Chef Juan Martinez

Juan MM

Bio of Chef Juan M. Martinez

Culinary Arts Instructor with Le Cordon Bleu College of Culinary Arts Scottsdale for 11 1/2 years.

Holds Three Certifications: Certified Executive Chef, Certified Culinary Educator, Approved Certification Evaluator.

ACF member, Vice-President, 2012, 2013, Arizona Chapter AZ033.

Certification Evaluator throughout Arizona, Judging student events with EVIT, FCCLA, Robert Bland Salon

Started ACF JR. Committee at Le Cordon Bleu and mentors the leadership board in organization, planning and building a network to include other schools with similar interests in the culinary field.

Organized Scholarship Fund Competition October 2013,LCB Scottsdale
Le Codon Bleu Crystal Apple Award Recipient 2004, 2009, 2010, 2011

Living the Vision Award Le Cordon Bleu 2012

Personal Commitment to teaching: Positive reinforcement results in positive progression. Passion with action stimulates teaching and learning.



Presented by Brian Dragos, CEC, CCE, AAC
Feb 10th at AWP 4655 West McDowell suite 110 5pm
1 hour of CEU’S certificates

1) “They can’t fire chef who works like dog!” Sounds like Confucius? No Doug Tran , my Brother in law

2) Sell what they want, not what I want, or the trends say! People will tell you with their actions and by what they order. Bernie Hoogestrat, Ocotillo Golf

3) If people want to see you they will ask for you, Chef’s should be in their kitchen. If you do go out spotless coat, no sweaty mess, David Boge, GM Ocotlllo

4) You can’t be a Great chef until your 40, why Red Dragos and others

5) Don’t open your mouth till you’re a– is covered Same guy as above

6) Are you a Racehorse or a Donkey? Ken Edwards, President TriStar hotels

7) Gordon Ramsey doesn’t work at the Radisson

8) Who is the most important person in the kitchen (it ain’t you)

9) Food cost isn’t the only thing but it could be?

10) Don’t shoot where you eat! Various-

ACF AZ Board Meeting Minutes, January 2014

ACF AZ New Logo
ACFAZ Board Meeting Minutes

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


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



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


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