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 Dear
Our March 25th Member meeting was held at Kettle Cuisine in Chelsea, MA. It was an informative and fun meeting. As a market leader in made-from-scratch, premium quality, all natural foods Kettle Cuisine offers more than 60 varieties of soups, chilis, chowders and stews with flavor profiles ranging from timeless classics and regional favorites to global explorations and creative adventures. With a broad selection of vegetarian, dairy-free, gluten free, organic and low-fat options, Kettle Cuisine helps retailers and foodservice operators meet the wide range of their guest's dietary needs and taste preferences.  Kettle Cuisine also provides their customers with informational and merchandising tools to support them in better serving their guests and separating themselves from the pack. I would like to give Lorie Donnelly, Director of Foodservice Sales and Executive Joseph Ascoli, Corporate Executive Chef for giving us a first hand tour and a world class dinner that evening. To top the evening we had a suspenseful, engaging and heartfelt presentation by Brendan Cronin SMC, MBA, Operations Manager, and Assistant Professor School of Hospitality  Management at Endicott College Beverly, MA. On his book CHEFFIN "From Potatoes to Caviar". The line was out the door to buy and to get signed a copy of this must have book. Thank you Chef Cronin for your time with our members!
Several of us just got back from the ACF Northeast Regional Convention in Verona NY. It was a trip to never forget. We all felt it was one of the best all around conferences that we have attended. The food, the friendships, the educational classes and the support of the ACF Epicurean Club presence made it a memorable showing. First I would like to congratulate our Vice President, "Chef of The Year" James Connolly, CEC, CCA, AAC in
winning the ACF Northeast Region Dr. L.J. Minor
Chef Professionalism Award, sponsored by MINORS ®.
Chef Connolly will compete against the three other regional winners at the National ACF Convention in July this August, Good Luck Jim!  Next the ACF Epicurean Club was awarded a "Chapter Achievement Award" for our involvement as an active chapter. Congratulations to all our members on this one!  It is with lots of pride to "shout about" our Student Culinary Team (ACF Epicurean Club financially supports) from Le Cordon Bleu and Lead Chef instructor/Coach Abigail E. Ferrer, M.Ed. The team finished fourth among seven other teams on a two day competition in Verona. They finished with a Silver medal and have made themselves and The ACF Epicurean Club very proud of their hard work and success. Congratulations!As you know the voting for the national officers will be coming up in May and it very important to exercise each and everyone of your votes. Please visitwww.acfchefs.org/elections to read the candidates biographies and campaign statements. We were able to see a live presentation on each of the candidates at the ACF Regional Convention and have solidified who we feel will represent the ACF the most. If you need more information than what is on the web site please contact one of our board members to clarify any decisions.
As our club focuses on Growth and Certification, I would like to take this time for a "Certification Minute"! With thousands of chefs competing in a job market, it is essential to prove your culinary competency. Certification through the American Culinary Federation demonstrates skill, knowledge and professionalism to food service industry. Certification is not only a benchmark for personal and professional achievement but it has also become recognized as a standard in the industry. Differentiate Yourself, Certification Matters! The next test for CEC will be held at Le Cordon Bleu on July 13th 2013. For more information please contact Vice president James Connolly, CEC, CCA, AAC at
Our next meeting will be held at Infusion 20 International way, Lawrence MA., April 15th 2013. We look forward to an educational meeting on Industry trends. We hope to see you all there!
"For The Love of Food"!
Regards!
Chef Douglas Patten, CEC, CCA, AAC
President ACF Epicurean Club of Boston
Corporate Executive Chef / Flik International/Compass Group
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The ACF / Epicurean Club of Boston's
OUR NEXT MEETING IS
MONDAY, April 15th, 2013
at
InFusion Sales Group
http://www.infusionsg.com
Meeting is 6pm Social Hour 7pm Dinner
(Business Attire or Chef Coats)
20 International Way
Lawrence, MA 01843-1064
978.689.0006 Phone
978.681.0225 Fax
www.ACFECB.com
Jr - Retired 10,
Mem 20. Guests 25
Pay and reserve online with Paypal (no account is needed)
www.acfecb.com
(Directions Click Here)
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The ACF / Epicurean Club of Boston's
OUR LAST MEETING WAS
MONDAY, MARCH 25th, 2013
at
KETTLE CUISINE
270 2nd St Chelsea, MA 02150
WE DID A PLANT TOUR
Followed By
CHEF JOSEPH ASCOLI AND HIS STAFF
Serving; Roasted Tenderloin w/ 3 Sauces made from
Kettle Cuisine Soups
Baked Mac & Cheese, Grilled Potato and Beets,
Garden Salad w/ Bleu Crumbles,
Chocolate Truffles, Assorted Petite Foirs, and
Strawberries in a Balsamic Reduction
for Dessert.
