President Messages Archive

ACF Akron Canton Cooks and Chefs Association

OH051

February 2008

Dear Fellow Culinary Members,

 January 2008

Dear fellow culinary members,

I hope everyone had a happy and safe holiday season. We have a full schedule of events this year. I would like to take this opportunity to welcome our new board members:
Vice President - Pam Mock Secretary - Dave Browne Treasurer - Tim Michitsch

I would also like to thank our outgoing board members: Jim martin, Rene Rawraway, and Kristian Smith who gave up a lot of hours to assist our members and our organization.

The Chef of the Year Dinner had a great turnout with 150-plus guests enjoying a nice evening of food and friendship. Special thanks to M/C Ron Perkins and his wife Gail for taking the pictures that evening. There was a silent auction, 50/50 raffle, and sponsorship tables. A full financial was discussed at the November general meeting. Thanks to all the members and their guests who attended this event, and congratulations to all winners, especially this year's Chef of the Year, James Martin, CEC, CCA

In closing, thanks for your support and I look forward to seeing everyone at the next meeting. Try to bring a fellow culinarian to showcase our association.

If I may assist you in any way, please feel free to contact or e-mail me.

Kenneth Bucholtz AAC Chapter President

Fellow Members of the ACF Akron-Canton Chapter,

I would like to thank you for allowing me to represent the chapter at the Northeast Regional Convention in Toronto,

Canada this past March 2006.  I felt the conference went very well, the seminars were very informative, the food was

excellent and the scenery was beautiful. One of the seminars, about the Canadian way of life, I felt was the best

seminar that I attended. I have asked the Northeast Regional Vice President to either attend one of our general

meetings or our annual Chef of the Year Dinner, which by the way in scheduled for Monday October 16, 2006 at

Brookside CC.
But the biggest thrill for me was to see Lorain JVS win the ACF Regional Knowledge Bowl. For members who

did not have the opportunity to go, this high school beat several college level teams.  But most of all there

was the name of  the Akron-Canton Cooks & Chefs Association. 

So my CONGRATULATIONS TO:
Coach Mauria Driscoll
Team Members: Patrick Larid, Carl Miller, Victoria-Grace Bigler, Justin Gall, Cait Celik
They will be representing our Chapter and the Northeast Regional at the National Convention in July.
Best of Luck!!!

Before each general meeting there will be a Certification workshop for anyone interested in acquiring

information about certification.  We will meet from 5:00 PM to 5:30 PM

Nomination for chef of the year will be solicited at the April & May meetings.  The ballots will be mailed out by the

end of May. We will let the winner know over the summer.  Again the dinner will be held on Monday October 16, 2006

at Brookside CC.  We will be asking for donations for our Silent Auction Table.  Anything culinary would be greatly

appreciated.  We will also be asking everyone to try to sell a corporate table. Platinum Sponsor will be $750.00

which will include 8 tickets to the dinner. Gold Sponsor will be $600.00, Sliver Sponsor will be $500.00 both including

8 tickets to the dinner.  Tickets will be the same as last year $45.00 each. Please try to attend this event because

it is our chapter’s largest fund raiser.

Chef Kristian Smith will have a new sign up sheet for educational segments of our meetings.

So if there is something you would like to see or have please let Kristian know.

New Chapter Posts are:

Certification: Chef Ron Perkins and Chef Kenneth Bucholtz
Apprenticeship: Chef Kenneth Bucholtz
Fund Raisers: David Slaght, Chef Tim Michitsch, Chef Kenneth Bucholtz, Chef James Martin
Competition Chair: Chef David St.-John Grubb
Newsletter: Chef Rene’ Rawraway
Educational Chair: Chef Kristian Smith
Web Page: Chef David St.-John Grubb
Chairman of the Board: Chef Mark Kent.
Membership: Chef David Slaght

I would like to thank these gentlemen for their continuous support of our chapter.

A special thanks to David Sharp and Euro USA for the wonderful cheeses and the awesome

demonstration and lecture about cheese.

The SS Kemp Culinary Classic Competition is set for February 2007.  We will be adding the Ice Carving

category to the competition in 2007. This again will be during the Presidents Weekend Holiday 2007.

We have also dispensed with reading the monthly minutes for the past meeting.  

We will only ask for approval and or if there are any changes to the minutes.
We have also attached a copy of the agenda for the meetings.

In Closing, we need everyone’s support to prosper as a fraternal organization.
See you on the 10th of April at Akron University.

