President's Message

President’s Message – April 2017

President’s Message – April 2017

Dear Members, Partners, and Friends,

 

Last year was my first year to be the president of the Association. It has been a year of learning and hard working. I am blessed to have a passionate and dedicated Committee to work side by side with me, serving our members and the culinary industry. Special thanks to our members, sponsors, partners, and friends for joining us at our many activities and as volunteers to serving the community. Please go to our website’s RESOURCE section, the “2016-17 HKCA & HK Team Report” will take you through our busy and exciting 12 months.

過去一年初任香港廚師協會主席,戰戰兢兢, 我懷着謙卑,學習的心,努力耕耘,我非常慶幸有一班專業、熱心嘅委員會團隊,各施所長,一粧一件和我一起服務每一位會員。我也感謝每一位會員、贊助商、義工朋友和合作伙伴在過去一年,與我們並肩作戰,服務社會。請到我們網站的資源中心參閱「2016-17年度總結簡報」與你重温過去精采的一年

On April 11, during our Annual General Meeting, a new Executive Committee is elected, with additional members to focus on enhancing our membership services and communications. We have drafted an initial plan for 2017/18, please come and visit the HKCA website, you will find the ”2017-18 HKCA Committee Plan” at the RESOURCES section. We are here to ask for your valuable input, to help us to refine the plan, to develop the Association and to serve the Hong Kong community. 

在4月11日的會員周年大會中,新一屆的委員會順利誕生。我們加添了新的委員展望專注增進會員服務及強化溝通。我們誠意邀請您到我們網站的資源中心參閱「2017-18年度工作計劃」,給我們寶貴的建議,細化工作計劃,共同發展協會,建設香港。

HKCA is a family for chefs - whether you are an apprentice, a chef in a local "cha chaan tien", a Chinese, Western, Japanese, Philippines or Indian cuisine chef – we invite you to join our Association, together we strive to excel the chef profession through sharing, learning and community services.

香港廚師協會是廚師的大家庭,今日那怕你只是一個廚房學徒,又或是在小店茶餐廳的廚師,無論你是中餐、西餐、日本菜、菲律賓菜或是印度菜的廚師,我們都歡迎你的加入成為會員,和我們一起為廚師及行業努力、服務社會,一起學習,一起成長。

On behalf of the Committee, we thank you for your trust and empowerment. 

謹代表各委員會成員感謝您的信任和授權!

 

At your service,

 

Eddy Leung, President

 

 

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President's Message

Dear Members, Partners and Friends,

 

I am excited to be the President of this proud Association. Me and the Committee endeavor to serve our members, the chefs profession, the Hong Kong Culinary industry and the WorldChefs community the best we can.

If you have any suggestion on how we can best serve your needs, do not hesitate to contact me and the Committee.

2016/17 is a celebration of our 25th Anniversary, we will make this the Year of the Chefs, and are in the process of planning a serious of activities to activate the profession and for the betterment of the Hong Kong community. Again, we welcome your suggestions and participation. Stay tuned for more information!

We look forward to a great year of striving for culinary excellence!

 

With regards,

Eddy Leung

President of Hong Kong Chefs Association

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President's Message

Dear Members, Colleagues and Friends,

Result of The Culinary World Cup in Luxembourg. Congratulations to all participants!  The Hong Kong Team won was awarded Silver on Cold Display Culinary Art and Gold Medal for our Hot Cooking back to Hong Kong. All the Chefs did  extremely impressive job well done! we are proud of you all.
On behalf of the Hong Kong Chefs Association and all the Teams, I’d like to thank you for your past support over the years, and we are looking forward to your continued support, you believed in us and made us winners and we are the Ambassadors of Hong Kong and your business.
And I want to extend a thank you to all the Sponsor, supporter and Mentor. 
Help us to keep our dream alive.

Thanks and regards,
Chef Mak
Mak Kam Kui
President of Hong Kong Chefs Association

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International Chefs Day 2014

Dear Chefs, Friends and Colleagues:

 

The 11th International Chefs Day  2014 was again a success and again we had over 120 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 800 people + 970 lunch Box who are mentally challenged or socially left behind in our fast growing brave new world.

