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Become a Culinary Visions Program Partner. Learn more |
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Charles L. Duit
CEC, ACE, AAC, CDM, CFPP
2011-2013 TCA PRESIDENT
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TCA Convention Registration
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Full TCA Convention Registration is $200 per person. Prices for
Student/Continuing Education Registration and Ala Carte Registration are
available by clicking here.
Full registration includes admission to all meals, seminars, Welcome Reception, Awards Luncheon, and President's Reception/Dinner and General Meeting. (Note: no admission charge for attending general meeting only, Saturday, June 22, 2013, 9 am. Keynote Speaker-Paul Ellis. Voting members plan to attend general meeting so your vote counts for TCA President and TCA 1st Vice President).
Continuing Education Seminars include:
*The Art of Foie Gras 1 & 2
*Knowledge Bowl Round 1 & 2 and finals
*Natural & Organic Proteins with Niman Ranch
*Cheese & Beer Pairing-Not a wine drinker? Ever wonder what cheese to eat while drinking your favorite ale, pilsner, or IPA? How familiar are you with different styles of beer? Come learn about the world of beer & cheese and how they can be perfect partners together.
*Giving Back with Pro Start-Did you have someone that helped you get where you are today? You can be that person for a young person involved in Pro Start. Pro Start is a national career-building program for high school students who are interested in culinary arts and foodservice management. Learn more about the Pro Start Program and how you can become involved in building the next generation in the culinary industry.
*Texas Honey Bee Guild
*Meat Fabrication & Cost Control-Ever contemplated fabricating your portion cuts of meat? Do you think that pre-cut is the best choice for your kitchen? Learn different ways and methods to break down a tenderloin as well as understanding the many benefits your bottom line will see.
*How to Market Yourself as Chef-Want to see your name in lights on TV? Do you have great recipes or stories you could share in print media? Come hear from lively panel discussion of professionals who have experience getting themselves visible in different media outlets.
*Social Media for Chefs.
All seminars will be held at Sheraton FW.
Welcome Reception will be held at Ashton Depot, Awards Luncheon held at Sheraton FW and President's Reception/dinner will be held at Omni Hotel FW.
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Oklahoma Tornado - ACF Red Cross Disaster Team
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Our prayers go to those in Moore, Oklahoma. The ACF Red Cross Disaster
Team led by Lynn Krause CEPC, AAC and Central Region ACF Disaster Team,
Debbie Bando CEC, AAC are working on a plan for assistants. As
information is given to the Texas Chefs State Office it will be passed
onto membership. The state office is keeping a log of information from
Lynn Krause CEPC, AAC who is in direct contact with Debbie Bando CEC, AAC. These
two women are receiving emails and phone calls from so many who wish to
help. In order to take some of the pressure off the number of calls and
emails please click here for information that may be of assistance to
those who wish to help.
If you wish to make a donation please make
checks payable to the American Culinary Federation. Be sure to earmark
the check ACFEF Disaster Relief Fund. Mail to ACFEF Disaster Relief,
American Culinary Federation, 180 Center Place Way, St. Augustine, FL
32095. You may also call ACF at 800.624.9458 or donate online at www.acfchefs.org
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ACF Central Regional Conference - Little Rock Arkansas
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Stephen DeShazo CEC
2013 ACF Central Region
Chef Educator of the Year
Congratulations to all the Central Regional winners, but especially our own!
Stephen DeShazo CEC - Central Region Chef Educator of the Year
Ewart Jones Ph.D. CEC, AAC - Chefs Service Award, awarded by Academy of Chefs
El Centro College, Knowledge Bowl Team, Bronze Medal
LeCordon Bleu Dallas Junior Hot Foods, Bronze Medal
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Southwest Foodservice Expo - Chef Competition - June 23 & 24, 2013
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Chef Competitions & Culinary Salon will be held in conjunction with 2013 Southwest Foodservice Expo, Sunday, June 23 & Monday, June 24, 2013 at Dallas Convention Center. Competition rules and regulations are based on American Culinary Federation (ACF) Competition Guidelines. All participants will receive ACF accreditation points, diplomas and medals accordingly. The competition and prize packages are sponsored by the Texas Chefs Association, Texas Restaurant Association and Sysco. For competition guidelines and Chef Competition Entry Form, click here. Deadline for entries is June 3, 2013.
