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U.S. Wins Bocuse d’Or

USA is announced as the gold winner of the 2017 Bocuse d’Or. Click here to find more pictures from this event…

“This is the most prestigious cooking competition in the world named after the fabled French Chef Paul Bocuse. Chefs compete from around the world. It’s like the Olympics of cooking. The reason this year is so special is for the first time ever the United States has WON the competition lead by Mathew D Peters and Harrison Turone. To get a glimpse of what this epic challenge is all about you can see our journey from 2013 in this real life documentary. Check out the trailer and download is available online at www.contendermovie.com. You may not be a chef but we all can appreciate the triumph of the human spirit.” -Rich Rosendale

2016 Holiday Dinner & Silent Auction

Our annual Holiday Dinner, silent auction and elections at the Clearwater Casino were a huge success.  The silent auction generated $2,158 dollars for the apprenticeship.  Additionally the Chaine de Rotisseurs donated a lump sum of $2500 dollars to the apprenticeship.  Their support over the years has helped the apprenticeship grow and has enabled us as a chapter to send apprentices to regional and National conferences.  A special thank you goes out to Gary and Elaine Fuller for all their work on the silent auction.  We had over 90 people come out for the event and they were not disappointed.  The staff at the Clearwater again did an amazing job from the tray passed appetizers to the incredible meal we all enjoyed.  Without the support of the Clearwater Casino and all the contributors to the silent auction this night would not have been a success.

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Holiday Dinner Menu:

STATION 1
Fruit Display
Imported and Domestic Cheese Display
Charcuterie Display
Local In-House Smoked Salmon

STATION 2
Carved Herb Roasted Tenderloin of Beef
Béarnaise Sauce
Soy Marinated Shrimp
Asparagus

STATION 3
Kahlua Pork
Spam Fried Rice
Halibut with Mango Beurre Blanc and Watermelon Salsa
Oven Roasted Tri-Colored Baby Carrots
Potato Hash
Brussel Sprouts with Onions and Pancetta

STATION 4
Cardamom/Pistachio Pastry
filled with mango gel, topped with caramelized mango and mint

Chili Pepper Chocolate Coin Tea Sandwich
filled with key lime curd with gold leaf

Petit Fours:
Almond sponge with chocolate ganache / hazelnut and marzipan
Almond sponge with tangerine marmalade, orange fondant

Mini Fire Roasted Apple Cheesecake
on spiced shortbread, with white chocolate ganache drip on sides

Gingerbread Cake / Roasted Japanese Sweet Potato Mash
Gingerbread Cookie Crumb
topped with toasted marshmallow

National Convention 2015

The national convention was held in Orlando, Florida the first week in August and there were lots of high points and a couple that were not as high as we wanted. Our knowledge bowl team unfortunately did not win. They did a great job getting to the nationals and I would like to thank Janet and her team for representing our region and chapter at nationals.

AAC-Three-Amigos-PhotoThe Hermann G. Rusch award went to Hans Schadler this year. The completion was tough for this award. Thank you Gary for taking this all the way to nationals as well. JJ Meland was awarded a presidents medallion at the convention. Congratulations Chef on a well-deserved honor.

Three of us from our chapter were inducted into the AAC at a ceremony and dinner on August 1st. The day culminated with a nine course meal at the Waldorf Astoria Hotel in Orlando. Chef Dan Lewark CEC, AAC, CCA, chef Michael Baldwin CEC, AAC, CCE and myself chef Tony Parker CEC, AAC, ACE are the newest members of the honor society of the ACF. I know that it was exciting and humbling to be there and be sworn in as fellows.

Seattle Times Article

Here is a great article about one of our graduate apprentices. El Gaucho Executive Chef Jonathan Garcia offers his take on a tasty sockeye salmon recipe…

2015 WSCA Annual Appreciation BBQ

At our Annual Appreciation BBQ at Angle Lake Park on June 14th, we were treated to an extraordinary meal. Chef Brandon and his staff at Lavish Roots created a menu that had exceptional flavor. The twenty four hour house brisket could not have been better. The pork belly brioche w/ blackberry was excellent. Not your traditional BBQ outing. The whole menu was excellent. We had fun playing some games and we learned that croquette is not a passive game but a cut throat one, as demonstrated by Michael Baldwin. Great game Michael. We would also like to thank Mark Lindens son for supplying the music for the BBQ. Great mix of tunes.  It was great to enjoy a sunny day with no stress. View pictures of the food below…

April 2014 Bite of Apprentice Scholarship Dinner

On Monday, April 14th, 2014 we held the Bite of Apprentice Scholarship Dinner at Renton Technical College. People came out to enjoy the tastes of the season, and to see what creations the Apprentice Cooks and Pastry Cooks created! We had a total of 16 tables and lots of food and we raised around $6000 for the Apprenticeship scholarship fund. At the event we also announced our first two graduates: Travis Hine from Earls of Bellevue and Josue Mendoza from Seattle Golf Club.

