End of Year Black Tie Event

It was indeed a very special occasion when members of the Western Australia Chapter of the IWFS and their guests met at the richly decorated Lake Karrinyup Country Club for their year-end, black-tie event on November 19, 2012.

It was not only to celebrate their first birthday of their new Chapter, but it also meant that this milestone signalled the end of its probationary period which began a year ago when they were awarded their Provisional Charter in October 2011.

As such it was a very happy and proud moment for Founding President Ulrich Kunzmann when he was able to, on behalf of IWFS’ newly elected worldwide Chair, Yvonne Wallis, to present to his members their now official Branch Charter. He was also very pleased to announce that since starting with some 16 Founding Members, the Charter’s membership had grown by now to more than 55 members.

The theme of these celebrations was a focus on Youth, and as such we were very lucky that, through a relevant sponsorship from our “Youth Development Fund”, we had the privilege of the highly decorated “Australian Culinary Federation’s National Junior Team” to present us with a fabulous menu. A brief story about this team goes as follows:

It may well be that already back in 1900, sportsman-like ambition was the driving force behind the launch of the first International Exhibition of Culinary Art (IKA). At any rate, the IKA has been the Mother of all exhibitions of culinary art ever since. It is the oldest and also biggest exhibition of its kind in the world, and owes its tremendous prestige to the ambitions of its participants that deliver top performances every time. Unlike in sports, the aim is not to achieve superlatives in speed, height or distance. Good taste is the key to success in this Olympic discipline – paired, of course, with precision, time management and the art of presentation, as who could possibly enjoy a hot dessert if it was served cold or before the main course?

This show, which started as a presentation of traditional and modern culinary art, was virtually bound to evolve into a contest. The chefs’ team spirit was awakened and almost instantly, national teams were formed who developed an appetite for a peaceful competition. With approximately 8,000 sqm of exhibition space, the IKA instilled a certain degree of awe right from the outset in 1905. Over the years, the presentation options were further refined and adapted to the challenges and requirements of the chefs.

The mastermind behind the IKA/World Culinary Olympics is the VKD, the German Chefs’ Association: it has been at the helm of organising this culinary exhibition and ensuring its spectacular success. These days, the IKA/Culinary Olympics, attract more than 40 nations (2008) and well over 1,200 participants. Consequently, it comes as no surprise that securing a place on the winners’ podium of culinary artists is as sought after as in the sports disciplines. After all, these Olympic contestants are true all-round artists: they require great practical skills, must be able to succeed as a team, prove their management skills and – last, but definitely not least – display their formidable creativity. In other words: they are chefs. True master chefs.

At the World Culinary Olympics 2012 held in October in Erfut Germany, the Australian Junior team won a gold medal in the Hot Kitchen, the only gold medal in this category, and a Silver Medal in Cold Table Presentation. Management & the team were ecstatic about the result where they were eventually ranked sixth in the world, the best ever Australian result.

Continuing with the theme of emphasizing Youth, we were, after the first course had been cleared, treated to an absolutely astounding rendition of part of Bruch’s very demanding violin concerto by 12 years old prodigy Emmalena Huning. The immense talent of this young lady and her virtuoso play were duly acknowledged by a standing ovation by the very appreciative audience.

Through the kind invitation of our Mike Tamburri we had the pleasure of the company of either the owner or the wine maker of four of the vineyards whose wines we were tasting to-night. As such it was an added bonus for us when they all gave us a brief discourse on their wineries and their particular drop we were enjoying throughout the evening.

The celebrations ended when Patrick O’Brien, team leader of the Junior Team, introduced each successful member and, to great acclaim, they each received an individual certificate.