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TCA Board Election & Ratification of Chapter Directors
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TCA voting members will be voting on new board positions for TCA President and TCA 1st Vice President during the General Session Meeting at the 2013 TCA Convention. At the TCA Winter Board Meeting the following were nominated, however, nominations will remain open until General Session Meeting during convention.
Texas Chefs President nominations: Mark Schneider CEC, CCE, ACE, Sharon Van Meter and Michael Scott CEC, AAC
1st Vice President nominations: Ewart Jones CEC, AAC, Casey Gates and Jackson York CEC.
Also the following chapters will ratify new directors: Austin, Dallas, Fort Worth, Golden Triangle, Houston, Permian Basin and Rio Grande Valley Chapters.
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2013 Award Winners
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Congratulations to 2013 Award Winners. Chef of the Year, Pastry Chef of the Year, Educator of the Year, and Student Culinarian of the Year are eligible for the State Chef, Pastry Chef, Educator and Student of the Year. The awards ceremony will take place at the Awards Luncheon and President's Dinner during 2013 Ft. Worth Convention. (Those who submitted bios and/or pictures are highlighted in red.)
Chef of the Year
John Lopez - Austin Chapter
William Hillis - Concho Valley Chapter
Michael Scott CEC AAC - Dallas Chapter
Melvin Guevara - East Texas Chapter
James Morris - Fort Worth Chapter
Casey Gates - Golden Triangle Chapter
Paul Sofka - Houston Chapter
Shawn H. Cooley - Permian Basin Chapter
Santiago De La Cruz - Rio Grande Valley Chapter
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Pastry Chef of the Year
Henry Wiens CCC - Concho Valley Chapter
Michele Brown - Dallas Chapter
Yvonne Sternes CPC - Houston Chapter
Marlon Johel Diaz - Rio Grande Valley Chapter
Student Culinarian of the Year
Zachary Fuchs - Dallas Chapter
Andi Stachmus - Fort Worth Chapter
Adam Atterberry - Golden Triangle Chapter
Ronald Isdale CC - Houston Chapter
Alejandro Barrientos - Permian Basin Chapter
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Purveyor of the Year
Steve Jones - Ben E. Keith - Austin Chapter
Mark Zentner - Ben E. Keith - Concho Valley Chapter
Quentin Layne - Basic American Foods - Dallas Chapter
Lewis Sword - Ben E. Keith - East Texas Chapter
Shay Allen - Ben E. Keith - Fort Worth Chapter
Crystal Lynch - US Foods - Golden Triangle Chapter
Scott Davison - Ben E. Keith - Houston Chapter
Gilbert Zarate - Ben E. Keith - Permian Basin Chapter
Carlos Cancino - Admiral Linen - Rio Grande Valley Chapter
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Contributor of the Year
Joe C. Lum - Ben E. Keith - Austin Chapter
Laurence Lambert - Concho Valley Chapter
C. Gus Katsigris - Dallas Chapter
Rick Neal - East Texas Chapter
Crystal Vastine - Fort Worth Chapter
Lamar Chapter of Alpha Sigma Beta - Golden Triangle Chapter
George Darsey - Houston Chapter
Debbie & Steve Fleming - Mid East Texas Chapter
Midland Country Club - Permian Basin Chapter
Larry Delgado - Rio Grande Valley Chapter
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Educator of the Year
Beth Sonnier - Dallas Chapter
Leslie Bartosh CEC - Houston Chapter
Award of Distinction
Jack Rayome |
Presidential Medals
John Vanover (Posthumous)
Walter Kaufmann
Paul Clark |
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ŠAll rights reserved. Texas Chefs Association