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My Friends,
By now most of you have heard the sad news that we lost two more good friends who's professional, superlative lives, being high profile spot lighted our profession. Chef Jean-Louis Palladin succumbed to lung cancer in early December. He was 55! He'll be remembered as the French Chef who "developed a community" among cooks and chefs world wide as well as creating a spirit and excitement about experimenting. He was a teacher, a Boy Scout Leader and an inspiration for all of us. "He put it all together to create a link between American and French cuisine." Recognized for his talent within the industry, Palladin received many accolades including the coveted James Beard "Outstanding Chef Award" in 1993 among others. Nevertheless, this chef-mentor kept his feet solidly on the ground.....he was the type of guy who would sit down and talk with you.....be you a Burger King cook or an exclusive type culinarian, world renowned or what ever. His passion for food was immeasurable.
Jamie Shannon! Chef at Commander's Palace in New Orleans....the guy who succeeded Emeril Lagasse in that "post" in 1990, died on November 23rd in Houston of cancer. He was 40 years old. Shannon spent the last 17 years at Commander's and co-authored "Commander's Kitchen" the cookbook. A New Jersey native, Jammie knew early in his life that food would be his life. After working in a cafeteria and a seafood restaurant in New Jersey, he entered the Culinary Institute of America at Hide Park, N.Y.......the rest is history as his career began to soar. Shannon served as chef saucier at Trump Plaza in Atlantic City, then joined the staff at Commander's in 1984, again as saucier. He moved up through the ranks becoming executive sous chef and when Lagasse left to open his own place, Shannon was selected to the post of executive chef. He was the reason to dine at Commander's Palace....no doubt. Creative and aggressive, he truly loved the traditional "southern cuisine." He was a magnetic influence on his staff and management and us.
When asked about New Orleans as home, Jamie said: " I love New Orleans, and I love my wife, and I love my job. So young, so much talent, and he gave so much to us, his successors in profession.
Many of you will remember the brutal snow storm that hit Rochester, NY on March 30, 2000, the day many folks were arriving for the North East Regional Conference In Rochester. It was God's will that our beloved friend, John Hovanac, CEC, AAC, was killed in a terrible automobile accident in that storm. We miss him! He was, and continues to be an inspiration to those of us who knew him...a kind, generous and giving man, this chef. He emulated what all ACF members should be..committed, passionate and professional.
Let's aspire to live as these men did. Let us love who we are, where we are and what we're all about. Work as they did, determined to make a difference, forward thinking with no pretense...make food beautiful, make food "sing." After all, is food less a poem, a cook less a poet? So many of us did not have the opportunity to meet or talk with these men, but that does not mean they didn't have some (quiet) impact on our lives. Because of their lives, our lives have inherited the respect of the public. We're recognized for what we do because, in part, of their efforts & public exposure. Sadly, we have to say so-long, but we should keep their contributions in mind, much as we do Escoffier's......they gave us as much, but during a different culinary era. Both times, then and now, were good times for cooks. In both of these historic "brackets in time" our professions matured offering great food, unquestionable management skills, nutrition and sanitary procedures culinary history. So, toques, off, a little prayer whispered quietly (that we too will become so great and humble, on the inside, as they were) and bid our partners and friends a farewell.
They are not the only friends we send off to the great kitchen, they're just the ones I'm aware of....and the others, whom you know from your hometowns, are no less respected & revered men and women culinarians. In fact, in numbers, the up and down the street colleagues who passed away recently or in the past should also be remembered kindly. They too made their marks in their arenas, hometowns and restaurant kitchens. They impacted the lives of all the cooks who served in kitchens. Good knowing you, each of you.....and we're sad not having you here with us.
Long time ACF member, Harry Hoffstadt aptly summarized Edith Brown's roll with ACF & The Academy of Chefs. "The First Lady of the Academy." Edie passed away last October following a long illness. Edie Brown "served" the ACF especially The Academy from 1980 to 1994 as executive secretary......and a whole lot more. She wore many hats, but loved the Toque most! Even keeled, Edie Brown would be there in the background to smooth over and solve many of the "problems" that always seem to surface in the ACF. The "Joan d'Arc" of ACF, truly a Knight in (very) Shining Armor. A lady of the first rank. She is survived by her husband, Ed Brown, who, in my opinion is the best person that ACF ever employed......between Ed and his wife Edith, (and others) ACF grew and grew...it matured into the great organization we know and are building on today. Ed's still very much involved. If we believe in the stuff we were told as we were growing up, there is a Heaven. From that vantage point Edie, Jean-Louis, Jammie, John and others will guide us as we continue to move forward in this great Federation. We need only to ask for their continuing guidance. Angels? Maybe. (Picture cooks as angels........)