 

We the Hong Kong Chefs Association are very humbled and happy at the overwhelming respond from 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

 

Happy International Chefs Day and Happy cooking

Mak Kam Kui

President

Hong Kong Chefs Association

 

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April/May 2014

Dear Members, Colleagues and Friends,

With Christmas, New Year and Chinese New Year behind us, we now have time to breathe and look ahead. I trust that most of us were busy during these festive seasons and now it’s back to business as usual. Regardless of the season, the HKCA and our National Team have stayed active:

  • On January 6, we had the Swiss Raclette and Cheese Fondue evening, see coverage in the Feb/March issue of this newsletter. I still want to thank Urs Besmer, his team of chefs, service staff, the Pacific Club Management and Rene Holenweger, the Club’s General Manager, for an unforgettable evening. Many thanks also go to the suppliers for sponsoring the food.
  • We were hosting a Congratulations celebration for our National Team on January 7 at the HITDC in Pokfulam. The event was attended by HKSAR Chief Executive CY Leung, the VTC Board of Directors and HKCA representatives. 2013 was a milestone year for our Team, the HKCA and Hong Kong.
  • Following this celebration, we organized a big day on January 16 saying THANK YOU to our generous friends, supporters, mentors and sponsors who helped our National Team so much on their journey to success. We had a cocktail reception at the Hong Kong Disneyland Hotel followed by a cocktail buffet and a short ceremony handing out appreciation certificates to our 25 National Team members. They have shown strength, endurance and developed the tools to perform well on foreign soil. They competed in 10 countries and came away with the World Championship at Salon Culinaire in Switzerland. A special thank you goes to Anita and the HK Disneyland team and management for the venue and great food.
  • On March 3, a lively and exciting Annual General Meeting (AGM) and Annual Dinner took place with over 240 members and their guests attending, see photo coverage inside this issue. I’d like to sincerely thank Peter Find and his brigade for their commitment, hard work, passion, cooperation and support. As a non-profit organization, our association often has to rely on the sponsorship of various stakeholders. Without their support, the recent AGM and Annual Dinner could not have taken place.

            We’d also like to extend our sincere thanks and appreciation to Elkey Kao, Assistant Director of Catering and Events, Karina Wan, Catering Sales Manager, the Ritz Carlton culinary team as well as their banquet team for the excellent support ensuring smooth operations during the event. A very special thanks goes to Chef Suter for arranging the entertainment, i.e. bag pipers to start the dinner and a young piano player from the Hong Kong Young Chefs Club. Altogether, it was a wonderful representation of Hong Kong’s rich and diversified culture!

I personally appreciate Anita’s and Inge’s commitment and professionalism. You did a fantastic job, very well done!

  • It’s also encouraging to see how hard our National Team has been working to get ready for the competitions during FHA in Singapore. They are well prepared. Sum and Calvin did an excellent job rehearsing and bringing our team up to speed. I encourage all HKCA members to give our team their blessing and support. I hope they will return with a few victories.
  • Almost forgot to mention that at the AGM, I was reelected to serve as your President for another year. I want to thank all of you for your trust and support! Most of the Committee Members have remained but we have added a few new ones, see the Committee roster and photo below.

            We expect that this year will be full of activities. We hope we can see you at one of these events! Also, please feel free to give us your suggestions of how we can better serve you.

I wish all of you a good start in the first quarter of 2014 and all the best for the rest of the year!

Mak Kam Kui
President
Hong Kong Chefs Association

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February 2014

Dear Members, Colleagues and Friends,

What a year!  It was full of excitement, success and fun!   November was a super busy and rewarding month for the Hong Kong National Team (see article inside this issue) and the young chefs.

Our twenty-member chef team was split into three in order to attend three different international challenges.

After presenting their culinary creations at the Wine and Dine Festival in Hong Kong, our Young Chef Team embarked on their very first international competition in Seoul, Korea.  They won every single award at that occasion and brought back the Championship.

In mid-November, with just one month’s preparation, our chef team of six joined the Dubai World Hospitality Championship.  They brought back two Silver medals and demonstrated courage and sportsmanship to the world.

Last but not least, our Hong Kong National Team was named World Champion at Salon Culinaire Mondial at Basel, Switzerland.  This is so far the best result Hong Kong has achieved at the international culinary platform.  We are humbled by our achievement and honored at the same time to be able to elevate Hong Kong’s position as the culinary capital of Asia.

Please find the President’s Report 2013 on our website www.hongkong-chefs.com for your kind reference.  Overall, 2013 has been a great year for Hong Kong chefs! Also, see inside this newsletter a rundown of our culinary competition successes throughout the year.

