WACS Day 5 – Daejeon


Thursday, May 3, 2012
posted by: William

Good day everyone.

Thursday had been my slowest day yet. As previously mentioned, I was able to sleep in, so by 9 am, I went down for breaksat and then off to write my Wednesday blog. By the time I had finished it was time to grab a cab for the Convention Centre for lunch with some new met friends.

The afternoon was spent watching a cooking demonstration of Korean fusion cusine by a celebrity chef who studied at the Cordon Bleu in Paris. Modern fusion is still a new concept here in Korea but the interest is very evident during this conference.  We were then introduced to some wonderful Korean dancing and drum spectacles.

We are now headed off to our evening dinner, back at the Daejeon Convention Centre for a superb Korean extravaganza.

But before I leave you for the day, I wanted to share that Canada won Gold in Category “R” team. During Tuesday and Wednesday  10 country teams competed  and it was sch a great pleasure to hear from the Canada Junior Team manager that Canada had won Gold. When talking to one judge, he had asked if the dishes served from Canada were from the senior team and when JC(team manager) mentioned Junior, the judge was speechless and could not believe it.  I have to say that troughout these competitions Juniors often outperformed the Seniors. Even today one judge complemented the Korean Junior team when they strongly outshined the own Senior team in the Plated Dessert category.

So congratulations to all juniors from everywhere who want to strive to be better and demand the best from themselves!

As for Friday, my big day,  I will be involved with The Global Chefs Challenge. I prevviously mentioned my involevement and role for this most prestiogious competition. The GCC is something new for WACS(only the 3rd time) as the Wine & Food Pairing (only the 2nd time).

But I wanted to briefly introduce the 7 contestants that will be competing for the top title as “Best Chef in the World”

  • Representing Asia is Leung Chi Hasng, Sous-Chef Hong Kong Disneyland hollywood Hotel
  • Representing both Americas is Canadian chef Tobias MacDonald, executive chef of La Belle Auberge Resturant, Delta, BC
  • Representing the Pacific is  Francky Godinho, Executive Chef at the Te Awa Winery in Hawkes Bay, New Zealand.
  • Representing Central Europe is Guido Panjer, Chef instructor and member of the Dutch National Culinary Team
  • reprenenting UAE is Daniel Edward, Speciality Sous-Chef at the Address Downtown Dubai, Dubai
  • Representing Europe-South is Italian chef Angelo Giovanni Di Lena, chef at the Grand Hotel Cesenatico
  • Representing Europe-North is Geir Magnus Svae, Head Chef at Tyrifjord Hotel, Vijersund, Norway

All these talented chefs represent the best the world has to offer. However only 1 will be crowned as Top Chef. The winner of the category “Best Wine & Food Pairing” will be announced by yours truely at the Saturday Night Gala, which they tell me might be televised nationally (I promise to be on my best behaviour) where I will present a bottle of Paradise Ranch Riesling Icewine to the winner which I specifically brought for this event.

Until tomorrow!



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