The Culinaire Newsletter Headlines Fall 2005

President’s Message

We have all heard and seen the horrible damage of property and lives left in the wake of Hurricane Katrina. I would like our membership, supporters and community to know that our chapter stands among millions offering support, hope and prayers to the survivors and their families. Our National President John Kinsella CMC CCE AAC, has requested financial aid from all chapters in support of our fellow culinarians. He states, “ So many of our own members are struggling with procuring their basic needs, such as housing, water and shelter. The ACF Board of Directors calls on our chapters during this time to help their ACF brothers and sisters, and donate to the ACF Disaster Relief Fund.”

In reply, I have assured John, not only will we meet the amount of his financial request, but exceed it by taking collections during the month of September at our own chapter meeting and from the many supporters of MTC/ACF. I ask you to open your hearts and give generously once again to aid our friends and culinary family. If you can do even more to assist with job opportunities or a spare bedroom, contact our National office at www.acfchefs.org.

There is absolutely no question that your Board and our Membership has its’ hands full of responsibilities as we leave our summer days behind and forge ahead. Child Hunger Awareness Day, and our opportunity to speak to the public about domestic childhood hunger, is scheduled for October 19. This year, we will meet at Upper Murrell Middle School to present a program classroom to classroom, teaching kids basic cooking techniques, healthy food choices and how to prepare nutritious foods. A miniature food show exhibiting each part of the food pyramid will take place along with informational handouts, nutritious snacks and gifts for the kids.

One in eight American children are currently hungry. Now more than 20 million Americans rely on soup kitchens and food banks every month. Please join us as we hope to raise awareness of childhood hunger throughout the United States and Middle Tennessee. For more information contact Chef and Child Chairman, Willie Jemison at 615 833-0964 or visit our website at www.nashvillechefs.org.

I wish to thank all of members who gave time and effort to support our fund raising event on the golf course this summer. Kudos to Ruth and Marvin Schefland, Cathy Hoorman, Robert Siegel, Willie Jemison and our Special Events Chairman Josh Kiev, who despite a sudden finish after 14 holes of play, due to powerful summer storm, was able to rally his culinary volunteers and provide a most excellent steak dinner in record time. Despite the “en-lightning experience”, everyone enjoyed themselves.

Special thanks to all of our Sponsors and for the generous food donations from Fresh Point Overton, Buckhead Beef, Purity Dairy, Atlanta Foods, Schreiber and Tom Windorfer CEC AAC, who also helped coordinate these efforts.

If you would like to rebook, we have contracted with Legends Club of Tennessee to try it once again on August 28, 2006. The prizes will be bigger and better and green fees will include lunch and dinner. Oh yeah, and Legends Club will determine winners regardless of how many holes of play are completed. I guess the trophies will have to sit in my attic until then!

Our next meeting is scheduled on September 19 at Foodsales Tennessee. Chef Dallas Parrish CEC is our host and traditionally this is one of our largest turnouts and best starts to a new season of culinary excellence and education. Please join us at 6:00 PM.

Once again I would like to thank all of the individuals and purveyors who give our organization their tireless support. We are most fortunate to live in this great nation of dedicated professionals who do more for others and ask little or nothing in return. Health and happiness to you all, we’ll see you soon.

Chef Gary Rawson
Chapter President

Chairman
of The Board
Chef Tom Neville CEC

President
Chef Gary Rawson

Vice President
Chef Rick Kahre

Secretary
Cathy Hoormann


Treasurer
Chef Anna Hicks

Sergeant At Arms
Chef David
Lowrance