august 18, 2008

Current Articles

Hong Kong Chefs Association at the Olympics

By Daniel Menezes

It was the once in a life time to be present at  The Chinese University Of Hong Kong’s CUHK Carnival in support of The Olympic Spirit.

Held on the 16th Aug 2008 at the Esther Lee Building of the University in Shatin, Members of the Hong Kong Chefs Association started to set up in the early morning in their Chef whites jackets which made them stand out and the varieties of food that was dished out through the day.

A taste of the menu was as follows:

  • Crabmeat with mayo and chervil in tartlet shell
  • Hong Kong Traditional buns
  • Mushroom soup with a Basil Foam
  • Serran shoulder ham with pesto and Tomato bruchetta
  • Honey mustard crabmeat with chive in tartlet shell
  • Cheeses of the world

There was a demonstration of how to make the perfect “Pineapple bun” of Hong Kong. Another first for the Hong Kong Chefs Association was a demonstration of making a salad with Organic shrimp by Edwin Tsui and also the Hong Kong Youth Chefs Club presentation in the auditorium session. It was very well received.

We were so popular that we attracted the German Ambassador to Hong Kong and the Chancellor of the CUHK to our stand. We had the help of the Ladies Team for Singapore on hand and members of The National team together with members of HKCA that made us stood out and shine.

A BIG THANK YOU to our generous Sponsors

-La Rose Noire

-Gastro Primo

-Philips foods

-Classic Fine Foods

-Unilever

-Hong Kong Aquaculture Group Holdings

-Chef Angus and Team of HKCEC

-Chef Anthony Goh and Team at Disneyland

 

and also the members of Hong Kong Chefs Association and Hong Kong Youth Chefs Club on hand to help to make this event a super success.

Hong Kong Chef’s Association is proud to be associated and part of the Beijing Olympic 2008.  “ONE WORLD , ONE DREAM”

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Haccp Seminar--English Version and Certification

The meeting is sponsor by Hong Kong Food Council and HKQAA(Hong Kong Quality Assurance Accreditation)
Place: Admiralty, Central, HK (City University campus
Time:  25 August 15:00 - 17:00pm
Fee:  Free of Charge
Guest Speaker:  Mr. Duncan Hick from Australia
                                  - Training & Consultant Expereince in HK/Macau/China/Malaysia/ Singapore/
                                      Australia/India/Russia/UK in past 20 years "Food Safety Management"
 

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University of Hong Kong needs your nose!

Greetings from the Laboratory of Neuropsychology, The University of Hong Kong.

This is Helena from the lab. I'm writing to seek your help and advices. We'reconducting a research on human brain and behaviour regulation and currentlyrecruiting participants to the research. We're particularly interested inrecruiting people with high olfactory sensitivity, eg. the experienced chefs.

I happened to find your group from facebook and that's why I'm sending you the mail to see if you could help inrecruiting participants.

Please kindly have a look of the information attached and let me hear from forfurther questions. I can reached at 2241 5297. If possible, could you leave me your contact no.? Thank you so much in advance for your kind assistance.

Regards,

Helena TAM

Research Assistant

Laboratory of Neuropsychology

The University of Hong Kong

Tel: 2241 5297

Email: helena_tam@hku.hk

 

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Artisan Bread by Gregoire Michaud

 

Gregoire Michaud, the baker at the Four Seasons Hotel in HK just published a new book about Artisan Breads, the title of the book, how could it be anything else, is "Artisan Bread" and the publisher is "Food Paradise Publishing Co. Ltd." (Hong Kong). The ISBN of the book is 978-962-14-3680-1. The book is in English and Chinese.
The price is HK$168 and it is available from the following stores in Hong Kong:

- Joint Publishing (HK) Co. Ltd
- Page One
- Chung Wah Book Co. Ltd
- The Commercial Press


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Workshop on Nutrition Labeling Scheme

Workshop on Nutrition Labelling Scheme

To facilitate the trade to better understand and comply with the Nutrition
Labelling Scheme, the Centre for Food Safety will conduct workshops on the
subject and details are as follows:-

   Date and Time |  Language   |  Venue                                     
 ----------------+-------------+-------------------------------------------
   2.9.2008      |  English    |  Lecture Hall, Hong Kong Science Museum,   
   9:30 a.m.     |             |  2 Science Museum Road, Tsimshatsui East,  
                 |             |  Kowloon.                                  
 ----------------+-------------+-------------------------------------------
   24.9.2008     |  Chinese    |  Lecture Hall, Hong Kong Science Museum,   
   9:30 a.m.     |             |  2 Science Museum Road, Tsimshatsui East,  
                 |             |  Kowloon.                                  

