WSCA Sidemenu

Member of the month

 

Rob Nathe - Member of the Month - June 2010

Favorite Quotes:

"The wonderful thing about the game of life is that winning and losing are only temporary unless you quit."

"Trials are but lessons that you failed to learn presented once again, so where you made a faulty choice before, you can now make a better one and thus escape all pain that what you chose before has brought to you. In every difficulty all distress and each perplexity, Christ calls to you and gently says, “My brother, choose again.”" -A course in miracles

BIO:

As a child I was eager to help in the kitchen.  I made too much of a mess for moms liking, but I always got to help grandma.  Grandma can I help, I would inquire.  She would reply, “Peel those potatoes.” As I got older she let me help more. In what seemed no time at all I was making sauces and gravies in addition to peeling those potatoes.  In High School we had a campus restaurant where we fed faculity and staff.  There we had several rotations  
(dining room, kitchen, management, and menu planning).  I excelled in the restaurant and even won both the student of the year and customers choice awards my senior year.  Since high school I have explored other careers outside of the food industry only to be called back.  My true passion is cooking.  I have been at Sysco for 11 years,  5 of which I have held my current position of company Chef.  The most enjoyable parts of my current position are creating new, exciting, and innovative dishes as well as assisting our customers overcome obstacles in their day to day operations. 

FAVORITE RECIPE

RED ONION AND ROSEMARY MARMALADE

Yield – 1 quart

Ingredients:

¼ cup olive oil

2 lbs red onions shaved thin

1 tsp. rosemary, fresh, chopped fin

1 cup red wine

1 cup water

1 tsp beef base

2 cups heavy cream

Season salt to taste

Method:

In hot sauté pan add the olive oil and red onion.  Continue to sauté at medium heat until onions are soft.  Stir frequently.  Add red wine and rosemary, reduce until almost dry.  Deglaze with beef stock and reduce until almost dry.  Add heavy cream and reduce by half.  Remove from heat and season to taste.

 

 

Dan Lewark, CEC ACE - Member of the Month - May 2010
Executive Chef Sand Point Country Club

Favorite Quote:
"CIRCUMTANCES DON’T MAKE A MAN THEY REVEAL HIM"

Dan Lewark began his culinary career at a very young age. He bussed tables and washed dishes at a local hotel.  He found himself staying after his shift to work for free with the cooks and the passion was born. As a senior in high school he enrolled in Darrel Andersons Culinary program at the Occupational Skills Center. Darrel’s enthusiasm was infectious providing more and more opportunities to learn. At the same time Dan had earned a chance to work as full time dinner pantry cook at the Holiday Inn and moved up the ladder from there. Darrel Anderson asked him to come to the Washington State Chef’s meeting and apply as a junior member. During that time meeting mentor Chef’s like Carl Hutter, Evelyn Enslow, Mel Fortson and Michel Deville that inspired and encouraged the incredible passion that was building inside him. After working at “Michel’s” Michel sent him to train at Maxims Restaurant Francaise in Chicago. From there the path led to Sheraton Hotels, Red lion Hotels at three locations, was featured on 6 episodes of AM and PM Northwest a local television show as well as their opening of the La Posada in Scottsdale Arizona, Beverly Plaza Hotel, L’Ermitage Restaurant Francaise in Beverly Hills California and Chez Michael Restaurant Francaise in San Francisco where he had the opportunity to cook for guests like Chef’s Roger Verge, Jacques Pepin and Hubert Keller. Julius Castle and The Shadows Restaurant Francaise in San Francisco were also part of the journey. Dan traveled around the country learning and practicing his craft at some of the country’s finest establishments receiving dozens of glowing newspaper and magazine reviews. In the late 80’s Dan was asked to head up the kitchen at Landau’s, a new Bellevue restaurant. After years of working away from home it was time to take his young family back to Seattle.  His menu was a blend of Asian, French and Italian flavors and received rave reviews for years.  Dan was hired as Executive Chef at Sand Point Country Club in 1994.  Since then, he has continued to impress the members and their guests with his extraordinary cuisine. 

Throughout his career, Dan has been committed to the education and training of himself and the people that work with him. He has been an ACF mentor to many aspiring chefs and an Approved Certification Evaluator (ACE) and current Competition Chair.

FAVORITE RECIPE

After a long week at work I love a good braise on my days off. It’s easy and it is especially good the next day.

