October, 2009

October, 2009
Inside:
• Meeting Information ~ Front page
• Board Members/Committees ~ page 2
• President ’ s Message ~ page 3
• Call for Nominations ~ page 3
• Culinary History ~ page 4
• Dedication to Ed Reed ~ page 5
ACF Chefs’ Association of
Southern Arizona
Monthly Meeting
October 12, 2009
Chantilly Tea Room
5185 N. Genematas Drive
Tucson, AZ 85704
CLICK HERE for map
• President ’ s Dinner photos ~ pages 6 & 7
• Golf Tournament ~ page 8
• Cutting to the Chase, Raffle Items and Job
Postings ~ page 9
Host: Ellen Fenster
Program: Cooking with Tea
by Ellen Fenster
• Gearing Up for Great Service, On The
Front Burner ~ page 10
• September meeting photos ~ page 11
• Membership Application ~ page 12
• Associate Members ~ page 13
• Calendar 2009/2010 ~ back page
Have you signed up to host a
Chef’s Meeting for 2010 ???
See the back page to choose
your date and just let us know.
2:45 pm: Networking and Registration
3:00 pm: General Meeting/Program
4:00 pm: Raffle & Adjournment
4:15 pm: Social and Networking
ACF CASA Officers & Committee Chairs
2009
Officers:
Scholarship: Membership: Joe Rice ~ 631-7793
President: Odell Baskerville ~ 331-0900
Certification: Sam Allison ~ 232-4051
Vice President: Elizabeth Mikesell H-573-9936
Office-206-5128
Culinary Competition: Elizabeth Mikesell ~ 573-9936
Office~206-5128
Secretary: Robert Kaslly ~ 206-5117
President’s Dinner: Ellen Fenster ~ 622-3303
Treasurer: Ralph Chavez ~ 393-6527
Nominations Committee:
Odell Baskerville ~ 331-0900
Aris Cabrera ~ 377-0699
Directors at Large
Golf Committee
Jeff Jones ~ 298-0544
Mario Diaz de Sandy ~ 301-1300
Duane Frakes
Bill Bode ~ 331-8729
Steven Gendel, Chairman 318-3448
Issa Moussa ~ 577-5665
Ramon Delgado ~ 349-6635
Trustees:
Ellen Fenster ~ 743-7022
Albert Hall ~ 232-0101
Mario Diaz de Sandy ~ 301-1300
Alan Zeman ~ (602) 332-3448
Steering Committee &
2009 Education Committee Sam Allison ~ 232-4051
Committees & Chairs:
Association Manager & Roadrunner Editor:
Jeanie Merideth
PMB #139;
3305 N. Swan Rd. #109
Tucson, AZ 85712
Phone: (520) 299-6787
Fax: (520) 299-6431
Casa-email@comcast.net
Jgmerideth@aol.com
PLEASE SIGN IN AT MEETINGS
Apprenticeship: Robert Kaslly ~ 206-5117
If you would like to
bring items to the
meeting to donate
for the raffle, please
feel free to do so.
Page 2
Roadrunner Review
President’s Message By: Chef Odell Baskerville To begin, there can be no denying that the state of
the economy has affected all of us both on the professional level and the personal level. We have been
asked to do more with less and take a critical look at
how we operate on a daily basis.
It comes as no surprise that during times like these
people begin to analyze and reevaluate their professional status. Economic downturns generally mean an
upswing in the educational arena and part of this upswing is seen in the culinary field.
This is a time when we as both a profession and an
organization, can capitalize on this interest. People
seeking education and training are also looking for
mentors and gainful employment with the emphasis on
learning.
We need to reach out to these students who represent a wide range of our social and economic population. As we have seen our membership decline, we
have also discovered a new resource for new candidates to join our association.
Yet, throughout all these moments of realization and
rediscovery, the one fact that remains is that the partici-
pation of our core membership must remain active and
involved. People seeking education and guidance are
also seeking the opportunity to network and associate
with Chefs. To this end, I urge all members to make the
effort to attend the meetings and involve yourselves in
C.A.S.A. events.
To those of you who have not renewed your
membership, talk to us and let us assist as we can.
There is no time like the present to reposition ourselves
and build on the strengths that we have. See you at
Chantilly Tea Room where will enjoy the hospitality of
Chef Ellen Fenster.
Odell Baskerville
Chef Instructor
The Art Institute
2009 CASA President
CALL for NOMINATIONS!
The ACF Chefs' Association of Southern Arizona is seeking nominations for the 2010 Officers. Our election is
just around the corner and the nominations committee is looking for interested Chef's to step up and run for the
board. Below is the list of elected offices to fill.
President
Vice President
Secretary
Treasurer
Directors at Large (must be a past president)
Trustees
If you would like to nominate someone (or yourself) for any or several of these positions, please email to
casa-email@comcast.net by October 30, 2009.
