MESSAGE FROM PAST PRESIDENT CHRIS YEO Buy amoxicillin no prescription, When the Asian Chefs Association was created almost six years ago, my initial thought was that Asian chefs needed a forum to showcase their talent parallel to other world-class cuisines. Starting with CHEF CHU, JOHN SIKHATTANA, KHAI DUONG, KISHORE KRISPALANI and myself, we have grown into an organization recognized for our ability to please the most diverse of palates. Yet what I am most proud of has been our firm commitment to give back to the community. Through the Asian Chefs Association, our charitable arm, Asian Chefs Foundation, we make a difference in the local community and beyond.
I have gained something very precious in all the friendships I have made within this group of very distinguished and accomplished individuals. Thank you for all the support, guidance and encouragement you have given me through the years. It has been a most memorable privilege serving as President of Asian Chefs Association and I look forward to continued success following the leadership of our new President Chef Lawrence Chu as we go forward with shared values, inspired by a love of food, family and giving back to the community.
Regards,
Chris Yeo
MESSAGE FROM NEW PRESIDENT LAWRENCE CHU
As the Year of the Golden Ox kicks off, I am proud and honored to be stepping up as President of the ACA. Over the past 6 years, I have seen all the time that Chris and Khai have put into making the association what it is today and I am excited to do my part in the development of our association.
As President, I hope to be a spokesman for the ACA and help spread the word to potential new members, media and people who simply love the cuisine of Asia. I am pleased to have this newsletter as an additional tool to share information about the association and the latest happenings in our own restaurants. Remember, we can only get out as much as we put in, so make sure to e-mail CHAU LAM, Executive Director, any news and happenings that we can include. Amoxicillin online stores, I am also looking forward to all the events we have planned for the coming year. The Taipei culinary competition, our continued support of Glide Memorial’s Christmas meals, and all of our social events, will give us plenty of chances for networking, professional development and to do some good in our community. (If you have a chance, talk to CHEF PHILIPPE and his team about their plans for their competition in Taipei. You will be amazed and as proud as I am that we have such a passionate captain leading our team.)
This year we will also be raising funds for our favorite cause; ourselves. We are planning a number of dinners and events that will raise money for much needed operating funds, support of our culinary team’s efforts in Taipei, and scholarships.
Let’s all work together this year to make the ACA a relevant and useful part of our already busy schedules. Gung Hey Fat Choy, buy amoxicillin no prescription.
Warm Regards,
Lawrence Chu
NEW MEMBERS
CHEF MIKE WELLER started cooking more than twenty years ago, beginning his career in the big three of the suburbs: pizza houses, ice cream parlors, and coffee shops. From there he moved on to help open several restaurants, and to study and write poetry at San Diego State University. Chef Weller never left cooking, however, and after many different jobs in the industry, including opening his own catering business, amoxicillin kopen, he attended the California Culinary Academy. He graduated with honors as class Valedictorian in 1997. After graduation, Chef Weller worked his way up the ranks to executive chef at a prestigious private country club; while at the same time worked as executive chef at a nearby winery and developed a radio cooking show. Chef Weller returned to the Academy in 2002, where he has worked in many different classes as Chef Instructor. In 2006 he was promoted to Executive Chef and Program Chair of the Culinary Arts Program.
By the time CHEF DAMON BARHAM, son of a hotel and restaurant manager, was 18 he had worked nearly all of the positions available in both. He was a buss boy; line and prep cook; dish washer; server; bellhop; house keeper; golf course maintainer; bar back; concierge; shuttle driver; ice-cream and theater clerk -- oh, and a B student with multiple extra-curriculars. After a string of restaurant jobs, Damon decided to attend the California Culinary Academy in 1999, to increase his culinary and hospitality knowledge and to attain more access to the many professions within the food industry. In 2001, he did his externship for the CCA at the renowned San Francisco Chronicle Food Section. Buy amoxicillin no prescription, Since then he has: worked for Martin Yan of PBS’s Yan Can Cook as his culinary assistant; started a small catering operation; been a private chef for multiple clients; managed public cooking classes for the Bay Area institution, Draeger’s Supermarkets; been a published food stylist and writer; and done his best to keep up with the ever more complicated list of ingredients and techniques available to American chefs. Eventually, Chef Damon ended up back at his alma mater as a Chef Instructor and has taught Basic Skills, Garde Manger, Maryland MD Md. , Asian Cuisine, European Cuisine, Foods of The Americas, Contemporary Cuisine, and Restaurant Production. Chef Damon is also proud to be involved with various organizations such as the Asian Chefs Association.
