President’s Message

   It has been an exciting year since I took office last June and thanks to the tremendous
efforts of board and chapter members, we have certainly accomplished a multitude of tasks.
   These include the complete revision of the chapter bylaws, leading the way for National
Childhood Hunger Awareness Day in Middle Tennessee, fundraising for American
Parkinson's Disease, fundraising for The American Red Cross, our incredible Website at
(nashvillechefs.org), participation and service for Camp for Blind Children Picnic Supper
(June 23), The Crossover Lunch Program and Purity Dairy's National Ice Cream Day
competition and fund raiser (July 17) to support Childhood Hunger Awareness Day
(October 17, 2005).
   In addition to these efforts, we raised funds through Titan Prep Shifts, our annual Golf
Outing and an excellent Auction Dinner (May 20) where Rick Kahre, Anna Hicks, Willie
Jemison and myself put our culinary talents to work providing a six course gourmet dinner
for twelve to raise $2,400 for student education and future grants to junior members.
It is, however, with a heavy heart we say goodbye to Chef Ernie Lewis CEC who passed
away recently. His accomplishments and inspirations as Chapter President and longstanding member are numerous and well remembered. Ernie may be gone, but he will not be forgotten. In his honor, we have established "The Ernie Lewis Scholarship" for
continuing culinary education. Applicants may apply for this scholarship in July and August by requesting an application from chapter secretary, Kathy Hoorman.
    Check your calendar of events (nashvillechefs.org) as I hope you'll plan to join us at our
summer picnic June 26, and lets not forget those Titan prep shifts beginning August 11.
July 17 is our National Ice Cream Day competition and August 15 we will be hitting them
long and straight at Legends for the MTC/ACF annual Golf Tournament.
    Our next meeting before the summer break is Monday, June 20 at Centerstone. Host, Chef Willie Jemison will provide us with his usual array of fine hospitality and an education program on Angus beef. The meeting will begin promptly at 6:00. Please join us and feel free to bring a guest.
   In closing, I would like to thank all of the purveyors and food service professionals who
make the difference every day. Without them, we could not expand our talents, inspire our
guest or provide our community with the service to which we have grown accustomed. I
have said time and again, "support the people, who support our organization".
   We will reconvene after the summer break on September 19 at Foodsales Inc. with our host Dallas Parrish CEC. Until then, may your summer be blessed with good food and great
memories.
Chef 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