September 2012
Next Meeting: Monday, September 10th, 6:30pm, Chef Marcels Home
Chapter Officers
President:
Marcel Hesseling
[email protected]
Vice President:
Bill Powell, CCC
[email protected]
Treasurer
Ed Gozdowski, CEC, AAC
[email protected]
Secretary
Gretchen Fayerweather
[email protected]
Upcoming Events
9/10 General Membership Meeting:
Chef Marcels Home
New Board Members
10/01 General Membership Meeting:
The Gathering, hosted by
Chef Rob Rousseau
11/05 General Membership Meeting:
Ice Creations, hosted by
Chef Chad Hartson
12/03 General Membership Meeting:
Owens Community College
hosted by Chef Kelly Wolfe
In this issue:
-Letter from the President, p. 2
-Educational Seminars, p. 4
Sergeant at Arms
Jerry Kraushaar
[email protected]
Past President
Marshall Goldstein
[email protected]
Webmaster
Jeff Mendelsohn
[email protected]
-Job Opportunities, p. 4
-Making Noise in the Kitchen, p. 8
-September Meeting, directions, p. 11
www.maumeevalleychefs.com
The Maumee Valley Chefs Association is an
environmentally friendly organization. This
newsletter is distributed only via email.
Submit articles and pictures to: [email protected]
1
From the President
Wow my last President letter….
Even though I enjoy talking/writing to all of you, I rather would do that on our monthly meetings then this
writing business. It’s obvious (especially to Gretchen) that writing or deadlines is not one of my strongest
points.
I like to start by saying thank you, thank you to my fellow board members for all the hard work and the
commitment they showed to do best in your name (members), for the past 2 years…
And wow, did they do a great job, we have great relationships with our great
supporters/vendors/sponsors/friends Gordon Food Service and Sysco Detroit we had 2 very successful
scholarship/award dinners with lots of dollars given to our talented culinarians, what a great committee,
sponsors and other volunteers to make this happen, financially we are strong, we are getting noticed in the
community, we are giving back as an organization through Chef and Child (Feeding Lucas County Children), we
have a an active student Chapter, we have good working communication tools to reach you (website,
newsletter, blast e-mail, Facebook, twitter), we were represented at the ACF National convention, we are
starting to have a closer relationship with our local culinary schools, I know I have missed a few more
accomplishments of this board but many Chef’s as well as my fellow board members don’t like to show off and
be in front of the camera.
That’s why I loved working so much with all these professional’s, I also owe a big thank you to all of their
spouses, friends and family for allowing and supporting them when they graciously donating their time to our
Maumee Valley Chefs, “Thank you”
Even do, we as a group have accomplished a lot in a short time, there is so much more to be done so we as an
organization have longevity and can sustain our organization for other Chefs and professionals. We are starting
to mold plans to get more members, the membership committee is starting soon to meet and get to work. It’s
important for us to grow our membership, so we can broaden our network, so we have more mentors to share
knowledge with mentees, recruitment for jobs/culinary schools etc. etc. So Chefs and professionals in the
greater Toledo area we are coming for you…..
Even though I will stay helping and serving you I am looking forward spending more time with my wife and my
3 Kids. I like to say a big thank you to my wife and 3 kids….
I like to thank you all of our chefs and professional’s that used to sit on our board in the past and where
committed to serving you (members) Please join me in welcoming the new Board, Chefs Bill Powell, Brandi
Smith, Gretchen Fayerweather, Dave Napierala, and Martha Everhart. I wish you all the luck and wisdom for
the next 2 years.
“There's a difference between interest and commitment. When you're interested in doing something, you do it only when
circumstance permit. When you're committed to something, you accept no excuses, only results.”
Art Turock
See you at the meeting,
Chef Marcel
2
ChefRef
By Sysco Corporation
Ever wonder what the secret ingredient is that makes your favorite restaurant dish so
special? Now the answer is just a touch away.
Meet ChefRef – a first-ever culinary app designed for professional chefs and those that
aspire to be or for anyone who enjoys great food.
Developed by Sysco Corporation – a leading distributor in the food service industry,
ChefRef brings you thousands of recipes handcrafted by real chefs in working kitchens. Restaurateurs and homebased foodies will appreciate the on-going features such as special recipes, trends, industry news and instructional
“how-to” videos that make even complicated recipes easy to prepare and devour.
Restaurant industry professionals who are also Sysco customers will be treated to exclusive app content and special
offers.Try ChefRef – FREE. Just download the app to get started.
