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March 2016
Please join Chef Mark Blaauboer and the San Diego Chefs Asso-ciation on March 14, 2016. We will be at the Art Institute located at at 7650 Mission Valley Rd, San Diego, CA 92108 on March 14, 2016 at 6pm.
April’s General Meeting:When: April 17, 2016.Where: 1423 North Cuyamaca Street, El Cajon, CA . Hosting: My Foodie Kitchen. In addition, the general meeting reception starts at 6 pm. RSVP: [email protected]
To view the full version of The Stockpot please go online at www.sdchefs.org
This year marks the Chefs de Cuisine Associ-ation of San Diego’s 55th year. We are honored to be here to support our communities and schools. Furthermore, to promote the Culinarian’s Code to all in the culinary world.
The Stockpot
Table of Contents
What’s inside Page 2 President’s Report Page 3 Vice President’s Report Page 4 Chairman of the Board Page 5 State of CA Page 6 Vegetable of the Month Page 7 Chef of the Year Page 8,9,10 Fruit of the Month Page 11 Kumquat & Avocado Salad Page 12 AProfileofaChef Page 13 Contributors Page 14 Board of Directors Page 15 News of Interest Page 16 Accomplishments Page 17 Back Page Page 18
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President’sReport RicardoSantana
March 2016
Hello all, I pray that all is well with you and your families. I want to start out by thanking everyone for continuing the great momentum as we press further into the year. What a great turn out we had at our Chef of The Year Awards dinner. This has been the best attend-anceIhaveseenoverthepastfiveyearssinceIhavebeeninSanDiego.Itwassuchanhonortobepartofthis event and to be awarded Chef of The Year 2016. Thank you all very much for thinking me worthy of this incredible award! Consummate Catering and Silver Gate Yacht Club did an amazing job in hosting this prestigious event forthefirsttime.ChefDavidChenelleputtogetheragreatmenuandgavemanystudentstheopportunityof a lifetime in learning so much in such little time. Iwanttocongratulateeachoftheoutstandingawardwinners:TonyaWhitfieldasEducatoroftheyear; Evelyn Stockhausen as Student of the year; Ian McDoullett, Paul Martinez, David Holland, and Charles Williams as volunteer award winners; Joe Orate for the Lifetime Achievement award; Patty Cake Pops, Challenge Dairy, and West Coast Prime Meats as Company Recognition award winners; Shamrock Foods as Purveyor of the year; Specialty Produce as Outstanding Purveyor of the year; David Morse and Sean Belger as Individual Recognition award winners; . Chef Mario Medina and Sean Belger for receiving a Presidential Medallion. Congratulations! Thank you for being an inspiration to others and for setting such a strong ex-ample on what can be achieved. Thank you to all of the board and members for helping make this evening a success! Please don’t hesitate to inquire about details on how you can get more involved, make a difference, and also be a candidate for an award recipient next year. A perfect example is the formation of the Educational Foundation board - there is exciting work ahead for anyone interested in being a member of this separate board. We are also working on elevating our digital image by renovating our web site and forming a social media team for our association. Do you have ideas on what you would like to see our new website? Please let me know, as it’s important for it to be relevant to members and be user friendly. We are very excited to share that membership is on the rise as well as is the general meeting attend-ance. Member and purveyor support have played a huge role in this. Please continue to share your thoughts on what you would like to see us offer at our general meetings. With your input and support we are certain to reach our goals for the year! Thank you and God bless!
Respectfully yours,
Chef Ricardo Santana
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Vice-President’sReport RobertReid
March 2016
Asofthiswriting,theSanDiegoChefsdeCuisineisnowfifty-fiveyearsold.Thisnumberrepre-sents a great deal of history, which includes many hardworking chefs and industry professionals that have come before this current membership. It is always right to recognize and honor those that have laid the groundwork that have brought us to the threshold on which we stand today. Our culinary community is ever growing and ever changing with the times. Iseeare-awakingandrevitalizationofourchapterinourcurrentmembership,andspecificallyboard members who have dedicated themselves in the effort to grow our chapter into an organization that supports not only its membership, but our entire community. Not only has our number of member-ship doubled in the last few years, participation is at an all-time high as well. This has led to a healthier, morestablebudget.I’mfullyconfidentinourcurrentpresidentandthedirectioninwhichheleads.Ri-cardo Santana has accepted his leadership position with visions of both growth and prosperity. Ofcourse,itwouldnotbemeamessagefrommewithoutamentionofcertification.Icanonlyen-courageanyofyouwhoareinterested,toreachoutandfindoutwhatittakes.Startbyaskingafewques-tions and taking a look at some information. By the time you are reading this, it will have been too late to participatethistime,butMesaCollege’sChefWhitfieldjustrecentlyhostedanACFpracticalexamforjustthat purpose. I know that there will be a few more locally hosted events here in San Diego this coming year. I’ll keep you posted on the next scheduled practical exam. Thispastweekend,IhadthepleasureofattendingaclasstobecomeacertifiedtablejudgeupinRiverside for the Kansas City Barbeque Society (KCBS). I happened to run into two of our esteemed board members, David Johnson, from Specialty Produce and Sean Belger, of Glasso’s Bakery who were also there toparticipateandarenowtwoofthenewestCertifiedBarbequeJudgesandCertifiedTableJudgesintheworld. Good going, guys! In closing, be happy and hardworking, where ever you are, because “the grass ain’t greener, the wine ain’t sweeter, either side of the hill.”
