WorldChefs_Magazine_July2010

Prévia do material em texto

Culinary
Competitions
Special
Women
in WaCS gaining 
Wo/mentum
WaCs
New Recognition 
Program 
WaCs 2010
Chile
Highlights
World
Official Magazine Of the WOrld assOciatiOn Of chefs sOcietiesIssue 02 
anno 2010
July - December
chefs
TRUE TASTE. GLOBAL EXPERTISE.
Products developed by our chefs to deliver made-from-scratch taste.
Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail 
and feature only the finest ingredients from across the globe for true, authentic flavor in every experience.
 True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities.
 True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.
 True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level.
PROUD SPONSOR OF 
THE HANS BUESCHKENS
JUNIOR CHEFS CHALLENGE
AS WELL AS THE TRAIN
THE TRAINER PROGRAM
R E P R E S E N T E D I N A U S T R A L I A P C A N A D A P C O L O M B I A P C O S T A R I C A P H O N G K O N G P I N D I A P M A L A Y S I A P M E X I C O P M I D D L E E A S T P S I N G A P O R E P S P A I N
S A U C E S B A S E S C O A T I N G S S E A S O N I N G S
0370-010254-09_WACSadv_vsf2.indd 1 12/3/09 10:08 AM
TRUE TASTE. GLOBAL EXPERTISE.
Products developed by our chefs to deliver made-from-scratch taste.
Prepared exclusively for foodservice, Custom Culinary® products are crafted with uncompromising detail 
and feature only the finest ingredients from across the globe for true, authentic flavor in every experience.
 True Versatility For amazing entrees, soups and sides, our food base and sauce systems offer endless opportunities.
 True Performance Consistent and convenient with made-from-scratch taste and inspired results in just minutes.
 True Inspiration Chef-developed, on-trend flavors that take your menu, and your signature dishes, to the next level.
PROUD SPONSOR OF 
THE HANS BUESCHKENS
JUNIOR CHEFS CHALLENGE
AS WELL AS THE TRAIN
THE TRAINER PROGRAM
R E P R E S E N T E D I N A U S T R A L I A P C A N A D A P C O L O M B I A P C O S T A R I C A P H O N G K O N G P I N D I A P M A L A Y S I A P M E X I C O P M I D D L E E A S T P S I N G A P O R E P S P A I N
S A U C E S B A S E S C O A T I N G S S E A S O N I N G S
0370-010254-09_WACSadv_vsf2.indd 1 12/3/09 10:08 AM
Chefs of the 
World on the move
World Chefs magazine
publisher
WOrld assOciatiOn Of chefs sOcieties
WaCs
52 avenue victOr hugO
f-75116 Paris
t. + 33 (0)6 64 22 33 21
f. +33 (0)1 70 44 84 18
WWW.WOrldchefs.Org
editorial
ragnar fridrikssOn
Wacs Office Manager
design & layout
tOMas BOlli hafthOrssOn
g2Media
Cover photo
ragnar fridrikssOn 
do you Wish to advertise or 
publish artiCles in World 
Chefs magazine?
email: offiCe@WorldChefs.org
exeCutive Committee
president 
gissur gudMundssOn
viCe-president
hilMar B. JOnssOn
seCretary general
helgi einarssOn
treasurer
nOrBert schMidiger
board members
dr. Bill gallagher
hOnOrary life President
ferdinand e. Metz
Past President
lOuis PerrOtte
cOntinental directOr - aMericas
arnOld tanzer
cOntinental directOr 
- africa/Middle east
glenn austin
cOntinental directOr 
- Pacific regiOn
JOhn slOane
cOntinental directOr - asia
Brendan O’neill
cOntinental directOr 
- eurOPe nOrth
MirOslav kuBec
cOntinental directOr 
- eurOPe central
sreckO kOklic
cOntinental directOr 
- eurOPe sOuth
Dear friends and colleagues around the world,
What a year this has been! Since our Congress in Chile we have 
moved very fast with different programs and work for WACS. 
The First Edition of the World Chefs Magazine had a blast 
with over 10,000 copies printed and almost the same amount 
downloaded off the WACS website, and as the news continues 
to flash forth, it continues to gain popularity internationally. 
I would especially like to congratulate our Office Manager, 
Ragnar Fridriksson and his team for their amazing work on this 
endeavor. We look forward to a very successful Second Edition. 
Through this Magazine, we want to give our members an 
opportunity to showcase their thoughts, work, passion and 
businesses, so we are reaching out to all Chefs and Culinary-
related Institutions or Businesses to step forward and reserve a 
space for their articles and advertisements for the next magazine 
as soon as possible. I encourage you all to share photos, ideas, 
stories with the office to make our Chefs World spicier. It will 
open eyes and grant new opportunities to many.
Don’t let anything stop you from being a part of the Chefs 
movement. We, the management and board of The World 
Association of Chefs Societies, are proud to serve and support 
our industry worldwide. 
With Culinary Friendship,
Gissur Gudmundsson
WACS President
04 World association of Chefs Societies 
gissur gudmundsson 
PReSIDeNt 
of WaCS
C
o
n
t
r
ib
u
t
o
r
s
sara harrel
CaNaDa
Catherine bergeron
ICelaND 
euda morales
guatemala
Contents
 www.worldchefs.org 05
04 WelCome by tHe PReSIDeNt of WaCS
WaCs and you
08 WaCS NeWS
11 get WaCS RegogNISeD!
12 WomeN IN WaCS IS gaININg Wo/meNtum
14 Small tHINgS CaN make gReat tHINgS HaPPeN
15 a HaPPy Week foR oRPHaNS IN myaNmaR
16 WaCS CoNgReSS 2010 - HIgHlIgHtS fRom CHIle
Culinary Competition speCial
22 keePINg tRaDItIoNS alIve
23 HIStoRy of Ika
24 PRePaRe foR SuCCeSS
24 10 tIPS aND CommoN mIStakeS
25 SettINg tHe StaNDaRDS foR 
 CulINaRy ComPetItIoNS
26 WINNINg tHe global CHefS CHalleNge
28 tHe taSte of PeaCe ComPetItIoN
31 ComPetItIoNS NeWS
32 exPogaSt 2010
33 maJoR ComPetItIoNS
in&out of the KitChen
34 vegetaRIaN aND vegaN mealS - 
 gRoWINg tReND oR faDINg faD?
35 RaISINg aWaReNeSS of CoelIaC DISeaSe
36 tHe RISe of tHe mICRo gReeN
37 tHe NeW CHefS gaRDeN
38 ReCIPe
40 fRom tHe PReSIDeNt’S lIbRaRy
41 tHe RIte of flavouR
42 SHaRINg a PaSSIoN foR all 
 tHINgS CulINaRy - CHIleaN Style
44 aNCIeNt CHIlI PePPeR
45 toP 10 fooD tReNDS of 2010
46 10 Real queStIoNS about WINe
48 HIStoRy of tHe CHef´S uNIfoRm
49 WaCS eveNtS CaleNDeR 2010
51 DICk kNIveS PRemIeR WaCS SeRIeS
5 WaCS membeRS WoRlDWIDe
12
16
susanne metz
uSa
We invite external columnists to submit 
articles and express their views on issues 
related to the culinary industry. These 
articles are not the official view of the 
World Association of Chefs Societies. 
If you wish to express your point of view 
please contact us at office@worldchefs.org
Contributors to this issue: 
Connie Hackathorn – USA
Dean Kropp – USA
Gary Miller – New Zealand 
Gert Klotzke – Sweden, 
Gilles Renusson – USA
Jenny Tan – Singapore
Jodi Pearson – South Africa, 
Mirjam Van Ljssel – Egypt
Oliver E. Soe Thet – Myanmar
Robert Oppeneder – Germany 
Sara Louise Payne – England
Steve Billingham – South Africa. 
Special thanks to: 
Chefs Hat
Convotherm
Custom Culinary
Dick Knives
Expogast
KDU College 
Villeroy & Boch.
26
32
44
06 World association of Chefs Societies 
WaCs and you
What is WaCs?
The World Association of Chefs Societies, first founded in 
October 1928 at the Sorbonne in Paris, is a global network 
of member nations; each represented by the countries’ most 
important and prestigious Chef Association or Federation.
Today, this global body is made up of over 93 international 
member nations. It is managed by an elected Executive 
Committee consisting of the President, Vice-President, 
Secretary General and Treasurer – as well as a board 
consisting of the Honorary President, Past President and 
seven Continental Directors from Africa/Middle East, 
the Americas, Asia, North, Central and South Europe 
and the Pacific Region. In addition, special committees 
oversee all WACS projects: The Culinary Competitions 
Committee, the Education Committee and the Marketing 
and Communications Committee.
mission statement
The World Association of Chefs Societies is a non-political 
professional organisation,dedicated to maintaining and 
improving the culinary standards of global cuisines. We 
accomplish these goals through education, training and 
professional development of our international membership.
As an authority and opinion leader of food, WACS represents 
a global voice on all issues related to the culinary profession.
“those who are one in food are one in life” 
 – Malagasi saying
www.villeroy-boch.com/hotel
Experience a magnificent show when the best 
of the best present their World Cup creations – 
on ’Premium Porcelain CERA‘ by Villeroy & Boch. 
Prepare to be inspired.
Luxexpo S.A.
