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November 17th 2008 Chapter Meeting: 6:00 PM
Hunters Lane Comprehensive High School
1150 Hunters Lane
Nashville, TN 37207
   Phone: (615) 860-1401
Host: Chef Michael Adams

The November 17th meeting started assembling at Hunters Lane High School at 5:30 pm. The students of Hunters Lane had prepared a reception buffet with hot and cold appetizers. There were stuffed mushrooms and a large fruit display with hot chocolate fondue for dipping. The students ran a sparkling non-alcoholic beverage bar as the 90 to 100 people assembled to start the meeting. There was a good bit of conversation and greetings as the group arrived and the meeting was delayed for about 15 minutes because of an accident on the interstate had delayed arrivals.

Michael Osborne opened the meeting at 6:20 with a welcome and Chaplin Leroy Parker gave our benediction.Willie Jemison led us in the Pladge of Alligence.
Minutes for the October meeting were read by Chapter Secretary Kim Ingram, and approved as read. Our Treasurer Report was read by Rick Kahre and approved. 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 anytime.

The principle business of this meeting was to take final nominations for the Yearly Awards Gala. Nominations from the floor were taken for the Professionalism Award, Bill James Award, and Culinary Educator Award, and the Purveyor of the Year Awards. The Hospitality Award nominations include each meeting host for the year 2008.
Michael discussed the Culinary Student Award Scholarship which for this year has been created in a two part Award. One $500 scholarship for the Secondary Student Scholar, and one $500 scholarship for a Post-Secondary Scholar. These nominations are made by the Culinary Educator Members of our Chapter.

Elaine Parker announced her intention to establish a $500 scholarship for a Culinary Student to attend Regional Conference. The Chapter is grateful for her generosity and she is implimenting her selection process.

Chef and Child Chair, Willie Jemison- Sgt At Arms, talked about appropriate Gala Dress Code and Conduct

Cathy Hoormann, our Special Events Chair gave a report on the upcoming Gala - our 31st annual awards dinner. This year it is being scheduled for the 8th of February at the Renaissance Hotel , Downtown Nashville. Tickets will go on sale soon and the festivities will begin.
Tammy Sandlin gave a report on the activities of the Secondary School Culinary Students and their participation in the Pork Taste of Elegance Junior version. And informed the Chapter of their holding a Serv-Safe program as a fund-raiser.
Michael Osborne read the Culinarian Code then asked ChefAnna Hicks, the Vice President, to introduce the evenings speaker. For this meeting, we featured Chef Paul Burnash, Executive Pastry Chef from the Rennaisance Hotel to demonstrate and teach some of his skills in working with Sugar Schulpture.
  • Schooled in Detroit Michigan, Oakland Community College. Degrees in Culinary Arts, Restaurant Management
  • Minored in Fine Art
  • Apprenticed With Gilles Renusson,( Ren-U-son) Master Pastry Chef (Europe) At the Amway Grand Plaza Hotel Grand Rapids Michigan
  • Studied with Joel Belluoet (bell-away) M.O.F. at the French Pastry School in Paris France
  • Held positions as Executive Pastry Chef for 4 and 5 star Hotels, Restaurants and Country clubs from the Detroit area, to Baltimore and finally Nashville.
  • Instructor/Mentor for Culinary Schools in Michigan, Baltimore and Nashville.
  • Gold medalist in ACF competitions, including Best of show and Most Original Piece of show
Paul demonstrated Sugar pulling, Sugar Blowing and pastillage work by making a Christmas Yule Log Centerpiece. The show was facinating to watch, and the piece turned out stellar.


After the demonstration, Rick Kahre ran the "Good and Welfare Raffle" then adjourned for dinner-

The students had prepared a fantastic spread, including roast pork, prime rib, smoked salmon, asparagus, and a complete array of amazing desserts. A special thanks to Chef Michael Adams and the Culinary Class of Hunters Lane High School. Their dinner was done as professionally and expertly as any up-scale hotel banquet department.

Special Applause to their efforts!!!

And thanks to Creation Gardens for the donation of the fabulous produce and all their support.

Announcements:
Dec 15th Bro’s Cajun Cuisine (Pot-Luck Holiday Social)

Meeting Adjourned

                     
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