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ROADRUNNER REVIEW
ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER
Board Members/Committees 2
President’s Message 3
ACF Certification/Continuing Education 4
Demonstration Chefs/Raffle Items 4
Fresh Market Report 5-6
Golf Flyer 7
2010/2011 CASA Calendar 8
Inside this issue:
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September
2010
ACF Chefs’ Association of Southern Arizona
Monthly Meeting
September 13, 2010
Pima Community College Desert Vista Campus ~ Cafeteria
5901 S. Calle Santa Cruz Tucson, AZ 85709
Host: Chef Elizabeth Mikesell
Sponsor: Blessing Seafood, Pacific Seafood. Red Bird and Peddler’s Son
Program: Demonstrations and interaction with students
(see page 4 for a list of our Demo Chefs)
2:30 pm: Networking and Registration 3:00 pm ~ 3:30 pm: General Meeting/Program
3:30 pm ~ 5:00 pm: Demonstrations
5:00 pm ~ 5:30 pm: Question & Answer Period
Busting the Grass-fed Beef Myths 9
Photos from August Meeting 10
Steak & Chops: The Meat of the Matter 11
Culinary History 12
CASA Application 13
Benefits of ACF Membership 14
Associate Members 15
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 2
ACF CASA Officers & Committee Chairs
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 Jason Jonilonis ~ (520) 282-1921
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]
Visit us at: We Are Chefs ~ Tucson Chapter
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 3
President’s Message from Chef Jason Jonilonis
Back to school… Capital Expense explanation, Operating Budget preparations, Special Event coordination, Holiday Menu costing were never offered as classes I took at school in my day and yet these things are today challenging me to make the grade. There is an aw-ful lot going on in our “slow season”. However, education is a never ending pursuit of relative knowledge to ones professional goals or ones ca-reer. Today with technology, as it has advanced so far, we can utilize so many forms of media to educate ourselves and our staff to challenge and inspire the culinary student. The end of summer in Tucson is always exciting as we are hopeful for the increased levels of business on the books and the anticipation for adding a couple of new mem-bers to your staff in the kitchen. Where are you going to get those positions filled? I hope you, as business operators and Chefs, are going to seek us out as the source for all things culinary in Tucson. The Chefs’ Association of Southern Arizona is working towards becoming just that. You could call the newspaper or place an ad with Craigslist and you might get someone to come in and apply but are they going to be professional? We, as a chapter, are continuing to establish a reputation as Industry Professionals. We want to support all culinary professionals in Tucson and keep the community employed and connected to what is going on with job openings, new restaurant oppor-tunities. Let our ACF CASA job board on our website becomes a trusted source of opportunities for professionals to find and obtain opportunities within this community.
I was a little bummed I was unable to attend the ACF National Convention in Anaheim, CA in Au-gust for several reasons. One, I am working on my CEC and need the CEH’s to get to the next level and two, I enjoy being inspired by new exciting techniques, tools, equipment and ingredients. This year I have to get some of this stuff done on my own or with our Chapter. On page 4, you will find a list of methods of gaining your needed CEH’s for certification. Also doing some re-search on the internet, you tube has some amazing cooking techniques, pictures, videos and/or hands on demonstrations to view. We will be having our next meeting at Pima Community College, Desert Vista Campus (Cafeteria) on Monday September 13th at 2:30 with some great demonstrations and culinary ex-periences. Please join us as we reach out to all Chefs’ and Culinary Students for Inspiration, Ca-maraderie, Education and Accreditation in South-ern Arizona. Good Cooking Tucson
Jason Jonilonis
Executive Chef
Sol Casinos
2010 CASA President
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 4
CASA RAFFLE ITEMS:
Chef Odell Baskerville, Chef Instruction and Certification Chair (520) 331-0900 ~~~ [email protected]
ACF Certification Power Point ~ CLICK HERE
As Certification Chair for 2010, I am making it my mission to assist all members who are interested 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.
