2005 Archive

March of Dimes/Signature Chefs Auction

Monday November 15, 2004
Gaylord Opryland Resort & Convention Center/Presidential Ballroom. This year our Chapter will have a table at this event. We are looking for chefs to be a part of the set up/serving for that evening. We will be preparing a "taste test" for 500 patrons for the evening. We will be featured with many of the finest chefs in the Nashville Area. All proceeds will go to help in the March of Dimes efforts to help bring healthy babies in this world. If you would like to be apart of the MTNC-ACF Program call Tom Neville 615-754-0051.

Titan’s Volunteers
Thank you all for your help with the Titan's prep shifts. I hope that you are enjoying supporting your team. Please contact Chef Josh at 824-6528 (work) or e-mail at chef@bluegrasscountryclub.com if you are available to help. The ACF really appreciates your help. I will be contacting those that signed up already as a friendly reminder. The next shifts will be Oct 16th, Oct 30th, and Nov 13th. Also, there will be events for The March of Dimes, Nov 15 (check on this for me) and Oct 15 for the Nashville Zoo. Thanks again for your service. Don't forget to purchase your ACF Awards Gala Dinner Tickets. This years dinner will be held at Bluegrass Yacht & Country Club in Hendersonville onJanuary 30th.



    We Need Your Help!!!    This is the BIG Fund Raiser for Your Middle TN Chapter Prep Shift for the Titans Games
    SIGN UP FOR - TEAM CHEFS MTNC
You may recall the article “Behind The Scenes on Game Day” in the Tennessean last year. “From ticket-takers to concession workers, it takes more than 1,000 people to get everything ready for a Titans match.” Well chefs, we don’t need 1,000; we need at least 10 volunteers per shift to make our fund raiser a success. NOTE: You do not have to be a CHEF to make the team. There are many types of tasks and something for everyone. This is what we do: We prepare food for those hungry fans in the sky boxes. A menu is set and is directed by our QUARTERBACK Chef Tom Neville.
When/Time: Prep shift is normally the day before the game and takes about 4 hours (IF THE TEAM SHOWS UP). When you sign up we will give you the schedule and you pick when you can help out. Where: All prep shifts are held at the Coliseum come on down and you will feel like a Titan). What to bring: Please dress in chef attire, your knives, some folks even bring their potato peelers!! SIGN UP by contacting your DEFENSIVE COORDINATOR: Cathy Hoormann
Ph/Fx: 615-781-6073 email: kickncofnt@aol.com cell: 615-294-7849 Remaining game days: October 31st, November 14th, December 13th, December 25th and January 2nd.

Childhood Hunger Day 2004

On October 19, 2004 our chapter hosted a luncheon for the students of Buena Vista Enhanced Option School. On that day a team of chefs known as the “Nutrition Pyramid Chefs” served a food group to the students and explained the importance and
value of each food. In addition, each student received information about good nutritional eating habits and how it makes them strong. Our “Nutrition Pyramid Chefs” consisted of Chairperson Willie Jemison, Anna Hicks, Rick Kahre, Julio Harantez, Mary Campbell and a group of her culinary students. This event is taking place to coincide with the ACF Chef & Child Foundation’s Childhood Hunger Day. This day was formed in connection with World Food Day, which began in 1981 and is observed each October to recognize the 1945 founding of the Food and Agriculture Organization of the United Nations. This day serves to heighten public awareness of the world food problem and strengthens solidarity in the struggle against hunger, malnutrition and poverty. Many thanks to the chefs who participated in making this a wonderful day for the students
as well as the following donors who generously supplied food and gifts to them: Tyson Foods, Foodsales of TN, Overton Produce, Unity Foods, and Purity Dairy. Our Middle TN Chapter was pleased to host this special event to show how the foodservice industry can be a vital force in combating childhood hunger. In addition, we are committed to the proper nutrition and healthy eating habits of the children of Middle Tennessee.

WALLACE ACADEMY NEWSLETTER

   Boy Scout Troop, Pack 96 from the St. Bernard School visited Chef Willie Jemison, employee of the Wallace Academy kitchen, this Summer for some cooking lessons. Dressed in their white chef hats and blue aprons, the students listened attentively as Chef Willie explained the safety rules of the kitchen. Willie Jemison is the Coordinator of the Community Kitchen at Wallace Academy, a division of the non-profit organization Centerstone. His primary responsibility is to teach youth with emotional and psychological problems a skill that they can take with them. By helping these youth learn cooking, he is encouraging them to be productive citizens in society.
      At the request of their parents, Chef Willie was asked to show these scouts how to cook. They wanted these scouts to learn and understand the true meaning of giving to others and giving back to the community. Chef Willie showed them how to prepare a simple breakfast for their parents and scout leaders. The students prepared a variety of dishes for their parents. They learned the art of cheese omelet making, they learned to prepare and bake breakfast muffins and they also created a delicious fruit salad. From the look on these faces, I say that these Scouts did an excellent job.

An Evening You’ll Never Forget

This was the theme for this year’s 2004 Animal Affair at the Nashville Zoo, on a beautiful October 2nd evening. The parade lot at the Zoo was transformed into a festive event filled with animals, sounds of drums, and delicious foods from many of the fine eateries of Nashville. Among the culinary delights were culinary selections prepared by our very own MTNC-ATC Chefs. A HUGE elephant thanks to Tom, Anna, Elli. All of the proceeds from this evening go to benefit that Elephant section of our rapidly growing Nashville Zoo.

FOR IMMEDIATE RELEASE:

Contact: Willie Jemison

Willie.Jemison@centerstone.org

Centerstone Culinary Students Volunteer At Titan game

Centerstone culinary after school students recently supported second harvest food bank in collecting donated nonperishable food at the Titan Bears games on November 14, 2004. Along with the students were Centerstone Community Kitchen Volunteer Dan Silvey who split his volunteering time with the Inspiration Café in Chicago and Centerstone. The students ages 14-17 help raise11, 855pounds of food and collected over $1,000. Contribution to Second Harvest Food Bank provides meals to hungry children and adults in 37 counties in Middle Tennessee At kick off the students were given tickets to the game.