The people selected the Best of the Bite Peoples Choice, Best School and Apprentice. The Best of the Bite People’s Choice was Charity Chapel, Apprentice to Tamas Ronyai from Mirabella Seattle Center, the Best School was Bellingham Technical College, and the Best Apprentice was again Charity Chapel, Apprentice to Tamas Ronyai from Mirabella Seattle Center.

Thank you for coming out to CELEBRATE our Apprentices and be a part of their success!

View Pictures of the event below…

An array of tasty dining delights were prepared by:

Restaurants

  • Aqua by El Gaucho
  • Columbia Tower Club
  • Earls Bellevue
  • El Gaucho Bellevue
  • El Gaucho Seattle
  • Emerald Cove

House Sponsors

  • No Junk Inc.
  • Purple Wine Bar
  • CafeRainer Golf
  • Country Club
  • RTC Catering
  • Seattle Golf
  • Country Club Seattle

Colleges

  • Bates Technical College
  • Bellingham Technical College
  • Lake Washington
  • Institute of Technology
  • Le Cordon Bleu
  • Olympic College
  • Renton Technical College

April 2014 Northwest Beef Seminar

The Northwest Beef seminar was a wonderful success, thank you to the Washington State Beef Commission, Rob Noel, and Renton Technical College for all the assistance with the work shop. Members enjoyed the processes involved with “Pasture to Plate” and guest speakers Mr Stokes a Rancher, A feed Lot operation and a slide show on processing plant. We also had a cutting demonstration on shoulder cuts, Sirloins and striploin by Bridgette Wasser from National Cattleman’s Association. Members were able to cut sub primal into “BAM” cuts. Thanks to all who attended and great to see all the new faces! For more details and pictures visit the Beef Seminar webpage…

February 2014 WSCA Meeting – Presidents Awards Dinner

The Chapter’s President’s Gala and Awards dinner was held February 10, 2014 at the SEATAC Doubletree Inn. This is the evening we celebrate our fellow members for their outstanding achievements for the year and the dedication in volunteerism that they do. The awards dinner was hosted by past-president Chef Mark Linden, CEC, ACE, AAC.

Presidents Awards went to:

Michael Baldwin, CEC, AAC, CCE – Chef of the Year
Jim Douglas, CEC, CCE, AAC, HOF – Humanitarian Chef of the Year
Jennifer Sohonie, CEC  – Professional Chef of the Year
Oleg Victof – Student of the Year

Muckleshoot Casino – Associate Member of the Year
Le Cordon Bleu – Associate Member of the Year

Kevin Blaylock, CEC, CSCE, CCA – Presidential Medallion
Steve Schrader – Presidential Medallion

The Event

Chef Jamie Callison, culinary arts instructor from WSU spoke about his new cookbook, Crimson Spoon at our dinner.  For more information on the Cookbook, click here.

The meeting was hosted by Chef Bruce Frye, Executive Chef of the Double Tree Hotel in Sea-Tac. Executive Chef Bruce Fry, CEC and staff presented a beautiful dinner including a social hour with passed hors d’ouerves  and a delicious three-course meal.  All in attendance agreed it was a memorable meal beginning with the first course of 8 appetizers presented on an attractive plate to each diner.  The main course was a delicious serving of Alaskan Black Cod in a saffron court bouillon with apple, pear and butternut squash couscous.  Our dessert plate consisted of a trio including an apple tart, pumpkin panna cotta with bacon and hazelnut gelato. View the menu and more info about Chef Frye below.

Menu:

Culinary Social
Barbecued Duck, Peking Pancake, Scallions and Plum Sauce
Andouille Sausage “Mac and Cheese”, Creole Tomato Jam
Iron Seared Salmon Pinchos, Chimichurri

Course One
Small Plate Eight Ways
Seared Sea Scallop, Tequila and Pear Cocktail, Avocado Float
Cedar Roasted Portabella, Goat Cheese Herb Crust, Garlic Crostini
Steamed Pork Dumpling, Lemon Grass, Ponzu
Breast of Chicken Dungeness, Arugula-Hazelnut Aioli
House Cured Salmon Gravlax, Horseradish Crème Fraiche, Rye canapé
Fennel Sausage, White Bean, Frisse Salad, Roasted peppers, Onions, Hard Cider Vinaigrette
Curried Cauliflower, Roasted Chick Peas
Lamb Kofta Kabob, Tzatzki

