july, 2010 - associationsites.com 2010 new casa... · • csc written exam ... july, 2010 acf...
TRANSCRIPT
Inside:
• Meeting Information ~ Front page • Board Members/Committees ~ page 2 • CSC Written Exam Information ~ page 3 • Need 3 CEU Credits? ~ page 4 • Certification Information ~ page 4 • Kitchen Views ~ pages 5 & 6 • June Meeting Photos ~ page 7
• Let’s Move! Photos ~ page 8 • The Ehrler Word~ page 9
• July Culinary Events—page 9
• Employment Opportunities ~ page 10
• Raffle Items—page 10
• Culinary History ~ page 11
• ACF Membership ~ page 12
• Associate Members ~ page 13 • 2010 Calendar ~ back page
ACF Chefs’ Association of Southern Arizona
Monthly Meeting
July 12, 2010
La Posada Green Valley
La Posada Recreation Center 700 S. La Posada Circle
(located in the circular drive behind the La Vista Apartments on the La Posada Campus)
Green Valley, AZ 85614
CLICK HERE for map
Host: Chef Ralph Chavez
Sponsor: Rational USA, Alan Zeman
Program: Combi Steamers and Water Filtration for the 21st Century
2:45 pm: Networking and Registration
3:00 pm: General Meeting/Program
4:00 pm: Raffle & Adjournment
Visit us at: We Are Chefs ~ Tucson Chapter
July, 2010
ACF Chef’s Association of Southern Arizona 2010
If you would like to bring items to the meeting to donate for the raffle, please feel free to do so.
Thank you
For being the July meeting sponsor.
OFFICERS President: Jason Jonilonis ~ (520) 282-1921 Vice President: Ken Harvey ~ 529-7910 Secretary: Ralph Chavez ~ 275-6798 Treasurer: Robert Kaslly ~ 240-4976 Directors at Large Odell Baskerville, Chairman ~ 331-0900 Ramon Delgado ~ 349-6635 Elizabeth Mikesell ~ 206-5128 (o)/ 573-9936 (h) Trustees: Sam Allison ~ 232-4051 Mario Diaz de Sandy ~ 301-1300./(520) 465-8203 (W) Todd Eanes ~ 678-656-8208 Ellen Fenster ~ 743-7022
COMMITTEES & CHAIRS Apprenticeship: John Cahill ~ 342-2215 Certification: Odell Baskerville ~ 331-0900
Competitions: Elizabeth Mikesell ~ 573-9936 Office~206-5128 Education Committee: Aris Cabrera ~ 860-0032 Membership: Ellen Fenster ~ 743-7022 President’s Dinner: Ellen Fenster ~ 743-7022 Odell Baskerville ~ 331-0900 Scholarship: Nominations Committee: Golf Committee Jeff Jones ~ 298-0544 Bill Bode ~ 331-8729 Mario Diaz de Sandy ~ 301-1300/(520) 465-8203 (w) Association Manager & Roadrunner Editor: Jeanie Merideth PMB #139; 3305 N. Swan Rd. #109 Tucson, AZ 85712 Phone: (520) 299-6787 Fax: (520) 299-6431 [email protected]
ACF CASA Officers & Committee Chairs 2010
PLEASE SIGN IN AT MEETINGS
Page 2 Roadrunner Review ACF Chef’s Association of Southern Arizona 2010
Page 3 Roadrunner Review
A new CSC Written Exam will be implemented at the ACF National Convention in Anaheim.
Everyone taking the CSC Written Exam after August 3 will take the new version of the CSC exam.
Why is there a new CSC exam and what is it like? As many of you know, the Certification Commission performed a job analysis which resulted in a detailed list of the knowledge and skills needed by today’s successful Certified Sous Chef. The job analysis brings validity and value to ACF certi-fications. The exam is 100 multiple choice questions and candidates will have up to 1 ½ hours to complete. Receive $75 Credit when taking the CSC exam at the National Convention. CSC candidates taking the exam at the convention will be part of the pilot test. Exam scores will be delayed as the results are reviewed. To encourage participation and to accommodate the score delay, candidates will receive a $75 credit toward their CSC certification fee. Basically, those who take the CSC exam at National will be getting it free! (CSC Candidates will register online and pay for the exam but will receive a voucher for a $75 discount in their certification fee.)
