Washington State Chef’s Association

The Northwest Chef

Volume 7, Issue I March 2006
Special points of
interest:
Giving back to the Community
• March 17th meeting at
the Broadmoor country
Club in Seattle The Restaurant Community Outreach Program said it best -

• If you're interested in “Philanthropy isn’t just good for the community; it’s good for your restaurant. Getting
hosting a meeting, please involved in community outreach helps boost employee morale, promotes good will among
contact the Washington customers and can increase sales. In fact, nearly 80 percent of Americans believe compa-
State Chef's Association.
nies should support a community’s social needs. Are you doing your part?”
• Open Chair Positions
Student Representative
Wine Representative
Whether you’re just starting out and need inspiration, Getting involved is easier then you think.
Here are some ideas to help get you thinking:

• If you are the head chef of a restaurant, consider being a guest chef at a homeless shelter and ask
your employees to volunteer with you
• Create a recipe and enter it into the “Food Bank Recipe Challenge”. What better way to both
give back to the community and show off your creative skills
• If time is short you could donate money to support the local charities around your home or to
national charities such as:
Inside this issue: • Children’s Hospitable
• Zoo
• Local Library
• Red Cross
Presidential 2
• United Way
Awards Dinner
• Local Food Bank

Food Bank 2
Recipe Challenge The community is a melting pot of vastly different back grounds, however a common thread existed
between us all -- a passion for food.
2006 Michael Ty 2 Food nourishes us and is the conduit that joins us together in times of celebration and sadness. These
Endowment Fund threads enable us to cross many cultural boundaries and allow us to focus on our similarities and not
our differences.
ACF 3
Certification Just giving back a little can make all the difference to someone who may need it.

Chef Profile 3
Chris Plemmons If you need some guidance on what you can do - just contact our Chapter President at
C.E.C. president@washingtonstatechefs.com or myself at JRendon@bonfirecuisine.net and one of us will
put you contact with someone that can assist you.
Employment Op- 4
portunities
 Page 2 Washington State Chef’s Association

Presidential Awards Dinner ‘05 at Broadmoor Golf Club

The ACF Washington State Chef’s Associa-
tion Presidential Awards Dinner for 2004 was
held at the Broadmoor Golf Club on March
14th, 2005.
The educational segment will be presented by
Located in Seattle at own Eric Hutchinson of Hormel on Pork
2340 Broadmoor Dr E primal cuts, the fabrication and products.
4-6pm Board Meeting
6-7pm Social hour & Educational segment
7-9pm General meeting and dinner
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Meeting Reservations:
Phone: 206.725.1545
Email: Janet Schaffer— janet.schaffer@lwtc.edu

Food Bank Recipe Challenge - March 2006

President Christopher Plem-
mons, CEC has presented a
Food Bank Recipe Challenge
for our members.
A cook book will be made of
submitted recipes and distrib-
uted to food bank recipients.
Remember, 60% of food bank
recipients are children and
"After a good
possible future chefs.
dinner one can The monthly challenge is to
make recipes for delicious
forgive anybody, soups, entrees, side dishes
even one’s own
Applications Available for CCF 2006 Michael Ty Endowment Fund
relatives"
The Chef & Child Founda-
tion is calling for applica-
Oscar Wilde tions for the 2006 Michael
Ty Endowment Fund. Appli-
cations are available at
www.acfchefs.org , and are
due by May 31, 2006.
and / or desserts out of a se- the left column of Vegetable
lected group of ingredients Beef Soup.
(below) from a local food bank
each month. Thank you for your participa-
tion in this important WSCA
When you submit recipes Project
please list: Ingredients, Proce-
dures, and Yield. Each recipe
should include a title, list of
ingredients, with unit of meas-
urement in order of use and
written procedures to make
the dish. Yield or number of
servings should also be in-
cluded. Please see example in
children who benefit from
ACFCCF programs. The
recipient of the award will
have a donation made on
his/her behalf to a charity
selected by the recipient.

For more information,

The Michael Ty, CEC, AAC, Contact chefand-
Endowment Fund of child@acfchefs.net.
ACFCCF was established in
2000. It is awarded annually
to an ACF chef who has
dedicated countless hours
to fighting childhood hunger,
working on behalf of the
foundation and teaching the
Volume 7, Issue I Page 3

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.
Take the time to get started,
we have a certification team
waiting to assist you.
Dan Lewark CEC
A young apprentice on
Lewark45@aol.com the line

Chef Profile - Chris Plemmons C.E.C

Certified Executive Chef, Chris
Plemmons, is known here in
the Northwest not only for
creating the most sumptuous
and memorable meals but also
for his truly extraordinary
talent of sharing these skills
with others. Chris has a broad
scope of experience that in-
cludes his current position of
Culinary Arts Instructor at
Olympic College. He delights
his customers with unique,
creative flair, combining re-
gional favorites with interna-
tional influences and dishing up
remarkable creations.
A 1988 graduate of the West-
ern Culinary Institute, he has
been awarded various culinary
honors and is also a graduate of
Rocky Mountain College in
Billings, Montana.
In addition to having operated
his own restaurant, Christo-
pher’s at the Inn at the Manor
Farm Inn in Poulsbo, WA, he
served for nine years as the
executive chef at the Women’s
University Club in Seattle, two
years as a regional specialist for
Club Corp of America, two
years as the executive chef at
the Lafayette Club in Lexing-
ton, KY, and over three years
at FareStart in Seattle.
“When you be-
come a good cook,
you become a good
He has been an active member
of the Washington State Chefs craftsman, first.
Association since 1989 and is You repeat and
the current President. Chris
serves on the Bremerton Food- repeat until your
line Board and teaches monthly
cooking classes for food bank hands know how to
clients. He also serves on the move without
Advisory Board for the Brem-
erton High School Culinary thinking about
Arts Program. He is the Chef
de Cuisine for the Kitsap it…….
County AIDS Foundation Jacques Pepin,
monthly Red Ribbon Supper
Club. French chef and
teacher (1935-)

Chef Plemmons is active in the

community, you can see him
next on April 26 where he will News Letter Notes
give a free lecture on “The
Foods of Kitsap and Mason Articles, suggestions and
Counties” which will be held at photos for the Newsletter
the Bremer Student Center on
can be sent to
the Olympic College at Brem-
erton Jason Rendon via email
Chef Chris Plemmons
JRendon
@
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:
Position #1 - Executive Chef
Position #2 - Sous Chef
Position #3 - Qualified Assis-
tant Cook
For: The Boat Company -
Alaskan Specialty Tours
May to September Charter
Yachts with 24 High End
Guests per trip. Good Salary
plus Tips. Private Cabin for
Executive Chef
Contact:
ken@theboatcompany.com
Job Offer 2:
Position #1 - Corporate Chef-
Job Description(Word doc)
For: Nestle
Job is located in the Pacific
NorthWest, based in Seattle.
Contact: Camie Lynch at 509-
Another fine day at Pike Place
433-1020 or apply on-line at
www.nestleusa.com
Job Offer 3:
Executive Chef, Executive Sous
Chef, 2 Chefs de Cuisines and a
Service Director.
Contact: Bedelia von Paulhus
von Paulhus & Associates
New Bern, NC 252-635-1983
Job Offer 4: Dinning Services
Manager
Located in Wabash, IN at the
Honeywell Center. The Hon-
eywell
Center seeks a highly moti-
vated
Dining Services Manager
to oversee daily operations
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