CHEF DENNIS LEE is inspired by Korean and Japanese ingredients, philosophy and techniques. His restaurant, Namu, means wood or tree in Korean. It is a reference to the beautiful cypress bar that is a central piece in the restaurant: a salvaged tree from Golden Gate Park. The Lee brothers, "three Korean brothers, all in their 20s but experienced beyond their years from growing up in restaurants", built the restaurant with their own hands, from plumbing to finish tile. Dennis, the oldest brother and chef, learned to cook from his mother, ordering amoxicillin online cheap, who provided him with a warm and practical approach to cooking, with an unwavering pursuit for perfection. At Namu he uses impeccable ingredients and an incredible attention to detail to fearlessly catapult traditional Korean and Japanese flavors to the forefront of today's culinary landscape. His cuisine is identified as “very Bay Area” in its approach to ingredients and seasonality. Turned off by the stereotypes of “fusion” Dennis considers his cuisine as modern Californian, buy amoxicillin no prescription.
LUBA FOX ALEXANDER, ASID, CID, is an award winning professional member and past president of the American Society of Interior Designers (California Peninsula Chapter), and a Certified Interior Designer in the State of California. Luba is a member of ACCT (Association Chinese Cooking Teachers) and served as Program Chair for over four years. Luba has also extensively traveled on culinary tours of Asia with Chef Lawrence Chu and recently Vietnam with Chef Chu and Chef Khai Duong. Luba lives in Carmel, continues to practice interior design and teach at Monterey Peninsula College.
BECOME AN ACA MEMBER
ACA welcomes new members. If you are a chef or restaurateur who enjoys professional interaction with fellow chefs, join us at an ACA event. Introduce ACA to a restaurant entrepreneur. Bring a foodie to experience the innovation and enthusiasm of ACA dinners. ACA has chef memberships as well as corporate and individual memberships. Everyone loves new food creations, so introduce ACA to a potential member.
ACA NEWS
ASIAN CHEFS FOUNDATION – ANTI-HUMAN TRAFFICKING FUND
The objective of this program is to provide vocational training in culinary arts for at-risk young women in the An Giang/Dong Thap Alliance for the Prevention of Trafficking (ADAPT) program. Funding from ACF will provide these vulnerable young women with the necessary support throughout the duration of their vocational training. Buy amoxicillin no prescription, Such support will include both financial and in-kind support with contributions both from the ACF’s contributions and ADAPT’s. The first round of funding for 15 girls will start March 2009. Give2Asia will be the fiscal agent to grant the fund, monitor the program, and provide overall report to ACF.
Providing the young at-risk women of ADAPT with this opportunity of culinary vocational training is a great way to protect the impoverished girls from the high trafficking risks associated with accepting false promises of employment with good pay across the Vietnam border and abroad. Between collaborative efforts put forth by the ACF and our partners, PALS, Cheap amoxicillin pills, and SaigonTourists, we can empower these girls to work towards brighter futures and realistic, attainable opportunities.
ADAPT will select girls from this at-risk population that have completed at least Level II (middle school) schooling, as required by Saigon Tourist Program, and who do not wish to continue schooling or have dropped out of school. The young women for the program will be at least 17 years of age, in compliance with Vietnam requirements upon graduation.
