What we are doing with the community.
It is with a very heavy heart that I need to share some chapter news with you. One of our dear long-time members passed away this past weekend – CHEF JACK SAULSGIVER. His recent struggles have taken him to be with the Lord. We have spoken with his wife, Gloria, and extended our sincere prayers and support.
Gloria has shared with us the memorial information with one request: She would love if anyone from our chapter that is available come to Chef Jack’s service listed below, to please attend in our chef uniforms out of respect for all his years of service.
SATURDAY FEBRUARY 3RD AT 11AM
There will be a Cemetery TAPS at 3 PM
We are sad to have lost such a great chef from our chapter. We are honored that he is in a blessed place looking down on us as we all continue in our industry.
This is the second loss chefs have had as I am sure many of you have already heard about Chef Paul Bocuse’s passing in National news. Chef Warren White shared this portion of an article with us regarding Chef Bocuse:
Emblematic of that was a crock of truffle soup topped with a golden bubble of pastry he created in 1975 for then-French Presiden Giscard d'Estaing, which is served to this day. Another classic is fricassee of Bresse chicken - from France's Bresse region, which is famed for its poultry - served in cream with morilles, a spring mushroom.
And his favorite ingredient? Butter.
"(It's) magical product," he said during a visit to the Culinary Institues of America. "Nothing replaces butter."
Three other cooking must-haves, according to the chef, are fresh produce (his was fromhis own garden), good, trusted kitchen staff and happy diners.
Stay happy, stick to your roots, and value your relationships with our fellow chefs and aspiring chefs while creating your memories.
Sending prayers to both families of these fine chefs.Sincerely,
Music City Challenge
March 26th and 27th 2018
02/21/2017 - New Job opporutnity posted on the employment page.
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