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ACF Virginia Chef's Association, Inc.
The Stockpot

Published Monthly Volume Two Issue 6, July, 2004

Our Board of Directors
Board Chairman
John T. Maxwell,
Renny Parzialle,
Vice President
Glen Pruden,
Manfred Roehr,
Claudia Fitzgerald,

The Stockpot
  1. Links to Content
  2. President's Message
  3. Calendar of Events
  4. Employment Information
  6. Notes Of Importance
  7. Membership Update
  • Seasoned Advice
  • Member Profile
  • Vendor Profile
  • Featured Recipes
  • Stockpot Rates
  • Minutes of our last Meeting

  • Elections are important even when only one person is running for each office. Our association is lucky to have members who will step up to the challenge of officer. Winslow Goodier, Claudia Fitzgerald and Manfred Rohr are running unopposed but we will hold our election at VIMS on October 12. Please be there.

    From the President's Desk
    President's Letter for July

    Hello chefs!
    It has been a while. We had our meeting at the Williamsburg Landing thanks to Dan Carr. He put on a great spread for us and a very professional set up. Manfred even brought the banner. A dozen members showed up which seems to be the average attendance. I took the minutes so I am going to use my presidents letter to review what we talked about and cover a couple of things I want to communicate to the membership.
    We welcomed a new/transferring member Robert Smith from sunny California. He is the executive chef at Chipingham Medical Center. He was very active in his chapter on the west coast and I hope we will be able to use his talents here. Next time you see him say hello.
    We have $3500 in the VCA bank right now. I gave Manfred refund checks from the ACF so that should increase a bit. We were able to take a profit from the VCA dinner of $1600. Imagine if all 140 people had been able to show up!
    Glen gave us an over view of the Chocolate Festival. Aside from the obvious success we were able to raise almost $6000 for the Otto Bernet scholarship fund. That brings us to over $11,000. We talked about ways to distribute the funds but thought we need more input from the membership. Manfred is going to talk to Jim Goodman to see where he is with the applications. As it stands right now no one recalls seeing any applications for scholarships this school year. Around 550 people attended the festival. Glen is already fielding calls for next year.
    Gene explained to us his latest letter to the membership. He is dead set that each member can get at least one fellow chef to join the ACF. I hope that everyone received the letter. If you did not, contact Gene at for more information. This ties into a drive the ACF is having. As the ACF increases its membership it will progressively lower its dues. I am sure everyone knows VCA was mentioned in the Culinary Review as one of the top chapters for our recruiting efforts.
    Winslow answered some questions about what’s new with certification. He thinks the biggest complication is with the new practical exam the ACF is requiring for CEC. A couple of people are going to be working on that particular level this year so Winslow is going to get some answers at the National Convention.
    I went over the weekend at the Inn and the James Beard Golf Tournament. I brought the menus for people to look over after the meeting. It was a fantastic time, so many chefs to see and learn from. Winslow brought five kids from his class. They were up for three days straight. It would take this whole page and all my writing abilities to tell the whole story. I do want to point out that not many chefs from VCA showed up. 40 chefs from around the country, all James Beard alumni, and we could not get a hand full of chefs to help.
    John is teaching now and I understand also taking a class so he was not able to make the meeting. We did not here much about the Southern Woman’s Show. It was brought to the floor that next year we should have a pre-determined budget for the event, what's more we need to be able to evaluate how the VCA will benefit from it.
    Our elections are right around the corner and we did get some nominations. So far…Rolf nominated Winslow for president, Winslow nominated Claudia for Vice President, and Manfred for Treasurer. Looks like he is putting a great ticket together. We still need a secretary. As we get closer to the new year I hope to see more people nominated. Jeff Aczel has volunteered to be the address and point man for this election. Think about where do we want the chefs dinner as well.
    The picnic is right around the corner and we racked out brains about finding a place to hold it. If all else fails we will do what we did last year. More to follow on this. Well, that’s one page. I will keep you posted on up coming events through email.