Kenneth J. Bucholtz
Chapter President

December 2005

Fellow members of the ACF Akron-Canton Chapter, Culinarians and friends,

This truly has been an honor and privilege to have been chosen by your votes to the position of president of your chapter for the past two years   The chapter which was founded in 1976 by some rather wonderful far sighted Culinarians of which I know we still have representation of  today, was for the purpose of camaraderie, exchange of knowledge, education, promotion of the culinary field and friendship. The basic fundamentals of which we all stand for. One has only to peruse the Culinarians code for a reminder of such.

I would like to thank Chef Mark Kent CEC who has been the Chairman of the Board. for his due diligence in all of the tasks that were bestowed upon him during his term of office and supporting me as your president during my two year term. My thanks also go to Chef ken Bucholtz for his tenure as our treasurer and keeping the books in such due diligence as he has. By no means an easy task, yet I am proud and happy to say that I leave office with the chapter in a financial situation that is so very much stronger than it has been for many years. One of my main goals as your president to accomplish such.

As members of this chapter we all have a responsible journey to make –  through participation, involvement, education, and the furtherment of the good name of this, The Akron-Canton Cooks and Chefs Association Chapter of the American Culinary Federation. ACF Akron-Canton Chapter. OH051

There is a tremendous amount of talent hidden within our membership that I still call upon to become visibly involved in the chapter. For this chapter can only be as good as the members want it to be through their own involvement and participation.

Within this statement I do not mean just occasionally attending a meeting but participating within those meetings as others of the membership have been kind enough to do. Offer your expertise with an educational seminar or at least be a proponent of organizing such for everyone.

We are cooks, Chef is but a title, that is our trade and craft of which we are all proud of.  So lets get involved in cooking and show to the area that we are to be recognized as cooks and chefs setting the example by demonstrating such from our own areas of expertise.

Lets look toward the future two years with your in coming president in January 2006 Chef Kenneth J. Bucholtz CEC. AAC.. There is much to do and much to accomplish

We already are very close to the beginnings of 2006 there is much that needs to be worked upon and at the same time we need to be looking into a fundraiser for 2006 at the same time. Committees need to be formed for that and much more. Time and tide waits for no one.

There is competition again in February 2006 which has already accepted and advertised on both the ACF National competition web site as it is with ours – I am already working on that  competition the S.S. kemp Great Culinary Classic with entries already being asked about, registered and paid for from San Diego – Boston – Florida - Maryland and many other far reaching states

Our involvement within these functions as a chapter will promote the recognition of our chapter and not only benefit the attendees of such an occasion but broaden our own horizons as Culinarians. This is fun.-This is education.-This is camaraderie.

This is what we are all about.  So be prepared to become involved please

Again thank you for your confidence and the privilege that you had bestowed upon me as your elected president for the past two years of the Akron - Canton Cooks and Chefs Association.

Remember please, 

Your involvement is the key to our chapter's success

We are cooks – so lets go and cook.

I would like to wish all of you a very happy Christmas and up coming holiday along with the blessings of a wonderful New Year 2006

 David St.John-Grubb

November 2005

Fellow members of the ACF Akron-Canton Chapter, Culinarians and friends, Associates

For everyone's information and in an attempt to have folks eager to attend. I bring to your attention as a polite reminder. The 90th International Hotel/Motel & Restaurant Show (IH/M&RS), which runs from Saturday, Nov. 12, through Tuesday, Nov. 15, at New York City's Jacob K. Javits Convention Center, will feature 1,700 exhibitors with thousands of products and services for hotels, restaurants and other hospitality outlets.
Also in the news from ACF National office The Culinary Institute of America and the American Culinary Federation, have joined forces to create the ProChef Certification program for foodservice professionals. ProChef Certification represents the only certification program for chefs based on validating specific skills. Designed to verify and acknowledge the achievements of culinary professionals throughout all career stages,

The ACF Certification Program is another avenue that many members might want to approach for their own professional competency validation within our industry. The foodservice industry needs qualified employees with proven experience, who participate in and grow through continuing education. Wouldn't that be a wonderful goal just as we had a couple of years ago when a group of our chapter chefs went and became certified. Adding the those already certified and being acknowledged for that achievement adding their names to the chapters certified chefs. That to me is a great thought for our chapter to have one of the highest recognized number of certified chefs through out it membership.

Culinary competition season is here again if one takes a look on the national ACF website to see where they are taking place and to what is being offered within the United States. ACF culinary competitions were initially founded on the principle of chef's education and chef's sharing their culinary techniques and developments. As a reminder Presidents weekend February 18th. 19th. 20th. 2006 is the venue and time at S. S. Kemp & Co. Willow Parkway, Cleveland, who again are going all out to make this an even more memorable competition than before Almost all categories will be run and offered which is wonderful.

On another not a thought of a story I shared with you all a while back came to mind again the other evening and I would like to share it again as it carries such a significant message with it .

