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The Culinaire Newsletter Headlines |
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| President’s Message The holidays are almost upon us again and our annual awards Gala is just around the corner. Nominations for awards and recognition were opened at our October chapter meeting at the Franklin Marriott (Host Matt Sharp), with ballots to be sent out in December. All Chef members in good standing are eligible to vote. The categories are: • Purveyor of the Year • Hospitality Award • Bill James Award • Professionalism Award • Junior Member of the Year And let us not forget that we will be honoring The Chef of the Year for 2004. If you do not receive a ballot in error, please contact me at the Sheraton Music City Hotel. Our host for this year’s Gala event is Chef Josh Kiev and the Bluegrass Yacht & Country Club at 550 Johnny Cash Parkway, Hendersonville, TN. The event is scheduled for Sunday evening January 30, 2005. Call Chef Anna Hicks at (615) 243- 0726 for reservations. I am certain that it will be a night to remember as Chef Kiev shares his culinary talent and specialties with all of us. Grab your pen and mark your calendar, because just a couple of weeks from now Chef Peter D’Andrea and Gaylord Opryland Hotel are hosting the MTC/ACF Christmas and Holiday party on Monday, December 20 from 6:00 to 8:00 PM. The event will be upstairs above The Old Hickory Restaurant. This event is open to all chapter members and their significant others. Please RSVP by calling me at (615) 231- 1278. Kudos ten times over to the many volunteers who have helped our chapter with Titan Prep Shifts, Child Hunger Day and the Nashville Zoo, which benefited the new elephant exhibit habitat. I cannot say enough good things about the quality and character it exemplifies when our hard working, always busy chapter members make time for the betterment and financial success of our chapter and community. Way to go, folks! We also have two auction dinners to perform in the coming months. In these events, we agree to split the proceeds with a non-profit and/or charitable organization. We search out four or five Chefs’ to prepare up to five courses for ten to twelve people who have paid anywhere from One to Three Thousand Dollars. Here is a great opportunity for someone thinking about an outside catering career (or just experience) to get a fine dining event first hand by volunteering to help the auction dinner chefs. Call me. To all of you, who make it count everyday, I wish you a very happy holiday season. Take these moments to reflect on the many great traditions that affect our families, our careers and our lives. Traditions that have been tantamount to American cuisine and a way of life that invigorates us with heavenly scents from the kitchen. May your cornucopia be as bountiful as you wish and may your labors and deeds be blessed one and all. Gary Rawson Chapter President |
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| Officers:  |
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 |
Appointed Chairs:  |
Education Chairman Chef Michael Adams Membership Chairman Chef Julio Harantez Special Events Chairman Chef Josh Kiev Chef and Child Chairman Chef Willie Jemison Public Relations Chairman Chef Nancy Campbell Parliamentarian Chef Elaine Parker (Installation & Historian) |
Appointed Chairs:  |
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