The Chefs de Cuisine of San Diego is proud to announce a new member of the Board of Directors as “Student Volunteer Coordinator” Neil Shepler.
Neil graduated from the National Culinary and Baking School in La Mesa, CA. Since graduation Neil has worked at USD, The Vine, and as a team leader for the Taste the Fun at the San Diego County Fair. Since joining the chefs association, Neil has volunteered for more than 30 club sponsored events. Through contacts made in the association and the community Neil is now the co-owner of “A Village Crossroads”.
Neil’s goal as Student Volunteer Coordinator is to assist student members to realize their dreams in the culinary field, and take part in the wonderful opportunities the association and its events has to offer. Please join us in welcoming him to the board. He will be in contact over the next few weeks in regards to upcoming events and volunteer opportunities.
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Congratulations to Kevin Michaels for getting the honor of Student Chef of the Year 2010!
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Chefs de Cuisine of San Diego will induct a record number of student culinarians.
WHAT: The Chefs de Cuisine Association of San Diego
will induct a record-breaking number of student culinarians at its spring event, gearing up for the San Diego County Fair.
This is an unprecedented level of student involvement within the American Culinary Federation.
WHEN: Sunday, April 18 – Noon to 1:30 p.m.
WHERE: San Diego Firehouse Museum 1572 Columbia St San Diego CA 92101
<http://www.sandiegofirehousemuseum.com/index.html>
FUNDING FUTURE CHEFS
The Culinary Student Members of the Chefs de Cuisine Association of San Diego will hold a Fundraiser Brunch for the Education Foundation. This will also be the induction day for the new Culinary Student Members.
Here is the menu that our Student Culinarians will be preparing for our April General meeting.
Omelette Station:
Toppings of Eggs, Ham, Bacon, Sausage, Cheddar Cheese, Tomatoes, Onions, Cilantro & Mushrooms
Breakfast Sides:
Bacon, Sausage, Breakfast Potatoes & Breakfast Pastries
Mexican Station:
Machaca, Chicken Fajitas, Mexican Rice, Refried Beans, Baja Vegetables, Salsa, Guacamole, Sour Cream, Chips & Corn and Flour Tortillas
Fruit & Cheese
Sushi Station:
A Varied Assortment of Sashimi, Nigiri and California Rolls made by a Master Sushi Chef
New York Strip Loin:
Creamy Horse Radish, Au jus, Artisan Mustards & Silver Dollar Rolls
Beverages:
Juices, Champagne Mimosas, Water, Beer,
Milk, Coffee, Tea,
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Hello to all Culinary Student and Hospitality Educators,
The Chefs de Cuisine Association General Meeting will be on March 28th at Specialty Produce, 2:00 PM. The $10.00 admission fee will pay your membership for one year. The attire will be Professional Casual. Wear your chef coats if you have one, no shorts or Tank tops. All culinary student should come and represent your schools.
Specialty Produce is located at 1929 Hancock St. San Diego, CA. 92110
Find some parking near by, its the red brick building. They are located down the drive way, you will see Specialty Produces trucks lining the ramp along the side of the building. Enter behind the dock, there is a set of stairs around the back. Come onto the dock through the door, walk through the screen and your there.
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This years San Diego County Fair will be was the largest culinary event in San Diego in decades for student volunteering and a few payed jobs opportunities as well. So come out a join the CDC for a year of to Student Chef and showcase your culinary skills for all to see.
Volunteer work is a great way to network and get exposure to some of the top employers in the industry here in San Diego. Hope to see you all there to take advantage of this historic mass Culinary Student Swear-in Party.
Kevin P. Michaels
Student Chef of the Year
Student Volunteer Coordinator