Mark Linden, CEC AAC SEPTEMBER 2013 From the Range Greetings Fellow Culinarians and Associates I hope all of you have had several opportunities to get out and enjoy some fantastic weather. Our September educational forum is quickly filling up, if you plan on attending please see the information below and make a reservation. Space is limited to 75 people and the last I heard we were at 50 reservations. 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.
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 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/ September 2013 WSCA Meeting In September we will be hosting a major education seminar as a result of many questions from all of you to have more of these types of events. We are bringing in a nationally known chef whose speciality is charcuterie. Please make plans to attend this event. The Charcuterie Seminar will be at Le Cordon Bleu Seattle by Chef Andre Bedouret on September 14th, 2013 from 11AM-1PM. See more info below... 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 the email to see the changes. Join us on WE ARE CHEFS and FACEBOOK Gouter a la Cuisine
Mark Linden CEC ACE AAC Washington State Chefs Association Website | 
