It’s been a productive time for WACS, with even more in store during the next few months. I want to take this opportunity to share with you some of the exciting events taking place.

I’m extremely pleased to announce the introduction of WACS’ Train-The-Trainer Pilot Program. Train-The-Trainer provides a win/win scenario, matching culinary experts to the needs of other countries. Sessions explore culinary basics and principles, and we’ll assess feedback for our future wide-scale launch. The Pilot Program will initially focus on six countries, each still in the selection process. This effort is truly at the heart of what WACS stands for by uniting our skills and fostering educational and professional development opportunities for our fellow members. These efforts are made possible by the generous support of Custom Culinary.

In the coming months, watch for the announcement of our first ever Global Master Chefs Certification, the highest official recognition attainable, to be presented at the Dubai Congress.

The Hans Bueschkens Junior Competition will take place at the 33rd Congress to be held in Dubai. This exciting event will test the abilities of 20 promising young chefs. This competition is graciously sponsored by Custom Culinary.

We have also been hard at work coordinating the Women In WACS program, which provides a rewarding forum for growth and mentoring opportunities. If you haven’t yet visited this new area on the WACS website, I invite you to discover our featured Chef updated each month and made possible with the support of Unilever.

Finally, as I write this letter, our Continental Competition finals for the Americas is taking place in sunny Orlando, Florida. The competition is proving to be incredibly exciting and we are again thankful for Unilever’s generous sponsorship for this initiative.

WACS will continue to maintain and improve culinary standards of global cuisines, placing a premium on education, training and professional development. I want to personally thank you for your membership and program participation.


Ferdinand Metz, CMC

President

World Association of Chefs’ Societies

At the upcoming WACS Congress in Dubai (12 to 15 May 2008), a vote will be put forth for member countries to vote for the next WACS Presidium.

Currently, two WACS Continental Directors, Gissur Gudmundsson and John Sloane, have put forth their bids to become the next President of WACS.

Gissur Gudmundsson, Continental Director for Northern Europe, announced his campaign for WACS Presidency earlier this year. His campaign tagline is Rethinking Tradition, and he will be running with the support of Iceland’s President and the Icelandic Chefs Association. His running mates include Hilmar B. Jonsson (candidate for Vice President), who has been a previous President of the Icelandic Chefs Association and a certified masterchef since 1969; and Helgi Einarsson (candidate for Secretary General) who is general manager of a leading food export company and was an active member of the Icelandic Chefs Association from 2004 to 2007.

Rethinking Tradition The Icelandic Chefs Association bid for WACS


John Sloane, Continental Director for Asia, officially announced his Presidency campaign on 1 December at the WACS Board Meeting in Frankfurt. Sloane is running with the support the Singapore Chefs Association as well as many WACS members from the Asian region who have applauded his leadership and organisation skills since his election as WACS Continental Director in 2006. An executive chef at SATS Catering, the catering arm of Singapore Airlines, Sloane is able to keep in constant contact with chefs around the world thanks to the nature of his work. Sloane’s running mates include Chef Otto Weibel (candidate for Senior Vice President), well-respected internationally for his work with the WACS Culinary Committee and for judging competitions worldwide; and Eric Low (candidate for WACS Secretary), a research and development chef for MNC foodsolutions provider, Nestlé. The team will be announcing their bid of Presidium accompanied by a mission document in a few weeks time.

The World Association of Cook Society (WACS) has declared October 20 as the International Chef’s Day. It was inaugurated by our honorable WACS President Mr. Bill Gallagher.

The members of Czech Chefs Association have adjoined for the first time in history and have prepared and run this celebration day – the day of gastronomy and fellowship in Prague 1 , in its historical part – Ovocný trh (Fruit Market) with partners, Association of hotels and restaurants CR, agency Czech Tourism and the others. Ovocny Trh is not large but a very interesting historical place. Our first lady, Mrs. Livia Klausova and Dr.Pavel Bem, mayor of Prague accepted the patronage over the International Chefs Day. Mrs.Klausova has started it on 26th October, 2007.