How do CSC candidates prepare for the New CSC Exam? Practice Exams have been developed to reflect the same topics and weight as the ac-tual exam. These exams are an optional study tool and available at e-culinary. Refer-ence material list is also listed on the CSC certification web page.
Please contact the ACF Certification Department if you have any questions. (800-624-9458). Sandy Friend ACF Director of Certification
Are you attending the ACF National Convention?
Do you need to take the CSC Written Exam?
GOOD NEWS!!!!!!!
ACF Chef’s Association of Southern Arizona 2010
Roadrunner Review Page 4
Chef Odell Baskerville Certification Chair
As Certification Chair for 2010, I am making it my mission to assist all members who are inter-ested in either completing their certification, renewing or starting the certification process. I urge all interested Cooks and Chefs to contact me regarding this important career move. I will work with each individual culinarian to tailor the process to meet your needs. Take that first step and I will make sure that you reach your goal of ACF Certification. Odell Baskerville Chef Instructor (520) 331-0900 [email protected]
ACF Certification Power Point ~ CLICK HERE
ACF Chef’s Association of Southern Arizona 2010
Page 5 Roadrunner Review
KITCHEN VIEWS
BY ISSA MOUSSA, C.E.C. EXECUTIVE CHEF
SKYLINE COUNTRY CLUB
Organic food vs. non-organic food I have done some research and I wanted to share what I learned.
The United States Department of Agriculture (USDA) defines organic as food that has been grown in a certain way—without chemical fertilizers, pesticides, or insecticides—according to NOP (or National Organic Program) standards. There are varying degrees of organic food, and their labels reflect this fact: 100 percent organic: This usually applies to ‘single ingredient’ foods: produce, eggs, or milk, which have been grown in an organic manner. However, this term can also apply to multiple ingredient foods, like granola bars or cereal, if each ingredient is organic. Organic. This applies to multiple ingredient foods that are at least 95% organic. Made with organic ingredients. This is a term used for products that are made with at least 70% organic ingredients. These products can’t have the organic seal on their labeling. Organic foods have caused some controversy in recent years. Some people believe these prod-ucts are safer, more nutritious, and better for the environment, while others believe that they are just more costly versions of the foods we are used to. Who is correct? Are organic foods safer? The Mayo Clinic has stated that the chemicals commonly found in foods today have little to no effect on healthy adults. However, several chemicals used in the production and regulation of crops have been banned in the U.S. over the years, after their health-damaging properties were discovered. One of the most notable of these products was Alar, which was mainly used on apples and which was thought to cause cancer. Many people who are concerned that today’s chemicals might be proven dangerous tomorrow advocate buy-ing organic. Are organic foods more nutritious? Organic foods have not been proven to be more nutri-tious than their conventionally grown counterparts. However, recent studies have suggested that organic milk is higher in omega-3 fatty acids than traditional milk, and it may have more vitamins and antioxidants. Are organic foods better for the environment? Yes. Organic farming causes less pollution, conserves water, and protects soil. Organic farmers rely on natural fertilizers, such as mulch instead of chemicals which can damage the soil. Conventional pesticides and herbicides can leach into groundwater. This may contribute to ‘colony collapse’: the recent, inexplicable mass death of pollinating bees. These bees are essential to agriculture.
ACF Chef’s Association of Southern Arizona 2010
Organic food vs. non-organic food Cont. from page 6
* Celery * Onions * Peaches * Avocados * Strawberries * Sweet corn * Apples * Pineapple * Blueberries (domestic) * Mangoes * Nectarines * Sweetpeas * Sweet bell peppers * Asparagus * Spinach * Kiwi * Collard greens or kale * Cabbage * Cherries * Eggplant * Potatoes * Cantaloupe (domestic) * Grapes (imported) * Watermelon
* Grapefruit * Sweetpotatoes
* Honeydew
Do organic foods cost more? In general, yes. Organic farmers must often hand-pull weeds, and use beneficial insects or traps to manage pests, and rotate crops instead of ‘monocropping.’ They are subject to stricter government standards, and usually have lower crop yields because they do not genetically modify or use chemicals on their produce. For all these reasons, organic farmers typically have to charge more. Many people also feel that organic foods taste better. Others claim there is no difference. Of course, this is a subject that can never be proven. The best thing to do is buy in season, whether you buy organic or not—nothing tastes better than fresh produce when in season. For those worried about chemicals in their food, here is some information from the Envi-ronmental Working Group (EWG). They have made two lists: ‘the dirty dozen’ and ‘the clean fifteen.’ ‘The dirty dozen’ is a list of 12 foods which conventionally have the most chemical residue, which the EWG recommends always be bought organic. ‘The clean fifteen’ are 15 products which have the lowest chemical residue, which are safe to buy non-organic.
