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Topics		Replies	Author	Views	Last Post
	8741 - Sous Chef - Maldives, Indian Ocean - US$24,000++	0	Ptrewenack	14	12 Mar 2008 04:56 am Ptrewenack
	8621 - Japanese Chef - Saudi Arabia, Mid-East - US$ 60,000	0	Ptrewenack	15	12 Mar 2008 04:50 am Ptrewenack
	8776 – Executive Chef United Arab Emirates, Mid-East	0	Ptrewenack	20	12 Mar 2008 04:45 am Ptrewenack
	8579 - Chef de Cuisine, Melbourne, Australia	0	Ptrewenack	23	12 Mar 2008 04:40 am Ptrewenack
	8794 - Baker / Pastry Chef Production Kitchen	0	Ptrewenack	20	12 Mar 2008 04:30 am Ptrewenack
	8715 – Executive Sous Chef Maldives, Ind Ocean	0	Ptrewenack	18	12 Mar 2008 04:24 am Ptrewenack
	8724 - Executive Sous Chef Dubai, Mid-East	0	Ptrewenack	22	12 Mar 2008 04:21 am Ptrewenack
	Landmark Mandarin Oriental requires 2 Chef de Cuisines	0	ChefMarco	62	11 Mar 2008 12:04 pm ChefMarco
	Executive Chef (Regional Chinese Cuisine)	0	photchan	66	05 Mar 2008 01:26 am photchan

 

Current Articles

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A Special Thanksgiving of Cuisine & Conviviality

By: Christopher Gallaga

I was pleasantly surprised to be invited to the Hong Kong Chefs 

Association, “Thank You Dinner” on March fourth. The traditional 

dinner is held each year so that the Executive Committee can take a 

moments reward for a long years work, as well as show their 

appreciation to the many people who through direct supporting roles, 

have helped the HKCA navigate the successes and challenges of the 

The dinner was hosted by the HKCEC, Congress restaurant, and if you 

have the chance you must give it a try. The Congress is a beautiful 

restaurant and the highest caliber was demonstrated in all the food 

and service. If you do stop by, remember to ask Angus Cheng for a tour 

Helping the Congress restaurant to create our dinner menu, as well as 

then joining us for dinner, was Australian guest chef Mike Tafe.  Mike 

was quite knowlegable on “New Australian” cuisine, and shared with us 

his philosophy that for the chef, Australia is a “market basket” of 

culinary influences and ingredients from throughout the world. His 

recipes and presentations were indeed a wonderful culinary journey of 

flavors and textures that clearly proved his outstanding ability as a 

        

Chef Martin Yan, and his life long friend and associate, Chef Frank 

Wong, also joined us that evening. The two had rushed in from 

Shenzhen, where Martin recently launched his Culinary Arts Center. He 

was of course, exuberant in his description of the many activities and 

versatility of this new venue, offering on several occasions to host 

our Chef Association whenever we would like. Frank Wong was the mild 

contrast to Martin’s spicy nature, though oddly Chef Wong hails from 

that city of zest, New Orleans, where he owns and operates the 

restaurant Trey Yuen.

As can be expected all three guest chefs, added great season to the 

conversations around the table, making this an absolutely enjoyable 

dinner for the Committee Members as well as the several HKCA 

supporters that were able to attend. The dinner was topped off by 

Martin Yan's promise that he would re-join the Hong Kong Chefs’ 

Association as a professional member, now that he is spending so much 

time in the area. Welcome, Chef; and a hearty thanks to all who 

attended this wonderful evening of cuisine and conviviality.

