Chef Connect - Texas Chefs Association

Issue
23
Chef Connect
October
2015
JOURNAL OF THE TEXAS CHEFS ASSOCIATION
Autumn Changes
In Peace, John Blaze, CEC, AAC
New State Administration Firm
RSVP 10 Top / The Electric Chef / Another Fold in the
Toque
Golden Triangle Chef’s Dinner
Mercy Chefs in Need
Texas Chefs Carve Up the State Fair
East Texas Brings Aid to Therapet
The Cooked Cookbook Review
Take a Quick Fire Challenge
2016 Convention Cruise
Toques Off !!! / ACF in the News / Tis the Texas Season
New members / October Recipes / Chef Quotes
Upcoming Chef Events
Membership Drive Flyer
2016 Cruise Convention Travel Registration Form
TCA Culinary Vision Partners Page
President’s
Challenge
State Officers
MEMEBRSHIP DRIVE !!!
Send me a contact of a New
Culinary Visions Partner
Directors
Get our Members on Board The
2016 Cruise Convention
MEMBERSHIP DRIVE !!!
Be sure to bring Membership
Applications to Each Meeting
and Event.
Send me your chapter calendar
of your upcoming events.
Membership
Look inward and see what you
can you do to be more involved
with your chapter.
MEMEBERSHIP DRIVE !!!
Sign Up for the 2016 TCA
Convention Cruise
http://www.texaschefsassociation.org
Autumn Changes
As we move into October and Autumn
we remember our past. Last month we
lost two of our greatest… Chef Willy
Rossel, CEC, AAC, HOF and John Blaze,
CEC AAC. Both were remembered and
honored in Dallas by their family, friends,
and the Chefs. I thank each and everyone of you who could take the time to
attend the services and extend thanks to
every chef that took a moment in the day
to pause and remember these great Fellows and how they carried their career to
all they served, met, and mentored.
It is this mentorship and professionalism
that built the American Culinary
Federation and the Texas Chefs
Association into what it is today and is our
core belief as Chefs. I encourage all , at
any level to pay forward the work of our
past chefs. Call someone who mentored
you and give them a warm hello and a
hardy thanks. For those who mentor call
a past mentored individual and give them
a warm hello and check on their progress.
What a great way to start or end a day for
both the mentor and the mentored.
And that’s what I love about our profession and our association. The positive
impact that we can make on each other
and the change we make in everyone's
life when great food is being served.
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One of the positive changes that is being
made on the TCA State Level is our new Management Strategy for the State Office in San
Antonio. We are transitioning from a physical
office to a management firm that will maintain all
of the current duties of the State Office but
heighten our exposer in the industry, unify our
financial reporting, aid in coordinating convention business, and bring a third party professional stature to our business.
Lastly, 2nd Vice president Casey Gates has
initiated a membership drive from now until January 31st, 2016. This is a great and exciting
way to build the TCA Membership and receive a
chance to win a ticket on our 2016 Summer
Convention Cruise. The more new members
your sign up the more chance you get to win. It
is... that easy. In addition the top 5 recruiters
will receive a new knife roll. To get in the running for these cool prizes start signing up new
members today. Please be aware that to have
a valid entry the new applicant must fill out a
paper application and your member name must
be on it as the recruiter. I am very excited to
see these results. Look to page 11 of this Chef
Connect to see the membership rates and the
savings that our new membership can receive.
Have a great contest !!!
Thank you again for the great honor of being
your president and allowing me to serve the
greater good of our Association.
Resting in Peace
John Blaze, CEC, AAC
In our Hearts & Prayers
Chef John Marko Blazevich was born in Gary, Indiana on December 25,
1922. Growing up, his talent for baking delicious desserts, something he learned
from his step-mother, helped him win over his finance’s family. At the start of
WW ll, he joined the United States Coast Guard, where he volunteered to work in
the ships kitchen after tasting and complaining about the current fare to his captain. He knew he could do a better job, and he did. He honed his cooking skills
there and left the service after the war as Ships Cook Second Class. After returning
home to his wife Lorres and family, he made the decision to apply his culinary
trade in Chicago, Illinois.
