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WACS Congress 2006

Birting:

19 ár síðan

þann

09.03.2006

Eftir

Congress delegates will be able to experience first hand New Zealand foods and beverages at a diverse range of workshops, presentations, dinners and social events that will make up the programme for the week long event.

Some of the top names featuring in the programme are international chefs Martin Yan and Scott Webster. Martin Yan has starred in over 2,000 cooking shows including the now classic ‘Yan Can Cook’. He has also instructed at a number of top culinary institutes and has authored 26 cookbooks.

Australian chef Scott Webster has worked at culinary hot-spots around the globe including The Savoy in London and the Bel-Air Country Club in Los Angeles. He was also coordinating chef for the athletes’ village at the 1988 Winter Olympic Games in Calgary,Canada.

The pair will join local chefs Peter Gordon, Simon Gault, Geoff Scott, and a host of others in presenting an unrivalled range of workshops, symposia and master classes that will help New Zealand to firmly stamp its mark on the international culinary stage.
Delegates will also be introduced to the more traditional cultures of the Pacific at a Pacifica Night which will be held at the Villa Maria Vineyard on Tuesday 14 March.
With the inclusion of a New Zealand Showcase Expo at the Congress, delegates will also be able to experience first-hand the exciting range of export products that are propelling New Zealand into the world’ s culinary spotlight.

