The Chefs de Cuisine Association of San Diego

What is our Student Culinary Post up to?

Culinary Explorer’s Post, February 2012
ACF Chefs de Cuisine Association of San Diego

The new year of 2012 is starting out pretty well for these young culinary explorers; we have about a dozen students that are seeking to explore the culinary/foodservice field as a career choice.

    There is something we want to bring to your attention with this being our 3rd year. Back in our first year we had an explorer, Raul Quevedo, a senior at El Cajon Valley High School, where he participated in their student-run Restaurant Service class.

    We have an update on him thanks to our CDC President Chef Chenelle. In all of his encounters on behalf of our Chefs’ Association he was able to put Raul in contact with Jannelle Frey, the Admissions officer of the Culinary Institute of America (CIA). It has been Raul’s dream to attend the CIA. So we will keep up with this to see how this turns out, and find out if Raul is going to attend the CIA.

 Fast forward….

      We have all been going out into the community. We want to take a moment to thank those who have given of their time and their knowledge to share with these young students. It is the the students who are our future. Think about that, you train the next generation just as you were trained by someone before you. So to all of those who have given their time, the purveyors, the businesses and the Board of Directors of the Chefs de Cuisine
Association that sponsors this Culinary Explorer Post: you have in essence participated in showing the future wave of this business, we say thank you.

    Here are some of our adventures so far…  Specialty Produce Co.
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Culinary Explorer’s Post, March 2012
ACF Chef’s de Cuisine Association of San Diego

This month our meeting was hosted at Chef Ames’ hotel, The Holiday Inn on the Bay (by the Star of India).Chef Ames and his hotel are instrumental in our Culinary Explorer Program as is our Chefs de Cuisine Chapter.Just as a reminder, the Culinary Explorer Post program is new to the culinary field.  Even though it is our third year it seems at times that we are treading new water.

        This Month, the lesson program was about “Tallow” a very old classic sculpting medium in culinary arts.  It turned out to be a very busy day and all the students really enjoyed the task, and you could see their own creativity was starting to turn on.

        Thanks to the Chefs de Cuisine Association of San Diego, the tallow was purchased last year at one of the monthly Culinary Explorer Post lesson programs. We use our supply carefully so we can use the tallow again. By the next time it will be the end of the tallow so we will need to be purchasing more in the future. As you can see the table was very busy and full of activity. The students commented that this was one of the most fun activities yet. There are not always pictures at these monthly meetings. One of our past months the student explorers were treated to a seminar from businesses that came to the hotel and discussed the business side of foodservice, and not all of it is just food.  

        The new students will be getting their chef jackets in the coming months, so as for now the month of May is booked with Hubbs Research and June is tentative at San Diego Seafood, if you know of a business/company that is interested give us a call (info in the Stockpot)…

Todd Bull, CDC Treasurer, 2012 Chef of the Year, CTE/ROP Teacher, Restaurant Service class, ECVHS, Mt Miguel HS