the ozarks’ culinarian...the ozarks’ culinarian #260 1 march, 2013 the ozarks’ culinarian...
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The Ozarks’ Culinarian #260 1 March, 2013
The Ozarks’ Culinarian
March 2013—Newsletter #260
College of the Ozarks takes 2nd at State
“Second in state and bronze medal!
Our team beat out the team from the Cordon Bleu with a high scoring bronze medal . The Chefs de Cuisine of St. Louis team, who has won by default for close to 20 years, won the honors of State champs with a silver medal. The Spring-field/Branson team of College of the Ozarks scored high in the skills portion, as well as technique and flavor. Thank you for the support from the chapter.”
Congratulations to the students, and to the chef-coaches who assisted them! Your efforts have truly paid off.
L to R – Captain Joy Hunt, Lindsey Whitener, Hadassah Hirscher, Hannah Burke,
Darina Jutras
Congratulations Taste of Elegance Winners
Thank you for everyone who competed at the 2013 Taste of Elegance in March. It is always such a great event to participate in and our chapter always has such a good showing. Congratulations to the winners: Chef Johnathon Allen from the Aviary Cafe and Creperie for First Place, Chef Cory Jefferson from the Cook’s Kettle for Second Place, Chef Kevin Mueller from Twin Oaks Country Club for Third Place, and Chef Christopher Freeman from the College of the Ozarks for People’s Choice.
Kevin Mueller, CC, Competition Chair
David Leong Receives Congressional
Recognition for Service in Military and
Community
Representative Billy Long honored David Leong in a
speech at the House of Representatives this March,
for his lifelong service of his country and city. David
is famous in this area for creating “Springfield-style”
Cashew Chicken (see “Leongs’, p. 2). He also served
in the Army during WWII, participating in several
theaters, including the D-Day invasion at Omaha
Beach. David is currently retired, and enjoying a family that is firmly rooted in the foodservice industry.
Congratulations are in order for this outstanding recognition of a lifetime of service.
The Ozarks’ Culinarian #260 2 March, 2013
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
From the office of…From the office of…From the office of… Vice-President Aaron Gregory, CCC
Flavor and Flair a Huge Success
I just wanted to take a few moments and touch on the huge success that the Flavor and Flair
event was this past February. As most of you know I have been the chairman for Brunch with
Beethoven for the last seven years. As the numbers for the Brunch kept declining year by year,
we as a Chapter thought it was time for a change.
The idea to move the event to Friday night presented many challenges for the chefs and cooks that participate. But as
our chapter has always does we rose to the occasion. This year we worked much more closely with our Partner the
Springfield Symphony Orchestra, and put together an action plan to correct things that we felt we fell short on in past
events. We focused much of our energy on the promotion and marketing of the event. We used social media as well as
print ads, and built our own website to reach our target audience.
This event would not have been possible without the help of all our chefs and culinary students. I once again was
amazed by the quality and creativity of the dishes that we presented. We had had close to four hundred in attendance.
The overall feedback was extremely positive and the event seemed to be high energy. Interaction with our attendees and
the chefs seemed to be a big factor in this. I am proud to announce that our portion of the event was over $10,000. This is
the highest grossing event we have done to date. We have already had a Committee meeting and have started working
on ideas for next year’s event.
In closing I wanted to express my deep gratitude and appreciation to each and every one involved that made this such a
successful event. I am a proud member of the ACF and feel fortunate to be involved in the Springfield/Branson Chapter.
Leongs’ Release Famous Sauces For Retail Sale
The Leong family has released a line of foods for retail sale
in supermarkets this March, beginning with their famous Cashew
Chicken sauce. The family has plans to release several other
sauces featured in the family’s restaurants, as well as other food
items, such as Egg Rolls and Chicken. Selling out of stock in the
first weekend of sales, Springfield showed up to demonstrate their
enjoyment of this little taste of local history.
The Ozarks’ Culinarian #260 3 March, 2013
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
MSU
(417) 447-8165
natedogg_76986
@hotmail.com
19th Annual ACF Golf Tournament, to benefit the
Springfield/Branson Chefs’ Association
The event will be held Monday, Apr. 15, at Millwood Golf and Racquet Club, with registration beginning at 11am. Events will include the golf tournament, as well as a canned food drive benefitting the Ozarks Food Harvest (and the Kids’ Café program), a silent auction, and an awards dinner. We need more golfers and volunteers! This event provides us with many of the benefits of membership in our local chapter. These include contributions made to student programs, the Kids’ Café, ACF Chef and Child Foundation, ACF Emergency Dis-aster Relief Fund, certification assistance, and membership fees for those chefs with perfect attendance. As you can see, our golf tournament is vital to the chapter’s efforts to serve chil-dren, our fellow chefs, and our community as a whole!
Registration is now available via PayPal from our chapter website, at http://www.acfspringfieldbranson.com/golf/ For additional information, please contact Paul Trout ([email protected], 417-447-8165) or Steve Oshita ([email protected], 417-693-1115). Prizes will be awarded for flights A and B, for longest drive, longest putt, and closest to the pin. Costs are:
Hole Sponsorship and 2-person Team: $400
Hole Sponsorship: $150
Cost per Player: $125 (includes Lunch, Beverage, Goodie Bag)
Mulligan tickets, 2 to a person: $10
Donated Prizes and Gift Certificates: To Be Raffled Off
On the Certification Trail
College of the Ozarks chefs James Braddock and Alden Griffus have certified at the
levels of CEC and CSC, respectively. Chefs Kevin Mueller, Nathan Frazo, and Jason
Wike are preparing to take their practical exams for CSC and CEC in Kansas City in
March. Chef Brian Romano has renewed his CEC, and is a written exam away from his
CCA. Chefs Marty Lowry and David Rice have passed the
written exam for CCC, and are practicing for the practical. And
Chef Scott Horned has begun preparation for his CEC.
Great work, everyone!
Springfield/Branson Chefs’ Assoc.
PO Box 225
Ridgedale, MO 65739
Calendar Updates and Reminders
Golf tournament will be April 15, not April 22
Regional Conference is in Little Rock, AR April 29 &
30, and May 1
May meeting at Elfindale will be May 20, not May 27
June meeting will be June 24 at Leong’s Asian Diner
Many Thanks to our Sponsors!!
Professional or Allied members who wish to advertise
In the newsletter or on the website should contact Marty
Lowry at [email protected]. Website advertising
Is included with membership.