American Culinary Federation Pittsburgh Chapter

AMERICAN CULINARY FEDERATION PITTSBURGH CHAPTER

Newsletter September 2016 Message from the President

Hello everyone,

I hope this finds everyone in good spirits. In July, I had the opportunity to go to Phoenix to attend the National ACF Conference. It was a pleasure seeing friends I haven’t seen for a while and meeting new ones as well. This was a little extra special for me because Scottsdale is where I started my career. At that time there were many fewer buildings, more open space, less interstates, & certainly less humidity! Even though it is slightly dryer, 112* is still hot!!!

The conference started with an icebreaker on Friday evening. During the day there were many hands-on seminars to attend (for an extra cost). They ranged from Sushi making, Fruit carving, Sugar Basics, and Southwestern Cuisine. The conference got into full swing Saturday morning with the Opening Session. It started with a demonstration by Steve Jilleba, CMC senior corporate exec chef for Unilever Food Solutions, North America. His presentation also included a video on the foods of Paris. The items included, Pistou Soup, Sea Bass with Ginger-Carrot sauce, Seafood Cassoluet, and savory éclairs. These were more like a sandwich. It would have been great if he had, tasting, but 600-700 would have been too much!

Next was Walter Staib, a third generation restaurateur who started his career in Germany. He is an author, Emmy Award winning TV host, James Beard-nominated chef, and culinary historian. He’s the owner of Concepts By Staib, a global consulting firm and is the force behind Philadelphia’s City Tavern, a recreation of an 18th century early American tavern.

Last was Graham Elliot Chef, restaurant owner. He’s traveled to all 50 states and throughout the world looking for new amazing flavors. He is the Culinary Director of Lollapalooza, where he caters to headlining bands and oversees the food for the festival. He is also co-host and judge for FOX’s MASTERCHEF & MASTERCHEF JR. He’s been on “Iron Chef America” and appeared on “Top Chef”. He’s best recognized by his white-rimmed glasses.

Next was the ACF Board of Governors meeting, I have to say it was the least fun. All business. The discussions were budgets, spending, changes to the bylaws, and dues increase. Certification requirements for CEC & CEPC will need 3-5 years experience. Nominations for National Officers were discussed as well.

In This Issue  President’s Message

 In Memory of Jeffery Schlefly

 Member News

 August Meeting Summary

 Upcoming Events

 Chef Spotlight: Chuck Baux

 History of ACFPC Chefs George O’Palenick, Rikk Panzera, and Michael Diehl at the ACF National Convention In Memory…

On Wed, July 20, one of our ACF National Culinary team competition members, Jeffery Schlefly, CEC passed away. Rikk Panzera first There were many seminars that ranged from Historic Fare and Modern Beer hired Jeffery as a dishwasher tastings with Walter Staib to Chocolate: From the ground up by Melissa while he was in high school. He Trimmer, CEPC division chef/food fantastic, US Foods, and Sharpen your knife attended Pennsylvania Culinary skills. A look at various types for the right job and how to care for them, Institute and, after graduation, presented by Steffan Uebele of Friedrick Dick Corp. A total of 45 seminars in all. worked Oakmont Country Club and became Exec Sous chef under The Competitions included ACF Student National Team Championship, Baron Tom Pepka, CEC, AAC. In 2013, H. Galand Culinary Knowledge Bowl, ACF Student Chef of the Year Jeffery became the Exec Chef. Competition, ACF Pastry Chef of the Year, and USA’s Chef of the Year Jeffrey was also inducted into the Competition. A list of all the winners will be forthcoming.The closing General Hall of Fame for the Chaine des session had its interesting parts. It opened with Mark Eggerding, HAAC VP of Rotisseurs. Jeffery was a talented product sales & culinary education at US Foods. Dr. Tim Jackson, PH.D. chef, a friend, good husband & Director of food safety for Nestle’s US and Nestle’s Canada. A micro-biologist & father. He will be missed. Please advisor for Corporate Quality Management worldwide. Finally we were keep him your thoughts & pray- entertained by Chef Terry French, the “Rebel Chef”, winner of 2012 Food ers. Network’s World Extreme Chef. He’s a world traveler and is always in search for exotic ingredients to create daring culinary experiences. As his nick name states, he is a rebel in more ways than one. He was very entertaining as well as shocking at times!

Finally, the conference ended with the President’s Grand Ball. This meal, as all the others did not let us down! Everything was great, the food, service, check-in & check-out. This was a wonderful resort and deserves its 4-star rating.

Next month’s meeting on 26 Sept will be at Randy Tozzie’s restaurant Bak’n in Carnegie, and the 31 October meeting will be hosted by Concept Foods. In November, our meeting will be hosted by Pittsburgh Technical College and Chef Norman Hart CEC, CCE ACE. It will feature an Anything Goes Competition. Starting in October, Chef Art Inzinga CEC, CCE, AAC will take over the reins of the Anything Goes Competitions.

I hope you all had a nice summer & rested vacations. Please don’t forget to come and enjoy Chef Tozzie’s food & libations on September 26.