When things in your life seem almost too much to handle, when 24

 hours in a day are seemingly not enough, try to remember a story about a

mayonnaise jar and some coffee.

 ----------------------------------

A professor stood before his philosophy class and had some items in

 front of him. When the class began, wordlessly, he picked up a very

 large and empty mayonnaise jar and proceeded to fill it with golf

 balls. He then asked the students if the jar was full. They agreed

 that it was. The professor then picked up a box of pebbles and poured

 them into the jar. He shook the jar lightly. The pebbles rolled into

 the open areas between the golf balls. He then asked the students

 again if the jar was full. They agreed it was.

 The professor next picked up a box of sand and poured it into the

 jar. Of course, the sand filled up everything else. He asked once

 more if the jar was full. The students responded with a unanimous

 "yes."

 The professor then produced two cups of coffee from under the table

 and poured the entire contents into the jar, effectively filling the

 empty space between the sand. The students laughed.

 "Now," said the professor, as the laughter subsided, "I want you to

 recognize that this jar represents your life.  The golf balls are the

 important things-your God, family, your children, your health, your

 friends, and your favorite passions-things that if everything else

 was lost and only they remained, your life would still be full. The

 pebbles are the other things that matter like your job, your house,

 and your car. The sand is everything else-the small stuff."

 "If you put the sand into the jar first," he continued, "there is no

 room for the pebbles or the golf balls. The same goes for life. If

 you spend all your time and energy on the small stuff, you will never

 have room for the things that are important to you. Pay attention to

 the things that are critical to your happiness. Play with your

 children. Take time to get medical checkups. Take your partner out to

 dinner. Play another 18. There will always be time to clean the house

 and fix the disposal."

 "Take care of the golf balls first, the things that really matter.

 Set your priorities. The rest is just sand."

 One of the students raised her hand and inquired what the coffee

 represented. The professor smiled. "I'm glad you asked. It just goes

 to show you that there is always room for coffee with a friend or the one you love.

Remember Thanksgiving is around the corner and it is a time of family gathering, caring and giving thanks that we all are truly blessed with all that we have and give thanks to all who give of themselves to ensure that such takes place. I ask that we all think of those unfortunates this year who are still displaced and confused from hurricanes and tornadoes that have struck the various areas of the United States of America during this hurricane season 2006 and left so much devastation and destruction behind uprooting people from their livelihoods, careers and jobs.

I wish you all a very happy, safe and caring Thanksgiving Holiday as it approaches us in a couple of weeks now

Remember please, 

Your involvement is the key to our chapter's success

We are cooks – so lets go and cook.

 David St.John-Grubb

Chapter President

ACF Akron Canton Cooks and Chefs Association

OH051

Fellow members of the ACF Akron-Canton Chapter, Culinarians and friends, Associates

For everyone's information and in an attempt to have folks eager to attend. I bring to your attention as a polite reminder. The 90th International Hotel/Motel & Restaurant Show (IH/M&RS), which runs from Saturday, Nov. 12, through Tuesday, Nov. 15, at New York City's Jacob K. Javits Convention Center, will feature 1,700 exhibitors with thousands of products and services for hotels, restaurants and other hospitality outlets.
Also in the news from ACF National office The Culinary Institute of America and the American Culinary Federation, have joined forces to create the ProChef Certification program for foodservice professionals. ProChef Certification represents the only certification program for chefs based on validating specific skills. Designed to verify and acknowledge the achievements of culinary professionals throughout all career stages,

The ACF Certification Program is another avenue that many members might want to approach for their own professional competency validation within our industry. The foodservice industry needs qualified employees with proven experience, who participate in and grow through continuing education. Wouldn't that be a wonderful goal just as we had a couple of years ago when a group of our chapter chefs went and became certified. Adding the those already certified and being acknowledged for that achievement adding their names to the chapters certified chefs. That to me is a great thought for our chapter to have one of the highest recognized number of certified chefs through out it membership.

Culinary competition season is here again if one takes a look on the national ACF website to see where they are taking place and to what is being offered within the United States. ACF culinary competitions were initially founded on the principle of chef's education and chef's sharing their culinary techniques and developments. As a reminder Presidents weekend February 18th. 19th. 20th. 2006 is the venue and time at S. S. Kemp & Co. Willow Parkway, Cleveland, who again are going all out to make this an even more memorable competition than before Almost all categories will be run and offered which is wonderful.

On another not a thought of a story I shared with you all a while back came to mind again the other evening and I would like to share it again as it carries such a significant message with it .

When things in your life seem almost too much to handle, when 24

 hours in a day are seemingly not enough, try to remember a story about a

mayonnaise jar and some coffee.

