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OCTOBER 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,
What a sunny warm, extended summer we had; 70-80 degrees and blue skies. We could NOT ask for better weather. I hope you all had a chance to enjoy the outdoors.
Well, the Seattle Mariners did it! They made it to the playoffs. Quite a series in Toronto and the last game in Seattle. Congratulations to the team! It was an EXCITING year, looking forward to spring training in Peoria. As our superstar JRod said, “This is the beginning.”
Speaking of beginnings, we will have a new election for board members, Treasurer and VP running to start the new year. It is not too late to run. Just contact me, if you are interested in all board positions at 360-509-2682 or email garylf3@gmail.com. Looking forward to the results and working with the newly elected board & officers.
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NOVEMBER HOLIDAY DINNER - INVITE A GUEST
Date: Monday, November 14th, 2022
Location: SeaTac 13 Coins Restaurant
Times:
Reception-6pm
Dinner-7pm
Please join us on Monday, November 14th at the SeaTac 13 Coins Restaurant. BRING a non-member chef, cook, baker or pastry chef and they will have a chance to win a 1-year membership in the American Culinary Federation. We are giving away two memberships, plus, anyone who comes as an invited guest will receive a complimentary dinner. So, invite one of your team members, or professional friends and join us for the November dinner.
Menu
Appetizers
Crab Cakes Garlic Aioli
Scallops wrapped in bacon
Coconut Prawns Thai Chili Sauce
Chicken Satay Skewers Thai Peanut Sauce
Salad
House Signature Salad Crisp Garden Greens, Grape Tomatoes and Cucumber, Orange Balsamic Vinaigrette
Entrée
Breast of Chicken Parmigiana Breaded Chicken, Cream Sauce, Melted Cheese. Served with Spaghettini
Dessert
New York Cheesecake Raspberry Coulis
Cost:
Members - $50.00
Non-member- $60.00
Students - $20.00
When RSVPing or purchasing online tickets, be sure to let us know the name of the guest.
For reservations, pay online at the link below or to pay at the door, fill out the reservation form below:
Reservation Form
Visit the meetings page for more details.
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BITE OF THE APPRENTICE EVENT
The Bite of the Apprentice
October 24, 2022
Location:
Bell Harbor Conference Center
2211 Alaskan Way
Seattle, WA 98121
Wow, “The Bite of Apprentice” turned out great. Lots of tasty bites and creativity. It was wonderful to see a lot of friends, families, and guests. The apprentices did a super job showcasing their individual “Bites.” Watching them explaining the composition of their Bite was a joy.
I appreciate All the volunteers that helped make the event an enormous success. Special thanks to our Apprentice Chair, Chef Tony Parker CEC AAC, for organizing the event, to Chef Diana Prine CEC for collaborating with our apprentice team and Scott McLean CEC for helping facilitate the beverages and awards. Of course, we cannot forget the front desk and helping with tickets and registration: Thanks to Michael Ventura, Jeff Pratt, and Erick Swenson CCC for their help. It takes a lot of hours of communication and meetings to make this work. Thanks again to all those who participated for making this event an ENORMOUS success.
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WINNERS
Here are the winners for the 2022 Bite of the Apprentice:
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Judges' Choice Runner-up
Fritz Miller
Maynards
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The Making of a Chef
By Michael Ruhlman
Perfect read for students and young culinarians!
“In the ultimate food-lover's fantasy, journalist Michael Ruhlman don’s chef's jacket and houndstooth-check pants to join the students in Skills One at the Culinary Institute of America, the most influential cooking school in the country. His goal is to document the training of America's chefs from the first classroom to the Culinary's final kitchen, the American Bounty Restaurant. The result becomes more than a rote reportage of a school for cooks. Ruhlman learns to cook as though his future depends upon it, and this complete immersion enables him to create the most vivid and energetic memoir of a culinary education on record”
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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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John Patrick Downey-McCarthy | |
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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 - Michael Ventura | |
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I am Michael Ventura, and I am a District Sales Manager for US Foods.
I started my love of Culinary Arts during high school and joined the Culinary Program at the Kitsap Vocational Skill Center. I decided to take a different approach in my professional career and Managed QSR on the Kitsap Peninsula. Early in my professional career I left the food industry all together and worked in Retail Management for 9 years. While working retail I met my wife and we started a family, a few years later I decided that I no longer wanted to work in retail to be able to spend time with my children, however I did not fully want to be back in a restaurant. I started working with a National Coffee Roaster and quickly realized that even though I am not longer in a restaurant I can still make an impact. During my time I began to become involved with the ACF I served on the board as an associate member supporting the ACF and now I serve as the SGT. In Arms.
Early in 2020 when Covid hit my employment ended and was forced to rethink my career path. After 9 months of job searching, I was able to find a job that matched my own cultural beliefs. While working with US Foods I have tools available to help restaurants be successful. Although I am no longer working in a restaurant, I can be a partner with them by providing them with great service that best fits their needs. Occasionally they let me hop on the line and help.
My Hobbies are woodworking, cooking at home and trying new recipes. My favorite hobby is watching my daughter roll her eyes when I bring another smoker or grill home.
Favorite Recipe:
Dry Rub for Smoked Chicken or Ribs
Ingredients:
- ½ Cup Paprika
- 1 tablespoon Cayenne Pepper
- 3 Tablespoons Freshly Ground Black Pepper
- 6 Tablespoons Garlic Powder
- 3 Tablespoons Onion Powder
- 2 ½ Tablespoons Dried Oregano
- 2 ½ Tablespoons Dried Thyme
- 1 ½ Cups of Brown Sugar
Directions:
- In Medium Bowl, combine the paprika, cayenne pepper, ground black pepper, garlic powder, onion powder, salt, oregano, thyme, and brown Sugar.
- Mix well and store in an airtight container.
- Rub a generous amount on chicken or pork and marinate overnight.
- When Smoking, I use a blend of Cherry and Apple Wood.
- This dry rub even tastes great as a fry seasoning.
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 will have 3 Practical Exams scheduled at Renton Technical College for 2023. Check the Certification page for more specific dates coming soon!
Date: January 2023
Date: May 2023
Date: October 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: JANUARY 1st, 2023
AWARD DATE: FEBRUARY 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! | | | | | |
