President’s Message
Winter 06-07
My very heartfelt congratulations go out to the 2006 recipients of awards for professionalism, chapter and community support at the 29 th annual Middle Tennessee Awards Gala. I would like to also thank and congratulate all of the award nominees, because you are also winners. You won the support of a nomination and votes from your peers. It has been the proudest moment of my presidency to recognize every one of you. Congratulations.

Chef Elaine Taubin, CEC, you are the bomb! I know this was long over due, “Chef of the Year.” You have served our chapter and community with tireless dedication and perseverance. You have been recognized by your fellow chefs for your outstanding achievements for many years, and now with the highest of honors. Way to go Chef, we are all exceptionally proud of you.

With every year that passes by, I watch the changes in ACF, both at the national and local level. Like everything else, policies, procedures and even food moves with trends and people who make and influence decisions. There is however one constant; passion. Passion for what each of us have made our life’s work.

It is time to turn our focus to one of the most important events in the 29 year history of Middle Tennessee’s Chapter, the Southeast Regional 2007. Our theme is the culinary lifestyle…balancing life and passion.

You know how they say that a chef is only as good as the last meal they served? Well, on April 29 through May 2, we will serve and host 500 or more esteemed colleagues from over 15 states. They will check-in and look for what Nashville and our chapter has to offer. Talk about putting the pressure on. There are no doubts in my mind that we will exceed all expectations. We offer the most talented group of culinarians ever assembled for a regional conference.

On April 16, during our regularly scheduled chapter meeting, I invite all of you to come and meet these wildly passionate, talented and dedicated culinarians. They represent our past, our present and our future.

Gary Rawson

MTC/ACF 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