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April 2016
April’s General Meeting: My Foodie Kitchen
When: April 17, 2016.
Where: 1423 North Cuyamace Street, El Ca-jon, CA .
Hosting: My Foodie Kitchen. In addition, the general meeting reception starts at 4 pm.
RSVP: [email protected]
We look forward to seeing you there, and ap-preciate your support.
May’s General Meeting: Giovanni’s Res-taurant
When: May 22, 2016.
Where: 9353 Clairmont Mesa Blvd San Diego, CA 92123
Hosting: . Sergio Bellofatto
RSVP: [email protected]
www.sdchefs.orgFor the full version of The Stockpot.
The Chefs de Cuisine
Association of San Diego is online at: www.sdchefs.org
as well as at http://www.facebook.com/sdchefs-decuisine
Also on at SDChefs
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Table of Contents
What’s Inside Page 2President’s Message Page 3Vice-President’s Report Page 4Chairman of the Board Page 5March Fun Page 6Reminders Page 7Latine de City Heights Page 8Tipping??? Page 9Contributers Page 10News of Interest Page 11Ingredient of the Month Page 12Spicy Beef Page 13IRS Warning Page 14 Board of Directors Page 15 Accomplishments Page 16Barbella Eggplant Page 17Purveyor of the Year Page 18
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President’s Message Ricardo Santana
April 2016
Hello all, I pray that all is well with you and your families. Our first “Educationally Focused” meeting of the year was a great success!! Every other month, we plan to have meetings in this format, social and educational, to address both of these interests. This format is something that we are trying out, with the goal to give members valuable information. Please feel free to share your thought as to how this is working for you, if you have any educational topics to suggest, or any other ideas. I would like to thank the San Diego Art Institute for hosting the March Meeting and putting on a great educational session on Foie Gras. A huge thank you goes out to Chef Mark Blaauboer CEC for having us and hosting the meeting. Chef Rudy Kloeble did a great job in showing impeccable hospitality with the food and service that A.I. offers. Chef Jack Mancino of Hudson Valley Foie Gras & Duck Products did an amazing job on educating us on the basics of their production of the top selling Foie Gras in the U.S. He also broke down a whole duck and cooked up delicious samples. Thank you all for this valuable educational session! March was very eventful! We participated in the St Patrick’s festivities at Balboa Park where we sold Guinness Irish Stew, and this year’s award winners rode in the parade. Thanks to the Irish Congress for sponsoring our booth and supporting us in raising funds for our Educational Foundation. In addition, we supported the Fallen Officers Foundation in putting together their breakfast in the Hall of Justice. The Fallen Officers Foundation committee was so very grateful for our continued support. Thank you Chef David Chenelle for doing all of the production in your kitchen. I’m sure Chef Chenelle will elaborate on how much we appreciate the students and purveyors who helped make these events a success. You are in for a treat for the April meeting. It will be at “My Foodie Kitchen” in El Cajon on Sunday, April 17, 2016. Jeannine Sullivan and her business partners have graciously offered to host us at their brand new commercial kitchen facility. Various chefs will be located at stations throughout their kitchen, and will be putting together a great dinner. Please RSVP asap. My Foodie Kitchen is a commercial kitchen that is available to rent; in fact they have offered our members a 10% discount on rental of their facility. I am proud to introduce our newly appointed Jr. President, Ian Mc Doulett. This position is a newly added position on our board. So, to our student members, Ian should be contacting you shortly (if he hasn’t already). Congratulations Ian! As you may know, CDC offers a student volunteering for membership program, which has been part of our association for some time now. We’re creating an outline of what exactly it takes for a student to ob-tain their membership and type of events that qualify. Once finalized, we’ll post the Student Volunteering Parameters on our web site and in the Stockpot. Well, that about wraps it up for me. Thank you and God bless!
