The HKYCC first event of the year is on 23rd January.
We are
going to visit Williams Test Kitchen in Tsuen Wan.
There will be a demonstration during the
tour. The demonstration will enrich the knowledge in cooking
skills, usage and choice of kitchen equipment.
Information of the tour:
Date: 23rd January, 2009
Time: 4:00 pm to 6:30 pm
Place: 4A Harrington Building, 36-50 Wang Wo Tsai Street,
Tsuen Wan, Hong Kong
Target group: Members of Hong Kong Young Chefs Club
Group size: 16
We will set up a meeting point and travel arrangements later
on. Please in format me if you decide to attend this
activity by e-mail (c_jacky1319@hotmail.com)
or SMS (66856982) before Sunday. I will make a participant
name list and send it to you on Monday.
During the Christmas holidays, whilst some of you were
celebrating with family and friends, or (and I imagine the
overwhelming majority) slaving over a hot stove or behind a
desk doing what chefs do these days, a group of students and
young chefs were meeting to discuss the future direction of
the Hong Kong Young Chefs Club.
The last year saw tremendous activity from the Hong Kong
Chefs Association and the Young Chefs Club. We hosted two
major competitions; the Norwegian Seafood Young Chefs
Challenge and the Tabasco HotChefs Competition. We sent
representatives to Malaysia to compete in the 3rd
Penang Chefs Challenge. We also helped to sponsor our
brothers and sisters going to Erfut to represent Hong Kong
for the first time in over a decade in the International
Culinary Olympics. We sent 11 people to madly dash up the
14th tallest building in the world, helping to
raise HK$50,000 for the underprivileged, and also helped to
serve hot meals to over a thousand mentally handicapped
children in International Chefs Day. We sent
representatives to the World Association of Chefs Societies
congress in Dubai, and also to address the new WACS
presidium’s first executive committee meeting in South
Africa to help coordinate efforts on behalf of young chefs
around the world. As a personal record, I have traveled to
6 different countries across 3 continents in the last year,
which may not seem like much to some of you, but my passport
is getting rather full.
On January 5th, the Hong Kong Young Chefs Club
appointed its new committee for 2009. Among the many new
appointments was the creation of two new key positions,
President and Vice President.
The rationale behind forming a new committee was the sense
that although the HKYCC has met with many successes since
its inception, we haven’t been seeing the kind of member
participation we had hoped for.
We needed a committee more in touch with the lifestyle and
sensitivities of our young members, aged 18 to 25. Young
people today have very different needs and priorities, which
may at times seem difficult to comprehend. So, in following
the examples of other junior chef clubs around the world, we
decided to hand over the management of the club to our
members themselves. To paraphrase Abraham Lincoln, “…by the
members, for the members…”
The new committee is also significantly larger than the old
one, almost three times the size. As HKCA committee members
can tell you, sometimes there just seems to be too much to
do, and not enough people or time to do it. Professional
chefs have to balance their work responsibilities with their
commitments to the association. With young chefs, this
becomes an even greater issue. Most young chefs are
students, with heavy study loads, or young professionals who
don’t have the seniority to just take time off work whenever
there is a chef association event on.
By increasing the manpower within the committee, we can more
effectively address areas which need more attention, and
make sure there is plenty of backup support if the need
arises. One area in particular that we’re focusing on is
that of our events. We felt that our events should be the
main draw to the club, and were of sufficient importance
that they merited forming a dedicated subcommittee. The
Events Subcommittee focuses on five main areas: educational
events, competitions, community service, fundraisers and
social events.
Our new HKYCC President, Kevin Wong was an easy choice.
Kevin has been actively involved in virtually every single
HKYCC event since day one. He is fairly easy to pick out in
a crowd of young chefs because he’s the one who is usually
out there chatting with executive chefs and F&B managers,
rather than huddled together with his classmates nursing a
drink. His easy rapport with people two or three times his
seniority, his “can-do” attitude, and his passion for all
things culinary made him ideal to represent the future of
our young chefs. Kevin completed his Western cuisine
training at HITDC in Pokfulam before continuing his studies
in Chinese cuisine at the CCTI. He will be graduating right
around the time of publication, when he will be starting a
new position at the soon-to-be-opened Hyatt Regency Hotel in
Shatin.
Please allow me to introduce our 2009 Hong Kong Young Chefs
Club Committee:
President
Kevin Wong
Vice President
TY Leung
Secretary
Erica Chan
Treasurer
Austin Chan
Membership Officers
Vicky Lo
Karen Wu
Communications Officer
Mark Tsui
Campus Coordinator – Haking Wong
Henry Ng
Special Events Subcommittee
Chairman
Jacky Chan
Educational Events Coordinator
Janice Fong
Competitions Liaison
Kaaho Cheung
Social Events Coordinator
Kenny Lui
Community Service Coordinator
Felix Chan
Fundraising Events Coordinator
Gloria Tam
The Hong Kong Young Chefs Club Committee has already planned
their first event for the year, an educational visit to the
newly completed Williams-Ming Fai test kitchen facility in
Tsuen Wan. Corporate Chef Louis Pang has kindly offered to
do a little demonstration cooking for our young chefs, and
let them take a look at the most cutting edge equipment in
the industry today.
