ACF AZ Board Meeting Minutes, January 2014

ACF AZ New Logo
ACFAZ Board Meeting Minutes

Attendance
Brian Dragos Glenn Humphrey Carlton Brooks
Andy West Dieter Preiser Eric LaQua
Madonna Kash Robert DeSantis Nery Palma

Treasurer’s report- Nancy not available but we have money in the bank

President Report- Cost saving measures- Convention fees paid by employer, may be able to assist others.
Looking for more Sponsorship where they pay dues for selected chefs
Looking at state chapter merge possibilities

No Kid Hungry Bake Sale raised $1700 statewide

Student Association- more info in the future

Chef & Child –Received grant for $1500 to go toward purchasing equipment for the Chef to School program as reported by Jill Smith

Received $600 from Jim Pappas for Mt. Claret Retreat Center Evening Under the Start event.

By-Laws- revisions on hold until we see about incorporating other state chapters

New Business- Bring back Chef’s forum to be held at Shamrock. Under development
Develop an industry Board

Regional award candidates- Juan Martinez- Educator of the Year
Chris Cwierz- Pastry Chef of the Year
Lenard Rubin- Chef of the Year
Walter Leible- Hermann Rusch Award

Board Members- Brian Dragos- Pres
Nery Palma-VP
Nancy Hushek-Treasurer
Glenn Humphrey- Secretary
Andrew West- Sgt at Arms
Carlton Brooks-Past Pres/Chairman
Jill Smith-Board
Juan Martinez- Board
Robert DeSantis-Board
Madonna Kash- Marketing

Culinary Salon- Categories, Schedule
Judges, Franklin, Leible and Henin

ACE Judges- need lead judge here in AZ

October in Arizona!

Getting Our Just Dessert 2013

October is such a busy month in Arizona and officially, my favorite time of the year. With the weather change, so has the social calendar. Celebrating my favorite food time of the year, welcoming the harvest foods of autumn taking pictures wherever I go.

GOJD13flickth Getting Our Just Desserts, October 12, 2013 at the Art Institute of Phoenix.
QCOL13 October 1, 2013 Queen Creek Olive Mill Tasting and Tour with the Cactus Section of the IFT.
Food Fight Th October 6, 2013 the Arizona Restaurant Association and Boys & Girls Clubs of Metro Phoenix Food Fight 2103
Taste of the season 13th  Sysco Taste of the Season Food Show on October 7, 2013 at the Renaissance Hotel Glendale.
ACF AZ Oct th  October 7, 2013 ACF AZ Monthly Meeting at Cancer Treatment Centers of America with Chef Frank Caputo
 taste of biltmore Taste of the Biltmore 2013. A little dark for the camera and didn’t want to be annoying by taking pictures with a flash so not a lot of pictures yet is was a nice event.

Chef Gerald Cretton of Le Napoleon Pastries and Cakes

AZ Pastries

Pastry Chef Gerald Cretton owner of Le Napoleon Pastries & Cakes joined the ACF AZ September 9, 2013 meeting held at Glendale High School with the theme of coffee, pastries and tea. Chef Gerald talked about his diverse career, his current business and talked about supporting local businesses.

Instead of going to a grocery store to purchase your holiday desserts, why not look to your local bakeries to purchase your goodies? He has a point. Please keep that in mind for your holiday purchases.

Thank you for your participation and your support of our industry! The pastries were so delicious and we appreciate your hospitality.

Here is an article written about Gerald, his professional career and pictures from the meeting.

AZ Pastries

Chef Gerald Cretton

Article written for the Glendale chocolate affairs 2011, the same year Gerald received the first place for the Sweet Tooth Award.

“When one thinks of world class chocolate, Switzerland immediately comes to mind. Now you can partake of the decadence of hand-made Swiss chocolates and European Pastries right here in Arizona! At Le Napoleon, pastry Chef Gerald Cretton shows his talent and passion for quality chocolates and pastries. Born and raised in Switzerland, Chef Gerald apprenticed in Valais and worked with a top chocolatier in Geneva.

During his career he has taken his talent around the world, having worked in Ritz Carlton and other luxury hotel restaurants from Hawaii to Singapore, and even the Middle East. His pastries have been served to a British Prime Minister and a US President,Singapore prime minister, The Emir of Kuweit, Dubaii, along with other celebrities.

Chef Gerald works with only the finest ingredients, including Swiss chocolate and real dairy creams. He prepares all of his chocolates and pastries by hand, paying great attention to taste, texture and presentation. In addition to individual pastries and chocolates, he can also customize cakes for your special occasions.

Please visit Le Napoleon to meet Chef Gerald and experience for yourself his talent and passion for quality hand-made chocolates and European pastries.”

Le Napoleon
15820 N 35th Ave
Phoenix ,AZ 85053
(602) 978-2479
www.Azpastries.com

GERALD G. CRETTON PROFESSIONAL EXPERIENCE

August 2010 – Present Chef/Owner at le napoleon pastries,chocolate & macaroons

Sept. 2002-Mar 2008 Pastry chef owner, European bakery, Phoenix,AZ produce
breads, pastries, catering, cakes for all occasions

Feb 2002-Sept 2002 Research & Development
Upper crust bakery, Phoenix, AZ

May 1999 – May 2001 Pastry Chef, Consultant
Sable patisseries, Kuwait (23 shops & a factory)

Mar 1999- may 1999 Pastry Chef, Consultant
La boulangerie Shops and Restaurants Kuwait

Oct 1995- Jan 1999 Pastry Chef, Manager
Opera Catering Services, Qortuba Kuwait

Feb 1994 – Sept 1995 Pastry Chef
Hyatt Regency, Dubai U. A. E.

Feb 1990 – Jan 1994 Executive Pastry Chef
The Westin Stamford & Westin Plaza, Singapore

Nov 1986 – Jan 1990 Executive Pastry Chef
The Westin Mauna Kea Kohala Coast, Hawaii, U. S. A.

Estrella Mountain Community College Officers Meeting Notes Sept. 26 2013

EMCC 2

EMCC 2

Culinary Club Officers Meeting- September 26, 2013 Meeting called to order at 12:30 pm

Agenda

October 7: Cancer Treatment Centers of America- Meeting at 5pm
> Announce to classes and make an official flyer
> Club members to present in chef whites or business professional attire

Motion to have club meetings every two weeks with all members
> Get all member emails to send out information on club updates and events

Canned Food Drive
> Contact James Cervan regarding partnership with the Administrative Justice members
> Get AJ member email list
> Decide when to ask for members to begin bringing food in

November 2: WHAM Art and Fashion Show- 1-4pm
> Members to meet at EMCC at 8am for final prep
> Service will be for roughly 75-100 guests
> Hors d’oeuvre ideas:
> Fruit and or cheese trays
> Caprese salad skewers
> Vegetable carving
> Bacon wrapped chorizo stuffed dates

Contact Dean regarding fundraising for ACF testing
> Possibly collaborate with Phoenix College Culinary Club
> 50/50 raffle?
> If members fail the test, they reimburse club

Make an official calendar with all upcoming Culinary Club events
> Spring Fling Event (March 2014?)
> Fine Dining Night

Meeting adjourned 1:08 pm

Cactus Section of the IFT Tasting and Tour at Queen Creek Olive Mill

http://www.flickr.com/photos/fsgeeks/sets/72157636109119434/

October 1st was the Queen Creek Olive Mill, QCOM Tasting and Tour with the Cactus Section of the Institute of Food Technologists. A presentation from Perry Rea, Co-Founder/owner of about how QCOM goes to market, the olive industry in Arizona touching on other growing regions in the world, and about how they make their flavored oils.

It was interesting to learn how QCOM started and how they manage their supply chain from their own crops to the crops they have contracted with other farmers around the state and into California. They only produce extra virgin olive oil so learning more about what they do with the by product of processing was interesting too. I didn’t know you could turn “hummus”, (the paste after the pressing) into a bricket for charcoal. They don’t as they don’t produce enough yet found that interesting other producers do. QCOM actually use their by-products in the fields and found it also helps keep the dust down on the roads.

Right now they can produce a ton a day with their current press however, they have a new press on the way that will do 20 times the capacity and they’re going to need it. They are current working with 2,500 trees but have planted 4,600 more trees and expanding their grower partnerships as well.

Enjoyed the comfortable and relaxing surroundings outside and would like to return for an afternoon/evening sometime too. Here is a list of upcoming events at the Mill. The facility had a lot to see with many different products for sale and their eatery had a really nice looking menu.

Here are the pictures from the event and if you’d like to learn more about visiting QCOM, you can connect via their website . http://www.queencreekolivemill.com/

http://www.flickr.com/photos/fsgeeks/sets/72157636109119434/

Queen Creek Olive Mill
25062 S. Meridian Road
Queen Creek, AZ 85142

Hours:
Mon – Thu: 9:00 am – 5:00 pm
Fri: 9:00 am – 10:00 pm
Sat: 8:00 am – 10:00 pm
Sun: 8:00 am – 5:00 pm

ACF AZ Student Groups

EMCC Culinary Club

Members of the ACF AZ have been focused on building a solid platform for our ACF AZ Student Chapter and what’s working is our ACF Groups/Clubs. We currently have three students groups; Estrella Mountain Community College, Art Institute of Phoenix, and Le Cordon Bleu of Scottsdale.

As you can imagine, this is has taken a lot of time to put together and many dedicated members focused on connecting with students to truly help them reach their best potential and helping provide them with industry knowledge, mentoring, professional development, and any other resources and information that would be of value to our students.

Many of you have graduated from culinary schools and if so, we encourage you to connect with us to get involved with your alma mater to see how you can help your future alumni on their career path. Share your knowledge and network. If your schools doesn’t have a club, find one closet to you and get involved.

Vince Tinajero of Estrella Mountain Community College is our new Student Chair person working with our Student Advisory Board, Chef Chris Cwierz of Art Institute Phoenix, Chef Juan Martinez of Le Cordon Bleu Scottsdale, and Madonna Kash of the ACF AZ with the guidance of Chef Carlton Brooks have.

The students are holding monthly meetings and are just getting into the swing of developing a board for each group and getting the support they need to hold these monthly meetings from their peers, the ACF AZ, the industry, and their schools.

If you would like to help support our students with these meetings, please contact Madonna Kash at madonna@acfaz.org or Vince Tinajero at info@azfoodpro.com.

More to report on this next week as we’re hoping to meet again with the advisory board.

EMCC Culinary Club

EMCC 2

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