    Virginia Chef's Association Events Calendar

  • December 6, 2004, 3:00 PM

  • Membership Meeting
    Kingsmill Resort
    Williamsburg Virginia,
    Pastry Chef Uwe will demonstrate sugar blowing and Centerpieces.

  • January, 2005
    Chef's Ball
    Berrets Restaurant
    Williamsburg, VA
    Details will follow
  • Employment Opportunities

    I have several inquiries from restaurants looking for chef level help. One is a club in Georgia, one is a restaurant in Richmond, and one is a restaurant in the western part of the state.
    Von Paulhus and Associates is a headhunter and they are looking for a chef and for an assistant F&B. Telephone 252-635-1983.
    Positive Vibe Café in Stratford Hills Shopping Center is looking for a working chef. E-mail
    THE LEE GROUP 757-872-8386


    Dawn Jantsch has been named managing director of the American Culinary Federaton, Inc
    Ms. Jantsch is poised and charismatic and has very impressive credentials. In several conversations with me she demonstrated a command of ACF activities that surprised me comming from someone so new to our organization. She will be responsible for managing the headquarters operations and for supervising the staff in St. Augustine. She appears to be savvy financially and is a good communicator.
    Michael Baskette will move to Director of Education. Even though this position has the same title as that held by others over the past several years, Chef Baskette has been tasked to take education in a more aggressive direction. Look for some interesting things here in the next few months.
    The new headquarters in St. Augustine is wonderful. There is a renewed energy in the staff that is refreshing. The building itself is a clean and modern structure that each of us can be proud of.
    ACF is still accepting building fund donations in any amount. We can either collect the funds locally and send something as a chapter, or any of the members can contribute individually.
    Roanoke is hosting the Southeast Regional in March, 2005. Those of you who worked on the Williamsburg conference know how much work one of these takes. Billy Raper, you all remember Billy, he was an apprentice in our program and a member of our chapter. He is chef at the Hotel Roanoke where the conference is to be held and is looking for help. Contact me to get more information and Billy's contact information.

    Examples of some linked ads
    Quality Virginia products from the Virginia Culinary Company
    Renny Parzialle, CCC and his wife Beth have developed a line of specialty oils and vinegars as well as other unique food items. Magnolia's is proud to offer these Virginia's Finest products. Whether they are in a uniquely Virginia gift basket, or a condiment for your table, the Parzialle's marvelous oils and vinegars are a true taste of Virginia.

    Use Virginias Finest
    Products on your menu.

    Click here to find out more about Renny and Beth Parzialle

    Notes Of Importance

  • The ACF has in place a program called "Bursary Grants".
    This is a grant program set up to award up to $200.00 per year to any ACF member who applies. The money is for continuing education. The member enrolls in the seminar or class and sends proof of enrollment to ACF. The ACF will write a check to the education institution for the amount of the course, up to $200.00 (or the members balance if they have used the grant that year already).
    This is a very easy way to pay for things like Serve Safe, Nutrition classes, Supervisory management classes and the like.
    If you enroll for classes at J. Sargent Reynolds, you can maintain your certification at no cost.
    This grant cannot be used for attending conventions or conferences.
  • Nominations for national officers were opened at the Orlando Convention and will remain open until December 31. Here is a list of the candidates for the offices we will be voting for.
    o For President:
    James Taylor CEC, AAC, currently Northeast VP and John Zehnder, CEC, AAC currently Central Region VP
    o For Treasurer;
    Louis Perrote CEC, AAC currently Southeast VP and Joe Aello from the Northeast Region
    o For Secretary;
    Walter Bronowitz CEC AAC, CCE currently Western Regional VP; John Maxwell CEC, AAC currently Internal Audit Chair from Southeast; Bill Tillinghast CEC, AAC from Philadelphia; and Denise Streeter CEC, currently president of the African American Chapter.
    o For Southeast Region VP;
    Kieth Gardner, CEC, AAC from North Carolina; Michael Bologna, CEC AAC from Atlanta, Desmond DeSocia CEC, AAC from Orlando; and George Pastor, CEC, AAC currently ACF National Secretary.
  • Chef and Child combined with Team USA to host an event at Sea World that was very successful. I don’t have the financial results yet but more than 700 persons attended and sales of raffle tickets for the car topped 6.000.
  • There were no new ACF by-laws
  • Revenue exceeded expenses last year for ACF for the third time in a row. Our assets are growing and membership is stable at about 20,000. We do seem to be gaining new members but we are not retaining members as well as we should. Member retention will be a major push for the next couple of years.

