July 2016

July’s General Meeting: SDG&E Innovation Center When: July 25, 2016 Where: 4760 Clairemont Mesa Blvd, San Diego, CA 92117Hosting: Ravena Wisham. In addition, the general meeting reception starts at 6:00 pm.RSVP: Sbelger@sdchefs.org

August’s General Meeting: The Art Institute of California - San Diego When: August 22, 2016 Where: 7650 Mission Valley Road,San Diego, CA 92108Hosting:Chef Blaaboer In addition, the general meeting reception starts at 6:00 pm.RSVP: Sbelger@sdchefs.org

We look forward to seeing you there, and we appreciate your support.

To view the full version of The Stockpot go online at SDCHEFS.ORG

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Table of Contents

What’s inside Page 2 President’s Report Page 3 Vice President’s Report Page 4 Chairman of the Board Page 5 July Fun Page 6 Navy Competition Page 7 Blackberries Page 8 Tahini-Cilantro Vinaigrette Page 9 Ingredient of the Month Page 10 News of Interest Page 11 3 Things to Know Page 12 3 Things to Know Page 13 Music Licensing Page 14 Sourdough Biscuits Page 15 Music Licensing Page 16 Contributors Page 17 Accomplishments Page 18 Back Page Page 19

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President’s Report Ricardo Santana

July 2016

Hello all, I pray that all is well with you and your families.Summer is in full swing! We had another great meeting thanks to the Mission Valley Café and their

wonderful staff. This was our first time at this venue, and I’m sure we will be back. Please keep in mind that we are always looking for various venues to host our monthly general meeting. Be sure to contact Sean Belger@619-654-0759 if you have any suggestions or a host in mind.

The Navy Culinary Competition held on June 14, 2016 was a very welcoming experience. We were fortunate to be able to have five of our members attend, with two as judges for the day. Eight teams of two chefs from various naval bases competed. Josh Jennings (a member of the Inland Empire ACF chapter) and his teammate took first place!! This was yet another stepping stone for our chapter in building a relation-ship with the local naval culinary society. I’ll be meeting with CS1 Walter Carisotobar, Certified Household Manager, soon to discuss military chefs joining our chapter. We look forward to helping these chefs began their journey to obtain their certifications. A special thank you goes to Chef Andre C.S.C.M. Harris for all his help in putting all of this in motion.

This year’s ACF Conference is in Phoenix later this month. I look forward to representing our chap-ter and bringing back information on the direction for ACF national and exciting new trends. Top of mind will be discussing with other chapters the possibility of joint events to bring our chapters together. Due to the conference our general meeting will be held on July 25, 2016, at the SDG&E Energy Innovation Center (details in this Stockpot).

There are now a few open seats on the Chefs de Cuisine Board of Directions, due to the Educational forming their own board of directors. This is an exciting opportunity! So, if you are interested in getting involved on our board, please contact me directly (909-518-9330).

Thank you and God bless!

Respectfully yours,

Chef Ricardo Santana

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Vice-President’s Report Robert Reid

July 2016

Summer’s here already? Here it is July which means summer is in full swing. It’s time for BBQ’s, picnics, and any old outdoor event. Also, I have already been to a few already and look forward to more. What else happens every summer? Yep the ACF National convention. I have been fortunate enough to have attended several over the last 20 or so years and always look forward to them. Once a year I have an opportunity to see and get together with Chefs and colleagues that generally I see once a year. The ACF conventions are always chock full of educational seminars, fabulous food but again it’s the camaraderie that I enjoy most of all. I strongly suggest that anyone who has never experienced one of these make an attempt to go and see what it’s all about, support the ACF and meet new friends and most of all spread the word about our great chapter!

