|  Print This Page

Current Career Offerings

Recruitment

• Boutique Hotel & Spa Beach Resort In the Philippines requires Exec Chef
• Japanese Head Chef wanted in Russia
• Chef de Cuisine required for Seoul
• Private Members Club is looking for a Chinese Cook No.1
• Equinox Restaurant--Chef de cuisine
• Trend Setting Exec Chef wants to be in Asia
• William Stringfellow is looking for Exec Chef job
• David Spitzer, and American Chef is looking for a new job

 

Click here for all Recruitment adverts

Current Articles

Presidents Message

Dear Members and Friends,

The Summer Holidays are almost over and they are always too short, aren't they? For those of you who are back again from the holidays, its time to work again.

At the HKCA, we didnt stop working. After several meetings, Gerard Dubois finally accepted our invitation to be again the Chairman of the Organizing Committee of the Hong Kong International Culinary Classic (HKICC) 07. With his excellent performance at the last HKICC, I'm sure he'll lead our team to new heights. Please join mein welcoming Gerard back and offer him and his organization team our support. I'm looking forward to a good show next year.

Two and a half years ago, I was elected President of the HKCA and I'm so happy that with all your assistance, we could achieve many things: a nice website, an improved newsletter, organizing charity and social events, increasing our education profile with the backing of the HITDC and its new trade test and competitions, and especially organizing our winning team for Singapore's FHA Culinary Challenge last April. I think we've achieved the goals I'd set myself at the beginning of my presidency.

Since I'll move to a new job and my title will no longer be "Chef", I've decided to resign from the presidency of the HKCA although I'm still a Chef at heart. After meeting with the HKCA committee in early September, it was decided that I'll stay on until the next AGM since we still have a lot of upcoming events in the next few months. After that, I'll completely resign from the Committee but will still support the HKCA as before and hope you'll continue your support as well.

Perry Yuen

President

HKCA

Back to Top

International Chefs Day 2006 Was a Great Success!

Feature write up by Dominique Grandjean

Dear colleagues and Members,

October 20 is a special day for many people in Hong Kong, and around the globe. It is a special day for all the Chefs, as it is our International Chef’s Day. But it was also a special day for the Hong Chi Association of Hong Kong.

For the third time, the Hong Kong Chefs Association was more than happy to support the Hong Chi Association of Hong Kong and, as usual, over 100 Chefs show up and participate to this wonderful charity event.

Many thanks to the suppliers who sponsored the food, Delicia, Unilever, La Rose Noire, Gastro Primo,

To read the full story and see the Pictures and Videos of the days event, please click here.

Back to Top

advertising

Two Prominent Hong Kong Chefs Launch Cookbooks

Two Prominent Hong Kong Chefs Launch Cookbooks

It’s said that a chef’s work is never done. For Gerard Dubois and Angelo Mc Donnell this appears to be true. As if these two busy men didn’t have enough to do in their kitchens over the hot summer months, they’ve found the time to publish cookbooks.

Both of the chefs worked with Graphic Designer Kenneth Wong and renowned Hong Kong based photographer Chester Ong, recognized for his artistic food photography and the results in both publications are stunning.

Simply titled Passion., (pronounced Passion period) by Gerard Dubois displays the true culinary prowess of a passionate and artistic pastry chef. Forty-six recipes line the pages with stark and wonderfully avant garde desserts for the new age.  Each turn of the page brings another startling visual awash with mystical lighting in a surreal dreamlike state. The book, his third, is a true testament to a chef who continues to rise to new challenges and predict the future with an inherent understanding of ‘what next’.