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ChairmanoftheboardReportDavidChenelle
March 2016
Chefs de Cuisine Association of San Diego Education Foundation Inc. Hello all, I hope and pray that all are doing well. What a great Chef of the Year event. I was honored to serve as your host. Congratulations to our new Chef of the Year, Chef Ricardo Santana, Chef Culinary Educator of the Year, ChefTonyaWhitfieldandtheStudentChefoftheyearEvelynStockhausen.Also,ourAssociatePurveyoroftheYearis Shamrock Foods and outstanding Associate Purveyor is Specialty Produce. I would like to thank the Purveyors that came out in force to support the Chef of the Year. The culinary stu-dentsdidanoutstandingjobasbothcooksandservers.Thisyearwasthefirsttimeinwelloveradecadethatwesold out of tickets. The Chef of the Year committee did a phenomenal job in preselling all of the tickets. It has been a busy month, and our recipients will be featured in the St Patrick’s Day parade. On top of that the Irish Congress of Southern California has invited the Chefs de Cuisine Association of San Diego to participate in the parade festival again at no cost to the Association. Chef Jess LeDesma and Chef Ricardo Santana will be the point persons in charge on Saturday, March 12. I will be hosting the prep for this event starting on Wednesday. On Monday, March 7, 2016, both Chef Maeve Rochford and Chef David Chenelle were featured on Channel 6 promoting the Taste of the Emerald Isle which will be the food arena presenting authentic Irish Food. I hope you saw it because the spot was a lot of fun. Don’t forget that we have the only volunteer for membership program in the entire country. This enables culinary students to network, gain important experience, and build their resume up so by the time graduation comes around they have a greater chance of being hired in this industry. As Professionals we are obligated to bring the younger Culinarians up and give that important hand up.
Now on the formation of a new Board of Directors for the Chefs de Cuisine Association of San Diego Educa-tion Foundation. I have some commitments from some active members. Once I get 7 members then I will be satis-fiedwiththecreationofthenewBoardfortheChefsdeCuisineEductaionFoundation.Thereisalotofworktodo. In addition, it would be best suited that the Board is composed not only of chefs but with other members that represent the different facets of this industry. Just to name a few, we need a PR person, event planner, culinary in-structors, and business owners. I have most of these members committed to joining, and I am excited that soon we can introduce the new Board to the membership.
An advisory council also needs to be organized, a logo established, and by-laws created on what direction itwilltakebasedonthedefinitionofitsarticlesofincorporation.Socialmedianeedstobecreated,andtherearemany directions to take that can help improve our Chapter and standing in the local community. Some ideas are childhood nutrition, Professional and Student growth through education, seminars, competitions, events, scholar-ships, and trade shows. Being a Foundation, it can be utilized as a carrier to provide dental and medical insurance to student and professional members of all categories. There are countless ways the foundation can impact our lives and the chapter in a positive way.
I look forward to creating the infra structure to the Foundation in the hopes that it will become a grand foundation that will help out future student and professional chefs.
Now with all of that said, I do hope to see all of you out at our next general meeting.Remember to PARTICIPATE AND STAY ACTIVE!
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The State of CA is very ada-mant about surcharging in
that it is against the law. The California Code, section 1748.1, prohibits
merchants from imposing a surcharge on customers for use of a credit card in lieu of a cash, check or other form of payment. Addi-
tionally, California law prohibits the passing on of charges for third-party credit card guarantee charges. However, remember that merchants are not required to accept credit cards.
Violations
If a merchant violates this law by charging the customer a surcharge, the customer may send a written demandrequestingthatthesurchargeberefundedbycertifiedmail.Ifthemerchantfailstorefundthe
surchargewithin 30 days of the written demand, the customer can sue the merchant in small claims court. If the suit is successful the customer will be entitled to three times the amount at which actual damages
exist as well as reasonable attorney’s fees. The possibility of a class action suite is real.
Read more: http://www.ehow.com/info_12067067_retail-california-credit-card-surcharge-laws.html#ixzz32UXjqh7P
Now, they can offer a discount for taking cash (the gas station grandfather). Then adding sales tax to that is even more egregious!
I’m sure they are reporting those fee revenues as well as the sales tax revenues. Businesses can have a $10 minimum charge though.
The reality of it is that most people don’t know and just accept it…I have brought it up before when charged and was not charged when I informed them, but nothing really happens until they get sued
(which some have). A class action suit would bundle multiple customers together for a huge increase in the amount suing for.
Interesting too: http://www.courthousenews.com/2014/03/07/65915.htm
Adam Althouse---Adam is an Allied member of the Food & Beverage Association
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Baby Green ArtichokeDescription/Taste:
Baby Green artichokes are roughly two inch-es indiameterwhenharvested.Their tender firmleavesformacompactfloretwithpistachioandlimegreen tones throughout. Baby Green artichokes are nearly chokeless, though they will still contain nee-dle-like thorns on the tips of the artichoke's outer leaves. A raw Baby Green artichoke is crisp, slightly bitter, tanic and nutty. When cooked, Baby Green ar-tichokesdevelopflavorsoftoastednuts,drygrassand caramel. Although not as meaty as a globe, they still provide a substantial meaty consistency when cooked. Of all the baby varieties, the Green provides the most "heart", which is considered the most ed-ible and delicious part of the plant.
Seasons/Availability: Baby Green artichokes are available year-round with a peak season in the spring.
Current Facts: Baby Green artichokes, botanical name Cyr-nara scolymus, are the young flower heads of anherbaceous perennial thistle plant and member of the Aster, Asteraceae family, also known as the Compositae family. More than one hundred-for-ty artichoke varieties exist but less than forty are commercially grown. Baby Green artichokes are the smaller artichokes growing on the same plant as larger artichokes. Most commonly they are found growing on globe artichoke and desert globe arti-choke plants. They grow in the inner shaded part of the plant. - See more at: http://www.specialtypro-duce.com/produce/Baby_Green_Artichoke_3986.php#sthash.4m7jcQZp.dpuf
Nutritional Value: Artichokesare inherentlyhigh in fiberandlow in calories. They are loaded with nutrients and phytochemicals known to contribute to the preven-tion of certain types of heart disease, cancer, and birth defects.
Applications: Baby Green artichokes may be braised, steamed, roasted, boiled, baked, marinated and hearts preserved in oil. When slow-cooked, such as roasting, braising and poaching, artichokes become tender, more flavorful and they absorb the savoryflavorsaroundthemmostoptimally.Artichokespairwell with both fatty ingredients and high acid ingre-dients. Complimentary ingredients include ancho-vies, bacon, basil, butter, cheeses, especially goat and feta, cream, garlic, lemon, hollandaise, mushrooms, pepper, sausage, thyme, tomatoes, vinaigrettes, white wineandtruffles.Fortheoptimumqualitybabyarti-choke, select artichokes that have a tight core. If you squeeze an artichoke and it squeaks, it is fresh.
Geography/History: Artichokeswere first cultivated in theMedi-terraneanregionthousandsofyearsago,specifical-ly in the northern region of Africa, called Maghreb, where they are still found growing in their wild state. Baby Green artichokes are primarily cultivated in Ita-ly, France and Belgium for farmers markets. The only other region producing commercial Baby Green arti-choke crops is the central coastal region of California, where crops are grown as perennials. One plant can produce harvests for several years. Green artichokes are prolific, hardy and well adapted to growing incool conditions. They thrive best, though in tem-perate coastal climates. - See more at: http://www.specialtyproduce.com/produce/Baby_Green_Arti-choke_3986.php#sthash.4m7jcQZp.dpufReprinted from Specialiyproduce.com
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Chef of the Year Awards Dinner This year’s Chef of the Year award dinner was so exiciting. We had a lot of awards to hand out for the night , and the attendance was outstanding. The meal was incredible, and enjoyed by all and it seemed the food was never ending. There were hors d’oeuvres a plenty with the Imported Cheese and Lo-cal Charcuterie, as well as Amuse Bouche Duck Rillette, Quail Egg, Cassis Reduction, Pickled Cranberries. But wait there was still more food offered as well such as a Sushi Station presented by Sushi On A Roll, Salade Spring Mix Corsage, Seared Foie Gras, Poached Pear, Raspberry reduction, Herb vinaigrette, Inter-mezzo Pomegranate Hibiscus Sorbetto bellini, and Poisson, Paupiete of Local Sand Dabs, Shrimp Mousse-line, Saffron Shrimp Broth,Lemon.Oil The main entree was Braised Short Rib, Malbec Shallot Demi-Glace Garlic Butternut Squash, Grilled Root Vegetable Salpicon. This was an awesome meal that was prepared by Chef David Chenelle and his crew at the Silver Gate Yacht Club.Thank you all for participating and en-joying the wonderful evening at the Chef of the Year Awards Dinner.
