| Hong Kong Chefs Association | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Traditional Chinese | 香港廚師協會 | ||||||||||
| Simplified Chinese | 香港厨师协会 | ||||||||||
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Established in 1991,The Hong Kong Chefs Association (HKCA),is a professional association and resource for professional chefs in Hong Kong,and the only professional chefs organization in Hong Kong that is a member of,and recognized by,the World Association of Chefs Societies(WACS).
In early 2007,the HKCA Executive Committee fostered the formation of a separate daughter organization,the Hong Kong Young Chefs Club (HKYCC). The HKYCC was established to provide a similar but independent forum for culinary students and young professional chefs aged 18 to 25. The HKYCC is currently one of only four such groups that is recognized by WACS. [1]
In June 2008 WACS President Gissur Gudmundsson appointed the Chairman of the HKYCC,Francis Lo,as a member of the WACS Board advising on future young chefs programs. [2]
One of the primary missions of the HKCA is to provide active support to the local and international community with charitable efforts and community outreach. In addition to normal fundraising and donation for international disaster relief,it annually fields teams of chefs to compete in the Hong Chi Climbathon, [3] provides judging and support for the Best Buddies Hong Kong Cookery Competitions, [4] and on each International Chefs Day prepares two buffets for thousands of students of both the Hong Chi and Fu Hong societies. [5]
Such charitable and community work has led The Hong Kong Council of Social Service to award the HKCA the Caring Organization status for 2007–2008. [6]
The HKCA co-organizes and hosts several international culinary competitions including:
Aside from hosting competitions the HKCA consistently fields top teams in international culinary competitions. Some notable past events are:
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