World Chefs Magazine

Worldchefs
Issue 03
Anno 2011
Jan - June
Official Magazine of the World Association of Chefs Societies
Focus
Sustainable
Cuisine
Expogast
Culinary
World Cup
World Chefs
Without
Borders
Junior Chefs
Challenge
goes Global
TRUE TASTE. GLOBAL EXPERTISE.
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PROUD SPONSOR OF
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JUNIOR CHEFS CHALLENGE
AS WELL AS THE TRAIN
THE TRAINER PROGRAM
KONG
INDIA
COATINGS
M A L AY S I A
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MIDDLE EAST
SEASONINGS
SINGAPORE
SPAIN
Be Aware, or Beware!
World Chefs Magazine

publisher
world association of chefs societies
WACS
Dear friends and colleagues around the world,

Challenging times bring us new opportunities to test our
abilities in stimulating ways. Through the last few years,
we have all been witnesses of great changes in our world;
especially for us working with food. With food costs rising
and the increase in environmentally conscious customers and
many more pressures coming our way, changes have changed
the way we need to operate.
Gissur Gudmundsson
president
of WACS
But, how much do we really follow what is happening around

us? Are we up-to-date on the quality of the products we buy
and cook? Do we investigate what is put in the pre-made
products we use, what the animals we use in cooking have
been fed, how they have been killed or what has been used to
let the vegetables grow faster?
Editorial
Ragnar Fridriksson
WACS Office Manager
Design & Layout

Tomas Bolli Hafthorsson
G2media
cover photo
Ragnar fridriksson
Do you wish to advertise or
publish articles in World
Chefs Magazine?
Email: office@worldchefs.org
Executive Committee
Do we care or do we ignore it because it is too complicated,

because we are more concerned about the best prices we get,
the best service we get and so on? Do we simply not care?
President
Gissur Gudmundsson
In the year 2009, we asked our members around the world

to focus on Food Waste and Food Safety. In 2010 we asked
members to focus on Go Green With Chefs and this year,
we are asking every Chef to focus on another related theme:
Sustainable Cuisine. Why? Because we do care.
Secretary General
Helgi Einarsson
Selecting these themes creates a tool which can help you make
wiser choices and gives everyone the opportunity to bring
new ideas, opinions and knowledge to the table. Clearly we
are getting our members to think and understand that they do
have a responsibility because of their power with food and as
an inhabitant of this planet. Now it is just up to you to make the
decision regarding what you want to do with all this information.
Share your thoughts with us and let us know what you think.
Great or simple, what matters is that you have opinions and that
you feel free to share them with our community. Please feel free
to send us your thoughts at office@worldchefs.org.
Have a challenging but rewarding time in the kitchen and dont
forget your own responsibility towards your profession, family
and your earth.
With culinary friendship,
Gissur Gudmundsson
WACS President
04 World Association of Chefs Societies
52 avenue Victor Hugo

F-75116 Paris
T. + 33 (0)6 64 22 33 21
F. +33 (0)1 70 44 84 18
www.worldchefs.org
Vice-President
Hilmar B. Jonsson
Treasurer
Norbert Schmidiger
Board Members
Dr. Bill Gallagher
Honorary life President
Ferdinand E. Metz
Past President
louis perrotte
Continental Director - Americas
Arnold Tanzer
Continental Director
- Africa/Middle East
Glenn Austin
- Pacific Region
John Sloane
Continental Director - Asia
Brendan ONeill
- Europe North
Miroslav Kubec
- Europe Central
Srecko Koklic
- Europe South
contributors
contents
04 Welcome by the president of WACS
WACS and You
08 WACS news
10 Expogast: A great popular success
15 Bocuse dOr in the starting blocks
16 Young Chefs Club News
17 Hans Bueschkens Junior Chefs Challenge
18 Keeping the edge with Dick Knives
10
Lars Charas
Netherlands
19 NZ Apprentice of the year - Profile

21 Recognition of Quality
Faith Jeannetta
USA
Culinary Education
22 Busy times for Train the Trainer
23 Chefs feed the world in times of crisis
24 International Chefs day:
Go green with chefs
26 World chefs tour against hunger
Sustainable cuisine
28 What is Sustainable cuisine?
17
30 What does going green mean to you?

32 Water waste
33 Feeding good
Stuart Stein
usa
34 Fishing in the kitchen
Jonathan Bloom
USA
35 Top 10 reasons to buy food locally

36 Food wastage - A global epidemic
38 Is local food miles better
We invite external columnists to submit

articles and express their views on issues
related to the culinary industry. These
articles are not the official view of the
World Association of Chefs Societies.
39 The truth about cattle

In&Out of the Kitchen
22
42 The simple act of eating

43 Unique flavours
If you wish to express your point of view

please contact us at office@worldchefs.org
Contributors to this issue:
Anita Sarginsson New Zealand
Catherine Bergeron Iceland
Euda Morales Guatemala
Faith Jeannetta USA
Gary Miller New Zealand
Glenn Austin Australia
Jodi-Ann Pearton South Africa
Jonathan Bloom USA
Lars Charas Netherlands
Nermine Hanno Egypt
Stuart Stein USA
41 The taste of pinapple
44 Escape to champagne
46 Recipes: Taste of Champagne
48 Pharaoh foodies
50 Eco cuisine. A new trend in life
52 WACS events calender 2011-2012
54 WACS members
26
Special thanks to:

Chefs Hat
Convotherm
Custom Culinary
Dick Knives
GL Events - Bocuse dOr
KDU College
Mausi Sebess Culinary Arts
Monterey Bay Aquarium
Vatel Club - Expogast
44
www.worldchefs.org 05
wacs and you

Those who are one in food are one in life
Malagasi saying
What is WACS?
The World Association of Chefs Societies, first founded in

October 1928 at the Sorbonne in Paris, is a global network
of member nations; each represented by the countries most
important and prestigious Chef Association or Federation.
Today, this global body is made up of over 93 international
member nations. It is managed by an elected Executive
Committee consisting of the President, Vice-President,
Secretary General and Treasurer as well as a board
consisting of the Honorary President, Past President and
seven Continental Directors from Africa/Middle East,
the Americas, Asia, North, Central and South Europe
and the Pacific Region. In addition, special committees
oversee all WACS projects: The Culinary Competitions
Committee, the Education Committee and the Marketing
and Communications Committee.
Mission Statement
The World Association of Chefs Societies is a non-political

professional organisation, dedicated to maintaining and
improving the culinary standards of global cuisines. We
accomplish these goals through education, training and
professional development of our international membership.
As an authority and opinion leader on food, WACS represents
a global voice on all issues related to the culinary profession.
world chefs without

borders humanitarian
Committee
The World Association of Chefs Societies launched World
Chefs Without Borders, an initiative that quickly mobilises
chefs in response to natural disasters. The newly formed
committee consists of:
Gissur Gudmundsson
President of WACS, Founder and president of the World Chefs
Without Borders
Claude Buzon
Directing manager of Chefs Hat Inc, Canada
Thomas Gugler
Senior Manager Production, Saudi Arabian Airlines Catering
Nermine Hanno
Presenter of a culinary TV show on Fatafeat
food chain in Dubai
Hilmar B. Jonsson
Vice president of WACS,
Corporate Chef, Key Impact/Icelandic Seafood USA
Oliver E. Soe Thet
President of Myanmar Chefs Association
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BRITISH
CULINARY
FEDERATION
YOUNG CHEF OF
THE YEAR 2010
Rositsa Nikolova,
who works under
Executive Chef Mark
Hill at the House
of Commons, was
recently crowned
British Culinary
Federation Young
Chef of the Year
Become A Supporter of
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of Chefs Societies
2010 at a Dinner and
Decorate your office or establishment with this elegant wall plaque

as a sign of your dedication to professionalism and craftsmanship.
University College
You can contribute to help our work for improving culinary standards and education worldwide.
By ordering this elegant WACS supporter plaque, individual chefs,
restaurants, food manufacturers, and just about anyone who cares
about the future of the culinary profession can become a supporter.
For orders and information visit www.worldchefs.org
glittering ceremony
attended by 100
industry guests at
Birmingham.
SA Pays Tribute
to South
Africas Most
Famous Chef
Food lovers who enjoy great variety and
quality in abundance will find everything theyre looking for at Billy G, the
new buffet restaurant overlooking the
casino floor opposite the food court.
Owned by Montecasino, the 700 seat restaurant was named after South Africas
most famous chef, Dr Bill Gallagher,
whose contribution to the hospitality
and food & beverage industry in South
Africa spans nearly 40 years and continues to be felt today.
wacs news
New WACS
international rules
German ChefsAssociation President and WACS Culinary Competition Chair
Robert Oppeneder hosted a welcome party at Expogast in Luxembourg to kick
off his IKA Culinary Olympics campaign. WACS president Gissur Gudmundsson opened the event by congratulating Mr. Oppeneder on his new position
as VKD President and went on to announce the success of implementing the
100% rules in future Global Competitions. He then gave the floor to Chef Rick
Stephen who is responsible for co-ordinating the WACS Global Chefs Challenge
and the Hans Bueschkens Junior Chefs Challenge. Chef Stephen mentioned that
they are working towards fair and solid competition, announcing a major breakthrough by organising the junior competition at the same level as the Global
Chefs Challenge. Both competitions will have 7 continental semi-finals before
arriving the the Global Finals at the WACS Congress in South Korea 2012. This
is a truly global competition, with 93 countries participating.
All dates of both continental semi-0finals as well as the global final can be found
in the event section of this magazine or on www.worldchefs.org
I like to
believe, if it
walks like a chef,
and talks like a
chef; it is a chef
Claude Buzon, owner of Chefs Hat Inc.
I realize that the journey to become a chef takes

time, hard work, knowledge and experience. It is necessary that we start our journey on the right foot
and carefully prepare ourselves for success. There
are many tools necessary in the culinary field. Most
notably, a good work ethic, stamina, researched recipes and a sharp set of knives. Mastery of cookery
techniques and a sound knowledge base are important components also but looking the part, wearing the uniform correctly and with pride, is what
separates the professional from the novice.
We do, however, understand some modern chefs
needs to be more expressive. for this we do offer
various options in our line but the basic design of
the uniform stays traditional, comfortable and
practical.
In the end, though, the majority of chefs will
agree that a clean-pressed double-breasted white
uniform, a knotted necktie, a full length apron,
checked pants and of course the unmistakable
toque blanche are essential to the recognized and
professional image of the chef. at Chefs Hat, we are
pleased to help promote this image.
P r o u d s p o n s o r o f wacs
Chefs Hat Inc.-La Toque Demagny
14536-115 Avenue NW
Edmonton, Alberta T5M 3B9 - Canada
Toll free 1-866-CHEF HAT (243-3428)
Phone +1 (780) 420 6700
Fax +1 (780) 420 6722
info@chefs-hat.com
www.chefs-hat.com
THE 11TH EXPOGAST WAS

A GREAT POPULAR SUCCESS
SINGAPORE WINS THE VILLEROY & BOCH CULINARY WORLD CUP
The grand festival of gastronomy and the culinary arts has ended
with success for Singapore in the Villeroy & Boch Culinary World
Cup, ahead of Sweden and the United States. The eleventh edition of
Expogast, organised by Luxexpo, Brain & More and the Vatel Club
Luxembourg in collaboration with the Ministry for the Small and
Medium-Sized Businesses and Tourism and the City of Luxembourg,
was extremely popular among visiting professionals and the general
public. More than 44.500 visitors toured the halls of Luxexpo over
five days. Covering an area of more than 20,000 square metres, some
150 exhibitors presented new trends in gastronomy.
The star event of this international show of the culinary arts, held every
four years, was the Villeroy & Boch Culinary World Cup, a competition involving some 2,400 chefs and confectioners from 53 countries
around the world. For five days, the different teams met in fierce
culinary combat. The competition was divided into several categories:

national, military, junior and community catering teams. Regional
teams and individuals gave their all in this major culinary contest.
At national team level, Singapore won the Villeroy & Boch Culinary
World Cup, with two gold medals and the highest number of points,
ahead of Sweden and the United States. This world championship
of chefs was a great success with the public. More than 5,600 menus
were served in the Gastronomic Restaurant and the Kacharena,
stressed Armand Steinmetz, President of the Vatel Club Luxembourg.
Expogast provided a great overview of the evolution and the various
trends of the culinary arts. Chefs from every continent exchanged
many of their ideas, in his opinion developing gastronomy even
further and encouraging young people to take up a trade which gives
such delight to others.
NATIONAL TEAMS
TOP 10 RESULTS
Hilmar B Jonsson, Gissur Gudmundsson and Armand Steinmetz.
Rank
Country Score
1
Singapore
566,238
2
Sweden
565,242
3 USA
558,340
4
Switzerland
547,706
5
Canada
547,097
6
Germany
546,028
7
Iceland
540,548
8 England
539,628
9
Italy
528,291
10
Wales
523,580
Gilles Renusson, Dominico DeMaggio and Peter Jackson used their
persuasion skills to boost sales.
NATIONAL JUNIOR TEAMS

TOP 10 RESULTS
Rank
Country Score
1
Switzerland
571,200
2 Norway
542,900
3 Portugal
527,900
4 England
519,075
5
Germany
488,300
6 Luxembourg
484,900
7
Italy
468,500
8
Scotland
446,000
9
India
430,676
10 Romania
417,800
All results can by found on www.worldchefs.org
Mr Nam, President of South Korean Chefs, and Hilmar Jonsson, WACS

Vice-President
WACS get
together party
A get together party was organised at the WACS booth on the first day
of Expogast for the whole WACS family and anyone else who passed
by. WACS Associate member Iulia Dragut, President of Cultural
Association Euro East Alternative from Romania, generously served
us refreshments and distributed her new magazine. There was a great
crowd and atmosphere around the WACS booth the whole 5 days.
EXPOGAST
2010 in
pictures
This international culinary event rates
second on a global level. 25 National
Teams, 10 National Military Teams, 10
National Junior Teams, 10 Collective
Catering Teams and many individual
chefs and confectioners will compete
in this outstanding culinary event.
An international Jury composed of
outstanding Chefs coming also from
all over the world, from the same
countries as the competitors, will
judge the various works, which may be
rewarded by a bronze, silver or gold
medal. The best teams will be rewarded
with the Culinary World Cup.
new wacs
associate and
corporate
members in 2010
A.I.S.F.L France
Laurent Hartmann
www.aisfl.net
Instituto Internacional de
Artes Culinarias Mausi
Sebess
Argentina
Mariana Sebess
www.mausiweb.com
Rothopro
Switzerland
Pablo Kaplan
www.rothopro.com
First WACs endorsed

competition dedicated
to fruit carving
Organized by the city of Meaux, the GAT and AISFL, the first
international competition of fruit and vegetable carving in France
was held on October 16th. Two events took place. A showpiece
competiand and timed carved contest. The showpiece competition
awarded a gold medal to Bang-On Roulet from Alaska and Christos
Gotsis from Greece won the timed contest. Reynald Ellart from
France won the trophy coup de coeur du jury.
Next competition will take place on October 15th, 2011.
wacs news
Kdu College
School of Hospitality,
Tourism & Culinary Arts
Malaysia
Kitty Lee
www.kdu.edu.my
Carving Academy Ltd.
Russia
Irina Zhivykh, www.carvingacademy.com
Cultural Association Euro
East Alternative Romania
Dr. Iulia Dragut
www.campionatdegatit.ro
ASPROGAST
Romania
Mrs. Gabriela Berechet
www.asprogast.eu
WACS Certified
judges
Chef Gert Klotzke and Chef Rick Stephen
held a Judging Seminar for 34 new WACS
official Judges as well as 2 new Judge
Seminar instructors. The new instructors, Tarek Ibrahim and Joao Leme will
from now on be training new judges in
their respective region, the Middle East
and Latin America. With time each
region will have its own Judging Seminar
instructor with the aim to train as many
international judges as necessary to increase the standards of culinary competitions worldwide.
World Chefs Without

