Asian Presidents Forum 2013 & Asian Young Chefs Gathering

Young Chefs of Asia at the Asia Presidents Forum Young Chefs Meeting in Kuala Lumpar

Sharing and growing together WACS Young Chefs

THE “YOUNG CHEFS CLUB” UNDER THE UMBRELLA OF THE CYPRUS CHEFS ASSOCIATION

THE “YOUNG CHEFS CLUB” UNDER THE UMBRELLA OF THE CYPRUS CHEFS ASSOCIATION

The Cyprus Chefs association would like to announce the establishment of the “Young Chefs Club” under the umbrella of the Cyprus chefs Association.

The first meeting of the Young Chefs Club has taken place on the 30^th of July 2013 and a temporary committee was set, in order to prepare the grounds for the first official elections to take place during the first quarter of 2014.

In an attempt to assist the temporary committee fulfil its mission the Cyprus Chef’s Association has appointed Mr. Marios Hadjiosiph as mentor of the Young Chefs Club.

The Cyprus Chef’s Association encourages Young Cypriot Chefs to become members of the C.C.A. as this will give them the opportunity to be involved in all the activities of the association, including the initiatives of the new club. 

information from WACS webpage

1st Yangon Culinary Young Chefs Challenge 2013, Myanmar

1^st Yangon Culinary Young Chefs Challenge 2013, Myanmar

     

Great news for Young Myanmar Chefs! In the cooperation of the Myanmar Chefs Association and its partners: Singapore Myanmar Exchange, Dick Knives, Myanmar Chefs Art, Premium Food Service, Nestle Professional and Fonterra, the 1^st Yangon Culinary Young Chefs Challenge 2013 will be held at Yangon on the 26^th September 2013, based on WACS Rules and Regulations. On the first day of the event, September 25^th, participants will have the opportunity to take part in valuable educational seminars, provided by the sponsors of this event. The primary goal of the event is to have both culinary education and culinary challenge.

Besides the competition, participants will have the opportunity to take part in educational seminars on Nutrition, Hygiene and Food trends open for all age Chefs. Also, the three overall winners of the Junior Chefs Competition will get a chance to compete in the 2014 FHA – Singapore and represent Myanmar at the Food Hotel Asia in Singapore.

Being a member of the World Association of Chefs Societies (WACS) and in order to assist and improve standards of the culinary fare in Myanmar, the Myanmar Chefs Associations invited WACS certified judges to judge the competition for Myanmar Junior Chefs and Junior Pastry Chefs.

We are inviting all candidates under 25 to present their best skills and professional abilities and give their important contribution, especially in and for Myanmar’s young Hospitality Industry!

How to apply and to obtain further details, please follow the links below:

Event Schedule

Competition Rule Book

Ingredients

Information from WACS website

FHM & APF Young Chef Programme

I would like to take this opportunity to welcome all of you to Kuala Lumpur , Malaysia for the WACS Asia Presidents Forum (APF) on the 16th September 2013.

In conjunction with this , Jasper and us at Youth Chef CLub Malaysia ( YCCM ) have arranged for a special tailor made session for our fellow young chefs that are visiting on the 15th of September .

Our warmest welcome to all  your members and yourself .Please kindly contact me or Jasper to let us know how many of you will be attending the APF and hence participating in this session with us this time around.

Thank you & Culinary regards , 

Sanjay

Chairman

Youth Chef Club Malaysia

---------------------------------

Programme details are as follows .

FHM & APF Young Chef Programme
Time	Action
5am	Gather at Kuala Lumpur Convention Center                                                                    ( For those staying within 15 minutes Radius , pick up can be arranged )
5.30am	Tour of Selayang Markey
8.30am - 9.30am	Malaysian Breakfast
10am-12pm	Back to hotels ( refreshing )
12pm	Gather @ Dorsett Hotel
12pm-1.30pm	Lunch
2pm-5pm	Young Chef Discussion led By Jasper  , Young Chef Ambassador
5pm	Free & Easy

*********************************

Dear All,

Here is some additional information for the Young Chefs Programme on the 15 Sep and APF on 16 Sep.

1. Registration

- To encourage and lessen the burden of the YCCs attending the event, I have discussed with Chef Rick Stephen and he has agreed to cover the cost (APF registration fees) of the Young Chef President or One person of each Young Chef Club / Country by WACS. Nevertheless, YCCs are encourage to bring some of their committee members to expose and allow them to understand more about WACS and other YCCs. YCCs will have to borne the registration fees for the additional young chefs attendees.