CHICKEN BASQUAISE

Serves Four

Ingredients:

1 ea 3 ½ lb chicken, cut into 8 pieces

Kosher salt and fresh ground black pepper

1 cup sherry wine or a fruity white wine

8 ea garlic cloves, thin sliced

1 ea sprig fresh thyme

2 t red pepper powder

1 t crushed red pepper flakes

1 ea lemon, zest and juice

1 ½ oz olive oil

2 ea chorizo sausage

1 ea onion, cut into large dice

2 ea red bell peppers cut into large dice

2 ea tomatoes cut into large dice

1 cup chicken stock

Method:

  1. The night before your day off - Combine wine, garlic, thyme, red pepper powder, red pepper flakes, lemon juice and zest.
  2. Remove the chicken from the marinade reserving the marinade.
  3. Let drain and pat dry with paper towels.
  4. Heat olive oil in your braising pan and sear to a beautiful golden brown. Set aside.
  5. In the same pan sear the chicken pieces on both sides also to a golden brown and set aside.
  6. Add the onions and peppers and sauté until soft.
  7. Add the reserved marinade and over high heat and reduce the liquid by half.
  8. Add the chicken, chorizo, tomatoes and chicken stock.
  9. Bring to a simmer, cover with parchment and lid.
  10. Place into a 325 degree oven for approximately 1 hour.
  11. Put some brown rice in the rice cooker and now you can go out and mow the lawn and wash the car .Me I am going to ride my Harley. When you come back in the house will smell great!!!!
  12. Grab a good loaf of French bread and a small salad and your there.

 

 

Janet Shaffer, CWPC - Member of the Month - April 2010

Favorite Quote:
"We are the music makers, and we are the dreamers of dreams."
- Willy Wonka

Janet Shaffer, CWPC, has been a bakery instructor at Lake Washington Technical College (LWTC) in Kirkland, Wash., for seven years. At the school, she instructs students and oversees production of catering events and the retail bakery’s operations. She received her Associate’s Degree in culinary arts in 2000. She went on to earn a Bachelor’s Degree in culinary management from The International Culinary School at The Art Institute of Pittsburgh in 2009. She is a proctor for the NRAEF, Servsafe, and the King County Health department food handler card program. Shaffer has received numerous awards, including LWTC’s Instructional Excellence Award in 2008, ACF Washington State Chefs Association’s Chef of the Year in 2007 and three silver medals at ACF competitions in 2005 and 2006. She has been an active member of ACF Washington State Chefs Association for over 5 years.

Recently, she competed as a semi finalist, at the Western Regional conference, for the Pastry Chef of the Year Award. Chef Shaffer is also involved with the Washington State Sugar Artists and serves as Secretary for the Washington State Chefs Association.

Here is an interesting ‘gluten free’ and ‘dairy free’ recipe:

CHOCOLATE BROWNIE COOKIES

Ingredients:

1 # 14 oz Powdered sugar

6 oz cocoa powder

¼ oz salt

½ oz vanilla

1# 8oz Chopped pecans or walnuts

9 oz egg whites

Procedure:

  1. Mix the dry ingredients in a mixing bowl
  2. Add egg whites and vanilla and mix well
  3. Stir in nuts
  4. Scoop onto parchment or silpat - push down (it will be a bit sticky)
  5. Bake 375* for 15 min or until done
  6. Enjoy!

 

 

Stefanie Branica, C.C.C. - Member of the Month - February 2010

Favorite Quote:
"Anything worth doing is worth doing well."

Seattle Native, Food Safety Educator, Caterer and Chef

Working her way up through ranks of Seattle Public School’s Child Nutrition program to Head Cook and looking for extra income, Chef Branica  started her own off-premises catering business.. With some invaluable help and advice from Chef Darrell Anderson, CCE, CEC, AAC, she became an enthusiastic small business owner and opened Stefanie’s Catering.  It was during this time she had the privilege of serving as the editor of the local WSCA newsletter and as Secretary of the Washington State Chef’s Association. Her hard work and dedication to the profession brought her the WSCA’s 1998 Chef of the Year Award.

Following 5 years of school lunchroom management, catering experience and coupled with her knowledge of child nutrition Chef Branica landed the Executive Chef and Dietary Manager Position at Seattle’s Children’s Hospital.  Responsibilities included the feeding of hospital patients, the feeding of visitors and staff in the hospital cafeteria and developing a robust in-house catering department. With a staff of 75 employees, working in the healthcare field proved challenging and rewarding and she put Stefanie’s catering n hold.

Chef Branica’s work at Children’s led to a newfound expertise in food safety and sanitation.  She so enjoyed training her staff, she left Children’s to pursue education as a full time career. As Education Specialist for King County Public Health, Chef Branica teaches the Food Worker Card Training classes. Together with her King County Education team, Chef Branica annually distributes over 50,000 Food Worker cards in the King County area. 

