Dear Friends and Colleagues,

Well, we can put the 2004 ACF National Convention and our 75th birthday to bed. But not before this veteran convention attendee offers some remarks and observations. Now, you know I wasn't going to let this convention get away with out saying something about it, did you?

First, let me say this was a well planned and nicely executed national convention. No easy task for anyone who would undertake such a project. Not much ACF business was transacted (the norm, of late) but then, there was no need for argument, negative remarks, attitudes and such and most of all no apparent signs of political agendas...apparent signs, you understand! (The "untrained" ACF member eye could easily miss the political issues, even the innuendoes, but could not escape these ever vigilant old eyes mine.) On this subject, let it be known that there were many underlying positioning going on for support as national offices were up for nomination. We'll get to thatstuff shortly., maybe not in this letter, but be assured as I see and recognize "stuff" going on that I feel needs to be shared (from my point of view, of course, I write it down and mail it for all to see and make their own conclusions..or at least research for more facts.

Chef Edward Leonard, CMC, AAC, national ACF president, accomplished his goal yet again. He delivered, center stage, cooking, cooking and cooking! Superb demonstrations were presented by many of our most talented and accomplished culinarians, past ACF presidents and international luminaries. The cook off for the recognition of Chef of the Year took place in earnest and our man from the North East took the title for 2004! Junior member of the year candidates also showed off their skills (which were far from fledgling.) Bravo to all who shared their time and talent with us. It was a marvelous show of skill and dexterity under pressure.

The two (very lengthy) general sessions were informative. Introductions took far too long and became boring to the point of inattention!. There must be a way to get through this [necessary, but dry] portion in bits and pieces rather than go on and on. I guess it's nice to have a cast of thousands, but woe to those of us who sit (this year for over 6 hours, both sessions) with nothing engaged in activities except the ears. Most of what we came to hear and learn from the business aspect was mostly covered during the two general sessions. In so reporting the president and national board negated the need for a board of governor's meeting on Wednesday. The board of governor's meeting was necessary for nominations for next year's national board of directors needed to be held. And so they were, but not until after 79 minutes of regional vicepresident's reports... The Eastern Region took 16 minutes, the South,10 minutes, the West reported for 14 minutes while the Central Regional VP offered a 33 minute political speech, "the power of one" and offered no information on the activities from the central. The Chair of the Academy address the assembly for 6 minutes and was able to answer 5 questions from the floor in that short time. Chef Leonard delivered a rather short address, crisp and to the point...thanks Ed! The national secretary reported as did Mark Wright, CEC, AAC, national treasurer.The treasurer and our accounting firm (who over sees our financial matters) offered a positive and comprehensive report. I would be remiss if I didn't high light out our Terri Pittaro, the ACF numbers wizard in St. Augustine.what a job this lady performs year after year. Thanks Terri!

Talk about squandering member dues.here's one (again) for you to look at and wonder: We rented voting devices again with the intention of using them to vote of legislation during the governor's meeting. Well, we played with them for a while and that was it! There was no real issues that could not have been voted upon by a hand count. I hope the next administration has the wisdom to look ahead and determine if there will be a need for such spending (for high tech [?] voting machines).if needed, go ahead, if not, SAVE! Their worth lies in the activity of voting on important matters before the ACF delegation of chapter presidents or their proxies. Not for such questions as: Are you planning to attend next year's convention? Wait and see! Or, How would you rank the food served? If the meals were served, what's the point? What could now be changed, if you had a less than perfect meal? So much chatter that we must save and not spend frivolously, and then we're handed these nonsense machines. This is just one example of throwing good money after bad. Nearly every national board member went over budget again. I know staying with in a prescribed budget is difficult, but every effort must be taken to adhere to the figures "you" planned, requested and put in place. And, if it goes over, a comprehensive accounting or audit should be presented explaining the reason(s) you're over. The members deserve this microscopic reporting. After all it's our money you're spending and we want to know on what (if you overspend.) If we are to tighten out collective belts, you, the leaders must set the example from the board table. No excuses, please. I am not only addressing the national board, I also refer to the national committee chairs as well. I don't mean to come across negative, although many will accuse me of it. But like I said a second ago, someone needs to say these things aloud so those at the top know the thoughts of the rank and file, the up and down the street ACF dues paying member. They need to hear and read hard copy of the thoughts in the minds and hearts of the members they were elected to lead and serve. Sorry guys, facts and truth: bittersweet? I hope so.

