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Thank You Dinner for Sponsors and the Golden Team

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Invitation to Italian Chefs Table

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Invitation to Wine Tasting and Pairing Seminar

Every two years, the Wine Institute organizes an Asia Trade Mission and features many prestigious wines from throughout California’s leading wine-growing regions.   This year, the Asia Trade Mission will be in Hong Kong on Wednesday, October 17^th and Thursday, October 18^th.  We are cordially invite you to join our two events.

Event 1: Trade Tasting

Date: Oct 17, 07 (Wed)

Time: 2-5pm

Venue: Langham Place Hotel, Mongkok

* Wine list attached.

Event 2:  Food & Wine Pairing seminar + Luncheon

Date: Oct 18, 07 (Thur)

Time: 12nn - 3pm

Venue: Lumiere, IFC shopping mall, Central

* World-renowned Master Sommelier, Mr Evan Goldstein will present a seminar on pairing California Wines with Chinese cuisine.

Attached pls find the invitation cards & reply slips.  (sorry, both events' cards used the same design...kindly see the title for the difference...)

Looking forward to seeing you at our events!

RSVP: Yan Chan
Senior Account Executive
Ringe Marketing Services Limited
Rm 401, 4/F, Dannies House
20 Luard Road, Wanchai
Hong Kong
Tel: 2366 3089, 2722 6375
Fax: 2722 6300
Email: rmsltd@biznetvigator.com

 For the additional information, pls download the original documents here:

Trade Tasting Invitation

Food & Wine Pairing Seminar

Pairing reply slip

Tasting reply Slip

Trade Tasting Wine List

 

Invitation to Wine Tasting

Invitation for the German Beer Fest 2007

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World Chefs Day 18 Oct 2007 (2 days earlier due to Public Holiday)

“To create widespread awareness and recognition for all chefs, the WACS (World Association of Chefs Society) has declared October 20 as International Chefs_ Day.”

Bill Gallagher, WACS Congress in Dublin 2004

“To celebrate this event, the Hong Kong Chefs Association, in conjunction with our sponsors, will be organizing a charity lunch buffet in aid of the Hong Chi Association.” 

Hong Kong Chefs Association, August 2004

 

*Click here to read up on last years charity event story* 

Hong Kong September 14. 07

Dear Member,

The 4^th International Chefs Day 2007 is upon us, and we need your generous help once again

The Hong Chi Association, which supports the mentally handicapped and their families, runs a school for the mentally handicapped in Pine Hill Village, Tai Po. 

This Time we also support the Fu Hong society for mentally challenges Adults in Pokfulam

This will be the fourth year already that the HKCA will be raising funds for the Hong Chi Association, and we would like to invite you to support us by offering your help in making the lunch buffet possible.

We require your assistance in the following areas and this time in Doubles:

1.     Transportation

2.     Outside catering equipment (chafing dishes, utensils, skirting)

3.     Food & Drinks ( see attached proposed menu, can be changed)

4.     Production (Manpower)

5.     Preparation (Manpower)

6.     Final set-up(Manpower)

7.     Service on location  (Manpower)

Other details:

We will assemble; divide the food leave from HKCEC around 9 am

The buffet will be served in two stages, at 2 locations, one in Pokfulam, and one in Pine hill Village, at 12 noon and 1:15pm

Number of guests: approximately 2 X 600   persons

The HKCA will arrange buses to pick up participants at 8am from Middle Road in Tsim Sha Tsui and bring them to their respective location       

Minibuses will transport HITDC students from Tai Po KCR Station to Pine Hill Village and Pokfulam at 9am 

We need your support for this event, and we will feature the list of sponsors, a write-up of the event and photographs in our website and news letter after the event has been conducted. 

If you would like to be part of this wonderful community event, please help us and any support appreciated. Please contact Rudy: rudolf.muller@disney.com

The Hong Chi Association and the Fu Hong Society is dedicated to serving people with mental handicap and their families.

We believe:

That people with mental handicap have the same rights and freedoms as other members of the community  

That they should be given every opportunity to develop physically, intellectually, socially and emotionally.

That they should be encouraged and helped to participate fully in family and community life

That all forms of discrimination against people with mental handicaps are wrong 

We will...