Angelo’s book entitled HOT TOMATOES takes us on a colorful ride with a collection of forty-seven unique and inspiring recipes celebrating the tomato in all its dazzling glory. The pictures are captivating, the recipes pure, simple and straight forward. In his cookbook we learn the tomato’s origins, nutritional values and the fact that the humble orb has 4,000 different varieties to choose from. Angelo experiments with complex pairings of this categorized fruit in a multitude of interesting cold and hot settings. The book catalogues a menagerie of vibrant and colorful tomatoes grown around the world on each and every page. HOT TOMATOES is a great book for anyone with a love for the tomato and childhood memories of their mother's garden.

The two books will be launched simultaneously at 6:00 p.m. on November 28^th, inside Bookazine, Princess Building.

 

For Gerard's book, click here

Auguste Escoffier

Also called “The Chef of the King and the King of the Chefs”, Auguste Escoffier was born in Villeneuve – Loubet, in the heart of the French Riviera in France, in October 1846. When he turned 13, he began his career in his uncle’s restaurant, “Le Restaurant Français”, in Nice.

At the age of 19, Ulysse Rohant took him to the restaurant “Le Petit Moulin Rouge” in Paris, where started a second “apprenticeship”. This was the begin of a true Master – Student relationship. Later when the “Master” encounter financial problems, Escoffier stood beside him and supported him (he gave him the license of its first book). He became one of the first Chefs cooking for “customers; during that period, great French Chefs were working for the Royalty and other Private Clubs (Antoine Carême for example.).

During the Franco Prussian War, he becomes Chef de Cuisine in the Army, probably chosen for his culinary talent. During that period, he came to consider the need of canned food and was thus the first Chef to undertake further studies of techniques for preserving meat and vegetables.

After the war, he went back to Paris, back to “Le Petit Moulin Rouge”. But as Master Chef this time. This was the begin of a great career, where he steadily moved up the ladder of success.

In 1879, he opened his own restaurant in Cannes.

In 1880, he got married to Delphine Daffis.

In 1881, he worked for the catering company “Chevet”, which was the official caterer for the “Palais Royal”, as far as St Petersburg. Another success for Escoffier was the first ever catering at the “Tour Eiffel”.

In 1884, they moved to Monte Carlo to take control of the kitchen of the “Grand Hotel”. During summer, he ran the kitchen of the “Hotel National” in Lucerne, Switzerland, where he met Cesar Ritz (during that time, the French Riviera was a winter resort).

In 1890, Ritz and Escoffier formed a team and moved on to the Savoy in London, Grand Hotel in Rome and several Ritz around the world.

In 1893, he created the famous “Pêche Melba”, in honour of the Australian singer Nellie Melba. Another of his creation was the “Tournedos Rossini, in honour of the Italian composer “Gioacchino Rossini”.

In 1898, they opened the Ritz in Paris, followed by the Carlton in London the following year, where Escoffier first introduced the “à la carte” menu.

In 1902, he published “Le Guide Culinaire”, containing 5,000recipes.

Thereafter, Escoffier was often hiring to plan and design kitchen for Cruise lines. During that time, the “Kaiser William II” congratulated once Escoffier, with the world famous: “I am the Emperor of Germany, but you are the Emperor of Chefs”.

Some of Escoffier’s biggest achievements were definitely the revolution and modernization of the menu, the art of cooking and the organization of the kitchen brigade and of course cooking books. Basically, he is the founder of today’s Cuisine.

He passed away in February 1935.

  Back to Top

advertising

WACS Secretary General Dr. L. Edwin Brown & Martin Yan Visit H.K.

By Hans Rudi Nussbaumer 

The Chef’s Association invited WACS Secretary General Dr. L. Edwin Brown, Martin Yan which were accompanied by Stephanie Hogan, CEO of Ho / Hogan Enterprises and Tina Chiu, China Travel Service, Tourist Department.

Pre-dinner Cocktail was arranged in the “Mickey” Presidential Suite overlooking the beautiful garden and beach followed by a great dinner at the Crystal Lotus Chinese Restaurant, which was prepared by Chinese chef Leung Shu Wah.

