|
My fellow culinarians:
As I start this message the snow is falling and has been for three days, by the time you read it I hope that spring will be in the air and the snow cover of winter will be fading into memory. Such is life in western New York. I once more want to extend the thanks and concern of the chapter to Michele Dusett of the Genesee Valley Club for her demonstration at our February meeting. It was a shame that the weather and a 'bug" kept so many away. Those that were there can tell you Michele put her blood and sweat but not her tears into the demonstrations. Thanks to Mike Macri , CCC for his assistance in the set up and execution of the evenings event.
Shortly after our next meeting (March 28) we have two events at which we are asking for your help. The first is the Alzheimer's Dinner on Sunday March 3; we have volunteers to do the stations but will need help with the prep and plating of the dinner. If you can help please contact Mike Macri, CCC by e-mail at chefmacri@geneseevalleyclub.org. He can be reached by phone at (585) 393-1381. This has been our biggest fund raiser of the last few years. Let's keep up the tradition of excellence that the Alzheimer's Association expects.
The second event is two days later and also at the Riverside Convention Center. Once again Palmer's Foodservice has offered to grant us booth space at their show. We have four volunteers but could use more. Contact me at President@acfrochester.org if you can help. Show hours are 9:00 am till 4:00 pm.
Between the March board meeting and the general chapter meeting we will have sliced the corned beef, boiled our potatoes, tried to balance an egg, and roasted the spring lamb and carved the Easter ham. We will be in the middle of the local food show season and those of you like me in the golf business will be looking to staff for the summer. Please plan on a few hours with your fellow culinarians on Monday March 28 at 6:30 to be at The Party House and see what Brad Yearwood can impart on the subject of infused oils.
Looking ahead to April, the North-east Regional Conference starts Thursday the seventh. Columbus Ohio always puts on a great event. As I have said they are probably the second best in the region at doing a conference.
I would like to try a twist on something Chef Sam started a few years back. At our May meeting, held on the 23rd due to the holiday, I would like the chapter to do a "covered dish" dinner. If everyone would bring a dish to pass and a "significant other" and a potential new member we can get to know each other on a social level. When we did this at the COTY cook-offs it was fun. This time I want the social hour and dinner to be the center of the plate not a side dish. I hope this association will be welcoming to all who work with food. As Chef Leonard, CMC, AAC said in his message this month the definition of a chef covers many different positions. As our name implies we welcome both chefs and cooks. We open our doors to those who sell food, teach about food and those who actually prepare food. That preparation can happen in a school, a club, a hotel, supermarket or a factory. We should welcome them all.
As I look at my calendar I realize that when we meet this month we will be four years removed from "2001 A Culinary Odyssey" it was a great deal of work for our chapter, but I will not say our greatest achievement. I believe that is yet to come. As a group of dedicated professionals we can help each other grow and learn. We can smooth out the rough spots and straighten the road ahead for one another.
Chef Paul
"The thing that must be affiliated with dessert should be good humor, Dessert time is happy time.'' Roland Mesnier, former White House executive pastry chef.
|
|
