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PRESIDENT'
S MESSAGE FROM BRANDON LAVIELLE
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WSCA President
Brandon LaVielle CEC
June 2018
Greetings!
I hope you all have had the opportunity to enjoy some of the decent weather we have had recently. If not, make some time to get out of the kitchen and enjoy Mother Nature and all that she offers. Whether you go out and explore by yourself, with your significant other, and or your children, it is important to take some time to get some perspective, or as we call in in our kitchen get some "common sense air".
We have a few recaps to touch on.
Bite of the Apprentice
I think we have said it every year for the past few years, but this was the biggest turnout we have had. A standing room only crowd gathered as our apprentices and local schools served us their best bite. We couldn't put on an event like this without wonderful support from Renton Technical College and Chef Tony Parker, CEC, AAC. As well as support from many of our members and board members. Also, local Chaine des Rotisseurs brass were on hand to pledge their support for our chapter through our scholarship fund.
Competition
On Saturday May 19, 2018 we hosted our annual Culinary Salon at The Art Institute Seattle. Twenty-five chefs and student chefs from around our state (as well as some from California) put their skills to the test under the watchful eyes of three well-respected and highly decorated chefs, two of them being Certified Master Chefs (CMC), all of whom flew in just for this event. And a HUGE thank you to Chef Janet Waters, CWPC, and Chef David Wynne, who facilitated this event and made it what it was! FANTASTIC! We also are fortunate to have supportive sponsors that helped us out with the competition. To view pictures of this event, visit the competition webpage.
Big thanks to:
The Art Institute of Seattle, Food Services of America, BMI Hospitality Management, Smithfield Pork, Peterson Company, P&R Paper Supply Company, Two Snooty Chefs, and Royal Cup Coffee and Tea.
National Convention
We are just a few short weeks away for the ACF National Convention in New Orleans, Louisiana the week of July 15th-20th, 2018. This year there are a TON of educational options, trainings, excursions, as well as a 'Dine Around' with over a dozen of our very own ACF Certified Master Chefs! If you can't carve out the time to attend this convention, do yourself a favor and try to attend one soon. You won't regret it!
Member Appreciation Event
On June 11, 2018 we are having our Member Appreciation event at Muckleshoot Casino in Auburn from 6:15 pm-8 pm. This is a FREE event to all members and volunteers as well as chefs, students, and sponsors from the Bite of the Apprentice and the Culinary Competition. This event is always a great time, plus, it's at a casino! Please RSVP by sending an e-mail to:stevenschrader@clearwatercasino.com
Cake Decorating Class
Bates Technical College will be hosting a Cake Decorating Class on Saturday, June 30th from 11 am-1 pm with Chef Roger Howald from Clearwater Casino Resort. Chef Howald will be accompanied by his father,
Master Pastry Chef Walter Howald.
The class will touch on cake decorating as the main topic and demonstration, but who knows where the day will take us?! Admission is FREE! Please RSVP by sending an e-mail to:stevenschrader@clearwatercasino.com
Looking forward to seeing you all at the Member Appreciation event at Muckleshoot Casino on Monday June 11th!
See you all soon,
Brandon S. LaVielle, CEC
President of Washington State Chefs Association
"An apron is just a cape on backwards"
~Unknown
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VOLUNTEER APPRECIATION MEETING
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June Volunteer Appreciation Meeting
Monday, June 11th, 2018 Location:
2402 Auburn Way S
Auburn, WA 98002
for all members, volunteers and sponsors
for the Bite of the Apprentice and our Competition
Reservations:
Click here to visit the meetings page for more info...
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CAKE DECORATING CLASS
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w/ Chef Roger Howald and Master Pastry Chef Walter Howald
Saturday, June 30th, 2018
1101 S Yakima Avenue
Tacoma, WA 98405
Click here to visit the meetings page for more info...
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CONTACT US
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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
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UPCOMING EVENTS
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2018
June 30, 2018
Cake Decorating Class
August 13, 2018
Board Meeting ONLY
The Core Group
September 10, 2018
WSCA Meeting
Rational Dinner
Bargreen Ellingson Tacoma
October 8th, 2018
Board Meeting ONLY
Bates Technical College
Downtown Tacoma
November 12, 2018
Holiday Dinner
& Silent Auction
Clearwater Casino
Suquamish, WA
December 2018
No Meeting
January 2019
Cafe 186
Olympia
Visit the
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2018 WSCA OFFICERS
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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. |
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