Mark Linden, CEC AAC DECEMBER 2013 From the Range Greetings Fellow Culinarians and Associates This will be my last letter to all of you as president of the WSCA. I have truly enjoyed serving you in this capacity and look forward to the exciting things that lay in store for each of us as we welcome Chef Tony Parker as our incoming president. Tony brings with him a great sense of dedication to the chapter, the culinary profession as well as a very respectful sense of volunteering for those around him who may need assistance. He serves as the chair for the Special Olympics Box Lunch Event, commits to our certification program as an approved evaluator, and has served in the capacity of many of the officer and board roles for our chapter. My parting words to each of you would be to always be ready to help those around you, remember the good fortune you had in your culinary profession and look for ways to offer thanks for such by looking for ways to make an improvement or serve in an area that is close to your heart. This is a great chapter to belong to as it offers many exciting learning opportunities and is recognized by the national office for the many things that we do on a regular basis. So thanks to each of you for all that you do and I know Tony will be able to count on you as well. Upcoming Events
The month of January (13th) will have a board meeting only. The location will be at the Rainer Country Club hosted by Chef John Clark. Meeting will start at 4:00 Pm and go until about 6:00 PM. The Presidents Gala will be on February 10th, 2014 and will be hosted by Chef Bruce Frye, Executive Chef of the Double Tree Hotel in Sea-Tac. This is the evening we celebrate our fellow members for their outstanding achievements for the year and the dedication in volunteerism that they do. Please RSVP so that we can have an accurate reservation. Chef Frye is a dedicated member and a great culinarian. The menu he will prepare will be outstanding as usual. We will hold the cost to each of you to the level we have in previous years and as a chapter will co-host the event so that as many as possible are able to attend. The menu will be forth coming. Certification I want to remind you 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. Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine Mark Linden CEC ACE AAC Washington State Chefs Association Website |