Eating with the eyes
FCCW Team Joins Service Group
Fluvanna to the rescue
Page 12
Haynesville Builds Plating Skills
SPRING 2019
WAHOOWA!
ACFSA
VIRGINIA CHAPTER QUARTERLY
Region 1 Conference coming to UVA in May • Page 8
Page 4
From the Desk of
Justin Webb, President
Greetings everyone, I hope you are ready to shake off the cold of winter and enjoy your upcoming ACFSA Region 1 Conference. This year our theme is “Celebrating Success”, so I thought I would take this opportunity to get you in the right mindset for the conference. Celebration as a key facet of reflection is critical to business leaders, and in fact, anyone who wants to be a better leader in any area of their life. The true impact of celebration is learning. To learn, we must reflect on what we have done, what we have accomplished, and what allowed us to achieve those successes, as well as the things that may have led to failure, incomplete accomplishments or unmet objectives. With our preprogrammed negativity bias, we naturally focus on how we fell short or failed. While it is important not to overlook areas of failure to try to learn how to prevent them in the future, it’s far too easy for most of us to see our own shortcomings, failures and faults, and we neglect to appreciate the things that have worked well, where we have been successful, and where we have achieved our personal and professional objectives. Right now, look at what you’ve accomplished over the past 12 months. Take time to go back through your calendar and look at each month, each week and ask yourself, “What did I get done? What was finished? What was started? What got kicked off? What products or services did I launch? What relationships did I strengthen? Which new teams did I build? What problems did I solve? How can I measure the things that I achieved in the span of time I was given?” Remember to look both within – what were my particular strengths, my gifts, my achievements, what obstacles did I overcome- and also at your team, your relationships with customers, vendors, and others that helped you succeed. Where were my relationships particularly strong, where did I work particularly well with someone, what new relationships did I establish, and how did I manage to do that? You recognize not only your individual talents, but also the ways that you worked well with others and leveraged the talents of the group to succeed. We as food service leaders should encourage our people to look back frequently throughout the year, even weekly and review the goals for the past week, what was accomplished, and what actions or behaviors were most successful. Celebrate small wins and efforts that paid off. Commit to using what worked last week again this week and measuring your success again. This reflection encourages you to build from strength to strength, recognizing that what made you successful this time may be the basis of what will make you successful in the future. Learn from success as well as failure, and build your team’s confidence in the strategies that are working and repeat them. I hope that you are now primed not only the conference, but to start celebrating success with your team. See you all in Charlottesville!
Continued on page 6
Four food service team members from the Fluvanna Correctional Center for Women are now sharpening their mobile food prep skills to provide critical support in crisis situations. In October, Karis Antigo, FCCW Assistant Director of Food Service, along with Food Service Director Clifton Fitchett, and Food Service Supervisors Sylvia Haskins and James Perry joined the Food Operations Mobilization Unit. This team of correctional food service professionals is specially trained for rapid deployment to support emergency response situations anywhere in the state. If an issue causes a facility kitchen shut down, the team can provide on-site support in 24 hours. The group is operated by the Department of Corrections, and is comprised of members from about 15 different facilities. The Fluvanna contingent’s first event was support of a three-day strike force training at Twin Lakes State Park, near Burkeville, Virginia. They served breakfast, lunch, and dinner from a food truck to more than 300 officers.The group has taken on the responsibility to feed at strike force training sessions. “It was an amazing experience to meet new people and connect with fellow food service correctional staff, and an overwhelming feeling of joy to help serve our Correctional officers,” Karis said. “Even in food service, we could not successfully do our job without the help and support of officers. They are beyond appreciated.” Although FOMU serves from mobile locations, the setup was top of the line. The team utilized one supply truck, one refrigerator truck and three service trailers: one with a three-compartment dish washing sink with drying racks; a fully loaded cook’s trailer which included fridges, kettles, tilt skillet, hot boxes, and ovens; and a prep trailer with a three-compartment sink, prep tables, slicer, buffalo chopper, and mixer. All of the trailers were hooked up to heat, gas, and water. Menus included eggs and bacon, sub sandwiches, and roast beef. Service made use of a separate trailer with two serving lines with tray slots and drinks and desserts at the end. Even with such an amazing setup, provided by Mike Yost, VDOC Food Service Equipment Repair Manager Specialist, the team had to work together to feed the 300 officers three times a day from a limited space. They planned their work at morning meetings, where they decided on menus and assigned all work necessary to serve nearly 1,000 meals in a matter of hours. “I believe the most challenging thing to deal with when being a part of this was the time limit you have to have each meal prepared and served with limited space,” she said, adding that their teamwork allowed them to overcome all obstacles. “Everyone is constantly helping each other out and working together to progressively prepare, cook, and serve the meals.” Karis encourages others who may be interested to learn more about this way to sharpen skills and give back. “Trust me, it’s hard work, but the experience is what it’s all about,” she said. The next strike force FOMU event will take place in June 2019 at the Bland Correctional Center. To learn more about the program, contact Mark Lewis, Director of Haynesville Correctional Center, or Mark Engelke, state director.
