STT      Mà     NGƯỜI ĐẠI DIỆN                         CÔNG TY

1          C013   Bà Lê Thị Hoài Đông               Công ty Cổ phần Nam An

2          C014   Ông Vũ Tam Đức                   Công ty TNHH TM & CB Thực Phẩm Phú An Sinh

3          C015   Ông Franck Riclot                   Công ty Thực phẩm Ngon Cổ Điển

4          C016   Ông Trần Quang Lập              DNTN SX&TM Quang Lập

5          C018   Ông Amir Gan Abdullah           Meat and Livestock Australia

6          C019   Ông Lê Việt Quân                  Công ty TNHH Việt Khanh

7          C020   Ông Trần Đức Ngự                3N Venturetec Company Limited

8          C021   Ông Nguyễn Hữu Chung         Công ty ORANA Việt Nam

9          C022   Ông Lý Công Thắng               Công ty TNHH UNITEK ENTERPRISE

10        C023   Ông Nguyễn Hữu Chí              Công ty TNHH SX TM Phú Công Minh

11        C024  Ông Đào Thanh Tuấn             Công ty TNHH - SX - TM - DV Thực phẩm BIMI

12        C025  Ông Thomas E. Williams          Pure Bay Oyster Company

13        C026  Ông Bob Allen                       Golden Garden

14        C027  Ông Tăng Hiến Điển               VPDĐ Rich Product

15        C028  Ông Đoàn Thanh Sơn             VPDĐ Winterhalter

16        C029  Bà Yin Foung May Sabrina        US Meat Export Federation

17        C030  Ông Nguyễn Đình Dũng          Công ty TNHHSXTMXNK Lửa Việt

18        C031  Bà Tuấn Thị Lệ Diễm              An Duyên - HCMC Branch

19        C032  Bà Đoàn Thị Yến Nhi              Công ty Nestle Vietnam

20        C040 Ông Kao Siêu Lực                   ABC Bakery

• On February 2008, Sai Gon Professional Chefs’ Guild organized successfully the 2^nd Grand Meeting.
• Executive Board with 11 members agreed to elect Mr Do Kieu Lan to be the chairman.
• During two years, the executive board worked very hard and held a lot of helpful activities for its members.

I. PROFESSIONAL ACTIVITIES

SPC has held above 20 professional activities attracting thousands of members with many subjects: seminars, training programs, study tours, professional culinary challenges, culinary record …

Chiều ngày 2/3/2010 tại khách sạn Rex, Hội đầu bếp chuyên nghiệp Saigon đã tổ chức thành công đại hội lần thứ III . Ông Lã Quốc Khánh - Phó Giám đốc Sở VH-TT và Du lịch ; Ông Nguyễn Hữu Thọ - Chủ tịch HH Du lịch TP.HCM và gần 200 hội viên về dự...

Đại hội đã thông qua báo cáo hoạt động nhiệm kỳ II, thống nhất chương trình hoạt động nhiệm kỳ III và bầu BCH mới

• Regional Network

The members of the Saigon Professional Chefs’ Guild come from far and wide. We have appointed some members as the contact point outside of Ho Chi Minh City:

Hanoi:

Danang:

Nha Trang:

Can Tho:

Australia:        Mr. Nguyen Han

USA:

Canada:

Feel free to contact them for any questions you may have about the Saigon Professional Chefs’ Guild.

• Partners

Only with the generous support of companies and organisations can the Saigon Professional Chefs’ Guild offer culinary competitions, attend international meetings and lead its members to big achievements.

Other sponsors which are supporting us throughout the year:

(List of sponsors and co-operate members in alphabetical order with logo and internet links – add Fonterra and VNCX again)

• The Executive Commissions

The Saigon Professional Chefs Guild has permanent commissions for education, culinary competitions, instructor team, judge team and events in general. These commissions develop a decision making basis for the guild’s committee and can also be assigned specific tasks. Further can the committee assign project teams and mandates for certain professional areas up to instructors and qualified judges for culinary competitions.

The Saigon Professional Chefs’ Guild is developing a qualifying system for chefs and executive chefs. Some may be done in co-operation with WACS.

Following commissions are on the way to be set up and members interested to participate please contact Mr. Sanh at our office.

- Education Commission

- Culinary Competition Commission

- Instructor Team of the Saigon Professional Chefs’ Guild

- Judge Team of the Saigon Professional Chefs’ Guild

- Events

• The Network for Kitchen Management

Individualism in an organisation is out – Team players are in!

