I hope all of you enjoyed the Presidents awards reception and dinner at the SeaTac Hilton Convention Center.  We had a full room with over 80 in attendance.  It was a great night with many awards passed out to very deserving individuals.

The awards given during the nights festivities were:

Chef of the Year:  Chef Tin Nguyen from Clearwater Casino.  Well-deserved for his untiring work and support of the WSCA this year.  Congratulations Tin!

Humanitarian of the Year:  Chef Brandon LaVielle.  For Brandon’s continued work with chef and child.

Professional Chef of the Year:  Chef Jeff Duncan.  For his support given and time to the apprenticeship students over the years.  Jeff you will be missed in that roll.

Associate Members of the Year:  C & L Catering Distribution (for their continued support of our chapter and events)

Suquamish Clearwater Casino and Resort (for being there when we need them for events and fundraisers)

Student of the year:  Lynette Clemens from Lake Washington Institute of Technology.

Presidents Medallions:   4 medallions were given out this year to four individuals that are always there to step up and help out the chapter when it is needed.  They were there for me this year when I needed support on the governor’s ball.  Chefs JJ Meland, Roger Knapp, Dan Lewark and Gary Fuller.

Special award went to Taylor Shellfish for their unwavering support for our chapter for as many years as I can remember.  Their generous donations help support our scholarship funds year after year.  Very much appreciated by all of us at the WSCA.  Thank you again.

The best table displays from the Governor’s Ball were awarded to Bell Harbor Convention Center for best Business table and Olympic College for best school display.  Everyone did a fabulous job this year creating exciting and creative displays and the choice of just two winners was very difficult.  Everyone should be commended on what they achieved.  Thank you!

Presidents Awards Dinner Menu:

Tray passed Hors D’oeuvres 

Demitasse of Lobster Bisque Five Spice marinated Duck Breast, Taro Chip, Fruit Relish Dungeness Crab Beignets, Dashi Dip

1^st Course

 Northwest Salmon “Fish and Chips” Northwest Seared Salmon, Sweet Corn Sauce, Roasted Pearl Onion and Mushroom Relish, Potato Gaufrette

2^nd Course 

Gathered Baby Greens, Curly Frisse Shaved Fennel, Citrus, Beecher’s Artisan Cheese, Pumpkin Seed Brittle, Citrus Vinaigrette

Entrée 

Bison Ribeye, Parmesan Bread Pudding, Roasted Brussels Sprouts, Butternut Black Current Sauce 

Dessert

 Semolina Custard, Port Braised Cherries