We are in the process of setting up a new Hong Kong National Team under the fine leadership of Sum Chui, Calvin Choi, Ken Tse and pastry chef Ken Lee with the support of our “old” team members, such as National Team Manager Anita Cheng and many others.  They had their first meeting and have already registered for the FHA Singapore 2014 competitions held April 8 – 11 in the Battle of the Lion.  Soon we’ll commence our trial cooking dinners and will have you engaged again.

On January 6, our legendary fondue night took place at the Pacific Club, see story inside.  At the end of January, we held a small social event to thank our supporters in 2013.

Our next AGM and Annual Dinner are scheduled for March 3 at the Ritz Carlton Hotel in West Kowloon.  We expect a large turnout, so please book early.  All Professional Members are encouraged to attend our AGM meeting because your vote can make a difference.

The WACS Congress will take place on July 2, 2014 in Stavanger, Norway.  We decided to send 3 to 4 Committee Members and 1 to 2 young chefs to represent the HKCA.  In addition, Calvin Choi and his assistant will represent not just Hong Kong but all of Asia at the finals of the Global Chef Challenge at the WACS Congress.  We’ll keep you updated on the developments.

Like last year, we’ll try to arrange a full range of events but will try to do it with a more modest budget.

Let me end by saying a big THANK YOU to all of you – the Committee members, the suppliers and friends.  It was a great year and we could not have done it without you!

I wish you all “Kung Hei Fat Choy” in the Year of the Horse and look forward to seeing you at the AGM and Annual Dinner!

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Presidents Message December 2013

Dear Colleagues, Members and Friends:

 

We are  proud to inform you that HKCA’s Hong Kong National Team, Regional team  and Young Chefs Team was competing in 3 international competition in November 2013.

 

 At the Salon Culinaire Mondial in Basel, Switzerland on 23-27 November National team won Gold Medals in every category, first place in hot cooking, 3rd place in the cold buffet display an overall winner of the competition and World Champions.

 

The Salon Culinaire Mondial is held only once every 7 years, and only the 10 best National Teams are invited to compete.

 

 My most heartfelt congratulations to the Hong Kong National Culinary Team at the Salon Culinaire Mondial in Basel, Switzerland earning them the title of World Champions!

 

1st Runner up was Switzerland, and 2nd Runner up, Singapore. Again congratulations to all National Teams for their incredible performance, professionalism and most of all friendship.

 

 

Hong Kong National Team IGEHO Culinary World Masters

 

Manager

Mak Kam Kui 
Hong KOng Disneyland Resort

Team Member

TSE Nam Yung, Hong Kong Disneyland Resort

 

Cling Chan Sze Ling, Hong KOng Jockey Club

 

Chui Wai Sum, Unilever Solutions

 

Danny Leung Chi Hang, Disney´s Hollywood Hotel

 

Steve Yuen Chi Hin, InterContinental Hotel

 

Roger Fok Yiu Man, JW Marriott Hotel

 

1st Place

Hong Kong National Team IGEHO Culinary World Masters

2nd Place

Switzerland National Team

3rd Place

Singapore National Team

5th Place 

Canada National Team

4th Place 

Netherlands National Team

 

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HK Young Chefs Team on 6-9 November in Seoul  South Korea. They have completed  in the Culinary Display Art and the Hot Cooking Competition and they earned and won  2 Gold Medal in both categories. They are competing with some of the world´s best  Culinary Youth Teams including Sweden, Luxembourg, Australia, Denmark USA and Singapore (total of 19 countries)…they won Best Hot Cooking and Best Cold Display Art and the Team awarded Overall Champions as well !

 

 

Hong Kong Young Chefs Team, International Champions

 

Manager

Cold Display: Jonathan Wan; Hot Kitchen: Calvin Choi.

Team Member

Leung Chin Hung, Dickson

 

Sit Ka Keung, Derek

 

Ng Hoi Kit, Terry

 

Lau Lap Pong

 

Lai Kam Chiu, Ryan

 

1st Place

Hong Kong Young Chefs Team, International Champions

2nd Place

Thailand Young Chefs Team

3rd Place

Denmark Young Chefs Team

4th Place

United States of America Young Chefs Team

 

Comments:

18 Young Chefs National Teams Competed

 

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Dubai team completed competition on 15-19 Nov and bring home silver Medal

 

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On behalf of the Hong Kong Chefs Association and all the Teams, I’d like to thank you for your past support over the years, and we are looking forward to your continued support, you believed in us and made us winners and we are the Ambassadors of Hong Kong and your business.

