Minutes from Virginia Chefs Association Meeting
Williamsburg Inn
Tuesday, August 4, 2009
The Business Meeting was called to order at 2:00 pm. The officers in attendance were: Chairman of the Board, President, Vice President and Treasurer.
The Treasurer’s Report, as of July 31, 2009 was:
Business Account: $1,356.45
Scholarship Fund $5,550.34
Apprenticeship Fund: $2,591.14
The $250.00 apprenticeship fee will be paid to the National office out of the Apprenticeship Fund. This motion was moved by the Vice President, seconded by the Treasurer and all were in favor.
There was an apprenticeship meeting held in Kingsmill on August 8th and two Williamsburg Farmers Market bake sales on July 15th and July 19th. The next apprenticeship bake sale is scheduled for September 19th.
The date of the apprenticeship fundraising event has been established as Tuesday, November 10th at the River’s Inn.
The Occasion of the Arts is scheduled for October 4th at the Chamber of Commerce Building in Williamsburg. Preliminarily, we have established the following demonstrations: The Art of Plate Presentation, The Art of Cupcakes and Kids, The Art of Ice Carving and The Art of Pasta. Currently, Steve Perkins is working on chefs to demonstrate The Art of Smoking (food) and The Art of Pastry. The preliminary information has been transmitted to the Board of AOFTA.
The Board of AOFTA was also asked, by email, whether the chefs may use this event as a fundraiser if they sell food product (for example: gumbo). We have, to date, no response from AOFTA.
The topic of a yuletide fundraising effort was discussed and Travis Brust and Brooke Fitchett will explore the possibilities and report back to the chapter officers.
The topic of a summer 2010 fundraising, coordinated effort between the VCA and Hospice House was discussed. This would potentially include a chef auction. The motion was moved, seconded and all were in favor. Steve Perkins is working with the Hospice House on the preliminaries.
The date of the Chef’s Ball has been established for January 17, 2010.
September 8, 2009
Board Meeting at 2PM
General Member meeting begins at 3PM
ACF-Triad Chapter
Culinary Salon and Hot Food Competition
September 14th and 15th.
High Point Showplace 211 E Commerce Ave 27260
Hosted By Sysco Foodservice of Charlotte,
Competition for both Juniors and Professionals. Categories for entry on next pages:
Cold Food and Pastry Categories will be hosted on the 14th
All Hot Food competition will take place on the 15th
Student Team (2-person)– Category F-3 (old E-2 modified) Hot Food Displayed
Cold to include: 1 plate poaching, 1 plate roasting, 1 plate braising, 1 plate sauté, 1 plate
grilling, 1 dessert Categories A, B, C same as professional below but judged as Junior.
Entry fee $25.00
Student Team Pastry Challenge (3-person) – Category C-1,C-2 & D-4
Each team will prepare: Category C-1, C-2 & D-4 Chocolate Showpiece
C-1 Decorated Celebration cake - sugar paste, rolled fondant or royal icing with a fall
theme. Celebration cake can be any shape with a maximum display area of 15x15; no
dummy cakes are permitted. Cakes may be sliced to examine the interior for proper
layering. A maximum of two tiers is allowed.
C-2 One buffet platter of fancy cookies, chocolates, or petit fours (platter must
be made up of 8 varieties, 8 portions each) in a fall theme with one plate for tasting.
D-4 Chocolate centerpiece – maximum permitted area is 30 x 30 x 36 high. Main
structure must be 100% chocolate. Up to 10% of total may be embellished with
appropriate decorations in spun or blown sugar, pastillage, gum paste, royal icing, or
marzipan. All decoration must be edible. No additional supports or armatures are
allowed and piece must follow a fall theme.
No refrigerators will be provided. Final set up will be allowed on site during the 2 hour
set up window from 1-3 on Sept 14th.
All work in the Student Pastry Challenge must be the work of the student
participants alone.
Professional – Category K (individual-accepting 18 entries), Individual competitors
fabricate and prepare a finished product based on the following main course categories. K-1 Rock
Cornish Game Hen, Chicken or Duck: Fabricate and cook a 1 to 1 pound Rock Cornish game hen
or a 2 to 2 pound chicken or a 5 to 6 pound duck, using the whole or part of the bird.
K-2 Bone-In Pork Loin: Fabricate and cook to specification. Other pork cuts may be included in
the dish.
