Culinary Greetings from Food & Hotel Indonesia and Culinary Challenge 2015

Just back from Culinary Indonesia and Bali,– followed the invitation of Association of Culinary Professionals – Jakarta President Stefu, Chef Vindex and co Organizer Panchaud, Stefan Muller ( last two from Herman Feigls Bali Band od Chefs ) 14.4. to 19.4.2015 to Jakarta as already in 2013 for World Chefs WACS certified culinary judging.

Booked at the great Park Lane Hotel, thanks to GM Mr John Richards,– from Airport direct meeting at Grand Hyatt on 14.4. for all schedules and judging briefing by Hyatt Exec. Chef Rolf Knecht, it was a rather short and early evening as , due to Jakarta traffic every one needed to be on the road to the competition already 5:00 am to 5:30 am , daily to reach in time for the first classe. The usual Judging schedules.

First two days I was with Pasta Junior, great young chefs so easy to see that the support from their seniors was lacking far behind, often with wrong pots even to small to cook all pasta , 4 portion in one time,- often sea food not in cold chains as needed with the results that several dishes were not able to be tested by the judges and not at same time create problems to the judges health.

The second day was much better, so the low outcome in medals and near to no gold or silver medals confirmed the findings of first day, that the youngs are getting far to little support from their superior and head chefs, HR and Management at all.

As sad development in several countries in Asia where cost reduction and ever higher profits only seems to be still the believe for ever success,— NO it is a one way road and a very short one, not sustainable. A view big International Hotels only take this part of the job seriouse, train , support and guide, the results give them right building up new generations of culinary experts.

Here the food producing industry has well a great chance to take on this and boost much more special product traimnings hand s on for young chefs – ensure that quality products also get into quality Chefs hands. Joing such a training period will bind good partners together – live long.

It is mostly the local owned Hotels and Restaurants which often not even from the hospitality sector as main business and just look into quick money making having put all the efforts only in the Hotels hardware, design and facilities and near to no budget for Human Resource – Capacity building and training for the next generation. Mostly hire a local chef from middle management, assign at a top position and believe all will be right that way. For this Chef a loss of further years training to him self as already through jump promotion in the top chair, not time and no budget for training s of own staff. Just cover up the day to day business, loosing valuable culinary ground built up over decades and with certified master chefs , trainers, time and budget for training.

From first to last day I met chefs and former colleges of Borobudur Hotel Jakarta where MCA Chefs were guest chefs for Myanmar Cuisine in January 2013 arranged by H. E. Ambassador U Min Lwin. Daily chefs came and greetings , rememberd the Chefs from Myanmar working together with them for the time. Gentel and very friendly here a great thank you to the people of Indonesia welcoming foreign guests and welcome back with joy and hapiness. Even last day the Chefs secretary extra came in when Chef Ida told her about our presence at the Jakarta EXPO Site. Daily of course I was together and we had many talks with since a year new Borobudur Hotels Executive Chef, Peter Kaufmann which came in from Daka s Raddisson Hotel,– in Jakarta taking over the big job from semi retiring Chef Eduard Betz which had been the head of this old traditional and former Intercontinental Hotel for over 13 years.

16.4.2015 was Thinyan – Water Festival at Myanmar Ambassadors residence, H.E. U Min Lwin invited for a weyt feast. We were on in the morning with with the last pasta, afternoon with a break and at Dinner to the new top class italian restaurant Valentino ( owned by Horega company from Bali ) with excellent traditional Italian home cookings as a beed stew which was quick the hit of the evening.

Again owner ,of Horeca Andy sends his greetings to Herman Feigl – Parkroyal Yangon.

Asian Flavor Canapes were on for us on 17.4. where the most challenging for the participants were the

" one – two bite " size mostly done to big to much, to high,— as well near all participants seemed to have concentrated on design and decoration of canape and all over display,– a view only concentrated on " Taste " again as so often and the most important gives or takes away up to 50 % when judging starts. Here the most quick and sure professional had again proven not to be direct the best, and some more quiet but " got near all right " made the race and achieved Gold,- with even involving live cooking at site for a last minute taste, flavor and best texture. See picture of winning Asian Canapes Class a Lady Chef. The evening was Chinese Dinner highlight arranged and sponsored by Rational with Ronson Lim welcomed all Judges and the Indonesian Commitee,– while Michael Wong also in charge for Myanmar was there and stated that rational will be soon at the ground in Myanmar with Diethelm DSKD as new partner for sales and technical support.

