, Villeroy and Boch and Friedr. Dick, Germany.

For more information please contact Duncan Foulkes, public relations consultant, on 01686 650818 or Graham Tinsley, Welsh National Culinary Team manager, on 07765 404950.

Radisson Hotel Narita Airport is looking for an Executive Chef. Do you fit the bill?

Click here to find out.

Chef Bob Lee was appointed Executive Chef of E & O Hotel
Chef Christopher Yap was appointed Executive Sous Chef of Northam All-Suite Hotel Chef Ronnie was appointed Executive Chef of both Sunway Hotels (Georgetown & Seberang Jaya)

Check out www.oomph.com.my for all the latest food news happenings in Malaysia!

Yes, I can say that it is great to cook in the world we live in. I have just returned from the 43rd Canadian Federation Convention held in Ottawa from the 13th to the 18th of June and I had the immense pleasure of seeing Chefs with passion for their work. I was invited by Gaëtan Tessier, President of the Outaouais Branch to let our colleagues in Canada know how things were going in Northern Europe and share ideas with them about WACS.

During my 5 day visit, I had the opportunity to meet many Chefs and juniors, judge in the pre-selection for Bocuse d´Or 2009 and a Junior competition between the different regions of Canada. I also took part in a great Pasta festival on Saturday the 17th of June, which happened to be the Icelandic National Day, and to tell you the truth, it was great to spend this day together with Chefs that truly have passion for their work. Over 900 plates were served that day, and I saw happiness on every face; both of guests and chefs.

Our WACS President, Mr. Ferdinand Metz shared with everyone the vision and goals we have for WACS and the feedback I received over the following days was outstanding. This showed me that our President and the members of the WACS board should try, as much as possible, to take part in the culinary events around the world and speak to the members and try to get them more involved in discussions about WACS and its future. Our President did a great job and as a board member, I felt extreme pride over the presentation and the feedback we received afterwards.

I also had the great opportunity to talk to juniors and share some ideas with them. I am happy to see how well trained the juniors are in Canada. They demonstrate it both through their professionalism and the way they present themselves as juniors. They showed me that we can expect great chefs in the future.

At this convention a new president and board were elected into the Canadian Federation of Chefs for the next two years. Bruno Martti, a friend and a Chef with passion, stepped down as president and passionate Chef Mr. Judson Simpson took over the position together with many good Chefs from around Canada. I wish them the best of luck for the future and I look forward to working with them in the coming years.

Finally, I would like to thank all of the members of the Culinary Federation of Canada for welcoming me with true friendship, for all the great moments we have had over these 5 days, but I would like to give a special thanks to the great lady, Cornelia Volino and the president of the Outaouais Branch, M.Gaëtan Tessier for being my hosts and sharing their friendship.

Judson Simpson and the new board, I wish you all the best and I take my hat down for all the great people that just stepped down from the board.

Take care and stay happy,

Gissur Gudmundsson
European Continental Director of World Association of Chefs Societies

In honouring the 15th anniversary of Slovenia's independence we organised a charity "Cooking for homeless people of Ljubljana" on the initiative of Saša Veronika and with cooperation of Karitas Slovenia. The Slovenian national cook team with Alenka Kodele, Borut Jakic, Matjaž Cotic (all from HIT Nova Gorica), Igor Jagodic (from Grand hotel Toplice Bled), Danilo Kozar (from Terme 3000 Moravske Toplice), Janez Dolšak (from Grand hotel Union Ljubljana) also joined the president and the secretary of Slovenian Chefs (Cooks and Pastrycooks Association Tomaž Vozelj (from Droga Kolinska Ljubljana) and Srecko Koklic (from Tourism, Hotels and Restaurants Association).

Charity does not know boundaries and sometimes there is just a little good will needed and a day is embellished to a lot of people, who we meet every day on the sidewalks or on the benches in the park. The team didn’t think twice about joining the charity. In spite of all their working obligations, the members were glad to respond to the invitation and cook a delicious meal for the homeless in Ljubljana. Karitas Ljubljana assured the working place on the garden by the Trnovo church, helped with the raising of sponsorship material and the charity was on its way.

