MIDDLE TN CHAPTER ACF -- Chapter Meeting September 17, 2007

The evening began at 5 p.m. with a reception given by our host Chef Dallas Parrish and Foodsales East.

The meeting was officially called to order at 6:25 p.m. by our Sergeant at Arms Chef Willie Jemison.

We were welcomed back from our summer break by our President Chef Gary Rawson.

Invocation was given by Chef Leroy Parker

We all stood for the Pledge of Allegiance and Chef Rick Kahre then read the New Culinary Code and asked for a vote from the floor to adopt these changes that were introduced at the recent ACF National Convention. The motion was voted on and carried. It will be used by the Middle TN Chapter.

Chef Rawson advised that some of the by-laws have been changed on National level. The board will take a-look at these changes and submit information to members. If you would like to review the ACF National changes please go to ACFchefs.org .

All Guest and new members were asked to stand and introduce themselves.

Treasurers Report for June, July, and August plus a review of special event budgets for Chef Banquet, Golf Tournament, Wildborse Songwriters Night, 3rdAnnual Ice Cream Dessert Competition, was given by Chef Anna Hicks. They were approved as read.

Minuets from May 2007 were read by Cathy Hoormann - they were approved as read.

Please note that both the Minuets and Treasurer Reports are on file with Chapter Secretary. Any member in good standing may request to review these documents at anytixne.

President Rawson gave us the State of the Chapter report:

He began with how proud he was of all the effort that was made by our chapter hosting the Southeast Regional this past Spring. In addition to our hosting the SER we also sponsored The Wildhorse Songwriters Evening. We raised some money and lost some. However no one could deny that we did sponsor a top shelf event. In fact it was so impressive that National asked him for the guidelines we used to host the SER.

Elizabeth Basse from National said that we are one of the fastest growing chapters in the country. Obvious we are doing something right.

This is the last year for this currant group of officers and board for our chapter. I have challenged this group and myself to do better with our General Meetings and serving you.. We have plans of more education and reports to help improve the quality of the time you spend with meetings and projects in Your Middle TN Chapter.

Announcements:

Foodsales is offering a donation to our ACF MTNC for items purchased from them this evening.

Nancy Campbell (Good & Welfare): She has sent a card to Richard Mathews for his mother. Barbara Hobson fell and broke her hip. Nancy passed cards to be signed by members for them. Nancy also will be asking for volunteers for lunches for the up and coming seminars for the Medical Mission trip.

Cathy Hoomiann gave us an update on the 3d Annual Ice Cream Dessert Competition. She advised that the sponsors are great the competitors awesome, both professional and students. There is one thing missing we need more to attend. We do plan on the 4@ Annual in 2008 and we are open for suggestions to make improvements.

In addition Cathy also advised that the Chapter will once again have a team at the March of Dimes Signature Chefs Evening November 19. Robert Siegel will the contact this year.

Chef Rawson gave us a review of the Golf Tournament. It was a success. No Rain, Great Food and we gave out great door prizes and trophies

Rick Kabre advised that our next General Meeting will be October 15 and Caesars Ristorante on White Bridge Road. With our host Caesar and Vito Randazzo and Roma Foods.

Also that evening we will have a Pumpkin Dessert Competition ( please bring a tasting for 25 people) The prize is $250.

Our November meeting with be hosted by Chef Camp Howard at the Vanderbilt Commons. Please check on info on our web sight www.nashvillechefs.org

We have the honor of having several speakers this evening.

First is Tim Tracy of Purity Dairy. He wanted to thank all of those that participated in the Ice Cream Competition and wanted to especially thank Ramona Finn for her coordinating with Cathy Hoonnann and the Chefs. Purity looks forward to next year's event. Mr. Tracy gave us a short overview of the Ice Cream part of Purity and let us know to be sure and stop for a sample of flavors.

Second Chef Robbie Hammond spoke to us about the topic of certification and competition. How both pieces have enriched his career and his personal life. He encouraged all to follow through with continuing education.

Our Main educational speaker for the evening was Wendy Bennit of the Tyson Culinary Team. She gave us hand outs and guided us through the maze of the Industry Update of Food and Dining Trends. From Chicken nugget, Eatiing without fear, Luxury foods, and just who are we cooking for these days.

Chef Dallas Parrish was called to the floor to introduce the staff of Foodsales and the cooks that work so diligently to host this meeting for us.

We were then invited to dinner

Our meeting was adjourned at 8:00 p.m.