Photo courtesy of Josh Kopel-man@DiningOutSD.
I cannot thank Chef Kris Saradpon, Marco Ochoa and Josh Kopelman @Din-ingOutSD for supplying pic-tures for this month’s Stock-pot. It is nice to have so many pictures to use.
Photo courtesy of Chef Kris Saradpon.
Photo courtesy of Chef Kris Saradpon.
Photo Courtesy of Chef Kris Saradpon. Everyone was having a good time including the guest and the awesome kitchen crew. It was a fun night for everyone.
Photos courtesy of Josh Kopelman@DiningOutSD.
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Chef of the Year Awards Dinner Thisnightwasfilledwithanticipation,food,fun,andtheatmospherewasdefinitelymagic.Theraf-flewasahugesuccessaswellasthesilentauction.Inaddition,therewerebigsmilesfromeveryonethatnightandevenbiggersmilesforthosethatwonanyofthesilentauctionorraffleprices.Also,ithelpedthat the chocolate dessert was awesome. Furthermore, there were a few birthdays for the night, one being Chef Ricardo Santana and Sean Belger’s daugher Isabel,
All Photos courtesy of Chef Kris Saradpon
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Chef of the Year Awards Dinner Chef Todd was our most excellent emcee for the night, and he did a great job at announcing all of the winners for the Awards. Chef Todd was the lead for the Chef of the Year committee, and he did a great job in organizing a night most of will remember for a long time. It was a magical night for the winners of awards. Below is the list of winners and categories:
Chef of the Year Awards: Chef Ricardo Santana. Chef Educator of the Year: Tonya Whitfield. Student Chef of the Year: Evelyn Stockhausen. Volunteer Awards: Ian McDoullett, Paul Martinez, David Holland, and Charles Williams.Purveyor of the Year Award: Shamrock Foods. Outstanding Purveyor Award: Specialty Produce. Company Recognition Award: Patty Cake Pops, Challenge Dairy, and West Coast PrimeMeats. Individual Recognition Awards: Sean Belger and David Morse. Host Awards: Consummate Catering and the Silver Gate Yacht Club.Hosting Chef Award: Chef David Chenelle. Presidential Medallions: Chef Mario Medina and Sean Belger. Lifetime Achievement: Chef Joe Orate.
Photo courtesy of Chef Kris Saradpon
Photo courtesy of Chef Kris Saradpon
Photos courtesy of Marco Ochoa
Photo courtesy of Marco Ochoa
To all of the winners for Chef of the Year 2016, Congratulations. We are honored to have you in the Chefs de Cuisine Associa-tion of San Diego.
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Description/Taste: The fruits of the Kumquat tree grow in clus-ters. They ripen within a month from green to bril-liant orange. Once mature, the fruit can reach up to 2 inches in length. Unlike citruses, the entire fruit is edible,althoughthefewseedsburiedintheflesharerecommended to be spared. The peel is where the truecitrussweetness lies inbotharomaandflavor.Thefleshoffersaboldandjuicytartcontrast,mak-ing for a sweet tart mouthful. Before disposing of or simply eating, consider saving the seeds, as they are a source of natural pectin.
Seasons/Availability: Kumquats are available most of the year, but may have limited availability during the fall.