Famous John Sanghun Yoo, PH.D of Youngsan University for Asian Cuisine & Culinary Arts, South Korea, asked from us all info and rule book, as he would love to come with his 15 to 20 South Korean young Chefs to 2nd Food & Hotel Myanmar 2015 taking part in the 2nd Myanmar Culinary Arts Competition 3.6. to 5.6.2015 in Yangon. For us and Myanmar young Chefs a sure benefit and great chance to many young Myanmar chefs to see from preparation through cooking and display the high standard S. Korean Chefs achieved over the past 15 years, winning much on the global – international platform, – with the great technical and financial support of the South Korean Government,- supporting here clear, Tourism, Commerce, producing and farming trades all over South Korea, modelling " Made on South Korea ". We very much welcome the South Korean chefs team,– hopefullly already for this year already.

The final day 18.4. had us starting just at 11:00 am so still 7:00 am / 8:00 am leaving the Hotel, not to get for hours tapped in Jakartas traffic jams. We took over the Tabasco Poultry Free style cooking from Tony Khoos morning team, 24 done another 36 to come. With less kitchens as the slection for the Asian Pastry Cup in Singapore took place just next kitchen and space where a show piece each of Sugar and Chocolate using Valrhona Chocolate , a chocolate cake and a dessert had to be done in team of two Pastry Chefs within 8 hours. Means judging also over 8 hours all by Pastry Experts as French Christian Frenot, Joachim Caula Swiss Master Chef, Pastry Chef & part time Dentist Francis… ( Otto Jurscha tied up with his cream company at Hall A all days long so not as usual within the judging pannel ).

Excellent pastry art could be seen highly professional specially in the afrtworks of sugar,– an item still very much missing in Myanmar s young hospitality industry, due to a lack of professional trainer in the Hotels……

Knowing it would be late and later we still managed have all done by 19:00 pm – last days rush cleaning and clearing,— our second round was a bit better than the morning still very much behind expectations and so a lonely Gold Medal and two Silver shined over the Poultry Class. With again a candidate not on the right track having used with great efforts " Quail " – a game and not a poultry, to get into flesh and blood to all Myanmar Chefs, Quail is not Poultry it is Game by the books and also judged that way.

Also here we could see again that guidance from head chefs looked poor the way the young chefs were prepared as well little knowledge of the rules and regulations was there. Many jobs which could have been done ahead of the competition winning valuable time during the cooking race as peeling, cutting of Vegetables, cleaning, filleting of meat and seafood was often done at side —- all can be done at home an use the time at competition wisely and for the final touches, ensure best taste and texture, not raw not dry, best color combinations, portions at all and the right amounts of protein, starch, vegies and a crispy touch.

The evening was than at the Jakarta Cook Shop, quality home bread chickens, beef, best salad and soup from organic production is the theme of this private restaurant for private use only. A last good gathering also together with all the great and most hard working " Volunteers of the Hospitality School Jakarta ", all the boys and girls of third year , daily had to report at 5:00 am in the morning, last went off after the Judges, beeing there the whole day and made the flow between participants and judges as smooth as silk,- with big smiles on their faces until the end of the show. All highly professionals woking daily only,- own transportation arrangement just for the sake of getting live experience on the job these days with some of the most famous Chef of Asia and a certificate of participation. In some years they will be Chefs, Pastry Chefs and Managment for the quick gowing hospitality of Jakarta and Indonesia with an domestic market volume of over 300 million people alone.

