Worldchefs

No. One Special World Congress Issue anno 2010 OffICIal MagazINE Of thE WOrlD aSSOCIatION Of ChEfS SOCIEtIES

Wacs 2010
City of Santiago

Chile

New Culinary Experiences

Global

Chefs Challenge

Focus

On International Chefs Day

World CheFs maGazine publisher world association of chefs societies

WelCome
Dear friends and colleagues around the world, Its with a great pleasure for me to present to you the first edition of the WorldChefs Magazine, the official World Association of Chefs Societies magazine. It has been a challenge for us to put this together in such a challenging time as this. But Chefs like challenges and I think that this magazine shows that everything is possible and hopefully it will reflect the passion in all our members’ hearts. One of the most important means that makes an organisation such as this one work is effective communication. We promised you in Dubai that we would establish better means of communications for the members and by putting together our new website and this magazine, we hope to have achieved these goals. But, there is one thing that is important for all of you to remember; all of the members of this organisation form a team and its important for all the team members of WACS to learn to use the communication resources that WACS offers in order to improve our reach and effectiveness but also to maximize exchanges between all our members. This first edition of the magazine is dedicated to the World Congress held in Santiago, Chile from the 24th to the 28th of January. Our next magazine will focus on the World Cup in Luxembourg in November 2010. We welcome any chefs or culinarians from around the world that would like to write articles or buy advisement to contact the office in Paris for more information. Its our dream that all of the members will see the opportunity to share information, recipes, news, stories and other important matters for Chefs in this magazine.  Now friends and colleagues in WACS, it has been one of the greatest and at the same time most challenging twenty months of my life to serve you as president. I have to thank you for this great honour. I would like to use this opportunity also to thank everyone involved in putting together the WorldChefs Magazine, your vision and voluntary work has helped us to share news and ideas with members from all over the world. With Culinary Friendship, Gissur Gudmundsson WACS President

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 Guest Writers sara harrel susanne v. Metz catherine M. Bergeron euda Morales alan Peter kallens gazituÅla
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

Gissur Gudmundsson prESIDENt Of WaCS

ferdinand e. Metz
Past President

Jorge e. Monti de valsassina
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

reinhold Metz
continental director - euroPe central

srecko koklic
continental director - euroPe south

Committee Chairmen John clancy
education coMMittee

roBert oPPeneder
culinary coMPetition coMMittee

Martin koBald
coMMunication & Marketing coMMittee

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Contents
04 05 06 08 11 12 12 14 WElCOME by prESIDENt Of WaCS Our vISION IS rEthINkINg traDItION WaCS & yOu - What IS WaCS? WaCS NEWS WOMEN IN WaCS - arE WE thErE yEt ? huMaNItarIaN MyaNMar INtErNatIONal ChEfS Day 19 20 23 24 26 28 30 32 35 kEy NOtE SpEakErS glObal ChEfS ChallENgE a CONtINENt full Of flavOurS 4 rECEtaS frOM ChIlE SaNtIagO gaStrONOMIC pOlES DESErt IN all DIrECtIONS valparaISO-WOrlD hErItagE pOrt COlChugua WINE ExpErIENCE latIN aMErICaN CuISINE 37 38 42 44 46 47 bOOk rEvIEW INSpIrINg ICElaND - travEllINg hEaDINg aND fEEDINg Of vEgEtarIaNS NOrWay 2014 StaNbul 2014 WaCS EvENt CalENDar 2010

16 fOCuS : ChIlE IS thE plaCE! 16 WElCOME tO ChIlE 18 CONgrESS hIghlIghtS

36 IN&Out Of thE kItChEN 36 ESSENtIal tOOlS Of thE traDE

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the WaCs presidium

Gissur Gudmundsson prESIDENt Of WaCS

hilmar b. jonsson vICE prESIDENt Of WaCS

helGi einarsson SECrEtary gENEral Of WaCS

our vision is rethinKinG tradition

“traDItION bECOMES Our SECurIty, aND WhEN thE MIND IS SECurE It IS IN DECay”
– Jiddu Krishnamurti

We believe in a WACS that is truly a guiding light for chefs all over the world and that is conscientiously devoted to its members‘ voice. The challenge before us now is to focus on the greater issues of our industry; the next generation of chefs must become a greater focal point of our effort within WACS. Other important issues concern getting the network of chefs which exists to reach further out to draw new members and connect existing members. We believe the accessibility of information and development of resources related to the culinary industry is crucial to this. Trying to uphold tradition while keeping up with the changes of modern times should lead WACS to regularly rethink the way it operates. This means some risks have to be taken in order to let the culinary arts advance in a positive way; a way that can benefit all members of WACS.

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WaCs and you
“those who are one in food are one in life”
– malagasi saying

WaCs membership
wacs membership is open to one major culinary association or federation of recognised independent countries. individual members of these associations automatically become members of wacs. wacs members are entitled to • Participating in WACS Congresses and Regional Forums. • Attending all approved WACS competitions. • Attending WACS Judges´ seminars. • Acquiring WACS Judges´ passport. • Education opportunities. • Networking between member chefs across the globe. • Cross cultural training opportunities. • Junior Chef activities and more. Should you wish to become a member of WACS through your national association, please contact your association’s president, membership officer or the wacs continental director of your area. Companies and culinary institutions that wish to become a corporate, or extraordinary members are also eligible for special membership with a recommendation from an existing wacs member. For more information please visit our website www.wacs2000.org or www.worldchefs.org

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 85 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.
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THE ACADEMY OF HOTEL MANAGEMENT AND CATERING INDUSTRY
ul. Nieszawska 19, 61-022 Poznan, Poland tel. +48 61 87 11 530, fax. +48 61 87 11 533 wshig@wshig.poznan.pl, www.wshig.poznan.pl

230x300_reklama_krzywe.indd 1

2009-12-15 23:47:14

on the Fast traCK With train-the -trainer World tour 2009
prOuDly SpONSOrED by CuStOM CulINary

WACS Train-the-Trainer works to support culinarians in teaching positions. Thanks again to the generous support of Custom Culinary®, expert chefs are traveling from their homes to give of their time, talents and knowledge to help educate other culinarians around the world. The Train-the-Trainer Program’s mission is to plant the seeds of knowledge today that will produce quality international cuisine for years to come. After Portugal, Serbia, Myanmar, Bahamas and New Zealand, it was now time for Chef Sirkka Ruottinen from Finland to pay a visit to Guadalajara, Mexico and Chef Madeleine Müller from Austria to visit Singapore and At-Sunrice Global Chef Academy with her host Kwan Lui to learn the intricacies of Asian cuisine and impart some of her Austrian cuisine to Singapore instructors and students. Read more and download their recipes on www. worldchefs.org. To register your association for the WACS Train-The-Trainer Program contact Chef Baskette by e-mail at chefbaskette@comcast.net.

WaCs neWs
WaCs oFFiCe opened in 2009
WACS opened its first permanent office earlier this year at 52 Avenue Victor Hugo, 75116 in Paris. Ragnar Fridriksson is the new Office Manager. The office lies in the heart of Paris, just by the Champs Elysées. It was the will of WACS President Gissur Gudmundsson to provide WACS with the means to grow and become a professional organisation with future perspectives. The permanent office will ensure the continuity of WACS and bring better service to its members and sponsors. WACS office is generously supported by the Icelandic Embassy in Paris with office space and facilities. Name: Ragnar Fridriksson. Born: 1972 in Iceland. Residence: France since 2000. Career: Owner and founder of Passionfood - Food and Wine Communication, Publishing and Photography. Author and Editor of Chefs and Champagne «à la carte» (Gourmand World Cookbook Award 2007). Education: MBA Bradford University, England. Master in higher studies related to Gastronomy from IHEGGAT, France. Diploma in Hotel and Restaurant Management, Norway. Hotel and Catering School of Iceland.

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neW Website

WaCS WEbSItE gEtS a NEW lOOk aND publIShED IN fOur laNguagES
This new website is the place for members to showcase their association. Send us news and reports about your activities and achievements, with photos and videos in any of the four official languages i.e. English, German, French and Spanish. You will also find all practical information about WACS, education programs and competitions with this new and user friendly version of the WACS website. Visit our website www.worldchefs.org

did you KnoW?
WACS was founded in 1928 and celebrates its 82 year anniversary in 2010. First honorary president was auguste escoffier. wacs first world congress was attended by 65 delegates from 17 nations. today, wacs counts more than 85 member nations. wacs represents over 10 million professional chefs worldwide. the number of certified Global Master Chefs will surpass 500 in the year 2010. the number of wacs approved Judges has reached 150 during the year 2009. current president, gissur gudmundsson is wacs’ youngest elected president. iceland is the smallest nation to have held the wacs presidium, with population of about 300.000. wacs has about 60 volunteers from around the world who work on different tasks and in committees. wacs has held 33 biennial world congresses in more than 20 locations. wacs 34th world congress in 2010 will be held for the first time in latin america. wacs 35th world congress in 2012 will be hosted by south korea.

85 Member
Countries
CHEF Members

8 Million

WaCs boutique is noW open
We are pleased to announce the opening of the WACS Boutique which now offers you an array of products such as the Official WACS Pins, T-shirts, magazines and gift wrapped, custom-made Chef knives from F. Dick Knives. Orders can be made by fax or email and credit cards are accepted. Browse our product catalogue attached to the centre of this magazine or download the updates on our website at any time. Ask us for quantity discount rates and share with your fellow members or co-workers.

Just One Sponsorship
Learn how your organization can partner with The World Association Of Chefs Societies.
Sponsor soon and your company can be a part of prestigious and exciting culinary events around the world
Jeffrey Fanelli jeff@repositioninc.com +1 860-434-0063 x10

World Association of Chefs Societies
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CulINary COMMIttEE

seminars For WaCs approved judGes
The WACS Culinary Committee has developed and implemented a judging seminar program that will be proposed in all continents on a regular basis. The Judging Seminar will from now on be obligatory 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 COMPETITION” 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. Several dates have already been set for upcoming judging seminars in 2010: Dubai (February), Singapore (April), Sao Paolo (June), New Zealand (June), Moscow (October), Luxembourg (November). Updates and details can be found on the WACS official website www.worldchefs.org.