- YCCs will just have to provide for the registration fees for the APF (16 Sep) at $95 USD per person. Chef Association Malaysia / Youth Chef Club Malaysia kindly covered the cost of the Young Chefs Program on 15 Sep.  YCCs will be required to make their own arrangements for their travel and accommodations, together with their chefs association. 

- Please find attached registration form. The registration fees for the APF includes welcome coffee/tea, morning tea break, lunch and afternoon tea break.

- Please let Sanjay and I know and register ASAP with Chef KK Yau  <kokkheong.yau@dorsettregency.com.my>, as CAM would need to know the number of people attending to facilitate booking the KLCC convention centre and for Chef Rick to make necessary preparations of the program.

2. Program

- Please refer below for the program Sanjay has sent you for the Young Chef Program on 15 Sep. On the 16, we will be joining the seniors in the APF meeting which will include a Tea Appreciation session by Dilmah Tea in the afternoon. Further details on the full program of the 16 will be sent out shortly by Chef Rick Stephen.

3. Attire

- Chefs Uniform

4. Presentation

- As usual, each YCC attending is welcome to do a 3-4 minutes Powerpoint presentation on their respective YCCs and activities during the APF.

5. Accomodation

- Please see below hotels recommended by Chef KK Yau from CAM.

Please find below some official hotels for your selection, do browse on website for your prefer hotels in and around Kuala Lumpur. The meeting venue is at KLCC Convention Centre, website www.klccconventioncentre.com on the 16^th September 2013. Chefs Association of Malaysia will host a welcome dinner on the 15^th September 2013, 7.00pm, we will send out the detail soon, currency exchange at the moment is USD1=RM3.20 (++ mean 10% service charge and 6% government tax). thank you and should you need further clarification, please do not hesitate to contact undersigned directly.

1.      Dorsett Regency Kuala LumpurWe are pleased to offer a special rate of RM300.00nett per room per night inclusive of buffet breakfast – single/double, for stay 13 - 18 September 2013. Booking through – kokkheong.yau@dorsettregency.com.my
 2.      Impiana KLCC Hotel13 Jalan Pinang50450 Kuala Lumpur, Malaysia 

Deluxe Room -        RM300.00++ per room per night, Room OnlyDeluxe Room           -        RM330.00++ per room per night, inclusive 1(One) breakfastDeluxe Room           -        RM360.00++ per room per night, inclusive 2(Two) breakfasts Club Deluxe Room     -        RM440.00++ per room per night, Single/DoubleClub Premier Room   -        RM520.00++ per room per night, Single/Double Tel : 603 2147 1111DID: 603 2147 1018Fax : 603 2143 4303Website : www.impiana.com 

3.      Hotel Maya
From: Zara Yasmine Wong [mailto:marcom@hotelmaya.com.my]
Subject: Culinaire Malaysia 2013 RATES
Thank you for your email and enquiry. We are pleased to offer the rate as follows:
Studio Room (Single/Double)  RM 360++ per night inclusive of breakfast 

4.      Seri Pacific Hotel KL (formally Pac Pacific KL)Superior room : RM 270 nett per room per night inclusive of breakfast (Single /double) 

Should you have any further queries, please do not hesitate to contact me.  Magdelina JenosSenior Sales ManagerSeri Pacific Hotel Kuala LumpurD/ Line        : +603 4049 4447D/Fax           : +603 4043 5253H/Phone       : +6016 385 2072Email Address   : magdelina@seripacific.comWebsite : http://www.seripacifichotel.com

6. Food and Hotel Malaysia (FHM)

- Attendees are welcome to attend FHM taking place on 17 - 20 Sept. Please register at http://www.foodandhotel.com/ should you wish to stay for FHM.

I hope these information is useful. Please do not hesitate to contact me should you require any clarifications. I look forward to your positive response soon.

Many thanks!

Yours in Culinary Friendship, 

Jasper Jek

WACS Young Chef Ambassador (Asia)

World Association of Chefs Societies

Join us at BGYCF 2014 in Stavanger - Dale Lyman

Artisan Bread Making

Australian Young Chefs Club members learning artisan bread-making....

Blogpost from WACS Young Chefs Facebook... have u LIKE us yet?

2013 International Young Chef Challenge in Korea

The 2013 International Young Chef Challenge 

1000 young chefs from right across the planet 

Are You Up For The Challenge!!!

Stay posted  and Don't dare to miss the most exciting Young Chefs Challenge ever held this

 November Seoul Korea

Young Chef's Culinary Challenge Video

Congratulations to the Young Chefs from Bangalore that took part in this Young Chef Challenge in their home city.

