Washington State Chef’s Association

The Northwest Chef

Volume 6, Issue II November 2005
Special points of
interest:
Presidents Message by Gregory C. Werry CEC DFBE
• November 14th meeting
at Lake Union Cafe in
Seattle I wish to thank Chef John Fisher for him and his student’s culinary perform-
ance, at our October Meeting. Also, my heartfelt appreciation goes out to
• If you're interested in everyone that either helped gather auction items and/or help by purchasing
hosting a meeting, please the auction items. At our October meeting, we raised over a $1000.00 for
contact the Washington
the ACFF Disaster Relief Fund.
State Chef's Association.

• Open Chair Positions

November is here, and the end of the year is around the corner. Our
Student Representative November meeting is our annual Elections meeting, so I hope that we have
Wine Representative a strong turn out. I encourage everyone to attend.

This chapter is about all of us, and it takes input and commitment from every-
one to continue growing and flourishing. One of our recent accomplishments,
which we have moved forward with, is the development of our new website. Our leadership team has
put in many hours and many months discussing and debating the practicality of our website. We feel
that this is our Chapter’s “Virtual Office Building”. Our gratitude goes out to our Trustees for the
support and trust for us to build this. Check out the new website at www.washingtonstatechefs.com.

Another project that we are in the process of is the review of our Chapter’s By Laws. Upon returning
from the National Convention, discussion began about a few addendums in the By-Laws of the National
Office. We find ourselves needing to stay in compliance with the changes in the National By-Laws and
Inside this issue: also just updating to help our chapter to continue operating as smoothly and as effective as possible.

We have many other projects currently in the works, and we are always looking for individuals that are
able to volunteers and add their support. Everyone has special talents and unique qualities that can be
Next Chefs 2 beneficial to our overall development. We may not recognize these traits until you, as a member and
Meeting supporter of this chapter, stand up and identify yourself.

Rudy Guerrero and David Tangkilisan, both competed in a hot food, mystery box style of competition
2006 ACF Na- 2 in Spokane, Washington and garnered culinary medals for their hard and well deserved work! Both
tional Convention culinarians have worked very hard in getting ready for this vigorous challenge and showed the entire
culinary community, as well as the jury of distinguished, world renowned chef judges that they were
there to do some serious cooking!
2005 - Culinary 2
Competition 12/4 Rudy is a graduate of the culinary program at Renton Technical College. His performance earned him
an ACF Silver Medal that was the HIGHEST score of the competition.
ACF 3
David is a student at the Art Institute of Seattle, currently completing his Internship at the Rainier Club.
Certification
David earned a Bronze Medal for his cooking.

Chef Profile 3 I am extremely proud of both of these gentlemen for their accomplishments.
Robert Suelzle

Employment Op- 4 Gregory Werry CFBE, CEC

portunities President, WSCA - president@washingtonstatechefs.com
Page 2 Washington State Chef’s Association

November 14th Meeting at Lake Union Café

The meeting was held at the Lake Union Cafe
Located in Seattle at in Seattle. In the educational segment, an
3119 Eastlake Ave E . active member and junior member panel dis-
cusses, what are students looking for in edu-
cation, career and curiosity? What are expec-
tations of active members that are hiring and
more. Also at this meeting it was our annual
Elections meeting.
Entrée:
Pan-seared stuffed breast of chicken with pancetta,
caramelized onion and basil with a Calvados roasted
chicken demi-glaze.
Butternut Squash Ravioli, feta and toasted Pine nuts
Dessert:
Lake Union Café Crème Brule

Hors d’oeuvres: Lake Union Café

Seared scallops with black bean peanut relish
Camembert pillows with quince jelly
Crab and lobster gratin in fillo
Brandied shallot and gorgonzola crustini
Mixed Greens with caramelized pears and
sun-dried cherries, Cambazola
Chef Ian Hoyt
http://www.lakeunioncafe.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Meeting Reservations:
Phone: 206.725.1545
Email: Janet Schaffer— janet.schaffer@lwtc.edu

“Anybody can
2006 ACF National Convention Proclaim Liberty
make you enjoy
Proclaim Liberty! packed with professional devel- direct 215-625-2900 to make
the first bite of opment, networking, leading your reservations now!
The American Culinary Federa- industry expertise and social
a dish, but only tion will hold its 56th National events. For travel reservations and
Convention in Philadelphia, PA, information, please contact
a real chef can July 14-17, 2006 and you're Join us at the Philadelphia Mar- ACF’s dedicated Travel
invited! riott and the Pennsylvania Con- Department between the
make you enjoy vention Center in the summer hours of 8:30am and 5:30pm
This event which brings of 2006 for what has become eastern time, Monday through
the last.” together nearly 2000 of Amer- the nation's finest gathering of Friday:
ica's most influential and ac- culinarians. Reserve your room
François Minot, complished chefs, celebrity before June 22, 2006 to take Lockie Robbins -
chefs, culinary educators and advantage of the special ACF 1.800.221.3915 x105
Editor, students, restaurateurs and convention rate of $156. Call Sandra Gardner -
food industry representatives is 800-228-9290 or the hotel
Guide Michelin