WaCs neWs
glObal MaStEr ChEf

CheF CertiFiCation – GoinG Global
One of the major initiatives of WACS is an internationally recognised Master Chef Certification. This is the highest level of certification a chef can achieve in his/her career. The Global Master Chefs Certification is open to all chefs who are members of a WACS national chef association, who comply with minimum requirements for age and experience and who have passed the examination. So far, there are five national associations qualified to issue the exam. Those are Austria, Germany, Netherlands, Switzerland and the USA. If you live far away from these countries, do not despair. The program’s success is spreading fast and several chef associations world wide are seriously looking at proposing this option in their own country soon. Slovenia, Hungary and South Africa have already started the process and there will be more to follow. Stay up to date on the WACS official Website www.worldchefs.org
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WOMEN IN WaCS

are We there yet?
text SuSaNNE MEtz In the last 20 years, the number of women chefs has dramatically increased. In the US, we now have a woman Iron Chef, professional chefs who host their own TV shows and, overall, statistics say that 25 percent of food and beverage establishments are owned by women. It was also reported that the number of male and female students enrolled in culinary schools are equal. But while there is an explosion of women’s pursuit of culinary arts, women have been slow to attain higher certification levels (fewer than 5 percent of the Certified Executive Chefs in the US are women) and seats on the boards of their regional, national and international professional organisations. This is not about voting women in based on their gender identity. Although I would like to see a woman in the top political seat of the United States, I would not vote for Sarah Palin just because she fits the gender. I judge her based on her accomplishments, views and agenda, not her sex. This is also not about a lack of opportunities for women chefs.This is about the apparent and, these days, surprising lack of their representation. the questions that should be raised at the roundtable inClude: • Do we as national and global organizations do enough to support and advance qualified women? • How can we motivate and recruit qualified women to actively shape our profession? • What goals should Women in WACS set for the next 2 years? • Can we become a serious source of mentorship and global networking for women chefs? Two years ago, New York restaurateur, Keith McNally, sent a letter to the editor addressing that the New York Times food critic had disproportionately ignored restaurants with women chefs and, if he evaluated them, had given them lower ratings than his predecessor who wrote when fewer women chefs were on the scene. McNally did not think that women chefs were discriminated against by Frank Bruni. Just that the record of his reviews did not adequately reflect their growing number and qualifications. Could his much debated observation be applied to our organizations?

WaCs World ConGress santiaGo Chile 2010
Roundtable Discussion with Susanne Metz, Special advisor for Women in WACS Susanne is a graduate of The Culinary Institute of America and holds a Master of Arts degree from Vassar College. She is the author of Hering’s Compendium of Food and Beverages and Administrative Manager of the Neue Galerie New York, a museum of German and Austrian art. In that capacity, she oversees staff meals and prepares special luncheons and dinners for VIP guests to the Neue Galerie.

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WaCS huMaNItarIaN WOrk

it’s about lendinG a helpinG hand
myanmar – a disaster that turned into a 5 million $ adventure
Most of the world heard that Myanmar was hit May 2nd and 3rd of 2008 by a terrible cyclone. Thousands of people were killed and thousands of families lost their homes. No one was prepared for the consequences. The Myanmar Chefs Association with Oliver E Soe Thet as a president had a meeting the day after and started to plan out how they could help in the matter. They contacted the WACS President and their Continental Director and started to get in touch with various aid organizations. Within weeks, the Myanmar Chefs Association under the umbrella of WACS, distributed food and materials to the most isolated parts of the country. Together with volunteer chefs, Oliver and his team were cooking food for thousands of people every day in a camp, for people that are still today living in tents. Their job is not over but the example they are setting is a guiding light to us all.

As everyone knows, Chefs are people that are generous in nature. The WACS Humanitarian Program is something that we keep close to our heart. There are many ideas and a lot of willingness to try to help in projects that all are urgent. With this program we aim to support and assist chef associations in countries that are suddenly struck with disaster. Other activities aim to help chef associations that are trying to improve professional education in their country or to improve food for kids in schools and help equip schools and canteens with decent material. We have great ambitions and a lot of will to act, but this demands organisation, financial resources and involvement from our volunteers. Therefore we are always open to work with new partners who share our goals and vision. Thankfully, we can count on our huge network of chefs around the world to give a helping hand whenever needed. The last two years have been especially rough for many. Some extraordinary deeds have also been done that serve as examples and encourage and inspire all to do more and ever more. We, the board of WACS would like to thank all the great people that have made these things happen. We are also asking anyone that has good ideas and wants to do more to contact us at WACS. www.worldchefs.org or send an email to office@worldchefs.org Remember that many small things make up the big things. Hilmar B. Jonsson, WACS Vice President

the WorK is so Great that it is beyond our imaGination
9000 bags of rice, which is 2,25 million big portions of good nutrition. 470 traditional houses were built for 65,800 usd 240 tons of nutritious child food were transported into the far laying villages. 256 fishing boats worth 72,960 usd were handed out. over 5 tons of new clothes.

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01 MCa WIth 9 DOCtOrS ON DElta tOur 02 gOOD brEakfaSt 03 thaNk yOu SINgapOrE aIrlaINE 04 thrEE DOCtOr tEaM at WOrk 03 05 brINgINg NutrItION up thE DElta 06 DOCtOr hEllEr at WOrk 07 OlIvEr E SOE thEt, prESIDENt Of thE MyaNMar ChEfS aSSOCIatION, tOgEthEr WIth hIS hElpErS. 08 vIllagE uNDEr WatEr

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INtErNatIONal ChEfS Day

What a diFFerenCe a day maKes
Since 2004, each year on the 20th of October, members of the WACS celebrate International Chefs Day. On this day, chefs around the world celebrate their profession and take the opportunity to, not only promote the organisation (WACS), but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate. Chefs Associations around the world have mobilised their forces with whatever means they have in order to either raise money or give nutrition to those who do not know where they will find their next meal. This has been a great initiative and we hope to see it grow bigger with even more associations joining us in this effort when we celebrate International Chefs Day on October 20th 2010.

FoCus on Food WastaGe

This year, WACS has made the decision to focus its attention during International Chefs Day to raise awareness on Food Waste and Food Safety. Around 40 million people have fallen to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. On top of the food price crisis and oil price increases, the impact of the economic crisis will worsen malnutrition and hunger levels (statistics from the Food and Agriculture Organisation of the United Nations, December 2008). Although the impact is worse in the developing countries, we all have started to feel this impact, not only in our professional kitchens but also at home. Never was there a better time, to think more about the wastage of food.

trimminG our Waste
Why WE WaStE fOOD aND hOW WE CaN IMprOvE

while approximately one billion people around the world go hungry, global citizens waste a prodigious amount of food. This squandering—common in both industrialized and developing nations, for different reasons—has profound environmental, economic and ethical consequences. At the same time, dramatically reducing our food waste would not be too difficult if we deemed it important. In my talk, I will illuminate how restaurant kitchens and patrons contribute to the problem. waste often stems from inventory mismanagement, overpreparation and excessive portions.yet, restaurants can be part of the solution, both in reducing waste and raising awareness on the effect of food waste. Jonathan BLOOM is a Key speaker at WACS World Congress Santiago Chile 2010. His book on the topic comes out in the Fall of 2010.To learn more visit his blog:WastedFood.com.

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INtErNatIONal ChEfS Day

around the World
australia Canada

In Australia, the Culinary Institute organised a Pink Breakfast or morning tea to support the McGrath Foundation to fight breast cancer. In Canada, Chefs from the Escoffier Society of Toronto cooked up thousands of culinary treats featuring local ingredients, with all proceeds donated to Second Harvest, a charity that provides fresh food to approximately 250 social service programs in the Greater Toronto Area.

CzeCh republiC

The Czech Republic Chef Association received 13,000 visitors in the old town square in Prague where they were joined by Mrs. Livia Klausova, first lady of the Czech Republic. The chefs raised 100,000 Czech Crowns for the president couple Livia and Vaclav Klaus’ Start to Life foundation for Children homes.

iCeland

The Icelandic Chef Association organised a lunch and media attention for the patients and staff at Grensásdeild, a rehabilitation center for spinal cord injury patients.

myanmar

In Myanmar, the Chefs distributed three more 40-foot humanitarian aid containers for the victims of Cyclone Nargis in Myanmar (May 2008). MCA arranged different locations at Delta & Upper Myanmar with different MCA Chefs Teams at that day. They distributed over 100,000 portions of high nutrition wheat porridge child food to different orphanages in the delta. At the same time, they provided around 200 free of charge medical operations to needing children and collected 1 million USD worth of medication and OP utensils. To seal a good day, they delivered over 70 fishing boats and freed 10,000 live fish into the delta rivers. We send out special thanks to Mr. Frank Franke & Mrs. Maie Luise Thuene of LOG – German as well as to Dr. Med Werner & Mallu Heller, for their immense contributions.

philippines

The Chefs in the Philippines organised a dinner and raised P 50,000 for the LTB Culinary Scholarship Program.

sinGapore

In Singapore, the chefs celebrated with a full day of activities, including a cooking class for low income families. In the evening the Singapore National Culinary team cooked up a gala dinner to raise funds for the ChildAid charity project.
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for the first time in its 80 years of history, the WaCS World Congress will take place in latin america. the Chilean chefs are pulling strings together to make this an event we will never forget. Chile is the place where chefs will meet to learn, to share, and to discuss the future of the culinary industry. We have put together a rich program with key speakers, fun activities and unforgettable life experiences. Not to forget the global Chefs Challenge final and Junior Chefs Challenge, where meriting chefs from every continent will test their talents and surpass themselves. also, the bill gallagher Junior Chef forum will be as exciting as ever, with hands-on workshops where young future chefs will get the unique opportunity to be guided by some of the best in the business.

