Officers:

President:
Michael Ames
Vice-President:
David Chenelle
Secretary:
Jeff Roberto
Treasurer:
Tim Earnst

What is your Association up to lately? Thank you for asking. We just finished doing breakfast for the Irish Congress at the Firehouse Museum. The breakfast was a big success; we not only received payment for doing the breakfast, but also received a $500.00 dollar donation to our Educational Fund. Thank you to David Chenelle, Jeff Roberto and Joe Stanko for their help at this event. On the same day, a little later, we did a thank you party for the employees of the Arts Institute of California San Diego. We did a multi-station event again at the Firehouse Museum. The Firehouse Museum turned out to be a great place for the event. Our membership came through in a big way. Jeff Roberto, David Yee, David Chenelle, Heather Montiel, Robert Reid and several Junior Members. Our purveyors also came to our aid. West Central Produce, Tarantino Wholesale Food Distributor, Chesapeake Fish Company, Royal Gourmet Foods and then there is Joe Stanko who helped out from sun up to sun down. Thank you, Joe, your help was above and beyond, from 7 a.m. to past 8 p.m. you and your truck made a difference. We also helped out our good friends at La Jolla Symphony & Chorus. I made an antipasti tray for their fundraiser on Saturday, May 16th. The Booze Fighters Harley Davidson Motor Cycle Club held their first Chili Cook off. The San Diego Chefs’ Association provided the judges for the event. Joaquin Cueva, Ralph Ford, David Yee and myself were the judges and we all had a great time. There were 8 entrants and for a first time event, they had a very nice turnout. How can I get involved? We have several events upcoming. Hubbs Research Fundraiser on May 23rd & 24th. San Diego International Beer Fest, June 26th & June 27th. Meals on Wheels Fundraiser, date TBD. And Taste De Cuisine February, 2010. Contact any Officer or Board of Directors Member for more information. Your help is needed and welcomed. The Chefs’ Association Day at the Races. Only 20 spots left!!! Our day at the races is Sunday, July 26th. Transportation to and from the Del Mar Race Track. Reserved seating in the shade near the finish line. We can bring in food and non-alcoholic drinks (we can have alcoholic on the bus) into the racetrack. The cost is only $23.00. Yes this includes the tip for the driver and a part of the fee goes to our educational fund. A win win for everyone and you have not even made a bet!! If you have never been, you’re in for a great day at the races and a good time with old and new friends. Please contact Joe Stanko to register (619) 987-4553. P.S. If the response is above our 55 limit we could go to a larger bus. So please do not wait, contact Joe as soon as possible. Presidents Report: What a great event at Specialty Produce!! Everyone who attended got to see a wide variety of products. A great warehouse set-up. There was an educational class on exotic mushrooms using strict Japanese techniques. The class was given by Dylan Anderson the President of Kinoko Company. Gelato Vero served their high-end gelato and it was excellent. Our great friends from Fine Line Foods Valley Spuds also had a table showing off many of their potato products. At the end of the meeting, everyone received a nice surprise from the purveyors. They were able to help themselves to all the products that had been on display and Specialty Produce even had many more items set out for the taking. Very nice and thoughtful. Vice President David Chenelle will have much more in his report. Thank you, Roger Harrington, Amy Harrington and Laura Jong. You make us proud. Specialty Produce went above and beyond. They donated their share of the entry fee to be used for Junior Members who are unable to afford membership dues. This will allow approximately seven to ten Junior Members to join our association. Thank you, I’m sure the students that receive this generous help will not forget it. We have our event with the Hubbs Research this coming weekend (May 23rd & 24th) we are doing the food for their First Annual White Sea bass Benefit Tournament. More about this next month. Remember to bring a Chef to any of our next General Meetings. Also our opportunity chairperson Heather Montiel would love to receive donations of breakfast for 2 or 4, lunch for 2 or 4 or even dinner for 2 or 4 to any restaurant, casino or hotel. In fact any donation to the opportunity drawing helps directly our educational fund. Thank you for all that you do. I hope this report finds you and yours well. Rattle those pots and pans. Michael

June 1, Monday. Board Meeting at Sushi On A Roll in San Diego. Our Host: Owner Jeffrey Roberto.

June 21, Sunday. Father’s Day BBQ Bayside Buffet. At the Hubbs Research Institute at SeaWorld.

July 19, Sunday. The 2nd Annual “A Summer’s Day in the Park” at the Elks Lodge in Chula Vista. Our Host: Executive Chef Ralph Ford.

July 26, Sunday. Chefs’ Association Day at the Races

August 17, Monday. General Meeting & Dinner at the San Diego Country Club. Our Host: Executive Chef Mark Bruning. Nominations for the new Board of Directors will take place at this meeting. Ballots will be mailed out in the case any position is in contention.

September 20, Sunday: The Elks Lodge in Chula Vista presents our annual Hawaiian Luau. Our Host: Executive Chef Ralph Ford.

November 16, Monday. Election at Mesa College, voting for a new Board of Directors and Officers. Mandatory meeting of all voting members of the Chefs de Cuisine Association, either in person or by absentee vote. A fine may be assessed if one does not participate.

December Holiday Party: Holiday Inn on the Bay, Host Chef Michael Ames