The RoadRunner Review

MAY 2006 NEXT MEETING:

>>> Monday, May 8 <<< Desert Diamond Casino

HOSTS: Executive Chef Ramon Delgado Executive Sous Chef John Cahill

MEETING SPONSOR: SYSCO Food Service ————————–————————————————————————————–——–-———

ADDRESS: 1100 W. Pima Mine Rd — PHONE: 294-7777 DIRECTIONS: I-19 South to Pima Mine Rd; Meeting

>>> MEETING ROOMS ARE ON THE NORTH SIDE OF THE BUILDING <<<

TIMES: 3:30 PM: Registration 4:00 PM: GENERAL MEETING 5:00 PM: Dinner & Social Hour ————————————————————————————————–——————–—————

>>> THE CASA BOARD MEETS AT 2:30 PM <<<

Executive Chef Ramon Delgado, with the assistance of Executive Sous Chef John Cahill, directs the operations of the Agave Restaurant,

the Diamond Taqueria, Diamond Buffet, Diamond Grill, and Diamond Café, in addition to an often heavy load of special events and banquets. It is estimated the original Desert Diamond Casino,

now being rebuilt, will require an additional 95 culinary operations personnel!

CHEF’S ASSOCIATION OF SOUTHERN ARIZONA

‘Champion for Tucson’s Chefs, “Home” for Tucson’s Champion Chefs’

THE TOHONO O’ODHAM NATION is comparable in size to the state of Connecticut. Its four non-contiguous segments total more than 2.8 million acres at an elevation of 2,674 feet. Within its land the Nation has established an Industrial Park that is located near Tucson. Tenants of the Industrial Park include Caterpillar, the maker of heavy equipment; the Desert Diamond Casino, an enterprise

Desert Diamond Casino is a complete entertain-ment facility offering activities ranging from gaming and dining to concerts and convention meetings.

of the Nation; and, an 23 acre foreign trade zone. The lands of the Nation are located within the Sonoran Desert in south central Arizona. The largest community, Sells, functions as the Nation's capital. Executive Chef Ramon Delgado began his culinary career in Palm Springs, CA, while still in high school, cutting his teeth in culinary arts at the Marriot Rancho Las Palmas Resort in Ranch Mirage, CA. Since moving to Tucson Ramon has worked at Loews Ventana Canyon Resort, the Lodge at Ventana Canyon CC, and was Executive Sous Chef at The Grill at Hacienda del Sol, before helping open the F&B operations at the new Desert Diamond Casino in 2001. In 2005, Chef Delgado won a Bronze Medal in the first annual CASA Culinary Chef of the Year Competition.

OFFICERS

President

Steven Gendel 318-3448

Vice President

Elizabeth Mikesell 573-9936 Office: 206-5128

Secretary

Mark Shelton 296-6275

Treasurer

Armando Delgado 742-6242

Directors at Large

John Cahill, Chairman 578-6044 Gino Marinelli 744-2929 Issa Moussa 299-6249

Trustees

Odell Baskerville 325-1541 Serge Delage 742-6000 x7053 Brad Dolman 297-1121 Al Friedmann 297-4211 Albert Hall 529-3500 Brian Magyar 229-3350 Jim Murphy 323-7739

COMMITTEE CHAIRS

Apprenticeship

Ed Doran 206-5117 Elizabeth Mikesell 573-9936

Scholarship

Issa Moussa 299-6249 Jim Murphy 323-7739 Odell Baskerville 325-1541

Membership

Miles Theurich 733-1995

Education & Certification

Al Friedmann 297-4211

Culinary Competitions

Elizabeth Mikesell 573-9936 Office 209-5128

Bylaws Re-write

Al Friedmann 297-4211

President’s Dinner

Golf Committee Brad Dolman 297-1121 Jeff Jones 239-7124 Steven Gendel 318-3448

Public Relations/Photographer

RoadRunner Review Editor

Steven Gendel 318-3448

ACF/CASA Address & Phone: 3438 E Bellevue St Tucson, AZ 85716-3910 (520) 318-3448

C . A . S . A . O F F I C E R S & C O M M I T T E E C H A I R S Page 2 RoadRunner Review MAY 2006

CASA HALL OF FAME =======================================

1992 Ernest Hayes, Sr.

Arthur “Budd” Judd Douglas Marvin

Bud Benning

1993 Ed Reed

Ernie Gasser

1994 Ward Tombaugh

2000 Issa Moussa Alan Zeman

2005 CULINARY CHEF OF THE YEAR

ALBERT HALL, ACACIA * * * * *

2005 JUNIOR CHEF OF THE YEAR

ELLEN FENSTER

CHANTILLY TEA ROOM

* * * * * 2005 VOLUNTEER CHEF OF THE YEAR

MILES THEURICH CATERING CONSULTANTS INTERNATIONAL

TÑÜ|Ä c{ÉàÉ ZtÄÄxÜç‰g{x TÜ|éÉÇt \ÇÇ

  Thanks to Executive Chef Odell Baskerville , Executive Sous Chef Rick Tarin, the excellent The Arizona Inn staff, and to SYSCO Food Service all of whom helped make CASA’s April meeting happen in style! Be ready to head down I-19 to Desert Diamond Casino where Executive Chef Ramon Delgado and Executive Sous Chef John Cahill, both former CASA officers, will host our meeting on Monday, May 8. SYSCO will again be sponsor the meeting.

