PCA Board Meeting Minutes & Notes

 

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Chefs Panel

Walter Neuhold, Founder Professional Chefs Association               The Austrian-born Neuhold, founded the Professional Chefs Association in 1997 with the goal to challenge culinarians through competition at the PCA  Culinary Salons of Excellence.  It is incredibly important to keep kitchen employees “talking about food” he says. Our focus is culinary excellence through exchange of knowledge amongst our contemporaries. Impeccably turned out in chef whites-with nary a spot or crumb in view-Neuhold explained how he rose from a three-year apprenticeship at the Austrian Park Hotel in 1973 to cook virtually all over the world. Drinking a Pellegrino, Neuhold recalls how he caught the cooking bug at a very young age in Austria. Under my mother’s guidance I started to learn how to make a Wienerschnitzel or Apflestrudel. Neuhold, who recently moved to Fort Collins, Colorado with his wife and two young children, worked in Los Angeles for the past 7 years, after cooking in such disparate spots as Turkey's Hotel Kumbaba, the Westin Chosun Hotel in South Korea, South Africa's Queen's Hotel and Pluecker International, a catering company in Basrah, Iraq. Though Neuhold may be soft-spoken, he is a no-nonsense kind of guy who has cooked for Pope John II, Queen Elizabeth and former President Ronald Reagan. Neuhold is one busy toque.              "It's hard to become a chef" Neuhold states, "but it's even harder to stay a good one. The Professional Chefs Association offers continuing education to keep Chefs on top”       Andreas Nieto  Executive Chef   Hard Rock Hotel Las Vegas As Executive Chef of the Hard Rock Hotel, Las Vegas, Andreas Nieto has the ultimate responsibility for every meal served at the landmark property. Nieto brings to his position more than 15 years of experience, cooking at four- and five-star hotels and fine-dining establishments.  Classically French trained, he also has extensive knowledge of pan-Pacific, Mediterranean, regional American, spa and Southwest cuisines.  Most recently, he was executive chef at the Bel Age Hotel, in West Hollywood, where he returned the famed Diaghilev Restaurant to its previous five-star status.  Prior to that, he was executive chef at the five-star Beverly Hills Hotel and Bungalows for two years, after a tenure as assistant executive chef at the Loews Santa Monica Hotel. A third-generation chef, Nieto complete the three-year ACF Chef’s Apprenticeship program while at the Loews Anatole Hotel in Dallas and also completed training in nutrition and food and beverage management. His professional affiliations include: serving as a national member of the American Culinary Foundation, Chef de Cuisine of Los Angeles, and as a participant in many National Restaurant Association culinary shows and American Culinary Federation salons, where he was awarded gold and silver medals.    Chef Paul Prudhomme Chef Paul opened the K-Paul's Louisiana Kitchen in 1979. In only a few years, his French Quarter restaurant attracted world travelers. As a result of endless requests for his seasoning secrets, Prudhomme created his own line of natural herbs and spices - Chef Paul Prudhomme's Magic Seasoning Blends.  As one of America's best-known Chef's, Prudhomme has been featured often on the three major television networks. A best-selling author, Chef Paul has written eight diverse cookbooks and produced six cooking videos, two of which were at the top of the Billboard's chart for fifty-three consecutive weeks. Chef Paul has cooked for heads of state as well as members of the U.S. Congress. Charity work is dear to Chef Paul's heart and he lends his support to major benefits. Website: www.ChefPaul.com     Chef Adolfo Los Angeles                     Adolfo Gomez de la Torre, born in Bolivia  South America. He began his culinary career  in Argentina  after several year working and different restaurant  he starts working as assisted of the chef  at  the   PARRILA DON ALFONSO in Buenos Aires . In California his work experience starts at   OPERA in Santa Monica  1996 , Wolfgang Puck in Manhattan Beach, Cafe PINOT, Mc Cormick Smith, La   Verendo in Beverly Hills and current he is in charge of the Cuisine at the Engine # 28 where he   works since they open in 1989 and he mastered on all station ,today he utilizes his experience by creating dishes like -----  THREE PEPPERCORN CRUSTED AHI TUNA STEAK WITH A PUREE OF ROASTED SWEET POTATOES AND SNOW PEAS SAFFRON RISOTTO WITH BLACK TIGER PRAWNS FRESH MORELS ASPARAGUS AN CONCASE OF TOMATOES WHITE CHOCOLATE BREAD PUDDING WHIT RASPBERRY COULIS  HEIRLOOM TOMATO SHORT CAKE  Michael Weisberg Restauran Consultant & Cookbook Publicity Los Angeles                  Michael Weisberg is a freelance food consultant who specializes in publicity and marketing. A former attorney, Michael chose to follow his passion for food by attending Peter Kump's New York Cooking School and working March Restaurant and The Sign of the Dove.  