May 22, 2007

HKICC and HOfex Special Newsflash

 

The Presidents Message

Dear Members, Friends and Colleagues,

HOFEX 2007 and the Hong Kong International Culinary Classics (HKICC) closed their doors on May 16, 2007 and all our year-long plans and hard work went with it.

The HKICC has been our best event in recent years.  With nearly 700 entries competing in a variety of categories, we had more than our hands full.

Competitors came from near and far.  Almost every country in Asia was represented.  They arrived from as far away as Sri Lanka and Turkey.  Even a culinary institute from Canada was here and they won two gold medals.  The same goes for the international judges who flew in from France, Austria, USA, Australia, Singapore, Thailand, Indonesia and Malaysia. 

For the first time, we had junior judges from Vietnam, Singapore and Sri Lanka.  This is a buddy system where they follow the senior judges around to observe their judging and the guidelines.  They can even fill in their own score sheet and compare notes afterwards.  Of course, their points won't be counted.

Judging was executed according to World Association of Chefs Societies (WACS) rules and regulations and it was strict and fair.  My thanks go to all the judges for their hard work and especially to those who made an extra effort to debrief the contestants afterwards.  I cannot emphasize enough the importance of a few minutes of communication and feedback.

During the show, we also hosted the first ever WACS Global Chefs Challenge in Hong Kong.  The winning team was from Japan and they will represent Asia  against the rest of the world in Dubai in 2008.  Second was Singapore followed by Hong Kong in third place.

WACS's Vice President Edward Leonard and its Continental Director John Sloane were overseeing this great culinary challenge.  They were impressed with our set-up and the international status of Hong Kong's hospitality industry.

Most important were our competitors.  They worked day and night to create such a variety of food displays and hot dishes.  It was truly an eye opener to see such enthusiasm, upbeat attitude and energy in the competition hall.  Some chefs pushed the boundary a bit further this year and were thinking outside the box which was invigorating and challenging for the judges as well.

Many won, others came close.  In some cases, they just simply made mistakes like not cooking the ingredients properly or forgetting things.  But we all learn and will do better next time.  Participating is the first step to being a winner next time.

My congratulations go to all the winners, especially the grand champions: the Philippine Gourmet Team, the Formosa Culinary Club of Taiwan and Maxim Caterers of Hong Kong.

We had a great Chefs' Corner in terms of hospitality, food and drinks, and most importantly, friendship.  A special mention goes to the HKCA Committee, the Young Chefs Club and all the students from the VTC (HITDC) who worked so hard and were such great hosts.  We were very happy to see so many chefs and friends from all over the world to visit our corner.

I extend a big Thank You to the Organizing Committee and all the sponsors who did everything possible to supply us with all our essential culinary needs.

We won't rest here.  We already have plans for next month.  The following activities will take place in June:

            o  June 5 - A day trip to the La Rose Noire factory in Donguan, China (bring

 

                along your passport; a small fee to cover the coach transportation will be

 

                charged)

 

            o  June 19 - Dragon Boat Race in Stanley.  Please come along and support our

 

                team.  Snacks and drinks will be provided.

 

            o  June 27 - Our ever so popular California Raisin and Strawberry competition

 

                at the HITDC in Pokfulam (Hurry, registration will close May 31.)

 

Yours truly,

Rudolf Muller

President, HKCA

 

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Mr. John Sloane's Message (WACS Continental Director)

Dear Chefs, It was great to see you all again on the HKICC where was also held the 1st Asian Global Chef,.  It was very pleasing to see

That Asia was able to get 7 countries. The mystery box I feel was a

Challenge for some entrants, due to the fact that they lack exposure in doing this style of competition. From this we will refine the event so that Dubai will be well prepared and to ensure that contestants will be able to perform to their best. I would like to take this opportunity to thank The Hong Kong Chefs Association for all their arrangements, as they were top class.