 | | 2013 ECB March Meeting-Display |
OUR GUEST SPEAKER WAS
Epicurean Club Member,
Swiss Master Chef
Brendan Cronin, SMC, MBA
Operations Manager, Assistant Professor
School of Hospitality Management
Endicott College Beverly, MA
&
Author of
Cheffin'
"From Potatoes to Caviar" He Signed Copies at the meeting. more about Chef Cronin at www.ACFECB.com
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 MEMBER NEWS Epicurean Club of Boston would like to extend a LOUD WELCOME!!, to new Member
"Moustafa Alsebai" was sworn in at our March Meeting. Please Introduce yourself to Moustafa at our April Meeting.  | | New Member March Meeting |
~~~~~~~~~~~~~~~ Watch and wish ECB member, "Ray Alongi" Luck! Ray is competing on this Seasons Hell's Kitchen. The show airs Tuesday's at 8pm on FOX.  ~~~~~~~~~~~~ Once again Jeffrey D. Barr Editor of the Epicurean Review Has Achieved the  "Constant Contact All Star Award" for the 3rd year in a row.  Constant Contact rarely finds Parties to measure up to the level of All Star Status.
Constant Contact Wrote - Your efforts last year to reach your customers and engage with them were exemplary. Stellar. Your customers noticed and responded positively. And we certainly noticed. That's why we're so proud to name you to our roster of 2012 All Stars. This status is an annual designation that only 10% of our customers achieve for their use of Constant Contact products. The standards for becoming an All Star this year were tougher than ever, and that you managed to do it for consecutive years is quite an accomplishment Congratulation Chef Jeffrey D. Barr a 3 time "Constant Contact All Star Winner". ~~~~~~~~~~~~~~~~~ Elections
This is an election year for The Epicurean Club and for The American Culinary Federation. Though the ECB election is not until November, the National election is right around the corner. Many of you have received "Election Messages" from National Candidates. Here are some links for the Northeast and National Candidates to click on to see there platforms listed in Alphabetical order by Office.
 Candidates National President National Secretary National Treasurer Northeast Region Vice President ~~~~~~~~~~~~~~~~~~~~
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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Results
Chapter Awards
Northeast Chef Professionalism Award Winner
Chef James Connolly CEC, CCE, ACE, AAC
Epicurean Club Vice President
Northeast Chapter Achievement Award
Jr Team Silver Medal
-----Original Message-----
From: Abigail Ferrer <AFerrer@boston.chefs.edu>
Sent: Fri, Mar 22, 2013 8:16 pm
Subject: LCB Boston ACF Team
Hello,
Sorry, it's a little lengthy, but a good read...
This time last week I was running around picking up a 16 foot rental truck and passenger van for the 5 hour road trip to the American Culinary Federation Northeast Regional Competition in Verona, NY.
The competition is broken up into 3 segments, cold platter, skills and hot food. The team spent most of Saturday and Sunday prepping for our cold platter. We started the overnight process of building it at 7:30pm on Sunday to have it ready to present to the judges at 6:30am on Monday morning. We received great feedback and critique and were in good spirits considering it was our first ever platter (and competition)! After a quick nap the team observed the student chef of the year competition then headed back to work on our skills and hot food prep. Between getting temporarily locked out of the cold platter display area while trying to drop it off, and having to find fennel and sausage casings (we forgot to pack them) we were looking forward to Tuesday.
Tuesday morning came too early and skills was a shotgun start at 6am for all 8 schools competing. Half way through the competition the arena lost power for a couple of minutes. There was nothing we could do but laugh and push forward. We finished late which would ultimately mean point deductions. The team shook it off and pushed forward cooking their hearts out for their hot food 4-course menu displaying excellent sanitation, organization, professionalism, technique and teamwork. Their 15 minute presentation window opened at 2:45pm and they were running a bit behind, the fish course should have been sent out and the salad almost finished but that was not the case. A big crowd had formed and you could feel the tension and energy listening to the buzz if LCB would make their window. Members of our local chapter, the Epicurean Club of Boston had been in the crowd cheering us on asking for the play by play details The fish course finally went out then the salad was plated, then the chicken entrée, we were still behind but it would be really close. Our team captain, Manny worked as fast as he could to plate the 8 components of our dessert sending it out to the judges 2 minutes over our allotted 90 minutes. We received positive feedback from the kitchen and tasting judges on our food and teamwork. The team could not have asked for a better critique and left knowing that they gave it their all.
Manny Santiago, Olga Bagonza, Derek Gibbs, Jesus Olmedo and Jeff Whitmore had committed to the training and practice schedules set for them and went above and beyond to get things done. They learned skills beyond the curriculum they were studying at any given point, learned how to take professional criticism and feedback and harness that information to better themselves and the team. As a coach and educator I could not have asked for anything more. I could not have been more proud of their performance and how they represented Le Cordon Bleu. The silver medal was icing on the cake.
This could not have been accomplished without the dedication of Chef Al D'Addario who was there coaching, teaching, learning (and driving) with me every step of the way.