I hope by reading these brief obituaries you look back to just a few weeks ago at the events of 9-11and that we focus on what's right and good, and realize how vulnerable we are to circumstances beyond our control. We should go up to the folks we've hurt, insulted, slandered and spoken poorly of in the past and say, "I'm sorry!" We must look at our inner-selves and determine where we need to go and what we need to do to be a mentor, friend, the pair of ears for someone who needs them, be an honest friend and employee who gives everything expected everyday to our employer. We must be thankful and grateful for the jobs we have....for the guests we serve no matter who they are. We must be open to criticism and complements with equal grace. In so doing, we demonstrate the humble service we elected to make our life's work and endear everyone around us to love and respect us for who we really are. As we look at the lives of these "great chefs," let's focus on what they contributed and try our damnedest to emulate their attitudes. We need to be true to ourselves and each other. The rest is easy.
2002....a Bright Future
Our National President, Chef Edward Leonard, CMC, AAC envisions a kinder, gentler and bravely honest ACF. It's doable! It'll take a little adjusting on each of our parts, it'll take having to eat a little humble pie.....me included! It'll take some real effort. We can do it, I know, because, I know you, and he knows we can. We're well on our way....and let me tell you, if I can make drastic changes in my seldom to be humbled attitudes in the ACF, many of you can too. As I suggested, we're on our way. Less and less argument surfaces at regional and national meetings. Sure there will always be those who are hell bent on being negative, but they'll eventually be "swallowed up" by the positive thinkers, the visionaries who want ACF to really be about food and cooking and friendly gatherings of professional people who cook and teach cooking. If you, who have had the privilege of attending a regional or national gatherings of ACF people, share with others in your chapters how much fun the events are, we will have a much greater attendance. They will benefit, as you know from being there. Now, Imagine how much more fun they will be when we concentrate on cooking, friendly exchanges of ideas, spending quality time with long time friends and how good it will be to establish new friends and contacts. Wow! The thought of this goal makes me shiver! Imagine the motivation to Certify they'll get at convention.
You are the ACF. You are the cooks of today. You are the men and women who will establish the trends of tomorrow. You are the culinarians who hold the future of the ACF in your "hands." Fighting inevitable changes is stupid.....and will continue to erode our membership. We will give more room to these who initiate thoughts of NATIONAL MEMBERSHIP/CHAPTERS.....something I believe is not viable to a working professional culinary organization. People need to belong...and they need to be there, in person for meetings and projects. If they belong from a distance and will stay away, it's our nature not to be involved. They will not be contributor/participants, just there, like wall paper, and offering no practical assistance in an association that needs the human factor. If we behave in a less than professional manner in our communities, it will spill over into the national picture and reflect poorly on ACF, we will not be a desirable federation...thus, national membership/chapters will grow and flourish, and we'll just fade away. That's not what you want, that's not what I want, that's not what Ed Leonard, Jim Taylor or the others want................WE ALL WANT A STRONG ACF, local and alive! ( you can tack that attitude to certification as well....strong, honest & locally reviewed to ensure quality, certifiable culinarians. Maybe throw in a dose of practical cooking) Just a little thought!
I hope that everyone of you had a rewarding holiday. I know you worked very hard and some long hours making spirits bright for countless guests....I pray that you finally have your chance at enjoying some "Good Cheer!" Your loved ones missed you a lot while you devoted time at the ranges and in the kitchens of New York State and beyond......I know how hard it was for you to be at work, but you needed to be there. Now, you must take the time and give it to your loved ones...hugs and kisses all 'round, you need them, they deserve them. They feel so warm & good, don't be stingy.
Here we are at the threshold of 2002................will it be the best year that you've lived? It's up to you. Your life and it's ups and downs, highs and lows, successes and failures belong to you. What becomes of it is determined, piece by piece, bit by bit by your attitudes. I know many of you and I really believe that you are positive contributors to your kitchens, friends to your employees, as well as aggressive employees for your properties; neighbors, and colleagues. Your Chapters also benefit from your efforts. I know you well enough to know that your families and dear ones mean everything to you.....show them! (you never know.)
Therefore, my friends....I challenge you: Be everything to those you love. Be proactive with your membership in ACF. Commit to being the best officer you can...give, give, and give some more. You'll take back what you're worth in a "golden bricks of friendships" and feel good about your chapter's accomplishments. Look past the close horizon and recruit new members, one at a time.....member by member. Encourage community involvement in you chapters. Be Scout Leaders, demonstrate your skills in shopping malls, encourage vocations in Food service, visit secondary schools and participate in career days, and other locations in your towns. Show your town who your are. Let everyone, non-members (cooks) and the public see what ACF is doing for them....yes for your customers. They are the folks who enjoy our cooking everyday, from Mickey D's to the Country Clubs and Hotels in our Great Empire State restaurants, city by city, village by village. Do you know how many folks who have no idea that there is an ACF? Shame on us! Why don't they?, is what to should ask yourself. Find an answer and intice community interest...then sign 'um up. The most recognizable uniform in the world is OURS! That Toque shouts, Professional Chef. Imagine that.
Lastly, please don't leave God out of the picture. He's there to help, at our side, day and night....we don't even have to ask for it, His help is free and unconditional and He gives it to us, just like He promised!
HAPPY NEW YEAR
ACF BROTHERS & SISTERS
AND KNOW I LOVE YOU!
Chef Don Antinore, CEC, CCE, AAC
Your ACF-NYS Coordinator
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