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 Greetings!
Our September 17th meeting was hosted by our associate member Chris Collias an "industry Legend" owner of Progressive Gourmet in Wilmington MA. The meeting turned out to be a very fun and educational meeting on "Artisanal hand made Hors d'Oeuvres.
 We toured the plant and were able to see the amount of detail that goes into making the finest Hors d' oeuvres in the country. After the educational tour Chris had a reception buffet that included several stations show casing their pride. No one left hungry that night! Thank you again Chris, Chef Jim Palmariello, the sales team and all hard working staff members that made this a memorable event.
On the business side of the meeting we were able to swear in five new members; Caleb Lara- Sous Chef at the Ritz Carlton, Boston, and Johanne Bonin Sales Representative Employee Owner at www.superiorfarms.com New Market Square, Boston, and Executive Chef John Mills, Babson Executive Conference Center in Wellesley.
We also swore in Ira Kaplin, President of Irnox, Associate Member and Christine Poland our new board member acquired from the new merger with the Cape Cod and Island Chapter. Congratulations all. We are honored to have you as members.
This years Presidents Ball has been set for November 5th 2012. This annual Gala will be held at the famed "Tosca Restaurant" in Hingham MA., an extravagant Italian Theme has been planned.
Congratulations to the three nominees for Chef of the Year that will be the highlight of the night are Executive Chef James Connolly, CEC, AAC,   Executive Chef Jim DiMarzio, CEC. Executive Chef Nicholas Calias, CEC.  Best of Luck to these three distinguished members!
Please "Click Here" to go to our link or type www.ACFECB.com to our web site to purchase this coveted Ticket!
The ACF Epicurean Club of Boston will be a sponsor at the first Annual Seafood Festival at the Bank of America Pavilion, 290 Northern Ave, Boston, MA. On Saturday October 6th, 2012 from 11:00 am- 6:00pm Rain or Shine! Our Board member Chef Jeff Mushin is chairing this event with other Local chefs and this will be an event that should not be missed.  The Boston Seafood Festival is an event for everyone. The BSF is intended to unite all interested fisherman, lobsterman, restaurant owners, chefs, students, academic nutritionists, shellfish farmers, seafood wholesalers and overall seafood lovers with mutual goal of sharing the love for seafood. This celebration of fun, food, and charity is designed to enrich the cultural economic and social vitality of Boston, by promoting all the aspects of the local seafood economy. I hope to see many of you at this first annual event and to support our ACF Epicurean Club of Boston Chefs that are involved with this great cause.
As our club focuses on Growth and Certification, I would like to take this time for a "Certification Minute"! We have been meeting with Le Cordon Bleu Boston, and are happy to announce that Le Cordon Bleu Boston hosted the first practical certification test on September 29th 2012.There were two candidates for Certified Sous Chef and one for Certified Executive Chef who participated in the exam. The results will be posted as soon as they become final. Chef Connolly is our ACF Epicurean Club Certification Chair and John Disessa was on hand as the ACE evaluators representing the ACF Epicurean Club. There is another Practical Exam scheduled in December at Le Cordon Bleu. The date will be posted as soon as it becomes available. This is Great News! If you would like to get in on this Certification process or need a Serve-Safe class taught at an ACF Epicurean Club of Boston discount, please contact Vice President James Connolly, CEC, AAC at james.connolly@atriaseniorliving.com
As you know by now, ACF offers 14 different levels of professional
 certification. There is a certification level for every type of cook in every kind of operation. Whether you are a cook fresh out of school or a baker with years of experience there has never been a better time to review the ACF levels of Certification to find a certification that best suits your skill set or expertise. Chef Connolly and I are representing the ACF Epicurean Club of Boston to support as many of you as we can to reach this prestigious status! On Sunday October 7th the ACF Epicurean Club of Boston board members will be Supporting Childhood Nutrition Day at Camp Sunshine  which is a non-profit camp on the shore of Sebago Lake Maine. This camp provides children with life-threatening illnesses and their immediate families hope for the future, as well as immediate help in dealing with a child's chronic illness. The camp is currently the only program in the USA that aids in lightening the impact of a life -threatening illness on a person's entire immediate family, not just the person with the illness. With this event we will be supporting the ACF's goal of having 1,000 ACF Chefs working around the country to make an impact in Nutrition and Healthy eating habits in kids. I will report back on how we impacted this goal in the next newsletter. Our next meeting will be on October on 22nd. At the new Facility of Sysco Boston,  LLC, 99 Spring Street, Plympton, MA 02367. 1-781-422-2300. President Fred Casinelli is excited to welcome the ACF Epicurean Club of Boston to their new facility. The ACF Epicurean Club of Boston board members and I look forward to seeing every one at this meeting. "Great Taste's"! Chef Douglas Patten, CEC, CCA, AAC President ACF Epicurean Club of Boston Corporate Executive Chef /Flik International/Compass Group top of page
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The ACF / Epicurean Club of Boston's
20. members, 25. guests, 10. retired
Resereve now with PayPal
at
www.acfecb.com
or call
781-231-1115
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You are cordially invited to the
One Hundred and Eighteenth Annual
Epicurean Club of Boston
President's Ball
On Monday the Fifth of November
Two Thousand and Twelve
at
Tosca Restaurant
14 North Street
Hingham, Massachusetts
Hors d'oeuvre Reception at Six
Awards Presentations at Seven
Dinner at Eight O'clock
Tickets in advance a must before October 28th
Black Tie
Pay by PayPal Here by C.C.
