April 25, 2009

The Club Chefs’ of Connecticut held its Annual Meeting on Tuesday, April 21, 2009 at The Milbrook Club. We owe thanks to a number of individuals including General Manager Scott Kloster, Clubhouse Manager Michael Dattero, Executive Chef Jonathan Dorf and the rest of the Milbrook team. We enjoyed a wonderful menu of Lobster Quinelles, Foie Gras and an Herb Crusted Loin of Spring Lamb. It is a privilege to have the opportunity to enjoy such a beautiful facility, thank you for your support.

Chef Michael Romano spoke eloquently as he provided us with a unique insight of his remarkable career while demonstrating his Frascatelli Carbonara. Chef Romano graciously took time to sign copies of his book Second Helpings from Union Square Café for all in attendance.

Culinary Institute of America’s Tama Murphy, Director of Continuing Education, held a Power Point presentation on their “Pro Chef” certification program. Our Past President, Kevin Sullivan was the lucky recipient of the raffle held for an educational class at the CIA. CCC is working closely with the Culinary Institute to offer many of their classes at reduced rates, please contact Tama at t_murphy@culinary.edu  if you would like further information.

Stamford Hospital’s Belinda Foster and Kari Pollak were on hand to accept our generous donation to David’s Treasure Tree in the amount of $8,000. Their work in orchestrating the Club Chef’s Annual Showcase Event is continuously invaluable.

Maitre Chocolatier Fritz Knipschildt and Executive Pastry Chef Torben Bang from Chocopologie Café in South Norwalk held a “Club Specific” dessert presentation. Chocopologie Café is happy to help you customize your menus and special event items as well. Chefs Jonathan Dorf of Milbrook and Kelman Gudiel of Shorehaven CC were both excited to win the raffle and some of Fritz’s tasty creations. Please contact info@knipschildt.com for more information.

We would like to say a special thank you to Attorney Joseph DeFilippo who has helped us greatly through our recent reorganization. We truly appreciate his efforts and support.

Our events are not possible without the support of vendors such as Dairyland, Sysco Foods, Bella Bella Gourmet, Creative Wholesale Meats and World Wide Wines who generously participated in our luncheon.

Elections were held and passed unanimously with the new board of directors in place for the upcoming term: Mark LeMoult, President, Jeffery G. Perez CCC, Vice President, Carey Favreau, Treasurer, Wayne Kregling, Secretary and Robert Blakeslee CEC, Membership Liaison. We are all extremely fortunate to serve this organization and will continue to provide its members with the quality leadership it has come to expect.

While we prepare to embark on a new season, let us remember that it is the individual who makes the difference. Thank you for your support of this great organization.

Have a safe and healthy season,

Mark LeMoult,
President, CCC