Do organic foods cost more? In general, yes. Organic farmers must often hand-pull weeds, and use beneficial insects or traps to manage pests, and rotate crops instead of ‘monocropping.’ They are subject to stricter government standards, and usually have lower crop yields because they do not genetically modify or use chemicals on their produce. For all these reasons, organic farmers typically have to charge more. Many people also feel that organic foods taste better. Others claim there is no difference. Of course, this is a subject that can never be proven. The best thing to do is buy in season, whether you buy organic or not—nothing tastes better than fresh produce when in season. For those worried about chemicals in their food, here is some information from the Envi-ronmental Working Group (EWG). They have made two lists: ‘the dirty dozen’ and ‘the clean fifteen.’ ‘The dirty dozen’ is a list of 12 foods which conventionally have the most chemical residue, which the EWG recommends always be bought organic. ‘The clean fifteen’ are 15 products which have the lowest chemical residue, which are safe to buy non-organic.
Page 6 Roadrunner Review
The dirty dozen: The clean fifteen:
ACF Chef’s Association of Southern Arizona 2010
Roadrunner Review Page 7
Desert Diamond Hotel & Casino June 14, 2010
ACF Chef’s Association of Southern Arizona 2010
Page 8 Roadrunner Review
ACF Chef’s Association of Southern Arizona 2010
Roadrunner Review Page 9
Submitted by: Ken Harvey Loews Ventana Canyon
ACF Chef’s Association of Southern Arizona 2010
Roadrunner Review Page 10
Mirasol Treatment Center is seeking full and part time cooks for its new location. Contact Emily at (520) 886-8828. Wendy Crozier has recently added her resume to our website and is looking for employ-ment. Take a look at Wendy’s resume.
EMPLOYMENT OPPORTUNITIES:
Mario Diaz de Sandy, Product Development ~ 2 Chicken Fajitas, 2 Beef Fajitas and Salsa Denny Willis, Arbuckle Coffee ~ 2 coffee gift sets Ellen Fenster, Chantilly Tea Room ~ Cake/plate Odell Baskerville, Art Institute ~ Timer on a Rope Ralph Chavez, La Posada ~ Spices CASA ~ 2 Chef’s Hats Chris Federico ~ Arizona Restaurant Supply ~ Bra-sier and Silicon Half Moon Baking Sheet Aris Cabrera, Doubletree Reid Park ~ Round of golf for 4 at Esplendor Resort & Country Club We raised $152.00 from the raffle.
Please remember to bring any items you would like to donate for the raffle.
