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May 6th, 2007

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Battle of the Chefs, 11th Penang International Salon Gastronomique

I was recently together with Eddy Leung invited to judge at the battle of the chef’s competition in Penang, Malaysia.

For three days, chefs, cooks, bartenders, fruit, ice carver and apprentices battled at the beautiful Bay view Beach Resort Hotel for recognition, pride and glory of our white trade.

With over 390 participants, and over 500 entries, this was the biggest event for Penang so far.

The chefs came from as far away as Brunei in the east, Johor in the south, and Kedah in the north, the spirit was high and it was a pleasure to see such energy, anticipation and motivation amongst the competitors, organizing committee and volunteer, that we the judges who also came from every part of Asia had our work cut out for this under taking.

The competing chefs had 29 classes to choose from, there was everything from pastries to breads to carvings (fruits, vegetable and ice), cold display classes, for apprentices and professionals, butter sculpture and Styrofoam displays to the hot cooking classes; which included individual cooking and team events.

Something which is unique and a favorite in Penang is the action show competition in classes like Tee-Tarik pulling tea/café , Penang Char Koay Teow ( fried noodles from a wok) Roti Canai (prata), and a pulling Noodle (Lamian) contest.

The chef had 5 to 10 minutes time to perform their task together with the music of their choice, some got really into the act and pulled and tossed their food around with the rhythm of the beat, they risked it all and once in a wile, the food ended up on the floor.

The Bartender Competition was very impressive and pure entertaining.

Overall the standard was high and we judged all of them in accordance to the WACS rules and regulation. We were able to give away a good number of gold, silver and bronze medals.

Every one worked and cooked really hard in this three days bonanza, and has given their very best. They came, stepped up to the plate and participated, and that makes them all winners.

The experience gained and the exchange of professional knowledge and the nourishing of old and new friendship made this all once again an unforgettable event.

The organizing Committee (Malaysian Chefs Association, Penang Chapter) under the guidance from Audee Cheah, did an outstanding job, it was perfectly orchestrated and everything went seamless, and that was no small feast by such a large number of Competitors and 26 oversea Judges.

We were all touched by the warmth of their hearts and the friendship with was so unconditionally rendered to us, they are truly the ambassadors of this wonderful, rich in history, culture and most of all culinary paradise called Penang, Malaysia.

Rudy Muller

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Saturday Hike to the Great Buddha in Lantau

Last Saturday at 9:00 am about 30 chefs and members of the Hong Kong Chefs Association gathered in the Lobby of the Citygate Novotel in Tung Chung.

Unlike our other usual gathering, this one was different.

This time we set out to do something for our health and our physical well being, and we set off for a 3 and ½ hours hiking trip in the beautiful Hills of Lantau.

The weather was perfect and the spirit was high.

We were divided in two groups, the majority: which wanted to appreciate the surrounding nature and stop once in a wile to study the rock formation, flowers or simply to catch some breath… and the few fit once, mostly Swiss, a German and one brave lady who decided to run up the mountains. Not only that: they also choose a different path, next to the cable car, as this seamed to be more challenging.

We all did have a great time and we meet up again under the watchful statue of the great Buddha, and together we dissented from our summit back to the Hotel.

By the time we arrived we were hungry and thirsty like lions who starved for 3 months.

The best part of it was, that after that enormous undertaking we were able to take nice shower and then; the chefs from Heinz Egli’s team prepared a fantastic lunch for us at the Olea Mediterranean Restaurant, which started of with a large assortment of antipasti’s and tapas, followed by soup, pasta and dessert, beer and wine was flowing freely, and we made sure that every calorie that was burned and every drop of sweet was being replaced and put back on accordantly.

This wonderful experience would have not been possible without our host, tour guide and first Ex President, Heinz Egli and his crew.

A special thanks goes to all the sponsors and friends, Saki A.Chatzichristidis from Oilco Asia Pacific Ltd., Walter Kern from Gastro Primo, JR Robinson from Liquid Assets, Gebi Scherrer from House of Fine Foods, Peter Franson from Saison and Hermann Hofmann from Advantage Asia.

And of course thank you for each and everyone who participated and who was there, we had such a great time, that we will do it again in the autumn.

Rudy Muller President HKCA