    The Membership Update

    ACF Membership Drive
    The new ACF drive comes at a good time to enhance our current recruiting drive! To date our efforts have increased VA Chef, Chapter 011 membership to the following totals:
  • Active 70 members
  • Associate 4 members
  • Junior 12 members
  • Jr. Culinary 1 member
  • Retired 5 members
  • Total 92 members
    Our third recruiting mailing piece included an ACF benefits list, membership fees list, and one application with your name as “sponsor.” Consider this, that it is possible to double our membership if all current active members make a concentrated effort to secure one new member in any one of the listed categories.
    Please send the completed and signed application with appropriate payment check to me at my following address: 119 John Tyler Lane, Williamsburg, VA 23185 for record tabulation and mailing to ACF Membership Service Department.

    A monthly column on spices and herbs
    By Ann D. Wilder
    President and founder of
    Vanns Spices Ltd.

    American consumers continue to demonstrate their readiness for many more spices. We’ve become comfortable with talking about different types of chilies, everyone is eating Thai and now we are eager for more exotic ones.
    Take asafetida, for example. Actually, asafetida is not new, for it was familiar to the first New World settlers who wore a chunk on a thong around their necks to ward off illnesses, witches, etc. It has been used in cooking in India and Afghanistan for many hundreds of years. Although native to Iran, Afghanistan, India and Pakistan, asafetida is also grown in Eastern Kashmir. This seasoning is a dried, resinous lump which is the dried gum of several species of ferula, or giant fennel. It can be used in small chunks or ground to a powder.
    Asafetida is a particularly unpleasant smelling product, similar to pickled garlic. In the factory we keep it wrapped in heavy plastic in a closed tin. We only sell asafetida in tins because of the aroma. However, when it is added to food, it is miraculous. A friend and I ate at the Ambassador, my favorite Indian restaurant in Baltimore. The asafetida, a cross among garlic, onion and truffles, added a rich dark flavor to the dish.Use in minute quantities. A pinch is usually enough for any dish.
    Indians use spice in two ways, first for flavor and secondarily for medicine. Asafetida is a digestive. It is always used with lentils and beans, which we all understand are hard to digest. Since lentils and beans make up a large portion of Indian diets, asafetida is extremely important to that cuisine.
    As an aside, I am told that Moslems use asafetida and Hindus use garlic in the same dishes in northern India. Others just go for it and use garlic, onions and asafetida.
    Play with it!

    Member Profile
    As Executive Chef and Culinary Director, Hans J. Schadler oversees food and beverage operations for the entire Hospitality Group of the Colonial Williamsburg Company, a subsidiary of the Colonial Williamsburg Foundation. Schadler is a former chef with Colonial Williamsburg who returned to the restored capital of colonial Virginia last year.
    Most recently, Schadler held the position of executive chef of the Caneel Bay Resort, in St. John, U.S. Virgin Islands, where he had served in similar capacity from 1968-1974. At Caneel Bay, Schadler supervised four restaurants that ranged from a casual, beachfront café to the elegant Turtle Bay Estate House. His extensive culinary experience aided the resort in receiving first place honors last year as the Top Hotel for Food in the Caribbean, Bermuda and the Bahamas in Travel & Leisure magazine’s readers’ poll, along with high rankings for service and ambience.
    In his 15 years with Colonial Williamsburg beginning in 1982, Schadler guided operations to garner numerous accolades serving as executive chef for the Williamsburg Inn and Williamsburg Lodge. During his tenure, he twice captured the Virginia Governor’s Cup and Seafood Challenge, twice was awarded the American Culinary Federation’s Presidential Achievement Medal and was electedChef of the Year three times by the Virginia Chefs Association. He also directed a culinary team that earned AAA Five Diamond status for the Williamsburg Inn’s Regency Room.
    Schadler received his culinary training in Frankfurt, Germany, and was bestowed an honorary doctorate in culinary science from Johnson & Wales University in Providence, R.I. He is a nationally recognized leader in the food industry, serving as chairperson of the renowned Resort Food Executive Committee of the American Hotel & Lodging Association.
    Hans, and his wife, Liv, have two adult daughters, Nicole and Bettina.

