WA OCEANAFEST 2015

Posted by Australian Culinary Federation on Saturday, 4 July 2015

SJCC Nepal Fund Raising Project

Congratulations to Elvin & everyone at SJCC for your time & contributions to Nepal Earthquake Victims and for the Rebuilding of their nation.

From all of us at Worldchefs Young Chefs Club

Dear Chefs & Committee, pls find the SJCC Nepal Fund Raising Report.

I am happy to announced that SJCC had raised SGD $4770 for Nepal Earthquake Victims & for the re building of their nation. 

Thanks  

With Culinary Regards

Elvin ChewPresident
the youth arm of Singapore Chefs Association

Singapore Junior Chefs Club

Philippine Culinary Cup 2015 Competition

Dear Young Chefs,

Greetings from the Philippine Young Chefs Club!

We would like to invite you to join the 2015 PHILIPPINE CULINARY CUP (PCC) to be held at the SMX Convention Center, Manila from August 5-8, 2015.

This competition is the only World Association of Chef Societies (WACS) endorsed culinary competition in the Philippines.  This will be a four (4) day event with local and international participants from different hotels, restaurants, catering, food institutions and schools.

If your organization would like to join. Kindly notify me and would be gladly give you the right contact person to assist you in all your inquiries. 

For the competitions' Rule Book and Categories, you may checkwww.philippineculinarycup.com

Hoping to see you and your organization participate in this year's PHILIPPINE CULINARY CUP.

Many thanks.

Sincerely yours,

Cherrie Uy-Tan

President

Philippine Young Chefs Club

Myanmar Young Chefs, Global Education

Myanmar Young Chefs, Global Education at

" A Revolution in Asian Cuisine - Pairing with Australian Beef & Lamb Conference "

Kuala Lumpur Convention Center 9th June 2015

The over 14 years best partnership between MLA and Myanmar Chefs Association, best known as " MLA Black Box - Myanmar " events, which Myanmar Chefs participated in 3 times, with than twice at the global finals in 2005 at Gold Coast Australia & 2008 in Dubai, 10 days after Cyclone Nargis)

A partnership which lasted through thick and thin times, MLA was over the years always ready and active for practical vocational training at site to Myanmar Chefs,- not only in Yangon but also in Bagan as well Ngapali Beach, to support also chefs in Myanmar rural areas, already years ago. 

The long friendship always renewed during culinary challenges and events around Asia over the past year and specially Mrs Rose Yong of MLA, with the highlight this year to be one of the most active partner at the Myanmar Culinary Arts Competition 3. to 5.6.2015 in Yangon. Great Awards for Junior and Professional chefs in Australian Beef and Lamb,- combined with daily samplings of best Aussie meat cooked to perfection by Gold Award winning chef Moe Moe Khaing.

Topped was this culinary friendship between MLA and MCA now in Kuala Lumpur - Malaysia with the invitation to three Myanmar young Chefs taking part at the MLA Beef & Lamb Conference at the KLCC from 8.6. to 10.6.2015 together with all chefs - friends from neighbor Asian countries.

Just another event to widen the culinary network for Myanmar young chefs, get close and together with some of the best chefs of Asia, key speaker, lecturer, TV chefs and Presidents of Asia s World Chefs Associations. As Chefs Stefu, Vindex, Chern, KK Yau, etc working hands on, in teamwork at same table and cutting board, on " All about Secondary Cuts of Australian Beef & Lamb ". Learning that with using these cuts, apply scientific methods to the cutting and cooking of these cuts as The Rump, creating best culinary dishes at a much lower cost. Efficient and Cost Saving support " feeding the world ", through an use of every single item with a waste part near to non. 

- Chef Shwe Moe Tha, Sous Chef of Sule Shangri - La Yangon

- Chef Moe Moe Khaing as MCA - Freelance Chefs & Food Safety Educator & Lecturer

- Chef Myo Min Soe, Executive Chef of Rose Garden Hotel Yangon

All three chosen as they are best educator and knowledge multiplier within their kitchens and colleges as well as best medals and award winning chefs with MCA the past month s,- in a way also a " Thank YOU " for their outstanding contribution to MCA and young Chefs of Myanmar.

Here a great Thanks YOU to the management and head chefs of the Hotels, which ensures quick free time for the young chefs and here a starting base for " Transfer of Knowledge to many more Myanmar Chefs ",--- as all three will take part in further hands on educational seminars in Myanmar in the near future. 

The " Beefing UP Asian Cuisine - Innovation with Australian Beef & Lamb " saw top Chefs as:

-  Vindex Tengker, Indonesia

- Sam Kung, Malaysia

- Jeffrey Tan, Australia

- Kazi Hassan, Malaysia ( was with Hilton Hotel already in Myanmar )

- Doug Piper, Australian Master Butcher

With great Facilitator KLCC Executive Chef Richmond Kim from Singapore

The Educational Future for Myanmar Chefs is on already,-

Looking for tomorrow, new future culinary educational programs for Myanmar Young Chefs, through MCA and Y-MCA, are already discussed and in fine planning for the next 12 month, which include tourism destinations and Myanmar chefs in Bagan, Mandalay and Nay Pyi Taw as places of trainings.