Course Two
Main Plate
Alaskan Black Cod
Saffron Scented Court-Bouillon
Hawaiian Black Salt
Spiced Apple, Pear and Butternut Squash Cous Cous
Grilled Focaccia

Course Three
Dessert
Rustic Apple Tart
Bacon Salted Pumpkin Panna Cotta
Hazelnut Gelato

Executive Chef Bruce Frye CEC

A longtime member of the American Culinary Federation and a very supportive member of the Seattle Chapter is pleased to be our host for our annual Presidents Gala. Chef Frye is an accomplished chef with several ACF Sanctioned Competition Medals, is a Certified Executive Chef and has studied International Cuisines and  Flavor Dynamics. Chef Frye began his Culinary career at the Seattle Tennis Club with stints in on the Big Island in Hawaii. He then traveled to Italy and Egypt working the hotels and then back to Seattle where he has been the Chef for the Double Tree by Hilton. He has also served as the host chef for the regional ACF Western Conference in 2008. Chef Frye brings a creative look at foods and delivers an exceptional dining experience.

MARCH 2013 PRESIDENTS AWARDS DINNER

A special thanks to the Columbia Tower Club for hosting our annual Awards Dinner. Congratulations to our distinguished chefs for their accomplishments in 2012. We recognized Chef Pratt as our Chef of the Year, Chef Baldwin as our Professional Chef of the Year and Chef Parker for our Humanitarian of the Year. In addition our Allied/Associate of the Year went to Eurest at Boeing for all the behind the scenes support they have given us for Special Olympics and the Governor’s Inaugural Ball reception. Presidential Medallions were given to Chefs Dimeo and Waters for their dedication to their students and the resulting national honors in the Culinary Knowledge Bowl and to Chefs Fisher and Duncan for all the hard work in starting up and maintain our apprentice program and the recent successful ACFEI accreditation. Certificates of appreciation as well as a picture disc and plate were given to each school and participant for their assistance to us for the 2013 Inaugural Ball Reception. The schools not in attendance will have these mailed to them. View pictures from the Presidents Awards dinner below. A special thanks to Hollie Yu for always providing great pictures.

CHEF OF THE YEAR

Congratulations to Jeff Pratt for being named Chef of the Year for 2012 at the 2013 Presidents Awards Dinner. Visit the Chef of the Year page to view his info and past Chef’s of the Year.

2013 GOVERNORS INAUGURAL BALL

The Washington State Chefs Association was honored to be chosen to once again cater the 2013 Governor’s Inaugural Ball. For details about the event and to see pictures, click here…

2012 SPECIAL OLYMPICS VOLUNTEER EVENT

The annual Special Olympics Fundraiser has come and gone. We are forever indebted to Chefs Tony Parker and John Fisher for heading this up each year. The funds received for our chapter after expenses is around $9,000. View the event pictures below…


JUNE 2012 SUMMER BBQ


A special thanks to all members who came out to enjoy some barbeque, beer and wine at our Summer BBQ at Carkeek Park in Ballard. It is always nice to get together without a meeting format just to catch up and enjoy a great summer day. We hope to continue this tradition on the years to come. Double Barrel BBQ provided great food for this event.

 

 

MARCH 2012 PRESIDENTS AWARDS DINNER

The Presidents Awards Dinner & Sous Vide Demonstration was held March 19th, 2012 at the Columbia Tower Club.  Many thanks to Chef James Hassell and the Columbia Tower Culinary and Dining Team for another great awards gala evening. He is a Bourbon fan so on behalf of the chapter we presented him a very fine bottle of such. Close to 100 people were there for this event. There was an informative education on the science of Sous Vide cooking(more info below). Presenting another way to cook and present foods in a unique manner.  Thanks also to Laurie Sanborn from Royal Cup Coffee for the nice gift bags.

 


Awards

Several awards were given out including Professional: Chef Kevin Blaylock CEC, CSCE, Humanitarian, Jeff Pratt, Pastry Chef, Hilde Korsmo, and Educator of the Year to Chris Plemmons, CEC, CCE, AAC. Our student of the year went to Megan Carroll. Walter Bronowitz received the Western Regional Herman G Reusch Award in Reno. He will then compete on the national level. Our congratulations to each of these. A thank you gift of a fishing reel and pole combo was presented to our past president Gary Fuller, CEC,CCE, AAC thanking him for his years of service to our organization.

