40th WorldSkills Calgary, Canada

40th WorldSkills Calgary, Canada - Reported By Andreas Muller
The 40th WorldSkills 2009 was hosted in Calgary, Canada from September 2-7, 2009

Home to Cowboys, oil refineries and Canada’s banking and industrial giants, Calgary was to many competitors, experts, visiting delegations and visitors the place to showcase and see firsthand the latest trends, techniques and competence what WorldSkills has to offer. From hairstyling to refrigeration, there was a variety of ways to get a better understanding of what skilled trades and technology careers have to offer; not only in our country, but all over the world.
WorldSkills competitors and experts were given the opportunity prior to the competition to tour through the beautiful Canadian Rocky Mountains at Banff National Park- a truly unforgettable experience to experience a warm welcome reception of live local music, and a gourmet BBQ meal at a nearby Ranch. WorldSkills Calgary 2009 Ltd. had organized a truly Western-Canadian spread of food, drinks, music and hospitality to follow this exciting expedition.

The week-long preparation and competition showcased the skills brought together by the finest young professionals under the age of 22 years in trades and technologies from 51 Member countries/regions. More than 900 Competitors in 45 skills vied for the gold medals and awards over four days of intense, often highly stressful competition. Hong Kong was present under the WorldSkills Category 34-Cooking Trade with competitor Mr. Luk Wai Shing, Wilson, former trainee of the Hospitality Industry Training and Development Centre Food Preparation-Western and myself as expert.

The food service industry encompasses a wide and interesting range of job opportunities for cooks. While specific duties vary depending on the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. They are also responsible for food costing, safety and sanitation.
Over the 4 day competition, competitor from 34 nations had to compete in 7 Modules the following tasks:
· prepare, season and cook a variety of foods according to given instructions
· create and test new recipes as per Mystery Basket Module
· operate machinery associated with food preparation
· carve meats, determine portion sizes, arrange foods and add sauces, gravies and garnish to servings
· bake desserts and pastries
· prepare buffets such as platters and showpieces
· oversee menu planning, estimate food requirements and obtain the necessary food from storage or from suppliers to maintain an inventory of kitchen provisions
· prepare and follow budgets
· supervise kitchen staff

Throughout the competition, Chef Sing has performed the given task to his best ability. He has shown endurance and his competency status along European, Asian and Northern American competitors are in line with international standards. He has performed his assigned task with passion and has gained reputation by many experts for his adoptive mode in handling the competition in a fair and flexible way.

The 40th WorldSkills Competition is officially over. The medals, awards and certificates have all been distributed on stage to the hard working competitors of WorldSkills Calgary 2009.

Germany, Korea and UK have been awarded Gold medal, whereas Chinese Taipei have been awarded a Bronze medal. Unfortunately there were no Silver medal awards and 17 nations have been awarded a Medal of Excellence by performing above the 500 point marking system.
It is proudly to mention that Hong Kong, under the WorldSkills Category 34-Cooking has placed itself into the rank of 14 out of 34 nations.

The closing ceremony of the 40th WorldSkills Competition took place in the Corral at Stampede Park. All 45 skills announced their champions, followed by the Best of Nation, presented by the WorldSkills board of directors. At the end of the event, the WorldSkills flag was passed on from WorldSkills Calgary 2009 to the next competition host, WorldSkills London 2011.

German Junior Chef wins Gold at the World Skills

Germany
Florian Neumann wins in Calgary
German Junior Chef wins Gold at the World Skills

With one point ahead (533) wins the 20 years old Florian Neumann from Maritim Hotel Berlin/Travemuende at the Worldskills in Calgary, Canada the gold medal.

With a very short distance behind him came in the Korean Junior Chef Park Sun Hung and also Adam Smith from GB with the Taiwanese Chen Chian-Hung.
Important for the victory of the young German Chef was his possibility of concentration, his working systems, cleanness and his Professionalism. The judes were looking the winner out by a blind tasting.