Listen to the needs and wishes of people with mental handicaps, as well as their families

Educate and train them so that they can develop to their full potential Assist them to find jobs and to live as independently as possible Promote understanding and acceptance of people with mental handicaps

Rudy Muller

President HKCA

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Sponsorship drive for Charity events and International Chefs Day

Hong Kong, September 14, 2007

 Dear Sponsor

 Greetings from the Hong Kong Chefs Association and we need your help on the 18 October 07 at noon at the Hong Chi Training Center for mentally challenged children and the Fu Hong Society at Pokfulam

 The World Association of Cooks Societies (WACS) had declared October 20. as the International Chef’s Day. This event was called into life at the last WACS conference in Dublin, Ireland April 2004 and is the brain child of our honorary  WACS president Bill Gallagher.

 On that day, chefs from every corner of the world organize and participated in some special event in order to the recognition of our trade. And to celebrate and promote our colorful profession.

 Also here in Hong Kong; the Chefs Association is a member of WACS; was contributing to this event for the 4^rt time already in a special and rewarding way.

 The committee had decided that we the chefs from different hotels, restaurant, clubs and caterings come together and would cook for about 600 to 700 mentally challenged children of the Hong Chi Association, which runs the Hong Chi Pine Hill Advanced Training center and relays mainly on donation to run and maintain its facilities.

 Since the response in the last 3 years was over whelming, we decided also to sponsor  a Lunch to the 600 mentally challenged adults of the Fu Hong Society in Pokfulam.

 We will again create two buffets simultaneously and we asked all the professional chefs and supplier for help.

 The response over the years from our friends in the industry is beyond our dreams and resounding.

 It was a great pleasure to had received so much help from everyone in the hospitality industry in the past,

 Now we would like to ask you for your help in 2007 on that special day.

  This can be done trough cash or food donation, please have a look at the attached list and quantity. If you some of those items or something in comparison we would very much appreciated. Please send e-mail to rudolf.muller@disney.com

 I return we will have your company’s logo on our website and give you due recognition for you deed

This will be again a  very rewarding and heartwarming experience for all of us, if we are able to make a small difference in the everyday lives of those children’s.

 We the Hong Kong Chefs Association hope; that you can confirm your help and attendance.

 A big thank you from the bottom of the heart. We shall count our blessings everyday.  

 Rudy Muller

 President of the Hong Kong Chefs Association     

*Click here to read up on last years charity event story*        

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Hong Chi Climbathon 27 October 2007

The HKCA is participating this year again in this charity event, and wishes to have two teams, one from the HKCA and one from the HKYCC. If you wish to join the HKCA team, please e-mail to rudolf.muller@disney.com if you wish to join the HKYCC team, please e-mail to francis.lo@hkycc.hk  

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French dairy products Cooking Competition for Young Chefs

24 October 2007 At the Hospitality Industry Training and Development Centre of the VTC with visiting Chef Mr.Siôn Evans                Official Venue Sponsor:

 

Sopexa Hong Kong is organising the 2^nd edition of the French Dairy Products Cooking Competition for Young Chefs with a special focus on creativity this year. Show us your culinary skills and creativity in using Dairy Products from France by joining our recipe contest to win a grand prize study trip to the Le Cordon Bleu® School in Paris including round-trip air tickets and accommodation!

 

Modern French Cuisine Cooking - French Dairy Products

Ingredients Basket

For a hot main course and a dessert – 4 servings each

 

* Participant must be aged between 18 and 25 and must be a working chef in the industry

Dairy Products	Fruits / Vegetables	Meat / spices	Others
200g  Munster	4 carrots	600g of pork fillet	100g honey
1liter milk	200g  Peas	Nutmeg	1 kg flour T45 (pastry)
200g Comté	3 pears (Williams variety)	Average local hot – medium chili	1 liter apple juice
1 liter of cream	3 Granny Smith apples	6 sheets of gelatin	Hazelnut oil
300 g unsalted butter	300g celery	12 eggs	Cider Vinegar   + unlimited salt and pepper

 

 

 

 

 

 

 

 

 

 

 

 

 

Participant information:

 

Name: __________________________________________________________________

Sex   : _____ Age: ______ I.D. Number: ______________________________________

Address: ________________________________________________________________

Contact Number: ______________________ Fax: ______________________________

E-mail address:   _________________________________________________________

Rules:

 

Participating Specifications:

1)                  Please type or write your recipes on an A4 paper, enclose a photograph of the completed dishes together with your completed entry form and submit to:

 

          Hospitality Industry Training and Development Centre

          6^th Floor, Pokfulam Training Centre Complex

            145 Pokfulam Road

            Hong Kong

            Sopexa French Dairy Products Cooking Competition for Young Chefs

 

You are not required to use all the ingredients in the basket; however you will have to use at least 4 out of the 5 Dairy Products available in the basket with a minimum of one dairy product in each dish.

