October 17 Chapter Meeting: 6:00 PM
Host: Michael Adams
Hunters Lane Comprehensive High School
1150 Hunters Lane
Nashville, TN 37207
Phone: (615) 860-1401
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- The meeting normally scheduled to begin at 6:00 did not start until 6:30 p.m. in order to allow those assembled to enjoy an Hors d'oeuvres buffet and soft drinks assembled by the Culinary Class from Hunters Lane. Gary Rawson opened the meeting with the Pledge of Allegience followed by a few opening comments.
- The minutes from the September 9th meeting was read by Robert Siegel for the absent Birthday Girl, Cathy Hoorman, who was at the Neil Diamond Concert. The Treasurers report was read by Chef Anna Hicks, the text is part of the
permanent record. One special note, that Anna had cut a check for
$1190.00 to National Office as our contribution to the ACF's Katrina Relief fund.
- The Hunters Lane Culinary Class stood and introduced themselves and said a word
or two about what motivated them to become involved with the culinary program.
There were 18 first and second year students, most wanted to learn to cook, and
some had a true interest in becoming chefs as a career.
- Gary announced that our Board had approved the idea of throwing our bid in
for our Nashville Chapter to host the 2007 Southeastern Regional Conference with
the Music City Sheraton as the host Hotel
- The floor was then turned over to Student Chef William Simmons of Hunters Lane
to give the chapter an overview of the Culinary Program at Hunters Lane. Note was made that the Program Director, Chef Michael Adams, had spent the first six weeks of the new school year drilling them on Sanitation and Nutrition in a kitchen. All the students had to pass their tests on sanitation, before they could -proceed to the hands-on aspects of their training.
Aside from their studies and instruction in the kitchen, every Wednesday, these
students prepare a lunch buffet for the teaching staff and admin of the school.
As many as 60 to 70 customers are fed on any given Wednesday. On Thursday's
they create an a la carte menu from which orders are taken and prepared. The
menu usually includes 3-4 entrees, several salads and apps, and a dessert.
In addition to Chef Michael Adams, the Chapter met Mrs. Dees, the Family
and Consumer Science Teacher, who helped the students and our Chapter through the evening.
- Chef Willie Jemison gave a report on the Childhood Hunger Event coming up
in two days at the Upper Murrell School. All aspects were in place for a
successful event. Willie was pleased to announce that our purveyors had really
stepped to the plate with their help, as well as the Health Dept, National Guard,several Dieticians from local Hospitals, and a whole host of volunteers. Report was given on Chef Willie's trip to the Metro School Board where he
presented to them our plans for Childhood Hunger Day in the Metro School.
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- The next order of business was nominations for Awards at our Annual Banquet.
Nominations were opened for:
The Bill James Award:
Nominations- Crystal Russell and Nancy Campbell
Professionalism Award:
Nominations- Nancy Campbell and Rick Kahre
Purveyor of the Year:
Nominations- Overton, Fresh Point
Junior Member:
Nominations- Saraha Hall
The other awards - Presidents Award is up to Chef Gary Rawson
The Chef of the Year- nominations from the a panel
Host of the Year - all hosts are nominated.
- The business meeting was adjourned at 7:15 pm.
- The Chapter was treated to a full dinner served by the Hunters Lane Culinary
Class. It included Carved Roast Beef, Carved Pork Loin, and an a la minute
Pasta Station with Scallop and Sun Dried Tomato Pasta. Accompaniments
included oven roasted potatoes, baby carrots, baby zuchinni and fresh asparagus. Desserts included Bananas Foster and Cherries Jubilee. Excellent dinner.
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