January 4, 2007

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Culinary Cook Books Galore in Hong Kong

Its truly a Cook Book Galore in Hong Kong, as many Chefs bring out their best for you and us to see in a selection of books now available!

They are all available in Dymocks in IFC!

Passion by Gerard Dubois:                     HK$388

Hot Tomatoes by Angelo McDonnell:     HK$295

Behind the Apron:                                  HK$320

Get down there quick to secure your copy of HK's Famous Chefs Cook Books!

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Upcoming events

Mark your diary now!

January 15th there will be held a Fondue Night at Max Liechti's restaurant the Swiss Chalet, invitation has been sent out so do reply as places are limited only!FULLY BOOKED ALREADY!

February 26th AGM and Gala Dinner at To be confirmed!

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WACS Asia-Pacific Forum 2007 in Kuala Lumpur Malaysia

Official Website for WACS Asia-Pacific Forum 2007 www.wacsmalaysia2007.com

Tuesday 19th September 2006...The World's Associations of Chefs Societies (WACS) will hold the WACS Asia-Pacific Forum 2007 in Kuala Lumpur Malaysia from 19th August 2007 to 22nd August 2007 at the Kuala Lumpur Convention Centre. The Chefs Association of Malaysia (CAM) will be host to this international event. www.wacsmalaysia2007.com - the official website for WACS Asia-Pacific Forum 2007 will be the major tool for information dissemination for participants and observers to the Forum.

"The website is user-friendly designed and information can be retrieved at a click of the mouse, so to speak," said the Chairman of WACS Asia-Pacific Forum 2007, Chef Federic Michiletto.

The WACS Asia-Pacific Forum 2007 will see 50 over delegates from 20 countries and 20 national teams who will compete in the prestigious Malaysia International Culinaire Challenge.

"Both delegates and participants to the Challenge will be able to register on-line. A "News Flash" animation will show the latest update on the Forum. The e-letter will facilitate quicker interaction in terms of obtaining updates and newsworthy articles," added Federic.

WACS has been in existence for 78 years and has more than 10 million professional chefs and national chef’s societies from 72 countries. The Chefs Association of Malaysia, a member of WACS, will also celebrate their 30th anniversary in 2007.

"The Malaysia International Culinaire Challenge, a first at the Forum will boast of a prize purse of US$10,000.00 This is also the first time ever in the history of any culinary competition held in Malaysia or Asia-Pacific where we see that many national teams taking part and vying for the largest ever prize purse," stated Federic.

In line with the 50th Anniversary of Merdeka and VMY 2007, this prestigious event will add to the country’s celebrations. The cosmopolitan population of Malaysia has resulted in the country being a culinary paradise. This ‘melting pot” of cuisine has brought about not only Malay, Chinese, India and Nonya but, also the successful fusion to culinaire from Asean to the Asia-Pacific, Continents and the Americas.

"The participation of the 20 national teams and the delegates and the observers to the Forum, will be the right platform for promoting and identifying that Malaysia is truly the "Halal Hub of Asia-Pacific" if not the world. This platform will also undoubtedly showcase Malaysia's strong commitments in advocating exemplary halal food and beverage in adhering to good manufacturing procedures," said Chef Johari Edrus, President of CAM.

Furthermore, the CAM President said that this is also in line with the Government's aspirations to advocate the clear understanding as to what it means for food and beverage to be halal. CAM's commitment in this area is reinforced within the context of this Forum.

"We are also hoping that the related Government bodies will continuously work hand-in-hand with CAM in implementing policy related issues in culinaire," he concluded.

Federic added that more updates would be given of the proposed plans and events lined up to make the Forum a resounding success.

www.wacsmalaysia2007.com was launched by the Chairman of WACS Asia-Pacific Forum 2007, Chef Federic Michiletto, Chef Johari Idrus, the President of CAM, and Director General of Tourism Malaysia, Encik Mirza Mohd Taiyab.

For Further Information please contact BN Communications at 03 2095 7933 or Bernice 012 236 6164 or SS Raja

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The Hong Kong Jockey Club's very First Cook Book Launched

Click here to download the order form from the Jockey Club.

