In This Issue:
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Big Changes for the ACF Chef of the Year! |
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Western Expo |
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Helpful Hints |
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Western Regional Conference |
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Preferred Food Service |
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New Gregg Patterson Essays On Club Management |
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Next Issue & Happy 4th! |
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About Chef Whitney & Contact Chef Whitney information |
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Featured Links:
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Big Changes for the ACF Chef of the Year!
As many of you already know, The American Culinary Federation is holding the first Chef of the Year mystery basket competition in Washington, D.C. at this year’s national convention.
The national board has sent the message to the chapters that the award is no longer a "good guy" award. They want to see it be awarded to the best chef of the respective year. The Board opened up the award nominees of the local “Chef of the Year” to all chefs in the area whether they are members of the organization or not. They are trying to embrace the outside community of chefs and at the same time make an award true to its name.
The ACF Los Angeles Chapter is on the forefront of change. We are the first chapter to change the Chef of the Year Award from a popularity vote to a cooking competition. It will be held at the Western Expo at the LA convention center Augest 2nd, 3rd and 4th 2003. We were accepting nominations via the website chefsdecuisine-http://www.chefsdecuisine-acfla.org. The committee of past Chef of the Year winners are proud to announce the Chefs de Cuisine Association of California 2003 nominees.
Joe Miller
Executive chef/Owner
Joe’s
Venice, CA
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Rudy Garcia
Executive Chef/Instructor
Los Angeles Mission College
Sylmar, CA
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Andreas Nieto
Executive Chef
Century Plaza
Century City, CA
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Mial Parker
Chef Instructor
AILA
Santa Monica, CA
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Rafael Lunetta
Executive chef/Owner
Jiraffe
Santa Monica, CA
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Alison Thurber
Executive chef
The Lobster
Santa Monica, CA
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Dennis Sheeler
Executive Chef
ABC Studios
Burbank, CA
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Jeffrey Armstrong
Executive chef
Viceroy Hotel
Santa Monica, CA
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Ryo Sato
Executive Chef/Owner
Chez Sato
Arcadia, Ca
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Robert Baradaran
Chef Instructor
El Camino College
Torrance, CA
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Josiah Citrin
Executive chef/Owner
Melisse
Santa Monica, CA
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Stephen Samson
Executive Chef
Valentino Resaurant
Santa Monica, CA
Along with the chef of the year competitions we will have many catagories to compete and we welcome chefs in neighboring areas to enter competitions.
We are actively seeking three more teams for the chef's table luncheons. The prize money is $1000 to the winner! Please contact Chef Whitney at ChefWhitney@clubculinary.com
Here are some of the exciting events we will be hosting at the show.
American Culinary Federation
Los Angeles Chapter Presents:
The First Annual
Chef's de Cuisine Association of California
FIRST ANNUAL CHEF OF THE YEAR
Culinary Competition.
When: August 2,3,4 2003
Where: Western Expo – LA at the Los Angeles Convention Center
Who: LA's Hottest Restaurant, Hotel and Club Chefs
Nominations accepted by a member in good standing of any chef organization. Nominees must hold title of sous chef or higher and be in the greater Los Angeles area. 12 nominees chosen to compete by prior "chef of the year"committee.
Competition format: 1 hour "K-1" category competition TBD Winner eligible for ACF National Chef of the Year.
Winner will receive airfare, hotel for national competition and $1000 dollars. (This Prize money donated by World Wide Produce and Wine Warehouse)
Additional Show Competitions: Still Open!
I. Chef’s Table Luncheons-12:30 Lunch Service for 75 Persons. Enter your own team of 4 to compete for Prize money (1st-$1000, 2nd-$750, 3rd-$500)
II. Cold Food (A), Hot & Cold Food (B), Patisserie (C), Showpiece (D) and Team Buffet (E)
ACF Gold, Silver and Bronze Medals awarded.
ACF National Chef of the Year Winner Guest Judge and Ice Carving Specialist. Joseph Amendola will be the lead judge! Two ACF Certified Master Chefs will assist Chef Amendola in choosing LA’s Chef of the Year.