Over the years, starting at the famous Copper Kettle Restaurant, and on to
the Marshall House at the Hotel Gary, Chef Blaze worked his way to becoming an
Executive Chef. He was one of the very first to apply and receive his official certification and in the process helped establish the standards for which all chefs are
now required to become certified here in America.
Chef Blaze joined Szabo Food Service and opened Standard Oil in Chicago,
one of the city’s largest corporate accounts. In 1971, Chef Blaze, as its Corporate
Executive Chef, opened the current McCormick Place, and even prepared a birthday celebration for Mayor Richard Daley of Chicago that fed over 16,000 people in
just 40 minutes earning him a spot in the Guinness Book of World Records.
As a Corporate Executive Chef, Chef Blaze traveled throughout the country
mentoring many of today’s top food service professionals. His best memories
were from working at the Hartford Plaza in Chicago, he felt honored to go to work
there every day.
Throughout his acclaimed career, Chef Blaze contributed extensively to the
culinary profession. He was a member of The Texas Chef’s Association, Chefs of
Cuisine Association of Chicago, 1972 Olympic Team, American Culinary Foundation, American Academy of Chefs, and The Honor Society of the ACF.
Chef Blaze was a mentor to many and made countless lifelong friends
within his profession. He became Corporate Chef for Poulson Food Service, a food
brokerage company, opening up a new field for other chefs to follow. He worked
closely with his chef peers at the Art Institute of Dallas, El Centro College Apprenticeship Program, even some local school district’s culinary programs. Chef Blaze
also enjoyed doing elaborate fruit carvings at conventions and teaching others
what he knew.
Chef Blaze was known for his unparalleled memory, never forgetting anything he ever learned in the kitchen or the name of everyone he ever met. He was
a true master when it came to large volume feeding and the logistical challenges
that came with high organizational skills.
Above all Chef Blaze was a family man, caring deeply for the people he
touched and the profession he loved.
State Administration Office
Brewster Association Services, LLC
Diane Butler is retiring after 10 years with the TCA and our organization is better off because of her service. After a long and successful tenure with Diane Butler as our Executive
Administrator, the Texas Chefs Association has partnered with Brewster Association Services,
LLC to handle our administrative affairs. We can not thank her enough for her outstanding
professionalism, work ethic, and attention to our membership. We all wish her well with the
relaxation and retirement she so deserves.
Sam Brewster, of Brewster Association Services, has nearly a decade of association management experience. Many of you may know him through his role in managing the Texas Lone Star Chapter of the Club
Managers Association of America (CMAA). In addition, Brewster Association Services provides administrative
support for the Oklahoma-Kansas Chapter of CMAA and the Texas Alliance of Recreational Organizations, Inc.
(TARO) a statewide lobbying organization for Texas clubs. As a result of our partnership with BAS, the State
Office has moved to Houston. Please note the updated contact information below:
Sam has been working with Diane and the TCA Board to relocate the San Antonio office to Houston as
seamlessly as possible. This process is complex so thank you for your patience during this time of transition.
Sam is a native Houstonian who attended the University of Mississippi (Ole Miss), graduating with a B.S. in
business and marketing. After school, Brewster returned to Texas to work with the Texas Golf Association in
Dallas. Sam met his eventual wife, Erin, while in Dallas and the two returned to Houston in 2012. Recently,
Sam and Erin celebrated the birth of their first child, Winston, who was born in August.
The TCA Board is confident that the partnership with Sam Brewster will generate long range growth and
success for the organization. His experience in association management fits the needs of our organization
and we look forward to his involvement going forward. Feel Free to contact him and welcome him to the
Texas Chefs Association. We all look forward to having Brewster Association Services, LLC as an administrative leader that will take us to new opportunities and partnerships for our ever evolving association.
Texas Chefs Association
1415 S. Voss, Ste. 110 #397
Houston, Texas 77057
Ph: 214-871-9800
Email: tca-office@sbcglobal.net
Another Fold in the Toque: Halloween Candy
Q: What are the most Popular
Candies of Halloween?
A. That’s a big list.. But here
are some percentages:
50% Prefer Chocolate
24% Non-Chocolates
16% No Preference
10% Gum
Q: When was Candy
Commercial Available ?
