Club Chefs of Connecticut

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December 2009

Fellow Chefs,

If evaluations were given out on heart, hospitality and merit, Greenwich Country Club would receive high honors for their contribution to the Club Chefs of Connecticut’s 15th Annual Showcase Gala Benefit. General Manager Guy D’Amrosio, Executive Chef, Keith Armstrong, Assistant General Manager Hagen Freihoff, Events Coordinator Jennifer Pettas and the rest of the staff, worked tirelessly to make sure that our event was a success. Many industry professionals mingled to see what’s what, savoring innovative dishes, tasty wines, bidding top dollar at auction and having a great time. The ultimate winner of course is David’s Treasure Tree which the evening benefits.

Many thanks go out to all of our Great Chefs, your time and dedication means so much to this event. Thank you as well to our countless vendors, who displayed superior products as we connected face to face once again. Special gratitude to Stamford Hospital Foundation’s Belinda Foster and Kari Pollak, if it were not for your hard work and persistence this event would not have been possible. The Club Chefs of Connecticut also thank the Connecticut Club Managers Association for their continued support of this organization.

NEXT UP!!!!!

Come One, Come All!!!
To our Annual Holiday Dinner Party
Set aside this festive evening for colleagues and friends!!!

Date:             Tuesday, December 15, 2009
Where:         Bernard’s Ridgefield, www.bernardsridgefield.com/directions.htm
Time:             6:30 PM Prompt for Cocktails and Yummies!!!
Cost:             $50.00 per couple or $25.00 arriving solo will be accepted at the event.
RSVP:         jeff@fairviewcountryclub.org

BERNARD’S RIDGEFIELD

A Dynamic Duo!
Bernard Bouissou was raised in the South of France where his culinary apprenticeship began. In The U.S. he has had 15 years of cooking experience, starting his career here working under Chef Daniel Boulud at Le Plaza Athenee and Le Cirque Restaurants in New York. Bernard went on to be Sous Chef at Le Cygne and then Banquet Chef at Tavern on the Green for five years. After that he was the Executive Chef at La Panetiere in Rye, New York for 5 years.

Sarah Bouissou began her cooking career at Claude's Hohokus Inn in New Jersey, after which she studied in Vichy, France then on to Le Cirque (Where she and Bernard met), and Rakel's under Chef Thomas Keller in New York. Sarah opened a high-end catering business in New York, which is now flourishing in the metropolitan tri-state area.

This festive evening is our opportunity to enjoy the company of colleagues and friends and celebrate the ones that make sacrifices throughout the year; we thank you for your patience!

We appreciate everyone’s hard work!

Mark LeMoult
President,
Club Chefs of Connecticut