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Words cannot express the thrill so many of us experienced as we watched the 20 campers from the Harry and Mary Zimmerman B’NaiB’rith Maimondes Camp for Visually Impaired Children. on Thursday, June 23 rd despite the 90 degree heat!

The children, enjoyed the outdoor swimming at the Gordon Jewish Community Center, the wonderful “gourmet children’s picnic” prepared by the wonderful chefs from the Middle Tennessee Professional Chef Association – Middle Tennessee Chapter and the dancing and music by a top notch band leader and his musicians topped off with delicious home-made ice cream sundaes with the various toppings, punch and delightful cupcakes surrounding a special 35 th celebration cake offered by the Tennessee Wedding and Event Specialists Association.

It was so much fun for all as they danced and played musical games…getting such a laugh with their “boom si dayzee” as they were guided in this joyous activity.

Under the direction of Elaine Parker, the founder of the camp, a cadre of local chefs prepared and served a special child –pleasing menu. Parker, who is both a chef and wedding planner, has enlisted the members of the two organizations both for the picnic, and music and dancing activities with TWESA member, band director Dennis Scott, Act IV, leading the musical festivities.

Anna Hicks, Chef of the Year served home made ice-cream with an assortment of toppings that was selected by the campers,, complete with fresh strawberries, blueberries, sprinkles and of course whipped cream with a cherry on the top. The number 35 topped the symbolic cake with the campers each having a special cupcake, prepared by TWESA member Christine Boulton owner of Indulgence and sipping fruit punch by Elaine and Shaun O’Day.

Each camper, ages 5 to 13, was crowned with a chef’s hat by Chef Richard Gerst before boarding the bus with farewells from the Camp Committee, headed by Mike Gryll and the President of the local lodge, Jean Roseman.

We closed the event singing a 35th happy birthday and the hope of another picnic next year.

 

 
 
Middle Tennessee Chefs Chapter of the American Culinary Federation © 2005