Jim Miller, SYSCO ~ 2 each—Digital Thermometer and Wasabi Powder, Arborio Rice Rich LaVecchia, Pacific Seafood ~ 5 bags of shrimp Hedy Feuer, Tom Redditt Sales ~ Canister Set Chris Federico ~ Arizona Restaurant Supply ~ Skillet and Sauce Pan
Mario Diaz de Sandy, Product Development ~ Salsa
Bill Sy, Art Institute ~ book on Baking
Ellen Fenster, Chantilly Tea Room ~ 1 dozen cornmeal-Tuina scones with dried cranberries CASA ~ 2 Chefs’ hats Jason Jonilonis, Sol Casinos ~ Casino del Sol T-Shirts Elizabeth Mikesell, Pima Community College ~ Tote bag from ACF Conference Chef Works ~ Chefs’ Jacket Villa Maria ~ Rapi-Kool Mini Dome Condiment Center We raised $130.00 from the raffle.
Links for Continuing Education: ACF Approved Continuing Education Hours CEH Opportunities CEH Opportunities On Line
Chefs’ Scheduled to Demonstrate: Ramon Delgado, Exec. Chef, Desert Diamond Jay Ganzhorn, Exec. Chef, Northwest Hospital, (Deconstruction of a Dish) Ralph Chavez, Exec. Chef, La Posada Green Valley, (Molecular Gastronomy) Jan Osipowicz, Exec. Chef, Hilton El Conquis- tador, (Seafood) Dawn Garcia, Pastry Chef, Hilton El Conquista- dor Gina Stock, Room Chef, Bellissimo -Casino del Sol Steve Tidwell, Blessing Seafood, (Fabricating Fish) Alan Zeman, Rational, (Demo a Rational unit) Tom Gerlak, Ice-T, (Ice Carving) Pima/CASA Culinary Hot Food Team, (Salad) Bill Hewlett, Skyline Country Club Ryan Clark, Lodge on the Desert
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER
Fresh Market Report Submitted by: Rich LaVecchia, Pacific Seafood Source: Pacific Seafood Newsletter
Page 5
West Coast Bottom Fish - Bottomfish will be plentiful this week, with the exception of petrale sole. Canada will be producing rock, true, ling and a small mix of soles most of the week. The lower 48 will continue to produce rocks and flats. Fresh black cod, or sablefish, has gotten tighter as frozen markets are heating up.
Wild Salmon
Chums – Alaska production is just about cleaned up for the year. Canadian chums are starting to show up and should strengthen as we get into late August. Puget Sound and Washington coastal chums will start showing up at the end of the month. Going to be a little dicey for a few weeks as we are in between fisheries.
Sockeye – Bristol Bay and Cook inlet are pretty much in the books for this year. SE Alaska is still producing a few sockeye and the Fra-sier River in Canada is starting to show increased levels, not seen for a long time. The intercept fishery to the South, around the San Juan Islands, is also producing some excellent numbers. Should be able to get a few more weeks out of sockeyes for the year.
Coho –Prince Williams Sound, the Copper River and Cook inlet production is kicking in on coho, as SE and Snow Pass wind down. Pro-duction will start to peak around the first of the month as these areas ramp up production. Troll season in SE is closed, although a few fish are being landed off the tip of the Olympic peninsula. Up in the Arctic, there have been several area closures in Norton Sound and the Kus-kokwim areas due to escapement levels. This has left the market a little short over the past week, but should resolve itself over the next week.
Kings – Troll Kings – SE Alaska is closed after a clean up fishery last week. Canada has met there August quota, which took 48 hours to wrap up. About the only thing left on trolls is some limited fisheries off the Olympic peninsula in Washington, although the fish size has been on the small size of 8 lbs average.
Nets – Net kings are once again the fish to feature. Fish is coming out of several areas including, Canada, Upper and Lower Puget Sound, the Columbia River, and the Klamath River to the South.
Pinks – Fish are still flowing out of Prince William Sound and should be trickling in out of SE as the week progresses.
Halibut – Availability is starting to loosen up, but not the pricing. Fishing in the historic fresh areas have reached about 70% of their quota with slightly more than 55% of the season fished. Halibut has reached record highs and there is very little relief coming this year. Both Rus-sia and US cold storages are empty. Hold on for a wild ride. Shrimpmeat - Production is steady and sizing is excellent. You wouldn’t find a better value protein anywhere for you summer promotions.
