Arizona Food Service Network

The Arizona Food Service Network connects all people, events, resources, and organizations associated with Arizona food, food service, and food science.

ACFAZ

Monday, Oct. 12th featuring, Shandee Chernow President and CEO of CertiStar

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The next ACFAZ Meeting is Monday, Oct. 12th featuring, Shandee Chernow President and CEO of CertiStar. This meeting is a Zoom meeting with the meeting information belown. Open to all to attend.

[Read more…] about Monday, Oct. 12th featuring, Shandee Chernow President and CEO of CertiStar

You’re right, you’re right, I know you’re right- Write!

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A line from When Harry Met Sally, it’s something that plays in my head when someone says I need to write more content for the site. I agree, so here I am.

Part of my writing goals is launching two newsletters. Yes, not one, but two. One for the American Culinary Federation Chef’s Association of Arizona and one for the Arizona Food Service Network.

The ACFAZ newsletter is being refreshed and at the next board meeting, that structure will be confirmed. There’s an email blast that goes out to share information but the feedback from members and meeting attendees is, they would like to see a newsletter.

For the AZFSNetwork newsletter, that’s a little more involved as that’s directly tied with the website which we’re working on the finishing details there as well. Pricing and structure are the main focus, something easier said than done.

I’d show you the template for the AZFSNetwork but I want to work on that some more so I’ll wait for now. They both have similar formats but have different goals and the same applies to the audience. Part of the AZFSNetwork Newsletter will include a link to the ACFAZ Newsletter.

For the ACFAZ, my goal has always been for members of the association to talk about their “why’s” for ACF Certification and getting involved with their local chef’s association. I’ll have more to add to this next week in preparation for the March 9th meeting and then, of course, the follow up from the meeting.

WordCamp Phoenix was February 7-9 and I’m still following up from that conference too. Great networking and information about the WordPress platform, online marketing, and small business tips, I always enjoy WordCamp, I highly recommend this to marketing managers and especially those using the WordPress platform for their website.

Here are a few of the slides from presenters from this year’s event. Still filtering through this information as we make changes. Always something to do or fix in the digital space. As for writing, my confidence level has increased with my subscription to Grammarly Pro. Woohoo, that helps.

Some of the presenter’s slides are below, would like to list them all when I find them.

Kimberly Lipari – Understanding Website Health

Aaron D. Campbell – Why WordPress in a World with Options?

Rich Tabor – Designing & Building Gutenberg Blocks

Bet Hannon – The Business Case for Accessibility

Zac Gordon – 100 Things to Know About Building, Selling and Supporting Online Courses and Content at WordCamp Phoenix 2020

Francesca Marano – The Art of Networking

As for writing, yes, I know what I’ve gotten myself into and that makes me laugh a bit when I think about it. “What the hell was I thinking?

As for writing styles, Anthony Bourdain became the voice in my head for writing, even with all his arrogance and disdain for vegetarians, it was his voice that helped me write and encouraged me to develop a writing style.

Surprisingly, remembering how much Anthony has influenced me, reminds me of how much of a loss his passing means to me. My two favorite episodes of his are from Part Unknown, they are of are Punjab, India and Lyon, France, and I may have to revisit them soon. Shout out to Anthony, you are missed, my friend.

Onwards and upwards, keep moving forward, and that I am.

Madonna Kash

Guenter Haab- Certified Master Baker, Educator, Retired

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Guenter Haab, Peoria, Arizona

Meet Guenter Haab of Peoria, Arizona. Certified Master Baker, Educator, happily retired.

Experience 

I have a wide experience in cooking including: fine foods, short order, high volume and catering. My baking experience is comprehensive including: breads, rolls, danish, Viennese and French pastries, and marzipan work. 

Qualifications 

Certified Master Baker Degree by the Retail Bakers Association of America 

•Presenter at workshops for the Retail Bakers of America that are scheduled nationwide. 

•Member of the American Culinary Association and the Greater Phoenix Chefs’ Association. 

