12 May 2013

LAUNCH OF THE WACS GLOBAL CULINARY CERTIFICATION SCHEME

LAUNCH OF THE WACS GLOBAL CULINARY CERTIFICATION SCHEME
07-05-2013

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On 7 May 2013, the World Association of Chefs Societies (WACS) launched one of the most exciting developments in the culinary industry this year:  the WACS global culinary certification scheme.
The scheme, developed in partnership with City & Guilds, is the first global culinary certification scheme in the world.   It has nine different levels which are aimed at cooks, chefs and culinary educators who wish to gain recognition for the skills, experience and knowledge they have gained while working in the industry.
‘It has been a lifelong ambition for WACS to give something back to the culinary community’, says Gissur Gudmundsson, President of WACS.  ‘There is hardly anything available for chefs and cooks who may not have had the opportunity to obtain a qualification or were just too busy building their careers and did not manage to find the time to go back to formal education’, Gudmundsson continues. 
WACS is a global network of 93 national chefs associations founded in 1928, representing over 10 million professional chefs.  WACS dedicates all of its activities to maintaining and improving the culinary standards of cuisines around the world.
‘We want to celebrate success’, adds Gissur Gudmundsson, President of WACS.  ‘We want to encourage cooks, chefs and culinary educators to continue learning as this is the only way in which we can help to raise standards within the industry.‘
As well as targeting cooks and chefs, the scheme also recognises the role culinary educators play in the training and education of the next generation of chefs.
‘The work of teachers and trainers is often overlooked in the industry’, says John Clancy, Chairman of the WACS Education Committee. ‘The scheme brings to the forefront the invaluable contribution of educators around the world and allows us to formally acknowledge the positive difference they make in the professional and personal development of young cooks as they are starting out in the industry.’
WACS joined forces with City & Guilds, one of the world’s leading certification bodies, to develop the scheme.    ‘We only work with the best and are delighted to have City & Guilds as our certification partner’, notes Gudmundsson.  City & Guilds has led the work around setting the standards and defining a suitable quality assurance mechanism which will provide sufficient flexibility to operate the scheme at a global level without compromising on quality.
The two organisations have spent two years planning all the details of the scheme to ensure that it is relevant to employers and reflects the typical career progression within the industry.   
One of the key features of the certification scheme is the innovative use of technology so that it can reach out to as many individuals as possible around the world.  The application and the assessment processes are done electronically which makes the scheme affordable and accessible.  Applicants can take the time they need to prepare their evidence which will then be submitted to WACS using an electronic portal called Learning Assistant.
‘The scheme complements qualifications and certification schemes available around the world’, notes Clancy.  ‘It is all about recognising industry experience and re-engaging professionals in learning in a way which is not always possible through formal qualifications.   We have made a conscious effort to incorporate existing certification schemes and competitions into the requirements where it was appropriate to do so.  For example, we will accept Master Chef and Master Pastry Chef certificates from around the world as part of the entry requirements for applications at the WACS Certified Master Chef and Master Pastry Chef levels.’
The scheme has been unashamedly designed in a way that it can bring value to employers as part of their recruitment, training and staff retention programmes.   WACS has undertaken extensive consultation with the industry and found that the most important qualities that employers are looking for include attitude, passion and motivation as well as having the right skills.  The scheme allows chefs and cooks to demonstrate to an existing or potential employer as well as their own customers that they are willing to go the extra mile and have met an international benchmark while doing so.
‘It is going to be a very exciting time for chefs’, commented in Gudmundsson.  ‘The future is beautiful’.
And who could argue with that?
NOTES TO THE EDITOR
About WACS
WACS is the leading authority in global cuisine, dedicated to defining and promoting standards within professional cooking and hospitality around the world.
Through educational programmes, international culinary competitions and congresses and assemblies, WACS has been leading the way in shaping the role of the professional chef since it was established in 1928.
WACS membership includes cooks, chefs and culinary educators from over 93 countries; representing over 10 million professionals.

About City & Guilds
City & Guilds is one of the world’s leading vocational education businesses, offering over 500 qualifications across 28 industries.   The organisation operates in 80 countries with a network of over 20 regional offices around the world.
City & Guilds has over 130 years of experience in designing qualifications and assessment and its qualifications are considered by employers to be the benchmark for workplace excellence around the world.  Last year alone, nearly two million people studied towards City & Guilds qualification.
The City & Guilds Group comprises City & Guilds, the Institute of Leadership & Management (management and leadership qualifications), Learning Assistant, the Centre for Skills Development (research arm) and City & Guilds’ latest acquisition, Kineo, an awarding winning e-solutions company.
City & Guilds, unlike many other certification bodies, is a charity and therefore a not-for-profit organisation.  Any surpluses made through its work is reinvested into education or used to support educational programmes.