Workshops  are  open  to  all  food traders and each workshop will last for
about  three hours.  You and your members are cordially invited to nominate
representatives  to  attend  the workshops.  Please pass the information to
your  members.    Interested  parties please complete the enrolment form at
Annex  and  return  it to us by facsimile (fax No. 2893 3547) or by post to
the  Risk  Communication  Section,  43/F,  Queensway Government Offices, 66
Queensway, Hong Kong.  Seats would be assigned on a first-come-first-served
basis.   Those applicants who are successful will receive notification from
us.  Please browse our website www.cfs.gov.hk for latest information on the
workshops.

For any enquiries on the matter, please contact Mr. CHO Man-kin at tel. no.
2867 5125.

(See attached file: NL Workshop_Enrolment Form.pdf)

Yours faithfully,

Rebecca KU
for Director of Food and Environmental Hygiene

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Western Cuisine Trade Test

at the Hospitality Industry Training and Development Centre (HITDC)

by Andreas Muller

This is the 5th year that the Western Cuisine Trade Test was held at the Hospitality Industry Training and Development Centre (HITDC) during July 2008. 

The Centre is pleased to announce that 61 Certified Cooks were awarded the Western Cuisine Trade Test Certificate.

The professional qualifications for this test are jointly issued by Germany and Hong Kong and recognized by the EU countries.  The HITDC and the German Chamber of Industry and Commerce (IHK) Koblenz, Germany officially launched the Western Cuisine Trade Test in 2004.  Since then, a total number of 284 candidates have passed the test, a proof that Hong Kong has elevated its culinary standards to international levels.

          The HITDC strives to be the leading training institution in providing first-class technical skills training for the hospitality trade in Hong Kong to maintain and uphold Hong Kong's leadership position in the hospitality industry in South East Asia.  The HITDC offers a wide range of full-time and part-time courses for the hotel, catering and tourism industry. HITDC will continue to attract aspiring chefs to join the industry and provide part-time training courses to enhance the technical competence of in-service chefs in the industry.

Information on the next Western Cuisine Preparatory Course

and Trade Test Academic Year 2008/09

 

Preparatory Course for Certified Cook:

The Preparatory Course for Certified Cook will commence on 2 January 2009 and will

continue until 25 June 2009.

Classes will be held every Monday afternoon from 3pm to 6pm. The duration of the

course is 60 hours.

The course fee is HK$5,000.*

Details on dates and application deadline will be advised at a later stage.

Preparatory Workshop and Trade Test for Certified Cook:

The Preparatory Workshop for Certified Cook is a one-day workshop, which will take

place either on 11 May 2009 or 18 May 2009 for eight hours; starting from 8:30am to

5:30pm.

The Trade Test will consist of a two-hour written test to be held in June 2009 and a sixhour

practical test in July 2009.

The course fee is HK$ 2,300.*

Details on dates and application deadline will be advised at a later stage.

Preparatory Course and Trade Test for Trainer Chef:

The Preparatory Course for Trainer Chef will commence on 8 January 2009 and will

continue until 25 June 2009.

Classes will be held every Thursday afternoon from 2:30pm to 6:30pm. The duration of

the course is 96 hours.

The Trade Test will take place in July 2009. It will consist of a three-hour written test

and a thirty-minute trade test (oral examination).

The course fee is HK$ 8,500.*

Details on dates and application deadline will be advised at a later stage.

Preparatory Course and Trade Test for Master Chef:

The Preparatory Course and Trade test for Master Chef will commence on 2 September

2008 and will continue until 23 June 2009.

The class will be held every Tuesday from 8:30am to 6:30pm. The duration of the course

is 396 hours.

The Trade Test will take place in July 2009. It will consist of a 10.5-hour written test and

a 12-hour practical trade test.

The course fee is HK$ 65,000.*

Details on dates and application deadline will be advised at a later stage.

*The course fee is subject to change without prior notice.

 

The above information is subject to change without prior notice.

In order to process your enrolment, the following information must be submitted together

with your application form http://www.vtc.edu.hk/itc/hotc/wtt/cform.pdf.

1. Recent Curriculum Vitae (Click here for a sample)

2. A copy of your Basic Food Hygiene Certification for Hygiene Supervisors/Managers

3. Two passport-sized photos

4. Copies of work certificates and recommendation letters

5. Copies of certificates and diplomas

6. Crossed cheque made payable to: “Vocational Training Council” or your credit card

details

For further information, please contact:

Hospitality Industry Training and Development Centre

1/F, Pokfulam Training Centre Complex

145 Pokfulam Road, Hong Kong

Tel: 2538 2200

Fax: 2550 0476

Website: www.hitdc.vtc.edu.hk

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Tabasco Hot Chef Competition

Please click here to download the

rules and regulations and the sign up form

Please send the completed form to rudolf.muller@disney.com

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One Day Trip La Rose Noire China

Fonterra Anchor Bakery Challange 2008


 

