C ommunications: Letters, cards, e-mails and phone calls to/from, Bill Lyman, Robert Nograd, Tom Hickey, Willy Rossel, Jim Miller, Bob Chester, Maurice Zeck, Charles Mok, Van Atkins, Jan Verdonkschot, Gaspard and Madeline Caloz, Oliver Sommer, Bernard Urban, Olga Bertschi, Brother Herman Zaccarelli and they all say hello and regards to everyone.
And Congratulations to Chef Bert Cutino on being inducted into the Chefs Hall of Fame. NEWS ABOUT MEMBERS: Health News:
John Carroll has been hospitalized for health problems.
Rudi Grimm informs us that he just found out (4/21/06) that Chef Herman Leis had a stroke on April 6, 2006 and is in
Oconomowoc Memorial Hospital, Oconomowoc, WI.
Darrell Anderson and I have talked and he is feeling better but health remains the same as was before.
Willy Rossel’s wife Jeanette has undergone surgery April 16, 2006 and is in intensive care.
Rudi Soeder’s wife Lillian was recently in the hospital for surgery, which was successful and is now recovering.
Let us make sure to keep in communication with all those who are not feeling well a card, phone call, or letter really helps. Remember—Oliver and Naomi Sommer James Kosec, Rudolph Soeder, Mary Colletti, Adele Hoffstadt, and Paul Pantano we hope that all our members quick recovery and good health.
ADDRESS CHANGES: NONE
We have nominations for 2006 :
William Lyman Grand Commander Tom Hickey Comdr. Secretary
Today's prices are for individual shipments $15.00 per cookbook delivered PRICE and for 10 or more books shipped at a time is $10.00 per book. It is up to you the members of all categories to HELP with this endeavor to support our Scholarship program. Remember make your checks out to: The Hon. Order of the Golden Toque, and mail your order to:
Jim and Barbara Kosec
Honorable Order of the Golden Toque
4333 Parkridge Ave. Trlr.# 45
Pleasant Hill, Iowa 50327
Phone (515) 262-3312
Okinawa chef dons a golden hat--BY FRED ZIMMERMAN Stars and Stripes CAMP FOSTER, Okinawa
The Honorable Order of the Golden Toque, while it may sound like a secret society straight out of a Harry Potter movie, actually is an exclusive group of international chefs. And one of Marine Corps Community Services' own is among its newest members, Wolfgang Geckeler, MCCS Corporate chef, recently learned he was accepted into the Golden Toque (French for "chefs hat".) Membership is limited to 115 chefs worldwide, Geckeler said. He is one of five to be inducted in a September ceremony at Johnson & Wales University in Charlotte, N.C. "It gave me chills when I read the letter, "said Geckeler', who
became interested in cooking around age 13 in his hometown of Kirchheim Teck, Germany.
"It’s the highest recognition a chef can receive, like a lifetime achievement award." To become a Golden Toque member, Geckeler said, a chef must have at least 20 years experience and be invited, nominated and sponsored by three current members. The certified executive chef also belongs to the American Culinary Foundation and the American Academy of Chefs the chef’s honor society. He said entry into the Golden Toque is based on contributions to the profession. His include mentoring young chefs and contributing to local communities. He's taken fellow chefs to schools to cook for underprivileged chi1dren, supplied unused food-to-food banks when working at an Atlantic City, N.J., and casino and done "stand-downs" for homeless Vietnam War veterans that became annual events. Geckeler said when he sought permanent U.S. residency; he had to agree to be available to be drafted which he was, four months after his arrival. He served in Vietnam from 1967 to 1968.' "That's what made it so satisfying to help those vets,” he said. He organized the stand-downs with the Department of Veterans Affairs. At each one, a tent city would be setup and homeless veterans would be fed, offered showers and haircuts and clothed. They also were given medical checkups and supplies and registered in the DVA system, "You have to go out and give something back,” the chef said, Geckeler worked in Casinos for more than 20 years before coming to Okinawa. Some of his duties with MCCS here include coordinating menus for all the clubs, writing recipes, checking food quality and working with supplies and budgets. He also coordinates all menus at Marine Corps birthday ba11s on the island and numerous festivals on Marine camps. When asked why he stays on Okinawa, given his credentials, Geckeler said:"I love what I do. I like the area, love the people I work with and the challenges. "I just signed on for another two years....I'll stay here as long as I can." Rick Wester, an MCCS deputy director, said:"We saw his value when he came for an interview. He has far exceeded any of our expectations. Especially after
earning this award, we're lucky he landed here when he did."
If your name is missing and you have made a contribution please notify us.
NOTE: NEW Fiscal year STARTS;
MAY 1, 2006
Johnson and Wales University
Charlotte, North Carolina
Host: Karl Guggenmos
DATES OF MEETING WILL BE
September 15,16,17, 2006
2007----Las Vegas, NEVADA
Hideo Aramaki - April 2nd = 91
Willy Rossel - April 4th = 85
Brother Herman Zaccarelli - April 11th = 75
Alex Ottman - April 15th = 65
Karl Guggenmos - April 17th = 56
Jean Jac Dietrich - April 18th = 68
Walter Meyer - April 20th = 76
Michel Grobon - April 20th = 65
Tom Berg - April 20th = 55
Darrell Anderson - April 27th = 77
Gaspard Caloz - May 2nd = 59
Tom Hickey - May 3rd = 60
Phillip Bucci - May 7th = 77
Bob Garlough - May 8th = 52
Dr. Morris Gaebe - May 15th = 86
David H. Dodd - May 16th = 63
Pierre Vireday - May 21st = 75
Norman Hart - May 26th = 54
Stanley Nicas - May 29th = 83
CONGRATULATIONS TO OUR NEW MEMBERS FOR 2006
MITCH J. KOSTUCH TORONTO, ONT.
BYRON J. BARDY PITTSBURGH, PA CARLO W.CASAGNERI RICHFIELD, MN JOHN R. FISHER RENTON, WA WOLFGANG GECKELER GALLOWAY, NJ DALE L.MILLER DELMAR, NY
CONTINUED FROM FEBRUARY------
MEMOIRS OF CHEF
After the death of Thomas Ryan, General Manager of L.J. Minor Corporation, Lt. General John D. McLaughlin, U.S.A., retired, joined the L.J. Minor Corporation. He has done so much for the American Culinary Federation, and through his efforts with the Department of Labor in Washington, chefs and cooks have been recognized as professional culinarians.
Twice I was invited to judge the Annual Army Culinary Competetion at Ft. Lee, Virginia, certainly a great honor. Later Dr. Minor's son, Michael Minor, joined the corporation and is now the corporate executive chef, production manager, very active in the Cleveland Culinary Association and lecturer in universities. The two Mikes (Minor and Zelski) are a great team.
In June 1978 we moved to Columbia, South Carolina because we had been looking for a warmer climate and our daughter, Vivianne and her family were living there. Vivianne's husband, R. William Metzger, is President of Utica Tool Company in Orangeburg, S.C.
My oldest daughter, Yvonne is now living in Anaheim, California, with her husband Raymond J. Prostor, C.E.C., A.A.C. He is the Food Service Manager of the food operations at Beckman Instruments, in Fullerton, California. Ray has been very active in the Orange Empire Chef's Association as President and as Editor of their newsletter. He was also honored as "Chef of the Year" in 1980. Yvonne is busy introducing and distributing L.J. Minor products with Burgermeister Food Co., Anaheim, California.
Our daughter, Madeleine, lives with her husband, Dick Barbieri, in Glen Ellyn, Illinois.
Our youngest daughter Jeannette (Mimi) lives and teaches school in the primary grades in Salt Lake City. She and Dana Wilson, M.D. are parents of Catherine, Dana Jr. and Stephen. Their daughter, Cathy graduated in 1983 from Utah State University in Special Education.
After attending the Las Vegas Chef's Convention in 1980, we flew to Sacramento, California, for the wedding of our grandson, Michael Mezger to Kathryn Bowker. The wedding reception was held at the Del-Paso Country Club where we again saw our colleague and Chef de Cuisine, Gerhard Grimeissen, who was on the Culinary Olympic Team for 1980, bound for Frankfurt, Germany.
We decided to go also and see, for the fourth time, this great Culinary Exposition. We arrived in Paris on September 21, 1980, at General de Gaulle Airport and were greeted by our nephew Philippe and niece, Ariane Ulrich. We spent a week with Yvonne, Ariane, and Jean-Jaques Ulrich. On September 23 we went for a two-day excursion trip to visit the famous Mont Saint-Michel and Benedictine Abbey on the Normandy Coast. We visited the American landing place, Arromanches, and the American cemetery at Saint Laurent Sur Mer where 9,386 American soldiers rest in peace, victims of the American landing.
In Frankfurt we stayed at the Hotel Continental near the railroad station. The Headquarters of the American Culinary Federation was at the Frankfurt Plaza-Hotel where I met our President, Ferdinand Metz, C.E.C., Herman Rusch, C.E.C., Paul Elbling, C.E.C., Hans Bueschkens, C.E.C. and Michael Minor, C.E.C. The L.J. Minor Corporation's display was outstanding in display and product quality. Congratulations were extended to Michael Minor and all the chefs of the Minor Corporation for their gold medals.
After five weeks of many exciting and interesting days, Billy Metzger picked us up at the airport in Columbia as Vivianne and Bill were in Fremont, California, visiting their new grandson and our first great-grandchild, Kenneth Edwin Tibbetts, born October 15, 1980. During the summer of 1981 we attended the National Restaurant Association Convention in Chicago, and I worked at the L.J. Minor booth. I attended the famous annual lunch of the Honorable Order of the Golden Toque with the Barbieri's at the Hyatt Regency Motel. We then traveled to Anaheim, California, and visited the Prostors, then the Wilson’s in Salt Lake City.
It was in Salt Lake City that we received the sad news that Auguste Waltener had passed away on July 22, 1982, at the age of 92 in Barr, Alsace, a great loss for my sister Madeleine and the whole family. He was a great man and for many years, Director of Fabrication of La Librairie Hachette in Paris. He held the honors of the Chevalier de la Legion d'Honneur, Officier de l'Instruction Publique, Officier de Merite Agricole, and served in the French Army during World War I and came to Barr during the liberation in November 1918.
Our great friend, Paul Elbling A.A.C., who operates, with his wife, Marie-Antoinette, the Restaurant La Petite France in Richmond, Virginia, has bestowed another great honor upon me. Both natives of Alsace, they have donated a plaque to the new home of the American Culinary Federation, Inc., in St. Augustine, Florida. A letter from L. Edwin Brown, Executive Director, reads:
It was such a delight to be able to speak to you last night and to inform you of this great honor which is being bestowed upon you.
The plaque reads as follows:
"Furnishings in this office are the gift of Paul Elbling, A.A.C., Richmond, Virginia, member of the Virginia Chef's Association, in honor of Chef Emile Burgermeister whose high standards and ideals should be the goal of every American chef."
Emile, I will think of you every day as the plaque will hang in my office.
I have kept some of my books and tools as well as my seven sterling silver skewers in French Brochette or hatelets and lately I had these framed as they are unusual, designed with wild animals on top.
After a great vacation in 1982 of ten weeks visiting our daughters, we returned to Columbia, S.C. in time for the opening of my son-in-law, R.W. Metzger's new Ben Franklin store. I as octogenarians down to the newest member of our family, great-grandson, Robert Emil Tibbetts who was born December 20, 1981. I am both proud and pleased to be surrounded with the three wonderful generations of my family. Columbia, South Carolina, is now honored with the Metzger-Tibbetts and Burgermeister family.
During my whole life from apprenticeship to Columbia, South Carolina, I have had great friends; my school friends are too numerous to mention. As an apprentice I met Paul Bechdolff from Strasbourg, also an apprentice in Munchen, and we became lifelong friends and later worked together in Paris and London. Most of my dear friends have passed on and only Henri Toublanc from the Ritz-Carlton Hotel in Atlantic City, Anatole Arnold from the Olympic Hotel in Seattle, Gus LoPresti from Cleveland and Jean Paul Combettes from Oak Harbor, Washington, are still alive. I mourn my dear friends like Eugene Muller from Strasbourg and collector of rifles, stamps, money, and paintings of medieval castles from Alsace; Earnest Shilling, Albert Hofrichter, Bud Marsh, August Erb, Fred Buenzli, Eugene Blumenschein, Charles Pacatte, Jean Secter, George Marchand, Dr.Ernest Koves, Abel R. Bomberault, Herman Breithaupt and Tom Ryan from the L. J. Minor Corporation. I have the greatest admiration for Dr. and Mrs. Lewis J. Minor, Lt. General John D. and Mrs. McLaughlin, Mr. and Mrs. Michael Minor and Mr. and Mrs. Michael Zelski, who have done so much for me. At Thompson-Ramo-Wooldridge Corporation I had the full cooperation of President Fred C. Crawford, many vice-presidents, Allan N. Sheahen, Personnel Director, and Frank Manning, President of the Tapco Labor Union.
Without them, I could not have done the smooth operation of the daily feeding of the factory workers, banquets and supervise the Christmas parties. My success in the culinary field goes to the great chefs I worked for: Emile Willm in Munchen; Louis Triaureau in Paris; Emile Malley in London; Emile Bailly in New York, Anicet H. Gilles in Atlantic City; Clovis Chartron in Cleveland; and my Uncle Emile Burgermeister in Seattle.
July 25, 1983.
In 1980 at the ACF Convention in Las Vegas, Emile ask me if I could get him some Eisenhower Dollars as he would like to give his nieces and nephews in France the new Eisenhower Dollar. All of them thought well of Eisenhower as he had been in charge of the armed forces that had liberated France from German occupation.
A few weeks later after I had went to the casino cage and procured 5- -Twenty dollar rolls of New Eisenhower Dollars. I had them packaged and shipped to Emile. A few days later I received a call from Chef Emile wanting to know how much he owed me and I told him these dollars we a gift from Las Vegas. Sometime later I received a package from Chef Emile and in this package was a booklet with the Title of ”Memoirs of Emile Burgermeister, CEC, AAC” published in 1983.
That is the Story of how I came in possession of this fine historical booklet.
Jean E.Clary, CEC, AAC, HOF April, 2006
Our Lady Olga Bertschi sends us her report
On the WACS Meeting in New Zealand
Thinking of you and the members of the Golden Toque I thought you might like to know about that 2006 Congress of the WACS, March 12th - 16th in Auckland, New Zealand. I went there with my three sons Dan, Fred, and Rick.
We left Dallas on the ninth and got there on the eleventh as we lost a day going from L.A. to Auckland. It is a 12-hour hour flight. We had a transfer to our hotel (the Sky City) compliments of the WACS. That evening we explored the city and went to the quay. Lots of restaurants there and we chose the" Limon". It was full and a guitarist was playing Latino style music. We had wonderful food there; I shared paella with Rick.
March the 12th was the opening of the congress at the center. The Chefs parade was not walking in town, but young cooks carrying the flags of their countries. They came into the main hall and brought the flags to the stage. USA was represented by Chris (Gould?) who did his apprenticeship at the Balsams in New Hampshire. He works currently in Houston Texas. He came to compete in the Hans Bueschken’s World Junior Chefs Challenge. There were 18 young chefs there to compete and all must be 23 years old or under.
As you know Ferdinand Metz is the President and Ed Brown the Secretary General. Also Dr. Bill Gallagher from South Africa spoke to the young chefs telling them they are the future and will one day sit at the head table of the WACS officers. He also spoke about the charities coming from each individual country feeding a lot of people. He also wished that more chefs’ organizations would learn and speak about the WACS. The new WACS philosophy for 2006 embraces the concept of CHEF, which encompasses Cuisine, Hospitality, Education, and Food.
As we are not delegates but "partners" we went to the city tour instead of going to the meetings with the delegates. New Zealand has 4 million people, 1.3 million in Auckland. It's very busy and cosmopolitan.
In the evening we had the PAUA Cocktail Party with the traditional Maori welcome. There we learned to say KAI ORA (welcome to our home) that Murray Dick, the WACS Congress 2006 Director taught us. We also had the pleasure to meet the Mayor of Auckland and his wife.
The following days we enjoyed the wonderful trips that they had planned for the partners, but participated in the evenings at the different parties.
On the thirteenth of March we had a trip to the Kauri Museum that shows the history of the gum industry. Also stopped at the Sheep world and watched their working dogs. At night we had a Taste of New Zealand at the North Harbour Stadium. This is where they play rugby and cricket. The food and wines were wonderful. N Z has such good lamb, beef, venison, seafood, and dairy products. I will never forget their green-shelled mussels and their wines.
That night we had to wear our chefs jackets that were given to us. They were dark blue with light blue flowers and all over them "WACS 2006 Congress". A group picture was taken there. I also was very impressed by the N Z chefs wearing their black jackets. They looked so well dressed, black with touches of silver. To me they looked like chef tuxedos. If we needed help, we knew whom to ask.
On the fourteenth of March we had a trip to Devonport or Catch of the Day. We went there by ferry. Both were very enjoyable. Catch of the Day was a trip to the Auckland fish market with a demonstration of local seafood that included cooking your own lunch. At night we had a Pacific a Night at Villa Maria Winery, which included a traditional Maori Hangi similar to a Hawaiian luau. We had seafood, barbecue, and spit roast, a selection of wild game, and wine tasting. The show was a crowd pleaser. Dances and drums from many Pacific islands.
On March fifteenth we had a long tour. We went to Waitomo Grotto to see the glowworms and then the Kiwi House were there were two actual kiwis. These birds are almost completely extinct. Then we had a free night.
By the sixteenth we had lunch at the WACS hosted by United Arab Emirates and had a talk on the 2008 Congress in Dubai. By the way, 2010 will be in Santiago, Chile.
The Gala Dinner at the Sky City Convention Center was just outstanding, the food, wines, table settings, atmosphere, and the good company at our table. We had the pleasure of meeting Peter Gordon a very well known local chef that operates his newest restaurant "'Dine" in the Sky City Convention Center Hotel. He currently spends most of his time in London where he has another restaurant as well as one in Turkey. The 2006 congress was maybe a sma11er convention with about 650 participants. Only 54 of the 72 participating countries were represented.
On March 17th we flew to Queenstown where we picked up a Ford Explorer. The chef/owner of the Boardwalk Restaurant was nice enough to help us get a reservation at The Heritage for two nights, a unique European style lodge. We enjoyed it very much.
March 18th we went to Milford Sound in the Fiordland National Park on a tour as it was a long trip (307 kilometers in 5 hours one way) and my son Dan did not want to drive on the left side of the road for that long and get used to the "round-a-bouts" for his first day of driving. It was raining and for miles we had these waterfalls coming down the mountains, so many that even the driver said that he had never seen that many before. It was spectacular. On our way there we passed Mossburn the deer capital of N.Z. There are 40 million sheep in N Z and thousands of deer and elks raised in paddocks for meat sent to Europe and Asia.
March 19th we went on the gondola to see the beautiful scenery of Queenstown with Lake Wakatipu and the Remarkable Mountains. Then on our way to see Mount Cook the highest mountain in N Z (3764 meters high), and the renovated Hermitage Hotel. Looking at us were 27 peaks with snow and glaciers where so many skiers go in summer time (winter there) to train and enjoy.
On the 20th of March we drove from Timaru to Christchurch with a brief stop in Akaroa, founded on the Banks peninsula in 1840 as the only French colony in the country. It is a popular holiday town. Christchurch is the most English of cities outside of England and the "Garden City". Many expeditions to Antarctica leave from there.
On the morning of March 21st, still in Christchurch, we went to the Square to see the beautiful cathedral and a strange but interesting sculpture in the form of a huge ice cream cone. Then we were on our way to Picton along the east coast and it was raining again. This wild coast was beautiful but we missed the Sun.
March 22nd in Picton we took the ferry to move to the north island about 2 1/2 hours through the Cook Strait. We arrived in Wellington the capitol city of N.Z, got another car and followed the west coast along the Tasmanian Sea. The weather was better and we had a picnic along the way.
March 23rd on our way to Rotorua we drove along the Tongariro National Park, and then along the Lake Taupo. We arrived in Rotorua in the early afternoon. After being told that on the following day it may be raining again we decided to go to Tepuia to explore the thermal wonderland with the gushing geysers, boiling mud pools, and steaming underground rivers. We visited the Maori village. At the congress we had earlier been give 2 flax bags to carry our water and goodies that we were given on all the trips.
On March 24th we stayed in Rotorua for another night. That morning we visited the Rotorua Museum, which is housed in the former Bath House that opened in 1908 and represents the N Z government's first major investment in the tourism industry. It overlooks the Government Gardens, which are beautiful. Then we went along Rotorua lake and saw a group of black swans and visited the small but beautiful Faith Church. Then we decided to go to the Paradise Valley Springs a trout, wildlife, and Lion Park. We just made it for the feeding of the lions. There were 6 females and 2 males and we could also pet two 5-month-old lion cubs. And last night in N Z We had another Hangi for dinner and a very nice Maori show at our hotel.
March 25th we left Rotorua at 7:45 AM going back to Auckland airport. Our plane was leaving at 6:40 PM. I went to bed in Richardson, Texas at 10 PM on the 25th. That makes a 31-32 hour day! This was my third trip there. The first was in 1977, and the second in 1998 after the WACS Congress in Melbourne Australia, and now in 2006.#########################
Member Chefs if you want news about what is happening in your world, an attempt by you to send some information to be published.