CASA RAFFLE ITEMS:
July IS . . . . Lasagna Awareness Month National Culinary Arts Month National Baked Bean Month National Pickle Month National Hot Dog Month National Ice Cream Month
ACF Chef’s Association of Southern Arizona 2010
Man has infinite potentiality, which when properly used, could make his life very much like fantasies of heaven. In potentiality, he is the most awe-inspiring phenomenon in the uni-verse, the most creative and the most ingen-ious. Throughout the ages, philosophers have sought to understand the true, the good, and the beautiful and to speak for its forces. Now we know that the best place to look for them is in man himself. A. Maslow Chef Francois Pierre de La Varenne (1618 -1678) “Quand je mange une soupe aux choux, je veux que’elle ait gout de choux. “When I eat a soup made from cabbage, I expect it to taste like the cabbage *1. Chef Francois Pierre de La Varenne is recognized for revolu-tionizing cookery methods and foods that catapulted French gastronomy into the modern era of the times. He is credited with the introduction of numerous new culinary innovations. Dishes known and prepared in the sixteenth century are still in vogue today. Prepared and served in pro-fessional kitchens and preparations. Heavily spiced flavors inherited from Italian Middle Age Cuisine were done away with in favor natural food flavors. Exotic flavors, extracts such as those from, cinnamon, saffron, cumin, ginger, nutmeg, carda-mom, nigella,*2 seeds of paradise*3 along with several others were replaced with parsley, thyme, laurel leaf, chervil, sage, tarragon and others species too numerous to enumerate. New vegetable products such as cauliflower, asparagus, peas, cucumber and artichoke, fresh and tender became part of the daily fare. Meat was cooked in such a way as too conserve maximum flavor and tenderness. Fish, considering the im-provement of transportation, had to be impeccably fresh. The combination of breadcrumbs and lard in the preparation of a roux was discarded; replaced with flour and butter. Egg whites were introduced as clarifiers in broths and stocks. Varenne further introduced bisques, béchamel, stocks etc.
Culinary preparation had to respect the gustatory and visual integrity of the ingredients instead of masking them as had been past practice, heavily spiced flavors inherited from mid-dle Age Cuisine. Indentured into Mary De Medicis kitchens as a young boy, 4, Francois a native of Burgundy, France, culminated his culinary savoir faire throughout his seven year culinary training, even-tually managing the kitchens of the Marquis D’Uxelles. Hence the naming the popular culinary preparation d’Uxelle named after his employer the Marquis d’Uxelle.*5 Culinary history credits Francois with the introduction of bé-chamel sauce made with a roux, introduced egg whites as clarifiers, broths, stocks, and numerous more including “sauce Varenne. A preparation made incorporating d’Uxelle with mayonnaise, chopped chervil and chopped parsley). Varenne’s greatest contribution to Culinaria was the authoring of several cook books; the most outstanding of the times “Le Cuisinier Francois”. (A systematically and alphabetically codi-fied publication of recipes including instructions on proper vegetable cooking.) The classic cook book sold two hundred and eighty thousand copies, virtually unattainable today.*6 Recipes are still utilized today. It is the first French cookbook to be translated into English. Copies of “Le Cuisinier Francois“ were pirated in Amsterdam and other localities sans the au-thors name due to their popularity. Chef La Varenne is credited with numerous mushroom ori-ented formulas. A notable formula “La sauce Varenne” con-sisting of mayonnaise mixed with duxelles, parsley and chervil. _______________________________________ *1 – La Varenne strong philosophy espousing the cooking of vegetables, making them taste tasting like intended vegetable. *2- Nigella- mild peppery flavored black seed used in baked goods and sweet goods mainly Middle Eastern also referred to as black cumin. *3- Seeds of paradise- Alligator pepper Mexico *4- Mary De Medicis-wife of King Henry IV- no rela-tion to Catherine de Medicis *5- d’Uxelles- French preparation of chopped mush-rooms, onions, shallots, sautéed in butter. *6-Editions of Cuisine Francois are very rare today.
Page 11 Roadrunner Review
Culinary History: A Historical Review of Master Chefs Presented by: Alfred H. Friedmann—M.Ed. CEC.CCE. AAC.
ACF Chef’s Association of Southern Arizona 2010
Benefits of ACF Membership Feed your passion for food through membership in the largest culinary organization, and the only organization promoting the professional image of American chefs worldwide through education of culinarians at all levels. Big Savings!