ACF’s contribution will include the funding of tuition, fees, room and board. The budget is based on six (6) months of vocational training at a standard 6-month course tuition rate, supporting 15 students for $15,975 during each cycle. ACF will support four cycles of the program, which totals $64,000.
ADAPT will provide ACF with a financial report at the end of each school session, along with a report on how the recipients perform in their class and how they do in their job. ADAPT will follow each of the student for at least one year to ensure that they are supported to stay with the profession and can earn a livable wage, buy amoxicillin no prescription.
2008 HOLIDAY FOOD DRIVE
In December 2008 the ACA served 1,956 gourmet Chinese meal to the homeless citizens, Minnesota MN Minn. , working poor, seniors and physically challenged individuals at Glide Memorial Church in San Francisco. We had a 30% increase in the number of people who waited in the food lines compared to the previous three years. The event went smoothly. CHEF CHU and CHEF KHAI invested over 60 hours in planning, cooking, organizing, and serving while cutting costs by 50% from previous years.
Bruce McKinney at Glide Memorial Church: “First of all, the CONGRATULATIONS doesn’t go to us, it goes to you. Especially Chef Chu and Chef Khai and Chau. And, with that, congratulations, goes with a tremendous THANK YOU. Buy amoxicillin no prescription, You are absolutely correct in stating that you all worked tirelessly, for more than two days, to make this year’s event the most impressive in everybody’s mind.….. we’re still talking about the food on Monday, and our guests are still talking about the food. Acquistare a buon mercato amoxicillin, When I came in to work yesterday morning, David, regular guest in the Meals Program was teasing me about why can’t I cook the food on Monday the same every day. It really was fabulous food.”
The ACA would like to thank you LAWRENCE CHU of Chef Chu’s, KHAI DUONG of Ana Mandara, JEFF CHOW of Ozumo, JOHN LE of Bistro d’Asie, PHILIPPE and MARCIA STRIFFELER, DAMON BARHAM and MICHAEL WELLER of the CCA, TAL FRANBUCH of San Francisco Hilton, TIM LUYM of Poleng Lounge, YOSHI TOME and DARRIN SANDER of Sushi Ran, CHRIS YEO of Straits & Sino, KEITH SPRAGG of Roy’s, who, along with other member chefs and volunteers, worked tirelessly in making the meal happen, cheap generic amoxicillin.
Chef Chu was instrumental in getting 2000 egg rolls and the food storage equipment donated. He recruited his own Chinese sous chef to assist him to cook, to instruct and organize all the chefs and student chefs on the day of preparation. Thanks also to TY MAHLER of Roy’s for assisting in the chef dinner for the event and delivery of the cooked food to Glide at the end of the day. DAVID TU, DAVID LEI, ROB HUNT and other volunteers have assisted in the preparation and clean up at the CCA and the serving at Glide for five years in a row.
SINO CHINESE NEW YEAR DINNER
This year CHEF CHRIS YEO hosted a well-executed dinner with excellent food and a relaxing atmosphere. Guests enjoyed themselves immensely. Chef Khai Duong, Chef Chris Yeo and Chef Lawrence Chu entertained guests by spending time with them at their tables. This was ACA’s first Lunar New Year dinner since 2005. We look forward in continuing this tradition in the future at various restaurants, buy amoxicillin no prescription.
TAIPEI CULINARY COMPETITION
A five-person team sponsored by the ACA has been selected to represent the United States in the 2009 World Culinary Contest held this August in Taipei, Taiwan. This is the third American team invited to participate in the prestigious competition. The team includes member culinary stars PHILIPPE STRIFFELER of Hotel Nikko, TIM LUYM of Poleng Lounge, TY MAHLER of Roy’s Hawaiian Fusion, DAMON BARHAM, an instructor at California Culinary Academy (CCA), and JACKSON YU of Live Sushi Bar.
