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Young Woman Chef Emerges as the Winner in Hot Seafood Contest

(Hong Kong, June 6, 2008)  ---  After a long day of competition, Jean Ho Man Yan, Commis 3 at the Hong Kong Convention & Exhibition Centre (HKCEC) clinched the first prize in the Norwegian Seafood Young Chefs Challenge held yesterday at the Hospitality Industry Training and Development Centre (HITDC).           Her winning entry of "Seared Pepper Norwegian Salmon and Cous Cous Salad"(appetizer) and "Pan Seared Roulade of Halibut and Salmon with Pancenta Zucchini and Moroccan Infusion" (entree) convinced the judges that she was the one to win the Grand Prize of a study trip to Norway and a one-week stint at a top Norwegian restaurant in the capital Oslo.  She will also be visiting Norway's west coast and experience first-hand Norwegian Salmon aquaculture and seafood processing.  Most importantly, she'll be present at the famous Bocuse d'Or Europe finals, a world championship for chefs.

         "We're very excited that a winner emerged after a long grueling day of hot cooking," exclaims Ãshild Nakken, NSEC's Director, China & Hong Kong.  "We're especially happy that a young woman proved her mettle among mainly male contestants.  In Norway, she'll experience our first-rate seafood industry and see for herself the farming and processing of fresh salmon that is then shipped the world over to be enjoyed in delicious dishes prepared by talented chefs like Jean."

2 - Norwegian Seafood Young Chefs Challenge results

          The 1st runner up, Mr. Shek Kam Tin, is also from the Convention Centre and the 2nd runner-up is Mr. Chan Lik Han, former trainee of the HITDC.  Altogether, contestants from 21 establishments participated in the contest (see list attached).

          "I think we accomplished what we set our for," says Rudy Muller, President of the Hong Kong Chefs Association (HKCA).  "We want our young chefs to compete in as many contests as possible for this sharpens their skills and gives them the confidence to succeed in the culinary world.  Jean, by the way, was part of the HKCA winning team at the recent FHA Singapore.  I also want to thank the Norwegian Seafood Export Council  for their generous support and for giving our young chefs the opportunity to prove themselves."

          The contest was organized by the Norwegian Seafood Export Council (NSEC) with the cooperation of the HKCA and the Young Chefs Club (YCC).           The Norwegian Seafood Export Council (NSEC) is the Norwegian industry's  combined marketing and information arm. Norway is the world's largest seafood exporter, exporting to more than 170 nations worldwide.  Approximately, 90% of the Atlantic Salmon sold in Hong Kong is from Norway. 

For more information, please contact Inge Holloway/Yan Chan at 2366 3089 or by email at rmsltd@biznetvigator.com

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1st  Norwegian Seafood Young Chefs Challange

By Andreas Muller

The first Norwegian Seafood Young Chefs Challenge was held on 5 June 2008 at the Hospitality Industry Training and Development Centre, "HITDC", Pokfulam, Hong Kong.

It was initiated by the Norwegian Seafood Export Council with its Director Miss Ashild Nakken and the Hong Kong Young Chefs Club with its Chairman Mr. Francis Lo. The event was proudly supported by the Hong Kong Chefs Association headed by Mr. Rudolf Muller and the management from the Hospitality Industry Training and Development Centre "HITDC".

The competition was initial thought for 9 chef teams. Due to tremendous responds from members of the Hong Kong Young Chefs Club, 21 chefs teams under the age of 25 enrolled to participate, making the event an extraordinaire and most challenging one. Each team consisted of the team leader and his assistance.

The competition itself started sharp at 8:00 am. The morning schedule took 11 teams from various establishments including 8 team trainee chefs from the HITDC centre to compete each-other in preparing a 4 course menu for 4 people using ingredients such as Norwegian Salmon, Norwegian White Halibut, Goose Liver and Sweetbreads.

With a hectic cleaning schedule to turn around the kitchen for its second shift, the afternoon schedule was occupied with 10 team competing each other.

All food commodities where strictly written down and only food which are mentioned on the market list where allowed to be used. All contestants had 5 hours to prepare and assemble the menu in time for the 9 panel jury to be tested.

The jury itself was headed by the chief judge Mr. Hans Rudi Nussbaumer and was chaired by the members of the HKCA and by the visiting Guest Chef Mr. Jin Liang, Chief Chef of Norwegian Seafood China and Mr. Oyvind Naesheim, Executive Chef of NOBU, InterContinental Hotel, Hong Kong.

At 7:00 pm, it was notable that the entire day competition was a tremendous success. Not only did anyone could see the burden of stress on the competitor, the jury panel as well had a tremendous busy and tasteful day. With the last dish been served it was crunch time for the judges to decide and compare between morning and afternoon on the level of achievements and point giving.

