The Vice-President's Report David Chenelle, Vice President

Hello all, I hope this article finds you well. Our evening at Casa de Guadalajara was very nice, the meal was wonderful. I thank Chef Jose Duran and his Staff for taking care of us once again. We all had a great time dining al fresco and the raffle was a great one with plenty of prizes. I would like to give a great thanks to Nicole and Kyle for volunteering. This was Nicole’s second time at volunteering for one of our events and has turned in an application for Student Culinarian membership. This month we swore in 5 new Student Culinary members. We have more Student Culinarians then ever before. As each Month passes we keep on recruiting more and more. This Student Culinary stimulus program is gaining some attention by the National ACF. The ACF has struggled on how to attract and retain Junior members. Without them constantly coming in, participating, becoming involved and maturing in the Association; this Chapter as well as any chapter across the nation would eventually stagnate and become dissolute. From a business perspective, it will pay dividends in the future if you build your foundation today. Once again The Chefs de Cuisine has been hard at work helping out the San Diego Community. In November we will be participating in the Chef and Beer celebration, Hunger at Home and the Food and Wine Festival all within one week in November. This will call for a huge effort in our part. I am confident that we will all rise to the occasion and knock this out of the ball park. We have received some great news. The Del Mar Fair has decided that next year’s theme is food and has asked the Chefs de Cuisine to host the event. This is a 22-day run. We gladly accepted. If this goes through it will be the longest food show in the history of mankind. There is a lot of planning and sponsorships available. Please support this as it will be the Chefs de Cuisine’s most defining moment and our proudest. Please be a part of it. As all of you know, this is the time of the year where we take nominations from the qualified membership for a new Board of Directors. This concluded at the General Meeting in October that was held at Casa de Guadalajara on MONDAY, October 19th. After that any position that is in contention will be placed on a ballot and mailed out to the qualified membership to vote on. There are no contentions to this Board of Directors that have been nominated. With that I say, Participate and be ACTIVE!! TO ALL CULINARY SCHOOLS David Chenelle, Vice President Would you like to run a Presentation Table at one of our General Meetings? You can pass out info, Brochures, set up displays of photos or Student Projects about your Culinary School. You can also submit an article in the Stockpot & use it to advertise your Culinary School. Are you ACF-certified to host Practical exams? Get the word out through the Stockpot! Please feel free to contact David Chenelle at 619-248-0538 or e-mail me at cheflegere@cox.net to set up a Table display. To submit an article, e-mail our Stockpot editor David Morse at djmorse@cableusa.com The Board hopes to see all of the Culinary Schools and Culinarians out in force at our meetings. ACF Certification Great News to all Chefs interested in certification. National Culinary School in La Mesa is now offering the required 3 classes of Management, Sanitation and Nutrition starting every other Monday. The cost is $150.00 per class. Once a Chef has passed these classes they will need to go to and take the written test given at Montgomery airport. Please contact Sohrab Zarkoohi or Dal Smith @ 619-461-2800. National Culinary School is also ACF certified to give the Practical Exams. It is pretty much a one stop shop for certification. PEN MONTHS FOR HOSTING A GENERAL MEETING in 2009-2010 David Chenelle, Vice President As of right now we have all of 2009 covered. Thanks to your support in hosting general meetings. If any Chef would like to host any of the Months for 2010 give David Chenelle a call at 619-248-0538 or E-mail me at cheflegere@cox.net We don’t necessarily have to have a sit down dinner. If a purveyor would like to showcase their warehouse, offer something to eat, we can have a product sampling and a seminar. We still need to conduct our reports as required by law and collect a minimal fee at the door. Don’t wait; give me a call so I can fit you in. The following Months will be hosted by the following Chefs: October 19th, MONDAY: Casa de Guadalajara, Host Chef Jose Duran. Come out and enjoy great Mexican fare at one of our favorite General Meetings. November 16th, MONDAY: Mesa College, Voting for new Board of Directors, Mandatory meeting of all voting members of the Chefs de Cuisine Association either in person or by absentee vote. December 20th, SUNDAY, Holiday Party: Holiday Inn on the Bay, Host Chef Michael Ames 2010: Sunday January 17th: Chef of the Year, CROWNE PLAZA, This will be a spectacular evening that will be featured for this event. A wonderful menu and a brand new Banquet room. Sunday March 21st: Specialty produce. There are some great plans are brewing for this meeting. Don’t miss it! February & April thru December of 2010 are OPEN. Call David Chenelle to schedule a General meeting at 619-248-0538. BOARD MEETINGS David Chenelle September and October, First Monday of the Month at the Marriot Courtyard in Old Town, Host Chef Raul Hernandez. November and December Specialty Produce will host this in their conference room.