Some of us are back at it after the summer and some of you did not stop.  That is the life of a culinarian.

Elections

Our elections are open now for 3 board positions and two office positions, Treasurer and Vice president. Dan Lewark has been a strong supporter of our chapter, stepping up when needed and asked.  He is not running for another term as VP. He will continue to be active on committees and a possible chair position.  We do have candidates running but ask that if anyone wants to run for office to send an email in or show up at the next board meeting in October to throw their hat in the race.  We do have many new members joining our chapter that have experience in other chapters around the country. We welcome our new chefs and culinarians into our Washington family.  We look forward to working with you at our upcoming events.

Governor's Ball

We are working with the Governor's Ball Committee now for preparations for the next Inaugural Ball on January 11th 2017.  We again have been asked to supply the food for the event.  We are working with the committee to get all the logistical details before sending out our letter to all of the schools that worked this event in the past as well as some local caterers and restauranteurs.  The location of the event is the same and the number we are looking at this time is 2500 to 3500 people. They think it might be 2500 this time because if the incumbent governor wins than the event is not as large as a new governor coming in to office.  We hope to have the letter finalized and out to all of you by Monday the 3rd.  It is the same style of service as the last Ball. It will be hand held appetizers. 2-4 different apps per table for a total of 2000 apps, and they would like to make sure that we are not using plates. They would like single service utensils or cocktail napkins. This is our largest fundraiser for the chapter and comes along every 4 years. I hope that everyone that has helped support the chapter in the past will be able to be a part of the event as well. 

Apprentices

 
Our Chapter currently has 13 active apprentices in our area. We are looking for houses that meet the criteria for having an apprentice. Keep in mind that you do not have to be a certified chef to have an apprentice. You just need to be at a level of chef de cuisine if you were certified. Your house needs to do at least two meal periods, lunch, and dinner for example. Maybe breakfast, lunch. The benefits for apprenticeship are many but one of the most valuable reasons would be that you have an apprentice for three years working with you. In today's workforce we have all seen the high turnover from workers that are just looking for a paycheck and are not on a career path. If you are looking for a more stable workforce and are able to mentor and train our upcoming culinarians, please reach out to me.  We are also looking for apprentices.  We have businesses that are looking for apprentices but currently we do not have any without houses. 

Upcoming Events

Our next board meeting is at C & L Catering on October 10th. Our November 14th Holiday dinner meeting is at the Clearwater Casino. Our silent auction is held at this meeting benefitting the apprenticeship and our elections will be held as well.  Gary Fuller is the contact for donating auction items for the event. Call him at (360) 871-1511 or email [email protected].  Our host has created a special rate in the hotel for that night.  It is a fantastic deal and well worth the stay. Click for more info... to see how to book the special rate WSCA rooms. Please take the time to come to the November dinner meeting.  It will be the best meal you've have had in a long time.  Last years dinner was incredible and I am sure that this years dinner will be more of the same. Click for more info on this event. 

Chef John Fisher - WCMC Distinction

It is with great pleasure to announce that Chef John Fisher has been awarded the WCMC distinction.  For those that know John, you know that he has worked hard to achieve this goal and it is well deserved.  Congratulations Chef Fisher.