K-3 Bone-In Veal Loin or Rack: Fabricate either choice and cook to specification. Other veal cuts
may be included in the dish. Chine bone only may be removed from the rack before the
competition.
K-4 Bone-In Lamb Loin or Rack: Fabricate either choice and cook to specification. Other lamb
cuts may be included in the dish. Chine bone only may be removed from the rack before the
competition.
K-5 Game Birds: Choices of game birds can be 1 to 1 pound pheasant, quail(s), squab(s,)
partridge(s), or up to 2 pound guinea fowl. Game birds must be fabricated during the competition
and cooked as the recipe states.
K-6 Bone-In Game: Venison and Antelope, Racks or Loin: Fabricate either choice and cook to
specification. Other game cuts may be included in the dish. Chine bone only may be removed
from the rack before the competition.
K-7 Whole Rabbit: Fabricate and cook to recipe specifications, using the leg and at least one
other cut.
K-8 Live Lobster: Using 1 to 2 pound lobsters, fabricate and cook to recipe specifications. Other
crustaceans/mollusks may be incorporated with this, or other categories, also.
K-9 Fish: Fabricate a 2 to 2 pound flat or round fish. Fish can be eviscerated and scaled, but the
head must remain on when brought in. Prepare as recipe specifies.
General Rules and Guidelines * Competitors must provide recipes, all ingredients and a
complete diagram or a clear, close-up, color photograph of the signature dish. These should be
received by the show chair a minimum of two weeks before the competition. Competitors are to
provide copies of their recipes and photographs for the tasting judges. * No advance preparation
or cooking is allowed. Vegetables can be peeled and salads may be cleaned and washed but not
cut or shaped in any form; beans may be pre-soaked. Exceptions are chopped herbs, shallots,
garlic, and mire poix. Competitors may also bring proteins pre-marinated, but will be required to
demonstrate fabrication of protein and making of marinade. * Competitors are allowed to bring in
only the whole and raw materials in the amounts stated in their recipes. However, the judges may
allow variances in amounts for products that require further preparation (whole fish, meats, etc.).
No finished sauces are allowed; however, basic stocks (beef, veal, chicken, vegetable, or fish)
may be brought in as necessary for the assignment. No clarified consommés are allowed. *
Competitors will bring his or her own tools, including smallwares and plain white china (plates,
platters, bowls, etc.) to display the finished dish. * All competitors are required to pre-scale their
recipes. The following ready-made dough may be brought in; puff pastry and filo dough. Entry
fee $100/person
Category A- Cooking, Professional and Student: 1 cold buffet platter for 8 persons and
one display plate. Each must include two protein items, two garnishes, one salad and
sauce; (all items must be glazed): SELECT ONE: A-1: Meat, Beef, Veal, Lamb or Pork.
A-2 Fish and/or Shellfish A-3 Poultry A-4 Game A-5 Hors d’oeuvres w/8 varieties incl.
sauces and garnish Entry fee $100.00/professional $25/Student
Category B -- Cooking, Professional and Student:
[Select one - All items must be properly glazed]
B-1 Six different cold appetizer plates.
B-2 Six different hot appetizer plates, presented cold.
B-3 One 5 course tasting menu gastronomique for one person, prepared hot and
presented cold, comprising of two appetizers, one consomme, one salad and
one entree all within proper tasting portions and contemporary presentations.
B-4 One restaurant platter for four persons prepared hot but displayed cold and
one vegetarian platter for two prepared hot but displayed cold.
Entry fee $100.00/professional $25/Student
Category C –Professional and Student Patisserie/Confectionery: SELECT ONE: C-1
One Celebration C-2: 1 buffet platter fancy cookies, chocolates or petit fours (8 varieties
8 portions) C-3: 6 different hot or cold plated desserts (shown cold) C-4: Wedding Cake
C-5: Novelty Cake Entry fee $100.00/professional $25/Student
Category D Showpieces, 1 showpiece made out of food related materials or 1 decorative
sugar or confectionary work. Free entry but must be entered in Category A, B, C, F-3
or K above.
A minimum of prizes will include the following as well as ACF medals earned. Prize
money may increase.