11 May 2013

WACS Global Chef Asia & HOFEX 2013

Every two years, chefs from around the world gather in Hong Kong during HOFEX, the largest food and hospitality tradeshow in the Asia-Pacific region.  This year’s HOFEX 2013 was held from 7 – 10 May. Hong Kong International Culinary Classic (HKICC) and WACS Global Chef Asia Competition were being held.
 
 
And every time, the HKCA and the Hong Kong Young Chefs Club (HKYCC) organize a Chefs Corner to welcome local and international judges, local professionals and competitors and serve great food and drinks with the support of generous sponsors.
 
 
At this year’s HOFEX, more than 80 students and members assisted to sponsors to prepare food at the Chefs Corner.

 

On behalf of the HKYCC, we’d like to extend our sincere gratitude to the different institutions that loaned us their students to run the Chefs Corner, namely Institute of Vocational Education (IVE ) Chai Wan and Haking Wong, Hospitality Industry Training and Development Centre (HITDC), the School of Hotel and Tourism Management (SHTM) of the Hong Kong Polytechnic University.
As well, I’d like to thank the many sponsors that provided food, support and logistics to make this a welcome corner for all chefs.
 




 

Hong Kong Young Chefs Committee with Chef Alan Orreal.
 
WACS Global Chef Asia 2013 Results
 
Congratulations to all the winners!

 

Country

Name

Global Chef
 
 

Winner:

Hong Kong

CHOI Chun Fai Calvin

1st Runner-up:

Singapore

Jaclyn KONG

2nd Runner-up:

Indonesia

Daniel EDWARD

Hans Bueschken
 
 

Winner:

Indonesia

Marcel SUMARGA

1st Runner-up:

Hong Kong

LAU Lap Pong

2nd Runner-up:

Thailand

Pratchaya CHOPNGAM

Global Pastry Chef
 
 

Winner

Taiwan

CHEN Li-Che

1st Runner-up

Singapore

TAI Chien Lin

2nd Runner-up:

Malaysia

TAN Wei Loon
By T.Y. Leung
 

10 May 2013

International Young Chefs Challenge

International Young Chefs Challenge
Continental Competition

 International Young Chef Challenge in KOREA 2013 
We are greatly honoured to host “2013 International Young Chef Challenge in Korea”. This competition will provide channels that would promote culinary experience, skills and abilities of Young Chefs from all over the world. The people of Korea invite you to a once in a lifetime experience, where you can build friendship with fellow Young Chefs from all over the world! The competition will be challenging and exciting but also bring you together with comradely as a professional young Chef – Our arms are open to greet you ! 
Korea Cooks Association President Young-sun, Ra 

Dates and Deadlines 
• Registration period: ~June. 30th 2013
• Duration of the Exhibition : 2013. 11. 6~9(4days) 
• Registration is first-come first-serve basis, and is completed only after payment has been submitted. 
• The International Parade of Nations will take place at the Welcoming Party on the 5th of November. 
• Judge will be available daily at 3pm for a briefing on your entry. 
• Daily Awards will commence at 5pm. 
• Please note that some events have limited number of entries. 
• The awards ceremony for each day's events will take place in the Exhibition Hall at 5pm . 
• The winner of 2013 International Young Chef Challenge will receive $ USD 2000 And holder of The International Young Chef Champion Trophy for the next four years. 
Date : 6th - 9th November 2013
 SOUTH KOREA
Downloads:

01 May 2013

Champchefs 20th Edition

So here we are with a landmark of sorts. The Champchefs 20th Edition. I published the 1st Edition back in the fall of 2007. As with haute couture I observe three seasons. The 1st Edition was published in the autumn of 2007.

In this edition there are some splendid images of the Bocuse d’Or and the World Pastry Cup. These are on the Home Page. Also on this page you will be introduced to the 42 new teams that have joined the Chapchefs Archive since January.

Under the header ‘Retrospectives’ you can enjoy a laugh and visit with the Hong Kong Cowboys. Also in ‘Retrospectives’ you will find a stirring story about one of our colleagues who as a young lad survived the horrors of World War 2 and thereafter charted a course for himself that took him forward build a remarkable career.

To get to the home page, please access this link: http://www.champchefs.com/

Contributed by Maurice :)

10 April 2013

Participate in the Marine And Heritage Festival in Dubai on 13 April 2013

URGENT!!!
 
Dear Colleagues,
 
The DTCM and ECG are requesting your support.  Please support the Marine and Heritage Festival.  H.H. Shaikh Majid bin Mohammed bin Rashid Al Maktoum is expected to come for the opening. 
          Date:         13.04.2013
          Set Up:       from 14:00 onwards
          Time:         17:00
 
Each team (hotels can have more than 1 team) has to build a small cooking station, and prepare 3 portions of Jesh Or Shaari Eshkeli for the Judges and 40 small tasting portions to give away to the public.  

