ommunications: Letters, cards, e-mails and phone calls to/from:
Phillip Bucci, Gaspard Caloz, John Kempf, Bill Lyman, Robert Nograd, Tom Hickey, Van Atkins, Willy Rossel, Jim Miller, Maurice Zeck, Brother Herman Zaccarelli, Walter Meyer and L.Edwin Brown and they all send Best Wishes to everyone. ***************
Let us make sure to keep in communication with all those who are not feeling well- a card, phone call, or letter really helps.
Rudolph Soeder, Mary Colletti, Adele Hoffstadt, Romeo Lupinacci, Walter Meyer, Paul Pantano, Ernie and Helen Louis; we hope that all our members quick recovery and good health.
ADDRESS CHANGES: :
989 East Street, Unit 410
Dedham, MA, 02026 #############
AND SAD NEWS :
Minor, Ruth Eloise (Angell) Lansing, MI; 1915-2005. January 13th, our special "Angell," entered eternal happiness, rejoining her beloved Lewis, husband of 63 years, who fittingly described her as a "Portrait of Courage". Ruth E. (Angell) Minor was born in DeWitt Township, on the family farm, June 7, 1915.
Upon graduation from County Normal Teaching School, St. Johns, MI Ruth taught grades1-8 in a one-room schoolhouse. February 11, 1939, Ruth married Lewis J. Minor, of Detroit, and together they began to build their lives, love and legacy.
Throughout her 89 years, Ruth has been an amazing wife, mother, grandmother, great-grandmother, aunt, teacher and friend. Her words of wisdom, to us all, are to: "Do your best and count your blessings every day." Until her final breath she gave unselfishly and tirelessly of herself to anyone in need. "To know her is to love her." Ruth and Lewis had eight children, Kathleen (James) Swanson, Bryan (deceased) (Jeanne), Ruth Ann, Carol, Michael (Edwina), Josephine, Rosalie (Wayne) Pontz, and Mary (Michael) Manista; 19 grandchildren (one deceased); and 28 great grandchildren. Surviving are sisters-in-law, Frances Angell and Frances Minor as well as numerous nieces and nephews.
Together, Lewis and Ruth founded and built the L. J. Minor Corporation, manufacturer of food bases in Cleveland, Ohio, September, 1951. They spread their success as benefactors through several educational and philanthropic organizations, helping countless people worldwide. In 2003, Ruth was designated the Greater Lansing Philanthropist of the Year by the Capital Regional Community Foundation (CRCF). They are the Supreme Benefactors of the School of Hospitality Business at Michigan State University, including an endowed Chef de Cuisine position, and an endowed Master of Science Program, The Michael L. Minor Master of Foodservice Management.
They have also heavily supported other culinary education programs including Johnson & Wales University, The Culinary Institute of America and Lansing Community College to name a few. They sent many children annually to Mystic Lake Camp through the YMCA and gave endlessly to other charitable organizations. Ruth and Lewis loved life and shared that love with everyone they touched. The Minor Family wishes to personally thank Dr. Michael Kowalczyk, Dr. Thomas Jamieson, and friend and former physician Dr. James Lyne for their excellent care, genuine concern and friendship. Also, we extend our special thanks to all Ingham Regional physicians, nurses and other staff members who cared for Ruth; and to Heartland Hospice for their quick response and loving care which made it possible for us to fulfill Ruth's last wish of returning home. The Funeral Mass will be celebrated at 10:00 AM Saturday, January 14, 2005 at St. Mary Cathedral, 219 Seymour Street, Lansing (viewing at Church one hour prior to Mass). Interment will be at 11:00 AM Monday, at the Rock Falls Cemetery in Harbor Beach, Michigan. The family will receive friends from 2:00 to 4:00 PM and 6:00 to 8:00 PM on Friday with Rosary from 8:00 to 8:30 PM, at the Estes-Leadley Greater Lansing Chapel.
Published in the Lansing State Journal - January 14, 2005
IN MEMORY OF RUTH MINOR
We are gathered here today to honor Ruth Minor who passed from this
earthly life on Thursday, January 13, 2005, to a more abundant and eternal life with her Savior.
Our hearts go out to her beloved children Kathleen, Bryan, Ruth Ann, Carol, Mike, Josephine, Rosalie and Mary. Our hearts go out as well to her grandchildren and great grandchildren... all of them so very dear to her.
Your sadness today is a tribute to your affection for her -- an affection reaped from sowing years of care and kindness, not only to her family, but to all of us present here and those elsewhere who couldn't be with us here today.
Among the feelings felt by her family and friends, sorrow comes first. Above all there is sorrow because we have a particular loss, the loss of a saintly mother, grandmother and friend.
John of Salisbury spoke long ago about unique people -- people like Lewis and Ruth Minor -- who, through their daily living and leadership style, provided an example and gave inspiration for others to follow when he said,
" We are like dwarfs perched upon the shoulders of giants. We see more than predecessors, not because we have keener vision or greater height, we are lifted up and borne aloft on their gigantic stature. "
Ruth and Lewis Minor were the giants of our contemporary society. Ruth and Lewis did not belong to any age-- they belonged to us. The living out of their daily lives, their dedication, sacrifices, gentleness and compassion always lifted us to new heights.
The real eulogy for Ruth Minor is not in these brief words I speak today, but in the lives of all of those touched by her -- especially, Lewis, her husband; her children and grandchildren and all of us here present and elsewhere who were lifted to new heights by their gigantic stature.
In his autobiography, Doctor Minor penned these lines about his beloved wife Ruth on the day they were married on February 11, 193 9.
"Yes, it was like a dream. Here we were married, with me in my senior year and Ruth teaching in Okemos. All we had between us and starvation was: Faith in God Faith in each other, Faith in finding a way to secure our future together. "
It is so evident and a wonderful testimony to all with whom they came in contact, that their faith in God was the focal point of their lives together and upon which all of their daily activities and interactions were based.
A second emotion that grips us so strongly today is thankfulness. We are thankful to God for Ruth Minor's life and for His presence at the center of her being.
Every death reminds us that our lives are played out in the narrow space between our birth in this world and our parting from it. In that space, we tell a story. The story makes us who we are. We tell the story by the choices we make and the love that inspires those choices.
Above all else, Ruth Minor told a story of whole-hearted devotion to her husband, family and friends and a self-giving love that placed their well-being at the heart of her own well-being. She carried this out with passion and gentleness which was uniquely her own.
On April 23, 1995, I had the privilege of bringing to their home the first published copy of their autobiography entitled, "Always in Good Taste."
That afternoon, Doctor Minor had a meeting at Michigan State, and Mrs. Minor and I sat on the back porch of their home. It was a beautiful afternoon and we savored the first fragrances of Spring. That was the one and only time I had been alone with her for a long period of time. She spoke so sincerely about how much her faith experience had assisted her in her life journey. During our conversation, I asked her a profound question:
"Mrs. Minor," I said, "How do you imagine God?"She smiled and said ever-so-gently, "God is revealed when we love one another."
Written by Brother Herman Zaccarelli St. Mary's Cathedral Lansing, Michigan January 15, 2005
Most of you should be aware of the passing of U. Max Behr this past week. Cards can be sent to :
Nicki L. Behr
10570 North Woods Circle
Chardon, OH 44024
U. Max Behr
Born:Oct.27,1935 Died:Jan. 20, 2005
Services: MEMORIAL SERVICE: Saturday, January 29 at 2:00 PM at Pilgrim Christian Church, 202 South Hambden St.,
Visitation: Family will receive friends from noon until 2:00 in the Church Parlor and Immediately following the service in fellowship hall of the church.
A Certified Executive Chef, elected National Chef of the Year for the American Culinary Federation in 1984 and was elected to the American Academy of Chefs in 2003, having formerly served as Chair.
At the age of 19, Mr. Behr signed on as a chef/steward in the German Merchant Marines. He began his career in North America, working for the Sheraton Hotel Corp. and Stephen Crane Associates in Montreal. He was transferred to Dallas, TX to work for the Port O’Call Restaurants and then to Kon-Tiki Restaurant in Cleveland. He then went to Columbus to be the opening Chef of the Christopher Inn. He remained there for 7 years before returning to Cleveland to become Division Supervising Chef for the Interstate United Corp. Mr. Behr served as the Mid Atlantic Supervisor for the American Culinary Federation Educational Institute under the United States Department of Labor. Since 1979, Mr. Behr has been president of Max Behr Associates, Inc., serving as a foodservice chef consultant to major national companies and then as a distributor in Ohio for RC Fine Foods and other fine specialty products.
Mr. Behr was a member of the Pilgrim Christian Church in Chardon, where he served as a deacon and participated in Men’s Fellowship activities. He was a member of the Chardon Area Chamber of Commerce. He was a guest teacher for the Back to School Program. Mr. Behr was a member of Village Lodge #274, F.&A.M., Burton and Aladdin Shrine in Cleveland. He enjoyed working in his yard and listening to classical music.
Mr. Max Behr was a talented musician, playing the piano, and other instruments. He was one of only 100 members nationally of the Honorable Order of the Golden Toque inducted in 1975. In 1991, he received the Lifetime Achievement Award of the ACF, Cleveland Chapter, Inc. and in 1992 accepted the American Academy of Chef’s Chairman’s Medal and 2003 was inducted into their Hall of Fame.
Survivors include his wife Nicki (nee: Shepple) Behr of Chardon Twp., daughters Karlee Behr of Chardon Twp. and Laura (Chuck) Privara of Antioch, TN, sons David (Heather) Behr of Chardon, Steven (Tina) Behr of Bedford and James (Jodi) Behr of Chardon Twp The family suggests donations be made to the Memorial Fund of Pilgrim Christian Church, 202 S. Hambden St., Chardon, OH 44024 or the American Academy of Chef’s Scholarship Fund, St. Augustine, FL.
Two Commander Directors to be elected in June 2005 Submit nominations TO:
John Kempf, Chairman-Nominations
27952 N. Darrell Road, Wauconda, IL, 60084
Phone: 847-5 26-3466 or
Fax: 847-526 -9118
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:
I have a block of 50 rooms presently reserved for us. 6 rooms are ADA Friendly Rooms, if you need one ask for it. Rooms need to be guaranteed individual credit cards by 8/01/05. Anyone wishing to come in on Thursday 25 August can get the same $52 dollar rate. Function is listed under Sullivan University - Golden Toque Annual Meeting.
Host: Tom Hickey
Johnson and Wales University
Charlotte, North Carolina
Host: Karl Guggenmos
WHAT COMES AFTER CUISINE CLASSIQUE AND NOVELLE CUISINE, MAYBE CUISINE EXTREME
DAY: JULY 3, 2003
El Bulli, a revolutionary restaurant directed by the “Kitchen God” Ferran Adria situated on the Costa Brava, Spain, between Rosas and Cadaques, this is the area of the famous Spanish surrealist painter Salvador Dali. Here stands a three star restaurant, which has put the culinary world on its head. Hidden in a tiny bay on the Costa Brava, at the turn of the century one could reach this spot by a seven kilometer soft wagon trail, in the middle of nowhere, a restaurant. The business as it is, including a few vacation homes, not far from a noisy vacation colony stands El Bulli. It was no surprise that the place was begging for business; a handful of tourists went pit- bull smoking for them a high point of a barbecue. But that was some time ago; at this time the finest chefs and gourmands of the world (and the kind who would like to be), and at most time without change, to get a seat at the place, EL Bulli. EL Bulli has been for some years a very desirable place in Spain, with three Michelin Stars (since1997) according to some the best chef and cook on earth, cooks there by the name of Ferran Adria.
EL Bulli opens in April for the general public, dinner only and in July and August, seven days a week. Every year reservations are taken from January 15 for the coming season and by January 16 all eight thousand covers for the year are reserved. At least 250,000 guests are disappointed. My nephew that lives in Holland made reservations for six in January and was give August 26 as to when they had space to take the reservation. The clientele are not the upper echelon and thrill seeker so you are seated with gourmands, folk in the trade and just plain snobs.
Not bad for a joint on the beach with season closing and all this rush has to do with an extraordinary Chef Ferran Adria. The restaurant is a neat clean place, and they rake the parking lot daily, the landscaping is neatly lighted and the entrance is regal; the two dining rooms and the waiting area have a look of the fifties, good middle class with oak chairs on a scrubbed floor, under a beam ceiling with everything else painted chalk white, neat but not outstanding.
However, the many very neatly dressed service staff in black uniforms, makes you aware that you are in a top establishment. But if you are the chosen one, you may peek into the kitchen and you will notice something totally different, a super or maybe hyper modern kitchen, a straight space, with much more than kitchen personnel. As in the front, personnel all dressed in whites and constantly in nervous discussion, working extremely hard, with recipes, instructions or orders in hand. In the restaurant at the main table extends a sculpture of a bulls head, some of the walls are natural rock, all of this has a feeling of simple practicality.
The day of our visit was a hectic one, especially because a documentary film crew was on the property but the chef said,” no problem we do thousands of interviews”.
About the Chef:
Ferran Adria was born in 1962, under the smoke of the city of Barcelona, the cooking profession was not his early dream and goal. So during his growing up years and as a child he ate normal food, maybe not normal for a Catalan, but normal for a child, beefsteak with fries and such, he did enjoy fish but not gourmet style. At age 18, he earned a wage as a dishwasher in a restaurant in Castele Fells, as he needed the money to take vacation in Ibiza. During his military service he started behind a stove and he felt at home so that after military service, he joined EL Bulli as a cook. Ferran states, “When I started at El Bulli it was a totally different business than it is now, it has changed constantly and we are not finished yet, as we are always learning.”
In 1984, he became the chef and El Builli started to change, stimulated by the Director Juli Soler; Ferran Adria developed a matter of cooking which was totally different from the traditional Spanish Style with traditional Catalan recipes with new techniques the “The Mediterraisation”; and that was not the last time that he would rename his ideas and his creations. In the nineties, he was fully occupied with what he calls ”deconstruction” which was to separate the components and temperatures and to give it a new life.
That is how he developed the “foam”, which like whipping cream, egg whites its volume increases and he would extend that technique to other food items. Also a piece of equipment in which frozen products are virtually scraped to achieve a powder form, for example to produce a quick sauce, which in his hands becomes a total other goal. Many new style cooks are searching for innovations and have invited him to exchange, but it looks like a bit of traditional painters and their tricks of modern video artist. If you are not as radical as Ferran Adria is, they usually knock his inventions, but he remains as he is and does not care who says what.
The “Art” in the cooking art, originates from knowledge, the skill of the trade, the execution, as the healing was knowledge more than an art.
Ferran Adria explains: taste is a personal thing; in Japan for example, salt is treated much different. When guests from Japan eat here, they never find the food salty enough; and we know the Spaniards cook to salty.
That there are chefs who imitate my work is normal. In the past with Escoffier, when you used his recipes, no one would accuse you of imitating, the technique and the concepts I develop, and they are for society. Cooks, just as, the public want modern dishes and presentations.
In European restaurants a revolution is taking place. Who still prepares Hommard Cardinale? The classic is of the past, that is normal it is reality. The vol-au-vent is an item I do not understand what do you want with something like that for dinner, that is the past. Most restaurants are following the Nouvelle Cuisine rage
During the half year that El Bulli is closed, Ferran Adria works with a part of his staff (which includes his brother Alberto who is the pastry chef). To create new dishes and recipes. For the half year El Bulli is closed, the weather is mostly stormy, so they spend their time there in Barcelona, experimenting with products, ingredients and creating new dishes.
Little Green Balls:
In his development kitchen he reconstructs the items; for example: a dish of caviar made with apple jelly. The guest would be served a regular caviar tin, in which little green shiny balls the size of salmon caviar. Each little ball consisted of a film, which contained a liquid, only Mother Nature could create it in the shape of a fish egg. But Fern Adria is the creator here.
Written by J.G. Verdonkschot, CEC, AAC---Oct.2003
Birthdays for January
Steve Pollack - January 19th = 47
Anthony Patalano - January 23rd = 70
Birthdays for February
Ken Wade - February 3rd = 58
Dan Varano - February 8th = 56
Robert Anderson - February 9th = 55
Tom Elkin - February 14th = 53
Werner Zefferer - February 29th = 65
Thanks, Commander Secretary Tom Hickey
CONGRATULATIONS & WELCOME TO OUR NEW MEMBERS:
DAVID H. DODD
THOMAS A. BERG
CHARLES M. CARROLL
THEY WILL BE INDUCTED AUGUST 27,2005 AT SULLIVAN UNIVERSITY IN LOUISVILLE, KY.
##################### L. EDWIN BROWN LIBRARY AND RESOURCE CENTER
On 6 December, 2004, culinarians and friends came from far and wide to attend the dedication of the L. Edwin Brown Library and Resource Center at The Pennsylvania Culinary Institute in Pittsburgh, Pennsylvania.
The many guests were welcomed by Mr. Charlie Hardiman, President of P.C.I., followed by the introduction by Chef William Hunt, CEC, CCE, AAC, Dean of Culinary Arts at the Institute. The dedication of the facility was in recognition of Mr. L. Edwin Brown's vision, leadership, and contribution to the fields of education and culinary arts.
Known as "Uncle Ed", as he is respectfully referred to by his students, associates and friends, both nationally and internationally, he was responsible for laying the groundwork for future generations to follow. His legacy in the hospitality industry was and is accomplished with unwavering passion and dedication to the advancement of culinary professionals through education.
Among his many honors, he is also an honorary member of The Honorable Order of the Golden Toque.
Well done,- "Uncle Ed".
Member Chefs if you want news about what is happening in your world, an attempt by you will have to made to send some information to be published.