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The New HKCA Committee

President/Social Events Rudolf Muller	1st Vice President & Treasurer (WACS) Angus Cheng
Webmaster (WACS) Marco Veringa	2nd Vice President & Membership (WACS) Hans Ruedi Nussbaumer
Education & Newsletter (English) Andreas Muller	Social Event & Local Competition Daniel Menezes
PR (Chinese)/YCC Advisor Perry Yuen	Social Events/Special Projects Billy Yeung
Social Projects Eddy Leung	Int. Competition Mak Kam Kui
PR & Newsletter Christopher Gallaga	On Editorial and Social Etiquette Christopher Christie

International Competition Angelo Mcdonnell	Social Events & Special Project Anthony Goh
local & International Competition Eric Shum

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33rd World Congress Dubai

(www.wacs2008.com)

 

Date: May 12^th – 15^th 2008

Hosted by the Emirates Culinary Guild

(www.emiratesculinaryguild.com)

 

 

 

An Overview of the Congress

WACS 2008 Congress Overview

 

The WACS (World Association of Chefs Societies) biennial congress sees a coming together of over 1000 of the world’s leading leisure-industry professionals.

 

The Congress will be held at Dubai International Convention & Exhibition Centre from May 12th to 15th 2008. (www.dicec.ae). The venue will be the centre’s magnificent Sheik Rashid Hall..

 

 The main thrust of the congress will concern showcasing the prevailing exotic lifestyle of UAE residents. Arabian culture and the myriad cuisines and cultures of the diversity of nations that go to the making of our great city of Dubai will be prominently featured. 

 

Delegates will be educated and informed in and entertained by the living traditions, customs and philosophy of societies other than their own. They will be regaled with practical illustrations of the culinary sophistication and refinement reached by nations they, in some cases, have never before encountered.

 

The Competitions

Three major international competitions will be held during the congress:

 

The Global Chef’s Challenge:

This practical cookery competition is a new WACS initiative. It will be inaugurated in Dubai during the 2008 congress. Seven senior finalists - each of whom will have triumphed as the best chef of their geographical region (through a world-wide series of competitions) – will be eligible to join culinary battle and compete for the title Global Chef 2008. This event will be a permanent fixture on the WACS competition calendar. The winner of this biennial battle can truthfully boast of holding a verifiable world-class culinary title.

 

The Hans Bueschkens Memorial Trophy:

Here, twenty young chefs will each represent their respective countries, vying to be adjudged as the best young cook in the world. With only six-hours in which to complete the entire test - from the composition of the menu, to the service of the meals – this competition is designed to challenge each junior to prove to the jury the evidence of his/her culinary and organisational skills. (www.wacs2000.org).

 

The Meat & Livestock Australia Black Box Culinary Challenge.

Twenty-five teams of juniors, each consisting of: a team manager, a team captain, two cooks and one pastry chef, will compete in the grand final of a global inter-hotel competition that has taken the teams to two years of close competition to secure a place in the final.

On day one each team will be presented with a black box of mystery ingredients; once the ingredients are disclosed, teams have just one hour in which to draw up a menu and present it to the organisers. The teams then take the ingredients for preparation to their place of work. The following evening each team must serve the menu as compiled by them to twenty guests. All plating and decorating and the work on the pass is undertaken in full view of the diners! An interesting and entertaining spectacle culminating in a 500-seat gala dinner for invited guests. (www.mla.com.au)
 

The Kitchen Arena:

Throughout the life of the congress, there will be featured a permanent kitchen arena.

Eight fully-equipped kitchens will be constructed in an arena setting; complete with lighting, back-projection screens, cameras and sound system.

A culinary MC will provide a running commentary on the events unfolding every day throughout the day.

The kitchen arena will be open for viewing to everybody: delegates, the general public and invited VIP’s.

The arena will host the Global Chef Challenge competition; The Hans Bueschkins Memorial Trophy competition and the planned culinary seminars and workshops.

The whole arena will be decorated with national flags, bunting and the colours, branding and logos of our major sponsors.

