Let me begin by first asking that all you who have questioned our ACF Elected Board's activities over the past year and didn't attend the 2002 ACF Convention, please be seated and be quiet! I have had the privilege of attending 26 ACF National Conventions over many years , and I have witnessed all manner of leadership at the helm of our American Culinary Federation, some good, some not so good, some aggressive some lack luster, some with vision and some blinded by ego and personal agenda. There were those who were hell bent of creating a fantasy, others who had pipe dreams of a grand scale culinary fraternity leaving the small chapter people in the shadows of our great nation. Some needed to build monuments to themselves, and then there were those leaders who believed the ACF was in good shape and left it at that.    Not so this Board! Many have criticized them for not seeming to be doing anything constructive or they have remarked that the Board has been quietly treading water and accomplishing very little of much consequence. Some have even asked that we elect new people to the board next July! What a mistake that might have been had this Convention not brought into light the many positive, constructive, forward moving (at nearly warp speed) ideas and much needed programs. Quietly changing the world of ACF might best describe the work this Board has engaged in over the past several months. Let me walk you skeptics out of the woods.....just hold my hand so you won't get lost and let's get started.
    Skills for Culinarians Day at the National Level was born on the first day of Convention. We are all cooks! What's the big deal with showing off our talent, to each other and the world....and that we did. There were represented several countries of the world: Germany, Great Brittan, Canada, Mexico, the Master Chefs of America and the celeb chefs who bring our trade before the American Public, Quatamala, Equador, Peru were there...each country did their thing for us. They brought cooking to the surface....what a way to begin a chef's Convention, it put us all in the mood to be proud we belong to ACF and be among colleagues from all over representing all ages and skill levels. No one was intimidated...we all were there to learn and that we did in the best way possible, observing cooking at every turn all day and nearly everyday. As our distinguished colleague from New Jersey put it, "Skill Day is in the Bank!"
    Second day we began formalities with the general session. We couldn't help but notice a beautiful demonstration "kitchen" set up state right. The President! Chef Edward Leonard, CMC, AAC gave a rousing report of what has been on the "burner" these last 12 months and we were awed by the work accomplished in this short span of time. Chef Ferdinand Metz, CMC, AAC President Emeritus of the Culinary Institute was the keynote speaker and a great talk it was...motivational, inspiring, to the point and honest to a fault. And just as he finished his talk his brother Reinhold Metz from Germany approached the stage and the demo kitchen. Announcing his "younger" brother Ferdinand would be his Comme, he began to demonstrate traditional German Cuisine...the flare and excitement he displayed made those of us in the room better understand that ours is a passionate profession and we should never be ashamed of what we do. The good humor and almost comedy of the brothers Metz spell bound is beyond the appointed time for lunch, and we didn't mind a bit. The demo state is an addition to the hardware we now own and will transport to may ACF functions for the purpose of showing off our
humble talents.......it made its way to the trade show floor where the Master Chefs performed all long for two days straight....the ACF President even took time away from his heavy schedule to demonstrate for all who would watch. The need to bring ACF forward into the light of American Days is finally on track. Our public relations initiative has been established and a better than great PR company has been engaged to "Brand ACF." We have always been leaders in the culinary arena, but we were mostly the only ones who knew it...not any more, friends. We have a new LOGO....and if you haven't seen it check out the AUGUST Culinary Review....it's there! Stars and Stripes and the unmistakable Toque, the insignia of a chef! No more need to tell who we are (The Authorities on Cooking in America.) We'll just show them. Who's them? Every man woman and child in the world, that's who...isn't it time. And it took this Board to realize this as important and do something about it. It's just one big part of a five year business plan of the ACF.....imagine that "a business plan!" Well, friends, we are a business, a very large business....an industry that's growing faster than we can keep up with. But
we have finally recognized it and this Board is doing something about it. Note the plan goes beyond their possible terms of office....but that's a good thing. It allow some continuity in government, in progress and public awareness.....beyond wise, I'd say. This is a diverse Board, Cooks/Chefs, Educators, Business people a good ingredient mix in order for us to expound our virtues with out reserve or cornering just one little-bitty segment of who we really are. This Board has vision, as I said before and it also has peripheral vision...it sees every angle from every vantage point imaginable.
Is there argument and disagreement? I guess in order for government to be good government, there must be questions and disagreements, matters open for debate, and when all is argued and hashed out, a common ground is agreed upon..................boy were we wise to elect these men to serve us.
