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Summer 2013
HAVE A GREAT SUMMER! NEXT MEETING IS SEPTEMBER 9TH!
WOULD YOU LIKE TO HOST IT?
Chapter Officers
President:
Chef Bill Powell, CCC
[email protected]
Vice President:
Chef Brandi Smith
[email protected]
Treasurer
Chef Gretchen Fayerweather
[email protected]
Secretary
Chef Martha Everhart
[email protected]
Sergeant at Arms
Chef David Napierala
[email protected]
Upcoming Events
Feed Lucas County Children
June 24-27
The Knight Academy
Be There! Aloha!
In this issue:
-Letter from the President
p. 2
-Feed Lucas County Children
p. 3
-Recipe Corner
p. 12
-Volunteer Corner
p. 14
www.maumeevalleychefs.com
The Maumee Valley Chefs Association is an
environmentally friendly organization. This
newsletter is distributed only via email.
Past President
Submit articles and pictures to:
Chef Marcel Hesseling
[email protected]
[email protected]
Webmaster
Jeff Mendelsohn
[email protected]
Local Food Week in the 419
Help us celebrate local foods! Because of our fertile soils, temperate
climate and agricultural heritage, the 419 has a wealth of local food.
August is the beginning of the peak of our season. The Northwest
Ohio Local Food Council invites you to particulate in Local Food Week
in the 419 from August 8th – 18th, 2013.
We invite you to use the tagline, “Local Food Week in the 419”, post on our Food in the 419 Facebook page or
submit information to us at [email protected] about what you do to celebrate local foods and
how we can collaborate. We are starting to put together a calendar to publicize the great things going on with
Food in the 419. We will be sending email updates every other week with details. Here are a couple examples
of scheduled events: “Sneak a Zucchini on Your Neighbor’s Porch” by OSU Extension, Lucas County August 8 th,
Jazz at the Market at the Toledo Farmers Market, August 10 th and an Urban Community Garden Tour at
Magyar Gardin, August 17th as part of the 2013 Ohio Sustainable Farm Tour and Workshop Series Presented by:
Coalition of Ohio Land Trusts, Ohio Ecological Food and Farm Association, Ohio State University Sustainable
Agriculture Team.
Although “locally grown” food does not have one definition, many people are
considering where their food was grown or raised and make the effort to
develop personal connections with growers and producers to find the freshest,
safest and most local food. Please share what “local food” means to you or your
establishment and how you celebrate it. If you have a source of locally raised
vegetables, fruits, meats, eggs, cheese, honey, bread or other artisan products,
we invite you to highlight and promote your local producer all year long but
especially this week.
This is what produce might be in season if you are planning a menu: beans,
beets, blackberries, blueberries, cabbage, cantaloupe, carrots, collards, corn,
cucumbers, eggplant, endive, kale, leeks, lettuce, mustard greens, okra, onions,
peaches, peppers, potatoes, summer squash, tomatoes, turnip greens and
possibly fall raspberries, spinach, apples and everbearing strawberries.
The Northwest Ohio Food Council is a collaborative network of organizations
and individuals working together to build a healthy Northwest Ohio food system.
Please visit our website at http://foodcouncil419.org or Food In the 419
Facebook page. If you have any questions, please email
[email protected]
FEEDING LUCAS COUNTY CHILDREN!
The Maumee Valley Chefs’ Association has a number of volunteers who
have agreed to show up at lunch time the week of June 24 – 27 (MondayThursday) at The Knight Academy (110 Arco Drive) to serve lunch to
children who might not otherwise know where lunch is coming from. Yes,
the food is already prepared, and all we are doing is serving. But servers
are needed. It takes a lot of volunteers for FLCC to feed hungry children
over the summer, and MVCA is helping out during this week.
Please arrive at 11:00 a.m. and plan to serve ‘til 1:00. Most of you who
volunteered ( Chefs Brandi Smith, Bill Mudd, Dave Napierala, Julie Valentine, Joe
Beltran, Jennifer Haley, Marisa Edelstein, Chris Rajner, Marcel Hesseling) did not
specify a day you would be available, but we need to cover four days. I (your
MVCA Secretary) am planning on being there all four days, but would love to know
if/when you plan on helping! Chef G - you signed up for 6/24, 26 & 27! So
everyone please, even if you can only do one day, let me know so we don’t have
six Chefs one day & none the next! Please feel free to contact me at
[email protected] to confirm your involvement in this activity.
MVCA Platinum Sponsor
Quality Assurance
Our Quality Assurance (QA) team consists of 100 associates – 40 full-time personnel on the
corporate QA staff and 60 contracted inspectors – dedicated to one mission: delivering Sysco Brand
products that meet the most exacting safety, reliability and quality standards.
They do this by

Defining product and food safety standards, specifications and procedures;

Choosing suppliers that can conform to Sysco’s stringent food safety and quality measures; and

Monitoring suppliers and their products.
Through ongoing plant audits, inspections and product evaluations, the QA team functions as our
eyes and ears through all stages of a product’s journey, from development to delivery.