Best Of Show - $500
First Place, Professional Hot Food; K- $300
First Place, Pro. Combined A, B, or C Categories - $300
First Place Jr. Hot Food Displayed Cold E-2 - $100
First Place Jr. Combined A, B, or C Categories - $100
First Place Student Team Pastry
Challenge - $300 + Challenge Trophy
Showpieces Category D; First Place - $100
____________________________________________________________________
Participant one
________________________________________________________________________________
Participant two (Student or team challenge only)
________________________________________________________________________________
Participant three (Student or team challenge only)
Address____________________________________________________________________________
City_______________________________________________State_________Zip________________
Daytime Phone _____________________________Evening Phone_____________________________
Email______________________________________________________________________________
CATEGORIES & FEES
Junior E-2 - $25.00/person $_________
Professional K - $100.00/person $_________
Professional A,B & C - $100.00/person $_________
Student Team Pastry Challenge $100/team $_________
Category D - Free (must be in one other category) $_________
Total $_________
Submit checks to ACF – Triad Chapter and mail w/entries to: Tom Peters, 8709 Joywood Ct
Colfax NC 27235 Call 336-972-7297 or email tandcpeters@triad.rr.com for information requests.
Go to http://www.acfchefs.org/download/documents/events/Culinary_Competition_Manual.pdf for
complete ACF competition guidelines.
Visit www.acftriad.org for updated info. Applications are due by Sept 1st.
Looking for a Chef or Top Culinary Student
MovNat a forward thinking fitness concept developed by Erwan Le Corre will be hosting seminars in Summersville West Virginia and needs a chef or top culinary student.
Date: August 18th – September 12th
Requirements: Knowledge of the paleo diet
Ability to cook healthy and tasty food while on a budget
Buffet Style food for 10-16, 3 times a day
Ability to cook in less than ideal environment; i.e. at a campsite
This is a great opportunity for any person to expand and utilize their cooking skills in a great environment. If you are fitness minded this is a huge plus and you will have the opportunity to spend some time training with Erwan directly.
Please check out Movnat.com
Those who are interested please contact for details
Local Contact: Primary Contact:
Jeff Kuhland Erwan Le Corre
434-941-7319 movnat@gmail.com
kuhlanjw@gmail.com
Apprenticeship News
The VCA Apprenticeship Committee and apprentices continue with a full agenda of activities. On June 16th, apprentices and accompanying chefs were treated to a tour of the Sysco and Wanchees facilities in Suffolk, VA.
On Saturday morning, July 4th, the apprentices held center stage in the Chefs Tent at the Farmers Market in Williamsburg. Coordinated and emceed by Renny Parziale, C.E.C., the apprentices held a friendly, tag team market basket competition that delighted the public. It was a busy morning and the market was very well attended.
This coming Saturday morning, July 18th, the apprentices will again hold a bake sale at their tent at the Farmers Market on Duke of Gloucester Street, Williamsburg. Proceeds will benefit the projects and plans for the apprenticeship. We encourage you to bring your dollars to the market in support of the apprenticeship program and get good stuff in return!!
Future plans for the apprenticeship include a late August culinary tour and fun day at Busch Gardens and everyone is eagerly anticipating the September 14th Apprenticeship Fundraising Dinner to be held at the River’s Inn. More information on this event will be forthcoming as the menu and details are finalized. Also, possibilities are being explored for an autumn tour/tasting at Smithfield Foods.
Kor Food Innovations Seminar
John Csukor, Kor Food Innovations and Lane Marketing held two days of seminars in accelerated cooking technology at the Kor Food Innovations studio. The “stars” of these fascinating seminars were the Cleveland Combi/oven and the Merrychef convection/microwave oven. Certainly those that attended will attest to the unique possibilities of this new generation of cooking technology! As always, John was an extraordinary host and we truly appreciate his partnership in sharing these innovations with our membership.
Heads Up!
Chef volunteers are being sought for An Occasion for the Arts on Sunday, October 4th from 11 AM until 2 PM.!! Food samples for the public are not required so please step forward and help us represent the culinary arts and the VCA!! Please contact Nancy Geddes at ngeddes311@aol.com.
Be certain to mark your calendars and plan to attend our Seafood Symposium at the Virginia Institute of Marine Sciences (“VIMS”), Tuesday, October 13th!!
More News and Information?
If you have any additional news and/or information, please send it along to your officers for inclusion!!
Virginia Chefs Association
Membership Meeting
June 2, 2009
Williamburg Landing, Inc.
Membership Meeting Minutes
A membership meeting of the Virginia Chefs Association was called to order at 3:00 pm, Tuesday, June 2, 2009 in the Jamestown/Yorktown Room at Williamsburg Landing. There were twelve (12) attendees.
