UNITED STATES CHEF ASSOCIATION Happy Holidays
BE EXTRAORDINARY
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H O L I D AY 2 0 1 3 - 2 0 1 4 N E W S L E T T E R
From Chef Jimmy Nadell
The United States Chef Association! We are honored to be a part of your Holiday season and we look forward to a prosperous 2014! Our testing software is enormously time consuming. (like Obama Care) Our testing templates are undergoing complex, developmental construction and testing will be available by early Summer 2014. Thank you for being a part of the United States Largest Chef Association.
FEATUREDSALE USCA
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was born in Chicago, where he started cooking in many of his family’s seventeen restaurants at age seven. After studying Culinary Arts under the direction of Claude Kerns and the Gold USCA Founder CEO Medal winning German Culinary Olympic Team in Joliet, Illinois, Nadell’s love of skiing inspired him to move to Aspen, Colorado. As a young chef, he trained under top European chefs and soon found himself working as an executive chef for top restaurants and clubs. Chef Nadell has worked as an executive chef and corporate executive chef throughout New York, New Jersey, Illinois, California, Colorado and Italy. He opened the international recognized “Caribou Club” in Aspen, Colorado with celebrity chef Jonathan Waxman in 1992. After Chef Waxman’s departure in 1993, Nadell assumed the helm of the star studded private restaurant, which requires a $5,000.00 annual fee for dining privileges. After six years, Chef Nadell gained a reputation as personal chef to some of the biggest celebrities, dignitaries and royals, including Robert DeNiro, Mariah Carey, Tom Cruise, Antonio Banderas, Christie Brinkley, Princess Haya of Jordan, Prince Andrew of England, Prince Bandar of Saudi Arabia, Oprah Winfrey, Donald Trump, Jon Bon Jovi and “P Diddy” Sean Combs. Nadell has recently been appointed chef for the United States Ski Team, Red Bull’s Pro Athletes, the X Games Target House for Shaun White, and even the US Central Intelligence Agency. Chef Nadell is the recipient of nearly every conceivable culinary arts award locally, and the very elite “Distinguished Chef Award” from Johnson and Wales University in Miami. He has been a culinary advisor to the Food Network’s “Dinner Impossible” show, and has a weekly television show of his own in Aspen, “The Aspen Bravo Show with Jimmy Nadell.” His United States Chef Association is the largest culinary arts project in the United States since the James Beard Foundation was formed in 1988. After years of research and developmental programming, membership is now available to all culinary arts enthusiasts, from home gourmets to America’s top master chefs.
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The USCA is intended to rapidly advance your culinary career through education and accredited certifications, while standardizing the highly diverse cheffing industry. Chef Nadell personally welcomes every culinarian who joins, encouraging each to invigorate his or her mind with the passion of creating incredible, wonderful cuisine while defining an original, artistic style within a personal comfort zone. jnadell@uschefassoc.com
Shipping & Handling Included!
Buon Appetito! Chef Nadell
Welcome to the United States Chef Association Spring 2013 newsletter.
USCA United States Chef Associa1on Holiday 2013 Newsle;er
The USCA is now inviting all chefs, cooks and culinary enthusiasts to become part of this much needed association. Why would I refer to it as a “much needed association?” Everything seems to be fine, right?
