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Giving back to the Community

Special points of interest:

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March 17th meeting atthe Broadmoor countryClub in Seattle

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If you're interested inhosting a meeting, pleasecontact the WashingtonState Chef's Association.

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Open Chair PositionsStudent RepresentativeWine Representative

Inside this issue:

PresidentialAwards Dinner

Food Bank Recipe Challenge

2006 Michael TyEndowment Fund

ACFCertification

Chef ProfileChris PlemmonsC.E.C.

Employment Op-portunities

Washington State Chef’s Association

March 2006Volume 7, Issue I

The Northwest Chef

The Restaurant Community Outreach Program said it best -“

Philanthropy isn’t just good for the community; it’s good for your restaurant. Gettinginvolved in community outreach helps boost employee morale, promotes good will amongcustomers and can increase sales. In fact, nearly 80 percent of Americans believe compa-nies should support a community’s social needs. Are you doing your part?

”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:

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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

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Create a recipe and enter it into the “Food Bank Recipe Challenge”. What better way to bothgive back to the community and show off your creative skills

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If time is short you could donate money to support the local charities around your home or tonational charities such as:

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Children’s Hospitable

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Zoo

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Local Library

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Red Cross

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United Way

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Local Food Bank The community is a melting pot of vastly different back grounds, however a common thread existedbetween us all -- a passion for food.Food nourishes us and is the conduit that joins us together in times of celebration and sadness. Thesethreads enable us to cross many cultural boundaries and allow us to focus on our similarities and notour differences. Just giving back a little can make all the difference to someone who may need it.If you need some guidance on what you can do - just contact our Chapter President at

president@washingtonstatechefs.com

or myself at JRendon@bonfirecuisine.net and one of us willput you contact with someone that can assist you.

The ACF Washington State Chef’s Associa-tion Presidential Awards Dinner for 2004 washeld at the Broadmoor Golf Club on March14th, 2005.The educational segment will be presented byown Eric Hutchinson of Hormel on Pork primal cuts, the fabrication and products.

Presidential Awards Dinner ‘05 at Broadmoor Golf ClubFood Bank Recipe Challenge - March 2006

Page 2 Washington State Chef’s Association

Located in Seattle at2340 Broadmoor Dr E

"After a good dinner one canforgive anybody,even one’s ownrelatives"Oscar Wilde

4-6pm Board Meeting6-7pm Social hour & Educational segment7-9pm General meeting and dinner~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~Meeting Reservations:Phone: 206.725.1545Email: Janet Schaffer— janet.schaffer@lwtc.edu

President Christopher Plem-mons, CEC has presented aFood Bank Recipe Challengefor 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 andpossible future chefs.The monthly challenge is tomake recipes for delicioussoups, entrees, side dishesand / or desserts out of a se-lected group of ingredients(below) from a local food bank each month.When you submit recipesplease list: Ingredients, Proce-dures, and Yield. Each recipeshould include a title, list of ingredients, with unit of meas-urement in order of use andwritten procedures to makethe dish. Yield or number of servings should also be in-cluded. Please see example inthe left column of VegetableBeef Soup.Thank you for your participa-tion in this important WSCAProject

The Chef & Child Founda-tion is calling for applica-tions for the 2006 MichaelTy Endowment Fund. Appli-cations are available atwww.acfchefs.org, and aredue by May 31, 2006.The Michael Ty, CEC, AAC,Endowment Fund of ACFCCF was established in2000. It is awarded annuallyto an ACF chef who hasdedicated countless hoursto fighting childhood hunger,working on behalf of thefoundation and teaching the

children who benefit fromACFCCF programs. Therecipient of the award willhave a donation made onhis/her behalf to a charityselected by the recipient.For more information,Contactchefand-child@acfchefs.net.

Applications Available for CCF 2006 Michael Ty Endowment Fund

Certification helps employersverify that applicants have theknowledge and skills requiredfor 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 certificationyou are held accountable forcontinuing education points.This keeps you and you staff motivated and committed tothe process.Take the time to get started,we have a certification teamwaiting to assist you.Dan Lewark CECLewark45@aol.com

Chef Chris PlemmonsChef Plemmons is active in thecommunity, you can see himnext on April 26 where he willgive a free lecture on “TheFoods of Kitsap and MasonCounties” which will be held atthe Bremer Student Center onthe Olympic College at Brem-erton

ACF CertificationChef Profile - Chris Plemmons C.E.C

A 1988 graduate of the West-ern Culinary Institute, he hasbeen awarded various culinaryhonors and is also a graduate of Rocky Mountain College inBillings, Montana.In addition to having operatedhis own restaurant, Christo-pher’s at the Inn at the ManorFarm Inn in Poulsbo, WA, heserved for nine years as theexecutive chef at the Women’sUniversity Club in Seattle, twoyears as a regional specialist forClub Corp of America, twoyears as the executive chef atthe Lafayette Club in Lexing-ton, KY, and over three yearsat FareStart in Seattle.He has been an active memberof the Washington State ChefsAssociation since 1989 and isthe current President. Chrisserves on the Bremerton Food-line Board and teaches monthlycooking classes for food bank clients. He also serves on theAdvisory Board for the Brem-erton High School CulinaryArts Program. He is the Chef de Cuisine for the KitsapCounty AIDS Foundationmonthly Red Ribbon SupperClub.Certified Executive Chef, ChrisPlemmons, is known here inthe Northwest not only forcreating the most sumptuousand memorable meals but alsofor his truly extraordinarytalent of sharing these skillswith others. Chris has a broadscope of experience that in-cludes his current position of Culinary Arts Instructor atOlympic College. He delightshis customers with unique,creative flair, combining re-gional favorites with interna-tional influences and dishing upremarkable creations.

Page 3Volume 7, Issue I

A young apprentice onthe line

Articles, suggestions and photos for the Newsletter can be sent to Jason Rendon via email JRendon@bonfirecuisine.net

News Letter Notes“When you be-come a good cook,you become a good craftsman, first.You repeat and repeat until your hands know how tomove withoutthinking aboutit……. Jacques Pepin,French chef and teacher (1935-)