A. About 130 to 140 years ago.
Up until then most people would
make their own candies, fudge,
and caramels at home .
Q: How much Sugar does
Candy Account for in an
American Diet ?
10 Top RSVP:
Makings of a
Great Chef
1. Natural Leader
2. Passion
3. Business Sense
4. Creativity
5. Team Player
6. Multi-Tasker
7. Commitment to
Quality
8. Decisiveness
9. Attention to the
Details
10. Listening Skills
The
Electric Chef
Table Top
Dehydrator
L’EQUIP Expandable 528
$115.00 - $158.00
Compact, easy-to-use machine to
dry fruits, vegetables and meats
for maximum flavor.
Electronically controlled heat
sensor regulates air flow and temperature for uniform drying. Six
11" length x 17" width trays give
12 square feet of drying space.
Plastic housing and drying
screens.
A. Candy only accounts for 6% of
the added sugar in an American diet. Soft Drinks account
Temperature range from 95 to
for 46% .
158 °F.
Q: When was Candy Corn
Invented ?
• 500 watts.
• No commercial warranty.
A. Candy corn has been around for more than • 11" length x 17" width x 10"
height.
100 years. George Renninger, an employee of
• 6 trays
the Wunderle Candy Company, invented candy
(Expandable
corn in the 1880s. In 1900, the Goelitz Candy
up to 12).
Company (now Jelly Belly Candy Company)
• BPA free.
started producing candy corn and
still produces it today.
The Menu
Golden Triangle
First Course
4th Annual Chefs Table
Gravlax
House cured salmon on a seared polenta
cake;
Paired with Piper Heidsiek Brut (France)
Fig Mignon
Fresh figs stuffed with goat cheese &
pecans, wrapped in Applewood smoked
bacon with a Bourbon glaze
Paired with Terlato Pino Grigio and Markham Merlot (California)
Second Course
Bleu Cheddar Salad with
Apple Vinaigrette
Bib lettuce, julienne of carrot, topped with
Bleu cheddar, crisp prosciutto & dressed
with a apple vinaigrette
Paired with Wairau River Sauvignon
Blanc (New Zealand)
Third Course
Poached Halibut
Poached Halibut served with a citrus
fumet & vegetable tian
Paired with Sanford "Santa Barber"
Chardonnay
Fourth Course
Filet Trio
Three tenderloin medallions: one topped
with crab & asparagus; one with haystack
& oven dried tomatoes; one with butter
poached scallop
Paired with CaMarcanda "Promis" (Italy)
Dessert Course
Creme Brulee Ice Cream
Served on top of a chocolate brownie
Paired with Fiz 56, Brachetto Spumante
Chapter Fundraiser
The Golden triangle of the Texas Chef’s
Association works year round volunteering their
time and donating to local charities, the Chef’s
Table helps rebuild their funds so that they can
continue to serve the Beaumont and surrounding communities, grant scholarships to the Lamar Culinary
Arts Program, and local high school student
interested in the field.
The Golden Triangle Chapter has raised over 3.5 Million Dollars
for local Charites in the last six years. Their work has
changed the lives of countless people through food and
service. This chapter is our Golden Standard of
Excellence in Community Outreach. All toques off to
the Membership of the Golden Triangle Chapter .
This event was an exclusive dinner for 60 people
and raised over $3,500 for the chapter. It had four
levels of sponsorship that raged form “In
Kind Donation” Sous Chef, Ched de Cusine, and Master Chef. Each level had a
specific price for number of seats and
included Signage, Program Recognition, and even a bottle of wine for the table.
I encourage all of the
chapters to look toward the Golden Triangle not only for their creative fundraising,
but also to the community outreach that
they fundraise for.. Both internally and externally. I do have a
personal thanks to Director Traci Gates and the entire Golden Triangle team for their tireless work they do
year round for their chapter and community,
Looking forward to working with ya’ll for the
Garth House Project
Mercy Chefs in Need
Mercy Chefs is a faith-based team of professional chefs, who volunteer
preparing restaurant quality meals in natural disasters and national
emergencies. Chef Gary LeBlanc, founded the organization following the
aftermath of Hurricane Katrina in 2005. As a native to New Orleans, Gary
witnessed the problems created by insufficient relief provisions first hand
and was compelled to respond in a tangible way. His response formed
Mercy Chefs.
