St. Paul Hotel
8/26/08
Education: BelGioioso Cheese Company
General meeting called to order by Sergeant at Arms- Chris Struzl
Pledge of Allegiance-Chris Struzl
Moment of Silents- Chris Struzl
Self Introductions- Chris Struzl
Swearing in of New Chapter Members- Sturzl
There were three new members to be sworn in to the American Culinary Federation Minneapolis Chapter.
Chairman of the Board-Chris Dwyer talks about the ACF 58th Annual Convention in Las Vegas, Nevada. Award winners are:U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions
Russell Scott III, CMC; executive chef, Isleworth Country Club, Windermere, Fla.; ACF Central Florida ChapterACF National Pastry Chef of the Year, sponsored by Splenda®
R. Andrew Chlebana II, CEPC; pastry chef, White Eagle Golf Club, Naperville, Ill.; ACF Louis Joliet ChapterACF National Chef Educator of the Year
Wilfred Beriau, CEC, CCE, AAC; department chair and professor of culinary arts, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland MEACF National Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
JohnMichael Lynch; apprentice and line cook, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc. Who works for Kevin Walker, former chef at Lafayette Club, who went into the AAC this yearACF National Student Team Championship, ACF Professional Chefs Association of Houston: Coached by Alex Darvishi, CEC, AAC, Central regionChef Professionalism Award, Charles Carroll, CEC, AAC; executive chef, River Oaks Country Club, Houston; ACF Professional Chefs Association of HoustonHermann G. Rusch Chef's Achievement Award
Roland Schaeffer, CEC, AAC, HOF; retired, St. Augustine, Fla.; ACF National ChapterBaron H. Galand Culinary Knowledge Bowl Chefs de Cuisine Association of St. Louis IncPresident's Award John Kaufmann, CEC, AAC; retired, Antioch, Ill.; ACF Chicago Chefs of Cuisine Inc. ACF Industry Partnership Award Custom Culinary, Inc., Oak Brook, Ill.ACF President's Medallion / Cleebrity AAC Chef / $25,000 Scholarship each year
Charlie Trotter; chef/proprietor, Charlie Trotter's, Chicago; ACF National ChapterCharlie Trotter, chef/proprietor, Charlie Trotter's, Chicago, announced, on behalf of the Charlie Trotter Culinary Education Foundation, an annual $25,000 donation to the American Culinary Federation Foundation. Trotter, a member of ACF National Chapter, was the keynote speaker during General Session. The Charlie Trotter Culinary Education Foundation is a not-for-profit organization that awards scholarships to students seeking careers in the culinary arts.2008 National Chapter of the Year
ACF Greater Atlanta Chapter Inc.ACF Achievement of Excellence Awards 8 categories
Fine Dining category 5 winners
Pazzaluna Urban Italian Restaurant, a division of Morrissey Hospitality Co., St. Paul, Minn.Casual Dining category
Chain Operator or Restaurant Concept
Culinary Program Full Service Restaurant Facility
Hotel or Hotel Restaurant
Pastry Shop/Bakery
Private Clubs or Resorts
Restaurant Concept Company
American Academy of Chefs Culinary Hall of Fame Celebrated Chef
Charlie Trotter; chef/proprietor, Charlie Trotter's, Chicago; ACF National Chapter 2008 American Academy of Chefs Academy Fellows – no one local Vice President Steve Venne asks for committee reports: Fund raising Committee:
Awards banquet tickets are on their way and will be ready for purchase next months meeting. We are also planning for another fundraiser this spring. Happy Hounds is Cancelled however, chef Paul Booth is working on a new fundraiser called Food and Arts in the Park. Paul talks about how we would recreate foods that the artist draw. This event is being planned for September 13th, 2009. Then we are going to be doing the Feast for the Golden Fork at the church of Holy Childhood in St. Paul off on como Avenue. Last year when we did this it raised money for the chapter.
Membership Committee: Nothing New to State.
Student/Junior & Scholarship/Sponsorship Committee: Steve Schuster commented that we haven’t had any apply for the scholarship so far. It is posted on the Website. Chef Dwyer talks about the Ron Gilsrud’s Pastry Scholarship, which she has done so much for the chapter and we came up with this scholarship after finding out that her husband passed away. It would give someone the chance to get a full paid tuition to the Pastry Seminar.
Certification Committee: Next Certification will be March 2009. After the last few certifications we have decided we need a Kitchen Manager and that person will be Bo Kozak. If you need to get certified please look on the national website for the location.
Correspondence Committee: Justin Given and Chris Dwyer.
Website: Jim Lund, “We need more people to host the meetings for next year.” Please talk to me if your interested in hosting a meeting, it is a great way to get more points for certification.
Are You Really ACF- Pat Conway states that this is a great way to strive to grow our membership.
Competitions:
Junior/student state competition and culinary Salon, Steve Venne was involved in this now Bill Neimer is looking for a new chair person to replace Steve. This competition is being held at Le Cordon Bleu on Saturday, December 13th. There will also be a culinary salon. The teams that will be competing are Illinois, Iowa, Art Institute, Le Cordon Bleu and St. Paul College.
Chef and the Child: Chris Sturzl states that we need volunteers at Octobers Childhood Hunger Awareness Day and also sign up if you want to work at Kid’s Café.
By-Laws and Elections- Tom Berg, First round nominees for election are President: Jim Lund, Sargent of Arms: Mark Good. If you’re interested in being on the board, have someone nominate you.
Awards Banquet- Election results and new board will be announced at the Annual awards banquet at the Minneapolis Club, hosted by Chef John Thompson and his Executive Sous Chef Krystle. The Menu was designed by the chef’s and last year’s Chef of the Year-Patrick Conway.
AAC- Tom Berg and Carlo Castagneri. Nothing new to state.
Historian- Frances Jedneak and Steve Schuster. Nothing new to state.
Old Business- Nothing to State.
New Business- Chris Dwyer talks about the website We Are Chefs-www.wearechefs.com
Ashley Folsom of Hospitality of Minnesota talks about the up show this next year. It will be February 23rd-24th. We have have a new exciting idea for the chefs to be part of. We are planning on having a creation station. Where chefs can sign up and show of there signature dishes.
Sue Zelickson states that the food and wine show will be right around the same time. Also Global is looking for guest chefs to come in and to classes. The website is http://midtownglobalmarket.org/
Motion to adjourn: Steve Schuster
Patrick Conway
Submitted by Justin Given C.C.C.
Recording Secretary
Posted at: 01:53 PM
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