A
letter from President Heinz Fischer of the
Hong Kong Chefs Association
Communicating
with professional chefs in Hong Kong is as close as a click of
your computer mouse. Association President Heinz Fischer
shows you in this letter below, how they struggle with the same
issues that we do. Enough information is provided so that you
may communicate with them as well. Their full calendar of events
is included in this message. If any of you go to any of their
events, we would love to live vicariously through you. Send pictures.
The
FBWorld staff
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The
Presidents Message
By President Heinz Fischer
Dear
Members, friends and colleagues,
As
January and February where to many of us rewarding months, not
only in business relation but also in preparation to forthcoming
events, planning and re-structuring of strategies are well in
place by now. As the global Hospitality Industry Business Outlook
for 2011 are promising, local Inflation rates are of major concerns
to many of us. While many number of factors include strong internal
demand have contributed to Hong Kong's food inflation, China's
rising food prices and Hong Kong's currency depreciation against
those of its major food suppliers had the most significant bearing
on Hong Kong's food prices. Once upon a time, raising menu prices
to cover costs was a sport; now it makes us nervous. Some industry
voices say meal costs will 'have to rise' to cover cost increases,
but this usually means opportunities for competitors and a further
flight to cheap alternatives. We're in for another bout of belt-tightening.
From
all of us here at the HKCA Committee, Happy cooking and we are
looking forward seeing you at the AGM.
_
With information mailed to all members in regards to the upcoming
HKCA AGM on March 14, 2011 at the Hong Kong Jockey Club, Happy
Valley, I would like to remind all of you to forward your bookings
to guarantee a great event.
_
The Hong Kong Culinary National Team under the leadership of Chef
Billy Yeung and Chef Mak Kam Kui are undergoing immense training
for the upcoming WA Oceanafest 2011, Australia. Two additional
trial cooking session will be held at Town Gas Cooking Centre
on March 16 prior to heading down-under.
_
The latest edition of the Hong Kong Chefs Association "Toque
N'Wok "Magazine is of high informative quality and I would
like to thank all contributing members of their great input. As
you may have noticed, advertisement is on the rise which will
generally boost the editorial pages.
Dates
to be noticed and marked in Your Calendar
Certified
Trade Test / Pastry Chef
Partnership:
HITDC & HwK (Handwerkskammer Koblenz)
Objective:
The "Trade Test System as "Western Pastry Cook"
is designed to enhance the technical skills and knowledge of professional
pastry chefs, which will benefit the chefs, their employers, the
catering industry, the customers and ultimately the tourism industry
in Hong Kong.
Aim
of the Trade Test:
To elevate the vocational education and further the training in
a Skilled Crafts Framework for Pastry Chefs in the Hospitality
Industry throughout Hong Kong.
Entry
requirements:
Minimum 22 years of age
1 year full-time HITDC Certificate in Food Preparation (Western)
Pastry-Bakery
course with minimum 4 years relevant working experience
Relevant Certificate in Hygiene and Safety (Basic Food Hygiene
Certificate for Hygiene Supervisors) or
At least 6 years of relevant experience
Relevant Certificate in Hygiene and Safety (Basic Food Hygiene
Certificate for Hygiene Supervisors)
Assessment:
Evaluation of performance on participant will be based on the
following:
Written Test 1 1/2 hours
Preparation Method and Practical Test 12 hours over 2 days
Maximum score for each test 100 %
Passing score for each test 60 %
Participants are awarded a Certificate as Qualified Pastry Cook
after successfully completing the written and practical tests.
Trade
Test: October 2011
Course
Fee: HK$ 12,000 (1 Day Workshop + 2 Day Trade Test)
For
enrollment, please contact
Andreas Muller
Manager (Western Cuisine Operations & Training)
Hospitality Industry Training and Development Centre
1 F Pokfulam Training Centre Complex
145 Pokfulam Road, Hong Kong
andreasmuller@vtc.edu.hk
T +852-25382227
F +852-28756073
MARCH
ACTIVITIES
2-Day Event / Seminar
"Spanish Olive Oil, Olives, Vinegar and Paella Seminar"
Tentative
date
23 & 24 March 2011
Venue
Institute for Tourism Studies, Macau (demo kitchen)
Time
3pm-6pm
Participants
Target
30-35 participants from hotels, restaurants F&B staff (service
& kitchen)
(both two days lecturing will be different participants, meaning
the same content for two days )
Allowance
HK$4000- for two afternoon lectures, turbo jet tickets and one
night accommodation
(Funded by Macau Government)
For
enrollment
please contact direct Mr. Neil Wong at Wong Neil neilwongsc@gmail.com
Or via Mobile at 97680418.
"Cheese
and Wine Pairing" Social Gathering Event for
Professional Chef Members of HKCA
Date
Tuesday 29th March
Place
Classified Exchange Square, Shop 313, 3rd Floor,
Exchange Square Podium, 8 Connaught Place Central
Time
7.30pm
Menu
Cheese Fondue
Cheese platters with 5 pairing wines - pairing still to be determined
but we will
serve 7 cheeses in different categories - goat, sheep, washed,
hard uncooked, hard cooked, blue, bloomy
Charcuterie and olives (including Joselito ham) and Bread selection
Seat
Available
40
Price:
HK$ 150.00 for professional members only
For direct booking, please email your bookings to andraesmuller@vtc.edu.hk,
Deadline March 23, 2011
APRIL
ACTIVITIES
CHEF'S
HIKE
Date
April 2. 2011
Venue
9am - approx. 1pm
HK Island
With the weather getting a bit warmer, but not yet too hot, it
is the ideal
time to get some fresh air and gentle exercise.
Enjoy the view over lush green Hills and blue Sea.
Route
From Quarry Bay over the rolling Hills of Tai Tam, than down to
Stanley
Completing the Hike with a GREAT Luncheon at Stanley Main Street
SAVE THE DATE NOW!!!!!!!!!
Further
Details will be closer to the Hike.
Start Training
Now!
Social
Gathering Event
"Culinary Journey of French Cooking"
Experience ICON hotel's new facilities, as well as food and beverage
services offered
by students of Asia's first-ranked School of Hotel and Tourism
Management.
Date
April 18, 2011
Venue
"Bistro 1979"
Hotel ICON of Polytechnic University
Time
18:30pm onwards
Price:
HKCA Members HK$ 220.00
Non Members HK$ 320.00
Seat
available
60
For booking detailes, please forward your booking to andreasmuller@vtc.edu.hk
Booking deadline April 12, 2011
Heinz
Fischer - heinzfischer@attglobal.net