Last year Chef Branica was the WSCA Chapter chairperson of the Western Regional Chef’s Conference in Seattle and was awarded a trophy from past president of the Western Region, Chef Harry Brockwell. 

Missing the thrill of the kitchen and catering business, Chef Branica dreams of re-opening Stefanie’s Catering. But with any culinary career, anything is possible in the next phase of her culinary adventure.

Here is one of Chef Branica’s favorite dessert recipes from Stefanie’s Catering:

POACHED PEARS IN WINE SAUCE
By Chef Stefanie Branica, CCC

YIELD: Serves Four

INGREDIENTS:

4 EACH - BARTLET OR BOSC PEARS (HARD OR UNRIPE IS OKAY)
1 CUP - SUGAR
1 CUP - RED WINE
4 TBLSP. - LAVENDER HONEY
4 TBLSP. - PARMESAN CHEESE CURLS

METHOD:

  1. PREHEAT OVEN TO 375F.  WASH AND DRY THE PEARS.  CUT THE BOTTOMS FROM THE PEARS SO THAT THEY STAND UP IN A ROASTING PAN OR PYREX DISH.
  2. PLACE PEARS IN PAN AND POUR THE SUGAR AROUND THE PEARS.  POUR THE WINE OVER THE SUGAR AND BAKE THE PEARS FOR 45-60 MINS OR UNTIL SOFT.
  3. REMOVE THE PEARS FROM THE OVEN TO LET COOL SLIGHTLY. AND REDUCE THE JUICE IN THE PAN BY HALF OR UNTIL IT IS OF A SYRUPY CONSISTENCY.
  4. AFTER COOLED, PLACE EACH PEAR ON A DESSERT PLATE WHILE THE JUICE IS REDUCING, DRIZZLE A TBLSP OF HONEY ON EACH PLATE WITH THE PEAR. 
  5. DRIZZLE THE REDUCED SAUCE OVER EACH PEAR AND SPRINKLE WITH PARMESAN CHEESE CURLS.
  6. ENJOY!

 

 

Tamas Ronyai, Executive Chef, Pastry Chef, Sommelier - Member of the Month - January 2010

Favorite Quote:
"Tell me what you eat, I'll tell you who you are."

Tamas Ronyai has brought extensive international experience to Seattle. Starting in Budapest, Hungary he completed his international chef’s papers and apprenticed at the famous Hotel Gellert.  Working with foreign embassies he became exposed to cuisines of all nations.   The urge to travel was answered by the Hilton Hotel chain that sent him to Rome, London, Bangkok, Jakarta, Bali, Singapore and Kuala Lumpur.  This experience has created a truly international flair.   The next stop on his travels was supposed to be one year working at The Fairmont Chateau Laurier in Ottawa, Canada.    Canada captured his heart with its variety and cultural diversity.   While in Ottawa he managed to open Ottawa’s first hotel kosher kitchen to great reviews and worked for the Governor General (Queen Elizabeths representative) at Rideau Hall catering to Head’s of State from around the world.   He also met wife, Fiona, while working at the Chateau Laurier and they married in Scotland in 1991.

Toronto was developing a creative dining scene so that was the next stop on his culinary journey.   The Studio Café at The Four Seasons hotel was a great introduction to the city and he was soon lured away to open Twiggy Café - a trendy restaurant on Queen Street West across from CITY TV’s studios.  Many entertainment stars became regulars.  The private club sector was competing with the many great restaurants that were opening in the downtown core.  The Ontario Club recognized this and convinced Tamas to join them to “kick their menu into the 21st Century”.   The members loved it and supported his competitive nature by helping to send him to GAST EXPO ’98 in Luxembourg with Team Ontario where they gained international recognition and a Gold medal.   He also competed in the Master Chef competition for Team Canada where they achieved a silver medal.  He completed his sommelier certificate and became involved with the local wine scene providing members with great winemakers dinners. 

In 1999 The Vancouver Club enticed him across the country to the west coast where he became expanded culinary offerings with great pastry delights for Vancouver’s social and business elite.   During this time he trained in chocolate and pastry at the Valhrona Chocolate Academy and Laduree Pastry Shop in France.  Tamas called Canada home for more than 18 years and was always active in the local chefs associations.  He was first Vice President of The BC Chefs Association where he initiated Vancouver’s first Chocolate competition “Salon du Chocolat”.  It is now a key event on the Vancouver culinary calendar.

In 2007A new challenge presented itself and Tamas made the move to Seattle to takeover the kitchens at Safeco Field.  It was a new experience and he enjoyed the challenge of providing high quality and healthy food options to the fans of The Seattle Mariners at Safeco Field in the Diamond Club, the All Star Suite and other corporate  suites focusing as much as possible on local products.