Many thanks t the Association of Culinary Professionals Indonesia for the invitation, happy to work more close together between Myanmar and Indonesian Chefs, until next event most probably at Thaifext in Bangkok 20.5. to 25.5.2015. Panchaud now mentioned already despite beeing busy that he will try to be in Yangon at Food Hotel Myanmar 2015 at least for a day or two,— Hermann Feigl will love it,-

Take the experience and culinary high spirit to Myanmar for a great and successful Myanmar Culinary Arts Competition 2015 at Food & Hotel Myanmar 3.6. to 5.6.2015 at Myanmar Event Park Yangon, — yours

Oliver E Soe Thet

President Myanmar Chefs Association

Myanmar National Training & Certiification Committee

World Chefs Certfied Culinary WACS Judge A

Global Board, World Chefs Without Borders

Jakarta / Kuala Lumpur, Yangon 19.4.2015

Myanmar MCA Chefs Team will participate at Bangkok Thaifex 19.5. to 26.5.2015

This year with the prestiges :

Global World Chefs Challenge Semi Final 2015

Global World Pastry Chefs Challenge Semi Final 2015

and two Myanmar Chefs in this global Semi Final ………………


12 Myanmar Chefs / 15 person will fly to Bangkok for Thaifex 2015 active

– Global World Chefs Challenge Semi Final

– Global World Pastry Chefs Challenge Semi Final

– Mekong River Challenge 2015

– Thailand Ultimate Individual Chefs Challenge 2015

Chefs National Team International Training – Yangon

On 28.4.2015 MCA will arrange with a foreign Master Chefs Trainer a full day seminar

on International Culinary Challenges, tricks, hints, rules , regulations in Yangon for all

below as well for all interested participants to the Myanmar Culinary Arts Competition .

The Myanmar Chefs Team is sponsored by “ Myanmar Chefs Art ”, in 21 categories & comprises of —\


Myanmar Chefs – MCA Team Leader:

– Oliver E Soe Thet , Laguna Lodge – ECO Hotel  Ngapali Beach

Global World Chefs Challenge Semi Final 2015

– Chef Nyi Nyi Zaw @ Stanny Belmond Governors Residence

Global World Pastry Chefs Challenge Semi Final 2015

– Pastry Chef Thet Paing Belmond Governors Residence

Mekong River Challenge 2015

– Chef Nyi Nyi Zaw @ Stanny Belmond Governors Residence

– Chef Thu Rein Htun Savoy Hotel

– Chef Moe Moe Khaing MCA Culinary Lecturer 

Thailand Ultimate Individual Chefs Challenge 2015

* Hot Cooking ( Beef, Lamb, Duck, Seafood )

– Chef Nyi Nyi Zaw @ Stanny Belmond Governors Residence ( 1 class )

– Chef Thu Rein Htun Savoy Hotel  ( 3 classes )

– Chef Moe Moe Khaing MCA Culinary Lecturer  ( 2 classes )

– Chef Shwe Mo Tha Sule Shangri – La Hotel  ( 4 classes )

* Culinary Artist ( Fruit Carving Display, Live Fruit Carving & Ice Carving )

– Chef Thein Naing Rose Garden Hotel

* Pastry Display Free Style

– Pastry Chef Thet Paing Belmond Governors Residence

– Chef Sai Um Sang Khay Sule Shangri La

– Chef Ye Nanda Oo – Ministry of Culture

– Chef Aghee – International Pastry & Bakery School

* Pastry – 4 plated Western Desserts Display

– Chef Sai Um Sang Khay Sule Shangri La

* Travel Arrangements, Admin in Yangon ( Visa, Flights, Hotels ) and Bangkok arrangements

– Daw Khin Khet Khet Khaing – Secretary MCA

Any support one like to send to the Myanmar Chefs Team for the Thaifex 2015 19.5. to 26.5.2015

is very welcome and can contact MCA at : angel@myanmar.com.mm , 09 513 8411, be there on

19.5.2015 for the farewell at 6:00 am Yangon International Airport,  yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Yangon, 12.4.2015 – Myanmar 

Happy Birthday Chef Thu Rein Htun

“ Happy Birthday to Chef Thu Rein Htun for your today special Day,- 8.4.2015 —

   We all wish you a lot of work, great colleges, – and still some view time

   for places as “ Family “ .