As we have been discussing lately our meetings will start to take on a more of a goal oriented theme and that theme is culinary education with the outcome of producing more knowledgeable culinar-ians and chefs. This month I will be doing a presentation on Sous Vide which too many thought as this cooking method being just a fad. I’m here to tell you that it’s not just a flash in the pan but is here to stay. More and more chefs are using Sous Vide in their kitchens and learning how versatile this cooking meth-od really is. I urge you come out to the innovation center this month and see how you can bring Sous Vide into your commercial kitchens and I’ll show you how easy and inexpensively you can bring this technique into your homes as well.

I look forward to seeing all of you at our next general meeting and I leave you with my monthly lyrical quote:

Even a blind man knows when the sun is shining!!!

Robert Reid III CEC, CCA, AAC

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July 2016

Chairman of the board Report David Chenelle

Hello all, I hope and pray that all are doing well. I thank those at Mission Valley Café for host-ing the general meeting this past month. I enjoyed the dinner and camaraderie. What a month June was. The multi chapter picnic had a better attendance then last year and it was wonderful to see some friends that I only see when I have attended ACF conferences and conven-tions. Next year is the third year of this picnic, and it will be make or bust year for this event. We strongly urge you to attend this picnic next year. It would be nice to see this have an attendance of 200. Not only did this take place, the Navy had a cu-linary competition at Mercer Hall as well. Both Presi-dent and Vice President, Ricardo Santana and Rob-ert Reid, were judges of this great event. Our chapter member Andre Harris, organized this, and we look forward to building the bridge to creating a greater bond between the Navy and Marines Culinary Spe-cialist department in the near future. Hopefully some photos will be submitted. Things are going well with the Chef de Cui-sine Educational Fund, and we have an opening for Vice President on the Board of Directors for the Edu-cational Foundation. Chef Don Williamson has to at-tend a Family matter and needed to step down. We all wish him well and hope and pray that all goes well. Currently Chefs Ricardo Santana, Jess LeDesma and I are going over several candidates to fill this very im-portant position. We need a go getter, one that has a lot to offer to help bring about the Foundation to the level we expect. Our work on this Foundation has just started.

By-laws must be set up based on the articles of incorporation that will define the direction the Chefs de Cuisine Educational Fund will take. Also, a website needs to be developed. Already the Chefs de Cuisine has adopted and sponsored the ACF apprenticeship pro-gram for San Diego. I accepted the duty as apprentice-ship program coordinator. Since Apprenticeship is the epitome of mentorship and education it involves the Chefs de Cuisine Educational Fund. To what means will be determined soon. The Chefs de Cuisine Educational Fund is not only engineered for just Culinary Students. It can also be used to help professional chefs that are seeking certification, sponsor culinary competitions, fundraising, and special events. Again to what means will be determined. On June 7th the Chefs de Cuisine Educational Fund had their first inaugural meeting at the Arts In-stitute in Mission Valley. The Board was confirmed and now the Chefs de Cuisine Educational Fund has its own Board of Directors. Following is the new Board for the CDCEF:1. President: Jess LeDesma2. Vice President: OPEN3. Secretary: Michele Sahagian4. Treasurer: Jeanine Sullivan Board Members: 5. Jim Sullivan6. Cheryl Gideo7. Anne Desilva8. Chairman of the Board: David Chenelle Your President, Chef Ricardo Santana was a guest to the first Board meeting. We are in the process of inviting more Board members to attend and discuss the direction of the Chefs de Cuisine Educational Fund. It is important that the values of the Chefs de Cuisine will be beholden by the Chefs de Cuisine Educational Fund as we go forward.

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June’s fun was at Mission Valley Cafe, and it was a nice turnout. As expected the raffle was a lot of fun, and everyone enjoyed themselves tremendously. Also, the food was very delicious and abundant.

