9
GOLDEN TOQUE NEWSLETTER
FEBRUARY 2008
Communications:
Letters, cards, e-mails and phone calls to/from:
Jean-Jacques Dietrich, Paul Goebel, Ken Wade, Mike Minor, Bill Franklin , Barbara Kuck, Major Jarmon, Tom Maas, Jim Kosec, Tom Elkin, Bob Chester, Tom Maas, Jim Miller, Wolfgang Geckler, Oliver Sommer, Robert Nograd, Tom Hickey, Van Atkins, Willy Rossel, and they all say hello and regards to everyone. And they kept me busy. Had visit with Michel and Madeline Grobon who still live in Paris, they send their best wishes to everyone, and a visit from Commander Secretary Tom Hickey, he was here attending some seminars.
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NEWS ABOUT MEMBERS:
Health News:
Bob Chester informs:
Grand Commander Bill, Feb.20,2008
Yes, I had another surgery on Tuesday, Jan. 29, 2008. Hopefully this one will be the last surgery. This was the reversal surgery that I was supposed to have on Sept. 26. But on Sept. 26, when the surgeon opened me up in surgery, he found too much scar tissue and could not do the planned surgery. He spent 4-hours removing scar tissue. That situation meant that I would have to wait another 3 or 4 months, to have the reversal surgery. These surgeries are extremely bard on a person's body. I seem to always lose about l5-pounds, the bard way, no food. No water. Usually for at least the first week I have I’Vs connected to both hands and both arms, plus two tubes inserted into my body and I am wired to a monitor. That means that I cannot get out of bed. I am stretched out on the bed like a pig on a barbecue.
For this surgery I was in the hospital for l0-days. Since returning home, daily the hospital sends a Home Care Nurse to my house to change the dressing on the wound. On Feb. 11, the surgeon removed the staples from my incision. That is always a good day; the staples seem to pull on my skin, like a steel claw, when I get up or down. I have an appointment to see the surgeon Feb. 27; I am hoping that he will allow the bandage to be removed.
I am hoping to attend the reunion in June. I am sorry that I missed Las Vegas. Before going into the hospital for the emergency surgery, I had made the flight & hotel reservations and bad sent my registration fee to Jim Miller for the reunion.
I never believed that I would have or need surgery; the Dr. had sent me to the hospital just for an x-ray and a cat scan. On July 4, (yes the holiday) after looking at the CAT scan the Dr. told me that I had less than 24-hours to live, that my intestine was blocked and ready to burst, I was immediately rolled into surgery.
I need to contact Jim Miller and ask if be has applied the 2007 registration money to the 2008 reunion. As soon as I realized that I was not going to Las Vegas I did send an email to Jean in Las Vegas, so that he could cancel my reunion registration.
I am really not in any pain; the pills are mainly to guard against infection and to promote internal healing.
I am still available if you need someone with experience to help on any of the committees, reunion or newsletter.
In another month. I will be fully recovered and out fishing.
Sincerely, Bob Chester
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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—Ana Nograd, Orville Middendorf, Walter Meyer, Jon Greenwalt, James and Barb Kosec, Rudolph Soeder, Mary Colletti, Bill Lyman and Stanley Nicas. We hope for all our members’ quick recovery and good health.
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COOKBOOK NEWS
Cookbook sales and distribution director. We have cookbooks for sale. Contact information is:
John E. Bogacki,
3100 Tollgate Road,
St. Louis, Mo. 63129
314-432-2315 ext. 227
314-846-2200
Contact John for further information.
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ADDRESS CHANGES:
NEW E-MAIL addresses
Tom and Bob Chester, please posts both in the next newsletter.
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Jean,
Please make mention in the newsletter for members to check out the scholarship area of the website. We now have three schools that are providing scholarships yearly in the name of the Golden Toque. Richard Battista is providing 2 -$7,500 and 3 - $5,000 scholarships to Professional Culinary Institute, Al Sullivan is providing 5 - $5,000 scholarships to Sullivan University, and J&W is providing one $2,500 renewable scholarship to any J&W campus.
Will give you a call when I get into Vegas next week. Take Care, Tom Hickey
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Nominations are now solicited for next year 2008—
WE HAVE THESE NOMINATIONS:
Grand Cmdr. TOM HICKEY
Cmdr.Sec. JIM MILLER
Cmdr.Treas. JOEL TANNER
and two Commander Directors
Jean-Jacque Dietrich and Dan Varano
PLEASE SUBMIT IN WRITING ALL NOMINATIONS TO:
JOHN KEMPF, NOMIN ATION CHAIRMAN
27952 N. DARRELL ROAD
WAUCONDA, IL 60084
PHONE 847-526-3466
All candidates must accept the nomination by written acceptance to Mr. John Kempf.