    Picture Your Add Here!!

    This Issue's Recipe
    Stoneground Mustard Walleye Salad

    4 Servings
  • 1 recipe Roasted Fennel mustard vinaigrette
  • 4 – 4 ounce walleye fillets
  • ½ cup stoneground mustard
  • 2 tsp butter
  • 1 mediium fresh fennel rood, julienned
  • 1 cup green grapes cut in half
  • 8 ounces fresh spinach
  • ½ cup almonds
    Prepare the roasted fennel mustard vinaigrette. Brush the mustard on the walley. Refrigerate the fish for 3 hours. Kay the walleye fillets on a buttered baking sheet pan. Bake the walleye at 350 for 11 minutes per inch of thickness or until translucent. In a bowl combine the fennel, grapes, spinach and vinaigrette. Toss until the salad is coated.
    Place equal amounts of the spinach preparation on chilled 12 inch dinner plates. Kay 1 walley fillet on each salad, Sprinkle with almonds. Serve immediately.
    Roasted Fennel Mustard Vinaigrette
  • ½ fresh fennel root, medium size.
  • 1 tablespoon olive oil
  • 1 tablespoon stone ground mustard
  • ½ teaspoon Worcestershire sauce
  • 1 ½ teaspoon honey
  • ½ cup champagne wine vinegar (white wine vinegar is ok.)
  • ½ cup olive oil.
    Coat the fennel with 1 tablespoon of olive oil and roast it for about 20 minutes at 350 Cool the fennel and combine with all except ¼ cup of the vinegar and the ½ cup of olive oil. When the fennel is completely liquefied, add the remaining ingredients and chill. Shake before using.

  • The Stockpot Rate Schedule and Structure

    We will print on 8 ½ by 11 inch paper and fold the sheets to make 8 ½ by 5 ½ inch pages.
  • Full page: 8 ½ by 5 ½ inch one side. Each insertion: $50.00 One year (10 insertions) $400.00 and represents a $100.00 discount.
  • Half Page: 5 ½ by 4 ¼ or 8 ½ by 2 ¾, one side. Each insertion: $30.00. One year (10 insertions) $250.00 representing a $50.00 discount.
  • Quarter Page: Roughly the size of a business card. Each insertion: $10.00. One year (10 insertions) $75.00 representing a $25.00 discount.
    The Stockpot will be printed and mailed 10 times a year with mailing dates being the 20th of each month except July and August. One summer mailing will occur following the ACF convention. Annual adds will be included in the summer mailing at no additional charge. Single insertion rates would apply for other advertisers.
    Articles or reports by members or committee chairs will be printed if they are received on time. I must receive anything for submission no later than the 15th for the mailer to happen by the 20th. This means ready to print though. Editing and re-writes can happen only on items submitted before the 10th. I will take information by mail, fax or e-mail.
    The electronic or web Stockpot will include much of the information featured in the printed Stockpot. Ads will only be those with annual contracts. Vendor or member ads, for which a link to another web site is included, will cost an additional $20.00 per year and the advertiser will have to sign an agreement that the linked website will meet certain standards and that if the link is disrupted from the advertiser end, no refunds will be made. We will develop language for links that indicates that VCA has no control over content on linked ites and does not endorse or guarantee products offered or claims made on linked websites.