The ubiquitous blast furnace which is summertime in Tucson is fast approaching! What does that mean? Well, I hope that it means some well-deserved vacation time for you and your staff! As for CASA, here is the general plan (as I best understand it). CASA’s annual fundraiser Golf Tournament will be on June 5, at El Conquistador Country Club (more fun than culinarians should be allowed!). June’s meeting is scheduled for Tanque Verde Ranch, June 12. Our Culinary and Pastry Chef of the Year Competitions will take place later this summer. We are attempting to arrange them in conjunction with the SYSCO Food Show on July 11 and the Shamrock Food Show on August 9. Staging our open culinary competitions no later than August will allow us to honor the medalists at the President’s Dinner in September, freeing us up to hold a high profile charitable event featuring the chefs during October. The Junior Chef Hot Food Team will compete in November.

My best to everyone for a strong end of the season! See you all at Desert Diamond Casino! 

PR E S I D EN T’S ME S S A G E ~ C h e f St e v e n G e n d e l

¡`öá YÉàÉá !

Steven Gendel

MAY 2006 RoadRunner Review Page 3

Deadline Nearing for

Discounted Convention Registration Rate

ACF members who plan to attend the 2006 ACF National Convention should register by May 5 to take advantage of a discounted registration fee. The 56th ACF National Convention will take place July 14-17, 2006 in Philadelphia at the Philadelphia Marriott and Pennsylvania C o n v e n t i o n C e n t e r . Don't miss any of the networking and educational opportunities, competitions or social events that will occur at this year's national convention! Reserve your room at the Philadelphia Marriott by June 22 and enjoy a special ACF-convention rate of $156 per night.

Registration is open to ACF members as well as nonmembers , and ACF members should log in to obtain the member rate. To register or for more information, visit www.acfchefs.org, then click on the Events link. You may also contact the ACF Events Department at 800-624-9458 to register by phone. Confirmation of your registration will be sent at a closer date.

CASA GOLF! “Tucson’s Tastiest

Tournament!” —————————

Monday, June 5th 7:30 AM—Register @ 6:30 ——-—————————

4-Ball Scramble Shotgun Start ———————

El Conquistador Country Club ————–————

Prizes, Food, Fun; Culinarians & Friends

Slinging Forged Blades ====================================

===================================

Informative Seminars, Refresher Courses , and More Available a t 2 0 0 6 A C F National Convention If you're interested in becoming a certified master chef (CMC) or beginning your own business, don't miss "Exploring the CMC Exam-The Certified Master Chef Exam Studied and Revealed" or "Build a Better Business" seminars, which will be offered at this year's ACF national convention on July 17 and 16, respectively. Presented by Brad Barnes, CMC, CCA, AAC, the master-chef seminar will explore the many facets of the exam's segments, scoring rubrics and logistics, and it will explain how potential candidates can build a better path toward success. The "Build a Better Business"

seminars will consist of five sessions designed to help the entrepreneur create a successful business. The sessions will include: "Take Your New Business or Business Idea to the Next Level" by The Wharton School of the University of Pennsylvania, Philadelphia, presented as two parts, in back-to-back sessions; " In t roduct ion to Cater ing: Ingredients for Success" by R. William Jardine and Dr. Stephen B. Shiring; "Finding Time To Be Great and "Contemporary Cuisine" by Charles M. Carroll, CEC, AAC; and "Applied Cost Controls" by Paul Magnant, CCE, CEC.

C r a b - C a k e C o n t e s t Open to AAC Chefs AAC chefs-here's your chance to win big! The American Academy of Chefs & Phillips Foods are searching for new and innovative ways to Dress a Crab Cake. Start with a Phillips Maryland-style frozen crab cake in the center of your plate and get creative by adding toppings, garnishes, layers, sauces and other accoutrements to give it a whole new feel. For example, give a crab cake an Asian spin by topping it with warm vanilla ginger sauce and serving it over a bed of cellophane noodles or garnish macadamia-encrusted crab cakes with a savory black-bean salsa. First place wins $750 and menu inclusion at the AAC Dinner at the ACF national convention in Philadelphia, second place wins $200 and third place wins $50. You must be an AAC member to be eligible for the contest. To enter, visit www.phillipsfoods.com/aaccontest to download a form, then send the completed form to Rebekah Brill at 1215 E. Fort Ave., Baltimore, MD, 21230 or fax it to (410) 837-8526.