Teaching the new generation of culinarians is something he takes seriously.  He has taught and developed courses at Paul Bocuse Institute in Lyon, France, George Brown College in Toronto and The Arts Institute in Vancouver.  He trained several apprentices at Safeco Field in Seattle.  He also believes in giving back to the community.  He worked with the Salvation Army to establish a culinary program for the disadvantaged.   He has been a guest chef at Farestart and contributed to the Bainbridge Island Library fundraiser.

After 3 seasons at Safeco and much soul searching he realized that the previous jobs that he enjoyed the most was working at private clubs.  That has led him to Wing Point Golf and Country Club.  He is a true people person with a vast knowledge of the industry and an ability to motivate people to do their best job. Tamas, his wife Fiona, daughter Julia (14) and son Nicholas (16) have lived on Bainbridge Island for 3 years and look forward to many more years to come.  Tamas looks forward to developing Wing Point into a dining destination on Bainbridge Island.

Recipe:

Safeco Field at TASTE Washington- The chefs of Safeco Field participated at TASTE Washington on Sunday, April 6 at Qwest Field to promote the culinary aspects of the ballpark experience. We served 4500 portions to an eager audience.  Here is the recipe for you to enjoy.

“Chicken Tagine and Beet Mango Salad Slider”

8 Servings

Beet Mango Salad

Ingredients:
3 raw Beets – washed, peeled and coarsely grated
1 Mango – peeled and cube
1 Garlic Clove
10-12 Mint Leaves
1Tbs chopped cilantro
1/2 t Salt
2 T Lime Juice 
2T Plain Yogurt
Juice of 2 oranges
1 T Extra Virgin Olive Oil

Procedure:
Place beets and mangos in a bowl and sprinkle with icing sugar.
Pound garlic, mint and salt in a mortar and pestle until smooth – gradually add lime juice,
Yogurt, orange juice and oil. 
Pour half sauce over beets and mangos and toss.  Add more as needed.

Chicken Tagine

Ingredients:
1 small chicken cut into pieces
1 1/4 c Water
1 Slice Lemon
Pinch of Saffron Threads
4 Crushed Garlic Cloves
Pinch of Salt
1 t Extra Virgin Olive Oil
1/2 t Ground ginger
1/2 t Paprika
1/4 t Ground Cumin  
7 oz. Pitted green Olives, rinsed
2 T Lemon Juice

Procedure:
Pan sear the chicken in a medium pan in the oil, add lemon, saffron, garlic, salt,5Tbs water and half of the ginger.
Reduce heat and cover. Cover and bake it in the oven for 40 minutes.
Add remaining ginger, paprika and cumin and stir gently.
Remove chicken, cut in small pieces and take out bones.  Return it to the sauce (there should be approx 3/4 cup).
Add olives and lemon juice and simmer for 5 minutes.

Let cool.

Place some salad on slider bun and top with chicken. MMMM...

 

John Fisher, CEC - Member of the Month - December 2009

Favorite Quote:
"I would rather work in the kitchen with a smart idiot than a stupid genius."

Chef John Fisher, C.E.C., C.C.E., A.A.C., has been employed as Senior Chef Instructor at Renton Technical College (RTC) in the Culinary Arts program, beginning April 28 2003. Chef Fisher graduated from Renton High School in 1966 and is a 1967 graduate of the Renton Technical College Culinary Arts program.

Chef Fisher was the Academic Director of the Culinary Arts program at the Art Institute of Seattle for eight years as well as a culinary instructor. In March 2003, he received the ACF (American Culinary Federation) Chef Professionalism award for the Western Region. In 2002, Chef Fisher won the Western Regional American Academy  of Chefs Chairs Award and was profiled in the November 2002 issue of the National Culinary Review, Chef Fisher was elected Western Regional c/o Vice Chair in 2003 and  2009 ,currently serves as National AAC education chair. Chef Fisher has contributed numerous articles to the American Culinary Federation’s National Culinary Review and to other culinary publications including Chef Magazine and Chef Educators Today and was involved in filming 100 episodes of 90-second culinary tips for the serious cook on Northwest Cable News. He led the Art Institute of Seattle’s Hot Foods Team to first place in the ACF Western Regional Junior Hot Foods Competition.

