thursday 12th November 2009

Current Articles

International Chefs Day

829512907@25092007-0E06

By Eddy Leung

It was my 6th consecutive year to organize The International Chefs’ Day for Hong Chi Association, time flies!

9:30am - Coaches arrived at Pine-hill.  After a short briefing, we started to set up the kitchen, pastry, dining hall & buffet table. 

10:45am - Food trucks arrived at Pine-hill and we started unloading all the masses of food. We start to cook all the food and prepare the salad.  During our preparation, the weather is changing from cloudy to sunny.  We quickly move the buffet set up from corridor back to outdoor right away! Thanks god for a weather improvement!

11:45am – Some Chefs send the 400 lunch boxes to the disabled student at the top of Pine-hill.  At the meantime, all the food & buffet set up here are ready.  I couldn’t believe that we have only spent 60 minutes to set up the buffet table, dining hall and also re-heated the 400 lunch boxes & 300 covers of lunch buffet.  This is what we call “Teamwork”.

12:00pm – Starting lunch!  300 students arrived at the dining hall & picked up the food from the buffet, at that moment, we only could see the lovely warm smile on everyone’s face. 

1:30pm – The Chef’s team used their mother tongue to say Hello on the stage, Swiss, German, Irish, Kiwi, American, Dutch & Chinese. We played two games with the students.  We brought a lot of happiness to the kids, we felt so warm too.

The International Chefs’ day is the biggest charity event of Hong Kong Chef Association and also for the student from Hong Chi Association. I would like to express my sincere say thank you to all the food sponsors, Angus & HKCEC team, Rudy & Disneyland team, Bobby & Cathay Pacific team for the food preparation.  Lorraine & Langham team for the wonderful dessert, chef trainees from HITDC and the last but not the least, all the Chefs from the different Hotels and Restaurants to support this event. Without your great support, we could not make it happen! See you next year.

 

Hong Kong 21 October 2009

Dear Chefs, Members, Suppliers, Friends and Colleagues

The 6th International Chefs Day  2009 was again a huge success and again we had over 200 participant/volunteers who have given us their support and sponsored  , food items, provided logistics, equipment and utensils and most of all given us your valuable time.

As in the past we cooked a buffet for over 1000 people who are mentally challenged or socially left behind in our fast growing brave new world.

We cooked at two locations for the Fu Hong Society and the Hong Chi Association. Both organizations work very hard and tirelessly, to serve the people and the community every single day.

We the Hong Kong Chefs Association are very humbled and happy at the overwhelming respond for our members and friend and the enthusiasm and cooperation, seeing chefs from over 20 different establishments, a variety of suppliers, friends and supporters coming together and work as a team to bring a bit of sunshine on the faces of those people.

We did made a difference in their life and even it is only for one day it makes us aware of our surroundings and we are much richer at heart.

Once again my sincere thank you to all of you, it is great to be a part of the caring Hong Kong Hospitality Industry

Thank you so very much

With friendly regards

Rudy Muller

President HKCA

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Hong Chi Climbathon

By TY Leung

The Hong Chi Association is one of Hong Kong's foremost charities, providing support for more than 7000 intellectually disabled people. The 6th Hong Chi Charity Stair Run already held on Halloween 31st October in Wan Chai. This year, Hong Kong Chefs Association and Hong Kong Young Chefs Club sent two teams to participate the competition. Each team has five members, and each member has to climb 15 floors in complete 75 storeys of Central Plaza. We raised a combined total of $40,000 for Hong Chi Association.

For the result, we are 7th and 14th in men team and mix team respectively. No matter we are the champion or not, the first premise is raising fund and awareness for charity to help the less fortune than ourselves. It is a part of learning in the life. It is a blessing to give than to receive, helping others is the root of true happiness.

On behalf of The Hong Kong Chefs Association and The Hong Kong Young Chefs Club, I want to extend thanks to Gastro Primo and MIX for providing food and drinks to all the team members. It’s really a great support to us! I hope we can participate this competition next year again.