Whilst everyone was keen on cleaning and exchanging words during the time waiting for results, it took the jury 1 ½ hour to deliver its commitment and final verdict.

At 8:50 pm, Miss Ashild Nakken, Director of Norwegian Seafood Export Council praised all competitors for the tremendous effort and success. Each competitor received a certificate of participating attendance, leaving behind the 2-nd, 1^st. –runner-up and champion wide open for announcement.

Champion: Ms. Ho Man Yan, Jean from the Hong Kong Convention & Exhibition Centre

1 Runner-up: Mr. Shek Kam Tin, from the Hong Kong Convention & Exhibition Centre

2 Runner-up: Mr. Chan Lik Han, chef trainee of HITDC

All in all, it was one of the most highlighted competition event ever hosted under the Hong Kong Young Chefs Club and its 1 Norwegian Seafood Young Chefs Challenge in Hong Kong.

The champion and his team members where invited back to the kitchen of the Hospitality Industry Training and Development Centre to prepare a Gala Dinner on June 6 for 60 invited Guest to proudly present her winning Norwegian Seafood Young Chefs Challenge Menu.

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5 Keys to Food safety

After filling out the forms please send them to rudolf.muller@disney.com

Download here the required forms:

Application form food premises

Application form food trade associations

Food safety charter brief

Food safety charter invitation

Food safety charter invitation Chinese

Supporting document 1 Chinese

Supporting document 2 Chinese

Supporting document 3 Chinese

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Norwegian Salmon Academy

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Message from new WACS President

Gissur Gudmundsson

President

 To: WACS Continental Directors, Members, and Past Committee Members

 Reykjavik, Monday, 29^th May 2008

Dear members of WACS,

 New ways of working and organizing come with a new presidium and board. In our campaign, we promised to ‘Rethink Tradition’. In this spirit, it is my pleasure to announce that we have made the decision to reform the WACS Committees.  As it stood in the past, there were seven (7). For efficiency purposes, we have decided to merge some of the committees together to form three committees. Each committee will be formed by a representative member from the seven (7) Continental areas of WACS. All Committees must report to the Board.

 The three committees are as follows:

 The Culinary Competitions Committee:

 -          This Committee is responsible for preparation and maintenance of the WACS Culinary Guidelines and Rules for WACS Approved Competitions. Focus will be on ensuring the development of new competitions by advising the organisers, evaluating, classifying and approving the competitions.

-          It is responsible for monitoring conduct of both judges and competitors at WACS Approved competitions and for maintaining and managing the WACS Approved Judges List. It will also be responsible for creating and then applying and maintaining a Judges Rotation System which will be effective for all WACS Approved Competitions and organising and holding regular educational Seminars on competitions and on judging.

-          It is also responsible for ensuring that appropriate resource and training materials for WACS Approved competitions are developed. It is to review WACS competition activities, including but not limited to the Global Chefs Challenge and the Hans Bueschkens Junior Chefs Challenge and make recommendations as appropriate.

The Education Committee:

-          Its role is to oversee the development and operation of all WACS Approved educational programming which include the WACS Global Certification,

-          Train-the-Trainer and Master Chefs Certification programs and the new Juniors and scholarship programs).

-          Assessing members' educational needs, reviewing content for WACS educational activities and recommending and developing new educational activities and opportunities for the WACS members.

-          Inform the WACS members of educational opportunities available through WACS.

-          Responsible for reviewing scholarship applications and participate in the selection process, putting together seminars, maintaining a list of WACS Accredited Schools and Programs and reviewing and approving programs.

The Communications and Marketing Committee:

-          The Marketing Committee is responsible for the promotion of WACS through various media (print, web, etc.),

-          Promoting active involvement of the members and advising on the recruitment of new members, public and member relations, overseeing WACS business development as well as administering and overseeing the WACS website and its contents.

-          Responsible for managing and overseeing the WACS booth and its contents (brochures, promotional gear, etc) and for preparing and submitting media releases.

-          Responsible for developing and planning for the WACS Congress, in conjunction with the host country

-          Managing and overseeing the Humanitarian program and the Women in WACS program and finally, they will be responsible for anything which has to do with medals, awards and recognitions.

The By-Laws and Finance Committees will be dissolved and will now be under the responsibilities of the whole Board.

 With this letter, I am also informing you all that I have appointed Chairmen for these three committees.

 I am happy to announce and to welcome the new Chairman for the Culinary Competitions Committee, Robert Oppeneder, the Chairman for the Educational Committee, John Clancy and the Chairman for the Communications and Marketing Committee, Martin Kobald.

NEW Application Process

 A new application process has been created for the selection of Committees Members which requires all members, current or prospective, to fill out an application form. This form (attached), was created in an effort to satisfy criticism from member countries which suggest that WACS Committee Members, in the past have neglected their National Associations, once involved at this level in WACS. By getting every application approved by the Continental Directors and Member Country Presidents, a certain responsibility is assured, both for the member country and for WACS that the Committee Members will work for on behalf of both.

