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The Chefs Table for the March of Dimes This year, the MTC-ACF donated a Chefs Table for 10 to the March of Dimes Signature Chefs. This extravagant gift was purchased for over $1200 by John Curtis. All the proceeds went to benefit the March of Dimes.This Chefs Table was presented at their home on January 23rd, 2010. Participating Chefs were; Darrell Breaux, Kimberly Davis, Willie Jemison, Mike Osborne, Rick Kahre and Kimberly Ingram.Soup Course: Chef Darrell Breaux
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| 2010 Pork Competition - A Taste of Elegance |
 Click for Pork Pics |
The MTC-ACF shows well this year. The Tennessee Pork Producers hold an invitation only competition each year to determine the Middle Tennessee Chef that will represent them at the National Competition. The contest is not an ACF sanctioned, however a number of chefs from our Chapter love to compete.
The invitations go out- and the first ten chefs to respond make the cut. This year, Mike Osborne of the Manchester Conference Center, Rick Kahre of J&M Catering, Joe Diguira of Loews Vanderbilt Plaza are the three MTC-ACF members that got in. The other contestants were Chef Jason Gooch, sous chef for J & M Catering, Sous Chef Marlon of the Bluegrass Country Club, Chef Laurie Potts of the Wildhorse Saloon, Chef Dylan Mackin of 5 senses, Chef Forrest Parker of Opryland Cascades, Chef Mark Shelton of Il Puleo Grille.
The judging started at 4:30 pm. Chef Jason Gooch was the first. Each Chef has a table of four that he presents to four judges. The chef then has 5 minutes to serve the dish and present it and answer any questions. The chef has to set a nice table and accompany the recipe with vegetables and garnishments. While the table set and accompaniments are not judged, the overall presentation has a large influence on the judges.
Chef Gooch's approach was an upscale American Chuck Wagon, Chef Rick Kahre used an Hawaiian Luau, Chef Marlon was a Cajun theme, Chef Osborne was an Upscale Tennessee fusion with Classic French, Chef Potts was undoubtedly full Tennessee cuisine. Chef Mackin's recipe reflects some family traditions of his family, and Chef Parker's direction was New American that is featured at the Cascades, Chef Skelton was decidedly Asian and Chef Joe Diguira also went in the direction of New American.
The results reflect well on the MTC-ACF.
First Place $1000.00 went to Chef Joe DiGuira of Loews Vanderbilt Plaza- a long time member of MTC-ACF
Second Place $ 500.00 went to Chef Rick Kahre of J&M Catering - a long time member and officer of MTC-ACF
Third Place $250.00 went to Chef Forrest Parker of Opryland
Chef Laurie Potts of the Wildhorse Saloon captured the TN Products Award - for the best use of Tennessee grown/manufactured products
Cudos for Tammy Algood and Phyllis Ferguson
Tammy Algood is an Assistant Area Specialist, Food Marketing, The University of Tennessee Extension. Tammy was responsible for the smooth runnung of the contest. Phyllis Ferguson, Executive Vice President of the TN Pork Producers Assn. runs the whole show commented "Hopefully, our invited guests at the Taste of Elegance reception can see pork used in many different main dish entrees and consider choosing pork when ordering at a restaurant."
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| Chef Jason Gooch | Braised Pork Shank over Sweet Corn Scallion Cake, topped with Napa and Red Cabbage Slaw | Chef Gooch talks to the Judges during his 5 minute presentation. |
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| Luau Table set by Chef Rick Kahre of J & M Catering | Hawaiian Pork Spinelas Luau | Chef Rick makes his presentation to the Judges |
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| Chef Marlon of Bluegrass Country Club sets up his plates | New Orleans Stuffed Pork Tenderloin with Creole Mustard Cream Sauce | Chef Marlon speaks to the Judges |
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| Chef Michael Osborne of Manchester Coffee County Conference Center | Tennessee's Most Dangerous Catch Peppercorn seared Pork Tenderloin a la Oscar with Homegrown Prawns and Savory Bearnaise Wild Mushroom Melange & Risotto with Carrot Crisps |
Chef Mike speaks to the Judges |
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| Chef Laurie Potts of the Wildhorse Saloon sets a beautiful Table | White Marble Farms Bone-In Pork Loin and Pork Tenderloin brined in Apple Barn Cider and Stolls Mill Sorghum Molasses stuffed with White Lily Grits, Sweet Water Valley Smoked White Cheddar, Applewood Farm Country Bacon and Sweet Potatoes served on a bed of Farmers Market Red and Green Cabbage and Apples. | Laurie speaking to the judges |
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| Chef Dylan Mackin preps his plates | Recipe not provided | Chef Mackin talks to the Judges |
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| Chef Forrest Parker of the Opryland Cascades | Smokey Braised Karubi Rib, Carolina Gold Pilau, Madiera Red Eye Gravy | Chef Parker plates up his dish. |
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| Chef Mark Shelton of Puelos Grille | Asian Stuffed Pork | Chef Shelton presents his dish. |
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| Chef Joe DiGuir, Loews Vanderbilt Plaza, sliced his pork loin and sautees the pork belly. | Maple Pork with Smoked Cheddar Risotto Potatoes, Green Bean Salad, Cranberry Onion Marmelade | Chef Diguira explains his dish |
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| Tammy Algood, coordinator of the contest | Phyllis Fergason, Pork Producers Council | Chefs Portrait |
Congratulations Joe DiGuira and Rick Kahre!