Already in 2015, Mercy Chefs has deployed to six natural disasters, one national emergency, participated in two return recovery efforts and two feeding programs for low-income communities. They have a high
visible profile for our state deploying in Dallas, Rio Vista, McAllen, Wimberley, and Van. Currently Mercy
Chefs is in Manning, South Carolina feeding search and rescue, National Guard, first responders and
emergency personnel following the record-breaking flooding that has brought destruction to the state.
Today, Mercy Chefs has headquarters in Portsmouth, Virginia and Dallas, Texas with a goal of establishing a West Coast base within the year. To expand their reach and better serve those in need, Mercy
Chefs has designed and commissioned the construction of a new state-of-the-art food truck. This culinary
first response unit will be based right here in Texas. This truck was $120,000 to build and is halfway paid
off. The Mercy Chefs are raising the additional funds to pay the second half of $60,000 to have the vehicle released. The addition of this food truck will expand the Mercy Chefs’ mobile fleet to three units, enabling the creation of their third base. This new piece of equipment will be housed in the Dallas area.
What better opportunity for the TCA to become involved in assisting Mercy Chefs in their disaster relief
and community outreach efforts along with raising funds to complete the purchase of the much needed new food truck. To donate or get involved, please visit the
Mercy Chefs web page or Facebook. You can also view the
latest videos on the disaster relief efforts in South Carolina.
www.Mercychefs.com
Texas Chefs Carve Up the State Fair
"Passport of Texas"
2.5 Hours 3000 Pounds of Ice
In 1989, Chef Pete Nolasco was an Apprentice at El Centro Collage. That year he helped 10 TCA
Chefs to create a large carved ice display at the State Fair of Texas. After thinking, "This is SO COOL
"... He asked the coordinator of the event to teach him the inner art of carving ice.
Little did he know how great this opportunity would be. He was able to study with Chef Robert
Bifulco through out his apprenticeship and in 1991 his skill came full circle as he was chosen to be
the coordinator of this actual State Fair of Texas Event
In 1992, due to cutbacks the ice Carving Event was cancelled. However, the experience stuck
with him. Every year when Chef Pete came to the State Fair to judge or demo in the Celebrity Chef
Kitchen , he would ask if the Fair would consider bringing the Ice Carving Demo back. Three Years ago the Fair gave him the opportunity to
do so.
Chef Nolasco said “It wouldn't be the same without inviting my TCA
ICE Mentors to come chip away some ice with me.” Chef Robert Bifulco ,Chef Paul DeGroot ,Chef Bobby Desmond AKA Mr. Wonderful,
Jesse Andrade and Mallory Atkins came together to help, carve, and
muscle around to complete the “Passport of Texas” in Ice.
TCA Houston
Director
Adam J Heath, CEC
Chef Adam J Heath, CEC is a
native of Boston, Massachusetts.
He discovered his passion for
cooking at the young age of 14
working for Turner’s Seafood, a
local seafood restaurant. He attended one of the leading
apprenticeship programs at the
four stars, four-diamond Balsams
Grand Resort Hotel in Dixville
Notch, New Hampshire for two
years, before his more to the
Houston Area.
Chef Adam arrived in Houston
in 2003 taking a prep cook position
at River Oaks Country Club.
Shortly after he received the
opportunity to be the commis,
under the 2005 United States of
America Bocuse D’Or candidate,
Chef Fritz Gitschner, competing
against 26 other countries. After a
year of training here in Houston
and throughout multiple trips to
France the team placed 9th. He
returned to The ROCC and moved
along the ranks ranging from
Banquet Chef, Fine Dinning Chef
to Executive Sous Chef.
Currently Adam has been
Executive Chef at The Forest Club
in Houston TX for a little over 4
years, in that time Adam has
completed his CEC certification
with the American Culinary Federation as well as served on the
Board of Directors for the local
chefs association in Houston.