Chef Fisher has 45 years of experience in the hospitality industry. He has taught at Boise State University and has been the executive chef in numerous hotels, clubs, and restaurants. Some of his honors include Chef of the Year (1974-1979) and has won 40 Gold, 41 Silver, and 18 Bronze medals  as well as two Grand Salons, in the American Culinary Federation competitions. Chef Fisher has been a member of the American Culinary Federation for 39 years and the American Academy of Chefs for 26 years and was appointed the Education director on the AAC Board for 2008. Chef   Fisher won the 2005 Western Regional Hermann G. Rusch Achievment Award for leadership and dedication to the culinary industry. Chef Fisher was elected Vice Conseiller Culinaire Provincial Pacific North West Region for the Chaine des Rotisseurs and was awarded the Bronze Star of Excellence, Chef Fisher Has been reasently appointed the Conseiller Culinaire Provincial PNW and elected consellier culinaire Provincial for half the United States. Chef Fisher was Inducted into the  Honorable Order of the Golden Toque a life time achievement for contributions to the culinary industry, there are only 100 members world wide,  Chef Fisher resides in Renton Washington with his wife Kathryn Fisher of 27 years.

Washington Alder Grilled Chicken

Ingredients:

½ cup of Fruity white wine
2 tbsp olive oil
2tbsp lemon juice
2 tbsp minced shallots
1 tsp crushed Marjoram
1 tsp chopped parsley
½ tsp crushed tyme
2 cloves minced garlic
Salt and Pepper to taste
4 Washington grown chicken breasts (Draper Farms)
Raspberry glaze
8 sage leaves
1 cup of vegetable oil

Procedure:

Recipe Nutritional Info:

412 calories, 31 grams of protein, 20 grams of fat (5 saturated fat), 18 Grams Carbohydrates, 93 mg. cholesterol / 94 mg sodium

Raspberry glaze: 79 calories /o grams. Protein/ 0grams  fat/16grams carbohydrates. 0mg cholesterol/1mg sodium 

Wine suggestion: Merlot / Summer time dry Rose”

 

 

Tony Parker CEC - Member of the Month - November 2009

Favorite Quote:
"I have always said and truly believe that anything is possible, let your imagination be your guide."

Tony Parker; Executive Chef, General Manager, Master Ice Sculptor, Husband and Father and beginner mountain climber.

Tony started his career at the young age of 15 working as a bus boy. Within 3 years, Tony worked his way up in the kitchen and developed a passion for cooking on a combat line in a busy café. During this time, he was working and putting himself through college to become and Engineer. Later, knowing he wanted to pursue cooking, Tony quit college and attended South Seattle Community Colleges culinary program, where he graduated a year and a half later.

Tony worked at the Westin Hotel as an apprentice.  It was here that he developed an interest for ice carving.  Later he moved to Rainier Golf and Country Club to continue his apprenticeship with Chef Joseph Sir.  Working under Chef Joseph Sir, he trained in all the areas of the kitchen including pastry, sauté, and butchery.

Dreaming of owning his own business, Tony left the Country club and purchased his own Inn in Aberdeen.  This Inn included a café, a fine dining restaurant, banquet facilities for 500, a lounge with live music and a 66-unit motel. During this time, Tony hosted a radio show called “Ask the Chef.”

Leaving Aberdeen to return to the Seattle area, Tony has since worked in a variety of restaurants perfecting his culinary skill in French, Chinese and Greek Cuisines. While working as a Chef, Tony has continued to master the art of cooking at restaurants, hotels, golf clubs and even an Air Force base.

During his tour at Mc Cord Air Force Base, he helped to co-locate the Officers and NCO clubs together. Tony increased the profits at four bars, two restaurants, and a banquet facility.  He developed new menus and helped train the staff.

Continuing on his journey, Tony opened and developed (from the ground up), The Holiday Inn Hotel and Suites in Federal Way. Tony was the Chef and the food and beverage director at the hotel.  He designed all of the back of the house areas, purchased all small wares and equipment for the restaurant, lounge and convention center.  He oversaw all of the construction in the food and beverage areas.  All of the menus for the restaurant lounge and banquet areas were created by Tony.  He hired and trained all of the staff for the front and the back of the house.

He has also worked for Six Flags as a Food and Beverage Manager and most recently he has been with Eurest Dining Services with the Boeing facilities.  Tony has worked in the Renton facility as the Executive Chef, the Auburn Campus as the Food and Beverage Director and is currently the General Manager at the Kent Boeing Space Center.

During all of his training and working, Tony has continued to carve ice and has become a master ice sculptor creating ice creations for many different companies, sports teams, private weddings and receptions, and most recently for the Governor’s Ball. During Ice Carving Competitions, Tony has won gold and silver medals and has been the captain of many ice sculpting teams.

Tony is a member of the Washington State Chef’s Association and serves on the Board of Directors.  He is the past Fundraising Chair Person and was the Certification Chairperson for 5 years.

