24 July 2013
18 July 2013
11 July 2013
Domenic, we can't wait to hear from the young chefs about their culinary exchange experience, and perhaps pictures and videos if they have so that we can post them onto WACS Young Chefs blog and share with other young chefs around the world.
Please send us the articles & pictures, email us at email@example.com
Thanks ! :)
09 July 2013
2013 HTN APPRENTICE CHEF CULINARY COMPETITION
"Australia's largest professional cooking competition for budding chefs“
HTN coordinates Australia's largest competition series annually for future chefs. The well publicised skills shortage in the commercial cookery sector highlights the need to promote the career of a professional chef and HTN actively pursues applicants to meet their demand average of 100 cooking apprenticeship vacancies listed all year round.
The competition provides an ideal opportunity for cooking apprentices and trainees to engage in structured skill development, further enhance their unmistakable passion for the culinary art and celebrate the excellence of cookery as a career without limits. It also provides an opportunity for apprentices and trainees to network, form long lasting friendships with other like minded people and to display their individual culinary talent.
HTN will coordinate the 2013 competition series which will encompass a new and improved format with five (5) regional heats throughout NSW and ACT - thus providing the industry with the largest and most exciting commercial cookery competition in the country. (250+ Apprentice Chefs competed in 2012) with cash and great industry prizes up for grabs.
The next regional heat is scheduled for 10:00am on Wednesday, 10th July 2013:
TAFE NSW Hunter Institute – Hamilton Campus
Building A, 91 Parry Street
Newcastle West NSW 2302
You are invited to attend as a spectator. Competitors will be presenting the dishes from 1:00pm.
The best performing HTN Apprentice Chef across all heats i.e. the HTN Apprentice Chef that scores the highest points in total across 5 regional heats will be provided a unique 2 day paid work experience opportunity with renowned Chef Shannon Bennett at Vue de Monde in Melbourne. This experience includes airfares and accommodation.
Meat and Livestock Australia (MLA), Krio Krush, Fraser and Hughes, Futura Group, Peter McInnes, HOSTPLUS, Sandhurst Fine Foods, Community First Credit Union, Service Skills NSW, Game Farm Pty Ltd, TAFE NSW and CIT have generously supported HTN as sponsors of this initiative, ensuring that the commercial cookery sector's future is assured.
HTN is a not for profit, group training organisation established by industry, for industry to employ hospitality apprentices and trainees and thus return to industry highly qualified skilled technicians for tomorrow. HTN employs hundreds of apprentice chefs, hospitality trainees and apprentice butchers throughout NSW and ACT and is the leading hospitality specific group employer in Australia.
04 July 2013
WACS Young Chefs Development Team Welcomes All Young Chefs to the Bill Gallagher Young Chefs Forum 2014 in Stavanger, Norway.
Mark your calendar for BGYCF 2014:
2 - 7 July 2014
More updates will be posted regularly, so do subscribe to our email updates at wacsyoungchefs.blogspot.com (top left sidebar)
And also LIKE us on Facebook.com/wacsyoungchefs
Greeting for all Young Chefs around the world.
Last Thursday, June 27th 2013, Young Chef Club Indonesia (YCCI) with Classic Fine Foods Indonesia and ROUGIE were held a seminar named "It's all about Foie Gras". The object we learned was absolutely a Foie Gras. It is held at "Miele Kitchen Showroom" Jakarta. Here, we learned from the history of Foie Gras until how to cook it in some ways. This event was open for public with limited seat, just for 25 person.
The seminar was started by a speech from Mr.Benjamin Fanca, as a Marketing Assistant from Classic Fine Foods Indonesia. He welcomed us and introduced himself. After that, we were going to the main part, the seminar about Foie Gras with Chef Jocelyn Deumie. He is a chef from France, but he is working in Japan. He used to work at the Restaurant La Grande Table de Kitamura (Nagoya, Japan) before joining ROUGIE Japan's team as a Culinary Advisor. Chef Deumie showed us a presentation about history of Foie Gras and the story after until the present. He gave us great insights into so many new things we haven't known about Foie Gras before.
After the presentation, Chef Deumie let us into the kitchen. Yes! It was Cooking Demo time! Chef Deumie explained about the product before he started cooking. He told us the mise en place for Foie Gras. Because when we missed something in preparation, we couldn't get a good result after cooking. After that, he shown us some cooking method for the Foie Gras. They are: Poached, Pan seared, Pan fried tataki, Poached then Pan seared, Poached with Artichoke, and Stuffed meat ball with Foie Gras. We noted all the step-by-step, then when it was done, we taste it. Yummm..!! The result taste from all methods was delicious! (But I like the Poached and Stuffed meat ball :-p).
Before we ended this event, Mr.Benjamin gave us many boxes of Pizza for our lunch. Then, this event was ended with photo session together with all participants and Chef Deumie. Our heartfelt gratitude to Chef Deumie and all parties that have supported this event. I wish someday we (YCCI) could have a time to learning together with another Young Chef Club from another countries. Gathering and telling about culinary from each country.
Click HERE to see the video from this event
Savira Rizki Pradiati
YCCI Jakarta Chapter