Let's go to the two major dinner functions.

First let's visit the American Academy of Chefs dinner preceded by the best damn reception this old chef has had the pleasure of attending in many years. Upon arriving at the ------------------------we were greeted by an hors d'oeuvres reception that was resurrected from the culinary past. Shell fish and seafood served at the just right temperatures to make them succulent, imagine appropriate sauces served with them. The cold hors d'oeuvres display was nothing short of spectacular. Gigantic silver trays and mirrors dressed to the nines! The masters prepared center pieces to rival Escoffier.under aspic and choid fois. Single bite, savories were just right, if you know what I mean. Perfect balance of flavor, appearance and presentation. The sparkling wine chilled "just so" to entice one to reach for a second glass. The ice sculptures were equally grand. In fact had the event ended there it would not have left room for the complainers and criticizers to excicute their back biting craft. We all know the type.the ones who really believe that they alone are the only people who could create such an event.

The doors to the dining room were swung open and we were invited into an almost perfect dining environment. Why almost perfect..well there were no fewer than 22 huge ice pieces, the focal piece was a full sized Roman Charioteer on chariot with a pair of steeds in full gallop. WOW!! best describes that crystal fantasy.but then there were 21 more around an already air conditioned room. The air was set at a little over 70 and with the ice, the room settled at around 65 degrees.that made it a not so perfect environment for serving food, uncovered, "ballet" style. In the beginning the soup was served very hot because it was under pastry which insulated it from the cold room, it was "down hill" (if you NEEDED to bitch) from there. But aside from the chilly food, there was a wonderful warmth in the room. The guests were well pleased, except, of course for those were threatening to demand their money back [as if they were at a road side diner.] Conversations were brisk and meaningful. Many of us made new friendships and visited with our international guests at length. But all in all, there were ladies and gentlemen in attendance and realized the dilemma but accepted it as unavoidable. Bravo to John Minitti for his part in planning the meal and shame on those who, even before the event took place, warned that the staff at this property was NOT up to delivering such a lovely meal. Culinarian's Code, anyone?

The president's ball was outstanding. The Chef of the Year candidates should be honored beyond their regional selections at such a dinner on their behalf. The food was nicely done, served at temperature and professionally. Fact is, it is one of the nicer president's/COTY dinners I have attended in recent years. Appointments were simple, tasty and appropriate for such a function. The diversity of having a reception around a Mexican Shrimp theme was clever (besides, all but free!) There recognizable glitches in that dining room as well, but what dinner has been perfect since the Last Supper? Twelve hundred guests were in high spirits and nothing short of a fire could have dampened their enthusiasm for a great night. The Band was in great form entertaining and we responded to it with continuous dancing. "Puttin' on the Ritz" might best describe the night. The food was delicious, fun and served properly. If I had one thing to say on the negative side, it was the (no) need to re-introduce a million guests and interrupt the fun and holiday we were all enjoying. Of course, everyone was well mannered during this dragged out necessity, but we got right back into it when the formalities were complete. Maybe a simple recognition of their presence and courteous applause would suffice at a dinner.especially after they had been introduced before.

We in The North East Region enjoyed a land slide of prestige. Chef of the Year from our region is always a plus and a boost to our pride.

From the convention floor we had a mild ACF arena. Again the general membership were well behaved, pleasant and polite. The interactions and debates were mostly held to the issues and no finger pointing was observed. There were times when.here's an observation for you to ponder: the scenario: Back when I was nine years old.now be nice, I remember distinctly Mrs. Frost, the fourth grade teacher teaching the class how to divide. It was both interesting and baffling to see how one could separate "stuff" and split it in two. I was further noted back in 1949, for me, that this same division could be used for decisive matters as well as with numbers. We all went through learning division around the same time in our lives. Well, you might wonder what all this has to do with this letter. This is what this scenario has to do with this letter. Some of us have never forgotten the lesson and apply division in everything that doesn't agree or fall with-in our thinking. There are those, and there will always be those who take great pride in demonstrating their sophomoric talent of dividing. Innuendo, slur, slander are some of the tools of these craftspeople. I don't guess that a "NUN" could slap that trait out of those who posses it. I was so happy to note that there were no NYS chefs involved in this ugly activity. But, after all we're New Yorkers to the bone.

