January-February 2013

On behalf of the HKCA Committee we extend our sincere wishes to all of you, “Happy New Year and all the Very Best for the Year 2013 to you and your family.2012 was a year of powerful transition for our Association. Witnessing all of the positive transformations and new experiences we have encountered has been the highlight of my 3 year as the president of our association.  We would like to extend our thankfulness of your delegation who entrust us to represent you during the last 12 month. Meanwhile, let us take this opportunity to thank all sub-committee members and staff for their dedication and commitment to pursue excellent work which has contributed to the reward of our association. We shall concentrate our efforts on the organization of various local and international competition, sustainability, WACS incorporated events and social activities amongst the junior chefs.We are proud of our role in assisting individuals achieve their culinary goals. Our professional members work closely with culinary establishments and other administrators to align these goals with the priorities of our association, resulting in an enhanced educational experience for our members.To our supporters, our sincere thanks and appreciation for your devotion and commitment towards our association. 


Visit to Burgundy with Chinese Chef Trainees of CCTI, VTC

The first ever Hong Kong Week was held on 30 November 2012 in Burgundy, France.  Organized by the Hong Kong Economic and Trade Office in Brussels, with the support of the Burgundy Regional Council, the “Hong Kong Week” showcases the different facets of Hong Kong.  Economic and Trade Office of HK SAR Government (ETO) in Brussels has invited students of CCTI of VTC Hong Kong to conduct demonstrations in Chinese Cuisine to overseas partners in Burgundy at the request of the Burgundy Regional Government. The purpose to promote Chinese Cuisine through a featured “Hong Kong” themed Gala Dinner comprising key government contacts, chamber of commerce, key institutes, catering and wine institutes and media in the relevant field, local foodies, catering industry and wine makers. The Gala Dinnerwasheldat the “Grand Salon duChâteau du Clos de Vougeot; Chef d’Ordre de la Confrérie des Chevaliers du Tastevin.


A visit to the Burgundy School of Business in Dijon was conducted in regards to observe and review opportunities to the offer of a one year Master Degree in Wine Business to Hong Kong Students.The visit to CIFA (Centre Interprofessionnel de Formation d’Apprentis) was rewarding and aspiring as we were introduced to their wine and culinary training facilities while chef trainees and graduates attended a demonstration by renowned Chef Mr. Eric Pras, MeilleurOuvrier de France 2004 and Grand Chef of Relais& ChateauMaisonLameloise.Prior to the gala event, chef trainees, graduates, instructors and members of our management of CCTI of VTC had the opportunity to experience the local culture along the Cote d’Or Wines region which stretches from Dijon to Santenary. The Côte de Beaune and Côte de Nuits are the wine growing regions in the Côte d´Or in Burgundy. Wine tasting sessions where performed at the Chateau Chamirey, Mercurey whiles visiting the wine yards of Chateau du Clos de Vougeot and Romanée- Conti. A stroll through the streets of Dijon and Beaune was to all of us a fantastic scene of culture and historical buildings while sampling local flavors like Escargots à la Bourgogne, Boeuf Bourguignon and Coq au Vin. Think of mustard and Dijon springs to mind with visits to Amora-Maille in Dijon and Fallot in Beaune. Not to forget the famous Cassis Liquor which was founded in 1836 by Auguste Denis Lagoute in Dijon and become famous in 1900s by the Mayor of Dijon, Canon Felix Kir.



Olive Oil Seminar at HITDC of VTC Hong Kong

A Seminar, tasting, cooking demonstration and regional competition in regard toO-live: health and beautysecrets its rich culture, history, culinary knowledge, appreciation and application to80 HITDC and CCTI chef trainees was conducted in late November 2012.The lecture on Extra Virgin Olive Oils, in aspect of its history, application, grow and processing, handling, selecting, identifying beauty and health aspects has had an impact to our trainees; thanks to the introduction as invited guest lectureProfessorMaria Luisa Ambrosinoof the University of Naples “Federico II; explained the important role of antioxidants in the olive oil composition underlying their benefits for health. Professor Ambrosinoalso illustrated how the cultivation techniques and technologies may influence quality and sensory parameters of virgin olive oils, and especially of extra virgin olive oils. Daily consumption of extra virgin olive oil can strengthen the immune system, may have an anti-inflammatory effect, can prevent cardiovascular diseases, reduces cholesterol levels, decreases the formation of free radicals and cellular aging correlated infarction, reduces the risk of thrombosis and atherosclerosis, can lower blood pressure, may reduce the incidence of some cancers, can improve the operating capacity of the pancreas, can have a positive impact on the emergence of diabetes.The cooking demonstration conducted by Chef Angelo Maria Franchini gave the seminar greater authority with additional theoretical and practical overviews of important Italian culture and food trends which further enabled our trainees understanding cooking applications using Olive Oil in selected recipes. The highlight of the seminar was clearly indicated as the Olive Oil Tasting Session, as participants could gain further knowledge on identifying, selecting and make comparison to various Olive Oil Italy is known for. A final cooking competition amongst 3 culinary schools throughout Shanghai, Beijing and Hong Kong in application of Virgin Olive Oil and Olive Oil usage in Western and Chinese cooking was held in Shanghai on December 2, 2012.Overall Champion Mr. Jonathan Wan, chef trainee of HITDC western food preparation will be invited to tour Sicily, Italy in obtainingfurtherknowledge and hand-on practice in regards to Olives planting, production and usage whiles exploring the Italian culture.


