Thanks to all of those who attended last nights meeting, and especially Chef Bill Gardner for sharing his history and experience in the culinary industry. We are very lucky to have someone of Bill's experience and expertise as a community resource. If you have never dined at Cynthia's Ristorante, you are really missing out.
Following is the attendance and agenda for last nights meeting.
Attendance:
Bill Renzuilli, Artist
Paul Bilak, Physician
Crystal Troutt, Troutt Gardens
Martin Troutt, Troutt Gardens
Maria Wilke, Cake Designer
Mike Stone, Chef
Karla Lawrence, Chef, Vice President
Leslie Watkins, Educator
Mike Ogan, Chef
Bill Gardner, Chef
David Jones, Chef, President
Jan. 27, 2010 Agenda
1. Welcom and Introductions
2. About West Kentucky Cooks and Chefs Association (ACF)
3. Discussion of Committee Formation
a. membership
b. education
c. Chef and Child
4. Presentation by Chef Bill Gardner
5. Comments/Discussion
6. Adjournment
Thursday, January 28, 2010
Wednesday, September 30, 2009
Chef of the Month: Jeffrey Mitchell, CEC
Chef Jeffrey Mitchell 20 plus years in the hospitality industry has welcomed him the 11 states, 4 countries. His titles include Executive Chef, Food & Beverage Director, Catering Director, Production Manager, and “trouble shooter”.
The sales volume of such establishments range from 4 to 18 million, several unit accounts. He has assisted in opening 9 establishments consisting of restaurants, café, bistro, clubs, and a gourmet grocery store.
While having great experience in many facets of the industry, Chef Mitchell has attended and graduated from Culinary Institute of America, Center of Applied Technology North. Presently he refreshes his education via the American Culinary Federation.
In April 2009, Jeffrey Mitchell became Certified Executive Chef and presently working towards his Certified Chef Administrator. He is on the path and has the goal of being inducted into the American Academy of Chefs—AAC.
Since his graduation from the Culinary Institute of America, Chef Mitchell has been an energetic member of the American Culinary Federation, founding the West Kentucky Chefs’ & Cooks’ Association, where he presently serves as the Chapter President. Chef Mitchell also sits on the West Kentucky Technical Community College Board and the Calloway County School Board association. He is a former board advisor and a life time member of a charitable organization, United Courts Pikes Peak Empire, a charitable community organization.
While he places emphases on Italian , Mediterranean, and seafood, Chef Mitchell enjoys all cuisines. Recently, he has been intrigued by the infusion of Asian cuisine, not in small part due to a two week immersion into South Korea last summer.
Apart from the aromatic excitement of the kitchen, Chef Mitchell also flourishes in the office, applying himself with grounded mind. His soft-spokenness being no obstacle to the passion and conviction that pull together those around him to accomplish any objective.
In April 2010, Chef Mitchell plans to compete in the NACUFS Culinary Challenge in Grapevine Texas.
President's Notes
By Jeffrey Mitchell, CEC
It may appear to be bias that in this article, you will see my name featured in several location, how ever this is not with out cause. I have asked several others for their biography to be featured with no ad due, thus causing last minute improvising in order to adequately send our newsletter on time.
I would personally like to acknowledge Ron Gladden in his recent donations assisting our chapter financially. With his generous support, he has saved us several hundreds of dollars due to the cancellation of the recent golf tournament. With this also stated I would like to thank everyone for their support, time and efforts. This may not have had the outcome that we were attaining, however, this demonstrated great team work, collective brainstorming , problem solving.
Recently, we were notified of Chef Jon Greenwalt , fellow ACF member was dealing with Colon Cancer, on behalf of our Chapter, I sent a get well card. As a chapter, we also reached out to our colleagues that has been effected in the recent flooding in GA.
Not being able to raise necessary funds in our recent golf scramble, we had to postponed our Career Day that was scheduled for October 14, featuring Anton Flory, Certified Master Chef. This event was to promote the importance of education to our local high school students, bringing several national and local schools together for culinary demonstrations, communicating scholarship and grant support.
Treasurer's Report
The initial outlay for our golf tournament was; $340 for the hole in one insurance, $90 for alcohol. Leaving a balance of $3.50 in account.
The golf insurance will reimburse us $150. for early cancelation minus their expenses. This transaction will be complete upon receipt of the refund.
Wine Pro in Paducah, will accept the unopened alcohol at approx. $55.00. this transaction will occur during the next trip to Paducah.