Thank you to those who believed in us, helped us by words of encouragement, advice, volunteering your time at our fundraising events and through donations. The list is endless...our family, friends, LCB Boston faculty, students and staff, The LCB Competition Club Junior Varsity Team & members for being there during practices, training, events, set/up and break down: Andrew Hunt, Viet Nguyen, Enid Cruz-Cabrera, Chef Coker and LCB Pasadena, The Epicurean Club of Boston, Karla Rodas Photography, Massachusetts Restaurant Association, Donna Domiano & Fabbri North America, Ira Kaplan & Christine Poland of Irinox, American Academy of Chefs, Chef Leonardi, Chef Torres, Chef Leonard and Chef Hunt...we could not have done it without you!
Till next year...
Abigail E. Ferrer M.Ed
Lead Chef Instructor
Le Cordon Bleu College of Culinary Arts
215 First Street
Cambridge, MA 02142
2013 ACF NORTHEAST REGIONAL CONFERENCE HIGHLIGHTS
 | | 2013 ACF NORTHEAST CONFERENCE HIGHLIGHTS VIDEO |
We have to Congratulate the "ACF Jersey Shore Chefs Association" on there Win in the Chef & Child Foundation 10K Challenge Video. They are very committed to the cause, and have worked hard for many years to support the Children.
The Epicurean Club received some encouraging word from our fans!!
Ira Fingerman, Chef & Child Chair, Sent us the following letter...Click Here
Dear Members of the Epicurean Club of Boston,
A Great effort on your video presentation. After speaking to you in Verona, it is evident that it was all about the Children.Again it was very special and truly an unselfish act. Please continue working with the Chef & Child Foundation, Child Nutrition Program.
Tom Macrina CEC, CCA, AAC
National Secretary
http://macrinaforpresident.wordpress.com/
To all in the Epicurean Club of Boston;
A big applause For putting on such a
 wonderful and worthwhile CCF event for The ACF's Chef & Child, Childhood Nutrition Day, despite the turn out of the video challenge, continue your efforts to teach the children how to eat healthy. You will continue to win in other ways.
Bill Tillinghast CEC, AAC, MBA
Vice President
Northeast Region
American Culinary Federation
Hello Chefs,
Your efforts in the 10K Challenge were a winner. Keep up the efforts that you displayed in your video. God Bless You All !!!
Sincerely,
Jim Taylor CEC, ACE, AAC, MBA
Treasurer
http://taylorforsecretary.wordpress.com/
To all my Friends at the Epicurean Club of Boston,
I really wanted to share the award spotlight with The Epicurean Club of Boston in a win for the best  Chef and Child10K Challenge video. Great Job, But, it seems very likely we will be sharing other honors again in the future. Good Job despite the turn out.
Cordially,
George A. O'Palenick CEC, CCE, AAC
Congratulations to the Southeast Regional CCF 10K Challenge Winner
ACF North Carolina Chapter
Congratulations to the Northeast Regional CCF 10K Challenge Winner
The ACF Jersey Shore Chefs Association
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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
 Space For A New Associate Member
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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
"I want to play in the ECB Golf Classic on July 29th"
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
Officers and Board
President
Douglas Patten, CEC,
CCA, AAC
Vice President
James F. Connolly,
CEC, CCA,
ACE, AAC
Clerk/Secretary
David Gauvin
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
Sergeant of Arms
Ira Kaplan
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Upcoming Events
~~~~~~~~~~~~~~~~~~
April Monthly Meeting
APRIL 15TH
INFUSION SALES GROUP
20 International Way
Lawrence Ma.
6pm
(Business Attire or Chef Coats)
Reserve and Pay
Online at
www.ACFECB.com
May
Monthly Meering
May 13th
at
at
31 Eastman St, South Easton, MA 02375
July 29th
Epicurean Club Golf Classic
Sandy Burr Golf Club register now for a discount at
www.ACFECB.com
to sponsor a Hole or make a tax deductible donation to this 501c3 charity get the
Donation Information
Click Here
July there is no meeting
August
no meting
Sept Monthly Meeting
TBA
October Monthly Meeting
TBA
~~~~~~~~~~
Member Chef Jonny Blass Corporate Chef for Rational invites you to
Rational Cooking Live
AT
Stir
102 Waltham St
Boston MA 02115
10am-Noon
dates below:
APRIL 10th, & 24th
Attend this Demo & Receive
3.5 ACF Education Points
~~~~~~~~
www.acfecb.com
~~~~~~~~~
March 17th -20th
Verona NY.
Click here to Register
www.ACFECB.com
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 Chef Doug Patten CEC, CCA, AAC
Met w/ a number of Epicurean Club
Associate Members
at the New England Foodservice And Lodging Expo Sponsored By The Massachusetts Restaurant Association this past March.  | | ECB Associate Members at NEFS |
See some highlights Above |
From the Most Current Issue
of
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