At our recent WSCA President’s Awards Dinner in February 2018, our award winners were as follows:
Chef of the Year – Steve Schrader, CCA
Professional of the Year – Dan Lewark, CEC, AAC
Student Chef(s) of the Year – Gabriel Montgomery, Joshua McKinnon, Amy Reyes
Humanitarian of the Year – John Clark
President’s Medallions – Jeff Pratt, Michael Ventura
Associate Member of the Year – Food Services of America
The Washington State Chef’s Association is the official Washington chapter of the American Culinary Federation. The WSCA provides opportunities for culinary professionals, students, food purveyors, business owners and those with a passion for food to share, educate, and connect through meetings, projects and other activities which promote the culinary arts in Washington State. The WSCA and AAC are proud to provide scholarships for our student members. For more information visit our Scholarships page.
Seafood Study – Please Participate
My team of researchers and I have developed a project called, Seafood Traceability In the Pacific Northwest: An Industry’s Perspective, being conducted at Oregon State University focused on the following demographic:
Anyone involved in or who supports a seafood business/organization as an owner, employee, and/or contractor in Alaska, British Columbia, Oregon, Washington, California, or Hawaii.
If you belong to this demographic, you are invited to participate in a 15 min survey found at this link below (password: “seafood”):
Click here for an invitation letter that contains more details concerning this project and the investigators. Thank you so much for your time and consideration on this very important issue. Please email myself or Dr. Gil Sylvia (cc’d) if you have any questions. You can also call at 207-809-9780. Thanks again!
All the best,
M.S. Candidate | Seafood Traceability
Marine Resource Management
College of Earth, Ocean, and Atmospheric Sciences
Oregon State University