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There was a food competition between various Naval Bases on June 14, 2016. Chef Robert Reid and Chef Ricardo Santana were part of the juding team for all of these Naval Chefs and thier teams. Joshua Jennings and his Partner Jason Thompson took first place. The two gentlemen who won are: 1. CS2(SW) Joshua Jennings from Detroit, MI has been in the Navy for 10 years. Duty Stations Bahrain, USS Mobile Bay, USS Higgins, and CS1(SW/AW) Jason Thompson from Miami, FL has been in the Navy for 10 years. Duty Stations USS Tarawa , Iraq, USS Carl Vinson, Cuba, USS Chancellorsville and Naval Base San Diego. There were 8 teams of 2 from various naval bases . They had 2 hours, and had to choose from chicken or pork loin for their protein. They have had no formal training, and had to show various cooking methods, such as knife skills, and sanitation was a biggy. In addition, the surprise ingredient was pineap-ple. A special thank you goes to Chef Andre C.S.C.M. Harris for all his help in putting all of this in motion.

Chef Ricardo Santana tasting the winning the dish.

Joshua and Jason hard at work to win the competition.

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Description/Taste: Blackberries are characterized by their coloring, their unique composition and their flavor. Like rasp-berries, Blackberries are not actually a berry, rather an aggregate fruit with individual drupelets that are held together by very fine, nearly invisible hairs. When ripe, Blackberries have a deep ink sheen with purple high-lights. They are succulent and soft, with a melting quality. Their flavoring is warmly sweet, slightly tart with earthy undertones. Seasons/Availability: Blackberries are available year-round with a peak season in summer. Current Facts: Blackberries are a bramble fruit within the Rosaceae family along with strawberries and raspberries, and a member of the Rubus genus. There are hundreds of specific varieties of Blackberries. The name Blackberry is often used as a generic term that refers to a wide range of bush berries that are considered Blackberries. These include loganberries, boysenberries, Marionberries and ollalieberries. Anthocyanins are responsible for the dark purple pigmentation of Blackberries. In nature, the pig-ment is a natural attractor of the attention of animals. Animals eat the fruits and disperse the seeds, keeping the life cycle alive.

Applications: Fresh Blackberries' sweet-tart flavors and earthiness can lend itself to several ap-plications: sweet, savory, cooked, raw, whole, mashed, pureed, muddled, preserved, even pickled. Blackberries can be utilized in savory applications alongside fresh, creamy and aged cheeses, sausages, pork, lamb and within fresh salads. Complimentary ingredients include pistachios, pine nuts, almonds, other bramble berries, aged balsamic vinegar, salad greens such as butter lettuce and arugula, apples, fresh and dried figs, fennel, bacon and basil.

Geography/History: Blackberries are considered to be the most taxonomically complex of any fruit crop. It is native to both the New and Old world. Blackberries are native to Asia, Europe, North and South America. The species, Rubus ursinus is native to the Pacific Northwest, and it has produced a long lineage of commercial cultivars grown in North America. In Europe, there are six species that are referred to as the aggregate species Rubus fruticosus. Blackberries are cul-tivated throughout the world, yet they are also considered an invasive species in some regions as their roots run deep, clinging to the earth, while strangling any roots in their path. reprinted from specialityproduce.com

Blackberries

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ROASTED CAULIFLOWER WITH TAHINI-CILANTRO VINAIGRETTE

Author: Ashley Melillo | Blissful BasilRecipe type: Salad, Side

Ingredients:For the Cauliflower2 heads of cauliflower, cut into small florets2 tablespoons melted coconut oil½ teaspoon sea salt (Pink Himalayan is wonderful)black pepper, to taste

For the Tahini-Cilantro Vinaigrette:⅓ cup chopped fresh cilantro¼ cup extra-virgin olive oil2 tablespoons fresh lime juice1½ tablespoons apple cider vinegar1 tablespoon tahini1 teaspoon agave nectar1 garlic clove, minced¼ teaspoon sea saltblack pepper, to tasteOptional Garnishesmalden sea saltcilantro leaves

Instructions:To Roast the Cauliflower:Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and spread the cauliflower florets out over the pan. Drizzle them with the coconut oil and sprinkle with salt and pepper. Toss the florets to coat them in the oil and seasonings.Roast the cauliflower for 25-30 minutes or until you can see hints of golden edges of the florets.Let cool slightly.

