CANBERRA HOSTS INTERNATIONAL SECONDARY SCHOOLS CULINARY COMPETITION

Press Release: St Edmunds College Win Gold at this years ISSCC and take third place overall

18 students from all over the Asian and Pacific region competed in the International Secondary Schools Culinary Competition here in Canberra last week at the Canberra Institute of Technology

Yet again the Pacific Rims moves forward. The Australian Culinary Federation ACT Chapter hosted this years International Secondary Schools Culinary Competition (ISSCC). We had teams from Japan, Taiwan, New Caledonia, Tahiti, New Zealand and Australia competing to be crowned number one Secondary School in the region for culinary skills.

Throughout the week teams visited some of Canberra’s most famous tourist destinations, the National Zoo and Aquarium, the War Memorial and Floriade to name a few, in addition to this the ACF ACT along with CIT, MLA and Mastercut Meats hosted a double industry Masterclass in Butchery and Sugar Art. Students had the opportunity to see Gary from Mastercut Meats breakdown a carcass of Australian Spring Lamb into various cuts, following this Dammika Hatharasighe Multi Award Pastry Chef demonstrated the Art of Sugar creating a Sugar Masterpiece.

At 11am on Friday 28^th September the teams competed in this prestigious culinary competition. Teams had an hour to prepare and cook 1 main course dish for 4 people, Chairman of Judges Chef Paul Krantzcke commented on the high standard of competition with the judges taking well over an hour to decide on a winner.

The winners were announced that evening at a Gala Dinner held at Royal Canberra Golf Club.

1^st place - Taipei Kaiping School, Taiwan

2^nd place - Japan

3^rd place - St Edmunds College ACT, Isaac Brown and Brad Bool

Next year the competition will be held in Japan, Australian Culinary Federation ACT will hold the heat next May and the winning team will book themselves a ticket to Mie Prefectural Ohka Senior High School in Japan 

Please follow the link below to view photo of the week and the major events.

september2012

View photos

You are invited to view tom's album. This album has 601 files.

Vietnam Young Chefs Club

Vietnam Young Chefs Club celebrated International Chefs Day

Check out their facebook page and pictures here

Words from YCDT Chairman - Andy Cuthbert

To all Chefs around the World on this day of international recognition for our trade... We, at the Young Chefs Development Team, wish you all a great day.

The Young chefs are our future, they will lead large and small brigades, they will run restaurants, own their own businesses, some of them will lead WACS in the future, so they are our most important asset our association has and we must nurture them.

I have had the privilege like many of us to work with some very talented young people over many years and to see them succeed is the greatest feeling one can have.

So on this International day of chefs, I call out to all of us as senior leaders to support and give time to the young chefs, they deserve the very best start in their early years.

Like any society around the world or association, it is imperative that the leadership of that society take the time to teach the young to give them the best chance of success they can have. In our association, the World Association of Chefs Societies, it is our duty also like any to develop and give that opportunity to our chefs.

With regards Andy and Team

International Secondary Schools Culinary Competition (ISSCC) in Canberra

Press Release: 

St Edmunds College Win Gold at this years ISSCC and take third place overall

18 students from all over the Asian and Pacific region competed in the International Secondary Schools Culinary Competition here in Canberra last week at the Canberra Institute of Technology

Yet again the Pacific Rims moves forward. The Australian Culinary Federation ACT Chapter hosted this years International Secondary Schools Culinary Competition (ISSCC). We had teams from Japan, Taiwan, New Caledonia, Tahiti, New Zealand and Australia competing to be crowned number one Secondary School in the region for culinary skills.

Throughout the week teams visited some of Canberra’s most famous tourist destinations, the National Zoo and Aquarium, the War Memorial and Floriade to name a few, in addition to this the ACF ACT along with CIT, MLA and Mastercut Meats hosted a double industry Masterclass in Butchery and Sugar Art. Students had the opportunity to see Gary from Mastercut Meats breakdown a carcass of Australian Spring Lamb into various cuts, following this Dammika Hatharasighe Multi Award Pastry Chef demonstrated the Art of Sugar creating a Sugar Masterpiece.