Seminars and Workshops:

In addition to the competitions, there will be a programme of workshops and seminars set at the kitchen arena, hosted by industry leaders. These will include:

• Thai cuisine and food decoration as practiced at the royal Thai palaces.
• Barbados conch and crab preparation.
• Iranian grills and breads.
• Lebanese cuisine and culture.
• South Indian specialties.
• Cuisine from the maharaja’s palaces.
• Arabic khahwa customs.
• Camel meat and camel milk preparations.
• Fugu; the deadly and delicious fish.

 

The Dr. Bill Gallagher Junior Chefs’ Forum:

Inaugurated by our Honorary-President-for-Life, Dr. Bill Gallagher, the Junior Chefs Forum will be conducted at the same time as the main congress and will offer some elements of the main congress programme to juniors. The forum is a platform for the young chefs of the world to air their views. The encouragement and development of junior chefs is an important part of the WACS philosophy.

Although there is a separate programme planned for the junior forum it will be designed so as to converge with the main congress from time-to-time so that the juniors may associate with the senior delegates as much as possible.

In addition to the culinary competition; educational programme, networking and the exchange of ideas and information it will offer workshops and visits to key sites of interest during the period.  It is open to all member countries of WACS each of whom will also be able to send one junior member to participate in the Hans Bauschkens culinary challenge at no cost. Also included will be junior representatives from the ECG.  Junior chefs from around the world will be encouraged to attend so as to build international goodwill, and to develop future chefs.

A special dining facility will be part of the Hans Bauschkens culinary challenge so that juniors can sample the meals produced by their colleagues at the competition.

The Social Programme:

Mornings:

Welcome City Familiarization Tour. A bus tour of Dubai organised through Arabian Adventures.

Coffee Breaks at the Dubai International Showcase.

The Dubai International Showcase will take the form of an exhibition within the congress itself. It will be a select exhibition of companies connected with or interested in the hospitality industry and the culinary arts.

The showcase will operate at key timings throughout the life of the congress.

Coffee will be served in the actual exhibition area. Exhibitors will be permitted to feature a coffee table (table & coffee provided by the organizers) at their booth. The Coffee break will be an informal event where the delegates and exhibitors can circulate and intermingle at will.

Delegates and exhibitors will be able to network and interact in a relaxed and friendly atmosphere.

The intention is to create a pleasant, social ambiance where goods can be displayed and business unhurriedly discussed at leisure between interested parties.

The Dubai International Showcase Suppliers Exhibition

Full options for booking exhibition space will be released soon.  If you are interested in taking space then please contact us and we will register you and send you full details.

Luncheon:

At the Dubai International Showcase each day.

Luncheon will also be served in the actual exhibition area. Exhibitors will be permitted to feature a luncheon table (table, food and all requirements provided by the organizers) at their booth. Luncheon will also be an informal event so that the delegates and exhibitors can circulate and intermingle at will.

Afternoons:

Coffee breaks at the Dubai International Showcase.

Welcome City Familiarization Tour.

 

Evening Events:

Welcome Cocktail Reception 11^th May 2008

Venue: Al Mutaqa ballroom at Dubai International Convention Centre

This is a pre-opening event – the first gathering of the congress international delegates. 

It is designed as an informal event that can be used as an introduction and networking opportunity, or to rekindle old friendships and business contacts.

Small areas of low lounge seating will be available inside the main ballroom area so that older members of the congress can be comfortably seated.

In the main ballroom, the style will be a standing cocktail reception with pass around of drinks and food.

On the perimeters of the room small buffet stations will be set up with local Emirati dishes.

Local ladies will cook traditional Emirati items in front of the guests,

The chefs of the venue are extremely knowledgeable concerning the local cuisine and shall be on hand to discuss and talk about the food

There will be back ground music on oud and/or  tabla.  

The Majlis areas of this ball room can be used for official meeting points for the WACS Executive committee with the Association Presidents from around the world.

There will be a welcome speech by the Guild president welcoming all delegates to the congress, followed by a short speech from the continental director.

