Colleagues, Friends and Fellow Culinarians,

Summer and Fall 2002 has been hectic on my side of the pen, and I'm sure, you have each had your share of busy spells. Not easy!

With 9-11 more than a year past, we still find ourselves reeling from the "after shock" of that event. Business is down everywhere, staffing has become even more difficult than before, and the money in our bank accounts seems to be dwindling rather than increasing. The stock market and national economy has not helped our plight. The one saving factor is: We are Americans and this is, after all, AMERICA and the greatest place in the universe and we're living in the best "sub-division She has to offer......New York State! We're tough, we take every blow with abandon and are always at the ready to retaliate, and win, no matter what is thrown at us.

I shall not linger on the ACF Convention of last July. Needless to say, it was THE BEST Convention in my memory! Chef Ed Leonard and our elected Board moved forward over the months preceding the Las Vegas extravaganza, and presented to this membership a plan that is workable and logical. It is not a dream or fantasy, it is a vision of hope and a focus on success for every ACF member who wants to work to the end offered to us during the general Session.

The Academy of Chefs has accomplished astronomical strides for the benefit of the ACF and especially the Academy Members. The buttons on all of our Chef's coats should burst into space with pride knowing that the men and women of the ACF are really working hard, with the determination of a true culinarian seeing that we are not left in the dust or wake of any rival organization. they are working to improve, minute by minute, the status and prestige of each of us....collectively and individually, as they plan and execute their strategies thus producing results....imagine that?

We're beyond that today and going forward.

Certification is going to take on a new look! It will finally...not that it hasn't demonstrated the best in all of us up until now....but thing must improve. I'll liken certification to a 1960 automobile. They were good and beautiful things in their day. they drove us about and managed to get us from one place to another....but now they're "classics!" Driven, if you still own one, only on good days, on dry roads which present no hazard, or difficulty. Cars have been constantly up-dated over these past 40 years....becoming better and more efficient. they are the ultimate in luxury, then, ooops! A new idea comes along and the auto is once again improved and redesigned. Remember the 1960 autos still run, but one can see the age and antiquity. certification has not enjoyed these up-dates regularly, so maybe we're just a little antiquated, slow moving and move with the classic crowd.

Under the aggressive vision of Chef Brad Barnes, CMC, AAC as National Certification Chairman, we have given birth to new ideas....ones that will speak of who we are and should be. We are cooks, chefs, bakers and educators. We did not come to these places by appointment. Our personal professions evolved over time and we improved. So too should ACF certification evolve...now, demonstrating that we are indeed proud Culinarians and Educators. The new criteria will help us to move forward to the star ranking in the certification arena....The Master! I'll say it again, 'cause it sounds so good and not unattainable....The Master Chef....WOW! Imagine that little Black and Gold Pin on your lapel......doesn't the though of it arouse something special with in you? I wish I were 20 years younger (silly me) and certification was "built" to move me forward toward that Master Chef status....I would own one of those coveted pins and be proud to have earned the title CMC. Just keep an eye out for the NEW and if you don't know all the facts....just sit tight, they're on their way. No one will be hurt by any of the changes set forth. We will, I assure each of you, the certification Committee and the National Elected Board is working very hard to look at each word and line in the proposal and when all is said and done....you'll be the winners and for those who will move toward their certification, why, the pride they'll experience will overwhelm them. Just sit tight for a little more time....and for heaven's sake, if you're one of the dessenters, keep still! Allow the Board and Committee work for you....maybe you can join in the positive direction we're (ACF) going in and not throw up road blocks.

I had the ultimate privilege in October to have been invited to Judge an ACF Culinary Competition at Delhi CC. First let me say the Host college went far beyond the expected degree of hospitality to competitors and judges, guests and on -lookers. Bravo....you do what you claim and it shows!

No, I am not an approved ACF judge, but sometimes, with three or more ACF approved judges, one can "understudy" and see how it works in the real world of ACF judging. I can say, with out hesitation, I have never experienced such honesty, professionalism and determination in three men as I did at Delhi. Chef David St.John-Grubb, Chef Noble Masi, Chef Lars Johansson (and me) worked independently of each other, not discussing aloud what we were seeing as we went about adjudicating each piece, timing every competitor and the scores we came up with were ALWAYS with in a couple points of each other....a miracle? You bet it was. These 50 or so competitors and their apprentices were treated to the fairest determinations and scores possible. It wasn't easy....days began at 5:30 AM and went on into the night on both days. But it was well worth the weary tired bones seeing the "winners"....and everyone there was a winner...receive their critique with interest and excitement. I may now want to become an ACF approved judge...I'm not too old yet, (so says I) and soon I'll have the time to do it, if I'm invited and am able pass the rigorous steps required to become an ACF judge. We'll see.....but I have just a little more to say!

At the Convention last July, I enjoyed the privilege of placing into nomination for National ACF President, Chef Edward Leonard, CMC, AAC. I did it because I believe he is the person who can and will continue to move the ACF, and each of us, forward. It was also my exceptional privilege to place James Taylor, CEC, AAC into nomination for a second term as Northeast Regional Vice president. Jim has matured politically and has developed a steadfast position of "centrist" in the ACF government. He is not quick to act...rather he is pro-active and a student of the matter before the board. His decision, although not always in sync with the whole, reflects his genuine concern for all his region's members. Of course, Chef Mark Wright, CEC, AAC was once again placed into nomination....none better!

Gerry Murphy, CEC, AAC was also placed on the ballot. Gerry is new blood....badly needed new blood in the ACF. I'm not saying the past elected representatives were bad. Not at all. What I am saying is that they, individually and collectively, had their opportunities and now the ACF is on a new path and new individuals with fresh ideas need their opportunities.

Good luck to our representative ACF TEAMS U.S.A. as the begin their road to gold. There is none better in the world and we're out to prove it between now and 2004 culminating at the International Culinary Olympics in Germany.

Mrs. Antinore and I wish each of you and our great ACF New York State membership the very best of the holidays. We know there is many hours of hard work ahead, but because we're passionate cooks and bakers, we'll once again get through these tough weeks and will have served tens of thousands of guests at our tables....talk about gratification...............except for maybe finding a cure for a rare disease, there in no greater joy than knowing we made someone, thousands of "someones" for that matter, happy through our skills at the range.
and.................
Remember: Cooking's fun, and always a snap!
Chef Don