Kind Regards,

John Sloane

WACS CD Asia, in Hong Kong

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The International Judges and dignitaries arrived, the Stage is set!

By Dominique Grandjean

HOFEX 2007 started very well on Saturday for the HKCA and for the international judges. After the “usual” briefing, we all took to the sea on a luxurious catamaran named Lady Malaya and headed for the Disneyland Hotel on Lantau island, with a lot of fun and pleasure.

Once arrived, our President planned a fantastic evening: aperitif on the front lawn next to the maze were we where welcomed by a 6 piece brass band, , snacks in the executive lounge, starter in the Enchanted Garden, entertainment provided by Pluto, Indian delights on the pool side, main courses in the Lotus Garden, and dessert buffet in the Sorcerers  lounge…

This memorable dinner was definitely the best way to start HOFEX, meet old friends and new colleagues.

Well done Rudy and special thanks to the main sponsors: H. K. LI of Nestle, The Hong Kong Chefs association and Hong Kong Disneyland who made this evening a great success.

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Pictures of the Chefs in action at the Cooking Arena

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At The Chefs Corner

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Miscellaneous Dishes and Show Pieces

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2nd Day Judges Hot Pot Dinner

Angliss/Fonterra Hot Pot Dinner

Francis Lo, Chairman, Hong Kong Young Chefs Club

On Sunday 13th of May, the judges of the HOFEX International Culinary Classics and members of the Hong Kong Chefs Association committee were treated to a special dinner event organized by Angliss Hong Kong Food Service Ltd. and sponsored by Fonterra Foodservices. 

The dinner, a hot pot feast, was held at Po Po Gourmet in Hung Hom as a special way to welcome our esteemed guests from around the world, as well as to celebrate Mother's Day and the opening day of HOFEX with something perhaps a little bit different. 

In typical fashion, the band of merry chefs made their way from the Hong Kong Convention and Exhibition Centre to Wanchai ferry pier to discover that they had missed the last boat to Hung Hom.  Instead, we took the Star Ferry to Tsimshatsui and split up into four taxis, two of which then got lost (with myself in one of them, embarrassingly enough).  When we finally arrived at Po Po's, we were welcomed by Winny Burg from Angliss along with a lot of weissbier. 

Despite the intimidating prospect of preparing a meal for a roomful of very influential chefs who had just spent the entire day critiquing an array of dishes, the team from Po Po rose to the challenge.  One of the highlights of the meal was some very special beef kindly provided by Angliss; "1855" boneless short rib and Canadian IBP beef rib finger. 

At one point in the evening, Winny Burg carefully went from table to table suggesting to us that we may want to cook the beef rib a bit longer as it might be tough, cut into large cubes.  From my own experience, a few seconds in boiling broth and it was tender and juicy as ever, as I mentioned to her later.

The evening ended with a brief thank you speech from HKCA President Rudolf Muller and some very amusing group photos taken at the restaurant entrance.  It was a memorable evening and a fantastic way to start HOFEX.  I would like to thank Fonterra Foodservices and Angliss Hong Kong Food Service Ltd, and in particular Mrs. Winny Burg for making the evening so special for all of us.  I am sure the judges would also like to thank you for not organizing a red mullet or spring chicken dinner after they had been tasting both throughout the day. 

Guests of the Angliss/Fronterra Hot Pot Dinner

Edward G. Leonard, Westchester Country Club, New York (Vice President of the World Association of Chefs Societies)

Jochen Kern, Cordon Noir Club, Equatorial Hotel, Kuala Lumpur

John Sloane, Singapore Airlines

Marco Brueschweiler, Thailand Culinary School

Tony Khoo, M Hotel, Singapore

Wini Bruegger, Indochine, Vienna, Austria

Kurt Van Bueren, Kiro Krush, Sydney, Australia

Alan Palmer, PalmTec, Sri Lanka

Gerard Dubois, La Rose Noire (HOFEX Committee)