Stay as you are and thank you for giving Myanmar Chefs Association such a great boost over the past two years since you are back in Myanmar from Mid East. As well all your support and much heart put into World Chefs Without Borders for the not so fortunate people in Myanmar specially the children

— See you at “ Family “.

Here Chef Thurein & Khin Phyo Kyaw    a boy prisoner from Kamu Correction Center

   14 Chef Thurein & Khin Phyo Kyaw P1140788

 

 

 

Oliver E Soe Thet

   President Myanmar Chefs Association

   Global Board, World Chefs Without Borders

   Yangon 8.4.2015 Myanmar

MCAC Comptition Rule Book and Application Form

MCAC 2015 R&R_3 APR_001MCAC 2015 R&R_3 APR_002MCAC 2015 R&R_3 APR_003MCAC 2015 R&R_3 APR_004MCAC 2015 R&R_3 APR_005MCAC 2015 R&R_3 APR_006MCAC 2015 R&R_3 APR_007MCAC 2015 R&R_3 APR_008MCAC 2015 R&R_3 APR_009MCAC 2015 R&R_3 APR_010MCAC 2015 R&R_3 APR_011MCAC 2015 R&R_3 APR_012MCAC 2015 R&R_3 APR_013MCAC 2015 R&R_3 APR_014MCAC 2015 R&R_3 APR_015MCAC 2015 R&R_3 APR_016MCAC 2015 R&R_3 APR_017MCAC 2015 R&R_3 APR_018

Education, Training by US Potato Board, USDA and Myanmar Chefs Association

Yangon, 23.3.2015 – Show & Training Kitchen of Premium Food Service,- saw the next training session in food safety & hygiene, cold chain, food handling and hands on cooking with US Potatoes supported by Grandwynn Bothers Co Ltd and Premium Food Service for over 70 young chefs of Yangon, Chef students & lecturer of " Kandawgyi s " Myanmar s Hospitality Training Center arranged by U Than Lwin and senior MCA members.

 

It was the 5th time that USDA, Myanmar Chefs Association and US Potatoes arranged such educational culinary show since 2013 and more training units and programs on food safety and international certified hygiene seminars are already planned, as well as Soy products for cooking and baking for gluten free products, a trend and important for Myanmar s Hospitality industry to serve guests which, need such for health reason.

We had the great honor to have had Mr John Toaspern the Vice President of US Potato Board, Mr Mike Pink from US PB, Mr Rey Santella – Agriculture Attache of USDA and Foreign Agriculture Service in Yangon at the MCA event all top shots with mountains of product knowledge for the young Myanmar chefs,– arranged by AgriSource, Mrs Dee Richmond and Mr Patrick Roberts.

The theory and important educational part was followed by a hands on cooking demonstration and practical cooking arranged by Oliver E Soe Thet,- hand s on with the young chefs assisting and cooking on stage.

The theme was how to use US Frozen and Dehydrated Potatoes in Myanmar Cuisine as well popular – modern Western Cuisine,- thinking out of the Box and do things we never thought to do with a Potato.

Here we had recipes as " Samosas filled with US Instant Potato " in different flavors as

– Pickled Tea Leave – US Potato Samosa

– Almond – Raisin US Potato Samosa

– " Date – Potato Praline ", Giant US Dates filed with Almond flavored Instant Mashed Potato

– Myanmar Lamb Curry with US Potato Wedges

– Octopus Salad with Cajun US Steak Cut Potatoes

– Smiley US Potatoes with Myanmar Monhingar instead of Gourd Tempura

– Washington Apple Compote with Hashbrown

Over 17 recipes were translated into Myanmar language as take home, good to multiply and let others share in Myanmar language.

Great was the meeting again with Malaysian Chef Balan,- just some month ago we judged together in Penang Battle of the Chefs,– and last year at Food Hotel Malaysia. Than when he met Chef Moe Moe Khaing and Chef Aghee they recognized each other from ASEAN Culinary Master Assessor Course in Bangkok some weeks ago,- that is the world of Chefs always with friends, goods colleges and network supporting each other.