                                               

主辦單位：恒天然乳品(香港)有限公司                                支持機構：香港烘焙專業協會 /  香港廚師協會

                              Organizer: Fonterra Brands (Hong Kong) Limited       Endorser: Hong Kong Bakery & Confectionery Association

                                                                                                                                                                                  Hong Kong Chef Association             

【2008全港第一屆恒天然烘焙大賽】邀請信

恒天然乳品(香港)有限公司不斷為本地餐飲業界提供各類優質純天然的紐西蘭乳類產品，並致力推動烘焙業發展。為促進本地專業烘焙業之發展，本公司決定舉辦【2008全港第一屆恒天然烘焙大賽】，讓業界互相觀摩學習。是次比賽為公開性質，歡迎全港不同界別廚師參與，比賽目的是為業界提供一個技術切磋的平台，「挑戰自我潛能，發揮烘焙創意」。本公司非常榮幸得到香港烘焙專業協會及香港廚師協會鼎力支持，並派出代表，組成專業評審團，以嚴謹客觀的態度，選出最佳烘焙大師。

 比賽細則：

-          報名費用全免。

-          報名以所屬機構名義參與，每個持牌食肆派出1位廚師參加 (可帶助手1人)。

-          所屬機構必須為的現有客戶。

-          食譜必須使用至少2款產品為主要材料，其中一款必須為淡忌廉。

-          設計聖誕蛋糕一個，製作方式和材料配搭不限，每個蛋糕直徑必須在8至12吋之間

-          比賽分2個階段，首階段只需在2008年9月15日或之前 (以郵戳為準)提交全新創作食譜及照片一份。.

-          遴選結果及總決賽詳情將會以信函形式通知各參賽者。成功入圍的八位參賽者將獲邀參加總決賽，比賽日期於2008年10月28日下午在旅遊服務業培訓發展中心(中華廚藝學院)作即場蛋糕製作競技。

- 現場製作時間限定2小時，參賽者可預先烘焗蛋糕底 (不包括慕士饀或芝士饀)，帶至會場作餘下之裝飾。

 獎項及遴選細則：

-          最傑出金獎(HK$8,000)、銀獎(HK$5,000)、銅獎(HK$3,000)、傳媒精選大獎(HK$2,000)。

-          榮獲最高殊榮者除可獲現金獎高達 8,000元，以作鼓勵外，更可免費獲派海外，於明年初參與一個在亞洲著名廚藝學府由M.O.F. (Meilleurs Ouvriers de France) Jean-Francois Arnaud 親自教授的烘焙課程(限1個名額)，屆時各亞洲地區金獎得主將聚首一堂，互相分享得獎經驗。

-          所有獎項由委任評判團按附頁的評分標準作出專業評審，唯傳媒精選大獎會由當日出席之傳媒代表即場投票選出。

 凡有興趣參賽者，請填妥報名表格、作品照片及A4 size 附件清楚列明兩項參賽作品名稱、食品材料及份量、作品尺寸、製作方法及食品成本(可以中文或英文格式)。郵寄地址 :虹聶傳訊觀塘郵政局信箱62149號，信封面註明【2008全港第一屆恒天然安佳烘焙大賽】，查詢電話：3569 6738，電郵：info@redcomm.com.hk 或可向安得利香港餐飲有限公司的營業代表提交，查詢電話：2481 5111。


 

                                               

主辦單位：恒天然乳品(香港)有限公司                                支持機構：香港烘焙專業協會 /  香港廚師協會

                              Organizer: Fonterra Brands (Hong Kong) Limited       Endorser: Hong Kong Bakery & Confectionery Association

                                                                                                                                                                                  Hong Kong Chef Association             

An invitation to the “Fonterra Bakery Challenge 2008

 

Fonterra Brands (Hong Kong) Limited has long provided a variety of premium quality New Zealand natural dairy products to the local food industry. We are also dedicated in fostering the development of the baking industry. As such, Fonterra Brands (Hong Kong) Limited is organising “Fonterra  Baking Challenge 2008” to encourage the development of professional standards for the local baking industry.

The competition is open to all professional chefs, and aims to provide a platform for chefs to demonstrate their pastry skills. The theme is, “Challenge your self-potential, and unleash boundless creativity”.  We are honoured to have the Hong Kong Bakery and Confectionery Association and the Hong Kong Chefs Association endorsing the event.  The associations will also assist in forming the panel of judges to select the master baker.

Rules and Regulations:

·  Free to sign up. 

·  Each entry should be enrolled on company basis. Each licensed company will nominate 1 chef (can bring 1 assistant chef) to participate in the competition

·    The participating company must be an existing customer of

·     Each recipe is required to have at least 2 kinds of  products as the main ingredients, one of which must be  Whipping Cream.