Sincerely,
Odell Baskerville & Aris Cabrera
CASA Nominations Committee
Roadrunner Review
Page 3
Culinary History: A Historical Review of Master Chefs
Presented by:
Alfred H. Friedmann—M.Ed.
CEC.CCE. AAC.
Present day Executive Chef is required more and more to be
an administrator. His objective as always is to achieve an efficient
and smoothly operating organization within the area of his authority
and control.
Russia, his son future Tsar lll of Russia, King William l of Prussia
and Prince Otto von Bismarck who happened to be in Paris attending the Universal Exposition requested a meal prepared by Duglere;
A “ meal that would live in their memories”. The dinner was served
in a private room of the Café Anglais touted to be the room whence
He identifies the separate tasks that have to be performed and treats the greatest celebrities of the world dined. The memorable meal
these as the units of the organization. He seeks to increase the skill lasted eight hours accompanied with the finest wines and chamof execution of theses tasks so that they become more efficient
pagne France had to offer.
culinary preparations. In fashioning and guiding this organization,
he relies primarily on the power in his authority and culinary savoir
Three Emperor’s Dinner Menu
faire, with the delegation of such authority, where needed to his
Sous chef and respective culinarians. ~~~ Dubin/ Friedmann
Potages
Who was Master Chef Adolphe Dugléré (1805-1884)
A pupil of Careme, Chef Dugléré was dubbed Mozart of the Kitchen
by none other than Gioachino Rossini. The chef was known too
have a very terse personality in his kitchens and with diners in his
dinning room. Culinary historians tell of the time Rossini asked
Chef Adolphe to cook his filet mignon table side in a chafing dish.
The chef blatantly ignored Rossini and turned his back on him. Rossini retorted “tournez moi le dos”. “Go ahead turn your back on me
”Tornedos Rossini has been credited to Careme, Escoffier and
Dugléré.
None of Chef Dugléré’s employees were allowed to smoke or consume alcoholic beverages in his kitchen or out of the work place.
The dining clientele was not permitted to light a cigarette, cigar or
pipe throughout the dinner hour in his dining room. As a courtesy,
upon concluding dinner, the Maitre’d went from table to table offering customers a cigar on the house and lighting it for them.
Alexander Dumas author of “ Le Grand dictionnaire de cuisine” (1871) was considered a great admirer of Dugléré’s culinary
know how. Dumas and all his peers considered Adolphe to be a
cultured individual. Dumas was known to consult with the chef on
numerous occasions pertaining culineria. Chef Dugléré was known
to create several recipes and garnishes still found in present day
culinary preparations.
Dugléré managed Les Freres Provencaux, a restaurant at the PalaisRoyal, while simultaneously overseeing the Rothschild family kitchens as head chef from 1848 to 1866.
In 1866, Adolphe assumed command as head chef of the most prestigious restaurant of it’s day in Paris , The Café Anglais. According
to those in the know, the Café Anglais achieved its highest gastronomic reputation throughout Adolph’s tenure at the restaurant. According to Culinary historians, Chef Dugléré introduced Pommes
Anna to the dining public at the Café Anglais.
Culinary historians agree Chef Dugléré’s culinary piece de Resistance to be the Dinner of the Three Emperors. Tsar Alexander ll of
Page 4
Impératrice Fontanges
Relevés
Soufflé a la Reine
Escallope de turbot au Gratin
Selle de mouton puree Bretonne
Fiilets de sole á la Venitienne
Entrees
Poulet â la Portugaise
Pâté chaud de cailles
Homard á la Parisienne
Digérer
Sorbets au Champagne
Rôts
Canetons á la Rouennaise
Orlotans sur canapés
Entremets
Aubergines â l’Espagnole
Asperges en Branches
Cassolette Princesse
Dessert
Bombe glace
Fruit
Vins
Madére retour de Linde 1810
Xérés 1821
Châteaux d’Yquem 1847
Chambertin 1846
Châteaux Margaux 1847
Châteaux Latour 1847
Châteaux Lafitte 1848
Champagne Roederer frappe
Roadrunner Review
Dedication to Ed Reed
Hall of Fame winner Ed Reed passed away on Sunday, September 6, 2009 at the
age of 81. Ed had been plagued with heart attacks for many years and moved to Idaho
so his wife Nancy could be close to friends and family when he died. He had a massive
heart attack at Christmas of ’08 and was not supposed to make it through but with Ed’s
spirit and determination it is not surprising that he broke the odds. Ed was all about
breaking the odds.
