WASHINGTON STATE CHEFS ASSOCIATION
JULY 2013 NEWSLETTER

Leading the Northwest's Culinary Arts
 into the 21st Century through
Professionalism, Education & Community Service
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In This Issue
Message from WSCA President Mark Linden
September 2013 WSCA Meeting
Member News
Scholarships

MESSAGE FROM WSCA PRESIDENT, MARK LINDEN



Mark Linden, CEC AAC

JULY 2013

 

From the Range

 

Greetings Fellow Culinarians and Associates

A special thanks to the entire team of dining services at Muckleshoot Casino. They hosted our annual appreciation evening and did a wonderful job with many action stations. We do appreciate our partnership with them. We also appreciate all of you for the volunteer work that you do for us in so many ways. A small token of our appreciation to each and every one of you. 


Special Olympics Volunteer Event 

May 30-31 brought about another successful Special Olympics Box Lunch Assembly. For all who came out, thanks for your two days of hard work. This is an annual fundraiser for us, and allows for us to maintain a sizable fund dedicated to scholarships. Please take the time to apply for a scholarship if you are pursuing any form of culinary education. Even if it is continuing education hours and you need assistance with the costs associated with it.


Certification

We have decided that the value of certification is such a great addition to your career that we as a chapter will pay for the fees associated with certification. The rule is simple, pass the test and we will reimburse the certification test fees up to $500.00. 

 

Upcoming Events 

The National ACF Convention is soon upon us, held in Las Vegas. Bring plenty of sunscreen as it will be hot. Once again Lake Washington Technical Institute will be defending its national championship for the Culinary Knowledge Bowl. And Chef Fisher is up for the Herman Rusch Award as well. I hope to see many of you there.

 

There will be no meeting until September so enjoy a great summer. Get out and enjoy all that our state and country have to offer. 

 

The Darrell Anderson Archives
I am pleased to let you know of an important achievement in our chapter. If you are ever at Renton Technical College and have a few minutes take a look at the Darrell Anderson Archives.  In 2007, Darrell Anderson, chef and culinary educator, donated his papers and other artifacts (trophies, commemorative plates, etc.) to Renton Technical College, to create the Darrell Anderson Culinary Archives.

 

The contents of the archive include: 

  • Historical information on Washington State culinary organizations
  • Information about national culinary organizations, including the American Culinary Federation
  • Menus
  • Thousands of recipes
  • Information on cooking techniques
  • Trophies, award plaques, ACF commemorative plates, etc. 

The archive is housed in Renton Technical College Library, and is open when the library is open.  For more information, call (425) 235-2331, or visit the archive online.

 

The culinary archives main page is: 
http://www.rtc.edu/library/CulArchives.htm

 

And the online archives, with images of a very small part of the collection is: http://cdm16320.contentdm.oclc.org/cdm/

 

September 2013 WSCA Meeting

In September we will be hosting a major education seminar as a result of many questions from all of you to have more of these types of events. We are bringing in a nationally known chef whose speciality is charcuterie. Please make plans to attend this event. It will be held Saturday, September 14th, 2013 at Le Cordon Bleu Seattle. See more info below...

 

Unique Employment Opportunities

We have been presented with a great overview of the food service program at Century Link Field (home of the Seahawks and Sounders) by Chef Pascal Beaute. Delaware North Companies is offering career opportunities within the sportservice industry. Truly an exciting chance to develop great line skills, organizational habits and have fun while you are at it and see a few games for free. Contact Chef Beaute at pbeaute@dncinc.comYou can also learn about the company at www.delawarenorth.comOur very own Roland Henin CMC also works for this company. Click here for more information. 

 

Join us on WE ARE CHEFS and FACEBOOK

 

Gouter a la Cuisine
Mark Linden CEC ACE AAC

 

Washington State Chefs Association Website

 

SEPTEMBER 2013 WSCA MEETING
 

SEPTEMBER 2013 WSCA MEETING 

September 14th, 2013

 
Location:
Le Cordon Bleu
360 Corporate Dr N
Tukwila, WA  
 
 
Price:
No Charge
Reservation Required 

 

In September we will be hosting a major education seminar as a result of many requests from all of you to have more of these types of events. We are bringing in a nationally known chef whose speciality is charcuterie. Please make plans to attend this event. 
 
Charcuterie Seminar
By Chef Andre Bedouret
 
A two hours introduction to the making of fresh, dry and emulsified sausages along with cured single muscles and primal/sub primal cuts.  

