5:30 PM Arrival, Sign-in and Informal Gathering – Food / Beverage was made available prior to the regular meeting starting
FSE set up a great self-serve bar and delicious Hot Oriental Appetizers (Egg rolls, Dim Sum and Sateys)

6:00PM Call to Order and Pledge of Allegiance: Chef Willie Jemison
Invocation: Chef Rick Kahre
Culinarians Code: Mike Osborne

Welcome: President Osborne welcomed all and introduced all who helped make this meeting possible
Thanks to: Chef Corey Durham, Chef Dallas Parrish CEC, Eric Martin and Randy Sanders of Food Sales East
Introduction of Guest Speakers: Rick Balsam, Gep Nelson, Randy Rayburn and Brian Hare
Introduce: New Members / Guests

6:10PM Chapter Business and Reports
Minutes, Chapter Secretary - Chef Kim Ingram read and approved
Treasurers Report, Chef Rick Kahre - motion and approved
Special Events – Final on Golf Outing - Cathy Hoorman - Chapter cleared about $2000.00
Certification Update / Competition Update – Chef Paul Jensen was absent but October 24th is the next upcoming
certification exam.
The September 28th Certification Tests tested 10 Chefs at the Art Institute and 9 had passed
Michael Osborne announced the Chapters Award for the Little Oscar Childhood Nutrition Award - applause for
Chef Willie Jemison.

Chef and Child - Childhood Nutrition Event is October 13 - Announcement by Chef Jemison
The Chapter will be holding its Childhood nutrition Event at the H. G. Hill Middle School ** Principal: Connie Gwinn **
150 Davis Road, Nashville, TN 37205 (615)353-2020

6:30PM ACF Culinary Announcements: Chef Michael Osborne opened the nominations for 2010 Chapter Awards
Ozzy delineated the positions that are being nominated and some new guidelines for these awards
    Please Click Here for Details

6:40 PM Educational Portion: – Introduction by: Chef Robert Siegel
How to Get Into the Restaurant Business
Chef Robert Siegel opened the round table with an introduction of the numerous pitfalls of owning your own restaurant. He delineated many of the skills that are required to have your own business - many that are not related to being a good cook or Chef. He then allowed each of the panel guests to introduce themselves and make a statement on their experience as owners.
   Brian Hare was a business analyst from TSU's Small Business Development Center. He talked about the particulars of the financial proceedures - and the difficulty of finding money to start a business.
   Rick Balsam, owner of Tin Angel and financial principal in Zola and Mirrors Restaurant spoke of the experience of partnerships, and financial structure of restaurants. Most encouragingly - was his answer to the question of "what is the next big idea in the restaurant business?"- his answer - "It's your idea, whatever it may be"
   Gep Nelson, owner of Wild Iris and Yellow Porch spoke of his learning on the job as he went. Willing to make many mistakes, and willing to take chances.
   Randy Rayburn, owner of Sunset Grill, Midtown Cafe and Cabana talked about letting others pay for his education by working in the industry for other owners until he felt ready to open his own.
   The floor was opened for questions and they were non-stop. After about half an hour, the panel was closed out and dinner served.

Eric Martin of Food Sales East spoke for a few minutes about their fondness of hosting the Chefs Assoc Meeting in September. He thanked us for coming, and we thanked him for having us. Eric introduced Chef Corey Durham and of course, Chef Dallas Parrish.

7:30 PM Quick Chapter Announcements:
Raffle (To benefit MTC-ACF Flower Fund) – Chef Rick Kahre

Meeting Photos