We like as Myanmar Chefs Association thank the US Potato Board, USDA and AgriSource , specially Mrs Dee and Mrs Patrick, also Mrs Li Jun, Mrs Thitsa and Mr Ricky, Mrs April, Mrs Zaw for all great team work and making things happen for young Chefs in Myanmar again and in future as planned already. Thank you here very much for the great support to Myanmar Young Chefs and ensure that more young Chefs from Myanmar can enter the international arena for culinary competitions , for further education global Chefs Networking , until the next seminar we remain with big thanks and see you again. Yours

" Keep it always Hot and keep it Cooking "

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board World Chefs Without Borders

Myanmar National Training & Certification Committee member

Yangon / Ngapali Beach 23.3.2015

Htamane Pwe by Mandalay Chefs, February 2015

Congratulation to the Mandalay – Myanmar Chefs Association leadership and members, for holding the 2015 Mandalay Chefs Htamane Pwe – the cold seasons Sticky Rice Cooking competition ( see MCA website & FB story of Ngapali Bay 2015 with all back ground on the event )…..

We are proud that the young and well formed Mandalay – Myanmar Chefs Association took part in the Myanmar 2015 Htamane Pwe Race throughout the country. The Race is still on and team send in their events,- Hopefully Bagan with Chef Somchai and Chef Kamol find the time to have a Bagan Htamane Pwe Race soon running .

Many thanks to the leadership of Mandalay – Myanmar Chefs Association ( MMCA )

– Chef Aung Naing Thu (Shwe Ingyinn Hotel) & Chef Kyaw Moe Khaing(SP Group)

And their fellow members as: Ma Yu Yu Zaw(Welson Hotel), Chef Min Min Tun(M3 Hotel)

Chef Tun Tun Nyein(Shwe Ingyinn Hotel) , Chef Hla Myo Kyaw(Shwe Ingyinn Hotel), Chef Thein Htut(Floketinn Hotel), Chef Laung Khwan(Shwe Ingyinn Hotel) , Chef Zaw Ye Aung(Shwe Ingyinn Hotel) , Chef Hla Pyone Ye(Shwe Ingyinn Hotel), Zin Lin Tun(Shwe Ingyinn Hotel).

Well done in a culinary way keeping the culinary traditional of Myanmar during the full moon days of the clod time of the year,- lets all together bring this event to greater and bigger level in 2016 and plan well with much more Myanmar Chefs in other Tourism Cities as Nay Pyi Taw, Inle, Ngwe Saung to join and have Chefs team challenge each other at their city and the main Htamane Pwe as a country wide winner of each region challenge for the National Myanmar Chefs Htamane Pwe in 2016 , pass the word to all Chefs and make a different – pass it on.

As we could learn that actually near no Myanmar chef knows how to cook Htamane ( as never part of the Job ) make Hotels and Restaurants join the games and let it become a national culinary event and Tourism attraction for Myanmar during the cold time of the year.

Thanks to WCWB Ambassador Myanmar Chef Thu Rein Htun and MCA Office Ma Aye Nanda for all communication and back arrangements.

Thank you and culinary greetings from Ngapali Beach Rakhine to Mandalay Chefs

,- Aung Naing Thu and Kyaw Moe Khaing for organizing,- thanks to the ownership of the Shwe Ingyinn Hotel for all usual support to the Chefs of Mandalay, yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Ngapali – Rakhine State Tourism, Myanmar , February 2015

Congratulation to the Mandalay – Myanmar Chefs Association leadership and members, for holding the 2015 Mandalay Chefs Htamane Pwe – the cold seasons Sticky Rice Cooking competition ( see MCA website & FB story of Ngapali Bay 2015 with all back ground on the event )…..

We are proud that the young and well formed Mandalay – Myanmar Chefs Association took part in the Myanmar 2015 Htamane Pwe Race throughout the country. The Race is still on and team send in their events,- Hopefully Bagan with Chef Somchai and Chef Kamol find the time to have a Bagan Htamane Pwe Race soon running .

