Events
A Night to Thank Our Sponsors: WSCA's Sponsor Dinner & Fundraiser at RTC
October 29, 2026
Back to NewsBy Chef Tony Parker · Washington State Chefs Association
On Tuesday, September 22, the Washington State Chefs Association gathered at Renton Technical College for our Sponsor Dinner and Fundraiser — a night dedicated to thanking every one of the sponsors and chefs who support our chapter and our students.
The evening started with hors d'oeuvres from RTC and Kabobs. Diane from Kabobs couldn't make it, but she made sure we had the chance to try a variety of her company's appetizers.
The buffet featured baked maple-glazed ham from Smithfield; fresh vegetables, all supplied by Caruso Produce; duck pasta and duck sliders, courtesy of Maple Leaf Farms and Affinity Group; and salads and side dishes prepared by students in RTC's Professional Cooking program. The dessert table — brownies, lemon tarts, fruit tarts, and cheesecakes of every variety — was created by the bakery and professional cooking students, with a little help from me.
Special thanks to Chef Tip Gasparetti, an RTC alum, who brought some of the incredible Thai food from her restaurant. It was a huge hit with everyone in attendance.
I don't think anyone went home hungry. There was plenty of food and pastry for all.
We had a full house of students, local residents, RTC faculty, WSCA members, and all of our apprentices. Raffle tickets went to the 50/50 drawing and to an incredible basket from Chef Michael Higgins of Affinity Group, who also secured rounds of golf for four, with carts, donated by two local courses. Chef Prine and her brother worked their magic on eleven beautiful centerpieces, which were raffled off as well.
The dinner was free to attend thanks to the generous support of our sponsors and of RTC, which stepped in to make sure we had a venue. Between the donations collected and the raffle proceeds, the evening came out ahead for the chapter. Thank you to everyone who helped make it a success.
Credit for image banner to Holli Yu
October 29, 2026
On Tuesday, September 22, the Washington State Chefs Association gathered at Renton Technical College for our Sponsor Dinner and Fundraiser — a night dedicated to thanking every one of the sponsors and chefs who support our chapter and our students.
The evening started with hors d'oeuvres from RTC and Kabobs. Diane from Kabobs couldn't make it, but she made sure we had the chance to try a variety of her company's appetizers.
The buffet featured baked maple-glazed ham from Smithfield; fresh vegetables, all supplied by Caruso Produce; duck pasta and duck sliders, courtesy of Maple Leaf Farms and Affinity Group; and salads and side dishes prepared by students in RTC's Professional Cooking program. The dessert table — brownies, lemon tarts, fruit tarts, and cheesecakes of every variety — was created by the bakery and professional cooking students, with a little help from me.
Special thanks to Chef Tip Gasparetti, an RTC alum, who brought some of the incredible Thai food from her restaurant. It was a huge hit with everyone in attendance.
I don't think anyone went home hungry. There was plenty of food and pastry for all.
We had a full house of students, local residents, RTC faculty, WSCA members, and all of our apprentices. Raffle tickets went to the 50/50 drawing and to an incredible basket from Chef Michael Higgins of Affinity Group, who also secured rounds of golf for four, with carts, donated by two local courses. Chef Prine and her brother worked their magic on eleven beautiful centerpieces, which were raffled off as well.
The dinner was free to attend thanks to the generous support of our sponsors and of RTC, which stepped in to make sure we had a venue. Between the donations collected and the raffle proceeds, the evening came out ahead for the chapter. Thank you to everyone who helped make it a success.
Credit for image banner to Holli Yu