Thank you to Williamsburg Landing and Culinary Services Director, Daniel Carr, C.C.C. for such wonderful hospitality and a very generous buffet table!
The Treasurer’s Report:
Apprenticeship Bank Account = $836.28
Apprenticeship Cash on Hand = $254.00
Scholarship Account = $5550.35
General Business Account = $1596.64
The Treasurer also indicated that our chapter has purchased an insurance liability policy that will cover our activities for one year. The National office no longer provides this service.
The Program:
Peggy McGann, M.S.R.D., Consultant Dietitian to Williamsburg Landing, Inc. presented a nutritional seminar to the membership regarding food allergies, what we need to know, the responsibilities of both front and back of the house in managing these food risks for the general public and how to prepare for an allergy-related emergency. She also covered the topics of food labels vis-à-vis food allergy laws, cross contact dangers, food intolerances, staff awareness and public relations in terms of welcoming diners with allergies.
Many thanks to Peggy for such an up-to-date and informative seminar!!
If anyone would like copies of her power point and additional hand-outs, please contact Nancy Geddes.
New Business
John Csukor of Kor Food Innovation is sponsoring an event on July 8 and July 9. This event, to be held at the Kor Food Innovations Studio (9432 Atlee Commerce Blvd., Suite K, Ashland, VA 23005 – 804-496-6748 – info@korfoodinnovation.com) will create awareness of the benefits and technical advances in Combination Cookery in the Convo-therm by Cleveland as well as the High Speed Cooking in the Merrychef 402S models.
There will be two sessions on both days, the morning session will be from 9:00 AM until 12:30 PM and the afternoon session will begin at 2:00 PM until 5:30 PM. The VCA endorses John’s efforts by encouraging as many members to attend one of his sessions.
We are currently investigating the possibility of ACF CEU credit in connection with this event. If you would like more information, please contact Kor Food Innovation.
Apprenticeship
Welcome Ryan Manning and Sarah Betcher, our two new apprentices! We are thrilled to have you join our ranks!
The next Apprenticeship bake sale will take place at the Williamsburg Farmer’s Market on Saturday, June 20th. Please come and support our Apprenticeship program by spending your hard earned money at their bake sale tent!!!
The Apprentices will also have the opportunity to participate in a friendly tag team market basket competition at our Virginia Chefs Association tent, July 4th at the Williamsburg Farmers Market, beginning at 8:30 AM. This is going to be fun! Chef Renny Parziale will again coordinate this effort which really puts a public face to our association. We hope that other member chefs will come out and help us with the event and work the crowds!
Also, be on the lookout for our Apprentice Cookbook! Chefs Brent Wertz and Travis Brust have been coordinating the apprentices’ recipe contributions and this will be a unique marketing and revenue tool for the apprentices!
Sysco of Suffolk, VA has extended an invitation to host our apprentices for a tour of their seafood and coffee roasting operations.
Old Business
There will be no general membership meeting in July. The membership is encouraged to attend the Fourth of July Williamsburg Farmer’s Market to cheer on our public event.
The November meeting will be held on November 10th, the second Tuesday of the month. Please note that this is a change from our usual meeting date.
The Virginia Chefs Association will participate in An Occasion of the Arts, Sunday, October 4th at the Chamber of Commerce Community Building in Williamsburg. Nancy Geddes attended the recent board meeting of the “Occasion”. Please note that we will need at least eight demonstrating chefs for this event. The board is also aware that food samples will not be encouraged this year due to the bump in the economy. This fact was accepted by the board. The Art of Food was wildly received last year so please consider participating to keep our momentum going!!
The next general membership meeting of the Virginia Chefs Association will take place Tuesday, August 4th in The Rockefeller Room at Williamsburg Inn beginning at 3:00 PM. The chapter leadership meeting will begin at 2:00 PM.
Virginia Chef’s Association-Meeting Minute’s
Tuesday, May 5th, 2009
New Kent Winery
Members present for Board of Directors 2:00 Meeting: President Steve Perkins, Vice President Nancy Geddes, Secretary Collin Wagner, Member Travis Brust.
Topics of Discussion:
1. Upcoming meeting dates and locations
Discussion of need of toll-free meeting location
2. Brainstorming and discussion of various upcoming fundraising opportunities and ideas, further research and development to be completed and brought back for further evaluation.
3. Culinary Enthusiasts form and link needing repair on www.VaChefs.org Website
4. General Membership meeting: