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Have A Cup Of Coffee
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A group of alumni, highly established in their careers, got
together to visit their old university professor. The conversation
soon turned into complaints about stress in work and life.
Offering his guests coffee, the professor went to the kitchen and
returned with a large pot of coffee and an assortment of cups -
porcelain, plastic, glass, crystal, some plain-looking, some expensive,
and some exquisite - telling them to help themselves to the coffee.
After all the students had a cup of coffee in hand, the professor said:
"If you noticed, all the nice looking expensive cups were taken
up, leaving behind the plain and cheap ones. While it is only
normal for you to want only the best for yourselves, that is the
source of your problems and stress.
"Be assured that the cup itself adds no quality to the coffee. In
most cases, it's just more expensive and in some c ases even hides
what we drink. What all of you really wanted was coffee, not the
cup, but you consciously went for the best cups and then
began eyeing each other's cups.
"Now consider this: Life is the coffee, and the jobs, money and
position in society are the cups. They are just tools to hold and
contain life, and the type of cup we have does not define nor
change the quality of life we live. Sometimes, by concentrating
only on the cup, we fail to enjoy the coffee God has provided us."
God brews the coffee, not the cups . . . enjoy your coffee.
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Our President, Gary Rawson, was recently asked to write a welcome letter to those who may come to the 2007 Regional Conference. Below is a copy of that letter, which will appear on National's website and in some of their printed literature. His enthusiasm is infectious, and everyone at National plus those who associate with Gary around here can feel it.
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I am so excited, but more importantly, we, Middle Tennessee’s Chapter, are jazzed up. We host the 2007 SE Regional Conference; an honor for our Chapter and the Sheraton Music City Hotel. First thought … show them the “Real Nashville,” which, as it turns out, fits nicely with this year’s theme; The Culinary Lifestyle: Balancing Life and Passion. Our hope is to give you a glimpse of Middle Tennessee’s Culinary Lifestyle, and how we balance our life and our passions for this Southern lifestyle.
The ACF Southeast Regional Conference is a premier event, and for the first time, the National ACF Office is taking on a large share of the organizational responsibility. Their hope is to start a tradition of partnership with all host cities and to bring a rich full experience to all attendees. Those attendees are culinarians and industry members from across 15 states, here to promote regional flavors and cooking styles, to participate in educational seminars or demonstrations, and to network with Chefs of unique skill.
This event offers a wide range of partnership opportunities for companies and trade associates. The Trade Show, (Monday, May 1, 4- 8 PM), will feature more than 50 vendor booths from all over the country. Whether you are targeting educators, students or industry chefs, we have an opportunity for you.
Middle Tennessee’s Chapter wants to host an opening night event that will long be remembered, a Southern Comfortable Dinner and a Song Writers Round. If you put New Southern Cuisine, live music performances, and famous song writers, into Nashville’s premiere location, The Wildhorse Saloon, you get a rockin’ evening. Tickets available through www.nashvillechefs.org or Ticketmaster.
Nashville’s doors are open, and, as Mrs. Minnie Pearl said many times, “we‘re just so proud to be here” at the ACF 2007 Southeast Regional Conference, Nashville Tennessee!
Gary Rawson MTC/ACF President |
The Regional Culinary Competition which is a prominant feature of a conference is being spearheaded by Chef Tom Loftis and Chef Rick Martinez from Nashville State Community College. NSCC sees this regional conference and the competition associated with it, as a great recruiting tool. It will bring attention to the classes being offered in Culinary Arts and to the State of the Arts program available.
The current students at NSCC are being mobilized to help with the competition, and the conference overall. This insures them a true "back-stage pass" to all the happenings. It is always exciting when you are new to the culinary field and get to witness the passion and art of an ACF event.
Gary heads the committee to plan and execute Nashville's big welcome night at the Wildhorse Saloon. Famous songwriters and extraordinary food is being planned for that evening, as well as a bit of beverage, dancing and true Nashville Party. We take on the responsibility of selling out the Wildhorse, approximately 1200 tickets, to create a memorable experience as well as raise money for the Chapter and for the Community. In fact, Chef Michael Adams heads up a committee to determine where in the Metro Schools this money will be donated. Part of the money raised will go to Metro Schools to help in Childhood Hunger relief, and part will remain in our Chapter to help fund our other Charitable efforts and our Chapter projects.
Chef Dallas Parrish has taken on the role of Ambassador-at-Large, whose function will be to arrange for the mechanics of Nashville welcome- greeting VIPS and guests, arranging transportation, and facilitating smooth operations.
