GOLDEN TOQUE NEWSLETTER
MAY 2006 Page 9 5/28/2006
Communications: Letters, cards, e-mails and phone calls to/from:
Bill Lyman, Robert Nograd, Tom Hickey, Willy Rossel, Jim Miller, Bob Chester, Charles Mok, Van Atkins, Jan Verdonkschot, Gaspard and Madeline Caloz, Stanley Nicas, Socrates Inonog, Harry Hoffstadt, Clifton Williams, they all say hello and regards to everyone.
NEWS ABOUT MEMBERS:
Health News:
John Carroll has been hospitalized at Shands Hospital, 1600 Southwest Archer Road, Gainesville, FL 32610. And the news fro Mike Minor is as follows:
Hi Everyone,
Just thought that I would let you know that I heard that Chef John Carroll suffered a stroke recently. If you could pass this information on other members that would like to send him a get well card. Send cards to his home.Thank You, Michael L. Minor
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 still in intensive care.
Phillip Bucci passed away Sunday, April 25, 2006 from a stroke.(obituary on page 9)
######################
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:
Socrates Igonog
1166 Alicia Way Unit# B
Simi Valley, CA, 93063
Clifton Williams
1105 Spotswood Ave.
N. Las Vegas, Nv ,89081
**************************
NOMINATIONS:
We have nominations for 2006 :
William Lyman Grand Commander Tom Hickey Comdr. Secretary
Jim Miller Comdr. Treasurer
Two Commander Directors’ 3yrs
Van Atkins Tom Elkin
Daniel Varano John Bogacki
PLEASE SUBMIT IN WRITING ALL NOMINATIONS TO:
JOHN KEMPF, NOMIN ATION CHAIRMAN
27952 N. DARRELL ROAD
WAUCONDA, IL 60084
PHONE 847-526-3466
From Jim Kosec
I would like to pass on to all of you a little but yet big events that Phillip always did for our organization. Phillip was very proud to belong to the Order Of The Golden Toque as an Honorary Member and was as you know one of our biggest cookbook enthusiasts.
As he traveled, which he did much of, he always carried our cookbooks with him where ever he was headed, France Italy, or some where in the western United States like Phoenix and Montana. While in Great Falls, Montana, Phillip went to the C. M. Russell Museum and of course, gave a cookbook to the Museum Gift Shop Manager and spent some time talking about our organization. When he returned home Phillip called me to make sure he had told the manager the right procedure in ordering. He was very excited when he called as he always was about the cookbook.
Just one week after Phillip passed away I received an order for 10 cookbooks from the Museum. He also took books to Phoenix for the Cowboy Hall Of Fame Celebration and always presented a cookbook to the cowboy entering that year and signed the book and had a picture taken of the presentation. Phillip always had fun giving out our cookbooks
wherever he went. God Bless Him and I wonder if he took some cookbooks on this trip too. I will let you know if we get some orders from up there.
WE DO HAVE COOKBOOKS
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
*********************
COMMITTEES AND BOARDS
BOARD OF ACCEPTANCE
William Lyman, Grand Commander, Chairman
John Kempf, Past Grand Commander
Stanley Nicas, Past Grand Commander
Jean E. Clary, Past Grand Commander
Oliver Sommer, Past Grand Commander
Dr. Robert Nograd, Grand Commander ex Officio
ADVISORY COUNCIL (Art. 15.0)
William Lyman, Grand Commander
John Kempf, Past Grand Commander
Stanley Nicas, Past Grand Commander
Jean E. Clary, Past Grand Commander
Oliver Sommer, Past Grand Commander
Dr. Robert Nograd-Grand Commander exOfficio
Nominating & Elections
John Kempf - Chairman 847-526-3466
Jean Clary, Co-Chairman 702-458-2054
Robert Nograd 954-721-2147
Committee for 2006 Meeting
Karl Guggenmos, Chairman 401-942-9792
Jim Miller 440-886-6125
Parliamentarian
Dr. L Edwin Brown 904-471-3863
Permanent Records Custodian
Tom Hickey Sullivan University
Education/Scholarship Committee
Walter“Spud”Rhea 502-456-6504
Van Atkins 702-221-0414
Karl Guggenmos 401-942-9792
Oliver Sommer 636-947-3795
Sargent of Arms
Van Atkins 702-221-0414
Norman Hart 716-650-0289
Cookbook Sales
Jim & Barbara Kosec 515-262-3312
Promotions & Public Relations
Joel Tanner 616-891-0491
Phillip Bucci 412-561-0359
Senior Advisory Committee
Oliver Sommer, Chairman636-947-3795
Luigi La Valle 513-662-7326
Amato Ferrero 706-744-0326
Willy Rossel 305-901-4147
Newsletter
Jean Clary--editor 702-458-2054
I.R.S. Non Profit Status, 501(C)(3)
Bill and Darlene Lyman 770-888-7646
Health and Welfare Committee
Walter (Spud) Rhea
Michael Minor
**********************
NOTE!! All donation checks should be “General Fund or Scholarship Fund” made payable to:
"Honorable Order of the Golden Toque" and sent to:
COMMANDER TREASURER
JAMES MILLER
6679 SHANNON LANE
MENTOR, OH, 44060
PHONE: HOME: 440-639-1453
OFFICE: 440-350-1100-X204
Those of you who have been so generous with your monies, time, effort and support, THANK YOU SO VERY MUCH!! ********************
New FISCAL YEAR STARTS: MAY 1, 2006
DONORS—2006
Clara Mauti
Willy Rossell
Bob Chester
Bert Cutino
Clifton Williams
Bernard Urban
Ollie Sommer
If your name is missing and you have made a contribution please notify us.