Respectfully yours,
Chef Ricardo Santana
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Vice-President’s Report Robert Reid
April 2016
Well, it’s that time again for my monthly Vice President’s report. I hope that this message finds you all doing well and enjoying our San Diego springtime. I’m looking forward to this month’s Chefs de Cuisine general meeting to be held at My Foodie Kitchen, located in East County. I am particularly excited, as this facility is a commercial kitchen that has been open for just a few months now. They are available to food trucks, caterers, and other food services that have not obtained a licensed facility of their own. My Foodie Kitchen is fulfilling a niche in the culinary market with this relatively new venture. I’ve had a strong interest in the Co-Packing Industry and can’t wait to see how they run their operation, have laid out their kitchen, and who they cater to (pun intended). San Diego currently has no co-packing facility for smaller businesses for those entrepreneurs who may be wishing to sell their own specialty items like hot sauces, spice blends, barbeque sauces, etc.. Hmm, I see perhaps a chance for my own entrepreneurial skills! Last month, San Diego Mesa College hosted another Certification Practical Exam, which went quite well. One of the examinees, Tom Tobin, came in from Las Vegas (Mandalay Bay) to take his fourth practical exam. Chef Tom has increasingly stepped up the ACF certification ladder with each successful attempt. A graduate of Mesa College, Tom has passed from Certified Culinarian, Certified Sous Chef, Certified Chef de Cuisine, and finally has qualified as a Certified Executive Chef. This is a perfect example of how anyone can increase their professional standing, taking things one step at a time. I encourage as many members as pos-sible to explore this avenue for themselves. You may be surprised at how easy it is to get yourself started. I’m always available for information, and would willingly offer guidance for you along the way. Instructor Tanya Whitfield of Mesa College graciously offers to host these certification exams in conjunction with the San Diego Chefs de Cuisine. Personally, I’d love to see more of our own membership take advantage of this opportunity. I’m looking forward to seeing you all at our next general meeting. Until then, I leave you with these words: “Nothing left to do but smile, smile, smile.” If anyone approaches me and can identify the source of each one of the quotes I’ve included in my last four monthly messages, I’ll gladly make a donation to our general fund. How well do you know me?
Robert Reid, CEC, CCA, AAC
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BOARD MEETINGS are at 4:00 PM before the General Meeting.
Chairman of the board Report David Chenelle
April 2016
Chefs de Cuisine Association of San Diego Education Foundation Inc.
Hello all, I hope and pray that all are doing well. Things are going well with the CDCEF and I am ready to present the new Board of Directors of the CDCEF at our April meeting. There is still a lot of work to do. It would be best suited that the Board is composed not only of chefs but with other members that represent the different facets of this industry. By-laws must be set up based on the articles of incorporation that will define the direction the CDCEF will take.
Don’t forget that we have the only volunteer for membership program in the entire country. This enables culinary students to network, gain important experience, and build their resume up. Also, by the time graduation comes around they have a greater chance of being hired in this industry. As Professionals we are obligated to bring the younger Culinarians up and give that important hand up.
March proved to be a bit busy for us. We are back in the St Patricks Day Festival selling Guinness Stew. There was the Fallen Officers Foundation breakfast brunch. In addtion there were three Student Culinarians who came out to volunteer for the prep on this, Tranisha Dangerfield, Denice Wells, and Precious Love. All three plus three Board Members, Chefs Todd Bull, Chef Ricardo Santana, and Jess LeDesma helped knock out the prepping. The Board also transported all of the ingredients, and we had a good showing of support on both of these events.
The general meeting was a fantastic seminar of Foie Gras at the Art Institute. Thanks to Chef Mark Blaubaer and Chef Rudy that hosted the meeting. The seminar was very educational and informative led by Jack Mancino from Hudson Valley Foie Gras and Duck Products.
Remember to PARTICIPATE AND STAY ACTIVE!
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Tonight the general meeting was held at The Palette of the Art Institute. Our host for the night was Chef Jack Mancino of Hudson Valley Foie Gras. This was a special eveing because it was an Educational Seminar about foie gras and the break down of a duck. It was an enlightening evening filled with food, people, and knowledge about duck. Chef Jack was instrumental in helping everyone understand the process of removing the foie, and how it is cooked. There were different appetizers offered as well as some of the cooked foie gras, and each bite was delicious.
M a r 3 0 2 0 1 6 - D i s c r i m i n a t i o n , H a -r a s s m e n t - G a i l C e c c h e t t i n i W h a l e y Employers take note: after months of public comment and revisions, California’s Fair Employment and Housing Council adopted amendments to its Fair Employment and Housing Act (FEHA) regulations.These amendments go into effect April 1, 2016, and reinforce state law that it’s an employer’s affirmative duty to take reasonable steps to prevent and promptly correct discriminatory and harassing conduct. The Fair Employment and Housing Council’s web-site has the text of the amendments, along with the Council’s statement of reasons for proposing the amendments.