It is with great accolades that ZAX Imprints, be recognized that they have decided to donate the golf shirts, at $220.
It is also with great accolades that the Murray Banquet Center, has volunteered for us to keep their sponsorship, under the condition that in the spring upon next efforts, they are already paid.
The food donated for our event was donated to MSU, we have a credit of approx. $330. with MSU dining service for any food in upcoming events.
It will be suggested that the chapter, will purchase its’ membership medallions.
Due to recent contact with Murray Bank, it needs to be noted Rhonda Lamb resigned as Treasurer in April 2009.
National Events
A.C.F. Competitions
September 11-13
ACF Central Florida Chapter, Orange County Convention Center. Orlando, FL
steve.jayson@universalorlando.com
September 26—27
ACF Chefs of Arizona, Inc. Peoria, AZ
ewatson40@cox.net
October 4, 2009
ACF Epicurean Club Boston
Boston, Mass.
jeffcincotta@charlesrivercc.org
Regional Meetings—2010
National Convection
Anaheim, California
August 2nd, to 5th
South East Regional
Chef Jeffrey Mitchell 20 plus years in the hospitality industry has welcomed him the 11 states, 4 countries. His titles include Executive Chef, Food & Beverage Director, Catering Director, Production Manager, and “trouble shooter”.
The sales volume of such establishments range from 4 to 18 million, several unit accounts. He has assisted in opening 9 establishments consisting of restaurants, café, bistro, clubs, and a gourmet grocery store.
While having great experience in many facets of the industry, Chef Mitchell has attended and graduated from Culinary Institute of America, Center of Applied Technology North. Presently he refreshes his education via the American Culinary Federation.
In April 2009, Jeffrey Mitchell became Certified Executive Chef and presently working towards his Certified Chef Administrator. He is on the path and has the goal of being inducted into the American Academy of Chefs—AAC.
Since his graduation from the Culinary Institute of America, Chef Mitchell has been an energetic member of the American Culinary Federation, founding the West Kentucky Chefs’ & Cooks’ Association, where he presently serves as the Chapter President. Chef Mitchell also sits on the West Kentucky Technical Community College Board and the Calloway County School Board association. He is a former board advisor and a life time member of a charitable organization, United Courts Pikes Peak Empire, a charitable community organization.
While he places emphases on Italian , Mediterranean, and seafood, Chef Mitchell enjoys all cuisines. Recently, he has been intrigued by the infusion of Asian cuisine, not in small part due to a two week immersion into South Korea last summer.
Apart from the aromatic excitement of the kitchen, Chef Mitchell also flourishes in the office, applying himself with grounded mind. His soft-spokenness being no obstacle to the passion and conviction that pull together those around him to accomplish any objective.
In April 2010, Chef Mitchell plans to compete in the NACUFS Culinary Challenge in Grapevine Texas.
President's Notes
By Jeffrey Mitchell, CEC
It may appear to be bias that in this article, you will see my name featured in several location, how ever this is not with out cause. I have asked several others for their biography to be featured with no ad due, thus causing last minute improvising in order to adequately send our newsletter on time.
I would personally like to acknowledge Ron Gladden in his recent donations assisting our chapter financially. With his generous support, he has saved us several hundreds of dollars due to the cancellation of the recent golf tournament. With this also stated I would like to thank everyone for their support, time and efforts. This may not have had the outcome that we were attaining, however, this demonstrated great team work, collective brainstorming , problem solving.
Recently, we were notified of Chef Jon Greenwalt , fellow ACF member was dealing with Colon Cancer, on behalf of our Chapter, I sent a get well card. As a chapter, we also reached out to our colleagues that has been effected in the recent flooding in GA.
Not being able to raise necessary funds in our recent golf scramble, we had to postponed our Career Day that was scheduled for October 14, featuring Anton Flory, Certified Master Chef. This event was to promote the importance of education to our local high school students, bringing several national and local schools together for culinary demonstrations, communicating scholarship and grant support.
Treasurer's Report
The initial outlay for our golf tournament was; $340 for the hole in one insurance, $90 for alcohol. Leaving a balance of $3.50 in account.
The golf insurance will reimburse us $150. for early cancelation minus their expenses. This transaction will be complete upon receipt of the refund.
Wine Pro in Paducah, will accept the unopened alcohol at approx. $55.00. this transaction will occur during the next trip to Paducah.
It is with great accolades that ZAX Imprints, be recognized that they have decided to donate the golf shirts, at $220.