Start time 7.30 pm for 8pm, finish time around 10pm. pass around drinks on arrival, hot and cold canapés on buffets /live stations and pass around, with dessert pass around. Waiters and waitress’s in Arabic themed uniforms.

Guide map of the congress venue to be given to attendees as they leave.

WACS Executive Committee and Sponsors Dinner Tuesday 13th May 200 

This dinner will allow some of the most highly recognized individuals in the world of hospitality to meet and discuss culinary events and share information with the main sponsors of the congress.

The dinner shall be a semi formal affair with a menu dègustation created by the Chef de Cuisine of the Rib room restaurant at Jumeirah Emirates Towers. The Rib room restaurant is renowned for its high quality beef cuts from American and Australia served in an innovative and modern style.

The restaurant and bar for pre dinner drinks shall be exclusively reserved on this night with a capacity of hosting 80 guests on tables of 6 or 8 depending on sponsors’ wishes.

Timing of the dinner shall be 8pm till approximately 11pm, during the course of the evening sponsors shall be able to mingle with the WACS Executive committee and also top food and beverage professionals from the United Arab Emirates who make up the Executive committee of the Emirates Culinary Guild. There shall also be marshals and other officials from the Emirates Culinary Guild who are from the leading establishments from around the city.

This rare opportunity to forge new alliances and friendships should not be missed by sponsors, delegates and officials. Also in attendance will be a number of the presenters from the official educational program. They will share with diners their experiences and insights into the culinary world.

Dubai – Modern Flavours and Trends

Dinner – Monday May 12^th 2008

This dinner will be a culinary highlight of the congress.

It will reflect the multitude of cuisines available in Dubai from the rise of some of the most luxurious hotels in the World.

The landmark for the location of this event will be the iconic twin-towers of Dubai’s Jumeirah Emirates Towers hotel. This luxury hotel has been voted best Business hotel in the Middle East and runner up as best business hotel in the world.

The culinary team of Jumeirah Emirates Towers hotel has put together a superb selection of modern flavours served in innovative ways to delight the most discerning pallet.

The pace at which Dubai has grown is extraordinary; what better way to show the diversity and modern approach of the city that this rapid growth has engendered than through the food and service at this event.

http://www.jumeirahemiratestowers.com/meetings_events

The evening will begin with pre-dinner drinks served in the foyer of the hotel’s impressive Godolphin ballroom. The event will then open into the ballroom proper to reveal an array of manned cooking stands and action stations where the exquisite cuisine will be prepared á la minute for all guests.

There will be occasional seating areas in the main hall and throughout the foyer areas so as to ensure that the more mature members of the delegation can relax in comfort.

Beverages will also be served in the main room with tray service from dedicated bars situated throughout the venue.

This event will be the first real gathering with all the delegates together. It will be a fantastic opportunity for guests to network, make new contacts and renew old friendships.

Music shall be either back ground music, or there is the possibility of having a small jazz band playing.

The Dubai Modern Flavours and Trends dinner will be a unique experience for all concerned. It will be a pleasant experience of excitement and culinary adventure.

 Deep in the Desert - Gala Dinner – Lisali Fort

Thursday May 15^th 2008

 

• As the guests arrive they will be presented with a dish-dash for men and an abaya for the ladies to wear over their casual cloths to start the fun of the evening.
• At the entrance Ayala dancers will welcome the guests into the area. The guest shall walk through a fort entrance and walk beside a traditional vegetable and spice souk display area.
• On the other side of the alley there will be shops that sell curios and artifacts and perfume from the region for guests to purchase.
• In front of the fort area there will be camels ready to ride, fortune-tellers, weavers and henna artists practicing their traditional crafts.
• Servers will greet guests as they arrive with trays of fresh juices and soft drinks and assorted alcoholic beverages. Served from a large display bar area. Back ground music from Arabic band is playing on the stage.
• There will be an opening speech by the President of WACS and a speech from each of the key sponsors.
• Awards for the winners of the Junior Chef Competition will be made, followed by the awards for the winners of the Global Chef.
• The buffet will open and the guests will be free to move about at will.
• Traditional Shish’a majlis are open and ready to receive guest to sit and enjoy the entertainments from these raised vantage points. Enjoying a pasttime that is unique in all its aspects.
• In the centre of each tent 2 belly dancers shall perform on raised platforms and encourage the guests to join in, accompanied by the Arabic band on the stage.
• After the belly dancers, a spectacular fireworks display will be followed by a female Arabic singer.