o Up to $150 savings on Certification & Practical Test Fees o Up to $275 savings on registration fees at the ACF regional and national conferences o 15% savings at ACF’s online store o 10–50% savings on products and services from our Members Advantage Program participants o Up to $500 savings on Conferences and Trade Shows from culinary industry partners
* Network with renowned chefs, top industry professionals and executives. * Get involved! With more than 225 chapters…The opportunity to become involved in the community through participation in a local ACF Chapter. * Propel your career through Certification. Maintain your competitive edge in today’s evolving culinary industry. * Access ACF’s Career Center…Our web-based service allows job seekers to post résumés and view open po-sitions across the nation. * Access the latest trends and techniques in the industry with our digital version of The National Culinary Re-view, our ACF award-winning magazine. (10 issues per year) * Reach culinary students and educators through our digital magazine, Sizzle: The American Culinary Federa-tion quarterly for students of cooking. * Receive up-to-date ACF news in The Culinary Insider, the official biweekly e-newsletter. * E-Shop. ACF’s online store with culinary books, textbooks, cookbooks, ACF logo merchandise and more! * Competitions. Raise the standard of your culinary excellence through participation in our local, regional or na-tional ACF-sanctioned competitions. Put your skills and knowledge to the test in a competitive format. * Gain valuable experience through ACFEF’s apprenticeship program. Combine on-the-job training with techni-cal classroom instruction. * Scholarship opportunities for both culinary students and professional chefs seeking to further their education. * Be a part of the honor society of ACF. The American Academy of Chefs (AAC) represents the highest stan-dards of professionalism in the organization, society and industry. * Accelerate your career. Experience a once-in-a-lifetime opportunity! Be part of the Team. ACF Culinary Team USA is the official representative team of the United States in major national and international culinary competi-tions. * Help build a healthier tomorrow with Chef & Child Foundation. Be a voice in the culinary industry in its fight against childhood hunger, malnutrition and obesity. American Culinary Federation chef members help educate children and families in understanding proper nutrition through community-based initiatives. * Term Life Insurance. Offered to members in “good standing.” This benefit is currently being offered to Profes-sional Culinarian, Culinarian, Student Culinarian, Senior Professional Culinarian, Allied and Associate members who are not part of Property or Military Programs. * Gain access to a global network…World Association of Chefs Societies (WACS) comprised of 8 million chefs worldwide in 92 countries.
Military and Property Memberships Learn more about Military and Property membership opportunities. Culinary Enthusiasts Gain access to our talented chefs and numerous culinary events. More Mail in your Application Don’t want to apply online? Download and print the application.
Page 12 Roadrunner Review
ACF Chef’s Association of Southern Arizona 2010
CASA ASSOCIATE MEMBERS Please use their services
Mike Murphy 232-2727 Chris Federico 232-2729 [email protected]
www.arbucklecoffee.com
Community Food Bank Lei Florentino 622-0525 ext. 216 [email protected] SERVSAFE
Merit Foods of Arizona Robert Richter 884-8232
Mission Linen Supply Joe Rice 622-4811 631-7793 (Cell) [email protected]
Joey Curtis 403-0745
Jerry Medley 480-226-1183 800-289-3663 [email protected]
Mike Henry 481-9093 [email protected]
Alan Zeman 602-332-9166
Bill Bode 331-8629 [email protected]
Dave Lalli 401-3851 [email protected]
Tom Redditt Sales Agency Hedy Feuer 885-8819 [email protected]
Jeff Jones 298-0544 [email protected]
Roadrunner Review Page 13
Bob Keiling 623-272-4040 [email protected]
Blessing Seafood David Mayorquin 631-9590 [email protected]
ACF Chef’s Association of Southern Arizona 2010
ACF Chefs’ Association of Southern Arizona Jeanie Merideth, Association Manager PMB #139; 3305 N. Swan Rd. #109 Tucson, AZ 85712
Address Service Requested
MARK YOUR CALENDARS FOR 2010 Email [email protected] or call the CASA office at (520) 299-6787 to schedule your house.
January 11, 2010 May 10, 2010 September 13, 2010 Arbuckle Coffee Kindred Hospital Pima Community College February 8, 2010 June 14, 2010 October 11, 2010 Merit Foods Desert Diamond Casino (Nogales Hwy.) Northwest Hospital March 8, 2010 July 12, 2010 November 8, 2010 Tucson Electric Park La Posada~GreenValley Art Institute of Tucson April 12, 2010 August 9, 2010 December 13, 2010 Shamrock Foods ~ TOUR Desert Diamond Casino Tucson Country Club (Pima Mine Road) Awards & Installation _______________________________________________________________________________
Working together as a group is what makes CASA SUCCESSFUL!
Thank you to everyone who has hosted this year! We need to begin scheduling for 2011.
ACF Chef’s Association of Southern Arizona 2010