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
- Judge Team of the
- Events
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.
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.
WACS
WACS is celebrating its 80th Anniversary. Please click here to see the video by Bill Gallagher.
International Chefs Day – 20th October
Please check back later for further information.
Training
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Social Events
Competitions
22nd IKA/Culinary Olympics 2008 in
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,
14 June - 13 September 2008
Horeca2008
Venue:
24 - 27 June 2008
Horeca features the largest exhibition for the hospitality industry in
http://www.horecashow.com/default.asp
International FoodTec China 2008
Venue:
3 - 5 September 2008
International FoodTec
event for the sweet, snack and confectionery industry and the World event for the sweet, snack and confectionery industry and the World of food
Related Site: www.foodtecchina.com
Daily Food Business Exhibition
Venue:
7 - 9 September 2008
Related Site: www.dailyfood-business.de
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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)