Click here to read more...

The Lexus Young Chef of the Year Award is pleased to announce seven finalists in this year’s competition. Finalists were confirmed from the following states:-
NSW/ACT Beau Vincent Assiette, Sydney
VIC Adam D’Sylva Longrain, Melbourne
SA Melanie Gowers Adelaide Convention Centre, Adelaide
QLD Ben Devlin Restaurant 2, Brisbane
WA Joe Ditri Kings Park Function Centre, by Fraser’s, Perth
NT Anelle Bosch Oscar’s Restaurant, Alice Springs
TAS Iain Todd The Henry Jones Art Hotel, Hobart

The seven state finalists will be brought to Sydney for a cook-off on Monday 5th June 2006 at the Australian Women’s Weekly Test Kitchens.

Each finalist will be given 3 hours to prepare three courses – an entrée, main course and dessert. The entrée and main course will be produced from a mystery box of ingredients, and the dessert will be set. At the conclusion, each finalist will present their dishes to the judges and talk about their career achievements to date and their future career objectives.

Finalist judges include: Luke Mangan (glass, Hilton Sydney), Tetsuya Wakuda (Tetsuya’s), Anthony Musarra (The Stokehouse), Philip Johnson (E’cco), Guy Grossi (Grossi Florentino) and Lyndey Milan (Australian Women’s Weekly).
The National winner and runner-up will be announced at an Awards dinner on Monday 24th July at Doltone House in Sydney where the menu will be created by the seven finalists. (Source: http://www.aussier.com/australia-young-chef-of-the-year/)

Read more at www.youngchef.com.au.

It was certainly a great experience sharing an evening with Chef Ray and other many other professional chefs from Hong Kong at the recent function at New Zealand Focus in Causeway Bay. Due to the limited space and time available: only 10 chefs and only 3 days, from Monday 05 – 07 July, 2006, the event was more like a relaxing Chef's table, sharing their experiences and knowledge. Chef Ray provided us with 6 recipes, his personal creations with great products of New Zealand, for example "New Zealand Snapper Tartare with Parsley Salad and Mint Aioli", "Spiced New Zealand Lamb Rack with Vegetable Sofrito and Green Olive Paste" or "New Zealand Venison Salad".

Thumbs up to New Zealand Focus for such well organized and generously sponsored event, and also a big thank you for Chef Ray, who introduced great products to all who attended.

We hope to see you again next year! By Ken Chow and Dominique Grandjean Pick up your copy of the Hong Kong Chefs newsletter here!

The first Western Australia Recipe Challenge competition has been launched by Interchef, with a paper heat that requires chefs to devise a simple grill and barbecue recipe using Western Australia’s highest quality ingredients and to match some of the region’s fine wines from Palandri the competition’s wine sponsor. The winning recipes will feature fresh Barramundi – supplied by New Forest Barramundi who raise the fish at their farm near Lymington.

Eight finalists will be selected to cook their dish, reflecting the relaxed outdoor lifestyle of The Real Australia, in front of the judging panel at the Restaurant Show at London’s Olympia on 20th September 2006.

The closing date for paper entries is 24th July 2006, with The Craft Guild of Chefs overseeing the paper heat and joining the judging panel for the final of this exciting new competition.

The top prize of a trip for two to Western Australia has now been boosted by an additional four-day stopover in Dubai, courtesy of the Emirates Culinary Guild and Churchill China.

The winning chef will then spend five days cooking with Chef Chris Taylor of Fraser’s Restaurant in Perth using all the best seafood and local ingredients, followed by a unique and relaxed food-lovers tour of the region in the second week. This trip will include a visit to Dandaragan Estate, the source of some of Western Australia’s finest Olive Oil, which will be used by the finalists to create their winning dishes.

Call 01189 761 160 for more information or visit the Interchef website www.interchef.org to complete the on-line entry form. Find out more here!

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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