NOTE: NEW Fiscal year STARTS;
MAY 1, 2006
***************
IMPORTANT DATES
ANNUAL MEETING
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
HAPPY BIRTHDAYS
July Birthdays
1. Norman Myerow - July 1st = 68
2. John Folse - July 9th = 60
3. Scott Gilbert - July 14th = 45
4. Robert Nograd - July 21st = 76
5. Amato Ferrero - July 24th = 88
6. Nick Marino - July 28th = 60
7. Harry Hoffstadt - July 30th = 78
August Birthdays
1. Phil Learned - August 3rd = 80
2. Bob Chester - August 4th = 70
3. Dale Miller - August 6th = 47
4. Bert Cutino - August 7th = 67
5. John Bogacki - August 14th = 50
6. Billy Gallagher - August 17th = 58
7. Joe Aiello - August 21st = 53
8. Paul Elbling - August 22nd = 66
9. Martial Valentin - August 26th - 69
10. Fritz Sonnenschmidt - August 29th = 71
#############
Still missing Birthdays for the following people in the attached file.
Missing Birthday Dates for Golden Toque Members
1. Alberici, Vincent
2. Carroll, John
3. Inonog, Socrates
4. Kaufmann, John
5. Kopcha, James
6. Leis, Herman
7. Mauler, Gustav
8. McGuirk, Phillip
9. Noguchi, Hiroshi
10. Soeder, Rudy
11. Sommer, Ollie
12. Werth, Robert
13. Wright, Thomas
14. Yena, John
15. Zeck, Maurice
#######################
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
##########################
James Kopcha and I were inducted into the Golden Toque at the Hyatt Regency in 1974.
A letter was recently received from his daughter stating that Chef Kopcha is unable to hear and has lost his sight and I said I would find some articles that Chef Kopcha supplied us for the newsletter and I find it hard to believe that was ten years ago—so here is a rerun
##########
Capital District's Great Chefs Does Anyone Know Them-Or Remember?
by James Kopcha, CEC
Once upon a time (1961), a few recognized chefs in the Capital District organized a fraternal chapter for chefs, which they called the Capital District Chapter. That was 14 years before the Library of Congress recognized chef's as professionals"; they were still looked upon a "domestics".
In 1970, they were bold enough to unite their chapter with a national organization called the "American Culinary Federation," because they were told that this was the way of the future for all professionals. But they were still domestics!
In the beginning some 35 of these brazen men joined this chapter and decided that this was the way of further education. In 1979 the officers and members made a decision to promote chefs by holding a yearly food show and culinary exhibit so that the public could view some of the hidden talents. As a result of these shows would provide a yearly scholarship for a young person committed to becoming a chef at a culinary college (Culinary Institute of America, New Haven, CT). At that time, Schenectady County Community College Culinary Arts Department. Was not yet born!
As time flew by, many hard long and fruitful hours were given by many talented men including my colleagues:
Paul Alexanian. (retired) Chef ,Sheraton Ten Eyck Hotel, Albany,NY
Arnold Skogstrand (retired) Chef Tobin Packing Co, Albany, NY
Debbie Coye, Pastry Chef Cakes by Coye, Saratoga Springs, NY
John W Kempf,(retired) Executive Chef Hyatt Regency O'Hare, Chicago, IL
Ronald Clough, Director of Food
University at Albany, Albany, NY
King Clement (retired) Chef Canteen Food Servo General Electric, Schenectady, NY
Pasquale Rocco (retired) world renowned Pastry Arts Chef, Albany, NY
The beneficiaries of their time and talent were young culinarians some of whom are now well-respected culinary educators here in the Capital District in the 1990's, including: John Gepfert Culinary Arts Instr.,Schenectady County Community College, James Rhoads, Culinary Arts Instr., Questar III BOCES.