Just recently, he achieved part of his dream of climbing to the summit of Mt. Rainier. On July 4, 2009, Tony hiked to Glacier Basin; the first step on his way to the top.

Tony Parker, Executive Chef,  General Manager, Expert Ice Sculptor, Husband, Father and Mountain climber.

My favorite recipe:

Northwest Smoked Salmon Quesadilla
-From November 2009 Member of the Month - Tony Parker

10 oz.          Kippered Salmon (chopped)
 6 oz.           Lox
 1                 Lemon (juiced)
 1 pkg.         Rondele cheese (Garlic Herb)
 1 bunch         Green onions (chopped)
 2 oz.                  (shredded) pepperjack cheese
To taste         Cayenne pepper
Spreadable         Sour Cream
Consistency
 
Spread mixture onto half of a flour tortilla. Fold over to cover spread.  Lightly brown in a sauté pan both sides and finish in a hot oven until mixture is heated throughout.  Cut quesadilla into equal wedges and arrange on a plate. 
 
Garnish with a pesto sour cream mixture that you thinned out to a consistency condusive to decorating with a squeeze bottle.  Top with finely chopped green onions and Tomatoes.

Yields approximately 6 servings

 

 

Mark Linden CEC AAC - Member of the Month - October 2009

Member Since 1984

Favorite Quote:
"In what so ever you do, do it with all your might, soul and heart."

I remember a day in the fall of 1975 when a buddy of mine in middle school challenged me to take a cooking class specifically for guys. It was titled Food Chefs 1. I took him up on the bet because the only other option was drafting and I had already taken that. So the condition was that he had to come with me. The rest is history; he went into the Coast Guard and I into the kitchens. I have been blessed with a great occupation and career these past 32 years that has been a lot of fun along the way. Along with that has come some great kitchen experiences with chef’s who were passionate about what they did and were eager to pass it along. I truly believe that the first chef you have sets the tone for what is to come in your decision to follow his/her footsteps.  So I to have tried to follow that example, along the way I have had to tell a few that maybe being in the kitchen was not the right thing for them, rather find out now, make a few changes and enjoy life. As we all know it can get quite brutal and intense in the places we work.

My true passion is:

If I had to pick an item I would probably say that working on the line in the thick of the rush is truly exhilarating to me. The chance to take on the beast we call the rush, stay out of the weeds and come out at the end of the night with no returns, a happy crew and pleased guests, toast it off with a cold beer and try again the next day. Why, because it makes you think on your feet, calls on all of your cooking reserves and temperament to pull it off. Plus gives you the chance to show your cooks that you still have it in you and that you can do what it is that you are asking of them, to cook consistently, follow the basics, and make sure that it follows the specifications that were developed.

In 5 years I would like to:

Retire. Enough said… Seriously I would like to have developed a model culinary program that feeds the elderly, giving them a measure of dignity in the last years of their life. God has blessed me with a talent, that my parents allowed me to sow. I have been an executive chef in fine hotels, owned my own catering company that required often times doing events hundreds of miles from my kitchen, developed safety measures for a remote site catering company as well as consulted to many other food service operations on how to better their operations. Cooked on boats, trains, planes and in the middle of nowhere and turned a FedEx hanger into a dining room for 1500 people, only to find there were no lights for the kitchen areas.   Of all these experiences none has been as gratifying as my current position as Director of Dining Services for Exeter House. Now comes the time to put back into the community what I have been so blessed with.

What the ACF means to me:

I have been involved with the ACF for nearly 25 years. I have been fortunate to have held all the offices, attended many conferences’, as well as develop the certification program for the state of Alaska. Getting six chefs certified to be able to proctor the test in Alaska. I believe that the ACF offers the best opportunities for young and old culinarians to better their craft. It is not a competition amongst those in the organization but a competition inside your self to truly be the best you can be. Being certified is a worthy pursuit and in time it will pay the dividends that it was designed for. I look forward to being an active member to the WSCA and am here to assist anyone who needs some help along the way.
Having been inducted into the American Academy of Chefs has been a highlight along the way and again reinforces our main job as a chef and that is to pass along the right principles and integrity of our profession.