 ----------------------------------

A professor stood before his philosophy class and had some items in

 front of him. When the class began, wordlessly, he picked up a very

 large and empty mayonnaise jar and proceeded to fill it with golf

 balls. He then asked the students if the jar was full. They agreed

 that it was. The professor then picked up a box of pebbles and poured

 them into the jar. He shook the jar lightly. The pebbles rolled into

 the open areas between the golf balls. He then asked the students

 again if the jar was full. They agreed it was.

 The professor next picked up a box of sand and poured it into the

 jar. Of course, the sand filled up everything else. He asked once

 more if the jar was full. The students responded with a unanimous

 "yes."

 The professor then produced two cups of coffee from under the table

 and poured the entire contents into the jar, effectively filling the

 empty space between the sand. The students laughed.

 "Now," said the professor, as the laughter subsided, "I want you to

 recognize that this jar represents your life.  The golf balls are the

 important things-your God, family, your children, your health, your

 friends, and your favorite passions-things that if everything else

 was lost and only they remained, your life would still be full. The

 pebbles are the other things that matter like your job, your house,

 and your car. The sand is everything else-the small stuff."

 "If you put the sand into the jar first," he continued, "there is no

 room for the pebbles or the golf balls. The same goes for life. If

 you spend all your time and energy on the small stuff, you will never

 have room for the things that are important to you. Pay attention to

 the things that are critical to your happiness. Play with your

 children. Take time to get medical checkups. Take your partner out to

 dinner. Play another 18. There will always be time to clean the house

 and fix the disposal."

 "Take care of the golf balls first, the things that really matter.

 Set your priorities. The rest is just sand."

 One of the students raised her hand and inquired what the coffee

 represented. The professor smiled. "I'm glad you asked. It just goes

 to show you that there is always room for coffee with a friend or the one you love.

Remember Thanksgiving is around the corner and it is a time of family gathering, caring and giving thanks that we all are truly blessed with all that we have and give thanks to all who give of themselves to ensure that such takes place. I ask that we all think of those unfortunates this year who are still displaced and confused from hurricanes and tornadoes that have struck the various areas of the United States of America during this hurricane season 2006 and left so much devastation and destruction behind uprooting people from their livelihoods, careers and jobs.

I wish you all a very happy, safe and caring Thanksgiving Holiday as it approaches us in a couple of weeks now

Remember please, 

Your involvement is the key to our chapter's success

We are cooks – so lets go and cook.

 David St.John-Grubb

Chapter President

ACF Akron Canton Cooks and Chefs Association

OH051

How would we know how much a person made a difference in our lives if we never experienced the time without them? We ignore its possibilities, accept its presence and prepare for what is yet to come. Let us learn to give gratitude for whom speaks the softest.

- Christopher Acedillo

David St.John-Grubb

July 15^th 2005

Fellow chapter members, culinarians, affiliates and visitors who have the capability of reading this posting.

What a great past couple it has been for our chapter! Chef Jim Martin CEC. has been holding the reins of our latest commitment to a great fundraiser. "The All American Soap Box Derby". Jim brought the concept our the chapter becoming involved in that and supporting the vending of product to all those patrons that will be attending this year. Not a mean feat by any means – in which he has dedicated his great experience and organizational skills in correlating all of the entities that are and will be required, from equipment to food. Great job Chef Jim and a personal very sincere thank you for the way that you have embraced this project and kept the fire burning brightly and diligently with it.

The end of this month will see the American Culinary Federation National Convention being held in San Antonio Texas and I will have the pleasure of representing our Akron-Canton Cooks and Chefs Association ACF chapter in the various portals as required of me.

A long wonderful, though a little too dry a summer is with us – A very welcome factor comparing back to the long hard snow laden winter that we all have had to endure and see records being broken with the snow fall.

S.S. Kemp of Cleveland is working diligently in formulating everything for the up coming competition season of 2006 and Presidents Weekend, when we should be able to hold another successful round of culinary salon competition for everyone. When that comes around it would be wonderful for a showing of support from our own chapter members. I’m not referring to competition, necessarily, but just a show of force on the day of the event. There is still a little confusion in regards to certification and competition. If one is going for their initial certification they will be required to pass a practical cooking exam the ingredient list and the requirements are posted on the National ACF Web Site. It needs to be remembered "This is not a competition". This is an evaluation of capabilities and is very much more relaxed than competing in competition. Anyone can apply for a practical exam, currently at the national conference in and at the various regional conferences across the country. If you are about to re-certify, it is not necessary to do a practical cooking exam, as you will have been "grand fathered in". You will still need to have all of your refresher courses completed for recertification.

