Australian Culinary Federation - Victoria Chapter

The ‘Highs’ and ‘Lows’ of presenting at the WACS Chefs’ Congress 2010

In May Last year I was asked to present at the 34^th WACS Congress in Santiago Chile January 2010. The workshop was proposed for the juniors attending the congress and The Bill Gallagher Junior Chefs Forum, and was to be hands-on in the art of terrine making.

Over the months this evolved into a one and a half hour presentation on the classical techniques of terrines with Avant Garde presentation, with audience participation and tasting of all dishes presented.

After months of dish development, recipe testing and countless emails overseas I was ready. Food orders and equipment lists were made and sent to Santiago.

On Thursday January 20 Steve McFarlane (ACFV President) and I arrived in Santiago and headed to INACAP, the College where the presentation was to be held.

We found a fantastic facility staffed by some truly wonderful people, with one small problem: no way to communicate. With the one person we met that day who could speak English pequeno (small) and I speak Spanish pequno (very badly), we had a problem.

We became a little concerned when viewing the produce, there was little ready for us. The next day we had a huge win - we were given three Spanish / English speaking students to assist us, what a relief!

Then came two of the hardest days Steve and I have had in 25 years plus in the industry. Getting the food products proved laborious. We were told there was no venison, pork fat, Caul fat or duck necks - all things quite vital to making terrines especially a game (venison) terrine and duck neck sausage.

After explaining that venison was Bambi and being told there was no venison in Chile, I asked for Lama, the next day venison arrived!

Everything was to arrive in two hours. At 8.00am we asked “when will the pork be here?” “In two hours” was the response. At 10.00am we asked “when will the pork be here?” - “In two hours”, 12.00pm “when will the pork be here?” - “In two hours” 2.00pm “when will the pork be here?” hasta manana (until tomorrow).

With the help of Sebastian, Nicholas, Hans and many other people sourcing food for us and a lot of luck (finding micro herbs in a market nursery) we got everything ready for the tasting and the presentation.

Saturday night Steve and I, where like two little boys at Christmas, very excited we had got everything done. Whilst relaxing in a bar with a few colleagues and a few beers, and patting ourselves rigorously on the back for our fine efforts, one of the guys mentioned “what an effort it was going to be cooking for 80”.  80?  “No, no, no, it’s 40”.  “Oh no, it’s 80”. “No mate 40”. “I’m telling you its 80”. So a slight change of plans chanced upon by sheer coincidence! So it was back to the college the next day, a little fragile, to double the prep.

The day finally arrived and the presentation went off extremely well. We got a lot of great feedback from the juniors and the organisers. Dr Billy Gallagher was very impressed and has asked if I would be involved in the next Congress in Korea 2012.

The next day I judged the Hans Bueschkens Junior Chefs Challenge, an international junior competition which involved 2 sessions of 5 hours kitchen judging and 2 hour tasting.

A bit tired after all this, Steve and I spent 5 days travelling to Buenos Aries before heading home. We had a fantastic trip and have met many wonderful dedicated people, new friends, contacts and just some great people.

A big thanks to:

William Angliss Institute staff members Mark Aguis, John Langford and former staff member Juliet Aspen for their moral support and picture taking on the day.

Gordon Talty for supporting my involvement in this event.

David Nebeski for his computer genius with my power point and the rotating food photos.

Hans, Sebastian and Nicolas and the team at Inacap.

And of course Steve for all his help in Santiago.