Chile is the plaCe
dear delegates,
We are honoured to be the first latin american country chosen to host a WaCS Congress and we look forward to have you in Chile. having the best chefs of the world experiencing our incredible landscape, our culture and its flavors, is a very good opportunity to reveal the excellent quality of our food products and wines. this congress is also a recognition to the vibrant community of Chilean chefs, who have been innovating constantly and contributing to promote the incredible variety and versatility of our products and ingredients, from both land and sea. 2010 is the year of the bicentennial of our Independence and therefore a time of celebration. What a better way to start this relevant year with a congress convoking chefs and cuisine, key elements in any celebration. We are certain that after the WaCS congress and your culinary experience here, we will count on you as gastronomic ambassadors, promoting Chile and its first class food products. Whishing all of you a successful meeting and a pleasant stay in our country, I invite you to learn more about our country in www.thisischile.cl

Juan Gabriel Valdés Executive director Fundación imagen de Chile

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Chile 2010 – WhatS ON IN ChIlE

WaCS WOrlD CONgrESS 2010

hiGhliGhts

Global CheFs ChallenGe Final hans buesChKens junior CheFs ChallenGe bill GallaGher junior CheFs Forum exClusive Keynote speaKers and presentations open disCussion about Future vision For WaCs votinG For Continental direCtors votinG For 2014 ConGress host Country hands-on WorKshops For juniors Wine marathon Continental direCtors CooK-oFF, disCover Chilean Food, Wine and produCe daily Guided tours For spouses Gala dinner at the Famous palaCio Cousin

haNS buESChkENS

junior CheFs ChallenGe
Named in honour of former WACS President, Hans Bueschkens whose vision was to embrace and encourage young chefs of the world to challenge themselves to learn and develop their talents as practitioners of the culinary arts. It has been a career trampoline for many young chefs, notably for Simon Hulstone from England who won the first ever Hans Bueschkens competition that took place in South Africa in 1997. Simon Hulstone is today the chef/owner of Michelin star restaurant The Elephant in Torquay, England. He will also be representing the UK in the famous Bocuse d’Or for the second time in 2010. This 6th edition of the competition, will see 16 ambitious young chefs from all over the world, competing and surpassing themselves. We can only wish them the same rich career as those who came before them.

bIll gallaghEr

junior CheFs Forum
2010 sees the continuation of a great event: The Dr. Bill Gallagher Junior Chefs Forum. Over the years that Dr. Gallagher has been spearheading this initiative, the program has grown from strength to strength. In Santiago Chile in 2010 the program has been enhanced with a diverse mix of networking opportunities, fun and hands on experiences. The program in 2010 will focus on modern industry trends but also will introduce you to the past practices of the kitchen that, unfortunately in this day and age of cost management, are slowly slipping into the memories of Chefs. Together with a fun interactive cooking competition, the 2010 program promises to leave with you great memories.

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Chile 2010 – WaCS WOrlD CONgrESS 2010

Key note speaKers

WIllIaM bINCOlEttO

CharlES CarrOll

JONathaN blOOM

Dr. JIM pEaCOCk

William binColetto
Sommelier & Wine Educator

jonathan bloom
american food journalist

the joy oF pairinG: evolution and revolution.

“We are creatures of habit usually thinking the same way, usually enjoying the same foods, usually buying the same wines. However remember, there is lots more room to maneuver and experiment outside the box than inside.”

trimminG our Waste: Why We Waste Food and hoW We Can improve

“Find out what you can do to reduce waste in your kitchen, for your finances, our planet’s future and to possibly feed the hungry.”

William Bincoletto has over 30 years of experience as a wine educator. He is a sommelier with advanced training in wine making and a member of the wine academies of France, Germany and Italy. He is an international wine judge and a respected wine writer.

Jonathan Bloom is an American food journalist who focuses on food waste. His book on the topic comes out in the Fall of 2010 and he is the creator of the blog WastedFood.com, which he started in 2006. Since 2001, Bloom has written about food for publications ranging from The New York Times to BioCycle. He received a master’s degree in journalism at the University of North Carolina at Chapel Hill.

Charles Carroll

C.E.C., a.a.C. premier Expert in leadership & team-building

dr. jim peaCoCK
Molecular biologist

Where am i GoinG, What am i doinG, and hoW am i GoinG to Get there?

“Take this opportunity to come together to the world stage of WACS and be hungry for success. Let me help you reach your individual goals and grow into positions of influence and leadership. Learn what it takes to be great.”

FaCts, belieFs & misConCeptions

Chef Carroll is most recognized in the culinary field today for his passion of building great culinary teams. His work with seven United States Culinary Olympic Teams and his leadership as Executive Chef at three prestigious properties over the past twenty-plus years, proves his Commitment to Excellence in the Culinary Field. Leadership and Team Building is the most talked about subject among CEO’s, General Managers and Executives today.

“I regard Chefs as extraordinarily skilled, and often gifted, people who are able to create marvellous dishes from the foods that are available. I also know that some Chefs around the world are very concerned about using any foods for their dishes that have in someway been produced by the new GM plant breeding. I hope to shed a light on these issues and answer some of the concerns that are raised”

Dr. Peacock is an award winning molecular biologist and fervent science advocate. He is recognised internationally as an eminent researcher in the field of plant molecular biology and its applications in agriculture.

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Chile 2010 – glObal ChEf ChallENgE

Global CheFs ChallenGe livinG up to its name
01 ChEf tOINES SMulDErS Of thE NEthErlaNDS IS thE INaugural WaCS glObal ChEf ChaMpION DubaI 2008

juraj Kalna Regional winner Middle East and Africa
Age 30 Present position Executive Chef at The Edge Dining and Lounge Town/country Dubai/United Arab Emirates Past positions 1. Executive Sous Chef - Jumeirah Emirates Towers Hotel Dubai 2. Head Chef - Rib Room Steakhouse Jumeirah Emirates Towers Dubai 3. Sous Chef - JW Marriott Hotel Dubai 4. Chef de Partie – JW Steakhouse Dubai 5. Chef in charge of the fine dining Restaurant Past trophies 2009 - 1 gold and 1 silver medal in Asia’s 1st Culinary Cup Competition in Bangkok 2009 - Gold medal and winner of the Middle East and Africa continental semifinals of Global Chefs Challenge in Johannesburg 2008 - Winner of the overall Chef of the Year Salon Culinaire in Dubai with 4-gold and 1-silver medal Graduate from SOU Obchodne na Pantoch Bratislava in Slovakia Graduation year 1997 Favourite dish Fried breaded cheese and ham with tartar sauce. Classic Slovak dish. Favourite fruit Lemon Favourite restaurant Arzak, San Sebastian- Spain Other passion when not cooking My family, fishing, movies, spending time on the beach Email juraj.kalna@hotmail.com Assistant Heru Age 24 Present position Commis 1 at Raffles Hotel Town/country Dubai/United Arab Emirates

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after 2 years of competitions with more than 600 local selections, 42 national championships and 7 continental finals, it has come down to 7 young chefs to dispute the bi-annual global Chefs Challenge title. this second edition of global Chefs Challenge has truly lived up to its name, with candidates from 42 nationalities coming from all continents participating in this global event. In the end, there can be only one candidate on the highest march of the podium. but we can agree that they are all winners and that they represent the true values of our profession.

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Chile 2010 – glObal ChEf ChallENgE

Chris thomson Regional winner Americas
Age 35 Present position Executive Sous Chef Town/country Banff/Alberta, Canada Past positions 1. Sous Chef - The Delta Lodge at Kananaskis 2. Sous Chef - The Rimrock Resort 3. Chef De Partie- The Banff Park Lodge 4. Kitchen Practicum- Hotel Europa, ChampferSt Moritz, Switzerland 5. 2nd Cook - The Delta Bow Valley 6. Apprentice - The Rimrock Resort Past trophies 2009 - Global Chefs Challenge Semi Final Winner Americas 2009 - Canadian Chefs Challenge Winner 2008 - Gold Medal IKA Culinary Olympics 2006 - Gold Medal ExpoGast, Luxemburg Graduate from Malaspina University/ SAIT Apprentice training Graduation year 1997 Favourite dish Unagi (Japanese BBQ eel) Favourite fruit All Fruit Favourite restaurant Other passion when not cooking Biking, Skiing, Wood work, my family Email chris_thomson@banffcentre.ca Assistant Myles Fedun Age 18 Present position Jack’s Grill in Edmonton Town/country Edmonton/Alberta, Canada

i Wayan WiCaya Regional winner Asia
Age 36 Present position Sous Chef/Bulgari Hotels and Resorts Town/country Bali/Indonesia Past positions 1. Sous Chef/JAS In-flight Catering, Bali 2. Chef de Partie/The Balé Luxury Resort, Bali 3. Sous Chef/Ku de Ta Restaurant, Bali Florida, USA 5. Second Cook/Bali Inter-Continental Resort 6. Commis/Grand Hyatt, Bali Past trophies 2008 - Gold Medal/Global Chefs Challenge Hong Kong. 2008 - Gold Medal/Bali Salon Culinaire. 2004 - Silver Medal/Bali Salon Culinaire. Graduate from BPLP ( The Bali Hotel and Tourism Training Institute) Middle Level Program in Food Production Department Graduation year 1992 Favourite dish Braised Noodle with spicy roasted Duck Favourite fruit Jackfruit Favourite restaurant Sarong Restaurant at Kuta Bali Other passion when not cooking Reading, gardening, badminton, footsal Email wwicaya@yahoo.com Assistant Alexander Tanuhardja Age 23 Present position Commis at Bulgari Hotel&Resort Town/country Bali/Indonesia

Wim KlerKs Regional winner Europe Central
Age 39 Present position Chef, restaurant Les Jumeaux Town/country Bennebroek/Netherlands Past positions 1. Junior Sous Chef, Amstelhotel, Restaurant La Rive, Amsterdam 2. Chef kok, restaurant de Jonge Geleerde Man, Bennebroek 3. Chef kok, Restaurant Les Jumeaux, Bennebroek Past trophies 2006 - 1st place in Salon Culinaire a la minute and Salon Culinaire Acette klasse in Leeuwarden. 2007 - Gold and Silver International Kremlin Culinary Cup in Moskow. 2008 - 1st place Netherlands Bocuse d’Or. 2008 - Bocuse d’Or Final, 7th place Europes Finale Bocuse d’Or in Stavanger, Norway. Graduate from KTS Voorhout in Netherlands Graduation year 1989 Favourite dish Dishes with shellfish Favourite fruit Strawberry from our own kitchen garden Favourite restaurant De Librije in Zwolle in the Netherlands Other passion when not cooking Skating and fishing Email wimklerks@hetnet.nl Assistant Ronald Bellaart Age 22 Present position Student at Restaurant Kasteel Heemstede Town/country Houten/Netherlands

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Chile 2010 – glObal ChEf ChallENgE