In his illustrious career Ed won more ACF gold medals than anyone I ever knew
in my time in the ACF. He did amazing sugar work and has one of his pieces of Westminster Cathedral in a museum in Mexico City. Many of the members of CASA may remember him for his work on gingerbread houses. He did several presentations and was
always willing and ready to make a few when we sold them for fundraisers. He taught
me so many wonderful techniques that I still incorporate that into my curriculum at Pima
before Christmas every year.
Ed had amazing hands and could make a wedding cake that would knock your
socks off in less than an hour. He was also a wood worker and could do wonders with a
jigsaw. He created, freehand, a tiny adobe house with push out to create three dimensions including a coyote and a saguaro cactus in front in less than three minutes as I
was watching him. He used to sell his creations at the swap meet.
Ed was my mentor and encouraged me to become a member of the American
Academy of chefs. I should say he really pushed me along because it seemed too
daunting to me at first. Despite the fact that he could not fly because of his heart, he
came to my induction into the Academy. It was the last national convention he ever attended and that was 1998.
Ed is survived by his wife Nancy and three very accomplished children. I met his
daughter (apple of his eye) who visited two years ago before Ed and Nancy relocated to
Idaho. Fortunately, she visited her dad in Idaho a week before he died. Nancy, although
sad about Ed’s passing said that he was miserable not being able to do anything or to
use his hands and that his death was a kind alternative.
I will miss Ed but he definitely lives on in my heart and my memory. I saved the
last message I received from him on the telephone because he always made me smile
with his words-kind but with a devilish humor. I am honored to have known him and will
visit him every Christmas at gingerbread house time.
Elizabeth Mikesell
Roadrunner Review
Page 5
The President’s Dinner
The Doubletree Reid Park
October 4, 2009
Chef Aris Cabrera
Doubletree Reic Park
Board of Director’s Award
Bill Bode
Shamrock
Purveyor of the Year
Page 6
Mario Diaz de Sandy
Café Julian, Torres Blancas
True Spirit Award
Ellen Fenster
Chantilly Tea Room
Chef of the Year
Roadrunner Review
Thank you to all who attended,
volunteered and participated
in this special evening.
Thank you Chef Aris (Host), Chef Mario
and staff for a wonderful dinner.
Roadrunner Review
We hope you had a wonderful
night.
Page 7
Page 8
Roadrunner Review
Cutting to the Chase
By: Raoul Baxter
Submitted by Jeff Jones, U.S. Foodservice
The views and opinions expressed in this blog are strictly those of the author.
Recently TIME magazine published an article called
"The high cost of cheap food." The theme was America
does not really factor in all the true costs and damage to
our health and environment caused by conventional agriculture. My first read is this: so many of the journalists
and mainstream commentators just have no clue about
what is right, wrong or an outright lie. Over time, written
ignorance becomes fact.
The work in agribusiness to produce food is both huge
and complex. It is also dominated by clearly understood
realities.
Since 1935 we went from almost 7 million farms to less
than 2 million. Rather than the result of evil, for-profit
corporations, as the TIME piece would have readers
believe, what happened was the American economy
began to diversify and manufacturing and service jobs
popped up all over the country. Americans actually had
alternatives to working on a farm all day, every day of
the year. Also, as in any industry, some businesses are
better than others. These are the farms we see surviving
today.
CASA RAFFLE ITEMS:
2 Gift Boxes ~~ Denny Willis /Arbuckle
Set of Stainless Steel Bowls ~~ Ellen Fenster /
Chantilly Tea Room
Bowl with serving spoon ~~ Chris Federico /
ARS
We raised $85.00 from the raffle.
Please remember to bring any
items you would like to donate
for the raffle.
Roadrunner Review
Do not discount what American agriculture has accomplished over the years. For example, by improving
seeds, improved grains and growing systems we have in
essence grown grain on 70 million acres less than with
old methods. This land is now used for recreation parks
and development.
Organic, antibiotic-free are all great if the people who
grow them protect their programs integrity and if enough
people will support them economically. But there still are
an awful lot of assumptions that don't get challenged. Local automatically means better? Not in the
Northern states, where it is bitter cold and there is no
water.
Regardless of one’s method of production, a real farmer
has to be able to make a profit. If not, let’s get the government to declare these "Pure in purpose" farms as
state parks and make the owners park rangers.
Sure, there are issues associated with consolidation in
the livestock, grain and fruit farming sectors. However,
they need to be discussed without dismissing verifiable
facts as a conspiracy by corporate America.
JOB ANNOUNCEMENTS & JOB
NEEDS:
Michael J. McDermott
520-990-0567 Cell
mcdermottmeister@gmail.com
http://www.youtube.com/user/mmcd900
www.chefssecret.net
CLICK HERE to view resume and
qualifications.
New to Tucson. I am actively seeking a
position with an organization in which I can
be a viable team member. I am also available on a contract basis.
