Pittsburgh Chef - (ACF) Pittsburgh Chapter

1
Pittsburgh Chef
Share Your Knowledge
2009 ACF National Chapter of the Year
Upcoming
Events
FALL 2012 AMAPRIML 2011
Welcome to the ACF Pittsburgh Chapter’s electronic Newsletter!
Please help us increase our subscribership by sending our website info.
to your friends and colleagues:
acfpittsburgh.org
October 22 nd
7 pm.
Edgewood Country Club
sponsored
by
Euclid Fish
Presidents Message
Cindy Tuite
Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and
pumpkin pie. ~Jim Davis
CEC, CCE, AAC
November 26th
7 pm.
Concept Foods
sponsored
by
Combi ovens
Members and friends of the ACF Pittsburgh Chapter:
I apologize for the hiatus in between my presidents messages. This has been a busy year with
changes for the Pittsburgh Chapter. Phil Wurzel has agreed to fill my remaining term as a board
member. Robb Coppock a student culinarian is our Communication Liaison. Robb will handle all
printing, design work, advertising and the logistics of us having a Facebook and Twitter account.
Richard Chene is our member liaison, contact him if you know of a member who is having an
operation, hospitalized, has an illness, death of a family member, birth of a child or any type of
milestone in their life. Andrea Carros-Schrenk is still overseeing our web site. She is always
looking for exciting information about members to post along with photos, articles, and job openings.
Continued on page five
INSIDE THIS ISSUE
Presidents Message
Page 1 & 5
Upcoming Events
Page 3
Officers and Board
Page 2
AWARDS DINNER
Page 6, 7 & 8
Member Spotlight
Page 11
Pumpkin Butter
3 1/2 cups cooked or canned pumpkin
1 tablespoon pumpkin pie spice
60g powdered fruit pectin
4 1/2 cups sugar





Place pumpkin in lstainless pot.
Combine pumpkin pie spice and fruit pectin and mix well. Add to pumpkin puree.
Stir over high heatuntil mixture comes to a gentle boil, immediately add the sugar
and stir well. Bring to a rolling boil and boil hard for one minute, stirring constantly.
Remove from heat and fill jar(s)-cool and seal.
Store in refrigerator 2-3 weeks.
2
PAGE
THE PITTSBURGH CHEF
2
ACFPC • P.O. Box 16305 • Pittsburgh, PA 15242-0305 • 412-921-2570
BOARD OF DIRECTORS
ChairAndrea Carros Schrenk
CEPC, CCE, AAC
Board MembersByron Bardy CMC, AAC
Donato Coluccio CEC
William Hunt CEC, CCE, AAC
Thomas Pepka CEC, AAC
William Ward CEC
Paul Laesecke
Founder, President Emeritus
Abel Bomberault
Dean of Chefs
OFFICERS
Cindy Tuite, CEC, CCE, ACE ........................................... President
Randy Tozzi CC…. ........................................... First Vice President
Ruth Beatty……... ........................................ Second Vice President
Scott Burkhart…………………….... .................................. Treasurer
John Gault………………. ................................ Recording Secretary
Kevin McGuire…………...…….............................. Sergeant-at-Arms
COMMITTEE CHAIRPERSONS
Advertising — Cindy Tuite
[email protected]
American Academy of Chefs — Richard Chene,
CEC, AAC (H 412-828-3846)
Certification — William Hunt CEC, CCE, AAC
(W 1-800-671-0901 x4505)
email:[email protected]
Finance — Scott Burkhart
Employment Referral — TBA
Access our chapter’s historical
collection in the Pennsylvania
Digital Repository
http://www.accesspadigital.com/
For all newsletter inquiries, please contact:
Cindy Tuite
[email protected]
Meeting Arrangements — Ruth Beatty
(H 412-242-46620)
email: [email protected]
Membership/Retention — Randy Tozzi
(C 412-841-9090)
email: [email protected]
Parliamentarian — Timothy E. Tain
CEC, CCE, AAC, ACE
3
UPCOMING EVENTS
November
Board Meeting
October Event
November Event
Monday November 12th 7:00pm
Monday 22th
Monday November 26th
7pm
December
Board Meeting
7 pm.
Edgewood Country Club
sponsored
by
Euclid Fish
Monday December 3rd 7:00pm
Concept Foods
sponsored by
Sesco/Rational/Concept Food
717 Liberty Avenue
15th Floor
Downtown Pittsburgh
Note-Board Meeting dates are subject
to change-Board members will be
notified via email of any changes.
Available Positions
Misaki’s
860 Sawmill Run Blvd
412-481-1118
Contact Tera or Matt
Baptist Home Society
Eric Conti
412-572-8238
Point Park University
All positions including management
Flexible hours – graduates and current
students
Bill Ward, Executive Chef – anyone interested can email or call
[email protected]
724-822-2772
The Colony House at Mountain Lake
Lake Wales, Florida
Chef’s and Cooks needed for the Winter
Season
November 1, 2012 – May 1, 2013
Housing Assistants; Uniforms Provided;
Free Meals; Season Ending Bonus
Contact:
Chef Norman Frei, CEC
1-863-679-2425 – direct line
[email protected]
October Event
Edgewood Country Club
sponsored
by
Euclid Fish
"Euclid Fish and Skuna Bay for a Sustainable Future"
Edgewood Exec Chef Marcus Blum and Chef Adam Mikka
Appetizers by Van Lang Foods
NOVEMBER EVENT
Monday ,November 26,2012
Concept Foods
294 West Steuben St. Pgh 15205
Sponsored by Sesco/Rational/Concept Foods
with
Mike Rykaceski of Rational
"Have members skip dinner & come hungry"
Rational's newest oven will knock your socks off !
Presentation/Demo by local seasoned Chefs
4
A warm welcome to our newest members!
Student Members
Dana Palmer - Student
Christopher Galarza - Student
Nicole Moss, CPC - Student
Kaitlin Ybarra - Student
Jennifer Jones - Student
Jacqueline Wardle - Student
Nathan Townsley - Student
William Kline - Student
George Tyler - Student
Marlon Jackson, CC - Student
Robert Sakal - Student
Rachel Geyer - Student
Priscilla Nuckolls - Student
Damon Ghee - Student
Brooke Bytheway - Student
Bo Thomas Ost - Student
Joanne Scoulos - Student
Joshua Miller - Student
Jeffery Greene, II - Student
Danae Zingaro, CC - Student
Jessica Klos - Student
Nathan Schoedel - Student
Allyson Cifone - Student
Tammy Kriedler, CC - Student
Lauren Faunce - Student
Cecil Holloway - Student
Paula Gisell - Student
Charlene Polanco Gallardo, CC - Student
Robyn Ziegler - - Student
Professional Culinarian and Associate Members
Jodi Shulick - Professional
Paul Bates - Professional
Scott Beattie - Professional
Michael Cerrie - Professional
Anthony Mongell, Jr - Professional
Sarah Milarski - Professional
Charles Young - Associate
Recently Certified Members
Tammy Kriedler, CC
Nicole Moss, CPC
Brian Newell, CC
Haylie Santoro, CC, CPC
5
Presidents message continued
Andrea Carros-Schrenk is still overseeing our web site. She is always looking for exciting information about members to post
along with photos, articles, and job openings.. If you would like to contribute, contact Andrea or me. We have moved our office
to the 15th floor in the Clark Building in Le Cordon Bleu old library. This is a temporary move while we look for new location.
There is a committee of board members and officers looking for this location. They would be a happy to consider an accessible
space at no or low cost from a member or friend of the organization that could accommodate our needs, please contact me if
you have space that maybe available.
Many members were unable to attend meetings and social events this year. If that includes you here are some of the exciting
things you missed. March was a busy month first with our Annual Awards Dinner held at Providence Point in conjunction with
Parkhurst Dining. I would like to thank Cheryl Torre- Rastetter, Director of Dining Services, Executive Chef Cameron Clegg and
Sous Chef Scott Beattie along with the two co-chairs Chef Ruth Beatty and Chef Scott Burkhart. They all did a fabulous job; the
food, location, and atmosphere were wonderful. The William Foust Educational Scholarship fundraiser was a great success this
year we raised over $3,000. Thanks to our vendors and members who graciously donated items and the bidders. The 2012
recipient of the William Foust Education Scholarship was Cindy Neisel, she attended Le Cordon Bleu Pittsburgh pastry program.
Due to the ACF Northeast Conference in Niagara Falls there was no April meeting. This was the largest attended Northeast
conference. The Buffalo Chapter did a great job, it was organized and plenty of delicious food. John V. Heineman’s brought in
Callebuat Chocolates to do a demonstration for all our members at The Market District, Settlers Ridge in April.
SS Kemp/Tri Mark with the help of Carl Fazio sponsored an evening at Haufbrau Haus Pittsburgh at South Side Works in May.
It was an evening of food, drinks, and fellowship. We continued with another successful meeting at The Wooden Nickel in Monroeville in June. Joe Bello, General Manager, and Executive Chef hosted the meeting and again there was fabulous food for
our members and guests. Frank D’Andrea, Vice President of D’Andrea Wine discussed different wines with a tasting.
There was no meeting in July because of the ACF National Conference in Orlando. The event planners must be listening there
were practical seminars as well as hands-on workshops again. A member of our chapter Edwin Brown received a lifetime membership to the Canadian Culinary Federation for his dedication to the culinary arts. Chef Robert Irvine spoke about his TV show
“Restaurant Impossible” were he mentioned Del’s in Bloomfield and had an interactive demonstration. We will be choosing a
new ACF board this year, so watch your mail for more information.
August means it is time for our annual picnic, held again at Squaw Run Park in Ohio Township. I would like to thank Richard
Chene our committee chair for all his hard work. I think the threat of tornado winds and rain kept many of our members’ away;
fear not the date for next year’s annual picnic is Sunday, August 18 , 2013, let us hope for a warm sunny day!
September the Market District at Settlers Ridge sponsored another meeting. Caren Weaver chef and owner of Truly Wize Bakery in Greensburg discussed high quality allergy friendly baking as well as gluten, dairy and egg free baking basics. Chef
Caren’s products were wonderful, the only problem was they weren’t calorie free!! The Market District also had food for us to
nibble on, it was a great evening.
I would like to thank all of our meeting sponsors and demonstrators without your continued support; we would be unable to
educate our members.
Just a reminder we are now taking nominations for 2013 ACFPC Chef of the Year, refer to page eleven for nomination criteria.
I hope to see you at one or both of our last meetings for the year, check our Upcoming Events for dates and times.
Worth a mention:
 Chef Randy Tozzi will be involved in the Chefs Move to Schools Program any interested members may contact him.

We are currently looking for a member/members to chair our next Awards Dinner.

American Academy of Chefs the prestigious honor society of ACF is looking for new candidates. If you would like to
apply contact Cindy Tuite.
6
2012American Culinary Federation Awards Dinner
&
Chef William Foust Educational Scholarship Auction
7
2012 American Culinary Federation Awards Dinner
&
Chef William Foust Educational Scholarship Auction
Recognition of chapter members and friends for their support-below.
8
2012 American Culinary Federation Awards Dinner
&
Chef William Foust Educational Scholarship Auction
Recognition of chapter members and friends for their support-below.
ACFPC Student Culinarian
Rob Coppock
ACFPC Educator of the Year
Chef Art Inzinga
ACFPC Professionalism Award
Chef Hyang Mi Frost
2012 ACFPC Chef of the Year
Chef Randy Tozzie
Congratulations from last
years ACFPC Chef of the Year
Maureen Costello Garfolo.
9
Past ACF Pittsburgh Chapter Events
10
2013 ACFPC Chef of the Year Guidelines
Nominations for Chef of the Year will be accepted at the September, October and November Meetings. The
following guidelines have been established by the American Culinary Federation Pittsburgh Chapter for the
nominating and electing of candidates for ACFPC Chef of the Year.
1. When nominating, the person making nomination must be prepared to explain his or her reasons for
placing that Chef in nomination.
2. The member nominating a candidate for ACFPC Chef of the Year must speak on the candidate’s behalf at
the October General Meeting. Candidates for chef of the Year should also be present during the October
meeting.
Candidate Criteria:

The Chef of the Year nominee should have high standards as a chef in his or her particular establishment, upholding the standards set by our colleagues before us and devoting his or her time to the culinary field and the





ACFPC.
The nominee should be respected by all of the members as a chef that we would be proud to hold as our Chef of
the Year.
Must be a Professional Culinarian or Senior Professional Culinarian member.
Must be a paid member in good standing.
Must participate in functions of the organization and lead at least one of those various activities.
Must have a good attendance record to General Meetings
2012 Chef William Foust Educational Scholarship Recipient
ACFPC Student Culinarian, Cindy
Neisel was the recipient of the 2012
Chef William Foust Educational
Scholarship. A high honors graduate
of Le Cordon Bleu Institute of Culinary Arts with a degree in Baking and
Patisserie Cindy is employed at
Lydia’s Restaurant, Pittsburgh. Cindy
was also a member of the 2010 Le
Cordon Bleu Pittsburgh Knowledge
Bowl Team.
Congratulations to Cindy and much
Continued Success!
Please remember to keep our service men and women
in your thoughts—as they continue to protect our
country and our freedom.
11
ACF Pittsburgh Member Spotlight
2012 ACFPC “Chef of the Year”
Randy Tozzie-CC
.
Name: Randy Tozzie
Certification: Certified Culinarian
Present Employment: Giant Eagle, Inc
Special Awards/Recognition: Brillat Savrin / Chef of the Year / Member of Chaine des Rotisseurs
Schooling/Training: Pennsylvania Culinary Institute
Mentor Chef(s): Garfolo – Inzinga – Panzera
How did these Chefs impact your career?
Through admiration, respect, and collaboration. Having been taught by them in the classroom, then as a member of the student culinary team, and as a professional in the industry, I have been able to reach out and collaborate on dinner menu’s and competition plates. I feel blessed to have them as friends and that I can all
each of them a colleague.
Favorite Food/Dish: Braised Lamb Shanks w/ caramelized shallots and root vegetable mash
Favorite Cookbook: Culinary Artistry, by Andrew Dornenburg
Why did you chose a career in the culinary arts?
I had been in a sales position for over 15 years out of college, life was good but not great, and so I decided to
make a change and make my hobby my new career. So at age 40, I resigned from my sales position and enrolled in the culinary arts program at Pennsylvania Culinary Institute. It was by far the best career decision I’ve
made and I have never looked back with regret on my decision.
What advice do you have for new Culinarians?
Believe in yourself and your abilities, ask a lot of questions of chefs around you, do not ever personalize mistakes in the kitchen, and mentally sign your name to every dish that you send out to a table, your plate is art to
the person you are serving.
12
Longtime ACFPC member L. Edwin Brown “Uncle Ed” receives a lifetime membership to the Canadian Culinary
Federation for his dedication to the culinary arts. ACFPC president, Cindy Tuite with Chef Rick Moonen at the
ACF Northeastern Regional Conference in Niagara Falls.
Congratulations to ACFPC member Chef Shawn Culp –also a member of the ACF Regional Olympic Team for the
Regional Teams Silver Medal in Cold Food at the recent Internationale Kochkunst Ausstellun IKA (International
Culinary Olympics) held in Erfurt, Germany.
Upcoming ACF Regional and National Events:


2013 Northeast Regional Conference to be held in Verona New York at the Turning Stone Resort Casino, March
17th – March 20th.
The 2013 National Convention is in Las Vegas, Nevada at the Cosmopolitan of Las Vegas, July 21 st – July 25th.
Certification News
With the closure of Le Cordon Bleu Institute of Culinary Arts, Pittsburgh-we will be changing the ACFPC
chapter ACF Certification Practical testing site.
Interested candidates or member needing to re-certify should contact ACF Pittsburgh Chapter Certification
Chair, Chef Bill Hunt, at [email protected] /1-800-671-0901 ext. 4505 with any certification questions or contact ACF National .