Carlos manuel alves Gonçalves Regional winner South Europe
Age 26 Present position Sous-Chef Executive in Real Villa Italia Hotel & Spa Town/country Lisbon/Portugal Past position 1. Sous Chef, Bica do Sapato Restaurant in Lisbon 2. Chef de Partie, Ritz Four Seasons Hotel in Lisbon 3. Chef de Partie in Four Seasons Terre Blanche Provence Past trophies 2009 - Winner of semi-final Global Chefs Challenge South Europe 2008 - 1 silver medal and 3 bronze medals in IKA Culinary Olympics, Senior Team 2007 - 3rd place in Slovenia, Semi-final Global Chefs Challenges South Europe 2007 - 2 silver medals Mediterranean Challenge in Cyprus, Senior Team Graduate from Estoril Tourism and Hotel Professional School (Kitchen and Pastry) 3 years Graduation year 2001 Favourite dish Risotto Favourite fruit Cherries Favourite restaurant Botin in Madrid Other passion when not cooking Paintball, swimming, dancing, volleyball Email carlosmoita88@hotmail.com Assistant Celso Duarte Padeiro Age 20 Present position Sous-chef partie in Real Villa Italia Hotel & Spa Town/country Lisbon/Portugal

ross hoWell Regional winner Pacific Rim
Age 47 Present position Executive Chef at Royal on the Park Hotel Town/country Mount Tamborine/Astralia Past positions 1. Chef owner of Ross Howel Catering for 7 years 2. Chef owner of Dish Restaurant&Bar for 6 years 3. Executive Chef at Grand Orbit for 2 years 4. Chef owner of Pippin Took Restaurant for 10 years Past trophies 2009 - Winner Pacific Rim semi-final – Global Chefs Challenge 2001 - Tasting Australia – National Hot Cookery Competition – bronze 1999 - Selected to represent Australia in Bocuse D’Or World Cuisine 1997 - Selected to represent Australia in Bocuse D’Or World Cuisine 1996 - The Australian Gold Plate Award – Grand Orbit 1995 - Queensland Chef of Chefs Favourite dish Cassoulet Favourite fruit Banana Favourite restaurant The Brasserie by Philippe Mouchel Other passion when not cooking Football and gardening Email catering@bigpond.net.au

ronny KolviK Regional winner North Europe
Age 26 Present position Head Chef at Palace Grill Town/country Oslo/Norway Past positions 1. Haga Restaurant, Sous Chef 2. Pascal, Sous Chef Past trophies 2009 - 1st Place Global Chefs Challenge, Dublin 2008 - 1st Place with the Norwegian Culinary Team at the Olympics in Erfurt 2006 - 3 rd. Place Linie awards Graduate from Ørskog Culinary School Graduation year 2000 Favourite dish Ball (Norwegian “dumpling” dish”) Favourite fruit Oranges Favourite restaurant Regis Marcon, France Other passion when not cooking Soccer, movies, fishing Email rkolvik@broadpark.no

Assistant Halvsr Ellingsen Age 23 Present position Chef/Kulinarisk Akademi Town/country Oslo/Norway

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Chile 2010

latin ameriCan Food
Continent full of flavours
To speak of Latin American flavours, first we have to look at our resources; the potato, the ear of corn, the strawberries, the cacao, the tomato, the tobacco, the avocado, the sugar cane, the chilies, the allspice, the vanilla, the sunflower, the sweet potato, the beans, the peanuts, the quinoa, the pumpkin and the coconut, only to name a few. Then, you can begin to imagine all the flavours and the different dishes you can create from mixing these particular elements with many others. From Mexico to Chile, you can find incredible preparations from the coast to the mountains. In Mexico are dishes like “tamales” (corn husk stuffed with corn puree and chicken) this preparation goes down to Chile, but without chicken and it is called a “humita”. This example is amazing because, there are around 14,000 km of coast where the corn is harvested and cooked in a similar way. The spicing of many preparations with chilies is becoming more accepted by the tourists. In the Caribbean and on the Pacific coast, what is really surprising is that there are more than 40 varieties of chilies. On the Atlantic South American border, in countries like Uruguay and Argentina, the food came from the mixing of different cultures, like Italian, German and Spanish. This is why their flavours are similar to those of Europe. They have developed many Italian restaurants and they also show us their love for good barbecue meats. But in the Pacific coast, we also have the Italian, German and Spanish influences, but we have many other products and other influences like the Chinese, and the Japanese. For example we have the mix between Peruvian and Japanese cuisine called NIKEI, and the mix between Peruvian and Chinese called CHIFA. Both are extraordinary, and both use many products and techniques from the east and west. In all the Pacific coast from the North (San Francisco) to the South (Chile), you can find an expression of good Chinese food. The potato is a particular element in the Latin American food. From fries to purée, this was the base of the diet in many countries after the second world war. Orginally, potatoes were given to the pigs, but when there was nothing else to eat, we learned to love this tuber. Now we can prepare a lot of dishes with this lovely piece of heaven. Many stews in Latin American food use potato because it gives the perfect consistency, it’s cheap, and it can be used throughout the year. In Chile a stew called “CHARQUICAN” is prepared, with potato, pumpkin, corn, peas, green beans, and dry horse meat or “charqui”, which gave it its name. It is a really special summer dish, because all the women and men that worked harvesting vegetables and fruits brought some ingredients and cooked all in a big pot and then, they shared this magnificent dish with their families. On the other side of the Cordillera Mountains, Argentina, Uruguay, Paraguay and Brasil, have the best meat in this latitude. Traveling by car from Santiago to Cordova, you can see many Hereford cattle eating grass in these plains. They don´t have to walk to get their food, they only have to move a little, which explains the tenderness of their meat. In these countries, including Chile, the diet is based on wheat and its products. Moving more to the North, the diet changes to corn, and its products. Also near the Caribbean, we can find dishes with fruits, like banana, and papaya. They also have seafood but not so flavourful because of the temperature of the water which is warm in the Caribbean, but moving to the South this changes a lot. When speaking of seafood and fish, we have to say that, in Chile we have extraordinary flavours in them. You can try Chilean oysters, and you feel like you have been born again. You can sear an Ecuadorean yellow tail tuna fish, and forget about the others’ fishes, or you can try a Peruvian sea bass perfectly cooked and never want to have meat again. You can try a barbecue with Ecuadorean shrimps hand size and never want to have lobster anymore. Or have an unforgettable Peruvian sea bass “cebiche” and never want to try any other cebiche around the world, except in Chile. My favourite flavour from Latin America is the Peruvian one where you can find many different preparations, seafood, cebiche, ají de gallina (Peru’s version of cacciatore), seco de cordero, causa (braised stuffed lamb au jus), pulpo a la parrilla (grilled octopus), shrimps, tuna and a lot of wonderful products.

alan peter Kallens GazitÚa ExECutIvE ChEf hOtEl Nh CIty SaNtIagO

“When speaking of
seafood and fish, we have to say that, in Chile we have extra-ordinary flavours in them. you can try Chilean oysters, and you feel like you have been born again.”

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4 reCetas From Chile
Que aproveche ...
beeF Fillet a lo pobre
(Serves 4) 25 oz. of beef fillet cut into medallions 4 potatoes 8 seed potatoes 3 or 4 chilote potatoes 4 quail eggs 1 onion 01 Peel and chop the traditional style potatoes into sticks, fry them and put them to aside. 02 Cut the seed potatoes into round shapes and fry them. 03 Slice the chilote potatoes into slim chips and fry them. 04 Cut the onion into julienne strips and fry until the strips are golden and well-cooked. 05 Sear the medallions of beef on a grill or in a frying pan for three minutes each side. 06 At the last moment, fry the quail eggs. 07 On each plate put a small portion of the fried chips. Arrange the onion on top of them, then the meat and finally the fried egg until golden. Place the salmon in the oven to finish off and cook until medium. 02 To make the pil pil sauce, heat half of the olive oil and add the chopped cacho de cabra chilli, the abalone and shrimps and the garlic, soften with the abalone stock and add in the spring onion and parsley. Stir in the remaining olive oil. 03 Finally, sauté the celery for one minute, then add the watercress and lemon zest. 04 To serve, place the salmon fillet in the centre of the plate and cover it with the abalone and shrimp pil-pil. Finally, place the watercress in lemon on top of the salmon.

lamb With dried mushroom sauCe and mashed potatoes With ChiCharrones
(Serves 5) 2 lb 3 oz. lamb fillet 16 lamb ribs 2lb 3 oz potatoes 1/2 cup butter 3/4 cup milk 1/2 cup cream 1/4 cup lamb fat 3.5 oz. squares of lamb fat 01 Clean the meat and separate the lamb ribs. 02 Peel the potatoes, boil until soft, then mash them. In a separate saucepan, heat the cream, butter and lamb fat. Next add the liquid ingredients (wine and milk) until the desired consistency is reached, then season. Fry the squares of fat to make crispy chicharrones. Add to the mix. 03 For the sauce, fry the lamb bones and onion until they are golden and the onions transparent. Next add enough wine and cold water to cover them. Simmer over a low heat until the liquid has reduced by half. Strain and put into a different saucepan, adding the dried mushrooms and a cup of cold water. Boil until there are two cups of sauce. Blend the mushrooms and the liquid, adjust the seasoning and add a pinch of sugar if the sauce is a little bitter. 04 Heat a frying pan and fry the seasoned lamb for four minutes on each side. 05 Assemble the dish by putting a little mash in the centre of the plate, together with the lamb and the sauce. Decorate with rocket or watercress.

Golden salmon With paCiFiC seaWeed and pil pil oF abalone and sea shrimps CooKed With CaCho de Cabra Chilli pepper
(Serves 4) 6 salmon fillets, each weighing around 5.6 oz. 3.5 oz. olive oil 0.3 fl. oz. lemon juice 1.4 oz. mixed dried seaweed (cochayuyo and luche) 2 cloves of garlic, very finely chopped 1/4 of a cacho de cabra chilli pepper, cut into rings 6.3 oz. cooked, cubed abalone 4.2 oz. sea shrimps 1.4 fl. oz. of the stock in which the abalone were cooked 1.7 oz. celery, cut into julienne strips 5 oz. hydroponic watercress 0.7 oz. lemon zest, cut into strips Diced spring onion and parsley Salt and pepper 01 Season the salmon with salt, pepper and lemon juice. Spread one side with the seaweed mixture and sear this size

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(Serves 6)

With ChiCharrones Custard apple and pisCo Clery

For the custard apple clery 2lb 3 oz custard apples 1.35 fl. oz. oak-aged pisco 10 fl. oz. Moscatel wine 1.4 oz. icing sugar 1.7 oz. orange or mandarin segments 10 mint leaves cut into strips For the orange cream Zest of 1 1/1 oranges 2 1/2 eggs The yolks of 2 eggs 7.7 oz. granulated sugar 13.5 fl. oz. orange juice 0.4 oz. powdered milk 3 oz. unsalted butter 3 leaves of re-hydrated gelatine 3.5 oz. (100 g.) whipped fresh cream Serve with 6 fresh strawberries 6 rosettes of whipped cream Fresh mint leaves to decorate 01 To make the clery, wash, peel and seed the custard apples. Add the sugar, pisco, wine, orange segments and chopped mint and refrigerate for 30 minutes. 02 To make the orange cream, blanch the orange zest, putting it in cold water and heating to boiling point. Drain, cool and put the blanched zest aside. 03 Put the orange juice into a saucepan and, reduce by half, skimming the foam from the surface constantly. Drain, cool and reserve. 04 Mix together the eggs, yolks, sugar, orange reduction and powdered milk. Dissolve and put all the ingredients into a saucepan and simmer over a low heat, stirring constantly until a custard forms. 05 Add in the butter, the gelatine and orange zest. Allow to cool and fold in the whipped cream. 06 To assemble, put some custard apple clery in a glass, then use a smooth nozzle in a piping bag to pipe some orange cream on top of the clery. Create a fan shape with the strawberry slices, decorate with whipped cream and fresh mint.

