As most chef's, I look forward to spring as it brings new bounty to our kitchens. The sign of Shad Roe, Soft Shell Crabs, Fiddle Head Ferns, Ramps and Morel Mushrooms are a true sign that spring is almost here. As you chef's know winter in the Rochester area is long and the heavy winter foods will soon be another memory.

This month meeting will be the Chef of the Year cook off between myself and Vice President Brad Yearwood, CEC at Cobblestone Creek CC starting at 6:30 pm April 30, 2007.Once the cook off is over the past Chef 's of the year will vote on who it shall be and the outcome will not be revealed till the Presidents Ball dinner in September. I urge you to come join us for this cook off.
Also that evening Jeannie Riorden from State Venture and Steven Rich from Rich's Foods will demo different products.

I would like to thank Mark Voyten from Sysco for his demo on Buckhead Beef at last months general meeting and also Darrell Rudy from Food Worx,Inc who explained how his company operates.

We as active members need to come forth with ideas for future fund raisers and public involvement to get our name out there to show that we are professionals and we care about our profession. Any ideas can be brought to the Boards attention at general meetings or contact myself.

Chef Macri

Don't Forget
Coty Cook-Off
Cobblestone Creek CC
100 Cobble Creek Road
Victor, NY
6:30 pm April 30,2007