The Saigon Professional Chefs’ Guild gives a platform for kitchen cadres to meet in seminars, work shops, round table discussions and excursions to analyze the trends of tomorrow.

• Our Juniors and Future of the Guild

The SPC committee is preparing the groundwork for a Juniors division. Any chefs below the age of 23 will be able to join. Special program for training and social events will be planned.

• Events

WACS

WACS is celebrating its 80^th Anniversary. Please click here to see the video by Bill Gallagher.

International Chefs Day – 20^th October

Please check back later for further information.

Training

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Social Events

Competitions

22nd IKA/Culinary Olympics 2008 in Erfurt

19 October – 22 October 2008

International Culinary Art at its best

The IKA/Culinary Olympics is an exhibition of Culinary Art that brings together ambitious and talented chefs and confectioners from all over the world. Their are presenting their craftmanship in the Hot Kitchen and the Cold Platter Show.
Competing in the disciplines of Culinary Art is challenging and worth-while for the contestants. Supporting and preserving it is a key task of Chefs Societies worldwide. The German Chefs Association for instance, being the host and honorary sponsor of the IKA/Culinary Olympics (since 1900), is intensively involved in supporting this craftmanship.
Comparable to sports events the international exhibitions of Culinary Art are offering different disciplines such as teams, national or regional level, culinary oder pastry, junior members (under 23 years) or individuals.

National Teams have a two-part-assignment which consists of the Hot Kitchen and the Cold Platter Show. The Hot Kitchen, representing category R (= Restaurant) is usually covering the preparation of a three-course-menu – ambitious but practical – serving 110 covers in the „Restaurant of Nations“.

The Cold Platter Show includes appetizers, main courses, complete menus, desserts, cakes and showpieces to be displayed on artfully draped tables in the exhibition hall. Being prepared hot (or cold) but displayed only cold the exhibits need to be covered with aspic. These four categories are internationally known:

• A for appetizers, show platters, finger food

• B for main courses, menus

• C for desserts, patisserie

• D for showpieces

Download Guidelines for Teams
Download Guidelines for Individuals

For further information

Please visit www.vkd.com for more information on German Chefs Association (VKD), Phone +49 (0)69/63 00 06-17, E-Mail:  This e-mail address is being protected from spambots. You need JavaScript enabled to view it

For further information on English

Please visit http://www.vkd.com for more information on German Chefs Association in English.

Exhibitions

World Exhibition 2008 - Exposition Mondial

Venue: Zaragoza/Saragossa, Spain

14 June - 13 September 2008

Horeca2008

Venue: Biel, Beirut, Lebanon

24 - 27 June 2008

Horeca features the largest exhibition for the hospitality industry in Lebanon and the Middle East. Established in 1994, it is the annual business-meeting place for the hospitality & foodservice industries in the region.

http://www.horecashow.com/default.asp

International FoodTec China 2008

Venue: Shanghai, China

3 - 5 September 2008

International FoodTec China in Shanghai – a satellite exhibition to Anuga FoodTec in Cologne. The inaugural International FoodTec China/Interfood Shanghai held in Shanghai, 4th to 6th September 2006 was a resounding success: 8,181 trade visitors from 82 countries coming to theShanghai New International Expo Center for the event. Around 21 per cent of the visitors were from outside China. According to the enormous potential of this booming market International FoodTec China/Interfood was accompanied by two more trade shows: The well established Sweets China,China’s No 1

event for the sweet, snack and confectionery industry and the World event for the sweet, snack and confectionery industry and the World of food China, a trade show dedicated only to the food and beverage sector. International FoodTec China in combination with Sweets China and World of food China will take place from 3 to 5 September 2008 in Shanghai in co-operation with SIEC (Shanghai International Exhibition Co, Ltd)

Related Site: www.foodtecchina.com

Daily Food Business Exhibition

Venue: Essen, Germany

7 - 9 September 2008

Related Site: www.dailyfood-business.de

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Download-Center

Free Recipe Program:

Resort Recipe:                                        www.resortsoftware.com

Resort Software is well know for its easy to use calculation programs fro all levels of chef. The newest in their line is the “Resort Recipe”. This program is designed for chefs who just want to electronically store the recipes without any calculation functions. However, should one decide to upgrade to the next level, the ingredient data base with the existing recipes from “Resort Recipe” can be used. (NE)