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The Culinaire Newsletter Headlines Summer 2008

 Front Page
 
15th Annual Our Kids Soup Sunday Pro Am Chefs' Challenge
 Gen. Interest 1    Gen. Interest

Election Details
Summer 2008

Taken from the ByLaws -Article IV, Section 1 - Section 6   Election of Officers
The election of officers shall take place at the regular membership meeting in June in even numbered years and shall be the first order of business. Balloting will open at 6pm and close by 7pm.
The Nominations and Elections Committee shall count the ballots and the Chair shall announce the winners as soon as the count is verified by the committee members present. The Chair of the committee shall hold the ballots for a period of 90 days and if there is no challenge to the election shall destroy them.

There shall be no proxies.

Any member that is going to be absent or is scheduled to work on the night of the election may get an absentee ballot from the Chair of the Nominations and Election Committee, by contacting the Chair no more than four weeks and no less than one week before the election. The ballot must reach the Chair before the night of the election and be in a sealed envelope. The Chair will add the ballot to the ballot box without looking at it.


The winner shall be the candidate with the most votes. In case of a tie, the Chair shall give each member present a new ballot and voting shall continue until the tie is broken.

The elected officers shall take office at the September regular membership meeting in even numbered years and shall serve a two year term not to exceed two consecutive terms.

The Current Ballot as of May 1st- - Each Candidate is allowed a 200 word campagne speech where they explain their positions, hopes and plans for their candadicy in the upcoming two-year term. These are brief statements aimed at requesting your vote. Click this botton at right to view their comments, or click each name to view their individual comments.
CHAPTER ELECTION BALLOT
President
Michael Osborne
Vice President
Tom Loftis

Anna Hicks
Treasurer

Rick Kahre 

Melissa Linkinhoker

Michael Adams
Secretary
Lisa Ramsey

Brenda Lewis

Kim Ingram
Sergeant At Arms
Nancy Campbell

Willie Jemison

 

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.

 Officers:

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

 Appointed Chairs:



Education Chairman
Chef Michael Adams


Membership
Chairman
Mike Osborne CEC


Special Events
Chairman
Chef Jonathan King


Chef and Child
Chairman
Chef Willie Jemison

Public Relations
Chairman
Chef Nancy Campbell


Parliamentarian

 

 Appointed Chairs:



By Laws and
Constitution
Chef Elaine Taubin
(Policies and Procedures)

Ambassador
at Large
Chef Dallas Parrish









Leroy Parker
Chaplin





Open



Open

The Culinaire is the official publication of the Middle Tennessee Chapter of the ACF.
The views expressed herein are those of contributors and do not necessarily reflect those of the officers,
members, or national organization.
P.O.Box 22548   Nashville, TN 37202       615.865.2742