Bruno Burg, Hong Kong Jockey Club

Jurgen Bemmerl (The Ritz Carlton Beijing)

Julien Benbart, St. Julien, Singapore

Alan Oreall, Sri Lankan Airways

Rudolf Muller, HK Disneyland (President of the Hong Kong Chefs Association)

Eddy Leung, The Ritz Carlton Hong Kong

Francis Lo, Hong Kong Young Chefs Club

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At the Judges Room

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Bakery and Pastry

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Tuesday Dinner at Le Parisien

By Perry Yuen

This is the 4 day of the HKICC, competition is on going and the spirit of the competitor is almost to the top, the judges are very tied after long days judging and they still have one more day to go. We decided to take a break and go for a French dinner

The dinner is organized by Jacques P.Boissier from Classic Fine Foods, when we arrive at Le Parisian in IFC, Chef Passcal already prepared some snacks with the welcome drinks follow by a very nice dinner, we enjoy the food and wine very much, thanks to the Chef.

At the end of the dinner, Jacques thanks the HKCA and Gerard to organize the HKICC to set up a platform to the industry for the younger generations to learn and share their experience, and this is why he hosts this dinner to thank the international judges and the organizing committee for their contribution to the HKICC. I also want to say thank you to Jacques for his never-ending support to the HKCA

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Gourmet Team

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WACS Global Chefs Prize Giving

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HKICC Prize Giving

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Award Winners (All Categories)

Western Hot Cooking – Under 21 Apprentice: Salmon

S/No.

Name

Organisation

Country

Medal

1

Chan Lik Hang

Hospitality Industry Training and Development Centre

Hong Kong

Bronze

2

Cheung Ka Kui

Royal Plaza Hotel

Hong Kong

Bronze

3

Hung Chung-En

Ming - Dao High School

Taiwan

Bronze

4

Kaan Sen

Ela Quality Resort

Turkey

Bronze

5

Lee Wan Yin, Josephine

Hospitality Industry Training and Development Centre

Hong Kong

Bronze

6

Leung Yee Man, Mandy

Hospitality Industry Training and Development Centre

Hong Kong

Bronze

7

Park Jae Hyun

Korea Tourism College

Korea

Bronze

8

Perera W.P.G.D.

Sri Lankan Catering

Sri Lanka

Bronze

9

Shin Bo Mi

Korea Tourism College

Korea

Bronze

 

Tsai Chia-Ho

Ming - Dao High School

Taiwan

Bronze

10

Chim Tsz Ho

The Landmark Mandarin Oriental Hong Kong

Hong Kong

Silver

11

Hsieh Yu Ju

Kaosiung Hospitality College

Taiwan

Silver

12

Perera E.S.D.

Sri Lankan Catering

Sri Lanka

Silver

13

Ho Man Yan, Jean

Hong Kong Convention and Exhibition Centre

Hong Kong

Gold

14

Nicholas Atkins

Southern Alberta Institute of Technology

Canada

Gold

 


 

Western Hot Cooking – Under 21 Apprentice: Lamb Rack

S/No.

Name

Organisation

Country

Medal

1

盧鳴鋒

Hospitality Industry Training and Development Centre

Hong Kong

Bronze

2

Han Sang Rae

Korea Tourism College

Korea

Bronze

3

Lui Si Yin, Milky

Langham Place Hotel

Hong Kong

Bronze

4

Luk Wai Shing

Hospitality Industry Training and Development Centre

Hong Kong

Bronze

5

Roger William C. N. Boschman

Harbour Plaza Hong Kong

Hong Kong

Bronze

S6

Shih Jia-Wei

Ming - Dao High School

Taiwan

Bronze

7

Leung Choi Fung

Hong Kong Convention and Exhibition Centre

Hong Kong

Silver

8

Li Yen Ting, Katherine

The Hong Kong Jockey Club

Hong Kong

Silver

9