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October, 30, 2007

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2nd HKCA Autumn Hike, 17 Nov. 2007

at 9 AM at Citygate Novotel Tung Chung

Dear Friends,

Due to popular demand and as promised; we invite you again for a Saturday morning hike to the great Buddha in Lantau followed by lunch at the Olea restaurant at the Citygate, Novotel.

The weather is great and the leisurely and easy hike will take about 3 hours both ways and we will be back for a superb, long lunch and afternoon at 1 pm, (changing, shower facilities and towels are available) Our mountain tour guide will be Heinz Egli.

The price is HK$ 160.- every thing inclusive for the folks who do the hike and HK$ 190.- for those ones who will join us for lunch only. Please be at the Hotel lobby on time. We are leaving at 9 am sharp

Hurry and confirm your attendance by latest November 13, 07, first come, first serve

rudolf.muller@disney.com

Hong Chi Climbathon we raised HK$ 40,000

Thank you from the bottom of our hearts for participating in this Hong Chi Climbathon event.

You are real Hero’s and you climbed all the way to the top, excellent results and we were able to raise 40’000.- HK$ for this charity event. They were:

HKCA 1 Hans Wergin

2 Arno Urch

3 Leung Chi Fai

4 Christopher Gallaga

5 Heinz Oertli

And HKYCC 1 Kwong Ka Man

2 Chiu Ho Kan

3 Chow Chi Kan

4 Yip Yan Lung

5 Lai Hui Kit

Spare runners and supporters : Mak Kam Kui, Denis Lartigue, Ryan Zimmer, Heinz Fischer, Juergen Bemmel

the Junior team clocked in at 10:39 ( in 6th place) and our senior team at 13:08 ( in 13th place)

the fastest team was the police force climbing up in 6:00 minutes.

A big thank you goes to Winne Lau from “Prêt a Manger” for the delicious Sandwiches, cookies and drinks and to Gerard Dubois for the Danish and savories. It was very much appreciated and the energy the team needed.

Thanks everybody

Rudy Muller

WACS CONGRESS 2008 , DUBAI

WACS CONGRESS 2008 On-line registration is now up and running.
Visit website WWW.WACS2008.COM and Register NOW…

Send your X'mas Greetings in the Newsletter

It’s this time of year again when you place a small greetings (ad) in the Dec 2007 issue of the “Toque ‘N Wok” newsletter to let your business contacts and friends know that you’re thinking of them during this festive season.

You can place a small ad with your greetings for only HK$150 Ad Size: 5 cm x 5.5 cm

or you can have a larger as for HK$450 ad size 5 cm x 18 cm

All we need from you is:

1. The wording of your greeting (keep it short)

2. Your company logo in digital file (in AI, EPS or JPG format) if you want to place an ad on behalf of your company.

Steps to order your Greeting:

1) Fill the below reply slip and fax to Ringe Marketing Services Ltd. at 2722-6300 for confirmation.

2) Please email your wording and company logo file to rmsltd@biznetvigator.com.

3) Mail the cheque (made out to “The Hong Kong Chefs

Association”) to Ringe Marketing Services Ltd., Rm 401,

4/F, Dannies House, 20 Luard Road, Wanchai, Hong Kong.

P.S. Deadline for submission of materials is Nov 15, 2007. (Limited Space, first-come-first-served)

If you need more information, please call Ms Queenie Lau on 2366-3089 or email to rmsltd@biznetvigator.com

--------------------------------------------------------------------------------------------------------

I would like to place a greeting (ad) in the Dec 2007 issue.

□ Small one ($150) <5cm(H) x 5.5cm (W)> □ Larger one ($450) <5cm(H) x 18cm(W)>

Company: __________________________________________________

Address: ___________________________________________________

Contact Person: ____________________ Position: _________________

Tel: _____________________________ Fax:______________________

Email:________________________________________

advertising

Some Culinary Videos found on Youtube

Made in Transit, growing food in a waste of time

Mushrooms of the future are grown in situ in transit

When it comes to the food supply, there’s a lot of waste to go around. Agata Jaworska, a recent masters graduate from the Design Academy Eindhoven, has designed a way to use the time and space associated with transportation to grow fresh produce. Jaworska analysed the supply chain of a mushroom, and through a systems intervention was able to eliminate all of the steps that were not productive. She turned the packaging + the freight truck + the normally wasted time and space into a mushroom farm, in a total supply chain redesign, merging production with distribution.

Prototype bio-degradable packaging cum growing medium

innoculated with fungi spores

In her thesis Jaworska points out that transportation is normally a dormant time for produce. The food becomes trapped inventory and a lot of energy must be spent keeping it fresh. This means that the distribution system must be fast and the environment must be cool. But freight trucks aren’t the least bit cool. In fact they generate a lot of warmth en route, and that warmth is just what a growing mushroom needs most aside from darkness. In the Made in Transit concept, the need to heat the cool environment of the traditional mushroom farm is eliminated and the warmth naturally produced by the transport vehicle is used to do the growing.

Oyster mushrooms of the future travelling first class,

image by Agata Jaworska used with permission

Jaworska notes that what used to be simple packet distribution is now evolving into a completely new field. Her thesis is riddled with examples from companies like UPS, DHL, FedEx-Kinkos and the shipping company Maersk, that are becoming involved in the production of goods along the way, stepping outside the traditional boundaries of distribution.

The burning question is of course which commodities can best benefit from the Made in Transit concept. At the moment the (agricultural) University of Wageningen is chomping at the bit to develop this process further with Jaworska. In the dog-eat-dog world of Dutch mushroom farming, magically transforming freight trucks into (let’s just be naïve) organic mobile farms, eliminating the need for independent growing spaces and (ahem) labour, is nothing short of a paradigm shift.

Press release freely translated from the Dutch: Master Pieces 2007. Seven freshly graduated masters from the Design Academy Eindhoven’s department, Conceptual Design in Context, will be showing their work at the droog-at-home design gallery on Staalstraat 7a-7b in Amsterdam on July 10, at 18h. Free drinks. Just kidding.
Agata Jaworska can be reached at agata at agatajaworski dot com

Western Cuisine Trade Test Applications

The Western Cuisine Trade Test System has been launched since July 2004.

The trade test was developed by the Hospitality Industry Training and Development Centre (HITDC) of the Vocational Training Council (VTC) in colaboration with the German Chamber of Industry and Commerce, Koblenz-Germany. The trade test system is approved and recognized by all the European Union countries. It enables chefs specializing in Western cuisine to establish their professional credentials in Hong Kong and overseas

It comprises of:

Certified Cook:

Minimum requirement - six years relevant work experience or one year full-time Certificate (HITDC or equivalent course with minimum of 1200 hours in food preparation training) and a minimum of three years relevant work experience. Must complete relevant certificate in hygiene and safety (Basic Food Hygiene Certificate for Hygiene Supervisors)

Trainer Chef:

Minimum requirement - Certified Cook Qualification; minimum 24 years of age.

Master Chef:

Minimum requirement - Trainer Chef qualification and relevant certificate in hygiene and safety.

Trainer Chef Trade Test applications are now in their final application period and a few seats are left for application. As the Preparatory Course would commence in January 2008, deadline for applications is November 30.2007

For prompt enrollment in any of the above Trade Test Application or further Information, please contact Andreas Muller at 25382227

http://www.vtc.edu.hk/vtc/web/template/link.jsp?fldr_id=747