Issue 09/2005

Dear Valued Member’s,      

           

The Chairman & General Committees are pleased to present the latest updates of our activities for your perusal. Happy Reading!

 

Monthly Chefs Table 

Golden BBQ Steamboat Restaurant                              20^th September 2005    Confirmed

Annual Dinner – Bayview Beach Resort                        25^th October 2005       Confirmed

Shangri-la Golden Sands Resort                                    22^nd November 2005   Confirmed

 

Any chefs would wish to organize the next chefs table are welcome to contact Mr. Albert Goh or Peter Chan PJM. All members are welcome to participate, please RSVP with Albert Goh 019-4137217 for confirmation.

Cost per person: Member’s Rm28.00 & Non Member’s Rm35.00

 

Memberships:

 

Total members:                         344

Active members to date:                       134

Corporate Member:                              1

Diamond Corporate Member:               13

Non-Active Members:              119

 

In order to enjoy your maximum benefits you are reminded to renew your membership as per expiry date.

To those new members, you must be a paid up active member for three months to enjoy our association membership benefits. Please do not hesitate to contact me or any committee members for your membership benefits claimant or renewal. Please encourage fellow members who are lapsed to rejoin!

 

Club House at Rangoon Road

 

Operation Hour:           Monday to Friday from 1.00pm to 5.00pm (Closed on Saturday, Sunday & PH)

Contact:                       Ms. Ooi (Administration Clerk)

Office Tel / Fax #         2268659

 

Facilities available included Computer with scanner & printer, Karaoke (night only), working station, meeting area, kitchen utensil & more. Bring your own F & B and your favorites VCD for Karaoke session. Those who are interested to utilize these facilities are to contact Peter Chan PJM @ h/p # 012-4733432 / Ms. Ooi for confirmation.         

 

  The New Asia Cuisine & Wine Scene

 

NC&WS Sept/Oct, 2005 issue had arrived. Please collect from our secretariat during operation hour or contact Peter 012-4733432 for outside collection. 

 

CAM Pg. Chapter Pool Competition

     

Over 40 participants –male & female      Queen of Cue????                                          Winners with OC & Chairman

 

Congratulations to all winners! What’s coming next?........Bowling?

 

4^th International Shenyang Food Festival 2005

      

Malaysian team at Opening Ceremony      Wai, Peter & Thomas in action                  Group photo with Madam President CHA

       

Souvenir for Fan – CHA                            Our team with host Chef Lee                       International Chefs on stand by

 

Chan Wai, Peter & Thomas were recently at Shenyang, China promoting our Malaysian delicacies, Roti Jala, Nyonya Chicken Curry & Teh Tarik during the 4^th Shenyang International Delicacies Festival of China.

Participating teams includes Thailand, Singapore, Italy, Austria, Australia, Germany, South Africa, Israel, USA, China and Malaysia.

 

7^th Chefs Association of Malaysia National Forum

        

 CAM team from KL & Johor                     Combine Force!                                            All ears during our President speech

 

The 7^th CAM National Forum was held on 16/08/05 at Gurney Resort Hotel & Residences, Penang. Participants came from KL, Johor & Penang. Is was a fruitful exchange of views and many new plans for coming future. Watch out!

Coming up Activities:

1. 1^st Tabasco Chef Treasure Hunt – 2^nd October 2005. Details please contact Chan Wai 016-4540754
2. International Food & Hotel Show Bangkok Thailand, 14-16 September 2005
3. Educational tour to Kuala Lumpur for FHM, 21 -24 Sept 2005, details please contact Tiger Choong 012-4316714
4. CAM Annual Dinner 25 October 2005 – Organizing Chairman Audee Cheah, more details to come in conjunction with International Chefs Day. We will be inviting the under privilege to join us for dinner which we are looking for sponsorship. Anyone interested please contact Mr. Bruce Lee PJK, PJM / Mr. Franco Ho PJK

 

For latest information’s please contact Secretariat for updates.

 

Chefs / GM  on the Move / Promoted

1. Chef Beh Aik Aun had joined Holiday Inn Penang as Sous Chef
2. Chef Ismail had joined Copthorne Orchid Hotel as Ex. Chef
3. Chef Azidi had joined Paradise Sandy Beach Resort as Ex. Chef
4. Mr. John Lee had joined Mutiara Beach Resort Penang as GM
5. Chef Dan had joined Gurney Resort Hotel & Residences as Ex. Chef
6. Chef Darren had being promoted to F & B Manager of Shangri-la Penang
7. GM Mr. Lau had left Ferringhi Beach Hotel

 

Health Tips

THERAPEUTIC DIETS – PRACTICAL TRANSLATION

 

            DIET                                                    NOTE

1.         High Fiber, Hemorrhoidectomy *2 types vegetables

2.         Low Residue                                        *No leafy vegetables, No brown rice

                                                                        *Fruit = banana, papaya

3.         High Protein                                         a)         Bean powder in drink

b)                  Protein dish = 1.5  x

c)                  Soya milk  1-2 x day

4.         Low Protein                                         a)         0.5 x portion of protein dish

b)                  Less bean vegetables

5.         AGE, gastritis                                       a)         No milk, no Milo

b)                  Bland diet

6.         Pharyngitis                                            a)         No fried food

b)                  No spicy food

7.         Bland diet                                             a)         No orange, pineapple

b)                  No spicy food,

c)                  No deep fry, soft texture

8.                  IHD, CVA,  CABG, Low Fat  a)         No fried food

b)                  No margarine

9.         Low Potassium                         a)         No banana, raisin, dates

b)                  Green veggie – to blanch

10.       High Potassium                         a)         Banana – 2 – 3 x day

b)                  More  green veggie

11.       Low Salt                                              a)         Less salt

b)                  No sauces, No veggie. Oyster sauce

12.       Diabetic Diet                                        a)         No jam, No sugar, No honey.

b)                  Less rice,  More veggie

c)                  Small banana / other fruit.

Note: All information is correct at time of printing. Any error/s is much regretted.

Prepared by Peter Chan PJM (Hon-Secretary)