Fall is in the air, as chefs we start thinking squashes, pumpkins, game meats, sweet potatoes, yams, beets, Really it’s not. qualifies someone today use theptitle “Chef”gwith you a achef? A carrots, turnips and What fennel. Fall Poultry such as ttourkeys, heasants, oosetheir and name? ducksWhat are amakes ll mature nd ready academy diploma? under your momslightly and daddifferent in a homecooking kitchen orstyles traveling for hculinary arvest. arts With these certificate seasonal or fall giJs wTraining e start incorpora1ng such through as stewing, braising, and simmering stocks Ifor soups. We use these oftechniques in making chilis, stews, that a Europe cookingconfit in Michelin rated restaurants? know countless numbers so called “Chefs” in top restaurants succulent B eef Bourguignon, Coq au vin, Risottos, Duck Confit, Hearty Soups like Cioppino, Bisque, Chowders never attended a culinary arts academy, so who gives them the right to declare themselves as a “Chef”? A chef mayand be Bouillabaisse. I can’t forget the smell of Mom’s Homemade Apple, Peach and Blueberry Pies baking in the home given the title “Executive Chef” from a restaurant, hotel or institution, but what happens when he or she loses that oven. During the Holidays, Pumpkin Pies, Cobblers, Tarte Ta1n, Crumbles and Strudels were filling the house position? Does that chef lose Lhis professional title ofin “Executive Chef”? The with the Wonderful Aromas of M om’s oveor oher f Baking. Now throw some homemade ice answer cream isor yes! gelato and Hence this is why I formed the United States Chef Association. I'm moving back home… This will be a special winter with upcoming 2014 Olympic Winter Games. I was just having dinner with my friend, will standardize the cheffing industry North America. receives his orthis her1accredited of five 1The me USCA Olympian ski racer, Casey Pucke;. He’s in preparing for the Once Sochi aGchef ames, although me as a ctitle oach. Chef, he or she will retain their professional Executive tSous Certified Executive or Certified Master He Certified is s1ll considered o be Chef, the fastest man on skis Chef in Aspen, Colorado. titleto forask the duration of Casey, three years. Keep yourskiing title now that He you sare member a very elite group of I had him, “So how’s your going? aid a that he of was just clocked at “Certified 110 mph Chefs” with the United States Chef Association. Welcome aboard! are about stirto upmthe soup in the cheffing industry skiing recrea1onally down Aspen Mountain. He asked me tWe o teach him to how ake Ciaba;a. I replied, “Sure by Casey, I’ll trade you for ski rchefs acing obtain lesson.” Hprofessional e replied, “No roblem memberships, my friend, love to.” It’s not every day you standardizing theaway their titlepthrough education and certifications. get a ski lesson from a fi ve 1 me O lympian s ki r acer. I h ope h e n eeds a lot o f C iaba;a l essons. The USCA will unite all chefs for one cause: standardization of the cheffing industry. How Can The USCA Benefit Me
Chef James “Jimmy” Nadell CEC CEO/ Founder For example: You are a culinary arts graduate applying for the Executive Chef position at a fine hotel and to be United States Chef Associa1on
interviewed by the F&B manager or general manager. All competing applicants have great resumes, experience and references. What makes you stand out from the other applicants? During the interview process, present your USCA photo ID card or diploma and inform the interviewer that you are a Certified Executive Chef. Since you are in good
standing with the association and have successfully passed all required qualifications and testing, you have earned the distinguished title of “Certified Executive Chef.” Your certification has just helped you achieve your TOP CHEF Position. Welcome Aboard, Chef Nadell USCA Founder
Welcome to the United States Chef Association
Let’s Talk Soup
Spring 2013 newsletter. USCA Founder Chef Jimmy Nadell The USCA is now inviting all chefs, cooks and culinary enthusiasts to become part of this much needed association.
Holiday 2013 -2014
Why would I refer to it as a “much needed association?” Everything seems to be fine, right?
Hot Culinary Trends
Really it’s not. What qualifies someone today to use the title “Chef” with their name? What makes you a chef? A culinary arts academy certificate or diploma? Training under your mom and dad in a home kitchen or traveling through
Healthy Fast Foods, Healthy Food Trucks, Restaurants that Feature Local Ingredients. Restaurant herb walls with Water Mist never attended a culinary arts academy, so whoSprayers gives them and the right to declare themselves as a “Chef”? A chef may be Grow Lights. Watermelon Radishes, given the title “Executive Chef” from aCoops restaurant, or institution,Pomme but what Frites happens/ when he or she loses that Chicken forhotel Restaurants. Potato Chips or Crispy Gnocchi Oil. Portable Sushi Bars for The Home Parties, position? Does that chef losewith his orTruffle her professional title of “Executive Chef”? answer is yes! Restaurant Fruit Wood Ember Grilling, Ski Pole Kebobs, Wood Ovens, Hence this is why I formed the United States Chef Association. Sexy Romance Through Food Europe cooking in Michelin rated restaurants? I know countless numbers of so called “Chefs” in top restaurants that