Borders - Myanmar
Cyclone Giri struck the Rakhine Islands in Myanmar 22.10.2010. Oliver E Soe
Thet, president of the myanmar chefs association, reports from myanmar.
MCA and World Chefs Without Borders are

in full swing with 800 half bags of rice we
could help direct on our visit to the islands.
60 to 100 fishing boats can already be funded and will be brought soon. The cyclone
hit three islands around Kyaukphyu Island
and affected around 250,000 people.Thanks
to an early evacuation by the government
of Myanmar, most people were moved
to higher ground and casualties kept to a
minimum. The tidal wave was up to 8 feet
high. 7 tons of noodles and 30.000 highly
nutritious baby meals will arrive at our
warehouse for further transfer to the people

in need, in direct cooperation and with the
support of the Ministry of Social Welfare,
Relief and Resettlement. We wish to thank
LOG Wings of Help, Mr. Frank Franke and
Mrs. Marie Luise Thuene, who were right
in time when urgently needed. At present
around 45 people are confirmed dead and
40 are missing. 120.000 people are without
homes on three different islands, the rice
harvest has been ruined, all fishing boats
are destroyed and food assistance is needed
for at least three months.
24 nations on the road to

excellence in bocuse dor
as part of the Sirha, the international Catering and Hotel trade
exhibition to be held from 22 to 26 January 2011, at Eurexpo Lyon, France
For this 13th edition, the 2 Wild Cards were attributed to Belgium
and Italy after a decision by the Bocuse dOr International Organisation Committee.
The 24 countries that will participate in the Bocuse dOr 2011 are:
Certain countries stood out in the course of the selection process,
such as Denmark, winner of the Bocuse dOr Europe, Malaysia an
all-female team winner of the Bocuse dOr Asia, and Guatemala
which, in addition to having won the Copa Azteca, signs its first
participation in the Bocuse dOr.
Like Guatemala, in 2011, Indonesia will be taking its first steps in
the grand arena of the Bocuse dOr. Other nations such as Germany
and Belgium, which have achieved a place on the podium in past
editions, as well as Italy, will be back in the competition for the 2011
event. This confrontation between newcomers and regulars will add
a special touch to the 2011 edition of the Bocuse dOr.
On January 25th and 26th 2011 in Lyon, the Bocuse dOr 2011 will
mark the conclusion to eighteen months of national and continental selection events that have been held throughout the world. In a
festive atmosphere to rival major sporting competitions and in the
presence of Yannick Alleno, Honorary President (3* Chef at the
Meurice, Silver Bocuse 1999), also of Geir Skeie, President of the
International Jury (Bocuse dOr 2009) and of course of Paul Bocuse,
President founder, the 24 finalists, proudly bearing the colours of
their respective countries, will give a unique performance in front of
an enthusiastic audience. This new edition of the Bocuse dOr will
mark the return of historical countries such as Germany, Belgium
and Italy, as well as the participation of nations that are new to the
contest, such as Guatemala (grand finalist of its continental selection
event), Indonesia and also Poland after 16 years of absence who
will undoubtedly add a fresh impetus to this new edition.
The culmination of
an eighteen-month selection process
Hundreds of Chefs, 56 national selection events throughout the
world and 3 continental selection events, held in Latin America (Bocuse dOr America Latina Copa Azteca), in Asia (Bocuse dOr Asia)
and in Europe (Bocuse dOr Europe) The selection process that
began in February 2009 and ended in June 2010 revealed the 24 most
talented Chefs in the world.
A 2011 edition under the banner of novelty

On January 25th and 26th 2011, before an enthusiastic public, the
24 Bocuse dOr candidates will reveal their interpretation of the
contest themes: Scottish monkfish for the fish dish and Scottish
Lamb PGI for the meat dish. Driven by a common passion for gastronomy, in order to make the difference they will have to call on
their cultural and culinary heritage, their experience, their technical skills and their creativity.
They will be performing before the expert eyes of 24 prestigious
Chefs from each of the participating countries. This Jury will be
presided over by reputed professionals such as Yannick Alleno, Honorary President (3* Chef at the Meurice, Silver Bocuse 1999), Geir
Skeie, President of the International Jury (Bocuse dOr 2009) and
Paul Bocuse, President founder.
This new edition of the Bocuse dOr, which holds the promise of a
remarkable event, will be held for the first time in a recently built
area worthy of the contest: the Paul Bocuse Hall with a floor surface
of 8,000m dedicated to contests.
Meet WACS at Bocuse dOr
WACS Booth @ 9K52
The NZ-UK
Link Cookery
Modern
Apprentice
of the Year
competition
finalists were:
Claire Nickel
Vidal Winery Restaurant,
Hastings
Moniel Kalyan
Skycity, Auckland
Alasdair Bennett
Vinnies Restaurant,
Auckland
connecting
Young Chefs
around the world!
The Young Chefs Development Team and the two newly appointed
Ambassadors, Kelly Conwell from USA and Sarah Primrose from
New Zealand, call upon associations to promote awareness to young
chefs around the world. This initiative aims to build connections between young chefs clubs worldwide so they can start to communicate
to a larger audience via their Facebook site, WACS Young chefs club
and their blog, wacsjunior.blogspot.com
George Tomlin
Bellamys, Wellington
Heather Voyce
Merediths, Auckland
Mark Collings
Crowne Plaza,
Christchurch
Lote Fakavata
SkyCity, Auckland
Regnar Christensen(W)
The General Practitioner,
Thomas
Bissegger,the
great winner
of the Swiss
Culinary Cup 2010
The young Chef garde-manger of the
Restaurant PUR, Seedamm Plaza, Pfffikon (Switzerland) cooked himself to the
first place, against 5 candidates, for the
second time in his career in this culinary
competition of the Swiss Chefs Society.
WACS welcome new corporate and associate members who have joined us in 2010.
Wellington
young chefs club

the road to
south korea 2012
note the dates for junior chefs challenge semi-finals and grand finale
that will take place at wacs world congress in daejeon south korea.
Semi Finals
Pacific Rim - Auckland, New Zealand, 3-5 July 2011
Americas - Vancouver, Canada, 11-12 June 2011
Asia - Hong Kong, 11-14 May 2011
Europe North - London, England, 26 Feb.-1 March 2012
Europe South - Ljubljana, Slovenia, 19-21 January 2012
Europe Central - Budapest, Hungary, 18-21 October 2011
Africa / Middle East -to be announced
Grand Finale
Daejeon, South Korea 1-5 May 2012
young chefs club hans bueschkens junior chefs challenge
junior chefs challenge

a global competition
With the new focus on young and working chefs we are following
the time and opening up this great Young Chefs Competition to more
countries around the world
To open up opportunities for all our member countries we
have made the decision to bring Hans Bueschkens Junior Chefs
Challenge around the world and run Semi-Finals together with
Global Chefs Challenge in all continents in 2011 and early 2012.
This will ensure the opportunity for members from all countries
to compete closer to home, but only the 7 winners will go to the
final in Daejeon in May 2012 at our World Congress.
Chef Hans Bueschkens was one of the first WACS Presidents (1981 - 1988) to really do something to get the Junior
Chefs involved. This is why his name is still honoured today
through this competition. Chef Hans Bueschkens knew that
it is by us sharing experience, information and confidence
that we, the senior chefs, can make possible the development of all members and guarantee the continued legacy of
our organisation.
We know today that for our Young Chefs to feel a part of
WACS, they must be active participants in all aspects of our
programs. You are the future of this organisation, and we want
you to show us your skills in competitions and grow with us.
Who is eligible to compete?
You are under 25 years old on the day of the competition
You represent a WACS accredited Country
You have not had more than 1 years post training
working experience
Your own country that you represented in the Continental
Final must finance your trip to the final, and in some circumstances, must also chaperone you if required due to age.
For details, download the brochure on www.worldchefs.org
keeping the edge

How to make your knives last longer with good care
To manufacture a forged knife takes more than 45 separate production steps. A forged knife can easily be recognized by the exceptional thickness between the blade and the handle the so-called
bolster. Forged means manufactured from a single piece of steel
without any welding and under high pressure. As a result, the steel
is strongly compacted. The blade, the bolster and the continuous
tang ensure an optimized weight distribution.
The steel is being supplied and cut into lengths. During the subsequent forging process the blank is heated until it is red-hot. Then,
several pre-forging strokes are made, followed by the finish-forging
hammering at the end. The forging hammer presses the raw material
from a height of up to 2.5m with a falling weight of about 1.5 2.5t
into the respective swage.
After the forging process the forged blank is soft-annealed with the
projecting material (forging cake) in order to stamp out the blade
including bolster and tang free of cracks as one unit.
The hardening decisively influences the quality of the finished knife.
The forged blank is hardened in inert gas at above 1,000C. When
hardening stainless steel, any contact with oxygen is to be avoided
since otherwise the surface gets scaled. Otherwise, the advantages
of the metallic bright raw materials would be totally nullified. These
negative effects are avoided by using the inert gas continuous hardening plants.
The next production step is the so-called tempering. Since the
hardened steel is brittle and inelastic, most of the stress is taken
out of the steel by annealing at temperatures of up to 250C. The
molecules in the steel can align themselves again and the edges get
the desired elasticity and toughness. Through a special deep-freezing
process up to 70C, the blades are given a last kick of elasticity. The grinding of the blade is done on special CNC-controlled
grinding machines, which guarantees a uniform top quality. The final
finish-grinding, called dry-fining, ensures a uniformly fine surface.
This is followed by the assembly of the handle. The handles are assembled in a special production process. Steel and plastic are firmly
connected absolutely gap-free to one another. The handles are made
of high-quality, resistant and foodstuff-compatible plastic.
The final sharpening of the kitchen knives is done by specialists on
machines to give the edge the optimum cutting capacity. A highend polishing afterwards makes them extra sharp. The knives are
checked on a laser angle gauge to ensure the optimum sharpening
and honing angle.
Finally, every knife gets the unmistakable etching which stands for
quality, tradition and the most stringent demands. Apart from the
continuous quality control during the production, all products are
subjected to a strict final inspection. This guarantees a uniformly
high quality and a long life.
Care of your knife
We would recommend cleaning the knives by hand, using a soft
cloth and a mild cleaning agent. After cleaning, the knife should be
carefully wiped dry, so to avoid spotting of the blade. Highly concentrated cleaning agents in dishwashers, long periods in which the
knives are left in hot steam and even the residue of certain kinds of
food can lead to spots or corrosive actions on the blade.
For the storage of your knives, we recommend a suitable knife
block, a magnetic strip or any other place where the blades will not
rub against one another. Storing the knives in a drawer is not the
ideal solution. At least, the blades should lie in such a way that they
are separated from another, e.g. by using a blade cover.
Always be careful while using a knife! Most accidents result from
improper use, therefore:
Never cut towards your body.
The knife handle must lie safely in your hand.
Always use well-sharpened cutting tools.
Make sure that hands and the knifes handle are dry.
Dont store knives with edge showing upwards.
Dont store knives between foods or stuck into them.
Dont grab at falling knives.
Dont let knives lie in water.
Dont use cutting tools for non-appropriate purposes.
Clean them after using.
Resharpen regularly with sharpening steel. Regrind after longer use.
Keep away from children.
Never put knives on a hot plate or other heat sources.
Sharpening your knife
High-quality knives will remain sharp for a long time, if they are
used exclusively for the purpose for which they are designed. The
knives should be used only for cutting and not for chopping. Bones
and the like should only be chopped using a cleaver. We recommend
wooden or plastic boards. Hard surfaces (like marble for instance)
make the knives blunt very quickly. With the wear that results from
the cutting action or from the cutting surface, even the best knife
will lose something of its sharpness after a certain time. Knives can
then be resharpened with suitable sharpening steel. By sharpening
young chefs club education
a knife, the user can enhance its cutting capacity and edge retention, and so to a high degree have a direct effect in determining the
economic advantages of a knife and the quality of the cutting results
obtained.
When a knife is used, the blade suffers wear. It then runs, viewed in
cross-section, no longer in a pointed way, but this effect is hardly
visible to the naked eye in a slightly rounded path. When the blade
has suffered wear in this way it should be sharpened on a sharpening steel. This cycle, of slight blunting followed by sharpening, can
be repeated frequently, provided that two important points are
observed:
1. The sharpening steel and the knife blade must come into
contact at the correct point.
2. The steel and the knife blade must be at a right angle.
The sharpening movement should begin at the tip of the sharpening
steel. Put the knife edge on the steel at an angle of about 15.
Then direct the edge constantly in a wide arc down in such a way,
that it ends with the knife tip close to the handle of the sharpening
steel. When doing this, it is important to ensure that both sides of
the knife should be applied to the sharpening steel in turn. Moving first the one side a number of times, and then the other side a
number of times along the sharpening steel will not work. Otherwise a burr bending towards the other side of the blade will form,
which will still be left after the last sharpening movement.
When you sharpen alternate sides, on the other hand, only an exceedingly fine burr is created on either side (also known as a thread),
which can be removed by bending the knife back and forth in alternation. To make this fine burr progressively slighter, when approaching
the end of the sharpening operation you should apply progressively
less pressure from one sharpening movement to the next.
Depending on the coarseness or fineness of the sharpening steel
cut, a certain surface roughness will be obtained in the cutting edge
that is being sharpened. This more or less pronounced surface
roughness results from the furrows that arise in sharpening. When
sharpening is properly carried out, the furrows run diagonally to the
cutting edge. On the cutting edge itself, at the point where the furrows of the two side surfaces come together, there develops a more
or less markedly toothed, or saw like, cutting edge line, depending
on the depth of the furrow.You may want your cutting edge line to
be as smooth as possible, or you may prefer to have it rather rough.
That depends on the purpose for which the knife is to be used.
When cutting into the surface of hard materials (such as the skin
of fruit and vegetables, bread, crackling on the roast etc.), a toothed
cutting edge will penetrate more effectively than a smooth one.
After frequent sharpening, the angle of the cutting edge will, of
course, increase from one time to the next, that is to say, it becomes
blunt. Then you have reached the point where grinding and honing,
using a professional sharpening machine, is called for.
Visit WACS Boutique on www.worldchefs.org for more information.
young chefs club profile
restaurants and 2,500 to cover expenses, from the sponsor, the NZUK Link Foundation. Im really excited, I will get the chance to meet
people, work hard and learn heaps, he said.
The winning recipe
To grab the title, Regnar created an impressive three-course menu
based on a surprise box of ingredients provided on the day, to be
cooked within three hours. Regnar was most proud of his entre
- pan-fried snapper with a fine ratatouille, sauted bok choy and
spinach with a herb butter sauce. He followed up with a main of
oven-roasted lamb cutlets, served with parsnip puree, sauted oyster mushrooms and a micro salad with a balsamic jus. For dessert,
he prepared a mille-feuille layered with raspberries and chantilly
cream, with a Grand Marnier and mint reduction, and a fresh pear
with warm crme anglaise. Regnars passion for French cuisine
was evident in his menu and he says his dream would be to open a
French bistro one day.
Rush from cooking under pressure
23 year-old Regnar thrives in the high-pressure kitchen environment
and wasnt daunted by the task of creating a menu on the spot. I get
a real rush from cooking, Ive done it since I was 16 and its a great
feeling to knock out lots of covers on a busy night in the restaurant, he
says. Regnar is nearing completion of his HSI Modern Apprenticeship
and says: It works really well for me; I can get valuable kitchen experience while gaining qualifications that will look great on my CV.
NZ Apprentice
of the Year 2010
Future Masterchef has just
what the doctor ordered.
Text By Anita Sargison - new zealand
Regnar Christensen of Wellingtons General Practitioner has proven

he has the right remedy after rising above seven competitors from
around the country to be named the NZ-UK Link Cookery Modern
Apprentice of the Year.
The national competition was organised by the Hospitality Standards
Institute (HSI) and saw eight food and beverage apprentices and eight
cookery apprentices compete for their respective titles in a live competition in Auckland on Sunday 13th June. The winner was announced
the next night at HSIs annual Excellence in Training Awards.
Regnar receives airfares, a four-week work experience placement in
England where he will gain kitchen experience in top international
HSI Chief Executive Steve Hanrahan says the national competition is

a great training ground for a career in hospitality. These competitors
are learning key skills such as thinking on their feet and working under pressure which helps them enormously in their future hospitality
careers, he says.
A young chef going places
Regnar will start in Kiwi expat Peter Gordons The Providores and
Tapa Room restaurant in London. Ill spend about a week there, and
then Peter contacts the kitchens I want to work for. Im interested in
St JOHN restaurant, and Le Gavroche, which are both in London,
he says. Theyre restaurants that I really like Ive read a book from
Le Gavroche, and Ive got two of (St JOHN founder) Fergus Hendersons books. St JOHN is an institution in London. It does depend on
whether the restaurants have room, but hopefully they will
Being a top chef wasnt always Regnars dream. He left school after
fifth form (year 11) and started a job as a kitchen hand at the Hound
and Bull in his hometown of Napier. He was thrown into the deep
end, ending up cooking meals, as well as cleaning dishes. I enjoyed
it, but took a break to take a six-month computer course. After that,
I got into the kitchen again, and decided that was what I wanted to
do, Regnar says. He moved to the Capital when he was 17, working
at Caf Bastille and The General Practitioner since it opened. His
local hero chef is Mark Limacher, now of Ortega Fish Shack, in Wellington, and across the Tasman, Damien Pignolet of Sydneys Bistro
Moncur. Ultimately, Regnar would love to work overseas, hoping his
apprenticeship and this award will open up some restaurant doors.
wacs education
Recognition of Quality
Culinary Education
WACS Education Committee New on-line Pilot Programme
and consideration for global diversity
and commitment to culinary excellence. Commenting on the development of the programme, John Clancy,
Chairman of the WACS Education
Committee, says: Our goal was to
make the standards of the program
meaningful and rigorous while at the
same time acknowledging the diversity
of our member countries and cultures.
We are very encouraged by the interest
and support that we have received
for this programme prior to being
launched from culinary schools, institutes and chefs associations around
the world.
John Clancy, Chairman of the WACS
Education Committee
The WACS Education Committee

are pleased to announce that seven
International culinary and hospitality
organisations have agreed to participate
in a pilot programme for the newly devised Recognition of Quality Culinary
Education programme (RQCE). The
programme affords schools and other
institutions the opportunity of receiving
WACS recognition for culinary training
programmes being taught to apprentice
and mature chefs alike who study in
both full time and part-time culinary
arts programmes in culinary schools and
institutions around the world.
The programme is another step in the
development of a WACS certification
pathway for practicing chefs, culinarians and educators seeking WACS
certification and recognition of their
professional culinary qualifications.
This program was developed by the
WACS Education Committee following extensive research, consultation
Malaysia - KDU University College of

