WASHINGTON STATE CHEFS ASSOCIATION 
MARCH 2016 NEWSLETTER

Leading the Northwest's Culinary Arts
 into the 21st Century through
Professionalism, Education & Community Service
  
In This Issue
Message from WSCA President Tony Parker
Bite of Apprentice Dinner
Culinary Competition
Scholarships
PRESIDENTS MESSAGE FROM TONY PARKER
 
    
WSCA President
Tony Parker CEC, AAC, ACE
March 2016
 
Greetings Culinarians and Associates,

I hope all of you enjoyed a fantastic evening at the Presidents Awards Dinner at the Hilton Airport Sea-Tac. Our host did a fantastic job starting with the passed appetizers and continuing with a great 5-course meal. Kudos to the chef and staff for creating an experience that we will long remember.

Presidents Awards

This dinner meeting was the annual presidents awards banquet, were I honor those chef's, culinarians and industry partners that support our organization throughout the year. This year I acknowledged Canada Cutlery as one of our associate members for all they do for the students and culinary competition support. Enticemedia is the other associate member that has been working hard since the beginning building and maintaining our association website. We throw so much information at them monthly and they do a great job getting it out.

We had two outstanding students that received the student of the year; Marshall Reed form BTC and Bren Alora from RTC. Both exhibited leadership and culinary excellence and respect from their fellow students.

Holli Yu received the Chef's Professionalism award for all her work over the years as our chapter photographer. With all that Holli has on her plate, she always finds the time to be at the events to make sure she gets the photos while all the time being the consummate professional. Holli is a credit to our profession.

As you all know chef John Fisher recently retired as an instructor at RTC, I could not think of anyone else that should receive the Humanitarian of the Year award for all the years of dedicated support to our chapter, students, teams and our profession. John has been a mentor to so many over the years giving his time and knowledge to help anyone that wanted it. I hope that he is taking this time now to relax and enjoy.

I gave out two presidential medallions this year. The first one went to Janet Waters for her unwavering support on the board and as secretary for the chapter. Janet has done so much for the chapter that most of you would not know the time she has spent on projects and social media for us. The second went to Daniel Griffith for his moxie and can do attitude. He is a relatively new comer to the board but has shown that he is here to help in any way possible and to support the organization.

Lastly the Chef of the Year went to Chef Brandon LaVielle. Brandon has done such an exceptional job at the chef and child roll since stepping in. He has also been very supportive of any culinarian that needed a mentor or a place to practice for competitions or practicals. Chef Brandon epitomizes the values and ethics of the professional chef and it was my honor to recognize him this year as our Chef of the Year.

Soon we will have pictures up from this event: click here for more info...

Salon Competition

Our first International Salon competition in May at BTC will be the largest yet. Make sure to see if there are any spots left. I know that most of the spots are taken and Chef Baldwin has said that there are a few slots left on Sunday. If you are not planning on competing you should take the opportunity to watch the competitors create. I know we are still looking for a few sponsors to help with the costs of the competition. You can reach out to Michael Baldwin at MBaldwin@btc.edu or to me.

Bite of Apprentice

The Bite of the Apprenticeship benefiting Prostart this year is quickly approaching. April 11th at Renton Technical College at 6 pm is the place to be to see the schools and apprentice houses vie for the honor of "best bite". We are inviting all Prostart students, chefs and instructors to come to the Bite for free. For all others coming, the cost will be $10.00 per person. We will have beer, wine and sodas available with a $2.00 cost for the beer and wine. There are incredible dishes to taste and judge for yourself. Please come and enjoy a great dining experience and taste the apprentices best dishes and to support the WRAEF and Prostart. Click here for more info...

Governor's Inaugural Ball

It is exciting to think that the next Governor's inaugural ball is already on the books for January 11th, 2017. We will be supporting the ball as we have done in the past and will be setting up committees and sending out information as we get it. Start thinking about the incredible appetizers you want to showcase at the ball.