01

02

01 bEEf fIllEt a lO pObrE 03 02 gOlDEN SalMON WIth paCIfIC SEaWEED aND pIl pIl Of abalONE aND SEa ShrIMpS COOkED WIth CaChO DE Cabra ChIllI pEppEr 03 laMb WIth DrIED MuShrOOM SauCE aND MaShED pOtatOES WIth ChICharrONES 04 04CuStarD applE aND pISCO ClEry

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Chile 2010 – WaCS WOrlD CONgrESS 2010

santiaGo GastronomiC poles
along with the excellent infrastructure and connectivity as a business capital, Santiago has the flavourful added value of its diverse and modern atmosphere.

Creole Cuisine The colorful Central Market comes alive with aromas of fresh fruit and vegetables. There is abundant fish and seafood along with the noisy activity as the visitors come not only to eat but to buy as well. With the rhythm of guitars and songs, the market and its Creole cooking should not be missed, with its seafood soups, stews, and fish. CrossinG the river Bellavista has a spirit of its own with theaters, bars, and small hotels, and it displays an abundant offer for lunch, dinner, and for wandering around among the hundreds of alternatives. Modern well-designed restaurants blend perfectly with owner-run kitchens and traditional spots in the barrio. Excellent wine for drinking and buying along with arts and crafts and gifts in beautiful and safe shopping centers. in the hiGh part oF the City The Borderio complex, a gastronomical walkway that extends along the Mapocho River in the upper part of the city, adds a series of fine restaurants to Santiago. The avenue Nueva Costanera is populated with elegant grills, “mestizo” cuisines, and a cosmopolitan proposal of stylish sites where eating will be an international experience.

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Chile 2010 – WaCS WOrlD CONgrESS 2010

a City oF history Good dininG & salsa
Where to stay Hotel del Patio (Pio Nono 61; 56-2-732-7571; www.hoteldelpatio.cl), A creaky 1920s mansion redone with stripped-down adobe walls and modernistic furniture, overlooks the newly developed Patio market square in Bellavista. Doubles with breakfast start at $120. Where to eat and drinK Marco Polo Café (Calle Plaza de Armas 416; 56-2-671-8484) Sells a pisco sour for 1,500 pesos. Astrid and Gastón (Antonio Bellet 201; 56-2-650-9125; www.astridygaston.com), Dinner for two with wine is around 115,000 pesos. What to do and see The Nobel Prize-winning poet Pablo Neruda might have considered himself a Stalinist firebrand, but he certainly knew how to have fun, as evidenced in his marvelously eccentric home La Chascona (Fernando Marquez de La Plata 192; 562-737-8712; www.fundacionneruda.org). Call in advance for an English tour (with entry, 3,500 pesos) of this panoramic compound clinging to the slope of San Cristóbal mountain, where the poet lived, loved and conspired with his fiery third wife, Matilde Urrutia. Neruda’s meandering home was built to resemble both a ship and a lighthouse incorporating a secret passageway behind his dinner table to escape dull guests. The former Royal Customs House next to Plaza de Armas houses the small but outstanding Museum of Pre-Columbian Art (Bandera 361; 56-2-688-7348; www.precolobino.cl; entry 3,000 pesos, free on Sunday). Touristy crafts stalls are as ubiquitous in Santiago as hot dog stands are in New York, but more substantial one-of-akind treasures can be found at the antiquarian mall at 2348 Providencia, on one of the city’s grandest avenues. The two dozen antiques stores lining this modern atrium sell everything from pre-Columbian art to Catholic altarpieces. Two particularly interesting stores are Silvia Obilinovic (Stall 2; 56-2-2317006), brimming with ancient figures of Andean gods and Mesoamerican jewelry, and Bruce (Stall 17; 56-2-234-3732), a virtual pirate’s cave of antique South American silverware.
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in all direCtions
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DESErt

the desert sun slows down your rhythm and you naturally get back in touch with yourself. this is why the culture of the sun has always existed in the desert. We invite you to enjoy a trip to discover its immensity.

To “disconnect” in the middle of the desert is easy. Its immensity, its colors, and the air help. The arid landscape obliges you to live with a different rhythm. To be surrounded by desert in all directions. In just a short time you can leave your watch aside and lose track of time as the days go by. The scenery surpasses everything, especially the sky. An intensely blue sky where the sun shines mercilessly. Magnificent. All encompassing. In its maximum expression. Inclement but protective. The desert sun slows down your rhythm and you naturally get back in touch with yourself. This is why the culture of the sun has always existed in the desert. The Atacameños, one of the native peoples of the northern Chilean desert, developed a culture rich in architecture as well as crafts. Vestiges of this civilization have been found in the over 3,000 year old Quitor and Tulor ruins, where you can get a glimpse of the ancient ways of life. In Atacama, the desert brings out the archeologist that all adventurers have inside of them. Then there is San Pedro, an ancient oasis, which has become one of the favorite spots of world travelers. In the Padre Le Paige Archeological Museum valuable pieces ranging from ancient objects to mummies are safeguarded, displaying the ancestral Atacameña culture, becoming one of the panoramas in San Pedro de Atacama that you cannot miss. noble lodGinG San Pedro de Atacama has been an oasis for thousands of years where nomads stopped in search of vital water, food, shelter, and rest before continuing their journey. A modern traveler can do the same. Yes, because San Pedro de Atacama is known for its international character, but the truth is, just like Cuzco in Peru; Fez in Morocco, or Potosí in Bolivia these centers of good living always have two faces: both happy and reflective. The scenery certainly influences both aspects. In San Pedro, on a quiet street of these ancient salt flats, surrounded by a historic wall which has sheltered herders and shepherds for centuries, visionary businesspeople built lodges out of stone, wood, and adobe, in which they have continued with the noble task of providing shelter to those travelers that decide to live the unforgettable experience of the Atacama Desert. loCal Flavor On the street, Caracoles, there are more than twenty alternatives of restaurants, one right next to another, including the newest,

called Blanco, which has a minimalist menu and opens only at dinnertime. El Adobe and La Estaka, are the most representative of the town. There are many restaurants, such as El Ckunna, defined as Andean fusion, and which emphasize cooking with local products incorporating them abundantly in their menus. But what is becoming a great alternative to the local restaurants, is the cuisine in hotels such as the Awasi, Altiplánico, Explora, Tierra Atacama, Terrantai, among others, which seek a balance between the traditional and light dishes that any guest might order as well as a menu based on local products. You can try intensely flavorful and smooth texture dishes such as the spectacular mango parfait which concentrates all the exuberance of the north, or a goat’s cheese from Guatín with tomato and basil, plus a fine dish of bitter olives from Pica or a magnificent salad of greens brought in from Sequitor. You can try the pataska, the potato from Socaire, or fava beans from Río Grande. All accompanied by wonderful Tabalí wines from the Limarí Valley. And while you talk in front of the chimney drinking Illy coffee, whisky, or a comforting altiplanic RicaRica herb tea, it is a good time to plan the next day’s excursion nature adventure To go to San Pedro and not go on at least a couple of excursions is like going to Paris and not visiting the Eiffel Tower. You can go on walks, bicycle trips, horseback rides, or longer side trips which can even include lunch or views of the sunrise or sunset according to your preference and mood. Nature adventure has magnificent destinations in San Pedro de Atacama and its surroundings: the Valle de la Luna (Moon Valley); Valle de la Muerte (Death Valley); the Cordillera de la Sal (Salt mountain range), the Tatio Geysers, at 4,300 meters above sea level, merge with the presence of unique flora and fauna. Once again, the explorer can marvel at the zone’s archeological past along with the natural beauty of Chile’s unique northern Atacama desert. hiGhliGhts The climate in the desert is variable. The strong sun, the high altitude, and the thin air produce a thirst which is difficult to quench. So a glass of fresh water, natural juice, or lemonade (with limes from Pica, of course) is always welcome!

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valparaíSO

World heritaGe port
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the port city, valparaíso, is for having a good time and that can be seen on every corner. along with the traditional barrios for which it was declared world heritage, new proposals are being added that speak of new standards of service, food, and entertainment.

The clock in Valparaíso runs differently. No one looks at you strangely if you show up for breakfast at 2 pm or if your first drink is at noon. It could be said that “everything goes” or simply that everyone is free to act the way they want, and along with this attitude, there is the curious architecture on the hillsides which entices you to follow the labyrinths. The results are entertaining. You can find places for eating, drinking tea, or going for a drink and ending up dancing. There are the classic options with the port stamp in their blood and the newer European type options, inviting you to relax, with simplicity and improved quality. The good thing is that nothing is exclusive and everything complements the port style. The idea of getting to know this “world” only 120 kilometers from Santiago is an attractive panorama. When the clock strikes six on Friday afternoon, the tapes that inaugurate the weekend are cut, and people give themselves permission to have fun after a hard working week. Valparaíso is still tranquil in the downtown you will find the café restaurant Marco Polo, with just what you need for charging up your batteries. To go into this place means to sit in front of a dish of incredible ñoquis or raviolis, without worrying about time because everything is freshly made. The same is true for the sandwiches which are unforgettable here. A good choice for the evening. Regarding the new charms on the hillsides of Cerro Concepción, there is a small nicely decorated spot that most locals know about. El Color Café is the closest thing to a Barcelonean restaurant that can be found in Valparaíso. It is small and ideal for drinking tea (there are more than 40 varieties), or eating a vegetarian platter, or having lunch with home-style food and good background music chosen by its owners. It is a charming relaxed and mandatory stopping place for foreigners who wander around the port. Sometimes, time flies. When you go out on the town there are always two options: you can choose to sleep under a roof or wander around all night long. The good thing is that in Valparaiso both choices are viable. For sleeping there are two small hotels which do honor and glory to the new style of the city. On Cerro Alegre is the big old Thomas Somerscales house turned into a hotel and restored with touches that remind you of this British painter’s marine world. It has good and varied rooms with enchanting natural lighting and privileged views.