Culinary Arts
Malaysia - BERJAYA University
College of Hospitality
Poland - The Academy of Hotel Management and Catering Industry - Poznan
Singapore - AT- Sunrice Global
Chefs Academy
Switzerland - DCT - European
Culinary & Pastry Arts Centre
The programme has been designed as

an on-line application by the WACS
website team and allows each application to be dealt with as they are
registered. This is a unique system that
allows uploading of documents and
files in support of each application. It
also features full tracking of each stage
of the review process involved through
to the final decision of award by the
education committee review group.
WACS recognised schools will be
permitted to use the specially created
WACS Recognition of Quality Culinary
Education logo on their website, promotional materials and diplomas. They
will also receive a personalized plaque
and citation to display on their premises
along with a listing on the WACS
website with a link to their school and a
listing in the WACS Magazine.
The following organisations are participating in the pilot programme:
Australia - West Coast Academy
of Hospitality & Tourism
Egypt - Egyptian Chefs Association
Busy times for

Train the Trainer
WACS Train the Trainer program, proposed in collaboration
with CUSTOM CULINARY TM is meeting increased popularity and
great success amongst local chefs wherever it is being held
Text By ragnar fridriksson - FRANCE
world, who can then hand down the knowledge in their own countries.
India receives fresh breeze
from Ireland this summer
The Indian Federation of Culinary Associations organized a three day Train the Trainer
program in August 2010. The workshop
was led by internationally renowned pastry
chef and Chairman of the WACS education
committee, Mr. John Clancy, accompanied
by another outstanding Chef, Mr. George
Smigh. Over 40 Chefs from 20 different
organisations across India attended the two
sessions and received training materials that
were provided as a part of the Training Kit.
Chef Soundararajan, General Secretary of the
Indian Federation of Culinary Associations,
stated this outstanding workshop gave inspiration to young chefs and is a prelude to the
participation in global competitions for India
- the stage is set for Indian competitors. Chef
Baranidharan, Corporate Executive Chef,
Griffith Laboratories Private Limited India
(CUSTOM CULINARY TM), was delighted
with this encouragement to young chefs of
India to pursue their career goals.
WACS Train the Trainer works to support

culinarians in teaching positions (whether
overseeing apprentices in a kitchen or teachers in classrooms), schools and education
programs in WACS member countries to
offer a better quality education. The program
brings together volunteer WACS expert chefs
to teach and share their knowledge about
cooking, baking and global cuisine to other
teachers and trainers from all parts of the
The way of the Samurai

It is a rare opportunity that a Japanese chef
comes to Poland to teach the art of Japanese
cuisine. A flock of over 250 chefs and students participated at lectures and workshops
over the two weeks of Train the Trainer Program in the cities of Pozna and Rzeszw.
The lectures where devoted to Flavors
of Japan focusing on techniques as well
as the influence of geographical location
on the food we eat. Also, Chef Nogushi
explained how a chef can be inspired, among
other things, by nature in creating his or
her own unique style. The Polish students
showed great interest in the Chef and his

work philosophy. The educational value
is undeniable, but he also makes you reflect
on your own career and professionalism.
This is extremely valuable, especially for the
numerous young participants, to aim higher
then they ever thought possible, said Chef
Michael Baskette, WACS advisor for Train
the Trainer program.
wacs world chefs without borders
Chefs feed the

world in times of crisis
part of new World Chefs Without Borders initiative
The World Association of Chefs Societies (WACS) launched

World Chefs Without Borders (WCWB), an initiative that
quickly mobilizes chefs from around the world to provide
nutritious meals and clean water in response to natural disasters and other catastrophes. Recent tragic events, such as the
category seven earthquake in Haiti, shine a light on the importance of providing nutritious meals to large populations
quickly, stated Gissur Gudmundsson, President of WACS
and founder of WCWB. World Chefs Without Borders
allows us to rapidly deploy and use our professional skills to
make a difference in the lives of many,
The announcement ceremony, held in Paris, was attended
by numerous renowned culinary professionals, as well as
distinguished statesmen and NGO representatives. Mr. Barron Hilton, retired Chairman of Hilton Hotels Foundation,
expressed his admiration and support for the program via
a message read at the event: Through their work, they will
feed the most vulnerable populations of the world, in doing
so they nourish both body and soul. I feel this is the highest
form of charity.
humanitarian initiative
World Chefs Without Borders is a humanitarian aid initiative by The World Association of Chefs Societies (WACS).
WCWB collaborates with any and all aid agencies and organisations, international, governmental and private. WCWB
is an initiative impartial to race, religion, gender, political
views and any other dividing concept. It aims at saving lives,
alleviating suffering and restoring dignity and basic human
rights by providing nutritious food and clean water to the
hungry and the malnourished, in response to national as well
as international situations. WCWB works with employers
to ensure that volunteering chefs will have their jobs secure
until their return from the field.
Gissur Gudmundsson, president of WACS and Frank Franke,

President of Aviators without borders
Mr and Mrs Stefan Bercea, Miroslav Kubec, Srecko Koklic
The event was followed by a dining cocktail party offered by

Le Cordon Bleu and by Champagne Henri Giraud/Giraud
Distributions.
This event is pivotal in the history of the fight against hunger
and was very successful in gaining the deserved support for
this philanthropic and humane initiative.
wacs international chefs day
Go Green with Chefs

International Chefs Day was celebrated across the world on 20th
October. The main objective of establishing this day was to create
widespread awareness for the profession and for the profession to
give back to society through charitable events, culinary competitions
and demonstrations. The main focus of this years edition was to
bring awareness of environmental challenges our world faces today,
and how chefs are directly responsible for adressing this issue.
With Chefs and fight against hunger. Manjit Singh Gill, President of
Indian Federation of Culinary Associations. The theme for International Chef Day 2010 is Chef for Elders, Chef for Better World. This
event was held on 20 October 2010 at the Margaguna nursing house
in Jakarta. The event was attended by 152 elders who occupied the
nursing house and 20 members of the ACPI and YCCI Jakarta
Chairman Oqke Prawira.
Chefs Associations from every corner of the world participated in

activities to support their local community in various ways, raising
money for charity or raising awareness for different causes.
Malaysia
A group of KDU students, calling themselves Offer, have conceptualised a growing business through adopting corporate social responsibility. Starting with a very small investment and pooling their capital
together, they hope to inspire young people to work as a team using
innovative ideas. They will launch their database system in December, and on International Chefs Day, they opened a booth too, to
create awareness of their activity. Ann Teoh, KDU Hospitality and
Management School.
Australia
This was the second year the ACFV have celebrated International
Chefs Day with a fundraiser for breast cancer. Not only is the
money going to a good cause but chefs from all over Melbourne
come together with a common purpose. President of ACF Victoria,
Steve McFarlane.
Czech Republic
For several years, the AKC CR has been liaising with the Livia and
Vclav Klaus Endowment Fund, providing financial support to the
children from childrens homes for the project A start in life. For the
fourth year running, we have been preparing celebrations at the Old
Town Square in Prague. AKC CR Manager Zuzana Albrechtova.
Hong Kong
Various Cast Members of the Hong Kong Disneyland Resort under
the leadership of Mr Paul Chandler, Chef Rudolf Muller and Chef
Mak Kam Kui have prepared, served and delivered with over 90 chef
members of our association a sense of magic to the less fortunate
children of our society. Andreas J W Muller, President of Hong Kong
Chefs Association.
iceland
To celebrate the International Chefs Day in Iceland, the Icelandic
Chefs Association, the Icelandic Red Cross and the Hotel & Catering School of Iceland launched its program to prepare and organize
emergency and relief kitchens in case of national emergencies, mass
casualty incidents or/and natural disasters. The Icelandic Chefs Association provides funding and personnel for this purpose and hopefully soon will be working closely with the Chefs Without Borders
and other national societies. Haflidi Halldorsson, President of the
Icelandic Chefs Association.
Indonesia
Celebrating The International Chefs Day, the Indian Federation of
Culinary Associations - IFCA had a conference with 150 chefs
from South India to put across the most salient points of Go Green
Mauritius
Alan Payen, president of the Mauritius Chefs Association, has
announced the different projects which the Executive Committee
plans to undertake. Programmes have already been established with
rehabilitation centres for juvenile delinquents, drug addicts, alcoholics and prisoners. President Alan Payen stated that a second chance
should be given to people who have taken wrong directions earlier.
Amba Thungavelu, Secretary of thr Mauritius Chefs Association.
Pakistan
On this exclusive celebration of international significance the Chefs
Association of Pakistan arranged a walk of the chefs to create awareness about the dignity of the profession of chefs. The Association
arranged an award ceremony to recognize personal and organizational achievements in a befitting manner. Babar Sheikh, Marketing
Director of the Chefs Association of Pakistan.
Singapore
To attract more youngsters to join the culinary and F&B industry, the
Singapore Chef s Association celebrated International Chefs Day this
year in Singapore on September 20 by introducing a new programme
to create greater exposure and awareness of the profession to young
students. Eric Teo, President of the Singapore Chefs Association.
South Africa
Represented by some of the iconic chefs of the last three decades,
the honour society within the South African Chefs Association the
Academy of Chefs proudly participated in the Good Food & Wine
Show in October, raising over R11 000 as the first fundraising initiative of the World Chefs Tour Against Hunger. Phillippe Frydman,
Academy of Chefs South Africa.
nutrition
& medical aid
through MCA
to Myanmar
New LOG/MCA-WACS Aid arrives
in time for International World
Chefs Day - Myanmar 2010
A jet containing the 13th and 15th humanitarian aid containers
arrived through all arrangements by Mr Frank Franke & Mrs Marie
Luise Thuene of LOG Wings of Help right in time in Myanmar for
Myanmar Chefs Association projects.
Thanks to Mr. Juergen Gessner, all additional clearing costs at the
Yangon site could be cleared and were ensured, often a burden when
a great load of aid is available but overall funding and budgets are
low. This is the second time Mr. Gessner has offered to close the gap
at this end.
Different MCA partners joined the LOG initiative with Boehringer
Ingelheim and B. Braun Melsungen through Action Myanmar - Dr
med Heller providing over 4 million Thomapyrin - Paracetamol
tablets, the multivitamin Frubiase , and mineral powder to help
people recover after a disaster , all items needed at operation theaters
as well as many artificial legs and arms for the orthopedic hospital in
Yangon. Blankets and high nutrition biscuits were provided for over
500 children at the Nit Aung San orphanage at the Delta by Praum
Bakeries - Germany.
Med - Aid Dr Biesinger & Dr Weizsaecker had a share with monitors
for the ENT - ICU unit at ENT specialist Hospital in Yangon and DB
Schenker managed all transport to Myanmar excellently as usual.
All goods arrived well and with the full support by Ministry of Social
Welfare and Ministry of Health. The free of charge custom & tax
import permits were already in our hands 9 days before the ship
arrived and the clearing time was only 4 hours for the two containers. We give our best thanks to all MCA volunteer staff for the very
speedy downloading and planning for distribution on 20.10.2010
International World Chefs Day - Myanmar 2010.
Many thanks to all donors and partners of MCA - World Chefs Without Borders for this 1,3 million $ US support to our daily work.
Yours, Oliver E Soe Thet
Myanmar Chefs Association
Yangon 12.11.2010
wacs world chefs tour against hunger
World Chefs
Tour Against Hunger
The South African Chefs Association is holding its 3rd
World Chefs Tour Against Hunger from the 21st to the 30th
of August 2011.
The objective of this tour is twofold: Firstly to collect as
much money as possible to provide food to feed the many
underprivileged children within South Africa; and secondly
to promote global awareness of the dire need to help alleviate
poverty and hunger and the difference chefs can make.
The tour is open to all member countries of WACS, and invitations will be accepted on a first come basis to a maximum
of 250 international chefs. The tour will kick off in Johannesburg and through the next week, certain participating
teams will travel across the country to various cities before
returning to Johannesburg.
Ideally there will be working teams of four chefs participating
from 50 countries. Teams preferably should have an English
speaking Team manager and then senior, junior and if pos26 World Association of Chefs Societies
sible a pastry chef, as over the period participating teams will

be required to take part in chef parades, food festivals, food
demonstrations and feeding schemes across the country. The
event will culminate in a festive Bidvest Gala dinner where
items will be auctioned off to raise additional funds.
The South African Chefs Association will take care of all
accommodation, internal transport and meals. An Englishspeaking liaison officer will be appointed for each of the
travelling chefs teams for the duration of the tour. Participating chefs are required to pay for their own airfare, insurance
and any visa requirements to travel to South Africa.
It is strongly recommend that teams register their intent of
participation as soon as possible as we have seen historically that this event has been exceptionally popular and we
have limited space.
Registration form can be found on www.worldchefs.org
NO TO CHILEAN
SEA BASS AND
BLUE FIN TUNA
On 1st December
2008, Fairmont
Singapore, together
with all other Fairmont
properties, removed
the Chilean Sea Bass
(Patagonia Tooth Fish)
and Blue Fin Tuna from
their menus. Chilean
Sea Bass and Bluefin
Tuna suffer from illegal
harvesting and overfishing.
Shark Fin Will

Be Illegal in Hawaii
A new law outlawing the possession of shark fin in Hawaii goes
into effect July 1st 2011. The purpose of the law is to help fight
overfishing of open ocean shark species, 32% of which are endangered due to overfishing. Restaurants have until next July to run
out their inventory; after that those caught with fins will receive
fines between $5,000 & $15,000. A third offense will merit a fine
between $35,000 & $50,000 and up to a year in prison.
Sydney
Chef Bans
Customers for
Not Finishing
Food
Whats a chef to do when a favorable
newspaper review sends you more
customers than you could ever handle? Sydney chef Yukako Ichikawa
found an opportunity to enforce her
own radical method for reducing food
waste. Ichikawa, chef owner at 30-seat
restaurant Wafu, began offering a 30%
discount to patrons who ate all the food
they had ordered. And if you dont finish
everything, youre not welcome back.
Finishing your meal requires that
everything is eaten except lemon slices,
gari (sushi ginger) and wasabi, says
the menu, which is tagged guilt-free
Japanese food. Please also note that
vegetables and salad on the side are
NOT decorations; they are part of the
meal too. The chef says, If you dont
appreciate those philosophies, if you
dont appreciate whole food and sharing,
and you condone wastage, you should
go somewhere else. There are plenty of
options in Sydney.
sustainable cuisine
A Greener Champagne Bottle
The champagne industry has designed new packaging to help give them a
smaller carbon footprint. Traditional champagne bottles will get slimmer
shoulders to make them weigh slightly less. The small difference should yield the
same pollution savings as pulling 4,000 cars off of the road.
The original bottle weighs 900g and the new version will be slimmed down by
65g. They really cant reduce it much more than that because of the huge amount
of pressure in the bottle 3 times the air pressure found in a car tire. The bottles
also have to fit with existing machinery at the wineries.
Where are they made? From the NYT:
Most of the new Champagne bottles are made at the St. Gobain plant near here,
where molten red glass is dropped from a 20-foot-high chute into molds at a
rate of 160 a minute. The glass is cooled from more than 1,000 degrees Celsius
for over an hour, scanned for imperfections and stacked on pallets for shipping.
If they were truly green, theyd just box that sparkly juice up. But then popping a
box isnt as fun as popping a bottle. [NY Times]
sustainable cuisine what is it?
What is
Sustainable Cuisine?
Text By stuart stein - USA
ing, shipping, processing, preparing and eating foodstuff that

doesnt deplete the natural systems that create that product.
First, sustainability is a long-term goal. Gene Kahn, Vice
President, Global Sustainability Officer for General Mills,
said in his keynote speech at the Cooking for Solutions
seminar at the Monterey Bay Aquarium, sustainability is not
a specific goal, but a work in process. It isnt black and white.
Its not about something being sustainable or not sustainable.
Kahn doesnt see any product as sustainable he sees everything as more sustainable or less sustainable.
Second, sustainable cuisine isnt just organic, local, only
seafood oriented, only for the Pacific Northwest or upstate
New York or is expensive. Its more than all that. It is about
combining the factors that go into our food: type or variety
of products, method of growing or raising those products,
knowing when and how foodstuff is harvested, slaughtered
or caught, and how it is packaged and delivered. Sustainable
cuisine comes from working with nature within the principles of the natural world.
So much has been written, yet so much is misunderstood.

