February 20th Chapter Meeting: Loews Vanderbilt Plaza Hotel
Host: Chef Elaine Taubin C.E.C.
The Meeting opened at 6:00 pm with the President Gary Rawson leading the Chapter in the Pledge of Allegience. The Chapters new Chaplin, Leroy Parker, led us in the opening prayer.
Minutes for the Nov. 2005 Chapter meeting were read by Cathy Hoormann and approved as read.
Anna Lia Hicks read the financial reports and they were approved. Anna made a request that the 2005 books be audited by two members as required in the by-laws.
Gary announced that elections would be held for Chapter Officers during April and May, with the induction in June.
The program was turned over to Denny Rudolf from Edward Jones Financial. A 15 minute presentation on financial planning, investments, and retirement was given to the Chapter . |
Leroy Parker -Chaplin |
The president took a few minutes to have guests and new members introduced, then Michael Adams, our Educational Chair gave a report. Michael has been looking into the use of Opryland's educational kitchen as a place for our Chapter to do practical testing, competitions and use during the 2007 S.E. Regional Conference. Also a request from the Chefs at Johnson & Wales who will be traveling to South Louisiana to help in the Hurricane Katrina disaster. They ask anyone interested in helping or joining their trip to please get involved.
Willie Jemison announced our April 29th Yard Sale, to be held at the parking lot of Centerstone on April 29th. Willie requests that the membership collect all materials for the sale. Call him and he will come get anything you have to donate. He is especially interested in cookbooks. DETAILS
Please meet Mark Weber C.E.C. and our new Membership Chairman! |
Nikki Wells - Producer of the Fox 17 Morning Show - our educational speaker |
Chef Elaine Taubin arranged for our educational segment for the evening, she introduced Nikki Wells, producer for the Fox 17 Morning Show. Nikki's presentation was "Tips on Public Displays and TV Presentations"
Some of the Tips she shared with us:
Producers look for annimated, well spoken chefs who can hold a conversation.
The presentation should be 5 minutes, start to finish.
Inquire ahead of time:
Date & Time; Arrival Time; Facilities available; color of clothing to wear and
if there is a make-up person available.
Choose dishes to prepare that can be accomplished easily by the viewing audience, including no complicated kitchen equipment.
Use colorful ingredients and try not to use exotic materials
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Submit a written recipe ahead of time and inquire as to when their deadline is.
Bring all complete ingredients in nice attractive containers, measured out and ready for preparation.
Be able to talk and cook at the same time.
Remember that the camera shoots from in front of you and so direct your action towards the camera.
Be aware that there are microphones all over the studio, so don't make a lot of noise.
Ask a production assistant for anything you need, that is what they are there for. However it is best to be totally self sufficient in terms of ingredients, utensils and preparation.
Bring a fully finished product for display and final camera shots.
Give all leftovers to the studio crew, in fact if you want to bring extra, they won't complain.
Nikki's presentation was well recieved and most appreciated.
Following the educational portion, the meeting adjourned to a fabulous buffet provided by the Loew's Vanderbilt Plaza Hotel and Chef Elaine Taubin.
March 20th Chapter Meeting Centerstone 6:00 p.m.
Host& Food Sponsor: Chef Willie Jemison There will be an educational talk given by Jerry Rowland from the Metro Health Department. The vice president of Centerstone would also like to give a 5 to 10 minute presentation about Centerstone.
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