 Continental Directors and Presidents are encouraged to send this application out to interested members of their associations and send them back, filled out correctly to restaurant@restaurant.is before July 1^st, 2008.

 A final decision on the Committee Membership will be made, in consultation with the Chairmen and the WACS Board, at the next Board meeting which will be held July 11^th to 15^th in Johannesburg, South Africa.

 It’s my hope that I can count on your support to fulfil the task needed to be done in the next few months. I will go over a few important issues with each Chairman that we, in the Board, have identified as critical and will require you immediate attention.

 I look forward to working with you all in the next months to achieve our goals.

 On behalf of the new Presidium of WACS and the Board members, we thank the outgoing committee members in advance for their excellent work and welcome new members to the WACS Committees.

 Yours Sincerely,

Gissur Gudmundsson

WACS President

Tel + 354 5622264

Mobile + 354 8975988

Email restaurant@restaurant.is

Web www.wacs2000.org

Application for WACS Committee

Please return to the Continental Director of your area for approval.

Background: Throughout the history of WACS, only the Culinary Committee has been allocated funds to give it the possibility to hold meetings. This new form will aid in our aim to make all WACS committees active.

We know that by giving financial responsibility to each Committee, we are asking the WACS members for support, but at the same time we are giving them the opportunity to make sure that committee members fulfil the task assigned by WACS and the member countries.

All committee members will be listed on the WACS website along with their CV and a short description of their contributions to WACS.

NOTE: This application must be pre-approved by your National Association. Your National Association will have the responsibility (financial) to send you to a maximum of two meetings per year. WACS will refund them 1.000, - euros at the end of the year if you have fulfilled the tasks assigned and have been an active member of the committee.

All committees and its members will be evaluated annually by the Board. 

Committee you want to serve on (check one):

            □          Culinary Committee   

            □          Educational Committee

            □          Marketing and Communication Committee   

Name_________________________________________________________________

Home address__________________________________________________________

Telephone no.__________________________________________________________

E-mail address _________________________________________________________

Occupation ____________________________________________________________

Place of employment _____________________________________________________

Employment address _____________________________________________________

Continental Director______________________________________________________

WACS Member Country __________________________________________________

Association name________________________________________________________

Association President_____________________________________________________

President’s email and phone no.____________________________________________

Vice-President’s Name____________________________________________________

Vice-President’s email and phone no.________________________________________

What skills, training or experience do you possess which are related to the committee for which you seek appointment? (you can also add CV in attachment)

______________________________________________________________________

______________________________________________________________________

Personal References

Name _________________________________________________________________

Address________________________________________________________________

Telephones_____________________________________________________________

Please include Country and Area Codes (home work other)

Name _________________________________________________________________

Address________________________________________________________________

Telephones_____________________________________________________________

Please include Country and Area Codes (home work other)

Name _________________________________________________________________

Address________________________________________________________________

Telephones_____________________________________________________________

Please include Country and Area Codes (home work other)

Reasons for your interest in this committee: _____________________________________________________________________________

Have you had previous contact with the committee for which you are applying? _______

Signature of the President and Vice-president of your Association (must be a WACS member country).

_________________________

President

_________________________

Vice-President

_________________________

Signature of the member

__________________________

Continental Director Approval Signature

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Spanish Cuisine at the HITDC

On the other hand, the afternoon seminar on “New Spanish Cuisine Molecular Gastronomy” was more rewarding and of extreme culinary highlight. An audience of HITDC trainees and invited Professional Chef Members of the Hong Kong Chefs Association gathered at 2:30 pm to welcome renowned Spanish 1 Star Michelin Chef and Advocator of new Catalan Cuisine, Chef Carles Tejedor and his assistant Chef Carlos Saynehi .

Chef Carles carefully explained and reiterated that Molecular Gastronomy is the philosophy on presenting food in transformed preparation.

The essence of Molecular Gastronomy lies purely in the understanding of the techniques available through the compounds of natural ingredients, such as Calcic, Algin, Gellan and Agar, either through Basic Spherification or Reverse Spherification.

To fully understand and complete each molecular step, one needs a clear understanding that it is essential to stick to given recipes and practice and fundamental basic food ingredients are of most importance in continuing to prepare Molecular Gastronomy.

The demonstration included the preparation on Reverse Spherical Cured Ham Croquettes, Basic Spherical Tea Ravioli with Lemon Ice Cube, Basic Spherification of Cantaloupe Melon Caviar , Manchego Spaghetti and Inverse Spherification of Spherical Raspberries with Yoghurt and Saffron Tagliatelle.

The entire audience watched with amusement at the technical issues Chef Carles explained during his demonstration and presentation of the dishes.