Pre-Christmas Cocktail Night

The event was held in early December wereChef Angelo MacDonnell prepared mouthwatering snacks in comfortable surroundings. A perfect night to be out prior to the extreme busy period was to many of us a delight to share, mingle and sample excellent food paired with new world wines and a hint of a cigar.


Chef Student of The Ecoled’ArtCulinaire de Miyagi in Hong Kong

30 Japanese Chef Student of “The Ecoled’ArtCulinaire de Miyagi” visited CCTI of VTC for a 1 week exchange program in Chinese Cuisine in late November 2012 to further enhance their practical knowledge in Chinese Cuisine. The Ecoled’ArtCulinaire de Miyagi (Miyagi Cooking and Pastry Professional School) was established in the town of Sendai in 1962 by Mr.Heishô ISAWA. Its primary aim is the training of future Japanese cuisine chefs. The School’s culinary activities have now extended to French, Italian and Chinese cuisines. Since 2003, the School has partnered with professional cooking schools in France and Italy, allowing its students to keep up to date with the fast changing culinary world and helping them to move ahead as professionals.


21 Years of a Christmas Tradition

Christmas is for many of us the busiest season in the year. We all know far well that being with our families on Christmas day is mere impossible. The Christmas tradition to gather with family and friends after the festive season was inaugurated by Chef Heinz Egli, Walter Kern, Stefan Herzog, Roman Ramsauer and Urs Besmer back in 1992. Since then, a Christmas Luncheon with family members, colleagues and friends were held in Stanley to celebrate the festive season with good food and wines. This season, we celebrated with 26 friends among a perfect ambient. To keep the tradition alive, family members are encouraged to come along. Special thanks to Stefan Herzog who has provided for many years the venue and prepared a Christmas feast excellent we were looking forward throughout the year.



AnnualSwiss Racelette and Cheese Fondue 2013

The long awaited annual event – the 2013 HKCA Swiss Fondue and Raclette Night – took place on January 14 at the renowned and prestigious Pacific Club in Kowloon overlooking our famous harbour and the Hong Kong Island skyline. A record number of 128 industry, chef and trade guests attended, perhaps for a good reason since many were Swiss but had been unable to visit their country during the Christmas season. For many, it was a home away from home. Hong Kong is home to an estimated 60% of all Swiss hoteliers and chefs.The Pacific Club with a reputation of being a leading private member’s club caters to its members with a wide selection of international cuisine delicacies. As the club is headed by Swiss General Manager Rene Holenweger and Swiss F&B Manager/Executive Chef Urs Besmer, the evening had no shortfall of Swiss tradition.At the event, guests had the choice of selecting from a great variety of high quality Swiss food: cooked, cured and marinated meats, cheeses, salads, breads, desserts, ice cream and chocolates partly produced by Swiss nationals in Hong Kong or freshly imported.The highlights of the night were the Raclette with New Potatoes or Rösti and the traditional Neuchâteloise Cheese Fondue cooked at the able - worth waiting for! Traditional Swiss wines,ProvinsFendant Swiss Valley 2010 and Daley Pinot Noir Tradition Grand Cru Lutry 2011 accompanied the food. A great variety of Schnapps was also available.



Major Outlook for 2013


  • In 2013 our Culinary International Team is preparing for various culinary competitions on Regional and International grounds. Competition comprising of various degrees and themes will be attended in Thailand, Australia, Hong Kong, Japan, Shanghai and Switzerland. More information will be made available in our HKCA Magazine as they unfold. Throughout the year we will have various social events starting in March with a “Lunch in the Field’s” anin-depth understanding on Organic Food and Slow Food. Luncheon gatherings, culinary seminars and plant site visits are on the planning board and will be announced in due course.
  • At HITDC, chef trainees are participating in various international culinary competitions to enhance their curriculum studies which will be held in New Zealand, Australia and Germany. Visiting Guest Chefs from Mexico, France, Germany, Argentina, Italy and Peru will support additional curriculum activities with seminars, demonstrations and themed dinners.


  • AGM and Dinner, March 19, 2013 


The HKCA Annual General Meeting (AGM) and Gala Dinner will be held at the Hong Kong Country Clubon March 19, 2013. We encourage all our members to attend the AGM as to vote in your capacity as professional members and to contribute to the betterment of our association. Further information will be issued in due course.


Meanwhile, on behalf of the Hong Kong Chefs Association and its Committee, we wish to extend to all of you all the very best in the Year of the Snake!



            KUNG HEI FAT CHOY!




           Andreas Muller

           President, HKCA