2005 ACF WSCA Culinary Competition - December 4th

Join us at Renton Technical

College on December 4th from
7am till 5pm for the ACF
Washington State Chefs Asso-
ciation Culinary Competition.
There will be a Student Team
Kailee Eck competing Competition and Category A,
at the ACF FSA B, C, D show pieces.
Competition in
Spokane, Wa October
25th.
Judges for this competition are:
• Richard Burr CEC 206.239.2302
• Shawn Hanlin CEC JMcguire@aii.edu
Located in Renton on NE 3rd
• Paul Kasper CEPC and Monroe Ave.
Renton Technical College
~~~~~~~~~~~~~~~~~~~~~~ http://www.rtc.edu
Competition Information:
Jim Mcguire
Volume 6, Issue II
ACF Certification
Certification helps employers
verify that applicants have the
knowledge and skills required
for the positions you apply for.
Certification provides profes-
sional cooks and chefs con-
crete credentials that differenti-
ate your application from oth-
ers.
To maintain your certification
you are held accountable for
continuing education points.
This keeps you and you staff
motivated and committed to
the process.
Chef Profile
Robert G. Suelzle brings with
him over twenty five years of
“hospitality experience”. He
held such positions as educa-
tor, executive chef, military
food service instructor and
numerous other culinary and
hospitality management
throughout Europe, Central
America and the United States.
He also holds vocational
teaching certificates in culinary
arts and hospitality manage-
ment, as well as being recog-
Chef Suelzle continue…
ploma and certificate in restau-
rant and bar management. In
the military he was
honored as a distinguished
graduate of his food service
class.
Robert’s positions working
with the ACF Washington
State Chef’s Association have
included jobs a Certification
Chair,
Education Chair and Elected as
Treasurer and currently
elected as Vice President.
Twice the ACF Washington
Take the time to get started,
we have a certification team
waiting to assist you.
Dan Lewark CEC
Lewark45@aol.com
206-525-5766
Certifications Include:
Certified Master Chef (CMC),
Certified Master Pastry Chef
(CMPC), Certified Executive
Chef (CEC), Certified Execu-
tive Pastry Chef (CEPC), Certi-
fied Culinary Administrator
nized as a Certified Hospitality
Educator (CHE). He has been
teaching full and part time culi-
nary and hospitality classes for
almost ten years.
Currently he is teaching part
time American Culinary Fed-
eration (ACF) required certifi-
cation classes in nutrition, sani-
tation and culinary manage-
ment.
Finally he is certified by the
United States Army Reserves
State Chef’s
Association recognized Robert
with presidential medallions for
all of his hard work and contri-
butions in teaching and certifi-
cation
work.
When time permits Robert is
also a member and is involved
with the International Council
on Hotel, Restaurant, and Insti-
tute
Education (CHRIE). Lastly his
community service includes
Chairman of the Culinary Arts
Page 3
(CCA), Certified Culinary Edu-
cator (CCE), Certified Chef de
Cuisine (CCC), Personal Certi-
fied Executive Chef (PCEC),
Certified Secondary Culinary
Educator (CSCE), Certified
Working Pastry Chef (CWPC), A young apprentice on
the line
Certified Sous Chef (CSC),
Personal Certified Chef (PCC),
Certified Culinarian (CC) or
Certified Pastry Culinarian
(CPC)
as a Food Service Instructor "I was 32 when
where he has been working full
and part time for the past sev- I started
enteen years. Robert is also a
graduate of Washington State cooking; up
University, Pierce College,
Clover Park Technical College until then, I just
and the United States Army’s
Headquarters School for food ate. "
service.
While at Washington State he
received a BA in hospitality Julia Childs
administration and while at
Clover Park he received a di-
News Letter Notes
Articles, suggestions and
Advisory Board for Bates Tech-
photos for the Newsletter
nical
College and Chairman of the can be sent to
Board for Clover Park Techni- Jason Rendon via email
cal College Hospitality Manage-
JRendon
ment Program.
@
bonfirecuisine.net
Washington State Chef’s Association
ACF Washington State Chef’s Association
P. O. Box 94241
Seattle, WA 98124
Employment Opportunities
Job Offer 1: 2 Executive Sous
Chefs
Interested in chefs with great
creativity and the ability to take
on greater responsibility as the
project grows. Located in the
Bahamas ($60-80k; + housing
allowance; + bonus)
Contact: Ken Matheson
Washington, DC
202-832-8262 direct
Job Offer 2: Chef
Located in Albany, GA at the
Hilton Garden Inn
Contact: Shanna Ludick
Catering Sales Manager
Hilton Garden Inn Albany
101 South Front St.
Albany, GA 31701
229.888.1590 Phone
229.878.4862 Fax
Opportunities for the right
individual to apply for
Job Offer 3: Executive Chef
Seeking an Executive Chef for
50th Anniversary Season.
Located in Aiken, SC at the
Green Boundary Club. Lots of
benefits including competitive
salary.
Contact: General Manager
Mimi Cullinan at 803-649-2549
or 803-270-7736 or send a
resume to
chefvlie@hotmail.com
Job Offer 4: Executive Chef,
Executive Sous Chef, 2 Chefs
de Cuisines and a Service Di-
rector.
Contact: Bedelia von Paulhus
von Paulhus & Associates
New Bern, NC 252-635-1983
Job Offer 5: Dinning Services
Manager
Located in Wabash, IN at the
Honeywell Center. The Honey-
well Center seeks a highly mo-
tivated Dining Services Man-
ager to oversee daily opera-
tions of Eugenia’s Restaurant
and catering services.
Contact: Honeywell Center,
Attn: Executive Director, 275
West Market Street, Wabash,
Indiana 46992Full job descrip-
tion available at
www.honeywellcenter.org
Harry Kilmer Executive Chef
260-563-1102 x534