President’s Message
Fall 2006

Greetings fellow culinarians and foodservice professionals. I hope everyone had an excellent summer. Our Sept. meeting was at Foodsales Inc. and traditionally it is one of the best. Spring elections for chapter officers left us with the same board members for a second two year term. Rick Kahre is Vice President, Anna Hicks remains Treasurer, Cathy Hoorman secretary, Dave Lowrance the Sergeant at Arms and I, President.

Our by-laws, which were rewritten during our first term, have limited officers to no more than two consecutive two year terms. Over the next term of our administration, we will also be working diligently to bring members into the loop and prepare for a new chapter board, which will be voted on in June and indoctrinated at the September meeting of 2008.

I would like to thank all of our volunteers and sponsors who participated in our annual chapter fundraiser golf tournament at Legends Club. Donations from US Foodservice/Knoxville, Atlanta Foods, Buckhead Beef, Freshpoint Overton, R.L. Schreiber/Chef’s Tools and Poseidon Seafood helped substantially in providing good food and prizes for a great outing.

It is now time to turn our attention and focus to the Southeast Regional for 2007. As the host chapter, we are responsible to provide an exceptional format to the five hundred or more chefs and culinary professionals who will visit our city for competition, education, networking, and fun.

Your board is solid with seasoned veterans, but only through chapter volunteers is such an event possible. There will be regularly scheduled meetings to discuss the Southeast Regional and promote its success for not only our chapter, but the city of Nashville as well. As President, I take responsibility for the coordination of this event and welcome all efforts and volunteers. Please email me at gary.j.rawson@vanderbilt.edu or call 615- 566-3257.

We are counting heavily on revenues driven by hosting the Southeast Regional to provide a 2008 Awards Gala free of cost to all members and their guest. 2008 will also be Middle Tennessee’s Chapter of the American Culinary Federation’s 30 year anniversary… a time for celebration indeed!

Please make the effort to join us this year at chapter meetings and charitable events, as your chef’s association moves forward. I hope to see you all at Foodsales on September 18.

Gary Rawson

Chapter President

DRESS CODE:     CHEF MEMBERS: Should come to the meetings in Formal Whites, basically, what that consists of, is a clean pressed Chef’s coat and clean pants.     ASSOCIATE MEMBERS: Should come to the meetings dressed in slacks and a shirt.     JUNIOR MEMBERS: Should come in a chef coat if they own one, if not, dressed neatly and professional. Note: As chefs, we owe it to the junior members to set an example and dress in something that we are recognizable to guests.

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