The National Office has put considerable resources towards the mechanics, nuts and bolts of this conference. They are working on seminars and workshops, speakers and instructors. They are getting National and International sponsors, and arranging the large Trade Show that is always a part of a regional conference. The National ACF works directly with the Music City Sheraton to layout the agenda and create the event.
Just to put the idea in your head, one of the fun things for a participant or attendee to the regional conference, is to get the welcome "bag of stuff " when they check in. We need to build this bag, so if any of our membership has connections for "Nashville or Tennessee Stuff"- help connect us. You know what I mean - GooGoo's, Jack Daniels, Tipsy Cakes, CD's etc.
Stay hooked into our website for details on all the events and happenings - check often.
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Think you have what it takes to create advertising for Procter & Gamble? We're counting on it!
You could win $1,000 and have your ad published!
www.pgbrands.com/createourad
Your job is to create advertising showing how Procter & Gamble Professional’s cleaning and sanitation program, featuring the Dawn® Grease Fighting Arsenal, meets the foodservice industry's back-of-house cleaning needs.
Your ad should target foodservice owners and operators, not patrons, and can be in the form of a print ad or video. Guidelines, suggestions, rules and the required submission form are all available at www.pgbrands.com/createourad.
As an industry insider, you've probably faced these cleaning challenges yourself. All you need to do is draw on that experience. Be creative. Have fun. Surprise us. Make us laugh. Make us think.
Once your ad is ready, go to our Web site to print out the submission form.
Mail your ad and the form to:
Procter & Gamble Professional
Two P&G Plaza
TN6, Box 8
Cincinnati, OH 45202
The winning entry will receive $1,000 and their video or print ad will be part of the Procter & Gamble Professional advertising campaign. The second place winner will receive $500, and the third place winner will receive $250. In addition, winners will receive an introductory case of each product in the Dawn Grease Fighting Arsenal to use at their employment location.
Entries must be postmarked on or before October 16, 2006. A panel of experts from Procter & Gamble Professional will judge the entries; online voting for finalists beginning October 19, 2006 will help determine the winners. Winners will be announced October 31, 2006, and the ads will begin appearing in print and online later this year.
What are you waiting for? There's prize money, product and bragging rights at stake here. Put your foodservice industry expertise to work - the time to show your advertising skill has come!
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Nashville, TN – Chefs from some of Nashville’s finest restaurants celebrated National Ice Cream Month this past July with some friendly competition. Members of the Middle Tennessee Chapter of the American Culinary Federation showcased their skills with Purity Ice Cream at the Wildhorse Saloon for the Second Annual Ice Cream Competition to benefit childhood hunger.
Purity Dairies provided all the ice cream, which the chefs did transform into edible works of art. A panel of judges sampled each creation and somehow determined a winner.
“The desserts are all absolutely incredible,” said Cathy Hoorman, secretary of the Middle Tennessee Chapter of the American Culinary Federation. “It’s difficult for the judges to pick a winner from all the amazing entries. The real winner is going to be in our effort to raise awareness of domestic childhood hunger.” Chef Darrell Breaux of Bro's Cajun Cuisine Restaurant on Charlotte Ave in Nashville. Chef Darrell prepared a Cajun Bread Pudding with Rum Sauce using Purity's Vanilla Bean Premium Ice Cream.
Chef Michael Osborne of Manchester-Coffee County Conference Center in Manchester Tennessee prepared Blackberry Strusel Cobbler a la Mode with Blackberry Wine Sauce.
Chef Matt Heartfield of Radius 10 Restaurant down in the Gultch in Nashville prepared an unusual presentation called the Smoked Peach Trio - they literally wood smoked the Ice Cream right at their station.
Chef Mike Folz of the Rennaisance Hotel on Commerce St. in Nashville prepared a Watermelon Bombe using raspberry sorbet provided by Purity Dairy.
Chef Amber Rayniak of Sambuca Restaurant, on 12 Ave South in Nashville prepared a dessert she named Chocolate Peanut Delight - topped with an oreo cookies.
Chef John Vogt of the Nick of Thyme Catering and Cafe located on the Merchants Walk in Brentwood Tennessee prepared Hawaiian Hospitality with Purity's Coconut Pineapple Ice Cream
Chef Melissa Frye of the Tin Angel Restaurant on West End in Nashville prepared Hawaiian Lai a wonderful dessert using the Purity Hawaiian Gold Ice Cream.
Chef Anna Lia Hicks of Tutto Bene Bakery in Goodlettsville, Tennessee prepared a Chocolate Cobbler with Maple Sauce using Purity's Vanilla Bean Ice Cream.
Chef Laurie Potts of the Wildhorse Saloon, downtown on 2nd Ave N. in Nashville prepared a takeoff on a traditional dessert - she called it Upside Down Delight.