Our initiative does not stop at Branding ACF, it's partnering with other organizations. We have established relationships with the R & D community, the Personal Chef's of America, Bakers and Pastry Chefs......."sub-chapters" will be formed to adopt chefs who currently belong to other professionally aligned organizations, those culinarians, researchers, etc will be recognized for their certifications as well as they will acknowledge our outstanding certified people. This is big news, brothers and sisters.....there is no end to what's possible from now on.
      Certification! With the leadership of Chef Brad Barnes, CMC, AAC we have made forward strides in the certification programs which amaze even me! In January there will be a new booklet out describing the path to CMC! No kidding, every certification level will have some segment as a rung in the ladder as we climb toward the pinocle of our profession. Do we cook? Show me! There will be a practical which will be designed, level specific, so that we can show that we are who we claim to be.....is certification
going to be more difficult.....no! It is going to demand that we stand out in the profession and meet the challenges of today. Historically certification was good, and those now certified are the best there is, but the program has been stalled for a while...now there is new blood in the veins of ACF and we'll prove beyond any shadow of a doubt that we are cooks first as we grow the Master Chef population in the U.S.A. Keep an eye out for the new program. It's dynamite!
        TEAM 2004, the ACF Culinary Olympic Team will embrace the U.S. Army team and that team will compete under the ACF Umbrella. The Team has been named and the Junior TEAM is chosen from many exceptional junior competitors...DVCA (Philadelphia's) Junior Team will go to Germany in 2004! Good luck young people from all of us in New York State. You're winners already and now all that's left is to put the icing on your winning "cake" go for it.I think I've gone too long...but that's me, I guess....and there's more.
          Scholarships all over the place! The Academy has money....ask for it. It's there for us to use to further learn and achieve in this profession. The senior Chefs have made many inroads looking to "take care of those of us who are to follow!" A sort of retirement fund has been established...not for many of us, but for you younger people so as you gain years and maturity there will be a little something to reward your service to the industry, yourselves and the ACF. WOW!! Never before have we been so progressive as to look out for our own. I can recall the "cloak and dagger" days when the older chefs would hide their recipes and techniques so we younger people would not steal their jobs....no more mon amis! Things are different, and you and I should thank God they are.
    Side line notes: Martin Yan: techniques of the East. Chef John Folse,past ACF President: The Evolution of Cajun & Creole Cuisine...Paul Prudhomme and oh, so many other "rocks of Gibraltar were there for us. Oh boy, you missed the friendliest convention on record. Too bad!
  Our regional Vice President held a very informative and productive meeting to report on his activities during the past year. Jim Taylor, CEC, AAC
was open to all questions and had answers for everyone's inquiry. We need to be proud of this quiet man from Ohio.......his impact has benefitted us all...coast to coast. (I might even suggest he's material for the president's seat down the road a bit!! Keep that thought.) A moderate, not a yes man. Jim is there for us...you and little ol' me and I'm happy he is. Jim and our National Treasurer, Chef Mark Wright, CEC, AAC have joined in friendship and philosophy on the Board and work tirelessly on our behalf. Coupled with tjis young energetic President. Chef Edward, the members of the Board, coast to coast, north to south and we need not forget the Academy Chair, our beloved Fritz and his side kick and Vice Chair, John Minitti. They have brought new and invigorated life into the Academy and have
continued the legacy of Bert Catino and others in making this Academy, our Academy, indeed the Honor Society of American Chefs. Lest we forget, these men live the Culinarian's Code everyday. They are the right people for the job of leading the ACF forward. Support them...don't agree with everything they present, question them as to why they're doing this or than, then sit back and be amazed at the intelligent replies they give. What good is accomplished by tearing down a new bridge before we know how much stress it can handle? These are the cable which support the ACF bridge to the future, allow them to go forward with trust and support, give then ideas...after all, they cannot be expected to do it all, everyone needs help, a team is all it's members, not just the first string.
    Lastly, Chef Joseph Amendola, CEPC, CCE, AAC was elected our National Chef of the Year...God Bless you, Joe; no one earned it more than you over (has it been 50 years service?) Teaching, training and baking. Chef John Kaufman, CEC, AAC was named Chef Professional. Congratulations Chef, great job. Chefs Lisa Brefere, CEC and Chef Brad Barnes, CMC, AAC were singled out and received the Herman G. Rusch Humanitarian Award for their Heroic efforts during the days following the 9-11 disaster in New York City....and by-the-way....I got one too, to my surprise.
    There's more but it's late and believe it or not, I'm tired! Good night, friend and colleagues and please begin making plans to attend the Northeast Regional Forum in November the Conference in Philadelphia in March and Convention in Washington DC in July 2003........................looking good in all three areas.
Good cooking,
Chef Don in Rochester