The contest will be held in conjunction with the Taipei Chinese Culinary Exhibition and will kick-off on August 20, with the final round of competition scheduled for August 23. Teams that make it to the final will prepare a seven-course menu of modern Chinese cuisine in under four hours, using ingredients disclosed only at the start of that day’s contest. Four judges will award points based on taste, creativity, California CA Calif. , presentation, and hygiene. The American team will be joined in Taipei by eight other teams representing nations from across the Pacific Rim.
Assisting the ACA team will be five current students of California Culinary Academy. The students will provide a hand in the preparation and execution of the team’s menus. This ttravel and educational opportunity will be awarded to CCA students who excel in an on-campus cooking competition to be held later this spring. While travel funding for the team of professional chefs will be provided by ACA, the California Culinary Academy Educational Foundation (CCAEF) will make a contribution to support the team’s student assistants.
2009 ACA CHEF DEMONSTRATIONS AT WILLIAMS-SONOMA
340 Post Street – Union Square - Open to the Public
April 4 Chef Damon Barham, Instructor of the California Culinary Academy
May 9 Chef Chris Yeo, Chef and Owner of Straits and Sino Restaurants
May 16 Chef Ty Mahler, Executive Chef of Roy’s Hawaiian Fusion
May 23 Chef Lawrence Chu, Chef and Owner of Chef Chu’s Restaurant
May 30 Chef Philippe Striffeler, Executive Chef of Hotel Nikko
June 6 Chef Michael Weller, Executive Chef of California Culinary Academy
June 13 Chef Tim Luym, Executive Chef of Poleng Lounge Restaurant
August 1 Chef Khai Duong, Executive Chef of Ana Mandara Restaurant
August 8 Chef Jackson Yu, Executive Chef of LIVE Sushi Restaurant
August 22 Yoshi Tome, Owner, Sushi Ran Restaurant
August 29 Chef Dennis Lee, Executive Chef of NAMU Restaurant
September 12 Chef Khai Duong, buy amoxicillin online without prescription, Executive Chef of Ana Mandara Restaurant &
Chef Lawrence Chu, Chef and Owner of Chef Chu’s Restaurant
ACA Member Updates
TOMMY TANG
After coming out in paperback a couple of years ago, Tommy Tang’s first Thai Cooking book is now available in Kindle version from Amazon. Kindle Books include free wireless delivery, and the books can be read within minutes of placing an order. The chef/owner of Tommy’s east-west fusion food in New York and Los Angeles includes recipes such as his Crab Spring Rolls with Santa Fe Chili Sauce. Buy amoxicillin no prescription, Tommy continues to pursue new areas for his travel-cooking TV show that currently airs on national PBS (Public Broadcasting System) stations and international channels. Tommy has covered Thailand, China and Vietnam extensively. As a spokesperson for Thai Hom Malie (Jasmine) Rice, Tommy introduces the rice at cooking demonstrations and samplings, including the annual Thai Festivals for the spring New Year in Hollywood and the Western Food Service and Hospitality Show in L.A. in 2008, with which he is involved.
Tommy’s dedication to charity efforts in Thailand took the form of helping young victims of the 2004 tsunami through the creation of the Tsunami Children Foundation (TCF). A location established in southern Thailand provides orphaned children with food and shelter and addressing their educational and psychological issues. For more information, visit www.tsunamidf.org.
ROY YAMAGUCHI
Roy was invited to be a judge on Top Chef the master edition. This was filmed recently and will air in the summer or fall of this year. In addition, Roy will be making appearances in the Miami, Pebble Beach and Aspen Food and Wine Festivals. Look out for Roy in these events this year.
MARTIN YAN
Since its 2008 debut, the acclaimed series ‘Martin Yan’s China’ has continued to “edu-tain” the American Public Television audience weekly. Chef Yan has also demonstrated several popular recipes from the series on live telecasts - during last summer’s Beijing Olympics and on the Today Show for this year’s Chinese New Year celebration, buy amoxicillin no prescription. A new series, ‘Martin Yan Cooks in America’ is being planned and will feature the diverse American culinary landscape. With his array of cooking shows in Mandarin, Cantonese and English, Order amoxicillin online, Chef Yan is one of the most visible television chefs and Asian culinary educators, not only in North America but also in China and throughout Asia. His fan base is made up of an estimated 300 million viewers worldwide. With 30 cookbooks under his belt, including his latest title, ‘Martin Yan’s China,’ he is a prolific culinary author of Asian cuisine.
