WASHINGTON STATE CHEFS ASSOCIATION
SEPTEMBER 2013 NEWSLETTER

Leading the Northwest's Culinary Arts
 into the 21st Century through
Professionalism, Education & Community Service
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In This Issue
Message from WSCA President Mark Linden
September 2013 WSCA Meeting
Member News
Scholarships

MESSAGE FROM WSCA PRESIDENT, MARK LINDEN



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

 

SEPTEMBER 2013 WSCA MEETING
 

SEPTEMBER 2013 WSCA MEETING 

CHARCUTERIE SEMINAR

September 14th, 2013

at
CORDON BLEU 
Le Cordon Bleu
360 Corporate Dr N
Tukwila, WA  

 

Time: 11AM-1PM
 
 
Price:
No Charge  
Reservations Required:  Contact Jennifer Sohonie- jsohonie@seattle.chefs.edu 
 
Refreshments Served 

  

In September we will be hosting a major education seminar as a result of many requests 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. 
 
Charcuterie Seminar
By Chef Andre Bedouret
 
A two hours introduction to the making of fresh, dry and emulsified sausages along with cured single muscles and primal/sub primal cuts. 
 
 

  

Topics for this session:
  • Why do we cure meats? Understanding the process
  • Know your curing components
  • The various types of casing
  • Fresh vs emulsified sausages
  • Fermented vs non fermented air dried sausages
  • Curing/aging of single muscles of pork, beef, venison etc
  • Applications for cure #1 and cure #2
  • The importance of proper grinding and mixing
  • A simple HACCP plan
  • Brining vs Curing
  • Accuracy, safety and documentation
Length of questions and answers segment to be determined by the hosts, based on attendance participation and level of interest. 

Andr� B�douret, F.E.W.M.C.S.



Born and raised in the Pyrenees region of Southwestern France, Andr� started at 13 as an apprentice at the Auberge du Panache Blanc. He worked at the 3-stars "La Caravelle", before fulfilling his military service in Trier, West Germany. Paris was the next stop and "Laurent's" was the place for more classical training. After a few years of globe trotting through Spain, Switzerland and the Caribbean he finally settled in the United States where he has worked in premier hotels in San Francisco, Chicago, and Minneapolis before settling in Dallas. Most recently, Andre was the  Executive Chef at the Faculty Club at U.T. Southwestern. Following his ten years tenure there he became the Director of Continuing Education at Milestone Culinary Arts Center in Dallas. Teaching Charcuterie making along with setting up Charcuterie programs has become a passion as he frequently travels around the country to teach this lost art.

Chef Andre is devoted to helping develop talent in the culinary field. He is an active member of the American Culinary Federation and a Fellow of the Epicurean World Master Chefs Society. He has advised and judged culinary competitions in the USA, Canada, England, Thailand and Sweden.

 

For more info or to make a reservation,
visit the Meetings page.  

  

 

MEMBER NEWS!
 
Welcome New Members!
Gillian Battle
 
Looking for a job, staff or business opportunity?
We receive new job openings and resumes all the time. 
Members can post their resumes or job openings for free. 
 

2013 Member Spotlight

FEBRUARY - JENNIFER SOHONIE

2012 Member Spotlight

OCTOBER - MATTHEW DIMEO
JUNE - CHRIS BOWENS
MAY - JEFF PRATT
APRIL - RICH HILL

MARCH - HILDE KORSMO

2011 Member Spotlight

JANUARY - KRISTA NAKUMURA

FEBRUARY - KARL HUTTER

MARCH - LINDA STRONG

JUNE - BRUCE BONHOLZER

AUGUST - JEFF DUNCAN
SEPTEMBER - DENISE FARKAS
OCTOBER - STEVEN SCHRADER
NOVEMBER - MICHAEL BALDWIN
DECEMBER - TONY SUMPTER 

2010 Member Spotlight

JANUARY - TAMAS RONYAI
FEBRUARY - STEFANIE BRANICA
APRIL - JANET SHAFFER CWPC
MAY - DAN LEWARK, CEC ACE
JUNE  - ROB NATHE
JULY - SHARLENE GREENDYK
SEPTEMBER - KEVIN BLAYLOCK
OCTOBER - CHRIS PLEMMONS
NOVEMBER - WALTER BRONOWITZ
DECEMBER - HOLLI YU

2009 Member Spotlight

JUNE - NANCY BEAUCHAMP
SEPTEMBER - JOSH SCHIESSL
OCTOBER - MARK LINDEN CEC AAC
NOVEMBER - TONY PARKER CEC
DECEMBER - JOHN FISHER CEC, CCE, AAC

Click here to view each Member Spotlight

STUDENT SCHOLARSHIPS
Are you a culinary student? Looking for some green?

Our local American Academy of Chefs and our ACF Washington State Chapter student scholarship applications are available online. To find out when our next scholarship will be awarded and the application due dates please visit the scholarships page on our website for details.

Please feel free to contact me at any time if you have ideas for the association.   

 

Sincerely,

 

Mark Linden
Washington State Chefs Association 
  
UPCOMING EVENTS
2013

 

Saturday,

September 14th, 2013
WSCA Meeting 
Le Cordon Bleu
 Click for details...

 

October 14th, 2013
Board Meeting Only
4-6PM
Purple Restaurant

 

November 11th, 2013
WSCA Meeting

Rainer Golf Club
Silent Auction
Pre-Holiday Event

 

December 2013
No Meetings Scheduled
 
2014

 

January 13th, 2014
Board Meeting Only
4-6PM
Crush Restaurant

 

 February 10th, 2014
Presidents Gala
Possibly Tulalip

 

March 10th, 2014
Board Meeting Only
4-6PM 
  

April 14th, 2014
Bite of the Apprentice
Renton Technical College  

 

May 12th, 2014
Board Meeting Only
4-6PM 

 

May 29th-31st, 2014
Special Olympics Fundraiser

 

June 9th, 2014
Appreciation Event
Possibly Argosy Cruises

 

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We added a new page for WSCA Press Releases with information on important news and events within the Washington State Chefs Association.

Click here to view the Press Release page


2013 BOARD OF DIRECTORS
PRESIDENT
Mark Linden CEC AAC

VICE-PRESIDENT 
Dan Lewark CEC CCA

TREASURER
Jeff Pratt

SECRETARY
Janet Shaffer CWPC

CHAIRMAN OF THE BOARD
Gary Fuller CEC CCE AAC

BOARD MEMBERS
Jeff Pratt
Steven Schrader CCA
Kevin Blaylock CEC, CSCE, CCA
Michael Baldwin CEC CCE
Lori Taylor
Jeffrey Duncan

TRUSTEES
Jim H. Douglas CEC CCE AAC
Walter Bronowitz
 CCC CEC AAC
John Fisher CEC CCE AAC
Chris Plemmons CEC AAC
Karl Hutter


NEW WSCA PARTNERS
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Western Foodservice Marketing





Rational Presentation Schedule
3 CEH Credits for ACF Members







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