He has worked with the Los Angeles Times, Hotel Nikko, Pangaea Restaurant, NutriFit, "Chef Talk" on KRLA 870AM, and Bloomingdale's.  Michael is also active in several food charities, serving on the Board of the American Institute of Wine and Food and the former Restaurant Chair of Share Our Strength's Taste of the Nation.               David Yeo, CEC      Chapter President San Francisco      Executive Chef- Lafayette Park Hotel & Spa     Felix Salcedo, Corporate Chef  Sonora Cafe'     Felix Salcedo, Corporate Chef  Sonora Cafe'   Gustavo Vega,  Sodexho Regional Chef Los Angeles                     Gustavo Vega began his career 20 years ago as a chef’s apprentice at the Pasadena Hilton. He quickly moved up from there to take the position as chef of the Skylight restaurant. Chef Gustavo gained a multitude of experience over the next ten years working a myriad of events and special functions.  Chef Gustavo started with Marriott Corporate Services in 1988 as the Executive Chef at DWP in Los Angeles. He shortly was awarded a promotion to Executive Chef at the Walt Disney Studios.  At the Walt Disney Studios, Chef Gustavo is responsible for three commissary kitchens and a crew of 70 people. He is also responsible for the production and implementation of all catering events at the studio. Chef Gustavo provides meals to many high level executives and frequently does catering events for anywhere from 200 to 10,000 people.  Chef Gustavo has attended several culinary classes at the Culinary Institute of America, Hyde Park, New York and Napa Valley, California. He has also instructed classes at the Southern California School of Culinary Arts. Chef Gustavo has also been selected as one of ten chefs in the United States to fly to Switzerland this fall to practice under three of the most famous pastry chefs in the world.  Famous for his “you book it, I’ll cook it” philosophy, Chef Gustavo is able to handle several large events simultaneously. He has a great rapport with his fellow managers and is a very patient mentor     Mark Baida Executive Chef  University of Southern California        Executive Chef, Hospitality Services – University of Southern California. I oversee 3 Departments: Retail – which we have over 26 different outlets both my own concepts and branded, Residential Dining – two facilities and Catering – which handles all V.I.P. events - including all events with the President. We also fiT athletics in to the picture by overseeing and developing all “Training Tables” and athletic catered events. I have been with the University for the past three in half years. ·       Previous to joining the University, I was with “Restaurant Associates” a New York based company as Executive Chef of the Los Angeles Music Center overseeing two restaurants and a high volume/very upscale - Catering Department. Events such as the 69th and 70th Academy Awards Governors Ball, S.A.G. Awards (Screen Actors Guild), Fire and Ice Ball, Premiere Opera Galas, Political and Social Elite City Events. ·       Previous to joining “Restaurant Associates” I was in Scottsdale, Arizona at the “Mobile Five Star / AAA Five Diamond- Scottsdale Princess Resort” I was Executive Chef of the Restaurant “arquesa” an AAA Five Diamond rank establishment. (1 of only 25 in the United States). ·       Previous to joining the “Scottsdale Princess Resort” I have been very lucky to be the Chef and Sous Chef of many of the very hot  “Los Angeles Restaurants”. So, if I must name drop here is just a quick list of restaurants: “Canyon”, “La Veranda”, “Cicada”, “Posto” and “Trumps” just to name a few.   