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1234 2015


MAGAZINE OF THE YEAR


FOODSERVICE CONSULTANT ASIA PACIFIC EDITION


“I want to bring back culture through the


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experience of food. Food is so much about culture” Vicky Lau


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NEWS & VIEWS 3 WELCOME From your president and your regional chair


6 ONLINE ROUND-UP Access further content from the Foodservice Consultant website


8 AROUND THE WORLD The latest global construction projects


10 THE


INTELLIGENCE: ASIA PACIFIC News, insight, opinion, reviews and innovation from the industry, including why Filipino cuisine is sizzling, some Bollywood fl avour, and a round-up from HOFEX


FEATURES


20 THE BIG PICTURE


The stunning new mixed- use creative complex at Dali Creative Area in Yunnan Province, China


22 LETTER OF THE LAU


Award-winning Hong Kong chef Vicky Lau on how she uses her food as a means of communication to tell stories, as well as showcase her beautifully designed dishes


28 DELICIOUS AND DARING


Try a taste of Peruvian cuisine; it’s sweeping around the world. We meet the chefs who are determined to prove it’s more than a trend


32 TITANS OF INDUSTRY


Meet Claude Theisen and Eva-Marie Fox, the brother and sister team behind global family fi rm T&S Brass, manufacturers of quality faucets and fi ttings for the international foodservice industry


40 THE FCSI INTERVIEW


The recently retired Bill Eaton FFCSI, a founding judge at The NRA Show’s Kitchen Innovation (KI) awards, looks back fondly on his 45 years in the business with Cini-Little


44 A VERY GOOD MORNING TO YOU


Jackie Mitchell speaks to FCSI consultants, operators and industry experts to discuss the importance and relevance of breakfast for foodservice outlets around the world


48 TETSUYA WAKUDA


The celebrated Japanese chef talks about his life, career and what winning the Diner’s Club Lifetime Achievement Award earlier this year really meant to him


55 WASTE NOT, WANT NOT


Cutting waste can benefi t the foodservice industry from both environmental and business perspectives


INNOVATION


59 BIM PRIMER Consultants Steve


Carlson FCSI and Andrew Humble FCSI address the benefi ts of switching to the latest computer- aided design, BIM, and refl ect on why it remains the future of the business


64 TIGHTEN UP The risks of having lax


security and the impact on your establishment


> For more go to foodserviceconsultant.org CONTENTS 82 5


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