News & Announcements
The July Stockpot
Download the "electronic" version of the July Stockpot, the official publication of the Chefs de Cuisine Association of San Diego.
The July Summer Day in the Park & Picnic
Please join us for our July Summer Day in the Park Picnic, on Sunday, July 20, from 11 am to 4 pm, at the Elks Lodge in Chula Vista, 901 Elk Lane, Chula Vista, 91910.
Bocce Ball, Horse Shoes, Fun & Games, very easy parking, GREAT Opportunity Drawing
Only $5.00 per person
Our Hosts are: Executive Chef Ralph Ford, the Elks Club and the Chefs de Cuisine Association
The Menu
Bar B Q All the summer picnic fixings.
Beer and Wine will be provided by the Elks Lodge at One dollar each.
July Board Meeting
The July 2008 meeting of the Board of Directors of the Chefs de Cuisine Association of San Diego will be held on Monday, July 7, at the Elks Club in Chula Vista. Our Host: Executive Chef Ralph Ford.
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About Us
FROM THE PAST TO THE FUTURE BY FRANK HAPPLE, C.E.C., A.A.C.
Our newsletter or Stockpot, as it is known now, was started by our first editor, Ray Hilfiger. The newsletter was always very informative and funny. They were addressed and stamped by hand. Ray had a big helper by the name of Irene and everyone was looking forward to the next newsletter.
We also had a ladies auxiliary. It was the function of the ladies to bring their husbands to the meetings ando to decorate the tables on every function with centerpieces along with collecting food and donations for the less fortunate in the foodservice business at Christmas. The ladies enjoyed their bingo games.
In January 1972 we started to set up educational seminars led by Bill Cheeseman, foodservice manager at Grossmont College. We were offered 5-week seminars at 3 hours per week. We chose sanitation, safety and health. Our first one started in March and in October our second seminar in cost control atarted. The year after we took human relations and supervision. When the certification process was introduced from the ACF we were in good shape.
In september of 1973 we had our first three-chapter combined meeting and fun day in Rancho California. All chapters were well represented. Our chef host Tom Hayden made us a delicious dinner.
Our Stockpot format was changed in the seventies and enlarged in 1984. Our new editor was Art Davis. He added recipes and a lot new information. The “Chef in the Spotlight” program was invited to the Southern California Fair. We also went to several food shows.
In 1984 we had another series of seminars. The certification of chefs went full speed ahead.
The food service classes for the apprentices and students were changed from Grossmont to Mesa College. Chefs were hired as culinary instructors and gourmet classes were offered. Steve Crity was the food service director. Also a junior chapter was formed for our apprentices under the direction of the Chefs Association. We hired a coordinator to keep track of the progress of our apprentices. In 1992 we had our first apprentice graduation at SeaWorld. Everything went well.
At our Chef of the Year dinner we started to honor a Junior Member of the Year. In September our junior chapter hosted a picnic on the bay for the chefs. Picnics are always great family functions. Food was plenty and delicious.
The idea of a cookbook came up. Frank Happle, the chairman along with a few very dedicated chefs finally produced our own San Diego cookbook.
To boost our poor membership-attented meetings, dinner meetings were introduced which increased our membership attentance. Now we have more than a hundred members attending every month.
Toward the end of the eighties with our new computer came a new editor, David Morse. He is doing a good job keeping us informed with our membership growing steadily.
We had our first “Chef and the Child” function at the Atlas Hotel Convention Center. Hosting chairman was Rolf Jung with Ray Hilfiger as coordinator. The dinner was prepared by our Academy of Chefs members and apprentices under the watchful eyes of chef Ray. Thanks to the hotel and all the volunteers, it was a great success. After two years the “Chef and the Child” benefit was held at the Sheraton East with Tony Rossi being the chairman. Then it was moved the SeaWorld pavilion where our host chef was Jerry Dollar.
In the nineties we started with a busy program and all through the year never let up. A luau was added, a benefit sponsored by Superior Coffee. Also the Kraft apprenticeship symposium was held at SeaWorld with host chef Andy Morris.
Beside the usual programs and functions, our meeting night in June was to honor the seniors of the chapter. Invited were all senior members who lived within driving distance. It was quite a gala event held at the del Coronado hotel. Our president Bob Chester and the board decided to hold a patriach event. It was a surprise.
The dinner was outstanding. It was hosted by Executive Chef Jay Pastoral and Sous Chef James Waller and their staff. We had 265 in attandence which was even a greater honor for our seniors. They also received a rack with a knife specially engraved for the event and donated by Pro-Edge Knife Company. Needless to say a lot of old friendships were renewed.
The August meeting was another one of our special nights. We had a picnic by the bay for members and families. Food was provided by our never-tiring purveyors and prepared at the SeaWorld kitchen by host chef Jerry Dollar, apprentices and chef volunteers. Music was played by “mariachi perla.” The party ended with a bonfire. It was a great success.
After the November elections, we are nearing the end of the year with our annual Christmas Party and we look forward to another productive year.
(Editor’s note: Chef Bob Buby, CEC, Chapter Historian, will bring us up to date in future articles.)
17 weeks 1 day ago