1952 - 2017
The Walter Bronowitz Memorial Scholarship
This scholarship was started by Walter's wife, Diane Easley to provide financial assistance to students in the Seattle Central College Culinary program. Her hope is to support students interested in using the culinary field as a means to create more peace in the world.
Walter was a wonderful man who felt at home everywhere, was a friend to many, helped when he could, gave everyone the benefit of the doubt, loved with wild abandon and truly lived every day of his life.
Cooking was Walter's passion and he was in the last graduating class of the Culinary Institute of America in Hyde Park in 1972, after which he moved to Seattle. Walter had over 40 years of Food Service experience with operations ranging from small to very large, free standing restaurants, clubs, hotels & hospital and over 20 years teaching professional culinary education. Walter was skilled in all aspects of foodservice and retail business development, sales and financial oversight, special diets, marketing, food & equipment demonstration & product development.
Walter’s time in Seattle, Washington included Chef at 13 Coins, The Goose, Overlake Country Club and Functional Fuel. For over 20 years, he taught culinary arts at Kentridge High School and Edmonds Community College. He served as Executive Chef/Dietary Manager at Seattle Children’s Hospital for 11 years. His final position was with RHI Solutions in their hospital food service equipment division.
Walter believed in the power of sharing his knowledge and giving to his community and was an involved volunteer in many organizations. He was active in the food community, serving as a judge for many cooking competitions, and has worked on many events in organizational capacities. He worked on the Board of the Pacific NW Chapter of the American Institute of Wine and Food (AIWF) to bring national education programs to the Seattle area and as a result was a guest of honor at their May 1995 luncheon with Julia Child.
Walter got to meet Bill Clinton when he coordinated food service for The Saxophone Club, a fund raising event to re-elect President Bill Clinton in 1996.
He was a Certified Culinary Educator, Certified Chef de Cuisine, American Academy of Chefs with the American Culinary Federation and was awarded 4 Presidential Medallions.
He served on the ACF National Board of Directors for eight years in two elected positions. He also served on the ACF Bylaws committee and was ACF National Certification Chair 1997-2001. He was awarded several ACF Presidential Medallions. He was a member of the ACF/Washington State Chefs' Association and served on their Board of Directors for more than twelve years and served four terms as President. He was named chapter CHEF OF THE YEAR 1987, and was one of five Chapter Trustees.
He was also a member of the AMERICAN ACADEMY OF CHEFS and in 2000 was presented an AAC Distinguished Service Award in recognition of his contributions in enhancing the culinary profession by his leadership.