N e w P o l i c y R e q u i r e m e n t s Among other regulatory updates — such as new obligations for mandatory supervisor train-ing and new definitions of gender expression/identity — the amended rules now require all California employers to have a written discrimi-nation, harassment and retaliation prevention policy that includes specific provisions. In addition to creating a prevention policy, employers must continue to distribute the mandatory sexual harassment pamphlet to all employees, as required by existing law (2 Calif. Code of Regs. sec. 11023(b)). Since harassment is a major source of litiga-tion in California, you’ll want to be absolutely clear on your compliance requirements.
Pregnancy Disability Leave Notice In addition, California’s notice obligations relat-ing to pregnancy disability leave (PDL) will change on April 1. In the past, employers with 5 to 49 employees posted a PDL notice — often referred to as “Notice A.” And employers with 50 or more employees posted a combined California Family Rights Act (CFRA) and PDL notice — often referred to as “Notice B.” This has now changed. Under recent amendments to both the PDL regula-tions (effective 4/1/2016) and the CFRA regulations (effective last year on 7/1/2015), the following notice requirements now apply:
• Employers with 5 or more employees must post the PDL notice — “Your Rights and Obligations as a Pregnant Employee” (revision date 4/1/2016). This notice replaces the former Notice A, and it satisfies your PDL posting requirements.
• Employers with 50 or more employees must post the CFRA notice — “Family Care and Medical Leave (CFRA Leave) and Pregnancy Disability Leave” (revision date 7/1/2015). This notice replaced the former Notice B, and it satisfies your CFRA posting requirements.
reprinted from foodandbeverage.com
Reminder:
Significant FEHA Amendments April 1
O’Hana Catering(858) 278-1043
email: sales
@ohanacatering.com
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Comité Organizador Latino de City Heights’ Childhood Obesity Prevention work-shop.
It was hosted at the Copley-Price YMCA in City Heights. Senior Chef Joaquin Cueva is a member of the San Diego Chef de Cuisine Association and is still ac-tive in the community. His passion is helping the community by demonstrating healthy food that is plated to look delicious. He enjoys sharing his knowledge and love of delicious food.
“Senior Chef Joaquin Cueva led a cooking demonstration during the Comité Organizador Latino de City Heights’ Childhood Obesity Prevention workshop. Chef Cueva was able to explain the importance of healthy cooking, and proper visual presentation of food. He stressed that if you make food that looks appetizing, people of all ages will want to eat it. Attendees had plenty of questions for Chef Cueva and he was more than happy to answer and give advice. Everyone was able to get quick tips on how healthy cook-ing and nutrition can help prevent childhood obesity.”
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But Tip Pooling monies can only be dis-tributed to Directly Tipped Employees Can a business have a policy for redistribution of tips from directly tipped employees to others-Only if it’s Voluntary and does not include back of house. Plaintiffs in the litigation are considering their legal options. In the meantime, restaurants located in the states covered by the Ninth Circuit should at least be aware of this new holding and prepare to make changes to their tip pools in case it became necessary to do so in short notice. States covered by the Ninth Circuit include Alaska, Ari-zona, California, Hawaii, Idaho, Montana, Nevada, Oregon, and Washington. U.S. Court of Appeals for the Ninth Circuit overturns its own decision on tip pools A divided federal appeals court ruled Feb. 23 that the Department of Labor has the authority to regulate the tip-pooling practices of employers who do not take a tip credit, including prohibiting these employers from including back-of-the-house staff in tip pools. The controversial 2-1 decision by the U.S. Circuit Court of Appeals for the Ninth Circuit in Or. Rest. & Lodg-ing Ass›n v. Perez (2016 BL 50460, 9th Cir., No. 13-35765, 2/23/16) reverses two federal district court rulings that relied on the Ninth Circuit›s 2010 ruling in Cumbie v. Woody Woo, Inc. (596 F.3d 577) “We are as shocked as the dissenting Judge that the majority in essence ignored its own precedent, which logically held that restaurants that do not take the tip credit are not bound by tip-credit regulations› added restrictions on tip pooling,» said NRA Regulatory Counsel Angelo Amador. He said the NRA and its co-plaintiffs are considering filing a petition asking the full appeals court for a rehearing. If the court agrees, the case will go to an 11-judge panel for review. Plaintiffs are also considering other legal options. Or. Rest. & Lodging Ass›n v. Perez looked at whether the U.S. Department of Labor had the right to enforce tip-credit restrictions it issued in 2011 on em-ployers who pay employees the full minimum wage and who do not credit any tip income toward minimum-wage obligations. Reprinted from foodandbevage.com