  

Topics for this session:
  • Why do we cure meats? Understanding the process
  • Know your curing components
  • The various types of casing
  • Fresh vs emulsified sausages
  • Fermented vs non fermented air dried sausages
  • Curing/aging of single muscles of pork, beef, venison etc
  • Applications for cure #1 and cure #2
  • The importance of proper grinding and mixing
  • A simple HACCP plan
  • Brining vs Curing
  • Accuracy, safety and documentation
Length of questions and answers segment to be determined by the hosts, based on attendance participation and level of interest. 

Andr� B�douret, F.E.W.M.C.S.



Born and raised in the Pyrenees region of Southwestern France, Andr� started at 13 as an apprentice at the Auberge du Panache Blanc. He worked at the 3-stars "La Caravelle", before fulfilling his military service in Trier, West Germany. Paris was the next stop and "Laurent's" was the place for more classical training. After a few years of globe trotting through Spain, Switzerland and the Caribbean he finally settled in the United States where he has worked in premier hotels in San Francisco, Chicago, and Minneapolis before settling in Dallas. Most recently, Andre was the  Executive Chef at the Faculty Club at U.T. Southwestern. Following his ten years tenure there he became the Director of Continuing Education at Milestone Culinary Arts Center in Dallas. Teaching Charcuterie making along with setting up Charcuterie programs has become a passion as he frequently travels around the country to teach this lost art.

Chef Andre is devoted to helping develop talent in the culinary field. He is an active member of the American Culinary Federation and a Fellow of the Epicurean World Master Chefs Society. He has advised and judged culinary competitions in the USA, Canada, England, Thailand and Sweden.
 

For more info or to make a reservation,
visit the Meetings page.  

  

 

MEMBER NEWS!
 
Welcome New Members!
James Boyd
Charity Caldwell
Richard Crowell
Christopher Davis
Tia Keene
Melissa Kershner
James King
Wendy Mathews
Bethany McMurtrey
Beverly Morgan
John Nesbitt
Michelle Olson
Genevie
ve Paull
Nicholas Thompson
 
Looking for a job, staff or business opportunity?
We receive new job openings and resumes all the time. 
Members can post their resumes or job openings for free. 
 

2013 Member Spotlight

FEBRUARY - JENNIFER SOHONIE

2012 Member Spotlight

OCTOBER - MATTHEW DIMEO
JUNE - CHRIS BOWENS
MAY - JEFF PRATT
APRIL - RICH HILL

MARCH - HILDE KORSMO

2011 Member Spotlight

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 Spotlight

JANUARY - TAMAS RONYAI
FEBRUARY - STEFANIE BRANICA
APRIL - JANET SHAFFER CWPC
MAY - DAN LEWARK, CEC ACE
JUNE  - ROB NATHE
JULY - SHARLENE GREENDYK
SEPTEMBER - KEVIN BLAYLOCK
OCTOBER - CHRIS PLEMMONS
NOVEMBER - WALTER BRONOWITZ
DECEMBER - HOLLI YU

2009 Member Spotlight

JUNE - NANCY BEAUCHAMP
SEPTEMBER - JOSH SCHIESSL
OCTOBER - MARK LINDEN CEC AAC
NOVEMBER - TONY PARKER CEC
DECEMBER - JOHN FISHER CEC, CCE, AAC

Click here to view each Member Spotlight

STUDENT SCHOLARSHIPS
Are you a culinary student? Looking for some green?

Our local American Academy of Chefs and our ACF Washington State Chapter student scholarship applications are available online. To find out when our next scholarship will be awarded and the application due dates please visit the scholarships page on our website for details.

Please feel free to contact me at any time if you have ideas for the association.   

 

Sincerely,

 

Mark Linden
Washington State Chefs Association 
  
UPCOMING EVENTS
2013

 

July 2013

ACF National Convention
No WSCA Meeting 
 
August 2013
No meeting
Board Planning Retreat
 
Saturday,
September 14th, 2013
WSCA Meeting 
Le Cordon Bleu
 Click for details... 
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We added a new page for WSCA Press Releases with information on important news and events within the Washington State Chefs Association.

Click here to view the Press Release page


2013 BOARD OF DIRECTORS
PRESIDENT
Mark Linden CEC AAC

VICE-PRESIDENT 
Dan Lewark CEC CCA

TREASURER
Jeff Pratt

SECRETARY
Janet Shaffer CWPC

CHAIRMAN OF THE BOARD
Gary Fuller CEC CCE AAC

BOARD MEMBERS
Jeff Pratt
Steven Schrader CCA
Kevin Blaylock CEC, CSCE, CCA
Michael Baldwin CEC CCE
Lori Taylor
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


NEW WSCA PARTNERS
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Western Foodservice Marketing





Rational Presentation Schedule
3 CEH Credits for ACF Members







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