28 February 2011
25 February 2011
Warmest greetings from All Japan Chefs Association
The 15th WACS Asian Presidents Forum will be held from 23rd to 25th of April in Tokyo, Japan.
As a proud WACS member, AJCA is privileged to host the 15th APF and we look forward to participation from all member countries; renewing the bonds of friendship; strengthening our communication with one another at our annual APF.
This year, we will introduce Japanese culinary history and culture at a One-Day Food Tour. The day will culminate with our 15th Ceremony Dinner with special guests in attendance. Also, we will visit Tokyo’s most famous Tsukiji Market in the early morning, and much more.
Had AJCA not joined WACS in 1960, Western gourmet culinary food culture would not be what it is today. This, in turn, has helped Japanese cuisine, food culture and history to be elevated and recognised as a global cuisine.
We are very excited to be hosting the 15th APF in this new format, and we hope that you will all find it culturally enriching as Japan ink this chapter in the APF’s history.
It will be an honour if you do share this opportunity with us, and we look forward to having a wonderful blooming season with you here in Tokyo!
With culinary regards,
President of All Japan Chefs Association
The Emirates Salon CulinaireOrganised by the Emirates Culinary Guild Endorsed by the World Association of Chefs’ Societies
An Overview of the Emirates Salon Culinaire
The Emirates Salon Culinaire (ESC) is a series of practical and display-based culinary competitions; entry to which is open to professional chefs, pastry chefs, cooks and bakers. Some of the competitions are designed for entry by a single competitor; others are designed as team events. Each competition is called a ‘class’.Each class of the various competitions is intended to test the differing skills of entrants whilst also celebrating the preparation and presentation of food and its accoutrements in attractive and pleasing forms.The team events are designed to test cooperative, gastronomic and artistic skills. The practical cookery events test gastronomic and timing skills. Artistic and timing skills are required for the practical artistic events.The salon takes place over four days at the Dubai International Convention and Exhibition Centre. It is run in conjunction with the annual Gulf Food Hotel and Equipment Exhibition.The Emirates Culinary Guild (ESC) in its organisation of the salon is strongly supported by Dubai World Trade Centre Management Company (DWTC) in the provision of space, stand construction and logistics. The exhibits at the salon act as a display for the UAE hospitality and food industry. They bring to the attention of the general public the service and food concepts and fashions currently prevalent within the region’s hotels and restaurants. To the professional chefs competing, the salon presents an opportunity for them to test themselves against the bounds of their perceived abilities, and to demonstrate to the public, their colleagues and their seniors the scope of their artistic acumen and practical dexterity. Through the media of competition and exposition, the salon serves to inspire and encourage young chefs to continue striving for ever upward improvement in their daily work practice. There are few things more stimulating or heartening than to receive tribute from one’s respected peers and seniors. Accordingly the competitors at the salon are judged by a panel of 20 international adjudicators, each one of whom is an approved international judge of the World Association of Chefs’ Societies (www.wacs2000.org). Entrants to the various competitions do not compete directly against each other; rather, they strive to reach perfection in their art. Each of their creations is then judged by the panel according to its international merit. Gold, Silver and Bronze medals and certificates are awarded to those competitors whose exhibits, in the opinion of the judges, have reached the commensurate international standard. In addition to the medal awards, there are special trophies awarded to individuals who have attained excellence at the competition in their particular field: gastronomy; bakery/pastry; artistic - and a new award designed to encourage the development of Arabic cuisine. To any member of the general public fortunate enough to observe it , the Emirates Salon Culinaire is a visual extravaganza of culinary showpieces and practical cookery demonstrations: exciting ice carvings; intricately decorated buffet platters; spectacular pastry and chocolate creations; picture-perfect, aspic-preserved, platters of all manner of edible delights: Wedding cakes; celebration cakes; works of genius in spun and blown sugar: in fact, a seemingly endless presentation of gastronomic masterpieces. All this - coupled with four days of real-time, hectic, and thrilling cookery competitions - fought against the constraints of time, makes the salon a stimulating event that has become a major attraction at the Gulf Food, Hotel & Equipment Exhibition &Salon Culinaire.http://www.emirates-culinaryguild.com/html/emiratessalon.php
21 February 2011
Up for the challenge? :)
Click on this link to download the information pack!
GROUP 4 - Class 17: JUNIOR ASIAN CHEF CHALLENGE LIVE
Open to teams from culinary schools or institution in Asia, member of World Association of Cooks Societies (WACS). Each team must comprise of 1 Team leader (no age limit) and 3 Junior Chefs (aged between 19-27 years).
Team to prepare and present within 120 minutes, 3 course menu consist of Appetizer, Main course and dessert for 6 people. Appropriate show plate must be brought in by the teams (Pre cut vegetables and basic sauce/stock are allowed)
Each kitchen station will be properly equipped; competitors will be advice at the later date of equipment
provided. Please bring along your own kitchen utensil and small equipment.
Recipes and menu required for display
Mise-en-place and Cleanliness 0 – 10 points
Correct Professional Preparation 0 – 30 points
Arrangement and Presentation/Innovation 0 – 20 points
Taste & Texture 0 – 40 points
Maximum 100 points
14 February 2011
Convenor of the 2011 tour is Chef Martin Kobald (South African Chefs Association's honuary president). Hope's to welcome over 200 chefs from across the globe in the effort to feed the nation.
The organisers plan to hold gala dinners around the world to raise awareness of the scourge of hunger while raising money.
Bidvest, operational in 20 countries and across four continents, provides substantial international reach of its own.
Says Kobald: “We anticipate that the Bidvest World Chefs’ Tour Against Hunger will prove to be the biggest fundraising event ever undertaken within the global chefs’ fraternity.
“We feel hugely privileged to be supported by Bidvest and afforded the opportunity to invite chefs from around the world to share their knowledge and compassion in the fight against hunger.”
R4 million poured into the ‘pot’ would easily create a new record.
In 1993, when international chefs first came to South Africa to raise money to fight hunger, R500 000 was raised. The follow-up 10th anniversary tour in 2003 raised R1,5 million.