Pro-Chef International - Culinary Consultants / Marketing / Chef Recruitment Specialists:
ABN No: 46-070-186-088 Tel. 02 9544 6900 Fax.02 9528 5582 E-mail; greatchefs@sydney.net
e-mail: greatchefs@sydney.net
Publisher / Author / Chef James Mussak JP, Dip.Teach.
Call us on Tel. 02 9544 6900I know... it is not an everyday occurrence to be invited
to be involved in a major culinary project like this.
I like to "Thank you very much" for perusing these pages
to get to know more of "how you can join us" in this
great Australian culinary book.
Let your passion overflow and participate in our book
or in our Newsletter. You will play an important part
in this unique culinary publications to facilitate the Australian
culinary industry to become even more busy and successful.PS: On a personal note regarding our new book:
The global financial crisis and other unpleasant factors as
we all have to grapple with... slowed everybody, including us
down to complete the publication in the earlier anticipated
time. Also; some people are slow to act taking their sweet time....
However, we like to finish our new book now in the new
anticipated time: meaning now............!
For more information please contact us anytime:
Tel 02 9544 6900 Thank you!
Intensify... your sales message and promote your business
in our new up-coming Great Australian Culinary News.
A Newsletter, reaching an estimated 8000-10,000
culinary industry people Australia wide!
Below are past samples of our BUSINESS-INDEX-STYLE, glossy Newsletters...
distributed free to 5000 culinary professionals and culinary minded people!
Here are 2 samples from our past A4 size Newsletter / Advertisements:
You don't have to do anything; after you send us the 6-8 line text
and loge etc. we tailor-made and design your ad, at no extra cost.
Low res. sample advertisement from an old newsletter:
Low res. sample advertisement from an old newsletter:
For over 16 years, we have been passing on interpersonal and
personal recommendations to a highly targeted audience
via our newsletter mail-out - to culinary industry, to the
professionals - who need your products, produce and
services on a daily basis!Customers can't be forced to buy your products. But they can be
motivated by make them aware of your business. They look at
your ad and get to know your services. By being associated with
other top brands and businesses/services, you are aligning yourself
in an environment of leading suppliers; and will give you even
more recognition and attention!
The newsletter features your business profile, we / you let them
know in a suggestive, entertaining way, what’s new, what’s popular,
what’s good, what to buy! Our culinary industry oriented newsletter
is one of the most concentrated means to raise awareness
of your great brand and products.
Our next "Australian Culinary News" newsletter (5000) will be
sent out prior to the GREAT CHEFS BOOK LAUNCH.Be part of it... intensify your sales message - reaching over 5000 culinary industry people...
Call us... e-mail, fax or send us the following information:
Name: _________________________________________Position:________________________
Business: __________________________________________________________________________
Mail Address: ______________________________________________________________________
Phone: ______________________________ Mobile: _____________________________________
E-mail: ______________________________ Website_____________________________________
Low-cost-Big impact advertising rates, from $15o - Front page ad: $45o - Back page ad: $350
If you like to participate in our next special book-launch issue...
please call us now: Tel. 02 9544 6900 or contact us via e-mail: greatchefs@sydney.net
PS: Who's Who............... ??? and what else are we up-to.......................???
James Mussak nominated a "Chef of Chefs" http://salonculinaire.com/whoiswho.htm
James signing + selling 1000's of his first "educational" culinary books..."James has contributed significantly and measurably to the development
of the Australian culinary and commercial kitchen culture in the past 40 years.
As a former 5-star hotel executive chef, restaurateur, cookery teacher, chef
recruitment specialist, president of the Sydney Chefs Association, he has over
four decades of culinary industry experience and enjoying life with Golf, and
as an Australian culinary ambassador, book writer and food judge worldwide".
(TRADE MAG. ARTICLE 2008)
Chef James Mussak conducts Australian Food Festival week
in Cairo at the Al Bustan - InterContinental Citystars Hotel Egypt:
- http://etharelkatatney.wordpress.com/2008/03/
E-Newsletter 26-05-2008 - E-Newsletter - Hong Kong Chefs Association
(Australian chef James, (Jakob) Mussak was born in Switzerland...)
- Buy Great Chefs of Australia Book Online Australia
By James Mussak. Members Only.
- http://www.inglegreen.httpsuite.com/Document1.aspx?id=3374
- http://www.foodcompanion.com/dailychef.php?cid=12
- http://www.wacs2000.org/wacs2009_beta/en/members/
news.php?cat=country&id=29&country_id=41
Judging / lecturing LOFTUS TAFE students.
Swiss-born and educated, Aussie Chef James Mussak
learned how to cook in a "6-star" Sanatorium in Switzerland.
He worked in Denmark, Middle-East and Asia for many years.
James arrived in Australia, in 1969. He was a 5-star executive chef,
(Sebel Town House Sydney), airline catering chef, (Ansett Airline),
Club caterer and a Restaurant owner for many years.
