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F&B Magazine column Well done Chefs! Congratulations to the New Zealand Chefs Association for putting together a fantastic event in hosting the World Congress for the Association of Chef Societies. With chefs from over 50 countries present, it was a fantastic opportunity for New Zealand chefs and produce to be showcased to the world, and equally an opportunity for New Zealand chefs to be exposed to cutting edge of world leading culinary trends without having to leave New Zealand shores. New Zealand chefs were offered a unique opportunity to brush shoulders with some of the world’s best, learn and workshop with them, and be able to socialise and share stories over some fantastic New Zealand food and beverage. Yes, we have a shortage of chefs in New Zealand but much is being done. The various industry associations, the Hospitality Standards Institute, and individual operators, are all working very hard to attract, recruit and train new chefs. It is hoped that those who participated in the World Congress for Chefs, particularly the young chefs in training, will be inspired by what they saw and be enthused to promote their art amongst others. Attendees of this event have no excuse not to be inspired about new techniques, new ideas, and the absolute importance of the culinary arts to the hospitality industry. For those interested in the culinary arts who were unable to attend, I am sure that the New Zealand Chefs Association can make available the excellent DVD of the proceedings. A useful resource although it cannot replicate the banter, the personalities, and the enthusiasm that this congress generated. Congratulations to the New Zealand Chefs Association in having the drive and commitment to win the bid to host the event, and then for making it happen. Bruce H Robertson Ref: h:hr6r6040.doc |
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