• Luxury Coaches will convey guests to and from the venue.

 

The Menu

• The menu has been specially designed and will showcase Arabian cuisines and international cuisine to suit the most discerning palates
• Spectacular live cooking stations will enhance the Illuminated buffets elaborately decorated with Arabic themes.
• There will be special carts with traditional Arabic snacks.
• Many food items will be cooked in front of the guests, this will be of great interest to the delegates who are professional chefs, or those interested in how everything is cooked.

 

 

 

 

 

 

 

 

 

 

 

Beverages

Full standard bar with beer, red wine, white wine, regular spirits, (excluding champagne and premium sprits), soft drinks, canned juices, mineral water.

 

Decoration at camp site to include the following: 

Specially decorated Shisha Majlis areas

Grand fort entrance with flame torches

Table set up incl. linen, low Arabic chairs and chair covers

Welcome reception display for juices

Table centerpieces

Elevated live cooking stations for Bread ovens, tandoori ovens and boiling pots.

Tables with low seating with cushions, decorated in Arabic style

Guests sit in large tents with high roofs that allow clear site lines to the stage.

A total of 3 large A frame tents shall be used for the event, these will accommodate easily 1000 guests.

Also:

 Afternoon and evening trips are scheduled throughout the congress. Fish-farming; bio-saline agriculture; desert farming (yes!) and trips to view the ‘World’ and ‘Palm Island” land-reclamation projects are planned; as are free periods wherein delegates can relax as they wish: take in the sights and sounds of Dubai; perhaps sample the cuisine and service of its finest restaurants, or chill by the pool, or rave at a nightspot until dawn.

________________________________________________________________________

 

What is WACS?

 

The World Association of Chefs Societies, WACS, is a non-political, professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.  These goals are accomplished through education, training and professional development of its international membership.  As an authority and opinion leader on foods, WACS represents a global voice on all issues related to the culinary profession.  It operates in more than 73 member countries and represents over ten million professional chefs.   It holds an International biennial Congress.

What is the Emirates Culinary Guild?

 The Emirates Culinary Guild (ECG) is the UAE association of professional chefs. It is a non-profit-making organisation, organised by volunteers dedicated to the advancement of the culinary arts in the UAE.

The guild is approved by and receives moral support from the Dubai Department of Tourism and Commerce Marketing. The guild is officially mandated to train and deploy the Dubai International Culinary Team.

The broad aims of the ECG are to encourage and inspire junior chefs through training and competition, and to enhance internationally the culinary and hospitality prestige of the UAE.

Junior chefs that enter various guild competitions can qualify for inclusion into teams that travel to various countries to represent the ECG in international professional culinary competitions.

The Guild also awards bursaries to some competitors to enable them to travel abroad to receive work experience.

 In addition to the professional competitions and its relationship with Dubai Tourism, the Guild also liaises with Dubai Municipality and the Dubai Department of Economic Development in the organisation of culinary expositions and amateur cookery competitions held during promotions such as: The Dubai Shopping Festival; The Dubai Summer Surprises promotion and the UAE National Day celebrations.

 Who are the Partners to the WACS 2008 Congress?

 

The Dubai Department of Tourism and Commerce Marketing (DTCM) is the mentor and supporter of the ECG in this endevour. The department will lend its considerable expertise in helping to market and promote the event through its international network of resident offices. (www.dubaitourism.ae)

 

 

Global Communiqué is the official publisher for the congress. It will promote the WACS Congress 2008 through the guild’s own magazine, Gulf Gourmet, which is a bimonthly publication.  