Outside of the club Chef Adam has
followed his drive to compete and
its lead to the success of several
top ranking medals as well a stage’
at the Michelin Guide Restaurant,
Bagatelle, in Oslo, Norway. Adam
was on the 2012 USA Culinary
Regional Team, and competed in
Erfurt, Germany in the 2012 IKA
Culinary Olympics, receiving a
Silver Medal and 4th place over all
other 51 Regional Teams from all
over the Globe.
The
Cooked
Cookbook
Review
Baking Chez Moi
Recipes from My Paris Home
to Your Home Anywhere
By: Dorie Greenspan
Publisher: Rux Martin/
Houghton Mifflin Harcourt
ISBN-13: 978-0547724249
$26.99 - $30.00 Hardcover
With her groundbreaking bestseller
Around My French
Table, Dorie
Greenspan changed
the way we view
French food. Now, in
Baking Chez Moi,
she explores the
fascinating world of
French desserts,
bringing together a charmingly
uncomplicated mix of contemporary
recipes, including original creations based
on traditional and regional specialties, and
drawing on seasonal ingredients, market
visits, and her travels throughout the
country.
Like the surprisingly easy chocolate loaf
cake speckled with cubes of dark chocolate
that have been melted, salted, and frozen,
which she adapted from a French chef’s
recipe, or the boozy, slow-roasted
pineapple, a five-ingredient cinch that she
got from her hairdresser, these recipes
show the French knack for elegant
simplicity. In fact, many are so radically
easy that they defy our preconceptions:
crackle-topped cream puffs, which are all
the rage in Paris; custardy apple squares
from Normandy; and an unbaked confection
of corn flakes, dried cherries, almonds, and
coconut that nearly every French woman
knows.
Whether it’s classic lemon-glazed
madeleines, a silky caramel tart, or “Les
Whoopie Pies,” Dorie puts her own creative
spin on each dish, guiding us with the
friendly, reassuring directions that have won
her legions of ardent fans.
East Texas Chapter
Therapet Fundraiser
The East Texas Chef Association paired up
with Therapet to raise money for the non-profit
organizations. The Chef Association had nine local
chefs come to donate their time and show off their
skills by creating a signature dish. With an turn out
of over 300 people, over 90,000 dollars was raised.
Kiepersol the local East Texas vineyard and
winery donated all the wine for the event. The
flowers were donated by Raymond Krueger of Jerry's Flowers, and Randy Phillips donated his time
and camera to create lasting memories. Steve Pool of Fresh Point Dallas came to the
plate to donate a wide variety of fruits, meats, and Local Texas Cheeses.
Texas Chefs Association President, Mark Schneider CEC, CCE, CE, AAC was present,
not only to see what was happening in East Texas but to
don the touché and apron. When needed to step up Chef
Mark pulled out his knifes and took our local high school
students, and as Chef Mark does made magic happen!
Whitehouse High School under the leadership of Chef
Deidra Stewart, made dreams come true with 22 students volunteering their time and
skills that they have learned in the class room.
Betty Smith "Village Bakery" the event organizer, Executive
Chef Rick Neal "Eagles Bluff CC" the event Lead Chef, Executive Chef Jackson York CEC AAC "Lakeview Methodist Conference Center", Executive Chef Carlos Villapunua "Villa Montez",
Owner & Executive Chef Bernard Gautier, Chef Andrew Griffith
"Three Z Azian Cuizine", Owner & Executive Chef Christian
Mailloux "Red Fire Grille", Executive Chef Andres Sanchez
"Dakotas", Chef Keith Depazza, Chef Antonio Barrera. With
the chefs and owners combining. the event was a total success.
Therapet's mission is to utilize specially trained and certified animals to promote health, hope, and healing. The dogs
and birds were present at the event, and brought a lot of smiles and joy. There was a silent auction, as well as a live auction where the chefs got on stage to auction themselves
off and their skills as a chef. The East Texas Chef Association
was awarded a $10,000 check
from the event. The Tuxedo
Cats played the tunes all night
long where the folks got up and
danced the night away.
Quick Fire Challenges
What to have some more fun in your chapter meeting, in your kitchen, or at your school. Offer up a
Quick Fire Challenge from the Texas Chefs Website. Just click on the “Resource “ tab on the TCA Home
Page and scroll down to the Chapter Quick Fire Challenge Title and click again. There you will find 12 Quick
Fire Challenges that range from hot foods, cold food, baking, and pastry.
