Our October 22^nd meeting was hosted by our new associate member

Fred Casinelli, President of Sysco Boston in Plympton MA. We opened up with a reception that was second to none. The

Corporate Chefs and a few industry Sysco partners were on hand to demonstrate and educate us about their products. 

 Our business meeting highlighted a documentary movie about our recent Chef and The Child event at Camp Sunshine in Casco, Maine held last month. Editor in Chief Jeffrey D. Barr took this video to the next level. It was then on to a few demos using products that showed us whythnext level. Thank you for all your time and efforts to recapture such a monumental event.

 Sysco is the best and separated from the rest. Timothy Martin, District Manager of Buckhead Beef products gave us a great presentation on these products that Sysco carries. Sysco's Corporate Chef Brian O'Leary then gave us an overall presentation on how Sysco Boston can help us in the field. 

Before we broke for the dinner we welcomed several Cape and Island members that were in attendance. It was great to meet and network with each and ever one of them. 

One of my favorite parts of a meeting is always the swearing process, and this meeting was no different. I was able to swear in two new associate members: Sysco Boston Corporate Chef Brian O Leary who filled in for Fred Casinelli and Susanne Greelish and Dan Kirby from Bake'n Joy in North Andover MA. Two new professional members were also sworn in: Mary Ann Winiarski and Mike Brentana. As we grow the ACF Epicurean Club of Boston we are honored to have you as new Associate and Professional members. Welcome!

As we broke from the meeting, Chef O'Leary and his team put together a few tantalizing buffets which highlighting their products in ways that showed us new trends and innovations in the field. By the end of the evening everyone had walked away with a full belly and lots of usable ideas that will carry over into their businesses. I want to Thank Fred Casinelli, President, Brian O'Leary, Corporate, Chef John Tritone, Corporate Chef and Tim Martin, District Manager Buckhead and there full support team for their above and beyond efforts and hospitality that went into this meeting to welcome us! Thank You!

Our Presidents Ball was Monday November 5th 2012. The Annual Gala was held at the Famed Tosca Restaurant in Hingham MA., with an extravagant Italian Theme. It was a pleasure seeing each and every one of you there.  The highlight of the evening was the award ceremonies. We Honored "The Chef of Year". The three nominees for this year's Chef of the Year were:

Executive Chef Nicholas Calias, CEC. Colonnade Hotel, Boston.

 Executive Chef James Connolly, CEC, CCA, AAC, - Atria Senior Living. 

Executive Chef Jim DiMarzio, CEC. - Brigham and Women's Hospital, Boston.  

I would like to recognize and congratulate this year's recipient our own Vice President of the ACF Epicurean Club of Boston, Executive Chef James Connolly

Chef Connolly has also just earned his Certified Culinary Administrator Certification. His Acronyms will now read James Connolly, CEC, CCA, AAC , 2012 ACF Epicurean Club of Boston Chef of the Year.

 Congratulations Chef Connolly! 

Please see all award winners below in the "Presidents Ball" section. 

The ACF Epicurean Club of Boston sponsored 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! Our Board member Chef Jeff Mushin chaired this event along with other Local chefs and turned into an event that should not have been missed. This event was such a tremendous monetarily and educationally success that the sponsors are already lining up for next year's event. 

The Boston Seafood Festival (BSF) is an event for everyone in our business. The BSF is intended to unit 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 the second annual event next October 2013 and to support the ACF Epicurean Club of Boston Chefs and all that who 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"!  Chef Connolly our ACF Epicurean Club Certification Chair will be hosting a Mentoring Event at the Cordon Bleu Boston on December 8th. At This event there will be some candidates" Practicing". Any ACF member is welcome to observe! This will be from 8 am till noon on this date. There will be 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, CCA, 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!

Our next meeting will be on November 26th, at the "New" Everett High School 100 Elm Street Everett, MA.  Our Own member Chef Despina  Makredes, CCE, AAC will be hosting this event and has several educational components planned for this one. We will also be dedicating our ACF Epicurean Club of Boston's historic memorabilia display to the culinary department at Everett high School that evening.

The ACF Epicurean Club of Boston board members and I look forward to seeing everyone 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  

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