Global Communiqué will also service the 2008 congress website (www.wacs2008.com) and undertake many aspects of the global marketing and promotional campaign set up through the guild and DTCM.

 

Dubai World Trade Centre is partner to the ECG in the arrangement of all delegate registration for congress and in-venue activities including the planned supplier exhibition, the culinary competitions and he educational seminars and workshops.  (www.dwtc.com).

 

  

Congress Solutions Dubai will undertake all delegate accommodation registration; ground handling, meet & greet inward transport and allied procedures.  (www.congress-solutions-dxb.com)

 

Arabian Adventures is the partner for all off-venue activity. It will also care for the spouse and accompanying persons programme, city tours, educational tours, etc. (www.arabian-adventures.com).

 

The ECG Steering Committee is a team of industry professionals. It is the main driving force behind the development and implementation of the congress.  These committee members will focus on specific activities for the 2008 WACS Congress. Additional expertise will be added as and when required. (www.emiratesculinaryguild.com)

 

 

 

Canadian Canola Oil Seminar and Cooking Demonstration

 

Please click here to download the PDF file and the sign up form.

 

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The 4th Best Buddies Hong Kong

The 4^th “Best Buddies Hong Kong”

Movement Electric Cooking Competition Press Conference cum Legco Member Electric Cooking Competition and decoration of Easter Eggs

On Saturday the 9^th March 2008 the Hong Kong Chef’s Association was invited by the Fu Hong Society to Judge for a different type of competition at Fu Hong Society Cheung Sha Wan Adult Training Centre.

What made this competition unique, there were 8 teams of 2 to 4, each included a Hong Kong Legco member and at list one person with mental handicap.

They had to cook within 20 minutes a healthy and nutritious dish and their recipe came from no other then the competing Legco members.

4 prices were for crab the Most Delicious Dish- Gold and Silver, The Most Creative Dish and The Most Cooperative Team.

For the two judges Mak Kam Kui, Rudi Nussbaumer a great challenge was a waiting, but with joy they watched with what great enthusiasm, team spirit, confidence each team went on to great their dish which were judges in regards to Demonstration-Coorporation, Taste, Nutrition, Creativity and Hygiene.

During final judging each team were given a second tusk, decorating a Easter Chocolate Egg (sponsored by Chocci Meier- Gourmet House), Disney’s Pastry Chef’s Ricky Ho   and  Wicky Wan overlooked this event to assure not all the decoration materials went strait into the competitors’ mouth.

After prize ceremony all could enjoy and taste the dishes, lots of smiles, laughter filled the room.

Many thanks goes to all parties involved to give so much enjoyment to some less forgened around us, hope more could be done, then to great a smile, laughter little is needed just give your time for them that’s already enough.

 

Hans Rudi Nussbaumer

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A Lunch that provides its own box

Andrew Scrivani for The New York Times

Basil, cherry tomatoes, mozzarella and olives bubble out of a pizza dough crust.

MELISSA CLARK

www.nytimes.com

Published: March 12, 2008

I’VE never set foot in a tin mine and I don’t often take my lunch out of the house, but that hasn’t affected my recent obsession for pasties, the portable meat and vegetable pies historically carried by Cornish miners

It all started with a lard-laced apple Cheddar pie at Cookshop in Chelsea. A savory, succulent dessert made by the shop’s pastry chef, Nick Morgenstern, the petite pie would be perfect for stuffing into a coat pocket if not for the gooey melted cheese on top. 

Days after I’d eaten it, I kept imagining how I would reinvent it as a Cornish pasty, adding pork, eliminating the sugar, but keeping the warm, lardy crust.