10 circuit de la Foire Internationale
L-1347 Luxembourg-Kirchberg
Meet the Chefs
VLH_1504_Anzeige_Cera_Culinary.indd 1 08.06.2010 10:17:18 Uhr
WaCs WelComes neW 
Continental direCtors
Two new Continental Directors were voted in during the 
WACS Congress in Chile. Louis Perrotte from the USA 
was voted in by the Americas, replacing Jorge Monte and 
Miroslav Kubec from the Czech Republic was voted in 
by the Europe Central region, replacing Reinhold Metz.
Other continental directors were confirmed in 
their positions:
CD Africa/Middle East: Arnold Tanzer
CD Pacific Region: Glenn Austin
CD Asia: John Sloane
CD Europe North: Brendan O’Neill
CD Europe South: Srecko Koklic
The newly elected board’s first general meeting was hosted 
by The Sebel Albert Park Hotel in Melbourne, Australia. 
back from left: CD arnold tanzer, vice President hilmar B. Jonsson, office manager ragnar 
fridriksson, Past President ferdinand Metz, Secretary general helgi einarsson, CD srecko 
koklic, CD Brendan O’neill, CD glenn austin, CD louis Perrotte, Hotel manager glenn 
Bond and WaCS President gissur gudmundsson. 
www.villeroy-boch.com/hotel
Experience a magnificent show when the best 
of the best present their World Cup creations – 
on ’Premium Porcelain CERA‘ by Villeroy & Boch. 
Prepare to be inspired.
Luxexpo S.A.
10 circuit de la Foire Internationale
L-1347 Luxembourg-Kirchberg
Meet the Chefs
VLH_1504_Anzeige_Cera_Culinary.indd 1 08.06.2010 10:17:18 Uhr
08 World association of Chefs Societies 
WaCs Judging seminar 
over 4 Continents
Two judging seminars have already been organised this year, in 
Egypt and in Singapore. Another two will be held this autumn, in 
Luxembourg and in Ecuador.
30 representatives from 14 different countries attended the seminar 
under the supervision of Chef Rick Stephen, for a day-long theory 
and mock judging followed by an allocation to witness teams 
judging at FHA2010 for a practical hands-on experience.
WaCs 
president´s 
aWard goes to 
Chef norbert 
sChmidiger
Norbert Schmidiger, 
WaCS treasurer 
receives the 
President’s award.
“His outstanding 
work in the interest 
of WaCS and 
his perseverence 
has helped build a 
stronger organisation” 
said President gissur 
gudmundsson.
Junior development team
Driving the Junior Development Team forward is the Chairman Andy Cuthbert. 
When asked what will the focus be for the team in the initial stages, his response 
was a frank one. ”The social networking is a huge task for us to tackle; building 
up our junior club memberships/interaction; and having an engaging commu-
nication going between Junior Chefs and the WACS Junior Development Team. 
This will give us a strong foundation and will enable us to be more effective in 
addressing Junior Chef issues as we move forward.” The newly formed Junior 
Development Team will consist of the following members:
Andy Cuthbert, U.A.E. (Chairman)
Alan Orreal, Singapore
Andreas Kurfurst, U.A.E.
Dale Lyman, Australia
Jodi Pearton, South Africa
Kelly Lee Conwell, U.S.A. (Young Ambassador)
Sarah Primrose, New Zealand (Young Ambassador)
More announcements and initiatives will be forthcoming from the WACS Junior 
Development Team in the coming weeks.
WaCs neWs
humanitarian 
aWard 2010
The Humanitarian Award was presented 
to Oliver E. Soe from the Myanmar 
Chefs Association, in recognition of his 
broad and impactful response benefiting 
so many less fortunate and the victims 
of natural disasters. The day after the 
terrible cyclone of May 2008 in Myanmar, 
together with the Myanmar Chefs 
Association, and he contacted Gissur 
Gudmundsson to set out a plan to help. 
Within weeks the Myanmar Chefs 
Association under the umbrella of 
WACS distributed food and materials to 
the most isolated areas of the country, 
and cooked food for thousands of people 
every day. Then the disaster in Haiti 
struck. Within 35 hours he contacted 
Gissur with an offer of 50 tons of baby 
food; within 48 hours he offered one 
million dollars of needed medical 
equipment. He is to be recognised for his 
compassion, action and impact.
olIveR e. Soe ReCeIveS 
HoNouRS fRom WaCS PReSIDeNt 
gISSuR guDmuNDSSoN
 www.worldchefs.org 09
mission statement
World Chefs Without Borders is a humanitarian aid initiative by The 
World Association of Chefs Societies (WACS). WCWB collaborates 
with any and all aid agencies and organizations, international, govern-
mental and private. WCWB is an initiative impartial to race, religion, 
gender, political views and any other dividing concept. It aims at saving 
lives, alleviating suffering and restoring dignity and basic human rights 
by providing nutritious food and clean water to the hungry and the 
malnourished, in response to national as well as international situa-
tions. WCWB works with employers to ensure that volunteering chefs 
will have their jobs secure until their return from the field.
a dream for many beComes reality
On the first day after the Haiti earthquake, I was watching televi-
sion and witnessed that my country, Iceland, was the first on site. 
This made me question, “But where are the Chefs? Why are we not 
participating in helping the rescuers and the needy?”
Coming from a country where disaster can strike at any time, I truly 
believe that we, chefs of the world, should always be ready to help, 
serve and support anyone in need.
I also know that being first on site, requires of us more than just 
cooking skills. Therefore, we have created a four level program for 
World Chefs Without Borders to ensure the success of a compre-
hensive, inclusive, far reaching, long term and strategic plan. 
Thanks to the active and supportive work from my team we have cre-
ated the following Programs:
home front program
Chefs to work with shelters for the homeless, AA programs, soup 
kitchens, support your neighbor and local rescue units, through 
WCWB and local Chefs Associations.
development program
Skilled, qualified, semi or fully retired chefs to work closely with gov-
ernments on both national and international levels for the purpose 
of assisting with the infrastructure and building of educational and 
training programs for chefs.
first aid program
Chefs to train and cooperate with local rescue units to acquire first 
aid skills essential for deployment to the field.
relief program
Chefs to serve in refugee camps, disaster areas and/or other crises 
where humanitarian aid is needed for short or long periods of time 
operating through the logistical support of other organizations such 
as Doctors Without Borders, Red Cross/Crescent, UN, etc. serving 
both the victims and humanitarian aid teams on site.
so hoW Will We get our members to partiCipate?
1 – Offices will be assigned for WCWB in all Chefs Associations 
and Chapters around the world which is estimated to be around 
1500 chapters.
2 – Full-time personnel will be employed in WACS head office to 
ensure the implementation of the program according to plan, handle 
fundraising, support the officers, report on worldwide developments 
and achievements, manage the multilingual website and all communi-
cations with the rest of the world.
Your assistance and support is invaluable in ensuring the activa-
tion and success of this worthy humanitarian initiative.We need the 
support of individuals, managers, owners, celebrities, companies, 
governments, Princes, Princesses, Presidents, Kings and Queens. 
Hand in hand, we can make this dream a reality.
Gissur Gudmundsson
WACS President
World Chefs Without 
borders announCement
10 World association of Chefs Societies 
WaCs neWs
WaCs 
eduCation 
aWard goes to 
Chef miChael 
basKette
the education 
Committee’s Chef 
michael baskette was 
presented with the 
education award 
for his work and 
dedication to the 
“train the trainer” 
by WaCS education 
Chair John Clancy and 
the Chilean President 
michelle bachelet. eduCation – 
train the trainer
The WACS Education Committee is cur-
rently accepting applications for the Fall 
and Winter 2010/2011Train-the-Trainer 
program which is operating its third year 
under the generous sponsorship of Cus-
tom Culinary™. WACS member country 
chefs associations interested in hosting 
an expert chef for a two or three week 
culinary exchange, and interested chefs 
eager to pass on your knowledge and 
skills to others are encouraged to apply.
go green With Chefs
International Chefs Day has become one of the most important 
days for Chefs all over the world since 2004. The main objective 
of establishing this day was to create widespread awareness for the 
profession and for the profession to give back to society through 
charitable events, culinary competitions and demonstrations.
The World Association of Chefs Board has made the decision to 
focus on “Go Green with Chefs” this year at our International 
Chefs Day on the 20th of October. This is a great opportunity for 
any chef around the world, in small or big business, to take part in 
this campaign to support our industry and work. President Gissur 
Gudmundsson explains: “Its our hope that Chefs around the world 
will take part in this initiative for the year 2010 and try to shape and 
take part in creating a better world for us all.” 
tHeme foR tHe INteRNatIoNal CHefS Day.
At the recently held World Association of 
Chefs Societies board meeting in Melbourne, 
Australia last week the WACS President 
Mr. Gissur Gudmundsson ratified the ap-
pointments of the two new Young Chefs Am-
bassadors for the term of office 2010 to 2012.
The successful candidates chosen are:
Ms. Kelly Lee Conwell from the United 
States of America, representing the Ameri-
can Culinary Federation. Kelly’s training 
place was Johnson County Community Col-
lege. She now uses and shares her acquired 
skills at Raphael Hotel in Kansas City, USA.
Ms. Sarah Primrose representing the New 
Zealand Chefs Association. Sarah trained at 
The Culinary Institute of New Zealand (Bay 
of Islands, Northland) and is now practis-
ing her art at The Pear Tree restaurant in 
Kerikeri, New Zealand.
