Gulfood Picutres of the Salon

Gulfood Salon 2012

This year there we saw a higher standard of Chocolate Sculptures

here id just a few to inspire you.

Gulfood Salon 2012

Gulfood 2012 Salon pictures Tapas

Mordern Tapas Presentation

Gulfood 2012 Salon pictures Vegetable carvings

Schedule for the 5th Penang Chefs Challenge 2012

What you can expect from the 5th Penang Chefs Challenge 2012

WACS UNVEILS TWO YOUNG CHEF AMBASSADORS

WORLD ASSOCIATION OF CHEFS SOCIETIES (WACS) UNVEILS TWO YOUNG CHEF AMBASSADORS

The World Association of Chefs Societies (WACS) is proud to appoint two new young chef ambassadors – Jon Garratt from Canada and Jasper Jek from Singapore. As WACS young chef ambassadors, they will represent the continental area of WACS on behalf of the Young Chefs Development team, acting as a conduit between young chefs, WACS associated members and educational bodies.

“A WACS Young Chef Ambassador plays a central role in the young chefs clubs in their continental area by reaching out to the association country presidents and establishing a relationship with young chefs from within the WACS associations,” says Andy Cuthbert, head of the WACS Junior Development Team. “Jon and Jasper were selected because of their involvement and good work with the young chef associations in their regions.

Into his second term as Junior President of the Okanagan Chefs Association, Jon Garratt played a pivotal role in the award the chef association received in 2011 for having the largest number of new junior chefs in the country. In 2010, Jon was nominated by his peers for Junior Chef of the Year and was also a part of the culinary team for the Winter Olympics recognised for serving up the single best food experience in Olympic game history that year.

Today, he is the Western Junior Representative for the Canadian Culinary Federation and Junior Representative for the British Columbia Culinary Arts Foundation while attending Okanagan College and working towards completing his apprenticeship.

When not cooking in the kitchen, Jon can be found at a local farm or producer learning about the many things the Okanagan Valley has to offer. His food philosophy is simple, believing in using the best local and freshest ingredients possible, allowing the individual flavours to speak for themselves. “Flavour is key in what we do as chefs,” says Jon. “Waiting another day for the fruit to ripen is well worth the wait.”

Since the formation of Singapore Junior Chefs Club in 2004, Jasper Jek has worked extensively with the club’s vision of nurturing future talents, holding various positions in its Executive Committee before helming the club as President from 2006 to 2011. Under his presidency, the club spearheaded many activities and was also named” Best Training Provider” in WA Oceana Fest Competition in Perth, Australia and “Award of Excellence” by Unilever Food Solutions. Jasper also started the Singapore Junior Culinary Team to train young chefs for major overseas and international competitions under the tutelage of seasoned veterans from the Singapore Chefs’ Association. Today, other than working as  chef de partie in Joël Robuchon Restaurant at Resorts World Sentosa in Singapore, Jasper also serves in the sub-committee of the Singapore Chefs’ Association.

   

Jasper has represented Singapore in numerous WACS events, including the WACS Asia-Pacific Forum in Kuala Lumpur in 2007, WACS Asia Pacific Arica Forum in Singapore in 2008, WACS Congress in Dubai in 2008 and the WACS Asia Forum in Daejeon in 2010.

Besides reading cookbooks, food essays and food magazines to widen his culinary perspectives and knowledge on its history, food and culture, Jasper also enjoys the arts, ballroom dancing and cycling. “I believe that good food is simply what makes people feel happy”, says Jasper of his culinary philosophy.

About WACS Young Chefs Ambassadors

The role of the WACS Young Chef Ambassadors was introduced by President Gissur Gudmundsson at the WACS Congress2010 in Chile. They are to represent young chefs worldwide and within WACS. This gives young chefs a voice and a platform to be heard. The ambassadors are tasked with reaching out to the member countries to establish Young Chefs Club in all of WACS regions, report to the board and their own continental director on what is happening around the world with young chefs and be the bridge between the young chefs of WACS and the board members. Most importantly, they will spearhead and facilitate the contributing role of young chefs within the World Association of Chefs Societies (WACS).

The Selection Process

All Continental directors are to recommend one Young Chef whom they feel can make a difference, or young chefs can nominate themselves for this role, with attached reference letters. The President of the member country’s chef association will have endorse and support the young chef, followed by the Continental Director. The information will be consolidated and submitted to the Young Chef Development Team’s Chairman. Together with President Gudmundsson, a decision will be made. There should be 7 WACS Young Chef Ambassadors in total and the search is on for five more.