More than twenty partners, hotels, restaurants and member schools have built their stalls and they have been selling their products for vouchers all day.

The day was filled in by the programm – music and dance, the practical life exhibition by the chefs. The students have helped and represented our profession.

It was a very nice day of solidarity and good quality gastronomy and thanks to our members and partners we are able to put the sum 78.520,-CZK for charity – Foundations of Mrs.Livia and Vaclav Klaus, for project „Start for the Life“. This money will be distributed among more than 1300 children, leaving children´s homes.

At the end Mr.Kubec, the president of Czech Chefs Association handed over the Challenge Chefs Day Cup to the delegate of hotel InterContinental; they have picked up the most vouchers for charity.

All information and photos are on our web sites – www.akc.cz;

President of World Association Cooks Societies, Ferdinand Metz, CMC, was presented the 1st Class Medal with Golden Crosses of the Order of the White Rose of Finland. Consul General Osmo Lipponen presented Chef Metz with the medal on October 23, 2007 on behalf of Finnish Government and The Finnish Chef Association. According to Jaakko Nuutila, President of the Finnish Chef Association, Chef Metz has acted as a Culinary Godfather to the Finnish Culinary Team and the Finnish Chef Association . Nuutila stated, " This also shows that the Government of Finland appreciates chefs and our Membership in WACS". The orders were applied by the Finnish Chef Association and they were awarded for their promotional work for Finnish food culture.

About The Order Of The White Rose of Finland

There are three official orders in Finland: the Order of the Cross of Liberty, the Order of the White Rose of Finland and the Order of the Lion of Finland. The President of Finland is the Grand Master of all three orders. The Order of the White Rose of Finland was established in 1919. The honor can be granted for military as well as civilian merit. The ribbon for all classes is ultramarine.

Additional Information About Ferdinand Metz:

Ferdinand Metz is a Certified Master Chef and and the current President of the World Association of Cooksʼ Societies heading an organization of 8 Million members in 72 countries. He also is serving as Chairman of the Board of the NRA Education Foundation. His influence on the American foodservice industry as past President of The Culinary Institute of America (1980-2001) was acknowledged with the James Beard and American Academy of Chefs Lifetime Achievement Awards. As the former Manager of the Culinary Team USA, Ferdinand led the team to three consecutive world championships and was author of four editions of The Culinary Olympics Cookbook. His foodservice experiences include two apprenticeships in culinary arts and baking & pastry arts, 15 years as Senior R & D Manager of Heinz, as well as positions as Banquet Chef at New York’s prestigious Plaza Hotel and Tournant at the renowned Le Pavilion restaurant in New York City. Ferdinand is the Managing Partner of Master Chef Institute and Owner of Ferdinand Metz Culinary Innovations, LLC, a food service consulting firm.

Ferdinand Metz on the left and Consul General Osmo Lipponen on the right

WOMEN IN WACS

Women In WACS Travel Stipends Available

Women in WACS Chairperson, Susanne Metz, is pleased to announce the First Women in WACS Forum, proudly sponsored by Unilever Food Solutions as part of the WACS Congress to be held in Dubai, UAE on May 12-15, 2008. These stipends will be awarded to seven different women chefs representing each of the seven WACS regions. Women in WACS strives to increase visibility of women chefs worldwide as well as supporting them in their efforts to advance their careers while balancing work and family. Women in WACS also seeks to establish a national/international network whose purpose is to mentor, recruit, and retain female membership in Chefs organizations. The application for consideration can be downloaded from the WACS website www.wacs2000.org The deadline for application is December 15, 2007 and includes a questionnaire which must be submitted for serious consideration. Selections will be announced early January. In addition, the website will feature profiles of the women chefs selected for this exciting opportunity. For additional program information, please contact Kimberly Fanelli at kim@repositioninc.com Download online application form here.