Live Lobster - The major Canadian Lobster Seasons in Nova Scotia have now closed (they reopen at the end of November). At the same time, catches in Maine are picking up as we see more hardshell production. As a result, supplies are stable and should get better in the next few weeks as Maine approaches full production. Pricing and availability should remain steady though October.
Dungeness Crab - Landing out of Canada and the Puget Sound have dried up quickly, causing the ex-vessel price to skyrocket. Most of the crab is going to the live market where the price is strongest.
Farmed Atlantic Salmon - Chile is slowly coming back on line. Several farms have started to produce fillets and are shipping them to the US. Unfortunately the volume is very minimal and they are following the Norwegian’s pricing. West coast farmed salmon is fighting the wild salmon blues. Production is at full strength at two farms causing cost to come down slightly on whole fish. As another farm increases their production, we should see this trend continue until September, when wild starts winding down. Most farms are into smaller fish mak-ing 6/8 the value. The Norwegian salmon and Chilean salmon continues to come in but with very little relief in costing. Norway has man-datory vacation in July which will slow production down. Most people are predicting that the cost of fillets will stay strong through 2011 with less production coming out of Norway and no relief from Chile. Also, there has been confirmed ISA in a Norway site. Everyone in Norway is holding their breath to see if it spreads.
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER
Fresh Market Report Con’t. from page 5
Exotics Mahi Mahi – Market continues to be very tight. Tunas – Good production this week out of Hawaii and Vietnam. Sword and Bi-catch – Sword season is underway out of Chile, production has been strong and will continue into August. Ono, Opah, and Spearfish have had good availability, primarily out of Fiji, Hawaii and Austrialia. California and Baja – Yellowtail and Fluke has been good both out of California and Mexico.
Farmed Steelhead
Pacific Aquaculture continues production to provide a premium fresh steelhead from the Columbia River. Our Pacific Northwest Steelhead is free of any and all hormones, pesticides, herbicides or growth promoting antibiotics. The feed is made from all natural ingredients to provide high quality and healthy product. Chile is ramping up production and we will see a few coming out of BC, Canada next month.
Trout—Southern Idaho is producing excellent quality trout for your summer needs. Low water levels have not effected production yet.
Farmed Arctic Char - Currently there is product available out of Iceland, the prices are relative to the amount of freight is involved in getting this salt water farm raised fish. The farm located in Washington is still down until about late-August when fish sizes will be large enough to provide a fair yield.11
Sturgeon - Few fish coming off the Olympic peninsula river systems and the Columbia, should be good availability for the balance of the month and into September.
Smelt - Northern California is producing a few fish but the sizing has not been large. Should start seeing Puget Sound production late-summer.
Squid-East Coast - Production has been steady out of Pt. Judith, RI. providing ample availability. Total catch is down versus last year.
In Shell Oysters—We are starting to enter the time of year for the NW when there is an increase in spawn and closures so check with your sales associate for the best values on a daily basis. Demand for West Coast oysters is very strong with the oil problems in the Gulf. Expect increases in price as the demand continues to increase. The best summer oysters have been the Summer Ice and Malpeques raised in the deep water off Vacouver Island, Miyagis and Soliel are triploids that produced not to spawn, and the Kumo aren’t showing signs of spawn yet.
Mussels - We currently carry 3 varieties of Med. Mussels; however smaller P.E.I. styles are available. Product has been excep-tion in quality. Mexican Mediterranean Mussels. Currently limited availability, check with your local salesmen. These have most of the beard (byssal) removed. Penn Cove Mediterranean Mussels. Plenty of product, readily available, these have the majority of the beard removed. Taylor Mediterranean Mussels. Product appears to be past early summer spawn and meat fill has been excellent.
Clams Manila Clams – Warmer weather is starting to take it’s toll on shelf life on manilas, as well as some areas are showing signs of spawn. There are still enough areas with good production to meet current demands. Venus Clams – Venus continue to be both excellent quality and value. Savory Clams – Availability is consistent and will continue to be a great choice. Razor Clams – Quinault tribal probably won’t have another commercial dig until after summer. New season production is avail-able frozen out of Alaska!!!