Our story begins to, center around a person who earned reputation for always being there for everyone, always having a smile on his face, and always setting the standards for fine food here in the Capital District A highly regarded. Chef, renowned for that extra touch in flavoring and presentation of stylish, meals. Although a modest person, he was regarded as an innovator throughout his career. For generations he trained and promoted scores of young culinarians. He encouraged aspiring chefs to set higher goals and work diligently to achieve them. He imbued wisdom, advice and continued guidance to all. To those of us in the Capital District who were fortunate to have known this special chef, he was an inspiration for many years he unselfishly offered his talents to organize food shows, demonstrations, and cooking classes. He was a leader and dedicated friend to all. Many chefs in the Capital District were encouraged by this great gentleman to take the time to develop their craft, and were willing to participate in undertakings that they were uncertain of because of his inspiration He brought to many the mental aspect of truly being a "chef".
Friend and mentor to many of my distinguished colleagues and me. Salute the "Chef of Chef's”
“Chef Herman Habich”
submitted by James Kopcha, CEC. ###########################
HISTORY OF QUANITITY COOKING
BY JAMES KOPCHA, CEC
(This was a speech given at a dinner meeting of The Dietary Managers Association of Albany; N. Y. Jim researched this material over a period of over twenty years).
I would like to bring out trends that developed in the world of food since time began. Changes were rather slow until the 1930's. From 1930 until today the changes have been so fast and so many that they are hard to keep up with. These changes came from challenges to improve quality, variety and efficiency. Some were for the better - some for the worse. Of course, only time will tell how good or how lasting these changes will be. What I am about to tell you is quite a hodgepodge or potpourri of events.
The first mass feeding we know was by Jesus Christ at the Sea of Galilee where He fed 5000 with five loaves of bread and two fish. We know they were satisfied spiritually, if not physically.
In 1834, the Chase Manhattan Bank of New York City was the first institution to start feeding their help on the lunch period. The employees could buy a meal at cost. Lumber camps in the United States and Canada were also one of the earlier groups to feed their employees because they were far away from home for long periods of time.
About this period, United Fruit Service, the "banana" boats, started a food service for employees both at sea and on land.
During the building of the railroads west across the United States, the railroads had what the called "rolling kitchens" and as the tracks were laid, the "rolling kitchens" kept abreast of the work to feed the men who were away from home building the railroads. As the railroads were built and cities grew along them, Y.M.C.A. food cafeterias sprang up around railroad depots. And, along the Sante Fe R. R., Fred Harvey's restaurants sprang up (Remember the movie "the Harvey Girls?)
The Y.M.C.A cafeterias were noted for the best possible food at the lowest prices for the traveler and railroad workers, engineers, brakemen, conductors, etc. The first Y.M.C.A cafeteria was opened in 1891 in the East. This was probably the evolution of the cafeterias.
A man by the name of Ed Scharon invested his own money in 1901 and 1902 to build two Y.M.C.A cafeterias. This was the start of cafeterias as we know them now, but instead of a line to pick up the food, they used a square system to pick up the food and finished at the cash register. It was in 1930 that the first line system, as we know it today carne into existence. This system spread into factories, industries, schools, hospitals and other public places. It was the cafeteria style of eating that made a joke popular at that time. The Joke "marriage is like eating at a cafeteria, you picked up what you thought you wanted and paid for it later."
World Wars I and II had a great effect on expanding food service, By 1917, 50% of all the factories, banks, hospitals and other institutions had some sort of food service for their help As the country grew, industry expanded and people traveled further to go to work. Instead of a local area and as they traveled further away from home, it became necessary to establish more food service and restaurants. This was also time when new changes were occurring and more and more people left farms and went to work in industrial cities.
Coffee breaks were unknown until World War II. That was when they started as more and more women went to work in defense factories and women were given breaks of 10 to 20 minutes during every four hours. Management usually furnished the coffee and that was when the coffee break was born. It became so popular that it has become an American Institution like hot dogs and pizzas In fact several states, including California, now have labor laws granting employees coffee breaks, This is how food service on a mass scale developed. Earlier food service operations made some progress but it was slower and on a smaller scale,