Washington State Chef's
HORMEL DEMONSTRATION @ RTC
Monday, January 8th, 2024
We will have a half hog carcass present as we discuss all things pig. Expect to learn something new!
Please see below for main topics covered.
- Animal welfare and raising of hogs.
- Harvesting processes.
- Primal cuts.
- Fully prepared products.
Renton Technical College
3000 NE 4th Street
Renton, WA 98056
Board Meeting: 4pm
Hormel Demonstration: 5:30pm
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
Chaine de Rotisseurs
The Escoffier Society and Women’s Escoffier Society
Senior and Retired Chefs
Christian Camping Cooks
Brokers – Purveyors of fine food and culinary equipment
Junior and Apprenticeship 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.