Scallops - Over the past 3-4 weeks landings have not been very good for the scallop fleet. We are in a period where closed areas and the open areas are not producing full trips. Normal 8 day trips average 16, 000 lbs and recently boats are only producing 8-9000 lbs for 8 days. We haven’t seen this in a very long time. Because of the high demand for product all summer long, not much frozen inventories have been put up. (waiting for prices to ease) We hope that come September demand will slow down and prices will back off so freezing makes more sense for the fall and winter months.
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER
We would like to thank everyone who has hosted or will be hosting a CASA meeting this year. We would also like to thank all our meeting sponsors. Interested in hosting in 2011? Contact Jeanie or Luann at 299-6787 or casa- [email protected]. Sign up now to get first choice! 2010 House Schedule January 11 Arbuckle Coffee ~ Sponsor: Arbuckle
February 8 Merit Foods ~ Sponsor: Merit Foods
March 8 Tucson Electric Park ~ Sponsors: Shamrock Farms & U S Food Service April 12 Shamrock Foods Tour ~ Sponsor: Shamrock Foods
May 10 Kindred Hospital ~ Sponsor: Product Development International
June 14 Desert Diamond Casino ~ Blessing Seafood
July 12 La Posada Green Valley ~ Sponsor: Rational USA
August 9 Desert Diamond Casino ~ Sponsors: Product Development International and National Steak & Poultry September 13 Pima Community College ~ Sponsors: Blessing Seafood, Pacific Seafood, Red Bird and Peddler’s Son October 11 Northwest Hospital
November 7 Art Institute of Tucson
December 13 Tucson Country Club
2011 House Schedule ~ What month would you like to host ???
January 10 May 9 September 12 February 14 June 13 October 10 March 14 July 11 November 14 April 11 August 8 December 12
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 9
The Facts: Busting the Grass-fed Beef-Myths Submitted by: Jeff Jones, U S FoodService The Bottom Line Marketing claims that grass-fed beef is healthier or more eco- friendly are a myth. Grain-fed and grass-fed beef are defined by production, marketing and taste distinctions, not by nutritional or environmental differences. The No. 1 reason consumers purchase beef is taste. Grain-fed beef, like the Certified Angus Beef ® brand, delivers the superior taste consumers desire. All Cattle are Grass Fed Cattle spend the majority of their lives in pastures eating grass. Grain-fed cattle spend 50-75% of their lives grazing and are on a grain-based diet for a relatively short period of time—four to six months (only 120-180 days). Understanding Nutritional Claims Marketing claims that grass-fed beef is healthier than grainfed beef are not true. Statements that grass-fed beef has higher levels of Vitamin A, Vitamin E, omega-3 fatty acids and conjugated linoleic acids are accurate; however, the differences are not significant enough to impact health. Beef is an excellent source of zinc, iron and protein, plus many B vitamins. However, it should not be considered a reasonable source of omega-3 fatty acids. Environmental Facts Pasture- or grass-fed meat is perceived to be more ecofriendly than grain-fed beef. However, the time needed to grow an animal on grass to harvest weight is nearly double that of grain. This means that energy use and greenhouse gas emissions per pound of beef are increased three-fold in grass-fed cattle. It is important to understand the entire U.S. agricultural sector accounts for only 6% of annual U.S. greenhouse gas emissions according to the Environmental Protection Agency. Livestock production is estimated at only 2.8% of total U.S. emissions. In total, finishing the current U.S. population of 9.8 million fed-cattle on pasture would require an extra 60 million acres of land, that’s about the size of Wyoming.
Based on 16 months at harvest, 150 days on grain
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Casino del Sol
August 9, 2010
We made $130.00 on the raffle!
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 11
Steaks & Chops: The Meat of the Matter Economic times may ebb and flow, but the appeal of meat-centric menu items marches on. While the rash of steakhouse openings that held the news several years ago has slowed in all but the most affluent and occasion-oriented markets—like Las Vegas, for instance—steaks and chops are as popular as ever. In fact, a good steak is still associated with a good dining experience for many cus-tomers. Here are some of the trends we’re seeing within the category: •Porterhouse and other specialty steaks for two •Niche beef: grass-fed, Black Angus, humanely raised, etc. •A la carte side dishes for the table (creamed spinach, potatoes au gratin, and so on) •Alternative and less expensive cuts (hanger, flatiron, tri-tip) •Steak-frites •Steak sandwiches and salads •Veal- and pork-chop preparations •Steak tartare (sometimes finished tableside) •The return of comforting classics like Stroganoff and steak tips
Sauces to Accompany Steak Many restaurants are menuing steaks and chops with a range of sauces to accent and accompany them, either priced as an included choice or an a la carte addition. Options range from classics like Bearnaise and homemade Worcestershire sauce, to bold and flavorful creations like green peppercorn or mango barbecue. Generally speaking, these sauces are served on the side so patrons can add as much or as little as they want. That means you should stock up on ramekins, small bowls, and other sauce-ready forms.