My favorite recipe:

 

Scrambled Eggs with Chanterelles and Tomatoes
(Part of the fun is picking the mushrooms with your buddy)

Ingredients:
8 oz    Fresh Cleaned Chanterelles
4 oz    Diced heirloom tomatoes
1 oz    fresh basil, chiffonade
6 ea     Eggs                   
3 T     Butter                   
Dash    Salt and fresh cracked pepper       
2 T    minced chives               
2 T    Cream                   
1 oz    Smoked Mozzarella cheese       
Wine:    A nice Sauvignon Blanc  

Directions:
Pick Mushrooms with a good friend
Clean and pat dry
Add half of butter to pan, add mushrooms and tomatoes, sauté, season
Remove
Add remaining butter, scramble eggs and cook lightly, fold in remaining ingredients and mushroom mix.
Serve over lightly toasted whole grain bread
Enjoy with the Wine and fellowship

 

 

Josh Schiessl - Member of the Month - September 2009

I began working as a dishwasher in Stanwood, Washington when I was fifteen years old. My cousin, who was in desperate need of a line cook, apparently saw some potential in me.  I was sixteen years old when I began working as a line cook at an airport in Arlington; at this time, I had never thought much of becoming a chef. Cooking had always made me feel good and I thoroughly enjoyed the people aspect of it. I was majoring in math at Washington State University when I was introduced to chef named Bill Cambell. He worked at a restaurant called the Combray and he asked what I was doing with my life. That question, and speaking with him, changed my life forever. I enrolled at his alma mater, Baltimore International Culinary College. I graduated from B.I.C. with an Associates of Arts degree in Professional Cooking and Baking.  I then went on to cook at the historic Hotel Belvedere as a sous chef and also cooked at the most popular restaurant in Baltimore, Spike and Charlies.  As I was still young, living life and learning new things were a priority so I became a cook at a dude ranch in Arizona and later cooked at a fly fishing resort in Colorado. I returned home with many great stories and a new spice for life.  I began working at the Everett Golf and Country Club as the Food and Beverage Manager, and from there, renewed my passion for cooking by taking the position of Sous Chef at Blackfish Restaurant at the Tulalip Resort Casino. 

My True Passion…

Local Markets and Teaching:
I love showing new people the tricks of the trade. I love teaching the jargon of the kitchen as well as the discipline that is cuisine a la minute.  I love the fact that as chefs we never stop learning, there is so much that we can learn as a team.   The diversity of the people I have worked with has not only enriched me as a chef but also as a person.  Learning of the cultures as using our local ingredients and manipulating them to become their own is just amazing and it renews my love of cuisine everyday.

In 5 years I would like to be …

…still working at the Tulalip Resort Casino.  I would like to continue to learn more aspects of the kitchen operations here and continue my education with more classes on how to do the basic skills that the chefs are looking for here at the Tulalip Resort Casino. Tulalip Resort Casino puts a tremendous focus on education, especially at the supervisory roles; they want to put you in a position to succeed.  I would like to continue this through our staff so that we can continue to develop our team members here. 

What ACF means to me:

ACF means a diverse culture to see what other chefs are doing in the industry.  It is a fraternity of compassion as well as creating a culture to be a top professional in an industry I have put my heart and soul into.  It is networking and creating young professionals in the culinary world while showing them to never give up.  It is teaching and learning from people who have done it so many times and that they can show you the tricks to be successful no matter where you are.  ACF has given me the confidence to become a better chef and to strive for more not only for myself, but for my team around me. 

My favorite recipe:

This is one of our signature items here at Blackfish and is my favorite item here at the restaurant.

Crab Cakes with Roasted Corn and Maple Bacon

Ingredients:

Fresh Corn, roasted cut from cob - 1/2 cup
Dungeness Crab meat lightly pressed not squeezed - 12 oz   
Red crab meat, lightly pressed not squeezed - 12 oz
Shallots, minced -  4 Tbsp
Fresh chives, minced - 2 Tbsp
Parsley, chopped - 1 Tbsp
Fresh Tarragon, chopped - 1.5 Tbsp
Red Bell pepper, bruniose - 3 Tbsp
Yellow bell pepper, bruniose - 3 Tbsp
Dijon - 4 Tsp
Panko - 6 Tbsp
Cooked Maple bacon 1/4" cut - 6 Tbsp
Mayo - 2/3 Cup
Kosher Salt - pinch     
Cayenne - pinch     
Eggs lightly beaten - 2 Each

Procedure:

Lightly oil corn on the cob, season, and grill.

Cut kernels from cob and chill.

Combine with corn,  fold together.

Gently fold into crab mixture.

Using a number 50 rind mold form into tall disc ( 2.5 oz each), Lightly press into panko on both sides.

Saute in clarified butter until golden brown, gently flip and saute other side.

