AUGUST 2022 NEWSLETTER
Washington State Chef's Association
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Leading the Northwest's Culinary Arts into the 21st Century through
Professionalism, Education & Community Service
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President's Message from Gary Fuller |
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Hello Members and Friends,
I hope everyone is having a great summer! We have good news from the Las Vegas Convention. There was tasty food, educating seminars and very enlightening guest speakers, and of course, reconnecting with old friends and networking.
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Speaking of old friends, a special shoutout to my friend, Chef David Goodwin CEC CCE AAC HOF. He was inducted into the American Academy of Chefs Hall of Fame, (HOF). David was our Western Regional Vice President and Regional Sergeant of Arms for many years. He is now retired on the Big Island, living the good life. Congratulations Chef David. |
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Another shout out to our Chairman of the Board, Chef Brandon LaVielle CEC WCEC. He received the highest award, the President’s Medallion. Way to go chef! Well deserved for all your magnificent work for our chapter and national level. |
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Raffle Winner - Alex Hernandez |
Our lucky raffle winner, WSCA apprentice Alex Hernandez, tells his story about attending his first ACF conference: “Going to Las Vegas for the very first time and experiencing my second ACF convention as an apprentice through Renton Technical College was both very valuable and memorable. Being in the same room with many talented and experienced chefs from all over the world of all ages was special. |
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It was amazing seeing chefs all passionate about food, understanding what we all go through in our careers, the challenges we faced and conquered through the pandemic, and still learning more being better every day. The food was spot on each time with a lot of finesse and creativeness that left me with a smile each time. I took away so much knowledge, not only in food but in leadership. Thank you, Gary Fuller, RTC, and ACF Chefs for the unforgettable experience.”
Next year’s annual convention is in New Orleans (NOLA). I hope to see you there. We must go just to taste their Gumbo, Etouffee and Crawdads.
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AUGUST BOARD PLANNING MEETING
We do have our annual board planning meeting in August at the US Foods facility in Fife on August 8th at 3:00. If you want to be part of the planning team or just observe, please contact our Sergeant at Arms Michael Ventura at sgt.atarmswsca@gmail.com. |
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SEPTEMBER WSCA MEETING
Manufacture Demonstration & Monday Night Football and Tailgate Party
IT IS MONDAY NIGHT FOOTBALL! OUR NEW QUARTERBACK AGAINST OUR OLD ONE, SHOULD BE AN EXCITING GAME.
DATE: SEPTEMBER 12th, 2022
LOCATION: BARGREEN ELLINGSON TACOMA
4PM:
General meeting for everyone
Introduction of the board
Swearing in new members
Candidate for elections
Scholarship Presentation
Manufacture Presentation
5:15PM:
Seattle Seahawks Monday Night Football and Tailgate Party
SO, SAVE THE DATE for September 12TH. Our meeting starts 4:00pm and the game starts at 5:15pm. We will have an equipment demonstration by leading manufacturers. After that, we can watch the game, ROOT for the Hawks, and enjoy the tailgate food. Should be a blast to attend, networking, education, and FUN!
Yes, it is a TAILGATE PARTY at Bargreen Ellingson in Tacoma
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COST:
Free for members and one guest
Non-members - $10.00
ADVANCED RESERVATIONS REQUIRED
Please contact our Sergeant of Arms Michael Ventura to make your reservations. I hope to see you there.
For reservations, contact Michael Ventura, Sargeant at Arms:
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ELECTION TIME
It is election nomination time. We have three openings for board members, Vice President, and Secretary. Elections will be held in November at our Holiday Dinner Meeting at the 13th Coins Restaurant at SeaTac.
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OCTOBER 24TH - THE BITE OF THE APPRENTICE IS BACK!
One of our most exciting events of the year is back! We will get to taste and judge the best bites of the apprentices and local culinary schools. Guest and members will vote on the people's choice award. More details to follow.
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Ferran: The Inside Story of El Bulli and the Man Who Reinvented Food
By Colman Andrews
“The first-ever biography of Ferran Adrià, the chef behind Spain's renowned El Bulli restaurant, by one of the world's foremost food authorities. More than just the most influential chef of the late-twentieth and early-twenty- first century, Ferran Adrià is the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and more than a few private ones, all over the world.
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A reservation at his one and only restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yard line tickets to the Super Bowl.
In his lively close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort-hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant." Taking the reader from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day creative wonderland of Adrià's restaurant kitchen and the workshop- laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat.
Through original techniques like deconstruction, specification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us.
Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world- forever altering our understanding and appreciation of food and cooking.”
Enjoy!
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WELCOME TO NEW MEMBERS
Welcome to our new and renewed members! Thank you for joining the Washington State Chef's Association!
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MY FAVORITE QUOTE
"Kindness is more important than wisdom, and the recognition of this is the beginning of wisdom." -Theodore Isaac Rubin
Chef Gary L. Fuller, CEC, CCE, AAC
President, Washington State Chef's Association
Cell: (360) 509-2682
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Upcoming Certification Practical Exams |
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We have one more Practical Exam scheduled at Renton Technical College for 2022.
Date: October 1st, 2022
WANT TO BECOME ACF CERTIFIED FOR FREE?
The WSCA has decided to help all WSCA members including culinarians, chefs, cooks, bakers, and pastry chefs by reimbursing for payment of their certification. We will pay all fees associated with the process. We want to help your career path towards a more successful culinary experience. More and more employers are looking for qualified experienced and educated employees. ACF Certification proves your knowledge and practical skill level.
Once you pass the final written and practical test and receive your ACF certification send us the receipts and we will reimburse your personal cost.
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Complimentary 90 Day ACF Memberships |
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ACF recently launched a promotion for complimentary 90-day memberships. Invite your friends and colleagues to check out this promotion. Have them get familiar with the acfchefs.org website and engage in some of the free educational courses that are offered or log on to Chef’s Table. |
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Apply for a WSCA Culinary Scholarship! |
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APPLICATION DEADLINE: OCTOBER 1st, 2022
AWARD DATE: NOVEMBER WSCA MEETING
Visit the Scholarships webpage to find the scholarship application and more info on other scholarships offered.
*One scholarship awarded per period. Two may be issued at the committee's discretion based on criteria met by more than one applicant.
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Please feel free to contact us at any time if you have ideas for the association.
Visit the WSCA Contact page to find contact info for the Association as well as each WSCA officer.
Sincerely,
Chef Gary L. Fuller, CEC, CCE, AAC
President, Washington State Chef's Association
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Thank you to our Sponsors! |
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