CFCC Young Chefs Culinary Exchange

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 wacsyoungchefs@gmail.com

Thanks ! :)

2013 HTN APPRENTICE CHEF CULINARY COMPETITION

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, 10^th 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.   

For more information regarding this media release please contact HTN on Toll Free 1300 139 108 or www.htn.com.au

2013 CFCC Junior Culinary Exchange Winners

Thanks Kristy for sharing your experience  :)

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

Chef Jodi-Ann having fun judging in KZN

Chef Jodi-Ann having much fun judging in Kwa-Zulu Natal, on the east coast of South Africa.

And these are the fine young chefs who made it to the Finals.

Congrats.... YOU are all WINNERS! 

It's all about Foie Gras... lucky YCCI members

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

Thank you!

Culinary regards,

Savira Rizki Pradiati

YCCI Jakarta Chapter

HKYCC website revamped

Come and check out the refreshed HKYCC website

Kristy on working at Culinary Institute of Canada

Blogpost from WACS Young Chefs Facebook... have u LIKE us yet?

Alan heading to Shanghai Disney Resort

New & exciting challenges  :)

2nd Annual Youth Chef Table , 10th April 2013

YCCMalaysia - 2nd Annual Youth Chef Table , 10th April 2013 , A lifetime experience in the world of banqueting

Expanding my culinary knowlege from the YCCI Herbs and Spices Field Trip

Hello! Greetings to all the Young Chefs around the world

It’s us from YCCI Jakarta chapter ! Have you watched our recent uploaded video? Yes! It’s about our recent Study trip. It has already been posted on the WACS Young Chefs Blog & Facebook. Click HERE to watch the video presentation.

YCCI Jakarta took “HERBS & SPICES” as our main topic for our first ever Educational field trip. So on a sunny early morning on May 18th, we bunched (pun intended) together around 42 Young Chefs from all around Jakarta to spice up our day. Excited? Yes we’re so super excited that most of us couldn’t sleep the night before the event. (watch our video..lol)

Our destination - Melrimba Garden in Puncak Area, Bogor, West Java. The journey took us 2 hours , since the implementation of the “one-way traffic” to reduce congestion (Thanks to Mr. Police). Right after the arrival, we went straight to the frontyard garden, we sat in an open space infused immediately from all the aromas around us. It surely gave fresh air to the briefing for all the YCCI members (and especially the new members) about YCCI and that we all shared the same vision and mission on developing Indonesian Culinary.

Next, we went to assembly hall for a Know-More-About session of the herbs and spices that were planted, grown, and used in most of Indonesian dishes, from Kluwek to Temulawak, from Torch Ginger to Cinnamon. And also commonly used herbs like rosemary, dill, Stevia, etc. We ended the session with an impromptu cooking class using the herbs and spices. Chefs doing what they do best, we sprung into an adrenalin rush like we always do in the kitchen. First dish was Stewed Beef served on a puff pastry; the second and the best one is Indonesian Spiced Chicken cooked in Bamboo.

And guess what? It was Lunch time!

With energy fully recharged, brain cells overloaded with knowledge… it was time to fight the afternoon ZZZzzzz monster and the best way was a Get-To-Know your herbs & spices walk around the garden. We got the chance to see the various methods and how the herbs were planted, the growing process, and not only herbs but also numerous species of beautiful flowers, what a vibrant view!

We also did a tea garden walk, hiking up to 3 km to the top, some were exhausted but rewarded by the amazing panoramic and breathtaking scenery and the cool crisp breeze from above. We were also given some information about the “Tea Process”. That’s a bonus!

One of the best things during any YCCI gathering is the focus on bonding and ensuring that the new members know they are now an integral in the Culinary Family. Thus, we  had some games to bond us more as a strong community. I’m confident that the new members felt warmly welcomed into the family, like I did when I first joined YCCI.

What a day! We’ve learned, we’ve shared, we’ve cared, and we’ve laughed together. Though it was only a short trip, but we grasped many lessons, we made many new friends, and we enthused the spirits to throw another better event. Well, YCCI hope we could one day bring all the young chefs from around the world together.

Meantime, I hope I will have that opportunity to participate in the WACS Bill Gallagher Forum at Stavanger in 2014!

Culinary regards,

Patrese Vito

YCCI Jakarta Chapter.