Each one is different and offers up new ideas and concepts for members of all skills and
levels.
Some challenges don’t even require a kitchen and none are very expensive. Each challenge is a guideline
and can be modified in any way to fit into your meeting and chapter numbers.
After you hold your Quick Fire Challenge. Send your results of your event to the state office
tca-office@sbcglobal.net along with winners, prizes, and all your photos of the fun and we will get it into the
next Chef Connect for the whole Association to Applauded.
For Your Eyes Only
The No Meat Solution
Pass the Pipe
Top Dog
Make Me Soup
Panache for Pancakes
Taste of Consistency
The Appeal of an Apple
Bubba Gump Challenge
Quickie Mart Challenge
From Trash to Treasure
Single Handed Pastry Chef
2016 TCA Convention
On the High Seas
The Dallas Chapter is the host Chapter of the 2016 Texas Chefs Association State Convention. Under the direction of Chef Pete Nolasco,
the Dallas Chapter has been investigating a unique, innovative, and fun idea. What if…. For the 2016 TCA State Convention… We took a
Cruise? Chef Nolasco presented this idea to the Board of Directors to guage the interest and go over the cost.
This cruise will be with Carnival Cruise Line on the Liberty that sails to Cozumel on August 4th (Thurs.) - 8th (Mon.), 2016. All Food and
coffee, juice, tea, and milk is included along with all the amenities the cruise offers. There will be Champagne and chocolate awaiting everyone in there staterooms when they board and there is an exclusive TCA farewell cocktail scheduled for the last night. The Ship has an outdoor water park for young and old alike with entertainment all day long.
Convention space for our seminars and meetings is being taken care of and we will have CEH’s to offer. These events will be each day
we are on the ship, which may qualify as tax deduction on the long forms as well as your travel to and from the ship. However, check with your
local CPA on this point.
Overall, the Board gave it’s approval for the Dallas Chapter to move forward and we look forward the formalizing details. However, you can
secure your room with a $50.00 refundable deposit and all money is 100% refundable up to 61 days prior to departure (June 7th, 2016).
Of course, this concept is at a higher cost than our normal rate for our members yearly convention expense, however, it is close enough to
our average total per person convention expenses that we know will work. One must consider the travel cost, nightly room expense, and all of
the small details that pile up to an expense report for a traditional convention and then
compare to cost below.
Cost to Cruise
If the cost seems too great, I would encourage individual chapters to creatively fundraise
in order to offset the cost of the Cruise for their members'.
This should be a fantastic trip and should not be limited to just a few. Take a look, plan
ahead, and get involved in your chapter to Get on Board to Board.
For further Questions Contact:
Charlie Brown:
Convention Travel Agent
972-880-4141
TCA Registration:
TBA
Inside Room:
$588.50
Ocean View:
$658.15
Balcony Room:
$778.15
~ Pricing is based on a per person rate and double occupancy
rooms and may lower due to increase in room occupancy or
better future rate.
Toques Off!!!
ACF In the News
Childhood Nutrition Day, October 16, 2015
ACF chapters and chefs across the nation will celebrate Childhood Nutrition Day on October
16, 2015, by hosting awareness events during the month of October in an effort to educate
kids and families about proper nutrition. You can make a difference in your community by
participating.
Texas Chefs Association
American Academy of Chef
Jackson York, CEC, AAC
Chef Jackson York, CEC, AAC
passion for cooking started when he
was growing up in a traditional Italian
family and “clicked” when had his first
kitchen job in Atlanta, GA.
His career went forward when he
joined MAGIC PAN where, in Dallas,
he became an Opening Team
Captain. Being a Kitchen Trainer he would
develop his core value of making both
learning and training enjoyable. This
would be his lead to becoming successful. He forwarded his career in and
around other kitchens and landed at
CLUB CORP. w/ Chef David Christensen. Chef Christensen began to fine
tune his palate as he continued on his
culinary journey with Club Corp. The
next chef, Chef Leroi Blanchard CEC,
AAC., served as his finishing chef and
focused on “Cooking is an art & baking
is science” Chef Leroi was huge contributor and supporter of the Certification Program.