ACF & CASA News and Notes Page 4 RoadRunner Review MAY 2006

CULINARY HISTORY — A Historical Review of Master Chefs Presented by Alfred H. Friedmann CEC, CCE, AAC

Who Was Chef Edward Mathieu? “If you work for a man, for Heaven’s sake work for him. If your wages supply bread and butter, work for him and speak well of him. Stand by him in the institution which he represents. An ounce of loyalty is worth a pound of cleverness. If you MUST vilify him, resign your position, and when you are on the outside, damn your heart’s content. But as long as you are part of the institution, don’t condemn it.” ~ Elbert Hubbard (*1) RECAP: Edward’s autobiography alludes to the traumatic experiences he endured throughout the first twelve months under cousin Louis’s tutelage. His biography notes the trials and tribulations, emotional and physical traumas he experi-enced throughout his first year on the job. ”I soon lost the clumsiness of a beginner and gained confidence. I made great improvements and was able to handle my work with more agility. This prompted cousin Louis to take an interest in my work and to appreciate my progress. His attitude towards me changed for the best”.

Part lll Nearing the culmination of his two year apprenticeship at the Hotel Du Commerce, Edward landed a seasonal job as assistant sauce cook with the Hotel Bristol in a nearby town. Upon termination of his seasonal gig at the Bristol Hotel a rec-ommendation from the hotel’s Executive Chef cleared the way to getting Edward hired on the French Riviera at the Grand Hotel of Monte Carlo. The Hotel’s kitchens were under Monsieur Bailly’s (*2) directorship. “The cooking at the Grand Hotel was a symbol of finesse, not surpassed anywhere. Truly, it was a cuisine par excellence, called Haute Cuisine. Under the supervision of a great chef, it took the best cooks from Paris; it bought the best produce and it served the finest foods, beef, veal, lamb, squabs, ducks, capons, poulards which came from Paris, baby lambs from Normandy, and butter from Isigny (*3). Two cooks were specialists for cooking fish—lobster, frog, and shrimp in dozens of different ways, but rarely fried, which was considered common. Hot house asparagus was served all winter. The service was a la carte and most dinners were ordered in advance, with usually fifty parties on the board.”

Chef Edward Mathieu Monsieur Bailly, a fair but exacting taskmaster, was recognized for his culinary expertise. In demand for his culinary sa-voir faire, chef Bailly moved about the Cote D’ Azur from season to season, from establishment to establishment. Recogniz-ing Edward’s culinary qualities, Chef Bailly took a liking to the fledgling cook and talked him into accompanying him on his seasonal gigs. The young culinarian worked in world class establishments including the Parisian Pavilion Royal and the Pari-sian Ritz Hotel with Georges and Escoffier, etc. “At the Ritz Hotel, I had the pleasure of working with the greatest of living masters, Chef A. Escoffier. The Ritz was acknowledged as one of the best hotels in the world the cuisine comparable to the Grand Hotel in Monte Carlo. The word service was the “mot d’ordre” (*4), inculcated upon the minds of all employees, who usually were there all their lives. It was the epitome (and it still is) of taste, convenience and distinction. There I learned what Paris has to offer to the most discriminating epicureans.” Drafted into the French army, assigned to the cavalry, Mathieu describes his regiment. “As dragoons, we formed a beautiful regiment. With horses well groomed, shining boots, steel helmets adorned with horse mane, saber, carbine and lance, we were well equipped to beat the enemy. At that time, however, we were looking for peace. The Kaiser, Mussolini, and Hitler all came afterward. It was known as a great army. Unfortunately, by temperament, I was not built to love army life, with its rigid discipline and sharp command. By emotional tendency I was too much of an individualist. I accepted the army as a citizen’s duty, which I thought of prime importance to a Man, and also to please my family. In any event, I tried to be a good soldier. I loved the French flag, and was ready to shed my blood for France. Completing his three year stint in the French army, his mentor Chef Bailly invited Edward to join him in New York. On November 7, 1904 Edward Mathieu sailed to New York and commenced work at the St. Regis Hotel. *1 E. Hubbard: American writer and philosopher who died on the Lusitania, 1915 *2 Monsieur Bailly: Executive Chef of numerous hotels; took Edward Mathieu under his wing *3 Isigny: Area in France famous for it’s butter *4 Mot d’ Ordre: Rule of the Day O strangers to the law I lay Put your errant tastes away, Let Appetites by Habit ruled, In my learned Art be schooled. Choice and Method, diners dear: Of these, my pupils, come and hear. ~ Joseph Berchoux, La Gastronomie (1801)

MAY 2006 RoadRunner Review Page 5

Page 6 RoadRunner Review MAY 2006

ROADRUNNER REVIEW ADVERTISING RATESROADRUNNER REVIEW ADVERTISING RATES

FULL PAGE ——>>> $100 Per Issue HALF PAGE ——>>> $55 Per Issue QUARTER PAGE ——>>> $30 Per Issue JOB LISTINGS ——>>> FREE of charge

• Ads must be camera-ready.