Everything from culinary publications to monthly magazines to daily newspapers to blogs are hopping on the Green
Cuisine bandwagon. Im not saying this is bad and not saying
the better. I am saying that in general, the more people that
are exposed to sustainable, eco-friendly, green cuisine (or
whatever you what to call it), is good.
Not knowing what it means, too many labels, confusing
names, so called experts and even worse, Green Washing, is bad.
Ok, so what is Sustainable Cuisine? What does it mean to be
sustainable? My definition of sustainability is a way of grow-
Sustainable and seasonal cuisine brings many benefits, not the

least of which is great taste. It is also great fun to know that you
are cooking and eating great food grown or harvested by local
people. Just as chefs have developed relationships with artisans,
I believe all consumers must develop relationships with the
people who are growing, farming and raising the products they
eat and enjoy. Artisans are the people who should be driving
our diet and whats on our dinner table. Think outside the
box and be open to the moment when you go to the market,
even if its the neighborhood supermarket.
For my own cooking guidelines, I believe in polyculture, a
system long practiced in China and Japan. Becky Goldburg,
a senior scientist with Environmental Defense, a nonprofit
organization dedicated to solving urgent environmental
problems, states that polyculture is the farming of many species of plants and animals together in one system in order to
make optimum use of water and nutrients and to minimize
farm wastes. When both the restaurateur and the home cook
begins to question the food chain and demand appropriate answers, then we will all be on the way to preserving
and protecting the food supply for future generations. That
responsibility encompasses environmental, economic and
social consequences.
sustainable cuisine what is it?
What Has Food Become?

Food in America is cheap and abundant, yet the vast
majority of it is diminished in terms of flavor and nutrition,
anonymous and mysterious after being shipped thousands
of miles and passing through inscrutable supply chains, and
controlled by multinational corporations. In our system of
globalized food commodities, convenience replaces quality
and a connection to the source of our food. Most of us know
almost nothing about how our food is grown or produced,
where it comes from, and what health value it really has. It
is food as pure corporate commodity. We all deserve much
better than that.
So, what is sustainable cuisine?
It encourages a regional food supply and a strong local
economy, maintains a sense of community, encourages earth
stewardship, and protects the future of small to mediumsize family farms. It is approaching the farm, the ranch,
the ocean, the vineyard and the dairy as an ecosystem that
thrives through careful management of natural resources. It
boils down to three parts: environmental, economic an social
sustainability.
Ecological / Environmental
Organic/Biodynamic agriculture & viticulture
More Nutritious Food
Improve Soil Quality
Improve Water Quality
Promote Biodiversity
Energy Conservation
Economic
Support Local / True Economy
Social / Political
Better Tasting Food / Variety
Help Small Farmers
Reduce your Bodys Chemical Burden
Protect Farm Workers Health
Food Safety through traceability
Homeland Security
Principles of Sustainability
Celebrate the joys of local, seasonal and artisanal ingredients.
Hydroponic vegetables and pen-raised fish will never substitute for the flavor and quality of the ingredients that are in
increasing jeopardy today.
Understand the source of the ingredients the way they have
been grown, raised or caught. Reconnect with the source
of your meal. Its not just about food miles. Its also about
knowing the source of your food, and community building.
Support sustainable agriculture and aquaculture, humane
animal husbandry practices and well-managed fisheries.
Purchase from purveyors whose conservation practices

lessen our impact on the environment. We vote with our $.
Choosing sustainable food products is about more than helping the environment. Its about sustaining the heritage and
the economy of whole communities.
Respecting local economies, traditions and habitats is an
important part of participating in a sustainable food system.
Reduce the amount of garbage and packaging by purchasing
products with minimal packaging to begin with and look for
products packaged in recycled or recyclable material.
Sustainable and seasonal cuisine has many benefits, not the
least of which is great taste. It is also great fun to know that
you are cooking and eating great food grown or harvested
by local artisans. Let the flavors of seasonal produce and raw
ingredients speak for themselves and inspire your cooking,
the flavor will always be outstanding.
Robert Weir of the Grateful Dead said that music and cooking are very similar: theyre all about blending and taste. For
us, great cooking is akin to a cappella music. The blending
of voices or ingredients is more than the sum of their parts.
Good cooking is not about how tall you can make the plate,
but about what tastes best and what flavors complement and
marry well with each other. Of course, you also have a wonderful time in the process of discovering and inventing these
partnerships and blending their voices.
Chef Stuart Stein is author of The Sustainable Kitchen - Passionate Cooking Inspired by Farms, Forests and Oceans (New
Society Publishers, 2004).
sustainable cuisine going green
What does
going green
mean to you?
Text By glen austin - AUSTRALIA
October 20 is International day of the chef. The theme is going

green. I decided to look at the whole concept of going green and
what it means. Well, just coming from work in three different Asian
countries and living in Australia I can tell you it has vastly different
meanings. I would like to add that the fifth group I spoke with were
people from a marketing background. This was interesting.
The question I asked was What does going green mean to you?.
To some it is lifestyle and sustainability of the chef. Making sure that
you get the balance right between lifestyle and work, which in turn
keeps you gainfully employed. If you are married I can assure you that
this goes a long way to ensure that you stay married. It is about spending quality time with your children, helping them develop into productive honest hard working citizens and about being energized enough
to be in the right mindset to continually keep the business running
smoothly for either yourself or your employer. Very relevant points.
Another group had a vastly different approach. To them, it was
about healthy eating, making sure that what we put into our bodies
is good for us and has no chemicals. They were quite concerned
about labeling and packaging and were really against anything that
was reported to be harming the environment, such as plastic bags
and wrappers from supermarkets, vegetables that were not organic,
bleached paper etc. Again, all valid points.
My next group were very focused on the amount of water we waste
in kitchens and how we could go about saving this most precious
resource. They went into great detail about sweeping kitchens rather
than constantly hosing them out, washing all your vegetables at
once instead of sitting them in a sink with water flowing over them
and down the drain, ensuring that the dishwasher was full prior to
starting it, and highest on the list was fixing dripping taps. There
had been some astonishing figures on how much water was wasted
from dripping taps.
My last group before I get to the marketers was my home grown Aussies and for the most part they touched on points from all the above
with the addition to having their own recycling departments. If they
already had a recycling department they wanted it to be better operated. When I drilled a little deeper they discussed things like herb
sustainable cuisine going green
gardens and the recycling of kitchen waste to feed the garden. They
were heavily into the banning of plastic bags and removing as much
cardboard as possible from cool rooms. Interestingly, I asked if they
want the herbs because of the excellent nutritional health values and
flavors they bring to food, the honest answer was due to cost. One
thing they all commented on, as I had actually made a food enquiry,
was that if they could ban any item it would be margarine. Now I
have very, very strong thoughts on margarine. I believe the two worst
things that have ever happened to our industry were the introduction
of margarine and the fringe benefits tax on corporate dining. Both
should be sent to hell, but that is for another issue.
Now just for sheer aggravation I happened to be in the corporate
office of a large food company, so as I work quite closely with marketing I asked them the same question. Their answers were amazing.
They were concerned about the furniture in the company canteen;
they did not think it was comfortable enough for them during lunch
breaks, the lighting could be softer and they thought that two flexi
days a month would make a better working environment. One even
commented that the phones should be left at work on a Friday so
that they could not be contacted over the weekend. That was howled
down as the others used the phone for personal use. I was absolutely
speechless (unusual for me). I asked them if they understand what
going green meant. Oh yeah, we understand, but do you, Glenn?
The lighting is important as it relaxes our eyes, the furniture would
keep us relaxed during our break and due to the stressful nature of
our work the flexi days would also help.
What a self-focused bunch of ignorant air thieves! Is it any wonder
that generally sales departments cannot stand to be in the same
room? Apart from this group, it was a very positive response from all
chefs, which shows me that things have dramatically changed from
the old days and that the custodians of food are looking after the best
interest of all of us chefs.
One thing they all commented on, as I had actually made a food enquiry, was that if they could ban
any item it would be margarine. Now I have very,
very strong thoughts on margarine. I believe the
two worst things that have ever happened to our
industry were the introduction of margarine and the
fringe benefits tax on corporate dining. Both should
be sent to hell, but that is for another issue.
sustainable cuisine water waste
Water waste
Text By jonathan bloomis - USA
Food waste responsible

for climate change?
In addition to squandering resources when we waste food,
were creating another problem -- food trash. Far too much
food ends up in the landfill, where it encourages climate
change. Americans discard roughly their own bodyweight
of food every year -- an annual average of 197 pounds per
person. And when food decomposes in a landfill, it does so
without air (anaerobically), producing methane. That greenhouse gas is 23 times more potent a heat trapper than CO2.
Landfills are the second largest human-related source of
methane. Food is the second largest component of landfills.
In a sense were aiding global warming when we throw food
in the garbage. Composting -- whether its through traditional bins, worms or the Bokashi method -- and creating
energy from waste are wise alternatives that avoid methane
emissions. An even better solution, though, is to reduce the
amount of wasted food that we create.
Recycling food waste
When we throw away food in the regular waste stream,
were unnecessarily filling up landfills. This hastens the
building of new ones, with their environmental concerns.
In short, were burying more pockets of potential pollution,
with storm overflow and leachate leakage major concerns.
In the U.S., theres virtually no composting or energy creation from food waste. According to the EPA, less than three
percent of food waste is recycled.
Not only are we unnecessarily adding to the waste that we haul
around in gas-guzzling garbage trucks, were adding an incredibly heavy waste source. As a result, waste haulers fuel efficiency suffers. Since so much of food is water, were basically
trucking it around (great distances, too -- as inter-state waste
shipping is common). Its the height of inefficiency. In addition
to the further use of oil, hauling food waste increases pollution
from the emissions and the smell of rotting food.
Fresh water is another resource thats lost when we waste

food. With todays irrigation-heavy farming, a tremendous
amount of water goes into growing food. When we then waste
our food, that water has gone for naught. As a study from the
Stockholm International Water Institute found, our squandering of food flushes away enough water to meet the needs of 500
million people. And while weve long taken water for granted,
its scarcity is becoming harder and harder to ignore.
While restaurants will never eliminate food waste, chefs can

make a true dent in the problem. If we do, our planet will be
much healthier. Food waste isnt the most dire environmental
problem we face, but it just might be the easiest to reverse.
All it takes is a little vigilance in the kitchen.
Jonathan Bloom is the author of American Wasteland: How
America Throws Away Nearly Half of Its Food (and What We
Can Do About It). The North Carolina-based journalist also
writes the blog WastedFood.com. He addressed the 2010 WACS
Congress in Santiago, Chile.
sustainable cuisine feeding good
Feeding Good
International center for Green Cuisine
Text By lars charas - NETHERLANDs
We changed!! We have a sustainable

restaurant (but can still enjoy the same
dishes as you were used to). This sentence shows the interest but is unable to
act and understand underlying issues. I
am sorry, we have to change if we want
to give our children the same beautiful
experience we receive by preparing food.
With this article I will show you how.
Why Green Cuisine
The main problem has been overconsumption! After 50 years of exploitation
of delicacies, the end of food is near:
Fish has almost vanished.
Fresh drinking water and food
availability is scarce in many places
in the world.
Soil is losing its fertility.
The amount of energy and water
used to raise cattle is enormous!
For more information look at
www.feedinggood.com
Food of the future
But how can we change? Is it enough to
use some labels like Organic, MsC or
Fair trade? Absolutely not! We have to
shift towards new food cultures, which
adapt, to what is available and possible
to cultivate or harvest. We will use every
part of an animal, not only the steak;
Serve less beef and more chicken or rabbit. Fish will be unaffordable but we will
eat more shellfish and vegetarian fish

instead. We will use more vegetable oils
and less animal based fat. Discover the
immense varieties of vegetables and use
a lot of nuts. We will eat more brackish
water plants and use many things we
are unaware of right now. Our world
wide food culture will change towards
something else and food trends will follow this shift of our mindset. But dont
worry, there is plenty of beautiful food
in the world, it will just change.
Every food trend in the world starts
within the hospitality branche! Green
Cuisine as well. It is our goal and our
duty to find new paths, new food strategies, towards to food of the future. The
International Center for Green Cuisine,
Feeding Good, in the Netherlands is the
top institute for this cultural shift. We
educate, experiment with the food of
the future and market new world-wide
food strategies. We help organizations to
change from small to big steps in order
to be sustainable in 2030.
How do we
change our habits
We sit down, copy most of the recipes
on the menu; add some seasonal dishes
and when started discover you forgot
the vegetarian dish. We think people
want the usual on the menu but forget
people come to have your food. If you
put other things on the menu they
will love it as well and probably love

it more, because you can talk about
it with passion. Start to think differently; start at the food of the future and
make nice recipes with those rules (this
creates 80% of the greening). When finished with the menu, you have to start
rethinking about the purchase strategy.
Some products organic, others not;
seasonal products fresh, others dried;
some products from nearby, others
from abroad. Feeding Good has developed concrete rules for purchasing.
International
cooperation
But we are still in the beginning of the
greening process. Every country has
its own cultural heritage and habit.
Coming years, every country have to
make its own culinary strategy towards
the food of the future, new educational
tools and have to rethink what is possible and what is not.
At the end we have to do it together!
A worldwide strategy on sustainable
food and the food of the future is
necessary, in order to give every chef
in the world the same vocabulary on
food. This vocabulary will be about
the definition of sustainable food and
steps towards greening. The international center for Green Cuisine is
very willing to help forming new food
strategies towards the future.
sustainable cuisine fishing in the kitchen
Fishing In the Kitchen

Students in Illinois learn the art of aquaculture by
breeding their own tilapia
Text By faith jennetta - usa
Do you fish in your kitchen? Students at the

Technology Center of DuPage, a career and
technical education school located in Addison, Ill., do. As part of its sustainability curriculum, the school installed an aquaponics
lab. Students learn about how their choices
impact the planet and are shown options to
become better stewards.
It is a great opportunity for students to be
introduced to the concept of sustainability
and, even more importantly, the falsehood
that sustainability means sacrifice, says
Edward Susmilch, principal.
Too often we associate the concept of
sustainability with some lowering of our
standard of living, says Susmilch. It is not.
Sustainability is about change. This project
can teach that concept without beating the
students over the head with some political
rhetoric. It is smart longterm business.
Where are the fish?
Fish breed and live under the care of Brian
Clement, landscape design and management
instructor, and his students at the tech center
just down the hall. The fishs location introduces students to the concept of food miles,
aquacultures and food respect.
Mary Boyd, assistant principal of curriculum
and instruction, sees the aquaculture project
as an excellent chance for students from the
landscape and culinary programs to explore
animal science and cooking together. Landscape students teach culinary students how
to care for the fish, and culinary students
teach landscape students how to butcher and
cook the fish. Together, they enjoy the fruits
of their labor. The fish is also featured on the
culinary teams competition menus and at
the student-operated Bistro, which is open to
the public for lunch.
Aquacultures
The simplest way to explain a land-based
aquaculture is to think hot tub. The school
purchased three 500-gallon tanks that are
used for breeding, growing and holding. The
necessary water, electrical and installation requirements, along with licensing from the U.S.
Department of Agriculture, were completed.
Automated feeders and backup generators
were added to enhance performance.
Just add fish
The species tilapia (Tswana for fish) was
sourced from the University of Illinois, Urbana, Ill. Tilapia is the third most important
fish in fish farming because of their large
size, rapid growth, prolific breeding and
palatability. They are the fifth most popular
seafood consumed in the United States. A
mature fish can be processed in skinless,
boneless fillets with a yield of 30-37 percent. Tilapia is low in total fat, saturated fat,
calories and mercury. Tilapia is an excellent
source of phosphorus, selenium, vitamin
B12 and potassium.
Tank to plate
The curriculum provides students with the
opportunity to see the whole picture
from tank to plate, says culinary instructor
Matt Barker.
Many of our students have never eaten
seafood before, much less seafood as fresh
as the tilapia harvested right at our own
school, Barker says. During this project, we
teach students the importance of choosing
the right seafood to eat and the different
methods of farming.
The school leans on its professional business
partner, Mark Palicki, with Fortune Fish
Company, Chicago, for professional guidance. He believes there needs to be more
public awareness of aquacultures and how
they provide high-quality, healthy proteins to
our growing population.
Technology Center of DuPages tilapia
project is a great example of not only showing our students the future, but allowing
them the hands-on experience to truly
understand and appreciate it, Palicki says.
Faith Jennetta, CEPC is the program coordinator and baking instructor at Technology
Center of Dupage located in Addison, IL.
TCD is a secondary career and education
facility that services DuPage and surrounding
communities in IL. The program is the only
ACF accredited secondary school in IL.
sustainable cuisine local food
Top 10 Reasons
to Buy Food Locally
From Supermarket Slave to Farmers Market Hero
Text By stuart stein - usa
Through eating sustainably and locally, we promote the physical, spiritual, cultural and economic health of farm families,
regional communities and eventually the planet. Buying locally has gotten a bit of bad reputation lately. There are those
that say in the current economic environment the almighty
dollar should be the driving force. Mother Earth will have to
wait until housing rebounds and the banking sector recovers.
Why put off reforming our food policy tomorrow when we
can put it off today?
Food is a basic necessity. Its something all of us deal with
in some form every day. But the majority of us have become
removed from involvement and participation with the
food we buy, cook and consume. Everything we do, either
individually or collectively, has an impact on our environment and its future. In this light, it only makes sense that
everyone should align their choice of ingredients with the
natural cycle of the seasons. Through eating sustainably and
locally, we can promote the physical, spiritual, cultural and
economic health of farm families, regional communities
and eventually the planet.
The Locavore Movement is
Not Just About Food Miles
Taste. Produce picked and eaten at the height of ripeness and
freshness simply tastes better. Additional, local farmers grow
for taste, flavor and quality instead of quantity.
Freshness. Locally-grown produce has usually been harvested
within 24 hours of being purchased. You cant say that about a
Chilean tomato.
Nutrition. Nutritional value declines dramatically, as time
passes after harvest. Local produce brought to market quickly
is more nutritionally complete.
Traceability. As the USDA wrote in their 2004 newsletter
Amber Waves, Food Traceability: One Ingredient in a Safe
and Efficient Food Supply, Recent news stories have focused
on tracking cattle from birth to finished product to control
the risk of mad cow disease, on tracking food shipments to
reduce the risk of tampering, and on traceability systems
to inform consumers about food attributes like country of
origin, animal welfare, and genetic composition.
Regional Economic Health. Buying locally grown food
keeps money within the community. This money multiplier
contributes to all sectors of the local economy.
Biodiversity. Farmers selling locally are not limited to the few

