The 2003 ACF national Convention was a giant success! The National Board of Directors and the National Office took note that New York State we well represented. Thank you! By being there, we were not only noticed, we were able to participate actively, have direct input and debate the issues before the assembly in Washington DC.
    Chef Edward Leonard, our president delivered a dynamite (not to mention brilliant) address to the membership in the general session. He carefully listed what has been accomplished in his first two year term and walked us through what he and the national Board envisions for the next two years. The ACF has "grown up!" before our eyes under the leadership of Chef Edward and this Board. We have finally taken our place in the real business world, no doubt. We are finally on track demonstrating who we are and what we stand for: cooking. We are marketing ourselves and have re-hired Brent Frei as our competent leader in this marketing initiative. Our finances are in order….thanks Mark Wright and Terri P. in our national headquarters. Together they watch over our check book with the integrity of saints. Our certification program is alive and shinning brightly….as it should. It demands demonstrations to prove we are who we claim to be, certifiable cooks, bakers and chefs! Now that we have tested the practicality of the "practicum" we can all rest easy, assured that this demonstration is doable and wise….not simple, but what thing good is simple?
    The American Academy of Chefs inducted a new class of men and women into its ranks. I say "new class" believing that the recent inductees are a "new breed" of American Chef….outstanding men and women with documented credentials who are forward thinkers and hold our craft sacred. They perform with dignity and determination showing what we're made of: honest, hard working folks at the ready to do what ever it takes to champion the American Chef…indeed an Honor Society of steadfast soldiers. To honor all Academy members a splendid dinner was organized, prepared perfectly where fraternity and friendly folks socialized into the night.
    In fact, all the planned meals at Convention were reflections of the professional staff who created them. Nice!
      Meetings and seminars were well attended. The chef-demonstrations were the high point of the educational features offer this year. Every session, formal and demonstrations offered education, entertainment and substance. If any attendee left with nothing more than they came with, it was their fault. The trade show offered both the opportunity to review the products and services we all know and use and brought to our attention stuff that's new ad innovative and worth the time and attention. During the trade show, we were offered the exclusive opportunity to see our craft in action. The competitions were, as always intense. The cook off for the National Chef of the Year was a "dig in and do it" friendly competition as was the Cook off for the National Junior Chef. Exciting doesn't even come close to the intensity of these forum….and the participants, WOW!! Everyone of them deserved kudos. Teams competed for the gold and honors………….the young folks are sure a lot more savvy than I was at that age……..thanks coaches.
    Our New York Team from Delhi earned gold! Chef Tom Recinella works hard teaching, encouraging, mentoring his students to excellence. His College is 100% behind what he does and thus accomplishes great things. Tom is a veracious competitor himself and knows the determination it takes to win. Not only did he bring his team to the gold, he was selected National Educator of the year. Congratulations Tom………and bravo to your college for their support, your family for their being there for you and especially, Rosalie, the Dean at Delhi: she's a one of a kind lady.
      I won't list all the winner of the various awards, but the South did very well. The knowledge bowl, both the college bowl and the active member bowl were outstanding venues this year. Entertaining, but more, offered another chance to learn. Great job by the participants and a super job by the organizers and facilitators.
    Negatives? There were a few: The cost of the Chef and Child event! Many opted not to participate because of the extra cost involved. Few meals were included in the registration package. Hotel rates were around $200/night when all was said and done at checkout. They were the "biggies." Other than that, everyone seemed content with this 2003 convention.
    I have to say right now that it is such a great joy to attend these conventions year after year. You get to see long time friends, embrace and greet them as family. Anyone who asks the stupid question: "What does ACF do for me?" need to resign. If they don't have the presence to meet and establish a place in the world order of this culinary family, why waste time. I look forward to seeing the living history of our great federation: Chefs Ferdinand Metz, Ed Brown, "Doc" Jenson, Fritz, Joe Amendola, Barb Sanders, Chef Roland Schaeffer, Chef Kinsella, Daryl Anderson and Chef Jon Greenwalt….and a hundred others who make up the rooster of luminaries who are the living legends of our ACF. The Hall of Fame cannot begin to articulate the greatness and contributions these and others who seem always to be there for us. That's not my opinion alone, I assure you. Many hundreds of ACF members also know and respect these men and women for who they are. Be a regular, involved member and you'll soon understand what I mean.
    We New Yorkers (and the Big Apple, too) sure did show up for the North east Regional Caucus held by Jim Taylor, our NE VP. Although it lasted for nearly 2.5 hours, there was a lot of information shared, questions answered and some debate concerning some individual chapter issues. We went away from that informational session well prepared for the proposals that were to addressed later at the Board of Governors meeting later that day. Jim's getting really good at government. You see, there's always room to grown, if you do it humbly and with honest purpose.
    Yes, President Ed Leonard did talk a little too long at the Board of Governors session. But, understand, he is so proud of us and of the ACF, The Team 2004 that he abandoned his allotted time and, one again gave praise where it was due and earned. "Mia Culpa" was in his heart knowing he went to long, but here we are, alive and none the worse for it.
    By-laws were discussed, and after some clarification was established, passed easily. The proposed national Logo was discussed and, yes, there are some concerns that local identity might be lost in the New Logo. I say NO! We will gain recognition in all places and always if we establish a total look, a sign that is exclusively ours and us. Our local Chapter name must appear below the national insignia. Stationary, and all such, needs to bear the National Logo for sight recognition and marketing. If you must have a local "patch and pin" diminish the size and wear it proudly on the left sleeve of your work jacket and else where. The location for the National Badge should be on the front of your garment for all to see. Soon, we will be know and be as recognized as Pepsi and Kleenex……….how nice to be finally placed at the head of the cooking class! It was accepted, informally, and with a somewhat cool attitude, but it will work with your help, no doubt.
    Soon, I will be contacting various Chapter presidents through out our State to set up informal get togethers to talk about what we want to see happen, what needs to be added to or rejected from the ACF agenda. We will look at the geography and set meetings convenient for everyone to attend and not have far to travel. Please be looking for my email on this matter. Also, be thinking about locations were we might hold Jr. Culinary Competitions to select a New York State team to compete at the Regional in Newport, RI in spring. (by-the-way, begin putting pennies aside for the regional conference, it' looks like it's shaping up to be a great event…George O'Palanic and his team are well on their way with plans second to none in the recent past.
    Last thing I want to say is: Be glad we have Edward as president, Imagine if you had to sit through one of my "brief" talks…….at the end, you'll really believe Ed's the "short speech saint" comparatively speaking, of course!
Have a great end of summer and I'll close for now, extending
Fraternity,
Chef Don in Rochester
NY State Coordinator