TIME TO PLAY GOLF FOR SCHOLARSHIPS!
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Our First Annual Washington State Chefs Association and Washington Restaurant Association Education Foundation Golf Tournament for Culinary Scholarships will be held on August 3 at McCormick Woods Golf Course in Port Orchard.
$125.00 ENTRY includes:
- lunch sponsored by FSA
- contests, range balls for practice
- shotgun scramble 18 hole tournament with golf cart
- hole sponsorships
- prizes for longest drive and closest to pin
- dinner sponsored by US Foodservice
- awards and texas hold'em tournament during dinner!
Don't Golf? Come for dinner - $45.00
DON'T BE DISAPPOINTED - DO IT NOW!
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MEMBERSHIP DRIVE
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JUNE - DECEMBER 2009
ATTENTION ALL PROFESSIONAL MEMBERS
INTRODUCE TWO NEW PROFESSIONAL OR CULINARIAN MEMBERS
BOTH YOU AND THE NEW MEMBERS GET TWO YEARS MEMBERSHIP FOR THE PRICE OF ONE.
Contact Fiona Ronyai for Special Application Form. |
SPECIAL OLYMPICS
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Under the direction of Chef Tony Parker CEC from Eurest Dining and Chef John Fisher CEC CCE AAC at Renton Technical College, volunteers and students from various schools banded together and whipped out 6500 boxed lunches for Special Olympics - May 28 and 29. It was a great team effort and proceeds will go to the WSCA Competition and Education Fund. Well Done! Please recognize sponsors for this event to the left. In particular, we would like to thank Mark Shoemaker from FSA who volunteered his time to drive the truck over the weekend to make the deliveries.
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AAC ANNUAL GALA DINNER
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 The American Academy of Chefs Annual Gala Dinner
honor the Fellows of the Academy under the direction of Chef Dan Lewark on Saturday, October 17 at Sand Point Country Club.
For more information and tickets call Jim Douglas 360-657-CHEF
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LOCAL STUDENT WINS BIG
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The Seattle Bailliage and Board of Directors of Confrerie de la Chaine des Rotisseurs is thrilled to announce that their Jeune Commis candidate, Varin Keotkitvon has won the National Jeune Commis competition that took place in
Scottsdale, Arizona. This is a great achievement and on behalf of the Seattle Bailliage and our Board of Directors, we would like to congratulate Varin for his excellent performance. He was the winner among a field of very qualified and motivated contestants giving him even more credits to his success. Varin will represent the United States against 25 other young chefs from around the world at the international competition that coincides with the Grand Chapītre in New York City September 30-October 4, 2009. In the meantime, he will be working very closely with Chef John Fisher CEC CCE AAC who will be teaching him the nuts and bolts of how to be best prepared to run for a competition of such a high level.
Our best wishes of success to Varin!
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