Some events to look forward to in the coming year... the
second Hong Kong Norwegian Seafood Young Chefs Challenge,
the Tabasco Hot Chefs Competition at Restaurant & Bar, oh,
and there’s Hofex too! The Hong Kong Young Chefs Club is
assembling a gourmet team to compete under the leadership of
Mak Kam Kui.
Of
course, the HKYCC isn’t only about competition. We also
have several educational workshops planned, such as sugar
pulling and chocolate tempering, an introduction to
molecular gastronomy, and a visit to a local organic farm.
Plenty to look forward to this year. See you at the AGM!
This is the first year our HKCA held the Fondue night /
Swiss night at the Pacific Club. Chef Urs Besmer, his
culinary team and the service did a fantastic job. The set
up was warm and nicely arranged against the back drop of
Hong Kong and its harbor.
The buffet spread for the cold food had every Swiss item on
the menu there, great bread, Cold cuts, Smoked meat such as
Buendnerfleisch (Viande de Grison), Bresola and Coppa,
Cervelat and Cheese Salad, smoked fish and a fantastic
cheese selection almost filled up our stomach right there.
Outside there was also the ever popular Raclette station
with all the classical condiments and Roesti potatoes. After
we settled down creamy barley soup Grison style was served,
followed by the star of the night the CHEESE FONDUE.
And what a feat is was, some tables had two or 3three
refills and everybody had a great time.
Dessert buffet open afterwards, again with a popular
selection of Swiss Dessert.
The Wines we enjoyed that evening where from Switzerland,
Valais to be exactly, and they really made the evening
perfect.
We also got a tread from Hermann Hofmann who supplied us
with the wines and sponsored us a refreshing and sweet
dessert vine from the same region.
Apart from all the food and wine, we also had some guest and
friend of the industry with us, John Sloane our Continental
WACS Director flew all the way from Singapore just for this
Dinner, our old friend and Chef Ruedi Blattler was here from
Jakarta we had guests from Macau and we had some friends
from the Culinary Gilde Restaurants from Switzerland with
us.
And we all have enjoyed the beautiful atmosphere, fantastic
cuisine, and a good view of the Hong Kong Harbor.
It was an unforgettable event with a turnout of over 90
persons and our sincere thanks goes to the entire team at
the Pacific Club and its leader Urs Besmer.
Bravo well done
The wonderful aroma of the home cooked meal still is on my
palette
Hong Kong
International Culinary Classic (HKICC) 2009
exhibits in conjunction with HOFEX 2009 at the Hong Kong
Convention and Exhibition Centre runs from 6th –
9th May 2009. This four-day culinary competition,
co-organised by The Hong Kong Chefs Associations (HKCA), is
targeted at international culinary talents to demonstrate
their superb culinary expertise and skills.
In addition
to welcoming some leading chefs and industrial professional
experts to the organising team this year, HKICC will also
invited an international reach of highly-respected chefs and
culinary experts to preside over the judging of HKICC 2009.
This year,
the competition is made up of 7 main categories ranging from
Western Cuisine, Chinese Cuisine, Ice Carving, Pastry, Live
Bakery Competition, Live Pastry Competition (NEW),
and the Gourmet Team Challenge - each catered to the
increasingly sophisticated needs of the food, drinks and
hospitality industries.
HKICC is now inviting young
and talented chefs from restaurants, clubs, hotels and
catering institutions to participate at this international
culinary competition. The last edition in 2007 was fully
subscribed with over 580 entries. Act immediately to secure
you and/or your colleague a placement in this exciting event
before it is fully booked.
A
belated Happy New Year to all of you, and only the very best
wishes for 2009.
First we
would like to thank you personally for all the support you
had given to us during the year of 2008.
In a
nutshell: It was a busy year for the Chefs Association, we
seen growth in our membership, we had events every month,
raging from bowling, trial dinners, cooking demonstration,
educational trips, boat tour and normal gatherings for
drinks… we did it all.
We had a
variety of culinary competition throughout the year. Most
notably the Young chefs club Norwegian Salmon Competition
and the Tabasco Competition at the Restaurant & Bar Show,
also the US Strawberry, Fonterra and Sopexa competition
were well received , Great participation in our charity work
for the International Chefs Day, and other event like the
Best Buddies Hong Kong Movement Electric Cooking Competition
have be come our annual rituals. And we have our very own
culinary Ladies Team and HongKong Culinary National team;
which successfully participated in April at the FHA (Food &
Hotel Asia) in Singapore and Erfurt (Culinary Olympics in
Germany) in October.
