Message from WACS President
A FOCUS ON SUSTAINABLE CUISINE FOR THE YEAR 2011 AND INTERNATIONAL CHEFS DAY
Sunday, 01 May 2011
105 Reykjavik, Iceland
Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day.
On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate.
It is also a day on which to assist the young chefs but, most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.
Chefs have the responsibility to lead the way when it comes to the use of ingredients in a sensible and responsible manner. Since the International Chef’s Day inauguration in 2004, many events have taken place around the world to benefit charitable organizations and disadvantaged communities; this has highlighted that chefs are caring people and has worked to improve their image.
This year, WACS made the decision to focus our attention for International Chefs Day to raise awareness on Sustainable Cuisine.
For the last two years we have focused on Food Waste and Food Safety, Go Green with Chefs and now Sustainable Cuisine. This will lead up to our congress next year where our theme is “How to Feed the Planet in the Future”.
I challenge any chefs, restaurateurs and anyone in the food industry to think about what you can do to make the menus in your restaurants or kitchens sustainable. This will not only help protect our planet, but also will help feed more people and ensure that your kitchen is running in a business minded manner while showing responsible management.
Sustainable Cuisine: What is that? Let me give you some thought about what we are trying to achieve by asking you to focus on this.
You can think about your business, you want to protect the earth but at the same time you want to show profit. The first step is to analyse everything in your establishment; from the stove, washing machine, knives, energy use, what food you buy, where it comes from, how it is grown, packaging and paper use, and more.
Portion size is one of the most important things that Chefs can control. Anyone can calculate how much waste is made by the rubbish at the end of the day. If the size is too big, why not make it smaller and give the customer asking for more a complimentary extra portion? You will make more money, especially in big hotels and restaurants.
By announcing this initiative, I urge all member countries of the World Association of Chefs Societies to focus on these subjects for the whole of the year, especially on the International Chefs Day. We should use this opportunity to educate our staff, ourselves, our students, businesses and even our governments and we should never forget that with knowledge comes responsibility.
A section of the WACS website will be open to receive stories, messages and news from all members regarding Sustainable Cuisine. You may forward any information you want which is related to this to firstname.lastname@example.org
It is my hope that this project will open up a dialog in our industry; open up ideas and possibilities with can make a difference in the world.
With culinary friendship,
Clever words were said by Oliver Wendell Homers that should remind us to do what is in our hearts now. “Most of us go to our graves with our music still inside us. Un-played.”