ALL Chef of the Year NOMINATIONS most by in by JUNE 30th. CHEF'S TABLE ENTRIES MUST BE IN BY JULY 25th, 2003 ALL OTHER COMPETITION ENTRIES MUST BE SUBMITTED BY JULY 25, 2003
Chef of the Year Competition Chair Whitney Werner, CEC, Executive Chef, The Beach Club, 201 Palisades Beach Road, Santa Monica, CA 90402, 310-394-0755, chefwhitney@clubculinary.com
Show Chair Joe Delrosario, CEC, Los Angeles Trade Tech
213-763-7347, giovannidelrosario@msn.com
Western Expo
If you have never been to the Western Expo and are wondering what to expect, the following is information about who they are and what they do.
Western Foodservice & Hospitality Expo - LA is the complete resource for the West Coast foodservice industry. To keep your business running smoothly, efficiently, and of course profitably, industry professionals from every market segment with the authority to recommend and/or purchase foodservice-related equipment, products, and services attend.
The Western Foodservice & Hospitality EXPO - Los Angeles is the largest regional foodservice and hospitality exhibition in the U.S. that brings foodservice suppliers in touch with buyers over 20,000 buyers. Featuring 186,000 square feet of the hottest new products and food-related services from over 900 exhibiting companies. EXPO - LA brings together thousands of suppliers from every segment of the foodservice industry from food and beverages to cooking equipment and point-of-sale software, and from soups and nuts to kitchen utensils, the show has it all.
Top 5 Reasons Why You Should Be At EXPO-LA This August:
1) Learn Unpublished "Secrets of Success".
2) Networking Opportunities - Meet New and Existing Suppliers.
3) See the Newest Products and Trends - Check out the New Product Showcase.
4) Seminars - Learn the Latest from Industry Guru's.
5) Show Specials - Special Discounts Offered by Exhibiting Companies.
Plus, see Exciting Special Events.
*Additional questions please call client services at 800-840-5612 or email us*
Helpful Hints
Helpful Hint: When portion cutting your fish do not cut on a bias. This creates thin edges and a thick center that cannot cook evenly. I remember, when I was running the Polo Lounge and La Coterie (the fine dining room) at the Beverly Hills Hotel, the butcher would always complain to me about chefs that cut the fish on the bias. Since I was portioning my own fish I realized that I was one of them, he was talking about me! (and the many chefs that preceeded me doing the same!) I can’t remember how long it took me but I realized he was right. I think I cut my fish on the bias for shape and effect of presentation. As I matured as a chef I concentrated more on the essence of cooking techniques and what would produce the best results for taste and texture rather than appearance. So, to sum it up, straight cut all your fish and if you want a thinner cut then butterfly the filet straight cut portions.
Western Regional Conference
I attended the western regional conference and was excited to see the enthusiasm displayed by chefs in the Portland area. Many programs for kids, chefs and all culinarians were presented. I was especially impressed with the high school kids competition. The competitors were students at a local after school culinary program.
Take a look!
Preferred Food Service
By the way, some of you have heard good things about Preferred Food Service and requested that information again so, here ya go...
ANGUS STEAKS FOR DAD AT A FRACTION OF YOUR PRICE.
If you haven’t heard of preferred foodservice yet you soon will. I use them for my meats and chicken. Preferred is primarily a fine meat purveyor and has the most aggressive pricing structure going in Los Angeles that I have seen in many years. They team up with LA Poultry to bring you the freshest, most affordable chicken available. The fresh random chicken breasts are $1.20/lbs and that’s important when you’re only getting $5-$8 per kid including drink, carrot sticks, fruit, crayons and printed placemat.
CHECK OUT THESE GREAT DEALS!
BLACK ANGUS COULOTTE $5.75
BLACK ANGUS FILET $10.75
DRY AGED PRIME NY(28 DAYS) $10.25
FRESH (LA POULTRY) WHOLE CHICKEN .90 lbs
FLEXIBILITY AND SERVICE/SIX DAYS A WEEK
After buying only chicken and corned beef for years from preferred, I recently started an entire meat program. Any time I needed something Yuval would be there. Six days a week! No minimum delivery! All the high-end meat purveyors work five days and have minimums for delivery.