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Featured Chef Rudy Muller

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Canberra Chef Jason & HKCA visit Aberdeen Seafood market

 

German Beer-fest at Marco Polo Hotel

 

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2009 Hong Kong Wine and Dine Festival

By Andreas Muller

The 2009 Hong Kong Wine & Dine Festival was organized by the Hong Kong Tourism Board which was held on October 30 to November 1, 2009 at the Kowloon West Waterfront Promenade.

The Hong Kong Chefs Association under the leadership of our President Rudolf Muller where invited to cater for the opening ceremony attended by Hong Kong Government officials, American Express VIP Guests and the public during the first day of the event.

With the preparation of 22000 Tapas, HITDC chef trainees where given the opportunity to support the preparation of 4000 tapas beside our normal training activity for the said event.

 

Under strict hygiene regulation, portion control, cooking method and food presentation in preparing such a cocktail reception, 70 chef trainees have mastered their ability to adopt, observe and deliver the job task they have been given under the guidance of HITDC Chef Instructors.

The preparation for the event was a perfect training activity to HITDC chef trainees where they got the opportunity to practice their learned skills on a larger range in regards to quantity and quality.

Meanwhile our chef trainees of the Hospitality Industry Training and Development Centre (HITDC) and the Chinese Cuisine Training Institute (CCTI) have displayed their food preparation ability by demonstrating and preparing western and Chinese street snacks. 

 

By Francis Lo

October 30th to November 1st, saw Hong Kong's first Wine & Dine Festival, organized by the Hong Kong Tourism Board in the West Kowloon District.  This incredible event brought together over 100 wine purveyors from around the world, as well as many hotels and restaurants, working to promote great food and great wine, raising the level of awareness and appreciation for the nectar of the gods among the public of Hong Kong. 
 
The complexity and sheer scale of the event was astounding.  For the opening ceremony and gala dinner, HKCA chefs prepared over 24,000 tapas for the 2,000+ VIPs, including government officials, foreign dignitaries and industry professionals.  Our own President Rudolf Muller was invited on stage to receive an award from the HKTB on behalf of the HKCA. 
 
The opening night saw over 10,000 visitors, including the 2,000+ VIPs.  The second day had over 28,000 visitors, and the final day brought more than 33,000 visitors. 
 
Over the 3 day event, Mark Dodd and his fantastic team from Gastroprimo worked tirelessly to manage HKCA's booth with help from committee members Rudy Muller, Chris Gallaga, Mak Kam Kui, Heinz Fischer and Bobby Shum, selling smoked turkey legs, sandwich wraps and some great tasting soup to the public.  The HKCA booth generated over HK$55,000 in sales; over fifteen hundred turkey legs were served, proving to be one of the hottest items in the whole event. 
 
An impromptu visit by HKSAR Chief Secretary Mr. Henry Tang and HKTB Chairman Mr. James Tien at our booths to share a glass of Champagne was one of the many highlights of the event. 
 
The HKYCC also ran a booth, in partnership with Parisaveur and Olivier Pacific, serving the newly arrived Tsarine Champagne from Reims, seventeen different kinds of French pastries, six flavours of macarons and some very fine Spanish Manchego cheese. 
 
HKYCC generated over HK$35,000 in sales, proceeds from which will go towards sending delegates to the WACS Junior Chefs Forum in Santiago de Chile, January 2010.  HKYCC also ran special kids workshops through the afternoons, teaching kids how to make gingerbread Halloween cookies. 
 
Concurrent with the Wine & Dine Festival, the HKYCC also sent two teams to dash up Central Plaza in Wanchai for the annual Hong Chi Climbathon, raising money for the less fortunate.  The HKYCC's mixed team placed 14th out of over 200 teams, and the men's team placed 7th.  Immediately after the rigorous 75-storey climb, both teams came flying across the harbour to help with the Wine & Dine event due to severe manpower shortages, which only goes to show you that no good deed ever goes unpunished! 
 