Next Board Meeting

Our next board meeting will be held at Mission Healthcare in Bellevue  from 4pm to 6pm on May 9th.   Please click here  to find all of the upcoming meetings and events.  They are getting updated regularly. 

I'm off to the Chef Connect seminars in Hawaii later this week. I will give a tanned report when I return. 

Join us on WE ARE CHEFS and FACEBOOK
 
Tony Parker CEC, AAC, ACE
 
"It's not enough to be busy-so too are the ants-the question is, what are you busy about?"
-Thoreau
 
 

BITE OF APPRENTICE

BITE OF APPRENTICE DINNER

Date:
Monday, April 11th, 2016

Location:
Renton Technical College Roberts Campus Center
3000 NE 4th St
Renton, WA 98056
 
Times:
6PM
 
Cost:
Members & Public: $10
Prostart Chefs, Instructors & Students: Free

C ome join us for this special fundraising event and vote for the BEST BITE.  The Washington State Chefs Association is hosting the Washington Restaurant Association ProStart Program. All proceeds will go to the WRA ProStart Program.

The event will feature students and apprentices competing for the "BEST BITE".  Taste the GREAT food and learn more about our ACF Washington State Chefs Apprenticeship Program.

To register online or for more info,  click here.

CULINARY COMPETITION



STUDENT SCHOLARSHIPS



To download the scholarship application or for more info, please visit the  scholarships page on our website  for details.

 

CONTACT US

 

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

Visit the WSCA Contact page to find contact info for the Association as well as each WSCA officer.  

 

Sincerely,

 

Tony Parker CEC, AAC, ACE
Washington State Chefs Association

 

 

UPCOMING EVENTS
2016

April 3-5, 2016
ACF Signature Series
ChefConnect
Waikoloa Village, Hawaii

April 11, 2016
Bite of Apprentice
Renton Technical College

May 9, 2016
Board Meeting Only
Mission Healthcare
Bellevue, WA

May 14 & 15, 2016
WSCA Culinary Quest
Competition
Bellingham Technical College

MORE EVENTS

Visit the
WSCA
Coming Events page
for more event details...

 
QUICK LINKS
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MEMBER NEWS
Welcome New Members!
Crystal Abeel
Jason Goertz
Aiden Littlefield
Adam Spear
Ton Yazici
Brian Tholen
Kristopher Blessum
Bren Alora
Kyle Bascom
Shad Schmutz 

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. We also have culinary related classified ads which are free for members to post.


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2016 WSCA OFFICERS
PRESIDENT
Tony Parker CEC AAC ACE

VICE-PRESIDENT 
Dan Lewark CEC CCA

TREASURER
Jeff Pratt

SECRETARY
JJ Meland

CHAIRMAN OF THE BOARD
Mark Linden CEC AAC

BOARD MEMBERS
Michael Baldwin CEC CCE
Tamas Ronyai
Brandon LaVeille
Janet Waters, CWPC
Lyle Hildahl
Daniel Griffith

TRUSTEES
Jim H. Douglas CEC CCE AAC
Walter Bronowitz
 CCC CEC AAC
John Fisher CEC CCE AAC
Chris Plemmons CEC AAC
Karl Hutter

CHAIR POSITIONS
& COMMITTEES

Membership Chair
Gary Fuller CEC CCE AAC

Education Chair
Dan Lewark CEC CCA

Chef & Child Chair
Brandon LaVielle

Culinary Salon Chair
Michael Baldwin CEC CCE

Co-Chair

Tamas Ronyai

Certification Chair
Jeff Duncan

Sergeant at Arms
Steven Schrader CCA

Apprentice Coordinator
Tony Parker CEC AAC ACE

Photographer
Holli Yu

Food Truck Chair
JJ Meland

Food Truck Committee
Gary Fuller CEC CCE AAC
Stephanie Branica
Matt Dimeo
Maria Ancira

CONTACT INFO
To find contact info for any of the WSCA Officers,
please visit the
Contact Us page.