varieties that are bred for long distance shipping, high yields,
and shelf life. This biodiversity contributes to the health and
fertility of the soil while preserving Americas food traditions.
Energy Conservation. By buying locally, we lessen the energy costs associated with the transportation of food including the associated costs of refrigerated transportation at the
distribution level. Sustainably-based local farms do not rely
upon the input of petroleum derived fertilizers and pesticides
and save energy at the farm level.
Environmental Protection. Most sustainable local farming
systems use practices that protect soil, air, and water resources.
Self Reliance. Dependency on far away food sources leaves
a region vulnerable to supply disruptions, and removes any
real accountability of producer to consumer. It also tends
to promote larger, less diversified farms that hurt both the
environment and local economies/communities. Regional
food production systems keep the food supply in the hands
of many, providing local employment and enabling people to
influence how their food is grown.
The Stewardship Ethic. Buying local, sustainably produced food
helps to raise the consciousness of those around you. It shows
that our food choices also have a large impact on our society and
our communities. This concept teaches future generations that
food comes from the land, not from the grocery store.
sustainable cuisine food waste
FOOD WASTAGE
A GLOBAL EPIDEMIC
text by gary miller - new zealand
So what has this got to do with us?

It would be easy to say this is a government problem. Perhaps by raising
investment in agriculture in developing countries, this could then create
economic development and alleviation of poverty, especially in the least
developed countries. This would also increase the availability of food.
In 1974, US Secretary of State Henry Kissinger told the first World Food
Conference in Rome that, no child would go to bed hungry within ten
years. Now it has been 36 years, and during the United Nations Food
Summit in Rome two years ago,1 billion people went to bed hungry!
The Food and Agriculture Organization of the United Nations issued
a report, The State of Food Insecurity Throughout The World (FAO
1999). It assured usthat we had the tools to achieve theWorld Food
Summittarget of halving the number of undernourished globally by
2015 compared to 1995 totals. Since 1996, the aim has been to reduce
the number of undernourished people from approximately 820 million in 1995 to420 million in 2015. To achieve that goal, the report
maintained that the goal had to be translated into concrete objectives
at the local, national and regional levels where people and their leaders can take action.
As the FAO 2009 world food security report maintains, this represents
more hungry people than at any time since 1970 and a worsening of the
unsatisfactory trends that were present even before the economic crisis.
The FAO 2009 report mentions that the resulting increase in food
insecurity is not a result of poor crop harvests. It is due to high
domestic food prices, lower incomes and increasing unemployment.
These have reduced access to food for people living in poverty.
According to a paper prepared for the International Conference on
Financing for Development there is enough food to feed all people
in the world. According to this paper, *world agriculture produces
17 percent more calories per person today than it did 30 years ago,
despite a 70 percent population increase.
What it has to do with us, chefs and hospitality, is the role that we can
and must play in the alleviate food wastage. From a business sense
we can ensure that staff are adequately trained to prepare food with
a minimum of waste. As managers we are capable of recording exact
costings. We can also minimise the food wastage created by over
production of portion sizes. Over the past 16 years portion sizes in
restaurants, cafes and other eateries have become larger and larger.
Traditionally a main course had a maximum of up to 200g of protein
with a suitable serving of starch and vegetables. Now it would not be
uncommon to see a main course that comes closer to 500g of total
food weight. So why do many restaurants/cafes serve these unnecessarily large portions? Is it a mistaken belief that the customer will see
this as value for money? This not only creates food wastage, through
the diner not being able to eat all in front of them, but also works to
the detriment of a nations health and wellbeing. In fact, in 2009 it
was acknowledge by the World Health Organisation that there are
now 300 million obese people worldwide, and over 1 billion people
classified as overweight.
Dining out is an experience to be enjoyed
A reason why people enjoy dining out is because they get to have some
of those naughty but nice treats that they may not necessarily get at
home. They are looking for a dining pleasure; not bloated regret.
I would prescribe the following as a guideline for an adequately portioned 3 course restaurant meal.
Entree - The total weight of the portion size should be no more than
120g per plate. Particular attention should be paid to the balance of
protein, starch and vegetables,
Main Course - no more than 260g per plated main course. (Protein
between 160-180g) Again particular attention should be paid to the
balance of protein, starch and vegetables,
Dessert no more than 140g per portion size. This gives a total meal
portion weight of between 400 440g.
Size matters. Dinner plates are 30% larger than 50 years ago. A Cornell
University study suggests that if you switch from a 12 (30cm) plate to a
10 (25 cm) plate you could lose 18 pounds (8 kg) in 1 year. About 200
food decisions each day many subconscious encourage overeating.
A recent affront to the sensibilities of the customer has been the

number of restaurants that have gained media coverage for charging
a Wastage Charge to customers who have left food on the plate. This
is not a determined effort to reduce food wastage. This is a money
grab by the operator. If people are leaving food on their plates this
would be a good indication that your portions are to big. And it is the
operator that should be charged.
Food wastage continuing unchecked will become a bigger issue than
supposed Global Warming. If governments and other world agencies
and scientists put as much time, effort and money into world hunger
as is currently being placed into Global Warming, then maybe the
target of 420 million undernourished people on this planet by 2015
could be achieved or bettered.
ARED TO
MP
O
king
ecoCoo

Global Warming is beginning to crack and the absurdity and false

predictions of this very loose, agenda orientated science is now starting to be shown for the travesty of truth and sound research that it
purports to represent. On the other hand, over 1 billion people are
going to bed hungry each day. Some of these are in your own country - hunger does not discriminate. This is a deeply immoral crime
against humanity but we as an industry can be part of the solution.
As an industry we need to look around at areas where we create unacceptable food wastage. Competitions would be a starting point.
Are we asking for too many portions to be produced? Cold Presentation Dishes, though integral and important to certain competition
formats, are an absolute waste of food. I would challenge competition
organisers to place a levy on HPC and Static Presentation classes.
This levy can then be donated to a local City Mission for them to
then put to good use in helping their efforts to feed people within the
local community.
It is time to stop the over-the-top portion sizes and bring food composition and presentation back to an acceptable level. This is not only
going to be good for your business bottom line, but more importantly
the health and wellness of the population. These actions can assist in
the fair distribution of food resources and help toward that goal of
420 million. Lets play our part.

Sources of information How has the world allowed hunger to grow?

Chaitanya Motupalli www.worldhunger.org
Additional information Maria Middlestead, Clinical Nutritionist.
www.mariamiddlestead.co.nz
*Footnote - (Food and Agriculture Organization, International Fund
for Agricultural Development, World Food Program 2002, 9).

sustainable cuisine food miles
Is Local Food Miles Better?

text by catherine bergeron - iceland
With food production and consumption

practices as well as transportation development dramatically altered in the last half
century, food providers have been able to offer us a wide-ranging array of quality ingredients, out of season and at a decent price.
Yet, with all this wonderful food to choose
from and the new culinary possibilities it
offers us, there has been a definite push in
the last decade to promote utilization of local
food in menus.
How far does food travel?
The concept of Food Miles describes the
distance that food travels from its origins
on the farm, to its final destination; the
kitchen. Supporters of low-food-miles systems state that the great distances travelled
in planes, trucks and ships by food products
make it an important source of greenhousegases and is unsustainable.
By comparing the distance travelled by
some products we can easily get an idea
of what this all means. Here is a simple
example: A carrot from your local farmers market will travel a lot less than that
carrot from Holland or California. That last
carrot may even have travelled by air which
is the highest carbon generator on a per
calorie basis. On average, food consumed
by North Americans travels more than 1000
kilometres before reaching the plate. This is
especially true of out of season products.
The benefits of buying local
Using local food systems instead of ones
that require much transportation can

greatly reduce food miles. It also helps
support businesses in the local communities. One of the more concrete benefits from
reducing food miles is that consumers can
then get more nutritious, fresher and more
flavourful food. The long journey that occurs from farm to consumer is hard on the
products themselves and always cause some
deterioration in quality.
And now back to real life
The best option would then seem to be to
buy only local products but, I am Canadian,
and I live in Iceland and I can tell you that
that would make my dinner plate not only
extremely bland, but may also cause some
serious malnourishment issues! I need my
bananas and apples, and there is no way Iceland can viably start producing these standard food items at a feasible cost, never mind
coffee and sugar! In fact, it is simply not sane
to think that it is likely for most countries to
become self-sufficient in food production.
Likewise, developing countries which are
large exporters of products would suffer
from such an unlikely policy. So the next best
thing? Buy locally when you can, when you
cannot, try to buy from a close-by country.
For products which traditionally come from
developing countries, such as coffee and
tropical fruits, try to buy from Fair Trade
producers to encourage and support sustainable farming by developing world farmers. In
addition, fair trade products often come from
environmentally friendly sources.
Is buying local always

the most sustainable way?
Food miles are not the only source of greenhouse emissions. In fact, some research shows
that a large part of the emissions created by
food comes from production itself. Over 80%
of emissions are formed even before they
leave the original producers*. Add to that the
emissions from processing and packaging and
you will find that the majority of the environmental impact is felt before food products are
even shipped to the consumer.
Then does it really matter
how far the food travels?
Ideally, all restaurants should have a small
garden in the back or on the roof, but for
those that dont, quality is still an issue for
products that travel and supporting our
communities in this economically unstable
time is very important. A combination of
making use of the local food and fair trade
systems and buying organic and non-processed food is a good start. Its all about taking
a little time to make choices.
Sources:
Weber, C., & Matthews, H. (2008). FoodMiles and the Relative Climate Impacts of
Food Choices in the United States. Environmental Science & Technology.
ABC Science News November 2007
National Sustainable Agriculture Information Service www.attra.ncat.org
Canberra Environment and Sustainability
Resource Centre www.ecoaction.com.au
sustainable cuisine chefs corner
The truth about Cattle

In a follow up to the let0s be green article I coped an amount of flack
from the vegetarian sector of our community making some horrific
accusations about the production of beef and the environment. So
here are some facts on Australian red meat leading the way in sustainable production
Text By glenn austin - australia
Natural Resource Management is an important activity on

farm. Farmers across the country are investing in improving
biodiversity, protecting waterways and improving soil health
which has not only positive benefits for their farm and business, but also for the rest of the country.
In recent years there has been a fair amount of noise about
cattle and methane emissions. Some of the statements have
been fairly out there, such as the livestock industry emitting more than the coal sector. In Australia, emissions have
been reduced by 6.5% per kilogram of beef since 1990 that
means that they are producing more beef with fewer emissions. The Australian red meat industry also has the lowest
emissions of any major beef producing country, according
to a Life Cycle Assessment that the University of New South
Wales undertook last year. The study looked at accounting
for all emissions from the production of red meat on farm,
in transport and processing.
There is an increasing focus, often led by chefs, to ensure that the

production of produce is environmentally sustainable. People
want to know that what they are putting on their plates isnt having a detrimental effect on the land, waterways and climate.
The industry isnt resting on these results though and is

investing significantly in research and development to look
at how emissions from livestock production can be further
reduced. There are some pretty innovative programs underway looking at whether there is particular feed that produces
less methane, if particular animals naturally produce less
methane and if so if this can be selectively bred for.
Determining whether the produce you are buying is environmentally sustainable isnt straightforward though. There
is a mountain of information out in the market, but a lot of
it is misguided or just plain wrong. One industry thats keen
to make sure people have the facts is the Australian red meat
industry who are trying to educate consumers about the environmental impacts of the industry via a new website www.
redmeatgreenfacts.com.au
Managing water use is another priority for the Australian

red meat industry. Farmers are implementing a variety of
measures to use water efficiently in their grazing systems,
including maintaining healthy soils with adequate nutrients
and minimising run off. As with emissions, the amount of
water used to produce red meat is often exaggerated, with
figures of 1000, 50 000 and even 100 000 circulating. In
truth, a Life Cycle Assessment undertaken by the University
of New South Wales found that it takes between 27-540 litres
to produce a kilogram of red meat.
And it seems they have a good story to tell. Australias

extensive production system covers almost half (47%) of
the countrys landmass and farmers feel they have a great
responsibility to manage the land and waterways on behalf
of all Australians. In fact, the Australian Bureau of Statistics
(ABS) reports that 94% of Australian farmers believe that
Australian red meat is just one example of the complexity of

finding the correct information about whether food is being
produced sustainably. Its good to see that they have decided
to publicly state the facts about their environmental impact
though, so that we can make a more informed decision about
what we put on our plate.
Whiskey
Sold for Six
Figure Sum
Two bottles of whisky
from the Dalmore
distillery have sold for
100,000 each. The
64-year-old Trinitas,
of which there were
only three bottles
made, was bought
by separate private
1515 appetizers entered

Guinness Book of Records
Yeni Rak and Turkeys All Cooks Federation organized a festival
on July 3rd in Bosphorus.The festival brought a record of 1515
appetizers cooked by 90 chefs with the authorities from Guiness
Record Book. All appetizers are controlled and notarized by the
authorities from Guinness. Mey Drinks Marketing Manager Elif
Gkta stated that as in 2010 Istanbul is the European Capital of
Culture, that decided to realize this project which has two years of
studies. Gkta added that this project is one of the projects they
support raki and culture of dining. Gkta said 1515 appetizers
cooked by 90 chefs from Turkey National Chef Team clearly shows
the rich appetizer culture of Turkey. We push the boundaries of
creativity in the appetizer business. First cooks determined 1515
appetizers. Then wrote their receipts one by one, added Gkta.
buyers. The third

bottle will be sold
at the Whisky Show
in London. Industry
experts claim that if
the bottle was sold by
the glass in exclusive
restaurants, it could
fetch up to 20,000
for a typical 50ml nip.
Truffle Sold
for 105,000 Euros
A giant white truffle was sold to a Hong
Kong-based wine critic for 105,000
Euros at a lavish auction near the town
of Alba in northern Italy. The truffle,
presented at the auction in the medieval
Castello di Grinzane in a region of Italy
famous for its cuisine, weighed 900g.
The price per gram for the truffle was
therefore 117 Euros; lower than the rate
of 133 Euros per gram paid at the same
auction last year. The buyer was Jeannie
Cho Lee, a South Korean wine critic
living in Hong Kong, who made her bid
via a satellite link-up. Lee said on her
Twitter account that she bought the truffle together with friends and will hold a
white truffle feast after it arrives. Most
of the proceeds from the auction, which
brought in 307,000 Euros, will go to Italian scholarships and charities as well as
the Mothers Choice childrens charity in
Hong Kong.
in&out of the kitchen

