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Current Articles

Presidents Message

Dear Friends and Colleagues,

Warmest greetings to all of you,

As the newly elected President of the HKCA, I am determined to continue what Rudy Muller has paved and with dedication and commitment, we shall continue what is in the best interest of the Association.

I am very fortunate and honored to be elected and to serve the HKCA together with the newly formed Committee Members.

Anyone who pursues his profession with passion is usually also interested in sharing with colleagues. As such, I would like to invite you to participate in the betterment of the Association.

We would like to hear from you, be part of our team and be part of a team who is dedicated to pave the ways to many young chefs who will be the next generation in the culinary field of Hong Kong.

We are determined to continue to collaborate with other Chefs Association as we have done so in the past. Through friendship, respect, passion and commitment toward others, we can grow together and lead our young chefs to understand and experience the benefits our trade has to offer.

The HKCA would like to take this opportunity to express our sincere thanks to Rudolf Muller, for his dedication and contribution towards the Association.

Over a period of 3 years, Rudolf lead the association through various assignments, paving the way for many of us to excel and perform at a higher level. Through guidance and advising fellow members to join together as a united association, the HKCA has seen a stable membership grow and strengthen its position in the culinary scene, regional and international. His endless dedication towards the association, individuals, youth and under privileged has improved and strengthen the collaboration with the community as whole.

At the same time, we would like to thank the outgoing Committee Members (Angus Cheng, Marco Veringa and Eddy Leung) for their perseverance and dedication in support to Rudy Muller’s assignments and beyond for many years. With your participation (our members) an association like ours would be not complete, as you have shown strong believe, support and commitment to function proper. 

April will see the “Battle of the Nation”, as our Culinary Team under the guidance of Perry Yuen is heading to Singapore to attend the FCC National Team Challenge, FHA Singapore 20 – 23 April 2010.

The newly formation of joining chefs from various establishment throughout Hong Kong come together to get international exposure and compete with the best teams of Asia and the world.

It is always encouraging to witness our younger members come together from different backgrounds and work as one unit, one team.  For this, we are extremely proud for it shows Hong Kong’s belief in supporting one and another in pursuit of a common goal. Good Luck to all of them.

With Easter approaching, I wish you on behalf of the Association a meaningful and peaceful

“Happy Easter” and have fun whiles cooking.

Best regards

Andreas Muller

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Donovan Cooke Dinner

Dear Associates, Members and Colleagues,

I would like to inform you that the Hong Kong Jockey Club informed us earlier on the departure of Chef Donavon Cooke, Chef de Cuisine (Derby Restaurant & Bar) of Happy Valley Clubhouse, who will depart Hong Kong in June 2010 to open his own Restaurant in Australia.

A special menu created by Chef Donavan Cooke will be served on Saturday, 18 May 2010 at the Hong Kong Jockey Club, Centenary Room.

Seats are limited to 18 Members only at HK$ 600.00 per person.

Date                      :       Saturday, 8th of May, 2010
Cocktail                                :       19.00pm (19.30pm Dinner Start)
Menu                    :       Created by Chef Donovan Cooke
Where                  :       Happy Valley Clubhouse, Centenary Room
Cost                       :       600.- net, for Food & Wines, only for HK Chef Association Members
Seats                     :       limited to 18 Seats only

Dress code          :       Business Casual (No Jeans please)

First serve policy will apply.

Deadline of application: April 20, 2010

Please send your booking information with crossed Cheque payable to:

“The Hong Kong Chefs Association”

(Clearly marking at the back of the cheque “Donavon Cooke Dinner”)

C/O

Andreas Muller

Room 122A, Pokfulam Training Centre Complex

145 Pokfulam Road

Hong Kong

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HK Youth Skill Competition

2010 Hong Kong Youthskills Competition-Western Cookery

By Andreas Muller

On behalf of the Management of the Hospitality Industry Training and Development Centre (HITDC) I would like to invite young passionate chefs to come forward to embark on a career in industry and commerce and to excel in their respective trades or occupations.