The demonstrations by the visiting chefs were un-believable. Techniques, tweaked into the 21st century were Offered in perfect style. Results, more than attractive and edible. Our own ACF masters shared their well earned talent with those of us who would watch..none better than our own! I was made to feel very proud to be called a cook and in the same company with these men and women.and had you been there, you would have too. These demos were a learning experience for those who aspire to move up the ladder. Many other opportunities were available to learn and expand our personal horizons. Certification was a focus this year. Chef Brad Barnes, CMC, AAC, National certification Chair held a very informative seminar on certification requirements for both candidates and aspiring evaluators. Neither will be a give away! That's a good thing. There were several folks who took the challenge of the certification practical, some went forward, others fell a bit short, but learned from their errors and are willing to come back. Now that's spirit. Sure it's disappointing not to realize a goal.but what the hey.we've all been there, no biggie, go for it again. Ever ride a "merry-go-round?" Reached for the brass ring and missed, and missed again...then you learned the "trick" and ga-bang.you took the ring. That's spirit, the spirit you should all be encouraging your members to acquire..and don't forget to warn them that their old sloppy sanitation practices will shoot them in the foot and cause "injury." Even becoming an evaluator can be a worth while challenge.

We had a general session that was far too long (again.) Reports made were many times longer than they needed to be.but I'm happy to report, our president, Edward Leonard, CMC, AAS was with in the allotted time. Not so with some other officer's reports.let me elaborate: North east VP offered a 16 minute report, the South rendered a report of their activities in 10, the West was short and included a comprehensive regional report in just 14 minutes, the Central delivered a 33 minute campaign speech and we learned very little to nothing that had happened during the year in the Central region. The Academy report we concise, lasting just 6 minutes and John Minitti fielded 5 questions in that time frame. Can you imagine 79 minutes of regional reports...Mark Wright and the professional accounting firm offered their report in a surprisingly short time, covered every aspect of our finances, demonstrated were in the "black"..and so it went.

Talk about squandering money! Once again the Chapter president's or their proxies were issued "voting devices" to cast ballots for immediate tabulation. Once again they were not needed! No real significant legislation took place that a hand count vote couldn't have sufficed. They talk about saving, but yet spend on modern technology and such. That's just throwing good money after bad. Oh boy, if only these young officers had to live through the REAL lean days of the ACF. If ever you get an opportunity, corner some of the Senior Chefs or Ed Brown and ask some questions pertaining to the lean days of the ACF. You'll get an ear full of facts and learn about the growing pains both financial and membership (or lack there-of) of the ACF from it's simple beginnings.

Nominations were made and accepted, but the nominations were left open until December 31st for write ins. For President there are two, Jim Taylor, North East VP, nomination went to Mark Wright from Buffalo. And for now, that's all we need to know. These are our friends and neighbors.we support those who support us. In the AAC, John Minetti and Tom Macrina were nominated. One again, that's all we need to know for now.they have been good leaders, organizers and will continue to go forward on our behalf. It is, no doubt, the right team to return to office next July

Talking about the Academy of Chefs! I hear from here and there that there are some among the board who would put this Honor Society aside. I can't for the life of me understand their thinking, but it's way off base. If they are no longer proud to wear the medallion of the AAC, give it back! Simple solution to a foolish notion.

Be advised that there will be another North East Region Educational forum in the first days of November. It's not an expensive week end, but a beneficial one for all of us. It will be an intense one day forum focusing on so many of the issues facing the chef, cook and baker today. Besides the education, the wonderful opportunity to network with your friends and colleagues and have some "down" time for social interaction. Best of all, Tom Macrina and the Desmond will be hosting the event so we know before we go it will be no less than terrific!

Sorry the "post Convention Letter was delayed.even I have to work (sometimes) and put ACF on temporary back burner.

I'll be in touch and will try to set up regional New York State Chapter President's meetings real soon.

Fraternally,
Chef Don Antinore, NYS Coordinator
CEC,CCE,CCA,AAC
(how's that for alphabet soup?)