Love cooking and restaurants? Interested in learning how to become a chef or baker? Want to know more about the food industry? Well, our next upcoming event is just what you’ve been looking for. Join prospective Pima Community College culinary students as they enjoy an afternoon of culinary demonstrations, industry information sessions and meet-and-greet opportunities with local food professionals. Also, you can find out information about membership in the American Culinary Federation and our local chapter, the Chefs’ Association of Southern Arizona.
Monday Nov. 17, 2014
Time: 3pm – 6pm
Location: Pima Community College Desert Vista Campus – D126 (Center for Training and Development Culinary Arts Kitchen), Jumping Cholla Café seating area and east side of the Pueblo Building in the courtyard.
Cost: Free for everyone
(All culinarians, ACF members, current culinary students and potential program entrants are invited.)
Scheduled Demonstrations (list subject to change):
Aquaponics Fish Grill and Garden Walk Around
Ice Carving Demonstration
Garde Manger Demonstration
Beef Carcass Identification Demonstration
Rational Cooking Systems Demonstration
Sauté and Grilling Demonstration
Chicken Fabrication Demonstration
Seafood Fabrication Demonstration (with PCC organic garden and Blessing Seafoods)
Baking and Pastry Demonstration
This event promises to be both informative and entertaining for all those who attend. If you need further information, please contact Chef Mario Diaz de Sandi, ACF-CASA president, at (520) 301-1300 or Chef Elizabeth Mikesell, PCC Center for Training and Development, at (520) 206-5128.
Tuesday, October 28th marked the first-ever “Sabroso Ceviche Challenge” for ACF-CASA. Eight competitors from various restaurants and locations here in Tucson participated in the event. A number of different techniques and culinary styles were used to create some outstanding ceviche presentations. The judges had some hard decisions on their hands, but in the end, three entries stood above the rest.
Stay tuned for a list of the winners as well as more photos from the event…
General Session Meeting and Challenge Tuesday October 28th, 2014
Casino Del Sol
5655 W Valencia Rd, Tucson, AZ 85757 Meeting Time – 5pm-7pm (pre-registration 4:45pm) Meeting Sponsor
Sabroso Ceviche Challenge Competition Details and Entry Info Available at: ACF-CASA Food Challenges
A special “culinary themed” mystical experience by
(magician, comedian and hypnotist)
Michael is a Master Stage Hypnotist and a Multi-Award Winning Magician. He has performed in such venues as The Four Seasons Luxury Resort in Las Vegas, The RMS Queen Mary, The Prado in San Diego, The World Famous Magic Castle in Hollywood and most recently, exclusive engagements at Circus Circus Hotel and Casino and the Riviera Hotel and Casino on the Las Vegas Strip. He hosted a monthly show at the Carlsbad Village Theatre in Carlsbad California and has just returned as a featured act at the Treasure Chest Riverboat Casino in New Orleans. His Comedy Hypnosis Shows are High Energy, Vegas style shows where the volunteers become the stars of the show performing hilarious skits. You can expect to see the volunteers auditioning for a major motion picture, dancing like professional dancers, speaking in Martian; and some of them will lose their bellybuttons and forget their own names. The show is done in good taste and each of the volunteers will walk away realizing the potential they have using their subconscious mind.
To see more of his work, check out his site: Michael Deschalit
Don’t forget about our prize-filled raffle!
Culinary Students – Free / General Admission – $10
Our July meeting at Agustin Kitchen was an enjoyable one for all who attended. The turnout was excellent and included many culinarians and culinary students from the Tucson area.
ACF-CASA peesident, Chef Mario Diaz de Sandi, welcomed everyone and talked about the future of the organization. Current Tucson Iron Chef John Hohn talked about his experiences with the competition and gave tips to anyone interested in competing. Christy Wilson, a registered dietitian, spoke to the crowd about healthy food trends and how to apply these in the restaurant industry. Bill Bode from Shamrock Foods gave a presentation on the beef industry and supplied the proteins for the food demonstration. Agustin Kitchen Executive Chef/Owner Ryan Clark explained sous vide cooking and provided everyone with an example dish demonstrating the technique.
We want to thank all of the attendees and hope that we see everyone at next month’s meeting, which will be at The Shanty on Fourth Avenue.