COMMITTEES AND BOARDS
BOARD OF ACCEPTANCE
William Lyman, Grand Commander, Chairman
John Kempf, Past Grand Commander
Dr. 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
Dr, 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
Lee Conway
Robert Nograd 954-721-2147
Committee for 2008 Meeting
Tom Macrina
Parliamentarian
Dr. L Edwin Brown 904-471-3863
Permanent Records Custodian
Tom Hickey Sullivan University
Education/Scholarship Committee
Van Atkins 702-221-0414
Karl Guggenmos 401-942-9792
Oliver Sommer 636-947-3795
Sergeant of Arms
Van Atkins 702-221-0414
Norman Hart 716-650-0289
Cookbook Sales
John Bogacki 314-432-2315x227
314-846-2200
Promotions & Public Relations
Joel Tanner 616-891-0491
Senior Advisory Committee
Oliver Sommer, Chrm. 636-947-3795
Luigi La Valle 513-662-7326
Amato Ferrero 706-744-0326
Willy Rossel 305-901-4147
Newsletter
Jean Clary--editor 702-458-2054
Health and Welfare Committee
Michael Minor
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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, 2008
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CURRENT DONORS—2007
John Kempf
Tom Hickey
Oriville Middendorf
Jean-Jacques Dietrich
Hubert Schmieder
Norman Myerow
Steve Pollack
Jess Barbosa
Werner Zefferer
William Lyman
John Bogacki
Richard Tromposh
Fritz Sonnenschmidt
Michael Zelski
Phil Learned
Carlo Castagneri
L. Edwin Brown
Major Jarmon
Van Atkins
Wolfgang Geckler
Hans Roth
Philip McGuirk
Marga Bosjnak
Cora Sinkeldam
Richard Battista
John Kaufmann
Nobile Masi
Bro. Herman Zaccarelli
John Lubinski
Michael Minor
Joe Eidem
Helen Merkle,
John Zehnder
Roberto Gerometta
Charles Carroll
Tom Macrina
Manfred Bast
Tom Vaccaro
Paul Goebel
Robert Garlough
John Fisher
Richard Fisher
James Kosec
Jean Clary
Jean-Jacques Dietrich
Dan Varano
Robert Nograd
Thomas Maas
Mary Petersen
Scott Gilbert
Michael Minor
Tom Elkin
Dr. Al Sullivan
Sullivan University
Karl Guggenmos
Johnson and Wales University
Louis Perrotte
Gaspard and Madeline Caloz
Bob Chester
Josephine Pantano
Harry Hoffstadt
Joel Tanner
Rudiger Grimm
John Carroll
Willy Rossell
Bert Cutino
Stanley Nicas
Bernard Urban
Nick Marino
If your name is missing and you have made a contribution please notify us. NOTE: Fiscal year ends; April 30, 2008
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IMPORTANT DATES ANNUAL MEETING - JUNE Sat.7, Sun.8, Mon.9, 2008 PHILADELPHIA, PA—More information later or Contact Chef Tom Macrina ###############
HAPPY BIRTHDAYS TO:
Chinese Year of the Rat, start of the 12 year cycle of animals.
February
Richard Tromposch February 1 = 86
Jon Greenwalt February 2 = 86
Ken Wade February 3 = 61
Dan Varano February 8 = 59
Robert Anderson February 9 = 58
Tom Elkin February 14 = 56
John Carroll February 21 = 73
John Bowen February 20 = 56
John Kempf February 24 = 76
Werner Zefferer February 29 = 68
March
Clarke Bernier March 20 = 70
Jess Barbosa March 26 = 75
Tom Wright March 29 = 48
Mary Petersen March 30 = 61
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Cloned food?
Not in our kitchens, Chefs say
By Marie-Louise Gumuchian Thu Jan 31, 9:06 AM ET Source: Yahoo News MILAN (Reuters) –
If pizza maker Simone Padoan saw a slab of cloned meat in his local supermarket, the Italian chef says he would be too scared to bring it into his kitchen. Despite statements by Europe's food agency and the main U.S. health agency that cloned food products are safe to eat, Padoan says he won't be serving them in his pizzeria, but will instead make dough from natural ingredients and serve natural beer. "I would be afraid to use it. Maybe (milk from cloned cows) is healthier than milk that comes from a cow born naturally ... but all this manipulation scares me," he said.
"At least natural products guarantee a natural aspect -- this is how they are, this is how Mother Nature made them and I promote them for that."Cloning has been around for years. Dolly the cloned sheep was born in 1996.