Both of them recently attended the 34th 
WACS biannual Congress in Santiago, Chile 
where they participated in the Dr Billy Gal-
lagher WACS Junior Chefs Forum, where over 
60 young chefs from throughout the world 
participated in seminars, round table discus-
sions and competitions. The two candidates 
will take up their positions with immediate 
effect. They will be reporting directly to the 
chair of the young chefs liaison committee 
Mr. Andy Cuthbert. 
WaCs young Chefs Club
tWo NeW youNg CHefS ambaSSaDoRS aPPoINteD. 
 www.worldchefs.org 11
get WaCs reCognised!
get youR SCHool foRmally ReCogNISeD aND 
INteRNatIoNally PRomoteD by WaCS!
WACS is excited and proud to announce the launch of a new land-
mark program that officially recognises Quality Culinary Education 
of schools on an international level. 
“This is the first program of its kind to formally document, recognise 
and promote International Quality Culinary Education Standards”, 
says Gissur Gudmundsson, President of WACS. “This will give 
schools a real advantage to attract the best candidates on an interna-
tional level and employers will gain added assurance that internation-
al candidates were educated at schools that met global standards.” 
The program was developed by the WACS Education Committee 
after much consultation and consideration for global diversity and 
commitment to culinary excellence. “Our goal was to make the 
standards of the program meaningful and rigorous across the diver-
sity of our member countries and cultures”, says John Clancy, Chair 
of the WACS Education Committee. 
WACS recognised schools will be permitted to use the “WACS 
Recognition of Quality Culinary Education” logo on their website, 
promotional materials and diplomas. They’ll also receive a listing on 
the WACS website (with link to their school), listing in the WACS 
magazine, discounts and more.
For more information, visit www.worldchefs.org or contact 
office@worldchefs.org
the WaCS education Committee. from left: graham crump, Paulino 
schembri, sara harrel, eva danielsen, John clancy, gissur gudmundsson, 
Patrick diethelm, Michael Baskette and Patrick O’Brien. missing Jochen kern
WaCs Quality Culinary eduCation 
standards – detailed information 
and doCumentation reQuired.
 1. Qualified culinary director
 2. Qualified faculty and instructors
 3. Record of offering continuous classes or 
 programs, with adequate student population
 4. Formal lesson delivery models
 5. Adequate facilities
 6. Institutional commitment and support
 7. Clearly defined mission statement, goals
 and objectives
 8. Sanitation, food safety and hygiene 
 9. Learning centres, libraries or other 
 education support centres
10. Industry support
11. Formal policies and procedures 
 re complaints
12. Is a legal operating business with 
 licenses required by their country
12 World association of Chefs Societies 
Women in WaCs is 
gaining Wo/mentum! 
The Women in WACS initiative was founded after the 32nd WACS 
Congress in Auckland, New Zealand, where women had taken an 
outstandingly active role in the organizing committee. But among 
the delegates from over 70 member countries were only a handful 
of women chefs, most notably perhaps Sirkka Ruottinen, the chef of 
the Finnish President. Supported by the past WACS Board, Susanne 
Metz set out to make the women members of the organization more 
visible through a series of profiles of accomplished women food 
professionals around the world. 
Culinary schools and professional kitchens have changed 
dramatically since Metz attended The Culinary Institute of America 
in the 1990’s: equal numbers of male and female students are now 
enrolled in culinary programs in the United States; more women 
work in professional kitchens and not just at the garde manger and 
patisserie stations. It is just a matter of time before a larger number 
of them assumes leadership positions, in kitchens, in companies, in 
their professional organizations. 
“If you run a restaurant whose close competitor draws larger crowds 
even though the quality of the food and service are about the same, 
you try to get to the bottom of your competitor’s success, right?” 
asks Metz. “When you realize that your competitor’s offerings 
accommodate the changed demographics of your neighborhood-- 
more children, more teenagers, more seniors, whatever it is--, won’t 
you tweak your menu to draw that clientele into your restaurant?”
“Chefs are good in menu engineering. This skill is what we count on 
for Women in WACS. With the great support of the WACS Board, 
we aim to expand the organization’s ‘menu’ to make it speak to the 
growing number of women chefs and food professionals worldwide, 
and entice them to bring their vast talents into their national and 
international organizations.” 
The exchange of ideas at the Women in WACS Roundtable, held at 
the 34th WACS Congress in Santiago in January of this year and 
attended by about 40 wo/men , has given the initiative momentum.
the mission statement was revised to 
embrace not just chefs but all food professionals:
Women in WACS is an initiative within the World Association of 
Chefs’ Societiesto make the increasing number of women members 
more visible, retain their talents for the food industry by introducing 
them to different career paths, and support them in their professional 
advancement through networking and mentoring.
To facilitate social networking, Women in WACS has recently 
become a presence on Facebook growing to over 300 wo/men 
members from 38 countries. “Our goal is to engage as many member 
countries as possible and create a forum for discussions on how to 
best bring diversity from the kitchens into our organizations.”
To better promote the initiative in all of the 93 WACS member 
countries, regional Women in WACS contacts have become key 
players. “They are active in their respective regions. They speak at 
least one of the local languages and can promote Women in WACS 
and answer questions regarding the initiative on a more personal 
level. They scout for candidates for the Women in WACS monthly 
WaCs – WomeN IN WaCS
 www.worldchefs.org 13
profiles, post events and promotions of women chefs from their 
region on the Facebook site, seek sponsorship and aid in creating 
fundraising opportunities for the initiative,” explains Metz. 
          
the initiative has three major 
objectives for the next 12 months:
The first Women in WACS objective focuses on getting the 
commitment of the leadership of all 93 WACS member countries to 
establish a chair and committee dedicated to making the increasing 
number of women or minority members an integral part of their 
organization. In some countries women comprise up to 30 percent 
of their organization’s membership. But they are not found on the 
board, in the committees, or in their national delegations. “It is 
important for our professional organizations to reflect the actual 
make up of our industry,” says Metz, “not by implementing a quota 
system but by actively recruiting women and minorities who are 
set on having life-long careers in food and supporting them in 
developing the necessary skill set, which includes leadership skills.” 
Chef Sara Harrel, the Women in WACS contact for North America, 
proposed a bylaw change to the CCFCC that was unanimously 
supported by the assembly at the Canadian Culinary Federation’s 
Annual General Meeting in the first week of June. To mirror the 
WACS initiative “Women in WACS”, that recognizes the unique 
challenges that women have in the culinary industry, including 
mentorship, career planning, and assuming senior roles in their chefs 
organizations, Harrel asked that 
A “Women in CCFCC” Chair and committee be established to help 
the increasing number of women members become more visible, active 
in senior roles, solicit and welcome new women members, and support 
them in their professional advancement in the CCFCC and in their 
career through networking and mentoring.
The second objective is to raise funds for travel stipends to bring 
more women food professionals from each WACS region to the 2012 
WACS Congress in South Korea. “It is of particular importance to 
enable the chairs of each national women or diversity committee to 
attend the Congress to participate in the exchange of experiences and 
strategic planning for the years ahead,” says Metz.
The third Women in WACS objective is to establish an international 
mentoring program, which will give women a chance to learn what it 
takes to enter the next stage or a different arena in the food industry. 
Women in WACS already started by responding to a chef from 
Macedonia, who wanted to participate in a culinary competition and 
asked for pointers on updated presentations. Her regional contact 
and an experienced competitor coached her to success. “While 
mentoring allows you insights into areas beyond your current scope 
of experience, it also serves as a support network, an exchange of how 
different women on different career paths in different parts of the 
world tackle the same issue: how do I balance my professional goals 
with my personal life? Mentoring on a one on one basis strengthens 
your inner resolve,” states Metz. “When we asked food professionals 
who follow our initiative whether or not they would be willing to 
be a mentor to a woman, I am very proud to say that both women 
and men stepped to the plate. In the near future, we will publicize 
the names and contact info of these mentors. Please contact me at 
women@worldchefs.org, if you are interested in becoming a mentor.”
Submitted by Women in WACS
afriCa – north
nerMine hannO
egyPt
tv culinary show presenter 
for takhayal entertainment.
nermine.hanno@gmail.com
tel: +966 503 693272
afriCa – south
antOnette kennedy
sOuth africa
Director of Plan b food 
and beverage Consultants. 
managing Director of 
menutainment (Pty) ltd; 
owner of frog terrace 
bistro. Director – Sa Chefs 
association.
akennedy@mweb.co.za
tel: +27 (0) 11 791 7231
ameriCa – north
sara harrel
canada
owner of the veg Company 
Inc. vice President, escoffier 
Society of toronto.
sharrel@vegcompany.com
tel: +416.488.5097
asia
ty leung
hOng kOng
Culinary & Hotel 
management Student 
President of the Hong 
kong young Chefs Club.
vity.leung@gmail.com
ameriCa – south
euda lisseth MOrales
guateMala
food & beverage Professor 
at landivar university; 
general Director of alta 
Cocina. Past President 
of guatemalan Chefs´ 
association
altacocina@altacocinagt.com
tel: +502 52038741
europe – Central
dr. gaBriela Berechet 
rOMania
general Director of 
the Center for tourism 
education in bucharest, 
Romania; lecturer in 
Culinary art, Nutrition and 
food Safety vice President 
of aSPRogaSt-Romania
gabriela.berechet@cit.org.ro 
tel: +40 5492891
europe – south
gaBriella Bugari
italy
Chef/owner
vice President of Italian 
Chefs’ federation. President 
of Italian lady Chef.           
info@hotelprogresso.it
tel: +39 0735 83815
europe – north
ulla Pedersen
denMark
lecturer at Culinary School, 
Silkeborg.teamchef: Danish 
National Culinary Junior team
upe@silkets.dk 
tel: +45 2230 3940
WaCs – WomeN IN WaCS
paCifiC 
cassandra hayden
australia
general manager of Just 
Cooking, www.justcooking.
com.au. marketing & PR 
for x-treme Consulting & 
associates.
cassandra@xtremechef.com.au
tel: +61403484775
14 World association of Chefs Societies 
small things Can 
maKe great things happen
by euda morales
While organizing the first WACS Americas Continental Presidents 
Meeting last year in Guatemala, I thought that it would be worth 
visiting a school kitchen close to the coffee plantation where we had 
planned a tour. 