Chef Mark Kent I understand has been kind enough to offer the Crystal Room at the University of Akron for our first of the Season Meetings in September 2005.

The meetings schedule for the upcoming season of meetings 12^th September 2005 through 9^th May 2006

Will be as follows with the first meeting being held thanks to Chef Mark Kent CEC in the Crystal Room of the University of Akron.

September 12^th 2005  Chef Mark Kent CEC

October 10^th 2005  Chef Tim Michitsch CEC, CCE.

November 14^th 2005 Chef Rene Rawraway CEC

December 12^th 2005 Chef Social Evening

January 9^th 2006   Chef David St.John-Grubb

February 13^th 2006  Chef Ken Bucholtz  CEC. AAC.

March 13^th 2006  Chef Kristian Smith CEC

April 10^th 2006  Chef Chef A. J. Lafland

May 8^th 2006  Chef Jim Martin CEC

Chef Mark Kent CEC. will be responsible for organizing the education segment of the September 12^th 2005 meeting.

I will post the schedule of responsibilities for the educational segments of each of the up coming meetings on the chapter web site.

An interesting thought I would like to share with you

There will be an executive committee meeting which will be posted closer toward the end of August prior to the first meeting in September.

Be well be energetic and above everything be safe in all that you do and enjoy

I look forward to seeing a great attendance for a good beginning of season’s meeting on September 12^th 2005

May 2005

April 2005

"It is not the critic who counts; nor the man who points out where the strong man stumbled or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred with dust and sweat and blood. At best, he knows the triumph of high achievement; if he fails, at least he fails while daring greatly, so that his place shall never be with those cold and timid souls who knew neither victory nor defeat." Theodore Roosevelt

The executive committee will be holding a meeting to attempt to keep doing everything to

the best of its ability for the progressive good of the chapter and its membership

David St.John-Grubb

s Message

January 2005

------------------------------------------------------------------------------------------------------

When things in your life seem almost too much to handle, when 24

 hours in a day are seemingly not enough, try to remember a story about a

mayonnaise jar and some coffee.

 ----------------------------------

A professor stood before his philosophy class and had some items in

 front of him. When the class began, wordlessly, he picked up a very

 large and empty mayonnaise jar and proceeded to fill it with golf

 balls. He then asked the students if the jar was full. They agreed

 that it was. The professor then picked up a box of pebbles and poured

 them into the jar. He shook the jar lightly. The pebbles rolled into

 the open areas between the golf balls. He then asked the students

 again if the jar was full. They agreed it was.

 The professor next picked up a box of sand and poured it into the

 jar. Of course, the sand filled up everything else. He asked once

 more if the jar was full. The students responded with a unanimous

 "yes."

 The professor then produced two cups of coffee from under the table

 and poured the entire contents into the jar, effectively filling the

 empty space between the sand. The students laughed.

 "Now," said the professor, as the laughter subsided, "I want you to

 recognize that this jar represents your life.  The golf balls are the

 important things-your God, family, your children, your health, your

 friends, and your favorite passions-things that if everything else

 was lost and only they remained, your life would still be full. The

 pebbles are the other things that matter like your job, your house,

 and your car. The sand is everything else-the small stuff."

 "If you put the sand into the jar first," he continued, "there is no

 room for the pebbles or the golf balls. The same goes for life. If

 you spend all your time and energy on the small stuff, you will never

 have room for the things that are important to you. Pay attention to

 the things that are critical to your happiness. Play with your

 children. Take time to get medical checkups. Take your partner out to

 dinner. Play another 18. There will always be time to clean the house

 and fix the disposal."

 "Take care of the golf balls first, the things that really matter.

 Set your priorities. The rest is just sand."

 One of the students raised her hand and inquired what the coffee

 represented. The professor smiled. "I'm glad you asked. It just goes

 to show you that there is always room for coffee with a friend or the one you love.

November 2004

Greetings to all chapter officers, members, affiliates and readers

What a great time this is for us all to be involved within our profession.  Reading the information from the ACF national web site of the wonderful achievements garnered by the national and local teams competing in Erfurt, Germany at the Culinary Olympics, it shows that the USA has triumphed again and is bringing back a host of gold medals which have been hard won by the teams and individuals involved. They should be congratulated heartily for their zeal, effort and demonstration of craft excellence .

ACF is the foundation on which chapters have been built and foundations of camaraderie and craft laid and shared amongst the ever growing membership of the numerous chapters around the country .  As members is our responsibility to promote the individual chapters of which we belong, in as many ways as possible, whether it is through attendance and involvement of chapter business and affairs or just plain old invite a friend to the monthly meetings.

It is through these meetings and especially the education segments that are presented each time that we continue to learn and broaden our own horizons, becoming more knowledgeable and stronger within our own craft.