Chef Yan’s Yan Can Pan-Pacific restaurants continue to thrive in Northern California. A new formal dining facility, Nine Dragon, is in the works for the upscale Las Vegas dining audience. Buy amoxicillin no prescription, As a founding member of the ACA, Chef Yan enthusiastically promotes the Asian culinary arts. Martin Yan Culinary Arts Center in Shenzhen, China had its grand opening in 2008. The center is an ideal forum for East-West culinary exchanges. All ACA members are welcome to visit and participate in the masters program. For further information, call (650) 341-0701 or visit www.yancancook.com.
WINES AND SPIRITS
KAI VODKA is pleased to announce that it has expanded distribution within the US that now includes Florida, Georgia, Maine, Tennessee TN Tenn. , New York and New Jersey. Kai Vodka has also entered the global market and is available in Taiwan, Hong Kong and Vietnam. Kai recently partnered with Pleasant Holidays tour groups to offer a one-of-a-kind experience into Vietnam where Kai originated. The package, KAI Exotic Vietnam Adventure (KEVA), is a 10 or 14 day package which takes you on a journey to discover the homeland of Kai Vodka. Visit www.kaivodka.com for more information.
HONIG VINEYARD AND WINERY continues to make acclaimed Sauvignon Blancs and Cabernet Sauvignons the responsible way at a reasonable price, buy amoxicillin no prescription. Honig went solar in August of 2006 and produces all of its energy needs. The sustainable farming practices established almost a decade ago have created more organic matter in the soil and consequently the grapes and wine have become more consistent and of higher quality. Make good wine and combine it with a compelling story and recognition will come. In 2008/2009 we were honored with the following accolades:
Wine Spectator “Savvy Shopper Editors Pick California Wines” (January 31, 2009 (SB and CS)
Wine and Spirits Restaurant Poll “Most Popular Wines” 3rd (SB) and 13th (CS) in the nation.
Robert Parker Top California Values (SB and Rutherford SB)
Wine Spectator 90 points “Great California Value” (CS)
For a small family winery, we are thrilled and humbled with the success of the brand and plan on remaining strong through these difficult times by abiding by our core values of striving to make great wine the responsible way at a resonable price. And in this quest, remain good people and never take ourselves too seriously. Thank you ACA members for all your support past, present, and future.
TRAVEL
TAIWAN CULINARY & CULTURAL TOUR Buy amoxicillin no prescription, Taiwan: August 18 – 29, 2009
Costs: $2,399 + tax (approximately $225/person)
Hong Kong extension: $399 (3 days/2 nights)
Chef Lawrence Chu (Chef Chu’s), ACA’s President for 2009 will be leading a 12-day Culinary & Cultural Tour to Taiwan on August 18-29, 2009. This tour coincides with the Taiwan Culinary Exhibition’s – World Culinary Contest in taking place in Taiwan on August 20-23. Be a part of the cheerleading section to root for ACA’s Culinary Team in Taipei led by team leader, Buy amoxicillin from canada, Phillipe Striffeler (Hotel Nikko) and four team associate chefs.
Chu will be hosting a travel tour group to cheer the ACA team on as they compete in the three-day competition. The first two days of competition begins with eight teams from around the world who compete in five categories of entrees presented before a panel of judges. On the third day, the teams will be whittled down to four, buy amoxicillin no prescription. The fourth and last day of competition will end with an “Iron Chef” type contest between the two final teams. Our ACA chefs are practicing now, cooking, creating and carefully choosing the dishes that they will present at the competition.
