Dear Friends, Members and Colleagues,
I am delighted to wish all of you a Happy, Healthy and Prosperous New Year 2012 on behalf of the Hong Kong Chefs Association and its Committee.
As the New Year emerge and with my two-year term as your President, I am filled with a mixture of excitement and anticipation. It is our honor to serve our profession in this capacity and I look forward to the challenges and opportunities that lie ahead. It is our goal to continue the work we have seeded in the past and to serve all Members in the best of our ability on behalf of the association. In keeping with our mission, we will continue to provide you with opportunities to exchange, discuss, excel and network among yourselves and with others. We will continue to raise the voice of our profession on issues that affect the quality of learning and teaching in our profession, our industry and hospitality throughout Hong Kong. I encourage all of you to become involved with your individual qualities, skills and professionalism. Your involvement with the HKCA will deepen our instructional value by enriching our culinary students learning opportunities and opening doors for their further studies and achievement in this challenging profession. To achieve this worthy goal I ask that you renew your membership or take out a new membership and get involved in sharing and strengthening the power and influence that a dedicated group of culinary professionals can wield in shaping the health and enjoyment of a nation that must eat! As we will foresee a busy year in regards to culinary competition (subject to fund availability) we will follow the call by WACS to strive for improvement and sustainability.
HKCA Upcoming Events:
February 2, 2012
Book Signage Invitation “The Broken Path” by R. Christopher Christie
We are pleased to share with you the great success of our Colleague, Mentor, Friend and Author Chef R. Christopher Christie. The Hong Kong Chefs Association wishes to extend their congratulation to the acclaimed Chef Mr. R. Christopher Christie. See attached Information for details and enrollment.
February 15 & 16, 2012
The MLA (Meat & Livestock Australia) Black Box Culinary Challenge will be held at the Hong Kong Disney Hotel. 11 Competitors from Hotel, Restaurant, Culinary Schools, Club and Casinos will battle for the trophy and the final in May in Tasmania. The competition challenge is to encourage young professionals to work and compete in a team-driven environment to display their skills and talents in a “hands-on” outside catering situation. The event is organized by Mr. Alan Palmer, MLA Black Box Culinary Challenge Global Competition and MLA Young Chef Pencil Box Culinary Challenge Competition Coordinator.
February 28, 2012
The HKCA and chef trainees of HITDC are planning a three-series event on “Sustainability Awareness” (“Sustainable Planting & Eating”, “Sustainable Seafood “and “Carbon Footprint/ Waste Management”). Raising awareness of Sustainability is the aim to raise awareness about the root causes of the environmental crisis and to promote a lifestyle that allows people to live peacefully, with respect for each other and nature. Sustainability, “How to feed the Planet” and the engagement of young chefs in our profession and their future is explored by meeting the needs of the present generation without compromising the ability of future generations to meet their needs. For enrolment in participating in this event, please contact email@example.com
March 13, 2012
The HKCA Annual General Meeting (AGM) and Gala Dinner will be held at the Kowloon Club. We encourage all our members to attend the AGM as to vote in your capacity as professional member and to contribute to the betterment of our association. For prompt booking enrolment, please see attached Information and reply as such.
March 20, 2012
La Rose Noire welcomes Professional Chefs and Pastry Chefs of the Hong Kong Chefs Association to visit its fully renovated factory in South China. The above invitation is issued by Mr Gerard Dubois, Managing Director of La Rose Noire to showcase and experience the renovated Factory in Dongguan, China. The site visit will further enhance participants to experience the innovative renovation which highlights aspects in regards to the level of HACCP, ISP and QC standards. It further enhances individuals experience and prepares ourselves for future challenges in reviewing and examines every action taken in terms of line of command, communication channel, foresight and expectation to guests’ needs. For prompt enrollment, please contact Arno Oliver Urch firstname.lastname@example.org for prompt enrollment.
Education at HITDC
In February, 60 chef trainees of Japanese, Chinese and Western Cuisine courses will attend a 2 day seminar of Rougie Foi Gras. This seminar is to enhance their knowledge, skills and product application in regards to Foi Gras in their own culinary aspects.
During February 22-24, our Western Cuisine chef trainees will prepare alongside invited Peruvian Guest Chef Ms. Vazquez a themed dinner to our TDS Members. As Peru has an amazing cuisine which evolved from both local and immigrant traditions, typical Peruvian dishes also benefit from European, African and Asian influences.
March 13-15, 2012
Chef trainees of HITDC Western Cuisine Food Preparation Courses will gather in London to attend the first “Global Hospitality Competition” event which is organized by the British Council of London in conjunction with the “Going Global Convention 2012. Chef trainees from 5 International Hospitality School with share, compare, evaluate and discuss amongst instructors and themselves global training aspects, their aim, objectives and learning outcomes.
“Who are the new players in creating the future? “How will universities and colleges collaborate with them? “How are we preparing young people to be global citizens/employees and “How will institutions create partnerships in which innovation flourishes” –are questions we will discuss and share amongst others.
Meanwhile, from all of us here at the HKCA wishing you a Happy Chinese New Year of the Dragon
“Kung Hei Fat Choi”