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Current Articles

Sheraton HK Hotel & Towers achieves HACCP Certification

(Hong Kong, 1 November 2006)   Sheraton Hong Kong Hotel & Towers is proud to be one of the first five-star hotels to achieve this HACCP certification in Asia Pacific.  Conducted by BSI Management Systems, one of the leading certification bodies in the world, the accreditation was completed in September, 2006.

The recent outbreaks of food crisis, such as Chicken Flu, Mad Cow Disease, Sudan Red in sauces and condiments, Malachite Green in Fish…etc, food safety has become everyone’s concern.  At Sheraton, we care about that and have implemented a system called Hazard Analysis Critical Control Point (HACCP) to minimize and reduce the chances of food borne illness to our customers and associates who are dining at the Sheraton Hong Kong’s establishments.

What is HACCP
HACCP is a world recognized, systematic and preventative approach that addresses microbial, chemical and physical hazards by anticipating and preventing incidents before they occur.

The HACCP concept, developed by NASA in the 1960’s for space missions to prevent astronauts from contracting a food borne illness, is a step-by-step approach to the identification of food safety hazards and risks associated with each step of the process. This includes purchasing, receiving, storage, preparation, cooking, cooling, reheating, food display, transportation (in room dining) and washing up.

There are seven principles of HACCP, they are as follows:-

1./ Conduct a hazard analysis. Potential hazards associated with a food and measures to control those hazards are identified.  The hazard could be biological, such as microbial; chemical, such as a toxin; or physical, such as ground glass or metal fragments.

2./ Identify critical control points. These are points in the production/preparation of food – from its raw state through processing and shipping to consumption by the consumer – at which the potential hazard can be controlled or eliminated.  Examples are cooking, cooling, packaging, and metal detection.

3./ Develop critical limits.  For a cooked food, for example, this might including setting the minimum cooking temperature and time required to ensure the elimination of any harmful microbes.

4./ Develop monitoring procedures.  Such procedures might include determining how and by whom cooking time and temperature should be monitored.

5./ Develop corrective actions.  For example, reprocessing or disposing of food if the minimum cooking temperature is not met.

6./ Develop suitable record keeping.  For example, testing time-and-temperature recording devices to verify that a cooking unit is working properly.

7./ Develop verification procedures.  This would include records of hazards and their control methods, the monitoring of safety requirements and action taken to correct potential problems.  Each of these principles must be backed by sound scientific knowledge: for example: published microbiological studies on time and temperature factors for controlling food borne pathogens.

Hotel’s commitment to food safety

The HACCP certification process takes approximately twelve months and involves substantial training and implementation of HACCP policies and procedures including systematic documentation, analysis and process verification.

To ensure consistent compliance to these standards, third party audits are conducted by BSI Management Systems twice a year. This high level of compliance can only be achieved if emphasis is placed on building a hygiene culture. Management commitment and involvement is a must, since food safety can risk being neglected due to the costs and the amount of paper work involved, and the need for consistently monitoring the food handling activities.

The successful accomplishment of HACCP at the hotel has signalled a shift in emphasis from resource-intensive product inspection and testing to prevention control of hazards at all stages of the food production.   This is considered a cutting edge tool of management to serve the best quality of food for our guests.

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The Ritz Carlton HK takes Possession of a 1.5 kilogram White Truffle

HONG KONG (clh) - November 12, 2006 – The Ritz-Carlton, Hong Kong has taken possession of a 1.5 kilo Alba white truffle (Tuber Magnatum Pico) which a Hong Kong bidder won for an unprecedented 125,000 Euro (HK$1.250.000) at an exciting international auction concluded at 9:30 p.m. HKT on Sunday, November 12.  The event united Hong Kong; Paris, France; and Grinzane, Italy via satellite connection during the 8^th Worldwide Alba White Truffle Auction.

All the proceeds of the evening’s event, including the sale of five smaller truffles ranging from 220 to 520 grams in weight, will go to Mother’s Choice charity, a Hong Kong-based non-profit organization.

Hong Kong celebrated a similar victory last year, when they paid 95,000 Euro for a 1.2 kilo-sized truffle. That purchase was eventually named by the Guinness World Records as The Most Valuable Truffle Bought on Auction.

“We are very pleased to experience the honor of bringing back to Hong Kong the world’s most valuable truffle on behalf of the bidder,” says Mark Lettenbichler, Vice President and Area General Manager of The Ritz-Carlton Hotel Company, L.L.C. “The victory signifies two important achievements - our ability to pull valuable resources together for a worthy cause like Mother’s Choice, and reaffirms Hong Kong’s well-deserved status as an important gourmet center, not just regionally, but also internationally.”

The white truffle will be presented to the media during a press conference this week. For more information on this year’s Worldwide Alba White Truffle Auction and the press event, please contact Eva Lui at The Ritz-Carlton, Hong Kong at (852) 2532 2056.

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4th Guangzhou/Hong Kong/Macau Youth Skills Competition 2006

5^th November in Hong Kong

Industry people from 5 different trades, associated delegates and government and vocational education and training VIPs attended the event at the Hospitality Industry Training and Development Centre at Pokfulam and at HITEC in Kowloon Bay.

