Program from event at Treasure Island at the Mirage, Tenth Anniversary Scholarship Benefit for the Meadows School, May 20, 1994

A PRESIDENTIAL EVENING May 20,1994 Treasure Island at The Mirage Las Vegas, Nevada . beyond the South Lawn ... through the Rose Garden... to the Grand Ballroom of The White House at Treasure Island, where trumpets will herald A PRESIDENTIAL EVENING THE MEADOWS SCHOOL Tenth Anniversary Scholarship Benefit A PRESIDENTIAL EVENING an extraordinary culinary masterpiece designed and prepared for presidential palates and first-lady tastes by Henry Haller former White House Chef for five United States Presidents and Raimund Hofmeister, Master Chef in collaboration with their international team of award-winning chefs Hosted by The Presidential Fathers of The Meadows School * 9{at Mart JAN LAVERTY JONES Mayor City of Las Vegas THE MEADOWS SCHOOL SCHOLARSHIP BENEFIT "A PRESIDENTIAL EVENING" FRIDAY, MAY 20, 1994 LAS VEGAS, NEVADA Dear Friends: As Mayor of Las Vegas, I take great pride in welcoming you to "A Presidential Evening", sponsored by the Presidential Fathers of the Meadows School. In addition, I am pleased to extend greetings to Mr. Henry Haller, a former White House Executive Chef who created and prepared tonight's dinner, and to Mr. Raimund Hofmeister, a good friend to the Meadows School, who is the coordinating chef for the event. I am also proud to extend congratulations to the faculty, trustees, officers and students of the Meadows School on this 10th Anniversary celebration. I applaud the efforts of the dedicated men and women who have so generously given of their time to this cause which will provide important academic opportunities for disadvantaged youth in our community. Your generous support will make possible educational excellence for many Las Vegas area youth who otherwise would be unable to attend this fine institution. I extend my best wishes for an enjoyable and successful evening dedicated to the minds of our young. Sincerely, May 5, 1994 The Meadows School Scholarship Gala 8601 Scholar Lane Las Vegas, Nevada 89128 Dear Friends, The shape of education is changing, and with it, the needs and demands. The Meadows School continues to expand the educational opportunities for our children in Southern Nevada, and we are indeed fortunate to have The Meadows School in our community. I would like to take this opportunity to join with all present for tonight's Scholarship Gala in offering sincere congratulations and best wishes as you celebrate the 10th Anniversary of The Meadows School. Our youth today, as never before, need our support and our encouragement. I wish to thank every person here tonight for making it possible for our children to realize the dream of an excellent education. The contributions you make and the support you give are appreciated by all Nevadans. Bonnie and I send our warmest regards and best wishes for 10 more years at The Meadows School. Sincerely, RICHARD H. BRYAN United States Senator Nevada THE MEADOWS SCHOOL 8601 Scholar Lane Las Vegas, Nevada 89128 T H E S C H O O L This festive night celebrates ten years of history for The Meadows School, Nevada's first and only kindergarten-through-twelfth-grade independent, nonprofit, nonreligious-based college preparatory school. As the second decade begins for the institution, the time, naturally, is for reflection as well as for envisionment. The Meadows School has developed over the decade from a nationally recognized core elementary program created by Dr. LeOre Cobbley, the Founding Headmistress, into comprehensive middle and upper school programs. Courses are offered beyond the college entrance level (Advanced Placement) in 16 subject areas and at the same time seek to challenge the intellects and encourage the high achievement of its academically ambitious students, from the primary years throughout those of high school. The School has maintained a personalized environment which stimulates self-motivation through mastery of basic skills and which fosters the explorations of the upper levels of thinking by being cautiously innovative and creative as well as fundamentally traditional in its offerings. Well trained, sensitive, eager professional faculty are able to recognize the ability of the students they teach and to guide their academic growth both in breadth and in depth. Successes have been realized often by the students of The Meadows these ten years. City, county, state, and national competitions have been won with regularity by the students in Lower, Middle, and Upper levels at the School, and the name "THE MEADOWS SCHOOL" has