The fall is upon us and though it is pleasantly mild at the moment, the winter will soon take a strong hold and bring with it the daunt of cold and frigid weather. The Carousal Dinner in Cleveland has been kind enough to provide as a host for us to collect monies and present that to the Chef and Child Foundation later on. This is a very noble gesture on the owners part and we as members need to take advantage of this in order to gather as much as possible to forward on to national office of the Chef and Child foundation. If you have been willing enough to commit time to this fundraising then I ask please that you honour that commitment and attend in order that we can gather and forward our gatherings on to the corrective source

We have the presidential election coming along any moment now and that will be an interesting avenue to follow irrespective of which party and person you will be supporting

I have been here long enough to have witnessed this event a number of times and find that this will be an extremely close election in deed.

Chef Tim Michitsch has done a stellar job in creating the telephone-calling list for the chapter officers and now it will be up to them, as a support of the chapter to telephone the delegated names for each person, hopefully jogging their memories and asking that they attend this meeting in November. May this be the tool that we need to encouraged the no show members to show up and enjoy an evening together where we can exchange ideas and topics in support of the chapter becoming stronger and we becoming more knowledgeable as well.

I unfortunately will not be present at this meeting and the second Vice president will be with the gavel so as to speak and present the meeting to you all.

I will be away, as I am every year during this time, in Albany, New York, working with the Living Resource Center through the Culinary Cornucopia and their fundraising event for challenged children and adolescents. Something that I have found has a very special meaning to me and more so than most people will ever know about.

The December meeting will see the chapter hosting its first end of the year social I believe. Hopefully I am correct in making that statement.

The gathering on that date will be purely for a social and gathering of friends, colleagues professionals and associates ( So come one and come all ) to welcome that festive season and get to know each other on a more personal basis – after all we are working nearly all of the time and it becomes hard to socialize and enjoy ourselves many times.

In that aspect I am going to ask that everyone brings a token of food that they have created to share with the members of the chapter and everyone visiting – This will be the best present that we can all offer each other as it will have come from our hearts and hands which will have thought about it created it.

Cooking is a creative science and art, which when done correctly can be enjoyed by one and all.

Until I have the pleasure of meeting with you all

Stay well and enjoy life

I have no quotes for you but just offer again my complete focus as your elected president to keep doing everything to the best of my ability for the progressive good of the chapter and its membership

David St.John-Grubb

September 2004

Greetings to everyone, chapter members, visitors and readers all.

The Monday evening meeting, the first of this the 2004 through 2005 season of chapter meetings had a good attendance and many returning, new and visiting people were welcomed as they came to see and hear what the ACF Akron-Canton Cooks and Chefs Association was all about.

The meeting has had many compliments posted to it from a good number of attendees afterwards with their observations and open compliments as to its structure and also the educational portion that followed the close of business section – which I have to apologize for allowing it to drag on as long as it did.

A lesson for me for the next meeting which will be held on October 11^th 2004 at

The Hilton Hotel in Fairlawn, Ohio again.

The comments received were very much appreciated and the compliments go to everyone attending for this to have been observed and experienced.

Chef Ron Perkins asked in a communication that we find a suitable candidate for the Sergeant at Arms, as his schedule was not going to allow his continuation of that chair which he had done such a tremendous job with bringing to the forefront many a time his worldly wisdom and observation of events that came to light. Chef Ron on a personal note I am sorry that your business prevents your being part of us on Monday evening meetings and I would like to thank you personally for all that you do – have done and I know continued support.

A Proposal and vote was create and taken and Chef Rene Raraway was elected to be the Sergeant at Arms and I know from his great experience that he brings to each meeting, order and parliamentary protocol will be observed – Thank you Chef Rene for your contributions and insight, a very valuable essence for all of us.

Chef Mark Kent was able to finally receive his deserved acknowledgement of the National Presidents Medal, that was bestowed upon him at the National Conference in Orlando and which I brought back up to Ohio for him. Actually a first for the chapter with this particular award, which again is a wonderful event.

Chef Mark Kent has now taken the office of The ACF State of Ohio Representative

Which he will fill very well.

Upcoming competition in 2005 was discussed and dates were proffered for January and again in February and even a date could be set later for another competition depending on the timing and availability of the venue. Seemingly more and more members are coming to see the value of competing as a way of staying in vogue and remaining on the cutting edge of all that is happening within out profession, to those I say tremendous and keep up that spirit of being challenged to do better and learn more. That you may take that information and experience and endow it to your own staff and premise of employ.

I too am proud to back into the competing arena mode and find that the experience is humbling and yet exciting learning scenario, even though I have heard that I do not seem to enjoy myself but look intense by some onlookers. Heck I am there to give my all and win – that is my objective and goal to work toward.

