Pro-Chef International - Culinary Book Publishers Contact us at our Oyster Bay Office: Tel. 02 9544 6900 - Fax. 02 9528 5582 Author James Mussak - climbing high, looking for Australia's best chefs and cooks... Welcome... Culinary Colleagues, Chefs and Cooks... (Click here - for Worlds Chefs Golf Tournament) We are in full swing producing this 4th, over 300-page, prestigious, practical, educational, full gloss, hard-cover culinary menu book: "GREAT CHEFS OF AUSTRALIA -CREATING MENUS- WHEN ONLY THE BEST WILL DO" WE ARE ALMOST DONE (80%) WITH ALL THE CHEFS... THANK YOU ALL FOR YOUR GREAT ASSISTANCE. IT IS AN ABSOLUTE PLEASURE TO SEE SO MANY TOP CHEFS COMING FROM VASTLY DIFFERENT FOOD-CULTURE-BACKGROUNDS. PLEASE NOTE: WE NEED TO HAVE SOME MORE OF THE FOLLOWING TYPE OF MENUS: Australia Day, Anzac Day, Mothers Day, X-Mas menu, New Years Eve menus, Weddings, Birthday Parties, Celebrating a Lottery win or a Horse race win menu, Cruise Boat menu, Corporate lunch and dinners, Baby Shower, Diet menus, Funeral menu, Sports Stadium menus, National Day menus, Swiss, Russian, Lebanese, Asian,  Japanese, Korean, Indian, Italian, Greek and Asian wedding menus etc. Casinos, 5-star hotel, Racing club, Golf club, Bowling club, Leagues clubs menus, Gala Dinners, Ladies' day menu, Cafes, Bars, Convention centre menus, Airline, Cruise-Ships, Bistro menus, Wine Makers Dinner menus. Cider & Perry makers menus. Menus suitable for 21first, 25th, 30th, 50th, 65th and 85th or 100th - celebration menus, or perhaps send us YOUR PERSONAL  "My last supper menu"! (PS: YOU DON'T HAVE TO BE AN EXECUTIVE CHEF TO PARTICIPATE...!) CALL THE EDITORS OFFICE NOW... AND WE SUGGEST THE KIND OF MENU WE WOULD LIKE TO HAVE FROM YOU!  TEL. 02 9544 6900 (Oyster Bay, Sydney Australia) Mail: PO BOX 4606, Sylvania Waters NSW 2224 - Sydney - Australia Or send us an e-mail: greatchefs@sydney.net   We need now everybody's cooperation now... to have this book published on time. Thank you! If you are a professional chef with FUNCTION experience, then we would like to invite you to join us... to stand alongside some of the most passionate influential members of the culinary industry today. Take your place in one of the most highly anticipated culinary publication that is created by and for the culinary professionals in Australia. Become a contributing culinary expert... and watch it redefine your professional career even further, as you help others to educate and reshape the Australian food service industry with your entry in this great new culinary MENU book... "When Only the Best Will Do"! PLEASE FOLLOW THESE SIMPLE STEPS:   STEP 1 We need to know you... Register First! Please register now as an active participant. Just send us an e-mail with your address, TEL, MOB etc. to confirm your participation: greatchefs@sydney.net   Include Your Menu Create a five to seven course menu; include a brief description of the ingredients, and INCLUDE some wines or other beverages that may complement the dishes.   Mention your Function Menu Type Gala dinner, Wedding, Birthday Party, Engagement, Eclectic Menu, Conference, Party, Wine-Food-Matching, Celebrity Function, Aussie BBQ, My Last Supper etc.   STEP 2 We need your Biography & your Photograph Write a short biography, about your culinary career (no more than 6-7 lines) Provide a high-resolution PASSPORT STYLE photo - preferably in uniform, with a big smile.   STEP 3 To avoid frustration or be left out, please Send all the information as a total Package! (as it is almost impossible to keep track with over 150 chefs)   Include your passport style picture, the menu, and your career bio – (all in plain unformatted text only!) and e-mail it all to us: greatchefs@sydney.net Please: NO food pictures or recipes please: A - 5-7 course MENU only! Do not send us your material in bits and pieces, and please spell check your text! PS: For your help, you will receive complimentary books to the value of $460.           OR: Please send your Application DETAILS NOW to The Editor: PO Box 4606 Sylvania Waters NSW 2224 or e-mail: greatchefs@sydney.net NAME: _________________________________________ POSITION: ______________________________________ ESTABLISHMENT NAME: ___________________________ TEL: ____________________________________________ FAX: ___________________________________________ E-Mail: _________________________________________ MOB: __________________________________________ YOUR POSTAL ADDRESS: __________________________ SUB: ____________________________________________ STATE: __________________________________________ POST CODE: _____________________________________ Please Copy or Print & Fax us all this information to: FAX: 02 9528 5582 If you need some help or inspiration, please call us anytime (8.30am - 8.30pm) Tel. 02 9544 6900 and we will give you an indication of what kind of MENU we would prefer to receive from YOU... Thank you! Here are some sample menus. It is for the purpose of showing you the approximate content and your text ALLOCATION! The final look and style of the MENU book... the CHEFS and SPONSORS entry... will be CREATED by a team of professional illustrators, graphic artists and book coordinators. WE DO NOT NEED ANYTHING ELSE BUT YOUR PICTURE, YOUR MENU TEXT, AND YOUR 6 LINES BIO! PS: As we don't like to change your menu text; please make sure all text spelling / descriptions - you are sending to us - are absolutely correct. Send it all TOGETHER in plain unformatted text as per samples below... For your help, you will receive complimentary books to the value of $460.   