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News from the Jersey Shore Chefs Association

By Nathan Boyd,2014-06-17 05:29
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News from the Jersey Shore Chefs Association ...

News from the Jersey Shore

    Chefs Association

    Volume No. 16 Issue No. 5 Date: May, 2007

    “ROAD TRIP”

    Our next meeting will be at

    The Deutscher Club,

    Clark, NJ

    Monday, May 14

    6:30pm

    We will be carpooling from the Monmouth Rest

    Stop at mile marker 100 on the Garden State

    Parkway.

    Proceed to lower parking lot.

    WE WILL BE LEAVING AT 5:30PM!

Lost?? - - - call my cell # - 732-996-0854

     Inside this Issue

3 President’s Message

     Chapter Officers

4 The Culinary Quiz

     Committee Chairs

     JSCA Calender

5 Upcoming Meetings

     Culinarian Code

6 Want to Advertise?

7 ACF Today

11 April Meeting Minutes

12 Membership List

14 Directions to May Meeting

    President’s Message

To All,

Another wonderful meeting last month held at the Sterling Gardens in Matawan, good

    food, good educational segment and good friends. Thank you to Mark Lepore and staff

    for a wonderful evening. For this month we will be traveling again to Clark and visiting

    the Deuschter Club and the wonderful food prepared by our resident German Chef,

    Benson Yu! We will be hosting the North Jersey Chapter as we try to make this state a

    little smaller and our contacts a little wider. thBefore our next meeting the Skills USA/Vica competition will be held on May 12 and

    we have three of our members judging the High School students, Mario Riccio, CEC,

    Phil Cragg, CCE, CEC and myself. These are our future Culinarians and the competition

    was changed to mimmick the Certified Culinarian Practical Exam, as we are striving to

    get more people Certified.

    We will also have directions to our June meeting, held at Stan lippman’s house. This will rdbe a family affair, bring the troops and also a dish for all to enjoy. This will be on June 3

    (Sunday) at 3:00 in the afternoon till whenever Stan’s wife says we are done. See you in

    Clark!

Stephen J. Moir, CEC

    ACF JSCA EXECUTIVE BOARD

    President Steve Moir, CEC

    Vice President Ray Cattley, CEC

    Secretary - Claire A. Berg, CCC, CCE

    Treasurer Stan Lippman

    Chairman of the Board Tom Yanisko, CEC, AAC

    STANDING COMMITTEES JSCA CALENDAR 2007 Sergeant at Arms/Awards/Voting Chair: Jon Henry CEPC jhblacktie@aol.com Lindsey Dreher May 14 Membership/Recognition/Recruitment Chair: Fernando Borges Deutscher Club, Clark Benson Yu June 3 Program/Education Chairs: Ray Cattley CEC House Party (Stan Lippman) rcattley@foodbankmoc.org Directions to follow Thomas Yanisko, CEC, AAC tyanisko@sbhcs.com Newsletter September 10 Chair: Michael Roth exsous@aol.com The Copper Leaf Grill Matawan, NJ Public Relations Chair: Maura Zafarana CEC, CCE maurazaf@aol.com Thomas Yanisko CEC, AAC Phil Cragg CEC, CCE, AAC Certification/Culinary Chair: Mario Riccio, CEC Scholarship Chair: Steve Martin, CEC, CCE Chef3putt@yahoo.com Phil Cragg CEC, CCE, AAC Claire Berg, CCC, CCE Maura Zafarana CEC, CCE The Culinary Quiz Steve Moir, CEC Chef & Child (Lets Go To The “C) Chair: Phil Cragg CEC, CCE, AAC cragg@atlantic.edu Ray Cattley CEC Define the Following: Academy of Chefs Chair: Phil Cragg CEC, CCE, AAC cragg@atlantic.edu 1- Calcium Carbonate 2- Carafe

