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The Ozarks’ Culinarian #259 1 December, 2012
The Ozarks’ Culinarian
dec. 2012—Newsletter #259
Message from the Local President by Paul Trout
Here we are at the start of the Christmas season, one year has flown by and I am still proud to be involved with this local chap-ter of the ACF. Every meeting that is hosted brings new knowledge and camaraderie that helps me advance in my profession.
Let’s not forget what this season is about, it’s just not being away from your family while everyone else is enjoying the fruits of your work it is about sharing what you do, making others happy at this time and when you get the time with your family making the best of it. I applaud everyone in the Culinary/Hospitality Industry for their commitment to their profession and it is a passion that drives us; not just having a job. We are posting a letter from a student who has been in the business and has gone to school to advance her education. She was sharing her thoughts with me one day and I asked her to put it on paper, we all could learn from others.
A word about professionalism: we have fought hard to be recognized as a professional status in the eyes of the world and our own government. It is always the responsibility of us as chefs and managers to train employees to understand the importance of being professional, too many times we lose sight of what holds a business together. The most successful restaurants boast of this attitude in the work place, we see allot of sloppiness (grunge) in our young people today it might be cool outside of work but we need to keep in mind we are handling others health and wellbeing in our hands, and perception is important. Sometimes in the kitchen it gets easy to release stress by hazing and ridiculing people around you, but this attitude does nothing for the growth and wellbeing of the business, building a crew with respect and making them understand that importance can only help you and your business grow. I know when I drive up to a restaurant and the crew looks sloppier then the guy on dirty jobs I have a good
Local Members/Student Team Return with
Medals!
Story and Photos by Nathan Frazo
The weekend of November 9-10, 2012 was a satisfying and
productive weekend for a group of local ACF members as they
competed in the John Joyce Culinary Challenge which was
recently held at Johnson County Community College in Over-
land Park, Kansas.
This is an annual ACF Sanctioned competition where all ACF
members and teams are welcome to come test their skills for
an opportunity to gain and grow knowledge and win shining
medals. Such was the case for Nathan Frazo, Kevin Mueller,
and the ACF Student Teams from Ozarks Technical Community College and College of the Ozarks.
Nathan and Kevin both competed in the professional category with Nathan bringing home a bronze medal from his
first professional competition, and Kevin landing top honors with a gold medal! The two student teams also were
making us proud by competing for their first time as teams and bringing home 10 bronze medals amongst the two
teams! Congratulations to all who competed, and good luck to the two student teams as they continue practicing in
anticipation of competing against the St Louis teams at the state competition later next spring!
The Ozarks’ Culinarian #259 2 December, 2012
A Family Relationship Essay by April Miller
Working in the restaurant industry is like having a second family, and just like your family co-workers can weaken even the strongest will. Working in the kitchen you will form many kinds of relationships some good, some bad, and some great.
Every restaurant has a father figure it could be the owner, manger, or head chef. This is someone you don’t want to make mad or you could get grounded. You have the mother, the one you go to with a problem, needs, or when you get hurt.
Then you have the children they could be the new guy that you have to teach, or the co-worker you laugh with. Just like every household you have the dysfunctional. The ones that cause problems in your unit, the mess makers, the ones who don’t show up, the ones who cause chaos threw out the building. Without these members of the restaurant there would be no balance everyone has a title.
You have to trust your family if it’s at home, on the line, or the front of house. Everyone has to work together to get through the night. You must communicate with each other to be successful, and to maintain happiness throughout the house. Respect is also a tool that can be used to unlock doors to success. What would happen if you made the dishwasher mad would they want to keep the same integrity? Probably not and you would be left washing dishes every night. You must respect everyone no matter what role they play.
Whatever your role is you will form relation-ships with your co-workers, which could last a life-time. Over the years I have spent many hours with my second family leaving my real family at home on holidays, weekends, or when they were sick. It’s a choice you make when you sign up for this industry it’s a life style that is demanding but the rewards are amazing if you can see the little gifts that are given. There are the people that have inspired me on my journeys in the kitchen they are the ones who stay cool no matter how slammed you are. They are the ones that you want to learn from and they will take time to show you what they know so that one day you can teach someone else.
The restaurant is my second family they know me better than my real family, they have helped me threw my blood, sweat, and tears. It’s a second language, love, and passion. It’s about FOOD the glue that holds every family together. Eat food that is good for your soul .Love what you do and pass your skills on to the next generation so you can die knowing you passed on a bit of history.
April: A Student with passion for the path she has chosen. See her “New Member Highlight” on the next page!
Photo by Nathan Frazo
The Ozarks’ Culinarian #259 3 December, 2012
From the office of…From the office of…From the office of… Competition Chairman Kevin Mueller, CC
Hello Chefs. For those of you who don’t know me, I am a recent graduate from OTC, and have been
working at Twin Oaks Country Club for the last three years. As the Competition Chair I would like to
see a greater involvement in culinary competitions from our professional members as well as students.
In the last four years I have participated in seven competitions and accredit this to my growth as a
young chef. Competitions weather ACF Sanctioned or Local competitions, such as the Taste Of Ele-
gance, are a great way to test your skills amongst other chefs, and mainly yourself. In the rush of eve-
ryday business it can be easy to forget the basics, and forget to push ourselves. Participating in a competition gives us a chance to
step back and perfect a dish that we love or to learn a new set of skills.
My main goal as the Competition Chair was to start a student team. I am very pleased that College of the Ozarks and OTC has risen
to the occasion. On November 9th and 10th Johnson County Community College hosted an individual and student team competi-
tion, and our chapter brought back a total of 12 medals. Both College of the Ozarks and OTC brought back bronze medals, Nathan
Frazo received a bronze for his first professional competition, and I received my first gold medal.
