Dale was invited to present to junior chefs from all over the world on the topic ‘The Art of Cold Kitchen’. Dale spent months practicing and refining his dishes that included Duck Neck Sausage, Country Terrine, Chicken Liver Parfait and Pressed Pork Hock. These classical dishes were produced and presented with modern techniques that included the introduction of soils, dusts, pearls and spheres.
The ACFV have been very busy over the summer planning 2010, and there has also been a lot going on overseas.
2010 WACS Congress
During January, I had the pleasure of flying to Chile and being able to assist Dale Lyman present at the Billy Gallagher Junior Chefs Forum in Santiago. This was a part of the 2010 World Association of Chefs Societies, better known as WACS, Congress that is held every 2 years.
Dale was invited to present to junior chefs from all over the world on the topic ‘The Art of Cold Kitchen’. Dale spent months practicing and refining his dishes that included Duck Neck Sausage, Country Terrine, Chicken Liver Parfait and Pressed Pork Hock. These classical dishes were produced and presented with modern techniques that included the introduction of soils, dusts, pearls and spheres.
Although the conditions made for a very tough time, including language barriers, missing food and number increases, Dale represented the ACFV and Australia with extreme professionalism, and as a result has already been invited to present at the next Congress in South Korea in 2012. Well done Dale for all of your hard work!
WACS President, Mr Gissur Gudmundsson from Iceland, in front of Delegates, partners and sponsors, opened the 34th World Congress in Chile at the Sheraton Hotel.
At this Congress, 10 new people were inducted as Honorary Members of WACS. One of the 10 inductees was Paul Moore from Victoria whose career spans over 45 years and a person that has volunteered a lot of his own time within the AGPC / ACF over the years. Our Committee congratulates Paul on this honor, and he now joins a long list of global industry professionals who have been inducted over the years.
In Chile WACS also introduced 10 new member countries into its ‘family’, taking the number of member countries to 92.
Some of the highlights from Chile included:
- WACS now have a permanent office that is based in Paris
- At the Dubai Congress in 2008, WACS committed themselves to junior chefs and as a result, two juniors were in June 2008 appointed as Junior Ambassadors to be a voice for junior chefs on the WACS board
- We had a Gala Dinner at the Palacio de la Moneda with Chiles President Ms. Michele Bachelet in attendance speaking on the importance of our industry
- Guest speakers covered topics on genetically modified food, food waste, the joy of pairing food and wine, as well as how chefs and apprentices can better themselves within the industry.
- We had a spectacular reception and dinner at one of Chile’s celebrated wineries, Concha Y Toro. We had fantastic live Chilean music with local dancers, and a stunning horse exhibition.
- The 2011 World Cooks Tour for Hunger was launched that sees 4 individuals from each member country help with raising money for starving children.
- There was a great deal of discussion on ‘Women in WACS’, an initiative to raise the profiles of women chefs in all 92 WACS member countries as well as highlighting different career paths. Our female chefs will receive correspondence on this from the ACFV, and how they can be involved.
- The Hans Bueschkens Junior Chefs Challenge which the ACF send the winners of the Nestle Golden Chefs Hat to was run and won by Canadian junior Trevor Ritchie. Malaysia came second closely followed by New Zealand.
- The Global Chef Challenge was also run and won in Chile. The Pacific Regions representative was Ross Howell from Queensland who came in a fantastic 3rd place. First place went to I. Wayan Wicaya from Indonesia, with the Netherlands placing 2nd. Our congratulations go to Ross for his effort in making the final and doing so well.
- Glenn Austin the Pacific Regions Continental Director for WACS was re-appointed unopposed for another 4 year term.
All in all, the 34th WACS Congress was a great success and the ACFV will look forward to supporting as many WACS initiatives as possible. The first item will be to build our junior chefs membership and offer them global opportunities.
ACFV 2010 Events
This year brings us yet another great year of culinary events.
We had a fantastic family sausage sizzle in February at Yarra Bend Park that, thanks to George Hill, left egg on the face of a few people! – Keep an eye out in the next ACF Newsletter for all the details!
Liann Filer has again outdone herself, and in 2010 has planned the following events:
- A Blackmores Wagyu Beef Tour in March
- A Honey / Beekeepers Tour in April
- A social fishing trip of Port Phillip Bay in May
- A tour of an olive farm in June to see how olive oil is produced
- A competition workshop in July in preparation for Fine Food 2010
- Fine Food in September from the 13th to the 16th
- International Chefs Day Pink Breakfast in October on Wednesday 20th
- Social events throughout the year
- A Judges Workshop (TBC)
These events will be emailed to members, and will be available on our web page throughout the year.
There are also a number of competitions planned for 2010. Things are already well under way with the Nestle Golden Chefs Hat, which is designed for junior chefs under the age of 25.
The Victorian competition will be held on Tuesday, June 22nd.
Email Dale Lyman on either This e-mail address is being protected from spambots. You need JavaScript enabled to view it or This e-mail address is being protected from spambots. You need JavaScript enabled to view it for further details.
Fine Food 2010 – The Australian Culinary Challenge
Planning has also begun for The Australian Culinary Challenge being held at the Melbourne Convention and Exhibition Centre during Fine Food in September. We will soon be launching the program with some fantastic competition sections to enter as well as some great prize money. Keep an eye on the website for further details.
Corporate Membership
We are very excited to say that after the signing of William Angliss as our very first Corporate Member, Victoria University and NMIT have both come on board as well. We thank all three institutes for their support and we look forward to working with each of you moving forward.
Fonterra Foodservices Proud To Be A Chef
Victorian apprentice chef Kate Ager is set to head to Singapore to work under the guidance of respected chef Eric Teo at the Mandarin Oriental Hotel after being named the winner of the Fonterra Foodservices Proud to be a Chef competition that the ACF has supported over the last 2 years.
Kate who works at the Coldstream Brewery, stood out from a group of 34 third and fourth year apprentices from Australia and New Zealand. The 34 apprentices were selected to take part in two days of master classes hosted by Teo along with top Australian chefs, Shane Delia, of Melbourne’s Maha Bar and Grill; John Lanzafame, expert pizza maker and Sydney restaurateur, and wine and food expert Peter Howard.
Kah-wai Lo (or Buddah to most), was recognized as the runner up. We wish Kate all the best in Singapore, and congratulate both apprentices for their efforts.
Membership
The ACFV membership is following the trend of the past 2 years and is still on the increase.
For those whose membership may have lapsed, please consider re-joining. The more members we have, the more opportunities we can provide. Our focus on building membership will always be about offering members more opportunities and creating opportunities for our apprentices and juniors.
Keep an eye out on our web site for the option of renewing or joining through Pay Pal. This should be up and running soon.