November Print Newsletter 2005

Washington State Chef’s Association

The Northwest Chef Volume 6, Issue II

Special points of interest: • November 14th meeting at Lake Union Cafe in Seattle • If you're interested in hosting a meeting, please contact the Washington State Chef's Association. • Open Chair Positions Student Representative Wine Representative

November 2005

Presidents Message by Gregory C. Werry CEC DFBE I wish to thank Chef John Fisher for him and his student’s culinary performance, at our October Meeting. Also, my heartfelt appreciation goes out to everyone that either helped gather auction items and/or help by purchasing the auction items. At our October meeting, we raised over a $1000.00 for the ACFF Disaster Relief Fund. November is here, and the end of the year is around the corner. Our November meeting is our annual Elections meeting, so I hope that we have a strong turn out. I encourage everyone to attend. This chapter is about all of us, and it takes input and commitment from everyone to continue growing and flourishing. One of our recent accomplishments, which we have moved forward with, is the development of our new website. Our leadership team has put in many hours and many months discussing and debating the practicality of our website. We feel that this is our Chapter’s “Virtual Office Building”. Our gratitude goes out to our Trustees for the support and trust for us to build this. Check out the new website at www.washingtonstatechefs.com.

Inside this issue:

Another project that we are in the process of is the review of our Chapter’s By Laws. Upon returning from the National Convention, discussion began about a few addendums in the By-Laws of the National Office. We find ourselves needing to stay in compliance with the changes in the National By-Laws and also just updating to help our chapter to continue operating as smoothly and as effective as possible.

Next Chefs Meeting

We have many other projects currently in the works, and we are always looking for individuals that are able to volunteers and add their support. Everyone has special talents and unique qualities that can be beneficial to our overall development. We may not recognize these traits until you, as a member and supporter of this chapter, stand up and identify yourself.

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2006 ACF Na2 tional Convention 2005 - Culinary 2 Competition 12/4 ACF Certification

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Chef Profile Robert Suelzle

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Employment Op- 4 portunities

Rudy Guerrero and David Tangkilisan, both competed in a hot food, mystery box style of competition in Spokane, Washington and garnered culinary medals for their hard and well deserved work! Both culinarians have worked very hard in getting ready for this vigorous challenge and showed the entire culinary community, as well as the jury of distinguished, world renowned chef judges that they were there to do some serious cooking! Rudy is a graduate of the culinary program at Renton Technical College. His performance earned him an ACF Silver Medal that was the HIGHEST score of the competition. David is a student at the Art Institute of Seattle, currently completing his Internship at the Rainier Club. David earned a Bronze Medal for his cooking. I am extremely proud of both of these gentlemen for their accomplishments.

Gregory Werry CFBE, CEC President, WSCA - [email protected]

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Washington State Chef’s Association

November 14th Meeting at Lake Union Café Located in Seattle at 3119 Eastlake Ave E .

The meeting was held at the Lake Union Cafe in Seattle. In the educational segment, an active member and junior member panel discusses, what are students looking for in education, career and curiosity? What are expectations of active members that are hiring and more. Also at this meeting it was our annual Elections meeting.

Entrée: Pan-seared stuffed breast of chicken with pancetta, caramelized onion and basil with a Calvados roasted chicken demi-glaze. Butternut Squash Ravioli, feta and toasted Pine nuts

Hors d’oeuvres: Seared scallops with black bean peanut relish Camembert pillows with quince jelly Crab and lobster gratin in fillo Brandied shallot and gorgonzola crustini

Lake Union Café Chef Ian Hoyt http://www.lakeunioncafe.com

Mixed Greens with caramelized pears and sun-dried cherries, Cambazola

“Anybody can make you enjoy the first bite of a dish, but only a real chef can make you enjoy the last.” François Minot, Editor, Guide Michelin

Dessert: Lake Union Café Crème Brule

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meeting Reservations: Phone: 206.725.1545 Email: Janet Schaffer— [email protected]

2006 ACF National Convention Proclaim Liberty Proclaim Liberty! The American Culinary Federation will hold its 56th National Convention in Philadelphia, PA, July 14-17, 2006 and you're invited! This event which brings together nearly 2000 of America's most influential and accomplished chefs, celebrity chefs, culinary educators and students, restaurateurs and food industry representatives is

packed with professional development, networking, leading industry expertise and social events. Join us at the Philadelphia Marriott and the Pennsylvania Convention Center in the summer of 2006 for what has become the nation's finest gathering of culinarians. Reserve your room before June 22, 2006 to take advantage of the special ACF convention rate of $156. Call 800-228-9290 or the hotel

direct 215-625-2900 to make your reservations now! For travel reservations and information, please contact ACF’s dedicated Travel Department between the hours of 8:30am and 5:30pm eastern time, Monday through Friday: Lockie Robbins 1.800.221.3915 x105 Sandra Gardner -

2005 ACF WSCA Culinary Competition - December 4th Join us at Renton Technical College on December 4th from 7am till 5pm for the ACF Washington State Chefs Association Culinary Competition. Kailee Eck competing at the ACF FSA Competition in Spokane, Wa October 25th.

