Mark Linden, CEC AAC OCTOBER 2012 From the Range Greetings Fellow Culinarians and Associates I hope we truly can appreciate the great weather we have been having. Being a start up golfer it truly has been welcomed.
I have been reading a book by Patrick Lencioni titled "The Advantage". A particular section had to do with creating clarity. To do this requires an alignment so that there is little room for confusion from the group as a whole. To do this, it is helpful to answer six questions with clear answers. These are as follows. 1).Why do we exist, 2). How do we behave, 3). What do we do, 4). How will we succeed, 5). What is most important right now, 6). Who must do what? Within these questions lies a series of exercises that we as a board will address so that we can be clear in what it is that we do as an organization on the local level. From this exercise we can then develop a "Playbook" on our operational goals and have our decisions be based on how we move forward and benefit each of you, based upon seeing if what we want to do fits into the six questions that form the core of our chapter.
That being said I would like to hear from you as to how we can improve our chapter from YOUR perspective and what you would like to see changed. Please drop me an email at mlinden@exeterhouse.org.
September WSCA Meeting The September meeting was held at Oberto's Production Facility in Kent. The turnout was low but the excitement of seeing this plant in full production was great to see. Imagine 22million pounds of select cuts of beef being processed annually into their famous jerky products. To see their well-coordinated efforts and the processes they use was in some ways mind boggling. The efforts they are using to modernize are amazing. What was once days long in making now can be done from start to finish is 4 hours. The board meeting discussions centered on our apprenticeship program, 2013 Inauguration Event, selection of the annual regional and national awards and the Puget Sound Health Walk. A special bulletin has been sent to all of you and we are asking for your participation to help in this worthwhile cause. October WSCA Meeting
Our October Meeting will be hosted by Lori Taylor of FSA. We will have a presentation on S.N.O.R. (Sustainable Natural Organic Regional Foods). Lori and team will present what is important in these areas as well as products offered within this category. Click here to visit the meetings page for more info... Congratulations!
Once again we offer a special word of recognition to the Lake Washington Technical College for earning the Gold Medal at the National Conference for the Culinary Knowledge Bowl. A great achievement by a Great Team. Special thanks to the coaches Janet Schaeffer and Matt Dimeo. I also would like to congratulate Thomas Morisette of Idaho and Matt Dimeo for successfully passing their practical exam for the CEC designation. We saw some great work, good food and culinary techniques. When you see them please congratulate them for a well-deserved kudo.
Volunteer Opportunities
-The Governors Inaugural Ball
Slated for January of 2013 is off and running as far as initial meetings go. Once again we have been asked to provide the reception event for this ceremony. It is the 100th anniversary of the Hall of Justice so there is a lot of hype surrounding this. Tony Parker is the Chairman for this event. The event date is January 16th 2013 at the Hall of Justice in Olympia. It will be a large tented area serving appetizers for close to 5,000 people. Several committees have been assigned. The people in charge of these committees will be call in for volunteers. As a reminder it is an event that will raise close to or over $20,000 for our chapter. These funds are what make meetings possible at the rates we have them at. -Apprenticeship Demo Chefs Individuals are needed to help in the instructing the apprentice's. It always add extra credence to the program by having guests doing demonstrations in areas that the students may not see. The focus for the first quarter this year deals with the business side of things. 2012 Puget Sound Heart Walk
Saturday, October 20th, 2012 at the Seattle Center. Please see previous newsletter for all the information as to the specifics of the event. So far it looks like we have a few walkers signed up. Please consider participating. Remember to bring your chef's coat... Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine
Mark Linden CEC ACE AAC Washington State Chefs Association Website | 