·     Each participant is requested to make a Christmas cake.  The preparation method and the ingredients mix are unrestricted.  The final measurement of the cake should be within the diameter of 8-12 inches.

·  The competition is scheduled into 2 phases.  In the first phase, only the recipe and cake photo are required which should be submitted on or before 15 th September 2008 (according to stamped date). 

·  8 participants will be short-listed to enter the 2nd phase of competition. All participants will be formally notified. The best 8 finalists would enter the final competition held in the afternoon on 28th October 2008 to demonstrate their cake recipes at the Hospitality Industry Training and Development Centre (Chinese Cuisine Training Institute).   

·  The 8 finalists have 2 hours only to complete their cakes. Only the cake base (mousse or cheese are excluded) can be prepared in advance and taken to the venue for garnish.

Award and Evaluation Details

·  Awards include: the Gold prize (HK$8,000), Silver prize (HK$5,000), Bronze prize (HK$3,000) and the Media Best Selection Prize (HK$2,000)

·  Apart from winning HK$8,000, the champion will also receive a complimentary pastry course (one quota only) held by M.O.F. (Meilleurs Ouvriers de France) Jean-Francois Arnaud in a well-known Asia Culinary Academy in early 2009.  All champions of Fonterra Anchor Bakery Challenge from different Asian regions will gather and share their winning experience.

·  All awards will be decided by the panel of judges according to the attached judging criteria except the Media Best Selection Award which will be elected by the participating press on the event day.

 

Any interested parties, please fill-in the enrolment form with the finished photos and the recipes in A4-size papers, name of recipe, ingredients used and quantity, diameter of cake, preparation method and the food cost separately (written either Chinese or English). All information should be mailed to: Red Communications, P.O. Box No.62149, Kwun Tong Post Office by 15 th September 2008.  Please mark “Fonterra Anchor Bakery Challenge 2008” on the envelope.  For enquiry, please call: 3569 6738, email: info@redcomm.com.hk or please contact the Sales Representative of Angliss Hong Kong Food Service Limited on 2481 5111. 


 

                                               

主辦單位：恒天然乳品(香港)有限公司                                支持機構：香港烘焙專業協會 /  香港廚師協會

                              Organizer: Fonterra Brands (Hong Kong) Limited       Endorser: Hong Kong Bakery & Confectionery Association

                                                                                                                                                                                  Hong Kong Chef Association             

Please click here to download the enrolment form

 
第一輪評審標準 The First Round Judging Criteria

 準則CRITERIA

分數POINTS

創作性Creativity

原創概念，設計及組成部分均與別不同       The originality of concept, design and form with creative spirits

 

0 – 30 分/ points

選材Choice of Ingredients

充份使用及發揮Anchor乳類產品的用途                  Optimal Anchor dairy products usage

 

0 – 30 分/ points

食譜質素及描述 Quality of Recipe and Description

整體食譜內容均清晰易明，並照片清楚可見                             The recipe must be clear to understand and fine picture

 

0 – 40 分/ points

總分Total Point

100分/ points

 總決賽評審標準  The Final Round Judging Criteria

 準則CRITERIA

分數Points

材料配搭Composition

材料與其他裝飾必須配搭和諧得體, 當中包括材料份量、味道和顏色                  Ingredients and Side dishes must be in harmony with  the main piece as to quantity, taste and colour

 

0 – 10 分/points

技巧及創意程度Degree of Skills / Creativity

評審除了取決於手藝外，技巧程度及努力也是考慮範圍

Judgment is primarily based on the artistic work but also on the degree of skills and effort expended

 

0 – 10分/ points

正確的專業製作方法                    Correct Professional Preparation

正確的基本製作方法, 以迎合現今蛋糕製作潮流Correct basic preparation, corresponding to today’s modern patisserie

 

0 – 30分/ points

實用性及現代感的外觀                 Practical and Up-To-Date Serving

簡易製法須融入日常蛋糕製作流程及最新的烹調準則, 作品必須以清潔及正確方法展視, 令人賞心悅目                                    Easy serving methods are to be incorporated in the daily work and in accordance with Up-To-Date culinary standards. Exhibits are to be arranged in a clean, correct manner and pleasing to the eye

 

0 – 30分/ points

賣相/ 創意 Presentation / Innovation

選用之食材必須與指定份量及評審人數取得平衡, 賣相令人垂涎三尺、美味，並呈現優雅、具現代感的風格                                    Food items utilized must be in harmony with quantity and the number of person indicated to the criteria. Presentation to be appetizing, tasteful, in an elegant and modern style

 

0 – 20分/ points

衛生與食物安全 Hygiene and Food Safety

在製作食物時, 必須注意衛生及食物安全 Attention paid to hygiene and food safety during the preparation

(按需要扣0-10分)       

(Deduct 0-10 points whenever applicable)

 


 

 

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