Mark Linden, CEC AAC MARCH 2013 From the Range Greetings Fellow Culinarians and Associates I had to present a section of the book (entitled "The Advantage", by Patrick Lencioni) that I have been sharing in this newsletter. My presentation dealt with the question of "Why Do We Exist?". It fits naturally into an ongoing discussion we have been having as a board as to what we can do to better serve all of you. The core question deals with understanding the fundamental reason we were founded and why we exist. If we stay true to that reason this helps us to avoid losing our way. We need to truly understand that at the heart of what we do lies something grand and aspirational. Our reason for existence should be to make the members better. I might also add that this is a national debate that regularly comes up in all of the conferences. What can we do to attract and maintain members? So our challenge is to identify and articulate the reason we exist as a chapter, and what are the practical implications and benefits for all of you. So we must be clear in answering that question, connected to current trends and communicated with clarity and alignment. So what are we going to do? We have decided to take a hard look at the types of meetings we offer, the number of them and the content. It is our belief that if we reduce the number of meetings and focus on educational opportunities that have a big "wow" factor where all walk away with something gained this will begin to address the question of "What is in it for me". I have asked Chef Baldwin to step in as our Educational Chair to help develop some of these programs. I will also reach out to a few of you to begin a committee that takes a look at what the needs are, what resources are needed to fulfill these and then to present some great programs for all to attend and grow. Of course the "white elephant" in the room is the fact that this cannot just fall on the shoulders of the board of directors. It is going to take a combined effort form all of us. I would challenge many of you to look back on the chef/manager/friend you call your mentor and take a look at how he/she gave to you the desire to achieve your goals. I remember mine and truly hope to be as generous with my time as he was with me. So come along for the ride as we expand our commitment to you as members. February WSCA Meeting A special thanks again to FSA and Lori Taylor for hosting our February meeting. We were presented a panel with 4 distinguished chefs The session concentrated on how to handle the first few weeks in a new job, question and answer sessions on culinary jobs, how to effectively seek and gain employment and the skills necessary to maintain employment. The conversation was enlightening and the questions asked were very through. Presidents Gala I invite each one of you to attend our Presidents Gala to be held on March 11th, 2013. This event is always popular so reservations are required. We will honor those who have served the organization over this past year as well as issue certificates to all volunteers who helped with the Governors Inaugural Ball. Click here to visit the meetings page for more info... Unique Employment Opportunities We were presented with a great overview of the food service program at Century Link Field (home ot 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. ACF National Elections ACF National President Michael Ty will visit our chapter for the April meeting to discuss what he feels are the best choices to make in the upcoming election for national officers. Please click here for information needed to vote. Volunteer Opportunities -The Governors Inaugural Ball Please visit the 2013 Governor's Inaugural Ball webpage to see the menus and photos of the event. Special award certificates and plates will be handed out to each school and volunteer during our March Presidents Gala Meeting. As a reminder his will be held at the Columbia Tower Club on March 11th, 2013. Reservations will be required.
-Apprenticeship Demo Chefs Individuals are needed to help in the instructing the apprentice's. It always adds extra credence to the program by having guests doing demonstrations in areas that the students may not see. The current focus deals with Nutrition. Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine
Mark Linden CEC ACE AAC Washington State Chefs Association Website | 