On another hillside and near the old Jail is Hotel Ultramar, up to par with modern standards, with the façade of an old turn–of–thecentury warehouse, but once you cross the threshold, you enter a modern and impeccable ambience. Personalized, fine, and care for details are the concepts that best define it, providing a renewed feeling for port hotels. This is a mandatory site for actors and the most refined international visitors. There are two restaurants you cannot miss: Pasta e Vino, on Cerro Concepción is to be applauded and will surely be commented on after leaving the port. New century Italy in all its glory and majesty, Pasta e Vino stands out for its innovative pastas, simple and delicious sauces, and delicate décorations. It is charming and creative. The other restaurant is Apollo 77 on Cerro Alegre. Beautiful with a well achieved seafood menu, ideal for going out with a group.

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COlChagua

Wine experienCe
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Olchagua is the valley of wine by excellence. Internationally awarded and which, with all of its development, could easily become a gastronomical route. Enjoying its flavors is the new challenge.

One thing is to have heard of Chile’s top winemaking valley, of its worldwide recognition, its awards, its endless boom, its denomination as Premium vineyard lands, but it is very different to experience it in real life, to feel it. Because Colchagua is just that: a journey of the senses. You choose the vineyard you want to visit and there you are. There is something for everyone. Because Colchagua means flavour. It is possible to find as many grape varieties as stocks, and along with the valley’s red wines, Chilean food is predominant. Your stay in the Valley should be planned for a minimum of three days. In that amount of time it is possible to taste all the variety of flavors for taking great memories home with you. It is also enough time to see the zone’s abundant family vineyards and bathe yourself in the terracotta, green, and ochre colors that tinge the scenery. But let’s go one step at a time. The epicenter for starting a tasting odyssey is Santa Cruz and its Plaza de Armas. That is “the spot” for getting information and beginning any gastrotour. divine Food Starting with the most refined, we recommend choosing between the possibilities offered by the valley vineyards, that is, to choose a menu prepared harmoniously with the wine varieties you will taste. The Viña Bisquert is outstanding in this respect with the Chef, Pilar Rodríguez, trained in the ultra renowned school Le Cordon Bleu, founded in Paris. There, it is possible to choose between three different wine varieties -therefore, three different menus, all of which are fine and traditional. It also includes a tour of the vineyard and the necessary explanation for understanding why each dish was chosen to go with the wine. The novelty of this proposal is that each menu offers a vegetarian option, just as delicious and well prepared as the other dishes, something which is a true oasis of happiness for anyone who doesn’t eat meat. But if you want to dine and spend some time in the ambience of an old wine cellar, with antique barrels and the atmosphere of winemaking, the best alternative is to visit the new restaurant at Viña Casa Silva –producers of the successful Doña Dominga wine- which also has a small hotel. The place is up high with a view of the wooden casks. The menu consists in appetizers and sophisticated dishes plus some of Chile’s typical dishes such as humitas (corn tamales) or turkey soup, depending on the season.

If what you are seeking is a great cook out, the ideal option is to visit Viña Viu Manent, which has the award for the best Malbec in South America. You will find the dining room in the middle of a well groomed garden and a small winemaking museum. There, next to the adobe oven, delicious and celebrated barbecues are prepared accompanied by fresh salads, unsurpassable homemade empanadas and sopaipillas (deep fried bread). The lunch includes a tour of the vineyard and wine tasting. And there is a spectacular store. traditional Cuisine On the road to Santa Cruz, coming from the north, is the restaurant Panpan Vinovino, an antique bakery from the 19th century converted into a large dining room with the original adobe oven in the background. A great place for eating delicious stews and very good meats. In addition, in the entrance of the restaurant, there is a small store that sells sweets, fruit conserves and marmalades, among good wines from the valley.

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latin ameriCan Gastronomy
linking latin american Cuisine with the present

Traveling through the world we can deeply appreciate that, day by day, the countries from the Latin American continent have become increasingly present in various important events at an international level, to show precisely Latin cuisine and culinary advances in the area. Nowadays, we can distinguish that it prevails, the taste and inclusion of local ingredients as a cuisine that tends to rescue products and regional culinary techniques; which shows a return to the ancestral culinary roots. The richness of the dishes of traditional nature gives a surprising twist and recreates in stylization to present new dishes in a contemporary way, at a high level, with a variety of combinations and amazing flavours. Some aspects that make the difference and attract the eye towards Latin America is the fact that there is a growing expectation on the ingredients of this area to be included in other cuisines as well as the unique peculiar culinary techniques of these kitchens that then are noted in other cultures. Then Latin American cuisine focuses on serving adapted dishes with elegance and visual style determined according to the innovative culinary processes. Globalization leads to a cuisine with international standards, for which chefs specialize themselves every day and are given the task of upgrading to a level of professionalism to reach an important place and deserve respect worldwide. This process has taken time, effort and utmost dedi-cation in recent years, since the chefs from this side of the world could not reach out to show their talent, or to receive recognition outside their borders. Now we can show that our cuisine is already on the culinary map of international competitions and that also our professionals achieve a recognition of the human talent in the area which leads to prestige.
euda lisseth morales prESIDENt guatEMalaN ChEfS aSSOCIatION

www.worldchefs.org 35

in&out oF the KitChen – bOOk rEvIEW

essential tools oF the trade
text CathErINE M. bErgErON It is obvious that our ignorance of history is not the result of a lack of information, especially in this day and age, but simply of indifference. We just don’t think it matters. But it does matter. Our understanding of the past models the way we view the present and therefore determines what solutions we put forward for problems we encounter. If you don’t like history, you should read about it anyway and even if you never learn to like it, you may at least learn to respect it. Knowledge of different times broadens thinking and understanding, and this can do nothing but help you advance your culinary skills.

Photo by Ragnar Fridriksson

reCommended additions to your Culinary library
Food: a culinary history from antiquity to the present By Jean Louis Flandrin, et al. When French Women Cook: a Gastronomic Memoir by Madeleine Kamman salt: a world history by Mark Kurlansky Cooking for Kings: The Life of Antonin Carême, the first celebrity chef by Ian Kelly escoffier: the king of chefs by Kenneth James A History of Cooks and Cooking by Michael Symons accounting for taste: the triumph of french cuisine by Priscilla Parkhurst Ferguson Haute Cuisine: How the French Invented the Culinary Profession by Amy B.Trubek the Physiology of taste by Jean Anthelme Brillat-Savarin

Where does modern cuisine come from? Where do the ingredients we use everyday, like salt or courgette, originate from? Who is Antonin Carême? What is Cordon Bleu cooking? Who are the Michelin brothers? Are the Italians responsible for French Cuisine? How many of us can answer these questions? We live in a fast paced world, and the culinary world moves at an even higher speed. Most of us like to characterize ourselves in terms of where we are going, not where we come from. It is easy for us to insulate ourselves in modern ways and practical techniques, becoming incapable of understanding why any reasonable chef would take time out of his ultra-busy schedule to read about culinary history and dusty old ideas. But history and “dusty old ideas” have in fact motivated much of modern culinary art. So if you don’t know the story of Auguste Escoffier, some history of world cuisines, of the origin of ingredients and culinary traditions, you may miss the point behind what you are doing today. George Orwell, a famous British writer (1903-1950), said “He who controls the past, controls the future.” Knowing your culinary history is vitally important if you want to move forward. Learning about the past can help you understand what a chef is, who you are and why you are doing the things you are doing the way you are doing them.
36 www.worldchefs.org

Would you like to have your book reviewed?
Please send one sample of your book, cover image and a press presentation to catherine Bergeron. Postal address: sudurhlid 35, 105 Reykjavik, Iceland. Email: mailto:office@worldchefs.org.

in&out oF the KitChen – bOOk rEvIEW

naKed inGredients
69 Sensual recipes from bocuse D’Or competitor Sven Erik renaa presented in the most natural way by photographer tom haga.
Naked ingredients is a cookbook like you have never seen before. Both Photographer Tom Haga and Chef Sven Erik Renaa put their talent to the service of fresh naked ingredients, both in their very own style. Without further comments, sometimes it is better to let the pictures speak for themselves. Chef Renaa has a long list of credits including the previous captain of the Norwegian Culinary Team and the 2007 Norwegian delegate to Bocuse D’Or final in Lyon. In 2000 and 2006, Chef Renaa was voted Chef of the Year in Norway and received the Best Norwegian Chef designation 2008.
30.11.2009 13:55 Uhr Seitecredit of which three with Bocuse D’Or his 1

winner Charles Tjessem and one with the Norwegian Culinary Team. The book can be ordered in Norway from www.norli.no or signed copy directly from the author Tom Haga. studio@tomhaga.com www.tomhaga.com Price : 498 Norwegian Kroner NOK + Shipping cost Language : English

Photo by Sven Erik Renaa

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in&out oF the KitChen – travEllINg

inspirinG iCeland
Exquisite Dining, haunting beauty
text ChEf Sara harrEl

While I often rent a car when travelling and venture out on my own, with only a day and a half I decided to avail myself of one of the many tours. I’m glad I did, as the tour bus drivers were very well informed and kept us entertained as they educated us. In the evening of my first day I willed myself awake, as I lacked sleep from a red eye flight, to see the Aurora Borealis, or Northern Lights. Since this natural light display does not begin on command like a theatre performance, tour operators check weather and cloud cover in various locations before deciding if a tour will run that evening. I was in luck; the tour was on! We bundled into buses and headed for the hills, where cloud cover was light. On the ride the bus driver reminded us several times that it was not a guarantee that we would see them. You couldn’t blame him; it’s not like flicking on a light switch. We arrived and saw a small cloud-like wisp on the horizon. He implored us all, “do you see the Northern Lights” and I thought he was surely gilding the lily! The wisps disappeared, but sure enough, half an hour later the sky lit up in a dancing light display, dispersed and then returned for an encore performance. It was very special indeed. The Northern Lights may or may not appear depending on weather
38 www.worldchefs.org

conditions but from Oct 9th to Dec 8th the single tower of light from Yoko Ono’s Imagine Peace Tower anchors Reykjavik’s night sky. Located on the island of Viðey near Reykjavik, this tribute to John Lennon officially opened on Oct 9th, 2007 (the date of John’s birth), and lights up the night sky each year beginning on that date and ending on the anniversary of his death, Dec 8th. One contemplates the single column of vertical light that seems to stretch to the heavens, easily piercing the cloud cover; is it beckoning, rallying, pleading for peace? Powered by geothermal energy, it is also at peace with the earth. Touring outside cosmopolitan Reykjavik feels like you’ve entered an otherworldly place. On the popular Golden Circle tour, we passed miles of rolling fields of moss-covered lava fields—barren mountains where rocks and lava readily dislodge and rumble down the ridge— small villages, greenhouses and summer houses built around areas of geothermal activity, and many distant snow-topped glaciers. Our first stop was at one of Iceland’s mighty waterfalls, Gullfoss, a three-step massive ‘staircase’ fall, powerful, wide, and loud. Unless you approach the edge of the falls, you can’t see the base where the water falls off so the water just seems to vanish.