become a nationally recognized one in educational circles for the high achievement of its students. The future continues to look bright as the rising senior class has just been notified that 25 percent of their class have qualified for National Merit Scholarship consideration. Graduates from the first four senior classes (52 of them inclusively of this year) have placed at some of the nation's finest postsecondary institutions, among which are Brown, Duke, Haverford, Massachusetts Institute of Technology, Stanford, UC Berkeley, UC San Diego, Williams. National Merit Scholarship awards were garnered by 25 percent of the 1993 seniors, two of whom were additionally recognized as Presidential Scholars and another of whom was recognized as a National Hispanic Scholar. Over $300,000 was offered to this class in financial assistance for their college years. Physically in the ten-year period the School has moved from the occupancy of its temporary modular buildings on Meadows Lane to the beautiful 40-acre campus on Scholar Lane in Summerlin. This site was a gift in 1986 from Summa Corporation and Howard Hughes Properties, which had the courage to believe in the dream, purpose, philosophy, goals, and ideals of the nonprofit institution for the Las Vegas community. Over 108,000 square feet of plant facilities have been built since that move to Summerlin: the LeOre Cobbley Lower School, the Middle School, Sarah D. Barder Hall (the Upper School), and the Richardson-Beckley Gymnasium. The new baseball field, the Plaster Diamond, was completed this past fall, and plans are currently under way for the construction of tennis courts and the football field and track. * F I N A N C I A L A S S I S T A N C E "Financial need should never discourage a student from pursuing and gaining knowledge through education." The Meadows School has been committed to diversity in its student body since its inception in 1984. Racial, ethnic, religious, social, and economic differences blend in the school community to give children a broad-based, realistic human world in which to work and grow. In order to provide all children with the opportunity to pursue and gain knowledge through quality education regardless of economic means, The Meadows School established a financial assistance program to which tonight is committed. In 1984 fourteen students received tuition aid for The Meadows from this program. The enrollment at that time was 140 with a financial aid cost of $27,000. This year 100 youngsters in a student enrollment of 615 have received assistance in excess of $440,000. Next year another eighteen percent of the growing enrollment needs to be served. Financial awards are based solely on need and are determined through the anonymous prescreening of the School Scholarship Service in Princeton, New Jersey, and thereafter through the Scholarship Committee of the School. Aid is offered on a continuing basis to students who maintain high academic performance and consistent exemplary school-community involvement. The Meadows needs, and persists in seeking, per-petual assistance for these talented and deserving young people. The Meadows School remains grateful to each and every one of you tonight who continue to support its purposes and this financial assistance program. You honor the School with your presence, concern, and generosity. You share in our common dream today and in the future for all children in our community. Thank you. Gratefully, The Meadows School ( M c U ^ ^ c o c L - r x ^ Carolyn G. Goodman President, Board of Trustees Dr. LeORE COBBLEY Headmistress Emeritus Dedicating her life to providing all of 'her' children with the strongest of foundations for learning and self-worth, along with the energy to build on that foundation, Dr. Cobbley has made The Meadows School a tangible and accurate reflection of her truth, her genius, her warmth, her humor, and her love. All of the lives of those whom she has touched in her forty-plus years in education have been forever enriched and made so much more meaningful. "To our Founding Headmistress, we wish you happi-ness in your 80th year. Now and forever, you are 'our educator,' our friend, our vision. To have believed so deeply, to have committed so sincerely, to have caringly contributed so completely to the education of our children . . . may we all continue to try to follow the examples you have set." Our love and gratitude * * A SURPRISE TRIBUTE to CAROLYN G. GOODMAN President, Board of Trustees The Meadows School vision...spirit...grit...courage ...vitality ... commitment... determination... selflessness... ingenuity ... enthusiasm... tenacity... ?ledication... The list of leadership qualities possessed by tonight's special honoree could undoubtedly be expanded by everyone who knows Carolyn Goodman. Celebrating the tenth anniversary of The Meadows School, "A Presidential Evening" provides a fitting forum to pay tribute to the Founding President of the Board of Trustees. The original vision of an independent college preparatory school in Las Vegas, enrolling students from kindergarten through twelfth grade, began in the decade of the '70s as a shared concept of two pioneering minds: Carolyn Goodman, an education-oriented community activist, and Dr. LeOre Cobbley, Nevada educator and administrator with a unique and proven academic program. They were joined in 1983 by a group of concerned parents and community members to begin the founding process, and Carolyn was elected President of the Board of Trustees. The Board, together with other volunteer parents and friends, contributed countless ideas, hours, and dollars to open The Meadows School in September, 1984, to 140 kindergarten-through-sixth-grade students. After adding one grade level every year, the academic foundation of the vision was completed in 1991 when the School graduated its first senior class. Paraphrasing the words of a nationally recognized independent school consultant, Carolyn's leadership has guided "growth and development (of a new independent school) unequaled in this country", creating "the model for independent schools in Nevada". Yet to be realized is completion of the 40-acre permanent campus in Summerlin, and Carolyn is the guiding light in fund-raising efforts to achieve that goal. With the opening in 1993 of the Sarah D. Barder Upper School came a unique reward for the School's President: a "real office" in that building, certainly a change from the supply room/closet that had been her headquarters for several years! While overseeing external affairs of the School and presiding over a hard-working Board, Carolyn has been the cohesive force and the pacesetter in coordinating multitudinous tasks and projects, day in, year out. She credits the volunteer Board's efforts with "saving hundreds of thousands of dollars in staff salaries and business costs since the School opened ten years ago". Among her major projects is primary responsibility for the annual fund-raising effort to provide financial aid to worthy disadvantaged students. Utilizing her master's degree in guidance and counseling, she also provides college counseling to Meadows students, beginning in the eighth grade, and shepherds them through the college admission process. Carolyn's commitment to education and to the youth of Nevada extends beyond The Meadows, as she has counseled many other students and families through the years. Carolyn was named "Distinguished Nevadan" in 1989 by the Board of Regents of the University of Nevada. Her community involvement has included a variety of volunteer causes over the years: March of Dimes Executive Board, Jewish Federation of Las Vegas (president of the Women's Division), Chairman of the Governor's Council on Alcohol and Drug Abuse, Southern Nevada Drug Abuse Council, Nevada Dance Theatre Board, New West Theatre Board, and many more. A graduate of The Brearly School in New York City and Bryn Mawr College in Bryn Mawr, Pennsylvania, Carolyn and her husband, Oscar, moved to Las Vegas in 1964. At the top of their list of accomplishments is parenthood; Oscar, Jr., Ross, Eric, and Cara (a member of The Meadows School's first graduating Class of '91) are all enrolled in graduate or undergraduate studies at Thomas Jefferson University (Medical College and College of Graduate Studies), University of Tulsa Law School, Ohio Wesleyan University, and Stanford University, respectively. "Dear Carolyn: Tonight we join yourfamily, friends, city and state leaders, and the Meadows family of parents, students, administration, faculty, and staff in recognition and celebration of your many years of volunteer service, not only to The Meadows School but also to the greater community. To our Founding President, we offer you a presidential salute'for your unwavering pursuit of excellence in bringing to current reality that vision of ten years ago. Because of your commitment and tireless dedication, generations of Meadows School students will have a better chance for success in life. "With grateful appreciation, respect, love, and Mustang pride, we thank you for a decade of outstanding leadership." ? The Board of Trustees CAROLYN G. GOODMAN "He who cherishes a beautiful vision, a lofty ideal in his heart, will one day realize it... and if he but remains true to the vision, his world will at last be built." ?