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As a business owner, I am always looking for ways to maximize my company’s exposure in the market. NASF has provided us with these opportunities through networking events, volunteer involvement on committees/boards and interaction with key leaders in the job/captive shop industry.

Ken Hankinson, President, KCH Engineered Systems
Corporate – Supplier Member

 

Seattle Puget Sound Branch (Washington)

Officers

President
Christopher D. Arfman
ASKO Processing
206.634.2080 x51
E-mail: Christopher Arfman

Vice President
Mike Merryfield
Art Brass Plating, INC
206.767.4443
E-mail: Mike Merryfield

Treasurer
Michael Dattilo
Chemithon Surface Finishing, Inc.
206.937.9954
E-mail: Michael Dattilo

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Secretary
Chuck Reichert
Chemithon Surface Finishing
206.937.9954
E-mail: 
Chuck Reichert

 

Upcoming Events:

We will not have a Branch Meeting in July or August this year. Instead - stay tuned for details of our upcoming July Golf Tournament!
 

**The branch meets on the 2nd Wednesday each month. No host bar in the lower restaurant around 5:00PM. We'll migrate to the Banquet Room at 5:30PM, with the branch meeting before dinner and guest speaker following the meal. Meeting area is on the second floor of the Outback. A great view of Lake Union!

Outback Steakhouse
701 Westlake Avenue North
Seattle, Washington 98109
206-262-0326

 

April 2010 meeting:

The Seattle-Puget Sound Branch will hold its April meeting on April 14, 2010.

Speaker: Jacob Hendrickson, ASKO Processing
Subject of Talk: Chromium: From mining and extraction of the ore to converstion to chromate. Issues of exposure and toxicology will also be discussed.

Jacob comes to us with an exciting opportunity to explore the subject of chromium from the standpoint of an active member in our industry who deals with chromium compounds on a daily basis. This should be one of our better meetings this year. This will also be an excellent opportunity to spend some time socializing with other professionals in our industry.

RSVP to Chuck Reichert by Monday, April 12 at Noon. We owe the restaurant a head count to confirm we meet their minimum. 

 

 


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