The split federal appeals court said yes, with one judge issuing a scathing opinion in dissent. The central issue is whether to impose tip-credit restrictions on employers who do not take a tip credit. Among other conditions, the federal Fair Labor Stan-dards Act requires employers who take a tip credit to allow tipped employees to retain all their tips. There›s an exception for valid tip-pooling arrangements: Under the FLSA, employers can require servers to contribute tips to a tip pool that includes employees who «customarily and regularly» receive tips from guests. Valid tip pools cannot include back-of-the-house kitchen employees or other employees who do not customarily receive tips from guests, according to the FLSA. The DOL issued new regulations in 2011 to try to apply these tip-pool restric-tions even to employers who do not take a tip credit. The DOL moved to enforce its new 2011 regu-lation in the Ninth Circuit even though it was in direct conflict with a federal appeals court decision from a year before. In Cumbie v. Woody Woo Inc., the Ninth Circuit in 2010 upheld an Oregon restaurateur›s right to run a tip pool that included kitchen employees, as long as the restaurateur paid employees who shared in tips the full minimum wage and did not take any tip credit. In his dissent, Judge Randy Smith criticized the appeals court for ignoring its own Woody Woo precedent. He also criticized the DOL for «decid[ing] to go through the backdoor» and issue its own regulations when it did not like the Woody Woo decision.
Is Tip Pooling Legal-YES
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Matthew Baker, Feast On ThisCell Phone: (858)405-8277Office Phone: (866)552-1601Email Home: [email protected]
O’Hana Catering(858) 278-1043
email: sales
@ohanacatering.com
www.sdchefs.orgFor the full version of The Stockpot.
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News of Interest for and about members of the Chefs de Cuisine Association of San Diego
April Birthdays:
Macario Gonzalez, April 1 Steve Rodriguez, April 1 Karl Engstrom, April 3 Raymond Fukawa, April 30
April Wedding Anniversaries:
Joaquin Cueva, April 21
Members, if you are in need of a Food handlers card this can be done prior to the gen-eral meeting. If interested, contact David Morse or Mark Atkins can make you official - $25.00. Also, if you need the ServSafe Manager Cer-tificate and have the *exam answer sheet* we can proctor the exam. A two week notice is required. Again please leave message on Facebook.
Attention Food Service Professionals: Did you know you could earn your As-sociate Degree in Culinary Arts by attending San Diego Mesa College, Southwestern, or Grossmont College in about two years at a cost of around $1,300.00? Majoring in culinary arts will allow you to become line cook, chef, restaurateur, execu-tive chef, food stylist, kitchen manager, pastry chef, baker, entrepreneur, food writer or editor, product research and development specialist just to name a few. Rapid promotional opportunities exist for people with increase skills and enhanced educational background. Students in the program enjoy a practi-cal hands-on approach to innovative methods and classical techniques, as well as numerous cuisines. A rigorous training program combines both laboratory and general education course-work, including supervision and cost control. Visit our web site for a complete listings: www.sdmesa.edu www.grossmont.edu www.swccd.edu Self-Evaluation of the traits needed to be a Team Leader: Professional Appearance, Posi-tive Attitude, Dependability, Integrity, People skills, Communication skills, Organization skills, Accountability, Self-Discipline, a Willingness to Lead, and Listening skills, if you can answer yes to all the above, you can build a highly function-ing team. If the leader answers no to any of the above, they must do a self-evaluation and ask themselves if they have what it takes to be the leader needed for a High Performing Team. This weekly exercise is put into place to measure the development and efficiency of a team leader; it is not fair for the team to have leadership in place that lacks one or more traits
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Green Apple EggplantDescription/Taste: The Green Apple eggplant is named for its visual similarities to a small Granny Smith apple. It is rounded to oval in shape and roughly two to four inches in diameter with layers of warm yellow, pale green and lime coloring on its exterior skin. Its cream-colored flesh is patterned with seed cavities that replicate that of an apple when cut in half. The flavor is mild and its texture has a melting quality when cooked, with a mild, creamy texture. As seeds do not develop until the fruit is fully mature, seed savers should wait until the fruit becomes yellow if seeking to plant the seeds for future crops.