Current Facts: There are four varieties of Kumquats, two va-rieties being the most common: nagami and meiwa. The nagami is oval-shaped and the meiwa is more rounded. Meiwa is considered to be the sweeter of the two, yet nagami is most commonly grown as it is amorevigorous,hardyandprolificproducer.Kum-quatsusedtobeclassifiedasacitrusupuntil1915when they were given their own Genus, Fortunella, named after horticulturist, Robert Fortune, who in-troduced the kumquat to Europe in 1846. - See more at: http://www.specialtyproduce.com/produce/Kumquats_906.php#sthash.Fk7YmLHK.dpuf
Applications: As Kumquats are entirely edible, they are a versatile ingredient in both sweet and savory prep-arations. Slice Kumquats into coins and cook with sugar and water until candied, then use to top pound cake or ice cream. Add sliced Kumquats to pome-granate juice, champagne and club soda for punch. Poach Kumquat slices in sugar and water, then layer overa tartshellbakedwithalmondandbutter fill-ing, topped with kumquat syrup. Cook Kumquat and onion slices until softened, then add lamb breasts, braising liquid and cook tagine until meat is done, then serve over couscous. Dice Kumquats and mix with diced avocado, red onion, cilantro and lime for a fresh salsa. To prepare, wash and dry. Seeds may be plucked out with the tip of a knife.
Ethnic/Cultural Info: Kumquats have a long culinary history within China, Taiwan and Japan, where they are often pre-served as jams or in salt (similar to preserved lem-ons). The fruit is added to teas in Taiwan and is used as an ornamental bonsai tree throughout Southeast Asia. - See more at: http://www.specialtyproduce.com/produce/Kumquats_906.php#sthash.Fk7Ym-LHK.dpuf
Geography/History: Kumquats are native to China and they have long been cultivated throughout Southeast Asia, where they are grown commercially today. The Kumquat’s arrival in America was in the late 1880’s, though it was planted primarily for ornamental purposes until a rise in Asian populations created a market for the kumquat fruit. California and Florida are the best-suited growing regions. Both states are home to Kumquats on a niche market scale as they remain in the shadows, still, of bigger and better known citrus. - See more at: http://www.specialtyproduce.com/produce/Kumquats_906.php#sthash.Fk7YmLHK.dpuf reprinted from Specialtyproduce.com
Kumquats
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Kumquat and Avocado Salad Credit: Vince Blancato, ACF Tampa Bay Culinary Association
Ingredients:
12 kumquats 1 avocado 1 medium head romaine lettuce 3 tablespoons raisins 3 tablespoons olive oil ¼ teaspoon salt 2 tablespoons balsamic vinegar 1/8teaspooncrushedredpepperflakesInstructions:
1. Wash and thinly slice kumquats or oranges. 2. Heatkumquatsororangesandredpepperflakesinoilovermediumheatfor5minutes.3. Add raisins, balsamic vinegar and salt. Cover and continue to cook for 2 minutes. Set dressing aside to
cool. 4. Rinse and dry avocado and romaine lettuce. 5. Cut romaine lettuce into 2 inch strips. 6. Peel and pit the avocado and then cut into ½ inch slices. 7. Divide avocado and lettuce on 4 salad plates and pour the dressing over each salad. Yield 4 servings reprinted from acfchefs.org
OHANA CATERING(858)278-1043
Email: [email protected]
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Matthew Baker, Feast On ThisCell Phone: (858)405-8277OfficePhone:(866)552-1601Email Home: [email protected]
Profile of a ChefSubmittd by Chef Mark Atkins.
Thekitchenisoursandbox,andweareexpectedtofollowtheprofileslistedbelow.Aswithallchefs, I suggest you take an active role and checkin with your team at the start of your day, by saying hi or good morning. Also, there should be a production meetings daily as this would be a great time to measure the food in the following area, taste, texture. and, temperature.
Integrity: The quality of being honest, have strong moral principles, and moral uprightness. A chef who disciplines himself or herself before disciplining others. A chef who doesn’t expect more from his staff than he is willing to give.
Honesty: The quality of fact of being honest, fairness, truthfulness, and sincerity. A chef who follows the right line. In addition, expects his or her team to start and stop on time and not abuse breaks. Further-more, he or she will not be late or leave early and not abuse his/her breaks.
Humility: A modest or low view of one’s own importance to the team. A chef will place the needs of the teamabovehisorherownneeds,andiswillingtosacrificegloryforagreatergoal.
Commitment: Being dedicated to the goal. A chef will respect the hierarchical of his or her department as his or her employees respect the hierarchical of his or her team. In addition, listens to give input only when addressed.
Confidence: The feeling of being positive about the cause. A chef will demonstrate knowledge, good judg-ment, and determination towards the mission.
Compassion: Is the response to the suffering of others. A chef is sensitive to the feeling of others which might be easily offended or hurt.