Click here to print Invitation and Check Info
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The ACF / Epicurean Club of Boston's
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MEMBER NEWS
Congratulations to the 2012 Candidates for the ACF / Epicurean Club of Boston,
Chef of The Year Award
 Find Out Who Will Receive The Award at this years Presidents Ball and Chef of the Year Gala
on Nov 5th at Tosca in Hingham, Ma.
Buy your tickets now at www.ACFECB.com
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5 New ACF / Epicurean Club of Boston Members were sworn in at the last meeting.
 | | Sept Meeting New Members 2012 |
Caleb Lara- Sous Chef at the Ritz Carlton, Boston, and Johanne Bonin Sales Representative Employee Owner at www.superiorfarms.com New Market Square, Boston, and Executive Chef John Mills, Babson Executive Conference Center in Wellesley. We also swore in Ira Kaplin, President of Irnox, Associate Member and Christine Poland our new Board Member
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Christine Poland And Ira Kaplan
of IRINOX USA
Chicago Culinary Hall of Fame Ceremonies
Here are photos of Christine and Ira with Jacquy Pfeieffer Founder of The French Pastry School of Chicago.
at
CHICAGO CULINARY MUSEUM AND CHEFS HALL OF FAME
The photos taken by the photographer at the event in Chicago. The first is the award presentation. The second image has both Ira and Christine, as well as Jacquy Pfeiffer and his wife Rachel with the award itself. The last image is a head shot of Jacquy. Jacquy is the co-founder of the French Pastry School in Chicago. (as well as a big advocate for IRINOX Blast Chillers & Shock Freezers.)
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As Chef Patten wrote in his message the Epicurean Club will be sponsoring Child Nutrition Day at
"Camp Sunshine" supports children with life threatening illnesses and their families. The camp has the distinction of being the only program in the nation whose mission is to address the impact of a life threatening illness on every member of the immediate family-the ill child, the parents, and the siblings. Since its inception, Camp Sunshine has provided a haven for over 30,000 individuals from diverse cultural backgrounds.
Board Member Chef John Di Sessa CEC, General Manager Food Service Children's Hospital Boston, has been co-ordinating this effort along with the board. We will be volunteering our time to this wonderful charity to bring Chefs and Children together through Nutrition Education and a Helping Hand.
Win $10,000 for Your ACF Chapter by Supporting the
Chef & Child Foundation
The ACFEF Chef & Child Foundation (CCF) is challenging all ACF chapters to support Lunch Break for Kids for Childhood Nutrition Day during the month of October. The chapter in each region that makes the biggest impact for childhood nutrition will win $10,000.
ACF chapters are asked to host a fundraiser by selling healthy and delicious lunches the week of Oct. 15-19, and/or hold a community outreach event to teach children and their families about the importance of healthy eating, and submit a video showcasing the event. The winners will be announced at their respective ACF regional conferences and will compete to win an additional $10,000 at the 2013 ACF National Convention, July 22-25, in Las Vegas.
This challenge was made possible through a partnership with the makers of Hidden Valley® Original Ranch® dressings & dips for a second consecutive year.Learn more, read the requirements and register.
CLICK ICON BELOW
Our official web site is www.acfecb.com and our email address for the club is acfecb@gmail.com and like us on FACEBOOK at www.facebook.com/pages/ACF-Epicurean-Club-of-Boston
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| Our Associate Members
Visit there websites below
 
www.freshideas.com www.piantedosi.com
 
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31 Eastman Street South Easton, MA 02375
(508) 230-5818
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Monthly Newsletter Contest
The rules have changed as of now!!
If you want a free admission to the
next monthly meeting, continue reading...
If you believe that you are the first one to see this Newsletter
rule change, and it's close to the time after the email
was sent out to you, click the email link below and list
"Presidents Ball is November"
in the
Subject Line
Please list your Name, were you work / learn
and your Job Title / year of study
Winners will be tracked by the first to respond to this
request only.
If you are the first one, you will get back an
Email conformation
Be sure you are as close to the launch time as possible, however,
there are a lot of people that will miss this, so take a shot.