Seasons/Availability: Green Apple eggplants are available during the summer months.
Current Facts: The Green Apple eggplant, Solanum melon-gena var. esculentum, is a member of Solanaceae family, which includes several important agricul-tural crops, including the potato and tomato. Unlike many common named eggplants such as Chinese and Italian, which refer to hundreds of varieties, the Green Apple eggplant is named for a single cultivar. reprinted from specialityproduce.com
Nutritional Value: Green Apple eggplants contain phenolic compounds within their fruit’s skin. These com-pounds are dual purpose as they act as protective agents, inhibitors, natural animal toxicants and pesticides within nature. They also have scientifi-cally been shown to provide antioxidant protection against heart disease and cancer in humans.
Applications: Green Apple egg-plant can be as versatile as larger egg-plant varieties and each fruit yields no waste as the thin skin is edible. Applications range from grilling, shallow and deep frying, baking, pureeing, stewing, stuffing and pick-ling. In-season vegetables and other members of the nightshade family, including tomatoes, potatoes and peppers, as well as summer zucchini and sweet corn make excellent pairings. The fruit also pairs well with garlic, onions, aged, fresh and melting cheeses, grilled and roasted meats and herbs such as basil, oregano, cilantro and parsley. To store keep in a cool dry place, preferably away from refrigeration, and use within two to three days for best texture and flavor.
Ethnic/Cultural Info: Though there are no true American eggplant recipes to reflect their origins, many cultural inter-pretations suggest the best culinary companions.
Geography/History: The Green Apple eggplant is an American egg-plant variety that was developed by legendary plant breeder Elwyn Meader of the University of New Hampshire Experiment Station in 1964. Meader was an ambitious plant breeder: he introduced more than 60 new varieties from berries to peaches to watermel-on to the public. The trademark characteristic of the Green Apple eggplant, outside of its distinct shape and coloring, is its ability to ripen early, making it suitable for northern habitats with shorter summer seasons. reprinted from specialityproduce.com
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Spicy Beef & Green Apple-Eggplant Salad
Ingredients:
1 Premium Beef Steak (Sirloin, Tenderloin, Rib-Eye – anything that you like)8-10 of medium Green Apple Eggplants, sliced & soaked in water with salt
Spicy Dressing:
4 of Red Chilies, seeded & chopped4 cloves of Garlic, finely chopped4 Tablespoons of Lime Juice3-4 Tablespoons of Fish Sauce1 Teaspoon of Palm SugarCilantro Leaves for Garnish
Preparation:
Sprinkle both sides of Beef Steak with Sea Salt, then keep in the fridge for a night.
In a blender, add the ingredients of the Spicy dressing, blend. Keep one side. (You can simply shake them well in a dressing mixer.)