Many thanks to the leadership of Mandalay – Myanmar Chefs Association ( MMCA )

– Chef Aung Naing Thu (Shwe Ingyinn Hotel) & Chef Kyaw Moe Khaing(SP Group)

And their fellow members as: Ma Yu Yu Zaw(Welson Hotel), Chef Min Min Tun(M3 Hotel)

Chef Tun Tun Nyein(Shwe Ingyinn Hotel) , Chef Hla Myo Kyaw(Shwe Ingyinn Hotel), Chef Thein Htut(Floketinn Hotel), Chef Laung Khwan(Shwe Ingyinn Hotel) , Chef Zaw Ye Aung(Shwe Ingyinn Hotel) , Chef Hla Pyone Ye(Shwe Ingyinn Hotel), Zin Lin Tun(Shwe Ingyinn Hotel).

Well done in a culinary way keeping the culinary traditional of Myanmar during the full moon days of the clod time of the year,- lets all together bring this event to greater and bigger level in 2016 and plan well with much more Myanmar Chefs in other Tourism Cities as Nay Pyi Taw, Inle, Ngwe Saung to join and have Chefs team challenge each other at their city and the main Htamane Pwe as a country wide winner of each region challenge for the National Myanmar Chefs Htamane Pwe in 2016 , pass the word to all Chefs and make a different – pass it on.

As we could learn that actually near no Myanmar chef knows how to cook Htamane ( as never part of the Job ) make Hotels and Restaurants join the games and let it become a national culinary event and Tourism attraction for Myanmar during the cold time of the year.

Thanks to WCWB Ambassador Myanmar Chef Thu Rein Htun and MCA Office Ma Aye Nanda for all communication and back arrangements.

Thank you and culinary greetings from Ngapali Beach Rakhine to Mandalay Chefs

,- Aung Naing Thu and Kyaw Moe Khaing for organizing,- thanks to the ownership of the Shwe Ingyinn Hotel for all usual support to the Chefs of Mandalay.

 

Yours,

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Ngapali – Rakhine State Tourism, Myanmar , February 2015

A Rakhine Traditional Tug of War

Peaceful Rakhine Traditional village games a most positive boost for Rakhine Tourism

Chefs supported, hands on adventure and a great way to celebrate Rakhine History in 2015

War,…..is the first word to remember when thinking about Rakhine State and Communities first cause of all events since 3rd June 2012. WAR also stuck direct when one reads " Tuck of War in Rakhine ".

A very different Rakhine people, proven this February 2015 when for the very first time the whole Thandwe ( Ngapali Beach ) District held the " Traditional Rakhine Tug of War ". Organized by the owner of Angel Restaurant and backed by all village leader and community of Thandwe District. All organized in absolute excellent manner, peaceful, in harmony and very fair.

It was this pulling of a big rope with 50 strong men and women at each side,- a like at Stone Age style wooden car with a mystery bamboo tree in the middle. Clear lines drawn, big wood logs as " Win or Loose " marks depend where your first man stands at the end before or behind the log. Many referees’ and head judge. A fire held in the air as start and finish during the full moon nights and a good 3000 to 5000 people crown around. ( each village brought their supporting people, wife s, kids, massage with them on big trucks ) .

Myanmar Chefs and MCA supported the event and here specially the team of Myabin Village – Ngapali Beach, which had a target to use the 500.000 kyat for funding of a new road to the villages cemetery. 100.000 Kyat came at the first of the two days event by MCA Chef Oliver Soe Thet and 200.000 Kyat were already given by MCA Chef Gunter Otherro.

At the final on 22:00 pm the Myabin team asked the chefs to step in an support active pulling the rope and bring the cup of " Tug of War " and the 500.000 Kyat to Myanmar. Quick a YES we CAN was done for the last 6 rounds of most heavy fights and near to equal with minutes and minutes no inch movement of the traditional Tug of War can,,,,,( all the young men here pull every night their big fishing nets by hand with 50 people on a boat, a sure power house in every team ).