The competition tasks contained several working modules like 30 pieces of fingerfood, four hot fish dishes, four hot desserts, four lamb dishes, 30 Mini-desserts and also a mystery basket as a special task for all 33 participating Nations.
To watch the Video from the award ceremony go to Youtube: http://www.youtube.com/watch?v=OcDt7utgwso

Persatuan Juru Masak Malaysia Cawangan Pulau Pinang
馬 來 西 亞 廚 師 公 會 檳 城 分 會 馬 來 西 亞 廚 師 公 會 檳 城 分 會馬 來 西 亞 廚 師 公 會 檳 城 分 會 馬 來 西 亞 廚 師 公 會 檳 城 分 會
CHEFS ASSOCIATION OF MALAYSIA, PENANG CHAPTER
MEMBER OF WORLD ASSOCIATION OF CHEFS SOCIETIES (WACS) ADDRESS: 26-B, Rangoon Road, 10400 Penang, Malaysia.
TEL/FAX: 604-2268659 EMAIL: campg2005@yahoo.com WEBSITE: www.campg.org
“A TASTE OF GOURMET EXPERIENCE”
The SALVATION ARMY Penang Fine Dining Dinner Treat
12th September 2009, 7.30pm at Logan Road, Penang

Our 2 years old Penang Junior Chefs Club (PJCC) with its committees and members, working together with a team of trainee service staffs plus a few trainees’ mass communication personnel and with a little guidance from CAM. Pg Chapter Committees treated a group of 80 guests from the Salvation Army Children Home with a 5 course fine dining western set dinner and performances entitles “A Taste of Gourmet Experience” recently.

The purpose of serving a Fine Dining Western Set Dinner to the youth is to provide them an opportunity to experience the uniqueness of fine dining of hotel services and to educate them the proper table etiquettes which may fully prepared them for their future undertaking. Our junior chefs and team hope that through this event, they can show & shower their love and care to these little guests of The Salvation Army thru their presentations of food and show.

We are honored to have so many Distinguished Guests and Sponsors amongst us on that night. We would like to record our sincere appreciations to all our sponsors for their supports and understanding of our cause, as without their kind and generous supports & contributions of the ingredients, products & equipment, we will definitely not been able to accomplish this very unique event hence contributing & delivering this ‘life long experience’ to the happiness of this very special group of the youth.

Lastly, we wish to express our very heartfelt thanks & appreciation to all our colleagues, helpers and well wishers in supporting and assisting us in making this very noble and meaningful event a great success. Thank you!

Reported by: Khor Ying Jia Organizing Chairman PJCC Secretary

A ALL WOMEN CHEFS TEAM OF MANDARIN STAR WINS BOCUSE D'OR ASIA 2010 MALAYSIA SELECTION.

KUALA LUMPUR, 8 September 2009 – This year marks the first time that Mandarin Oriental, Kuala Lumpur has participated in the Bocuse d'Or competition and is proud to announce that See Lay Na, Junior Sous Chef at Pacifica, has emerged as the winner. Lay Na outstanding and creative dishes added with her dedication has made her outshine all competitors.
After her successful debut, Lay Na and her assistant, Mandy Goh, will be representing Mandarin Oriental, Kuala Lumpur at the Bocuse d'Or Asia 2010 competition that will be held in Shanghai, China. In the Shanghai competition, pressure is building as it stands a chance for her to be qualified for the Bocuse d'Or 2011 that will be held in Lyon, France. They will be coached by Mandarin Oriental, Kuala Lumpur's Executive Chef, Marcel Kofler, who has been motivating and inspiring them with his knowledge on culinary arts.

"Throughout the years that Lay Na has been with Mandarin Oriental, Kuala Lumpur, she has shown lots of perseverance and her work has always been notable. The dishes designed by her was remarkable and has made a great impression with all the judges and peers," said Executive Chef Marcel. "We truly believe she will excel in the next competition and we hope she come back as a winner!"