The list of people to thank is too long, but special recognition must go to Hong Kong Disneyland, Vocational Training Council's Hospitality Industry Training & Development Centre/Chinese Cuisine Training Institute, Institute of Vocational Education (Chaiwan), Hong Kong Convention & Exhibition Centre, Cathay Pacific Catering Services, Hong Kong Jockey Club, Swire Hotels East Hong Kong, Parisaveur, Olivier Pacifc and Gastroprimo for providing manpower and materials to make this event the tremendous success it was

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Book Launch by Bernard Guillas and Ron Oliver

Our Dear friend Bernard Guillas will be in Hong Kong on .....????

For ordering and more info please click here: http://www.twochefsoneworld.com/ book signing events are planned at Swindon's, Magic Pan and Dymocks!

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Train the Trainer at L'ecole du Foie Gras

By Andreas Muller

Our Food Preparation-Western Senior Instructor, Chef Ricky Hung recently returned from a 12 day-long training program in France.

A Memorandum of Understanding was signed between HITDC and L’Ecole Du Foie Gras, Rougie,

France in collaboration to establish a tailor-made Rougie Academy Training Program to chef trainees of HITDC and professional chefs from the Hospitably Industry in Hong Kong for a period of 2 years.

Chef Ricky Hung underwent an intense 3 day training program at L’Ecole Du Foie Gras, Rougie where he was trained by Rougie Ambasador and Chef Jean-Luc Danjou, in regards to French Goose and Duck products, its knowledge, their preparation and cooking methods on Rougie Foie Gras.

The training attended enables Chef Ricky to train 90 chef trainees of HITDC Food Preparation-Western courses per Academic Year the fundamental aspects, product knowledge and recipe establishment of Rougie Foie Gras products.

The remaining days, Chef Ricky underwent fundamental training in regards to Michelin Star rated Cuisine at the 1 Star Michelin Hotel-Restaurant “Le Pont de l'Ouysse” in Souillac, Toulouse/France. Owner and Chef Patron Daniel Chambon invited Chef Ricky for a training session during his last visit to HITDC in late July.

     

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Washington State Wine Dinner at HITDC

By Andreas Muller

With the collaboration of HITDC and the US Agriculture Department of Hong Kong, a Washington State Wine weekly luncheon and a special dinner was held at the Western Training Restaurant during the week of November 2-6, 2009.

HITDC Instructors, chef and F&B trainees where given the opportunity to familiarize them on the distinctive, high quality wines and food products Washington State has to offer.

Like Napa Valley or Bordeaux, Washington wines carry distinctive characteristics and flavor profiles.  Furthermore, Washington is one of the largest producers of agricultural products in the United States, particularly in tree fruits (e.g. apples, pears and cherries), seafood, pork and beef. 

The events has broaden chef and F&B trainees the experience to work with new products, educate trainees on wines from a key wine producing region in the U.S., teach F&B trainees how to pair foods and wines and demonstrate an effective way to market to clients an integrated regional promotion.


 Washington State Wine & Dine Dinner

November 6, 2009

 

Golden-fried Alaskan Crab Cake

Washington Spuds Salad, Alaskan Salmon Roe and Apple Crème

Columbia Crest Chardonnay Grand Estate 2006, Columbia Valley

*****

Petit Caesar Salad, Smoked Chicken and Pancetta

Lumiere Chardonnay 2007, Columbia Valley

*****

Northwest Clam Chowder

Yukon Gold Potatoes, Celeriac and Herb Purée

*****

Baked Washington State Oyster Sampler

Pacific Oyster “Mornay”, Kumamoto Oyster “Cajun Hollandaise”,

Virginica Oyster “Grapefruit Butter”

Domaine Ste Michelle Blancs De Noirs, Columbia Valley

*****

Pan-seared Alaskan Cod Medallion

Sorrel Sauce, Garden Greens and Lobster Mashed Potatoes

Columbia Crest Merlot Grand Estate 2006, Columbia Valley

or

Oven-roasted Snake River Farm Kurabuta Pork Rack

Washington State Apple-sage Butter Sauce, Autumnal Vegetables and Truffle Risotto

