Getting down
to business
 The
second day, or the proper start of the 31st
WACS World Congress proved to be the real thing,
with the Lord Mayor of Dublin kicking off the
meeting with an official welcome address to
all delegates.
After the usual niceties an introduction
to the congress by our Irish hosts, it
became evident that this year's meeting was
going to be a true direction-setting affair.
The inclusion of Chef John Caroll as the congress's
'Sergeant of Arms' - one of the many solutions
proposed by the WACS Strategic Planning Commitee
when they met in February 2003 - proved to be
an immediate success. Such was his determination
that although the congress kicked off a little
late, he managed to actually move us ahead of
schedule, showing that important decisions can
be done in a timely and efficient manner. Way
to go John - well done!
After the WACS President Schaber's
address, WACS secretary Klaus Meyer immediately
got to the task of appointing three auditors
whish where unanimously accepted.
This led to the introduction of
the Junior Teams from around the world who will
be participating in junior chef forum and world
cookery contest, which will run simultaneous
to the congress during the 4 days. Dr. Bill
Gallagher, due to his passion and dedication
to the furthering the skills of our junior chefs,
is the man anointed to run this programme, and
he presented the student teams to the general
assembly of chefs in fitting fashion, which
resulted in a standing ovation no less. It shows
clearly that the grooming of the future ambassadors
of our profession is on everybody's mind and
heart this year. Such is the nature of the brotherhood
of chefs, and it must fill each person's heart
with sucgh pride to be part of a movement like
this.
The WACS treasurers report was
read out with the usual Swiss clockwork efficiency
of board member Norbert Schmidiger. This straightforward,
no-nonsense approach is of course what makes
us always realize that financial well-being,
combined with a strong sense of frugality is
the basis of any successful organization. And
Norbert made sure that through a wise and detailed
report that did not strangle the potential of
a bright future, he gave everyone a reality
check. Progress must be mixed with a good portion
of caution, especially if stepping into unventured
territory. (You can download a copy of his Powerpoint
Presentation HERE)
In good old chefs tradition, we
watched live culinary demonstrations on stage
- and one could almost say that it was a peep-show
at its finest. UBF Food Solutions Corporate
Chef, Steve Jileba introduced congress delegates
in appropriate fashion - by taking us on a trip
around the world. He introduced chefs from various
continents, who whipped up a storm and soon
the smells and aroma of finest dishes filled
the whole ballroom. After this whirlwind tour
of taste and flavors, the congress was then
broken up for the most crucial of votes. The
individual continental directors where asked
to go their separate ways, with their flock
of area representatives. At stake was the change
of the constitution. It took no more than 40
minutes when all returned, during which time
the last remaining questions where answered
and statements given.
When put to the vote it the changes
that were proposed were accepted by all with
no vote against, only one abstention, (by who
else but Italy) and the groundbreaking step
in the future was established. For exact details
of the new constitution please CLICK
HERE. It was very much acknowledged that
this would have not been possible without the
tremendous effort and work by the WACS Strategic
Planning Task Force.
After a quick lunch (a buffet
that unfortunately does not deserve any honorable
mention) it was off to the customary congress
photo-taking session. All chefs where ferried
to the Lord Mayors Residence, in style of course
- many busses were needed to bring this voluminous
delegation from destination to destination,
of course with no less than full police escort!
When all were ready, the wrath of the famous
Irish weather came upon all chefs and immediately
dashed any hopes of a bright sunshiny photograph
in front of what was really a very beautiful
building. All delegates where hence ushered
into the Round Room - a ballroom of sorts -
where rather swiftly the portrait took place.
I will spare the semantics of the effort it
took, but suffice to say, the Chairman of the
Panel of Chefs of Ireland will not have a voice
for time to come.
Having returned back to the Burlington
Hotel, we were then treated to some great Scottish
hospitality - Scotland being a bidder for the
2008 congress host venue. This is when something
quite unique happened. First off, it was a champagne
reception - hey guys where did you hide the
single malts? Then Tony Jackson introduced us
to the Councillor Liz Cameron from Glasgow,
who did extremely well to showcase the best
that Scotland has to offer. Now if only the
chefs would learn to be a bit more courteous
and listen, it would have been a perfect afternoon.
One guesses that the champagne got the better
of them. The highlight of course, was the bagpipe
performance that although short, made sure that
no-one would be mistaken on where they would
be heading if they choose to vote for Scotland!
The evening that followed was
a quick-tour through of Irelands Icons - the
Guinness Factory, or storehouse as it is called
now. We were pretty much hurdled along ike a
herd out for a grazing session, but boy, do
chefs know how to savor a Pint! There was also
the occasional newbie (who had never tried a
Guinness Stout in their lives!), and one such
individual was Georges Knecht, president of
the Swiss Federation of Chefs. Now even he has
been baptized the Irish way, with his first
sip, and then some!
Following the Stout extravaganza
was of course some Irish buffet, the best food
yet. Entertainment for the rest of the senses
included pretty much everything from Gypsy to
Russian music, and one wonders when on earth
the the true blue Irish music will show itself,
but maybe that is yet to come. After an eventful
day, all went back to either have their last
cup of Irish Coffee, or straight back to bed,
to face the rigors of conference life the next
day.
Congratulations to the Irish Organizing
committee, you took off to a great start!
Written by Peter A Knipp (Singapore)
The first official working day
of the WACS World congress brought with it a
flurry of excitement and activity, and from
early dawn junior chefs were up getting prepared
for their highly anticipated cooking competition.
Throughout the day, delegates heard from various
members of the organising committee and WACS
board of directors. Here available for download
are the softcopies of some of the crucial documents
presented at the general assembly on 22 March
2004.
The first is the WACS Treasurers
Report 2002-2003, prepared by Norbert Schmidiger
in Microsoft Powerpoint format, detailing, among
other things, where membership and sponsored
monies are expended.
The second is an overview
of current WACS membership organisation, proposed
country members and countries that should be
observed, prepared by the WACS Board of Directors
in PDF format.
WACS Treasurer Report 2002- 2003,
Updated
Associated Member List
WACS
2004 Bulletin Day 2
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