See Lay Na joined Mandarin Oriental, Kuala Lumpur in 2006 and has shown dedication since her first days at Mandarin Oriental. Her positive competitiveness has rewarded her with many accolades on national cooking competitions such as the Culinaire Malaysia 2007 where she took two Golds and one Silver medal. Lay Na and Mandy both have been instrumental in the opening of Pacifica, Mandarin Oriental, Kuala Lumpur's fine dining seafood restaurant. Accustomed to each others talents, and led by Lay Na's leadership skills, their teamwork is remarkable and the understanding with little spoken words during service hours makes them a very well attuned crew.

Named after Chef Paul Bocuse, the Bocuse d'Or competition is a world chef championship that is frequently referred to as the culinary equivalent of the Olympic Games. Each team has 4 hours and 35 minutes to prepare two elaborate presentations, a meat dish and a fish dish. The jury that consists of renowned chef judges will make their evaluations based on the level of perfection, in terms of technical skills, cooking sophistication, creativity and visual beauty.

Photography of Mandarin Oriental is available to download, in high and low resolution, in the Photo Library of our Media section, at http://www.mandarinoriental.com/.

Sydney Culinary Challenge Day 2&3

Culinary Art


MLA Team Event

2009 Sydney Culinary Challenge

This week WACS Junior is in Sydney for the 2009 Sydney Culinary Challenge we will be bringing you all the live action from the show and surrounding events.

Asian Culinary Cup Day 4

LIVE Vegetable, Ice Carving and Gourmet Team Challenge.

Asian Culinary Cup - Day 3, Bangkok

Ice Carving
Today's Ice Carving saw the first of the team event of 3 people given 5 blocks of ice and 2 hours to complete their piece. Tomorrow, there will be 9 more teams competing in this area.


Bocuse d'or
8 competitors produced 3 courses for the judges to sample in modern French cuisine, paired with wine. This category is a showcase of the best hot cooking techniques from the competitors. The winner will compete in the Asian Final and the winner of that round will represent asia in Lyon, France next year. This is the world's most prestigious individual cooking competition.


Gourmet Team
Today was the second round for Gourmet Team, it was a continuation between South Korea, Malaysia & The Czech Republic.


Vegetable Carving
The first GOLD with DISTINCTION, along with 2 other GOLD medals were awarded to 3 Junior Taiwanese competitors for vegetable carving display:
Gold Medal with Distinction
Mr Yang Sheng Kai - 22 years old, presented 2 lizards catching a dragonfly.
Gold Medal:
Mr Ye Guo Zhen - 21 years old, presented a scene from the rainforest pond.
Mr Wei Shih Chieh - 26 years old, presented a mythical female figure with a Chinese lantern.


LIVE Plated Dessert
Open category LIVE plated dessert saw a large number of competitors producing some modern dessert ideas.

WACS Asia Pacific Africa Forum

Day 2 at the Asian Culinary Cup

Today we witnessed a full day meeting of regional presidents from across Asia, the Pacific, Africa and the Middle East for the APA Forum.



Sitting in on the day's activities were members of the WACS Executive Committee, WACS President Gissur Gudmunsson, Vice-President Hilmar Jonsson and Secretary-General
Helgi Einarsson. Alongside them were members of the board, committees and invited guests.

Presentations from member countries were given alongside a report on Junior Chefs and the launch of the Dr Billy Gallagher Junior Chef programme for the WACS congress in Chile. On top of this, a special educational section on Thai Jasmin Rice and Thai Seafood.

The Forum attendees were treated to lunch at the Gormet Team Buffet event and then it was back to work for the afternoon session. By the end of the day, it was decided that the next APA Forum would be held in Korea in support of their preperation for the 2012 WACS Congress.

A copy of the Dr Billy Gallagher Junior Chef programme is now available for download by clicking on the link below:
http://www.2shared.com/file/7562715/f7f57e7a/Billy_Gallaher_Junior_Chefs_forum_2010_Prog_30Aug.html

Day ONE - Asia Culinary Cup

Day ONE of the Asia Culinary Cup, Bangkok 2009

Below you will find pictures of showpieces, vegetable carving, ice carving; along with some Hot Cooking action. There's also a sneak look at the Judge's dinner hosted by the Blue Elephant Restaurant.