All teams will receive a certificate from DTCM and the top teams will receive a cash price of Dhs 5000/- for the winner.  The judging will be done by the ECG Judges and DTCM members, any cuisine can be prepared.  Please register ASAP as the space is limited.   Send you Hotel’s name and the names of 2 chefs.  Please send your registration to Uwe Micheel.

08 April 2013

Join us for a Professional Food Styling/Photography Session by Renowned Food Stylist Linda Brushfield


We have organised a great and very rare work shop for you to be involved in.

It's a full day of hands on food styling followed by photography of the dish to be held on Saturday 4th of May.

Have your favourite / signature or cultural specialty dish, styled and photographed by a professional food stylist and photographer.

Internationally renowned food stylist (Boston professional food stylist conference speaker - worked extensively in Asia), Linda Brushfield, will work with you one on one to style your dish before professionally photographing it.

You will be provided with electronic copies of your photos to use for your CV, Resume and recipe data base etc.
Young Chefs’ dishes may be featured in the World Association of Chefs’ Societies (WACS) magazine and the Young Chefs’ Club recipe data base.

Details:
William Angliss Institute 555 La Trobe Street
Rooms - FG01and FG02 - enter via King Street
Saturday May 4 from 10.00am – 5.00pm
1 hour food styling presentation- Light lunch
Each participant (Maximum of 10 hands on) will work with Linda to style their dish- Feedback and photo review

Cost: ACF Young Chefs (under 25 years old): $50
ACF Full Members: $100
Non ACF Members: $170
Non-members theory presentation, spectator and lunch: $100

For bookings contact: Enzo Frisini: M – 0437885000 / E – enzofrisini@live.com
An information pack will be sent to you on receipt of booking and confirmation, outlining what preparation is required, what you need to bring, and tips on the styling session etc.

13 March 2013

Young Chef of the Year 2013 - Emirates Salon Culinaire 2013




To all Chefs that took part in the Emirates Salon Culinaire 2013 held from 25-28 February in Dubai, congratulations for all your hard work and medals.

Well done to the 7 Young Chef Competiors for the title of Young Chef of the Year 2013, which was won by:

Winner:  Chef Bholanaph Pandey from The Atlantis The Palm Hotel, 

2nd place went to Hari Susanto The Address Down Town Dubai, & 

3rd place went to Chef H.D.Mithun Chamika from Radisson Blu Deira Creek .

Well done Young Chefs!

Thank you to Alan Orreal who joined us all for judging.

Andy

Chairman of the Young Chefs Development team for WACS

Links to the pictures taken at the Emirates Salon Culinaire 2013:


12 March 2013

Journal of A WACS Young Chef Ambassador


On a recent trip to Ho Chi Minh City, Vietnam, I was invited by the Vietnam Young Chefs Club SPC to attend a workshop by Vietnam Iron Chef David Thai. It was my first time meeting Nhan Vo, President of the club and his committee.

The workshop proved to be enriching and impressive. Chef David Thai is currently in the Jury of Iron Chef Vietnam. He had his culinary education in France, and has worked in many top establishments across the world, in countries such as France, Spain, Dubai, Jordan and more. His workshop was “Presenting food in a Modern way”. The room was filled with young chefs who were enthusiastic and eager to learn.  Chef David Thai came up with 5 dishes, all beautifully plated and practical for restaurant service. Chef David later told me that he wanted to help and expose the young chefs here as they do not have much opportunity to be open to the cuisines of the world. I also had the opportunity to speak with the Young Chefs in the room, sharing with them my thoughts of their Young Chefs Club, and encouraging them to work hard and go beyond themselves.



Later in the evening, Nhan Vo, his committee and Committee Members of the Saigon Professional Chefs Guild brought me to a Festival Cultural Village. They told me that this event by their Tourism Board happens only once a year, and that I’m lucky to be there during that weekend. They took me to try the food of the respective diverse ethnic communities in the whole of Vietnam, while explaining to me along the way how they are prepared.
Nhan Vo share with me the on goings of his club and we discussed topics like recruitment of members and nurturing Young Chefs.


It was a truly pleasant day spent with the Vietnam Young Chefs Club, and I thank them for their warm reception and hospitality. I could feel the energy and eagerness of the active club and their members, wanting to progress and learn more and become a great Chef someday. I wish the club further growth, and a fruitful year for their members.


Yours in Culinary Friendship,
Jasper Jek
WACS Young Chef Ambassador (Singapore)

03 March 2013

Formation of Australian Young Chefs Club (Victoria Chapter)

Australian Young Chefs Club (Victoria chapter)





MAILING ADDRESS:
Victorian Chapter
PO BOX 5076AA GPO
Melbourne 3001
Victoria Australia

EMAIL ADDRESS 
registrar@acfv.com.au
dalel@angliss.edu.au