    3- Cava

    4- Claret

    5- Copita

     and skill to the advancement of our

     profession and to pass it on to those

    that are to follow

     ? I shall foster a spirit of courteous

     consideration and fraternal

    cooperation within the profession

     ? I shall place honor and the standing

     of our profession before personal

    advantage

    ? I shall not use unfair means to effect

     UPCOMING my professional advancement or to

    injure the chances of another MEETINGS colleague to secure and hold

    ********************** employment

     ? I shall be fair, courteous and considerate in my dealings with

    fellow colleagues May

    Deutscher Club, ? I shall conduct any necessary Clark comments on, or criticism of, the work of fellow colleagues with careful regard for the good name

    and dignity of the culinary September

    profession, and with scrupulous The Copper Leaf Grill,

    refrain from criticism to gain Matawan personal advantage

    ? I shall never expect anyone to Social Hour: 6:30pm

    subject himself to risks which I Business Meeting: 7:30pm would not be willing to assume myself Attention: Upcoming meeting hosts!

    ? I shall help to protect all members Please email directions to your facility to

    against one another from within the exsous@aol.com

    profession

    ? I shall be just as enthusiastic about the success of others as I am about

    my own. I shall be too beg for worry, too noble for anger, too strong for

    fear, and too happy to permit the pressure of the business to hurt

    anyone, within or without the

     profession

     CULINARIAN’S CODE

    ? I pledge my professional knowledge

     The Jersey Shore Chefs

     Newsletter is always looking for contributions. If you would like to

    contribute please email me at:

    Exsous@aol.com, or mail it to me

     at 613? Fifth Ave., Bradley Beach,

     NJ 07720

    The Culinary Quiz Answers Please have contributions to me by

    th the 25 of the month prior to the 1- Reduces the excess natural acids in high-meeting. acid wines _______________________________________ 2- Decanter or glass bottle for serving wines

     ADVERTISE IN JSCA 3- Spanish sparkling wine made through the NEWSLETTER methode champenoise. Must remain in cellar for a minimum of 9 months We are looking to begin accepting advertising for our monthly newsletter. If you or 4- British name for Bordeaux red wines, somebody you know would like to advertise it derived from an old French adjective meaning would help us to defray the cost of the newsletter. a wine that was clear, light and bright Rates are as follow: 5- Tulip-shaped stem glass that contains 6 Business Card $50/year fluid ounces and is traditionally used for the service of Sherry ? Page $100/year

    Full Page $200/year

please contact: Michael Roth

     Exsous@aol.com

    732-361-8621(home)

     732-752-1375 (work)

    Act now and save! Visit ACF Today http://www.marriottworldcenter.com/ for

    more information about the resort. Vol. V, No. 11

    Reservations can be made by calling

    April 30, 2007 (800) 380-7931. You must mention that

    you are an ACF convention participant to receive the discounted room rate.

    ACF is available to assist with all your

    convention travel needs. Contact Lockie

    Robbins at (800) 221-3915 ext. 105, or 2007 American Culinary Federation Sandra Gardner at (800) 352-2572, National Convention and Trade Show Monday - Friday 8:30 a.m. - 5:30 p.m.

    EST.

    July 21-24, 2007 Enhance your culinary knowledge - Orlando World Center Marriott Check out the hottest regional cuisines Resort & Convention Center and the latest cooking trends and 8701 World Center Drive, Orlando, techniques from some of the most FL 32821 dynamic, talented chefs in the United

    States.

    Chef Norman Van Aken - New World Cuisine Culinary Demo Join us at the Orlando World Center Norman Van Aken, award-winning Marriott where you will lose yourself in author and chef-proprietor of the more than 200 acres of beautifully internationally acclaimed Coral Gables landscaped grounds that includes restaurant NORMAN'S, and NORMAN'S championship golf, six pools, award-at The Ritz-Carlton Orlando and Grande winning restaurants and an exquisite Lakes, Orlando, is the founding father of Florida spa experience. Located only 1.5 the visionary American culinary miles from Walt Disney World and movement known as New World minutes from SeaWorld Orlando, Cuisine; a brilliant, healthful fusion of Universal Orlando, and more, this Latin, Caribbean, Asian, African and Marriott resort is where adventure and American flavors. He is one of the only excitement become a part of a fun-filled chefs in America to have won a James Orlando vacation. Beard Award, a Robert Mondavi Award,

    and a Food Arts Silver Spoon Award. The Marriott and ACF have teamed up

    to provide an unbeatable room rate for Van Aken is the author of three convention attendees. Reserve your cookbooks including Norman's New room before June 24 and receive the World Cuisine (Random House, 1997). discounted rate of $149 per night! This His work has appeared in The New York rate is good for three nights before and Times, Time, Newsweek, Charlie three nights after the convention. There Trotter's cookbooks, Australian Vogue won't be a better opportunity to and many more. He has appeared on experience a family vacation in one of CNN, "Good Morning America," "CBS the most sought-after vacation cities.