Have you experienced Pine Mouth?
Have You Experienced Pine Mouth? Have you even heard of it? Pine Mouth is a
vile, bitter-metallic taste in your mouth that you just cant shake after eating pine
nuts. It doesnt actually make you sick, but it makes everything you eat or drink taste
horrible and can last from two days to two weeks. It rarely hits eaters but over the past
few months the FDA has been getting more and more complaints about
it. No one knows what causes Pine Mouth yet, but there are two strong theories.
The first is that some packages are stored improperly and a rancid pinenut oil could
possibly be causing the outbreak of Pine Mouth.
The second theory points to imported pine nuts from China. Researchers indicate
pinenuts being grown in China have not traditionally been part of our pinenut supply.
Theres no definitive data that these are the pinenuts causing the bad reactions, but
the second theory is that one of these species of pine nut has worked its way into the
national supply and is causing the recent flood of Pine Mouth reports.
in&out of the kitchen secret ingredient
The taste of a pineapple

Text By Euda Morales - guatemala
It is neither a pine nor an apple; it is just a pineapple, known as the

fruit of kings.
A pineapple is actually not one fruit; it is composed of many flowers
that individually fuse together around a central core. Each particular fruit can be indentified by an eye that is indeed the rough spiny
marking on the pineapples surface.
South American Guarani Indians cultivated pineapples for food.
They called it nan, meaning excellent fruit. It was Christopher
Columbus who first introduced the fruit to Europe. Caribbean
Indians placed pineapples or pineapple crowns outside the entrances
to their dwellings as symbols of friendship and hospitality. Europeans adopted the motif and the fruit was represented in carvings over
doorways for many years.
Ananas comosus is the botanical name of the fruit we know as pineapple, named for its resemblance to a pine cone. Next to bananas,
pineapple is the second most popular tropical fruit, which is one of
the most commercially grown fruits in the world.
juice will avoid the foods soaking in it softening. The same bromelain
enzyme in fresh pineapple will cause gelatins to fail to firm up and
dairy products to separate. Prefer canned instead of fresh pineapple
in your gelatin molds.
Preparing a pineapple can be time consuming but it is well worth
it. The preparation process involves peeling, removing the eyes and
removing or cutting around the fibrous center core.
To keep in mind
The smell of a pineapple is the most important overall. Ripe pineapples should give off a good, fresh tropical smell, so avoid pineapples
that give off an unpleasant odor or have any discoloration of the skin.
Pot Pineapple beverage
Nutritional Information
Pineapples are delicious, healthy and nutritious. They are a good
source of Vitamin C and can be eaten raw or used in cooking. Pineapple has minimal fat and sodium. The pineapple fruit has vitamins,
minerals, fiber and enzymes that are good for the digestive system
and helps in maintaining ideal weight and balanced nutrition.
Selection and Storage
Pineapples should look fresh with deep green leaves that show no
browning or dryness. Good-quality Pineapples are firm. Pick a
Pineapple with skin that is as yellow as possible with no soft spots,
that indicates that it was allowed to ripen longer and has higher sugar
content. Once a Pineapple is picked, it will not ripen.
Ripe pineapples should be covered in a plastic bag to prevent moisture loss and stored in a refrigerator. Place them close to the door,
stored correctly they will last several days in the refrigerator.
Cooking Tips
The daring flavor of pineapple brings versatility to savoury dishes and
sweet dishes alike. Pineapples can be eaten fresh, in salads, gelatins and
cooked in many ways or used in sauces. Cubed pineapple tastes great in
kebabs with other fruit, fish or poultry. They are also common in fruit
salads with other tropical fruit such as mangoes, bananas or papayas.
Pineapple juice is excellent when used as a marinade. In fact, the
pineapples bromelain enzyme is so powerful in breaking down tissue
that the juice not only tenderizes tough meats, but also adds a wonderful tropical taste to the food. It is also an excellent choice to keep
fruits and vegetables from oxidizing and turning brown, as canned
Natural fruit drinks are part of any menu and highly appreciated due
to warm weather in tropical countries.
INGREDIENTS
1 pineapple
10g ginger
3u allspice
10g anise
125ml rum
1000ml water
175g brown sugar
PREPARATIoN
Peel the pineapple, cut in medium dice. Mix pineapple with its rind,
ginger, pepper seeds, anise, rum, water and brown sugar. Pour the mixture in a clay pot. Cover and keep for six hours. Strain and serve cold.
in&out of the kitchen chefs corner
THE SIMPLE ACT OF EATING
Text By jodi-ann pearton - south africa
Is food just about eating for most people? I think that the answer is in
fact yes but when the person responsible for the production of food,
a farmer producing crops, a chef at a fine dining establishment or
even a mother preparing dinner at home takes time to actually think
about what food is and what it has the potential to do, they will be
sending their consumers and diners upon a sensual journey. This
journey begins in the heart and soul of the individual preparing the
items and it is something unique and divine.
From the minute that any individual comes into contact with the basic ingredients to prepare a meal, there is an energy exchange. What
most do not consider is that this begins the minute a seed is planted
into the Earth, however the soil is treated and whether the crop is
seasonal or not.
We take it for granted that we live in a day and age where almost any
commodity is available at anytime, anywhere literally at the click
of a mouse however, in saying this we forget the impact that this
has upon our planet. The excessive carbon trail of transportation to
receive many of these goods, the cruel way in which many crops and
herds are often treated in order to stimulate
unnatural growth and the masses
of un-organic packaging that
many of these commodities
are found in. These points
are just a few of what make
up what is commonly known
as the green trend.
Eating and living green is

one of the most
impactful acts that humans
could engage in. Each and
every decision that we make
whilst purchasing, preparing
and disposing of our daily
commodities impacts directly
on the planet.
Eating and living green is one of the most impactful acts that humans could engage in. Each and every decision that we make whilst
purchasing, preparing and disposing of our daily commodities
impacts directly on the planet. Going green may be a very formidable concept and many people claim to be green without considering
what it truly means. It encompasses many actions and choices that
we make every day and it is a complete mindset and lifestyle change.
Some of the concepts include eating natural foods which are prepared
without unnatural chemicals, protecting both consumers and ecosystems. It means purchasing and utilising only local and seasonal produce,
which in essence reduces the carbon trail of produce and may mean
reducing menus and being more creative with seasonal ingredients.
The joy of eating locally is that local suppliers will

benefit and food is more flavoursome and nutritious.
Packaging plays a huge role in the green trend due
to many forms of packing being petroleum based
plastics which are not biodegradable and may have
harmful impacts upon the environment not only in
discarding them but also in their production.
Growing ones own crops, composting, vermiculture and recycling are also incredibly beneficial ways in which to reduce carbon trails and of
course, to eat well.
Even the smallest changes go far and what I mean
by this is changing diet eating less meat and more
organic, local and seasonal vegetables makes a
remarkable difference. Meat is considered by far
the most resource demanding item on any plate. To
produce meat, incredibly large amounts of water,
grain, land, often hormones, antibiotics and other
pollutants are involved.
As far as acts other than eating are concerned, very
similar principles are true, for example cleaning
chemicals there are many bio-friendly products
on the market which are friendly to our eco-systems. Most containers can be recycled and simple
decisions make a huge impact.
Going green is one of the most powerful and most
impactful things that we can do for our planet.
It does not take much and goes so far. Selecting
greener ingredients is the start to an exceptional
culinary experience.
The next step in the culinary experience is in
the simple act of eating. When we consider the
energy exchange in the production of food food
prepared with love is often said to taste so much
better and almost everyone would agree with this
point. Eating is an incredibly sensual act and when
one closes ones eyes and thinks about the simple
act of eating it is easy to see why. One eats with
ones eyes first and the colours, textures, forms and
flow upon a plate should whet the appetite, then
as one reaches out to pick an item off the plate the
textures should make the fingertips tingle, then
as the food item approaches the mouth the scents
and aromas of the item should fill the nostrils and
make one excited to experience the act of eating.
When the item is placed into the mouth, the
textures of the food should create diversity and
sounds which enhance the sense of sound within
ones ears, then the flavours should explode in
ones mouth, finishing off an experience that has
literally tantalised every sense and should leave
one feeling utterly fulfilled.
Unique flavours
The term ethnobiology refers to the interdisciplinary study of how

human cultures interact with and use their native plants and animals.
People in some places around the world keep tied to the natural
environment, according to their surroundings to food. Nowdays, there is
an interest to become alert and document those interactions of humans
with their milieu. It is valuable to visit a remote community, get inspired
and learn about their own traditions, the way they view and understand
them, the spiritual and symbolic role in their culture, the way they prepare
and include different plants, roots, leaves or fruits.
There is also an increasing concern in consuming wild food plants;
we become also aware of their nutritional and health facts. Although
the result is different according to their unique flavours overall
thre is a pleasure of recreating traditional foods with wild species
away from a domesticated environment.
Even though some species are no longer consumed, demand is growing
for those regarded as local specialties that reflect regional identity.
Chefs play a decisive role and may include new products to their dishes
to add special flavours and thus contribute to the conservation of those
sources through the maintenance of traditional cultures.
We all know that food is tastier when it is fresh, seasonal and produced
close to home, uphold the values of the past to ensure good food for all
in the future!
in&out of the kitchen traveling
Escape to Champagne
Take hillsides crowned by forests, castles and picturesque villages, lush valleys
and lazy rivers. Now add a glass or two of the worlds finest fizz and what
have you got? A perfect vacation
TEXT and photos By Ragnar Fridriksson - france
Only one hour from Paris, the Champagne-Ardenne region starts in

the north at the Belgium borders and reaches south towards Burgundy.
The northern lying Ardennes offer natural beauty, with dense forests
and hillsides, while the southern lying Champagne country has a rich
culture, historical monuments and of course, sparkling Champagne.
Probably no other drink in the world is as closely associated with
celebration, luxury and high life. Winston Churchill best expressed
his affection for Champagne when affirming during the liberation of
France : Remember gentlemen, its not just France we are fighting
for, its Champagne.
What is all that fizz about?
Sparkling wine is made the world over and across France, but in
only one region in the world is this style of wine allowed to be called
Champagne.
It all started over 300 years ago that by mistake fermentation started
to take place inside the bottles of the still white wine of Champagne
causing the glass to burst from the pressure. Thanks to Dom Prignon
(1638-1715), a Benedictine monk and cellar master at the abbey of
Hautvillier, great advance were made to master the production. He
blended wines of different grapes from different parts of the district,
introduced thicker bottles and used corks held with a string. It took
another 200 years of scientific and technical evolution to produce
Champagne as we know it today. But the reason why Champagne
became the king of sparkling wines is the alchemy of chalky soil, micro
climate and local expertise - oh, and clever marketing!
Using only grapes from Chardonnay, Pinot Noir and Pinot Meunier
varieties, grapes are entirely hand picked before going through a long
and complex process of double fermentation and removal of sediments. Then, to reach perfect maturity and develop the characteristic
bisquity aroma, the Champagne rests for a minimum of 15 months
and this is extended to 3 years and more for vintage Champagnes
before being released to the consumer. At any one time, there will be
more than 990 million bottles gently aging underneath the cities of
Reims and Epernay, in over 100 km of vast caverns that were built by
the Romans 2000 years earlier.
The best quality Champagnes are defined by, most importantly: the
fine beading of their bubbles, the richness of their fruit flavour, the
complexity of their biscuity character, their palate-refreshing acidity
and, finally, their ability to age.
in&out of the kitchen traveling
A culinary trip
As in any wine region, Champagne inspires an endless number of chefs
and other food aficionados. Passionate foodies will find top restaurants
serving both regional specialities and classic international cuisine.
Some claim that Champagne goes well with all food. Admittedly, sharing
a bottle of Brut Vintage Champagne over a romantic dinner, who will
consider half way through if the wine was too thin or too heavy? Just
as in Bordeaux or Bourgogne, within Champagne you will find a great
diversity of style and character to accompany a wide range of dishes.
The local dishes include fresh river fish such as trout, pike and
perch. Choose a delicate Blanc de Blanc Champagne to accompany.
During winter you will find plenty of game and fowl from the
nearby forests. A bit tricky but go for a powerful Champagne Ros.
Andouillette de Troyes is a local celebrity made of pork chitterlings
and tripe sausages. Some may consider these delicacies an acquired
taste. Enjoy with a non-vintage Champagne Brut loaded with
fruity Pinot Noir grapes. The local cheese is the delicate flavoured
Chaource and the famous Brie country is not far, both making
excellent company to a hearty Brut non-vintage Champagne. Fruit
tarts are popular in the region but make sure you are serving them
with the sweater demi-sec Champagne.
Other top associates are all the fish and shellfish you can get your
hands on. A non-vintage Blanc de Blanc with the oyster, something
more pungent with the lobster and langoustines. Hot foie gras of
duck with caramelised apples, and Vintage Champagne rich on Pinot
Noir grape is a pure delicacy.
I think Champagne is a drink to be reserved for the occasion. Big or
small, any occasion will do but make sure you are in good company
and enjoy the ceremony. Plunge the bottle in a cooler for a few
minutes while you bring out the crystal, gently twist open the bottle,
listen to the bubbles whisper and watch them play in your glass while
you carefully pour. Now, sit back and say sant
Hit the road and see for yourself
The Champagne Tourist Route is over 600 km long and is diverse
enough to include all the riches that are the charm of the Champagne region. Follow the stretch from Reims through Epernay
towards Troyes.
Dont forget to take the time to pay the wine professionals a visit.
They are lovers of both vine and wine and will invite you to discover their lifelong passion. They will be ready to give you a friendly
welcome, providing you make a prior appointment. To appreciate the
contrast between producers, visit some of the medium size producers
as well as the big houses.
Usful information
Brut A dry champagne. Usually a blend of different
grapes and vintages.
Demi sec Opposed to Brut this is a slightly
sweet Champagne.
Chardonnay White grape variety of finesse that
brings herbal, sometimes mineral character to the wine.
Pinot Noir Black grape variety that provides a fruity
character with body and strength.
Pinot Meunier Also a black grape variety that adds
round fruitiness.
Blanc de Blanc Wine only made from white grapes
develop crispy fruitiness and lemony bouquet.
Noir de Blanc Wine only made from black grapes
often yellow in colour and has rich fruity taste.
Millsim Single vintage wine of great expression.
Vintage wines are only made in exceptional years.
Ragnar Fridriksson has worked as a food photographer and editor of

food and wine books in the Champagne region. www.passionfood.fr
in&out of the kitchen travelling
taste of champagne
photos By Ragnar Fridriksson - pAssionfood
Lentils
The lentils from champagne are a small variety of lentils that are fine
and tender. They require no additional soaking and need a relatively
short cooking time. Local producers are now in the process to have
this variety geographically protected by AOC, in the same manner as
many agricultural products in Europe (wine, cheese, meats...)
5 black pepper corns

10 cl Champagne vinegar (white wine vinegar)
bottle of Champagne
l fish or chicken fumet
l double cream
Cooking the lentils
Put the lentils in a large pot with cold water with the aromatic
vegetables and bouquet garni; Bring to boil and cook for 25 minutes.
Add salt half way through the cooking time. Drain and add a tablespoon of butter.
Champagne Sauce
Chop finely the vegetables and simmer gently with olive oil with
the pepper corns, thyme and bay leave. Add the vinegar and reduce
till dry, add the fumet and reduce by half, add the Champagne and
reduce by half, add the cream and allow to simmer for 15 minutes.
Strain and season to taste.
Sandre
Pan fry the pike perch in olive oil on the skin side. Once the skin is
crusty, finish cooking the fish in the oven if necessary. Serve with the
lentils and the champagne sauce.
Pan fried Pike perch,

Lentils from Champagne
and Champagne sauce
By Chef Christophe Bernard,
Restaurant La Grillade Gourmande - Epernay
Serves 4
Enjoy with a nice Champagne Blanc de Blancs or Vintage
600g of pike perch fillets (with skin)
250 g lentils from champagne
1 carrot
onion
1 clove
1 bouquet garni (leek, thyme, bay leave, parsley sticks)
For the sauce
1 carrot
leek
1 ognion
fennel
2 garlic cloves
3 Paris mushroms
Thyme and bay leave
The French Macaron
The Macaron is a typically French cookie that has been served at the
table of kings and nobles throughout the centuries. The first mention
dates from 791 in Comercy. But it really caught on as a royal sweet
after the Italian Catherine de Medicis married Henry II in the 16th
century. She brought the recipe with her from Italy and had it served
at the royal table.
Raspberry Jelly Macaron