Further more follow the offer of Mr Andrew Simpson, as Southern Asia s Business Manager to support Myanmar MCA Chefs to international competitions in the region.

We like to say a great thank you to MLA, Mrs Rose and Mrs Andrew for all best arrangements and for the future support and the contingency of these valuable educational work, yours

Oliver E Soe Thet

President Myanmar Chefs Association

National Training & Certification Committee

Global Board, World Chefs Without Borders

Kuala Lumpur, Malaysia 10.6.2015

Myanmar Culinary Arts Competition 2015

The 2nd annual Myanmar Arts Competition has come to a close, we thank all competitors, international judges, national judges, advisors, the team from BES – Allworld for outstanding work, dedication and determination to make the MCAC 2015 a complete success for the most positive development of all Myanmar in the Hospitality Industry.

We convey our congratulations to all participants from various countries and regions who have performed beyond expectation accumulating:

• more than 50 Bronze Medal, - more than 30 Silver Medals, - 8 Gold Medals, - and countless certificates & Best Chefs Trophies

To see the overall winner in the various categories, please go to  :   http://www.myanmarchefs.com/mcac2015/allresults.html        

Over 51 Bronze, 32 Silver, 8 Gold Medals, Diplomas and many top awards – by 242 participants

- in 12 culinary classes and arts --- all judged by a top international culinary Jury lead by WACS approved international Chief

Judge Tony Khoo, with Otto Weibel, Eric Wong, Oliver E Soe Thet, Andreas Vogt, Jamnong, Lee, Shanli Ong, Thomas, Markus , Hermann Feigl, Alan Palmer,and many

Myanmar Junior Judges....A real new area of culinary showcase and top quality see by near all participants .and young Myanmar Chefs Generation..

 

The Blind Chefs of Myanmar Blind School Yangon did it again and even upgraded the medal Color from last year .

Judges as all other chefs as well in Chicken Main Course  Myanmar Flavor 

 

This year they won 2 Gold and 1 Silver medals at Myanmar Culinary Art s Competition 2015 at MEP 3. to 5.6.2015.

Thanks to all the top sponsors as NTS, Rinnai, Premium Food Service, City Mart, Fonterra, Nestle, Maggi, Anchor, Dagon Beverages, Workswear,

, Snorre Food, Grandtwin Brothers, Mya Organic Vegetables, MLA, Mulwarra, Shwe Yin Mar, Ayethayar, Hotel Parami, Belmond Governors Residence, Sule Shangri – La,

----- BES and Allworld

 

Next Dates: FHMM & MCAC 2016 – 1. to 3.6.2016

 

Any info needed at www.myanmarchefs.com â€“ www.myanmarchefs.com.wordpress.com and angel@myanmar.com.mm   thank you to all

 

Oliver E Soe Thet

MCAC Chairman

MCAC President

WCWB Global Board Member

Yangon 6.5.2015

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The launch of our Australian Young Chefs Club (AYCC) NSW, ACT & Regions

The launch of our Australian Young Chefs Club (AYCC) NSW, ACT & Regions. 

Thank you to Campbelltown Catholic Club for hosting our event, our sponors, members and most importantly the Young chefs who attended, as these young chefs are the future of the hospitality Industry and the YYC. An enjoyable evening was had by all, with robust conversation and laughter. We look forward to building our YCC, and being a member will demonstrate your passion and dedication to the industry, leading to networking oppertunities, competitions, mentoring and as discussed educational and social events. I and the comittee look forward to working with young chefs and seeing you as ambassadors to the industry. The next event will be announced soon.

PYCC Farm Tour in Gourmet Farms in Cavite

Philippine Young Chefs Club has recently held their first out-of-town activity (Farm Tour in Gourmet Farms in Cavite) for their members. Check out their pictures, they definitely had loads of fun from their first outing, a great get-to-know-one-another initiative by Cherrie Uy Tan (President) and all the PYCC active members.

Follow PYCC updates on their Facebook page at :

www.facebook.com/philippineyoungchefsclub

YCCI Jakarta & ACP monthly gathering

26 May 2015: YCCI Jakarta & ACP monthly gathering...

Worldchefs Young Chef Ambassador Leung T.Y.

Worldchefs Young Chef Ambassador Leung T.Y.

  

So many people always ask me, how come I can squeeze my time to volunteer for charity work when you are working a full-time job and studying part-time for a master degree of International Hospitality Management. I would say it is all about a blend of sacrifice, priorities, passion, with unreserved support of your family and friends to strive for excellence for current and future career path and a better quality of life.