Christian André Monchâtre Executive Chef Los Angeles Jonathan Club Gourmet Dinning at its best! Rated among the top four clubs in the United States and among the twenty-two Distinguished Clubs of the World, the Jonathan Club leads the way in providing the very best in private dinning. Lead by French-born and Classically trained Executive Chef Christian Monchâtre the Culinary staff at the Jonathan Club constantly works the concept of fine dinning on a grand scale Christian André Monchâtre Executive Chef Biographical Information Chef Christian Monchâtre joined the Jonathan Club in 1998 and has established the club as a permanent force in the Los Angeles culinary scene. Christian’s cuisine reflects from a mosaic of influences culminating from extensive regional and classic training in France, Northern Italy and South America. Following a Chef de cuisine at the Family Restaurant “le Relais de Momplaisir” in the Loire region, cradle and hunting fief of the Kings of France, where big games and waterfowl are a daily feast. Christian, served as Executive Chef for several years at the Five stars award-winning restaurant “la Bruschetta” in Westwood Los Angeles, and is own restaurant “Gypsy Grill” in Encino. Chef Christian also oversaw l’Antica Tratoria dello Sperone at the famous horse race track of Milan, Italy.   Chef Laura Diaz                      Chef LaLa, the owner of the catering company SAVOR! Is in demand for  everything from political events to board meetings to wedding parties. Recently, Chef LaLa wrapped up production with an international marketing company in which she will be hosting a national cooking / lifestyle show "U La La" in both English and Spanish. A Le Cordon Bleu Chef, Lala also holds a degree as a Cardio-pulmonary Therapist. So, when she is whipping up her tasty cuisine, she also tries to keep her food healthy. Chef  Walter Cotta                   Walter was born and raised in a small town in El Salvador. His rich culture experinces would prove to be useful throughout his life. In 1989 Walter migrated to the United States having a limited knowledge of the English language he was determined to find a job that would showcase both his creativity and cultural background. In order to support himself he began working in a small Italian restaurant, Spice Restaurant, as a dishwasher. Two years later he was given the opportunity to work at Sostanza Restaurant in Santa Monica. In 1991, a friend beckoned him to accept the job as the Lead Cook at La Loggia in Studio City. Soon the owner opened another La Loggia in North Hollywood. In 1993 Walter moved to Long Beach to accept with L'Opera Restaurant. Walter's dream finaly came true with Alegria Latina Cocina, as Executive Chef Walter is able to create new and exciting dishes that can be found on Alegria's menu today.   Chef Rick Royal Pastry Chef & Food Artist Former Chef at the Ritz-Carlton and Four Seasons Hotels. Prepared food for former presidents Nixon, Ford, Reagan, Bush. Sculpted a chocolate chess set for former Soviet President Gorbachov. Guinness World Record for Largest Crème Brulee. Celebrity Chef for Bloomingdale’s at “Cooking Across America” 1998 & 1999. Personal Parties like at Goldie Hawn & Kurt Russell’s house with 200 friends (Kate     Hudson’s 21st). Created “Gingerbread Village” video. Created “Gourmet High” kid’s cookbook. Created a 200-foot Soufflé for The Best of LA Festival.   Creating a 25-foot Chocolate Village for the Salt Lake City Winter Olympics. (Consist of   40 chocolate cars, 200 sugar people, parks, schools, stores, and replicas of buildings. Created 6-foot sugar Castle for Gourmet LA Festival. Created life-size chocolate Harley-Davidson motorcycle.   Christian Rassinoux Executive Chef The Ritz-Carlton                         Christian Rassinoux was appointed executive Chef of The Ritz-Carlton, Laguna Niguel in 1985. He is responsible for all food operations for the 393-room resort and oversees more than 90 culinary staff, three award-winning restaurants, a poolside cafe', 24-hour in-room dinning, a lounge serving afternoon tea, and banquet facilities for up to 1,400 guests.  Executive Chef Rassinoux is president of the French Chef's Association, the president of the Les Amis d'Escoffier Society and a member of the Counseiller Culinaire for the Chaine des rotisseurs. He has received numerous awards including Chef of the Year, French Culinary Association in 1986; Chef of the Year, Le Toques Blanche International in 1990; Chevalier in the National Order of Merit by the President of the French Republic in 1994; and a Doctor of Culinary Arts, Honoris Causa, from Johnson & Wales University in 1995.   