Good Luck - Jeffrey D. Barr / Editor
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The 2012-2014
ACF/ECB
Board and Officers
President
Douglas Patten, CEC,
CCA, AAC
Vice President
James F. Connolly,
CEC, ACE
Clerk/Secretary
David Gavin
Treasurer
Jeffrey D. Barr
Financial Secretary
Rico DiFronzo, CEC, CCA,
AAC
Board of Directors
Doug Corrigan
John DiSessa, CEC
Anthony M. Graffeo, CEC,
AAC, HOF
Denise Graffeo, CEC,
AAC
Peter Hyde CEC
Jeffrey Mushin
Christine Poland
Brian Ray, CEC, ACE
Sean "Rory" Gallagher
Chair of Board
James DiMarzio, CEC
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Upcoming Events
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2012
October 6th
1st Annual Boston Seafood Festival
at
Bank of America Pavilion
11:00am till 6:00pm
rain or shine
Buy Ticket here
October 22nd
ACF ECB Monthly Meeting
www.acfecb.com
November 5TH
118th Annual President's Ball &
Chef of the Year Gala
(some of last years Highlights below)
 | | 2011 ACF ECB President Ball Highlights |
This Years Ball/Gala will be
at
in Hingham
Advanced Payments through Paypal or Check
are Required
to Reserve
www.acfecb.com
November Meeting
Can you Guess?
"A couple of Hints"
1. Lamb
2. Former ACF of Greater Boston, President.
3 Not a College.
4. Probably a lot of Desserts.
If you have a guess
Email me at;
ACFECB@gmail.com
It may get you something if your right and first!
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Featured Chef
of the Month is
Presidents Ball
Host Restaurant
Executive Chef
Brian Hennebury shares the position of Executive Chef at Tosca with Kevin Long. The two have been collaborating since 1997 when they first worked together at Tosca, and then again at Aquitaine. As a team, they are the creative force behind Tosca's enduring, yet ever-changing, award-winning menu.
Brian grew up in Rhode Island and has worked in restaurants since age 15. He majored in philosophy at Providence College and the University of Utah, but once he started cooking he knew that he had found his calling. At Tosca, Brian embraces the old world techniques of cooking with fire and uses the wood-fired grill and custom made wood-fired oven to create dishes that are unique, refined and timeless. He has a deep knowledge of New England produce, and is a fanatic about freshness. He draws his inspiration from the seasons.
In addition to his responsibilities at Tosca, Brian developed the concept behind Caffé Tosca where he was Executive Chef. Caffé Tosca is the more casual, sister restaurant of Tosca. He credits its success to the authenticity of the regional Italian fare, especially the wood grilled pizza. Brian also collaborated in the creation of Davio's Steakhouse in Foxboro.
Brian lives in Weymouth with his wife and three children.
Enjoy Brian's Food on November 5th at this years
Presidents Ball and Chef of the Year Gala
To Buy Tickets before there Sold out Click Here
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Sizzle Magazine App. is now available for Android, phone or tablet, i-phone or i-pad, Download it to get the latest copy at your fingertips today!
Sizzle Fall issue.
"Recipes for Black
Forest Cake,
"Fall's Sizzle Has Something for You"
 The Fall issue of Sizzle, ACF's free digital magazine for culinary and baking/pastry students and foodies, is jam packed with culinary articles, recipes and interviews with industry leaders. In this issue, learn about Pub Grub Trends, Q&A with New Orleans' Sue Zamanick, a Career as a Cooking Instructor, International Flavors....... More |
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If you
have a non-member
colleague, friend, employee, or maybe your boss
that you want to
forward this newsletter to, Do it!
They can click below
and
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Renew your ACF National Membership
Don't Let Your Dues Expire.
Renew now online |
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National
Culinary
Review
Reviled at the National Convention, One thing that maybe of interest to those of you who enjoy receiving the culinary review in print form,
News if you let your dues expire, when you renew you will only receive it in the electronic form, so its best not to let that happen, if you like the paper form. |
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E-Newsletter News
_________________ | |
If you have any submissions
for that issue please sent them. Thank You. Send your comments or suggestions to
ACFECB@GMAIL.COM with your content. The deadline
for all submission will be
the last Thursday of the
month.
*Offer is exclusive to
Epicurean Club Members
only. Prior winners will be
eligible again in a six
month period.
Unlike the past, We will be
happy to include your submissions in future issues.
It's "Easy", acfecb@gmail.com
all you have to do is email
us at our new newsletter
email address,
Submissions will be brought
to the board for review the
first week of the month.
Submission suggestions
are your favorite recipe from your kitchen with a "Photo",
Event Photo's, Upcoming
events, or announcements.)
We are liberal, but to a point.
Advertising requires a fee so
be careful. But let the games begin, send all and hope we
can include your submission.
Sincerely,
Jeffrey D. Barr
Newsletter Editor
ACF / Epicurean Club
of Boston
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New Dues
Deferment Forms
The ACF Dues
Deferment Program
is now in available
below.
Deferred Dues Policies and Procedures
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ECB Archive
Now you can link right to are past newsletters by clicking the tab below.
Archived Newsletters
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