During the dinner Dr. Brown thanked the Association for their great work and achievements in the culinary field and he hopes that with even closer collaboration with WACS the standing, qualification of chefs will be enhanced.

Mr. Brown stressed that it is very important that chefs continuously enrolled in upgrading, training activities to keep up with the changes and requirements in the industry.

Martin Yan added that in his 27 years in show business with his cooking shows, seen as funny and entertaining but they are focused strongly on basic cooking skills with special attention on sanitation and hygiene requirements.

The Hong Kong Chefs Association was presented with the new WACS certificate and training materials for certifying WACS chefs.

Many thanks to Rudi Muller, Tony Leung and team, management of Disneyland for hosting this event, providing great food and for continued support to the association.

 

The Menu:

Twin Fish Dumplings in Lotus Pond

Flaming Chicken Parcel in braised Pumpkin Soup

Tasmanian Rock Lobster two ways

Steamed whole Crab Claw infused with Ginger Rice Wine

Baked Atlantic White Cod Fillet with Mild Sichuan Sauce

Crispy Beef Cigar folded in Rice Paper Wrap with Mango Dip

Gold Leaf Seafood Fried Rice with Premium XO Sauce

Chilled Coconut Sago Pearls in Taro Puree

Both Martin Yan and Mr. Edwin Brown attended the 16^th Chinese Cuisine Chefs and Food Festival in Shunde, China from 20 Oct – 21 Oct 2006.

Hans Rudy Muller also went to Shendu and wants to share some pictures of his experience there with us.

The Chinese Cuisine Chefs and Food Festival was held in the Southern City Shunde with Chinese Chefs attending from al lover the world. Invited WACS Secretary General Dr. L. Edwin Brown presented a speech followed by a cooking show by Martin Yan with chef’s colleagues from San Francisco. On the first day competition lots of interesting dishes were presented to the judges, then on second day was a live cooking competition “Best of the Best”. In the newly build exhibition centre many Hotels and industry suppliers presented and showcased there products.

Back to Top

10th WACS Asia Pacific Forum

Bangkok, Thailand

The Pictures

October 8-12, 2006

On Sunday the 8^th October all the Forum Delegates meet during a cocktail party to get to know each other and exchange latest news.

The following morning Chef Marco, Housekeeper and sergeant at arms opened the 10^th

Some of the important points which were mentioned are; WACS Global Chef Challenge, Education of chefs, Junior Chef’s, Recognising of individual chef’s which contributed to the chef’s profession, Certification programme, Pilot test of the Certified Executive Chef programme etc.

14 country’s report and 5 countries with Observer were on the agenda with the Junior Chef’s reports from Singapore and Thailand and the hope by next year all the reporting country’s will attend with there Junior team members.

Special achievements, thanks goes and is given to Sri Lanka’s Chef’s Association which helped to feed many kids, orphans after the tsunami and established a Culinary school with first intake on September 2006 and more over the announcement, invitation for Dilmah Tea Sommelier Competition with great prizes.

Many other topics were presented including the stand of Woman in WACS, Thai Foods and the culture, World Congress 2008 and as well a Judging seminar was held.

Thanks on behalf of the Hong Kong Chefs Association to WACS Committee, Thai Chef’s Association, Event Organizing Committee and Sponsors, thanks and compliments on a well organised event.

By Hans R Nussbaumer

   Back to Top

How Jamie Oliver got fooled on Dutch TV

The well know website Youtube.com  is getting more and more things on its site, and now Chefs are even not safe anymore, have a look at this hilarious program, where a Dutch Reporter impersonates a Japanese reporter and makes fun of him

 

  Back to Top

Interesting Food Websites

Christmas food history & historic Christmas menus

Smørgåsbord

Food safety online

Multi Lingual signs and posters

The Kitchen Doctor

The Chefs Garden

Back to Top

Send us your news

Send us your news, stories, articles and pictures which you would like to see published in our next newsletter using the form here. Submit your news here.