President’s Message

Spring, Summer and Fall come and go year after year. Where shall we go year after year?
   In almost every board and chapter meeting that I have attended in the past decade there
are several things that almost never change. One is the number of dedicated individuals,
“the few” who take on the lion’s share of work to keep our chapter involved, committed
and moving forward. I don’t even have to mention their names because their names and
photos are on page two. The second is the number of great ideas that could most certainly
have a positive impact on our community, culinary students/apprentices and growth of our
organization. The third, most unfortunately, is the lack of volunteers.
   In the past few months, I have been asked several times why the chapter does not do
one thing or another. That is a very good question that deserves to have its answer on this
front page. Yes, even those individuals who bring forth good ideas and hopeful rays of
involvement are just too busy to pursue when asked to chair their own ideas and
suggestions. So another opportunity like so many before it is put on shelf to collect dust.
   Your board, along with a handful of volunteers, are also very busy people. We have
careers, families and lives outside of our appreciation for this chefs association and no one
begrudges the hundreds of hours spent every year to keep our organization moving
forward.
   So when are you, as members, going to take ownership of our future?
   There are a million things we “could” do as a chapter if we only had a few volunteer
hours from every member.
   Ten years ago MTC/ACF had a dream. We would own our own building for meetings.
We could build a kitchen for training, demonstrations, practical exams, competitions and
community support, such as child hunger day. We could have a true “home” for middle
Tennessee culinary professionals.
   This takes serious commitment and support. Sometimes a lack of common sense. When
was the last time that you did something, for no good reason, that didn’t profit yourself,
just because?
    I am committed to making it happen but I want to be perfectly clear to this Middle
Tennessee Chapter of the American Culinary Federation, that no single person or even the
whole board, can turn the next corner without everyone’s support.
   Our two largest chapter fundraisers are approaching. They are the Titan prep shifts and
golf tournament. The combined potential is approximately $10,000. There are other
chapters in the United States that can raise six figures, finance buildings, send apprentices
to National competitions and extend an abundance of benefits to their members. Please
help your chapter join the leaders in this ongoing culinary revolution. Call a board member today.
    Elaine Taubin CEC and our bylaws committee have finalized a final draft for membership approval. It is printed in this months’ Culinaire. Please read it and be ready to discuss its’ content and membership acceptance at our next chapter meeting. See you there.
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