It also is good that culinarians around see ACF judges back in the arena competing, because it means that when judging they too know what it really takes to compete and to

be focused, along with all of the little things that can happen during the competition time.

A very valuable experience to me when critiquing my colleagues as competitors bringing reality to the forefront of my observations.

I will be very please to hear response from members and visitors alike about our consolidated meeting place now – Hopefully it will be beneficial in everyone’s that the same place at the same time on the prescribe day of each month will add stability and allow more attendees to be present at each meeting. This was the objective in creating this situation.

The Web site is alive and well and at the moment is being kept up to date with information for you all to read. Hopefully you will value it as a tool of support not only for the chapter activities but to also gain from information posted within the various areas of expertise.

If anyone has information that they would like to see posted please send it to me

( preferably in a Microsoft Word Format)  and I will make sure that it is converted to “html script’ so that it can be published for the benefit of all.

As I always make note of each time I have the privilege pleasure of addressing the membership – This is your Chapter and the more you put in then the more you will get back out from it.

I cannot say more than that.

I have no quotes for you but just offer again my complete focus as your elected president to keep doing everything to the best of my ability for the progressive good of the chapter and its membership

In the mean time cook well and cook from the heart to create flavorful enjoyment for all of your guests

David St.John-Grubb

August  2004

Greetings to everyone again

The ACF National Conference held in Orlando was well represented by over 1200 members this year and we had six members from our chapter amongst that number.

The camaraderie and exchange of education and news was at its usual height with a tremendous amount of activity and session attending by done by all.

The summer seems to have been a busy time for all of the chapter members as there has been little or no communication between them or via e-mail or the such.

A visit to the Chef’s Garden that was sponsored and planned drew little attention as well from the membership sadly but that too was postponed due to a fopar by the Chef’s Garden who had another function that they had planned and not thought about ours – A new date is still being worked upon and hopefully it might come about – though member ship support would need to be there in order to make it work.

Through the course of the early summer the officers of the chapter met and many ideas were placed on the table along with a change in the treasure’s officer

Chef John Goehler CEC who is inundated with work has stood down from that position and Chef ken Bucholtz CEC AAC agreed to take on the office of Treasurer standing down from being second vice president.

A new junior chapter set of officers will need to be convened as the majority of present officers have now graduated and are in place at various colleges attending culinary programs that have either started or will be starting very shortly.

Kudos' and congratulations go to Chef Mark Kent CEC for his award of the Presidents medal, as also Kudos' and congratulations go to the team from Lorain County Junior Vocational School who were placed in the knowledge bowl finals a wonderful effort and great reward for their hard work.

Forms for nomination of the Chapter Chef of the year – Junior Member of the Year and also Purveyor of the Year have been sent to all that are on the roster of membership and I hope that we can get those back prior to the September 13^th 2004 meeting in order to be able to announce the candidates for those nominations.

We are now in the dog days of summer and though the temperature has dropped well below the average in the last couple of days here. I am hoping that everyone has been able to spend time with their families and have time together to enjoy each others company.

I look forward to a good response of the membership with the start of the new season of meetings for the Akron-Canton Cooks and Chefs Association and trust that you will all make every effort to support your colleagues in the chapter in the up coming months ahead of us.

I have no quotes for you but just offer my focus as your elected president to keep doing everything to the best of my ability for the good of the chapter and its membership

In the mean time cook well and cook from the heart to create flavorful enjoyment to all of your customers

May 2004

The month of May is with us and this upcoming meeting will be the last of our schedule of meetings which began September 2003 and will resumed in September 2004 for the next period.

Spring is still trying to make it mark upon us all with some rather wonderful warm weather which is still being taunted by the crisp cold flurries that will not desist its characteristic presence and remind everyone that winter still can show its grace to us all.

At the beginning of this month May 1^st and May 2^nd the chapter was able to sponsor a two day culinary salon with competition for some 41 competitors coming from as far away as West to Colorado and East to Maryland. The Saturday saw the first of a significant category which is the “F” category two person mystery basket. Chef Tim Michitsch CEC CCE and Kristian Smith CEC were one team competing along with Chefs A. J. Lafland and Ken Bucholtz CEC AAC. Another team was of Chefs Scott Teaman and Jack Hari  from Sumner on Ridgeway.

Kudo’s to these three teams for their adventure some spirit in accepting the challenge and competing well

Another Chapter member who competed and proved his knowledge with credit was Chef Kraig Wiant, Chef Kraig is a gallant and resourceful competitor with great spirit and pride.

