Once again a record turn out for February's General Meeting. Thanks to all who attended.
Many thanks to Steven Donnelly US Foods Vice President of Sales who did a wonderful job speaking about Trans Fats and answering many questions from the membership.

This month's agenda will include Mark Voyten from Sysco Foods who will be sharing information on Buckhead Beef and Pork. Also Darrell Rudy from Food Worx Enterprises will elaborate on how Food Worx Culinary Training Program operates and its benefits.

The closing of March's meeting will close nominations for Chef of the Year. If you know someone in our chapter that is qualified for this he or she needs to have supporting documentation to be eligble. All submissions will be handed to Chef Don Antionre by the closing of nominations.

Chef Macri