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MARCH 2023 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,
Our WSCA Chapter and the American Culinary Federation is having a membership drive. If you are interested in becoming a member and supporting our local culinary community, please click here.
Also, click here for information about the benefits to becoming a WSCA and ACF member.
I know some of you are thinking, I don’t have the time with my business, my busy schedule, and family commitments. We ALL understand, but please don’t let those reasons stop you from joining. We don’t expect our members to come to all of our meetings, competitions, and events. We are just asking YOU to join and give a little bit back to help the students and apprentices. We have free educational seminars and free certification for ALL members. Most employers and schools are willing to pay for the membership... just ask. Remember, your membership is tax-deductible. Any questions please contact me at garylf3@gmail.com or 360-509-2683.
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PRESIDENT'S AWARDS DINNER
Thank you to all that came out and showed your support. This annual event at Maynard’s in Silverdale was a huge success.
The food was spectacular, thanks to:
Appetizers
Taylor Shellfish Oyster Bar with Argentinian Red Shrimp
Chef Charles Ramseyer, Food Fanatic, US. Foods shucked delicious oysters with Chef Diana Prine CEC.
Honey Glazed Char Siu Pork Belly with Seared Sticky rice Toasted Sesame Seeds, Pickled Onion
Prepared by The Lavish Roots team, Chef Noah Black CSC, Chef Evan Garrard and Chef Brandon LaVielle CEC.
Insalata di Goro Castelfranco – Salad
A colorful and delightful Insalata di Gora Castelfranco prepared by Chef Jeffrey Cox, Sysco.
Entrée
Duck Confit with Cassoulet and artisan tri-color carrots
Wonderfully prepared Duck Confit with Cassoulet prepared by Vice President JJ Meland CEC CCA and his highly skilled team.
Dessert
Chocolate Dessert Trio
Chocolate Peanut Butter Terrine with Blueberry Gastrique,
Chocolate Flourless Torte Port-Pomegranate Caramel
Grand Marnier Chocolate Truffle Nest
This wonderful combination of chocolates was a fantastic creation prepared by Chef Plemmons CEC AAC and his students from Olympic College.
Thanks everyone for the exquisite menu and the wonderful team effort.
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Hall of Fame
As some of you may already know, the chapter has started a Hall of Fame. We had four inductees at the awards dinner. Chef John Fisher, CEC WCMC, Chef Jim Douglas, CEC CCE AAC HOF and posthumously Chef Walter Bronowitz, CCE CCC AAC HOF with his widow Diane Easley. We had one honorary Chef, Xinh Dwelley. View the link to learn more information about Xinh Dwelley.
It was a wonderful part of the program. Visit the Contact page to see the new section for Hall of Fame members.
Awards
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Student of the Year Ayulieth D. Reyes Corral
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Educator of the Year Diana Prine CEC | |
Chef of Year Tony Parker CEC AAC | |
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Associate Member of the Year US Foods
Accepting the company award is
Chef Charles Ramseyer Food Fanatic US. Foods
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Humanitarian of the Year Brandon LaVielle CEC | |
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Presidential Medallions Awarded To:
Jeff Pratt
Anthony Brooks
JJ Meland CEC CCA
Michael Ventura
Ayulieth D. Reyes Corral
Raffle Winner
OUR Lucky Raffle Drawing Winner was Chef Charles Ramseyer Food Fanatic US. Foods. Winner receives round trip airfare, hotel accommodation and convention registration. Congratulations Chef Charles, looking forward to seeing you in NOLA!!
Visit the website to see the photos from the event, taken by Holli Yu.
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FREE EDUCATIONAL SEMINAR IN MARCH | |
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After the Smithfield Presentation, Chef Michael Higgins will be demonstrating these items at the seminar:
Osso Bucco with Fresh Vegetables
Thai Style Pulled Pork
Smoked BBQ Brisket Hash
Smoked Ham Banh Mi
Please RSVP by filling out the Reservation form below. We need to know how much food to prepare.
