Tony Parker CEC, AAC, ACE
Greetings Culinarians and Associates,
I hope all of you enjoyed a fantastic evening at the Presidents Awards Dinner at the Hilton Airport Sea-Tac. Our host did a fantastic job starting with the passed appetizers and continuing with a great 5-course meal. Kudos to the chef and staff for creating an experience that we will long remember.
This dinner meeting was the annual presidents awards banquet, were I honor those chef's, culinarians and industry partners that support our organization throughout the year. This year I acknowledged Canada Cutlery as one of our associate members for all they do for the students and culinary competition support. Enticemedia is the other associate member that has been working hard since the beginning building and maintaining our association website. We throw so much information at them monthly and they do a great job getting it out.
We had two outstanding students that received the student of the year; Marshall Reed form BTC and Bren Alora from RTC. Both exhibited leadership and culinary excellence and respect from their fellow students.
Holli Yu received the Chef's Professionalism award for all her work over the years as our chapter photographer. With all that Holli has on her plate, she always finds the time to be at the events to make sure she gets the photos while all the time being the consummate professional. Holli is a credit to our profession.
As you all know chef John Fisher recently retired as an instructor at RTC, I could not think of anyone else that should receive the Humanitarian of the Year award for all the years of dedicated support to our chapter, students, teams and our profession. John has been a mentor to so many over the years giving his time and knowledge to help anyone that wanted it. I hope that he is taking this time now to relax and enjoy.
I gave out two presidential medallions this year. The first one went to Janet Waters for her unwavering support on the board and as secretary for the chapter. Janet has done so much for the chapter that most of you would not know the time she has spent on projects and social media for us. The second went to Daniel Griffith for his moxie and can do attitude. He is a relatively new comer to the board but has shown that he is here to help in any way possible and to support the organization.
Lastly the Chef of the Year went to Chef Brandon LaVielle. Brandon has done such an exceptional job at the chef and child roll since stepping in. He has also been very supportive of any culinarian that needed a mentor or a place to practice for competitions or practicals. Chef Brandon epitomizes the values and ethics of the professional chef and it was my honor to recognize him this year as our Chef of the Year.
Soon we will have pictures up from this event: click here for more info...
Our first International Salon competition in May at BTC will be the largest yet. Make sure to see if there are any spots left. I know that most of the spots are taken and Chef Baldwin has said that there are a few slots left on Sunday. If you are not planning on competing you should take the opportunity to watch the competitors create. I know we are still looking for a few sponsors to help with the costs of the competition. You can reach out to Michael Baldwin at MBaldwin@btc.edu or to me.
Bite of Apprentice
The Bite of the Apprenticeship benefiting Prostart this year is quickly approaching. April 11th at Renton Technical College at 6 pm is the place to be to see the schools and apprentice houses vie for the honor of "best bite". We are inviting all Prostart students, chefs and instructors to come to the Bite for free. For all others coming, the cost will be $10.00 per person. We will have beer, wine and sodas available with a $2.00 cost for the beer and wine. There are incredible dishes to taste and judge for yourself. Please come and enjoy a great dining experience and taste the apprentices best dishes and to support the WRAEF and Prostart. Click here for more info...
Governor's Inaugural Ball
It is exciting to think that the next Governor's inaugural ball is already on the books for January 11th, 2017. We will be supporting the ball as we have done in the past and will be setting up committees and sending out information as we get it. Start thinking about the incredible appetizers you want to showcase at the ball.
Next Board Meeting
Our next board meeting will be held at Mission Healthcare in Bellevue from 4pm to 6pm on May 9th.
Please click here
to find all of the upcoming meetings and events. They are getting updated regularly.
I'm off to the Chef Connect seminars in Hawaii later this week. I will give a tanned report when I return.
Tony Parker CEC, AAC, ACE
"It's not enough to be busy-so too are the ants-the question is, what are you busy about?"