When the finest professional chefs gather together under one roof, this only means a spectacular culinary event is being cooked up for the very best! World chefs mebers of the World Association of Chefs Society (WACS) will come together to celebrate the International Culinary Chef’s Day on October 21, 2007 event worldwide. Indonesia represented by its chef’s association from Bali, BCP (Bali Culinary Professionals) and Jakarta ACP (Association of Culinary Professionals – Jakarta) are set to celebrate the day with two memorable events. Among the events are charity and presenting scholarships to tourism institute students. In Jakarta, on October 21, 2007 the Association of Culinary Professionals is set to provide their skills and expertise to a charity program for the “Amal Wanita” Orphanage in Ciputat. As a sign of concern and commitment, members of ACP will be dedicating their professional talents to cook up a delightful range of dishes during the “Cook-with-the-Chefs” Day at the orphanage, with 23 chef and 9 young chef involved, attended by 125 persons all together. At the occasion ACP donated 242 used clothes, 1 big refrigerator, 4 big woks and kitchen utensils, 2 gas stoves, 2 fans, 45 bath towels, and cash from chefs in the amount of Rp 1.900.000,-. The unfortunate children in the foundation ranged from 5-19 years old, with a total of 45 kids. The occasion is also to celebrate the Muslim festivities of Idul Fitri. While in Bali, Bali Culinary Professionals conducted a luncheon at Ayodya Resort & Spa on October 20, 2007 with support from junior chefs-to-be from the Institute of Tourism Bali (Sekolah Tinggi Pariwisata Bali). This luncheon provided the opportunity for culinary students to work closely with the very best chef’s in the industry. A select list of chef’s from BCP assisted Ketut Sukamara, Executive Chef or Ayodya Resort & Spa to cook up a delightful pre cocktail menu and three-course menu. At the same time he provided knowledge, expertise and guidance to the students to further develop their skills. Each course provided individually by the appointed five star hotel in Bali chefs from BCP. The event proceeded first with a cocktail reception followed by a culinary journey and other fun-filled activities during the afternoon. The lunch was closed with a presentation of BCP scholarship to three Tourism Institute of Bali students. “Celebrating Chef’s Day in accordance to WACS with various activities is something that every chef’s association around the globe does, to celebrate the existence of this professional industry. Efforts are carried out in various activities, charity events, exchange of knowledge and expertise to young potential students, fund raising events and in so many other forms. It gives members in this profession something to be proud of, as their presence truly means development of the culinary industry by the day” said Markus Krickelberg, President of the Bali Culinary Professionals.

Welche Assoziationen wecken Blutwurst, Stubenküken, Kartoffel, Äpfel, Chicoree und Mangold? Richtig: Tirol und seine traditionsreiche Küche mit ihren regionalen Zutaten. Die Sektion Tirol des Verbandes der Köche Österreichs präsentierte auf der diesjährigen fafga das Finale des Österreichischen „Big Cooking Contest“. Zentrale Aufgabe für die Teilnehmer war, aus zunächst unbekannten, regionalen und saisonalen Zutaten in 30 Minuten eine Hauptspeise für vier Personen auf die Teller zu zaubern.

The cup of the Contest of young European cooks goes to Germany! The three girls from the Evangelisches Schulzentrum Leipzig, Lara Koelsch, Sylvia Wolf and Johanna Andrea, won the trophy at the final of the international students competition on November 4th in Leipzig with 86 points. When juror Christian Ulrich, from the Magdeburger Verein der Köche, announced the result, the pupils fell with joy into on anothers arms and even wiped away some tears.

The four teams from Germany (Leipzig), Poland (Grabow nad Prosna), the Czech Republic (Boskovice) and Slovakia (Nitra) snipped, fried, stired and spiced for 75 minutes. Under the observation of an international jury the girls and boys had to cook a typical regional or rather counrty-specific dish. The performance of the jurors was critical watched as well, since the president of the Verband der Köche Deutschlands looked over their shoulders.

In specifically designed cooking studios the teenagers showed their talent during the Internationale Gäste Messe in Leipzig, a trade fair for the Restaurent, Hotel and Caterin business. Astonished and interested many visitors stopped by and kept a close eye on the young European cooks. As prominent visitors the Saxon vice-president of state parliament Regina Schulz, mayor of Leipzig Prof. Dr. Thomas Fabian as well as other representatives from politics and economy were greeted.

