Cauley  has replaced Brian as first alternate,  a very important member of the team, who is allowed a lot more participation in this years competition. They are also getting a  lot of practice cleaning kitchens .  As some of you already know I was very "instrumental" in setting off the Ansul system at the February 7 practice at ECC. Thanks to Chef Tony Songin, Rick Mills and Paul Cannemela who have opened ECC every Saturday morning for the team to practice. Thanks to all of you for supporting the team with your donations to the 50/50 split at the last few meetings.
      In the last  National Culinary Review  Northeast VP Ed Leonard wrote an interesting article entitled "Chefs and the Future". As the year 2000 approaches opportunities for Chefs and people trained in the Culinary Arts will be tremendous. Living on ones  past laurels will not be enough and we must have a plan for the future. He lists 10 guidelines that we will need to follow. One of the guidelines is to look like a professional.  Whether we are doing a demonstration at a local mall, supermarket, school or attending a meeting of the ACF our dress effects us as a professional organization.. I am asking you all to remember that we are a  organization of professional chefs. Proper dress is as important as being a great cook, baker, salesperson or

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