Tony Parker CEC, AAC, ACE
Greetings Culinarians and Associates,
It has been my honor and privilege to serve as your president these last four years. It has gone by so fast but all things must change as it is time to turn over the helm to your new president, Brandon LaVielle. He officially starts on January 1st and I know that he will do everything he can to continue to grow our association and mentor our young culinarians.
We have a new Vice President as well for a one year term. Roger Knapp is finishing the current term of VP taking over for Brandon who left the VP office for the Presidency. Roger is a long time member and has been very active in our association for many years. We are fortunate to have him step into the VP position. Thank you Roger for serving.
Our new Secretary is Daniel Griffith. Daniel is a relative newcomer compared to some of us older chefs in the association, but he has stepped up time and time again to lend a hand at special events or meetings. I for one am very excited that Daniel has taken on the role of secretary for our association and I am sure that he will do a great job.
We have four new board members and one new student board member: Tin Ngyen, Executive Chef at the Clearwater Casino and Resort, Tamas Ronyai, owner of L'atelier on Bainbridge Island, Lyle Hildahl, Northwest Career & Technical Academy, Steve Sleasman, VP Sales for Go Green Distribution and our new student member is Gabriel Montgomery from Bates Technical College.
Board Meeting - Our next board meeting is Monday January 8th, 2018 at 4pm at Joey Southcenter.
Wine & Cheese Educational Seminar - The seminar will be on January 20, 2018. Find more info on the website or in the box below...
Culinary Salon - We are having a culinary salon on May 19th, 2018. It will be held at the Art Institute in Seattle. It will be a one day competition this year and more information will come out soon from our new competition chair. We are asking for support the day of the culinary salon from anyone who wants to help out. We will need runners and individuals to help direct contestants and people from kitchen to kitchen. Those that can help please reach out to Janet Waters at email@example.com or 206-437-4158. It takes a lot of support to have a successful salon, I am sure we have the group of professionals to make this happen. We are also looking for 10 sponsors that will donate $500.00 each for this salon. We will have a sponsor page listed on the chapter's website thanking those sponsors that contributed to the success of this culinary salon.
Holiday Dinner - Our Holiday dinner and silent auction was a big success this year. The food was exceptional again from the staff at the Clearwater Resort and Casino. Without a doubt one of the best meals I have enjoyed in a while. Big "Thank You" to their team. We also raised a couple of thousand dollars on our silent auction to benefit the apprenticeship and the Chaine de Rotisseurs have pledged $2500.00 to the apprenticeship as well. View the pictures on the website...
Master Chef Roland Henin - We were thrilled to have our own Master Chef Roland Henin in the house signing copies of his new book on 50 years of mentoring great American chefs. I know the apprentices were all excited since they were each given signed copies of the book. Chef Henin shared a few words of wisdom with each apprentice and with all the members in attendance. Thank you chef for taking time out of your busy schedule to come share some of your knowledge with us.
With a new year comes new challenges and opportunities, I am positive our chapters officers and board members will attack these challenges with the tenacity of a hungry zombie. I am looking forward to the future of our association. Thank you for all of your support these last 4 years as your president.
Tony Parker CEC, AAC, ACE
President WSCA 2014-2017
Chef Instructor Renton Technical College
"The only limits you have are your imagination,
live your dreams."
-Tony D. Parker-