SUNDAY 12th MARCH 2006
0930 – 1130	Welcome City Familiarisation Tour of Auckland City.
1200 – 1930	WACS Congress 2006 Registration desk operated by The Conference Company open at SKYCITY Convention Centre.
1200 – 1700	Restaurant Association of New Zealand will have a reception desk to assist with dining requirements while staying in Auckland.
1300 – 1500	Welcome City Familiarisation Tour of Auckland City.
1500 – 1700	All member countries to register with WACS Treasurer to ensure eligibility to vote – booth located next to WACS Congress 2006 registration area.
1800 – 2100	Paua Cocktail Party – Official Opening – at SKYCITY Convention Centre. Powhiri – traditional Maori welcome and challenge. Address from the New Zealand Prime Minister. Address from the WACS President. At the conclusion of the official opening addresses, there will be performances by cultural groups of ethnic music & dance. Cocktail food & beverages will be served.
MONDAY 13th MARCH 2006
0730 – 1800	WACS Congress 2006 Registration desk open, operated by The Conference Company, at SKYCITY Convention Centre.
0730 – 1800	Restaurant Association of New Zealand reception desk to assist with dining requirements while staying in Auckland open.
0750 – 0755	Sergeant of Arms call to order. Housekeeping matters for the day.
0755 – 0800	WACS Congress 2006 Director’s Welcome.
0800 – 0900	Parade of Nations Introduction of new WACS member countries. Approval and welcome of new member countries.
0900 – 1600	New Zealand Showcase Exhibition areas open.
0905 – 0920	Opening address by Mayor of Auckland. His Worship the Mayor Dick Hubbard.
0920 – 0935	Welcome address by strategic sponsor. – New Zealand Trade & Enterprise.
0935 – 0955	Welcome and address from WACS World President.
1000 – 1030	Tui morning tea in New Zealand Showcase Exhibition area.
1030 – 1050	WACS Treasurers Reports. Reports already distributed, overview given – questions & answers.
1050 – 1110	Address by Honorary President and WACS Ambassador.
1110 – 1210	Continental Director’s report – overview of already circulated report.
1210 – 1310	Kauri lunch in New Zealand Showcase Exhibition area.
1310 – 1330	WACS Vice President’s report.
1330 – 1350	WACS General Secretary’s report.
1350 – 1450	Congress Committee report and 2010 Congress presentations (vote on Wednesday morning).
1450 – 1520	Kiwi afternoon tea in the New Zealand Showcase Exhibition area.
1525 – 1545	Confirmation of Honorary Members and approval.
1545 – 1645	Presentations from Continental Directors, 4 year position, (vote on candidates Tuesday morning).
1830 – 2230	Taste of New Zealand – Pure flavours at North Harbour Stadium, North Shore City. Group photo at the stadium – take your chef’s jacket.
TUESDAY 14th MARCH 2006
0730 – 1630	WACS Congress 2006 Registration desk open, operated by The Conference Company, at SKYCITY Convention Centre.
0730 – 1630	Restaurant Association of New Zealand reception desk to assist with dining requirements while staying in Auckland open.
0750 – 0755	Sergeant of Arms call to order. Housekeeping matters for the day.
0755 – 0825	Vote on WACS Continental Directors.
0825 – 0855	WACS Committee reports.
0900 – 1600	New Zealand Showcase Exhibition areas open.
0900 – 1000	International Chef Demonstration Presented by chef Scott Webster.
1000 – 1030	Weka morning tea in the New Zealand Showcase Exhibition area.
1030 – 1100	WACS Committee reports.
1100 – 1200	International Chef Demonstration Presented by master chef Martin Yan, CMC.
1200 – 1330	Ice carving demonstration – outside main foyer of SKYCITY Casino and Hotel.
1200 – 1300	Rimu lunch in the New Zealand Showcase Exhibition area.
1300 – 1345	1. Culinary Workshop New Zealand lamb and matching regional wines. New Zealand Beef & Lamb Ambassador chefs. 2. Culinary Workshop New Zealand Cheese Makers’ Association introduces the New Zealand varieties with a panel of experts. Presented by Dianne Kenderdine and Ross McCallum. 3. Culinary Workshop New Zealand beef and matching regional wines. New Zealand Beef & Lamb Ambassador chefs.
1350 – 1435	1. Culinary Workshop New Zealand lamb and matching regional wines. New Zealand Beef & Lamb Ambassador chefs. 2. Culinary Workshop New Zealand Cheese Makers’ Association introduces the New Zealand varieties with a panel of experts. Presented by Dianne Kenderdine and Ross McCallum. 3. Culinary Workshop New Zealand beef and matching regional wines. New Zealand Beef & Lamb Ambassador chefs.
1440 – 1510	Fantail afternoon tea in the New Zealand Showcase Exhibition area.
1515 – 1600	International Chef Demonstration Presented by chef Philip Johnson.
1630 – 2300	Pacifica Night – Villa Maria Winery Maori Hangi – seafood, barbecue, spit roast, selection of wild game. Wine tasting, talk to the wine makers.
WEDNESDAY 15th MARCH 2006
0730 – 1800	Hans Bueschken’s World Junior Chefs’ Challenge held at the AUT School of Hospitality.
0800 – 1800	WACS Congress 2006 Registration desk open, operated by The Conference Company, at SKYCITY Convention Centre.
0800 – 1800	Restaurant Association of New Zealand reception desk open to assist with dining requirements while staying in Auckland open.
0815 – 0825	Sergeant of Arms call to order. Housekeeping matters for the day.
0830 – 0930	International Chef Demonstration Presented by chef Peter Gordon.
0935 – 1020	Special Guest Speaker Author of ‘No Mean Feat’, Mark Inglis.
1020 – 1050	Kereru (Wood Pigeon) morning tea.
1050 – 1120	Vote on WACS Congress site for 2010.
1120 – 1220	International Chef Demonstration Presented by master chef Edward G Leonard, CMC.
1225 – 1315	Totara lunch.
1320 – 1410	1. Culinary Workshop Beer & food matching. Presented by Kerry Tyack with chef Geoff Scott. 2. Open Forum Writing recipes / publishing books. Hosted by New Zealand Food Writers Guild. 3. Special Seminar Presentation by the Indian Chefs’ Association. 4. Culinary Workshop New Zealand venison and matching wine. Presented by chef Graham Brown.
1420 – 1505	1. Culinary Workshop Beer & food matching. Presented by Kerry Tyack with chef Geoff Scott. 2. Wine Seminar A history of success – New Zealand wines. 3. Culinary Workshop Great taste New Zealand, exotic and indigenous foods of New Zealand. Presented by chef Charles Royal. 4. Culinary Workshop New Zealand mussels, from our greatest natural farm. Presented by chef Adam Newell.
1505 – 1535	Pukeko afternoon tea.
1540 – 1625	1. Culinary Workshop A special kiwi presentation. Presented by chef Simon Gault and team. 2. Wine Seminar A history of success – New Zealand Wines. 3. Culinary Seminar Flying high – Airline catering trends and challenges, Presented by chef Martin Maesse, LSG Sky Chefs. 4. Culinary Workshop New Zealand pork – Taste the difference. Presented by chef Phillip Kraal.
1630 – 1715	1. Culinary Workshop New Zealand mussels, from our greatest natural farm. Presented by – chef Adam Newell. 2. Culinary Workshop New Zealand vegetable grower’s common and organic vegetarian dishes at its best. 3. Culinary Workshop World’s First Virtual Salon Culinaire, presented by George Hill.
1800	Free evening to dine around Auckland.
THURSDAY 16th MARCH 2006
0800 – 1200	WACS Congress 2006 Registration desk open, operated by The Conference Company, at SKYCITY Convention Centre.
0830 – 0840	Sergeant of Arms call to order. Housekeeping matters for the day.
0845 – 0930	1. Culinary Workshop Indigenous cooking with panache. Presented by chef Rex Morgan. 2. Business Seminar Customer relations management. Presented by Adam Cunningham. 3. Culinary Workshop Avocado oil versus olive oil – Unique to New Zealand. Presented by Raffaela Delmonte. 4. Business Seminar Information technology in the hospitality industry. Presented by Peter Knipp.
0930 – 1000	Korimako (Bellbird) morning tea.
1005 – 1050	1. Culinary Workshop New Zealand pork – Taste the difference. Presented by chef Phillip Kraal. 2. Culinary Workshop Food styling & food photography. A hands on demonstration to get the best effects. Presented by chef Steve Thompson. 3. Culinary Workshop New Zealand seafood from our greatest natural farm. Presented by chef Peter Thornley.
1100 – 1145	1. Culinary Workshop New Zealand vegetable grower’s common and organic vegetarian dishes at its best. 2. Culinary Arts Workshop Margarine carving, New Zealand’s best. Presented by Tim Aspinal and Dennis Taylor who will demonstrate their techniques with an ethnic touch. 3. Culinary Workshop New Zealand seafood from our greatest natural farm. Presented by chef Peter Thornley.
1200 – 1400	Kowhai lunch – Hosted by United Arab Emirates. Update on WACS Congress 2008. Additionally the WACS Junior Delegation will share their experience from WACS Congress 2006 – selected speakers from that forum. Plus presentation of some of the awards from the Hans Bueschken’s World Junior Chefs’ Challenge. Top three places will be announced at the Pohutukawa Gala Dinner.
1400 – 1700	Afternoon free – excursion trips and activities around Auckland or put your feet up and prepare for the evening.
1830 – 2400	Pohutukawa Gala Dinner & Awards SKYCITY Convention Centre.

Related Site: www.wacscongress2006.com

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