It is also with great accolades that the Murray Banquet Center, has volunteered for us to keep their sponsorship, under the condition that in the spring upon next efforts, they are already paid.
The food donated for our event was donated to MSU, we have a credit of approx. $330. with MSU dining service for any food in upcoming events.
It will be suggested that the chapter, will purchase its’ membership medallions.
Due to recent contact with Murray Bank, it needs to be noted Rhonda Lamb resigned as Treasurer in April 2009.
National Events
A.C.F. Competitions
September 11-13
ACF Central Florida Chapter, Orange County Convention Center. Orlando, FL
steve.jayson@universalorlando.com
September 26—27
ACF Chefs of Arizona, Inc. Peoria, AZ
ewatson40@cox.net
October 4, 2009
ACF Epicurean Club Boston
Boston, Mass.
jeffcincotta@charlesrivercc.org
Regional Meetings—2010
National Convection
Anaheim, California
August 2nd, to 5th
South East Regional
Tuesday, April 14, 2009
ACF Meeting Minutes
March 24, 2009
Meeting Location: Murray State University
Commonwealth Room
Meeting Time: 7:00 PM
Special Meeting Note: Since April has five (5) weeks the April meeting at Kentucky Dam Village will be held on Wednesday, April 22nd at 7:00 PM.
The meeting of the ACF Chapter of the Western KY Chefs and Cooks Association was held on March 24, 2009 at Murray State University. There were nine (9) in attendance.
Jeffrey had everyone in attendance introduce themselves, including where they worked and what their current did at their place of employment.
It was requested that a paper copy of the minutes be brought to each meeting. Richard read the minutes from the February meeting. The motion was made to approve by the minutes by Tim Bruce and seconded by Jeff Lunde.
Our guest speaker was Brad Lowe of Hillyard Organics. A certified Organic Supplier from the KY department of Agriculture.
The company produces Meat (to public not commercial), eggs, produce, honey.
Brad reviewed his family run farm and the “Share” program which provided families, and groups to purchase weekly shares of products produced in the garden. Some programs allow customers to pay partially by helping on the farm with gardening tasks.
Brad indicated that he would grow items specifically for establishments if they would commit to purchasing the products requested.
ACF group seemed to think there would be some application to many of their businesses. Brad left flyers about his farm and also copies of the commitment form with Richard. If you were not at the last meeting and would like to get a copy Richard will have them at the next meeting.
There was a brief discussion regarding networking through the ACF.
Treasurer’s Report:
We now have $1.00. Several MSU attendees indicated that they were submitting their membership information the week of March 24th.
President’s Report:
Members get a $10,000 life insurance policy free.
New Business:
We will be starting a newsletter soon which will include the monthly minutes and other feature items.
A golf tournament fundraiser was discussed. Tim discussed the issues surrounding a golf tournament and a couple of local (Murray, KY) sites that it might be held. It was also discussed that future years we would want to rotate this event into the different communities like Paducah and Kentucky Dam so that each area was included in fundraising and featured as a spotlight.
The Miller Golf Course can accommodate 28 teams or 116 golfers
The Murray Country Club can accommodate 20 teams or 84 golfers
Each property was discussed regarding fundraising capability.
There was discussion regarding a Charity that would exist in all represented areas that supply our ACF membership.
At the April meeting attendees and members are asked to bring a recommended charity to submit. The group will then vote on the charity.
Jeffrey and Tim will bring a recommendation on location and date to the April meeting.
Mike Stone volunteered to assist in planning the Golf Tourney fund raiser.
Jeffrey will check on the price for members to get an ACF polo when they join the ACF chapter.
Jeffrey thanked Charlotte and Stephanie for GFS for attending and their support of our ACF chapter.
Old Business:
Dues were discussed and area as follows: Annual Dues
Professional Culinarian $200.00
Culinarian $175.00
Student Culinarian $ 85.00
Junior Culinarian $ 75.00
Associate $225.00
Allied $200.00
For clarification of categories please refer to the ACF website at: www.acfchefs.org
Jeffrey indicated that he would like to have a membership chairs from the Paducah area to facilitate the larger culinary market in that area and one from the Murray area.