To Make the Vinaigrette:In a small mixing bowl, whisk together the cilantro, olive oil, lime juice, apple cider vinegar, tahini, agave, garlic, sea salt, and black pepper.

To Assemble:Transfer the warm cauliflower to a large bowl, pour the vinaigrette over top, and toss to coat. Serve, garnish, and enjoy. Serves: 4-6Refrigerate leftovers.

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Baby Purple CauliflowerDescription/Taste: Baby Purple cauliflower is smaller and much easier to prepare than the mature, larger size purple cauliflower. Measuring just 2 - 4 inches in diameter, its color ranges from light lavender to a deep purple. The entire plant (floret, stalk and leaves) is edible. It's flavor is milder, sweeter, nuttier and free of the bitter-ness sometimes found in large Purple cauliflower.

Seasons/Availability: Baby Purple cauliflower's peak season is dur-ing the fall and winter months.

Current Facts: Baby Purple cauliflower is a cool-season bien-nial cruciferous vegetable, botanical name Brassica oleracea var. botrytis, belonging to the plant order Capparales. Purple cauliflower’s color is due to the presence of the antioxidant anthocyanin, which can also be found in red cabbage and red wine. Purple cauliflower also goes by the variety names Sicilian Violet, Violet Queen and Grafitti cauliflower.

Nutritional Value: Baby Purple cauliflower is high in both fiber and vitamin C and provides a moderate amount of folate, calcium, potassium and selenium. The Purple variety contains a higher amount of vitamin A than traditional White cauliflower.

Applications: A versatile vegetable, Baby Purple cauliflow-er can be steamed, roasted, stir-fried or used raw. When cooked Purple cauliflower keeps its best color when steamed, sometimes even bringing out bright-er shades. The remaining water can turn a surprising shade of green. The petite florets of baby cauliflower are easier than the large variety to segment and the ideal size for adding to pizza, pastas, gratins, frittatas and quiche. Use whole heads of baby cauliflower on vegetable platters or combine with other vegetables for a roasted baby vegetable medley. Their beautiful purple color pairs well with bright green vegetables such as broccoli, green beans and peas. Its petite size makes it ideal for pickling. To store, keep in a perforated plastic bag and refrigerate in the crisper drawer. Do not wash until just before use.

Geography/History: A result of a mutant plant, Purple cauliflower was discovered in the late eighties. reprinted from specialty-produce.com

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News of Interest for and about members of the Chefs de Cuisine Association of San Diego

July Birthdays:

Robert McDaniel, 8Jay Pastoral, 9Brad Peters, 12Luis De Jesus, 18

July Wedding Anniversaries:

Bob McDaniel, 13

Apprenticeship program An update on this program. I have contacted the Department of Industrial Relations to register the apprenticeship program with them. I discussed the program with Culinary Educator of the year 2016, Tonya Whitfield to secure Mesa College as the source to teach the related instruction. I will be submitting what the apprentices need to take, and with Chef Tonya’s help we can get this taken care of soon. A note about the importance of getting the related instruction located at a local community college is due to the fact that the units earned are accredited units. Upon graduating this can be used to gain a degree of higher learning. 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%. Sponsor-ing 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 applica-tion 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 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.

OHANA CATERING(858)278-1043Email: Sales@

ohanacatering.com

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3 Things You Need to Know About Music Licensing in the Restaurant Industry

You might have the speaker system, the music streaming service, and the auxiliary equipment to play songs in your restaurant, but are you missing one crucial element? Music licensing can’t be seen, heard, or locked away in a back office filing cabinet…but if you’re playing music in your bar or restaurant, it should be a part of your daily operations. For restaurants, music can be your customer’s first impression of your establishment. Your service and products are important, of course, but musician support and shape your business by setting an atmosphere and a pace of life. Jessica Frost is senior director of industry rela-tions for Broadcast Music Incorporated (BMI). She works on sales and customer relations with a focus on business relations, which means she works with many restaurant associations to make sure their members understand the need for a music license.

