President’s Message
Summer 2006

I remember in the summer of 1995, when speaking to my step-father on a long distance call to California, I said, “Dad, I’m Chef and Child chairman of this organization called the American Culinary Federation. At every school that I go to, I am welcomed with open arms to teach the Food Pyramid and good eating habits”. I remember the smile in his voice, as he said, “That’s good Gary, very good.” For some unknown reason at that time, I guess just like a son trying to please his father, the only father I ever knew, I said, “And you know, I will probably be the President of this chapter some day.” Once again, I remember that warm chuckle and the support that he always gave me, “Well, if anyone can do it, you can.” Al passed away in the summer of 2003. He never knew that I had indeed become the President of this Chef’s Association.

It has been an honor to serve as your President these past two years. In the years to come, I have an agenda that will build our chapter through the value of being a member. These include outstanding educational formats, meaningful meetings with the opportunity of networking for job availabilities, and chapter support for both certification and membership. I intend to take the phrase, “Support the people who support our organization,” to a whole new level.

I have always been told, “Surround yourself with successful people, the people that you admire and would most want to be like.” I have chosen the culinary profession, not for easy hours or high wages, but for the artistry, passion and pleasure that a Chef receives every time someone smiles with delight as they take that first bite. I am also very fortunate indeed for the caliber, professionalism and spirit of our officers and chairpersons, who provide the talent and desire to make us one of the best chapters in the nation.

My vision, and one shared by many before me, is to secure a home for Middle Tennessee’s Chapter. A place to host meetings, train members, provide practical examinations, and support our community. Through our endeavor of membership building, fund raisers, web-site opportunities, sponsors and hosting the Southeast Regional in 2007, we hope to secure a financial stability to reach this lofty goal. We need everyone’s support.

The next two chapter meetings will be good examples of our desire to provide outstanding service to our members. Manchester Coffee County Conference Center hosted by Chef Michael Osborne CEC on June 19, includes a round trip luxury motorcoach from 100 Oaks Mall. It will be sponsored by Jack Daniels Distillery and includes reception and dinner. After our summer break, we will return to what is becoming a traditional blow-out meeting and reception hosted by Chef Dallas Parrish CEC and Foodsales, Inc on September 18.

Over the past decade and even recently, I have heard it said, “What’s in it for me?” There are not enough words to truly answer that question, often posed by someone who rarely takes time to get involved in chapter events. Involvement is the key to any successful endeavor. Involvement builds dreams and friendships. It launches success and careers. It creates good memories.

As your President, I have many responsibilities. Among those are to get involved, to stay involved and to persuade others to be involved. Thank you.

Gary J. Rawson

ACF 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