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Current Career Offerings

Recruitment

• Crown Macau is looking for a Cook for Japanese Restaurant
• Crown Macau is looking for a Chef de Partie Japanese
• Crown Macau is looking for a Sous Chef Japanese
• Shamrocks is looking for a Exec Sous Chef/Production Manager
• Zuma is looking for a Executive Sous Chef
• Zuma wants a Sushi Chef
• Marco Polo Prince Hotel wants an Executive Chef
• Marco Polo Hong Kong Hotel wants a Sous Chef
• Venetian Macau wants a Sous Chef

 

Click here for all Recruitment adverts

Current Articles

MLA Black Box Competition results

For more info and pictures click here

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The Marco Polo German Beer-fest Industry Night 2006

The Marco Polo Hotel gladly invites you all to the Industry Night on Tuesday 24 October, 2006.

Please do bring along your membership card to enjoy Free Entrance, and each HKCA member is allowed to bring along 5 friends, also with free entrance.

Please reply to Rudolf.Muller@disney.com before 20 October and state how many friends you bring along!

Food & Beverage Gathering for HOFEX 2007

September 28, 2006

Inside the chic elegance of Zenses Restaurant on Queen’s Road, over 100 of Hong Kong’s Food and Beverage professionals gathered for an informal introduction to HOFEX 2007 and to the Hong Kong International Culinary Classic.

After a short half-hour of mingling and light conversations, (and delicate tasty snacks) Daniel Cheung, General Manager of Hong Kong Exhibition Services and the man behind the four day event welcomed the energetic group to the casual mixer. Riding on the success of HOFEX 2005, Daniel announced the dates for HOFEX 2007 to be held at Hong Kong Convention & Exhibition Centre, May 13-16, 2007. Daniel presented a well put together short video of the HOFEX 2005 with many familiar faces appearing on the screen. He detailed the coming year’s progress is on a record course, boasting 1,200 exhibitors currently committed to date, a number large enough to extend the show into Hall 4. According to Daniel, HOFEX 2007 is on track to host its best year ever.

Anchored to ‘Asia’s Leading Food and Hospitality Show’ will be the return of the Hong Kong International Culinary Classic (HKICC) from May 13-17, 2007. HKICC targets international culinary talent in an effort to create a platform for the exchange of expertise and knowledge within the profession.

Daniel passed the microphone to Gerard Dubois, Chairman of HKICC. Gerard then gave the crowd an in-depth presentation of what's in store for HOFEX 2007, highlighting the successful categories of previous years and also introducing a few new categories on the block for the coming year.

Categories for the HKICC 2007 include:

Western Cuisine Professional: Amuse Bouche      Appetizers / Main Courses / 3 Course Lunch      Red Mullet & Prawns 21/25     Chicken     Vegetarian  Modern Chinese Cuisine Hot Cooking: Chicken     Fresh Garoupa     King Prawn  Fruit / Vegetable Carving     Ice Carving – Individual and Team

Pastry Professional: Fantasy Table     Showpiece   Wedding Cakes Under 21 Apprentices: Salmon      Lamb Rack   Amuse Bouche      Plated Desserts   Young Pastry Chefs Chocolate Cake Team Competitions: Live Bakery Competition The Gourmet Team Challenge

The HKICC hosted the greatest number of overseas participants in 2005 and judging by the interest generated thus far, 2007 looks to better that number again.

HKICC is open to international and local chefs from restaurants, clubs, hotels and catering institutions.

Establishments and chefs may participate in as many categories as they wish.

If you are interested in obtaining a copy of the HKICC 2007 Competition Rules & Regulations Booklet and/or would like to enter the competition, please contact:

 Meeting Planners International (HK) Ltd

 23/F PICO Tower

66 Gloucester Road

Wan Chai, HK

Tel: +852 2509 3430

Fax: +852 2667 6927

e-mail: hkicc2007@mphk.com

Alternatively, you may download the booklet at HOFEX website: www.hofex.com .

The HKCA and HKES would like to give a round of applause to Zenses Restaurant and its team of dedicated service professionals for hosting the event. Fantastic performance.

 

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Hong Kong International Culinary Classic

HKICC is now inviting young and talented Chefs from Restaurants, Clubs, Hotels and Catering institutions to participate at this International Culinary Competition.

The last edition in 2005 was fully subscribed with over 430 entries. Act now to secure yourself a place in this popular event before it is fully booked.

Download the entry form here.

Download The Rules and Regulations Booklet here.

Please e-mail your entry form to hkicc2007@mphk.com or log onto the official HKICC website.

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What H.K. Chefs cook at home

By Rudolf Muller

Name of dish: Pasta infused with White Truffle Oil

For 2 person

Quantity	Ingredients	Preparation
300gr	Bavette Pasta	Pasta similar to spaghetti or fettuccini but without eggs
2	European Tomato
50 gr	Onion Red	Chopped
10 gr.	Garlic	Chopped or sliced
5 gr	Parsley, Italian	Roughly chopped
20 ml	Olive oil	Regular , not to strong
5 gr	Parmesan cheese	Reggiano , flaked
	Sea salt	To taste
	Black pepper	To taste
5 ml	Truffle oil white	To drizzle
10 gr	Butter

Method:

1.       Wash the tomato; cut a cross on top, place it on a small aluminum covered tray, Drizzle a little olive oil on top and sprinkle with sea salt and the black pepper. Bake the tomato on the oven with low heat around 65 degree Celsius for 20 to 25 minutes.

2.       In the meantime bring water to boil with a little olive oil and salt into it, add the pasta and cook them one minute less then indicated on the package (al dente). Drain the pasta in a sieve and fold the butter under.

3.       In a separate pan heat up the remaining oil ( very little)and glaze the chopped onions and garlic, slowly ( approx 5 minutes until they have a glossy look)

4.       Then fold the pasta under the onion and garlic, drizzle with the white truffle oil and pour it on to a plate, sprinkle with a little pepper, parsley and the parmesan flakes and place the now very soft tomato on top.

5.       Enjoy it while hot.

Want to see YOUR recipe here? Simply send an e-mail to marco.veringa@hongkong-chefs.com and you may be in the next newsflash.

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French Dairy Products Cooking Competition for Young Chefs

For further details click here

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International Chefs Day 2006

Friday 20 October 2006

“To create widespread awareness and recognition for all chefs, the WACS (World Association of Chefs Society) has declared October 20 as International Chefs_ Day.”

Bill Gallagher, WACS Congress in Dublin 2004

 “To celebrate this event, the Hong Kong Chefs Association, in conjunction with our sponsors, will be organizing a charity lunch buffet in aid of the Hong Chi Association.” 

Hong Kong Chefs Association, August 2004

Hong Kong September 13. 06

Dear Member,

Time flies and again the International Chefs day is upon us, and we need your generous help once again  

The Hong Chi Association, which supports the mentally handicapped and their families, runs a school for the mentally handicapped Click here for the full story and to sign up!

 

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Interesting Food Websites

Hofex 2007

WACS website

WACS Thailand 2006 Conference

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