What's New in Version 1.4
ChefRef has been updated with more functionality to make this valuable tool even easier and simpler to use:
For all users:
· “Push notification” functionality for new content updates and other important app features
· The Shopping List function now adds and totals up all ingredients needed by category for multiple recipes
· A New Recipes category to draw attention to newly added recipe content on the app
· Ingredient and product brands added to select recipes
...Click here for More
This app is designed for both iPhone and iPad
Free
Category: Food & Drink
Updated: May 08, 2012
Version: 1.4
Size: 6.1 MB
Language: English
Seller: Sysco Corporation
© 2011 All Rights Reserved. Sysco Corporation
Rated 12+ for the following:
Infrequent/Mild Alcohol, Tobacco, or Drug Use or References
Requirements: Compatible with iPhone, iPod touch, and iPad. Requires iOS 4.3 or later.
3
STUDENT CHAPTER
The student chapter will be picking back up with
monthly meetings and activities in September.
Look for emails, if you would like to be on the
Student Chapter email list please send an email
to Gretchen or Dave
We are looking for something fun and interesting to
do for the summer! Community Service, tours, you
name it! Please email:
[email protected] if you have
ideas!
EDUCATIONAL SEMINAR:
September: No seminar, just fun!
October: Connie Cahill, Egg Safety Specialist for the
American Egg Board is a well-respected professional that has
been involved in consumer and agricultural initiatives over the
past twenty-five years.
For the last twelve years, the American Egg Board program has
targeted culinary school students across the country. Mrs. Cahill
has presented her “Making a Case for Egg Safety” presentation at
several prestigious culinary programs, including Johnson & Wales,
Le Cordon Bleu, the Culinary Institute of America and many Art
Institute facilities across the country. She has been a trainer for
many state, regional and national restaurant association meetings,
government-sponsored seminars, and industry updates.
As a consultant, she currently represents the Ohio Soybean
Council, the Ohio Poultry Association, the VELVET Ice Cream
Company, MARTmenu, LLC, and Kitchen Consultants. She serves
as a spokesperson for all her clients, promoting consumer
products on radio and television.
JOB OPPORTUNITIES/JOBS WANTED
From: Chef Marcel Hesseling
Chef Marcel is looking for a responsible, organized, part-time cook. You will be providing school lunches such as sloppy
Joes, mac and cheese and such, with the emphasis on good quality home cooked meals preferable from a sustainable
source. Hours are somewhat negotiable, pick up of lunch food is around 11 am, 5 days a week and the menu is a 6
week rotation. This position requires a high attention to home cooked quality meals and the ability to work by you so
being independent self-motivating is a plus. Please let me know if you are interested by sending your resume to
[email protected] Pay starts at $9.00 for the right cook
From: Chef Ed Gozdowski
Has a number of high quality juniors and seniors at the maritime academy who are looking for after school jobs. If
anyone needs dishwashers, porters, prep kids, etc., please let me know and i will send the young people over to talk to
you. I will only send kids i have known for three years now and for whom i will absolutely vouch. [email protected]
From: Specialty Restaurant in Maumee
Immediate opening for kitchen manager catering to women clients Part-time approximately 25 hours per week, occasional
evenings/Sunday. Must have kitchen experience, be well organized, creative, a team player and self-motivated. Compensation
negotiable. Fax resume to 419.897.9141 or eMail : [email protected]
From: Chef Chad Gault
Swig Restaurant & Bar is looking for talented and motivated individuals to fulfill Serving positions at the downtown
Perrysburg location. Applicants interested should email their resumes [email protected] or apply in
person, no Phone Calls please. Applicants must be at least 19 years of age and should also have a passion for providing
food & drink that is trendsetting and unordinary!
4
News, Events, and Openings
A Food Safety Minute: Safety In an Eggshell
Posted 09/04/2012 by Gordon Food Service
In honor of National Food Safety Month, the Gordon Food Service Nutrition Resource Center (NRC)
is bringing you tips and food safety knowledge throughout the month of September.
Did you Know Shelled Eggs are Considered Potentially Hazardous?
Because eggshells are fragile and easily broken, it is important to handle shelled eggs with care.
Salmonella enteritidis can grow on the outside of shelled eggs, and if the contaminated eggshell is
broken, Salmonella enteritidis can easily enter the egg, causing serious gastrointestinal problems for
your customers.
The Top Three Ways to Prevent Shelled Egg-related Food Hazards:
1. Buy pasteurized. The easiest way to avoid using shelled eggs is to buy them... without shells! Gordon Food
Service distributes several pasteurized egg products, which have been heat-treated to reduce the risk of
Salmonella enteritidis and other harmful bacteria.
2. Temperature matters. Make sure to cook shelled eggs thoroughly (for immediate service 145°F) to ensure
they stay out of the temperature danger zone (41–135°F).
3. Serve it immediately. The longer you wait to serve shelled eggs, the more time they have to cool and enter the
temperature danger zone. Make sure eggs being held for later service are cooked to 155°F and held above
135°F.
For more food safety and nutrition resources from the NRC, contact your Customer Development
Specialist or inquire about Becoming a Customer.