Take the steak out of the fridge, leave for 5-10 mins at room temperature. Grill the steak to your liking (I love mine cooked Medium-Rare). Then keep one side, leave it to rest for 5-10 mins. Then slice into bite-sized strips.In a big Salad Bowl, add in the sliced Apple-Eggplant, Grilled Beef & Dressing. Toss to combine well. Re-move into a serving plate, sprinkle with Cilantro leaves. Reprinted from Specialityproduce.com
O’Hana Catering(858) 278-1043
email: sales
@ohanacatering.com
Matthew Baker, Feast On ThisCell Phone: (858)405-8277Office Phone: (866)552-1601Email Home: [email protected]
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The Internal Revenue Service (IRS) has alerted businesses to bewareof an emerging phishing email scheme that purports to be from company executives and requests personal information on employees. This scheme has already caught several in its trap, as payroll and human resources offices mistakenly email payroll data including Forms W-2 that contain Social Security numbers and other personally identifiable information to cyber criminals posing as company executives. Criminal investigations are underway.New Twist This is a new twist on an old scheme using the cover of the tax season and W-2 filings to try tricking people into sharing personal data. Now the criminals are focusing their schemes on company payroll departments,» said IRS Commissioner John Koskinen. «If your CEO appears to be emailing you for a list of company employees, check it out before you respond. Everyone has a responsibility to re-main diligent about confirming the identity of people requesting personal information about employees. Criminals use stolen personal informa-tion and data such as Social Security numbers to try to obtain money, including filing fraudulent tax returns for refunds. The criminals create a fake email pretending to be from a real high-level per-son within the company, for example, the chief executive officer (CEO). The CEO sends an email to a company payroll office employee and requests a list of employees and information including SSNs. reprinted from foodandbeverage.com
Sample Requests The following are some of the actual requests contained in the emails:• Kindly send me the individual 2015 W-2 (PDF) and earnings summary of all W-2 of our company staff for a quick review.• Can you send me the updated list of employees with full details (Name, Social Security Number, Date of Birth, Home Address, Salary) as at 21212016?•I want you to send me the list ofW-2 copy of em-ployees wage and tax statement for 2015 [sic], I need them in PDF file type, you can send it as an at-tachment. Kindly prepare the lists and email them to me-asap.Phishing I Malware Surge The IRS has sent out a number of warnings this tax season after seeing an approximate 400 per-cent surge in phishing and malware incidents and other reports of scams. The emails are designed to trick taxpayers into thinking these are official com-munications from the IRS or others in the tax indus-try, including tax software companies. The phishing schemes can ask taxpayers about a wide range of topics. Entails can seek information related to re-funds, filing status, confirming personal information, ordering transcripts and verifying PIN information. To get assistance with reporting phishing and other online scams, visit the IRS website. For more information on protectingpersonal, financial and tax data, s~e.IRS.govltaxessecuritytogether for additional steps busi-nesses and individuals can take. Businesses that retain sensitive financial data also are encouraged to review and update their security plan. Publication 4557, Safeguarding Taxpayer Data,provides a start-ing point and recommendations from the IRS. Gail Cecchettini Whale CCC. reprinted from foodandbeverage.com
IRS Warns Pay-roll and HR to
Watch Out for W-2 Scams
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Board of Directors
Vice PresidentRobert Reid, CEC, CCA, AAC
Cell: (858) [email protected]
Certification & Culinary Show Chair
TreasurerTodd Bull
Cell: 619-727-1820
Junior Representative
SecretaryCynthia Meyer619-258-7337
Chefs Move to Schools
Committee
Steve Rodriquez
Cell: (760) 803-1773
[email protected] Opportunity
Drawing
MembershipSean Belger
Cell: (619)[email protected]
AlternateJuanita Gonzalez
gonjuan44
@yahoo.comMove to School
Jess LedesmaCell: 408-355-4180
David LitkeCell: (619)[email protected] Commit-
tee Co-Chair
Eric HokansonCell:
David ChenelleChairman of the
BoardCell: (619)248-0538
Ricardo Vargas
Cell: (619)576-7329
Don Williamson
Cell: dwilliamson@sd-
chefs.org
Jillian CollinsCell: (619)750-
Mario Medinammedina@sdchefs.
org(619)684-0370
Douglas Fredrick,sorry no picture
Cell: (619)[email protected]
David Johnson
Cell: (619)[email protected]
President
Ricardo Santana
Cell: (909) 518-9330
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The Chefs de Cuisine Association of San Diego Educational Foundation Inc.
The Chefs de Cuisine Association of San Diego Educational Foundation was es-tablished in 1991 by the Board of directors. This foundation is set up to raise money for continued education for our membership, fund competitions, certification, scholarships, and host educational seminars. Our membership as a whole feels strongly that each meeting should have a purpose, and that everyone should leave with something more than when they arrived. We are also accepting offers from members who would like to offer an informative presentation to the meeting or suggestions as to what types of speakers you would like to see presented. Donations should be made to Chefs de Cuisine Association of San Diego Educational Foundation, and these donations are tax deductible.