Showpieces


Vegetable Carving


Ice Carving


Hot Kitchen


ACC Dinner

Asia's 1st Culinary Cup - Opening Night

WACS President Gissur Gudmundsson and WACS Advisor for Junior Chef Global Development, Alan Orreal at the Opening Night of Asia's 1st Culinary Cup, Bangkok.

Friends & colleagues enjoying the evening...

One of the 16 International teams ready to face fierce competition ahead.

WACS President Gissur Gudmundsson & Continental Director John Sloane welcoming the Chinese Delegation.

The Taiwanese Team in high spirits ready for the next 4 days.

The Korean Junior Team catching a quick photo with Chef Alan Orreal.

Just a handful of the many international judges on hand & ready to execute a smooth and fair adjudication for all the competitors.

Parade of nations attending the first ever Asian Culinary Cup in Bangkok, Thailand.

VIP guests & officials launching the official opening.

Bangkok Culinary Cup

This evening will see the beginning of the 1st Asian Culinary Cup. WACS Junior will bring you all the action from each day so keep tuned to this site.

During this week, we will also cover the WACS APA Forum LIVE from the city of Angels, Bangkok.
There will be a special interview with the WACS President and the launch of the long-awaited Billy Gallagher Junior Chefs Forum programme for Chile 2010.

Free Beds in Chile For Junior Chefs

Click on the image for all the information on how Junior Chefs can get FREE Accommodation for the WACS Congress 2010

Opening of South African Chefs Association Centre for Culinary Excellence

South African Chefs Association (SACA) would like share with you the pride and joy they have in celebrating the opening of the South African Chefs Association Centre for Culinary Excellence at the School of Tourism and Hospitality University of Johannesburg.

Click here for more information and pictures.

From BCP Junior Chefs & their competition experiences

The BCP Young Chefs Club has kicked off with some serious competition results and a range of medals and international recognition. With the news that Alex Tanuhardja, the first student to benefit from the BCP’s support, has won the Asian nomination for next year’s Global Chef’s Challenge with his senior chef from Bulgari, the program is certain to grow.

A few of the junior chefs, who had competed at the recent Jakarta Salon Culinaire & also at the HOFEX, have written about their own experiences (see below). They have all expressed their gratitude to their seniors and mentors for their support & guidance & in making their dreams a reality.

Recipe for Relief

From five star hotels to the IDP camps, members of the Chefs’ Guild have taken up the challenge to cook 30,000 meals a day. Chathuri Dissanayake reports

For many of the 300,000 people living in the IDP camps in Wanni, a simple hot meal has become a luxury they hardly dare dream about. Wanting to make at least a little difference in the lives of these Sri Lankans who have seen so much suffering these past few months, the Chefs Guild of Sri Lanka has stepped in to help by doing what they know best; cooking.The programme they will launch along with Give2Asia, and Sarvodaya, aptly named ‘Helping Hands’, will see members of the Chefs Guild cooking 30,000 meals a day for those in the IDP camps.

For the chefs more accustomed to working in the state-of-the art kitchens of the country’s five star hotels, this is indeed a challenge but they are more than willing to rise to the occasion.“When we saw what was happening and the situation in the camps we knew we had to step in and help in any way we could. Many of the people were donating dry rations and some were providing cooked food which has the likelihood of going bad. People who are cooking inside the camps have no technical knowledge or the experience needed to cook for a large number like 250,000 people. We have the technical knowledge and the experience and we thought we should share it with them and make their burden easier to bear,” said Chef Gerald Mendis, Chairman of the Chefs Guild of Sri Lanka.

“When the tsunami struck our shores, we stepped in and provided cooked meals to the affected people. Give2Asia was a partner there as well. I spoke to Sharadha de Saram, the Programme Consultant for Give2Asia Foundation and she immediately stepped on board and also suggested that we partner with Sarvodaya Foundation which is already providing food for the IDPs,” said Chef Mendis.