If you would like more information about competing feel free to contact me at [email protected]. Until next time, love what you do, and keep cooking.
We asked our new mem-
ber six questions to get to
know her better.
1. What is your current
position, title, and
place of employment?
2. What made you choose
this profession?
3. If you could work for a
chef that inspires you,
who would that be?
4. What is your favorite
food or cuisine (to eat
or to cook)?
5. What are your future
goals or dreams?
6. What professional ad-
vice would you pass on
to future culinarians?
New Member Highlight—
April Miller
1. Currently I am a student at OTC; in the past I have
worked at Hickory Hills, Bijan’s, and Nakato’s.
2. When I was 13, my mom took me to Paul McCartney
and we got to eat backstage. It was a vegetarian dinner,
and there was a lady who worked the buffet. She looked
so cool and ever since then I’ve seen myself working with
food. Plus, I like to eat, a lot!!
3. Alice Waters
4. I love to cook protein, any shape or form
5. I want to have a place with a greenhouse on the side
and make very tasty treats.,
6. Work from the bottom up, learn from others, and pass it
on. And if you don’t love it, get out the kitchen!
The Ozarks’ Culinarian #259 4 December, 2012
Message, Cont. from page 1
Idea the food is going to look the same. Dude is no way to address anyone in a work en-vironment, most Chefs and supervisors have worked hard to get in the position they are in and respect goes along way with advancement, yes sir or Chef, thank you ma’am, please, are the most important tools you can give to a new employee.
Let’s all get ready for the New Year and participate with our local chapter in all of our events. Next one coming is our social in January at Fire and Ice, and our fundraiser in Feb-ruary Flavor and Flair (Ramada, Fire and Ice) if you are not doing food already participate by getting tickets sold or contribute to the silent auction or maybe show up and help.
In closing:
“May you have the hindsight to know where you’ve been, the foresight to know where you’re going, and the insight to know when you’re going to far.” Thanks Renae Beushausen
Paul Trout CEC
President Springfield Branson Chef Association
Planning for Golf Tournament 2013 has begun, help wanted!!
Our annual golf tournament has been scheduled for April 22, 2013, at Millwood Golf and Racquet Club. Registration will begin at 11am, and shotgun play begins at noon. Chef Steve Oshita is once again
heading up this event, which is our largest fund-raiser, and will need plenty of help to get everything covered! All inter-ested parties should contact Steve Oshita at [email protected] or Paul Trout at [email protected].
Hy-Vee Chefs win recipe contest Hy-Vee Chefs Chadwick Isom and Marty Lowry placed first in
the Golden Penguin Chef Contest, as part of the larger Golden
Penguin contest. The Golden Penguin award is awarded annu-
ally to participants who excel in display and promotion of dairy
products in a retail environment. This year’s recipe contest was sponsored by
Stremick’s Heritage and the National Frozen and Refrigerated Foods Associa-
tion. The winning recipe created a dairy-free Ginger and Lemongrass Panna
Cotta, made with a non-dairy coffee creamer.
2012: A Year of Excellence
Competition photos courtesy of Brian Romano, Marty Lowry, and Nathan Frazo.
Congratulations to all who learned and grew this year!!
The Ozarks’ Culinarian #259 5 December, 2012
2013 Calendar of Events Jan. 28—Vendor Appreciation Dinner, Ramada Oasis, 6pm
Board Meeting prior
Feb. 1—Flavor and Flair, University Plaza Convention Center, 6-9pm
Feb. 25—Board Meeting Only
March 25—Board and General Meeting, The Red Onion, Joplin, 6pm
Email Paul Trout for carpool or other travel arrangements
April 22—18th Annual Golf Tournament, Millwood, 12pm tee time
All chefs are encouraged to participate!
April 29—May 1—ACF Regional Conference, Peabody Convention Center, Little Rock, AR
May 27—Board and General Meeting, The Mansion at Elfindale, 6pm
June 24—Board and General Meeting, Leong’s Asian Diner, 6pm
July 22 or 29—____________________________________________________________________
Interested in hosting the July meeting? Please contact Paul Trout
Aug. 26—Board and General Meeting, VTS/Cooks’ Kettle Restaurant, 6pm
Sept 30—Board and General Meeting, Feller’s Fixtures, 6pm
Oct. 28—Board and General Meeting, OTC, 6pm
Nov. 25—Board and General Meeting, Ozarks Food Harvest, 6pm
Chairman of the Board
Deb Courtney, CSC
Big Cedar Lodge
(417) 230-4091
dlcourtney@big-
cedar.com
Certification Chair
Chadwick Isom, CEC
Hy-Vee
(417) 838-1284
Competition Chair
Kevin Mueller, CC
Twin Oaks Country Club
(314) 239-9709
Media Chair
J. Martin Lowry, CC
Hy-Vee
(417) 766-8502
chefmarty417@hotmail.
com
Recorder
Nathan Frazo
LongHorn Steakhouse
(417) 447-8165
natedogg_76986
@hotmail.com
President
Paul Trout, CEC
OTC
(417) 447-8165
Vice-President
Membership Chair
Aaron Gregory, CCC
Oasis Convention Center
(417) 447-8165
Secretary
Wing Leong
Leong’s Asian Diner
(417) 818-7655
Treasurer
Steve Oshita
Nakato’s Japanese Restaurant
(417) 693-1115
Springfield/Branson Chefs’ Assoc.
PO Box 225
Ridgedale, MO 65739
Thanks to our Sponsors
Questions about the benefits of-
membership, including Allied
Membership? Contact Aaron
Gregory at
For more information and up-
dated news about our chapter,
visit our website at
http://
www.acfspringfieldbranson.com