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Matthew Baker, Feast On ThisCell Phone: (858)405-8277OfficePhone: (866)552-1601Email Home: [email protected]
OHANA CATERING(858)278-1043
Email: [email protected]
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Board of Directors
President
Ricardo Santana
Cell: (909) 518-9330
Vice PresidentRobert Reid, CEC, CCA, AAC
Cell: (858) [email protected]
Certification&CulinaryShow Chair
TreasurerTodd Bull
Cell: 619-727-1820
Junior Representative
SecretaryCynthia Meyer619-258-7337
Chefs Move to Schools
Committee
Steve Rodriquez
Cell: (760) 803-1773
[email protected] Opportunity
Drawing
MembershipSean Belger
Cell: (619)[email protected]
AlternateJuanita Gonzalez
gonjuan44
@yahoo.comMove to School
David LitkeCell: (619)[email protected] Commit-
tee Co-Chair
Jess LedesmaCell: 408-355-4180
Don Williamson
Cell: dwilliamson@sd-
chefs.org
Eric HokansonCell:
Ricardo Vargas
Cell: (619)576-7329
Mario Medinammedina@sdchefs.
org(619)684-0370
David Johnson
Cell: (619)247-0078davidj@specialtypro-
duce.com
David ChenelleChairman of the
BoardCell: (619)248-0538
Douglas Fredrick,sorry no picture
Cell: (619)[email protected]
Jillian CollinsCell: (619)750-5152
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News of Interest for and about members of the Chefs de Cuisine Association of San Diego
March Birthdays:
Eric Hokanson, Mar 11 Rolf Jung, Mar 27
March Wedding Anniversaries:
Jose Hernandez, Mar 5 Stephen Spencer, Mar 20
CHEF OF THE YEARThe Chef of the Year event was absolutely successful. For those that did not make it, I hope to see
you next year.
OTHER NEWSRemember that we welcome your ideas and participation and we have an open door policy. Please
check our facebook page and website out for our upcoming meetings. Our application for membership can be downloaded from the website along with a lot more cur-
rent information. Please check it out at:www.sdchefs.orgOur facebook page always has current news, photos, updates and current trends. Especially this
past November. Please check it out.https://www.facebook.com/sdchefsdecuisine?ref=hl
Now with all of that said, I do hope to see all of you out at our next general meeting.Remember to PARTICIPATE AND STAY ACTIVE!
The Stockpot
The Chefs de Cuisine Association of San Diego Educational Foundation Inc.
The Chefs de Cuisine Association of San Diego Educational Foundation was established in 1991 by the Board of directors. This foundation is set up to raise money for continued education for our membership, fund competitions, certification,scholarships,andhosteducationalseminars. Ourmembershipasawholefeels strongly that each meeting should have a purpose, and that everyone should leave with something more than when they arrived. We are also accepting offers from members who would like to offer an informative presentation to the meeting or suggestions as to what types of speakers you would like to see presented. Donations should be made to Chefs de Cuisine Association of San Diego Educational Foundation, and these donations are tax deductible.
Barbara Helm, Editor [email protected] (619)403-6163
www.sdchefs.org
CHEFS OF THE YEAR
2016: Ricardo Santan2015: Steve Rodriguez2014: Robert Reid, III, CEC, CCA, AAC2013: Joe Orate2012: Todd Bull2011: Tom Adams2010: Mark Sullivan2009: Jeff Roberto2008: David Chenelle2007: Jose Duran2006: Michael Ames
PURVEYORS OF THE YEAR
2016: Shamrock Food 2015: Galasso’s Bakery2014: General Mills2013: Sysco Food Services2012: Jones Dairy2011: Specialty Produce2010: Tarantino Foods2009: Colors Gourmet Pizza2008: Chef Works2007: West Central Produce2006: Appetizers, Inc.
past presidents
2016-present: Ricardo Santana2011-2015: D a v i d C h e n e l l e 2006-2011: M i c h a e l A m e s : 2004-2005: Jay Pastoral, CEC, AAC: 1998-2003 Bob McDaniel, CEC
Chef Educator of the year
2016: TonyaWhitfield 2015: Mark Atkins 2014: Lee Blackmore 2013: Robert Reid, III 2012: Joe Orate
Student Chefof the Year:
2016: Evelyn Staukhosen2015: Barbara Helm2014: David Litke 2013: Cynthia Meyer2012: Stacey Dart2011: Alex Estevez2010: Kevin Michaels
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Chefs de Cuisine Association of San Diego
2016 Purveyor of the Year