If you would like to bring items to the meeting to donate for the raffle, please feel free to do so.
Steaks & Chops: The Meat of the Matter Submitted by: Hedy Feuer, Redditt Sales Agency Source: “Off the Table”
Thank you for being the September meeting sponsors.
Blessing Seafood
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 12
Culinary History: A Historical Review of Master Chefs
Presented by: Alfred H. Friedmann—M.Ed. CEC.CCE. AAC.
Iconoclastic Cuisine (*1)
Among Hotel and Restaurant workers high turnover is a given, especially true of certain jobs in the back of the house. A wide spread inclination in the food preparation industry is to accept evidence of workers past job experi-ence to be a substitute for training. Locally chefs/management cannot expect workers to know what is ex-pected of them based on past job experience until they personally observed the workers skills in relation to the requirements of the establishment. Training with a human relation’s approach unequivocally offsets training costs especially during a bus and chaotic height of the season; a time when all establishments scramble for qualified workers and no time to train new hires. Master Chef Heston Blumenthal; Molecular Gastronomist (*2)
Chef Blumenthal approaches culinary creations as a scientist. He elicits help from physicists, food physiologists etc., to create culinary creations which inevitably elicit exceptional commentaries of astonishment from normal consumer’s/diners. A proponent of modern cooking, Blumenthal opened his own research and development kitchen in 2004, has been characterized as a culinary alchemist. A London native, Heston Blumenthal opened the Fat Duck restaurant in 1955 at 29. Heston is the owner and chef of The Fat Duck, a three–Michelin Starred Eatery in the village of Bray in Berkshire, England. The Fat Duck was voted best restaurant in the world by Restaurant Magazine in 2005. His eatery has been a perennial runner up to Ferran Adria of El Bulli in the world rankings (*3), achieving 2nd place in 2009 and 3rd in 2010. The eatery has been booked solidly since inception. Other dining establishments opened by Blumenthal, The Hinds Head (serving traditional British Cuisine) and recently the Riverside Brasserie, all located in the same vicinity of the Fat Duck restaurant in the village of Bray. One of Heston’s signature techniques is the use of a vacuum jar to increase expansion of bubbles during food preparation as in aerated chocolate souf-flés. The reduction in air pressure inside the jar causes bubbles to grow to a larger size. The chef has experimented with amplification to enhance the sounds, such as the crunch, created while eating various foods. A protagonist of ultra low temperature cookery, the chef allows beef cuts to cook for up to 24 hours at a low temperature. Accordingly, Blumenthal in-sists on containing the meat’s fat content all the while preventing collagen molecules from re-forming within the meat. (*4) Heston further acknowl-edges that little if any fat results from the ultra low cooking temperature, negating traditional means employed to make gravies, sauces, stocks etc. Blumenthal’s rationale “gravy is unnecessary as the meat in itself is suffi-
ciently moist” via this low and long cookery period. The Chef is equally a strong proponent of “Sous-Vide Cookery Technique (*5). Among Chef Blu-menthal’s signature dishes are Snail Porridge and Parsnip Cereal. He and his Fat Duck restaurant have been credited as instigators of the Bacon Egg dessert “craze”, preparing sweet and savory bacon-and-egg ice cream, Sardine on Toast Sorbet, Salmon Poached with Licorice, etc. The Fat Duck known for its menu of unusual dishes was created following the principles of molecular gastronomy. The Fat Duck opened in 1995 and is one of only four in the United Kingdom and Ireland that hold a three star Michelin Guide rating. It has been rated the best restaurant in the U.K. in 2008 and 2009 scoring a maximum 10 out of 10. Unexplainable food poison-ing forced the Fat Duck’s indefinite closing until investigators were able to conclude the cause of hundreds of diners complaining of incurring a severe illness upon dining at the Fat Duck. As of this writing, it was determined by the Health Protection Agency, cause of food poisoning forcing the restau-rant’s closing as a Norovirous (*6) which was thought to originate from oysters which had been harvested from beds contaminated with sewage. Heston became enamored