At the end of the contest the other teams were placed with only some points difference behind the German winners. The team from Grabow (Poland) got 81 points and the 2nd place, the Czech girls from Boskovice were rewarded with 78 points and the 3rd place and the 4th place was received by the team from Nitra (Slovakia) with 71 points.

The winners from Leipzig had to accomplish a further task on Monday: They were challenged by the winners of the 10th ERDGASPOKAL der Schülerköcher® and had to prepare a dish in the wok spontaneously.

This year overall winner of the Swiss Culinary Cup is Chef Michel Eschmann!

Michel Eschmann, 24 year youngster, former Junior Swiss National Team member of the Olympic winning Team 2004, Chef de partie from the Hotel Seedamm Plaza, Pfäfffikon, Schwyz wins the prestigious trophy of the traditional Swiss Culinary Cup 2007!

Michel Eschmann absolutely convinced and impressed the professional jury with a "Potpourri of poached and sautéed pikeperch with mushrooms and elderberries"as appetizer, "Glazed veal shoulder with a praline of sweetbread, Polenta creation and roasted autumnal vegetables" at the main courses, and finally "Combination of cherries and quinces with freshly baked chocolate pastry on compote of dried fruits" for the incredible dessert medley.

With those creations, Michel Eschmann, he won in this year’s final, held in Weggis / Lucerne and beat in an exciting culinary battle the other five finalists.
First runner-up Stefan Staub, Hotel- Restaurant Rohrimoos, Heimenschwand,
second runner-up Mirko Buri, Culinarium Berner Kantonalbank, Bern-Liebefeld.
In the fourth position the remaining competitors;
Sven Frick, Hotel Saratz, Pontresina, Robin Huber, Mövenpick Beef Club, Zug und Christoph Hunziker, Hotel- Restaurant Worbenbad, Worben bei Lyss,

The Swiss Culinary Cup is held annually by the Swiss Chefs Association, and is widely known by the Swiss industry as the most demanding prestigious, individual practical cooking competition for professional chefs in Switzerland. Supported by the l leading partner known as; Nestlé FoodServices, SA, Dyhrberg SA, Mars SA-Uncle Ben’s Rice, SCANA SA, FREDAG SA and Laurent-Perrier Champagne.

This is the 12th year of the competition and still going strong. Georges Knecht, President of the Swiss Chefs Association opened the award ceremony in Lucerne officially with his speech to all competitors, the jury, the official sponsors of the event, all invited VIP`s from the Swiss food and hospitality industry, celebrity chefs, previous winners, family members, friends etc. The jury was impressed by the Top culinary standards, the excellent creativity and very high level of all the shown creations of all the six finalists.

Georges Knecht, President of the Swiss Chefs Association attended this event at the Price-giving ceremony in Lucerne, and along with the presence of other prominent gastronomical figures, was impressed by the high skill level of all six finalists, saying: "Once more it appears that Swiss Chefs and cooks are the best advertising media for our tourism."

Information about the finalists on www.kochverband.ch
(Lucerne, Swiss Chefs Association)

Article publié le Mardi 30 octobre 2007.

CENTRE-DE-FLACQ
Les chefs au service des défavorisés

Pour marquer la Journée internationale des chefs, la Mauritius Chefs Association (MCA), dont le siège se trouve à Centre-de-Flacq, a organisé, un déjeuner pour les handicapés du Cheshire Home, à Tamarin. D’ores et déjà, l’association a décidé cette année de venir en aide aux défavorisés.

La Journée des chefs est célébrée à Maurice depuis 2004. “Cette journée vise à faire reconnaître la profession. Désormais, nous allons mettre l’accent sur le social. En 2004 et 2005, nous avons organisé des compétitions. 2006 a été marqué par un get-together et la préparation d’une omelette avec 10 000 œufs à Shoprite pour les enfants démunis. Et cette année, nous nous sommes tournés vers les défavorisés”, explique Mougam Pareatumbee, secrétaire de la MCA.