 

Help us to keep our dream alive.

 

 

Thanks and regards,

Chef Mak

Mak Kam Kui

President of Hong Kong Chefs Association

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September 2013

Dear Members, Friends and Colleagues,

 

Time flies and we are already nearing the end of summer and the beginning of fall.  At the time of this writing, the temperatures are soaring to 35° Celsius – a great time to be a chef working in the kitchen!

            Following is a brief recap of all the 2013 activities we’ve organized or been involved in so far:

  • Fu Hong Society held its 9th “Best Buddies Hong Kong” Electric Cooking Competition on 16 and 17 March.  100 teams participated comprising a total of over 300 contestants with or without disabilities. They came from different secondary schools, universities, special schools, etc. as well as the “Best Buddies” from the Fu Hong Society. 

            The Final contest and the Award ceremony were held at Citywalk 2 on 21 April. We were grateful to have the President of the Legislative Council, the Hon Jasper Tsang Yok-sing, and 8 Legislative Council members as well as representatives from the Social Welfare Department, the Hong Kong Jockey Club and CLP Power attend the ceremony.  Ten of them participated in the “Star Cooking Performance” and made delicious dishes with the “Best Buddies”.  Mr. Chow Chung and Billy Yeung, HKCA       Committee member, served as judges (see story in Aug/Sep edition of this newsletter).

 

  • We had a fantastic turnout for the visit to CLP and a fish farm on 31 July in Yuen Long (see story inside this issue).  Unfortunately, we had a full house and had to turn some members away.  We shall do this trip gain in fall.  I’d like to thank Aquaculture Technologies Asia Ltd. for inviting us to such a great place and for being such a good host!
  • Once again, we helped the HKYCC organize the Norwegian Seafood Young Chef Challenge 2013 held 28 August at the Hospitality Industry Training and Development Centre (HITDC) in Pokfulam.  Amateur professionals and students under the age of 25 participated.  We had a huge turnout and the standards were very high with many great dishes prepared. The winner will visit Stavanger, Norway to attend the WACS Congress in July 2014.

 

  • In late May, the HKCA was invited to participate in the Pattaya City Culinary Cup 2013.  Many countries participated in this challenge among them strong opponents like Australia, the Czech Republic and Singapore. Finally, congratulations to the Hong Kong National Team for winning the Grand Champion Award and for brining back the Princess Maha Chakri Sirindhorn Trophy.  You guys made me proud and a great honor for Hong Kong! (See story inside)

 

  • The beginning of August brought us the annual Trade Test in Western Cuisine at HITDC, which lasted two weeks.  The chefs were under the scrutiny of a team of invigilators from Hong Kong and Germany.  At the end, we added 1 Certified Master Chef, 14 Trainer chefs and 38 Certified Cooks to the growing list of professional chefs.

                 

This is probably the best thing that has ever happened to our local chefs for it gives them the opportunity of a lifetime to study the same curriculum as their counterparts in Europe.

            Congratulations to all who have made it and the rest, please try again and learn from the past. Don’t give up! This is the only road to success. 

  • Finally, please join us for the International Chefs Day on 14 October at Disneyland.
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April 2013 Message

Dear Friends,

I must tell you how overwhelmed I was to see more than 200 guests at our Annual Gala Dinner on March 19 at the Hong Kong Country Club. With some of the worst weather in a very long time, many of you struggled through traffic to show your support of the Hong Kong Chefs Association. This is a true testament to our belief that by working together, we’ll make Hong Kong a better place to live, work, cook, learn and all around, be better at what we do every day. This attitude will also benefit the less fortunate in our community. At the conclusion of the AGM, we confirmed the new Committee for 2013/14 with some new additions to our already strong team (see 2013/14 Committee roster next to my message).

As former President Andreas Muller has rightly said, 2012 was definitely a year of powerful transition for our Association. We all have witnessed the positive transformations and new experiences over the previous two decades. It is the mission of this new committee to build on this platform and to raise the recognition of our Association in the local, regional and international community.