I was tired of paying Newport top dollar on reputation alone. I did taste tests on tenderloin, ribeye, coulotte and others in prime, Black Angus and choice grades. Preferred was consistently the winner in taste, tenderness and price. My most surprising moment came when I tasted the dry aged New York steak.
It was every bit as delicious as the high-end purveyor and 2/3 the price. If you could slash the cost of your entire menu by 1/3 as I have, I know you would agree that taking the time to talk to Yuval was worth every second!
You may be saying, "that sounds great Whit but Yuval does not service my area." That may be true but if you look around I bet you have a star in your area like Yuval! Drop me an email and I’ll find some leads in your area.
Contact: Yuval On -Sales Manager
Bus: (323) 232-6840
Fax: (323) 234-9840
Cell: (323) 447-7622
Email: yuval_on@yahoo.com
New Gregg Patterson Essays On Club Management
Gregg wanted me to tell you that he thanks everyone and appreciates the insightful feedback, and that the positive response to his anthology has inspired him to keep the site updated with all his newest anthology white papers. Therefore, we are happy to post Gregg’s newest additions for your reading pleasure:
40. Controlling Mad Dogs in the Clubhouse
41. Reading the Tea Leaves
42. Living With The Stare and Without The Look
43. Ages and Stages
Next Issue & Happy 4th!
We will be looking closely at the future of dining and what the private club needs to do to be in the equation. Almost all private clubs have a rigid service time and labor cost is the driving factor. By loosening the opening and closing times and creating great food for your membership, will you skew your financials or create a happening restaurant?
About Chef Whitney & Contact Chef Whitney information
Working in restaurant kitchens from the age of fifteen, Chef Whitney Werner, CEC, brings twenty-five years of experience to Club Culinary and the American Culinary Federation.
After graduating from the Culinary Institute of America, Hyde Park, New York, in 1984, Chef Whitney started in pastry as part of the opening team of the Ritz-Carlton, Laguna Niguel. He moved through the ranks of the kitchen working for top establishments such as Tavern on the Green, New York City, Beverly Hills Hotel, Beverly Hills and various Hilton Hotels nationwide. In addition, Chef Whitney brings us experience from the Far East, where he worked with established hotels such as the Ambassador Hotel in Taipei, Taiwan, updating menus with current culinary trends.
Shortly after his return from the Far East, Chef Whitney was awarded four stars for his French-Russian cuisine at Le Bel Age Hotel in Hollywood, California. Thereafter, Chef Whitney opened his own restaurant, “Whitney’s,” on the famous restaurant row of Montana Avenue in Santa Monica, California. Chef Whitney enjoyed many successful years of high profile celebrity clientele that gave him the reputation on the West Coast, which he is still known for today.
After traveling the world and reaching his ultimate goal, Chef Whitney wanted to give back to the culinary field. He joined the American Culinary Federation and took a position as chef instructor at the Los Angeles Culinary Institute with Certified Master Chef Raimund Hofmeister to be involved with the development of the new crop of young chefs.
Having grown up in Santa Monica, Chef Whitney could not resist the offer as executive chef at The Beach Club in Santa Monica, the oldest and most prestigious club on the shores of Southern California.
Now, after branding the dining room “Whitney’s,” and enjoying the fifth record-breaking year at The Beach Club, the culinary culture of west coast clubs has been changed forever. Chef Whitney has been speaking throughout the country to provide private clubs the insight to revitalize their restaurants and compete with outside competition. Chef Whitney has also given seminars at the Club Managers Association world conferences and aspires to further his certification to certified master chef.
If you are ever in Los Angeles come by and say hello. I’m at The Beach Club in Santa Monica.
We welcome your suggestions, submissions, and news items. We thank our venders for helping fund our newletter. We also have experience doing e-newsletters and websites for our industry. Give us a shout if you want to get something going.
Kindest Regards,
Whitney Werner, CEC
Executive Chef, The Beach Club
2nd VP, CCAC/ACF LA Chapter
Chef of the Year 2001
President/Founder-Club Culinary
President-Les Amis d'Escoffier
310-395-3254
chefwhitney@clubculinary.com
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