| 1) |
To
form a professional association for chefs who work in private clubs. |
| 2) |
To
promote and encourage professionalism and education among professional
culinairins in private clubs. |
| 3) |
To
benefit the club chef trade through the exchange of ideas regarding
new developments and problems in the private club environment |
| 4) |
To
promote higher professional standards and better operational methods
by recognizing excellence in the field. |
| 5) |
To
improve the general standing of its members and to promote this general
welfare. |
| 6) |
To
do each and everything necessary suitable or proper at any time or
place for the accomplishment of any one of the purposes or the attainment
of any one or more of the subjects herein enumerated or conductive
to or expedient to the interests or benefit of the Association and
its members. |
| 7) |
To
exercise and possess all powers, rights, and privileges necessary
to incidental to the purposes for which the Association is organized
or to the activities in which it is engaged on behalf of its members
acting through this Association and including any rights, powers and
privileges granted by the laws of the State of Connecticut to not-for-profit-corporations. |
| 8) |
No
Part of the net earning of the Association shall insure to the benefit
of any member, director or officer of the Association, or any private
individual (except that reasonable compensation may be paid for
services rendered to or for the Association affecting one or more
of its purposes) and no member, director, officer of the Association,
or any private individual shall be entitled to share in the distribution
of any of the corporate assets or dissolution of the Association.
|
| 10) |
To
actively support any and all organized Chef's Associations or related
organizations, to keep abreast with all new discoveries developed
for the betterment of our Industry. |
