Washington State Chef's
WSCA Meet-Ups
MarkeTeam Foodservice Educational Event
MONDAY, March 24th 2025
Location: Lavish Roots Catering
Times
5PM – 7:30PM
Event Info
Join us for an engaging, exciting, and educational evening hosted by MarkeTeam Foodservice, featuring top-tier culinary equipment and expert insights from industry leaders!
Executive Chef Hudson Slater of MarkeTeam Foodservice, Chef Brian Figler of Rational, Chef Toni Ragucci from Rational, and Roger Moss of Hoshizaki will be on hand to demonstrate how cutting-edge kitchen equipment can take your food and beverage program to the next level
Enjoy a thoughtfully prepared meal and drinks crafted using state-of-the-art culinary equipment, including the RATIONAL iCombi Pro, Cookshack Smokers and Charbroiler, and the Hoshizaki 1″x1″ Specialty Ice Machine. These innovative tools enhance food and beverage offerings while simplifying operations, making it easier for operators to improve efficiency and maintain consistency. Our expert chefs will share valuable techniques to help you maximize their potential and streamline kitchen workflows.
Whether you’re looking to stay ahead of industry trends or simply explore new culinary innovations, this event promises to be an insightful and engaging experience.
Mark your calendars for Monday, March 24 at 5:00 PM, and RSVP today to join us for an evening of great food, live demonstrations, and industry networking. We look forward to seeing you there!
Cost
FREE
Reservations Required
Please RSVP to Michael Ventura, Sergeant in Arms, by filling out the form below:
Location
Lavish Roots Catering
15320 Ambaum Blvd SW
Burien, WA 98166
Bite of the Duck
Food Competition
Tuesday, April 8th, 2025
Location: Bates Technical College
Event Info
Join us for The Bite of the Duck Food Competition on Tuesday, April 8th, 2025 from 5-8pm at Bates Technical College Downtown Campus.
Times
5PM – 8PM
Location
Bates Technical College
Downtown Campus
1101 South Yakima Avenue
Tacoma, WA 98405
Cost
FREE
Reservations Required
Please RSVP to Michael Ventura, Sergeant in Arms, by filling out the form below:
Welcome to the WSCA Meetings page! Join the WSCA today and start attending our monthly meetings. Each meeting includes dinner and a social/educational hour. These dinner meetings are a great chance to connect with culinary professionals of the Puget Sound region while enjoying amazing food. WSCA meetings are also a good way to learn how to earn national certification.
The Washington State Chefs Association is an educational culinary-community association and a chapter of the American Culinary Federation with contacts to:
The Restaurant Association
Women Chefs
Chaine de Rotisseurs
The Escoffier Society and Women’s Escoffier Society
Senior and Retired Chefs
R&D Chefs
Christian Camping Cooks
Brokers – Purveyors of fine food and culinary equipment
Junior and Apprenticeship members
Meeting information
ASSOCIATE MEMBERS
If you wish to showcase your products through educational presentation or product tasting at our monthly meetings, please contact Roger Knapp.
HOST A MEETING
If you’re interested in hosting a dinner / meeting (usually the 2nd Monday of the month), please contact Roger Knapp.
SPONSOR A MEETING
If you are looking for a great advertising opportunity, you might want to consider sponsoring a WSCA meeting. For more information about becoming a meeting sponsor, please contact Roger Knapp.
VENDOR SPACES AVAILABLE
For Vendor Space at our meetings to showcase your products, please contact Roger Knapp.
MEETING EDUCATIONAL SEGMENT
We are looking for purveyors, growers, brokers and/or distributors who would be willing to make an educational and informational presentation to members of the Washington State Chefs’ Association at one of our monthly meetings.
Meetings are attended by area chefs, cooks, culinary students and associate members on the second Monday of the month at various locations in the Seattle metro area. A presentation should be 45 minutes to 1 hour in length and we will ask lots of questions (we will also buy you dinner).
If you would be willing to address our group of 60 or so interested culinarians, please contact Roger Knapp.