Our quality assurance program has a worldwide presence. In 2005, we extended our U.S. inspection
program to more than 70 approved overseas supply facilities to monitor products for compliance at
every stage, from the source to the customer.
This rigorous enforcement is supplemented by assessments from independent auditors, guaranteeing
consistently safe, high-quality products for our customers.
“The safety, security and quality of our food supply is essential for the successful growth of our
business and brand. Sodexo’s Quality Assurance & Food Safety team is proud to partner with
Sysco’s Quality Assurance team in our common endeavor for continuous improvement, shared
learning and leadership in the area of food safety and quality. Sysco’s highly qualified Quality
Assurance team provides consistently knowledgeable, sound support for technical advice and
collaboration. It is through this successful relationship that both businesses have achieved industry
recognition as leaders in food safety and quality.”
MIKE DUNN,
DIRECTOR, PRODUCT QUALITY ASSURANCE AND FOOD SAFETY, SODEXO
MVCA Gold Sponsor
Grilled Flowering Kale
Grilled kale seasoned with garlic, a housemade yogurt sauce, and topped with cashews.
Yield: 1 6-oz. serving
Flowering Kale, trimmed, 6 oz.
Primo Gusto Extra-Virgin Olive Oil, 1 oz.
Chopped Garlic in water,1 ½ tsp.
Kosher Salt, to taste
Trade East Restaurant-Grind Black Pepper, to taste
Yogurt Sauce, 1 oz.
GFS Roasted Salted Jumbo Cashews, chopped into ¼" pieces, ½ oz.
Preparation Instructions
Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Place kale leaves, olive oil, and
garlic in a stainless-steel mixing bowl. Mix together with a rubber spatula until leaves are coated with oil. Place on a
heated char-grill or broiler over medium heat. Season to taste with salt and pepper. Cook until ends of kale are lightly
browned and leaves are tender. CCP: Final internal cooking temperature must reach a minimum of 135°F, held for a
minimum of 15 seconds. Place in a heated serving bowl. Drizzle yogurt sauce over the kale and sprinkle with chopped
cashews.
Yogurt Sauce
Yield: 2 lb.
Fat-Free Plain Yogurt, 2 lb.
Trade East Granulated Onion, 1 tsp.
Trade East Granulated Garlic, 1 tsp.
Kosher Salt, 2 tsp.
Trade East Ground White Pepper, 1¼ tsp.
Preparation Instructions
Wash hands. Place all ingredients in a stainless-steel mixing bowl. Mix thoroughly. Transfer to a covered storage
container, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.
THANK YOU, GORDON FOOD SERVICE, FOR YOUR GOLD-LEVEL
SPONSORSHIP OF THE MAUMEE VALLEY CHEF’S ASSOCIATION! WE
APPRECIATE YOUR SUPPORT AND INVOLVEMENT!
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Food Cost:
MVCA Chef Coats Are Now Available!
The MVCA, in partnership with New Chef Fashion, is proud to announce that the MVCA/ACF logo is
now available for chef jackets. New Chef is the official provider of ACF logo wear for the national and
regional conferences, as well as selected chapters throughout the country. The embroidered logo is
available of chef jackets at a variety of price points and styles. You can place an order by calling New
Chef customer service at 1.800.NEWCHEF. You must specify the Maumee Valley Chefs’ Association
logo when placing your order. For more information, check out the website at
http://www.newchef.com .
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MVCA MEMBERSHIP
If you aren’t a member yet or were a member
at one time and would like to renew, please visit
http://www.maumeevalleychefs.com to join!
There are several different membership
categories, from Student to Professional. Or, feel
free to talk to any MVCA board member about
joining an organization of fellow culinarians and
professionals.
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IN ADDITION TO OUR
PLATINUM SPONSOR, SYSCO DETROIT,
AND OUR
GOLD SPONSOR, GORDON FOODS,
THE FOLLOWING ADVERTISERS ARE GREAT FRIENDS OF THE
MAUMEE VALLEY CHEFS
PLEASE PATRONIZE THEM WHEN YOU CAN. THEY HAVE CONTRIBUTED TO THE SUCCESS OF
OUR SCHOLARSHIP DINNER AND THE SCHOLARSHIPS AWARDED.
Al Peake and Sons Food Service is a 3rd
generation family owned and operated food
supplier. Our staff takes pride daily to guarantee
you the highest quality and honest pricing in the
industry. Our experienced buyers seek and
purchase direct only the highest quality products
available in produce, dairy/cheese, meats,
poultry, and frozen foods, dry-canned,
disposable and chemical supplies. At Al Peake &
Sons we don't just inventory merchandise, we
specialize in all aspects of our product lines to
best service your establishment.
Philip Peake, Owner
cell: 419-351 -5453
work: 419-243-9284
fax: 419-242-3308
[email protected]
800-773-1843
4949 Stickney Avenue
Toledo, OH 43606
Sam Okun
moved to
Toledo at the turn of the century
to start a family and grow a
business 97 years and 5
generations strong, we continue
to thrive!
In our current location since 1947,
we are proud to be at the center of
the Warehouse District as it
grows, expands, and prospers.