This competition is devised to test the skills of young chefs in the preparation of hot and cold appetizers, main course dishes and hot and cold desserts. The winning participant will represent Hong Kong in the 41st. Worlskills Competition in London, 2011.

The competition will be conducted in the form of a practical work. Theoretical knowledge is limited to that necessary to carry out the practical work.  Test papers will be set in English.

The duration of the test would be 3 days of up to a total of 15 hours practical work.

To enrol, please see below link. Application deadline is May 24, 2010

In order to sign up please find attached the following forms for you to download:

Booklet in Chinese: Click here

Booklet in English: Click here

Enrollment form: Click here

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Elementary Italian Cuisine

Italian Pasta Module I and II

Course Code: HO-0609

Course Duration: 3-hour session weekly / 20 weeks (total 60 hours)

Time: 18:00-21:00

Course Duration: May 5 - Sept. 22. 2010 

Course Fee: HK$ 4,500.00

Course Aim

The course introduces the basic skills, food preparation and cooking method on Italian Pasta. The participant is able to apply skills and knowledge to their work in the western food preparation operation.

Course Objective

To provide an overview on Italian cuisine (Italian Pasta) for the food preparation industry. After the course the participants will be able to apply the necessary skills and knowledge to their work in the food preparation industry.

Mode of Study

Part-Time Short

Medium of Instruction

Chinese supplemented with English Terminology

Assessment Criteria

60% passing score

Written Exam (1/2 Hours) Practical Exam (2 Hours)

Please click here to download the sign up form: Click here.

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Certified Pastry Cook/German Trade Test Pilot Scheme

By Andreas Muller

Certified Pastry Cook / German Trade Test Pilot Scheme

2009 / 10

Partnership:      HITDC    &       HwK (Handwerkskammer Koblenz)

Objective

 

The “Trade Test System as “Western Pastry Cook” is designed to enhance the technical skills and knowledge of professional pastry chefs, which will benefit the chefs, their employers, the catering industry, the customers and ultimately the tourism industry in Hong Kong.

Aim of the Trade Test:

To elevate the vocational education and further the training in a Skilled Crafts Framework for Pastry Chefs in the Hospitality Industry throughout Hong Kong.

Entry requirements:

 

(a)        Minimum 22 years of age

(b)       1 year full-time HITDC Certificate in Food Preparation (Western) Pastry-Bakery

        course with minimum 4 years relevant working experience

(c)       Relevant Certificate in Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Managers)

or

(a)        At least 6 years of relevant experience

(b)       Relevant Certificate in Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Managers)

 

Assessment:

Evaluation of performance on participant will be based on the following:

 

Written Test                                                                                               hours 11/2 hours

Preparation Method and Practical Test                                                hours 12 hours over 2 days

Maximum score for each test                                      100 %

Passing score for each test                                                                    60 %

Participants are awarded a Certificate as Qualified Pastry Cook after successfully completing the written and practical tests.

Trade Test: August 2010

Course Fee: HK$ 12,000 (1 Day Workshop + 2 Day Trade Test)

Payment Method: 2 installment of HK$ 6,000 each in a time period of 4 month

First installment of HK$ 6,000 to be paid upon acceptance of the course offer.

 (The full payment of the Course Fee need to be paid prior to the Trade Test)

In order to facilitate your enrolment, the following information must be forwarded together with your application form:

Þ                  Application form

Þ                  Recent Curriculum Vitae

Þ                  A copy of Basic Food Hygiene Certificate for hygiene Supervisors/Managers

Þ                  2 passport size pictures

Þ                  Copies of work certificates and recommendation letters

Þ                  Copies of certificates and diplomas

 

Please click here to download the sign up form

 

Crossed cheque issued to: “Vocational Training Council” or Credit Card For prompt enrollment, please contact

 Andreas Muller

Manager (Western Cuisine Operations & Training)

Hospitality Industry Training and Development Centre

1 F Pokfulam Training Centre Complex

145 Pokfulam Road, Hong Kong

andreasmuller@vtc.edu.hk

T +852-25382227

F +852-28756073

 

 

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