-James Allen * * RAIMUND HOFMEISTER, CMC/AAC Organizer/Director The Meadows School Culinary Team President and Chief Executive Officer Los Angeles Culinary Institute Culinary Director Five Annual Scholarship Benefits for The Meadows School Chef Hofmeister is President and Chief Executive Officer of the Los Angeles Culinary Institute (LACI). Bom into a family of chefs and vintners, he grew up in the wine country of Rheinland Pfalz, Germany. He decided at the early age of 14 to pursue a career as a chef, and he began his culinary training in the Black Forest resort of Baden-Baden. After his initial apprenticeship graduation, he worked at such first-class hotels as the Vier Jahrszeiten in Hamburg, the Berlin Hilton, and the Silvretta Hotel in Switzerland. With this strong European culinary background, he traveled to South Africa where he worked for the five-star President Hotels in Johannesburg and Cape Town. His long association with Westin Hotels began in 1972, when he assisted in the opening of the Carlton Hotel in Johannesburg. In 1974 Chef Hofmeister emigrated to the United States to open Westin properties in Kansas City (Crown Center Hotel), Atlanta (Peachtree Plaza Hotel), Detroit (Detroit Plaza Hotel), Tulsa (Williams Plaza Hotel), and Maui (Wailea Beach Hotel). He became the youngest chef (at age 29) in Westin history to assume the position of Executive Chef at a five-star property when he joined the staff at the Century Plaza Hotel in Los Angeles in 1979. In his tenure at the Century Plaza, he supervised an apprenticeship program and was also the Culinary Coordinator in charge of 10 Westin hotels and resort properties on the West Coast. He left the hotel to head LACI, the first major international culinary training institute in Southern California. Chef Hofmeister was named Chef of the Year in 1983 by the California Restaurant Writers Association and in 1985 by the Chef de Cuisine Association of California. He qualified as a member of the USA National Culinary Team at the prestigious International Culinary Arts Competition in Osaka, Japan, and at the International Culinary Olympics in Frankfurt, Germany, in 1984. It was the most successful US team in history. In the 1986 World Cup Culinary Competition in Luxembourg, he was part of the four-member National Culinary Team that won the World Cup for the US. He then retired from competing but kept active by becoming the Team Manager for the first American Culinary Federation Western Regional Culinary Team which successfully competed in the 1988 Culinary Olympics. In February of 1992, he was named one of the twelve best chefs in the United States by the "Best of the Best" finest dining award. Chef Hofmeister has organized and directed the culinary teams for all five of The Meadows School's annual scholarship benefit dining extravaganzas. * * ? * HENRY HALLER, CEC Special Guest Chef Former White House Chef serving Five United States Presidents On October 1, 1987, Henry Haller retired as Executive Chef of the White House after almost 22 years and five Presidential Adminis-trations, including those of Presidents Johnson, Nixon, Ford, Carter, and Reagan. He was selected by President and Mrs. Johnson to replace the Kennedys' chef. Mr. Haller, trained in his native Switzer-land, combined a strong background in French cuisine with the regional American preferences of each of the different Presidential families. His culinary creations are known the world over for their appetizing appearance, taste, and colorful detail. In 1948, Chef Haller left the Bellevue-Palace in Bern to emigrate to Canada where he spent three years at the Ritz-Carlton Hotel in Montreal, becoming the Assistant to the Executive Chef. Having long dreamed of coming to the United States, Mr. Haller emigrated in 1951, first working at the old Deauville Inn in Delmar, New Jersey, and then at the Royal Palms Inn outside Phoenix, Arizona, where he was Chef de Cuisine. Later, while working on Martha's Vineyard Island, Henry Haller met his wife, Carole. They are the parents of Robert, a dentist in the United States Air Force; Richard, a civil engineer; Susan, a physician's assistant; and Nancy, a psychiatric social worker. In New York City, Chef Haller was Executive Chef at two prominent hotels, the Hampshire Hotel on Central Park South and the Sheraton-East, formerly located on Fifth Avenue. It was during those eight years that he made his mark as one of the top American chefs and first came to the attention of then-Vice-President Johnson. During