Previous to this event was the junior team who competed in Orlando at the "Prostart" competition held at Universal Studios Orlando. They were very successful and swept the floor with the Knowledge Bowl and really showed their worth and culinary skills by coming tenth overall in the culinary contest as well. It is wonderful to see such results from our future culinarians. I know many of the team are busy preparing the graduation buffet at The LCJVS as I write this and in my mind realize that many of the team will be moving on to new and exciting ventures within their culinary education – some will be going to the Culinary Institute of America as others will be joining the ranks of Johnson and Wales.

A major thank you must be given to Chef Mark Kent CEC and Chef Larry Gilpatrick CEC CCE for hosting and working the chapter’s culinary salon and competition held on May 1^st and May 2^nd. Long unsociable hours were part of the course along with the transportation of judges to and from the hotel in Cuyahoga Falls. As well as constant cleaning and providing for the competitors etc. a sincere thank you to both

One must not leave out others of the chapter who played an important role in the success of that weekend and Melissa of the junior members who prepared the snacks and breakfast as well as many other functions again a huge thank you and to the students of the LCJVS who volunteered their time to act as apprentices to each of the teams competing on the Saturday – The feed back from the competitors was overwhelming and very favorable toward their presence and professionalism that they displayed – What a credit to their instructors. Also a thank you must go to Chef Tim Michitsch for finding the last minute ingredients that I was searching high and low for along with Chef Dan Remark of the Mustard Seed in Hudson who also came to my rescue. My sincerest thanks to all of you. You are a credit to our chapter.

I have in the pipeline a informative social day being planned for Saturday July 24^th at The Chef’s Garden and Culinary Vegetable Institute hopefully it will pan out with a visit and a hands on experience for everyone.

The cost is being absorbed by a sponsor who has agreed to accommodate the function.

I look forward to seeing everyone at the meeting on Monday 10^th May 2004

April 2004

Greetings to everyone of the Akron-Canton Cooks and Chefs Association.

Rhode Island has come and gone with the North East Regional conference and a number of members were able to make the journey and give the time to attend, Kudo’s, and I hope that you were able enjoy the experience of the camaraderie with everyone, seeing colleagues and friends, besides national officers alike, to exchange views opinions and friendship.

April is upon us now and time toward the May 1^st May 2^nd weekend Akron-Canton Cooks and Chef’s Association culinary competition is around the corner as well, so please, if you are going to compete, the information is well posted and has been mentioned in each of the last couple of months meetings, do so now as time is short – remember practice – practice – practice as this is what makes it all happen.

The Junior team from LCJVS under the guidance of their instructors and mentors, held their own very well and are to be commended in their efforts and ability, let alone the knowledge that they have acquired from competing. This takes considerable time – focus and attention to detail so congratulations to everyone for all of the effort that was displayed. We are very proud of your efforts.

The torch will soon be passed from the present Vice President of North East Region to a new person and he will, if I am correct in listening and paying attention be Chef Mark Wright CEC. AAC. of the Rochester New York area.

The Chef of the year dinner honoring Chef Tim Michitsch CEC.CCE. was held at Brookside Country Club under the guidance and culinary excellence of Chef ken Bucholtz CEC AAC and Chef Dan Remark along with some students from R.C. Drage, I think I was more hindrance than help but I was honored and had fun being part of the team making it all happen. The silent auction for the event had many donations from sponsors of the event and the chapter has some significant money coming into its account for future use. Great job by everyone involved and thank you sincerely for letting me participate

At present the committee is working diligently to map out the up coming fundraiser for February 2005 which potentially is destined to be held at the Sheraton Suites in Cuyahoga Falls.

Many a meeting has taken place with the parties concerned – The last being possibly the most productive meeting with delegation of commitment being proffered to many of the members in order to make this work in the successful manner that all fundraisers this chapter has embarked upon have been created.

Chef Mark Kent CEC our past chapter president was acknowledged by the North Eastern Vice President for his involvement and participation with the Team Cuisine events that have taken place over the past years along with Prostart programs as well – Congratulations Chef, well done and well deserved.

The next Chapter meeting is going to be held at Sumner on Ridgeway and directions to the site have been posted on the Calendar Events page of the chapter web site The educational sector will be a presentation by Chef Dianna Stoffer of Aberdeen Angus.

The winter is now slowly releasing it grip upon us all and spring with hope, is about to bless up with the colors and aromas as blossoms bloom that usually abound and please the eye. With that written,  time will soon be here for us to seek out the summer venues for members to be able to meet and socialize along with their families-

So far little or nothing has been offered !!!

Remember this is your chapter and your participation is the key factor to the success of its being an active chapter.

Please do not leave it to the usual people of the chapter to make everything happen

 Involvement is the key