First Place winner of the 1989 Durkee National Baking Contest (Puff Paste Category). 

•Forty one years experience in the food service industry. 

•Completion of a three year baking apprenticeship in Bispingen, Germany. 

Eight years teaching experience at the secondary level, plus three years of post secondary instruction. 

•Member of the Classroom Teachers Association and the Arizona Vocational Association. 

Personal History 

Prior to coming to the United States in 1964, I had served four years in the Merchant Marines as a baker, cook’s assistant and head cook. This position required very careful planning of supplies since all the purchasing had to done for three-month cruises. I worked as a journeyman baker in Bespingen, Munster, Hamburg, and Dusseldorf, Germany from 1953 to 1964 with the exception of the four years in the Merchant Marines. 

Working Characteristics 

I am systematic in my work, using well defined and efficient procedures. This produces a smoothly running kitchen and a staff who know what to do and how to do it. The end result is excellent food that is well served. I maintain excellent standards of cleanliness. I contribute to a good working atmosphere by politeness to those whom I supervise. I pay a lot of attention to menu planning and give careful consideration to what the customers like and to consulting with other chefs. I am meticulously honest with materials and money. 

Part Time Work 

I served on the faculty of Gateway Technical Institute in Wisconsin, participating in the development of a food service production curriculum, teaching Baking for Chefs and taught various baking courses for adult education classes. I developed and taught the CETA Food Service Production program. At a 

Teacher’s College I was in charge of meat production for up to 4000 meals per day. 

I have catered banquets for up to 200 persons from my home in Racine, Wisconsin. I have served catered events 

Education 

I completed European grammar school in 1950. I completed a three year apprenticeship in Baking and became a journeyman baker in Bispingen, Germany on September 12, 1953. I have had the privilege of working for many excellent chefs. 

Work History August 1983 to Present 

Metro Tech Vocational Institute of Phoenix, Phoenix, Arizona. Commercial Baking instructor for the Culinary Arts Program. The progra consists of 80 to 100 eleventh and twelgrade students. Pro gram falilities include a 300 seat banquet center, café, fine dining room, and bakery products for take-out. 

August 1988 to Present 

Phoenix College, Phoenix, Arizona. Instructor for Beginning and Advanced Commercial Baking courses. 

February 1982 to May 1983 

Haab’s Restaurant, Sun City, Arizona. Owner and manager for my own full-service restaurant. I performed or oversaw all operations, production, service, and bookkeeping functions. 

October 1981 to February 1982 Pinnacle Peak Country Club, Scottsdale, Arizona. 

Chef- In charge of all kitchen operations. 

May 1981 to September 1981 

Hyatt Hotel Lake Tahoe, Lake Tahoe, California. Executive Sous Chef- Responsible for production and supervision in main kitchen. Also handled banquets, special functions, and supervised 

two satellite kitchens. 

February 1979 to May 1981 

Saga Corporation, University of Nevada at Reno, Reno Nevada. Pastry Chef and Cook- Prepared foods and fine pastries 800 to 1000 students. 

January 1979 to July 1979 

MGM Grand Hotel, Reno Nevada. Head Baker- Bakery Department. 

November 1977 to Dec 1978 

Brick Oven Bakery, Sturdevant, Wisconsin. Trained the new owner of a bakery shop in the development of an all around bakery. 

September 1974 to Oct 1977 

Seven Mile Fair, Caledonia, Wisconsin. Food Operation Supervisor- Responsible for preparation of all food and beverages. The kitchen, equipment and staff of 25-30 persons were under my supervision. Cared for and maintained all kitchen related machinery. 

1970 to September 1974 

Haab’s Fine Pastries, Racine Wisconsin. Developed and ran my own business for four years. I handled all supervision, operations, advertising, and purchasing. 

1964 to 1970 

Harding Williams Corporation, Chicago, Illinois. Head Baker- Baker for this corporation which owned a chain of restaurants and food concessions in 180 locations across the United States (acquired by Saga Corporation in 1968).