The Chef De Cuisine
Authored by David Chenelle
Chairperson of the Board: Chefs de Cuisine Assn of San Diego
Vice President, Chefs de Cuisine Assn. of San Diego Education Foundation Inc.
I pray that all had a great 2016. As for us in the Chefs de Cuisine Assn of San Diego Education Foundation we wish you a Happy Holidays. 2016 was our inaugural year as a separate Nonprofit Foundation apart from the Chefs de Cuisine Assn of San Diego.
As we enter 2017, let’s take a moment to think about what a new year means. Is it a chance to start over? How about an opportunity to branch out into a totally different area? Or should we try to build on our successes to date and see how far we can go? A new year offers such promise—and a chance to dream and think big. Now on to our business of the day.
Chefs de Cuisine Association of San Diego Education Foundation, Inc. update.
The CDCEF has a couple of Board seats open for the Board of Directors. We are looking for a person that has experience with nonprofit foundations, specifically with writing grant requests. That would benefit the CDCEF greatly. I hope all of you have taken a moment to check the website it is looking fantastic. Thanks to our Secretary Michelle Sahagian for her hard work in developing the website. If you have not seen it yet here is the website.
Another way we raise funds is by working with a greeting card business that by purchasing greeting cards of all types found on our Education Foundation Website a portion is returned to our Foundation. This business works alongside with other nonprofits across the country and I am happy to report that our foundation is the first and only culinary based business that they will be working with.
This program self runs itself without any cost to the Education Foundation all we ask is for your support in purchasing cards for any of your special occasions.
Apprenticeship Program Update
I finished a successful meeting the Department of Labor and I am happy to report that the Chefs de Cuisine Assn of San Diego Apprenticeship Program is now officially registered with the State of California.
As of 12/13/2016, both Chef David Avalos and I met with the representatives of Hilton Corporate recruiters on implementing the apprenticeship program throughout most of the properties in Southern California. This includes Doubletree and Embassy Suite properties as well. I am glad to report that this meeting was successful. San Diego will be the first area that the apprenticeship program will be applied with this partnership between the CDCEF and the Hilton Corporate recruiters.
Upon the success of this collaboration, our membership in the ACF Chapter of the Chefs de Cuisine Assn of San Diego will greatly increase throughout 2017. It will also be the FIRST kind of program going into effect. All eyes from National ACF and regional chapters that host Apprenticeship programs will be looking at the success of this collaboration in San Diego.
Creating ZERO Student Debt through the Apprenticeship Program
I will be needing to host a meeting for the Apprenticeship council ASAP after the Holiday season. This council will screen and interview apprentices and pick from the applicants as to who is eligible to be an apprentice. Not just anybody can qualify. A tentative apprentice needs to have fulfilled the eligibility requirements. Apprenticeship is not meant to be an easy job. It is tough and demanding as it places the Apprentice in the fray of a professional kitchen. The expectations are high and only those that have demonstrated the ability, commitment and passion to learn, have basic knife skills, are willing to do what it takes to fulfill the 4,000 hours on the job training and 448 hours of related instruction of accredited units at Mesa College can apply. Apprenticeship is not for dreamers or wannabees. It is for the serious culinarian that need to be given a chance to be launched into the professional world of Culinary Arts. Upon graduation, the apprentice will earn and be a lifelong Certified Culinarian from the Department of Labor and can apply to become a Certified Sous Chef (CSC) from the ACF. Upon the successful completion, of the CSC category this will launch the apprentice into management if they market themselves. It is a program that creates success and ZERO STUDENT DEBT! How does this happen? An apprentice is a paid full time employee that can pay their way through the program plus the CDCEF will help in defraying some of the cost to the program. By no means is this a free program. As a matter of fact, it creates wealth by paying the apprentice at the job then upon successful completion enabling them to become eligible for salaried management positions in just two years.
Our paperwork is being submitted to the management of the workforce innovation and opportunity act. This program pays half of the wages for the first 6 months of an employee’s wage. The goal is to have these two departments work together, the apprenticeship program and the workforce innovation and opportunity act. If these two can work harmoniously then it becomes a great benefit and incentive to the employer and the value of hiring apprentices greatly increases. Below is the description and link to the program. There will be more on this later in 2017 and the CDCEF will keep you informed of any developments that will occur.
If you are looking to hire soon, we (Workforce and Opportunity Act) offers a Wage Reimbursement Program that will award employers 50% - 75% of the employee’s salary for the first 6 months of their employment. We work with the Federal Government, State and County of San Diego as well as community partners with the goal of finding jobs for displaced workers and helping companies like yours with their hiring needs and to offset training costs.
Looking for Sponsoring Houses
A sponsoring house is the establishment that provides the kitchen space and supervising Chef for the apprentice to work. The apprentice is employed at the sponsoring house and will receive regular and progressive wages during their stay at the sponsoring house.
Food production at the establishment will need to be made from scratch at a minimum of 51%. Sponsoring houses can be a hotel, restaurant, club, hospital, adult living community, college foodservice facility, a business and institution foodservice facility that has the work area and equipment to support the kitchen stations. Any of these facilities must provide a minimum of 2 of the following services, breakfast, lunch, dinner, banquet/catering.
Additionally, an apprenticeship program site visit will be made during the first year of the application process and again in three years after the expiration of the program recognition. Evaluator expenses are the responsibility of the program.
I will need all interested Chefs and properties to contact me to sign up as a sponsoring house to host apprentices. I will be making some calls and visiting some sites to get this going. Please do not hesitate to do this.
This application can be found on the Education Foundation site under Apprenticeship. After that is filled out it is sent to the Apprenticeship coordinator. We then contact you to find out about your eligibility for the program. This is a 2nd phase program. A tentative Apprentice must have 1 year experience or successfully complete a 1st phase program that covers the basics. This is not a program for novices.
WHAT’S HOT? FORECASTING FLAVOR FROM THE NATIONAL RESTAURANT ASSOCIATION (NRA)
I always look forward to the annual National Restaurant Association’s (NRA) What’s Hot in 2017 survey predicting food and menu trends for the coming year. Reading the article from NRA I feel, is always a valuable insight on where the trends are going.
The NRA annually explores the top menu trends for the coming year in its What’s Hot culinary forecast.
For the 2017 forecast, the NRA surveyed nearly 1,300 professional chef members of the American Culinary Federation to find out which foods, beverages and culinary themes will be hot on restaurant menus in the coming year. How do you rate? The What’s Hot 2017 top 20 food trends are:
1. New cuts of meat
2. Street food-inspired dishes
3. Healthful kids’ meals
4. House-made charcuterie
5. Sustainable seafood
6. Ethnic-inspired breakfast items
7. House-made condiments
8. Authentic ethnic cuisine
9. Heirloom fruits and vegetables
10. African flavors
11. Ethnic spices
12. House-made sausage
13. House-made pickles
14. Ancient grains
15. House-made/artisan ice cream
16. Whole-grain items in kids’ meals
17. Protein-rich grains/seeds
18. Artisan cheeses
19. Savory desserts
20. Gourmet items in kids’ meals
The survey also forecast these top 10 concept trends: hyper-local sourcing; chef-driven fast casual; natural ingredients/clean menus; environmental sustainability; locally sourced produce; locally sourced meat/seafood; food-waste reduction; meal kits; simplicity/back to basics; and nutrition. For complete survey results, additional trends to watch, a video and downloadable graphics, visit: www.restaurant.org/foodtrends
I’m excited to be entering 2017 with all it must offer. How about you? Let’s make a New Year’s resolution that 2017 will be a stellar year for the Chefs de Cuisine Assn Education Foundation. Together, we can reach for the stars to raise money. I’m sure you’re with me as we dream on the many different opportunities that will not only help the CDCEF out but many apprentices, other charities that we help out and as I mentioned at the beginning of this article, think big and Let’s get this accomplished.