Chef Jackson feels very fortunate that
he had the American Culinary Federation to learn and gain knowledge on
numerous occasions & levels.
More recently, his culinary
journey led him to the East Texas and to a
wonderful restaurant called The Edom
Bakery & Grill; this is where he developed the concept of ‘Country Gourmet’.
After which, he then began his tenor at
Lakeview Methodist Conference Center, where he continue his exciting
journey in the culinary arts.
International Chefs Day, October 20, 2015
Join over 10 million chefs engaging in charitable activities in their communities. This year’s theme,
“Healthy Kids - Healthy Future,” in support of the Nestle Professional Healthy Future partnership,
features 30 recipes developed by the Worldchefs Without Borders Committee and Nestle Professional that are healthy and easy for children to prepare with some supervision. If interested in
participating in this event please contact Chef Ray McCue at chefrjm@hotmail.com for more information.
What’s Your ACF Story?
For 85 years, chefs, students and foodservice professionals have benefitted from membership
and involvement in ACF. Share your story.
Tis’ the Texas Season
Vegetables
Green Cabbage
Carrots
Fresh Cucumbers
As a member of Texas Chefs Association East Texas Chapter, he has had
a multitude of Leadership positions,
that would include his commitment to
Community & Giving back.
Pickling Cucumbers
He has become involved and an
interested party in helping the local
schools with the PROSTART
Program. Being part of local chapter serving among other fellow chefs we cover
more than 3 counties and over more
than 12 schools in the East Texas area.
Fresh Herbs
Chef York feels that being a member
of ACF & TCA gave him the tools to
succeed along with networking with
other fellow chefs and also pass along
the knowledge he received to the
younger future culinarians
Green Onions
Lettuces
Mushrooms
Field Peas
Hot Peppers
Potatoes
Pumpkins
Fruits
Sweet Peppers
Sweet Potatoes
Squash
Tomatoes
Green House
Tomatoes
Turnips
Zucchini
Apples
Pears
Persimmons
Watermelons
Seedless Watermelons
October Recipe
Black Bean & Pumpkin Chili
Directions
2Tbsp
Olive Oil
1.
Heat a suitable size soup pot add in olive oil and heat
1/2ea
White Onion, med. dice
3/4ea.
Yellow Bell pepper, med. dice
2.
Add in the onions and yellow bells and sweat till the onions are starting
2ea.
Garlic Cloves, Minced
1 1/2#
Solid Pack Pumpkin
15oz
Tomato Concasse
1 1/2 pt.
Chicken Stock
1 3/4#
Cooked Turkey, Med. Dice
1 Tbsp.
Chili Powder
1 1/2 tsp.
Ground Cumin
2 tsp.
Fresh Oregano leaf, lightly chopped
1 Tbsp.
Fresh Parsley Leaf,
1/2 tsp.
Salt
1/4 tsp
Fresh Black Pepper
1 ea
Lime, juiced
2 ea.
Avocado, med. dice
2 ea
Green Onion, sliced thin
2 Tbsp
Cilantro Leaves
Serves: 10
to become translucent
3.
Add in the garlic and sweat for 1 minute
4.
Add in the tomato concasse with it juices, raise the heat and sauté for
2 minutes
5.
Add in the remaining ingredients, except avocado, and bring to a simmer
lightly chopped
6.
Turn to a low simmer and simmer for 1 1/2 to 2 hours covered
7.
Adjust seasoning
8.
Spritz with lime juice
9.
Plate and garnish with the avocado, green onion, and cilantro
New Members Welcome
September
Kathryn Mata
Brazos Valley
Culinarian
Christopher Clark
Chefs of Coastal Bend
TCA Chef
Daniel Drayer, CEC
Dallas
Pro Chef
Jennifer Bajsel
Dallas
TCA Chef
Stephen Erwin
Dallas
TCA Chef
Jerry Nguyem
Dallas
TCA Chef
Jeffery Matthews
Shane Harvey
Sean Hunt
Crystal Morrill
James Brooks
Andrew Allred
Chad Martin
Dallas
Dallas
Dallas
Dallas
Dallas
Ft. Worth
Ft. Worth
Cul-Military
Culinarian
Stu. Cul.
