March Print Newsletter 2006
Content
Washington State Chef’s Association
The Northwest Chef
Special points of interest:
• March 17th meeting at the Broadmoor country Club 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
Volume 7, Issue I
March 2006
Giving back to the Community
The Restaurant Community Outreach Program said it best “Philanthropy isn’t just good for the community; it’s good for your restaurant. Getting involved in community outreach helps boost employee morale, promotes good will among customers and can increase sales. In fact, nearly 80 percent of Americans believe companies should support a community’s social needs. Are you doing your part?”
Whether you’re just starting out and need inspiration, Getting involved is easier then you think. Here are some ideas to help get you thinking:
• • • Inside this issue:
Presidential Awards Dinner Food Bank Recipe Challenge
2
If you are the head chef of a restaurant, consider being a guest chef at a homeless shelter and ask your employees to volunteer with you Create a recipe and enter it into the “Food Bank Recipe Challenge”. What better way to both give back to the community and show off your creative skills If time is short you could donate money to support the local charities around your home or to national charities such as: • Children’s Hospitable • Zoo • Local Library • Red Cross • United Way • Local Food Bank
2
The community is a melting pot of vastly different back grounds, however a common thread existed between us all -- a passion for food. Food nourishes us and is the conduit that joins us together in times of celebration and sadness. These threads enable us to cross many cultural boundaries and allow us to focus on our similarities and not our differences. Just giving back a little can make all the difference to someone who may need it.
2006 Michael Ty 2 Endowment Fund ACF Certification Chef Profile Chris Plemmons C.E.C. Employment Opportunities 3
3
If you need some guidance on what you can do - just contact our Chapter President at [email protected] or myself at [email protected] and one of us will put you contact with someone that can assist you.
4
Page 2
Washington State Chef’s Association
Presidential Awards Dinner ‘05 at Broadmoor Golf Club
The ACF Washington State Chef’s Association Presidential Awards Dinner for 2004 was held at the Broadmoor Golf Club on March 14th, 2005.
Located in Seattle at 2340 Broadmoor Dr E
4-6pm Board Meeting 6-7pm Social hour & Educational segment 7-9pm General meeting and dinner ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meeting Reservations: Phone: 206.725.1545 Email: Janet Schaffer— [email protected]
The educational segment will be presented by own Eric Hutchinson of Hormel on Pork primal cuts, the fabrication and products.
Food Bank Recipe Challenge - March 2006
President Christopher Plemmons, CEC has presented a Food Bank Recipe Challenge for our members. A cook book will be made of submitted recipes and distributed to food bank recipients. Remember, 60% of food bank recipients are children and possible future chefs. The monthly challenge is to make recipes for delicious soups, entrees, side dishes and / or desserts out of a selected group of ingredients (below) from a local food bank each month. When you submit recipes please list: Ingredients, Procedures, and Yield. Each recipe should include a title, list of ingredients, with unit of measurement in order of use and written procedures to make the dish. Yield or number of servings should also be included. Please see example in the left column of Vegetable Beef Soup. Thank you for your participation in this important WSCA Project
"After a good dinner one can forgive anybody, even one’s own relatives" Oscar Wilde
Applications Available for CCF 2006 Michael Ty Endowment Fund
The Chef & Child Foundation is calling for applications for the 2006 Michael Ty Endowment Fund. Applications are available at www.acfchefs.org , and are due by May 31, 2006. children who benefit from ACFCCF programs. The recipient of the award will have a donation made on his/her behalf to a charity selected by the recipient.
The Michael Ty, CEC, AAC, Endowment Fund of ACFCCF was established in 2000. It is awarded annually to an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the
For more information, Contact [email protected].
Volume 7, Issue I
Page 3
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]
A young apprentice on the line
Chef Profile - Chris Plemmons C.E.C
Certified Executive Chef, Chris Plemmons, is known here in the Northwest not only for creating the most sumptuous and memorable meals but also for his truly extraordinary talent of sharing these skills with others. Chris has a broad scope of experience that includes his current position of Culinary Arts Instructor at Olympic College. He delights his customers with unique, creative flair, combining regional favorites with international influences and dishing up remarkable creations. A 1988 graduate of the Western Culinary Institute, he has been awarded various culinary honors and is also a graduate of Rocky Mountain College in Billings, Montana. ton, KY, and over three years at FareStart in Seattle.