Now the
Hong Kong Chefs Association will have their Annual General
Meeting “AGM” and Dinner on Tuesday, 17th
February. 2009 at the HK Jockey Club, Owners Box 3rd
Floor, Members stand Entrance E.
Please
book early, last year we had a record attendance of 191
persons
The AGM
Meeting (for members only) will start at 6:30 pm
The
Cocktail reception will start at 7:00 and dinner at 8:00 pm.
The
Chefs at the Hong Kong Jockey Club are creating a great
dinner once again for this event.
The Cost
for members is HK$ 375.- and HK$ 475.-for guest
Payment by cash or cheque only!
Please
reply and let us know by latest Friday the 6th
February if you are able to attend
Name:
____________________________________
YES,
I WILL ATTEND THE AGM MEETING, COCKTAIL AND DINNER
I WILL
ATTEND THE AGM MEETING ONLY
I WILL
ATTEND THE COCKTAIL AND DINNER ONLY
I WILL
BRING ___ GUEST(S) TO THE COCKTAIL AND DINNER
NO, I
WILL NOT ATTEND THE AGM, COCKTAIL AND DINNER
Please
fax this form with your name and confirmation to att:
Chef Rudy at 3550 2180 or E-mail to
Rudolf.muller@disney.com
HONG KONG (AFP) – The company
behind the Peninsula, one of
Asia's most prestigious hotel
groups, has announced it will
develop a new destination in
Paris, its first foray into the
European market.
Hongkong and Shanghai Hotels
Ltd (HSH) said it had signed a
deal with the Qatar Investment
Authority worth 100 million
euros (128 million US dollars)
and will develop the site of the
former
Majestic Hotel in the
French capital.
Michael Kadoorie,
chairman of HSH, said the new
hotel would follow the launch of
a
Peninsula hotel in Tokyo
in 2007 and the Peninsula
Shanghai later this year.
"We hope that The Peninsula
Paris will bring a new level of
distinction to the Paris luxury
hotel market," Kadoorie said in
a statement released late
Tuesday.
"It is housed in a historic,
magnificent building which will
be a very special experience for
our guests."
Work on the new project is
expected to begin in the second
quarter of 2009 and it is hoped
the hotel will open in mid-2012.
Under the deal, HSH will take
a 20 percent stake in a
subsidiary of Qatari
Diar, which owns the
property on
Avenue Kleber.
Qatari Diar is the real
estate arm of the Qatar
Investment Authority, the
country's state-owned investment
vehicle.
The building was originally
constructed and opened in 1908
as the Majestic Hotel and is
currently used as the Centre
International de Conferences by
the
French Ministry of Foreign
Affairs, the statement
said.
HSH will commit another 50
million euros in renovation
costs, and will manage the
property for 30 years with an
option to extend another 20, the
statement said.
The
Peninsula hotel is one of
Hong Kong's most
well-known buildings and has
become a byword for luxury since
it opened in 1928, including its
own fleet of Rolls Royce
limousines in a unique green
livery
Peanut butter
products on sale in Hong Kong supermarkets have been given
the all-clear after a salmonella outbreak killed six in the
United States.
However, food
safety watchdogs say they will be keeping a close eye on
products from the United States because the contamination
there is thought to have begun in a raw material used to
make peanut butter and may have found its way into other
foods.
The Centre for
Food Safety said yesterday it is monitoring the situation.
The Kellogg
Company has recalled 16 peanut butter products, including
sandwich crackers and cookies.
Snack-size
packs of Famous Amos peanut butter cookies and Keebler
cookies are being recalled, together with Austin and Keebler
peanut butter sandwich crackers.
Undersecretary
for Food and Health Gabriel Leung said raw materials used in
the peanut butter may have been contaminated but none of
these brands has been sent here from the United States.
"But as the raw
material is contaminated, we will not rule out the
possibility more products may be tainted. The government
will closely monitor the situation," Leung said.
A ParknShop
spokeswoman said the supermarket chain does not sell the
products involved but the company will continue to monitor
the situation.
City Super and
Wellcome also said they do not sell the listed brands.
Hong Kong
University microbiologist Ho Pak-leung said it is possible
the raw material used to make peanut butter may have been
tainted by animal feces at source or during the production
process.
Ho said
salmonella may cause abdominal pain and diarrhea. The
affliction is treated by antibiotics but is usually more
serious in children, the elderly or those with less acidity
in the stomach.
So far, at
least 470 people have also fallen sick in the United States
from the salmonella outbreak that has spread to 43 states
since mid-September.
The Georgia-based
plant of Peanut Corporation of America sold bulk supplies of
peanut butter products to 85 companies, including Kellogg
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