WACS CONGRESS CHILE 2010 - UPDATE

After having sat through various exhaustive reports and the quite efficient WACS Group photo it was time to head back to the Hotel Regal Pacific and get ready for the Educators Dinner which took place at The Castillo Hidalgo, which until 1997 was the official residence of the Chilean President, but since then has now been preserved as a tourist destination and events centre.

 

The building itself one can only describe as magnificent, dating back to 1816 with its sweeping stone stair cases leading up to the main court yard. The architecture very redolent of its Spanish Heritage.

We all were here as guests of the Chilean President Her Excellency Mrs Michelle Bachelet Jeria. Security was very evident and very stringent and there was no way some jumped up Radio DJ Intern was going to get anywhere near this place. The local Cabieneros carry guns for all to see and I’m of the opinion know how to use them.

 

On arrival in the courtyard we were entertained by some tradition entertainers and served a selection of Chilean influenced tapas that included items such as crumbed fish slices with mashed potatoes and avocado, pork skewers with oregano flavoured goats cheese. And of course a selection of Chilean wines and pisco, a local beverage.

 

Once inside we awaited the arrival of her Excellency Mrs Bachelet Jeria and once the formalities were out of the way we were treated to a four course dinner that highlighted Chile’s abundant array of fine produce, Seafood’s, Wagyu Beef with a local stewed vegetable casserole called charquican. Dessert consisted of again another tasting plate of fruits, pastries and homemade ice-creams and then finished off with petite fours.

Throughout the course of the evening we were spoken too by Mrs Bachelet as she spoke of her countries pride of its products and the progress they have made over the past 15 or so years in creating markets and demands outside of their own borders for their products.

 

There was also the awarding of the educators award which this year went to Mr Michael Baskette from the USA for his work and dedication to education over a number of years and within the context of WACS for reinvigorating the Train the Trainer program.

 

Entertainment was provided by a gentleman, whose name escapes me; who fuses tradition ethnic music and instruments with modern electronic sounds. Very entertaining and enjoyable and I can only describe as something like early Genesis on Acid.

The formalities and the evening came to an all too end and it was time to head back to the hotels to prepare ourselve’s for day 2 of the congress. Thinking that the bus would take awhile to get back what a joy to have your bus in front of the Presidential motorcade and to be waved through every red light for most of the journey back to the hotel by the police stationed along the route of the Presidents journey, until unfortunately her motorcade turned right and we went straight ahead and then it was back to observing the road rules.

 

Getting back to the hotel it was time to upload photos of the day to Face Book, thanks for all the comments from all those that have viewed them, and then time to get just under 4 hours sleep before having to get up to head over to the INCAAP School to start about working with Rick Stephens in making sure all preparations for Wednesday’s World Junior Chefs Challenge and Thursday’s WACS Global Chefs Challenges were going according to plan.

 

Day 2 – Tuesday 26^th

Up at 4am, meet with Murray Dick and the President of the South African Chefs Association and head over to INCAAP, we get there at an eerily quiet and dark 5am and surprisingly the security guard waves us in no problems. Anywhere else in the world there probably would have been ten ton of paper work to even get him to open the door to us.

 

Once inside we started on our various tasks prior to the arrival of the young chefs for the Billy Gallagher Forum and my tasks were to start checking over preparations for the mystery box ingredients to ensure all competitors are going to receive exactly the same. Sounds easy enough until you figure that you don’t speak the lingo and the stores staff of the school don’t speak English. Anyway to cut a long story short by the end of the day we had figured out some form of sign language.

The young chefs arrived at 7.30am and were met by Billy Gallagher who briefed them on the day’s events before they made their way to the lecture theatre for their series of seminars and demonstrations, I sat in on a couple of them, but I will leave it to Sarah & Joseph to report these to you.

 

During the course of the day of working with Rick Stephens and Ken Carpenter who is an ex-pat American Executive Chef here in Santiago, we faced a number of headaches with product, quantity, sizes, compatability; as one would expect, however it all came together in the end and in time for the briefings for both the WJCC & GCC competitors. Here Rick and I went through all the rules, regulations, timings, bench draws, question and answer sessions to ensure that ALL understood exactly what was allowed, not allowed and expected.

 

For the WJCC there will be two heats, the first heat starts at 6am, the second at 1pm. Joseph drew the second heat, I don’t know if this is better or worse, either way ALL of the 17 young competitors are going to have sleepless night; is it better to get it over and done with first thing or will the nerves be frayed by 1pm? Only Joseph will be able to answer that question.

Due to my elevated involvement in the organisation of the WJCC, I have asked Sarah to step in and be Joseph’s assistant; to attend the briefing with him, help him formulate his menu and assist him with pack in and out of the competition kitchen. This to alleviate any perceived conflict of interest or collusion. Sarah is more than capable and competent to fulfil this role and with her previous and recent experience in Vanuatu is well placed to assist Joseph in this way.

 

By 7pm our work for the day was done, bar the few last minute questions and clarifications from competitors. Now back at the hotel double checking my time sheets etc... ready for a 3am wake up and to be at the school by 4am to get the kitchens ready for our first set of competitors who will arrive at 5am to prepare themselves for their 6am start.

All going well I will update you all tomorrow on how the day’s events of the WJCC went.

 

Until tomorrow – Let’s Be Cheerful Out There.