But the move by the U.S. Food and Drug Administration this month to lend its support to meat and milk from cloned animals and their offspring is likely to mean it will soon enter the food supply. Europe's top food safety agency has also said cloned food products are safe to eat, but has yet to give the green light to marketing cloned food products to consumers.
Chefs at a culinary forum in Milan with Padoan this week said no such products would be appearing in their menus. "I wouldn't consider it with the knowledge I've got now," said British chef Heston Blumenthal, famed for his scientific approach to cooking.” We don't know if they're damaging or what damage they do not only to ourselves but also the environment."
SEND IN THE CLONES?
Many consumer and religious groups strongly oppose cloning, which takes cells from an adult and fuses them with others before implanting them in a surrogate mother. They say scientists do not know enough about its effect on nutrition and biology. Advocates of livestock cloning say the technology will help produce more milk and lean, tender meat by creating more disease-resistant animals. They insist it is perfectly safe.
Milan chef Carlo Cracco said he would want to know where the cloned animal had come from and how it had been raised. "Already we have difficulty with normal products that are controlled from start to finish. Can you imagine with these new ones?" he said.
For pastry chef Frederic Bau, using cloned milk in desserts is not even a consideration: "I don't dare even think about it." It is believed that it will be years before cloning will be widely used and despite the official safety approvals, it may be consumers who determine how widely it is used.
The European Food Safety Authority has opened a consultation process with member states and industry until February 25 before giving its final opinion in May. #########################
MSG FACTS-Taste– January 31, 2008
By Christopher Gallaga
Every once in a while, one flavor (pun intended) or another of the MSG little food hysteria, rears its ugly head in my direction. It did so recently via email so I thought I would shed some light here for all interested. Full disclosure: I am a professional chef, and I have lived and worked in Hong Kong for some 14 years now.
And, although I don’t use refined MSG as an ingredient in my cooking it is certainly in many of the ingredients I cook with (same as you). In fact that intense flavor is exactly what I was looking to create in my current menu items "OMG Bolognese" and "24-hour prime rib steak". And any chef worth their salt (pun intended) is trying to create abundant quantities of it when they make a rich stock or consommé.
But what is it anyway? MSG is the salt form of glutamic acid, which is an amino acid and the flavor compound responsible for the meaty or savory flavor known as Umami. Glutamates occur naturally in proteins and most aged foods including such things as meats, poultry, fish, cheese, tomatoes, legumes, mushrooms, seaweed, tofu, and fermented sauces (like soy, Worcestershire, Balsamic, and steak sauce). Interestingly Roquefort or Parmesan cheeses actually have significantly more (10% to 40% more) free glutamate than any soy sauce. Those fermented yeast spreads (like Vegemite) have nearly twice the MSG, not added, but occurring naturally during the fermentation process.
MSG was discovered and identified in 1866 by German scientist Karl Heinrich Leopold Ritthausen. In 1907 a Japanese researcher Kikunae Ikeda of the Tokyo Imperial University identified brown crystals left behind after the evaporation of seaweed broth (then commonly used as a food flavoring agent) as glutamic acid. These crystals, when tasted, reproduced the flavor found in many foods, most especially in seaweed. Professor Ikeda termed this flavor Umami, a Japanese word meaning "savory" or "deliciousness." Since its discovery the science and the culinary field alike have accepted Umami as a fifth distinct basic taste.
Due to its relative newness and possibly also it’s foreign source (Japan), MSG has been intensely studied. After thorough investigation MSG is listed among the safest food additives by the EU, WHO and USFDA. None of the claims of its ill effects have ever been anything more than anecdote that fails at the slightest scientific inquiry. The most recent claim circulating via email regarding the evils of MSG is that it has been found to cause obesity in rats. In researching, I did find two studies (one from Kyushu University, Fukuoka, Japan, and another from the Slovak Academy of Sciences) which both used MSG to instigate overeating & thus obesity, in rats, but these did not study the mechanism, rather just note the use as an instigator. It is jumping to far to assume that MSG is the cause of the obesity. Further an epidemiological survey by the Honolulu Heart Program on MSG consumption in humans that did not show any correlation between MSG use and obesity, or any other serious disease.
On the other hand a study in 2006 by the University of Helsinki did show a strong correlation between salt (sodium chloride) consumption and obesity in humans. However, the researchers of that study surmised that the higher salt content of the diets caused more thirst and in turn more drinking of higher calorie beverages. So in an excellent example of why correlation does not equal causation, it was not the salt that caused obesity, but calories from the drinks used to quench the thirst caused by the salt.
At any rate, it seems clear that to date, there is no evidence that normal consumption of MSG has any notable ill effect on health. After all the Japanese, mass consumers of MSG in all forms, have one of the highest life expectancies and lowest obesity rates on the planet.