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Pre-Christmas Chefs Gathering at Swindlers, Wan Chai

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Tuesday the 12 December 06 was the first cold night of the season and a cold wind was blowing from the harbor into the streets of Wan Chai.

But this did not affected the over 40 chefs and friends who joined us for a few drinks and snacks in a relaxed and warm atmosphere at the Swindlers Bar were we were hosted by the crew of Angelo McDonnell.

Some delicious snacks were sponsored by SILCO, Angelo’s Team and we had a few delicacies from Switzerland, the cooked ham, the aged gruyere cheese and the heavy cream with strawberry and meringue were exceptional well received.

Gerard and his team sponsored a bag of Christmas cookies for each one of us to take home to enjoy.

The Music was great a bit of 70ties and 80ties music and all in all we had a good time.

This was our last gathering for 2006, and we the Hong Kong Chefs Association had a great year and we thank every one of you for making this all possible. What a fantastic team!

The Committee of the Hong Kong Chefs association wishes to every one of you ; a happy festive season and the very best wishes for 2007 May you find some time to spend with your loved ones.

We are looking forward to see you all again next year. We plan a fondue party somewhere around the 15 of January followed by our AGM and dinner at the 26 February 06. Please mark it on your calendar and we will keep you posted.

Rudy Muller

Vice President

This event was sponsored by:

         

 

 

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The 8th FHC China International Culinary Arts Competition 2006

By: Rudy Muller, Vice President

Last week from 30 November until 2^nd December, the Shanghai Cuisine Association and the China International Exhibition Ltd successfully hosted the 8 International Culinary Arts Competition in Shanghai. 

This was done in conjunction with the 10^th FHC China 2006 Shanghai.  The standard of the show was excellent, from the organization to the soft and hard ware, everybody was geared up to give its very best, including the 300 something culinarians who raised the bar to a International Level. Chefs came mainly from Shanghai and other parts of China, there was also a large contingent including schools from Taiwan, Korea and Hong Kong.

The same goes for the international Judges which were from France, USA, Switzerland, Taiwan, Hong Kong and China’

The chefs battled over 3 days in Hot life cooking which varied from Lamb rack to pasta to spring chicken and tuna and finally into the modern Chinese kitchen.  The jury had a lot of tasting and sampling to do and some of the dishes were outstanding and made up for those ones who need to be improved.

In the cold front we had the plated hot dishes western (presented cold and glazed), the appetizers, Ice carving and Vegetable (taro) carving. 

Very strong participation was noted in the pastry selection almost making up 40 % of the show, they went from life cake decoration to plated desserts which were also for tasting, and some of them had a perfect combination, in flavor, sweetness and textures. The highlight was clearly the sugar pieces, which were of highest standards and the ICAM Chocolate showpiece and praline life competition. Some outstanding work man ship was shown. This was followed by the 3 tier wedding cake and the bread display, which again displayed the fine skills of of our friends in the bakery.

Overall; we were able to give away enough gold, silver and bronze medals, and they were all well deserved as those dishes would have scored similar results on any international competition.

We the Hong Kong Chefs Association; Hans-Ruedi Nussbaumer (Head judge), Mak Kam Kui and myself (Rudy) were lucky enough to be invited as judges amongst  to this esteemed show , and we congratulating Clinton Zhu, his team from the Shanghai Cuisine Association and of course to the main organizer Brendan O’Connell Jennings. It would have not been such a great show with out you.

We are looking forward to have some of the talented chefs to participate at the upcoming HOFEX in Hong Kong at May 13. 2006 

Rudy Muller

 

 

 

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