Fluvanna joins crisis service team
It was an amazing experience to meet new people and connect with fellow food service correctional staff, and an overwhelming feeling of joy to help serve our correctional officers. -Karis Antigo Fluvanna Correctional Center for Women and Food Operations Mobilization Unit
Continued from page 4
Submitted by Karis Antigo
The Academy for Staff Development is dedicated to providing progressive, innovative training in support of the VADOC’s mandates, initiatives and departmental procedures. The Academy offers career development opportunities for staff through basic skills training, annual in-service programming, professional specialty course offerings, and instructor certifications. The Crozier location offers large and small group meeting/training spaces, a computer based training classroom, a complete library, a physical skills training center, a 200 bed residence hall, dining hall and maintenance shop. This location also has access to a state-of-the-art firearms range. For directions, follow this link.
Second Quarter Chapter Meeting
Upcoming Events
Wednesday, April 17 • 9 am Academy for Staff Development, Crozier, VA
April Ann Ortiz, 4/13 Don Boone, 4/22 Paul Hawknis, 4/25 Carla White, 4/25 May Webayeher Asseged, 5/5 Linda Shear, 5/10 Bobby McGill, 5/17 Mike Robertson, 5/25 June Susan Stallard, 6/8 Jessica Harlow, 6/21
Second Quarter Birthdays!
Thursday – May 23, 2019 8:00 - 12:00 Registration 9:30 - 10:00 Opening Ceremonies 10:00 - 11:00 Keynote: Finding Success Within Yourself! - Kavin James 11:00 - 12:00 Motivating an Offender Workforce - Sgt. Virginia Schmittinger 12:00 - 1:00 Lunch 1:00 - 2:00 The Road to Success - Jasmine Betts 2:00 - 3:00 Administration Panel - Kemsy Bowles, Tom May, Martin Kumer 3:00 - 5:00 Vendor Show 5:30 - 7:00 Vendor Reception (Dinner on your own) Friday - May 24, 2019 7:00 - 8:00 Breakfast 8:00 - 9:00 Foodborne Illness Part 1 - Barbara Kane 9:00 - 10:00 Foodborne Illness Part 2 - Barbara Kane 10:00 - 10:30 Break 10:30 - 11:30 ServSafe Jeopardy - Justin Webb 11:30 - 12:30 Controlling Food Cost Panel - Mark Lewis, Matt Partridge, Jessica Harlow 12:30 - 1:30 Lunch 1:30 - 2:30 Leadership Development - Nicole Linaman 2:30 - 3:30 Success Stories - Ancilla Rougier, Dawuud Nubian, Jennie Amison 3:30 - 4:00 Break 4:00 - 5:00 Managing Stress and Maintaining a Work/Life Balance - Monica Flanagan 6:00 - 10:00 Dinner Banquet with Entertainment by Keith Bryant Saturday May 25, 2019 7:00 - 8:00 Breakfast 8:00 - 9:00 Workplace Communication- Rikki Altman-Yee 9:00 - 10:00 Cooking Demonstration - UVA Chef 10:00 - 10:30 Break 10:00 - 11:00 Pizza Cooking Competition 11:00 - 12:00 Leading When You’re Not the Leader- Ricky Clark 12:00 - 12:15 Closing Remarks/ Certificates
Region 1 Conference coming to UVA in May
Join us for our fifth annual regional conference at the Darden Business School at the University of Virginia in Charlottesville, VA. We have many new and exciting speakers for this year’s event that will help you stay up-to-date with all the changes in our profession. You’ll also enjoy a sampling of products at our vendor show, have fun with our entertainment line up, dine with us at catered meals and challenge your peers in a culinary competition. Visit our website to download the registration form and get more info.