with French fare during a family outing in France as a teenager, determined at the time culinaria to become his life’s avoca-tion. By all accounts, Blumenthal is a self taught chef. He only a spent few months total in professional/commercial kitchens. Odd jobs financed various visits to France visiting restaurants, butchers, cheese makers, vineyards, etc. learning the trade. Heston was awarded an Honorary Doctor of Science Degree from the Uni-versity of Reading in 2006 for his unique scientific approach to food. Blu-menthal authored four books, produced a series of six half hour television programs etc. was knighted by the Queen. Accolades are too numerous to enumerate in this review attributable to his culinary accomplishments. *1) Iconoclastic cuisine: Rearranged cookery *2) Molecular Gastronomist: The scientific discipline that studies the physical and chemical processes that occur during cooking. * 3) Ferran Adria: Review August Road runner issue “Salvador Dali of The Kitchen”. *4) Collagen: Water insoluble protein found in connective tissues such as skin, ligaments, tendons, cartilage, produces gelatin during boiling. *5) Sous Vide: Vacuum packed individual portion pouches, cooked under a vacuum and chilled. *6) Norovirus: Highly contagious food poisoning which causes acute gastro-enteritis (stomach like flu symptoms). The Fat Duck Restaurant reopened in March 2009 Books by Blumenthal: Family Food—2004; In Search of Perfection—2006; Further Adventures in Search of Perfection—2007; The Big Fat Duck Cook Book -- 2008
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 13
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER
Benefits of ACF Membership Feed your passion for food through membership in the largest culinary organization, and the only organization promoting the pro-fessional 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 positions across the nation. * Access the latest trends and techniques in the industry with our digital version of The National Culinary Review, our ACF award-winning magazine. (10 issues per year) * Reach culinary students and educators through our digital magazine, Sizzle: The American Culinary Federation 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 national 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 technical classroom in-struction. * 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 standards of professional-ism 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 competitions. * 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 Professional Culinarian, Culinarian, Student Culinarian, Senior Professional Culinarian, Allied and Associate members who are not part of Property or Mili-tary 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.
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ACF Chef’s Association of Southern Arizona 2010 SEPTEMBER Page 15
Mike Murphy 232-2727 Chris Federico 232-2729 [email protected]
Denny Willis (520) 790-5282 www.arbucklecoffee.com
Blessing Seafood
David Mayorquin 631-9590 [email protected]
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
Mike Henry 481-9093 [email protected]
Alan Zeman 602-332-9166 [email protected]
Bob Keiling 623-272-4040 [email protected]
Bill Bode 331-8629 [email protected]
Jerry Medley 480-226-1183 800-289-3663 [email protected]
Jim Miller 400-3498 [email protected]
Tom Redditt Sales Agency Hedy Feuer 885-8819 [email protected]
Jeff Jones 298-0544 [email protected]
CASA ASSOCIATE MEMBERS Please use their services
Armando Suarez (602) 628-3148 [email protected]
Rich LaVecchia 602-501-3839 [email protected]
ACF Chef’s Association of Southern Arizona 2010
Address Service Requested
ACF Chefs’ Association of Southern Arizona Jeanie Merideth, Association Manager 6890 E. Sunrise Drive Suite 120; 248 Tucson, Arizona 85750
Take a look at your calendar for 2011 ~ What month are YOU hosting???
September 13, 2010 January 10, 2011 May 9, 2011 Pima Community College
October 11, 2010 February 14, 2011 June 13, 2011 Northwest Hospital
November 7, 2010 (Sunday) March 14, 2011 July 11, 2011 Art Institute of Tucson December 13, 2010 April 11, 2011 August 8, 2011 Tucson Country Club Awards & Installation ________________________________________________________________________________________
Working together as a group is what makes CASA SUCCESSFUL!
Thank you to everyone who has hosted this year.
Email [email protected] or call the CASA office at (520) 299-6787 to schedule your house.