To achieve this, we shared our preliminary plan with the professional members during the AGM. The plan was formulated based on past developments and upcoming challenges.  Our team identified key elements necessary for the Association to continue the success the HKCA has realized over the last two decades. Four fundamental strategies were identified to be the focus of the Association in the future. These strategies have been put into four main categories: alignment, growth, services and finance. Upon finalization with the new Committee, these strategies will be the blueprint for the Association to follow in planning and executing various activities. This plan will be discussed and refined with the Committee members in the coming weeks and upon adoption, it will be effectively communicated to all stakeholders for implementation. Each of the Committee members will be sharing their dreams and plans with you in the near future. Friends and supporters, I’d welcome feedback, your opinions and thoughts on any suggestions for improvement. This is your Association and everyone’s input is necessary to make our mission successful.     I’d like to take this chance to thank all our sponsors, supporters and our dedicated Committee members. Together we’ll take the chefs profession to the next level and together we’ll make Hong Kong proud!

On behalf of the 2013 HKCA Committee, I wish all chefs and friends the very best. Stay healthy, enjoy cooking and share great times with your family and loved ones!

 

With culinary regards,

 

Mak Kam Kui

President

Hong Kong Chefs Assocation

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January-February 2013

On behalf of the HKCA Committee we extend our sincere wishes to all of you, “Happy New Year and all the Very Best for the Year 2013 to you and your family.2012 was a year of powerful transition for our Association. Witnessing all of the positive transformations and new experiences we have encountered has been the highlight of my 3 year as the president of our association.  We would like to extend our thankfulness of your delegation who entrust us to represent you during the last 12 month. Meanwhile, let us take this opportunity to thank all sub-committee members and staff for their dedication and commitment to pursue excellent work which has contributed to the reward of our association. We shall concentrate our efforts on the organization of various local and international competition, sustainability, WACS incorporated events and social activities amongst the junior chefs.We are proud of our role in assisting individuals achieve their culinary goals. Our professional members work closely with culinary establishments and other administrators to align these goals with the priorities of our association, resulting in an enhanced educational experience for our members.To our supporters, our sincere thanks and appreciation for your devotion and commitment towards our association. 

 

Visit to Burgundy with Chinese Chef Trainees of CCTI, VTC

The first ever Hong Kong Week was held on 30 November 2012 in Burgundy, France.  Organized by the Hong Kong Economic and Trade Office in Brussels, with the support of the Burgundy Regional Council, the “Hong Kong Week” showcases the different facets of Hong Kong.  Economic and Trade Office of HK SAR Government (ETO) in Brussels has invited students of CCTI of VTC Hong Kong to conduct demonstrations in Chinese Cuisine to overseas partners in Burgundy at the request of the Burgundy Regional Government. The purpose to promote Chinese Cuisine through a featured “Hong Kong” themed Gala Dinner comprising key government contacts, chamber of commerce, key institutes, catering and wine institutes and media in the relevant field, local foodies, catering industry and wine makers. The Gala Dinnerwasheldat the “Grand Salon duChâteau du Clos de Vougeot; Chef d’Ordre de la Confrérie des Chevaliers du Tastevin.

 

A visit to the Burgundy School of Business in Dijon was conducted in regards to observe and review opportunities to the offer of a one year Master Degree in Wine Business to Hong Kong Students.The visit to CIFA (Centre Interprofessionnel de Formation d’Apprentis) was rewarding and aspiring as we were introduced to their wine and culinary training facilities while chef trainees and graduates attended a demonstration by renowned Chef Mr. Eric Pras, MeilleurOuvrier de France 2004 and Grand Chef of Relais& ChateauMaisonLameloise.Prior to the gala event, chef trainees, graduates, instructors and members of our management of CCTI of VTC had the opportunity to experience the local culture along the Cote d’Or Wines region which stretches from Dijon to Santenary. The Côte de Beaune and Côte de Nuits are the wine growing regions in the Côte d´Or in Burgundy. Wine tasting sessions where performed at the Chateau Chamirey, Mercurey whiles visiting the wine yards of Chateau du Clos de Vougeot and Romanée- Conti. A stroll through the streets of Dijon and Beaune was to all of us a fantastic scene of culture and historical buildings while sampling local flavors like Escargots à la Bourgogne, Boeuf Bourguignon and Coq au Vin. Think of mustard and Dijon springs to mind with visits to Amora-Maille in Dijon and Fallot in Beaune. Not to forget the famous Cassis Liquor which was founded in 1836 by Auguste Denis Lagoute in Dijon and become famous in 1900s by the Mayor of Dijon, Canon Felix Kir.

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