33 North Huron Street, Toledo, OH 43604
(419) 241-1101
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Morgan Services Toledo
34 10th St. Toledo, OH 43624
Tel: 419-243-2214
Fax: 419-243-6609
http://www.morganservices.com/index.asp
National
Environmental
Health
Association
on-line HACCP
"special 15% off
discount by
entering coupon
Code # 405828
when registering
on-line"
ACF approved for
14 Continuing
Education Hours
REGISTER:
www.nehahaccp.org
P.O. Box 3075
Titusville, FL
32781
321-567-4644
"Our mission is to help our clients define, create and live their
dream by sharing our culinary experiences, education, and
passion for food"
CEC,HACCP
[email protected] www.americanchefconsulting.com
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http://icecreations.net/ 221 E. Washington
Napoleon, OH 43545 P: 419.599.0000
Thank you, Chad, for your support of the MVCA!
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Recipe Corner
Thanks for submitting these recipes, Chef Ed!
What time’s dinner?
Crawfish Etouffee
Makes: 4 servings
Ingredients
1 cup butter
2 tablespoons all-purpose flour
2 onions, minced
1 green bell pepper, diced
3 cloves garlic, diced
16 ounces cleaned crawfish tails (Can substitute shrimp)
1 teaspoon ground cumin
1/8 teaspoon Worcestershire sauce
1/8 teaspoon hot sauce
salt and pepper to taste
Directions
1. In a stock pot, melt butter over medium heat. When butter is bubbling, add flour to make a roux, stirring
constantly to prevent or remove any lumps. Cook the roux for 5 minutes. Do not brown.
2. Stir in onions and bell peppers; saute 10 minutes, or until onions are translucent. Add garlic, and saute for
3 minutes. Stir in crawfish tails. Slowly pour in enough water to reach a little thicker than soup-like
consistency. Season with cumin, Worcestershire sauce, hot sauce, and salt and pepper. Reduce heat, and
simmer for 10 minutes. Serve over rice.
GREENS WITH HAM AND BACON
CHEF ED GOZDOWSKI
Ingredients
2 large bunches greens, mustard, collard , or turnip
2 tsp. Vegetable oil
1 medium red onion, thin sliced
4 slices thick cut bacon, sliced into ½ inch slices
1 tsp. Fresh finely minced garlic
¼ cup cider vinegar
2 medium size ham hocks
1 box kitchen essentials chicken stock
Directions
Chop greens into approximate two inch segments. Wash thoroughly under cold water to
remove grit.
Heat oil in a very large pot over medium high heat. Add bacon. Cook bacon until nearly crisp.
Remove bacon and reserve. Add onions and garlic and saute until translucent. Add vinegar
and cook down by half. Add greens, mix thoroughly, and saute until they start to give off their
moisture. Add chicken stock and ham hocks. Bring to a boil, reduce to a simmer, and cook
greens until very tender. Season as needed with salt and pepper.remove ham hocks, pick
meat off the bone, and return to the greens pot. Return cooked and chopped bacon to the pot.
Season as desired with frank’s hot sauce or tabasco. Serve immediately.
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The Volunteer Corner
Chefs, you are making a difference!
Part of MVCA’s mission is to give back to our
community, and we do this by volunteering for events, providing food, or both! The
next time your phone rings and it’s an organization looking for a donation of time
and/or food, please consider that in the last six months, MVCA Chefs have given
upwards of
180 hours of time to worthy organizations including the U.S. Marine
Corps, Lutheran Epiphany Church, the Martin Luther Kitchen for the Poor, the Harvest
Pantry, Holy Trinity Lutheran Church, the Cherry Street Mission, the Maritime Academy,
and Dancing with the Military Stars.
“Success in life has nothing to do with what you gain in life or accomplish for yourself.
It's what you do for others.” -- Danny Thomas
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Help Wanted/Opportunities
The Lakes of Monclova a Trilogy Health Services property is currently seeking experienced cooks for our dining services
department. Trilogy Health Services strives to be the best healthcare provider in the Midwest. Our goal is to continually exceed
our customers expectations and are looking for top talent to help us achieve that goal. Ideal candidates will have a minimum of
2 years of foodservice experience, possess a servant leader mentality, have high standards of excellence, and exceptional
customer service skills. We offer our residents a restaurant style fine dining experience every day that is prepared out of our
scratch based kitchen. Come and join our team today!
More information about Trilogy Health Services can be found at Work with purpose at Trilogy Health Services
A complete job description and application link can be found here Lakes of Monclova Cooks Job Description
Chris Rajner
Dining Servies Director
Lakes of Monclova
6935 Monclova Rd
Maumee, OH 43537
Ph: 419-866-3030 ext. 109
Fax: 419-866-3031
[email protected]
Whether you are a Chef looking to hire, or a Chef (or Student!) looking for a job, MVCA can
help you! MVCA is a successful go-to organization that can help. Each month, we usually
receive notices from Chefs who need to hire qualified help. If you are looking for
employment or you have positions to fill, please let us know! The networking that goes on at
our General Meetings has led to people finding jobs, and jobs finding people!
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