Page 9
Gearing Up For Great Service
Submitted by: Hedy Feuer, Redditt Sales Agency
The proper tableware—appropriate, in good condition, and plenty of it —can help a good server do a
better job.
Choose dinnerware, flatware and glasses to complement not only the menu and
mood of your operation, but also the service style.
A high volume all-day restaurant demands durable, hardworking options. Dinnerware should have the strength to stand up to strenuous usage and washing,
stacking throughout the day. On the other hand, a casual bistro might want a versatile, functional basic pattern, while a chef-driven operation suggests tableware
that’s a bit more distinctive.
Being well-stocked with all your tableware is essential for good service—and for the
durability of your ware. Keeping your ware stocked to appropriate par levels will reduce breakage of glassware. Even the toughest fully tempered glassware should not
be stressed by serving cold beverages in hot from the rinse cycle glasses. Be sure to
have the correct amount of dinnerware on hand so service is not interrupted by waiting for the dishwasher to complete a cycle. Flatware should be plentiful—nothing is less appealing than leaving the
same knife and fork on the table through multiple course changes.
Carafe pitchers make it easier to refill water and iced tea glasses. There are a number of different
sizes and shapes to complement any tabletop look, along with carafes for wine and other beverages,
which can be left on the table or a nearby surface. The same goes for holloware such as coffee and
tea pots— that makes a great statement at the table. There are also pieces that allow for tableside
flourishes, such as pulling a dome cover off an entrée plate at presentation.
ON THE FRONT BURNER
By Miles Theurich
It's Still Hot ! !
The Scoville Scale, developed by Wilbur Scoville in 1912, was created to measure the heat level in
chillies and is used world-wide today. To give you an idea where some of your favorite peppers sit on the
list:
0 --- Bell Peppers
100 - 500 Pepperoncini
1000 - 1500 Poblano
2500 - 10,000 Jalapenos and Chipolte
5000 - 23,000 Serrano
30,000 - 50,000 Cayenne
80,000 D& up Haberano, Scotch Bonnet
At 1,001,304 Scoville Heat Units, the King Cobra Chili from India has been named the worlds hottest
pepper by the Guiness Book of World Records. It is also known as Naka Jolokia, Ghost Chili, Ghost
Pepper, California Death Pepper, and Naga Modrich. Just to put that into perspective, the jalapeno sits
at a meager 10,000 SHU.
Page 10
Roadrunner Review
CASA MEETING
September 14, 2009
Pima Community College
Roadrunner Review
Page 11
Page 12
Roadrunner Review
CASA ASSOCIATE MEMBERS
Please use their services
Mike Murphy 232-2727
Chris Federico 232-2729
Joey Curtis
403-0745
Christine@azrestaurantsupply.com
www.arbucklecoffee.com
Bill_Bode@shamrockfoods.com
Jerry Medley
602-340-8389
Jerry.medley@oceanbeauty.com
Community
Food Bank
Lei Florentino
622-0525 ext. 216
lflorentino@communityfoodbank.com
SERVSAFE
Dave Lalli
401-3851
Lalli.david@az.sysco.com
Mike Henry
481-9093
mhenry@peddlersson.com
Tom Redditt Sales Agency
Hedy Feuer
885-8819
hfeuer@redditt.org
Merit Foods of Arizona
Robert Richter
884-8232
Bill Bode
331-8629
Alan Zeman
602-332-9166
alanz@rationalusa.com
Mission Linen Supply
Joe Rice
622-4811
631-7793 (Cell)
jrice@missionlinen.com
Roadrunner Review
If your Company name
does not appear, please
contact the CASA office
at
(520) 299-6787
Jeff Jones
298-0544
Jeff.jones@stockyardspacking.com
Page 13
ACF Chefs’ Association of Southern Arizona
Jeanie Merideth, Association Manager PMB #139;
3305 N. Swan Rd. #109 Tucson, AZ 85712
Address Service Requested
DO NOT MISS OUT ON THE OPPORTUNITY TO HAVE
YOUR HOUSE HOST A CASA MEETING IN 2010
MARK YOUR CALENDARS FOR 2009/2010
Email casa-email@comcast.net or call the CASA
office at (520) 299-6787 to schedule your house.
September 14, 2009
Pima Community College
January 11, 2010
Arbuckle Coffee
May 10, 2010
September 13, 2010
October 12, 2009
Chantilly Tea Room
February 8, 2010
June 14, 2010
October 11, 2010
November 9, 2009
Radisson Hotel
March 8, 2010
July 12, 2010
November 8, 2010
December 14, 2009
April 12, 2010
August 9, 2010
December 13, 2010
Arizona Inn
___________________________________________________________________________________
Thank you to everyone who hosted in 2009 & for those hosting a meeting in 2010 !!!
Working together as a group is what makes CASA SUCCESSFUL!