Please find the link to Young Chefs Survey,
Please circulate to all the young chefs clubs and members.
We are giving away annual subscription of World Chefs Magazine to all participants
Also there will be a draw for 3 WACS Premium Knives.
29 July 2011
Open publication - Free publishing
World Chefs Magazine.
Issue 4 - Special Report: This Time for Africa
View the electronic version here:http://www.worldchefs.org/
World Chefs Magazine is a free publication. You can order as many copies as you like for you and your colleagues, paying only for sending cost.
Subscribe here:http://www.worldchefs.org/
You can also advertise in World Chefs Magazine and place your product in the forefront of key decision makers and consumers.
Please see our advertisement details:http://www.worldchefs.org/
07 July 2011
11 June 2011
The 13th Penang International Salon Gastronomique
With over 800 participants competing in 44 classes of events and more than 1000 entries, this had to be the biggest turn out of the series for Penang International Salon Gastronomique - Battle of the Chefs! In fact this was an increase of 37.5% over the last battle. We received entries from Russian, USA, Taiwan, South Korea, Thailand, Philippine, Singapore, China and many states of Malaysia.
This year Battle of the Chefs was endorsed by World Association of Chefs Societies as the “Regional Culinary Competition” and our Penang State Government approved “Penang Signature Event”. Thanks to YB Danny Law, Penang State Executive for Tourism Development for the encouragement and support.
After 3 days of Battle, 24 gold, 112 silvers, 238 bronze and 269 diplomas were given out by the Panel of 38 International Judges coming from USA, Germany, Switzerland, Ireland, Scotland, Italy, Australia, Singapore, Indonesia, Thailand, Myanmar, Hong Kong, Taiwan and Malaysia.
In addition we have 35 exhibition booths promoting food ingredients and services with more than 6000 industry players and visitors throng the newly laid ground. Awesome was the word often heard thru out the 3 days.
For results of the 2011 Winners, please visit: http://www.battleofthechefs.com.my/
View Peter Chan's BOTC Summary Report: http://ge.tt/8abrY15?c
View Peter Chan's BOTC Summary Report: http://ge.tt/8abrY15?c
Congratulations to all the Winners!!!
08 June 2011
MLA Team Mandarin Oriental - Kuala Lumpur, Malaysia
MANDARIN ORIENTAL, KUALA LUMPUR EMERGES OVERALL CHAMPION AT THE MLA BLACK BOX CULINARY CHALLENGE 2011
Kuala Lumpur, May 2011 – Mandarin Oriental, Kuala Lumpur is proud to announce that our culinary team has emerged overall champions at the recent Meat & Livestock Australia (MLA) Black Box Culinary Challenge 2011. With 16 teams participating in the bi-annual event, the culinary team at Mandarin Oriental won “Best Overall” as well as “Best Soup Course”. Supplied with only a box of mystery ingredients, the culinary team had only 24 hours to prepare, cook and present a full 4-course menu to be served to 20 guests.
The MLA Black Box Culinary Challenge is a team-based chef competition showcasing high quality Australian meat products to current and future chefs around the world. For 14 years, the challenge has influenced more than 3,500 young chefs, lifting their awareness and appreciation of Australian beef, sheep meat and goat meat. The competition attracts teams from hotels, restaurants, culinary schools and catering companies.
The winning team, led by See Lay Na and Zaid Aqeel, comprised of members from both kitchen and service, were required to work with ingredients that were given to them in a black box, comprising of lamb flap, beef brisket, carrots, mushrooms, lettuce, broccoli, cream cheese and strawberry. Out of these ingredients, the team managed to churn out a menu of Broccoli veloute, Slow cooked beef brisket, Lamb variation and Cream cheese bavaroise.
-end-
Black Box Gala Dinner
Wednesday 4 May 2011
Team Mandarin Oriental Kuala Lumpur
Lamb Variation
Lamb Flap Confit, Mushroom Roulade, Apple Compression
Velouté of Broccoli
Cheddar Chesse Custard, Smoked Cream with Thyme
Slow Cooked 65 C Beef Brisket
Basil Gnocchi, Caramelized Carrots, Demi Glaze
Strawberry
Cream Cheese & Bavarois, Kiwi Compote
25 May 2011
World Association of Chefs Societies—News
The New WACS Continental Director For Asia: Rick Stephen from Singapore
24-05-2011
The new WACS Continental Director for Asia was chosen by a fair voting system during the recent Asian Presidents Forum at Disney Hotel in Hong Kong last week.
Rick Stephen, who is a certified master chef and the Executive Chef for SATS Ltd, won by a majority of votes. He succeeds John Sloane, the former Continental Director for Asia, who made the decision to step down a few months ago due to his increasing work commitments as Vice President of F&B at Resorts World Sentosa.
Says Rick, “I hope to represent the member countries and ensure they get their hearing. WACS is also responsible for a number of great programs like Train the Trainer and Chefs Without Borders and I need to make sure the Asian members have access to these programmes.”
At the Asian Presidents Forum, John Sloane also added that he will still be supporting the various WACS initative from the background, and generously made the offer to host the next Asian Presidents Forum 2012 in Singapore.
Gissur Gudmundsoon, President of WACS said, "John has worked hard in his role and he has made a big difference. For that, we want to thank him and we look forward to his future contributions."
Up Close and Personal with Rick Stephen
The New WACS Asia Continental Director shares more about his vision.
Aussie ex-pat and Singapore Airport Terminal Services (SATS) Executive Chef Rick Stephen has been elected to the board of the World Association of Chefs’ Societies as Continental Director for the Asian region.
Rick replaces current Continental Director John Sloane, who resigned during his second term to focus on his role as Vice President of Food and Beverage at Resorts World Sentosa.
A former culinary Olympian and a prolific international judge, Rick is passionate about education, improving the status of chefs and linking young chefs with new opportunities in the region.
“After John announced his resignation I was approached by the Singapore Chef’s Association about standing for election,” Rick explains.
“The Asian economy is buoyant and India and China are the fastest growing economies in the world. With this growth there are new hotels, resorts and lots of new opportunities for Asian chefs. With the travelling I currently do for work and judging I’m in an ideal position to promote our profession, and I thought I could do even more as Continental Director.”
15 May 2011
HKYC and WACS
The Hong Kong Young Chef Club Members worked throughout the four days of HOFEX
running the WACS Stand and supporting the chefs corner feeding all the hungry chefs and judges.
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