“
2013 World Chefs Day – Myanmar by Young Chefs Club Myanmar “,-- the first
initiative “To show your Ability “......as WACS
President Gissur gave the theme for the 2013 International World Chefs Day.
Co
founder of Myanmar s Young Chefs Club, Chef Dominic Mang came up with the idea some weeks ago,- to meet with the newly formed
Young Chefs of Myanmar within MCA one or twice monthly,- collect some funds and
use our profession to support others less advantaged people...Chef Dominic
arrange all alone with the young Chefs of Yangon....
Quick we put the plan together to have the
International World Chefs Day as the first project,- combined with a place
where MCA had been many times since 2008 with donations of sport gear, medical
and nutrition support as well the MCA Dental Team of Dr Julia & Axel
Fruehbuss all to make the live at this correction centre for young boys a bit
more pleasant.
“Hnit Aung San,- There where the
Birds Sing “, is a Boys correction centre,
established around 1930 by a Belgium Christian Priest as a Boys vocational
training centre,- today hosts 500 young boys which got cross with the law,
street kids but also many of whom were just at the wrong place the wrong time,:
As the 11 years old Mg Khin Phyo Kyaw
which sold quail eggs at the Nay Pyi Taw railway station and one day could not
get out of the train fast enough and was bound to Yangon,- alone and
homeless... There he became a street kid to survive,- was quick discovered
and now a year at Hnit Aung San – the Government tries to find his parents back
in Nay Pyi Taw. He goes to the 4th grade at the centres own primary
school.
This place we had long, to long in mind to
support more with there Chef Mrs Aye Aye ( a MCA member since 2008 ) – just to
improve the working conditions , have work tables, a good roof and step by step
better cooking facilities. Mid 2013 it was Chef Willment Leong which had at a
Myanmar Minister meeting the Idea to support boys there but also the Girls
centre in Yangon and train “Inmates to
be Chefs “ give them the tools and ease their return to society...... an in the
pipeline project of World Chefs Without Borders.
Premium
Foods Mrs Li Jun coordinated with Australian San Remo Pasta as a sponsor for
the event,- a true un usual meal for all 500 Boys – first time in live a
pasta..
Chef Dominic arranged all alone in Yangon
as we were still in Rakhine Rural area and fixed it for 25.10.2013,- 12 young
Chefs from different Restaurants and Hotels in Yangon joint,- at 6:00 am all
were picked up by truck and off to the Delta – raff road for some hours. At Kaw
Mu town than first to the local market purchase for the menu.
The Idea was not only to cook for the boys but also to
raise their interest to become a Chef in future, a professional where one
usually is never hungry and always can get a job. 42 young boys
joined us as Helper Cooks
***
The Menu
Hot & Spicy Soup
Myanmar Cabbage Salad
Pasta Bolognese ( pork / non pork for other religions and 64 boys were vegetarian )
Crispy Pork Skin , Steamed Rice
***
Purchasing List see below: ( cost around
300 $ US for 500 hungry Boys )
*********************************
A menu was easy planned in Yangon n normal
conditions:
The
menu was planned quick so it proved that many other thoughts had to be taken
care of first:
-
Usually they eat with the right hand, no spoons and forks at the
centre
-
That would have been a problem with Pasta we bought chopsticks and
plastic spoons
-
Different religions means different ingredients – many eat NO Pork
-
64 were Vegetarians
-
Still we were in prison, so how to handle knifes ......
All
became easy once we arrived not before shopping at Kaw Mu city market, some
shop owner made the best sales ever that day......
Once arrive we were welcome by the Manager
of the correction centre, well known with MCA and the Chefs of Myanmar
from many other projects,- with us was
Myanmar TV for news and documentary.
The real rural area field style Kitchen was
the biggest challenge for the “ modern young chefs “ of Yangon, how to heat
with wood, how early to start , when finally the big wok is hot for the meat
and onions. All was mastered well, thanks also to Chef Thurein which had many experience
from Dubai as just “ how to bake a Camel over 4 days “.
The Chefs teamed up in three groups and 42
boys from the centre attached as helper cooks for the different section, target
was 17:00 pm Dinner for 500 boys and you better do not keep them waiting when
hungry at a correction centre.
Chefs
Dominic, Thurein and Nyi Nyi Win with one more chef of La Maison 20 took on the
Meat and Pasta Sauces, later as well the crispy pork and the soup. Chef Win Ko,
Khin Hnin Aung and Pasta expert of Cafe Di Bar Chef Myo Sandar Htun took on the
salad and the pasta cooking a special duty without strainer and on wooden fire..Mrs
khet Khet . and
Chefs .Aug Din & Naing Oo assisted .
I super last monsoon rain came over us and
the old roof let the chefs move the tables until a dry place was found,- the
rest of day was excellent weather important as mist hot cooking was outside and
the skilled boys of the centre did a great job to assist the Chefs specially
while controlling the heat under the woks.
Right in time at 17:00 pm was pick up time
and all dinner tables for 500 boys at Hnit Aung San were arranged , the Young
Chefs of Myanmar served the “ First Ever
Pasta” to the 500 boys and all liked it very much,- the pasta was just
enough for every one – so we had another 400 normal portion of rice cooked and
with the vegi and Bolognese sauces they cleared this as well – double portions
no problem for boys between 12 and 18 years..
At the end the Young Chefs joined the boys
for a plate – the first meal after 12 hours good working with a lot of fun,
team work and a day sure never to forget for both the boys at the centre as
well for the young chefs of Myanmar.
Looking forward to have this as a kick start for Wold Chefs Without Borders
President, Chef Willment s idea to
establish a regular cooking training for young prisoner on simple to cook
and in streets to sell BBQ items to give these all fine boys a real good chance
after their term is over at Hnit Aung
San. Hopefully good International Kitchen Equipment companies can assist
Chef Aye Aye at the centre – the roofs can be done and good working
conditions first be established, they can do it for Sea Games – they could do
it for 500 Boys to get a chance to learn a sustainable good profession as
chef.
Back on the raff delta road, we reached
Yangon at 22:00 pm . – all was a great successful and with lots of fun day for
the Young chefs of Myanmar, -- for more info on MCA mail to angel@myanmar.com, visit www.myanmarchefs.com and follow Myanmar
Young Chefs @ Facebook.
Thanks
to Le Plantuer, La Maison 20, Lillis Bar, Restaurants as well, Laguna Lodge
& Park Royal Hotel Yangon to support the young chefs at this valuable
event. Thanks to San Remo Pasta & Premium Food Service for sponsorship as
well to Shwe Yin Mar Coffee for all breakfast parcel and Coffee arrangements to
the Young Chefs of Myanmar.
The
Purchasing List saw: ( around 300 $ US for 500 hungry Boys ), many we left for next
days use.
40 kg San Remo Pasta - sponsored
2
Tin Tomato Pasta – 40 $ US
50 kg Onion – 60 $ US
25 kg Pork – 110 $ US
16 kg Garlic – 20 $ US
50 kg Tomatoes – 57 $ US
1,6 kg mixed Nuts – 2,5 $ US
1,6 kg Chilli – 2,5 $ US
16 kg Salt – 1,5 $ US
14 No Cabbage – 7 $ US
1 bot Fish sauce – 1,5 $ US
16 Ltr Cooking Oil – 16 $ US
Bdl Parsley –
1,5 $ US
****
With Thanks to
all which made this day possible, specially, the Young Chefs of Myanmar.
Oliver E Soe
Thet
President
Myanmar Chefs Association
Global Board
World Chefs Without Borders
WACS member ,
Yangon 26.10.2013
