|
SEPTEMBER 2022 NEWSLETTER
Washington State Chef's Association
|
Leading the Northwest's Culinary Arts into the 21st Century through
Professionalism, Education & Community Service
| |
President's Message from Gary Fuller | |
|
Hello Members and Friends,
What a fantastic summer we are having... fresh local crab, salmon, red snapper, sole and the abundance of fresh fruits and vegetables. My oh MY, the peaches are delicious this time of the year. My baseball quote is for a recognition of what a terrific season the Seattle Mariners are having. I'm wishing them the best on the road to the playoffs. But first, we have a Monday night game to enjoy at Bargreens Tacoma. There will be a short demonstration by Chef Nick Musser, a quarterly scholarship presentation, and we will then open the floor up for candidate’s nominations for a two-year term to become a WSCA Board Member, Vice President, and Treasurer. Voting will be on November 14th at the SeaTac 13 Coins for the Holiday Dinner.
| |
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
| |
|
COST:
Free for members and one guest
Non-members - $10.00
ADVANCED RESERVATIONS REQUIRED - Limited seating available
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:
sgt.atarmswsca@gmail.com
Visit the meetings page for more details.
| |
|
OCTOBER 24TH - THE BITE OF THE APPRENTICE IS BACK!
The Bite of the Apprentice
October 24, 2022
Location:
Bell Harbor Conference Center
2211 Alaskan Way
Seattle, WA 98121
Times:
6:00-6:30 p.m. - Reception
6:30-8:30 p.m. - Event/Appetizers
8:30-9:00 p.m. - Awards
One of our most exciting events of the year. 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.
Cost:
Adults - $25.00
Twelve and younger - $10.00
Beer /Wine - $7.00 Soda/Water - $2.00
All Proceeds go to WSCA Apprenticeship
Come out and enjoy the tastes of the season and see what creations the Apprentice cooks and Pastry cooks have created for you! Be part of the People’s Choice Award and vote for your favorite “Bite.”
Advanced Reservations Required - Limited Capacity
For reservations, pay online at visit the Bite of Apprentice page and then contact Michael Ventura, Sargeant at Arms:
sgt.atarmswsca@gmail.com
For more info on this event, visit the Bite of Apprentice page.
| | |
|
|
Heat
By Bill Buford
“From one of our most interesting literary figures - former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs - a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
Expanding on his James Beard Award-winning New Yorker article, Bill Buford gives us a richly evocative chronicle of his experience as “slave” to Mario Batali in the kitchen of Batali’s three-star New York restaurant, Babbo.
| |
|
In a fast-paced, candid narrative, Buford describes three frenetic years of trials and errors, disappointments and triumphs, as he worked his way up the Babbo ladder from “kitchen bitch” to line cook...his relationship with the larger-than-life Batali, whose story he learns as their friendship grows through (and sometimes despite) kitchen encounters and after-work all-nighters...and his immersion in the arts of butchery in Northern Italy, of preparing game in London, and making handmade pasta at an Italian hillside trattoria.
Heat is a marvelous hybrid: a memoir of Buford’s kitchen adventure, the story of Batali’s amazing rise to culinary (and extra-culinary) fame, a dazzling behind-the-scenes look at a famous restaurant, and an illuminating exploration of why food matters. It is a book to delight in, and to savor.”
What an interesting great read. Enjoy!
| |
WELCOME TO NEW MEMBERS
Welcome to our new and renewed members! Thank you for joining the Washington State Chef's Association!
| |
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
| |
Member Spotlight - Michael Ventura | |
|
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.
| |
Upcoming Certification Practical Exams | |
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.
| |
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! | |
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.
| |
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
| |
Thank you to our Sponsors! | | | | | |