For more information, please visit www.worldchefs.org or http://wacsyoungchefs.blogspot.com

Our NEW web address at www.wacsyoungchefs.blogspot.com

****   ATTENTION   ****

Please note that our blog address is now:

www.wacsyoungchefs.blogspot.com

5th Penang Chefs Challenge

CLICKHERE For The Rule book

Venue :  Straits Quay Convention Centre

       Level 6 - Seri Tanjung Pinang

   Tanjung Tokong 

British Culinary Federation Young Chefs Club

The British Culinary Federation Young Chefs Club believes that its primary objective is the education of chefs and is dedicated to maintaining and improving the culinary standards of global cuisine. The government is now focusing on teaching all young people to cook in schools and our young chefs club supports that initiative.

BCF Young Chef Club aims to encourage young people to:
 

- Develop cookery technique & skills
 - Develop food knowledge & presentation skills
 - Consider career options
 - Prove their skill through being mentored and competing in culinary competitions
 - Prove their ability to cope in a demanding industry while upholding BCF values

BCF Young Chef Club provides opportunities:

Junior Chefs Team/Salon

Junior Master Class/Events

BCF/WACS Junior News

Junior Competition

Europe West

ENGLAND

British Culinary Federation Young Chefs Club

Website: http://www.britishculinaryfederation.co.uk

Hands-on Korean Cooking Class

Join WACS President Gissur at Daejeon

5th Penang Chefs Challenge

The Penang Chefs are at it again!

2012 is the year for 5^th Penang Chefs Challenge

Competition Date: 8^th – 10^th March 2012

Have your register for the Challenge & the Junior Competition?

Closing of Registration extended to 10^th February 2012  

CLICK HERE For The Rule book

Happy Cooking !!

Venue :      Straits Quay Convention Centre

        Level 6 - Seri Tanjung Pinang

                 Tanjung Tokong 

Greetings from Chairman and the YCDT Team.

Season's Greetings...

Bill Gallagher welcomes you to WACS 2012 in Daejeon

WACS 2012 - Ainsley Harriott

Chef of all ages shall descend on South Korea to the city of Daejeon for the bi annual WACS congress 2012. This congress is a gathering from around the world of chefs from the various associations of The World Association.

As with past congress’s, this congress shall also feature the Bill Gallagher Young chefs forum that is aimed at young chefs under the age of 25 that are attending the congress to come and have some dedicated sessions alongside the main congress. There is a focus this year on networking and experiencing the cuisines of the host country couple with fun.

There are specially designed sessions for the young chefs that are away from the main congress but also time is made to ensure the Young chefs are exposed to the main congress sessions that are of interest to them and that they are given time to network with the senior chefs also attending the congress which is a priority for the young chefs.

The very first session for the Young chefs is a pre-opening cocktail networking session where Dr Bill Gallagher will deliver a speech and be available for the young chefs to meet in person, Dr Gallagher is a mentor of many and this will be a life time experience for the Young chefs to have the chance to meet this great human being. There are a number of visits away from the main congress for the young chefs, with a highlight being the visit to the Main Daejeon market and Kimchi factory, there is also planned an evening out with all young chefs together.

The Yong chefs will also have the opportunity to view the Hans Beauchkins culinary competition and the Global chefs challenge .Hands on workshops and fun cooking sessions are planned.

Special guests speakers shall speak exclusively to the young chefs about their careers and their passion for their art and this will be a chance for the young chefs to learn from masters that have climbed the ladder of success.

The 2012 Bill Gallagher Forum is destined to be the highlight of the congress for the young chefs and we look forward to welcoming all young chefs from around the work to Daejeon in South Korea in May 2012.

Click here to view the suggested programmes we have planned for BGF 2012  :)

Shanghai Junior Chefs Club

上海青年厨师俱乐部

We are member of:

China Cuisine Association

Shanghai Cuisine Association

MISSION STATEMENT

• ·         The SHJCC is a non-profitable organization that supports our young chefs in Shanghai.
• ·         The SHJCC is formed in order to further develop the culinary standards within Shanghai.
• ·         Create a world class of chef’s development platform; bring the oriental energy to the gourmet world.

VISION

To provide fresh energy to culinary industry of China, improve culinary industry standard.

OUR ACTIVITIES

• ·         Cooking Knowledge Training
• ·         Culinary Competition
• ·         Junior Chef’s Commutation

1. To organized junior chef culinary competition in Shanghai with FHC Food show.

2. To participated international culinary competition by Shanghai Culinary Team

3. To organized culinary knowledge training

4. To organized junior chef’s workshop

5. To organized monthly junior chef activates

6. International Chefs Day

Shanghai Junior Chefs Club

Louie Ye/ President

Email: louie.ye@hyatt.com

Benny Dong/ Vice President

Email: bennydong@gmail.com

Colin Ni/ General Secretary

Email: colin.ni@lindysconsultant.com   

WACS  Representative  &  Communication 

Clinton Zhu/ Competition     

Tel: +86 21 34537431

Fax: +86 21 3453 7432   

Mobile: +86 18616309339     

Email: clinton@whitestripefoods.com.cn   

Office address:   

