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MESSAGE FROM WSCA PRESIDENT, MARK LINDEN
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Mark Linden, CEC AAC MARCH 2012 From the Range I was in the process of putting together a brunch for an organization I have become a member of called Aging Services of Washington. Having recently switched gears so to speak and focusing on how to improve the lives of our aging population. I came across a quote that I had to think about and have come to the conclusion it about sums up all that we do. Harold R. McAlindon in a quote on Leadership, stated, "Do not follow where the path may lead, go instead where there is no path and leave a trail". Another phrase stating similar thoughts, attributed to Wayne Gretzky is to "skate to where the puck is going, not to where it has been". So as we go about our daily work lives think of these two statements and how we as leaders can apply ourselves to blazing new trails that lead the people around us into a better frame of service. February Meeting
Many thanks to Chef Ronyai and the FareStart Team for a wonderful meeting in February. Over the years I am continually amazed at the excellence of food preparation and simplicity of presentation that Chef Ronayi provides to our meetings. I always walk away thinking what an event. I shared the Truffled Sweetbread Gnocchi with a resident at Exeter House who had recently returned from some extensive surgery and made a comment, "Oh if I could have a great gnocchi". You never know how you can make an impact.
Our monthly board meeting was fruitful in that we had a great presentation and discussion on how to find ways to grow our chapter membership. As a board we recognize the need to provide fulfilling educational benefits to you the members, attendance to meetings plays a key part in that growth process, growth of members than should be the focus. We have decided to begin to utilize funds set aside many years ago for the possibility of a building to house our events, offices etc, but feel that this is not wise so why not use these funds to begin to "Build" the chapter. We have agreed to spend between $5-10,000 with a Food Marketing Company to begin this process. I look forward to some great ideas and will share these as they are developed and the results achieved. Chef Fuller is forging ahead on the development of a more formal and active solicitation of funding for our Educational Foundation.
Western Regional Conference The Western Regional Conference is just around the corner. It will be in Reno Nevada from March 12-14th. This is a great way to network and gain additional insight into culinary arts, national updates and networking with various other people in our profession. I look forward to seeing as many of you there as possible. Bellingham Technical College Culinary arts Program will represent us in the student competitions. We wish them the best under Chef Baldwin's guidance.
Next Meeting I will see you at our next meeting, which will be at the Top floor of the Columbia Tower. The date is not our usual 2nd Monday of the Month, but will be on March 19th, one week later to allow many of us to attend the western regional Conference. It is the annual President Gala and promises to be a great event. A Sous Vide demo is planned with one of the courses also being of this technique. Make your reservations early as it traditionally sells out. Click here to visit the meetings page to register online... Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine
Mark Linden CEC ACE AAC Washington State Chefs Association Website |
| MARCH 2012 MEETING |
Presidents Awards Meeting
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Sous Vide Demonstration March 19th, 2012
Location: Columbia Tower Club 4:00-6:00pm - Board Meeting
6:00-9:00pm - Sous Vide Demonstration and Dinner Menu: Grilled Jumbo Shrimp Domestic Head On Shrimp, Meyer Lemon & Black Pepper Marinade Citrus, Artichoke & Fontina Risotto, Prosciutto Crisps Double R Beef Striploin Sauerbraten Style Brussel Sprout & Mustard Slaw Roasted Sweet Potatoes & Carrots Chilled Fruit Souffle Sous Vide Demonstration Sous Vide is the culinary technique that utilizes a low temperature and long cooking temperatures to achieve as an end result superior foods that are tender and packed with flavor. A cooking process in which food is encased in an airtight plastic pouch (typically vacuum sealed) and cooked for a very long period of time at a very low temperature, usually under 200˚F and for many hours, even as long as three days. The technique was first developed by French chef Georges Pralus, who discovered that cooking foie gras in this way kept it from shrinking and losing fat content. Some health experts believe that sous vide cooking is dangerous because food remains below the "danger zone" of 140˚F (in which bacteria can multiply). Food cooked sous vide is typically tender, flavorful and moist. What you can do is up to your imagination and in many ways can be a time saver as well from a labor standpoint.