By Vincent Dallet,
Pastry chef in Champagne
25 macarons
Enjoy with a fruity Champange Ros
Macaron batter
125 g of powdered almonds
225 g of powdererd sugar
100 g of egg whites
20 g of powdered sugar
A few drops of carmine
Raspberry jelly
1 kg rasberries
800 g of sugar
5 g of apple pectin
Juice from 1/2 lemon
Prepare the macarons
Line two baking sheets with parchment paper and have a pastry bag
with a plain tip (about 1/2-inch, 2 cm) ready.
Grind together 225 g of powdered sugar with the almond powder
In the bowl of a standing electric mixer, beat half of the egg whites
until they begin to rise and hold their shape. Then beat in the other
half of the egg white and a few drops of carmine until the mixture is
stiff, then add the 20 g of sugar.
Carefully fold the dry ingredients, in two batches, into the beaten
egg whites with a flexible rubber spatula. When the mixture is just
smooth and there are no streaks of egg white, stop folding and scrape
the batter into a pastry bag with a 7 cm diameter.
Pipe the batter on the parchment-lined baking sheets in 4 cm circles
evenly spaced apart. Allow them to stand at room temperature for 2
hours so they stiffen a bit.
Bake them in a pre-heated oven at 200C for 2 minutes, then continue
baking them at 160C for another 6-7 minutes. Take them out of the
oven, lift one corner of the baking sheet and poure a small glass of water
over it. Allow the macarons to rest and absorb the humidity for about 10
minutes. Remove the macarons and stick two and two toghether with
the raspberry filling. Put in a fridge for 6 hours before serving.
Prepare the raspberry jelly
Put the sugar apple pectin and the raspberries in a thick pot and
bring to boil. Cook for about 10-12 minutes while stirring gently.
Once it has thickened, add the lemon juice and put in jelly pots,
cover, turn them upside down and allow to rest till cool.
in&out of the kitchen history
Pharaoh Foodies
Text By nermine hanno - egypt
Since ancient times, Egyptians have enjoyed the reputation of

being food lovers. Food was of great importance in sustaining both the living and the dead in their afterlife. Both aspects
have been meticulously documented on their temple walls and
burial grounds. The information in this article was graciously
provided by Mr. Zahi Hawwas, theSecretary General of the
Supreme Council of Antiquities in Egypt.
Bread
Bread is the main sustenance of life to the ancient and to the
modern Egyptian. The ancient Egyptian called it Ankh which
means life, and today, Egyptians know it as Eish which also
means life. The hieroglyphic for the word offering is depicted
as bread placed over a mat. The ancient Egyptian mastered
bread since the Neolithic Age. The Royal palaces, temples, and
burial grounds demanded huge quantities of bread. Therefore,
large bakeries were attached to these sites
The oldest complete bakery was discovered by an American
expedition from the University of Chicago headed by Mark
Linner. It was found at the gathering area of the pyramid
builders where seals of King Khufu and King Mankawraa
were discovered. This bakery was found next to a wall which
separated the workers grounds including their cemeteries and
villages from the Royal pyramids and their neighbouring Royal
burial grounds and temples. The bakers baked the bread and
distributed it to the builders along with onion and garlic.
The bakery contained 2 large clay pots in 2 adjacent rooms
which was a typical model of the late Old Kingdom. The
bakery is 5,10 meters in length and 2,40 meters in width.

Each room contained broken pieces of clay pots in which
bread was baked. The expedition also found gaps in shallow trenches full of hay and embers as well as bell-shaped
pots and flat trays of various sizes used for baking bread. In
the north east side there was a stove to heat the bread in the
trench. Low walls were built with stone and mud and used as
tables for the baked bread.
It is estimated that up to 20 kinds of bread were known to the
ancient Egyptian. The most popular kind seems to have been
a cone-shaped loaf made with white flour. Many carvings
display the stages of bread making which involved both men
and women. The men ground the wheat using stone pestles
to produce coarse wheat. This is then ground through a
round or oval stone mill by kneeling women. The final stage
is further grinding by both men and women using cylindrical or conical pestles. When experimented, it proved that it
took 2 minutes for the expert to produce 10 to 20 milligrams
of flour. It was also found out that in Manf city 26 Ancient
Egyptian women sifted 10 bags of wheat producing 7
bags of flour in one day.
The men bakers then start to knead the wheat adding to it
yeast, salt, spices, milk and at times butter and eggs. After
kneading, it is left to proof . The dough was of a pouring consistency unlike the bread dough of today. When risen, it was
poured by women into clay pots which were preheated until
they became glowing red. It was then baked in conical ovens
which dated to the Old Kingdom and rose like cake.
The Ancient Egyptian made bread in many shapes and sizes. In

the Old Kingdom, the most popular bread was white conical bread
known as HD. It was used as offering to the dead and it was depicted
as slices placed in a horizontal fashion on the offering table. Another
popular kind was unleavened and was stuffed with broad beans or
green vegetables. A third kind was flat bread which is still prepared
to this day in similar ovens to the ones used by the Ancient Egyptian.
The Ancient Egyptian also prepared a fourth kind which was round
in shape and contained large holes.
The Old Kingdom knew more than 20 kinds of bread which grew to 40
or 50 kinds during the New Kingdom. Some of the bread in the New
Kingdom was modeled as animals such as cows and goats or even in
human shapes. They also decorated the bread for special ceremonies.
In addition, they made unleavened bread sweetened with honey, flavoured with sesame and anise or had fruits mixed with the dough.
Some experts attempted making bread following the exact methods
used by the Ancient Egyptians 4600 years ago. It is believed that the
wheat at that time was very different to the wheat we know today. The
results were very similar but due to the fact that they were not able
to find the same yeast or the same wheat used by the Egyptians, the
result was very hard inedible bread.
Beer
In a papyrus, it was documented that the Ancient Egyptian made 17
different kinds of beer and it was found that their beer had a high
percentage of alcohol unlike beer today. Beer and bread were of great
importance to the Ancient Egyptian in both life and death.
Beer was made with wheat and not with barley. Women had a very
important role in beer making. They soaked the wheat seeds in water
for a day then stirred it until dry. They then soaked it in water a
second time and ground it and pounded it in large vessels. Yeast was
then added to it and set aside until the mixture is fermented. It was
then clarified through a fine sieve or a cloth.
Bread was also used to make beer. It was pounded in a deep vessel full
of water which was then boiled. It was left in a warm place to ferment.
Finally, this mixture was flavoured with spices and other flavours and
shaped into pieces and baked. This was soaked in large vessels and
pressed and kneaded by foot then placed in a basket and clarified.
Another method was to break the bread and soak it with spices in a
large vessel with a faucet where it was left to ferment. The liquid was
then drained into another vessel which was then clarified by passing
through fine drum sieves placed over large vessels with a wide opening. It is then divided in smaller vessels and sealed with mud.
Wine
Wine was exclusively consumed by the rich. The Ancient Egyptian made
six kinds of wine including red and white. Grapes were amongst the
most important crops produced in Ancient Egypt. The stages of planting,
harvesting and pressing grapes were widely documented on the walls of
many burial grounds. Pressing was done in a long shallow basin. Five
to six men carried out the pressing of the grapes by foot while holding
sticks to prevent them slipping and falling into the filled basins. Beer and
wine vessels were for the most part decorated with flowers.
in&out of the kitchen trends
Eco cuisine
a new trend
in life
The concern and commitment with the environment make us

strongly judge and be more aware of what we eat and the origin
of ourfood.
For a better understanding, we must ask ourselves what eco cuisine is
all about, which means just a basic culinary concept that emphasis in
the selection of the right ingredients used in kitchens to comply with
responsible environmental conservation, to make sure that food to be
consumed is part of a sustainable economy.
Sustainability refers to a development that satisfies the basic commodities of the present without compromising the ability of future
generations to reach their own needs. This definition was used for
the first time in 1987 by the Environment Committee of the United
Nations, formed in 1983. Sustainability also means that ingredients
found in the region or local ingredients must be preferred and
included as a first choice, taking into consideration all advantages
both economically and the quality grade they will provide. Moreover we should eat our own products in order to pay tribute to the
environment and the growers themselves.
It is common nowdays, that some prestigious restaurants worldwide grow their own vegetables and herbs in their gardens and
even with little available land and in small spaces like on a balcony
or even in pots, but this does not end here, they seek to fulfil their
commitment to sustainable production.
Chefs are currently and increasingly committed to the environment,
preferring organic products and showing due respect for protected
species to avoid serving them to the tables. All this movement is a
response to the concern all over the world for a healthy diet that seeks
to comply with a proper and balanced nutrition for the body and this
therefore leads to maintaining an also healthy environment that seeks
to maintain the balance between gastronomy and ecology.
Also there is an interest in the rescue of forgotten products of the plant
kingdom, for those species that are no longer consumed in cities, like
those herbs, seeds, fruits or old leaves, which can be included to re-create
dishes full of new preparations.
From here we can roughly speak about gastro-botanic which investigates new species and rescues old type of vegetables to be used in
kitchens and pleasantly consumed. This leads us to think that we can
include culinary preparations with seasonal products, native to the
region and committed to the environment. Therefore, enjoy all the
great things that this land gives us!
WACS Events
Calendar 2011-2012
Global Chefs Challenge
and Hans Bueschkens Junior
Chefs Challenge
Regional Semi finals
11-14 May 2011

Asia - Hong Kong
11-12 June 2011
Americas - Vancouver, Canada
3-5 July 2011
Pacific Rim - Auckland, New Zealand
18-21 October 2011
Europe Central - Budapest, Hungary
19-21 January 2012
Europe South - Ljubljana, Slovenia
26 Feb.-1 March 2012
Europe North - London, England,
Africa / Middle East - to be announced
Grand Finale
1-5 May 2012

WACS 35th World Congress - Daejeon, South Korea
Other Endorsed
Competitions
22 - 26 Jan 2011
Bocuse dOr 2011 - Lyon, France
08 - 10 Feb 2011
Catex Chef Ireland Salon - Dublin
17 - 20 Feb 2011
International Istanbul Gastronomy Festival - Turkey
* Including Judging Seminar on 16-17 Feb
22 - 24 Feb 2011
Battle for the Dragon 2011 - Wales
27 Feb - 02 Mar 2011

Emirates Salon Culinary 2011 - Dubai
6-10 Mar 2011
Internazionali dItalia
*Including Judging Seminar on 5-6 Mar
20 - 22 Mar 2011
WA Oceanafest 2011 - Perth, Australia
11 - 14 May 2011
HOFEX / International Culinary Classics
2011 - Hong Kong
* Including Judging Seminar on 16-17 Feb
03 - 05 Jun 2011
13th Battle of the Chefs 2011 - Penang, Malaysia
24 - 25 Jul 2011
The American Culinary Classic - Gaylord Texan, Dallas, Texas
27-30 Sep 2011
International Kremlin Culinary Cup - Moscow, Russia
05 - 10 Oct 2012
IKA/Culinary Olympics - Erfurt, Germany
Events
22 - 25 Apr 2011
Asian Presidents Forum 2011 - Tokyo, Japan
07 - 10 Jul 2011
Americas Presidents Forum 2011 - Cancun, Mexico
22 - 25 Sep 2011
Europe Presidents Forum 2011 - Istanbul, Turkey
Pacific Presidents Forum - To be announced
Africa/Middle East Presidents Forum - To be
announced
INSPIRING
CHAMPIONS
With over 24 years of history, KDU University Colleges School

Hospitality, Tourism & Culinary Arts (SHTCA) is constantly in the
limelight with awards from various competitions such as Hans
Bueschken World Junior Chefs Challenge, Food and Hotel Asia (FHA),
Food and Hotel Malaysia (FHM), International MIHAS Apprentice Chefs
Competition (MACC) and Hong Kong International Culinary Classic, just
to name a few.
SHTCA firmly believes that challenges facilitate a students learning
experience and with that in mind, continually inspire students to reach
for greater heights.
PROGRAMMES
Diploma in Golf Resort Management

IMI Diploma in International Hotel & Tourism Management
IMI Diploma in Professional Chef Training
IMI Diploma in Culinary Arts
IMI 3+0 B. Arts in International Hotel & Tourism Management
Southwest Minnesota State University 2+2 B. Science in Culinology
IMI Executive MBA in International Hospitality Management
Bachelor of Culinary Management (Hons) in Baking and Pastry Arts
Bachelor of Culinary Management (Hons) in Culinary Operations
Bachelor of Hospitality Management (Hons) in Corporate Communication
KDU UNIVERSITY COLLEGE SDN BHD (76997-T )

DJ Campus: SS22/41, Damansara Jaya, 47400 Petaling Jaya, Selangor, Malaysia. Section 13 Campus: 76, Jalan Universiti, 46200 Petaling Jaya, Selangor, Malaysia.
Tel: +603-7953 6688 Fax: +603-7726 9941
Penang Campus: 32, Jalan Anson, 10400 Penang, Malaysia. Tel: +604-226 6368 Fax: +604-228 0362 www.kdupg.edu.my
www.kdu.edu.my
Blog: campuslife.kdu.edu.my
www.facebook.com/kdu.universitycollege
SFW-Chef's Magazine.12.10.Final_SFW -Chef's Mag 12.10 12/8/10 3:03 PM Page 1
When you think sustainable, dont forget the oceans.

Rick Moonen, rm seafood, Las Vegas, Nevada, USA
For three decades, Chef Rick Moonen has been serving up three-star meals across the
United States. Hes a passionate advocate for sustainable seafood and believes every
chef should be.
We cant continue to enjoy what the ocean has to offer if we dont change our ways,
he says.
Chefs like Rick are making a difference and you can, too. Its easy, when you join Rick
and other leading chefs who rely on the Monterey Bay Aquarium Seafood Watch program
the most respected source for information about ocean-friendly seafood choices.
Visit SeafoodWatch.org for resources to help you choose seafood thats good for the
oceans, and a delight for your diners.
Use your culinary skills to feature species that arent threatened by overfishing.
Share what you learn with colleagues and customers.
Together we can save the oceans one meal at a time.
Rick Moonen, celebrity chef, restaurateur and

Monterey Bay Aquariums 2011 Chef of the Year
montereybayaquarium.org
wacs national chefs associations

Argentina
Professional Center and Brotherhood
of Kitchen Workers Association
Mr. Jose Luis Godoy
Tel: +54/ 11 43 81 08 46
cpca@speedy.com.ar
www.centrococineros.com.ar
Australia
Australian Culinary
Federation
Mr. Peter Wright
Tel: +61413150599
peter@xtremechef.com.au
Austria
Verband der Kche
sterreichs
Josef Fankhauser
Tel: +43 1 3676162
info@vko.at
Azerbaijan Republic
The Azerbaijan National Culinary
Association
Mr. Takhir Idris Oglu Ami-Raslanov
Tel: +99421/ 93 30 43
kulina-58@mail.ru
Bahamas
Bahamas Culinary
Association, HAAC
mr. Edwin W. Johnson HAAC
Tel: (242) 3276200 ext.6470
EJohnson@wyndham.com
Bosnia-Herzegovina
Association of Chefs
in Bosnia and Herzegovina
mr. Nihad Mameledzija
Tel: +387 61 553 549
info@uku.ba
www.uku.ba
Brazil
Associao Brasiliero
da Alta Gastronomia
mr. Joo Leme
Tel: +55 11/ 3032 99 47
abaga@abaga.com.br
www.abaga.com.br
Bulgaria
Bulgarian Association of
Professional Chefs (BAPC)
Mr. Andre Tokev
Tel: +359 (0)897 854 720
krasimira.slavkova@bapc-bg.com
www.bapc-bg.com
Canada
Canadian Culinary
Federation
Mr. Judson W. Simpson
tel: +613 733 5678
secretary@ccfcc.ca
www.ccfcc.ca
Chile
Associacion Cilena
de Gastronomia ACHIGA
Mr Frenando de la Fuente
Tel: +(56 2) 203 63 63
achiga@achiga.cl
www.achiga.cl
China
China Cuisine Association
Mr. Su QiuChen
tel: 86 10 6609 4185 (86)
ccas@bjta.gov.cn
www.ccas.com.cn
Colombia
Asociacias Colombiana
de Chefs
Mr. Alfonso Venegas Urbina
tel: 4 814606
presidencia@
asociacioncolombianadechefs.org
www.asociacioncolombianadechefs.org
Costa Rica
Asociation Naional
de Chef Costa Rica
Edgar lvarez Ramrez CEC
tel: +506 222-2116
acf@acfchefs.net
www.anchefcr.com
Croatia
Hrvatski kuharski savez
Mr. Damir Crleni
tel: +385 42 200 351
hks@kuhar.hr
www.kuhar.hr
Cuba
Asociacin Culinaria de la Repblica
Mr. Eddy Fernades Monte
tel: +537/ 204-0575
cubachef@ceniai.inf.cu
Cyprus
Cyprus Chefs Association
Mr.Yiannakis Agapiou
tel: +357 26 82 22 13
gm@enotisgroup.com
Czech Republic
Association of Chefs and Confectioners of
Czech Republic (AKC CR)
Mr. Miroslav Kubec
tel: +420 274 812 324
sekretariat@akc.cz
www.akc.cz
Denmark
Kokkencheffernes Forening
Mr. Gert Sorensen
tel: +45 4913 1246
egs@gert-s.dk
www.gert-s.dk
Dominican Republic
ADOCHEFS
mr. Tony Polanco
adochefs@gmail.com
mr. Eduardo Tobar C.E.C.