Finish in oven to internal temp of 145

 

 

Nancy Beauchamp - Member of the Month - June 2009

Member since 2004

I have always loved to feed people, even when I was young. I had 2 wonderful mentors, my grandmother who was a wonderful cook and made THE best hot rolls you ever ate, and my Dad who had been a cook in WWII in the European theatre and made the best oatmeal cookies and cowboy coffee. Both of them taught me there's always someone who needs help, and in our family you helped people by feeding them. A meal became an emotional experience, either by what we ate and why, or by feeding others and the emotional experience that created. This bond was why I became a chef.

Every time I make bread I think of my grandmother. Every time I snap beans or shuck an ear of corn, I remember when I was a little girl and doing that after picking bushels in the fields to can, so we would have food for the winter. Every time I donate food to the food pantry, I think of my Dad and the countless bags of groceries we delivered over the years to folks who needed them. Cooking, and teaching others our skills passes those things on and creates experiences as well. That's why we do what we do, and that's why I am who I am. Because of those who came before and taught us what we know.

My true passion is:

Pastry
There are many directions to go as a chef, but pastry has always been IT for me. Even when I was in high school, I must haved owned around 100 cookbooks and tried almost every dessert recipe in every one. I didn't have anyone to teach me then, but I tried them over and over until I got them right. I still do that at home in my own kitchen.

In 5 years I would like to be:

A Culinary Arts Instructor
I have been working with Gary Fuller and the students at WSSC occasionally and really enjoy volunteering with the students. There are so many students out there who are amazing! I feel as chefs, we have the responsibility to train them up and inspire them to try as hard as they can. So many of them have extraordinary talents, and we should encourage their passion and creativity. If I can help encourage them and help them in anyway, it just passes the legacy on of those who took an interest in me and encouraged me.

What ACF means to me:


The ACF has been a part of my life for about 5 years now. My chef mentor, Chef Mike Dean in Yellowstone, encouraged me to join our chapter there when I worked as the Director of Employee Dining Rooms in Yellowstone. We were a small, but very active chapter. Mike taught me about being a professional chef and following the Culinarian Code. He taught me about the ACF and how not only the organization can help you, but how you can help the organization as well. It has been an avenue of achievement and direction for me. Becoming a pastry chef had always been a dream for me, and through both the encouragement of ACF members and education through the ACF, it is a reality. The ACF means an organization of people in this industry who have knowledge and credibility, and the ability to become something better.....someone better. I want to thank the people in our ACF chapter who have encouraged me to learn more, stretch myself and become more, and achieve a dream.

My favorite recipe:

White Chocolate Tiramisu with a Pomegranate Infusion
We presented this for the first time at Mammoth Hot Springs dining room in Yellowstone as a Valentine's dessert special. It's easier than it sounds and the presentation is beautiful. Enjoy!

6 0z. Mascarpone cheese
2/3 cup whipping cream
1/2 cup granulated sugar
2 1/2 cups pomegranate juice
24 lady fingers

White Chocolate Zabaglione, recipe follows:
2 Tbsp. whipping cream
1/4 cup white chocolate (chips, discs, block)
4 large egg yolks
1/3 cup granulated sugar
1/4 cup Grand Marnier (you may omit this if you wish)

Add cream and white chocolate to a heavy, small saucepan. Cook and stir until chocolate discs are melted and smooth. Set aside and keep warm.

Whisk the egg yolks, sugar, and Grand Marnier in a bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the pan to touch the water. (A Double Boiler may also be used). Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat. Using a rubber spatula, fold the melted white chocolate mixture into the egg mixture. Cover and refrigerate to chill completely. This mixture will have the consistency of pastry cream.

Place the mascarpone cheese in a large bowl and set aside. With a mixer, whip the cream and ¼ cup of sugar in a bowl until soft peaks form. Fold the whipped cream into the mascarpone. Then fold in the chilled White Chocolate Zabaglione. Cover and refrigerate.

Warm the pomegranate juice over a low heat. Whisk the warmed pomegranate juice and the remaining ¼ cup sugar in a saucepan until it forms a simple syrup. Remove from heat and cool.

Line a 9 1/4 x 5 x 2 3/4 Loaf pan with plastic wrap, allowing the plastic to extend over the sides. Working with one lady finger at a time, dip the cookies into the simple syrup and arrange in a single layer side by side over the bottom of the prepared pan. Spoon 1/3 of the Zabaglione mixture over the cookies to cover. Repeat dipping the cookies in the syrup and layer the cookies and remaining Zabaglione mixture two more times. Dip the remaining cookies in the syrup and arrange side by side on top of the tiramisu. Press lightly to compact slightly. Cover the tiramisu with plastic and refrigerate at least 6 hours.

Unwrap the plastic from atop the tiramisu. Invert the tiramisu onto a platter. Remove the plastic wrap. Slice and plate. Garnish with white chocolate curls and pomegranate syrup.