November 2008
Dear Culinary Colleagues,
As I hope many of you know, I attended the Culinary Institute of America in Hyde Park, NY, from September 1974 until I graduated in May of 1976. During that time at school, I met many instructors, who are still great friends. These mentors and colleagues provided me with the guidance in the classroom, encouraged me to be a part of things at school and to get involved early in my new profession. I and several other fellow students became members of the Mid-Hudson Culinary Association, a chapter of the American Culinary Federation based on campus.
One of the first things I learned about this new organization was that there were chapters all over the United States and that when you were looking to relocate or find a new job you could potentially network within this organization. Being an old man as some of my staff says, back then it was not called networking but being able to make contacts with others in the industry. Was this issue important back then? Would I benefit from being a part of an organization like this?
Well, “my friends”, it was one of the best decisions I made. With thirty two plus years of being in this industry the opportunities that have come along because of the ACF and because of my passion for this profession, it has not let me down. The opportunity to meet and work with amazing Chefs from our industry; where I can learn and share our thoughts and passion, is the best reference guide to cooking. Who have become my colleagues and have established life-long friendships where we share stories, share laughs and share a toast or two is something so many people can be jealous about. This is the profession you are a part of, the career that has so much to offer you and the people around you. Before I went to the CIA, I was thinking about studying environmental technology, well “my friends” I am glad I didn’t and went to the CIA. Remember, we didn’t have the Food Network or all these great magazines to read or the internet. We had James Beard, Julia Child, Craig Claiborne, Graham Kerr “The Galloping Gourmet”, Gourmet Magazine and all of the old great cookbooks that I purchased and still have today to provide me with the insights of cooking, to help stir my passion and encourage me to expand my horizons in what I cook. I was not alone, in the 70’s those were our resources to provide us with the information to learn and excel. And, I had the ACF to provide me with the opportunity to meet other Chefs that I worked along side in every city I worked in from Atlanta to New Orleans, Boston, Memphis, Denver, Phoenix and now Chicago. I learned, I got involved, I participated in events, I attended meetings, I became an officer of the respective organization to try and raise the bar, share my passion and be involved.
Are we too busy? Do we not have the time to give? Yes, we are busy, but we can make the time to be a part of this great profession and this organization. This is our livelihood; this is what takes care of each of us and provides for our families. Make up your mind, do you want to just be a cook or do you want to move up the ranks and be the true future of our profession. The ACF can help, the members, your colleagues of your chapter can help you succeed.
Our last meeting of the fall season takes back to our friends at DPI Midwest hosting our educational seminar and business meeting.
The holiday season is around the corner and as we celebrate, we need to remember that there are many people who aren’t as fortunate as we are. Your chapter is asking you to bring one grocery store bag of canned or other non-perishable food items to this meeting. The Greater Chicago Food Depository will be providing collection barrels at the entrance area at DPI for your contribution. We filled two collection barrels (55 gallon) last year and would like to double that this year, so please give generously.
Monday, November 17, 2008
*5:00 Optional Tour of the DPI facility
*6:00 Business Meeting
*6:45 The unconventional cheese course and how it can influence yor menu
Educational Seminar presented by Chef Allen Hendricks of CDS Perishable and Specialty Food Broker. Chef Allen will demonstrate opportunities for cheese in flexible day parts and attendees will have a chance to work with new cheese products.
*Networking to follow educational seminar
Location: DPI Specialty Foods
600 East Brook Drive
Arlington Heights, IL 60005
Make your reservation on our website
or contact Chef Matthew Southard
PLEASE RESPOND BY NOVEMBER 12
Remember that this meeting is very important to attend and help support the great work of the Greater Chicago Food Depository during this time of generosity and giving.
On Saturday, November 8, 2008 at the Deer Path Inn in Lake Forest, IL the ACF Chicago Chefs of Cuisine will be hosting their Annual American Academy of Chef’s Dinner. The American Academy of Chefs is the honor society of the ACF and recognizes Culinarians who have chosen to step beyond the boundaries of the average and excel in their profession. The Chicago chefs of Cuisine are honoring John W. Kaufman, CEC, CFE, AAC for his years of dedicated service to his chapter and the American Culinary Federation. Unfortunately, due to a prior commitment I will not be able to attend this dinner to be a part of this celebration to recognize all of John’s work and dedication to the culinary profession. If you would like to attend this event, please contact John Kartje, CEC AAC, ticket chair at 847-890-8560. My congratulations go out to John Kaufman.
As many of you know the recent IKA “Culinary Olympics” took place in Erfurt, Germany over the past two weeks. Congratulations go out to the National Team, Regional Team, Military Team and all the individuals that competed. A special congratulation goes out to our own ACF Windy City Professional Culinarian members who traveled to Germany and competed on an individual basis. Ambarish Lulay a Silver Medal, Robert Childers CEC a diploma, and Rick Ortiz a diploma, represented their country and their chapter proudly at this competition. Congratulations!
This month of November will bring new direction to our future as Americans and how we do things. I hope that our leaders will be able to guide us with compassion and integrity, we can only hope. Thanksgiving is a few short weeks away and I hope that it is an enjoyable holiday for you and your families. I hope to see you on Monday, November 17 at DPI Midwest and remember to bring a bag of non-perishable foods to help us help others.
Keep on cooking.
Michael Garbin, CEC AAC, HGT
President
ACF Windy City Professional Culinarians, Inc
Executive Chef
Union League Club of Chicago
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