tel: +502 23 336 486
eetobar@hotmail.com
Honduras
ASOCIACION GASTRONOMICA Y DEL ARTE
CULINARIO DE HONDURAS (AGASACH)
Jeannette Ayestas
tel: +(504) 263 88 72
jmae@inbox.com
Hong Kong
Hong Kong Chefs Association
Mr. Andreas J W Muller
tel: +852/ 25827180
toquenwok888@hongkong-chefs.com
www.hongkong-chefs.com
Hungary
Hungarian National Gastronomic
Association
mr. Bla PROHSZKA
tel: +36/1-321-32-02
mngsz@externet.hu
www.mngsz.com
Iceland
Icelandic Chefs Association
Mr. Alfred Omar Alfredsson
tel: +354 863 0895
alfreda@simnet.is
www.chef.is
Ecuador
Asociacin de Chefs del Ecuador
Mr. Mauricio Armendariz-C.EC.
tel: +593 2466975
info@asochefsecuador.net
www.asochefsecuador.net
India
Indian Federation of Culinary Associations
Mr. Manjit S.Gill
tel: +91 11 268 50 242
MANJIT.GILL@itcwelcomgroup.in
Egypt
Egyptian Chefs Association
Mr. Markus J. Iten
tel: +(02) 3748-3958
egyptchefs@link.net
www.egyptchefs.com
Indonesia
Bali Culinary Professionals
Mr. I Made Putra
tel: +62 361 284095
korawati@indosat.net.id
www.balichefs.com
El Salvador
Ireland
Panel of Chefs of Ireland
Mr. Myles Moody
tel: +353 087 6799 408
PATRICK.BRADY@EU.EFFEM.COM
England
British Culinary Federation
mr. Brian Cotterill
tel: +44 (0) 1789 491218
secretary@britishculinaryfederation.co.uk
www.britishculinaryfederation.co.uk
Estonia
Estonian Chefs Association
Mr. Andrus Laaniste
tel: +372 56 61 62 63
andrus.laaniste@gmail.com
www.chef.ee
Fiji
The Fiji Chefs Association
mr. Mohammed Faruk
tel: +6 79 6750 777
mohammed_f@tpaf.ac.fj
Finland
Finnish Chef Association
Ulla Liukkonen
tel: +358 50 66347
ulla.liukkonen@imatrankylpyla.fi
www.chefs.fi
France
Socit Mutualiste des Cuisiniers de France
Mr. Christian Millet
tel: +33 (0)1 42 61 52 75
mutuelle.cuisiniers@wanadoo.fr
www.cuisiniersdefrance.fr
Germany
Verband der Kche Deutschlands
Mr. Axel Rhmann
tel: +49/ 69 63 00 06 - 01
info@vkd.com
www.vkd.com
Ghana
Greece
Hellenic Chef
Mr. Miltos Karoubas
tel: +30 210 8251401
hcf@otenet.gr
www.fcg.gr
Guam
Micronesian Chefs Association
mr. Peter Duenas
mcaguam@gmail.com
Guatemala
Asociation Guatemalteca del Arte
Culinario AGUAC
Israel
Israeli Chef Association
Mr. Adam Ainav
tel: +972527404448
icc@icc.org.il
www.icc.org.il
Italy
Federazione Italiana Cuochi
Professore Paolo Caldana
tel: +39/06 4402178
info@fic.it
www.fic.it
Japan
All Japan Chefs Association
Mr. Toshi Utsunomiya
tel: +81-3-6802-3027
head@ajca.jp
www.ajca.jp
Kazakhstan
Association of Culinary Specialists of
Kazakhstan
Mr.Yelena Mashchinskaya
tel: +7 7162/ 251345
akao2004@mail.ru
Latvia
Latvian Chefs Club
Mr. Janis Siliniks
tel: +37126416416
siliniks@gmail.com
www.chef.lv
Lithuania
Association of Lithuanian Restaurant Chefs
and Confectioners
Mr.Valius Cepanonis
tel: +370 5 272 33
info@lrvvk.lt
www.lrvvk.lt
Luxembourg
Vatel Club Luxembourg
Mr. Armand Steinmetz
tel: +352-802453
vatel@pt.lu
Macau
Macau Culinary Association
Mr. Raimund Pichlmaier
tel: +853 66659302
raimund@ift.edu.mo
Macedonia
Malaysia
Chefs Association of Malaysia
mr. Federico Michieletto
tel: +603-9274 0217
federico@ttrb.com.my
www.malaysiachefs.com
Maldives
Malta
Malta Chefs Society
Mr. Guido DeBono
tel: +356 21 523667
guidodebono@hotmail.com
Mauritius
Mauritian Chefs Association
Mr. Murday Gopalsamy Murday
tel: +230 453 8441
murday.gopalsamy@lapirogue.mu
www.mauritiuschefs.com
Mexico
Association Culinary de Mexico A.C.
Ms. Margarita Rendon de Vin
tel: +52 998 884 24 66
informacion@asociacionculinaria.org.mx
www.asociacionculinaria.org.mx
Moldova
Association Pentru Arta Culinaria Republika
Moldova
Mr. Boran Simion
tel: +373 22 506357
associatiaculinara@dina.md
Mongolia
Mongolian Cooks Association
Mr. Oktyabri Janchiv
tel: +976 11 310380
Montenegro
Chefs Association of Montenegro
Mr.Vuksan Mitrovi
tel: +86 468 246
gastroclub@t-com.me
Myanmar
Myanmar Chefs Association
Mr. Oliver E. Soe Thet
tel: +95 1 501123
angel@myanmar.com.mm
Namibia
Namibian Chefs Association
mr. Terry Jenkins
tel: +264 61 304102
nchefs@mweb.com.na
Nepal
Chefs Association of Nepal
Mr. Janak Raj Bharati
tel: +97716217667
info@chefsnepal.com.np
www.chefsnepal.com
Netherlands
Koksgilde Nederland
Mr. Paul Fagel
tel: +33 318 643 093
wfvogel@hetnet.nl
New Zealand
New Zealand Chefs
Association Inc.
Anita Sarginson
tel: +64 9 6222 748 (int)
info@nzchefs.org.nz
www.nzchefs.org.nz
Norway
The Norwegian Chefs Association
Ms. Kristine H. Hartviksen
tel: +47 51 47 46
rh@nkl.no
www.nkl.no
Pakistan
Chefs Association of Pakistan
mr. Petter Jakobsen
tel: +92-42 111-113-114 (UAN)
babar@cothm.edu.pk
www.cap.net.pk
Peru
Association Peruana de Chef Cocineros y
Afines, APCCA
mr. Augustin Buitron B
tel: +511-7856524
secretaria@apccaperu.org
www.apccaperu.org
Philippines
Les Toques Blanches
Mr. Othmar Frei

tel: +632 844 2787
ofrei@werdenberg.com
www.ltbchefs-phils.com/
Poland
Polish of Kitchen & Pastry Chefs Association
Mr. Dariusz Zachoranski
tel: +48 697 076 545
dariusz.zahoranski@wp.pl
Portugal
Associace de Cozinheiros profissionais de
Portugal
Mr. Fausto Airoldi
tel: +351 213 622 705
acpp@acpp.pt
www.acpp.pt
Republic Of Belarus
Belarusian Culinary Association
Mr.Viktor Redivich
tel: +375 172 272 497
belkulinar@tut.by
Romania
Asociatia Nationala a Bucatarilor si
Cofetarilor din Turism
Mr. Stefan Bercea
tel: +40 268 455285
anbct.romania@yahoo.com
www.anbct-romania.ro
Russia
Russian Interregional Culinary Association
Mr. Belyaev Viktor
tel: +7-495-650-37-56
media@culinar-russia.ru
www.culinar-russia.ru
Saudi Arabia
Saudi Arabian Chefs Association
Mr.Yasser B. Jad
tel: +966 2 6846266/6267
yasserjadsv@gmail.com
www.sarca.surge8.com
Scotland
Federation of Chefs Scotland
Mr. Joe Queen
tel: +44 1698 232603
nthomson@motherwell.co.uk
www.scottishchefs.com
Serbia
Culinary Federationo of Serbia
Mr. Zoran Miskovic
tel: +381 11 2681 857
office@casm.org.yu
Singapore
Singapore Chefs Association
Mr. Eric Teo
tel: +65 6885 3074
erict@mohg.com
www.singaporechefs.com
Slovakia
Slovak Union of Chefs and Confectioners
Mr. Frantisek JANATA
tel: +421 / 2 5443 4883
szkc@szkc.sk
www.szkc.eu
Slovenia
Slovenian Chefs Association
Mr. Tomaz Vozelj
tel: +386 1 58 98 226
srecko.koklic@kuharjislovenije.si
www.kuharjislovenije.si
South Africa
South African Chefs Association
Mr. Stephen Billingham
tel: +27 11 482 7250
info@saca.co.za
www.saca.co.za
South Korea
Korea Cooks Association
Mr. Chun Hwa Nam
tel: +82-2-734-1545
ikca@ikca.or.kr
Sweden
Svenska Kockars Frening Swedish Chefs
Association
Mr. Conny Andersson
tel: +46 733 648010
kansli@svenskakockarsforening.se
www.svenskakockarsforening.se
Switzerland
Socit suisse des cuisiniers
Mr. Peter Walliser
tel: +41/ 41 418 22 22
norbert.schmidiger@union-kochverband.ch
www.kochverband.ch
Thailand
Thai Chefs Association
Mr. Jamnong Nirungsan
tel: +66-84-5589292
chefchumpol@yahoo.com
Turkey
TAF All Cooks Federation
Mr.Y.Yalcin Manav
tel: +90 (212) 272 46 40 (GMT+2)
info@tumaf.org.tr
www.tumaf.org.tr
U.S.A
American Culinary Federation, Inc.
mr. Michael Ty, CEC, AAC
tel: +1 904 824 4468
acf@acfchefs.net
www.acfchefs.org
Ukraine
Association of Culinary Workers of Ukraine
Mr. Mikhailo Peresighnyi
tel: +38044 513 74 18
frh@knteu.kiev.ua
United Arab Emirates
Emirates Culinary Guild
Mr. Uwe Micheel
tel: +99714 3403128
theguild@eim.ae
www.emiratesculinaryguild.net
Uruguay
Asociacin Uruguaya de Chefs, Cocineros y
Afines (AUCCA)
Mr. Hugo Robalez
tel: +598 241 37 461
hrobalez@hotmail.com
associate
members
corporate
members
Austria
Klub der Kche Krnten
President Gnter Walder
office@kkk.at
Argentina
Instituto Internacional de Artes Culinarias
Mausi Sebess & Mariana Sebess
tel: (54-11)4791- 4355 /3156/9132/3280
mariana@mausiweb.com
www.mausiweb.com
France
A.I.S.F.L (Association Internationale de
Sculpture sur Fruits et Lgumes)
mr. Laurent Hartmann
tel: +33 6 63 68 40 91
contact@aisfl.net
www.aisfl.net
Hungary
Chef Club 99
Mr. Marton Karoly
chefclub@hunguesthotels.hu
Romania
Cultural Association Euro East Alternative
Dr. Iulia Dragut
tel: +0731.34.22.74
iulia.dragut@gmail.com
www.campionatdegatit.ro
Romania
ASPROGAST
Mrs. Gabriela Berechet
tel: +0241 639 622
asprogast@gmail.com
www.asprogast.eu
italy
Sdtiroler Kcheverband
mr. Reinhard steger
info@skv.org
www.skv.org
U.S.A
Socit Culinaire Philantropique
United Kingdom
IMCO, International Military Culinary
Organisation
Mr. Goeffrey Acott
Australia
Meat & Livestock Australia Ltd.
Mrs. Majella Fernando
Germany
Delikatessen-Manufaktur
Mr. Rudolf Achenbach
Germany
Gewurzwerk Hermann Laue
Italy
Rimini Fiera Spa
Mariarosa Bettini
+ 39 0 541 718196
Malaysia
KDU COLLEGE School of Hospitality,
Tourism and Culinary Arts
Kitty Lee
tel: +603-79536700
kitty@kdu.edu.my
www.kdu.edu.my
Poland
The Academy of Hotel Management and
Catering Industry in Poznan
dr. Roman Dawid Tauber, Rector
sekretariat@wshig.poznan.pl
Russia
PIR Group
Mr. Ivan Merkulov
Singapore
Singapore Exhibition Services Pte Ltd.
tel: +65 7386776
Switzerland
CH Messe Basel AG
mr. Walo Dalhauser
Uzbekistan
Association of Cooks of Uzbekistan
mr. Umarov Akbar Hamdamovich
tel: +99871 265 2771
info@chefs.uz
www.chefs.uz
Switzerland
DCT International Hotel+ Business
Management School
Mr. Walter Spaltenstein
admin@dct.ch
www.culinaryschool.ch
Vanuatu
Vanuatau Chefs and Foodhandlers
Association
mr. Grant Johnston
tel: +27 293
ayscatering@vanuatu.com.vu
Switzerland
Rothopro
Mr. Pablo Kaplan
tel: +41 56 297 1454
pablo.kaplan@rothopro.com
www.rothopro.com
Venezuela
Asociacion de Chef de Venezela
Elia Nora Rodriguez
tel: +58 241 8 255064
asovenezuelachef@gmail.com
Turkey
EKIN GROUP
Mr Halim Bulutoglu
tel: +90-212-2962222
ekin@ekinyazim.com
www.ekinyazim.com
Vietnam
Saigon Professional Chefs Guild (SPC)
Mr. Do Kieu Lan
tel: +84 8 8224678
saigonprochefs@gmail.com
U.S.A
Albert Uster Imports Inc.
Mr. Philipp Braun
Wales
The Welsh Culinary Association
Mr. Peter Jackson
tel: +44 1766 780200
PtrJck@aol.com
U.S.A
Culinary Institute of America
Mr. Tim Ryan
U.S.A
Le Cordon Bleu, Inc.
Margaret Warren
tel: +201.809.2530
mwarren@cordonbleu.edu
www.cordonbleu.edu
U.S.A
Johnson & Wales University
Spain
Federacion De Asociaciones De Cocineros Y
Reposteros De Espaa
Mr. Salvador Gallego Jimnez
tel: +34 91 357 30 18
info@facyre.org
Sri Lanka
Chefs Guild of Lanka
Mr. Haleesha Weerasinghe
tel: +94 112812833
haleesha@hotmail.com
93
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World Chefs Magazine

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Worldchefs

Official Magazine of the World Association of Chefs Societies

TRUE TASTE. GLOBAL EXPERTISE.

Products developed by our chefs to deliver made-from-scratch taste.

World Chefs Magazine

Dear friends and colleagues around the world,

But, how much do we really follow what is happening around

Design & Layout

Do we care or do we ignore it because it is too complicated,

In the year 2009, we asked our members around the world

04 World Association of Chefs Societies

52 avenue Victor Hugo

19 NZ Apprentice of the year - Profile

30 What does going green mean to you?

34 Fishing in the kitchen

35 Top 10 reasons to buy food locally

We invite external columnists to submit

39 The truth about cattle

42 The simple act of eating

If you wish to express your point of view

41 The taste of pinapple

Special thanks to:

wacs and you

The World Association of Chefs Societies, first founded in

The World Association of Chefs Societies is a non-political

world chefs without

PREMIER WACS / OUR BRILLIANTS

Antibacterial non-stick coating with a precious handle in

knives . ancillary items . sharpening steels . grinding machines

2010 at a Dinner and

Decorate your office or establishment with this elegant wall plaque

I realize that the journey to become a chef takes

THE 11TH EXPOGAST WAS

culinary combat. The competition was divided into several categories:

Hilmar B Jonsson, Gissur Gudmundsson and Armand Steinmetz.

NATIONAL JUNIOR TEAMS

Mr Nam, President of South Korean Chefs, and Hilmar Jonsson, WACS

12 World Association of Chefs Societies

First WACs endorsed

World Chefs Without

MCA and World Chefs Without Borders are

warehouse for further transfer to the people

24 nations on the road to

A 2011 edition under the banner of novelty

young chefs club

young chefs club hans bueschkens junior chefs challenge

junior chefs challenge

keeping the edge

young chefs club education

Visit WACS Boutique on www.worldchefs.org for more information.

young chefs club profile

Regnar Christensen of Wellingtons General Practitioner has proven

HSI Chief Executive Steve Hanrahan says the national competition is

The WACS Education Committee

Malaysia - KDU University College of

The programme has been designed as

Busy times for

WACS Train the Trainer works to support

The way of the Samurai

showed great interest in the Chef and his

wacs world chefs without borders

Chefs feed the

The World Association of Chefs Societies (WACS) launched

Gissur Gudmundsson, president of WACS and Frank Franke,