Mark Linden, CEC AAC SEPTEMBER OCTOBER 2013 From the Range Greetings Fellow Culinarians and Associates Our September educational forum was a great success. Over 70 individuals attended for a standing room only event. We are grateful to Chef Jennifer Sohonie and Le Cordon Bleu for hosting this event. They have become great partners for us and we highly appreciate them. Chef Bedouret provided some very insightful and educational points on the making of sausages and the curing process. The hand on demonstration was equally as beneficial. For al od you who attended, thank you for taking time out of your weekend to participate. This will be the first of many educational forums to come in the future. This coming year of 2014 brings an exciting change to our local chapter. I will not be pursuing a second term as your president for many reasons, mainly I do not feel I can give the office the time that it deserves and the primary reason I chose to do the first term was to step in and serve until we had a great member ready to go. I am honored to let you know that Chef Tony Parker has agreed to take up the responsibility as President of your chapter and to represent us on the regional and national levels. Many of you know Chef Parker as he has been a very active supporter of our chapter and was instrumental in the success of the Governors Ball and Special Olympics. He has the full support of his employer as it does require a good deal of coordination between the two. Janet Waters has also agreed to remain on board to serve as our secretary. A position she does with great success. In addition, we have several individuals who were nominated for positions on the board of directors for the chapter. These individuals are David Englan, JJ Leland and Matt Dimeo. The elections will occur at our November meeting. Nominations are still open for board positions as well as president and secretary. These can be forwarded to Walter Bronowitz at [email protected]. Certification I want to remind you that the value of certification is such a great addition to your career that we as a chapter will pay for the fees associated with certification. The rule is simple, pass the test and we will reimburse the certification test fees up to $500.00. Next Meeting in October is a Board Meeting Only The October Board Meeting will be October 14, 2013 at the Purple Restaurant. This is a Board Meeting Only from 4-6pm. Purple Cafe and Wine Bar 430 106th Ave. NE Bellevue, WA 98004 Meeting Update In an effort to provide better meetings for you we are moving forward to reduce the number of meetings and to provide great educational opportunities to those that remain. The board meeting locations will shift to smaller restaurants to allow us to introduce the ACF/WSCA to these chefs and offer memberships to them. Check out the coming events on the right top of this email to see the meeting changes. Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine Mark Linden CEC ACE AAC Washington State Chefs Association Website |