Le déjeuner aux enfants du Cheshire Home a été sponsorisé par le Taj Hotel. “Je tiens à exprimer ma reconnaissance ≤à Nick Israël, manager du Taj Hotel et à l’executive chef Ashfer Biju”.

Pri èlanih ocenjevalne komisije od leve proti desni
Toma Vozelj, predsednik DKSS organizator
Dimitru Bureta Romunija (èlan irije)
Fabio Tacchella Italija (èlan irije)
Iztok Legat Slovenija (èlan irije)

Reinhold Metz Continental Director Europe Central (uradni opazovalec WACS)

Sreèko Kokliè Continental Director Europe South (organizator)

Paulino Schembri Malta (èlan irije)

George Damianou Ciper (èlan irije)

Lep dan,

sreko

11 Teams gathered in BLED – Radovljica from Thursday, October 25th to Sunday 28th for the Southern Europe Semi Final of the WACS Global Chef Competition. The team from Greece didn’t come?

This competition was the brain child of WACS President Ferdinand Metz (USA) and it is designed to see who the best chef in the world is. The preparation for this competition had been on going since the WACS Congress which was held in New Zealand in March 2006. Each WACS Member Country of Southern Europe could nominate or have held their respective final and now teams have come together for the Semi Final with the winner is going on to Dubai for the World Global Chefs Challenge Final in May 2008.





Reports :
WACS GCC Report Slovenija
POZDRAVNI GOVOR za tekmovanje-kuharjev na Bledu 2007
ZAKLJUCNI GOVOR za tekmovanje kuharjev na Bledu

Chef Association is in OPATIJA Croatia organized the 4th.National Competition Chefs Croatia.

The Competition are participate 69 chef s from all country and the winner is MATIJA BALENT from Zagreb.

November 2nd to 3rd, 2007, the first international competition of chefs for Northern Europe called the Global Chef Challenge Semi-final, took place in Tallinn, Estonia. Sixteen countries make up this WACS Continental area and 13 of them participated in this challenge. They were Ireland, Scotland, Wales, England, Iceland, Denmark, Norway, Sweden, Finland, Estonia, Latvia, Lithuania and Russia. The chefs from the Nordic countries did especially well; all of them finishing among the top 6.

The winner of the Challenge, who will go on to compete in the final in Dubai in May 2008, was Tom Victor Gausdal of Norway. In a close second place came Carina Brydling from Sweden and Pamela Fowlis from Scotland came in third place. Next in line were Finn, Olli Kolu, Dane, Thorsten Schmitd and Aegir Fridrikson from Iceland.

Other competitors included Kaspar Jansons from Latvia, Aldona Geèiene from Lithuania, Simon Hulstone from England, Nick Davies from Wales, Trevor Cunningham from Ireland, Jevgeni Skobelev from Russia and Dmitri Rooz from Estonia.

Although the best food and wine pairing went to Latvian, Kaspars Jansons, Baltic countries did not manage to get to the top this time. There were also prizes presented by Dansukker’s for the three best desserts and these were also won by the three chefs who won overall (Tom Victor Gausdal of Norway, Carina Brydling from Sweden and Pamela Fowlis from Scotland).

The jury members for this competition were all from out of the Northern European region. The panel was made up of Camille Schumacher from Luxembourg, Fausto Luigi Airoldi from Portugal, Yiannakis Andrea Agapiou from Cyprus and Armin Fuchs from Switzerland. Food and wine pairing was evaluated by 2 sommeliers from Estonia - Sommelier of the Year 2007, Kristjan Markii as well as Arne Pajula. Tony Jackson was there as the official WACS observer.

The overall winner received a combi oven from Electrolux as well as a large award platter from Figgjio. The winners of the three best desserts received special glass awards from DanSukker and glass dishes from Iceland. Commemorative plates were also handed to every competitor by Figgjo and the Estonian Chefs Association presented them with gift bags filled with Estonian liqueur and chocolates.

Tom Victor Gausdal, will compete against the semi-final winners from the other Continental Regions from the USA, Japan, Australia, South-Africa, Cyprus and the Netherlands at the Grand Finale of the Global Chef Challenge which takes place in Dubai in May during the WACS Congress.