Gordon Food Service Customers: Login to GFS Experience to browse the Food Safety Awareness
Page and sign up for Food Safety Emails.
5
MAKING NOISE IN THE KITCHEN!
A Veggie U Adventure
On July 21 & 22 I had the privilege of being part of Chef Marcel’s team representing Veggie U at the 10 th Annual Food & Wine
Celebration at the Culinary Vegetable Institute in Milan, Ohio.
Veggie U, a not-for-profit organization located at The Culinary Vegetable Institute, is committed to fostering synergy
between educational, nutritional and agricultural goals to combat the rising epidemic of childhood obesity. The five week,
Earth to Table™ curriculum includes a kit complete with seeds, soil, flats, root view boxes, grow lights and a worm farm
providing the teacher with all needed material for this hands-on study. Students see, hear, taste, feel and experience the
process of planting, growing and harvesting a crop in their classroom. Best of all – eating the results!
-Program Bulletin for 10th Annual Veggie U Food & Wine Celebration
Chef Marcel Fine Catering was selected to represent Veggie U, and his creation was Pickled Tamales (where do these ideas
come from, Chef?!). The minimalist description in the program didn’t really tell the story of the actual dish. Having
described the creation to 800 or so guests, it’s still fresh in my mind: “Not your ordinary tamale! We used Rainbow Swiss
Chard as the outer wrap which contained masa, black Thai rice – also known as ‘Forbidden Rice,’ and Manchego cheese. The
tamales were then pickled in a tamarind and roasted poblano mixture, and served on a bed of jicama, heirloom tomato &
roasted poblano pico de gallo.” The tamales were cut in half to reveal the beautiful filling, and the plate garnished with
cilantro-pea shoot oil, micro herbs and pineapple mint. Many guests assumed we were serving stuffed grape leaves, and
were pleasantly surprised at the true tamale flavor.
We arrived on Friday to prep, hoping to get a jump on rolling 400 or so tamales, but learned that the chard wasn’t going to
be available until the next morning. After cooking the rice and making the masa, we enjoyed a delicious dinner provided for
the Chefs and their staff, then headed back to the campsite and hashed out the details of the next day’s production. At this
particular campground, tricked-out golf carts are apparently the rule, and the later it got, the faster they went. I swear I saw
two golf carts drag racing. I don’t know about the others, but I think I fell asleep that night while plating the dish in my head!
Unfortunately we had to skip the farm tour the next morning, but none of us wanted to be behind the eight-ball with prep,
and we had a lot to do.
The kitchen at the CVI is small but well equipped. Banquet
tables were set up in an adjacent hall, where most of the
Chefs did their prep. There was a cheerful cadre of culinary
students on hand to assist. Sarah and Alex from the
Columbus Culinary Institute were a valuable part of our
“Team Pico de Gallo.” Sarah is re-careering after a 20-year
stint with the USPS, and Alex was lamenting the fact that
he didn’t get an earlier start in the culinary industry (he’s all
of 19!). It was nice to have their help especially with peeling two cases of jicama. The pico came out well, with a nice crunch
from the jicama, beautiful color and delicate flavor from the
heirloom tomatoes, complimented by the flavors of fresh
lime juice, lots of cumin, and salt & pepper. “Team Tamale”
was working like a well-oiled machine. Chef Marcel, Chef
Mike and Chef Joe B. were assisted by a couple of culinary
students to get the rolling done, then came the steaming,
and within a few short hours we were ready.
6
MAKING NOISE IN THE KITCHEN!
A Veggie U Adventure continued…
Each Chef chose a plate from the Steelite® catalog upon which to plate
for the judging, and Chef Marcel had chosen a nice round plate with a
slight bowl in the middle. The criteria for judging included use of Chef’s
Garden product (minimum of four required but I counted seven in our
dish), and explaining Chef’s inspiration for the dish. Chef Marcel said his
inspiration was his staff and their (our) creativity, which is a huge compliment,
but I also think it was the fact that Chef must spend some of his “time off”
thinking about food and flavors that are complimentary, presented in unique fashion.
The process of plating for the competition reminded me a lot of plating for practicals in the Owens lab, but is was
more fun (no offense, former instructors!). Despite the fact that we didn’t place in the top three, we were fourth,
at least in our own minds. One of the judges did tell Chef Marcel afterward that she liked the flavors of our tamale
offering the best, and that was great to hear.