I knew from the beginning we would all be touched by the chil-
dren there and we had a great day. Gissur Gudmundsson, WACS 
President, told the students the story about the Santa Clauses from 
Iceland. They did not know where Iceland was but he told them to 
think of his country each time they had ice cream. After this, Claude 
Buzon from Canada invited them to have ice cream and since then, 
it has become a sweet tradition to have an ice cream on special occa-
sions over there.
I was also aware that in the school they did not have a stove to cook 
their meals. So, beyond sharing a good moment with the children 
and handing out cookies, ice cream and refreshments, my hope was 
that we could help them in other ways too.
A few weeks later, we installed for them a brand new stove, thanks to a 
donation from the WACS Humanitarian Fund and a generous partici-
pation from WACS Past President, Ferdinand Metz. The Keller family, 
owners of the nearby coffee plantation also fixed the kitchen to have 
a suitable place to work in. This true story proves that we, as a WACS 
family, can indeed make a difference in many ways. 
The big difference is not only that we brought fun and a new kitchen 
to the children but also that they now deeply appreciate the way their 
meals are being served!
 World Chefs Without borders – guatemala
the school kitchen before.
the school kitchen after the renovation.
WaCS ameRICaS PReSIDeNtS vISIt a SCHool CaNtINeIN guatemala.
 www.worldchefs.org 15
a happy WeeK 
for orphans 
in myanmar
After the Waterfestival and Myanmar New Year holidays were over, 
which led the country to a 14-day holiday, we could start distribu-
tion of over 7000 kg of Nutritious Child Food to 8 orphanages in 
Yangon as well as in the 2008 Nargis Cyclone-struck Delta.
“Borderless Chefs” - WACS , represented here by World Chefs 
Without Borders, could start another initiative to support orphans 
with an extra rich and high nutrition meals stock for several weeks, 
in Myanmar, through the Myanmar Chefs Association - MCA.
We started at the 8 Miles Boys Home, where 180 boys aged 5 to 
18 live as well receive primary and higher education, a place MCA 
has visited regularly over the past 14 years, usually with a rich 
Myanmar Mohingar Breakfast. This time we were more than happy 
to come with an extra special gift prepared by Mr. Frank Frank and 
Mrs. Marie Luise Thuene, President and Vice President of LOG, 
Germany’s Wings of Help.
The Child Food specialist HIPP, Bebifit as well as Coppenrath 
Feingebaeck fine pastry, all from Germany, brought, with the kind 
support of DB Schenker Germany, a 40 foot container ( the 11th 
in 18 months ) to Myanmar. High Nutrition, vitamin-rich cookies, 
special enriched Chocolat and Fruit Puddings, ready-to-eat baby 
meals, and a wide range of butter and egg-rich cookies came with 
the delivery. It was a real change from the usual “Asian Cuisine" 
menu the children at the orphanages get as their daily diet.
With a system as efficient as an ant colony, the whole delivery was un-
loaded in less than 30 minutes and stored safely in the meeting room 
of the orphanage. The stock we delivered to the 8 Mile Boys Home 
will last for 3 to 4 weeks on a daily ration of one portion per child.
This is a healthy surplus to their usual daily ration of 3 to 4 meals 
through the orphanage management. We would like to thank once 
again the Myanmar Ministries concerned for their full cooperation 
and best arrangements, which allowed this aid container to reach 
Myanmar without delay.
 World Chefs Without borders – myaNmaR
by oliver e. soe
16 World association of Chefs Societies 
WaCs Congress 2010 – HIgHlIgHtS fRom CHIle
tHe WoRlD aSSoCIatIoN of CHefS 
SoCIetIeS (WaCS) HelD tHeIR 34tH 
INteRNatIoNal CoNgReSS IN SaNtIago, 
CHIle fRom JaNuaRy 24 – 28, 2010. NeW 
CouNtRIeS WeRe INDuCteD, CHefS WoN 
PReStIgIouS ComPetItIoNS, aND maJoR 
NeW INItIatIveS WeRe aNNouNCeD.
 www.worldchefs.org 17
WaCs Congress 2010 – HIgHlIgHtS fRom CHIle
WaCs is 
noW 93 
Countries 
strong
Ten new national Chefs Asso-
ciations were formally inducted 
into WACS at their 34th world 
congress in Santiago, Chile Janu-
ary 24 -28, 2010. The new coun-
tries are Bosnia and Herzegovi-
na, Ghana, Honduras (affiliated 
member), Namibia, Macedonia, 
Micronesia, Pakistan, Peru, 
Saudi Arabia and Uzbekistan.
“We’re delighted to welcome 
these new countries who have 
joined the WACS family to 
promote and share international 
culinary initiatives including 
education, training and competi-
tions” says WACS President Gis-
sur Gudmundsson. “To support 
our growth we are embracing 
new initiatives and industry 
partnerships, including three 
international WACS commit-
tees (Education, Culinary and 
Marketing) with representatives 
from all continents.
18 World association of Chefs Societies 
WaCs Congress 2010 – HIgHlIgHtS fRom CHIle
bill gallagher 
Junior Chefs forum 
The Junior Chefs Forum in Chile attracted 44 young chefs from 
around the world. The junior forum delegates were entertained by 
some very talented chefs and presenters that encouraged interaction 
with their presentations along with some light relief of quick fire 
quizzes that made paying attention worth while.
Dr Bill Gallagher states “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 WACS. WACS President 
Gissur Gudmundsson declared “This forum represents a unique 
opportunity for learning, friendship networking. It has been the 
trampoline for many young chefs to pursue their career goals.”
attRaCtS 44 youNg CHefS 
fRom aRouND tHe WoRlD.
 www.worldchefs.org 19
WaCs Congress 2010 – HIgHlIgHtS fRom CHIle
indonesia Wins 
first plaCe 
in global Chefs 
Challenge
Indonesian chef I Wayan Wicaya won first place in the prestigious Glo-
bal Chefs Challenge, beating out all 6 other continental winners. The 
competition, one of the largest in the world, is held every two years. 
To participate, chefs from each country compete to win their national 
title, and then compete to win the WACS continental title. Those seven 
winners then compete in the Global Chefs Challenge every two years, 
preparing a four-course dinner for twelve people. The pair also won a 
concurrent wine pairing competition with their meal.
Chef I Wayan Wicaya, Executive Sous Chef of Bulgari Hotel in Bali, 
was assisted by Alex Tanuhardja, a Commis Chef at Bulgar and Presi-
dent of the Bali Young Chefs Club. Executive Chef Andrew Skinner 
was the team coach. 
Second place was awarded to Chef Wim Klerks of the Netherlands. 
Wim is currently chef at restaurant Les Jumeaux.
20 World association of Chefs Societies 
Canada Wins 
first plaCe in 
hans buesChKens 
Junior Chefs 
Challenge
Canadian Chef Trevor Ritchie won first place in the Hans Bue-
schkens Junior Chefs Challenge, beating out 15 competitors. The 
junior competition, also one of the largest in the world is limited to 
one competitor per country 25 years of age or less on the day of the 
competition, and who is either an apprentice or not more than one 
year post apprenticeship. 
Trevor Ritchie is currently Restaurant Chef at Queen’s Landing 
Hotel. Trevor was mentored by Chef James Olberg, Executive Chef 
 at Queen’s Landing Hotel.
Second place was awarded to Malcolm Goh Sok Sion of Malaysia. He 
works as a culinary lecturer at KDU College SDN.BHD.
Third place was awarded to Joseph Clarke of New Zealand. He is 
currently a Demi Chef de Partie at Blanket Bay Lodge Glenorchy, 
Central Otago.
WaCs Congress 2010 – HIgHlIgHtS fRom CHIle
25% energy saving 
with ecoCooking
www.convotherm.com
Norway won their bid to host the 36th WACS Congress in 2014 by 
a vote by WACS members. “We’re delighted and thrilled to have the 
honour of hosting this congress” says Kristine H. Hartviksen, Presi-
dent of the Norwegian Chefs Association. “Our aim is that the Taste 
of Norway 2014 will serve as an important meeting place not only for 
the professional WACS members, but also for any accompanying par-
ticipants”. WACS 35th congress will be held in 2012 in South Korea.