Barbara Helm, Editor [email protected] (619)403-6163
www.sdchefs.org
CHEFS OF THE YEAR
2016: Ricardo Santan2015: Steve Rodriguez2014: Robert Reid, III, CEC, CCA, AAC2013: Joe Orate2012: Todd Bull2011: Tom Adams2010: Mark Sullivan2009: Jeff Roberto2008: David Chenelle2007: Jose Duran2006: Michael Ames
PURVEYORS OF THE YEAR
2016: Shamrock Food 2015: Galasso’s Bakery2014: General Mills2013: Sysco Food Services2012: Jones Dairy2011: Specialty Produce2010: Tarantino Foods2009: Colors Gourmet Pizza2008: Chef Works2007: West Central Produce2006: Appetizers, Inc.
past presidents
2016-present: Ricardo Santana2011-2015: D a v i d C h e n e l l e 2006-2011: M i c h a e l A m e s : 2004-2005: Jay Pastoral, CEC, AAC: 1998-2003 Bob McDaniel, CEC
Chef Educator of the year
2016: Tonya Whitfield 2015: Mark Atkins 2014: Lee Blackmore 2013: Robert Reid, III 2012: Joe Orate
Student Chefof the Year:
2016: Evelyn Staukhosen2015: Barbara Helm2014: David Litke 2013: Cynthia Meyer2012: Stacey Dart2011: Alex Estevez2010: Kevin Michaels
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Barbarella Eggplant
Grower: Weiser Family Farms Homepage Description/Taste: Barbarella eggplants are medium sized measur-ing about four to six inches in diameter. This eggplant has a unique squat shape that is round with slightly grooved sides. The outer skin is glossy with a deep pur-ple hue and when ripe forms a tender white halo under its purple calyx. The inner flesh is dense and a creamy white color, containing numerous small seeds and of-fers a mild nutty flavor with a slight sweetness. Seasons/Availability: Barbarella eggplant is available in the late spring and early summer months. Current Facts: The Barbarella eggplant, botanically known as a cultivator of Solanum melongena, is a member of the Solanaceae or nightshade family. Like many newer va-rieties of eggplant the Barbarella is known for its fla-vor which is less bitter than traditional eggplant. Also known as a Violetta di Sicilia type the Barbrella eggplant is a hybrid variety that can be found predominately at farmers markets and specialty stores. Nutritional Value: Eggplants such as the Barbarella that feature deep purple skin are known to be rich in the phyto-chemical Nasunin and also are high in dietary fiber, both of which have been shown to be beneficial in pro-moting heart health and lowering cholesterol levels in the body when consumed. Anthocyanins in eggplant are not only responsible for the purple pigment of its skin but also offer antioxidant and anti-inflammatory properties promoting healthy cell function and are be-ing studied for their ability to ward off certain forms of cancer. Reprinted from Specialityproduce.com
Applications: The versatile Barbarella eggplant can be used in an array of cuisines such as French, Italian, Thai, Chinese and Indian. It can be grilled, roasted, sautéed or fried. Its rounded shape makes it ideal for hollowing out, stuffing with rice or meats, and baking. Barbarella eggplants can also be roasted whole then the flesh used to make baba ghanoush, tapenade and chutney. When cooked the weighti-ness and texture of the Barbarella eggplant’s flesh make it perfect for use as a meat substitute in prep-arations such as eggplant parmesan, ratatouille and curries. Newer varieties of eggplant such as the Barbarella should have little bitterness though if they are over mature they may take on a bitter flavor. To reduce the bitterness of eggplant, once sliced it can be salted and allowed to sit, a process called “degorging” which draws the bitterness out of the eggplant. Barbarella eggplant is highly per-ishable and should be stored in a cool dry place and used ideally within two to three days. Salting can also help reduce the amount of oil that the slices will soak up when cooked. Refrigeration should be avoided as the cold can lead to prema-ture browning and breakdown of the flesh. Geography/History: Barbarella eggplant is an Italian variety that is believed to be native to the island of Sicily. It is similar in size and shape to the Italian heirloom eggplant Prospera. Eggplants are also known as Aubergine and are native to Asia. The Barbarella eggplant is a perennial that most often is grown as an annual. The Barbarella will thrive both in open cultivation and when greenhouse grown. In ideal growing conditions the plant will be a vigorous fruiter and is very leafy containing fewer spines when compared to other eggplant varieties.
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Chefs de Cuisine Association of San Diego
2016 Purveyor of the Year
Chefs de Cuisine Association of San Diego, CA, Inc.2091 Shelter Island Drive
San Diego, CA 92106
www.sdchefs.org