five Presidential Administrations, Chef Haller-served a wide variety of cuisines from the Southern favorites of Mr. Johnson to the colorful food creations favored by the Reagans. The challenge of serving hundreds of meals each year to so many distinguished guests from around the world and at home, and preparing numerous elaborate banquets and receptions while also serving each Presidential family's daily meals, did not phase a chef as experienced in management as well as cooking as Mr. Haller. When asked the secret of his consistently successful culinary events, Mr. Haller has but one answer: "Perfection is no accident". Henry Haller is a Certified Executive Chef and a member of the American Culinary Federation (ACF), the American Academy of Chefs (AAC), the Societe Culinaire Philanthropique, the Vatel Club and L'Amicale Culinaire de Washington. He was President of the Club des Chefs des Chefs (organization of chefs to heads of state), honorary member of the Circle of Chefs in Bern and Zurich, Switzerland, and honorary life member of the Order of the Golden Toque. He is holder of the Grand Prize of the French Republic, Medal of the Societe de Cuisinier Suisse, and Gold Medal from the American Academy of Chefs. He was awarded the Antonin Careme Medal at the ACF Convention in 1986 and selected Culinarian of the Year at the 1987 ACF Convention. On November 2, 1987, the French Government presented Mr. Haller with the Chevalier Merite Acricole at a ceremony in the French Embassy in Washington. Chef Haller has written articles on the art of cooking in several culinary magazines and had a monthly featured recipe in the Union Helvetia newspaper in Switzerland. His cookbook, The White House Family Cookbook, was published in November, 1987, by Random House and is currently in its fourth printing. He serves as a spokesperson, lecturer, and guest chef for a variety of national and international corporations, primarily in the food and travel industries. He has appeared on a number of radio and television programs, including Good Morning America and CNN. While residing outside Washington, D. C., he travels the globe as an international culinary arts consultant. NAT HART Producer/Coordinator Five Meadows School Scholarship Benefits Nat Hart's master touch is evident in the perfection of this evening's culinary feast. An internationally acclaimed authority on food and beverage, Mr. Hart is renowned for creating gourmet dining extravaganzas, such as this fifth annual Meadows School scholarship banquet, along with many of the nation's and the world's most celebrated restaurants and unique gastronomic experiences. The port-folio of his accomplishments is legendary: ? Studied with Oscar of the Waldorf in New York and Alfredo (of Fettuccine Alfredo fame) in Rome. ? Trained at the Le Pointe School of Cuisine in Paris and the Lucerne Food Service School in Switzerland. ? Served as special food consultant and supervised the Japanese Pavilion at the 1964 World's Fair. ? Created the famous Ichi Ban Japanese Steakhouse and the La Grande Canal of Venice restaurants in Canada. ? Commissioned as senior consultant for all food and beverages served to 10,000 guests during the recommissioning party aboard the U.S.S. New Jersey. The reception was prepared entirely by the ship's crew under Mr. Hart's direction. ? Enjoyed a 20-year career with Caesars World, Inc., as its corporate vice president, food and beverage. ? During those two decades, personally instructed more than 3,000 students attending the Nat Hart Gour-met Cooking School. ? Has been honored with the establishment of scholarships in his name at The Culinary Institute of America, Hyde Park, New York; the University of Nevada, Las Vegas; and The Meadows School. "To learn, that is the essence of success. To be a part of this unique evening and provide a legacy to help educate future generations of deserving Las Vegas students through the Nat Hart Meadows School Scholarship is indeed an honor. What we, as concerned citizens, do here tonight at Treasure Island at The Mirage will go a long way toward supporting the educational goals and endowments of The Meadows School." ? Nat Hart LARRY RUVO Senior Managing Director Southern Wine and Spirits of Nevada The distinguished wines enjoyed during this evening's fifth annual scholarship gala have once again, as in previous years, been selected by Larry Ruvo, Senior Managing Director of Southern Wine and Spirits of Nevada. A life-long Las Vegan, Mr. Ruvo is widely recognized for his support of numerous Southern Nevada philan-thropic endeavors. After being named "Patron of