WaCs Congress 2010 – HIgHlIgHtS fRom CHIle
With over 23 years of history, KDU College’s School of 
Hospitality, Tourism & Culinary Arts (SHTCA) is constantly in the 
limelight with awards from various competitions such as Hans 
Bueschken World Junior Chefs Challenge, Food and Hotel Asia 
(FHA), Food and Hotel Malaysia (FHM), International MIHAS 
Apprentice Chefs’ Competition (MACC) and Hong Kong 
International Culinary Classic, just to name a few.
SHTCA �rmly believes that challenges facilitate a student’s 
learning experience and with that in mind, continually inspire 
students to reach for greater heights. 
CHAMPIONS
INSPIRING
PROGRAMMES
• IMI Diploma in Golf Resort Management 
• IMI Diploma in International Hotel & Tourism Management
• IMI Diploma in Professional Chef Training • IMI Diploma in Culinary Arts 
• IMI 3+0 B. Arts in International Hotel & Tourism Management 
• Southwest Minnesota State University 2+2 B. Science in Culinology 
• IMI Executive MBA in International Hospitality Management 
KP/JPS(KR10536)01/15 KP/JPS(KR10536)01/15 KP/JPS(KR10348)08/14 KP/JPS(KA6426)11/10 KP/JPS(KA6291)05/10 KP/JPS(KR7302)07/11 KP/JPS(KA9017)07/13 
KDU COLLEGE SDN BHD (76997-T )
DJ Campus: SS22/41,Damansara Jaya, 47400 Petaling Jaya, Selangor, Malaysia. Section 13 Campus: 76, Jalan Universiti, 46200 Petaling Jaya, Selangor, Malaysia.
Tel: +603-7953 6688, +603-7728 8123 Fax: +603-7726 9941 www.kdu.edu.my
Penang Campus: 32, Jalan Anson, 10400 Penang, Malaysia. Tel: +604-226 6368 Fax: +604-228 0362 www.kdupg.edu.my
WaCS 36tH CoNgReSS to be HoSteD by NoRWay IN 2014
norWay 2014
get 
ready 
for 
south 
Korea 
2012
We are looking forward to seeing 
you at the next WACS World 
Congress that will be held in Dae-
jong, South Korea in May, 2012.
We promise a new and exciting 
format with activities and key 
speakers that will attract chefs 
from every corner of the world.
 www.worldchefs.org 21
22 World association of Chefs Societies 
Keeping traditions alive
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
During the 19th century, culinary arts exhibitions were a 
forum for reformers of the culinary arts, like Marie-Antoine 
Câreme, Prosper Montagne, Joseph Favre and Auguste 
Escoffier. Even today, in our fast moving time, the function of 
culinary arts exhibitions is to provide models, as well as a po-
dium for the international development of the culinary arts.
The focal point, however, is no longer the culinary arts alone. 
Creation of the menu has become mandatory and technical 
development ushers in new opportunities for improvement 
in quality and economic efficiency. Nutrition in its totality is 
demonstrated in all its forms in theory and practice. Where 
else but at a culinary art exhibition, have the public and the 
professional world had the opportunity to obtain a complete 
overview of the present position in the culinary arts?
Without the exhibitions, the rising and future generations 
would not be in a position to see what can be achieved. 
Whilst today it is possible to travel to every corner of the 
world, not everybody has the time or financial means to do 
so. Culinary exhibitions provide the opportunity for every-
one to access new developments and exotic creations from 
unfamiliar cultures.
Culinary competitions are a global window. Cooks and chefs 
cannot fail to be inspired by what they see and experience 
and can then incorporate this into their daily work, raising 
culinary standards. With the world seemingly getting smaller, 
it is important that competitors are aware that culinary shows 
are judged on a global standard thus endorsement of your 
culinary show by WACS is the way forward.
©
 r
ag
na
r 
fr
id
ri
ks
so
n-
Pa
ss
io
nf
oo
d
 www.worldchefs.org 23
10 tips and Common 
mistaKes of pastry 
Chefs in Competitions
gilles renusson
Pastry Chef Instructor at 
Grand Rapids Community 
College, Grand Rapids MI
1. Excessive colour. Although some pastry chefs tell me that 
macarons with light natural colour sell less well.
2. Chocolate spray. Heavy, excessive. This is a mistake some 
young pastry chef make when they want to hide some 
imperfections on a centrepiece. 
3. Chocolate piping on pastries or centrepieces. Straight 
lines must be perfectly straight and bent ones must be 
smooth and very thin with no heavy visible dots.
4. Participants has focused on some elements of the display 
that look and tase stunning, and then there is the last one 
which looks like an afterthought. They did not give them-
selves enough time to plan through.
5. Knife cuts must be precise, clean, uniform. Sometimes on 
chocolate glazed petits fours we see that the chocolate glaze 
smudges the lighter layer underneath. To prevent this, cut the 
pieces a bit larger than needed then flip them on the side so 
the glaze forms a vertical line and cut straight down. Flip the 
piece again and cut the first edge which was slightly too big. 
6. Colour on pastillage bleeds. Lightly moisten the surface of 
your dry pastillage to seal the surface. Dry again for a few 
hour then apply the colour.
7. Cracks on pastillage, burs on the edges. Keep the surface 
of the pastillage pliable. Make clean cuts so you do not need 
to spend time sanding thus increasing the risk of breakage.
8. Finish too early while competing in live competition. Make 
every second count. It shows you rehearsed your work well 
and you are hungry for the gold medal.
9. Don’t waste time cutting a piece of acetate you knew you 
were going to need. Plan your work ahead. 
10. Did not record changes on checklist as you practiced or 
packed. So many stories to tell by every past competitors of 
check list that were not used properly. 
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
by dean J. Kropp
Well, that’s a mighty big order request if you have no idea where to start 
looking. Dean Kropp had a notion of where to look when he discov-
ered that there existed a Culinary Team USA when he held his first job 
as a pastry chef in Chicago, 1981. As Kropp kept cutting up his choco-
late for ganache, he found out that culinary competitions commenced 
in 1900 on the fairgrounds of Frankfurt Germany. “One man had a 
vision and that vision is still very clear today,” Kropp says astoundingly, 
eyes wide open. Matthaus Carl Banzer came up with the idea to bring 
chefs together to one place so that they could show the public what 
they were cooking. Banzer had no idea of what he was creating. In 
order to pull it off, he would educate himself on how he should proceed 
with the process of everything from contacting the chefs, to marketing 
the event to the public. “Would people be interested, would they come 
to this kind of event?” Banzer contemplated to himself.
Banzer continued with his idea after he heard that Freddy de Couber-
tin was trying to restart the Olympic Games in Greece. De Coubertin 
was successful in doing that in 1896. Banzer would follow through with 
his idea of congregating as many chefs as he could find four years later. 
Although it would be a struggle, Banzer continued with his efforts of 
creating the “International Kochkunst Ausstellung,” roughly translated 
into English, “The Culinary Olympics,” from Frankfurt. 
Kropp has been struggling for years in researching this event. With 
so much information recovered, Kropp is on his way to document-
ing the event since its inception. “The tough part is reconstructing the 
beginning through World Wars I and II,” says Kropp. With the help of 
the Internet and the German Chefs Association in Frankfurt, Kropp 
is on his way to writing his second book. “The publishing business has 
become so much tougher to succeed in because of the Internet,” states 
Kropp. He knows from writing his first book, “A Bone to Pick,” which 
Kropp documents the seven years he spent injured from three differ-
ent accidents that put him out of his catering business for the stars of 
film and TV. At the time, Kropp cooked for James Earl Jones, Demi 
Moore, Hulk Hogan, David Letterman, and Bill Cosby to name a few. 
Kropp’s book is now in Albany, New York waiting to start legislation 
for his proposed “Declaration of Injured Persons’ Rights,” which Kropp 
experienced along with his injuries. Like Banzer, Kropp doesn’t give up 
on his vision for the future. Kropp believes that sometimes you have to 
look back in order to look forward. In 100 more years, the future chefs 
will want to know where their heritage of culinary competitions began.
Dean J. Kropp: Started cooking in 1976; graduated culinary school in 
1979; proceeded to hold Executive Pastry Chef/Sous Chef/Catering 
Chef positions at the 95th Restaurant, Swiss Pastry House-Chicago, 
Hotel Peabody-Memphis; Wyndham Rose Hall-Montego Bay, Jamai-
ca. Chef Kropp suffered career ending injuries from a car accident in 
August, 2000. Hence, there would be two more accidents which lead 
Chef Kropp to write his first book, “A Bone to Pick.” Kropp is begin-
ning his second book, “Worldwide Olympics of a Culinary Sort,” due 
out in 2012. For more information see www.deankropp.com
WHo INveNteD tHe CulINaRy 
ComPetItIoN aND WHeN DID It begIN?
history of iKa
24 World association of ChefsSocieties 
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
by the egyptian Chefs assoCiation
Chefs who intend to compete at culinary arts competitions should 
prepare themselves thoroughly before competing. To improve your 
level, more practice and training is needed. We give you some tools and 
guidelines on how you can prepare yourself to achieve better results.
In considering whether or not to participate, one of the first steps to 
take is to ask yourself if you are willing to invest the time and dedi-
cate the effort needed to prepare yourself for a competition. You will 
need to practice and practice over and over again to reach perfection. 
The time you need to practice should be outside your working hours, 
as competition training should not interfere with your work. 