There are three key things to keep in mind about restaurants, the music industry, and the value of a song-writer’s craft. 1. No matter how accessible music is these days, you still have to have a license if you plan to play music publicly. A lot has changed about music in the electronic age, you can listen to anything for free on the web, and you can copy entire music albums from one device to an-other, but one thing remains the same. The one consist-ent trend in music is that the creators of music deserve to be compensated for their work. This applies to bars and restaurants, as well as television, radio stations, and more. BMI is an American performing rights organization, or a PRO. They represent songwriters, composers, and music publishers to make sure they are paid for their work whenever their music is played or performed in a public place.

“The BMI approach is that we spend a lot of time educating the business owners about the value of music,” Jessica Frost explains. “If we en-counter a business that isn’t licensed, we work hard to explain the need for a music license and why songwriters need to get paid. We help them through the process of getting licensed.” While BMI’s approach is “education first,” a failure to obtain a license could end up in court. “The majority of business owners do the right thing and secure a license,” Jessica comments, “but a small percentage end up on the legal route.” It’s important to understand that litiga-tion is costly for both the defendant and the busi-ness in question, so it’s best to obtain a license and play music the right way.

2. It’s not just about the legal risk that a res-taurant assumes if it’s not licensed; songwrit-ers simply deserve to be paid for their work. The professionals at performing rights or-ganizations don’t want to take anybody to court; they are in the business of protecting songwriters because they believe in the value of their work and want their music to be publicly performed.

“I was raised with a deep appreciation for the craft of songwriting,” Jessica explains. “Song-writers are the ‘unsung heroes.’ They might be behind the scenes, but without them, the bril-liant, award-winning artists we know and love would have nothing to sing in the first place.”By Libby Lussenhop reprinted from Foodandbeverage.com

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3 Things You Need to Know About Music Licensing in theRestaurant Industry

A songwriter’s creative work is protected through royalties that come from establishments that play those works either as live performances or recorded versions. “Anytime a song is played publicly; the songwriter is owed a performance rights royalty. At BMI, 85 cents of every dollar goes back to the songwriter,” Jessica Frost specifies. “We represent the interest of our songwriters, composers, and music publishers and make every effort to ensure they receive payment for their creative work.”

3. It’s easy to obtain and maintain a music license.

BMI is an example of a performing rights organi-zation that makes it especially easy to obtain a license to play a wide variety of music. They represent more than 700,000 songwriters, which means they protect more than 10.5 millionmusical works. The exciting fact is that a license gives any restaurant owner or operator the right to play all the songs in BMI’s catalog.

BMI is also associated with state and national restaurant associations; they offer discounts to allied restaurants thanks to these associations. As an owner of a bar or restaurant, you would first go to www.bmi.com/ede. On this page, you can find applications for licenses, a place to pay invoices, and ways to contact BMI for ad-ditional help.

Here is a quick look at the costs associated with a blanket license:• The minimum fee paid is $363 per year;• The average cost of a license is $800 per year;• The license provides flexibility in that you can change your music license up to four times a year• The annual fee is based on the size of your es-tablishment and the frequency of the music performed

The process is simple, and the results are incom-parable: you pay songwriters for their honest work, and you no longer risk legal repercussions (as you would if you were not licensed).

The takeaway is to get a music license and support the songwriters whose work is fea-tured at your restaurant. A restaurant is a business, yes, but op-erating a restaurant is also a craft. Artistry and creativity play a huge role in feeding your cus-tomers—and artistry and creativity are key com-ponents of songwriting as well. As Jessica puts it, “I wouldn’t walk into a restaurant, order, eat a meal, and then get up and leave without paying.” The songwriter probably won’t be seated at one of your tables every time their song is played in the restaurant, they probably won’t be there to hold you accountable for what you owe them...but they deserve to be paid for their artistry.