4:00 am – Mission Accomplished with Chefs at Myabin Team

At 4:00 am in the morning the Cup was where it should belong to for Myabin Village – Ngapali Beach, Laguna Lodge – ECO Hotel Ngapali topped the village money as CSR and apart of strong hands and big body ( Oliver E Soe Thet a sure bolder for the others to move first ) gave another 200.000 Kyat into the pot and with many Rakhine companies doing the same next days triumph through all Ngapali Beach the Myabin Village own funded Community project of new road to the village Cemetery was ensured.

A real celebration which in the mid age several hundreds of years ago was not to much different.

Many foreign Tourists to Ngapali Beach Rakhine State enjoyed this " time walk " as into another century,- many well known with the situation in Rakhine over the past three years we more than happy to see such an amount of people competing each other in high fever spirit but absolute peace and harmony. Happy that Rakhine Villagers celebrate their culture and sow to the world their positive values. Many Foreign Guests and MCA – WCWB volunteer German DR Helmut Brinkmann were active present, from different Hotels and projects. Dr Brinkmann in support for the Myabin – Ngapali Team.

A part of 2 to 4 road traffic police no security was needed,– maybe as it had nothing to do and not guided by politics or religions – just the pure fun and finding out who is the best at Thandwe District – South Rakhine among all villages in " Traditional Rakhine Tug of War ". Not one incident was seen,- very different from events seen the past two years which had hidden agendas and armies of Police and securities were before always needed,- events heavy fenced.

It was a greatest pleasure to see such several thousand people come together the whole night, no alcohol, no politics and no riots in Rakhine but peace and a best smooth arranged all peoples event.

The Myabin villager and social society group has already new targets and is looking and organizing now as a support to International Tourism and Quality Tourism to Myabin – Ngapali Beach a:

Plastic and Garbage Free Myabin – Ngapali Beach, South Rakhine

MCA & WCWB Rakhine State supports all initiative

with teams from the Myabin village now :

– collecting at all Myabin – Ngapali beach area all garbage in public,

– provide educational information to villagers on the gains through a clean Myabin Village

– " Organic Garbage Bins all over the village out of Bamboo ( recycled big Fresh Fruit cargo baskets which cost nothing FOC )

– Clear the garbage bins than weekly or more often depending on demand.

Myanmar Chefs Association and World Chefs Without Borders, Myanmar stated already that any financial and other assistance needed MCA & WCWB Rakhine State, is at side and ready to support. Through special environmental funding as well ECO Fund Ngapali Beach MCA – WCWB will support all such activities.

It is with great pleasure to see that a Rakhine Village takes the task into own hands and initiative,- through social societies and partner organizations and work for a " better Ngapali Beach Tourism " and for a sustainable long term goal.

Happy to look already to the 2016 " Traditional Rakhine Tug of War ", with more chefs be active in different villages for Tourism attractive Rakhine Games and Events.

Our best & deepest respect, yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders

Ngapali Beach – Rakhine Tourism, Myanmar 26.2.2015

Cooking at Kaw Mu – Boys Prison, Myanmar

World Chefs Without Borders & Young Chefs Myanmar February 2015

The brain child of Parkroyal Yangon s F&B Director Hermann Feigl, the sponsorship of Mr Ong & Ang of MSL Seafood Company, Snorre Foods Michelin Star Chef Markus P. Dybwad from Norway and the never tired WCWB Myanmar Ambassador Chef Thu Rein Htun of Savoy Hotel cheered up the day for 450 boys of the " Hnit Aung San " correction center in Kawmu – Delta Myanmar on 15.2.2015.

The day started as early as 4:00 am for most young Chefs from Yangon under the lead of WCWB Myanmar Ambassador Chef Thu Rein Htun,- pick up the seafood curry which Snorre Foods Michelin Star Chef Markus P. Dybwad prepared already for the 450 boys at Kawmu prison. The long delta road where MCA could carry 25 container full of livelihood items worth of over 12 million $ US in aid after Cyclone Nargis,— as as usual in a February morning full of fog and one could not see the other side of the road.