Awards Dinner Menu

Grilled Jumbo Shrimp
Domestic Head On Shrimp, Meyer Lemon & Black Pepper Marinade
Citrus, Artichoke & Fontina Risotto, Prosciutto Crisps

Double R Beef Striploin
Sauerbraten Style
Brussel Sprout  & Mustard Slaw
Roasted Sweet Potatoes & Carrots

Chilled Fruit Souffle


Sous Vide Demonstration

Sous Vide is the culinary technique that utilizes a low temperature and long cooking temperatures to achieve as an end result superior foods that are tender and packed with flavor. A cooking process in which food is encased in an airtight plastic pouch (typically vacuum sealed) and cooked for a very long period of time at a very low temperature, usually under 200?F and for many hours, even as long as three days. The technique was first developed by French chef Georges Pralus, who discovered that cooking foie gras in this way kept it from shrinking and losing fat content. Some health experts believe that sous vide cooking is dangerous because food remains below the “danger zone” of 140?F (in which bacteria can multiply). Food cooked sous vide is typically tender, flavorful and moist. What you can do is up to your imagination and in many ways can be a time saver as well from a labor standpoint.

We were pleased to present Fusion Chef who provided a demonstration on this technique. Julabo is the premier manufacturer of professional grade sous vide equipment. For over 40 years Julabo has been an innovator in temperature control equipment. The chef-centric fusion Chef product line combines class-leading features and benefits with robust stainless steel construction. With German engineered temperature controllers, chefs can expect accurate product performance and durability. The Fusion Chef by Julabo Sous Vide devices are highly appreciated by chefs worldwide. They work efficiently and economically and optimize process in professional kitchens.

MARCH 2011 PRESIDENTS AWARDS DINNER

The 2011 President’s award dinner was held March 14th at the prestige Columbia Tower Club. This was a great night, with a fantastic menu planned by Chef James Hassell. The night was filled with laughter, excitement and joy.

President of the American Culinary Federation

We had a special guest coming to our dinner, our National President Michael Ty CEC AAC. Michael was campaining for his 2nd two year term and got to meet our members and give a short speech about what has been happening since he had become president.

We enjoyed seeing longtime chapter member celebrity Master Chef Roland Henin CMC CCE AAC talk about one of his passions working with the youth in the Chefs Move to Schools initiative. In addition, we had two other guests, Jennifer Mitchell, MS, RD from the USDA and Wendy Barkley from the Office of Superintendent of Public Instruction, Child Nutrition Services. They spoke to us about child nutrition, explained how we could sign up and how to help young students and schools close to you. Our own Chris Plemmons CEC, AAC and Brad Everett are already reaching out to our local schools and teaching Elementary students about how to eat healthier.

Robert Cugini from the Chaine de Rotisseurs presented the chapter with a gift for our Educational Scholarship Fund. Thank you Robert for your contribution to our students.

I would like to thank all our Trustees, Officers, Board Members and Committee Chairs for all their hard work and dedication to our chapter and its members.

Special Awards

The annual awards include Student, Humanitarian, Professional, Associate member and Chef of the Year.

Chef of the Year: Dan Lewark CEC, AAC, CCA – Executive Chef Sand Point Country Club

Student of the Year: Krista Nakamura, Renton Technical College Culinary Arts Program

Professional of the Year: Mark Linden CEC ACE ACC, Executive Director Exeter House

Humanitarian of the Year: Janet Waters CWPC, Lake Washington Technical College Baking and Pastry Program

Associate Member of the Year: Karl Nore, Food Services of America

President’s Medallion: Jeff Pratt Tacoma Goodwill Neighborhood Bistro

President Michael Ty honored three of our members with Presidential Coins; the member were, Tony Sumpter student Renton Technical College, Janet Waters CWPC Lake Washington Technical College and Mark Linden CEC AAC, Executive Director Exeter House

Chef James Hassell and his team presented us with a superb dinner with flawless service that had attention to every detail. Many thanks Chef for another great event for the ACF Washington State Chefs Association at the Columbia Tower Club.

Thank you all who came and helped us celebrate this very special occasion.

OCTOBER 2010 MEETING & CRABCAKE COMPETITION

Wow! What a night we all had, tasting 24 different, delicious and creative crab cakes in our 1st “Best of the Pacific Northwest” event, with Gold Sponsors Ocean Beauty  Seafoods and Oregon Dungeness Crab Commission providing all our  Dungeness Crab of the competition.

Other sponsors served up some of their fantastic Northwest Seafoods, thank  you Taylor Shellfish with their sweet succulent oysters, Crimson Cove with their smoked nuts, salmon and cheeses, Western Foodservice Marketing with their clams and chowder and Two Snooty Chefs smoked salmon corn chowder.

A special thanks to all judges and volunteers.