Stu. Cul.
Assoc.
Stu. Cul.
Stu. Cul.
Fernanda Caro
Melissa Menendez
Adrienne Thompson
Francisco Prado Lopez
Bryan Spies
Houston
Houston
Houston
Houston
Houston
Chef Quote:
”A party without cake… is just a meeting”
- Julia Child
Prof. Cul.
Prof. Cul.
Stu Cul
TCA Chef.
Assoc.
Upcoming Chef Events
Oct. 13th: Golden Triangle Chapter - Chef’s Delight at Holiday Inn.
For more info email Traci Gates at gtchefs@gmail.com.
Oct. 21st: Ben E. Keith - Dallas/Ft. Worth Food & Equipment Expo
Dallas market Hall: 9:30am—4:00pm. ACF Texas Chefs Association Culinary Competition
Oct. 23rd & 24th: Brazos Valley - Texas Mushroom Festival &
Chapter Gala Dinner
Dinner at 6:30pm on the 23rd and food demos on the 24th starting at 11:00am For more info
contact Alfonso Gonzalez CEC at agonz316@yahoo.com.
Oct. 26th: East Texas Chapter - TRA/ETCA Pro-Start Golf
Tournament at Eagles Bluff Country Club.
Chapter
Directors
Austin
Eva Barrios
ebarrios@austincountryclub.com
Brazos Valley
Alfonso Gonzalez, CEC
agonz316@yahoo.com
Concho Valley
Call State Office
210.566.5003
For more info contact Director, Chef Rick Neal at chefrickneal@yahoo.com or call 903.530.6922.
Corpus Christi
Oct. 26th: Houston Chapter - End of Year Chefs BBQ Bash
Mike Stephans, CEC
MichaelSt@cctexas.com
11 am – 3 pm. For more info contact Houston Chapter Director Adam Heath CEC at
adam.heath@forestclub.org.
Oct. 26th: East Texas Chapter - TRA/ETCA Pro-Start Golf
Tournament at Eagles Bluff Country Club
For more info contact Director, Chef Rick Neal at chefrickneal@yahoo.com or call 903.530.6922.
Oct. 31st - Nov. 3rd: Rio Grande Valley Chapter -
Dallas
Pete Nolasco
chefpete@chefpete.com
214.392.2233
East Texas
Rick Neal
Texas Butterfly Festival
chefrickneal@yahoo.com
For more info contact Director, Chef Larry Delgado at Larry@housewineandbistro.com
Ft. Worth
Nov. 5th: East Texas Chapter - Chef Demo, “Happy Holidays for
Diabetic Hearts”
Heather Kurima
h.kurima@att.net
For more info contact Director, Chef Rick Neal at chefrickneal@yahoo.com or call 903.530.6922.
Golden Triangle
Nov. 12th: East Texas Chapter - Chef Demo, Tyler Parks &
Recreation
For more info contact Director, Chef Rick Neal at chefrickneal@yahoo.com or call 903.530.6922.
Traci Gates
tracirh@gmail.com
Heart of Texas
Rudy B. Garza II
Nov. 19th: Golden Triangle Chapter - Garth House Benefit
rgarza247@yahoo.com
For more info email Traci Gates at gtchefs@gmail.com.
Houston
Dec. 27th: Houston Chapter - Holiday Mixer
Adam Heath CEC
Location and time pending. For more info contact Houston Chapter Director Adam Heath CEC at
adam.heath@forestclub.org.
Adam.heath@forestclub.org
Permian Basin
Manuel Garcia
manny.garcia@mtp-hosp.com
Rio Grande Valley
Larry Delgado
Larry@housewineandbistro.com
San Antonio
Phillip Salinas, CEC
Salinas-phil@aramark.com
Membership Drive
Oct 1st, 2015 - Jan 31st, 2016.
To Enter… and BE Eligible
Sign up New Members at the Reduced Rates on the
Written Form and Send Into the State Office
All New Membership Applications must contain the
Recruiting Member’s Name on the Application
Contact:
Casey Gates
chefgates@gmail.com
Contact:
State Office
tca-office@sbcglobal.net
214-871-9800
Give Thanks, Utilize, and
Promote our TCA Sponsors