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March 26, 2009 Fellow Chefs, The Club Chefs of Connecticut would like to express our gratitude to President, Bob McMakin and the great people at Sysco Foods for an unparalleled tour of their remarkable facility. There are a number of individuals for whom this day would not have been possible, Scott Sommerfield, Ryan Lamere and Robert Campbell for orchestrating our event from the start. Corporate Chef James Brown, for sharing his kitchen with us, Scott Bedard and Fred Bohmiller for a well-informed journey through their vast warehouse, Walker Foods Rick Marino and the rest of the vendors who took time to display their distinguished products, as well as the many behind the scenes, we are truly grateful for your efforts. Our trek brought us to Restaurant “On Twenty” where Executive Chef Noel Jones presented us with a diverse nine course tasting menu, consisting of Petite Pois Raviolo, Tuna Trois Facon, Golden Beets Gnocchi, Pan Roasted Rib Eye, Colorado Lamb Loin “Cuit Sous Vide” and a Spanish Cheese Course with Fig Cake and Marcona Almonds. The competent staff led by Manager Marwan Idris was proficient as they executed our tasting flawlessly. Molecular dessert guru, Will Goldfarb held a demonstration using his signature xanthan gum and soybean derivatives to put together a White Chocolate Margherita with Yuzu and Tarragon, as well as a Chocolate and Olive Oil Ice Cream. To top it off, a Rio Caribe Macuro, Chocolate Truffle that was an ideal finish to a triumphant day. Sysco’s generosity and commitment to the Club Chefs of Connecticut organization is greatly appreciated. We wish you a prosperous 2009 and hope that you benefit from our visit as much as we did. Take a look at the exciting agenda we have planned for our last meeting of the season.
Next Event: Annual Meeting Executive Chef Jonathan Dorf and General Manager Scott Kloster will be our gracious hosts while we enjoy a delicious luncheon. Please remember that we are privileged guests so respect dress code and cell phone policies. The day will touch base on many aspects of our organization as well as future events. Our first distinguished speaker is the Director of Continuing Education at the Culinary Institute of America, Tama Murphy; she is on hand to discuss their “Pro Chef” Certifications and the benefits of working with the CIA’s externship program. http://www.ciaprochef.com/prochef/index.html Ctrl+Click below to learn more.
We encourage our members to stay leaders in our profession by donating time and energy to this great body. There will be much important information discussed that will affect you and your clubs. Your participation is crucial; stay involved and continue to support our great organization.
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