Welcome Spring (at least it is supposed to be)! As usual, my April article is due around the time I visit family in Massachusetts and as with previous articles, there was snow and cold weather there. I am glad to be back in Virginia where it looks and feels like spring. For this article, I would like to focus on what your career in Correctional Food Service means to you. Are you just here for the money and the benefits your job affords you or is there more? I hope the answer is more. As many of you know, I have been in correctional food service for 23 years. Nine of those years in my current position as Environmental Health Specialist, Senior and prior to that working my way up the ranks from Food Supervisor, Assistant Food Director and finally Food Director at Brunswick Correctional Center. I came to corrections for the usually reasons most people do. I needed a job with good benefits. Along the way, I realized that my job was more than that. It became a career where I felt I had something to offer to those around me whether they were my supervisors, staff, peers and even offender workers. When you get this kind of feeling, you do more than just “show up” for work. You feel invested in yourself and the impact you can have on others. To do this I had to take advantage of all the training that was offered to me. I researched what classes I was able to take that were provided by VADOC as well as outside training that VADOC would allow me to attend and even pay for. Along the way I joined ACFSA and realized the opportunities the organization had out there for me– but I had to go out and get them. I made it a point to be active in the organization. I attended the chapter meetings, national and regional conferences and eventually ran for and held offices on the chapter and national boards. The wealth of information I have gained from being an active part of ACFSA has been invaluable to my career and me. My career in Correctional Food Service means everything to me. It defines who I am and the satisfaction that I have every time I get to go out and do my job. I feel it when I see an offender who worked for me and thanks me for being a good role model. I feel it when I stand in front of a class of Food Service Supervisors and train them to be better at their jobs. I feel it when I have helped mentor people along the way with their careers. Mostly I feel it when I get to represent this great chapter at national conferences. What does your career mean to you and what are you willing to do to make it better? I hope part of the answer is attending our upcoming chapter meeting at VADOC Academy for Staff Development and the Region I conference Mat 23-25 in Charlottesville, VA. Hope to see everyone soon!
"Along the way, I realized that my job was more than that. It became a career where I felt I had something to offer to those around me whether they were my supervisors, staff, peers and even offender workers. When you get this kind of feeling, you do more than just “show up” for work. You feel invested in yourself and the impact you can have on others."
Julie Hobbs, Region 1 Director
Paul Hawkins, Retiree
Haynesville builds plating skills
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Kenneth Geffers and Diamond Veney, food service mangers at Haynesville Correctional, show Culinary Arts Offenders the pride in presentation of food served to the staff at the facility. Mr. Geffers & Mr. Veney are both retired Army veterans and have served more than 15 years as employees of the department. Because many people eat with their eyes, making the effort to have great presentation on every plate is one of the most important factors in food service.
