The Arizona Food Service Network connects all people, events, resources, and organizations associated with Arizona food, food service, and food science.
Southwest Gas will be hosting the next ACFAZ meeting on Nov. 4th starting at 5 PM and this is open for all culinarians to attend. Features presenters are Armando Suarez of Desert Peak Marketing showcasing Winston Foodservice, Robert DeSantis of Affinity Group Elite showcasing Kellogg’s and Morningstar Farms, and Chef Lonnie Schatz with Cult Coffee Roasters and Artisan Beverage Company.
Address:
Southwest Gas Corporation
Tuesday, September 17 at Roka Akor, the Japan External Trade Organization, JETRO, will be sponsoring a Sake Seminar for the Food Professional.
From Eventbrite, the event will highlight tasting and discussing sake styles, explore the pairing of
Learn more about the event via this link.
Tue, September 17, 2019
2:00 PM – 3:15 PM MST
Roka Akor
7299 North Scottsdale Rd.
Scottsdale, AZ 85253
Part of defining the newsletter is defining the categories in both the blog and newsletter. Many of the categories are the same, yet different, and some things still might change. Like in remodeling, you might put a piece of furniture one place only to change it again a week later to somewhere that better fits the space and functionality.
The core blog categories will feed into the newsletter. Those categories are: Arizona Operators, Community, Competitions, Culinary Education, Events, Featured Information, Food & Beverage News, and Network News.
Below is a print screen of this blog post in development. Seriously, working on making this marketing process as easy as possible. If you don’t want to do this, we can do this for you, of course, for a fee.
The key part of this will be in the tags, keywords to tag your article to reflect what information a reader will discover in your blog post. Those keywords will help connect you with those looking for your product or information. I call it the unyielding beast. My recommendation is to tag your articles with the most relevant first, but then also the most popular for visibility.
Hard to manage and no right answer for how many tags to use per blog post yet will add, just make sure they’re relevant to your content and to our community. These are the most popular TAGS in the site and will be clicked on first. Using the most popular TAGS pays off with this feature.
For the newsletter, The Connection, the categories featured in the blog will be featured in the newsletter. That I need to fix the newsletter template for I won’t be able to provide a print screen right now but here are the categories. These will change as this future develops yet these are the core categories for now.
Network News, Culinary Education, Community, Food & Beverage News, Events, Business Directory Activity, Arizona Operators.
These will be monitored and maintained by the Arizona Food Service Network.
With my game plan in place, I got up in front of the attendees at the April ACFAZ meeting held at Metro Tech High School’s Culinary Arts dept. and shared my goals for the Arizona Food Service Network, how I was launching the newsletter, and moving forward with the website.
Shortly after that, remodeling and home maintenance hit and it was hard to manage both so a summer hold it was. Hard to complain as the extra time has given me an opportunity to start working with a marketing company for collaboration, and to really focus on delivering information you, the reader, wants to see and expects to see from Arizona’s largest food, food science, and
Thrilled to be behind my desk again, remodeling almost finished. There has been some great food shows and meetings recently and look forward to that follow up as well. With the summer over and the holiday’s insight, great time to launch the newsletter. More details to follow on that in another post.
Right now, I’m cleaning up the Business Directory and adding more keywords and structure for the search engines. I’m also doing the finishing touches on the website, I have a few changes to make.
Reaching out to the community is next, so much follow up to do. From total disruption to reigniting my passion for my purpose, here I am, and here we go.
Thank you for your patience and support.
Madonna Kash
Publisher of the Arizona Food Service Network
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
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 pro
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).
Orlando, FL | August 4th-8th, 2019
ACF National Conference Price List
Pre-registration is closed. On-site registration begins August 4th, 2019.
Learn more about the event on the ACF website.
Come join Cactus IFT at Chase Field to watch the Arizona Diamondbacks play the San Francisco Giants!
Ticket price includes food and drinks, and of course tons of fun and excitement!
Seating is Suite Level and includes all your favorite stadium staples, such as hot dogs, peanuts, popcorn, chips, soda and water, plus a great view of the field!
Please be sure to register by July 31, 2019.
We hope to see you there!
I
Jun 15-18 2020 are the dates set for the next Association of Nutrition & Foodservice Professionals, ANFP Annual Conference & Expo in Las Vegas, NV, and also the 60th Anniversary of the organization.
Join the Blue Watermelon Project for an open house event on Monday, June 10 from 2-4 p.m.
This will be an opportunity for chefs, food service workers, and school administrators to learn more about our initiative to help schools rethink relationships with food. We will provide information about our work and opportunities for Blue Watermelon Project to get involved in your community.
Information provided on:
