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Job Postings
We welcome our chapter members to post opening positions as well as a brief version of their resume, when seeking
employment, in this section of our newsletter. There is no charge. This is a membership benefit. Just e-mail your request to
grawson@sheratonhotels.com.
Open Positions:
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Sodexho is the leading food and facilities management services company in North America. Now Hiring Chefs, Managers and Club Managers. Contact Gary Rohr.
478-9059
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JOB OPENING:
Chef for Rand Dining Center
We are recruiting a Chef for Rand Dining Center and as always cooks
for August.
Thanks,
Camp Howard,CEC
Associate Director & Executive Chef,
Vanderbilt Dining
Vanderbilt University,
5102 Branscomb Quad
Nashville, TN 37240
Email: camp.howard@vanderbilt.edu
Phone: 615-343-4950
Mobile: 615-566-9650
JOB OPENING:
The position is a Cook Full time 40 hours a week
Flexible schedule.
We get out no later than 7:30 pm every night...
Weekends involved..
The position starts off at $10 dollars an hour..
Contact Info: Chef Marcos Garay 279-9100 Ext # 106
4206 Stammer Place, Nashville Tn.
It is located in the Greens Hills area of town.
This is an upscale retirement facility with communities all over the country.
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Middle Tennessee Childhood Hunger Day -
The Mission Statement:
“To educate and assist the family in
understanding proper nutrition and to be
the voice of the American Culinary Federation
in its fight against childhood hunger.”
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Aside from the fact that our physical identity is that of a chef, it is also our spiritual identity to "feed hungry people", whether for profit or just because they are hungry. Several years ago, I learned that one in every
eight American Children is currently hungry. Now, more than 20 million Americans rely on soup kitchens and food banks each month. That's a terrible embarassment from any viewpoint, whether you are a chef, or any other profession in this land of opportunity.
During the 23rd World Congress of the World Association of Cooks Society (8 years ago), a presentation was made outlining the rising concern of world hunger and its adverse affects. ACF representatives who attended the congress were moved by the presentation and agreed that, with fourteen million Americans being affected with various forms of malnutrition, something had to be done. The Chef and the Child Foundation came out of these events, and the Childhood Hunger Day Event got its start.
Every year in October, the ACF Chefs and Chapters have the opportunity to speak to the public about domestic childhood hunger. Chapter activities and the National efforts have been tremendously successful in raising awareness of childhood hunger issues throughout the U.S.
The ACF Chef and Child Foundation focuses on the nutritional development of America’s Children. With many growing up in single parent homes or in families where both parents work, it is imperative that children learn how to prepare snacks and meals that are good to eat as well as good for them. Our Chefs enter the classroom to teach kids healthy food choices, basic cooking techniques, and how to prepare nutritious foods. Once learned, these skills serve kids as they develop and eventually raise families of their own.
THE PYRAMID POWER FOODSHOW is 2005's presentation of the Middle Tennessee Chapter. Chairman Willie Jemison and his committee have targeted several schools to invade with our foodshow format. We are using the six stations set-up to explain the new approach to the nutritional pyramid. The
USDA has released the MyPyramid food guidance system. Along with the new MyPyramid symbol, the system provides many options to help Americans make healthy food choices and to be active every day.
Our Target Schools for 2005
Cameron Middle School - 1034 1st. Ave. S Monday, August 29th
Fall-Hamilton Enhanced Option School -510 Wedgewood Ave. Tuesday, Sept. 20th.
Napier Enhanced Option School - 60 Fairfield Avenue. Tuesday, Oct. 4th.
Upper Murrell at Johnson - 1200 - 2nd Ave.,
South. Wednesday, Oct. 19th.
We expect to present our Hunger Day Event to over 400 kids in 2005.
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What a Glorious Day It Turned Out To Be, Kinda !!
Well, A Really Nice Day, Hmmm.. It was a day!
The morning of August 15th dawned bright and clear, with Josh Kiev and Gary Rawson busily icing down case after case of water and sports drinks at the pavillion of the Legends Club. All the preparations came together like the smooth movement of a watchmakers arts. The raffle items were displayed, and the tickets ready for sale. Nice gifts, a Sanyo flat screen television, an O'Gio golf bag, a Nautica gym bag. The prizes for "closest ball to the pin" and "longest drive " were a georgous set of 24 Titlest balls, and there were golf gloves, umbrellas, coffee mugs and shirts.
The Club pros tell us that 128 players are optimal for a shotgun start, and the ACF had 112 signed up with three or four jumping in at the last moment. The turnout was great as registration started. Cathy and Ramona got everyone registered as Ruth Schiflin and her husband sold the raffle tickets. There was a bunch of freebee's, hats, pens, divit fixers, box cutters, and the proverbial forever golf towels- everybody loaded up and jumped on their cart.
The teams included: Sheraton Music City, J&M Catering, Overton Produce, US Food Knoxville, US Food Lamb Weston, US Food Tyson, FoodService Inc, Atlanta Foods, T.W. Wilson, TRA, Nashville Gas, Unilever Best Foods, Lipman, JCD Manufacturing, Purity Dairy, Inland Seafood, Schwans Bakery, Robert Orr Sysco, Golf Nuts, Manchester Co. C.C., Bluegrass C.C., Buckhead Beef, Schreiber, Food Staff, Coca-Cola, Gordons Food Service, and Marketing Specialists. - Not a bad bunch of guys and gals.
By 3:00 pm the first thunder boomer dumped on the golf course. The horn blew and all the teams had to leave the fairways. The rain lasted about 20 minutes, and all were ready to jump back out on the course. Well... sure enough after 13 holes played, the rains came again, the horn blew again and everyone got off the course again. This time the field judges called the tournament due to rain. Unfortunately, a golf course gets unplayable and easily damaged after being soaked, so according to PGA rules, the judges called it.
Mark Weber and some of Josh's guys from the Bluegrass Country Club fired up the steaks and baked potatoes. The raffle prizes were given out, but the trophies will have to be bumped to next years tourney. A couple of guys did win on the two smaller contests. "Closest to the Pin" was won by Jeff Bailey of Fresh Point Overton, and "Longest Drive" was won by Mallory Church of Coca Cola - congratulations.
The steaks were great, the beer refreshing and the company was fun. Plus, the ice cream sandwiches provided by Purity Dairies were a big hit.
So, just like the fishermans story, this tournament is the big one that got away. A good story for the telling and held in high hopes for next year.
In primitive society, when native tribes beat the ground with clubs and yelled, it was called witchcraft; today, in civilized society, it is called golf.
Golf is an expensive way of playing marbles.
Golf is a game in which the slowest people in the world are those in front of you, and the fastest are those behind.
Golf: A five mile walk punctuated with disappointments.
The secret of good golf is to hit the ball hard, straight and not too often.
There's no game like golf: you go out with three friends, play eighteen holes, and return with three enemies.
Golf was once a rich man's sport, but now it has millions of poor players.
An amateur golfer is one who addresses the ball twice: once before swinging, and once again after swinging.
Many a golfer prefers a golf cart to a caddy because the cart cannot count, criticize or laugh. |
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The Great Chefs that participated:
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On Sunday, July 17, 2005 at 2:00 p.m. - 4:00 p.m. we opened to the Public at the Second Harvest Food Bank of Middle Tennessee.
The tickets were economical for our first year $5.00/Person $10.00/Family our theme:
Celebration of National Ice Cream Day.
This Ice Cream festival will become, we hope, an annual event that helps the Chapter raise money for Child Hunger relief efforts and the ACF Chef and Child Foundation. While not an ACF sanctioned Food Competition, special attention was given to the panel of judges in order to represent both the public and the culinary profession.
The Judges were: Chef Richard Gerst C.E.C. A.C.C. of Summit Medical Center - many years an Exec. Chef and Culinary Educator in Oprylands Apprentice Program. Ronnie Gaw - Ronnie is the master Ice Cream maker in charge of Purity Dairies Ice Cream manufacturing division. Ann Cox - Consumer Affairs & TV personality with Krogers Co. Supermarkets. Marcie - of CenterStone Community Resources- one of the recipients of the Childhood Hunger funds.
The competition was held as an annonymous blind tasting, where the judges used the guidelines of the ACF criterion and knowing each dish by number only. The judges were isolated from the event floor and each dish was brought to them in succession by runners.
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Chef Heather Hardison - Bound'ry
and South Street Restaurant
Low-Fat Strawberry Angel
Chef Michael Osborne - Manchester-
Coffee County Community Center
Flaming Bananas in a Pecan Tuile
Chef Renee Kasman - Zola Restaurant
Blueberry Caramel Cobbler Crunch
Chef Gary Rawson - Sheraton Music
City Hotel- French Fried Ice Cream
Chef Stan McDonald - MTCACF
Ice Cream Enchilada
Chef Rick Kahre - J&M Corporate Catering
- Coffee Toffee Supreme
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Chef Allison Trinkle - Loews Vanderbilt Plaza Hotel - Peaches & Cream Crunch
Chef Laurie Potts - Wildhorse Saloon - Pistachio Fabuloso
Chef John Vogt - Nick of Thyme -"Presley"
Chef Tom Neville - MTCACF - Peaches & Cream Rice Cake with Butter Pecan
Chef Anna Lia Natardonato - Tutto Bene -
Annia Banana Semi-Freddo
Chef Heather Hardison & Chef Jayne Rogovin - Boundry & South Street - Everything but the Kitchen Sink
Chef Greg Gilbert - Nick of Thyme -
Old Fashioned Soda
Chef Paul Burnash - Renaissance Nashville Hotel - Monkey Pie |
Chairperson, Cathy Hoorman really did an exceptional job bringing this event into being. With the help of great sponsors like Purity Dairies, Mix 106 FM, Nashville Parent Magazine and the Second Harvest Food Bank, the day turned out to be a raging success.
In an amazing display of cooperation, all the chefs showed up on time, and load-in went easily and rapidly. Many contestants spent considerable time and effort in creating their booths for the event. The kids who attended loved the decorations and they loved the idea that they could eat all the Ice Cream that they wanted, or at least all they could get away with. For a detailed look at some of the scenes Click Here.
The talent of the contestants was suprising to those who had never seen the quality work of ACF Chefs. The folks from Purity Dairies had it in the back of their mind that this was just going to be a big Ice Cream Eatery, and when they found that the dessert entries were creative, elegant and startlingly origonal they were blown away. For a look at the entries. Click Here.
Estimates made the crowd out to be about 400 people. The Upper Mezzanine of the Second Harvest Food Bank was the perfect reception area for those 400 to eat ice cream. While the area is not air conditioned, Mark Rubin of Second Harvest set up large fans to cool the crowd. My estimates put the number of rug rats between 1 and 2 hundred thousand.
Special Thanks to Alison Harris of Purity Dairies,whose hard work and support made this first years competition such a success.
Allison and Purity made all this
happen, and deserve special recognition for the essential part
they played. Second Harvest and Mark stepped
up to fill a very important spot when
they were needed most and we are
most grateful. Thanks again to Nashville Parent Magazine for their support and advertising efforts, as well as Mix 92 FM radio station. A special extra notice to Kickin Coffee & Tea, for setting up a booth for beverages and for the help of their President, Cathy Hoormann.
In the final analysis, we raised about $1000.00 after expenses for the Hunger Relief. Skeptics may say that that isn't much for a fund-raiser, however, the Chapter is elated by the blueprint laid down for the future. The event was a success on every front, from the public, to the chefs, to the sponsors, and to the organizers. Next years effort has a terrific foundation laid down, and the fruits of this years event will keep growing for years to come.
The winners of the 1st, 2nd, 3rd, and popular vote: Click for Pics
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