Room 313, No 107 Fuzhou Road, HuangPu, Shanghai   

Tel: +86 21 33135647   

Fax: +86 21 34537432   

Facebook: Shanghai Junior Chefs Club     

Email:  shjuniorchefs@gmail.com     

Website:  www.shanghaijuniorchefs.org (will be available soon)

Louie Ye / President

Benny Dong / Vice-President

Collin Ni / General Secretary

Clinton Zhu
WACS Representative & Communication

Taiwan Formosa's Chefs Association 1st conference for their Young Chefs Arm, with about 220 young chefs & students at the event.

From TFCA President Jerry:

  Young Chef Association is an excellent example of industry and education collaborating to develop young talent to provide industry with excellent chefs for the future , develop you skills further and give yourself the best future possible! You never know, you could be the next top chef of the world! Young Arms had send the standard get “better and better” Young Chefs is the future teach them well and let them lead the way. 

World Chefs Without Borders and Thai Chefs Association mobilised to aid flood victims

World Chefs Without Borders and Thai Chefs Association mobilised to aid flood victims.

More than 300 people have been killed in the worst flooding to hit Thailand in decades. Residents of seven districts of Bangkok have been told to move valuables to higher ground and be ready to evacuate, as flooding which has swamped northern Thailand approaches the capital.

The Thai Chefs association is mobilised under the umbrella of World Chefs Without Borders and is working with the army to get food and water to flood victims. Our friends and colleagues in Thailand are doing a tremendous job and we call on the whole WACS family to show solidarity and provide all the support they can so a further human disaster can be prevented. The most urgent need right now is to bring fresh water to the population in need.

World Chefs Without Borders is calling on donations to support our dear friends in Thai Chefs Association.

Your contributions are highly appreciated. Please make donations to:
Bank details: BNP PARIBAS (code 02484), P.O. Box 449, 51065 Reims Cedex, France
Account: WACS-World Chefs Without Borders
Account number: 00010325333
IBAN: FR76 3000 4024 8400 0103 2533 323
Swift/BIC: BNPAFRPPCRM

The first newsletter for World Chefs Tour Against Hunger. 

World Chefs Tour Against Hunger - Newsletter November 2011

We will hopefully get a update our every three to four months.

Regards

Antonette Kennedy (AOC, OIDEA)

 TEAM BCP TRIUMPHS AT SALON CULINAIRE MALAYSIA 2011

Bali, 14 October 2011… Shouts of jubilation resounded when the Bali Culinary Professionals (BCP) team member, Dias Raditya Widjaja was awarded Silver medal, with the highest point score at the recent Salon Culinaire Malaysia 2011, beating 27 competitors from local and international hotels, restaurants and education institutions. More notable recognition came BCP’s way to Mardhika, receiving a diploma for his apprentice category.

Dias, having trained hard in preparation for this competition in the kitchens of Bulgari Bali Hotel, presented a fish main-course. Alongside him were his team members Helmy Wijaya trained at ST Regis Bali for meat/poultry main-course category and Mardhika Prasetya Nugraha Homan trained at Nikko Bali Resort and Spa for the apprentice chicken/salmon main-course.

Dias admitted that the three-month training for him and his fellow students was a challenging experience. “We had sleepless nights practicing and fine tuning our technical skills for the competition! I am very happy that our hard work and efforts paid off. I have our mentor chefs, family and friends to thank for what I have achieved at this competition,” he said.

“I congratulate and thank the team who helped in adding this win to BCP’s notable list of achievements. This win made it more meaningful as we look forward to even greater achievements in the future of young chefs development. This is definitely only the beginning of more to come!” said a happy Chef Andrew , president of BCP, “BCP is very excited with this latest success. Competing with industry professionals was a great eye opening experience and excellent opportunity for the young chefs  development.”

About Culinaire Malaysia

Organised by the Malaysian Association of Hotels, Chefs Association of Malaysia and The Malaysian Food & Beverage Executives Association, Culinaire Malaysia is the region’s largest culinary competition and is held in conjunction with the Food & Hotel Malaysia Exhibition (FHM). Culinaire Malaysia aims to set a higher benchmark on the culinary standards in the Malaysian hospitality industry, and to recognize and motivate individual chefs who excel in their field of culinary arts that match world standards.

Held on a bi-annual basis, this year’s Culinaire Malaysia was held at the Kuala Lumpur Convention Centre from 20th to 23rd September and attracted over 1,500 participating entries from around Malaysia Germany, China, Taiwan, Korea, Nepal, Macau, Singapore, Philippines, Mexico and many more countries.