JEFFREY MORA  CORPORATE CHEF CARNIVALE RESAURANT GROUP Chef Jeffrey Mora started his career at the Century Plaza Hotel under Master Chef Raimund Hofmeister. In 1992 and 1996 Chef Mora was a member of the U.S. Culinary Olympic team Chef Mora has cooked in over 20 countries, and was the corporate chef for the New Zealand Trade Commission , Chef Mora runs a number of culinary ventures , the most resent being Carnivale Restaurant Group. A brazilian  themed restaurant featuring sustainable meats, seafood and produce. Chef Mora spend his free time,working with a number of enviromental groups, he sits on the board of directors of the Earth Communications  office,  and American Oceans Campaign, he  does  volunteer work for Jewish Big Brothers, Healthy Ocean Business Alliance, Mothers for Natural Law, and the Earthpledge Foundation. Chef Mora’s dream is to start a foundation in his parents name for children and enviromental causes.   Executive Pastry Chef Jean Y Vendeville Chef Jean was born in France, studying Culinary Arts at the College Carvin there and completing his training at the prestigious Chambre des metiers Arras. Jean Yves' apprenticeship took him all over his native france, culminating in beeing awarded Master Chef in Pastry in 1974. Chef Vendeville has worked on three continents,  the Caribbean, before traveling to canada as Executive Pastry Chef to the Landmark Ritz carlton in Montreal. From there he went to Toronto for the Four Seasons and Bristol Place Hotels. During those years, Jean Yves was also Technical Assistant for the international acclaimed Cacao Barry Company. improving their product line. Sharing his vast knowledge and experience he became a professor and later head of the Patissier Program at Toronto's George brown College. Jean Yves' list of achievements are as long as the years he dedicated to his ars culinaria. Winning medals in Pastry at Salon Libercourt, Grand Prize Medals in London and Toronto Culinary shows, and the " Grand Prix International de Chocolate" in Paris, France. Chef Jean Yves' newest challenge is the Four Star Four Diamond luxury resort La Casa del Zorro in Borrego Springs     Frank Fileccia Education Director Frank Fileccia began his career 29 years ago as an Assistant Manager for a Fish & Chip shop in Winnipeg Canada.  From there he moved into restaurant and hotel cooking, and completed his apprenticeship. "if you stop learning, you might as well find another business" says Frank Fileccia. With that in mind he has completed any training course that became available and excelled into the training aspect of the industry. Holding his Certified Chef de Cuisine certificate, the highest rank in Canada, and finding the course to be somewhat dated, Frank undertook a complete re-write and revision of the CCC program for the Canadian Federation of Chefs & Cooks. This was the first time such an undertaking was completed by an individual, rather than a committee. As a result, the CCC program is now available on an interactive CD-ROM which Chef Fileccia developed. He has done the same for the PCA and has also developing a Food & Beverage Servers Training Manual for the PCA. His current projects include two new cookbooks, a new text book for the PCA (Baking & Baking Science), and a reference book for the PCA dealing with plate and platter presentations. Chef Fileccia was Press Agent for the 2000 CFCC National Convention, attracting more World Wide press for the convention than ever before. Since then he has also written the Public Relations Handbook for CFCC Conventions which is used at every National Convention. During his career Chef Fileccia has held a number of high profile positions throughout most of Canada. His philosophy is, "In order to learn you have to challenge yourself". With that in mind, any position he has held was completely different from the last. As a result his last two positions started as Executive Chef and excelled to General Manager. As a high profile chef, Frank has garnered his share of favorable press over the years including Woman's Day magazine, and was once offered a cooking show on Food TV. Chef Fileccia also consults to a variety of restaurants in the areas of concept and menu development, as well as back of house software designers. Frank is also a culinary salon Judge. He is also an International Hospitality Consultant and has trained hotel and restaurant personnel in Beijing, China; Hong Kong; Tokyo; Manila and San Fernando, La Union, Philippines; Vienna, Austria; Frankfort, Germany; Moscow, Chelyabinsk, Kurgan and Ekaterinburg, Russia; and T'bilisi, Georgia. Frank