A SIMPLE ELEGANT MENU SAMPLE: CATEGORY: GALA MENU We need your picture....! (your chefs title) e.g. Paul Brown, executive chef Palace Hotel Sydney Your 6 line Bio: XXXXchef Paul was .. XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX   (Menu Title) NCC’s Ultimate Gala Dinner By  Paul Butler, Executive Chef, National Press Club of Australia, Canberra  Amuse Bouche Coconut Macadamia Shrimps and Vic Cherikoff Lemon Myrtle Soup Served with: Willy Trout Sauvignon Blanc 2009  Entrée Braised Rangers Valley Wagyu Beef with baby Fennel Slaw and Congo Potato Chips drizzled with Home Leigh Grove Olive Oil Browns Hill Chardonnay 2008 Palate Refresher Ginger and Cortas Rosewater Sorbet  Main Course Doonkuna Cabernet soaked “ double” Margaret River Venison Cutlet Pan-seared and roasted to colour with seasonal Root Vegetables and Pilaf of Himalayan red rice, onions and Rougie Foie Gras Soubise Beelgara Claire Valley Shiraz  Pre Dessert - Palate Cleanser Green Apple and Mint Jelly with Vanilla Panna Cotta Bird in Hand Pinot Rose 2009  Dessert Valhrona White and dark Chocolate Sphere of Parfaits surrounded by Tuille Jupiter Rings floating across a Caramelized Orange Lake Ernest Hill 2009 Silver Moon - Dessert Semillon Coffee, Tea – Biscuits, Sweets & Pralines Assorted Australian Cheese Platter with dried fruits. Cognac / Liquors / Beer / Wine / Cider / Juice / Coffee / Tea / Water PS: For uniformity of all the menus, if you don't have any wine or beverage suggestions, we will add our own suggestions of beverages to go with the dishes! For your help, you will receive complimentary books to the value of $460.   SAMPLE - CATEGORY: VIP LUNCH MENU   Your Picture, (we need a high res. Photo of you!) 6 line Bio: XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX XXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXXX   MENU The honorable John Howard MP Prime Minister of Australia Roundtable Luncheon MONDAY 16TH APRIL 2007    CANAPÉS ON ARRIVAL Buffalo mozzarella, cherry tomato and basil rounds Asian prawns, coriander macadamia nut pesto Coffin Bay oysters served three ways, natural, chilli caramel, 20 year old Balsamic.  Beer / Wine / Spirits / Juice ENTRÉE:  Fraser Island prawns, Bay Island crab and Tasmanian Lobster salad  Braised fennel, grilled field mushrooms, scorched feta, and fire blistered capsicum bruschetta  Yellow fin Tuna carpaccio with a tomato and white anchovy salad  MAIN: Lemon myrtle infused wild barramundi served on Sicilian style caponata Slow poached Moreton Bay bug tails, Harvey Bay scallops and Fraser Island prawns with warm blood orange, wild rocket and Grana Padano salad Ballottine of Panzanella corn fed chicken, organic lentils, Café au lait sauce  Beer / Wine / Cider / Spirits / Juice CHEESE AND FRUITS:  Platters of French Brie Roitelet, Italian Gorgonzola and French Roy des Vallees served with seasonal and dried fruits. (Menu by Chef / Restaurant owner Bruno Gentile) Wine and beverages will be revealed in the new menu book!   Below:  samples of chefs page, left hand side from a former book just to show you how much text space and for the photo - you have available! The new chefs pages will have an elegant new style modern look!   THESE ARE LOW-RESOLUTION AD SAMPLES ONLY:   THESE ARE LOW-RESOLUTION AD SAMPLES ONLY:   THESE ARE LOW-RESOLUTION AD SAMPLES ONLY:   THESE ARE LOW-RESOLUTION AD SAMPLES ONLY:     THESE ARE LOW-RESOLUTION AD SAMPLES ONLY:     THESE ARE ALL LOW-RESOLUTION AD SAMPLES ONLY!   NO CHEF / CATERING BUSINESS - CAN DO WITHOUT RELIABLE SUPPLIERS! This self-published book is supported by an elite group of food, wine, producers, including the all important food-service providers, who will tempt you and show-case their great products plus many other essential services. You and they, will leave a significant Australian culinary legacy, by leading the way for others, to have role-models for future careers, to inspire and help events managers, young and upcoming chefs and cooks, hospitality management students & apprentice chefs etc. YOU WILL BE A STAR IN THIS BOOK - THANK YOU CHEF! Viva la Sydney Chefs and Catering Associations Australia wide! PS: We are proud members of: ____________________________________________________________________________________ How about working with over 300 chefs... day in... day out...? Plenty of cooks on the wall.... in the chefs office of City Star Cairo... and plenty of cooking going on here... just in case if you ever wondered how a monthly - over 300 chefs roster look's like... (...yes my name was on that list - as I was conducting Australia Week at City Star Cairo - Egypt - promoting Australian products and services etc.) Below: My assistant chefs, I trained the "Australian" way! ______________________________________________________________________________ PPS: Chefs... as it costs and arm and a leg to produce this book if it is possible... to assist us further, e.g. to have your place of work sponsoring an ad... beside your entry... (Why? ....it becomes almost like a mini-resume for you...!) ...or you may have good connections to a potential first-class food / wine supplier, who may want to be a sponsor - on your side of the page...? I would be forever grateful - if you could introduce them to us... you will be rewarded with extra books! All you have to do... is to let them know about this website or send me their name and e-mail address...... and I will sent them our MEDIA-RATE KIT etc. Send us an e-mail: greatchefs@sydney.net MAIL: PO BOX 4606 - SYLVANIA WATERS, NSW 2224 THANK YOU CHEF! Tel. 02 9544 6900 ...please visit us again... as we are constantly up-date this website!                                                                                                                                             Web-Designed By James Mussak August  2011