Chef James was a commercial cookery teacher at (Ryde & East Sydney Technical
College for 6 years). Founding president of the Sydney Chefs Association,
and is an international Salon Culinaire judge. As a chef recruitment specialist
for 16 years, he has interviewed over 3000 professional chefs and still counting.He has added the role of being a culinary book publisher to his list of
accomplishments. With further titles in production, the list has grown into
a series of books. Books, reflecting the Australian culinary industry that James
and his many culinary friends are very passionate about. Besides his unique books,
culinary newsletters, he penned just as many culinary trade magazines articles.
James is an international food judge for over 20 years. (Manila, Bangkok, Jakarta,
and Australia - judging food, ice-carving, sugar/chocolate works and more.
He's utilising his large network of contacts and simply using/passing on a
life-time professional culinary know-how and observations. His passionate,
caring attitude and intimate knowledge about people in the Australian
culinary industry, makes him no doubt an unique maestro in the culinary trade.
James's other publications:
1. James is the author of the "Australian Culinary News". A regular newsletter, reaching
over 5000 culinary industry people Australia wide, and he is the author of 3 books:
2. "Australian Merchant Navy" (The War at Sea)
in conjunction with Capt. Ron Wylie & Jack (Cracker) Knight
(a booklet) Published 17/02/2001
James Mussak is the originator of the book (AMN)
and the website: www.merchant-navy-ships.com
3. "Great Chefs of Australia-Exposed"
(Published 2006) - Sold Out
4. "Great Chefs of Australia- Cooking with Wine-Beer-Spirits"
(Published 2009) - Sold Out
5. The 4th book is in progress- "Great Chefs of Australia-Cooking with Love & Passion"
(anticipated to be published in October/November 2010)
"The more accolades you get to hanging on the wall...
the older you are... try to avoid it"
...getting old that is......! JM
Member of the Australian Culinary Federation (ACF/NSW) (Registered Member #2 )
Member of Restaurant & Catering Association NSW / ACT (RCA)
Member of Les Toques Blanches International
Member of Ambassadeurs Gastronomiques Suisses a l 'Etranger
Member of the "Who's Who" Australia (Office of Public Affairs - 2009)
Member of the Australian culinary elite group: "Chef of Chefs"
James (PCI) & Claire (MLA) Judging the chefs cooking
championship - competition at the Food Service & Wine Show
"AUSTRALIAN CULINARY NEWS"
For more information contact James Mussak, Editor/Publisher Tel. 02 9544 6900
Read all about................................................................................
Great, Great... WORLD CONTEST - CHEFS COMPETITION
FROM ROMAIN BAPST
(Working Executive Chef) and President Bocuse D’Or Australia.
MEDIA RELEASE BOCUSE D’OR COMPETITIONS - AUSTRALIA
Brisbane Convention & Exhibition Centre Senior Sous Chef, Russell Clarke was last night
selected to represent Australia in the 2011 Bocuse d’Or International Cooking Competition,
known as the greatest World Cuisine contest in Lyon in France, the 25th and the 26th January,
organised by Romain Bapst President Bocuse D’Or Australia and his committee.
Russell and his assistant chef, Mathew Lee were selected as Team Australia for the biennial
world chef championships from a strong field of five teams from Victoria, New South Wales and
Queensland, including former international competition winners, held at the Hospitality Training
association in Brisbane yesterday.A team of 30 international and Australian judges including chief judge Mr. John Miller (OAM) and
Black hat, International Chief Judge Mr. Jacky Freon the first winner of the Bocuse D’Or 1987,
two stars Michelin French chef Emmanuel Renaut and some of Australia’s most respected chefs,
Jacques Reymond and Philippe Mouchel of Melbourne and Alain Fabregues of Perth made their
selection during a five and a half hour cooking marathon yesterday.The Director of the Bocuse D’Or Mr. Florent Suplisson described the event as a triumph for the
organisers, and the level of the candidates was of a great international standard.
The announcement was made at the Bocuse d’Or Presentation Dinner held for the first time in
Brisbane at the Convention Centre Monday night. The evening had the attendance and speech of
the French Consul General Mr. Lionel Majeste-Larrouy and The Honorable Stephen Robertson
MP Minister for Natural Resources, Mines and Energy and Minister for Trade.The Bocuse d’Or (Concours mondial de la cuisine – world cuisine contest) considered the world’s
most prestigious cooking competition has become the most sought after prize for young chefs
world-wide and provides a professional springboard for young talent in international gastronomy.Russell Clarke will go to Geneva now in June to observe the European competition and then fly
to Lyon in January to contest the world title.The runner-up Shannon Kellam of the Brisbane Club will cook-up a storm at the prestigious
Trophee Passion competition in Paris in October, organised by the Academie Culinaire of France.
Brisbane, 18th May 2010 by Angela Morrisby
Contact Romain Bapst rbapst@bigpond.net.au for more information
People ask...
what a chef like you... cooks and eat........?
Here are some of my favourite dishes...