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All about the making of Cheese

The production of an 80 kilos wheel of Emmental cheese requires 1,000 litres of milk, representing the daily yield of approximately 80 dairy cows.

Ø     Coagulation

The milk is constantly stirred in a large cheese vat and heated to a temperature of 32 *C, which represent the melting point of milk fat. Rennet and bacterial flora are then added. Rennet is obtained from the stomach wall of calves and causes the milk to coagulate and to form a mass of curd within 30 minutes. The bacterial flora affects the fermentation and maturing processes of the cheese.

Ø     Granulation

As soon as the curd has reached the desired consistency, depending on the type of cheese, it is cut by means of the cheese-harp into granules the size of wheat grains, the so-called “cheese grains”. The watery by-product known as the” whey” separates from the cheese mass (the curd).

Ø     Cheese heating and Separation

The mixture of whey and cheese grains is then heated to about 53 *C whilst being continuously stirred by the stirring mechanism until the cheese grains have obtained the desired consistency.

(The more you cut or granule the curd and the more you heat up the milk, the harder will become the cheese, because more liquid or “whey” will be released from the curd).

Ø     Lifting out

Approximately 2 ½ hours after adding the rennet the mass is lifted out of the cheese vat by slipping a large piece of cheese cloth under the clotted mass and pulling the corners together to make a sack. The dripping curds are then hauled by a pulled block. Industrially, this is done by machines through a pipe.

Ø     Pressing

On the pressing table, the curd is placed in a circular wooden form and pressed. The moisture, or whey, is squeezed out and the cheese is then formed into its round shape. In the course of the day the cheese is turned several times, repacked in a fresh cheese cloth on each occasion and pressed again.

Ø     Brine Bath and Salt Cellar

The cheese is placed in the salt cellar to cool for one day. There the wooden form is removed and the cheese is put to float in vat brine for 1 or 2 days, where it gives off water and absorbs salt, gradually developing a rind. Thereafter, the cheese is stored in the salt cellar for about 10 days, where it is salted, washed and turned twice a day.

Ø     Fermentation Cellar

The next stage is the storage in the warm fermentation cellar at 20 to 23 *C and a relative humidity of 75 to 78 % during a period of 6 to 8 weeks. During the fermentation carbon dioxide gas develops, which account the holes in the cheese.

(The warmer the fermentation cellar is, the more carbon dioxide gas develops and the bigger will be the holes).

Ø     Quality Check

After four months, experts will grade of cheese as 1st, 2nd or 3rd choice, according to the quality of the product. Then the maturation will continue, since taste and flavour will continue to develop.

Ø     Maturing Process

The length and the type of maturation play an important part. The maturing process of harder cheeses progresses slowly from the centre towards the rind, while mold cheeses mature from the rind to the centre of the cheese. In certain cheeses, herbs or even ashes will be added to increase the flavour.

Cheese Classification

 

Category

 

Name

 

 

Example

 

1.      Extra Hard

 

 

 

 

  

 

 

 

ü     Parmesan

ü     Sbrinz

ü     Mountain cheese

 

 

2.      Hard

 

 

 

 

 

 

 

 

ü     Gruyere

ü     Emmental

ü     Comte

 

3.      Semi soft

 

 

 

 

 

 

 

 

 

 

ü     Fontina

ü     Raclette

ü     Tete de Moine

ü     Edam

ü     Cheddar

 

 

4.      Soft:

 

 

 

 

 

 

-         White Mold

 

 

 

 

ü     Camembert

ü     Brie

 

 

 

-         Milk Mold

 

 

ü     Tomme

ü     Tomme de chevre

 

 

 

 

-         Red Mold

 

 

ü     Reblochon

ü     Munster

ü     Mont d’Or

 

 

 

 

-         Blue-veined

 

 

 

 

 

ü     Gorgonzola

ü     Roquefort

ü     Blue cheese

ü     Stilton

 

 

5.      Fresh

 

 

ü     Mozzarella

ü     Fresh cheese

ü     Cottage cheese (Quark)

ü     Mascarpone

 

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