They went to work straightaway. “We set about implementing the programme as soon as we agreed on the concept. The day after the initial meeting we went to Vavuniya to assess what needed to be done,” said Sharadha.
The Chefs Guild plans to provide three meals a day for the 10,000 IDPs in Manik Farm camp Zone 2, Sarvodaya blocks 1, 4, 5, 8, 9. They have already made improvements to the community kitchens there.

Different menus have been planned and consideration will be given to nutritional aspects. The food is provided by the World Food Programme (WFP) whereas all the ingredients and improvements in the diet will be provided through donations from the public (see below).“We have spoken to a number of hotels and hotel management companies such as John Keells Holdings and Jetwing Hotels and they have promised to help,” said Chef Mendis.

Eight chefs will go to Vavuniya every week and will cook in six community kitchens that have been set up in the blocks. "Our chefs have the capability to do anything with any food and create a good meal anywhere from five star conditions to a community kitchen so we can adjust to any situation," said Haleesha Weerasinghe, President of the Chefs Guild who will be going to the camps.

“Cooking food for so many people is no easy task. We have to look at doing it systematically and we have to micro plan about issues such as quantities to prevent any possible wastage or shortage because the numbers in each zone are different. For this we need technical know how in cooking. This is where the chefs can come in a big way,” Dr. Vinya Ariyaratne, Executive Director of Sarvodaya said.

“We are hoping to come up with a programme for these youth to be trained in cookery. So when they get out of the camp they will be able to make a career out of it. We lack the funds and are looking for donors to set up a proper programme,” Sharadha said.

The Chefs Guild and Sarvodaya are appealing for donations of rice, dhall and spices- chilli powder, turmeric, roasted curry powder, coriander powder, goraka, cinnamon, Maldive fish, salt, mustard seeds and ginger for the project.

For information contact Subasena de Silva at Sarvodaya on Tel: +94 777635015 or +94 112655110, or e-mail: sarsube@sarvodaya.org

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Click here for information on WACS Congress 2010 in Santiago, Chile

Are you ready for the

34th WACS Congress at Santiago, Chile

24 - 28 January, 2010

Click here for updates

NZCA & Joseph Clarke Ready to take on the world!

Taking on the World!!

Joseph Clarke is no stranger to the rigours and demands required to be successful in the furnace of the competitive culinary arena. This young chef demonstrates skills and composure that belies his age (21) He currently is one of New Zealand’s most prolific young culinary warriors and has the Silverware and Gold medals to back up his prowess in the culinary arena. Early on in his career he held the Southern Lights Commis Chef of the Year, The CPIT South Island Commis Chef of the Year and The New Zealand Commis Chef of the Year titles, these all won in back to back competitions during the 2007 New Zealand Salon season and in May 2008 he won Silver in the prestigious Hans Bueschkens World Junior Chefs Challenge Championships in Dubai, United Arab Emirates.

Currently working at world renowned Blanket Bay Lodge alongside ‘Seasoned’ culinary competitor, Executive Chef, Mark Sycamore, a previous winner of The New Zealand Chef of the Year competition; and currently preparing to represent the New Zealand Chefs Association in the Pacific Regional Final of the World Association of Chefs Societies Global Chefs Challenge; Joseph is in good company as he prepares to step back into the furnace of international culinary competition.

At the recent Wellington Culinary Fare Joseph fought off strong competition from 7 other talented young professional New Zealand Chefs to win the Silver Fern Farms NZ National Final of the WACS 2010 Hans Bueschkens Junior Chefs Challenge. Joseph will once again represent The New Zealand Chefs Association (NZCA) at next year’s Hans Bueschkens World Junior Chefs Challenge being held at the CasaPiedra Events Center as part of the 2010 World Association of Chefs Societies (WACS) bi-annual Congress being held from Jan 24th – 28th in Santiago, Chile.

NZCA Vice-President and Culinary Team Business Manager Gary Miller said “the competition in Wellington was strong, 8 very focused and determined young professional chefs battled throughout the weekend to earn the right to represent their association and country at the highest level of competition there is for individual young chefs. “Not only did we (NZCA) find our candidate but we also found a wealth of emerging young professional talent from around the country that we can offer other opportunities too in the future”.