Editor's Note: You can also read Patrese's previous article HERE , it is rewarding to see the growth and the potential of a young chef like Patrese. 
If you have articles to share, we love to hear from you. Send it to us at wacsyoungchefs and be sure to include your contact details so we can give you the due credits you deserve for your article :) 

Congratulations to the winners

Blogpost from WACS Young Chefs Facebook... have you LIKEd us yet?

Bur Juman Young Chef of the Year 2013 - Dubai

A well-deserved GOLD WITH DISTINCTION for this piece of work .... Well Done! :)

Click HERE to view the gallery.

Herbs & Spices Field Trip - from YCCI

Such a cool video from the Young Chefs Club Indonesia - Jakarta Chapter on their recent field trip for a greater appreciation of the herbs & spice.

Awesome video... IMAX version, with crystal clear sound... make sure you watch it from a cinema near you! :)

Battle of the Chefs in June 2013 - Penang, Malaysia.

Congratulations...

From WACS Young Chefs Facebook

Congratulations ....

From WACS Young Chefs Facebook...

The Culinary Artist Magazine

Dear friends and Colleagues 

    We would like to share with you our new magazine The Culinary Artist, please feel free to share with all your colleagues and encourage them to do likewise. We would welcome contributions and images (minimum 2Mb), and of course advertisers. 

Please click on the link to enjoy the magazine

http://searchformag.com/The-Culinary-Artist-Ebook/

All comments are welcome. 

With culinary regards

Dr Bill Gallagher

Nestle Golden Chefs Hat Competition 2013

Nestle Golden Chefs Hat Competition 2013

I Liezl Bruce and Thlali Masekela went to the “Foodiction” kitchen at Nestle for the black box reveal. When we arrived there where 5 other teams and you could feel the nerves and the anticipation in the air. Chef Jodi-Ann Pearton made a welcome speech and she revealed the prize it was a trip to Singapore to work in the world renowned Sentosa world resort and spa with Chef Alan Oreal. Chef Jodi then drew team numbers out of a box and assigned mentors ours was Chef David Higgs from The Saxon and she told us to use our mentors to our advantage learn from them. Thlali and I also had two other mentors Tlholo Nytalo and Doug Momberg from the University of Johannesburg.

We went in to the kitchen for the reveal of the black box and the anticipation was over in the black box was lamb belly, lamb rump, sea bass, baby squid and the compulsory nestle products was milky bar dessert topping  Milo crumble, Maggi oil free dressing, Maggi Gravy and Maggi mash.

Now the real work started. After work we went to spend sometime with our mentor and I spend an evening in the Five hundred restaurant just absorbing all the food and the plating. We then discussed our menu ideas and we fine tuned it. We decided to make wild rocket pisto seared sea bass , sweet corn panacotta , pickled leeks , olive oil poached cocktail tomatoes and Broccoli “cous cous” for the starter. For the Main course we decided to make lemon Braised lamb belly that is pressed, grilled cumin spiced lamb rump, yogurt aubergine mousse, pomme dauphine, honeyed carrot puree.  For dessert it was a vanilla compressed beetroot mat with Milo crusted white chocolate Mousse, Basil ice cream, vanilla gel and beetroot chips.

We practiced after work and on the weekends we had three weeks of practice and then it was the day of the competition  at Hostex chefs Village we arrived early to calm our nerves and familiarize ourselves with the kitchen and the environment. At 9 am the competition started 3 hours of pressure all the eyes of the hungry crowd on all of us under the supervision of two scary kitchen judges watching your every move. At 12 pm we sent our four plates of starters and then followed by the main and dessert to be judge by four SACA judges. Now the waiting begins this is the most stressful part of the competition. We started asking ourselves did we do enough we could have done this or that better but we just had to wait for the big reveal at the gala dinner at the Sandton convention centre.

At the Gala dinner on the Wednesday we sat down to a lavish seven Course menu but the nerves were at an all-time high on await for the results. when they called third and second place, doubt started to arise and we thought there is no way that we could place first , but then they called our names we where in shock . I think it will only set in that we have won on the day we get on to the plane off to Singapore. (Liezl and Thlali)

It was a great experience and the exposure for me I thank the South African chefs association in conjunction with the department of tourism for giving me the opportunity to become the young chef I am today. I also want to thank the chefs my mentor Doug Momberg, Tlholo Nyatlo  at the University of Johannesburg School of tourism and hospitality where I am doing my practical’s for believing in me and not forgetting Liezl Bruce my Competition partner who also believed in me and gave me a chance to be competition partner (Thlali).

Recipes from Chef Mojmir Siftar

Check out and try some of Chef Mojmir Siftar's recipe 

You can download by clicking here