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Job Postings
We welcome our chapter members to post opening positions as well as a brief version of their resume, when seeking employment, in this section of our newsletter.
CHEF JEMISON’S HOLD HIS 6 TH ANNUAL CHILDHOOD HUNGER DAY
Tuesday October 13 Childhood Nutrition Day
from 11:00 a.m. until 2:00 p.m.
Sponsored by: Middle Tennessee Chapter of the American Culinary Federation
Chef Jemison, CCC held his 6 th Annual Childhood Hunger Day at the H.G. Hill Middle School located in Nashville, TN on Tuesday, October 13, 2009.
The Board of Directors of the National Chapter of the American Culinary Federation recommended that the name be changed from Childhood Hunger Day to Childhood Nutrition Day with an emphasis on nutrition and childhood obesity.
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| H. G. Hill Middle School
Principal: Connie Gwinn
150 Davidson Road, Nashville, TN 37205
(615)353-2020 |
HIT A HOMERUN FOR NUTRITION |
Meet Principal Connie Gwinn of the H.G.Hill Middle School - Principal Gwinn provided us with a warm and friendly atmosphere at the school gym, where Homerun for Nutrition was held. |
Our friendly group included Chef Anthony Mandriota C.E.C., Student from Art Institute, Chef Elaine Parker C.W.C., Chef Nancy Campbell, Chef Willie Jemison C.C.C., AI Student, Chef Kim Ingram, Chef Tony, and Chef Cathy Hoormann |
Chef Kim Ingram manned 1st Base - the fresh fruit kabobs - luscious large chunks of melon, pineapple and strawberries started the run around the bases. |
2nd Base- Scrambled Eggs with Chef Mandriota and the Art Institute Student Chefs - fresh hot scramble with a bit of diced smoked ham and shredded cheddar. |
 3rd Base Cereal with Chef Cathy Hoormann - Several whole grain low sugar cereals rounded 3rd as the kids made their way to home plate with the milk. |
Chef Campbell and Chef Jemison do a little soft shoe at the Purity Dairy Home plate. |
After their homerun - the kids made it to the Pitcher's mound where Chef Willie had demo plates on good nutrition, literature handouts and prize bags with all sorts of goodies and a frisbee. |
When the scorecard was all filled out and the nutritional program completed, Chef Willie had a Taco Station ready for the kids lunch. |
Chef Jemison sits with a class full of kids and explains the best way to throw a frisbee.- Oh and a plug for being a chef. |
An impromptu Question and Answer Session with the Chef |
The kids line up for the scrambled eggs. |
Each Class came through the ball park at different times so there wouldn't be an overload. Here the next class lines up to sign in and start their run around the bases. |
Chef Willie arranged for a couple of extra stops on the tour. Here
James of Schribner Spices talks to the kids of how to add flavor and zest to food without adding sugar. |
Karen Bransford of Diamond Foods talks to the kids about artificial sweetner. |
Chef Kim and Principal Gwinn sign cards for the 1st base fruit. |
Even the teachers try to collect the prizes at the end. |
Chef Campbell gets everyone signed in to start the ballgame. |
Chef Parker has a little heartier food for the teachers and staff of H.G. Hill Middle School. |
| When all was said and done, the day had been a resounding success. Over a hundred kids had come through our ballpark and rounded the bases for good nutrition. The Chefs had a great time and of course the kids enjoyed the break from classes and learned a good bit about nutrition. |
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March of Dimes
Event was held on Tuesday, 9.22.2009
5:30 p.m. to 8:30 p.m.
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Our 2009 Signature Chefs
Burke
500 guests including many corporate and civic leaders assembled for a gourmet extravaganza.
20 chefs prepared samples of their signature dishes and more than 250 outstanding silent auction and live auction items were sold to raise money for the March of Dimes.
A number of MTC-ACF Chefs participated in this years Signature Chef Event. Chef Elaine Taubin C.E.C. of Loews Vanderbilt Plaza, Michael Osborne C.E.C. -Manchester Coffee County Convention Center, Chef Kim Ingram of Chaffins Barn, Cathy Hoormann of Kickin Coffee, Chef John Vogt of Nick of Thyme and of course, Our Chapter. The Chefs contributing to our table were Chef Mark Rubin, Chef Darrell Breaux, Chef Rick Kahre and Chef Robert SIegel. Amazing help and assistance by Chef Willie Jemison, Chef Melissa Linkenhoker, Chef Anna Hicks and Chef Rendee Trout. |
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Our greatest satisfaction in this event is to be able to donate our Chef's Table for 10. The March of Dimes was able to auction the dinner off for $1400.00 to add to their efforts.
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When some of our members and our Chapter help in the Community, it is as if we are all contributing to the good and welfare of Middle Tennessee. You all can be proud of the MTC-ACF participation with the March of Dimes for 2009.
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See you next year at Signature Chefs! |
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ACF Chef & Child Awards/Scholarships -
The Little Oscar Awards
The Little Oscar Awards recognize those chapters that put forth an exceptional effort to advance the mission of the ACF Chef & Child Foundation in its fight against childhood hunger and malnutrition. The national Little Oscar award winner, selected from among the four regional winners, will be announced at the annual ACF National Convention.
It was determined that there is a need to revamp the award criteria and application process to more accurately reflect chapter involvement in facilitating programs to provide education in childhood nutrition and decreasing childhood obesity now and in the future.
ACF Chef & Child Little Oscar Award Winners 2009
Central - Chefs de Cuisine Association of St Louis
Northeast - ACF Great Bay New Hampshire Chapter
Southeast - ACF Middle Tennessee Chapter
Western - ACF Washington State Chefs Association |
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The National “Little Oscar” Award will be decided by the selection committee
comprised of four regional CCF Board Members.
• AWARENESS CAMPAIGNS - An ACF local chapter holds a Childhood
Nutrition Day event on around the official Childhood Nutrition Day,
October 16th.
• SUPPORTING A LOCAL CHARITY that meets CCF guidelines with
their fundraiser, or your chapter can make a direct monetary donation
to ACFCCF.
• EDUCATIONAL PROGRAMS/COMMUNITY OUTREACH - Chapters
can work in the community in schools, head start programs and after
school programs. Educational materials for presenting nutritional
awareness are available from the ACF National Office.
• DISASTER RELIEF - Call CCF if there is a disaster that affects children.
Funds are avaiable for your area. Work with your local Civil Defense,
American Red Cross, Salvation Army, etc. to help train workers plan for
disaster feeding. Make a small yearly contribution to CCF for disaster
relief.
• ESTABLISHING A RELATIONSHIP with your local newspaper, TV and
radio stations. Invite them to go with you on a community project. Be
proactive with the press; they will love your events. Take photos of your
chefs with kids - be sure to wear chef jackets and hats. Send the photos
and articles to the ACF National Office for consideration in placing them
on our web site and/or the National Culinary Review.
• MEMBERSHIP ENRICHMENT - Hold a CCF fundraiser - tools to help
you get started are listed in this handbook. Having a CCF event
establishes chapter teaming and establishes the chapter in the eyes of
the community. Form a CCF Committee - invite junior members to get
involved. Give recognition at your chapter meetings to participants who
assist with your CCF events:
(1) The national award is presented during the general session at the
ACF National Convention and is given to one chapter that excels in
all CCF areas.
(2) An article in the National Culinary Review will recognize the winning
chapter and the Chef & Child chairperson.
(3) The chapter’s name will be inscribed in a separate, permanent
plaque at the ACF National Office.
(4) Any chapter recognized as a National Little Oscar Award winner can
not apply for the Regional Award for three (3) years.
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