I believe the biggest news to come out of the Board of Governors' meeting this year in San Antonio is that the three month grace period previously added to the end of the ear of your membership is no more. The ACF will suspend membership at the end of twelve months. The policy of allowing members to pay one third of their dues over three months is also gone. The problem is mostly caused by the life insurance coverage ACF provides for each of us. The second problem is too many members were taking advantage and really only paying for four years every five. This is one of multiple measures the new board and the national office are doing to save money.
The national office also reports that most members do not have an e-mail address listed with their office and worst yet, only twenty present of us have named a beneficiary on our life insurance policy. Take a minute and go to the national web-site www.acfchefs.org and click the link marked member log-in. You will need your membership number and our chapter number, which is NY051. You can then check all of your personal information as listed by ACF.
The Texas Chefs did a wonderful job of providing a great location for the conference. We were in a very nice Marriott Hotel right next to the River Walk. The convention center, which housed the trade show, chef demonstrations and the national competitions, was two blocks over and most of that was through the other Marriott Hotel.  The only need for busses was when on Saturday night we went to a cattle ranch for a barbecue dinner, complete with long-horned steers and armadillo races and some very good food and music. Sunday was dedicated to the general session and the Trade Show. To long time members I know you join me in the bittersweet news that Beverly Stuart is now retired from the ACF. I hope she does as good a job of being retired as Ed Brown has done. Monday was the Board of Governors' meeting and a chance to see San Antonio, it was HOT! But it was HOT in Rochester so I am told. That evening some of the five members from our chapter attended the Chef and Child Foundation fundraiser while others were at the Academy of Chef's Dinner.  Tuesday was "Skills for Culinarians' Day" Chefs from the Ritz Carlton chin and Nestles culinary team were on hand to do some wonderful demonstrations.

              The Culinary Camp at Fairport High School was a great success. Thanks to Chefs Neuman, Macri, Venturo, Slutzki, and Christo for their fine work. Thanks also to Chefs Vasile and Antinore for volunteering to fill in if schedules conflicted. The students put out a great buffet at the end of week one (Jr. High) and did a station party with a stir-fry action station the second (Sr. High). The district plans to do the program again next year. If you can participate, it is a lot of fun to work with these enthusiastic young people.

                Our next big event as a chapter is scheduled to replace the date originally set aside for our August meeting. On Monday August 22, 2005 we will be at The Festival of Food at the Rochester Public Market. We are doing this event in conjunction with Foodlink. Duff Rund is chairing this event so if you are not already in contact with him you can reach him by phone at 455-2778 or e-mail him at duff.rund@catertrax.com. I know this will be a great showcase for ACF Rochester and a fun event to work, especially is we have enough hands to make it a go.

              It is with regret that I report to you that the chapter golf outing will not take place this year.

              This issue of THE STOCKPOT features a new crop of advertisements. They represent a group of companies that have chosen to partner with ACF Rochester. I know we can get that number to grow. I ask your help. First, thank any of our partners when you talk to them or their representative. ACF Rochester has a long record of supporting those who help support us. Secondly, if you are a good customer of someone not advertising with us mention that fact to him or her and ask for their support. Most of the companies that you told me you purchase from were mailed a letter asking to become an ACF Rochester partner. I will send more if they did not get one or want a second chance. Please get me a contact name if you are able.

              September is right around the corner, with it comes the Chef of the Year Dinner and Chapter nominations. Mike and Kevin will need chefs to host tables at the reception and dessert and coffee stations as well as the brigade to do the dinner. Contact Mike at ChefVasile @AOL.com. By the time you read this missive the invitations will have been mailed. E-mail President@ACFRochester.org to add a name to the list or reserve tickets.  We will, at the September meeting, be nominating one member to serve as Trustee for three years, as per the new by-law change. It is also the time to start the process to select ACF Rochester's 2006 Chef of the Year. 

              If you have a few minutes to spare ask Chef Don about his "Adopt a Ship" experience. I envy him his new found 'retirement' that allows him to spent twenty-one days doing a service for the young men and women of our military.

See you a lot in the next few weeks

Chef Paul

"Ladies and gentlemen serving ladies and gentlemen"  Auguste Escoffier  (1846-1935)