Letter regarding membership in our chapter will be sent out to the following locations:
Austin Pea University Food Services
Southeast Missouri University Food Service
Jackson State University Food Services
Local and Regional Hospitals in this area
Restaurants
GFS, Sysco, US Foods
Public School Systems
Paducah Country Club
****************************************************************************
The next meeting will be April 22, 2009 at Kentucky Dam Village. 7:00 PM
March 24, 2009
Meeting Location: Murray State University
Commonwealth Room
Meeting Time: 7:00 PM
Special Meeting Note: Since April has five (5) weeks the April meeting at Kentucky Dam Village will be held on Wednesday, April 22nd at 7:00 PM.
The meeting of the ACF Chapter of the Western KY Chefs and Cooks Association was held on March 24, 2009 at Murray State University. There were nine (9) in attendance.
Jeffrey had everyone in attendance introduce themselves, including where they worked and what their current did at their place of employment.
It was requested that a paper copy of the minutes be brought to each meeting. Richard read the minutes from the February meeting. The motion was made to approve by the minutes by Tim Bruce and seconded by Jeff Lunde.
Our guest speaker was Brad Lowe of Hillyard Organics. A certified Organic Supplier from the KY department of Agriculture.
The company produces Meat (to public not commercial), eggs, produce, honey.
Brad reviewed his family run farm and the “Share” program which provided families, and groups to purchase weekly shares of products produced in the garden. Some programs allow customers to pay partially by helping on the farm with gardening tasks.
Brad indicated that he would grow items specifically for establishments if they would commit to purchasing the products requested.
ACF group seemed to think there would be some application to many of their businesses. Brad left flyers about his farm and also copies of the commitment form with Richard. If you were not at the last meeting and would like to get a copy Richard will have them at the next meeting.
There was a brief discussion regarding networking through the ACF.
Treasurer’s Report:
We now have $1.00. Several MSU attendees indicated that they were submitting their membership information the week of March 24th.
President’s Report:
Members get a $10,000 life insurance policy free.
New Business:
We will be starting a newsletter soon which will include the monthly minutes and other feature items.
A golf tournament fundraiser was discussed. Tim discussed the issues surrounding a golf tournament and a couple of local (Murray, KY) sites that it might be held. It was also discussed that future years we would want to rotate this event into the different communities like Paducah and Kentucky Dam so that each area was included in fundraising and featured as a spotlight.
The Miller Golf Course can accommodate 28 teams or 116 golfers
The Murray Country Club can accommodate 20 teams or 84 golfers
Each property was discussed regarding fundraising capability.
There was discussion regarding a Charity that would exist in all represented areas that supply our ACF membership.
At the April meeting attendees and members are asked to bring a recommended charity to submit. The group will then vote on the charity.
Jeffrey and Tim will bring a recommendation on location and date to the April meeting.
Mike Stone volunteered to assist in planning the Golf Tourney fund raiser.
Jeffrey will check on the price for members to get an ACF polo when they join the ACF chapter.
Jeffrey thanked Charlotte and Stephanie for GFS for attending and their support of our ACF chapter.
Old Business:
Dues were discussed and area as follows: Annual Dues
Professional Culinarian $200.00
Culinarian $175.00
Student Culinarian $ 85.00
Junior Culinarian $ 75.00
Associate $225.00
Allied $200.00
For clarification of categories please refer to the ACF website at: www.acfchefs.org
Jeffrey indicated that he would like to have a membership chairs from the Paducah area to facilitate the larger culinary market in that area and one from the Murray area.
Letter regarding membership in our chapter will be sent out to the following locations:
Austin Pea University Food Services
Southeast Missouri University Food Service
Jackson State University Food Services
Local and Regional Hospitals in this area
Restaurants
GFS, Sysco, US Foods
Public School Systems
Paducah Country Club
****************************************************************************
The next meeting will be April 22, 2009 at Kentucky Dam Village. 7:00 PM
Thursday, February 19, 2009
Welcome everyone, to the current home of the West Kentucky Chefs and Cooks Association, our local chapter of the Amercan Culinary Federation(ACF). The ACF offers a variety of learning and career advancement programs and we are your local contact point for involvement in all they have to offer. Our Chapter is still forming and looking for anyone interested in meeting and discussing the never boring world of food. This is a chapter for both professionals and food enthusiasts. Our monthly meetings involve discussion of current issues in the culinary field and feature a guest speaker.
For more information, please contact us at westkychefs@gmail.com, and someone will contact you with further information.
Please check back often for updates as we work to promote and raise the level of professionalism in the culinary field in Western Kentucky.
For more information, please contact us at westkychefs@gmail.com, and someone will contact you with further information.
Please check back often for updates as we work to promote and raise the level of professionalism in the culinary field in Western Kentucky.
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