Two Is Better Than One.

By: Christopher Gallaga

This year I had the rare honor of participating in two International Chefs Days, rather than the usual one.  As far as I’m concerned a dozen wouldn’t be nearly enough.

As in the past, the Hong Kong Chefs Association, prepared a massive buffet lunch for students of both the Hong Chi Pinehill Advance Training Centre in Tai Po, and the Fu Hong Society in Pokfulam. But in order to stretch our wonderful experience over a long weekend, this year we started at Fu Hong on Friday the 17^th and ended on International Chefs day (Monday the 20^th) at Hong Chi, Pinehill.

Both events went off without hitch, as we had received generous donation in fine cuisine of salads, soups, hot dishes, desserts and beverages from many Hotel and Food related industries; and our chef members and culinary students sponsored their time and effort to prepare food for more than 600 mentally challenged adults and children in each location. The obligatory convoys of trucks and busses packed with food, Chefs and helpers, headed out bright and early on the mornings of each event.

At Fu Hong on Friday several of us entered debate with one student, named Mike on all topics political and culinary. He was a stern critique of our cuisine, and even more so regarding George Bush (for which I, being the delegate American, I was held responsible). In the end, Mike gave us high marks for our cuisine and thanked us for our hard work.

On Monday in the beautiful setting of Tai Po we were again thanked graciously for our work, and were entertained by our own Eddy Leung, Arno Urch, and Anthony Go, who took to the stage to play silly games with the students of Pinehill.

Of course no one in either venue was left out. Those remaining in their rooms received a room service delivery of special lunch packages in nicely designed boxes, and everyone received a Disney gift box as well. 

With the help of so many chefs from individual establishments and trainees from the Hospitality Industry Training and Development Centre (HITDC) of VTC, it was a memorable day for both the charity and chefs alike.

Some people may wish that every day is Christmas, but I would be happy if every day could be filled with the warm smiles and grateful appreciation that award us chefs when we cook for these very special students.