At the Wellington Culinary Fare the competitors had to compete in two competitions, The Akaroa Salmon Hot Entrée Presented Cold, a static showpiece event and then on Sunday afternoon they competed in the Nestle Professional Live Main Course and Dessert Class, where they had to prepare a main course and dessert from scratch for 6 covers in two hours, utilising products from Silver Fern Farms and Nestle Professional. They were judged on their kitchen skills, workflow, set up and preparation, then they were judged on presentation, taste, texture and flavours of their dishes. Their combined results from the two days were then added together with Joseph coming out on top.

Joseph will now prepare to pit his culinary skills against other young chefs from around the world during the World Congress. He will have to prepare a 3 course meal for 8 people from a mystery box of ingredients that he will get to study for one hour the day before the cook-off. During that time he will have to study the ingredients and then design his menu and present to the judges his written recipes and methods.

On the day of the competition he will have 3.5 hours to cook and prepare his menu and then he will serve his three courses, Entrée, Main and Dessert at times pre-determined by the chief judge on the day of the competition.

Gary says of Joseph, “I am looking forward to working with Joseph once again to help him prepare for the Hans Bueschkens competition, Joseph knows what is required to compete at this level and with only seven months to go before the competition; having previously competed in Dubai, our preparations will pick up where we left off in 2008”.

Last Day Gourmet Team Pictures HOFEX 2009

On the last day of HOFEX the two past Champions went head-to-head in the Gourmet Team Challenge. 2004 Winners the Hong Kong International Convention Centre Team were up against the Defending Champions and Winners from 2006 Gourmet Team from the Philippines.

Overall winners of Gourmet Team Chellenge for 2009 is the HKICC Team - see all the dishes from both teams below.

HKICC 2009, The competition that consistently pushes the envelope

Words by: Chtistopher Gallaga
Photos by: Marco Veringa
Reporting live from HOFEX 2009

As we your trusty news team pace the massive competition arena, from gourmet team buffets, to exciting ice carving rounds; through Chinese and Western hot food heats, and The Global Chef Asia Tournament; into patsry, bakery and display work; we are overwhelmed by the continuing creativity and high ambition of the competitors.

Certainly it is true that some young chefs have focused too much on fasion versus function and gotten lost trying to create the latest trend. But others just as able but perhaps slightly more rounded have shown us that indeed the up-and-coming chefs are taking good care to preserve the legacy of excellence handed down from competitions past.

Overall we give very high marks to everyone for participating and certainly HKICC and the Hong Kong Chefs Association are very thankful to all involved. You continue to make this one of the most interesting and well attended culinary competitions in the world.

Again for images please go here: http://www.flickr.com/groups/hkicchofex2009/

HOFEX Day 4 May 8th

Another action-packed day at HOFEX 2009



Gourmet Teams put on another amazing display



Chocolate Sculpture

Global Chef Asian Final HOFEX 2009

In a hotly contested event between Thailand, Singapore, Indonesia, The Philippines & the host Hong Kong, the Global Chef Asian Final presented 5 hours of LIVE Hot Cooking where a team of two have created a menu from a blackbox of ingredients for 12 PAX consisting of appetiser, fish course from Norwegian Salmon, a main course of beef and a dessert.

We will update you of the winning team a little later, here's pictures of the event... LIVE at HOFEX 2009!

UPDATE:

Congratulations!!!!

First - Indonesia Team of Bvlgari Hotel, Bali

Second - Singapore Team

Third - Hong Kong Team

Gourmet Team Challenge HOFEX 2009

The Gourmet Team Challenge kicked off today with the Singapore Team and the Intercontinental Hong Kong.
WACS Junior was there and here are the pictures for you LIVE from HOFEX 2009.

Ice Carving Day 3 HOFEX 2009

Ice Carving again took centerstage of the afternoon's event. See all the Action as it took place just a few minuites ago. WACS Junior LIVE from HOFEX

Wedding Cakes

HOFEX May 6th Day 2

Apprentice Hot Cooking for under-25s


A full day's program of individual hot cooking, ice carving, individual cake-making and bakery got under way from as early as 7am. Almost a hundred competitors for the day took part in what was an exciting and well executed culinary competitive spirit throughout the venue.