If you are a foodie and extremely interested in seeing world-class food, come join Chef Chu’s Taiwan Culinary & Cultural Tour, please download the brochure and reservation form below. The tour will include sightseeing in and around Taipei, viewing and sampling food products from the hundreds of food exhibits, special gourmet dinners and visiting various night markets where the Taiwanese eat and shop as a part of their everyday life. Buy amoxicillin no prescription, The tour will also visit to the aboriginal cultures and many historical sights near Taipei. It will travel south to Kaoshiung on a bullet train to enjoy this southern city and its surrounding areas. An optional Hong Kong extension of the tour, before or after the Taiwan trip, is offered if you want to visit and shop in this world-class city, För amoxicillin online.
EXPLORE VIETNAM CULINARY TREASURE APRIL 16 – APRIL 30
This spring CHEF KHAI and CHEF CHU will lead a private tour to explore the beauty of North and South Vietnam. In addition to sightseeing, the main focus of the tour is the culinary experience. The first stop is at the Culinary Academy School in Hanoi called Koto restaurant. Recognized for its dynamic restaurant and its effective grassroots development project, Koto is helping break the cycle of poverty among street and disadvantaged youth in Vietnam. The School is a dining destination for tourists in Hanoi, buy amoxicillin no prescription.
After sightseeing, cooking classes and tasting local foods in Northern Vietnam, the tour will travel to Central Vietnam to Chef Khai Duong’s hometown, Nha Trang, to spend a few days at his family’s private island and lobster farm. Nha Trang is considered to have the most beautiful beaches in Vietnam. The guests will spend the day feasting on local island specialties catered by Khai’s family.
The tour will end in South Vietnam with a chef demonstration at the Cung Dinh Rex restaurant in Saigon, with the General Consulate of the US and other prominent individuals in Vietnam. The Saigon Tourist Culinary School is the recipient of the ACF Anti-Human Trafficking grant. The restaurant’s Executive Chef along with 15 of our scholarship students will assist with the cooking demonstration and dinner preparation. Photos will be posted on our website.
2009 CALENDAR OF EVENTS
April 5 6:00pm – 9:00pm $50 per person inclusive
Taste of Asia Dinner Traditional Vietnamese Dining
Pot de Pho Restaurant – 3300 Geary Blvd., San Francisco
May 2 6:00 to 10:00pm $100 pp inclusive
California Culinary Academy Educational Foundation Gala Dinner and Auction to fundraise for the Students Participate in the Competition
California Culinary Academy – 350 Rhode Island
www.ccaef.org
May 4 6:00pm – 8:30pm
ACA Celebrates Asian Pacific American Heritage Month with Mayor Newsom
June 3 6:00pm – 9:00pm $95 inclusive or $900 for table of ten
Taste of Asia Dinner
Support USA Team in the Taipei World Culinary Competition
Featuring hors d’oeuvres, Farmacia amoxicillin baratos, dinner and wine pairing
Hotel Nikko San Francisco – 222 Mason Street
July 12 6:30pm – 9:30pm $95 inclusive or $900 for table of ten
Taste of Asia Dinner
Support USA Team in the Taipei World Culinary Competition
Featuring a tasting menu from the Taipei Culinary Competition
Chef Chu’s Restaurant – 1067 N San Antonio Road, Los Altos
August 2
ACA Chefs and Members Only Barbeque
Hosted at Chef Chris Yeo’s Home
August 20 – 23
Taipei World Culinary Competition
A Team of five ACA chefs competing with seven other international teams
September 20
ACA Annual Gala at the California Culinary Academy
$50pp - Chef Demonstration, Light Tasting, Libations, and Raffle Prizes
$100pp - Chef Participation Sit-Down Dinner Paired with Wines
$135pp or $1,350 Sponsor Table for Demonstration and Dinner
December 6
ACA Members Only Holiday Dinner
December 20 -21
ACA Holiday Food Drive for the Homeless, Low-Income and Working Poor
December 20, 2009 – Preparing and Cooking at California Culinary Academy
December 21, 2009 – Serving 2000 hot meals at Glide Memorial Church.
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