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BEST BITE OF THE DUCK COMPETITION
WASHINGTON STATE CHEF'S ASSOCIATION
BEST BITE OF THE DUCK
MONDAY, APRIL 10th, 2023
SPONSORED BY:
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COMPETITION INFO
We will have 20 teams maximum. No more than 2 people per team allowed. One person can be a team if they like. Competition open to all students, enthusiasts, foodies, chefs, and apprentices.
Start at 5pm at RTC. One winner takes all. Contact Chef Tony Parker at tparker@rtc.edu if you would like to compete.
Admission is FREE and open to the public to attend and taste. There will be a silent auction to help support our apprentice program. Donations are welcome. Contact Chef Diana Prine at Diana Prine chefprine@hotmail.com.
Visit the Bite of the Duck webpage for more info...
LOCATION
Renton Technical College
3000 NE 4th St
Renton, WA 98056
TIME
5PM
COST
Admission is FREE and open to the public to attend and taste.
Please RSVP by filling out the form below.
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Generation Chef: Risking it All for a New American Dream
By Karen Stabiner
“Inside what life is really like for the new generation of professional cooks—a captivating tale of the make-or-break first year at a young chef’s new restaurant.
For many young people, being a chef is as compelling a dream as being a rock star or professional athlete. Skill and creativity in the kitchen are more profitable than ever before, as cooks scramble to reach the top—but talent isn’t enough. Today’s chef needs the business savvy of a high-risk entrepreneur, determination, and a big dose of luck.
The heart of Generation Chef is the story of Jonah Miller, who at age twenty-four attempts to fulfill a lifelong dream by opening the Basque restaurant Huertas in New York City, still the high-stakes center of the restaurant business for an ambitious young chef. Miller, a rising star who has been named to the 30-Under-30 list of both Forbes and Zagat, quits his job as a sous chef, creates a business plan, lines up investors, leases a space, hires a staff, and gets ready to put his reputation and his future on the line.
Journalist and food writer Karen Stabiner takes us inside Huertas’s roller-coaster first year, but also provides insight into the challenging world a young chef faces today—the intense financial pressures, the overcrowded field of aspiring cooks, and the impact of reviews and social media, which can dictate who survives.
A fast-paced narrative filled with suspense, Generation Chef is a fascinating behind-the-scenes look at drive and passion in one of today’s hottest professions.”
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COMING EVENTS
March 13th, 2023 - Smithfield Presentation, "She Brings the Heat" followed by Educational Seminar with Michael Higgins at Renton Technical College
April 10th, 2023 - Cook-off and Silent Auction at Renton Technical College - The Bite of the Duck - Sponsored by Maple Leaf
June 12th, 2023 - Seattle Mariners Game at 6:40PM
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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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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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Member Spotlight - JP Downey-McCarthy | |
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Favorite Quote:
"Lets us all be the leaders we wish we had." Simon Sinek
Bio:
My name is JP and I am an instructor for the Culinary Program at South Puget Sound Community College. I began my food service career in 1998 serving banquets and working in hotel kitchens while earning my culinary certificate from South Seattle Community College. Since then, I have traversed the country in a variety of culinary roles. I have cooked in fine dining settings, boutique restaurants, wineries, a vegan bistro, and hospital kitchens. I have owned and operated a mobile food business and recently transitioned from an Executive Chef role at Providence Swedish Health Alliance. I love to cook and I feel privileged to support emerging culinary professionals and help inspire thoughtful and passionate culinary leaders.
Favorite Recipe:
Crispy Glazed Tofu
(Recipe Link from The Splendid Table)
Visit the Member Spotlight page for more info or to see other Member Spotlights.
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Certification Practical Exams | |
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We have 2 more Practical Exams scheduled at Renton Technical College for 2023.
Saturday, May 20, 2023
Saturday, October 21, 2023
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.
Visit the Certification page for more info. You can register online or submit the Practical Exam Candidate Registration Form. If you have ANY questions about certification, please reach out to any of our board members or other chapter-certified chefs and we will walk you through the process.
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Complimentary 90 Day ACF Memberships | |
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. | |
Apply for a WSCA Culinary Scholarship! | |
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APPLICATION DEADLINE: AUGUST 1st, 2023
AWARD DATE: SEPTEMBER 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! | | | | |