the Year" of The Meadows School in 1991, he established the Ruvo Family Scholarship Endowment Fund to support the financial-aid program for disadvan-taged students of the School. Southern Wine and Spirits of Nevada, the state's largest importer and distributor of liquor, wine, and spirits, has graciously donated the wines for tonight's dining extravaganza. * * The Meadows School Presidential Scholarship Benefit Dinner The White House at Treasure Island "A Presidential Evening" * Menu Presentation * President Ronald Reagan's Savarin of Lobster Mousse with Watercress Coulis sea breeze mirror of champagne-flavored aspic gelee Robert Mondavi Reserve Chardonnay * * * * * First Lady Betty Ford's Velvet of Sorrel Robert Mondavi Reserve Fume Blanc * * * * * President Jimmy Carter's Oven-Baked Supreme of Quail with Juniper-Brandy Cream garlic and rosemary-scented grits Robert Mondavi Reserve Pinot Noir * * * * * California's Salute to the Presidents Chef Henry Haller's Pink Grapefruit Sorbet * * * * * President Richard Nixon's Stuffed Roast Loin of Veal Cordon of Merlot infused Jus-Lie Artichoke with Stewed Sun-Ripened Tomatoes Maple-Glazed Carrots Saffron Rice Cake Robert Mondavi Merlot * * * * * First Lady, Lady Bird Johnson's Sprouted Garden Greens with Rose Petals and Red Wine Vinaigrette Kentucky Trappist Cheese Melba Toast Robert Mondavi Reserve Cabernet Sauvignon * * * * * First Lady Nancy Reagan's Orange Blossom Mousse Cointreau and raspberry sauce 1993 Moscato D 'Oro * * * * * Presidential Favors Chocolate Truffles, Jelly Beans, and Peanut Clusters * * * * * Demi Tasse Martell Cordon Bleu Cognac * * 4 J. LARRY BAN ARES, CEC Team Advisor ? Team California Executive Chef, Town and Country Hotel and Convention Center San Diego, California Born in San Diego in 1958, Chef Banares is currently Executive Chef at the Town and Country Hotel and Convention Center in his home town. Beginning his career at age 16 as apprentice at the Lajolla Beach and Tennis Club, he moved to Los Angeles in 1976 to continue his training in restaurant cuisine prior to gaining employment in the hospitality industry. In 1983, Chef Banares became executive sous chef at the Disneyland Hotel in Anaheim and became responsible for in-house ACF Apprenticeship programs. He also served as Executive Chef of the Hotel Queen Mary and Port Properties in Long Beach. An active member of the American Culinary Federation, Chef Banares has served as President of the local chapter in Orange County as well as Chairman of the Apprenticeship Program. He was named Chef of the Year in 1990. He is a member of the Orange County Culinary Arts Advisory Board and serves as a member of many other culinary association workshops, seminars, and demonstrations. He has served as a chef instructor at Orange Coast College and is an ACF Approved Judge for culinary competition. In 1988 in Frankfurt, Germany, Chef Banares garnered two gold medals and a silver cloverleaf medal in his first "Culinary Olympics". He also participated as a U.S. Team Member in the International Salon Culinaire held in Singapore. He returned to Frankfurt in 1992 as a member of Team USA West, earning a gold medal for his restaurant platters and course dinners. BRAD TOLES, CEC Team Manager ? Team California Executive Chef, Hollywood Park Race Track Inglewood, California Chef Toles is Manager of Team California and is currently Executive Chef at the Hollywood Park Race Track. He apprenticed at the Red Lion in Bakersfield, California, (where he was named apprentice of the year in 1983) while attending Bakersfield College. After more than ten years of service with the Red Lion Corporation, he was Executive Chef of the Queen Mary and later served as Executive Chef at the Pan Pacific Hotel in Anaheim. Experienced in fine dining, fast food, and banquet catering, Chef Toles has been a member of the Western Regional Culinary Team and has had an intensive tour of Asian Cuisine in Beijing, Shanghai, and Hong Kong. Born in Albuquerque, New Mexico, Chef Toles began winning culinary honors by taking first place in the 1984 Junior Culinary Olympics in the cold food category. He went on to win ten medals in his first eleven shows, including a Best of Show and three Judge's Awards before culminating with a Team Gold medal at the 1992 "Culinary Olympics" in Frankfurt, Germany. He was nominated as one of North America's Top Rated Chefs 2000 by Chefs in America Award Foundation for Innovative Menu Development. MICHAEL DeMARIA, CWC Team Coach ? Team California Executive Chef, Wilshire Country Club Los Angeles, California With experience ranging from professional