Communicating with professional chefs in Hong Kong is as close as a click of your computer mouse. Association President Heinz Fischer shows you in this letter below, how they struggle with the same issues that we do. Enough information is provided so that you may communicate with them as well. Their full calendar of events is included in this message. If any of you go to any of their events, we would love to live vicariously through you. Send pictures.

-Ellen Walsh

President Heinz Fischer

The Presidents Message

By President Heinz Fischer

Dear Members, friends and colleagues,

As January and February where to many of us rewarding months, not only in business relation but also in preparation to forthcoming events, planning and re-structuring of strategies are well in place by now. As the global Hospitality Industry Business Outlook for 2011 are promising, local Inflation rates are of major concerns to many of us. While many number of factors include strong internal demand have contributed to Hong Kong’s food inflation, China’s rising food prices and Hong Kong’s currency depreciation against those of its major food suppliers had the most significant bearing on Hong Kong’s food prices. Once upon a time, raising menu prices to cover costs was a sport; now it makes us nervous. Some industry voices say meal costs will ‘have to rise’ to cover cost increases, but this usually means opportunities for competitors and a further flight to cheap alternatives. We’re in for another bout of belt-tightening.

From all of us here at the HKCA Committee, Happy cooking and we are looking forward seeing you at the AGM.

         With information mailed to all members in regards to the upcoming HKCA AGM on March 14, 2011 at the Hong Kong Jockey Club, Happy Valley, I would like to remind all of you to forward your bookings to guarantee a great event.

         The Hong Kong Culinary National Team under the leadership of Chef Billy Yeung and Chef Mak Kam Kui are undergoing immense training for the upcoming WA Oceanafest 2011, Australia. Two additional trial cooking session will be held at Town Gas Cooking Centre on March 16 prior to heading down-under.

         The latest edition of the Hong Kong Chefs Association “Toque N’Wok “Magazine is of high informative quality and I would like to thank all contributing members of their great input. As you may have noticed, advertisement is on the rise which will generally boost the editorial pages.


Dates to be noticed and marked in Your Calendar


Certified Trade Test / Pastry Chef

Partnership: HITDC & HwK (Handwerkskammer Koblenz)


The “Trade Test System as “Western Pastry Cook” is designed to enhance the technical skills and knowledge of professional pastry chefs, which will benefit the chefs, their employers, the catering industry, the customers and ultimately the tourism industry in Hong Kong.

Aim of the Trade Test:

To elevate the vocational education and further the training in a Skilled Crafts Framework for Pastry Chefs in the Hospitality Industry throughout Hong Kong.

Entry requirements:

Minimum 22 years of age

1 year full-time HITDC Certificate in Food Preparation (Western) Pastry-Bakery

course with minimum 4 years relevant working experience

Relevant Certificate in Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Supervisors) or

At least 6 years of relevant experience

Relevant Certificate in Hygiene and Safety (Basic Food Hygiene Certificate for Hygiene Supervisors)


Evaluation of performance on participant will be based on the following:

Written Test 1 1/2 hours

Preparation Method and Practical Test 12 hours over 2 days

Maximum score for each test 100 %

Passing score for each test 60 %

Participants are awarded a Certificate as Qualified Pastry Cook after successfully completing the written and practical tests.

Trade Test: October 2011

Course Fee: HK$ 12,000 (1 Day Workshop + 2 Day Trade Test)

For enrollment, please contact

Andreas Muller

Manager (Western Cuisine Operations & Training)

Hospitality Industry Training and Development Centre

1 F Pokfulam Training Centre Complex

145 Pokfulam Road, Hong Kong

T +852-25382227

F +852-28756073



2-Day Event / Seminar

Spanish Olive Oil, Olives, Vinegar and Paella Seminar”

Tentative date

23 & 24 March 2011


Institute for Tourism Studies, Macau (demo kitchen)



Participants Target

30-35 participants from hotels, restaurants F&B staff (service & kitchen)

(both two days lecturing will be different participants, meaning the same content for two days )


HK$4000- for two afternoon lectures, turbo jet tickets and one night accommodation

(Funded by Macau Government)

For enrollment

please contact direct Mr. Neil Wong at Wong Neil

Or via Mobile at 97680418.


Cheese and Wine Pairing” Social Gathering Event for

Professional Chef Members of HKCA



Tuesday 29th March


Classified Exchange Square, Shop 313, 3rd Floor,

Exchange Square Podium, 8 Connaught Place





Cheese Fondue

Cheese platters with 5 pairing wines – pairing still to be determined but we will serve 7 cheeses in different categories – goat, sheep, washed, hard uncooked, hard cooked, blue, bloomy

Charcuterie and olives (including Joselito ham) and Bread selection

Seat Available


Price: HK$ 150.00 for professional members only

For direct booking, please email your bookings to,

Deadline March 23, 2011





April 2. 2011


9am – approx. 1pm

HK Island

With the weather getting a bit warmer, but not yet too hot, it is the ideal

time to get some fresh air and gentle exercise.

Enjoy the view over lush green Hills and blue Sea.


From Quarry Bay over the rolling Hills of Tai Tam, than down to Stanley

Completing the Hike with a GREAT Luncheon at Stanley Main Street


Further Details will be closer to the Hike.

Start Training Now!


Social Gathering Event

“Culinary Journey of French Cooking”

Experience ICON hotel’s new facilities, as well as food and beverage services offered
by students of Asia’s first-ranked School of Hotel and Tourism Management.


April 18, 2011


Bistro 1979”

Hotel ICON of Polytechnic University


18:30pm onwards


HKCA Members HK$ 220.00

Non Members HK$ 320.00

Seat available


For booking detailes, please forward your booking to

Booking deadline April 12, 2011

Heinz Fischer –