Judges were:

Jeffery Stern Muckleshoot Casino

Perry Mascitti Tulalip Casino

Kim Berto Poulsbo Central Market

Jermey Bryant Seattle Mariners

Bruce Bryant  Food Enthusiast

Kathy Bryant Food Enthusiast

Elsa Kush Food Enthusiast

Student volunteers were from Puget Sound & West Sound Tech Skills Centers and Lake Washington Technical College they all did a great job helping out.

Our competition was held at the Le Cordon Bleu School where professionals, students and food enthusiasts competed. Here are the winners.

Erol Kunmaz 1st Place Professional
Sous Chef Timberline Lodge
Mt. Hood, Oregon

 

Dustin Buckholtz 1st Place Student
West Sound Technical Skills Center
Bremerton, Washington

 

Ralph Pesnecke 1st Food Enthusiast
Resort Manager Timberline Lodge
Mt. Hood, Oregon

 

Hosting our event, Gene Fritz, Director at the Le Cordon Bleu, and Robert Mullins helped coordinate. Thank you both for all your help, it is appreciated by all in attendance.

I would like to express my gratitude to five of our key members that  helped make this event a special one to remember, thank you Dan Lewark CEC, AAC, CCA, Tony Parker CEC, AAC, ACE, Kevin Blaylock CEC, Janet Waters CWPC and Matthew DiMeo CC.

Thank you Chef Bob Mauer for the great October educational  meeting we had at Tacoma Bargreen Ellingson. Bob and his group served up  a tasty menu. The manufacture reps helped educating us on the newest  trends on gas, wood and electrical ovens. Thank you Frank Milward from WoodStone Oven and Josper Charcoal Oven and Grill.  Reps  from Northwest Britain and Jason Pahlman, AltoShaam Combi operated by  Robin Oury and Larry Jake of Pro Pacific Amana AXP-20 high speed oven,  operated by Bill Kelly of Kelly Minks. We appreciate you all for showing  us some of the newest in restaurant equipment available.

WSCA/AAC SCHOLARSHIP NEWS

Visit the Scholarships page for details and applications on the Evelyn Enslow, Darrell Anderson, & Joseph Sir scholarships.

SEPTEMBER 2010 MEETING RECAP

Our September meeting started off with guest speaker Sadie Kendall from Kendall Farms. Sadie presented her outstanding Crème Frachie and demonstrated several new ways to utilize their product.

Visit their website for recipes and more information: www.kendallfarmscremefraiche.com

Our dinner was catered by Renton Technical College and the award winning Veraci pizza. Marshall Jett and his crew fired up his wood-fired pizza oven and cooked up some fantastic artisan pizza for all our members. Delicious!! Thank you all for serving and hosting our September meeting.

Dan Lewark CEC, AAC, CCA our competition chairperson presented medals from our last competition. The recipients present were: Jeffery Duncan (silver medal), Sarah Palmer (2 silver medals), Kayla Mahaffey (sliver medal) and our Chapter Student of the Year for 2011 Krista Nakamura, Congratulations to all.

2009 PRESIDENTS AWARD DINNER

In March 2009, we had an exciting night and a fun, creative and great dinner at the Columbia Tower Club in Seattle, the site of our Presidents Award Dinner.

For more details and pictures on the Presidents Award Dinner in March 2009, visit the webpage.

2009 WASHINGTON STATE GOVERNORS INAUGURAL BALL
January 14, 2009 – Legislative Building, Olympia, Washington


Since 1853, the Governor’s Inaugural Ball Committee, made up of private citizens from the Capitol city community, has hosted a party to honor new governors of Washington Territory and Washington State, their cabinets, the Supreme Court and the Legislative leadership. The Legislative building and the Supreme Court was be the site for the black-tie event held every four years following the new Washington State Governor’s installation. Tented Esplanades between the Legislative Building and the Supreme Court become a festive site hosting the best of the food, wines and music of the Evergreen state.

The Washington State Chefs Association was honored to be chosen to once again cater this prestigious event. Over 250 volunteers from 10 culinary schools and 4 local businesses came together to put on a great culinary show. Champion ice carvers Tony Parker CEC, AAC, ACE (board member), Janson Iwakami and Kevin Roscoe provided ice carvings which complemented the “Celebrate Washington” theme. The honored guests dinner for 80 invited guests was overseen by board member Chef John Fisher CEC CCE AAC and a team of students and apprentices. 48,000 appetizers were prepared for the 5000 guests who attended the distinguished event. Our students and chefs demonstrated professionalism throughout the evening and confirmed the high standard expected of the Washington State Chefs Association.

Thank you to all of our supporters! Visit the Inaugural Ball page for pictures and more info…

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