Songwriters spend time, energy, and mon-ey honing their craft—just like you and your fel-low restaurateurs. You’ve painstakingly shaped every component of your business; songwriters make that same effort. They support your busi-ness by helping you set an atmosphere and tone for your restaurant; return the favor by getting a license and paying them for their hard work.By Libby Lussenhop, reprinted from Foodandbeverage.com

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Pulling Back the Curtain on Music Licensing Issues

Is there music playing in your bar or night-club? Unless you’re operating a very specific concept, we’re willing to bet you’ve answered yes. Assuming that you answered to the affirmative, do you under-stand music licensing, copyrights, commercial music services (CMS), and performance rights organiza-tions (PROs)? BMI’s vice president of licensing, in-dustry relations, Dan Spears, presented an education session in Las Vegas during the 31st Annual Nightclub & Bar Convention and Trade Show that explained the ins and outs of music licensing. So, what is a copyright? It’s a form of intellectu-al property protection for creators of “original works of authorship,” which includes literary, dramatic, ar-tistic, and musical works. This protection, Title 17 of the US Code, also extends to certain other intellectual works but we’re concerned with music. Intellectual property, just like physical property, cannot be used without the permission from – and a payment made to – the owner. They last until 70 years after the death of the owner and then the work may no longer re-quire a license for use because it will become “public domain.” Of course, we’re not talking about public do-main, we’re talking about how to keep from infring-ing upon copyrights and avoiding legal problems.

There are several types of copyrights that pro-tect music: mechanical, synchronization, master use, digital performance right in sound recording, and public performance. It’s the latter that pertains to music playing in bars and nightclubs. Have you ever actually read the reserved rights notice that plays on a DVD before a movie starts? Do you remember the line about private use and how playing the movie for a public audience is prohibited? That same restric-tion applies to CDs, MP3s, and other digital audio files. Music copyright holders have granted permis-sion for people to listen to the works, or play them privately, such as in their home or vehicle. To perform publicly means to perform at a place open to the public, or at any place where a sub-stantial number of people outside of a normal fam-ily circle and its social acquaintances is gathered. It also means transmitting or communicating a perfor-mance in such a place through any device or process. Live entertainment and recorded music fall under the umbrella of public performance, and CDs, MP3s, DJs, karaoke, other digital audio files, free-pay juke-boxes, television, radio, and DVDs fall under record-ed music. reprinted from foodandbeverage.com

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Blueberry Shortcake with Sourdough Biscuits

A lemon and bay-infused blueberry shortcake recipe made with tangy sourdough biscuits.Author: Brooklyn SupperRecipe type: DessertIngredients:

For the Sourdough Biscuits (Recipe adapted from King Arthur Flour)1 cup sourdough starter (unfed, cold starter is fine to use here)8 tablespoons unsalted butter, cut into very thin slices and chilled1 cup unbleached all-purpose flour2 teaspoons baking powder2 teaspoons sugar3/4 teaspoon sea salt

For the Blueberry Topping:

2 cups blueberries6 tablespoons sugar1 heaping tablespoon lemon zest (from 2 lemons) plus 1 tablespoon lemon juice2 fresh bay leavestiny pinch sea salt

For the Whipped Cream:

1 cup heavy whipping cream1 teaspoon sugarInstructionsTo make biscuits, preheat oven to 425 degrees F. Line a small baking sheet with parchment paper.In a large bowl, combine flour, baking powder, sugar, and sea salt. Add butter; quickly rub into dough with fingertips. Fold in sourdough starter, turning and folding dough just until it forms a shaggy but cohesive ball. If needed add a drizzle of cold water.Turn dough out onto a sheet of parchment or lightly floured surface and roll dough into a 1-inch thick oval. Use a 3-inch biscuit cutter to cut 6 biscuits. (You'll need to gather scraps and re-roll 1 - 2 times.) Ar-range so that biscuits are touching on prepared baking sheet.Bake 22 - 25 minutes, or until biscuits are a light golden brown and springy to the touch. Cool 20 minutes.While biscuits bake, combine blueberries, lemon zest and juice, sugar, bay leaves, and sea salt in a non-reactive saucepan. Bring mixture to a boil, then lower heat and gently simmer 3 - 5 minutes, until mixture thickens. Turn off heat and set aside to cool. Remove bay leaves before serving.Just before serving, whip cream to soft peaks, folding in sugar halfway through. (For small batch whipped cream, I use a whisk and a big bowl.)To serve, split biscuits, add a big spoonful of blueberries and a dollop of whipped cream to the bottom half. Replace biscuit top. Serve immediately. Makes: 6 servings reprinted from specialityproduce.com

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Pulling Back the Curtain on Music Licensing Issues

Bar and nightclub owners and operators basi-cally have two options for playing copyrighted mu-sical works in their establishments. One option is to secure a license with the PROs whose music they choose to perform in their establishment. A PRO li-cense authorizes copyrighted music to be performed via a variety of sources, including a live band, re-corded music sources, a DJ, and karaoke, among oth-ers, giving a business the flexibility to perform the music that they choose in the manner in which they choose. Another way is to contract with a commer-cial music service (“CMS”) which has secured the necessary permission from the PROs to authorize the CMS customers to publicly perform the pre-selected copyrighted works included in their offering as ambi-ent background music in their establishment. I note, however, that if a CMS customer plans to use music in any other manner in the establishment, including performances by a live band, recorded sources, a DJ, karaoke, or otherwise, the business will also need to secure a PRO license. That is because the CMS agree-ment only authorizes performances of recorded background music transmitted via the CMS service. You’ll have to decide whether CMS or PRO is best for you, and which catalogue or catalogues you’ll want to access. The important things to keep in mind are licensing fees and keeping out of harm’s way le-gally.Food & Beverage Association members are entitled to discounts from both BMI and Sesac.

The other option is a PRO like Broadcast Music Inc. (BMI), America Society of Composers, Authors and Publishers (ASCAP), Society of Euro-pean Stage Authors and Composers (SESAC), and the newly formed Global Music Rights (GMR). When it comes to the music playing in your bar or night-club, it’s most likely represented by BMI or ASCAP. In comparison, SESAC and GMR represent high profile artists but have smaller portfolios. Make no mistake, however – SESAC and GMR will defend their copy-rights aggressively. The benefits of PROs over CMS are time and money; both will be saved by bars and nightclubs. A blanket license means:• A business can play any or all of the songs in a PRO’s repertoire.• The venue owner doesn’t have to spend time contacting each publisher or songwriter for permis-sion to play their music publicly.As their VP of licensing, industry relations, Dan was able to speak to BMI’s PRO benefits specifically, which are:• Simplicity of use, as their license fees are based on frequency of music use and the occupancy of an establishment.• Access to all of the works in BMI’s catalogue.• Protection from copyright infringement pen-alties. reprinted from foodandbeverage.com

www.sdchefs.org

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Matthew Baker, Feast On ThisCell Phone: (858)405-8277Office Phone: (866)552-1601Email Home: matthew@feastonthis.com

OHANA CATERING(858)278-1043

Email: Sales@ohanaca-tering.com

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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 established 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.

Chef Educator of the year

2016: Tonya Whitfield 2015: Mark Atkins 2014: Lee Blackmore 2013: Robert Reid, III 2012: Joe Orate

Student Chef of the Year: 2016: Evelyn Staukhosen2015: Barbara Helm2014: David Litke 2013: Cynthia Meyer2012: Stacey Dart2011: Alex Estevez2010: Kevin Michaels

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

Barbara Helm, Editor Barbarah@sdchefs.org (619)403-6163

www.sdchefs.org

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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