At 11am on Friday 28^th September the teams competed in this prestigious culinary competition. Teams had an hour to prepare and cook 1 main course dish for 4 people, Chairman of Judges Chef Paul Krantzcke commented on the high standard of competition with the judges taking well over an hour to decide on a winner.

The winners were announced that evening at a Gala Dinner held at Royal Canberra Golf Club.

1^st place - Taipei Kaiping School, Taiwan

2^nd place - Japan

3^rd place - St Edmunds College ACT, Isaac Brown and Brad Bool

Next year the competition will be held in Japan, Australian Culinary Federation ACT will hold the heat next May and the winning team will book themselves a ticket to Mie Prefectural Ohka Senior High School in Japan 

Please follow the link below to view photo of the week and the major events.

 september2012

You are invited to view Tom's album. This album has 601 files.
View photos

ECG Young Chefs on Gulf Gourmet

Some of the ECG Young Chefs share their thoughts on the Gulf Gourmet magazine...

You can download the PDF version here

Gold with Distinction for Gao Liu

Salmon & Saffron, Flavour of Fate…

the entry that won the GOLD WITH DISTINCTION at Fine Food Australia 2012 in Melbourne.

Clown’s Fate

When the clown is crying

Would you think he is kidding

Are we who we are

Or whom we are play as

Presented by Steve McFarlane, ACFV President - Victoria 

Gordon Gao Liu was pursuing his studies in philosophy in Szechuan, China during 2009. He then considered that cooking might be a way to help him get through the bottle neck of his philosophy study, so he applied for the course at NMIT in 2010.

Gordon’s first attempt at competition saw him winning a silver medal in AUS TAFE Competition Regional in 2011, and it spurred him on to win a gold medal in AUS TAFE State Final. He represented Victoria at the Worldskills 2012 in Sydney and received a gold medal. Gordon continued to excel by winning a silver medal in La Dolce Italian Table Professional Chef Competition. 

In September 2012, Gordon left an indelible footprint at Fine Food Australia in Melbourne. His competition dish, Salmon & Saffron – Flavour of Fate, was awarded Gold With Distinction. A perfect score was given by the judges for Gordon’s winning dish.

Gordon likes molecular gastronomy, fusion cuisine and Australian bushfoods. He  learns about other cultures, aesthetics, psychology, and food medicine to develop my own cooking style in his free time.

Gordon’s first inspiration was drawn from the first chef he worked with, a blend of passion and his own philosophy into his culinary style. Later, at the catering kitchen of Sofitel, Gordon grasped a better understanding of the general culinary disciplines of his home (Szechuan) cuisine, that every detail must be perfect. 

Then, under the tutelage of NMIT Chef Andrew Shepherd, Gordon gained an extensive and effective training on competitions, and how he could improve his own culinary style.

And eventually, it was the visit to the studio of Artist Ixia Black and learning about her Low Brow style that inked Gordon’s very own culinary style - connecting cooking with art. Real art.

Gordon Gao Liu, the 24 year-old gold with distinction medallist who recently graduated from NMIT in Melbourne.


Question: When did you conceive the recipe concept?
Gao Liu: It was about 3 years ago, with modifications made along the way

Question: Why did you use so many parts of the salmon on your dish?
Answer: I want to showcase as many edible parts of salmon on my plate, and that they have these 4 factors when I created it. They have nutritional and medicinal values, packed with flavour, and there's texture to the dish.

Alan Orreal, Gao Liu with his mentor Andrew Shepherd (right) who has nurtured and guided this fine young chef to his winning dish.

Australian Culinary Federation website

Have you recently visited the Australian Culinary Federation website? 

 There's heaps of information... great for Young Chefs around the world... 

check out some of the videos below. 

T.Y. Leung about her participation at Dr Bill Gallagher Young Chefs Forum, WACS 2012 Daejeon

Click on the image above for a high resolution picture/text to read what T.Y. Leung, one of our most active participants at WACS 2012, felt about her experience at the Dr Bill Gallagher Young Chef Forum.

Look forward to welcoming you in 2014 in Stavanger, Norway! :)