Message from your President December Monthly Meeting
The cooks were a stirring and Chef
Mark Linden prepared his holiday menu. Our members and their guests enjoyed the
holiday fare. The Pan Seared Cured Breast of Duck was to die for; crisp and
tender. From the De
Constructed Lobster and White Bean Chili, Heirloom Beet Gateau to the Brown
Butter Pear Tatin all were packed with flavor and presented with artistic
flair. The Tafelstern china supplied by Bauscher added to the innovative menu. Thank you to Jeff Heaney and Christina Cunningham for their contribution and the sample plate we took home. The whole meal was a great success; I would like to thank Chef Mark and
his staff for a fantastic dinner.
Next months meeting will be at Olympic College where program manager
Chef Chris Plemmons CEC AAC, Steve Lammers CCE and his students will treat us to appetizers
featuring the Two Snooty Chefs
Gourmet Spice Blends. Our educational seminar will be with Mark DeSalvo from Crimson
Cove Smoked Specialties. We will sample his smoked salmon and cheeses and discuss his smoking and
brining techniques. Make your reservation early, there is limited seating.
2010 Student Scholarships
Congratulations to Jeffrey Duncan from Renton Technical College - our Darrell Anderson Scholarship winner. Our local America Academy of Chefs and our ACF Washington
State Chapter student scholarship applications are available online for our next scholarship - The Evelyn Enslow Educational Scholarship. Applications are due
March 1, 2010. Our scholarship applications will be reviewed by our chapter's
trustees and the scholarship will be awarded at our April 12th meeting. See our
website for details. http://www.washingtonstatechefs.com/member_news.html
New local membership
This year we are starting something new for potential
members. This is an opportunity for chefs, cooks bakers and students to join
our local Washington State chapter at the local level for a one year trial period. You will receive reduced
entry to our educational meetings and monthly dinners, access to our monthly
newsletter and networking opportunities with other culinarians, students and
purveyors.
* Please not that this offer is a local membership only and
not associated with ACF national membership. There are no voting or
certification rights. This is a great opportunity to try out membership for one year - we hope you will see the benefits and decide to join our ACF chapter and become involved on a long term basis . Contact Fiona Ronyai for more information
Hot Food Team Competition
Congratulations to Renton College Hot Food Team. Chef John
Fisher CEC CCE AAC team brought home the gold medal and will be advancing to
Albuquerque, New Mexico at our Western Regional Conference. Bellingham Technical College had very
strong showing too with their team earning a gold medal too. Get all the details Click Here
Western Conference
Start planning to attend our regional conference in February
at Albuquerque, New Mexico.
Click this link for more details.
http://www.acfchefs.org/Content/NavigationMenu2/Events/Regional/Western/default.htm
Join us on WE ARE CHEFS and FACEBOOK Happy Holidays to you and your families. See you in 2010.
Gary Fuller CEC CCE AAC Washington State Chefs Association Website
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JANUARY 11 MEETING - OLYMPIC COLLEGE, BREMERTON
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 CRIMSON COVE SMOKED SPECIALTIES
Crimson Cove is a family owned and operated smokehouse located on the
beautiful Kitsap Peninsula of Washington State. This company was created out of the passion I have for the
Northwest. As a pilot in the Navy
my job took me away from my home state of Washington and I missed such foods as
northwest style smoked salmon. I
wanted to share this unique taste with my wife, a native of Chicago, so I experimented
with different smokes and brines trying to create that Northwest flavor I
missed. I finally achieved the
taste I love using wild salmon brined with wine and smoked with the best
mixtures of Northwest woods. As the years passed, we shared our smoked salmon
and cheeses with friends. We were continually encouraged to sell our smoked
foods so others would enjoy this unique taste experience, thus Crimson Cove was
created.
I look forward to meeting you - Mark DeSalvo, Owner
Board
Meeting 4:15pm-6pm (Fireside Lounge)
Registration
and Networking 6pm-6:30pm (Conference Rooms)
Program
and Reception 6:30pm-7:30pm
Reservations Required
Reserve online at www.washingtonstatechefs.com/meetings
Students Members $10
Members/Non Member Students $15
Non Members and Guests $20
E-mail: chefdiesel2000@yahoo.com
or Phone: 206-528-8320
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FEBRUARY PROMOTIONAL OPPORTUNITY - WHAT'S NEW FOR 2010
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 February's meeting will include a mini trade show to allow our members to show off what is new for 2010 or expose members to their wares. Members will be given a free table. We will have a maximum of 20 tables available. Contact Fiona Ronyai to book your table now. Any tables not reserved for members on February 1 will be available to non members at a fee of $50.00. We have volunteer culinary students available to help you out if needed. The meeting will also feature an Ice Carving educational seminar by Tony Parker CEC.
Ice Carving Presentation and Mini Tradeshow
Renton Technical College -Monday, February 22 - 6:00-8:00pm
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SEATTLE KITCHEN ACADEMY NOW LE CORDON BLEU
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On November 9 Kitchen Academy Seattle announced that it will adopt the Le Cordon Bleu College of Culinary Arts as the school's name, bringing the prestige of the the Le Cordon Bleu brand name and the hands-on quality education experience of Kitchen Academy together. The transition to the Le Cordon Bleu name reflects a continued commitment on behalf of the faculty and staff to provide students with the foundation for a fulfilling career in the hospitality industry. The Le Cordon Bleu brand not only enhances the school's reputation and elevates his presence, but creates a national network of resources for the students and staff. On January 14, 2010 Le Cordon Bleu will celebrate the transition with local activities. This date coincides with the first ever cooking demonstration on an electric stove held at Le Cordon Bleu Paris on January 14, 1895.