The USCA will standardize the cheffing industry in North America. Once a chef receives his or her accredited title of Certified Executive Sous Chef, Certified Executive Chef or Certified Master Chef, he or she will retain their professional title for the duration of three years. Keep your title now that you are a member of a very elite group of “Certified Chefs” with the United States Chef Association. Welcome aboard! We are about to stir up the soup in the cheffing industry by standardizing the way chefs obtain their professional title through memberships, education and certifications. The USCA will unite all chefs for one cause: standardization of the cheffing industry. How Can The USCA Benefit Me For example: You are a culinary arts graduate applying for the Executive Chef position at a fine hotel and to be interviewed by the F&B manager or general manager. All competing applicants have great resumes, experience and references. What makes you stand out from the other applicants? During the interview process, present your USCA photo ID card or diploma and inform the interviewer that you are a Certified Executive Chef. Since you are in good standing with the association and have successfully passed all required qualifications and testing, you have earned the distinguished title of “Certified Executive Chef.” Your certification has just helped you achieve your TOP CHEF Position. Welcome Aboard, Chef Nadell USCA Founder
FEATUREDMEMBER USCA
Chef Casey Puckett
United States Ski Team - Five Time Olympian, X-Games Gold Medalist (twice) Turned Culinary Arts Entrepreneur Organic Soup Mogul (no pun intended) Casey Puckett Born in Boulder, Colorado in 1972, Casey started skiing at age 3. By the age of six, it was clear that Casey Puckett was a phenomenal skier with potential to be one of the greats. Since then, as a member of the United States Ski Team he has captured countless World Cup Championship Alpine Titles. As a professional athlete, it is the highest honor to represent your country at the Olympic Games on the world’s largest stage. The current record for an olympic athlete to represent his or her country is five times. Casey Puckett is one of only three American athletes ever to achieve making this list for the Winter Olympics.
Casey Puckett’s Olympic History 1992 Albertville, France 1998 Nagaro, Japan 2002 Salt Lake, Utah, USA 2006 Turin, Italy 2010 Vancouver, Canada
Aspen X-Games Casey Puckett Competed 2002, 2003, 2004, 2005, 2006, 2007, 2008, 2009, 2010, 2011 & 2012 Known as having one of the best starts in the business, great gliding and flying
abilities and a home course advantage, he was a threatening concern to all of those competing against him. He is a two-time Skier X Games gold medalist (2004 and 2007) and one time bronze medalist (2011).
Casey has now retired from Ski Racing. Still actively involved as the Director of USA Ski Cross Team,
coaching the top ski cross competitors in the United States, his hopes are high for the upcoming Sochi Games. His professional ski racing career has come to a close due to his age and reconstructive knee surgery. Casey Puckett is now faced with the life challenging decision of what to do after skiing?
Yalonda Long & Casey Puckett
With all this said and done, Casey will be the first to tell you that his most prized accomplishments are his two daughters, Riley and Annalisa, with whom he spends as much time as possible while residing with his girlfriend and new business partner, Yalonda Long in Aspen, Colorado.
Every Day Luxury
Is IN THE GOODNESS!!! Yalonda is the founder of the organic, gluten free soup line named, “in THE soup.” These days Yalonda and Casey are business partners in this national food corporation, which started in 2009 in a small commercial kitchen in the back of a gas station near Aspen, Colorado. With every ingredient hand chopped and every soup made by hand in small pots on top of a stove just like mom. With innovative and thought provoking soup names, these soups are flying off of the shelves in major grocery stores across America. Yalonda Long & Casey Puckett
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10 Carat Carrot + White Truffle Oil
Today, these soups are being produced by • Tempestuous Tomato • Tantrum Thai Coconut the pallet, warehoused across the country • Bankrupt Buttermilk and shipped by refrigerated semi trucks. • Transcend Daal Today’s biggest challenge is to produce enough soup in the factory to keep up with grocery store demands. You can find the soups across the United States at Whole Foods, Kroger Stores, Natural Grocer/Vitamin Cottage, and other small boutique fine grocers. Future plans include expanding their sales territory to the western region states, new product lines and a possible chain of In the Soup Restaurants. I asked Casey how he liked the soup business? He said, “It’s flip'n good.” From The United States Ski Team To The United States Chef Association Best of luck Casey and Yalonda !!!!
