New Membership Announcement
If you are a professional chef and or know one that might have thought about joining the American Culinary Federation and our Washington State Chefs Association Chapter, here is an added incentive.
We are offering new members who purchase a professional membership between September 1st and December 1st a chance to attend our Western Regional Conference in Reno, Nevada March 12-14, 2012. That’s right, we will hold a drawing at our December 2011 meeting. You must be present to win. The Chef whose name is drawn will win airfare, 3 nights and full registration fee. This is a great opportunity to see what happens at our Regional Conference; lots of networking, competitions, educational seminars and great food.
Click here to join now, come to our monthly meetings and see what we do. We support education, student scholarships, community service, ACF certification and competitions.
Sincerely,
Gary L. Fuller CEC, CCE, AAC
President ACF Washington State Chefs Association
January 2011 Meeting Recap
We are off to a great start this year. Our January meeting at the Goodwill Bistro in Tacoma was a tasty and informative night. Chef Jeff Pratt and his students prepared some sumptuous appetizers with beef. Marty Carpenter CCC from the Canadian Beef Information Centre showed our members some different beef cuts using the Strip loin and Prime Rib. It was an interesting way to use them in a thicker, smaller size. The beef was absolutely delicious. Thank you Jeff and Marty.
December 2010 Meeting Recap
The December dinner meeting and silent auction was a huge success, the dinner under the direction of Executive Chef Bruce Fry CEC was a feast to be had. From the appetizers, and the scrumptious 5-course dinner, every morsel was hand crafted to perfection. It was indeed one of the best dinners we have had this year. The silent auction was a fundraising event for our apprenticeship program. I would like to thank Chef Jeff Pratt, Tony Sumpter, Dianna Rigell and the members who made their donations to help raise funds for our students. We had a special guest, Western Regional Vice President William Franklin CMC AAC join us for dinner. He spoke about the challenges he faced while taking the ACF Master Chefs examine and a little history about his background growing up in the Pacific Northwest. It was indeed a pleasure and honor to have Chef Franklin attend our board meeting and dinner. “Looking good Bill."
October 2010 Meeting & Crabcake Competition
Wow! What a night we all had, tasting 24 different, delicious and creative crab cakes in our 1st "Best of the Pacific Northwest event, with Gold Sponsors Ocean Beauty Seafoods and Oregon Dungeness Crab Commission providing all our Dungeness Crab of the competition.
Other sponsors served up some of their fantastic Northwest Seafoods, thank you Taylor Shellfish with their sweet succulent oysters, Crimson Cove with their smoked nuts, salmon and cheeses, Western Foodservice Marketing with their clams and chowder and Two Snooty Chefs smoked salmon corn chowder.
A special thanks to all judges and volunteers.
Judges were:
Jeffery Stern Muckleshoot Casino
Perry Mascitti Tulalip Casino
Kim Berto Poulsbo Central Market
Jermey Bryant Seattle Mariners
Bruce Bryant Food Enthusiast
Kathy Bryant Food Enthusiast
Elsa Kush Food Enthusiast
Student volunteers were from Puget Sound & West Sound Tech Skills Centers and Lake Washington Technical College they all did a great job helping out.
Our competition was held at the Le Cordon Bleu School where professionals, students and food enthusiasts competed. Here are the winners.
Erol Kunmaz 1st Place Professional
Sous Chef Timberline Lodge
Mt. Hood, Oregon
Dustin Buckholtz 1st Place Student
West Sound Technical Skills Center
Bremerton, Washington
Ralph Pesnecke 1st Food Enthusiast
Resort Manager Timberline Lodge
Mt. Hood, Oregon
Hosting our event, Gene Fritz, Director at the Le Cordon Bleu, and Robert Mullins helped coordinate. Thank you both for all your help, it is appreciated by all in attendance.
I would like to express my gratitude to five of our key members that helped make this event a special one to remember, thank you Dan Lewark CEC, CCA, ACE, Tony Parker CEC, ACE, Kevin Blaylock CEC, Janet Shaffer CWPC and Matthew DiMeo CC.
Thank you Chef Bob Mauer for the great October educational meeting we had at Tacoma Bargreen Ellingson. Bob and his group served up a tasty menu. The manufacture reps helped educating us on the newest trends on gas, wood and electrical ovens. Thank you Frank Milward from WoodStone Oven and Josper Charcoal Oven and Grill. Reps from Northwest Britain and Jason Pahlman, AltoShaam Combi operated by Robin Oury and Larry Jake of Pro Pacific Amana AXP-20 high speed oven, operated by Bill Kelly of Kelly Minks. We appreciate you all for showing us some of the newest in restaurant equipment available.ANNUAL ELECTIONS
WSCA/AAC SCHOLARSHIP NEWS
Visit the Scholarships page for details and applications on the Evelyn Enslow, Darrell Anderson, & Joseph Sir scholarships.