We are pleased to present Fusion Chef who will provide a demonstration on this technique. Julabo is the premier manufacturer of professional grade sous vide equipment. For over 40 years Julabo has been an innovator in temperature control equipment. The chef-centric fusion Chef product line combines class-leading features and benefits with robust stainless steel construction. With German engineered temperature controllers, chefs can expect accurate product performance and durability. The Fusion Chef by Julabo Sous Vide devices are highly appreciated by chefs worldwide. They work efficiently and economically and optimize process in professional kitchens. For more information prior to the demo please visit www.fusionchef.us.
Come and join us to preview this cutting edge equipment and see how you can incorporate this technology into your cooking repertoire. Student:
$35 Members:
$45 Non-Members:
$50 To register online, visit the Meetings page. |
MEMBER NEWS!
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2011 Member of the Month
JANUARY - KRISTA NAKUMURA
FEBRUARY - KARL HUTTER
MARCH - LINDA STRONG
JUNE - BRUCE BONHOLZER
AUGUST - JEFF DUNCAN
SEPTEMBER - DENISE FARKAS
OCTOBER - STEVEN SCHRADER
NOVEMBER - MICHAEL BALDWIN
DECEMBER - TONY SUMPTER
2010 Member of the Month
JANUARY - TAMAS RONYAIFEBRUARY - STEFANIE BRANICAAPRIL - JANET SHAFFER CWPCMAY - DAN LEWARK, CEC ACEJUNE - ROB NATHEJULY - SHARLENE GREENDYKSEPTEMBER - KEVIN BLAYLOCKOCTOBER - CHRIS PLEMMONS
NOVEMBER - WALTER BRONOWITZ
DECEMBER - HOLLI YU
2009 Member of the Month JUNE - NANCY BEAUCHAMPSEPTEMBER - JOSH SCHIESSLOCTOBER - MARK LINDEN CEC AACNOVEMBER - TONY PARKER CECDECEMBER - JOHN FISHER CEC, CCE, AACClick here to view info for each Member of the MonthLooking for a job, staff or business opportunity? Visit our Employment Page regularly. A great benefit of membership!
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STUDENT SCHOLARSHIPS
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Are you a culinary student? Looking for some green?
During our December 2011 meeting we presented our annual Darrell Anderson scholarship for a $1,000.00 scholarship to Shalbe Welsh. Our local American Academy of Chefs and our ACF Washington State Chapter student scholarship applications are available online. The next Scholarship, Evelyn Enslow Scholarship, will be awarded at our April 2012 meeting. Applications are due by March 15, 2012. See the scholarships page on our website for details.
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Please feel free to contact me at any time if you have ideas for the association.
Sincerely,
Mark Linden
Washington State Chefs Association |
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UPCOMING EVENTS
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April 16th, 2012
WSCA Meeting
Bite of Apprentice - Renton
May 14th, 2012
WSCA Meeting
Bellingham Technical College
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2012 BOARD OF DIRECTORS
| PRESIDENT
Mark Linden CEC AAC
VICE-PRESIDENT
Dan Lewark CEC CCA
TREASURER
Tony Parker CEC
SECRETARY
Janet Shaffer CWPC
CHAIRMAN OF THE BOARD
Gary Fuller CEC CCE AAC
BOARD MEMBERS
Jeff Pratt
Steven Schrader CCA
Steve Lammers CEC
Kevin Blaylock CEC
Michael Baldwin CEC CCE
Karl Nore
Jeffrey Duncan
TRUSTEES
Jim H. Douglas CEC CCE AAC
Walter Bronowitz
CCC CEC AAC
John Fisher CEC CCE AAC
Chris Plemmons CEC AAC
Karl Hutter
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