In the hot cooking category, the main competition for the day covered beef, salmon, herring, and pork shoulder. While there were some interesting and creative dishes executed by the competitors, the judges' comments were that more attention to basic skills need to be focussed upon.

When asked to elaborate on this, Chief Judge for Hot Cooking, Marco Brueschweiler had this to say, "competitors are focussing too much on the final product and not enough on the journey to get to the final product". Judge Alan Orreal added to this by saying "as junior chefs, we expect the competitors to show basic skills in knife handling, hygiene, sauté and other fundamental cooking skills, not on artisan alone.

The following pictures are from WACS Junior, LIVE from HOFEX 2009

HOFEX May 5th Day 1

Salmon Chanted Morning

Words By: Christopher Gallaga
Photos By: Marco Veringa
Reporting live from HOFEX 2009

The Hong Kong International Culinary Classics Competition kicked off with an exciting start on Tuesday, May 5 (Cinco de Mayo, Olé!); a full day before the 2009 Hong Kong Hotel and Food Expo (HOFEX) actually began. As an astute reporter I immediately noted something fishy going on, and using my highly trained investigative skills found what it was, in short order. Norge Seafood, the proud vendor of a large variety of premium Norwegian seafood, was also the proud sponsor of the first individual apprentice competition, featuring an exciting and apparently delicious round of salmon entrées prepared by the young chefs attending from around the world. The apprentices certainly challenged the judges with their incredible culinary technique and modern preparations of the most classic of all fish, Norwegian salmon. The energy of this first round created a momentum that will carry us all through this exciting week of business and culinary adventure.
To see all images, please go to this link: http://www.flickr.com/groups/hkicchofex2009/


May 5th,
WACS Junior HOFEX Hong Kong,
Due to overwhelming response from competitors the Hong Kong Chefs association has run an extra day of competition in order for everyone to have the opportunity to compete.
Here are a few photos of the Junior Chefs cooking Salmon for four pax. There are Junior competitors in this set of pictures from Taiwan, KL and Hong Kong.
These pictures below from WACS Junior with more to come every day.

HOFEX Welcome Dinner May 5th

A Hong Kong Disneyland Hotel Safari
Words By: Christopher Gallaga
Photos By: Marco Veringa
Reporting live from HOFEX 2009

The breeze was cool and fresh on the front lawn of the Hong Kong Disneyland Hotel, as the international judges and honored guest congregated to begin the welcome dinner for HOFEX and the HKICC, sponsored by Nestle.

Our gracious host Hong Kong Chefs Association President, Rudolph Muller with the abundant help of the outstanding cast of Hong Kong Disneyland, guided us on a wonderful journey. The format of the evening was a table service dinner, but with every course, we the guests were uprooted from one venue and gently carried in “Disney Magic” fashion, to another. In this way, during one delightful evening we were able to sample every area of the fairytale inspired hotel. This clever arrangement not only allowed for an interesting and exciting time, but also allowed us to mingle more than usual, recombining at each new table into new configurations of dining companions. This method of service stimulated conversation and strengthened old friendships while also generating many new ones.

The food, 7 courses in all, was impeccably prepared, featuring such dishes as a cold seafood plate with crab mille-feulle, seared scallop and Batik-style salmon (a favorite among yesterdays judges, I am sure); as well as roast veal chop with Portobello risotto. We were also delighted by with a huge variety of Australian wines that changed with every course.
Well sated, and basked in the warm glow of friendship the dinner was concluded by 11pm, when the judges were sent to their hotels for rest, and we honored guests made our separate ways across Hong Kong for a bit of kip before the exciting days to follow. While the official opening ceremony would come in the morning we certainly started the festivities in high fashion.

Please for all the pictures follow this link: http://www.flickr.com/groups/hkicchofex2009/

More Pictures from WACS Junior below

This was an amazing dinner thanks Chef Rudy and all the team at Disney

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