US Food Service
9/30/08
Education: Cheese and Wine US Food Service and Bill Coy (wine writer for Mpls/St. Paul Magazine)
Glassware-Libby Glass (Shannon Tunning and Andrea Gustafson
Appetizer- Todd Baker from Baker Sales
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 are none.
Chairman of the Board Chris Dwyer 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. 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 draws. This event is being planned for September 11th, 2009. Chef Carlo talks about the Feast for the Golden Fork at the church of Holy Childhood in St. Paul on Como Avenue. Last year when we did this it raised money for the chapter. This event will be April 26th and the cost will be $100/plate. We are also in the middle of planning another event with Mn Link, to help young adults use animals for therapy.
Membership Committee: Nothing New to State.
Student/Junior & Scholarship/Sponsorship Committee: Steve Schuster commented that we still haven’t had any apply for the scholarship so far.
Certification Committee: Next Certification will be March 2009. In October there is a practical in Iowa. If interested contact Chef Dwyer or look on the national website.
Correspondence Committee: Justin Given and Chris Dwyer.
Website: Jim Lund, “ Keeping the website up to date and I’m in the middle of creating a new website.” Are You Really ACF- Nothing new.
Competitions:
Junior/student state competition and culinary Salon, Steve Venne was involved in this now Bill Neimer is looking for a new chairperson 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: Sarah Shaw, Barb, Sarah and Mark from the American heart association talk about partnering up with General Mills and The ACF for the Learning begins at breakfast program. Barb is involved in marketing-for obesity and learning behaviors. Sara-Youth marketing-teaching about nutrition in schools. Mark-marketing for general mills-donating the product. The goal is to target 10 schools and present a 45 minute presentation on balanced meals, portions for meals and healthy mills. We will package the kits at the cub foods on Rockford road on October 12. The following schools will be Oxbo Creek, University elementary, Bloomington elementary, Mendota elementary, Cottage Grove Elementary, Mississippi Elementary, Park Brook Elementary, Crestview Elementary, Sky Oaks Elementary, Hill Crest Elementary and Oak Grove Elementary.
Mark Good States that there is to openings available at the kids café. One is in May the other is in October. Please look at our website if interested.
By-Laws and Elections- Tom Berg, First round nominees for election are President: Jim Lund. Vice President: Patrick Conway. Sergeant of Arms: Mark Good, Rino Bialago. Secretary: Rino Bialago, Paul Booth, Kathy Johnson-pending on membership activation. Treasurer: Tom Burg. Nomination Closed. 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 and the ACF board thanks everyone for volunteering at the fire up in Elk River. The ACF wants to thank the following people for donating there time in preparing the meals for the people that lost there home and we feel that they deserve an award. Give a special thanks to Bo, Franky, Marie, Antonio, Karen, Elie, Anthony, Carlo, Paul, Tom, Chris, Kristin, Jordan, Kathy and Sue.
Chris Dwyer talks about that there will be a due restruction in January.
The next Meeting will be at Hennepin Technical College North.
The National Website Awards Are Out. 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 Motion to adjourn: Frances Jedneak and Chuck Duberstein
Submitted by Justin Given C.C.C.
Tags:
general, meeting, minutes, september, us foodservice
Posted at: 10:00 PM
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