Fraternally, Rikk Panzera, CEC, CCE August Meeting Summary Member News In August, our monthly meeting was held at Full Pint Wild Side Pub in Lawrenceville. Sean Hallisey is the owner & brew master. He gave an interesting presentation on the production of his beers along with some tastings. The chef’s name is Brandon Gerthoffer, and he prepared pulled pork sandwich bites & house made salsa & chips. Chef uses in-house beer in many of the sandwiches & snacks he produces.

Sean has been brewing beer for 15 years and has had Full Pint for the last 7 years. The Pub started at the beginning of 2016, opening the kitchen in April. Chef Gerthoffer is a graduate of Slippery Rock University. Following a different career path, he decided to follow his passion and go into food service. He started working at the Wooden Nickel, eventually becoming Sous Chef. In 2014, he joined Full Pint Wild Side Pub. Thank you Sean & Chef Gerthoffer for hosting our meeting. Willi Daffinger received the lifetime achievement award at the 2015 ACFPC Annual Awards Dinner, photo by Kathleen Garland

After great beer & sandwiches during our meeting at Full Pint, we then celebrated the 82nd birthday of one of our more distinguished members, Willi Daffinger, CEC. We celebrated with good friends and great chocolate / vanilla cake. The cake was made by Exec Pastry Chef Ruth Beatty. Upcoming Events

This month was also the Next month’s meeting on 26 Sept will be at Bak’n, 335 beginning of a new phase in E Main St, Carnegie, PA 15106. This will be a non- the lives of two other meeting meeting. It’s more of a social evening with members. Johan Meinke and spouses, significant others, and friends. Chef Randy Chuck Baux have decided to Tozzi, CEC is the owner. Bak’n opened in early 2016. retire and move onto another The food as well as some of the drinks focus on what part of life. Please help me Chef Randy Tozzi else: Bacon! Please join us for some great food and extend our best wishes and camaraderie. happy trails. Our October 24th meeting will be hosted by Concept Foods, 294 West Steuben St., Pittsburgh, PA 15205 (right behind Sharp Edge in Crafton). This informative meeting will be held in the Concept Foods Test Kitchen.

The November 28th meeting will be held at Pittsburgh Technical College, 1111 McKee Rd, Oakdale, PA 15071. This meeting will feature an Anything Goes competition. It will be hosted by Pittsburgh Technical College and Chef Norman Hart CEC, CCE ACE. Chef Spotlight

Name: Chuck Baux

Present Employer: Retired from Bidwell Training Center on August 31st.

Certifications: Certified Executive Chef, Certified Culinary Educator

Schooling: 43 years at Hard Knox U.

Special Awards: ACFPC Educator of the Year, ACFPC Chef of the Year Chef Baux was named ACFPC Chef of the Year in 2015. Mentors: Andy Ford

How did these mentors impact your career? Andy Ford had a happy positive approach to life. He was not as caudler but made friends easily and worked tirelessly. Although I can recall a specific bit od advise or lesson from Andy. It turns out that I have unconsciously modeled myself after him.

Favorite Food/dish: Number 11 at Trams Kitchen on Penn

Favorite Cook Book: New Currents in American Cuisine, for the food but also for Chef Keogh’s Preface

What was your worst disaster in the kitchen? Knocking over am blender of Jalapeno peppers then Going to the wash room and thinking soap and water would remove the heat from my hands.

How did you turn it around? Frankly, I worked for half an hour with a bag of ice in my BVDs.

What advice do you have for young Culinarians? Never stop learning. Never give up.

Darnett Pridgeon, Chef Chuck Baux, Kathleen Garland, and Chef Rikk Panzera at the April 2016 Anything Goes Competition The Early History of ACF Pittsburgh Contact Us

President Richard Panzera In April of 1944, twelve Pittsburgh chefs met at the home of Paul 412-508-7805 Laeseke. The chefs discussed means of encouraging a greater interest in the public and ways of better acquainting chefs with the people of Vice President Joe Bello Pittsburgh. These men were convinced that if culinary professions and [email protected] the many opportunities within the industry could be better conveyed to the general public, the chances that more young people would become Visit us on the web at interested in the art of cookery and choose this profession as a career. http://www.acfpittsburgh.org The shortage of skilled help in Pittsburgh’s professional kitchens was one [email protected] of the reasons why this meeting was called, and to find a workable solution to this problem was the major subject that evening.

These founding chefs were: Abel Bomberault, Lucien Chene, Albert Gasnier, Albert Guillteau, Paul Laesecke, Peter Massot, Dino Nardi, Edourd Panchard, Otto Spielcichler, William Wagner, Joseph Winkelman, and Gaston Zimmerman.

On June 24, 1944, the group held its second meeting at the Schenley Hotel. In the interim, Paul Laesecke was elected President and members had spread word of the group’s formation. Approximately forty people attended, and the group’s name was chosen, The Chef’s Association of Pittsburgh. By the next meeting, held at the H.J. Heinz Company on July 19, 1944, over one hundred people were in attendance.