Of course, the traditional reason for wrapping ingredients in pastry — be it Cornish pasties, Jamaican meat patties or even pizza pockets and knishes — is to make an edible container that facilitates transport and obviates the need for niceties like forks and plates.

So what if I usually eat lunch at home, where there are plenty of forks and plates. The idea of strolling through sunny Prospect Park munching a savory pie became absurdly irresistible.

I told a friend about my latest obsession.

“You can do the same thing with a peanut butter sandwich,” she said, unimpressed.

True. But a steaming pie filled with tender sweet apples and maybe onions, and bolstered by brawny bits of pork, sounded much more appealing. And I was determined to come up with a recipe.

Using pasties as a model, I flipped through British cookbooks for inspiration. It seemed anything was fair game for my pasty fodder: leftover vegetables, meats, fish, fowl and even dollops of jam. The cookbooks’ only point of agreement was to make a stiff dough, something sturdy enough to survive a fall down a shaft. But with Mr. Morgenstern’s melt-in-the-mouth pastry still vivid and no mine shafts nearby, I nixed that advice.

Instead, I used my favorite recipe for a flaky lard-and-butter crust. As it chilled, I put together the filling.

I mixed ground pork, apples and spices with currants because currants seem so medieval. (According to the Oxford Companion to Food, Richard II once mentioned pasties in an ordinance.)

Then, at the last minute, I threw in some pine nuts because they add crunch without having to be chopped and some sage because it goes so well with pork and apples.

My pies emerged from the oven bubbling and brown, and fragrant with spice and pork. I waited for them to cool slightly before taking one to the stoop to eat; after all, that was the point.

The pie was meaty and rich and just barely sweet from the currants and apples, with enough crumbly, buttery crust to envelop every bite. When I was done I licked my fingers, which was all the cleanup my lunch required.

Over the next few days I savored the remaining pies one by one, sometimes indoors, but always out of hand. Then, sadly, they were gone.

Although I could have happily made another batch of pork and apple pies, I felt it was time to branch out in the savory pie universe. I won’t go into details about the disastrous anchovy, apple and onion monstrosity I concocted, or about the revolting candied fruit and sausage turnovers.

Tired of inedible failure, I decided to play it safe.

I bought refrigerated pizza dough, fresh mozzarella, tomatoes, basil and olives. Twenty minutes later I had piping-hot pizza pockets filled with oozing cheese and briny Kalamatas. They weren’t as sophisticated as my pasty-inspired pastries, but they were just as tasty and easier to make.

And just like their cousins, the pasty and the pizza slice, you can eat the pockets while walking down the street, licking your fingers all the way.

 

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Cooking For Life

 

Specials for the sake of Specials

By Andreas Muller

Do you feature lots of specials? I am talking about specials on the menu.

If specials account for over one third of your volume, you probably experience a significant waste expense. Forecasting is much more complex with menus featuring market-based entree specials.

I personally find many menus focused on specials create chronic waste. The cost of each bad decision is not immediately recognized most of the time. These mistakes are frozen, rehashed, served on buffets and fed to employees. Some executives praise chefs and kitchen managers for their talent with using leftovers. There is nothing wrong with creatively using a modest amount of over-production. Chronic waste starts when the over-production becomes routine.

Once your operation starts producing too much product due to poor forecasts, you eventually begin to focus more on mistakes than successes. Waiters are asked to recommend last night's poorly received 5th choice rehashed into tonight's number one choice. Freezer space is used to store items which will become an expense of some future period. At an extreme, I have witnessed companies spending capital resources on greater freezer capacity.

So how do you end this cycle of progressive and chronic waste? The simple way is to develop and feature a solid slate of popular entrees on your base menu. Use specials judiciously to highlight seasonal favorites (preferably using low cost seasonal ingredients).

Hidden costs often involve food consumption unexplained by menu analysis. Finding the food consumed without regard for the number of covers or the menu choices made each day is our goal. When do these costs become visible?
Hidden costs stick out on low volume weeks. When there is no volume to hide them you can identify and eliminate these problems. Embrace your slow weeks and use them to improve the operation. Happy Menu preparation.