Helix Pomatia 2005, Columbia Valley

or

Roasted Washington State Prime Beef Tenderloin

Cabernet Jus, Caramelised Onions & Gorgonzola Cheese, Roasted Vegetables

WSPCLogoand Baked Washington Potato

Whitman Narcissa 2004, Columbia Valley

*****

Baked Anjou Pear and Blue Cheese Strudel with Passion fruit Coulis

*****

ATO Logo (Revised) qWashington State Apple Pie

With Baileys Irish Cream and Calvados Cream

*****

Freshly Brewed Washington Coffee

 

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Chinese Cuisine Chef Trainees from Japan visited CCTI

By Andreas Muller

A signed Memorandum of Understanding (MOU) between the Chinese Cuisine Training Institute (CCTI), Hong Kong and the Koen Gakuen Cooking College Hokkaido, Japan was signed in 2003 in collaboration of Chinese cuisine chef trainees from both institutes to exchange and/or further educate their culinary studies.

Current chef trainees enrolled into a 3-year culinary program at the Koen Gakuen Cooking College receive fundamental training in French, Chinese or Western Pastry Cuisine. The chef trainees must choose one cuisine module from the above choice to further progress during their 2nd year study.

3 Chinese Cuisine chef trainees from the Koen Gakuen Cooking College in Hokaido, Japan visited Hong Kong in late October 2009 to attend an 8-day exchange programme specialized in advanced Chinese Cuisine. The visiting chef trainees are major in Chinese Cuisine.

All 3 chef trainees will graduate from the Koen Gakuen Cooking College in early 2010 and are currently employed by various Chinese Restaurants throughout Japan.

 

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Lots of Potatoes, Kartoffel and Patatas

by Andreas Muller

The second United States Potato Board Seminar was organized by the US Potato Board, Hong Kong Representative Mr. Michael Wong, in corporation with the Hong Kong Chefs Association on November 10 -11, 2009 at the Hospitality Industry Training and Development Centre (HITDC) in Hong Kong.

30 Restaurant Chefs from Singapore, Malaysia and Hong Kong participated in a 2 day seminar event under the theme “US Potatoes-Eastern & Western Cuisine, Old World-New World Techniques”.

The opening address  by Mr. Philip Shull, Director Regional Agriculture Trade Office, American Consulate General Hong Kong; gave all participating chefs an in-depth understanding on the versatility, variety and quality on US Potatoes available.

Speaker Mrs. Molly Connors, Grower, Export Committee, United States Potato Board familiarized all chefs with the growing US Potato Industry as she emphasized the important of each chef to experience and establish new cuisine recipes with US Potatoes.

Ms. Sarah Mahler, International Marketing Manager (Tablestock), United States Potato Board followed by explaining to a stunning audience the sheer variety, types and color on available potatoes the USA has to offer. Each potato was individual introduced with their characteristic and preferable usage in the culinary field.

A thorough Nutrition Analysis of the Potato was introduced by Mrs. Cade Fields-Gardner for the consideration to all chefs to promote a healthy menu strategy.

A hands-on workshop “Lunch and tasting as you go with Chefs from the HKCA” was incorporated for 3 hours on both seminar days where individual chefs from the HKCA demonstrated potato dishes from east-west, old and new techniques.

Participating demonstrating chefs from the HKCA where Pastry Chef Ryan Zimmer, Marco Polo Hotel, Chef Chris Gallaga-MIX, Chef Angelo McDonald & Gerome Billot -Igors Group,  Chef Ken Mak & Chi Him Cheng- HKCEC, Chef Ricky Yu-Wynn Macau, Chef Tony Leung & Chef Leung Shu Wah-HK Disneyland, Chef Mak Kam Kui-Hollywood Hotel, Chef Rudolf Muller-HK Disneyland and Chef Andreas Muller-HITDC.

The participating guest chefs had the opportunity to see, taste and practice on several occasion the demonstrated dishes chef members of the HKCA have introduced.

Throughout the seminar there were many discussions on the potato varieties chef could incorporate in their culinary establishment.

A USA Potato Black-Box competition was the highlight of the 2-day seminar where all chefs where divided into 10 groups. Each group was assigned to prepare, present and taste dishes prepared with USA Potatoes, themed such as Hot Appetizer, Children Snack, International Main Course ect.

The jury was amazed on the final outcome where each team showed versatility, variety and quality on the assigned themed work task.