The first step you can take is to contact your colleagues who compet-
ed with success before and who could be of a great assistance to you. 
There are many chefs who achieved medals at previous competitions 
who can be your mentors and assist you in improving your plates. 
They are often more than willing to share their knowledge and skills 
and would be glad to assist and teach others, so call them and ask for 
their advice. You can also contact your national chef ’s association to 
find out who are the talented chefs in your country that might be able 
to assist you. 
Before you invest time in cooking, glazing and composing plates it is 
advisable to purchase some books and CDs to familiarise yourself with 
what the judges are looking for in culinary arts displays. Variety in 
your plates should show your slicing and cutting skills and your mas-
tery of cooking methods. So the use of moulds should be avoided at all 
times. Also, mastery of cooking skills means you are able to show the 
use of various cooking methods in your plates such as broiling, poach-
ing, roasting, baking, grilling and steaming, among others; there are 18 
cooking methods in total that a professional chef should master. 
Balance and harmony in your plate is essential, from nutrients and 
colours, to textures and shapes. Before you even touch foods or start 
cooking you should think of the plate you want to create. Make a draw-
ing and analyse the balance and variety of nutrients, colours, textures 
and so on. This method will save you time and avoid food waste. Once 
you have composed on paper the plate that gives you the right balance 
and shows a variety of cooking methods, it is time to cook your dish. 
The plate, once cooked might still need some adjustments. When the 
plate looks and tastes to your liking and is practical to serve as an à la 
carte dish in a restaurant, only then is it time to start working with as-
pic. You will have to cook again, apply aspic and plate the food. At this 
stage you should be close to what you really are going to exhibit and 
only small adjustments should be needed to perfect your display.
At each culinary arts competition the judges often see the same 
mistakes over and over again. We have listed the commonly made 
mistakes. Please review the contents of the table to avoid unnecessary 
mishaps that have occurred before.
prepare 
for suCCess
10 tips and Common 
mistaKes in 
hot table Competitions
gert KlotzKe
Member of WACS Culinary 
Competition Committee.
Owner of Gastronomi AB, 
Sweden.
1. Competitor has not read the rules properly.
The basic rules is to know what you will be judged on and 
what the judges will be looking out for.
2. Make sure to use correct menu language and professional 
terms. Using wrong terms shows a of lack of professionalism 
and respect to your craft.
3. Do not use complicated techniques that do not serve 
any purpose. Plates should be practical to implement in any 
restaurant as an à la carte dish. The more items there are on 
a plate, the more time it takes to dress the plate thus risking 
that food turns cold before it is served.
4. Too many different flavours on the same plate. Do not 
overkill the plate with putting too many flavours together 
that confuse the palate.
5. The main ingredient’s taste should dominate the plate
Garnish should support and enforce the main ingredient, not 
dominate it
6. Make sure to use different textures and techniques.
By using different cooking methods, textures, colours and 
shapes on different plates and preparations you can add up 
to 30 points on your scorecard.
7. Everything on the plate should be edible. Avoid using gar-
nishes that have no function as they only cause food waste.
8. A menu should have a progressive intensity in taste.
Avoid using intense flavours before subtle flavours.
9. Make training sessions as close as possible to competition 
environment. Real life training sessions will allow you to de-
tect and improve critical points and better prepare for D-day.
10. Document all training sessions in writing and in images for 
later reference.This will allow you to draw as mush learning 
from each training sessions and use the experience later.
 www.worldchefs.org 25
As the global voice and authority on food the World As-
sociation of Chefs Societies is pleased to offer endorsement 
of culinary competitions of all levels worldwide. 
To gain this prestigious recognition, competition organisers 
must submit applications for approval and fulfil require-
ments according to the Culinary Competitions Rules 
minimum standards. One important thing to know is that 
the size of the competition is not a factor in receiving this 
recognition; it is the quality, structure and passion used to 
put it in place which counts the most. 
The participation of competitors in culinary competitions 
can make a difference for the future of gastronomy but, 
more importantly, the decision by organisers to get a com-
petition endorsed by WACS can guarantee the competitors 
will receive proper recognition worldwide, having competed 
at high-standard levels. Anyone that gets the opportunity to 
take part in a competition endorsed by WACS will feel privi-
leged to be a part of the global voice on cooking.
To ensure that culinary competitions are fair to all competi-
tors, it is essential to apply the same set of rules and guide-
lines throughout. The WACS Culinary Rules are updated 
on a regular basis in order to comply with new trends and 
technology. A Committee, representing all WACS Conti-
nents, meets regularly on an ongoing basis to develop uni-
versal guidelines and criteria that can be easily understood 
and practically implemented to achieve a consistent global 
standard. It is vitally important that all culinary competi-
tions follow and use these rules to ensure these standards 
are maintained.
WaCs approved Judges
WACS is dedicated to creating global standards on culinary 
competitions and qualified judges are the key ingredient.
WACS maintains a list of carefully evaluated judges. WACS 
Approved Judges will make sure that a fair and consistent 
level is achieved around the world with specific and meas-
ured judging criteria along with standardised competition 
rules and guidelines. All WACS Approved Judges must have 
attended a WACS Culinary Committee Approved Judges 
Seminar. 
WaCs Judging seminars
 
WACS Culinary Competition Committee has developed and 
implemented a Judging Seminar Program that will 
be proposed in all continents on a regular basis. WACS 
member countries have the possibility to licence the Judging 
Seminars for the benefit of chefs in their region.
The Judging Seminar will, from now on, be mandatory for 
all future WACS Approved Judges. The objective is to create 
international standards for all “WACS Endorsed” culinary 
competitions. This is a major breakthrough for competitors 
who now can look at the label “WACS Endorsed Competi-
tion” as a guarantee for transparency, objectivity and overall 
quality. This international standard scheme is a step further 
for WACS in its objectives to raise the standards of culinary 
competitions as well as of global cuisines in general. 
settingthe 
standards for 
Culinary 
Competitions
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
26 World association of Chefs Societies 
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
Returning home to Bali with one of the culi-
nary world’s most prestigious prizes, I Wayan 
Wicaya, the winner of the Global Chefs 
Challenge 2010, was greeted enthusiastically 
by friends, family and colleagues on Tuesday, 
February 2, 2010.
The Global Chefs Challenge is the largest sin-
gle chefs competition in the world, sponsored 
by the World Association of Chefs Societies 
(WACS) and entered by 88 countries in 7 
seven continental regional finals.
Every two years, the finalists from the seven 
regions of the world take to the stoves to 
prepare a four-course dinner for twelve people 
to exacting standards. Every move is watched 
and judged. The results are scored by a jury 
of experts and the winner is the chef who has 
created the dishes to the highest culinary, food 
hygiene and preparation standards.
The six other Global Finalists were Norway, 
Canada, Portugal, Holland, Dubai and Australia.
I Wayan Wicaya, Executive Sous chef of 
Bulgari, has been leading up to this final for 
two years. First securing the title for Indo-
nesia, then winning the Global Chef Asia 
competition and finally to Chile, where he has 
proved beyond doubt that Indonesia’s culinary 
industry is producing world class chefs.
“The road to Chile was paved with hard work, 
skill, creativity and many smaller hurdles and 
to win this most prestigious prize is abso-
lutely amazing and a confirmation of how far 
Indonesia has come in developing our local 
chefs to international standards,” says Darren 
Lauder of Nusa Dua Beach Hotel, Vice-Presi-
dent of Bali Culinary Professionals (BCP).
Working with the team coach Executive Chef, 
Andrew Skinner, and the team at Bulgari, also 
supported by members of the culinary com-
munity, Wicaya’s bid to gain this final prize, 
representing Asia in Chile, involved many 
people and many levels of competition.
Joining Wicaya was the BCP’s first scholarship 
student, Alex Tanuhardja, who currently is 
a Commis Chef at Buglari Hotel in Bali, and 
the current President of the Bali Young Chefs 
Club.
Each Chef is allowed an apprentice/assist-
ant to help prepare the four-course meal. 
Alex has been with the chef throughout the 
competition and has been exposed to the 
highest level of expertise, competing against 
Michelin-starred chefs from Europe, America, 
Australia and Africa in this final round.
There was a wine pairing Competition run-
ning in tangent with the Global Chefs Chal-
lenge where each Global Chef was allowed to 
taste 8 premiere Chilean wines and pair 3 of 
the 8 with their menus. Indonesia also won 
this award, creating a clean sweep for Wicaya 
and Indonesia.
“We are all so impressed by this effort and the 
win is the final confirmation that Indonesia’s 
chefs are capable of competing against the 
very best on any culinary stage. Here is the 
proof,” says Andrew Skinner ” a Balinese chef 
has completely blown away the competition to 
take this prestigious title. For the Indonesian 
team just to have made it to the final was a 
dream, to win was beyond words. “
“We went to Santiago with no expectations 
whatsoever. We were considered the dark 
horse. But what it shows on the day is that 
unbelievable things can happen. However we 
also believe that this was no fluke. Because 
we felt we would be well below the required 
standard, we rehearsed and practised like 
you would not imagine, just to ensure we did 
not embarrass ourselves on the world stage. 
And then we won!” continued the very proud 
Executive Chef, Andrew Skinner.