SEPTEMBER 2010 Meeting Recap
Our September meeting
started off with guest speaker Sadie Kendall from Kendall Farms. Sadie
presented her outstanding Crème Frachie and demonstrated several new
ways to utilize their product. Visit their website for recipes and more
information: www.kendallfarmscremefraiche.com
Our dinner was catered by Renton Technical College and the award
winning Veraci pizza. Marshall Jett and his crew fired up his wood-fired
pizza oven and cooked up some fantastic artisan pizza for all our
members. Delicious!! Thank you all for serving and hosting our September
meeting.
Dan Lewark CEC CCA ACE
our competition chairperson presented medals from our last competition.
The recipients present were: Jeffery Duncan (silver medal), Sarah
Palmer (2 silver medals), Kayla Mahaffey (sliver medal) and our Chapter
Student of the Year for 2011 Krista Nakamura, Congratulations to all.
JUNE 2010
June was a great month for our association. Our chapter provided 6,400 box lunches for the State annual Special Olympics. A special thanks to all the volunteers that spent two nights helping us prepare for this special event at Renton Technical College. The local schools that helped the volunteers were Renton Technical College, Lake Washington Technical College, and Puget Sound and West Sound Technical Skills Centers. Thanks to all for a job well done. A special thanks to Chef of the Year Tony Parker CCE ACE and John Fisher CEC CCE AAC for organizing this years event.
Also in June we held our 1st Annual Chef of
the Year, ACF Certifications practical testing and culinary salon at the New Le
Cordon Bleu School. We had 29 competitors with 4 Gold, 11 Silver and 8 Bronze
medals. For 2011, our Student of the Year is Krista Nakamura and our Chef of
the Year is Elijah Dalager; congratulations to all that competed.
Dan Lewark CEC ACE is to be congratulated for a
fantastic job with our culinary event. He spent numerous hours contacting ACF judges;
working with the Le Cordon Bleu School and registering all our competitors.
Thanks Dan for all your great work.
CHEF OF THE YEAR PAGE
Congratulations to Tony Parker for being named Chef of the Year for 2009. Visit the Chef of the Year page to view his info and past Chef's of the Year.
Scholarship Winners
December 2009 - Jeffrey Duncan
April 2010 -Mark Delos Reyes - Congratulations to Mark Delos Reyes, a student at South Seattle Culinary
Arts, who received the Evelyn Enslow Scholarship at our April 12 WSCA
meeting.
WASHINGTON STATE CHEF'S ASSOCIATION FOOD BANK CHALLENGE COOKBOOK
This book was created by the collaborative efforts of the chefs and cooks of the Washington State Chefs Association under the direction of past president Chris Plemmons CEC AAC. Members were challenged to create recipes using the monthly offerings of the food bank. We, as people who feed others for a living, would like to give back to those less fortunate by encouraging them to prepare tasty and healthy food with the items they are given. So far we have given out 3000 copies to local food banks. 6 other states have also expressed interest.
ADVERTISING AND CONTRIBUTION OPPORTUNITIES
Advertising contributions will allow us to print more books. Companies, individuals, schools can contribute and design their own ad.
To advertise in the cookbook, pay online with most credit cards thru Paypal:
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Business Card - $50.00 |
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Half Page Ad - $250.00 |
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Full Page Ad - $500.00 |
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When paying through paypal, make sure to leave us the following information in the the area provided on Paypals payment pages:
- Enter your name as you would like it printed if you are buying a star.
- For business card or page advertisement - enter your name, company name and phone number.
Forward advertisement layout details to Nancy Beauchamp
2009 PRESIDENTS AWARD DINNER
In March 2009, we had an exciting night and a fun, creative and great dinner at the Columbia Tower Club in Seattle, the site of our Presidents Award Dinner.
For more details and pictures on the Presidents Award Dinner in March 2009, visit the webpage.
2009 WASHINGTON STATE GOVERNORS INAUGURAL BALL
January 14, 2009 - Legislative Building, Olympia, Washington
Since 1853, the Governor’s Inaugural Ball Committee, made up of private citizens from the Capitol city community, has hosted a party to honor new governors of Washington Territory and Washington State, their cabinets, the Supreme Court and the Legislative leadership. The Legislative building and the Supreme Court was be the site for the black-tie event held every four years following the new Washington State Governor’s installation. Tented Esplanades between the Legislative Building and the Supreme Court become a festive site hosting the best of the food, wines and music of the Evergreen state.
The Washington State Chefs Association was honored to be chosen to once again cater this prestigious event. Over 250 volunteers from 10 culinary schools and 4 local businesses came together to put on a great culinary show. Champion ice carvers Tony Parker CEC (board member), Janson Iwakami and Kevin Roscoe provided ice carvings which complemented the “Celebrate Washington” theme. The honored guests dinner for 80 invited guests was overseen by board member Chef John Fisher CEC CCE AAC and a team of students and apprentices. 48,000 appetizers were prepared for the 5000 guests who attended the distinguished event. Our students and chefs demonstrated professionalism throughout the evening and confirmed the high standard expected of the Washington State Chefs Association.
Thank you to all of our supporters! Visit the Inaugural Ball page for pictures and more info...