 

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Food&HotelAsia 2008

The largest international food and hospitality trade show in Asia, to focus on Food Safety

 

Grown to 7 halls at Singapore Expo for the first time; will feature the President of the World Food Safety Organisation

Singapore, 13 March 2008 - FHA2008 (Food&HotelAsia2008), the largest international food and hospitality show in Asia, which will for the first time occupy seven halls of Singapore Expo compared with six halls for previous shows, will highlight prevalent food safety issues.

 

Said Mr. Stephen Tan, Chief Executive of Singapore Exhibition Services and President of Allworld Exhibitions Alliance, the organiser of FHA2008: “Food&HotelAsia has always been at the forefront of the culinary, food, beverage, hospitality and service sectors in Asia.  Besides bringing in the best possible technologies to the service industries, issues of importance will have to be addressed at this show.  Hence, the focus on the pressing topic of Food Safety, which has been of concern lately.”

 

Clean food is topical in the light of recent media reports in Singapore and current food issues that are surfacing in Asia. The topic will be dealt with two-fold at the event: a Food Safety Management Course on ISO 22000 will be conducted at the show by the President of the World Food Safety Organisation, Mr. Guy Kurkjian, and an FHA Food Safety Forum 2008 will be held

i)          Food Safety Management Course - ISO 22000

The full-day course on 25 April will cover key topics including the effective control of food safety hazards.

 

According to industry specialists, since its launch in 2005, only a handful of food-related companies are believed to have adopted ISO 22000, which surpasses the HACCP internationally recognised system.

 

ISO 22000 is an international, auditable standard that specifies the requirements for food safety management system by incorporating all the elements of Good Manufacturing Practices (GMP) and Hazard Analysis Critical Control Points (HACCP) together with a comprehensive management system. This standard was designed to cover all the processes along the food chain that deal with the end product being consumed, bringing everybody along the food chain under a common system throughout  the food chain.

 

By learning and understanding ISO 22000, all players, including all of Food&HotelAsia’s exhibitors and visitors who are the primary producers, food manufacturers, food service outlets and service providers, will be able to communicate more effectively throughout the supply chain, integrate quality management and food safety management, control and reduce food safety hazards, and more.

 

ii)         FHA Food Safety Forum 2008

This forum will encompass a wide spectrum of issues related to food safety and will feature prominent speakers from food organisations and businesses. Among the highlights:

·         A keynote address on “Food Safety Concerns and Upcoming Requirements for Regulators”, Guy Kurkjian, President of the World Food Safety Organisation

·         “Designing and Implementing a Food Safety Programme for your organisation” by  Ser-Low Wai Ming, President of Singapore Institute of Food Science and Technology

·         “Case Study: “Implementing Food Safety Programs for Mega Events” by Michelle Keygan, Manager for Program Development, New South Wales Food Authority

·         “Cold Chain Management of Vegetables” by Lam-Chan Lee Tiang, Head, Horticulture Branch, Food Supply and Technology Department, Agri-Food & Veterinary Authority ofSingapore (AVA)

·         “Cost Efficient Food Handling Without Compromising Quality” by David Lowry, Food Safety Scientist, Ecolab

 

FHA2008: A Pivotal Role

Driven by Asia’s buoyant tourism outlook and phenomenal growth of its hospitality industry, FHA2008 present international buyers and sellers with a wide line-up of a broad range of products and solutions, and an excellent platform to converge and engage. The event has also established itself as the industry’s choice sourcing ground, providing international buyers direct access to seek latest products, services and technological solutions that meet their needs.

 

FHA2008, the 16th in the series held biennially, will incorporate several specialised events - FoodAsia, Wines&SpiritsAsia, Bakery&Pastry, HotelAsia, HospitalityStyleAsia,HospitalityTechnology