• Ads requiring typesetting will incur an additional charge.

• Annual rates are available. Call 318-3448 to place an add or for more information.

CASA Employment Center ———————————

Help Wanted:

PLEASE NOTE: These job listings represent basic information that has been communicated to the CASA office on the dates noted. For all listings, please verify with the employer whether that particular position is still open.

============================================================================

May 2: OMNI TUCSON NATIONAL GOLF RESORT & SPA * 1 Full-time PM Fine Dining Cook; * Breakfast Cook CONTACT: Antonio Rodriguez, Executive Chef (520) 877-2371 ——————————————————————————————————————————————May 2: WESTIN LA PALOMA RESORT & SPA * 3 Line Cooks; * 1 Banquet Cook. CONTACT: John Eyer, Executive Sous Chef, (520)742-6000 x7055 ——————————————————————————————————————————————May 2: CANYON RANCH * Full-time Sous Chef, * Full-time Pastry Cook, * Full-time Cook CONTACT: Karen Lopez, (520) 749-9655 ext4218 KLopez@CanyonRanch.com ——————————————————————————————————————————————May 2: HILTON EL CONQUISTADOR * Sundance Waiter/Waitress; * La Vista Food Waiter/Waitress; * Banquet Waiter/Waitress; * Desert Springs Waiter/Waitress; * Banquet Houseperson; * Cook I, Cook II, and Cook III. APPLY IN PERSON AT: The Hilton Tucson El Conquistador, M-F 9am-5pm 10,000 N. Oracle Rd. or Call Rachel in Human Resources @ (520) 544-1172 ——————————————————————————————————————————————

Seeking Employment:

MAY 2006 RoadRunner Review Page 7

CASA ASSOCIATE MEMBERS

Jeff Karcher 2902 N. Flowing Wells Road Tucson, AZ 85705 622-4946 jeff@azrestaurantsupply.com www.azrestaurantsupply.com

Lei Florentine

Food Procurement Manager

622-0525 ext. 216

LFlorentino@CommunityFoodBank.com

Mark Boyce 2311 E. Jones, Phoenix, AZ 85040 (602) 268-3313

Karen Sisco

Office: 622-4811 Cell: 631-4266

KBedard@MissionLinen.com

301 S. Park Ave. Tucson, AZ 85719

Charles Diaz 294-3796 1505 E. Apache Park Place,

George Gosnell

624-8667

1922 E. 18th Street Tucson, AZ 85719-6910

SOUTHWEST GAS Kent Pageau PO Box 26500, Tucson, AZ 85726 794-6430

SUNRISE BAKING COMPANY Debbie Mikelaitis 3650 N. First Ave. Suite 160 Tucson, AZ 85719-1602 293-0878

MERIT FOODS OF ARIZONA

Robert Richter

884-8232

P.O, Box 41525 Tucson, AZ 85717

Rick Kruzcewski District Sales Manager 3655 N. Oracle, Suite 102 Tucson, AZ 85705 Work: 888-3903 Cell: 591-3047 Kruzcewski.Rick@AZ.Sysco.com www.syscoaz.com

STOCK YARDS MEAT PACKING

U.S. FOODSERVICE

Jeff Jones

Work: 239-7124 Cell: 490-4664

Jeff.Jones@StockYardsPacking.com

2255 E First St, Tucson, AZ 85716 www.USFoodService.com

If you are an Associate Member of CASA and are not listed here, or would

like to become one, please call:

318-3448 or send e-mail to:

ChefSteven@APerfectOccasion.com

ACF-CA.S.A. The RoadRunner Review MAY 2006

ACF CASA PMB #428 1645 W. Valencia, #109 Tucson, AZ. 85746-6023

STAMP HERE

C.A.S.A. VOTING PROXY

I, _________________________________________,

a voting member of C.A.S.A., a chapter of the American Culinary Federation,

do hereby grant to: ____________________________________ the power to

represent me in all business proceedings, including the casting of votes pursuant

to C.A.S.A. Bylaws, for the following date(s) only: _________________________.

Signature: ______________________________ Date: _____/_____/2006

Chapter Secretary: ___________________________________