    This Morning," "TVFN," "Emeril Live," Brandied Peaches and Caramel Pecan and many other programs. Sauce, and Carolina Gold Rice Fruit

    Pudding. Brown will emphasize how she

    uses her experience, culinary training Sushi American Style with Sushi Chef

    and presentation skills in concert with Tracy Griffith

    the convenience products that are In this culinary demo, Chef Griffith will

    available to create impressive, delicious explain ways to overcome the common

    and cost-effective desserts. obstacles to preparing sushi, and how to

    get started with basic ingredients and

    tools while providing a step-by step One of Miami's hottest chefs, Lorena

    illustration of techniques. The first Garcia was born and raised in female graduate of the California Sushi Venezuela, and credits family gatherings Academy in Los Angeles, Griffith is also as her career inspiration. "Bringing an accomplished actress, musician and loved ones together to enjoy wonderful author, and is now partner and chef at food - it is something that has always Rika's on Sunset, a sushi restaurant on fulfilled me." After graduation from the the Sunset Strip in Los Angeles. culinary arts program at Johnson &

    Wales University in North Miami, Fla.,

    Garcia set out on a world tour of great General Session promises to deliver a

    food cities. While in Paris, she landed balance of ACF business, culinary

    her first job as an apprentice at The Ritz-education and entertainment. Having

    Carlton. She went on to follow this with chosen A Celebration of the Female

    stints as a chef in several countries Chef as his theme, ACF National

    including Italy, Japan, Korea, Thailand President John Kinsella, CMC, CCE,

    and China. In 2005, Garcia opened AAC, is excited to have Kimberly Brock

    Elements which features an eclectic Brown, CEPC, CCA, AAC, and Lorena

    blend of Latin and Asian-inspired dishes. Garcia performing culinary

    Located in the heart of Miami's design demonstrations during the program.

    district, the menu and décor reflect her

    simple and ethereal approach to cooking. Kimberly Brock Brown, CEPC, CCA,

    AAC, is corporate pastry chef and co-

    Garcia is currently the host of "El Arte owner of Food Fetish, Inc., in North

    Charleston, S.C., a wholesale specialty del Buen Gusto," one of the highest

    rated shows on MGM's 'Casa Club TV' foods distributor. Brown was previously

    executive pastry chef at Charleston Place airing both in the United States and

    Latin America. She also appears weekly Hotel, and The Grove Park Inn and

    Country Club in Asheville, N.C. A on Telemundo's nationally syndicated

    morning show, "Cada Dia con Maria member of the ACF Greater Charleston,

    Antonieta." She can also be heard on South Carolina Chapter, she has served

    Univision Radio as the host of "Con two terms as chapter president.

    Saxon," a national cooking show. Her

    dynamic appeal has also been Her General Session demo is entitled,

    recognized by Nestlé and Splenda?. "Deep South Decadence," and will

    Nestlé tapped her to host the nationally highlight two of her most popular and

    syndicated segment, "Cocinando con favorite Southern-inspired desserts:

    White Chocolate Grit Cake with

Nestle," and she is the spokeswomen for

    SPLENDA? No Calorie Sweetener.

    Award Applications Available for Culinary Competitions for national CCF 2007 Michael Ty Endowment awards are a key ingredient in Fund

    professional development. Watch

    candidates from each of the four ACF The Chef & Child Foundation is calling regions compete for prestigious ACF for award applications for the 2007 awards: Chef Educator of the Year, Michael Ty Endowment Fund. U.S.A.'s Chef of the Year?, sponsored Applications are available at by Unilever Foodsolutions, Pastry Chef http://www.acfchefs.org/Content/ACFProf the Year, sponsored by Splenda?, and ograms/ChefandChild/, and are due by

    Student Culinarian of the Year, May 31, 2007. sponsored by Custom Culinary, Inc.

