|
PRESIDENT'S MESSAGE FROM BRANDON LAVIELLE
|
|
WSCA President
Brandon LaVielle CEC
January 2018
Happy New Year, chefs, colleagues, and friends,
I hope the new year has been prosperous for you and yours. I'd like to start by first thanking you for your vote of confidence by instilling me as the newest President of our wonderful chapter. I intend to be very transparent in this seat and I am looking forward to speaking with you all about how we can continue to make our chapter one of the best in the country.
My name is Brandon S. LaVielle. I am a Certified Executive Chef (CEC®) and co-owner of Lavish Roots Catering in Burien, WA. 2018 marks my fourteenth-year cooking professionally, and it proves to be the best one yet. I live in Normandy Park, WA with my wife, Stacy, and our two daughters; Layla (almost 3), and Scarlett (1-week-old). I've served on the Board of Directors for the past few years as the chairperson for the Chef and Child Foundation and was most recently the Vice President of our chapter until I was elected President this past November.
Wine & Cheese Seminar Follow-up
Now, for some business. This past Saturday, January 20th, we hosted our first 'Educational Seminar' of the year at Renton Technical College. The focus was 'Wine and Cheese 101' and we had a great turnout. Big thanks to Rosie Shestak, ASC CCP from DeLaurenti Specialty Food and Wine, Chris Jewett from Youngs Market, Structure Cellars, Peterson Company, and Renton Technical College for hosting the event. Click here for event pictures. We are currently planning the next educational seminar that will include pastry and chocolate. We will have that info available in the coming weeks.
President's Awards Dinner
Our next big event is vastly approaching, The President's Awards Dinner. Monday, February 12th at Broadmoor Golf Club located just south of the University of Washington. Chef Sean Rogers has a fantastic menu planned for the evening and I would love to see us pack the dining room. You can make reservations directly on our chapter website. Click here for the webpage to register online.
Culinary Salon Competition
The competition committee is busy finalizing the last bit of information for our Culinary Salon Competition that will be held at Art Institute Seattle on Saturday May 19th. Spots will be extremely limited, and it is guaranteed to sell out fast, so be on the lookout for an email from us when the registration goes live.
Certification
A big thing that I would like to focus on as a chapter is certification. The ACF offers sixteen certification designations each requiring specific qualifications. Certifications validate competency and distinguish individuals in a job market that is competitive as ever before. With the help of the ACF National Office, we will create a roster of 'Approved Mentors' that will be available to help you achieve your desired level of certification. The dates for our upcoming certification practical exams are March 3rd and September 29th, both at Renton Technical College.
Sad News
In sad news, the culinary world lost a giant this past weekend when Chef Paul Bocuse was called to heaven. Chef Bocuse pioneered
nouvelle cuisine
and was known as the "pope" of modern French gastronomy. He is responsible for inspiring chefs from all around the world. His restaurant,
L'Auberge du Pont de Collonges
"Paul Bocuse"
, has been awarded 3 Michelin stars since 1965, making him the longest holder of this prestigious award in the world. In 2011 Bocuse was named Chef of the Century by the Culinary Institute of America.
Rest in peace, Monsieur Paul.
See you all soon,
Brandon LaVielle, CEC
President of Washington State Chefs Association
"It is our duty to give meaning to the life of future generations by sharing our knowledge and experience; by teaching an appreciation of work well done and a respect for nature, the source of all life; by encouraging the young to venture off the beaten path and avoid complacency by challenging their emotions."
-Chef Paul Bocuse
|
|
PRESIDENT'S AWARDS DINNER
|
|
PRESIDENT'S AWARDS DINNER
Date:
Monday, February 12th, 2018
Location:
Broadmoor Golf Club
2340 Broadmoor Dr E
Seattle, WA 98112
Time:
4-6PM - Board Meeting
6-7PM - Reception
7PM - Dinner
Price:
$55-Students
$65-Members
$75-Non-members
For more info and to register online,
|
|
CULINARY SALON COMPETITION
|
We are having a culinary salon on May 19th 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 protected]
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.
Registration is coming soon!
|
CONTACT US
|
|
Please feel free to contact me at any time if you have ideas for the association.
Check out the new WSCA Videos page here:
Visit the WSCA Contact page to find contact info for the Association as well as each WSCA officer.
Sincerely,
Brandon LaVielle CEC
Washington State Chefs Association
|
|
| |
| |
|
UPCOMING EVENTS
|
2018
Presidents Awards Dinner
Broadmoor Golf Club
March 12, 2018
Board Meeting ONLY
Parkshore
April 9, 2018
Bite of the Apprentice
May 19, 2018
Culinary Salon Competition
Art Institute in Seattle
August 13, 2018
Board Meeting ONLY
The Core Group
Visit the
|
|
2018 WSCA OFFICERS
|
PRESIDENT
Brandon LaVielle, CEC
VICE-PRESIDENT
Roger E. Knapp, CEC
TREASURER
Jeff Pratt
SECRETARY
Daniel Griffith, CCC
CHAIRMAN OF THE BOARD
Tony Parker, CEC, AAC, ACE
BOARD MEMBERS
Tamas Ronyai
Lyle Hildahl
Jeff Duncan
John Clark
David Wynne
Gabriel Montgomery
Tin Nguyen
Steve Sleasman
ASSOCIATE BOARD MEMBERS
Michael Ventura
Royal Cup Coffee and Tea
Jake Applegarth
Ecolab
BOARD OF TRUSTEES
Jim H. Douglas, CEC, CCE, AAC
John Fisher, CEC, CCE, AAC
Chris Plemmons, CEC, AAC
Karl Hutter
Gary Fuller, CEC, CCE, AAC
CHAIR POSITIONS
& COMMITTEES
Membership Chair
Gary Fuller, CEC, CCE, AAC
Education Chair
Dan Lewark, CEC, CCA
Chef & Child Chair
Brandon LaVielle, CEC
Culinary Salon Chair
Janet Waters, CWPC
Certification Chair
Mark Linden, CEC, AAC
Sergeant at Arms
Steven Schrader, CCA
Apprentice Coordinator
Tony Parker, CEC, AAC, ACE
Photographer
Holli Yu
CONTACT INFO
To find contact info for any of the WSCA Officers,
please visit the
Contact Us page. |
|
|