There will be a Student Team Competition and Category A, B, C, D show pieces.

Judges for this competition are: • Richard Burr CEC • Shawn Hanlin CEC • Paul Kasper CEPC ~~~~~~~~~~~~~~~~~~~~~~ Competition Information: Jim Mcguire

206.239.2302 [email protected] Located in Renton on NE 3rd and Monroe Ave. Renton Technical College http://www.rtc.edu

Volume 6, Issue II

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ACF Certification Certification helps employers verify that applicants have the knowledge and skills required for the positions you apply for. Certification provides professional cooks and chefs concrete credentials that differentiate your application from others. To maintain your certification you are held accountable for continuing education points. This keeps you and you staff motivated and committed to the process.

Take the time to get started, we have a certification team waiting to assist you. Dan Lewark CEC [email protected] 206-525-5766 Certifications Include: Certified Master Chef (CMC), Certified Master Pastry Chef (CMPC), Certified Executive Chef (CEC), Certified Executive Pastry Chef (CEPC), Certified Culinary Administrator

(CCA), Certified Culinary Educator (CCE), Certified Chef de Cuisine (CCC), Personal Certified Executive Chef (PCEC), Certified Secondary Culinary Educator (CSCE), Certified Working Pastry Chef (CWPC), Certified Sous Chef (CSC), Personal Certified Chef (PCC), Certified Culinarian (CC) or Certified Pastry Culinarian (CPC)

A young apprentice on the line

Chef Profile Robert G. Suelzle brings with him over twenty five years of “hospitality experience”. He held such positions as educator, executive chef, military food service instructor and numerous other culinary and hospitality management throughout Europe, Central America and the United States. He also holds vocational teaching certificates in culinary arts and hospitality management, as well as being recog-

nized as a Certified Hospitality Educator (CHE). He has been teaching full and part time culinary and hospitality classes for almost ten years. Currently he is teaching part time American Culinary Federation (ACF) required certification classes in nutrition, sanitation and culinary management. Finally he is certified by the United States Army Reserves

as a Food Service Instructor where he has been working full and part time for the past seventeen years. Robert is also a graduate of Washington State University, Pierce College, Clover Park Technical College and the United States Army’s Headquarters School for food service. While at Washington State he received a BA in hospitality administration and while at Clover Park he received a di-

State Chef’s Association recognized Robert with presidential medallions for all of his hard work and contributions in teaching and certification work. When time permits Robert is also a member and is involved with the International Council on Hotel, Restaurant, and Institute Education (CHRIE). Lastly his community service includes Chairman of the Culinary Arts

I started cooking; up until then, I just ate. " Julia Childs

News Letter Notes

Chef Suelzle continue… ploma and certificate in restaurant and bar management. In the military he was honored as a distinguished graduate of his food service class. Robert’s positions working with the ACF Washington State Chef’s Association have included jobs a Certification Chair, Education Chair and Elected as Treasurer and currently elected as Vice President. Twice the ACF Washington

"I was 32 when

Advisory Board for Bates Technical College and Chairman of the Board for Clover Park Technical College Hospitality Management Program.

Articles, suggestions and photos for the Newsletter can be sent to Jason Rendon via email JRendon @ bonfirecuisine.net

Washington State Chef’s Association ACF Washington State Chef’s Association P. O. Box 94241 Seattle, WA 98124

Employment Opportunities Job Offer 1: 2 Executive Sous Chefs Interested in chefs with great creativity and the ability to take on greater responsibility as the project grows. Located in the Bahamas ($60-80k; + housing allowance; + bonus) Contact: Ken Matheson Washington, DC 202-832-8262 direct Job Offer 2: Chef Located in Albany, GA at the Hilton Garden Inn Contact: Shanna Ludick Catering Sales Manager Hilton Garden Inn Albany 101 South Front St. Albany, GA 31701 229.888.1590 Phone 229.878.4862 Fax

Job Offer 4: Executive Chef, Executive Sous Chef, 2 Chefs de Cuisines and a Service Director. Contact: Bedelia von Paulhus von Paulhus & Associates New Bern, NC 252-635-1983 Opportunities for the right individual to apply for

Job Offer 3: Executive Chef Seeking an Executive Chef for 50th Anniversary Season. Located in Aiken, SC at the Green Boundary Club. Lots of benefits including competitive salary. Contact: General Manager Mimi Cullinan at 803-649-2549 or 803-270-7736 or send a resume to [email protected]

Job Offer 5: Dinning Services Manager Located in Wabash, IN at the Honeywell Center. The Honeywell Center seeks a highly motivated Dining Services Manager to oversee daily operations of Eugenia’s Restaurant and catering services. Contact: Honeywell Center, Attn: Executive Director, 275 West Market Street, Wabash, Indiana 46992Full job description available at www.honeywellcenter.org Harry Kilmer Executive Chef 260-563-1102 x534