With a truck, bus and Season Bakery Pastry Chef Istvans private car the at 5:00 am all were ready the cars packed for a three hours drive to the southern Delta of Myanmar, the market of Kawmu was the first station to beef up the food items for starch, vegetable, salad and soup for 450 hungry boys. Myanmar TV Chef Kyaw Kyaw was all over recognized and granted us best rates at the market as the shop owners remembered us from 20.10.2013 International WACS Chefs day.

Purchased :

– 156 kg Rice

– 20 Cabbage

– 2 kg Coriander

– 10 Bdl Radish

– 5 kg Carrot

– 2 kg Chili

– 2 kg Salt & 1 kg Pepper

– 10 pack Black Mushroom

– 15 Cauliflower

– 8 kg Bamboo Shoot

– 12 kg Tomatoes

– 20 Eggplants

– 100 bdl Roselle Leaves

– 15 Pumpkins

– 2 kg Ginger

– 16 kg Onions

– 4 kg Garlic

– 3 Bot Oyster Sauce

– 2 bot Fish Sauce

– 2 kg Shrimp Paste

– 10 Ltr oil donated by Thu Rein s wife with thanks

At a total of not even 250 $ US we drove the last part into the jungle style road far into the country side.

At " Hnit Aung San " we were welcomed by the manager and the Chef Daw Aye Aye, proudly showed us a new oven donated to the center today first time in use.

Quick jobs were divided , Kyaw Kyaw and Zin Myo Nwe group took care the soup and the pumpkin which was to add to Star Chef Markus Seafood Curry.

Chef Thu Rein, Moe Moe Khaing group took care the vegetables and salad,—- and most important the young boys of the center , experts in making fire this time light early which granted us a speedy cooking,– thanks to their quick hands also for Garlic and Onion peeling.

A short time later Hermann arrived with Chef Markus, another Austrian Chef, Mr Ang from MSL arrived with Micasa Hotel s Chef Steven Twang and 450 Banana Cake portions in the car.

At 12:00 sharp a feast was served to all boys of the correction center ( from 12 to 18 years mostly street kids which got into conflict with the law ).

The Menu by WCWB & Young Chefs Myanmar for 450 Boys

Roselle Leave Soup with Bamboo

***

Tomato Salad Myanmar Style

***

Snorr Seafood ( with Salmon ) & Pumpkin Curry,

Fried Vegetable with Mushrooms, Steamed Rice

***

Banana Cake

After a prayer and thanks by all boys to all donor and the chefs the 450 boys started to eat as quick they could sure a sign that this was not a daily treat but something very special today.

We like to thank Frank Naesheim and Snorre Food, Mr Ong & Mr Ang of MSL, Michelin Star Chef Markus P. Dybwad from Norway , Herman Feigl and Steven Twang for their both Hotels great contribution & Myanmar s WCWB Ambassador – Chef Thu Rein Htun of Savoy Hotel for the excellent sponsorship, arrangements and organization.

Big applause to the near 30 young Chefs from Yangon which joined this, under World Chefs Without Border – Myanmar charity project. Giving the chance that some of these young boys one day remember the Chefs came and cooked a great meal,– making them want to become a good Chef in Myanmar for a prosperous and independent live. Looking forward for the next MCA, Myanmar Young Chefs & WCWB activities and challenging culinary month s ahead which will see many Myanmar young Chefs competing in Asia for culinary awards.

Keep it always Hot and Keep it always Cooking , yours

Oliver E Soe Thet

President Myanmar Chefs Association

Global Board, World Chefs Without Borders , Ngapali Beach Rakhine State, Myanmar, 16.2.2015

…….. Chefs Jobs available – good package

Top Hotel in Yangon looks for several positions as

– Commis Chefs

– 1 Senior Sous Chef with oversea experience at top class and busy place

– 1 position as Chinese Restaurant Manager  “

Interested chefs and person can mail back to angel@myanmar.com.mm for all details and direct contacts with Hotel…

Greetings

Oliver E Soe Thet

MCA Myanmar 21.2.2015

CAI 2015

Slide1

Slide2

Slide3

Follow

Get every new post delivered to your Inbox.

Join 424 other followers