 “We are so proud to have represented, 
Indonesia, Bali Culinary Professionals and 
ourselves at this level of competition. To win 
is just fantastic.“ 
Winning the global 
Chefs Challenge
a twist of faith for Indonesian chef I Wayan Wicaya.
 www.worldchefs.org 27
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
ross hoWell
3rd place global chefs challenge 2010
Ross Howell is a multi-award-winning 
chef, dedicated to his craft. He is intensely 
interested in his industry and is driven 
to produce and create beautiful food. He 
has competed successfully, nationally and 
internationally, for the last 20 years, to attain 
credible judgement of his work by his peers 
and better.
Ross won the right to represent Australia 
on 2 occasions - 1997 & 1999 for the Bo-
cuse d’Or World Cuisine Competition in 
Lyon, France. He has won 6 Culinary Olym-
pic medals including 2 gold medals.
“For 30 years, competitions have always been 
an integral part of my cooking, as it enables my 
work to be judged by chefs whose capabilities are 
highly respected and regarded by myself. Through 
this judgement, I have been able to educate my-
self further and I believe that this is one way that 
cooks can learn to be at a higher level.”
i Wayan WiCaya 
1st place global chefs challenge 2010 
Originating from Singaraja, in the northern 
region of Bali, he attended the Hotel and 
Tourism Training Institute (Sekolah Tinggi 
Pariwisata) in Bali. After receiving his diplo-
ma, he began his professional career as sous 
chef at some of the best restaurants around 
the country, such as The Balé Luxury Re-
sort in Bali and Ku de Ta Restaurant Bali.
With over 17 years of culinary experi-
ence, Chef Wicaya is the recipient of 
several awards and accolades among which 
the Gold Medal at Global Chefs Challenge 
Hong Kong and Gold Medal at Bali Culinary 
Professionals (BCP) Salon Culinaire both in 
2008 and Silver Medal at Bali Culinary Pro-
fessionals (BCP) Salon Culinaire in 2004.
“Winning the title of Global Chef Asia was one 
of the highlights of my career. I tried to stay 
calm and focused and simply do my best. It was 
an amazing experience and I am very happy 
for myself and for my colleagues who have sup-
ported me and given me the confidence to take 
on this great challenge.”
Wim KlerKs 
2nd place global chefs challenge 2010 
Wim Klerks (40) is a member of the Na-
tional Team of the Netherlands since 2006. 
He has won several silver and gold med-
als both with the national team as well as 
individually. He also won the Golden Toque, 
Holland’s most important culinary competi-
tion, in January 2010, fulfilling his dreams as 
a young chef. 
“Competing in competitions is a great challenge 
that demands a great deal of time. It demands 
a lot of personal motivation and enthusiasm, 
especially when you have a full time job as a 
chef as well as being a father of 4 children. 
I make the effort because it is important to 
continue learning and improving my working 
skills. Competitions also give me the opportunity 
to learn from others, both competitors and 
judges. It is where I pick up new skills, gain 
understanding of different culinary cultures and 
pick up the latest trends and innovations that 
I can later use in my work. By participating at 
culinary competitions, I can measure my own 
qualities and better assess what I can change 
and improve in the future.”
28 World association of Chefs Societies 
Just recently the PPHS (Professional Promotion Hospitality Section) 
in Israel held the Taste of Peace competition in the name of coexist-
ence. There were 20 participants, both Israeli and Palestinian chefs 
working together. 
Their efforts have resulted in gathering top notch chefs from both 
sides in the name of peace in order to prove to the world that cooking 
needs no politics to excel. This is the mission of Chef Sarkis Yacou-
bian (Armenian), Chef Charlie Fadida (Jewish), Chef Imad Shurbaji 
(Muslim) and Chef Johnny Goric (Christian). 
Chef Sarkis Yacoubian, the founder of the competition, explains: 
“Because of the bloody and unresolved heritage which  I share with 
all Armenians, and because of the life which I have led amongst Pal-
estinians and Israelis in this land, I am fully aware of the consequenc-
es that harsh antagonismshave on the human spirit. Throughout 
the years of having to watch hatred, terror and unnecessary killings 
control the daily headlines, I became resolved to show to those that 
seem to have a personal gain in keeping these antagonisms afire and 
thereby ripping this land in two, that hatred can be replaced by love 
and antagonism can be replaced by cooperation. If the politicians 
were really committed to their purpose, peace may have been quite 
easily achieved: unfortunately our harsh reality shows us otherwise. 
Thinking, knowing and believing that living in peace may be the 
easiest thing to achieve, I embarked on my mission to gather an elite 
group of people from both nations who will be able to prove that 
peace is a handshake away.
Our next goal is to participate in world competitions and to be recog-
nized by people as true believers and advocates of peace. 
We hope to gain the world’s attention and attain the recognition of 
other international chefs who understand the importance of spread-
ing this word of peace through our kitchens and our dishes.”
the taste 
of peaCe 
Competition
kNIveS aND SHaRP INStRumeNtS Do Not 
NeCeSSaRIly Have to DeStRoy: tHey CaN 
alSo CReate PeaCe.
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
Chef Sarkis Yacoubian
EXPOGAST
11th INTERNATIONAL
TRADE SHOW FOR
GASTRONOMY
20-24.11.2010
Organised by:
WORLD A
SSOC IA
T IO
N O
F
CH E FS SOC
I E T
I E S
Supported by:
80/20 rule –yes or no?
By recommendation of the Culinary Competition Committee, WACS will remove the 80-20 rule and 
implement the 100% rule, insisting that preparations are fully produced before the jury. 
but What’s the baCKground of these 
numbers: 80/20 and Why is it out of date?
Originally this rule was created many years ago with the aim to improve the level of plate decorations at 
culinary exhibitions in the Warm Kitchen “Category R”. This proved to be especially rewarding to the 
pastry section as the decorations that consisted of sugar, chocolate or hippen paste, could be brought in 
80% completed and with only 20 % to be produced onsite, under the eyes of the Jury. 
Unfortunately, this rule was often misunderstood and even abused.
There are many examples of teams trying to cheat, bringing the completed decorations with them in the 
hope that the jury wouldn’t notice, as it is somewhat hard to control. Other teams interpreted the rule in a 
way that they brought along the 80% of the mise en place for their Warm Kitchen.
The outcome of all this has been a worldwide confusion and it has become obvious that this rule is out of 
date. Therefore the Culinary Competition Committee has recommended to change the rules so that in the 
future everything will be 100% produced and prepared before the judges at international WACS Approved 
competitions. The objective is to ensure a fair competition and common standards between nations. This 
will eventually benefit both competitors and judges.
The 100% rule will be implemented for the first time at the Culinary World Cup in Luxembourg 2010, 
for national teams only. Then to be extended to juniors, military and national teams at the next big 
competition, which is the Culinary Olympics in Erfurt, Germany in 2012. The ultimate goal is to intro-
duce a 100 % rule for all WACS Approved competitions.
It is the opinion of the Culinary Competition Committee that this is the right path to take if we want 
more fairness in culinary competitions in the future.
by robert oppeneder
CHaIRmaN WaCS 
CulINaRy ComPetItIoN CommIttee
hungry for Challenge – CulINaRy ComPetItIoNS SPeCIal
30 World association of Chefs Societies 
Competition neWs
the emirates 
salon 
Culinaire 
dubai 2010
the emirates Salon 
Culinaire Dubai 2010 
took place from 
february 21-24. With 
1,500 competitors 
coming from 10 inter-
national countries, this 
year’s Salon exceeded 
all expectations. 
from left: kevin sutherland (2nd), idris caldora (chairman of judges), winner Matthew cheal and stephanie Moon (3rd).
mattheW Cheal 
british Culinary 
federation Chef 
of the year
The final of the British Culinary Federation 
Chef of the Year, sponsored by Aubrey Allen in 
conjunction with EBLEX and Moët & Chandon, 
was held in the Live Theatre at Le Salon Culinaire 
International de Londres, Hotelympia on Monday 
1st of March. Finalists had to cook a 3-course 
menu in two hours to include a Short Saddle of 
English Lamb. The competition included butch-
ery skills, judged by Dick Van Leeuwen of EBLEX. 
Ten competitors battled it out for the prestigious 
title of Chef of the Year. 
 www.worldchefs.org 31
singapore team 
Wins lion trophy
Food & Hotel Asia puts Culinary excellence on display as 
Singapore team wins the coveted Lion Trophy. This year’s issue 
featured eight world class culinary teams from around the 
world i.e. Australia, The Czech Republic, Germany, Hong Kong, 
Malaysia, New Zealand, Singapore and Switzerland.
Women poWer 
on podium
The team competed against 
17 other teams from Thailand, 
Korea and Malaysia. During 
the intensive competition that 
lasted over 3 days, the team had 
to go through 5 cook-offs with 2 
mystery protein ingredients. Says 
Team Manager Matthew Yim, “It 
was not easy as we had to have 
one core mystery ingredient, 
which we had to use for at least 
2 items over a four course menu. 
Most of the competing teams 
were from international 5 star 
hotels, so we are very pleased.”
32 World association of Chefs Societies 
expogast 2010
tHe 11tH eDItIoN of exPogaSt WIll oPeN ItS 
DooRS fRom NovembeR 20 - 24, 2010 at tHe 
luxembouRg exHIbItIoN aND CoNfeReNCe CeNteR 
oN tHe kIRCHbeRg Plateau.
Every four years Expogast gives expression to the 
real art of living: the crafts of gastronomy are vital 
to the enhancement of our life and of our heritage. 