By Chef James Nadell
s United State tion Chef Associa
Tuscan
Turche"a le Yield: Truff 6 Servings
Yield: 16 Servings
Tired of the same old Traditional Turkey on Thanksgiving? Try a Tuscan Truffle Turchetta this year!! An All Natural Turkey, deboned and Stuffed with a Sage, Pomegranate Seed and Sliced Truffle Stuffing with a Madeira Gravy By Chef Jimmy Nadell
Tuscan Truffle Turchetta
Ingredients 1 12-‐‑14 lbs All Natural Fresh Turkey
Yield 16 Servings
Stuffing 10 Cups Dried French Bread Cubes 4 Whole Eggs 4 oz Fresh Sage 4 oz Pomegranate Seeds 3 Cups Turkey Stock 1 oz Freshly Sliced Black Truffles 1/2 Cup Each of Onions, Celery, Carrots & Leeks 2 TBSP Chopped Parsley 2 oz Truffle Oil Kosher Salt & Fresh Ground Pepper to tastes Method Season Turkey with Salt and Pepper Mix all stuffing ingredients Roll and Tie the Turchetta Roast at 350 degrees for 45 min utes or until internal temperature reaches 160 degrees
Step 1 Debone Turkey leaving skin intact
Stuffing Ingredients Yield: 6 1 6 Servings Servings
Step 2 Mix stuffing ingredients
Tuscan Truffle Turchetta Ingredients 1 12-‐‑14 lbs All Natural Fresh Turkey Stuffing 10 Cups Dried French Bread Cubes 4 Whole Eggs 4 oz Fresh Sage 4 oz Pomegranate Seeds 3 Cups Turkey Stock 1 oz Freshly Sliced Black Truffles 1/2 Cup Each of Onions, Celery, Carrots & Leeks 2 TBSP Chopped Parsley 2 oz Truffle Oil Kosher Salt & Fresh Ground Pepper to tastes Method Season Turkey with Salt and Pepper Mix all stuffing ingredients Roll and Tie the Turchetta Roast at 350 degrees for 45 min utes or until internal temperature reaches 160 degrees
Step 3 Stuff Turkey in 2 rows & make two halves
Yield 16 Servings
Yield: 6 1 6 Servings ServingsExecutive Chef James Nadell Certified As a Gold Medal Award Recipient Chef, many of his recipes are treasured and cherished for their sophisticated palates and delectable creativity.
Step 4 Roll & tie the two halves
Step 5 Roast at 350 degrees for 45 minutes
Gold Medal Chef James Nadell
This Gold Medal is awarded to two chefs per year internationally by Johnson and Wales University.
Step 6 Let rest for 15 minutes, slice and serve.
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FOOD&MOOD HOLIDAY 2013
The Attitude Of SUPER FOODS
USCA PNS, Sports Nutrition, Medical Exercise
What You Think Is What You Become
Little Choices Everyday Make A Big Difference
Apachula B. Hursey ~PNS
By Apachula B. Hursey PNS, Sports Nutrition, Medical Exercise Specialist.
Health
Ten powerhouse foods that help metabolize the body, build muscles and healthy bones. It’s that time of year when we are faced with the wonderful Holiday food cheer. Keep up the little healthy choices that can make a big difference!
1. Grapefruit- Eating up to 1/2 of a grapefruit before each meal can help a person lose up to 1 lb. a week. Even if you do nothing else about your diet! 2. Black Beans- 1 cup of black beans gives 15 grams of protein! Rich in fiber and high in iron.
Is Wealth 3. Oats- Rich in fiber and will help leave you feeling full. This is a healthy carb that burns fat and boosts metabolism 4.Salmon- Lean choice of meat and will help you feel full without the fat. 5. Blueberries- Tiny but powerful antioxidants just 1cup with 4 grams of fiber will leave you feeling full with only 80 calories!
9. Green TeaDrinking up to four cups a day can help you lose more than 6 pounds of fat in 8 weeks the Journal of Clinical Nutrition reports. Speeds up metabolism after sipping it. 10. Wine- Celebrated as antioxidant found in the grape skin. In a study, moderate drinkers had a
6. Broccoli- Raw or steamed well known for cancer fighting effects and fiber filling with less than 30 calories a serving! OH YEAHHH! 7. Brown Rice- Rich in fiber and b-complex that boosts metabolism and burns fat.
It may seem like a big climb! Little choices everyday, make Ginormous Impacts!
8. Plums- High fiber, rich in iron & vitamin C. With antioxidants good for your heart and helps reduce Cholesterol. Excellent snack and satisfies hunger. 1/2 cup of sliced plums has 76 calories 19 grams of carbohydrates.
narrower waistline compared to those who consumed liquor. Did you know that downing a glass can give your metabolism a boost for up to a good 90 minutes? Now there’s an excuse to toast! HEALTH IS WEALTH! Feed your beautiful garden. We are alive when we are inspired.