Overall, the 2-day seminar has enriched all participating chefs with the fundamental knowledge on USA Potatoes, both mentally and physically. They all been stuffed, have worked and sampled various potatoes and are returning to their individual country to re-write the menus. It was truly a worthy, well-educated seminar on USA Potatoes.

To many of us, we loved hearing about attending a 2-day USA Potato seminar but been well educated and for sure full of potato ideas.

On behalf of the management here at the Hospitality Industry Training and Development Centre (HITDC) I would like to thank the HKCA and the US Potato Board and its Hong Kong Representative Mr. Michael Wong for identifying and securing the venue here at HITDC. To many chef trainees of HITDC, the entire seminar was highly educational as they have helped supporting the event. 

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40th WorldSkills Calgary, Canada

by Andreas Muller

The 40th WorldSkills 2009 was hosted in Calgary, Canada from September 2-7, 2009

Home to Cowboys, oil refineries and Canada’s banking and industrial giants, Calgary was to many competitors, experts, visiting delegations and visitors the place to showcase and see firsthand the latest trends, techniques and competence what WorldSkills has to offer. From hairstyling to refrigeration, there was a variety of ways to get a better understanding of what skilled trades and technology careers have to offer; not only in our country, but all over the world.

WorldSkills competitors and experts were given the opportunity prior to the competition to tour through the beautiful Canadian Rocky Mountains at Banff National Park- a truly unforgettable experience to experience a warm welcome reception of live local music, and a gourmet BBQ meal at a nearby Ranch. WorldSkills Calgary 2009 Ltd. had organized a truly Western-Canadian spread of food, drinks, music and hospitality to follow this exciting expedition.

The week-long preparation and competition showcased the skills brought together by the finest young professionals under the age of 22 years in trades and technologies from 51 Member countries/regions. More than 900 Competitors in 45 skills vied for the gold medals and awards over four days of intense, often highly stressful competition.

Hong Kong was present under the WorldSkills Category 34-Cooking Trade with competitor Mr. Luk Wai Shing, Wilson, former trainee of the Hospitality Industry Training and Development Centre Food Preparation-Western and myself as expert.

The food service industry encompasses a wide and interesting range of job opportunities for cooks. While specific duties vary depending on the type of establishment, it is the cook's responsibility to prepare meals that are both appealing and nutritious. They are also responsible for food costing, safety and sanitation. 

Over the 4 day competition, competitor from 34 nations had to compete in 7 Modules the following tasks:

 

·         prepare, season and cook a variety of foods according to given instructions

·         create and test new recipes  as per Mystery Basket Module

·         operate machinery associated with food preparation 

·         carve meats, determine portion sizes, arrange foods and add sauces, gravies and garnish to servings 

·         bake desserts and pastries 

·         prepare buffets such as platters and showpieces 

·         oversee menu planning, estimate food requirements and obtain the necessary food from storage or from suppliers to maintain an inventory of kitchen provisions 

·         prepare and follow budgets 

·         supervise kitchen staff

Throughout the competition, Chef Sing has performed the given task to his best ability. He has shown endurance and his competency status along European, Asian and Northern American competitors are in line with international standards. He has performed his assigned task with passion and has gained reputation by many experts for his adoptive mode in handling the competition in a fair and flexible way.

The 40th WorldSkills Competition is officially over. The medals, awards and certificates have all been distributed on stage to the hard working competitors of WorldSkills Calgary 2009.

Germany, Korea and UK have been awarded Gold medal, whereas Chinese Taipei have been awarded a Bronze medal. Unfortunately there were no Silver medal awards and 17 nations have been awarded a Medal of Excellence by performing above the 500 point marking system.

It is proudly to mention that Hong Kong, under the WorldSkills Category 34-Cooking has placed itself into the rank of 14 out of 34 nations.

The closing ceremony of the 40th WorldSkills Competition took place in the Corral at Stampede Park. All 45 skills announced their champions, followed by the Best of Nation, presented by the WorldSkills board of directors. At the end of the event, the WorldSkills flag was passed on from WorldSkills Calgary 2009 to the next competition host, WorldSkills London 2011.

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