skiing to culinary arts instruction, Chef DeMaria's credentials list more than 17 years of professional experience. At the age of 16, he began his pre-apprentice experience with the Scottsdale Hilton as a prep cook. His formal training began with the ACF's apprentice program at the five-star Arizona Biltmore. In rapid succession, Chef DeMaria rose through the culinary ranks, first with the Through chain, then the Biltmore, and on to the Ritz Carlton San Francisco. He currently is the Executive Chef of the prestigious Wilshire Country Club in Los Angeles. In addition to his culinary acumen, Chef DeMaria is versed in ice carvings and in kitchen design. He has also served as an instructor at the ACF-accredited California Culinary Academy in San Francisco. Prior to competing in the Team USA "Culinary Olympic" Team tryouts, Chef DeMaria won several ice carving competitions, Grand Prize at the San Francisco Food Show in 1989, six additional medals and another Grand Prize and a Gold medal in Category A at the Phoenix ACF Culinary Show. He then helped Team USA West capture the coveted Team Gold in the 1992 "Culinary Olympics." * * RUSSELL SCOTT Captain ? Team California Executive Chef, Virginia Country Club Long Beach, California Chef Scott's culinary career began at the Green Briar Hotel and Resort in West Virginia where he completed his apprenticeship under the tutelage of Master Chef Hartmut Handke". He has also served at the Westin Century Plaza in Los Angeles under Master Chef Raimund Hofmeister. His professional experience has spanned the continental United States and Virgin Islands; and he has worked in every aspect of the industry, including fine dining, hotels, resorts, and private clubs. He currently is Executive Chef of Virginia Country Club, an exclusive 500-member club in Long Beach, California. In addition to his responsibilities, he instructs several classes at the Los Angeles Culinary Institute. Achievements in Chef Scott's educational career include an Associate of Arts degree from Allegheny College, where he was awarded Apprentice of the Year, and an advanced pastry certificate from Johnson and Wales University. JOHN HUI, CEPC Pastry Chef ? Team California Executive Pastry Chef, San Francisco Marriott San Francisco, California An international chef with an international education, Chef Hui was born in Hong Kong and came to the United States at the age of seven. He holds an Associate of Science degree from the City College of San Francisco and an eighty-hour diploma from the Albert Ulster Teaching Center in Switzerland in advanced sugar blowing. Currently the Executive Pastry Chef at the San Francisco Marriott, he has developed a unique technique for sugar pulling and is well known for his innovative individual research. Prior to joining the Mariott, Chef Hui worked at the Westin Hotel in Maui, where he successfully competed and won several gold medals for pastry and centerpieces. In San Francisco, his career previously embraced service for the Hotel St. Francis, the Fairmont Hotel, and the Hyatt Regency Hotel. His numerous medals include a Team Gold for the 1992 Culinary Olympics, an individual gold for the 1993 World Pastry Cup, the 1991 NRA - America's Cup, and the 1990 Chefs Association of the Pacific Coast. Chef Hui's professional affiliations include the Pastry Professionals of America, of which he is currently the National President; the American Culinary Federation; Team USA (ACF's 1992 US Culinary Team), and the Chefs Association of the Pacific Coast. JOHN HART, CWC Member ? Team California Executive Sous Chef, The Miramar Sheraton Santa Monica, California Culinary expertise and community involvement highlight Chef Hart's career. Less than ten years after completing his ACF apprenticeship, he has the responsibility of Executive Sous Chef for one of Santa Monica's premier hotels, The Miramar Sheraton. Before moving up the coast, Chef Hart was employed with Sheraton's Grand Harbor Island in San Diego. A short summary of Chef Hart's knowledge area includes classic French technique, California nouvelle, Central American, Southwestern, Italian, Mediterranean, Asian, garde manger, and pastillage. He was the recipient of two bronze medals at the 1993 Western Restaurant Show. Chef Hart finds time to share his knowledge with the community by serving as a frequent volunteer lecturer at Los Angeles Trade Technical College, a coordinator of culinary events for the March of Dimes, and a volunteer with Share Our Strength organizations. ? * BILL BARBER, CWC Member - Team California Chef Instructor, Orange Coast College Corona del Mar,