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Method Place 3 frozen ducks on a wire rack Convection Roast at 375 degrees for 2 hours Conventional Roast at 375 degrees for 2.5 hours After 15 minutes pull legs apart and wrap in foil Let cool, debone leaving the leg bone (tibia) and wing dummie (humerus) bone Using mirepoix, bones and gizzards simmer a nice duck stock to be used as the base for your sauce Pomegranate Brussels Sprouts Ingredients Yield 6 portions 1 lbs Fresh Brussels Sprouts, washed and trimmed of outer leaves ½ stick of unsalted butter 1 tsp fresh garlic chopped 1 cup fresh pomegranate seeds 1 tsp kosher salt ¼ tsp white pepper, ground Method: Blanch Brussels sprout in salted water for one minute, toss in garlic, butter, salt and white pepper. Place in casserole dish, bake at 325 for 15 minutes, garnish with pomegranate seeds and serve hot.
Yield: 6 Servings
Ingredients 1 3lb young duckling frozen Kosher Salt and Freshly Ground Black Pepper
Caramelized Chestnut-Sage Stuffing Ingredients Yield 6 portions 5 cups dried bread, cubed 1 cup caramelized de-shelled chestnuts ½ Cup of each chopped onions, celery carrots ½ Cup Fresh Sage chiffonade 1 whole egg 3 cups light chicken stock 1 tsp kosher salt & black pepper Method: Mix all ingredients, bake in a casserole dish at 325 for 30 minutes, serve hot
United States Chef Association $
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Recipe Continued
Chambord Raspberry Sauce
Chef Notes: Winter Ducks typically are fattier than summer ones, thus a chef is challenged on how to render the fat from the skin. In my experience of roasted crispy ducks over the past twenty years I recommend roasting the duck at 375 degrees for about 2 hours convection and 2.5 hours conventional directly out of the freezer onto a wire rack in a hotel pan to catch the grease. Yes! That’s correct, rock hard frozen into the oven!!! This way, by the time the duck is cooked in the middle, the outside is a nice golden brown and super, super crispy. In my attempts to cook a fresh or thawed duck crispy, I discovered that by the time you rendered the fat from the skin, the inside was over cooked and dry.
Buon Appetito! Chef Nadell
Ingredients Yield 6 portions Bones of 3 ducks 3 cups mirepoix 2 garlic cloves 1 Qt light chicken stock 1 TBSP tomato paste 1 stick butter 1 cup flour 1 cup Chambord Liquor 2 pints fresh raspberries Dash of Kosher Salt and Black Pepper Method: Roast the bones from the ducks, roast at 375 for 20 minutes/ add tomato paste and continue to roast another 20 minutes Add roasted bones, garlic & mirepoix to chicken stock and simmer 2 hours Strain stock Make a roux with the butter and flour / thicken the stock with the roux Finish by adding the Chambord, fresh raspberries and season with salt and per / serve immediately
United States Chef Association $
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Recipe Continued
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next several“Pach” years touring“Pach” the is proud to USCA Mediterranean announce theirtonewest USCA is proud working underto top in administrator the announce their newest USCA is proud Jamie Prough nutritional division administrator in the of chefs at Michelin announce their newest USCA our membership nutritional of Jamie Prough administrator in division the rated restaurants. program. our membership nutritional division of Jamie Prough Vice President He has been a our membership program. guest chef at the program. James National Beard Credentials Specializing in National Credentials Foundation and has National Credentials Professional Specializing inNutrition, USCA been awarded the DiRoNA Award of Specializing Sports in Nutrition & Professional Nutrition, USCA PNSafter years Professional Nutrition, Excellence. Now of working USCA Medical Exercise. Sports Nutrition & Sports Nutrition PNS Sports Nutrition & as an Executive PNS Chef and Executive Medical Exercise. Medical Exercise Sports Nutrition Corporate Chef at someMedical of the Exercise. top 19 years of Sports Nutrition With Credentials Medical Exercise Medical Exercise restaurants and resorts in North and experience With 19 years of With 19 years of Credentials Credentials Central America Chef Dodge experience has experience returned to Aspen ColoradoPach working as offers insightful, the Executive Chef of the famed Seafood motivating perspectives about diet.insightful, How food Pach offers insightful, Pach offers Yield 6 Appetizer Ser vings motivating perspectives about diet. How food can affect mood, health, and the anatomy of restaurant in Aspen “Pacifica”. Chef motivating perspectives about diet. How food cancan affect mood, health, and the anatomy of as of the four different blood types. well affect mood, health, and theAs anatomy Dodge brings fresh innovated ideas in USCA the four different blood types. As well as medical exercise and professional nutrition for the four different blood types. As well as assisting United States