in&out oF the KitChen – travEllINg
Our next stop was in Haukadalur to see the geysers. The largest, named Geysir, seldom erupts but proudly bears the name which all others in the world are named after. One erupts every 5 to 10 minutes, soaring 25 to 35 meters into the air. These bubbling geysers are situated in a geothermal site amongst various steaming mud pools, algal deposits, and mountains. It is quite something to see a hole in the ground quickly fill up with boiling, undulating waves of water then erupt skyward in a sudden burst. One can stay or dine at Hotel Geysir, conveniently located next to the geysers. Chef Bjarki Hilmarsson, former member of the Culinary Team in Iceland, heads the kitchen and bakes bread every morning in the ground besides the geysers, using the - geothermal heat of the geysers as a natural oven. Finally we drove through the Þingvellir, Iceland’s first national park. It’s the initial site of Iceland’s parliament—the oldest national parliament in the world—and has been designated a UNESCO World Heritage site. Words cannot describe the miles and miles of unspoiled beauty, lakes, waterfalls and the continental drift where the North American and Eurasian plates show their cracks. I also enjoyed a rejuvenating visit to the Blue Lagoon, a massive outdoor geothermal mineral spa, with the Education Committee. Located near the airport, one can visit it upon arrival or departure from Iceland. Needless to say, we left relaxed and reenergized. My only regret on this visit? It was much too short! I wish I could have seen and done more in Iceland; rode one of the famous and fiercely protected Icelandic horses with their trademark fifth gait, gone whale watching, explored some glaciers, spent more time in the unspoiled beauty, visited the Imagine Peace Tower and enjoyed more culinary exploration. Oh well, a good excuse to come again. Many appreciative thanks to Gissur and the Icelandic Chefs Association for their hospitality.

iCeland quiCK FaCts
approximately 320,000 population 500,000 tourists annually 70 - 80,000 icelandic horses 80 waterfalls 40,000 square miles (103 km2) of land 95-98% of homes heated with geothermal heat 11% of country covered by glaciers 3-4 hours of sunlight on december 21st 24 hours of sunlight on June 22nd. famous golf tournament starts at midnight – see www.golficeland.org. No night darkness in June/July. For more information, www.visiticeland.com

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in&out oF the KitChen – travEllINg

dininG in iCeland

The table was set; meters of white linen ran the length of our table for 18 ending with a view to the compact kitchen. Fresh butter whipped with sour milk lay dolloped atop a lava rock, ready for spreading on warm bread. As I reached for a cauliflower amuse hiding in the bottom of a terracotta flowerpot, I marvelled at the many wonders of Iceland I had enjoyed in just a few days. Iceland, an island country of a little over 100,000 square kilometres sits in the middle of the Atlantic Ocean between Northern Europe and Greenland. It’s also the home of WACS President, Gissur Guðmundsson, and so, a fitting meeting place for the WACS Education Committee. I was invited by gracious host and WACS Secretary General, Helgi Einarsson, to lunch at Sólon Café. The menu of this comfortable bistro features familiar favourites including burgers, pasta and local seafood made with much care. It’s a very popular café, and he enjoys the tapas with the local smoked and cured salmon. As a vegetarian (and vegetarian chef), I was curious what alternatives the local chefs might offer in this land of seafood, fowl, meat and game. I needn’t have worried. All chefs either offered vegetarian options on their menu or readily accommodated my requests and offered me an equally impressive meatless dish. At Sólon I enjoyed a perfectly executed and delicious vegetable quiche. After lunch I wandered around some local shops in Kringlan, one of the two major shopping malls. I was quite surprised at how many American and international shops there are—it was shopping heaven—but with limited time, I poked around the local grocery chain, Hagkaup, to glean insight into the local grocery experience. Entire sections were devoted to natural foods, meat, vegetarian frozen foods and the like, but what was really surprising was an entire aisleful of bulk candy. Catherine Bergeron, Gissur’s wife, later explained that every Saturday is Nammidagur, or Candy Day, in Iceland! A day when many stores offer bulk candy at 50% off. I wondered where the Icelandic obsession with candy began. Nevertheless, I could just picture small children excitedly dancing around their parents in the candy aisle, pleading for this or that candy, and then enjoying their treats with pure glee. I met Chef Hákon Már Örvarsson, a Bocuse d’Or winner amongst his many other accomplishments, for coffee at Kaffitar, a successful local coffee shop with 9 outlets. He works with “Iceland Naturally”, promoting Icelandic cuisine across Canada and the US. Over a latté, he enlightened me a bit more about the Icelandic culinary scene. Here, the terms “free range” and “natural” are not just marketing lingo – sheep actually graze openly in the mountains in the springtime, herbs are grown in the mountains and food is prepared without preservatives or additives. Strict environmental laws govern the fishing industry, protecting the waters around Iceland, and ensuring the best quality seafood. He believes in fresh, natural, uncomplicated dishes letting the natural flavours of the ingredients shine. Before heading out to the countryside to hopefully catch a glimpse of the Northern Lights, I enjoyed a hearty, flavourful meal at Á naestu grosum, one of eight vegetarian and semi-vegetarian restaurants in Reykjavik, where the chef, Dóra Svavarsdóttir, who trained at the Hospitality and Culinary School of Iceland, accepts qualified apprentices for part of their internship. The dining room was packed,
40 www.worldchefs.org

and guests patiently lined up to fill their plates from the display. Her culinary philosophy is to offer big bold tastes from basic ingredients, using as little processed foods as possible. Their signature whole wheat bread was truly outstanding, prompting visitors to make a special trip to pick up a few loaves on their way to the airport. In only one afternoon and evening I had sampled some wonderful local food delivered with a side order of warm Icelandic hospitality. It was a great beginning, to what would prove to be a wonderful visit.

in&out oF the KitChen – travEllINg

WaCs eduCation Committee dines in iCeland

On Friday evening we all met in person for the first time and headed out to dinner at Fiskimarkaðurinn (The Fish Market), one of the most popular restaurants in Iceland. Chef Hrefna Rósa Sætran was a coach for the Iceland Junior Team and is a member of the Culinary Team of Iceland. An elegantly casual eatery featuring many Icelandic ingredients coupled with Asian influences. One can dine on the unfamiliar—Smoked puffin with mango and coconut, or Grilled mink whale—as well as the familiar—local beef tenderloin or mountain lamb. Super-fresh sashimi, maki, tempura and vegetable spring rolls were also on the truly cosmopolitan menu. On Saturday we enjoyed a special meal at Dill Restaurant, located in the Nordic House in Reykjavik. We were a large group including Alfreð Ómar Alfreðsson, president of the Icelandic Chefs Association, Friðrik Sigurdsson, chairman of the Icelandic Culinary Council of Crafts, Andreas Jacobsen, vice president of the Nordic Chefs Federation, and many others. Chef Gunnar Karl Gislason pulled out all the stops to offer us a very memorable meal, including butter-poached, pine-wrapped lobster with onion puree, fried onions, seaweed and salt. Gunnar graciously provided vegetarian alternatives for me including pureed and pickled fennel, and a salad with cottage cheese and crème fraîche. There was also wild goose with rosemary infusion, wild mushrooms, celeriac puree, burned hey and a blueberry sauce, as well as skate poached in ‘witches brew’, or Icelandic tea, rutabagas, butter sauce and burned butter powder. We had both lunch and dinner at Vox Restaurant in the Hilton Reykjavik Nordica hotel where we were meeting. The first page of the menu is a ‘manifesto’, describing the restaurant’s ten philosophies for their New Nordic Kitchen including purity, freshness of ingredients, seasonality, animal welfare and promoting Nordic ingredients and producers. Memorable dishes included slowly cooked breast of goose with brambleberry, hedgehog mushrooms, kale and charred sunchokes, a succulent fillet of lamb served with velvety potatoes,

lamb shank and a variety of carrots with fresh and charred thyme. And for dessert, skyr and ice cream with crunchy spelt flakes, and fresh, dried and juiced blueberries. I enjoyed a tasty vegetarian option of Cauliflower—fresh, pureed and foamed—with couscous and sunchokes.

hospitality and Culinary sChool oF iCeland

After the Education Committee finished its first day of meetings, we were treated to a wonderful reception and tour of the newly expanded Hospitality and Culinary School of Iceland (Menntaskólinn í Kópavogi or MK) by Baldur Sæmundsson, director, and Ragnar Wessman, head of the Culinary Department. The school has recently partnered with the University Centre César Ritz in Switzerland to offer higher level education in Hotel and Restaurant Operations. In addition, the school has regular and intensive apprenticeship programs including baking, cooking, meat processing, dietetics and ship’s cooks. Front of house service is taken equally seriously and the 3 year waiter service program includes an 80 week paid internship. Sara Harrel runs The Veg Company (vegcompany.com), a consulting firm specializing in vegetarian cuisine development and food marketing. She is a part time instructor in Vegetarian Cuisine at the George Brown Centre for Hospitality and Culinary Arts, Vice President of the Escoffier Society of Toronto, a chapter of the Canadian Culinary Federation, Chair of the Industry Committee for Chefs and Cooks in Ontario, and the America Continent representative on the WACS Education Committee.

some iCelandiC Foods
• skyr (pronounced “skeer”) – thick creamy and yogurt-like, skyr is a cultured dairy product with rennet • hangikjöt - smoked leg of lamb • harðfiskur – dried fish strips • snúður – frosting covered fried pastries • jólaöl – orange soda mixed with malt • laufabrauð – fried flat bread • vegetables and fruits – iceland moss, root vegetables, herbs, blueberries, black and red currants, strawberries, crowberries, lingonberries • seafood and fowl – cod, puffin, whale, wild salmon • meat and Game – free range lamb, reindeer

www.worldchefs.org 41

in&out oF the KitChen

in the KnoW
heeding and feeding of vegetarians
Vegetarian. Vegan. Special diet. Depending on your kitchen, these dining preferences may be an integrated facet, a creative challenge or an unwelcome aggravation in your operation. But no matter how you look at it, demand for more— and better— vegetarian menu options continues to grow. Fact: Approximately 4% of Canadian adults are completely vegetarian (more in larger urban centres), with women outnumbering men about 2:1. Fact: If we include the number of consumers who eat meatless meals sometimes or more often, that number increases up to 25%! (Joint position paper of the American Dietetic Association and Dietitians of Canada: Vegetarian Diets; 2003)
CheF sara harrel thE vEg COMpaNy www.vegcompany..com

of vegetarians help you better understand this growing market.