I made time for volunteer work when I was a student, as student have much more free time than a full-time worker. Once you believe that your volunteer work which brought you uncountable intangible values, experiences, friendships, knowledge, inspirations and more, you will still squeeze some time for it. It all boils down to Time Management. If your free time is less than what you have got during student life, doesn’t matter, squeeze a little time and make a commitment to contribute and give back to the industry, and especially for me, encourage young people to travel as much as you can, and learn as much as you can when you have time. Your perspectives towards life and work experiences will undoubtedly be enriched. I know I have, and in several folds.

When I was the final year student of higher diploma in 2011, being the President of Hong Kong Young Chefs Club, there is no direct effect on career. However, in my humble opinion, there is a direct effect on my life experiences. My sincere gratitude goes to my lecturers including Jennifer Kui, Ken Chow and Francis Lo. Without the inspiration and ‘door openers’ from Miss Kui and Francis, I am sure I would not have stayed here for such an extended period with Worldchefs, it was formerly known as WACS when I first joined the association. If I was never involved in Hong Kong Young Chefs Club (HKYCC), most of my experiences in life would not happen in my history chapters to make my life so colorful and meaningful. If I have not been here with HKYCC, Hong Kong Chefs Association and Worldchefs, I would not have had the chance or dare to travel around the world to taste the local food, to understand and have a better grasp of the origins of local ingredients and to experience and appreciate the local culture.

I have had the privilege of attending the Dr Bill Gallagher Young Chefs Forums (BGYCF) as a Young Chef. And to add a feather to my young chef hat, I was truly honoured to have participated in several BGYCF events: 2010 in Santiago, Chile, 2012 in Daejeon, South Korea, 2014 in Stavanger, Norway; and I am looking forward to taking part in 2016 at Greece.  Immeasurable experiences during my BGYCF travels include a wild BBQ experience in the huge vineyard and farm at Santiago de Chile. Such a rare opportunity to taste Pisco Sour in any parts of the world, but in Chile it is a typical cocktail of South America. At Daejeon 2012, the hands-on experience at a local Korean factory making traditional kimchi with our very own pair of hands. In Norway 2014, the luxurious cruise to a remote location to visit the Halibut farm and seeing the breathtaking sights of Norway fjords, with Mr Magnus Skretting of Sterling White Halibut; the masterclass from Sterling White Halibut about their farm, the right way to fillet Halibut, and to taste the remarkably delicious white halibut straight from the water was an experience that none of us young chefs would ever forget.

Apart from the travels for Worldchefs events, there are also travel opportunities for some partnerships programs with HKYCC and HKCA. If Spanish Chamber of the Commerce in Hong Kong never held the program to send top young chefs from 16 countries to work in Spain for 10 months, my friend Sandy would not be working in Spain nor would have met Chef Adolfo Muños in his restaurant in Toledo, Spain. Once she knew Chef Adolfo and his son Javier Muños would come to Hong Kong as a Guest Chef promotion, Sandy gave me the opportunity to bring them around to shop for souvenirs and to eat the local street food. On his last day in Hong Kong, they offered me to work in Toledo with them when I have time. 

During that time, I was still pursuing my Degree in Hotel Management. But such a rare opportunity would never have come by on a daily basis, thus I planned and went to Spain to work with Chef Adolfo Muños for 2 months and travel around Europe for more than 2 weeks. You never know how Chef Adolfo lives in Spain until you go to visit him. I cannot even dream that I have chance to stay at his spacious house for few days to welcome us. He has his group of restaurants including 2 restaurants, 2 tapas bar, pastry production kitchen, his own greenhouse, his own 19^th century wine cellar and not to mentions that his vineyard (almost 15times of the basketball court) to produce more than 7 types of grapes for making wine. And it is for sure, they have their own place for making wine. All these are still so amazing to me, and really cannot wait to go back and visit them again with my family. They still inspire me about how chefs are proud to grow their own herbs, grapes, wines for their own restaurant. It is talking about huge plan start from zero in many years ago. This life experience will be with me for my whole life, motivating me to grow, to strive and to carve a lifelong career in the culinary world.

I am now the junior chef de partie in Mandarin Grill and Bar and work with Chef Uwe Opocensky for more than 3 years. I am so thankful that Chef Uwe offered me a place to work with him as a fresh graduate from university. It has been a rewarding experience to work with him, he has given me a greater appreciation of the updated European cuisine with molecular, art and science concept. And I am ever so grateful that he supports my cause, and allows me to take my day off to study part-time degree and do volunteer work for Worldchefs.

I am grateful for the opportunities given to me in my early days as a student and a young chef, and with my new role as Worldchefs Young Chef Ambassador, I want to help and give the same opportunities to fellow young chefs to live the dreams. So be proactive, be spontaneous, be in it!

Leung T.Y.

Worldchefs Young Chef Ambassador for Asia