27 April 2010

Congratulations to all the winners & participants at the FHA 2010.
Here are the results, look out for more pictures from the event coming up shortly...

26 April 2010

The World Association of Chefs Societies Appoints Two New Young Chefs Ambassadors

At the recently held World Association of Chefs Societies board meeting in Melbourne Australia last week the world president Mr. Gissur Gudmundsson ratified the appointments of the two new Young Chefs ambassadors for the term of office 2010 to 2012.

The successful candidates chosen are:
Ms. Kelly Lee Conwell from the United States of America, representing the American Culinary Federation. Kelly’s training place was Johnson County Community College. She now uses and shares her acquired skills at Raphael Hotel in Kansas City, USA.

Ms. Sarah Primrose representing the New Zealand chefs Association. New Zealand. Sarah trained at The Culinary Institute of New Zealand. (Bay of Islands, Northland), and is now practising her art at The Pear Tree restaurant in Kerikeri, New Zealand.

Both of them recently attended the 34th WACS bi-annual Congress in Santiago, Chile where they participated in the Dr Billy Gallagher WACS Junior Chefs Forum, where over 60 young chefs from throughout the world participated in seminars, round table discussions and competitions.

The two candidates will take up their positions with immediate effect, they will be reporting directly to the chair of the young chefs liaison committee Mr. Andy Cuthbert. Their role will be to give input to the Presidium and board of elected continental directors on matters pertaining to young chefs from around the world.

At their appointment, they commonly stated:
We are thrilled and honoured to be chosen as one of the two students appointed as WACS Young Chefs ambassador from such an elite group. WACS has given young chefs worldwide an amazing opportunity to mentor, as well the opportunity to express their opinions on issues that matter to us. Now we are looking forward to meeting chefs from around the world and working on a great mentorship between the Junior Chefs and Senior Chefs.