During the one day Cooking Skills Competition on the 5^th November, 9 competitors from the 3 city’s had to prepare a 3 course menu, Starter, Main course and Dessert with ingredients out of a pre-set food basket.

The ultimate prizes were gold, silver and bronze medals and to select the competitor which will represent Hong Kong at the World Skills Japan in November 2007.

Trade Cookery entry from Hong Kong Wong Wai Ting, Stephen, Lo Kin Man, Anthony, and Luk Wing Lok cam prepared with lots of pre-training and performed to there best and achieved top awards as follow:

Results:                                                                                                                                              

黃瑋庭- Wong Wai Ting, Stephen, The Peninsula Hong Kong            Gold

Overall Award for highest points achieved

盧建民 - Lo Kin Man, Anthony, Island Shangri-la Hotel                            Gold

莫卓杰 - Macau                                                                                                                                      Silver

周振坤 - Guangzhou                                                                                                                      Bronze

陸永樂 - Luk Wing Lok, Langham Hotel

丘恩隆 - Guangzhou

吳達明 - Macau

梁俊超 - Guangzhou

黃兆麟 - Macau                                                                                     

Many thanks go to the Chef’s and establishments of the competitors for their support and as well the outstanding work from the Hong Kong judges Patrick Lin, Royal Garden Hotel, Dominique Grandjean and Ken Chow from the Hospitality Industry Training and Development Centre.

By Hans R Nussbaumer

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Cooking up a storm for Fu Hong Society

Organized by The Hong Kong Polytechnic University

11 November 2006

Members of the Hong Kong Chef’s Association were invited to be part of the judging team for this event, judging works from the disadvantaged in our society. Taking time off from there busy work schedule were Steven Yeung, Hong Kong Disneyland; Dominique Grandjean and Hans Rudi Nussbaumer from Hospitality Industry Training  and Development Centre to help judging in the following 4 categories;

-                      Modelling SALT DOUGH Showpieces (with no external support allowed)

-                      Coca Painting and Bake-Off

-                      Plate Decoration

-                      Hot Cook- Off

Great challenge awaited the contestants as not the normal criteria could be applied in this competition and they quickly adapted. It was great to see the enthusiasm of these partially handicapped participants in the different categories.

Thanks to a great job well done to all students under the supervision of Lecturer Guenther Erich Karch from the School of Hotel & Tourism Management by the PolyU who organized, helped and trained these participants for this event as part their project.

By HR Nussbaumer

French Dairy Product Cooking Competition for Young Chefs

Sopexa Hong Kong sponsored a French Dairy Products Cooking Competition for Young Chefs to showcase their expertise with co-organizer The Hospitality Industry Training and Development Centre. The champion wins a study trip to Le Cordon Bleu® School in Paris including round-trip air tickets sponsored by Air France with accommodation by ACCOR

9 finalists out of 21 entries, some of Hong Kong’s most talented young chefs met in the Hospitality Industry Training & Development Centre of the Vocational Training Council on the 10 November 2006 to take part in this competition.

Participants had a 2-hour period to prepare and serve 4 portions of a hot main course and 4 portions of a dessert using only the products from a preset ingredients basket.

Contestants, many of them coming from the leading hotels, catering establishments and restaurants in Hong Kong, designed great recipes using the French Dairy Products.

The organizer invited top Western chefs in the culinary community as judges. The 4- member judging panel included: Mr. Perry Yuen, President of the Hong Kong Chef’s Association, Mr. Dominique Grandjean, Manager – Western Cuisine Trade Test, Hospitality Industry Training and Development Centre; Wilson Kwok, Director W’s Entrecôte and French Chef Ms. Aurélie Ganet, France who prior the competition conducted a training  with trainees from Food Preparation classes of the HITDC.

The judges were impressed with the skills and talents of the contestants. The panel gave positive comments to all entrants, complimenting their creativity and skills which highlight their uniqueness in using the required French Dairy Products from the basket.

In the end based on their creative use of French Dairy products the winners were;

Winner:             Ms. Lo Wing Yee, Charlie             Sheraton Hong Kong

Dishes                           - Chicken Roll with Cauliflower Soufflé

                                    - Apple Crumble with Cinnamon Ice -cream

1^st Runner-up:            Mr. Lam Cheuk Wang, Thomas    The Hong Kong Jockey Club

                                                                                               Shatin Clubhouse        

Dishes:              - Emmental Cheese Chicken with Carrot and Broccoli Puree

                                    - Crème Brulée

2^nd Runner-up :            Mr.Cheng Kai Sing                                The Hong Kong Jockey Club

                                                                                               Happy Valley Clubhouse

Dishes                           - Pan-fried Stuffed Chicken accompanied with Vegetable Mousse

- Deep-fried Camembert Cheese Ball with Pear and Cinnamon Sauce

By HR Nussbaumer

Jebsen Wines looking for Innovative Aussie Chefs

Florence Luk from Jebsen Wines is looking for a few Innovative Australian Chefs to create new cooking ideas with their new to launch wine brand, please contact Florence directly at florenceluk@jebsen.com

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