Marriott Hotel at Vanderbilt 2555 West End Ave Nashville, TN
29th Annual Gala and Awards Ceremony Welcome: President Gary Rawson Guest Speaker: Dean of Academic Affairs The Art Institute of Tennessee Nashville David B. Hinton, Ph.D. Dinner Service Hospitality Award: Presented by Rick Kahre Winner: Manchester Coffee County Conference Center Purveyor of the Year: Presented by Kathy Hoorman Winner: Purity Dairies Dinner Service Bill James Award: Presented by Gary Rawson Winner - a tie: Willie Jemison & Michael Osborne Professionalism Award: Presented by Anna Hicks Winner: Michael Osborne Dinner Service Presidents Award Winner: Elaine Taubin Chapter Award - Lifetime Achievement Mary Campbell Acknowledgements: Chef Matt Simonds & Marriott Hotel Roll Call: Past Chefs of the Year Chef of the Year Presentation:   Sponsored by US Foods Presented by Rick Kahre Chef of the Year Elaine Taubin
A Sumptous Reception outside the Banquet Room started our evening in a grand manner.
President Gary Rawson opened the evening with the introduction of David Hinton, Dean of The Art Institute of Tennessee Nashville
Michael Osborne accepts the Hospitality Award for the Manchester Coffee County Conference Center.	Cathy Hoormann announces Purity Dairy as our Purveyor of the Year
A tie for the Bill James Award: Chef Willie Jemison and Chef Michael Osborne	Anna Hicks presents Chef Michael Osborne with the Professionalism Award
Chef Mary Campbell, recipient of the Lifetime Achievement Award presented by the Chapter for her years of dedication and professional recognition.	And finally, The Chef of the Year- Sponsored by US Food - Presented to Chef Elaine Taubin. (Chef Taubin could not attend due to family matters)
Cudos to Chef Matt Simonds and his fine Culinary Staff and Service Staff for a wonderful Dinner and truly pleasant evening. Thanks Chef! With over 180 attendees, this marks the most successful Awards Gala to Date. Thank you All!	Winter Mesclun Salad With fresh Berries, Candied Walnuts, Brie and a Pear Vinaigrette Gazpacho Shot Sliced Tenderloin of Beef Wild Cherry Sauce Sea Scallops Brown Sugar Sorghum With Scallion Horseradish Potato Cakes and Sweet Root Vegetables Chocolate Marquis Bombe Marinated Strawberries and Caramelized Bananas

Next Years Event Marks Our 30 Year Anniversary - Plan To Be There!