    Additional competitions for students The Michael Ty, CEC, AAC, include the Student Team National Endowment Fund of ACFCCF was Championship, sponsored by R.L. established in 2000. It is awarded Schreiber, and the Baron H. Galand annually to an ACF chef who has Culinary Knowledge Bowl. dedicated countless hours to fighting

    childhood hunger and obesity, working Dine Fabulously. What's an ACF on behalf of the foundation and teaching convention without great food? Meet the children who benefit from ACFCCF Orlando World Center Marriott programs. The recipient of the award Executive Chef Jon Espelage and his will have a donation made on his/her culinary team. They will be responsible behalf to a charity selected by the for incredible meals during the recipient. convention, including the annual ACF

    Chef Professionalism Award Luncheon, For more information, contact the formal and elegant President's Grand chefandchild@acfchefs.net.

    Ball and the annual American Academy

    of Chefs' Induction Dinner.

    Dollar for dollar. The ACF National Attend the National Restaurant Convention is an incredible value. Don't Association Restaurant, Hotel-Motel miss the chance to increase that value Show?

    further! Register by June 15 and receive

    a discount off the full registration rates. The National Restaurant Association Don't wait, register today online at (NRA) Restaurant, Hotel-Motel Show? http://www.acfchefs.org/Content/Events/will take place May 19-22 in Chicago, Convention/Default.cfm, or look for the and promises to be an exciting time for registration form included in the current all who attend! and future issues of NCR.

    Join more than 73,000 of your

     colleagues for the world's most

    comprehensive look at the trends and

     technologies shaping the restaurant

    industry. More than 2,100 exhibiting complete line of cleaning and sanitation companies from more than 100 countries solutions for establishments that serve will demonstrate the latest products and and prepare food, including restaurants, technologies. There will also be more schools, supermarkets and health care than 60 free education sessions facilities. delivering solutions for today's

    challenges. The Foodservice business provides

    holistic programs with quality products,

    equipment and employee training Chef Day

    May 22 is Chef Day, and chefs are asked materials to enable back and front of to wear their chef coats. This is an house cleaning and sanitation. The outstanding opportunity to network with business features a complete line of other chefs from around the world, see Dawn? products consisting of Dawn cooking demonstrations, and find the Manual Pot and Pan Detergent, Dawn latest trends in food, beverages, Packets, Dawn Power Dissolver, Dawn ingredients, equipment and food-safety Heavy Duty Degreaser and Dawn Heavy techniques. Duty Floor, all designed to remove

    tough grease on back of house kitchen

    surfaces. Other products featured in the The day also features these special chef-

    Foodservice business include Comet? focused education sessions:

    Cleaner with Bleach, Spic and Span? * Culinology and Innovation in Food

    Disinfecting All-Purpose Spray & Glass Product Development, 10-11:30 a.m.

    Cleaner and Clean Quick? Broad Range * How to Capitalize on Growing

    Quaternary Sanitizer. Consumer Interest in Health and

    Nutrition, Noon-1:30 p.m.

    * Going Organic: Views from the Farm In addition to the foodservice industry, and the Kitchen, 2 - 3:30 p.m. P&G Professional is also a major player

    in the convenience store, janitorial and .lodging segments, to which it supplies

    trusted P&G brands such as Tide?,

    Downy?, Mr. Clean?, Spic and Span,

    Febreze?, Bounty?, Folgers? and

    Millstone?. P&G Professional also

    features its own brand, P&G Pro Line?,

    a complete line of products for finished

    floors, carpets, and daily and specialty

    cleaning.

     Proctor & Gamble Professional? P&G Professional offers complete Products solutions through products, services and

    support, and the division draws on P&G's technical expertise and resources Procter & Gamble Professional?, the to help customers solve problems. away-from-home division of consumer

    products giant Procter & Gamble,

    provides the foodservice industry with a

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