The flight was long and unadventurous, as they are. Arriving in Seoul at 5.30pm local time to be met by very attentive young chefs from the Korean Chefs Association, and NZCA President Anita Sarginson, whom had been in Japan for the week; prior to our arrival whom ensured that our transfer to the coach which would take us on the 3 hour journey to Daejeon, was smooth and seamless.
We arrived in Daejeon just before 10pm, tired, and weary, but we were here.
On the first morning after a long journey we allow the team a later start, but as always, we were all awake at 5am and by 6am taking walks around the local area just to get some fresh air and exercise. 8am was breakfast and then a team briefing at 9am, before we set to work on the days tasks. Though we bring most of our products with us, there are still items to be sourced, organisers to be contacted, clarification of points etc... but by arriving 1 day ahead of other teams it gives us an opportunity to go about our business and not get caught up in the melee' of lost bookings, misunderstood communications and a whole raft of other things that can detract from the purpose at hand.
Being in a foreign land and environment where you do not speak or understand the language throws up its own challenges, but with a little patience, a good iPhone and Google you can overcome these obstacles.
The day was spent shopping and looking around and being able to get in some proper meals, for we know that from tomorrow the days will become longer, the focus more intense and meal times will probably become erratic.
Throughout the day other teams started to arrive, Canada, Singapore and delegations for the WACS Congress. At the end of the day we congregated with Anita and Murray Dick, whom is the NZCA's representative on the WACS marketing Committee, and headed out for a meal and a bit of unwinding.
Upon returning to the hotel the other teams had truly started to arrive and the lobby was like Grand Central Station, we quite happily sat back and watched the melee' unfold :) We caught up with old friends, acquainted ourselves with new friends and a distinct air of comaraderie soon descended over the lobby. Stories were swapped, info passed on and one by one all drifted off to their rooms. Monday is another day and friendships aside, we all have work to do.
Business and Media Development
New Zealand Chefs Association