To cap off the afternoon, Cathy and Marion Hoormann of Kickin' Coffee and Tea set up a coffee, espresso and cappucino bar for the patrons enjoyment.
The event hosts two distinctly different contests for its participants. First is a rather structured competition featuring culinary qualified judges and competes for cash prizes. The Second part is a popular contest voted on by the attendees. Best Booth decoration, and Best Overall Dessert.
In the first competition, rather special attention was given to the panel of judges in order to represent both the public and the culinary profession.
The Judges were:
Chef Richard Gerst C.E.C. A.C.C. of Summit Medical Center - many years an Exec. Chef and Culinary Educator in Oprylands Apprentice Program.
Tim Tracy - Tim is the Sales Manager of Purity Dairies Ice Cream manufacturing division.
Ann Cox - Consumer Affairs & TV personality with Krogers Co. Supermarkets
The competition was held as a annonymous blind tasting, where the judges used the guidelines of the ACF criterion and knowing each dish by number only. The judges were isolated from the event floor and each dish was brought to them in succession by runners.
Chef Mark Rubin and Chef Rick Kahre conducted the Culinary judging with our Guest judges. Starting at 12:30 pm and every 10 minutes thereafter, they picked up a contestants four dessert entries and ran them to the back staging area for the judges to test.
1st Place Culinary Competition
Amber Rayniak - Sambuca Restaurant
2nd Place Culinary Competition
Michael Osborne - Manchester-Coffee County Conference Center
3rd Place Culinary Competition
John Vogt - Nick of Thyme
Best Booth Decoration
Mike Folz - Rennaisance
Best Overall
Mike Folz - Rennaisance
Congratulations to All - See you next year!
DETAILS - click here for lots of pictures.
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A football party is not the time to roll out your recipe for pan-seared foie gras.
Sports fans, even the gourmet kind, want food that's quick and hearty--and doesn't
take too much attention away from the game.
A good Football Party features:
Several dips to serve with chips, pretzels, or even homemade pita crisps.
For nervous fans, sometimes the best way to work out aggression is to crunch on something. Serve Nachos , and tasty dips – some creamy, some spicy – with unique fixings , or ribs will allow fans to chew on bones if their team is trailing.
Fingers and Wings. Experiment with drumsticks or thighs when making "wings;" they're meatier, larger,
and easier to handle.
Of course, finger food is the primary dishes of choice, but you might try tailoring some of the food to the regional tastes of the teams. (Like Buffalo Wings with the Bills, or Turkey for the Baltimore Ravens)
These treats are small in size but big on taste. Treat your guests to a sampling of these tiny snacks, or, better yet, make everything below for an entire finger food feast. And don't worry, these petite treats are macho enough for even the burliest football fan.
No football game would be complete without wings. But since you won't be getting messy on the field, dive into these saucy snacks instead. Just be sure to cool down with lots of blue cheese dressing and don’t forget the napkins!
When the Philadelphia Eagles play, consider serving some of these regional dishes: |
Honey's Spicy Honey Wings
Swiss and Bacon Dip
Cheese and Rosemary Breadsticks
Deep Dish Sausage Pizza |
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When the New York Giants play, consider serving some of these regional dishes: |
Chicken Wings in Garlic Sauce
Wasabi Dip
Steak Bites with Bloody Mary Dipping Sauce
Thin-Crusted Pizza |
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When the Indianapolis Colts, consider serving some of these regional dishes: |
Kicked Up Chicken Wings with Blue Cheese
Crabbies
Chili Dog Nachos
Veg-Head Three-Bean Chili
10-Minute White Pizza |
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When the Buffalo Bills play, consider serving some of these regional dishes: |
Hot Buffalo Wings
Roasted Beet and Goat Cheese Dip
Spicy Buffalo Onion Rings and Blue Cheese Dip
Mozzarella Sticks |
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When the New England Patriots play, consider serving some of these regional dishes: |
Mrs. Hays' Stuffed Chicken Wings
Hot Clam Dip
Sausage Stuffed Mushrooms
Pizza Margherita |
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Other Great Sports Party Choices:
Grilled Green Chili Quesadillas
Hawaiian Style Pizza
Mini Meat Loaves
Chorizo, Bean and Cheese Nachos
Roasted Chicken Nachos With Green Chili-Cheese Sauce
Beefy Nachos
Pizza Rustica alla Napoletana
Artichoke and Black Bean Nachos
Chiarello Chocolate Chili Con Carne
Ultimate Cheesy Crab and Corn Nachos
Sausage Chili
Exotic Mushroom Pizza
Indian Summer Turkey Chili
Onion Dip from Scratch
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