In a world where gaining time and increasing 
productivity have become a rule of life, gastronomy 
and fine food in general appear as a homage to the 
present time and indeed to enjoyable moments 
spent with friends.
The challenge faced by Expogast is to place the 
gastronomic crafts as a media for exchange and 
discovery, and the sector’s professionals as actors 
and promoters essential to that economy. It is a tool 
par excellence for communication, commercial 
exchange and encounter intended both for the 
general public and for sector professionals. 
It is a creative show, the aim of which is to envisage 
future trends, and an outstanding event which 
stimulates the competitive spirit of its participants, 
presents new technologies, highlights the national 
gastronomy and does not fail to think of the future, 
a major part of it dedicated to professional training. 
Organised by Luxexpo, Brain & More and the 
Vatel Club Luxembourg, Expogast is supported 
by the Ministry of Middle Classes and Tourism, 
organiser of the Year of Gastronomy, the Ministry 
of Education and Vocational Training as well as 
the City of Luxembourg. 
2010 the year of 
gastronomy – luxembourg
In 2010, the Catering and HORESCA sector in 
particular will be taking on an unprecedented 
dimension. For the very first time, more than 
a city, an entire country, Luxembourg, will be 
under the spotlights. Under the patronage of the 
Ministry of the Middle Classes and Tourism, 
gastronomy will be in the place of honour all year. 
Through Expogast, one of the major events on the 
programme, all the culinary arts of the Greater 
Region will be celebrated.
villeroy & boCh 
Culinary World Cup 2010 
Over five days, more than 45 national, military, 
junior and catering teams will be taking part in an 
 extraordinary culinary competition. On the pro-
gramme: designing gastronomic menus to be tasted 
in the restaurant of the same name and the award of 
prizes to the winners, the most important being the 
Villeroy & Boch - Culinary World Cup 2010. The 
international jury, composed of 55 great chefs, will 
ensure the various competitions run smoothly in 
accordance to the rules of the culinaryart. 
KaCharena 
gastronomiC restaurant
The gastronomic restaurant accords perfectly with 
the quotation by Bernard Loiseau that “Cuisine 
is the other side of decor, where men and women 
endeavour to please others…” In fact, the public 
can observe the chefs competing in the Villeroy & 
Boch – Culinary World Cup 2010, before tasting 
their preparations in the restaurant. There will be 
seating for 900 at the very heart of the competition 
where they can savour dishes prepared by the 
champions. Students from the various Luxembourg 
hotel schools will provide a high quality service to 
match this international competition.
exhibition of Cold dishes
The exhibition of cold dishes will be dedicated to 
the creations of teams or individual cooks. They 
can be admired by visitors and examined by an 
international jury composed of the masters of the 
profession. The jury will assess their presentation, 
composition, preparation and so on. As an 
ephemeral exhibition, it will be renewed each day 
with the works of new master chefs.
hungry for Challange – CulINaRy ComPetItIoNS SPeCIal
GLobaL ChefS ChaLLenGe
Organised every two years
7 Continental Semi-finals throughout 2011
Finals at WACS biannual World Congress in May 2012 
in Daejong, South Korea
The Global Chefs Challenge is wholly owned and run by WACS. The 
competition is held every two years and is the largest single chef 
competition in the world. 600 local chefs from around the world par-
ticipate in the 93 national selections to win the right to compete in 
the 7 continental semi finals. The seven semi finalists then compete 
in the Global Chefs Challenge every two years, preparing a four-
course dinner for twelve people as well as pairing the food with wine.
hanS bueSChKenS Junior 
ChefS ChaLLenGe
Organised every two years
7 Continental Semi-finals throughout 2011
Finals at WACS biannual World Congress in May 2012 
in Daejong, South Korea
The Hans Bueschkens Junior Chefs Challenge is a unique competition 
that gives young chefs from all over the world the opportunity to 
meet, network and test their skills. For the first time, the next edition 
will be run in parallel with the Global Chefs Challenge, making it the 
biggest Junior Chef Competition, with over 50 national selections, 7 
continental semi-finals and a world final. The competitors must be 25 
years of age or less on the day of the competition. They must either 
be in apprenticeship or with no more than one year of post-appren-
ticeship experience. The contest consists of producing a 3-course 
menu for 8 covers from a mystery basket of ingredients and only 3 
and a half hours to prepare the food.
ViLLeroy & boCh 
CuLinary WorLd CuP
Expogast fair, Luxembourg
Organised every four years
Next issue: November 20-24, 2010
VILLEROY & BOCH CULINARY WORLD CUP, is an international 
culinary contest, reserved to WACS member associations only. It is 
organised every four years by the Vatel-Club Luxembourg and the 
Association of Professional Chefs of Luxembourg.This is the second 
largest international culinary event in the world with 25 National 
Teams, 10 National Military Teams, 10 National Junior Teams, 10 Col-
lective Catering Teams and many individual chefs and confectioners 
competing. More than one thousand Chefs coming from all parts of 
the world will compete in their culinary speciality and the best teams 
will be rewarded with the Culinary World Cup. Competitors will be 
awarded with bronze, silver or gold medals according to the quality of 
their work. Visitors may follow the action as meals are being prepared 
and the menus may be tasted every evening from 06:00 pm.
boCuSe d’or
SIRHA Lyon, France
Finals organised every two year
Next issue: January 25-26, 2011
Ever since 1987, the Bocuse d’Or contest has been giving young 
chefs a unique opportunity to demonstrate their skills, offering them 
a tremendous springboard for their careers. From one competition 
to the next, its international influence has grown constantly. With the 
successive creation of contests in Latin America, Asia and Europe, the 
Bocuse d’Or has become a showcase revealing outstanding talents 
and gastronomic trends from all over the world.The Bocuse d’Or 
contest is held during the 15th SIRHA, (Salon International de la Res-
tauration, de l’Hôtellerie et de l’Alimentation) the International Hotel 
and Catering Exhibition, January 25th to 26th 2011. Last edition saw 
the gathering of 6000 chefs of 120 nationalities.
SCot hot - SCottiSh CuLinary 
ChaMPionShiPS
Scottish Hospitality, Tourism & Catering
Organised every two years
Next edition: February 28 – March 2, 2011
Scotland’s premier event for the Scottish foodservice and hospitality 
industry. Established in 1974, the event attracts around 300 exhibiting 
companies, almost 8000 visitors and is unrivalled in delivering a quality 
audience from Scotland and the North of England. About 10 interna-
tional teams compete for the World Culinary Grand Prix in addition 
to lively and dynamic competition in three other categories; Live 
Competition Theatre, Restaurant of Nations, and Cold Display.
fha CuLinary ChaLLenGe
Food & Hotel Asia, Singapore Expo
Organised every two years
National Team Challenge every four years
Next issue: April 17-20, 2012
The FHA Culinary Challenge (FCC) is Asia’s most recognised culi-
nary competition, attracting the world’s best in the culinary profes-
sion to compete and showcase their artistry and creativity. Almost 
500 chefs from 22 countries and regions participated in the last 
edition of The FCC National Team Challenge, The Gourmet Team 
Challenge, The Dream Team Challenge and The Individual Challenge. 
The FCC National Team Challenge, which is held every four years, 
featured eight of the best culinary teams from around the world - 
from Australia, the Czech Republic, Germany, Hong Kong, Malaysia, 
New Zealand, Singapore and Switzerland. Each team prepares a 
3-course lunch service for 80 guests and a cold table display. The 
Singapore National Team emerged as the winner of the coveted 
Lion Trophy’s 2010 edition.
iKa CuLinary oLyMPiCS
Messe Erfurt
Organised every four years
Next edition: October 2012
IKA/Culinary Olympics is the biggest culinary event in the world 
with teams from over 50 countries competing for the prestigious 
title in different categories; National Senior, National Junior, Regional, 
Community Catering, Military and Individual.
The competition is organised every four years by the German 
Chefs’ Association and Messe Erfurt AG.
maJor WaCs endorsed 
Competitions around the World
 www.worldchefs.org 33
34 World association of Chefs Societies 
Chef sara harrel 
tHe veg ComPaNy
www.vegcompany.com
vegetarian and vegan 
meals – groWing trend 
or fading fad?
Demand for vegetarian and vegan meals is growing. Here’s why.
Meatless meals are being selected more often, and 
more people are becoming vegetarian or vegan. If 
you’re a happy committed carnivore, you may be 
puzzled as to what’s driving this trend! Demand for 
vegetarian and vegan dishes is here to stay and will 
continue to grow. Here’s why. 
better health 
These days, people are more interested in promot-
ing their long term health. Various studies have 
shown that following a balanced vegetarian diet 
can have a positive impact on health - including 
fewer cases of some cancers, heart disease, type 
2 diabetes. Vegetarians tend to have lower blood 
cholesterol and lower rates of hypertension; tend to 
be leaner, thus avoiding many of the risks associ-
ated with obesity. 
Not convinced? Knowledgeable groups have 
reviewed many studies and concur on the health 
benefits of a vegetarian or mostly plant based diet. 
“It is the position of the American Dietetic Asso-
ciation and Dieticians of Canada that appropriately 
planned vegetarian diets are healthful, nutrition-
ally adequate, and provide health benefits in the 
prevention and treatment of certain diseases.” They 
state that “vegetarian diets are appropriate for all