Greetings, fellow members! Retirement is going well. It's still as great as ever. You will enjoy it when your time comes, I'm sure. Well, winter has come and gone, spring is here, and summer is on the way. I had an uneventful winter. Didn't do much, just tried to keep warm. Lots of plans for the summer months. Looking forward to the mini-conference in Charlottesville in May. I have a grandson in Minnesota who graduates in June, and I plan to head up there for that event. Gonna attend a couple reunions in July and August. I have another grandson who is in Florida who is getting married in September. I plan to go to Orlando for that event. Don't know how that will affect me attending national Conference, we will see. Well, that's all I got for now. Hope to see you all at the next meeting at the Academy in April and at the Conference in May. Til then, God Bless, Paul
From the Rocking Chair of
Best Carrot Cake Ever Ingredients: 6 cups grated carrots 1 cup brown sugar 1 cup raisins 4 eggs 1 1/2 cups white sugar 1 cup vegetable oil 1 cup crushed pineapple, drained 3 cups all-purpose flour 1 1/2 teaspoons baking soda 1 teaspoon salt 4 teaspoons ground cinnamon 1 cup chopped walnuts Directions: In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans. In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans. Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting. Prep: 1 h 30 m • Cook: 1 h • Ready In: 2 h 30 m
Tangy Honey Glazed Ham Ingredients: 1 (10 pound) fully-cooked, bone-in ham 1 1/4 cups packed dark brown sugar 1/3 cup pineapple juice 1/3 cup honey 2 tablespoons Dijon mustard 1/4 teaspoon ground cloves 1/3 large orange, juiced and zested Directions: Preheat oven to 325 degrees F (165 degrees C). Place ham in a roasting pan. In a small saucepan, combine brown sugar, pineapple juice, honey, orange juice, orange zest, Dijon mustard, and ground cloves. Bring to a boil, reduce heat, and simmer for 5 to 10 minutes. Set aside. Bake ham in preheated oven uncovered for 2 hours. Remove ham from oven, and brush with glaze. Bake for an additional 30 to 45 minutes, brushing ham with glaze every 10 minutes. Prep: 15 m • Cook: 2 h 45 m • Ready In: 3 h
Board Positions
Recipes
Your ACFSA-VA Board needs you!
We are currently seeking candidates for Secretary and Vice President/Treasurer Board Positions. Contact Justin Webb for more information.
"Crack" Cake Recipe from: Suzi Stallard Ingredients FOR THE CAKE: 1 box Duncan Hines yellow cake mix ¼ c brown sugar ¼ c white sugar 1 box vanilla pudding instant mix 2 teaspoons cinnamon 4 eggs ¾ c water ¾ c oil ½ c white wine (really any kind, but I always use my go-to pinot grigio) any cake with my favorite ingredient, wine, works for me FOR THE GLAZE : 1 stick butter 1 cup sugar ¼ cup white wine Instructions Preheat oven to 350 degrees. Mix the above ingredients by hand or hand mixer. Grease a bundt pan VERY well. (I use butter or Pam Baking Spray) Pour into pan and Bake for 1 hour, or until a knife comes out clean. When cake comes out of the oven... Melt 1 stick butter into 1 cup sugar and ¼ cup wine. Pour over hot cake. (I poke holes in the cake to help it soak in) Cool. Flip out of pan onto plate and serve (I loosed the cake with a flexible spatula and shake-shake-shake and bang it to help loosen it out in one piece!) Enjoy!
Hope everyone is enjoying the change in weather… Finally! This is the time of year where you need to be finalizing you plans for the Region 1 Conference and also making sure you are getting all of your paperwork together for the National Conference this year in Memphis. This is going to be a big year for the ACFSA since we will be celebrating our 50th Year Anniversary! Hope to see you in my beautiful city of Charlottesville next month!
Jessica Harlow
Some may ask, “What do you get from belonging to a professional association?” My response to that would be friends!! Friends that you may only see once a year or maybe twice but you know they are there! I have met and become friends with so many people in my 30 years of association participation that I can’t began to tell you how much they mean to me! We have laughed together, cried together, taken trips together, welcomed grandchildren and children together, gone through tragedies together and so much more! Being a member of an association that gives you that is priceless!! You can’t buy friends or hire them out, you have to make them from experiences that you share and take ownership of. We go through too much of our lives alone because we don’t build these relationships early on in our lives. I’m so glad that I started mine 30 years ago this year and haven’t looked back but keep on building as I go. I only wish I could get so many more pictures in this article to show so many more of my “Association Friends” that have become family to me. Yes Family!! As we grow together, so does our relationships! Life is too short to not have fun and enjoy the things in life that brings a smile to our hearts. So if you have not become a member of an association, I invite you to choose one and start a part of your life that will always be there for you, no matter what! With that being said I ask each of you to remember one of my association friends (Sherri Smith) in your thoughts and prayers who has just laid her son to rest over the past two weeks. I can’t imagine the pain she must feel, but I know that friends will make it easier for her to carry on. Don’t forget that our Region I Conference is coming up very soon, May 23-25, at the Darden Inn on the Campus of the “National Champions” of UVA! This would be a great time to start your friend base and open your heart to new and exciting experiences from people who will remain in your life for a long time!! I hope to see all off my friends there!
Ricky Clark
Association friends are the best
