Mark Linden, CEC AAC JUNE 2013 From the Range Greetings Fellow Culinarians and Associates A special thanks to Chef Jeff Euteneier for his insightful demonstration on braising techniques and a comparison to Sous vide. It is surprising how many times we lapse into culinary methods as a means to get something done due to time constraints and it then becomes an ingrained habit. It was refreshing to hear of the positive benefits to carmalization and reduction as the key to flavor development. The end result was a very tasteful dish made entirely possible by proper techniques. Thanks again Chef. Our congratulations to Chef Jennifer Sohonie on the birth of their child.
Culinary Salon Competition & Certification Practical Exam
May 5th brought to us a very successful culinary salon and certification practical exam. Three chefs presented to us their menus for the practical exam and all three successfully passed. Dawn Gray of Sun Mountain Lodge passed here CSC exam, Shawn Boling of 12 Baskets Catering passed his CEC exam and Jean Rene Thiery of le Cordon Bleu passed his CEPC exam. A great effort was accomplished by all three and we welcome them to the ranks of certified chefs. We saw some very organized work and tasted some wonderful food. It was obvious a great deal ot time and energy went into each of their efforts.
Our annual culinary salon was held at the same time and we thank all who participated to make this event possible. Our judges were Chefs John Fisher, Doug Fisher and Franz Popperal as well as Chef Roland Henin. In the F-1 Category earning gold medals were Michael Baldwin (as well as in A-3), and Gilbert Roderiguez. Earning silver medals were Chris Bowens and Jeff Euteneier. In the K-9 category we had Kelly Sasuga with a silver medal, in category D Karen Neugebauer and Josh DoRion with bronze medals. In the student categories with bronze medals were Troy Jones, Aliccia Better, Christopher Davis, Connor Whaley, Kris Kim, Jordon Richendefer. Earning a silver was Christopher Ranwell. In the K-1 Category Anita Alten with a bronze and Kelly Sasuga with a gold. P-2 produced a silver for Ashareen Ritter and a gold for Marisela Vidala. Our toques off to these competitors. It takes a lot of personal time and energy to compete as well as nerves of steel. Congratulations again. To our many volunteers we could not have done it without you as well.
The Darrell Anderson Archives
I am pleased to let you know of an important achievement in our chapter. If you are ever at Renton Technical College and have a few minutes take a look at the Darrell Anderson Archives. In 2007, Darrell Anderson, chef and culinary educator, donated his papers and other artifacts (trophies, commemorative plates, etc.) to Renton Technical College, to create the Darrell Anderson Culinary Archives.
The contents of the archive include: - Historical information on Washington State culinary organizations
- Information about national culinary organizations, including the American Culinary Federation
- Menus
- Thousands of recipes
- Information on cooking techniques
- Trophies, award plaques, ACF commemorative plates, etc.
The archive is housed in Renton Technical College Library, and is open when the library is open. For more information, call (425) 235-2331, or visit the archive online. The culinary archives main page is:
http://www.rtc.edu/library/CulArchives.htm And the online archives, with images of a very small part of the collection is: http://cdm16320.contentdm.oclc.org/cdm/ June 2013 WSCA Meeting Our next meeting will be a special appreciation event for all of our chapter members who have helped us this year with Special Olympics and the 2013 Washington Governors Inaugural Ball. We are being hosted by Muckleshoot Casino. It is a free event for our volunteers, so please come fellowship with al of us as a way for us to say thank you to al that you do for us as a chapter. The menu will feature many action stations with a wide variety of food being served. Please make plans to be there with all of us. Unique Employment Opportunities We have been presented with a great overview of the food service program at Century Link Field (home of the Seahawks and Sounders) by Chef Pascal Beaute. Delaware North Companies is offering career opportunities within the sportservice industry. Truly an exciting chance to develop great line skills, organizational habits and have fun while you are at it and see a few games for free. Contact Chef Beaute at pbeaute@dncinc.com. You can also learn about the company at www.delawarenorth.com. Our very own Roland Henin CMC also works for this company. Click here for more information. Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine
Mark Linden CEC ACE AAC Washington State Chefs Association Website | 