holds the highest Chef's rank in three countries: Certified Chef de Cuisine (Canada), Certifed Executive Chef (United States), Governor of the Order of Merit (Great Britain), as well as numerous awards. His passion is Collecting cookbooks, the oldest being a 1919 first edition of The Hotel St. Francis Cook Book and a 1900 Sterling Cook Book. Chef Fileccia is also involved in a variety of Charitable causes and volunteer positions. He also finds time to operate his own recipe website. Franks Recipes! and is the webmaster for the Jobs OnLine portion of this website. He somehow finds the time for his two other passions, photography, and playing bass in an R&B band.       Raimund Hofmeister Academic Director of Culinary Arts program at The Art Institute of Las Vegas. Chef Hofmeister is Academic Director of the Culinary Arts program at The Art Institute of Las Vegas. Born into a family of Chefs and Vintners, he grew up in the wine country of Rhineland Pfalz, Germany.   At the tender age of 14 he decided to pursue a career as a Chef and graduated at the Bader Hof in the Black Forest Resort of Baden – Baden. At first he worked at such first class hotels as the Vier Jahveszeiten in Hamburg, The Berlin Hilton and Salvretta Hotel in Switzerland before he launched an exemplatory international cooking career. He began a 20-year association with Westin Hotels as he joined the opening of the Carlton Hotel in Johannesburg, South Africa. In 1974 Chef Hofmeister immigrated to the United States to open Westin properties in Kansas City, Atlanta, Detroit, Tulsa and Maui Hawaii. He became appointed Executive Chef at the Century Plaza Hotel in Los Angeles. In his 13-year tenure at the Century Plaza, he supervised an apprenticeship program and was also the Culinary Coordinator in charge of 10 Westin Hotels and resort properties on the West Coast. He left the hotel to head “LACI” the first major international culinary training institute in Southern California in 1991. From 1999 – 2001 Chef Hofmeister headed a project in Moscow, Russia to convert a 400-year-old Royal Estate into a prestigious business club for the Russian elite in politics and business. From June 2001 to June 2002 Chef Hofmeister took a leading position in Washington D.C. with which was devastated by the enormous impact of the events of September 11th. Chef Hofmeister is now with The Art Institute of Las Vegas since June 2001.   The Chef de Cuisine Association of California named Chef Hofmeister Chef of the year in 1983 by the California Restaurant Writers Association and in 1985. As a member of the USA National Culinary Team he won numerous gold medals and grand awards at the prestigious International Culinary Arts Competition in Osaka, Japan. The Culinary Olympics in Frankfurt, Germany, in 1984 – 1988. In 1986 the world cup Culinary Competition in Luxembourg, he was part of the four member National Team that won the World Cup Culinary Competition for the US> In February of 1992 he was named one of the twelve best Chefs in the United States by the “Best of the Best” finest dining awards and received the Spirit of Giving Award by the City of Hope as the 1992 Food Service Person of the Year. In April 2003 Chef Hofmeister was inducted into the Hall of Fame Society with the International Food and Beverage Forum at Johnson and Wales University Rhode Island. However, Chef Hofmeister considers his prime achievement the 8 years of close association with President Ronald Regan. He was associated with most official and unofficial culinary events through the 8 years President Regan held office while in Los Angeles at the Century Plaza Hotel.           Andy Maeder, CEC Executive Chef Imperial Hotel, Las Vegas   Joseph Yaple, Chef Gardemanager - Palace Hotel, San Francisco The future of the PCA lies in the hands of existing board directors and members. It is obvious to me that trends of loner and artistic style are taking the culinary field. The apprentices and protégés of the chefs are becoming and will be come teachers. It is our duty to teach the new generation. I see the PCA as a n avenue for established chefs to lure young culinary students to observe and taste what new products are out there by upcoming purveyors. On the other side of the coin I view it as a tool for established chefs to get an edge on the culinary field by sampling new products. An addition with the contests all participants will be able to keep up with trends and keep the skills sharp.