 

2)                 On the day of competition, participants must, within a 2-hour period prepare and serve 4 servings of a hot main course and 4 servings of a dessert using only the products from the basket.

 

3)                 Upon receipt of your entry form, the rules and regulations of the competition will be sent to the participant within 24 hours by mail, fax or e-mail. All participants must follow the rules and regulations and submit their recipes to the “Sopexa French Dairy Competition” before the deadline.

 

4)                 The selection of finalists will be conducted by members of the Hong Kong Chefs Association. The most creative participants will be invited to participate in the contest and they shall be informed on or before October 16.2007 of the judges’ decision.

 

5)                  Closing Date for recipe contest submission: 12th October 2007.

 

Final Contest:           October 24, 2007 (Wednesday)

                                    Hospitality Industry Training and Development Centre of the

                                    Vocational Training Council

                                    1^st floor Demonstration Kitchen

                                    145 Pokfulam Training Centre, Hong Kong

  

…………………………………………………………………………………………….

For information on rules and regulations please contact Mr. Andreas Muller at:  2538 2227 or Mr. Boris Leung at 2538 2232.

 

To download the English form click here, to download the Chinese form, click here

 

青年廚師法式奶類產品烹飪比賽 2007年10月24日 職業訓練局旅遊服務業培訓發展中心 特邀廚師嘉賓Mr.Siôn Evans  大會場地贊助：

 

比賽詳情

現代法國烹飪 ─ 法式奶類產品 (熱主菜 + 甜品)

* 參賽者必須年齡為18至25歲的現職廚師。

 

材料籃子

主菜和甜品的材料配合有：(每項4份)

奶類產品	蔬果類	肉類 / 調味料	其他
門斯特乾酪(200克)	胡蘿蔔(4個)	豬柳（600克）	蜂蜜 (100克)
牛奶（1升）	豌豆（200克）	肉豆蔻	麵粉（麵糰）T45 (1公斤)
200gComte(法式乳酪)	梨子Williams Variety（3個）	本地辣椒（適中大小、微辣）	蘋果汁（1升）
奶油（1升）	青蘋果 （3個）	明膠（6片）	榛子油
無鹽黃油（300克）	芹菜（300克）	雞蛋（12個）	蘋果醋以及不限量鹽及胡椒粉

 

參賽者資料

姓名：　　　　　　　　　　　　　　　　　　         　　　　　　　　　　　　　

性別：　　　年齡：　　　身份證號碼：　        　　　　　　　　　　　　　　　

地址：　　　　　　　　　　　　　　　　      　　　　　　　　　　　　　　　　

聯絡電話：　　　　　　　　　　傳真號碼：　     　　　　　　　　　　　　　　

電郵地址：　　　　　　　　　　　　　　　　　     　　　　　　　　　　　　　

 

參賽守則：

參賽詳情：

(一)         請將食譜列印或寫在A4紙上，並連同製成品的照片及報名表格交到/郵遞至以下地址：

 

　　　職業訓練局旅遊服務業培訓發展中心

　　　香港薄扶林道一四五號薄扶林訓練中心綜合大樓六字樓

     

　　　信封面請註明： Sopexa《青年廚師法式奶類產品烹飪比賽》

      不要求使用選定的所有材料，但至少須選用所提供的5種奶製品中的4種（每盤菜不少於其中一種）。

(二)         比賽當日：參賽者必須利用大會選定的食材烹調熱菜和甜品各一款(四人份量)，限時為兩小時。

(三)         收到閣下的申請表後，我們會在24小時內將比賽守則以郵寄、傳真或電郵的方式傳送。所有參賽者必須遵從比賽的規則指令，在截止日期前遞交參賽食譜。

(四)         決賽名單由香港廚師協會選出，最具創意的參賽者將會在2007年10月16日或以前接到參賽通知。

(五)         截止申請日期為：2007年10月12日

總決賽：2007年10月24日　(星期三)

　　　　職業訓練局旅遊服務業培訓發展中心

香港薄扶林道一四五號薄扶林訓練中心綜合大樓一字樓

示範廚房「名殿堂」

 

獎品 冠軍 免費到巴黎Le Cordon Bleu® 進行為期4至5天的短期訓練課程 (包括來回機票及住宿) 冠軍大獎由Le Cordon Bleu®和香港法國食品協會提供贊助 亞軍、季軍獎品待定

 

如有任何疑問，可致電2538 2227聯絡旅遊服務業培訓發展中心梅納安先生或2538 2232聯絡梁義忠先生

 

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The Great American BBQ

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