President’s Message Winter 2005/ 06

We have but a short time left until the end of the year, with still so much to do. Our Chapter is growing, not only in numbers, but in the untenable ways that make us more than just another association. A host of members and volunteers, led by Chef Willie Jemison, made Child Hunger Awareness Day an event to remember and built on the future for political and community support. The signature chef’s gourmet auction for the March of Dimes is scheduled for December 5 th. Rick Kahre, Anna Hicks, Kathy Hoorman, Tom Neville and myself hosted another MTC/ACF auction dinner, which not only brought revenue to our chapter, but also again placed us on the list of unique and talented culinarians who are committed to the support and growth of our organization for Chefs.

Our annual awards gala is just around the corner and promises to be the most exciting one yet with Chef Tom Windorfer CEC AAC, putting his extraordinary talents to work at the Union Station Hotel on January 22, 2006, where we will also announce the Chef of the Year 2005. If you have not received an invitation, please call myself or Kathy Hoorman and we will make certain that one is mailed to you. This event is the finale of the year, which honors not only the foodservice professional winners, but all chapter members who have taken part in our growth and development. It is a good time for fellowship, food and new commitments.

For those of you who were not at the November meeting, we have accepted the challenge of hosting the ACF Southeast Regional Conference in 2007. This will certainly be one of the most exciting events in this decade for our chapter. The potential is there for all Nashville and middle Tennessee Chefs to display their talents, compete for medals, continue their education and become certified. The need for volunteers is tremendous, and as this is the volunteer state, I hope you will take this to heart as an opportunity of a life time and step up to be counted. The flavors and talents of Tennessee will be one important focus for us all.

For the third year in a row, Gaylord Opryland and Executive Chef Peter Gebauer, will host the MTC/ACF chapter holiday social, but unlike any other holiday social before, we will enjoy a live performance of Fantasy On Ice at the Gas Light Theatre first. Afterwards, members and their guest will retire to a beautiful cocktail reception in the Delta Lounge at the Opryland Hotel. Way to go Chef Peter. Members must RSVP by December 1 st.

Please remember, all information regarding the MTC/ACF events, updates and best recipes is located on our website at www.nashvillechefs.org. If you haven’t visited our website, please do so today.

To all of you, who make it count everyday, I wish you a very happy holiday season. Take these moments and happy days to reflect on the many great traditions that affect our families, our careers and our lives. Traditions that have been tantamount to American cuisine and a way of life that invigorates us with heavenly scents from the kitchen. May your cornucopia be as bountiful as you wish and may your labors and deeds be blessed one and all.

Chef 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