Medium-rare Grilled Steak with Béarnaise Sauce, chips and salad. Roast Beef or Pork. Aussi-Meat Pies, Gebratene Weiss-Wurst, Cock o Leekie, Potage Garbure, Crusty Pizzas, Dagh Kebab, Tabouleh,
Adrio, Geschnetzletes & Mashed-Potatoes, Bruschtschwanzerl, Gefilte Fisch, Adobo, Garbanzos,
Krapiwaja, Koshary, Hoppelpoppel, Stroganoff, Spotted Dick, Tripe ala Mode de Caen, Hure Sanglier,
Rød Grød med fløde på, Pissaladier, Chicharon Bulaklak, Cevapcici, Beer / Wine Cheese Fondues, Schwindsaupfeffer, Adobo, Swiss Wine Tart, "Thurgauer Zwetschge Düne" Mama Röslis Hackbraten, Vogelheu, Danske Fiskeboller, Zabaione, Zopf, Øllebrød, Stufado, Pho, Pörkölt, Zwieblewähe,
Öpfelrösti, Chow Mein, Coq au Vin, Yum Chow, Bangers & Mash, Pasta Puttanesca, Pig-Knuckles,
Pavlova, Raspberry-Ice Cream with Schlag and of course my own signature dish, created at the InterContinental hotel Cairo: James' Aussie Frozen Ice-Cream Cake (with Quandong Jam and
Buller's Muscat soaked minced fruits...)
Accompanied with "Liquid Love" such as: Wine-Beer-Cider-Spirits, ....follow by Coffee, Tea...
Apple Juice... Ice-cream-Cake, Variety of Cheese, Chocolate-Fondue etc.
Best enjoyed with family, friends.........................!
Fondue with Heinz Egli (Sydney Airport Catering Business Devl. Manger) James with his large Vicnox-Knife
and with a round of Australian Made "Brinawa" - Marrook Farm Cheese (A Swiss/Tilsiter/Gruyere) style cheese,
...one of the best cheese available in Australia: Pungent, Smelly, Mild and Beautiful crafted.... this cheese
should be named Heidi Cheese, after the owner of the Artisan farm: 716 Padmans Road, Elands NSW 2439
This cheese is good for any occasion, cooking / eating application. In other words: this cheese
is a gourmet sensation for any Swissophile cheese lover. Heidi and David are looking for distributors.
Phone: Heidi or David (02) 6550 4439 Marrook Farm
(They will send you (3.5 kg) the Brinawa Cheese by POST)
Another Top Cheese Producer:
Hunter Belle Cheese Factory, Hunter Valley, Tel. 02 6541 5066
Geoff Chesworth, produces unique, artisan cheese products that are handmade from
Brown Swiss Cows' milk. My absolute favourite is their most sensational cheese: Goldenbelle,
a washed rind cheese. It reminds me of Pont-l'Évêque, ...if you know?
This cheese ought to be on every menu in Australia!
For more information contact the author:
Tel 02 9544 6900
Did I hear you say: I only want the best........!?
Wine-Beer-Spirits / Seafood / Meat / Poultry / Dairy / Vegetables / Ingredients
Produce / Coffee / Organic Food / Equipment / Food Service Suppliers...
Contact author James Mussak: Tel 02 9544 6900
Wednesday 18 August. James, Savio, Daz + Sponsors products
Haute Cuisine Food, wine, cheese, olive oil tasting
at the West End Hotel DUCK PIE Restaurant Balmain -
with internationally renowned chef Daz Antaw
and Savio del Duca, Manager of Combined Wines & Foods.
PS: Chef Daz, studied under world renown culinary heavyweight:
Marco Pierre White, (the same chef, Gordon Ramsey was taught by).
Chef Daz cooks............Pork-Belly.....
James in good company - Demonstrating how to use a cooking brush!
PS: ANYONE WANT TO PLAY A ROUND OF "CHEFS" GOLF.....?
7 AM SUNDAYS
ON THE KAREELA GOLF COURSE (SYDNEY SOUTH)
CALL JAMES TEL 02 9544 6900
James Plays Golf with 144 chefs coming from all over the world:
http://www.nexc.com/seac/participants.htmlPPS: Some food for thoughts:
PS: "The difference between success and failure is seeing possibilities
and grab opportunities... where others cant. The fundamental weakness
that ruins so many peoples success is procrastination, rejecting good ideas.
Good opportunities don't last forever... grab them... whilst they're hot".
(Conrad Hilton - 1887-1979)
"There can hardly be a stranger commodities in the world than books.
Printed and bound by people who don't understand them;
marketed and sold by people who don't understand them;
criticized and read by people who don't understand them"
George Lichtenberg 1742-1799
"Some books are to be tasted, others to be swallowed, and some few to be chewed
and digested; that is, some books are to be read only in parts; others to be read
but not seriously; and some to be read wholly, with diligence and attention".
Francis Bacon - 1561-1626Last but not least....
...just in case I never see or hear from you again,
take some good advice:
"Take life easy; eat, drink and be merry – St. Luke 12:19"
Play Golf... or relax and read a good cook book with a glass of wine,
read a good cook book - just like mine"
For more information... just give us a call: Tel. 02 9544 6900
Web-Designed By James Mussak May 2010
