WACS

The World Association of Chefs Societies (WACS) was founded in 1928 as the governing body for chefs organisations across the world. It brings together associations from over 74 member countries to date and provides a possible networking link with thousands of affiliated chefs and companies. Its primary objective is the education of chefs and is dedicated to maintaining and improving the culinary standards of global cuisine.

The British Culinary Federation’s national membership of WACS gives members automatic membership of this prestigious worldwide organisation. WACS membership gives the sole right to select officially recognised national culinary teams to compete in international events.

Team success is important! It inspires future generations of chefs to strive for the highest standards and take pride in their chosen profession. Consequently we fully support our national teams as they compete throughout the world, demonstrating the artistry and creativity of culinary skills in our country.
We have enjoyed outstanding success over the years, winning many awards in international competitions including the World Culinary Olympics.

www.wacs2000.org

WACS Congress, Chile 2010

Aaron Darnley (Edmunds Restaurant, Birmingham)

Young chef member Aaron Darnley (Edmunds Restaurant, Birmingham) represented the BCF and England earlier this year at the WACS Congress in Santiago, Chile, competing in the Hans Beuschkens Junior Chefs Challenge. Over a period of five days he was involved in a very busy time schedule, which also involved various training excercises and experiences, including market visits.

On day one, the congress began with registration followed by the official opening at the Sheraton Hotel, with an evening cocktail party and drinks reception.

Day two was an early start at the congress to go through the protocol and the parade of nations. In the evening he attended a dinner at the Palacio De La Moneda, hosted by the President of Chile, Michelle Bachelet.

Day three was when Aaron had to draw his station and start position, the entries for competitors had now increased from 14 to 17, so a decision was made to run 2 heats, as would be expected with the usual luck, Aaron drew stage 1 and start 1, this meant he had to be at the Inacap College for 5.00am with a start time of 6.00am, to which he received details of a mystery box and then had to create and plan his menu.

Aaron was a credit to the BCF and England, producing what was a highly scored entry under difficult conditions. He had to produce a 3 course meal for 8 covers following the criteria, and using a number of ingredients that were different to what you would normally expect.

Menu

Scallops, Oysters and Chilean Sea Bass with asparagus on pok choi.

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Rib eye of Beef with green beans, mushroom duxelle, and grilled potato wedge.

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Chocolate souffle. fresh raspberries and vanilla ice.

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Aaron finished in a creditable 6th place with some high scores for his individual dishes. The overall winner was Canada, with Malaysia 2nd and New Zealand 3rd.

The BCF would like to take this opportunity in offering a sincere “thank you” to the Team England sponsors, and to the individuals involved in supporting this event, and also to Aaron for being such a superb competitor.