Who eats What

Many establishments now offer outstanding, creative vegetarian dishes (and even whole tasting menus). I’ve enjoyed and been inspired by some truly outstanding dishes – and sometimes my fellow non-veg diners even cast a jealous eye at what looks so tempting on my plate! Unfortunately, though, some establishments that rightfully pride themselves on their culinary offerings still offer a “vegetarian option” consisting of vegetables, rice and potatoes gleaned from the accompaniments of traditional meat and seafood entrees—artistically plated and presented with aplomb to the horrified vegetarian patron! Our customers have many reasons for following a vegetarian or vegan diet (full- or part-time), including health, religious, animal welfare and environmental concerns. There are many welldocumented studies on the health benefits of vegetarian diets and the environmental impact of meat production. If you’re thinking it’s time to perhaps revisit, invigorate or expand your vegetarian menu options and practices, I hope this short description of who eats what and a list

Vegetarians or lacto-ovo vegetarians eat everything (including dairy and eggs) except meat, poultry, seafood and ingredients derived from animal parts (i.e., gelatine, rennet). Some may identify themselves as lacto-vegetarians (eat dairy, but not eggs) or ovo-vegetarians (eat eggs, but not dairy). Vegans (a smaller but growing subset of vegetarians) don’t eat dairy, eggs or honey in addition to meat/seafood products. There are also many more “partial” vegetarians, i.e., those that eat meatless meals several times a week or no longer eat meat, poultry or seafood. Furthermore, some people may request a vegetarian or vegan option due to ingredient intolerances or mild allergies (e.g., dairy).

top 10 veGetarian beeFs From a Customer’s perspeCtive
ordered is not vegetarian.
1. missinG the marK: The vegetarian item

2. limited ChoiCe: Only one item on the menu is vegetarian (and it’s a green salad). 3. no ChoiCe: None of the main dishes on

the menu are vegetarian—yes, this still happens! together entrées like Fettuccini Primavera. which item(s) on their menu are vegetarian or vegan (especially true of daily specials, soups and desserts).

4. unimaGinative ChoiCe: Thrown-

5. laCK oF inFo: Waitstaff don’t know

42 www.worldchefs.org

in&out oF the KitChen

“Many establishments now offer outstanding, creative vegetarian dishes. I’ve enjoyed and been inspired by some truly outstanding dishes and sometimes my fellow non-veg diners even cast a jealous eye at what looks so tempting on my plate!”
6. baFFlinG buFFets: You can’t tell which item(s) are

vegetarian or vegan—and sometimes you can’t identify what is in the dish, or even what it is. Banquets are a challenge, so they get three hits!

7. servinG delays: The entire table is served their main

8. quiCK-and-dirty solutions: The vegetarian plate

consists of the vegetables and starches minus the meat or fish. Vegetarians like and need imagination! Good rule of thumb: If you wouldn’t serve a particular vegetarian dish as an alternative meal to your fellow chefs, then it doesn’t make the grade for your vegetarian guests.

9. mismanaGinG pre-ordered speCial items:

10.teasinG and ridiCule: A vegetarian and a vegetarian chef? (Okay, this one’s a little more personal! It used to be #1 on my list but thankfully things have vastly improved in recent years—for both customers and me!)

Chef Sara Harrel runs The Veg Company (vegcompany.com), a consulting firm specializing in vegetarian cuisine development and food marketing. She is a part time instructor in Vegetarian Cuisine at the George Brown Centre for Hospitality and Culinary Arts, Vice President of the Escoffier Society of Toronto, a chapter of the Canadian Culinary Federation, Chair of the Industry Committee for Chefs and Cooks in Ontario, and the America Continent representative on the WACS Education Committee. This article appeared in the Fall 2008 issue of Mise en Place, a membership newsletter published quarterly by the Canadian Culinary Federation. The full newsletter is at: http://ccfcc.ca/en/ content/view/13/21/. www.ccfcc.ca
www.worldchefs.org 43

Photo by Ragnar Fridriksson

At a recent $300/plate gala, my entrée was a larger portion of the appetizers we had all just been served! Perhaps the event planner didn’t order properly or other guests suddenly proclaimed they’d ordered the vegetarian plate. Anticipation and communication—from meal/service planning to back-of-house to front-of- house—are needed to get the preordered vegetarian request to the right diner.

Photo by Ragnar Fridriksson

course, except the vegetarian diner. Everyone either waits politely, while the tempting creations the chef has carefully presented go stone cold. Or, at the vegetarian guest’s repeated urging, the rest of the table slowly begins eating while keeping an anxious eye out for the server in hopes that the meal will arrive before they finish theirs. Alas, this dampens the enjoyment of the entire table, unbeknownst to the chef.

WelCome to WaCs 2014 taste oF norWay!
The Norwegian Chefs Association is Norway’s most important assembly for professional chefs working in the hospitality industry. We are politically neutral but aim to raise important issues in the industry for discussion and debate. We have 1,300 members and 24 local chapters with voluntary boards composed of industry representatives. These chapters organize local meetings and various activities throughout the year. Although most of our activities are conducted in Norway, we also have projects in collaboration with international suppliers. In addition, our members are frequently participating in international competitions such as Global Chefs Challenge, Bocuse d’Or and World Culinary Cup. Furthermore, we act as Secretary of the Nordic Chefs Association as well as administrating their internet site. On behalf of the Norwegian Chefs Association’s Board and 24 local chapters, we feel certain that there is a willingness to collaborate and put in a great deal of effort in welcoming all WACS members to Stavanger, Norway. In line with the theme of the congress, Taste of Norway, the delegates will be introduced to the variety of classic and modern
44 www.worldchefs.org

Norwegian cooking. Our aim is to present the culinary variations throughout the whole programme through a variety of events from small coffee breaks to gala dinner. Although Norway is a small country, it offers an incredibly long coastline featuring arctic climates, the crossing of the polar circle to the charming archipelago of the southern coast with a pleasant climate - all benefitting from the mild Golf stream making life enjoyable and agreeable in the south. In fact, the coast line is 25,148 km long. Yet another goal is to shed light on not only our cultural and historical heritage, but most importantly, our common future challenges such as the environment, ethics related to food production, preparation, sales and marketing. The city of Stavanger is ready to host the congress. The local, regional and national government support the congress at various stages from 2009 until 2014. Our aim is that Taste of Norway 2014 will serve as an important meeting place not only for the professional WACS members, but also for any accompanying participants.

You will be able to look into the Norwegian spirit during the WACS Congress in Santiago. See you then! Kristine Hartsvigsen President NCA Ruth-Hege Holst General manager NCA Sigve Skretting Project manager WACS 2014

istanbul Candidate For WaCs ConGress 2014
destination istanbul
Istanbul is a unique city in the world built on two continents. At the crossroads of civilizations with a known history of nearly 2000 years, Istanbul is proud to be the guardian of the invaluable remains of the three Empires capital city. Here, the chime of church bells mingles with the mystical calls of the muezzin and sight and scents combine to overwhelm the visitors. With the world famous skyline of minarets and noisy bazaars on one side, and skyscrapers, award winning modern shopping malls on the other, Istanbul remains to be the unique link between east and west, the past and the present majestically spanning along the fabulous Bosphorus of all times. With such diversification and so many historical references, Istanbul also creates the perfect setting to organize most unusual special events which all together adds up to unforgettable programs. Additionally, daily flights from most European cities and direct flights from North America, Africa, Asia and Far East make it very easy to access to Istanbul from all over the world. Over 70 international airlines serve Istanbul with an average of daily 500 arrivals & departures at one of the most modern, safe and well organized airports in Europe. An absolutely wonderful surprise, when you visit Turkey, is the food. The variety and the simplicity of the recipes and the quality of the ingredients are guarantees of delicious meals. As frequently observed by Turks and foreigners alike, contemporary Turkish cuisine is the heir of the diverse culinary culture of the Ottoman Empire, extending over the eastern Mediterranean from the Balkans to the Middle East. The recipes are originating from the rich culinary traditions of this vast region, with emphasis on “living tradition” – a practical repertoire of familiar, well-tested, fine foods that can be prepared simply and tastefully for contemporary lifestyles, with easily available ingredients and in accordance with today’s cultural, aesthetic and hygienic standards. One can only conclude that the evolution of this glorious cuisine was not an accident, but rather, as with other great cuisines in the world, it was a result of the combination of three key elements; a nurturing environment, the imperial kitchen, and a long social tradition. Turkey is known for an abundance and diversity of foodstuff due to its rich flora and regional differentiation. Secondly, the legacy of an imperial kitchen is inescapable. Hundreds of cooks, all specializing in different types of dishes, and all eager to contribute to the royal plate, no doubt had their influence in perfecting the cuisine as we know it today. Finally longevity of the social organization! The Turkish state of Anatolia is almost a thousand years old and so naturally is its cuisine.

the turKish Cuisine

Not only her natural beauty, historical richness and cultural splendor, but also excellent accommodation facilities, most sophisticated conference and congress centers make Istanbul an excellent destination for such international convention.
46 www.worldchefs.org

WaCs events Calendar 2010
endorsed Competitions
24-28 january global Chefs Challenge - Santiago, Chile

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24-28 january hans bueschkens World Junior Chefs Challenge - Santiago, Chile 16-18 February battle for the Dragon - llandudno, Wales 21-24 February Emirates Salon Culinaire, gulfood, Dubai, united arab Emirates 20 april food & hotel asia Culinary Challenge - Singapore 18-2 march Istanbul gastronomy festival - Istanbul, turkey 4-6 june penang Chefs Challenge - penang, Malaysia 13-15 june gourmet pacific Challenge, fine food New zealand - auckland

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11-14 september big Cooking Contest, fafga - Innsbruck, austria 20-24 november villeroy & boch Culinary World Cup, Expogast - luxembourg For information on how to become a WACS Endorsed competition, please contact Peter Jackson,WACS Communication Committee at PtrJck@aol.com or visit www.worldchefs.org.

judGinG seminars
20-21 February the Emirates Salon Culinaire, gulfood - Dubai, united arab Emirates 19-20 april food & hotel asia - Singapore

hionkou buy! T re y
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12-13 june gourmet pacific Challenge, fine food New zealand - auckland 19-20 november Culinary World Cup, Expogast - luxembourg look out for dates from brazil and russia. Become a WACS Approved Judge. Look out for new dates and details on www.worldchefs.org

www.worldchefs.org 47

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