We look forward to a continued strong relationship with Gene Fritz and Le Cordon Bleu College of Culinary Arts.
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EVELYN ENSLOW SCHOLARSHIPS - DEADLINE IS MARCH 1
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Washington State Chefs Association will be offering the Evelyn Enslow Educational Scholarship Scholarship to culinary arts students who are committed to pursuing further culinary education. Details and requirements are available at http://www.washingtonstatechefs.com/member_news.html
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MEMBERSHIP INFO
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NEW 2010 MEMBERSHIP RATES(as of January 1, 2010) Professional Culinarian - $250.00A Culinarian with a minimum of three years full-time employment in the culinary profession.
Culinarian $125.00 A
Culinarian is an individual not involved in the management or
supervision of staff, with a minimum of 6 months full time employment.
A Culinarian should be pursuing on-the-job training and experience
necessary to advance to the membership level of Professional
Culinarian. A culinarian membership is subject to a limit of five years.
Student Culinarian - $85.00
Student Culinarian is a student or apprentice with less than two years
full-time employment, a student enrolled in an accredited postsecondary
culinary education program, or a registered apprentice as defined by
the ACF apprenticeship training program. A student membership is
subject to a limit of four years.
Junior Culinarian - $70.00
A Junior Culinarian is a high-school student between 16 and 18 years of age who is enrolled in a vocational program.
Associate - $250.00 An
Associate Member is a representative of a group, company or corporation
providing products or services to the culinary profession.
Allied - $250.00 An
Allied Member is an individual employed in a field related to the
culinary profession (such as dietitians, nutritionists, and restaurant
managers or owners). A Culinary Enthusiast - $150.00
Member
is an individual that is not employed in a culinary field, but has a
passion for the culinary arts. Individuals who enjoy cooking, baking,
dining at independent restaurants, or who may have their favorite chef
on speed dial should join as an Enthusiast. JOIN NOWWELCOME NEW MEMBERS
INDUCTIONS WILL TAKE PLACE AT FEBRUARY MEETING - WELCOME!
Student Members
Jeanine Garcia
Janice Higgins
Jessie Jeffries
Junior Culinarian
Patrick Kahn
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HELPING HAND NEEDED!
ALL WELCOME TO VOLUNTEER
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RED CROSS AND ACF WORK TOGETHER ACROSS THE USA.
Thank you to those that have already submitted their names.
It is never to to help.
The Red Cross is moving its emergency kitchen to Seattle for January - March in case of flooding. They are
asking for cooks and chefs to submit their name and phone number to an on-call list to assist in the event of a disaster evacuation if the Green River floods this winter. They are setting up
emergency center plans and will need chefs and cooks to help prepare meals. You can offer whatever
time you can afford. They will call you if a situation occurs to check your availability. This is a great way
for us to give back to our community and help our fellow citizens.
To have your name added to the list contact Brenna Hesch at brenna.hesch@seattleredcross.org or call
206-370-1883
COMPETITION, GOLF, APPRENTICESHIP, CHEF AND CHILD AND FOUNDATION COMMITTEES We are always looking for members looking to get more involved in the association. To join a committee contact Fiona Ronyai or 360-649-5420
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Please feel free to contact me at any time if you have ideas for the association. See you in 2010!
Sincerely,
Fiona Ronyai
Washington State Chefs Association
360-649-5420
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UPCOMING EVENTS
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2010January 11 Monthly Chapter Meeting Crimson Cove Smoked Specialties Cold and hot smoking of Salmon and Cheese Olympic College RESERVE NOWFebruary 6-8Western Regional ACF ConferenceAlbuquerque, NM February 22Monthly Chapter Meeting Ice Carving Presentation Mini Trade Show Renton Technical College Contact Fiona Ronyai to reserve your exhibit table March 8Presidents Awards Dinner Columbia Tower Club April 12 Educational Meeting Pastry and Baking Lake Washington Technical College May 10Monthly Chapter Meeting Providence Health, Renton June 14 Monthly Chapter Meeting Tulalip Casino June 19 Le Cordon Bleu Culinary InstituteStudent, Chef, Pastry Chef of the Year Competition Additional Categories More details in January Certification August 9WSCA WRA Education Foundation Golf for Scholarships Contact Fiona Ronyai 360-649-5420 for details September 13 Monthly Chapter Meeting Charlie's Produce October 11Monthly Chapter Meeting Bargreen Ellinson Tacoma We need a centrally located location for our November 8 Election Meeting and a host for our December 13 Festive Dinner 2010 DatesCertification Testing
January 16
March 13
June 19
September 25
Renton Technical College Contact John Fisher for details at jfisher@rtc.edu
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| Our Sponsors |
We encourage you to support our sponsors
December Meeting
Exeter House
PRNW
Bauscher
Tafelstern
Charlie's Produce
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