“When you become a good cook, you become a good craftsman, first. You repeat and repeat until your hands know how to move without thinking about it……. Jacques Pepin, French chef and teacher (1935-)
In addition to having operated his own restaurant, Christopher’s at the Inn at the Manor Farm Inn in Poulsbo, WA, he served for nine years as the executive chef at the Women’s University Club in Seattle, two years as a regional specialist for Club Corp of America, two years as the executive chef at the Lafayette Club in Lexing-
He has been an active member of the Washington State Chefs Association since 1989 and is the current President. Chris serves on the Bremerton Foodline Board and teaches monthly cooking classes for food bank clients. He also serves on the Advisory Board for the Bremerton High School Culinary Arts Program. He is the Chef de Cuisine for the Kitsap County AIDS Foundation monthly Red Ribbon Supper Club.
Chef Plemmons is active in the community, you can see him next on April 26 where he will give a free lecture on “The Foods of Kitsap and Mason Counties” which will be held at the Bremer Student Center on the Olympic College at Bremerton
News Letter Notes
Articles, suggestions and photos for the Newsletter can be sent to Jason Rendon via email JRendon @ bonfirecuisine.net
Chef Chris Plemmons
Washington State Chef’s Association
ACF Washington State Chef’s Association P. O. Box 94241 Seattle, WA 98124
Employment Opportunities
Job Offer 1: Position #1 - Executive Chef Position #2 - Sous Chef Position #3 - Qualified Assistant Cook For: The Boat Company Alaskan Specialty Tours May to September Charter Yachts with 24 High End Guests per trip. Good Salary plus Tips. Private Cabin for Executive Chef Contact: [email protected] Job Offer 4: 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
Another fine day at Pike Place
433-1020 or apply on-line at www.nestleusa.com Job Offer 3: 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
Job Offer 2: Position #1 - Corporate ChefJob Description(Word doc) For: Nestle Job is located in the Pacific NorthWest, based in Seattle. Contact: Camie Lynch at 509-
The Northwest Chef
Special points of interest:
• March 17th meeting at the Broadmoor country Club 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
Volume 7, Issue I
March 2006
Giving back to the Community
The Restaurant Community Outreach Program said it best “Philanthropy isn’t just good for the community; it’s good for your restaurant. Getting involved in community outreach helps boost employee morale, promotes good will among customers and can increase sales. In fact, nearly 80 percent of Americans believe companies should support a community’s social needs. Are you doing your part?”
Whether you’re just starting out and need inspiration, Getting involved is easier then you think. Here are some ideas to help get you thinking:
• • • Inside this issue:
Presidential Awards Dinner Food Bank Recipe Challenge
2
If you are the head chef of a restaurant, consider being a guest chef at a homeless shelter and ask your employees to volunteer with you Create a recipe and enter it into the “Food Bank Recipe Challenge”. What better way to both give back to the community and show off your creative skills If time is short you could donate money to support the local charities around your home or to national charities such as: • Children’s Hospitable • Zoo • Local Library • Red Cross • United Way • Local Food Bank
2
The community is a melting pot of vastly different back grounds, however a common thread existed between us all -- a passion for food. Food nourishes us and is the conduit that joins us together in times of celebration and sadness. These threads enable us to cross many cultural boundaries and allow us to focus on our similarities and not our differences. Just giving back a little can make all the difference to someone who may need it.
2006 Michael Ty 2 Endowment Fund ACF Certification Chef Profile Chris Plemmons C.E.C. Employment Opportunities 3
3
If you need some guidance on what you can do - just contact our Chapter President at [email protected] or myself at [email protected] and one of us will put you contact with someone that can assist you.
4
Page 2
Washington State Chef’s Association
Presidential Awards Dinner ‘05 at Broadmoor Golf Club
The ACF Washington State Chef’s Association Presidential Awards Dinner for 2004 was held at the Broadmoor Golf Club on March 14th, 2005.
Located in Seattle at 2340 Broadmoor Dr E
4-6pm Board Meeting 6-7pm Social hour & Educational segment 7-9pm General meeting and dinner ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Meeting Reservations: Phone: 206.725.1545 Email: Janet Schaffer— [email protected]
The educational segment will be presented by own Eric Hutchinson of Hormel on Pork primal cuts, the fabrication and products.