The guests showed up and the tasting in the tents began at 5:00. Shout out to Lorraine for setting up our booth
and making it look fantastic! With upwards of 800 guests anticipated, we got down to business and developed our
plating rhythm. From then, it was four hours that flew by in a hurry. Guests were intrigued with Chef’s unique
take on tamales, and many were pleased to hear that it was all vegetarian. The crowd’s response was gratifying,
and one guest in particular took her enthusiasm to a higher level, re-creating a certain scene from “When Harry
Met Sally.” I mean she was LOUD! After that, it seems that our booth was rushed by guests who were curious to
see what all the fuss was about. We took turns staffing the booth, so we each had ample opportunity to peruse
the other Chefs’ stations. After seeing all that food in various stages of prep, I found it interesting and tasty to
see/eat the finished products. I also enjoyed some foods I’ve never had, like rabbit tenderloin (tiny but tasty); pork
cheeks (fried and delicious); Sweet Tea brined Mangalitsa pork shoulder (think: “heirloom” pig. Native to
Hungary and becoming available in the States, this pork feeds on grain and acorns, and is higher in fat which
translates to awesome, pure depth of flavor seldom found in today’s leaner pork).
I would be remiss if I didn’t mention the celebrity Chefs who were there: Robert Irvine, Amanda Freitag, Johnny
Iuzzini, and Claire Robinson. Unfortunately we didn’t get much time to exchange recipes, as they were busy doing
their thing and we were busy doing ours!
The after-party featured a five piece Bluegrass band that was awesome (I’ve never heard U2 performed Bluegrassstyle!), and a seemingly endless buffet of delicious food. As Chef Marcel pointed out, the food wasn’t “over the
top” fancy, but it was very well prepared, beautifully presented, plentiful, and just the ticket after a long day. One
of the major sponsors was a pork producer, so yes, there was a theme all weekend with the food, and it involved a
lot of bacon. Mmmm. Bacon.
Thank you to Chef Marcel and Lorraine for inviting me to participate and to Bjorn for allowing me to use his very
own hammer to pound in my tent stakes. If you are ever invited to participate as a contributing Chef or are a
culinary student looking for a volunteer opportunity, I urge you to go for it! It was a great cause, and a great time.
I’ve never seen so many Chefs in one place at the same time, and the endless creativity was inspiring.
Have you got something great you want to share?
Send it in to [email protected]
7
IN ADDITION TO OUR
PLATINUM SPONSOR, SYSCO DETROIT,
AND OUR
GOLD SPONSOR, GORDON FOODS,
THE FOLLOWING ADVERTISERS ARE GREAT FRIENDS OF THE
MAUMEE VALLEY CHEFS
PLEASE PATRONIZE THEM WHEN YOU CAN. THEY HAVE CONTRIBUTED TO THE SUCCESS OF
OUR SCHOLARSHIP DINNER AND THE SCHOLARSHIPS AWARDED.
Morgan Services Toledo
34 10th St. Toledo, OH 43624
Tel: 419-243-2214
Fax: 419-243-6609
http://www.morganservices.com/index.asp
Al Peake and Sons Food Service is a 3rd
generation family owned and operated food
supplier. Our staff takes pride daily to guarantee
you the highest quality and honest pricing in the
industry. Our experienced buyers seek and
purchase direct only the highest quality products
available in produce, dairy/cheese, meats,
poultry, and frozen foods, dry-canned,
disposable and chemical supplies. At Al Peake &
Sons we don't just inventory merchandise, we
specialize in all aspects of our product lines to
best service your establishment.
Philip Peake, Owner
cell: 419-351 -5453
work: 419-243-9284
fax: 419-242-3308
[email protected]
800-773-1843
4949 Stickney Avenue
Toledo, OH 43606
Sam Okun moved to Toledo at the
turn of the
century to start a
family and grow
a business 97
years and 5
generations
strong, we
continue to
thrive!
In our current
location since
1947, we are proud to be at the
center of the Warehouse District
as it grows, expands, and
prospers.
33 North Huron Street, Toledo, OH 43604
(419) 241-1101
8
National
Environmental
Health
Association
on-line HACCP
ACF approved for
14 Continuing
Education Hours
REGISTER:
www.nehahaccp.org
"special 15% off
P.O. Box 3075
discount by
Titusville, FL
entering coupon
32781
Code # 405828
321-567-4644
when registering
on-line"
"Our mission is to help our clients define, create and live their
dream by sharing our culinary experiences, education, and
passion for food"
CEC,HACCP
[email protected] www.americanchefconsulting.com
http://icecreations.net/
1328 Woodlawn Ave.
Napoleon, OH 43545
P: 419.599.0000
9
Maumee Valley Chefs Association Chapter,
September Meeting
When: September 10th, 6:30pm
Where: Chef Marcels , 9361 Douglas Rd, Temperance, MI 48182
Please bring a small dish to share and a seat to sit on, I have some extras if not
,.......also if you like to play an instrument bring it so we can enjoy your talent around the campfire and or
any games.
Dress comfortable since we will be outside/barn
Find a parking spot anywhere we are in the back of the property
Bring your spouse or friend
Click here for google maps
10