Chef Association USCA USCA medical exercise and and nutrition for Executive Secretary all levels toward aprofessional well balanced state of being. medical exercise professional nutrition for founder Nadell in the extremely Executive levelsChef toward a well balanced state of being. Membership Sales Division all all Executive&Secretary Secretary toward a well balanced state Membership & Sales Division tediouslevels duties of USCA certifications test of being. Membership & Sales Division As one of research the contributors in our quarterly development, andinwriting. As one of the contributors our quarterly newsletter, she is also available for As one of the newsletter, she is contributors also available in forour quarterly consultations healthy newsletter, sheoffering is also available for designs consultations offering healthy menu menu designs Apachula B. offering Hursey for chefs their clients needs. Inquire! You healthy menu designs forconsultations chefs and and their clients needs. Inquire! You will be inspired about howneeds. food can help You heal andabout their clients Inquire! willfor bechefs inspired how food can help heal jprough@uschefassoc.com and create a wholesome and in vigorheal in jprough@uschefassoc.com will be inspired about howaspect food can help create a wholesome aspect and vigor One Size Fits All and “Pach” jprough@uschefassoc.com everyday apachula@uschefassoc.com everyday life. life. apachula@uschefassoc.com and create a wholesome aspect and vigor in everyday life. apachula@uschefassoc.com USCA is proud to
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Jamie Prough is a graduate of Wayne State Jamie Prough graduateinof Wayne State University withisa aBachelor Biological Science. Jamie with Prough is a graduate of WayneScience. State University a Bachelor in Biological She has aLo background in the medical industry, law bst er Am on tila do Sh University with a Bachelor in Biological Science. err y Jus She has a background in theassistant medical industry, enforcement and asJim a my legal in a law law Ch ef Na She has aand background in assistant the law dell medical enforcement asfor a legal in industry, a law office. Her passion food and cooking came enforcement and asfood a legal assistant in came a law To office. Her passion for and cooking Sta rt Ris ottoItalian fromoffice. beingHer raised in afor large of which Me tho dfamily,came food and cooking é´passion from being raised in a large of which cooking entertaining is Italian still anfamily, important part from and being raised in a large Italian family, of which cooking and entertaining is still an important part of her day to day life. Jamie also works evenings as cooking and entertaining is still an important part ´Jamie of her to day life.to also works a culinary assistant top chefs atworks veryevenings exclusive of day her day to day life. Jamie also eveningsas as amansions culinary assistant to top chefs atinat very exclusive for assistant high profile clients the Aspen area. a culinary to top chefs very exclusive Lobster Jus Metho d mansions for high profile clients in the Aspen area. for high profile clients in the Aspen area. She mansions has been working with Chef Nadell now for She has been working with Chef Nadell now She has been working with Chef Nadell nowfor for three years on the United States Chef Association three years on the United States Chef Association three years on the United States Chef Association project and actually helped in the design and project and actually helped in the design and project and actually helped in the design and programming of the web site. Jamie’s current Y ONL programming of the web site. Jamie’s current programming ofLo the web site. Jamie’s current position is Executive Secretary for the United bster Jus Metho dfor the United position is Executive Secretary position is Executive Secretary for the United States Chef Association in charge of site States Chef Association in charge of site $ States Chef Association in charge of site programming, membership approvals, retail sales programming, membership approvals, retail sales programming, approvals, retail sales and distribution. SheShe welcomes any & membership ing and distribution. welcomes anyand andall all Shipp and distribution. She or welcomes anyabout and all questions, concerns comments the questions, concerns or comments about theUnited United ded! Inclu ling HandChefconcerns questions, or comments about theto United States Association and looks forward States Chef Association and looks forward to States Chef Association and looks forward serving all members forfor years totocome. serving all members years come. to serving all members for years to come.
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Jamie Prough is a graduate of Wayne State University with a Bachelor in Biological Science.
announce their newest administer in the nutritional sector of our
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