Envy of the World

By Michael Ty, CEC, AAC

It has been 14 years since I attended my last World Association of Chefs Societies (WACS) congress, in Melbourne, Australia. At this year’s congress in Santiago, Chile, I had an opportunity to meet with many chefs. I learned that ACF is recognized as a leader in WACS. Our education programs and our programs overall are considered second to none, and many WACS members want to know how to implement them in their own countries. Our dedication to providing superior educational opportunities for our members is what sets us apart and makes us the envy of the world.

One of the distinctions of a WACS congress is the camaraderie. Chefs from all over the world are friendly and eager to share their culture and knowledge of food. This year was no different, with more than 60 nations out of 92 member nations represented. Another characteristic of a WACS congress is a full day’s activity for each of the event’s four days. Meetings begin early in the morning, and in most cases, evening festivities run late.

Colleagues gather at the WACS Congress in Santiago, Chile, left to right: Vladimir Smirnov, general manager, Alfa Bank Food & Catering Department; Mils Kadyrov, president, Culinary Association of Bashkortostan; Michael Ty; Viktor Belyaev, president, Russian Culinary Association; Brendan O’Neil, honorary president, Ireland Panel of Chefs; and Maxim Belyaev, publications relations manager, Russian Culinary Association.

Generally, you will find that the country hosting the congress receives tremendous support from its government, as well as its vendors, to make the event an experience. For example, how often do we have the opportunity to dine in a fortress with the host country’s president? We were shuttled to Castillo Hidalgo, where Michelle Bachelet, Chile’s president, joined us for dinner and addressed the delegations. We were also hosted by Concha y Toro, one of the oldest wineries in Chile, which is set on a beautiful estate.

All major events were hosted off-site, and on two occasions were in tented facilities. Imagine feeding more than 600 attendees using a remote kitchen, a task made all the more challenging when you are serving your peers. The last event of the congress was a tour of the Hass Avocado farm. We learned how the avocados are grown, and tasted the quality of the fresh-picked fruit. The flavor profile was unlike anything I had ever experienced.

ACF was well-represented at the congress, with 40 delegates and others in attendance. Three of our members received honors and recognition: Michael Baskette, CEC, AAC, WACS Educator of the Year; L. Edwin Brown, HAAC, HHOF, WACS Lifetime Achievement Award; and Louis Perrotte, CEC, AAC, elected Continental Director for the Americas for four years.

The Hans Bueschkens Junior Chefs Challenge is named in honor of the late Hans Bueschkens, whose vision was to encourage young chefs of the world to challenge themselves in our craft. In this, its sixth year, there were 14 young aspiring chefs from all over the world competing. The U.S. was represented by Kelly Conwell, CSC, from Concordia, Kan., a member of ACF Greater Kansas City Chefs Association. I am proud of her accomplishments and professionalism during the competition. The competition was rigorous, and to come out on top, it was important to peak during the cook-off. The Hans Bueschkens champion is our neighbor from north of the border, Trevor Ritchie from Canada. Second place went to Malcolm Goh Sok Sion from Malaysia and third to Joseph Clarke from New Zealand. Congratulations to all 14 competitors. In my eyes, they are all champions, and we are proud of their accomplishments.

The Global Chefs Challenge winner was I Wayan Wicaya from Indonesia. Second place went to Wim Klerks from the Netherlands and third to Ross Howell from Australia.

Michelle Bachelet, center, Chile’s president, joins chefs at Castillo Hidalgo during the WACS congress.

The Bill Gallagher Junior Chefs Forum was hosted by WACS Honorary Life President Bill Gallagher. Junior members had their own venue, with speakers and presentations that enlightened and inspired them. Chef Gallagher, a longtime friend of mine, has always had a passion for nurturing our future culinarians. The forum, which began in 2002, had representatives from 20 countries this year.

In 2011, the World Cooks Tour for Hunger, sponsored by the South African Chefs Association, takes place Aug. 20–27. Each country will be limited, initially, to four representatives. Those chefs interested in participating will be provided with accommodations and meals during their stay. Air transportation to South Africa is the responsibility of each individual. The goal is to raise 2 million South African rand during this global event. Ten major cities from all over the world will participate in the tour.

In 2012, the WACS congress will be held in South Korea, May 1–5. The Korea Cooks Association presented an impressive package, including free registration for all juniors and retired chefs. We will be hosted in the city of Daejeon, 50 minutes south of Seoul by high-speed train. Registration and hotel accommodations are reasonable. Stavanger, Norway, was awarded the 2014 congress. Norway hosted a congress in 1994 when I was national president that is still remembered by those who attended. The 22 Norwegian chefs who came to Santiago prepared an amazing feast for congress attendees that featured Norwegian favorites and flavors.