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Volunteers head up medical mission here at home Every single day, I hear or read about people right under our noses who desperately need medical or dental or mental health help and can't afford even the most basic services.So I was happy to hear from Nancy Campbell, who is the chief organizer of a free medical mission right here in downtown Nashville.Yes, Nancy and her friends at First Baptist Church Downtown have put together a completely free medical, dental and eye clinic this week — Thursday, Friday and Saturday — where anybody who needs attention can come and get it."We used to go to Brazil and do a medical mission there,'' said Campbell. She and her fellow church volunteers from First Baptist, however, decided that "with so many people out of work and without medical coverage that we would do (the mission) here'' at their sister church, the Church of the Messiah on Lafayette Street.The medical mission staff has grown every year, and this year the hope is to serve more people than ever in the three-day open clinic where doctors and dentists volunteer their time to help their brethren in need."I don't know how many we will serve,'' Campbell said, "but we will serve whoever comes.'' She said the patients will sign in and receive a number and then be directed to the appropriate services."I think this year we will have double the number of patients,'' predicted Dr. Michael Vaughan, a local dentist who is serving as the medical director of the clinic. Dr. Vaughan has recruited his partner, Dr. Bob Elam, and a cadre of other local dentists to volunteer to do everything from dental exams to oral surgery and restoration work. Dr. Vaughan has volunteered on six Brazil medical missions and at four of the First Baptist-sponsored local missions. "It's rewarding to do (this kind of volunteer work) both places," he said. "There is just as much need here at home as there is there. For us, it is a chance to give back. |
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“ LOCAL STUDENT RECOGNIZED FOR OUTSTANDING SKILLS IN NATIONAL COMPETITION ”
Nashville, TN. – Melody Stewart and Andrea Spurlock, of Smyrna, TN recently participated in STAR Events (Students Taking Action with Recognition) at Family, Career and Community Leaders of America’s (FCCLA) 2009 National Leadership Conference.
Melody Stewart and Andrea Spurlock, who are 2009 Graduates from Smyrna High School’s Culinary Arts program, received a Silver medals Entrepreneurship, one of 22 national STAR Events available to FCCLA students. Ms. Stewart and Ms. Spurlock were in the FCCLA Chapter at SHS under the direction of Mrs. Sandlin for the past 4 years.
Their medal was presented at a recognition session honoring all participants at the Gaylord Opryland Convention Center on Thursday, July 16. More than 5,300 members, advisers, alumni, and guests from across the nation attended the meeting. Nearly 3,000 students advanced from the local, regional, and state level of STAR Events to the national meeting.
Ms. Stewart and Ms. Spurlock were participants in the Occupational Entrepreneurship event. They used their Family and Consumer Sciences related occupation skills to develop a small business, participate in an 20 minute interview with 3 judges, and communicate a personal understanding of what it takes to own and operate a business. The students designed a bakery called “A Peace of Cake”.
FCCLA’s STAR Events are based on the belief that every student is a winner. Competition, evaluation, and recognition all stress cooperation as the basis of success. Both youth and adults work together to manage the events and serve as evaluators of the participants.
Throughout the year, FCCLA members tackle issues such as teen violence prevention, traffic safety, family issues, career exploration, and much more. FCCLA programs and competitions enrich student learning, improve self-esteem, and serve students with a range of ability levels, economic situations, and cultural influences.
FCCLA: The Ultimate Leadership Experience is a dynamic and effective national student organization that helps young men and women become leaders and address important personal, family, work, and societal issues through Family and Consumer Sciences Education. FCCLA has more nearly 220,000 members and over 6,500 chapters from 50 state associations and the District of Columbia, Puerto Rico, and the Virgin Islands. The organization has involved more than ten million youth since its founding in 1945.
FCCLA is unique among youth organizations because its programs are planned and run by members. It is the only career and technical in-school student organization with the family as its central focus. Participation in national programs and chapter activities helps members become strong leaders in their families, careers, and communities.
Practical Test for ACF Certification
Taking the Exam
When you are ready to take the practical exam for your ACF certification, complete the Practical Exam Candidate Registration Form and return to the ACF national office. The test fee due to ACF is $50 for ACF members and $100 for non-members. Payment must be made prior to the exam date. You will receive a receipt after your payment is processed.In addition, you must contact the test administration to confirm test time, host site fee and specific details about the testing facility. Test sites may charge an additional host site fee that is payable to the organization hosting the exam. Payment for any host site fees are separate from the amount due to ACF and are coordinated by the test site adminstrator.
TennesseeTest held at: Contact: |
Click for Practical Test Pics |
The Middle Tennessee Chapter hosted a Practical Exam on October 24, 2009. There were 3 applicants and all passed their tests. Below are pictures of Chef Mark Rubin as he completed his test, and Chef Tom Loftis as he did his exam, and Chef Einer Gudmundsson. They each created a 4-course menu:
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Centerstone Coordinator Lends a Hand
Monday April 27, 2009 the Loews Vanderbilt Hotel hosted The Best Cellars Dinner presented by Eco Energy to raise money for the T.J Martell foundation. The T. J. Martell Foundation raises money for leukemia and cancer research. The foundation celebrated their 10 th year at this annual dinner. The dinner is attended each year by the top music industry best “sellers” and paired with Nashville’s best wine collectors. The extraordinary dinner was the creation of guest chef Dean Fearing.