Food Bank Recipe Challenge - March 2006
President Christopher Plemmons, CEC has presented a Food Bank Recipe Challenge for our members. A cook book will be made of submitted recipes and distributed to food bank recipients. Remember, 60% of food bank recipients are children and possible future chefs. The monthly challenge is to make recipes for delicious soups, entrees, side dishes and / or desserts out of a selected group of ingredients (below) from a local food bank each month. When you submit recipes please list: Ingredients, Procedures, and Yield. Each recipe should include a title, list of ingredients, with unit of measurement in order of use and written procedures to make the dish. Yield or number of servings should also be included. Please see example in the left column of Vegetable Beef Soup. Thank you for your participation in this important WSCA Project
"After a good dinner one can forgive anybody, even one’s own relatives" Oscar Wilde
Applications Available for CCF 2006 Michael Ty Endowment Fund
The Chef & Child Foundation is calling for applications for the 2006 Michael Ty Endowment Fund. Applications are available at www.acfchefs.org , and are due by May 31, 2006. children who benefit from ACFCCF programs. The recipient of the award will have a donation made on his/her behalf to a charity selected by the recipient.
The Michael Ty, CEC, AAC, Endowment Fund of ACFCCF was established in 2000. It is awarded annually to an ACF chef who has dedicated countless hours to fighting childhood hunger, working on behalf of the foundation and teaching the
For more information, Contact [email protected].
Volume 7, Issue I
Page 3
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]
A young apprentice on the line
Chef Profile - Chris Plemmons C.E.C
Certified Executive Chef, Chris Plemmons, is known here in the Northwest not only for creating the most sumptuous and memorable meals but also for his truly extraordinary talent of sharing these skills with others. Chris has a broad scope of experience that includes his current position of Culinary Arts Instructor at Olympic College. He delights his customers with unique, creative flair, combining regional favorites with international influences and dishing up remarkable creations. A 1988 graduate of the Western Culinary Institute, he has been awarded various culinary honors and is also a graduate of Rocky Mountain College in Billings, Montana. ton, KY, and over three years at FareStart in Seattle.
“When you become a good cook, you become a good craftsman, first. You repeat and repeat until your hands know how to move without thinking about it……. Jacques Pepin, French chef and teacher (1935-)
In addition to having operated his own restaurant, Christopher’s at the Inn at the Manor Farm Inn in Poulsbo, WA, he served for nine years as the executive chef at the Women’s University Club in Seattle, two years as a regional specialist for Club Corp of America, two years as the executive chef at the Lafayette Club in Lexing-
He has been an active member of the Washington State Chefs Association since 1989 and is the current President. Chris serves on the Bremerton Foodline Board and teaches monthly cooking classes for food bank clients. He also serves on the Advisory Board for the Bremerton High School Culinary Arts Program. He is the Chef de Cuisine for the Kitsap County AIDS Foundation monthly Red Ribbon Supper Club.
Chef Plemmons is active in the community, you can see him next on April 26 where he will give a free lecture on “The Foods of Kitsap and Mason Counties” which will be held at the Bremer Student Center on the Olympic College at Bremerton
News Letter Notes
Articles, suggestions and photos for the Newsletter can be sent to Jason Rendon via email JRendon @ bonfirecuisine.net
Chef Chris Plemmons
Washington State Chef’s Association
ACF Washington State Chef’s Association P. O. Box 94241 Seattle, WA 98124
Employment Opportunities
Job Offer 1: Position #1 - Executive Chef Position #2 - Sous Chef Position #3 - Qualified Assistant Cook For: The Boat Company Alaskan Specialty Tours May to September Charter Yachts with 24 High End Guests per trip. Good Salary plus Tips. Private Cabin for Executive Chef Contact: [email protected] Job Offer 4: 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
Another fine day at Pike Place
433-1020 or apply on-line at www.nestleusa.com Job Offer 3: 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
Job Offer 2: Position #1 - Corporate ChefJob Description(Word doc) For: Nestle Job is located in the Pacific NorthWest, based in Seattle. Contact: Camie Lynch at 509-
