September 19 Chapter Meeting: 6:00
Host: Chef Dallas Parrish

Foodsales Tennessee, Inc.   430 E. Iris Drive  Nashville, TN 37204
Office: 615-292-2914

We Focus on the Brand. That is the guiding philosophy behind FSI. Knowing the brand means knowing our Principals. Our knowledge of every brand we represent enables us to pair products and develop complete concepts that add value to the Operator. Each of our Sales Representatives are assigned key accounts, allowing us to collectively provide the most reliable information and sales service in our area.
  • The meeting opened at 6:00 pm for a social cocktail period. The chefs assembled in the courtyard of FSI for drinks and appetizers, and used the time to get acquainted and renew friendships. The attendance at this meeting was above normal due to concerted efforts on the Boards part to stir up interest.
  • The meeting was called to order at approximately 6:30 by the President, Gary Rawson. The meeting was held in a great meeting room space at FSI that could accommodate about 150 people. We probably numbered about 75-80.
  • Opening remarks pertained to the Hurricane Katrina Disaster. Chef Rawson informed the membership of our $1000.00 donation to the ACF Katrina Disaster Fund. In addition to the $1000.00 sum, our chapter will add all proceeds from the evenings raffle sales, and any personal donations by the attending membership.

    Victims of Hurricane Katrina are attempting to recover from the massive storm that hit the Gulf States. Please make a financial disaster relief donation through the American Culinary Federation Foundation (ACFF) Hurricane Katrina relief effort. Money raised will go directly to the ACF chapters in the areas affected by the storm. You may also mail donations (no cash, please) to: ACFF Disaster Relief 180 Center Place Way St. Augustine, FL 32095 If you have additional questions or suggestions regarding ACF disaster relief efforts, please e-mail disasterrelief@acfchefs.net
  • The normal reading of the minutes by Cathy Hoorman, secretary MTC-ACF was accomplished, and Anna Hicks, treasurer of the MTC-ACF gave a financial report. Among the notable events in this report was the profit made by the MTC-ACF Golf Tournament. Kudos to Chef Rawson for spearheading that effort.
  • Rick Kahre gave the chapter a report of his attendance of the ACF 2005 National Convention July 30 - August 3 Marriott Rivercenter - San Antonio, Texas. Rick told us of the fantastic job that was done at the convention, he especially was impressed with the Food Demonstrations put on by the CMC and CEC's of the Ritz-Carlton - they were spectacular,and the event food was excellent. As far as national trends, Rick tells us that there is an emphasis on restoring more power and initiative to the local Chapters. It is more necessary than ever that the local chapters start participating in their own building and growing.
  • Chef Willie Jemison gave a report on the Child Hunger Day Project which he heads up. This event is on October 19th and details of the event can be found ...HERE..

    Click for details

  • The Tennessee Department of Agriculture sent Linda Shelton as a representative for the Pick Tennessee Products Trade Show. Linda informed us of the scope and purpose of this show and asked for our support in promoting the concept of Pick Tennessee Products. She can be reached at: Linda.Shelton@state.tn.us or 615-837-5345
  • Marketing Specialist, Marne Duke, spoke to the membership informing of an extensive re-modeling of the Farmers Market on Eighth Ave North, and that there were new opportunities in the culinary field at the market. She can be reached at: marne.duke@nashville.gov   phone:615-880-2001
  • Program: The Ins and Outs of Certification
  • Chef Dallas Parrish outlined the evenings program by a brief discussion on certification. Judgement by the Board that the DVD prepared was a bit to long timewise and to detailed, caused a change of plans. The DVD was offered to any who were interested, to take and view at home. Instead of the DVD, Chef Robbie Hammond spoke for about 30 minutes and answered questions on the certification process.
  • Chef Nancy Campbell gave us a brief overview of her humanitarian efforts with the Katrina disaster in Slidell Louisiana and the devistation that was everywhere.
  • Our raffel was held and this signaled the end of the business part of our Chapter meeting.
  • The business meeting ended at approximately 8:00 p.m. with a dinner buffet supplied and prepared by our Food Host FSI. The buffet featured a grand array of food products like bacon-wrapped filet, stuffed pork chops, shrimp skewers on sugarcane, braised chicken breast, mexicali vegetables, fresh steamed vegtable medley and oven roasted potatoes. The dessert buffet was equally spectacular with cheesecakes, pies, tortes and a warm chocolate covered baked apple.

  • October 17th Chapter Meeting:
    To Be Announced
    .
    Nashville, TN

  • Please mark this down on your calander.
           
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