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April 2010, Calling All Chefs, Hibernation time is over and it’s time to take action and battle a new season. We have just the thing to keep you motivated………In our arsenal; Vice President of the Culinary Institute of America, Mark Erickson CMC, MBA. Chef Erickson will be speaking on the many issues affecting our industry today. We are honored in spending the afternoon with such an accomplished culinarian, and look forward to sharing his vast knowledge and insight with us.
Mark Erickson, CMC, MBA, is dean of education and vice president of continuing education for The Culinary Institute of America. He oversees curriculum development as well as continuing education programs for all three U.S. campuses. He also oversees intellectual property development and industry consulting services. Chef Erickson is one of only 62 Certified Master Chefs in the country. He has been instrumental in the development of the CIA’s programs on nutrition and healthy cooking, as well as the college’s innovative www.ciaprochef.com Internet initiative. (Napa Valley, CA, San Antonio, TX and Hyde Park, NY) http://www.metroactive.com/papers/sonoma/04.13.00/dining-0015.html
Welcome Pastry Chef Dana Iannelli
Guest Pastry Chef, Dana Iannelli, former Pastry Chef at Strada 18, and current Pastry Chef at SoNo baking company in South Norwalk is excited to demonstrate her expertise of Club Friendly desserts to our group. Dana Graduated #1 in her class from CIA’s Pastry Program and could be very helpful in organizing dessert items for your spring and summer menus. You may reach Dana at danashomemade@aol.com David’s Treasure Tree Check Presentation
Our Annual Meeting wouldn’t be complete without our gratifying check presentation to David’s Treasure Tree at the Stamford Hospital Foundation. This year we are proud to announce that the club chefs raised $12,000.00 to this special cause. Robin Kanerek, “David’s Mom” has given her praises to our association for all of its heart felt efforts and hard work. Wee Burn Country Club
Executive Chef Bob Blakeslee and General Manager Warren Burdock have offered their magnificent facility for our Annual Meeting. Bob is anticipating a delicious day and space will get tight so RSVP NOW! Date: Tuesday, April 13, 2010
We are anticipating a new season of educational excursions and culinary excellence, in order to do so; WE WANT YOU! to keep our organization moving forward. To do so, your Annual dues of $350.00 are requested by April 2010. Simply go to our web site at www.clubchefsofct.com and click on dues form at the top of the page, print and mail it with a check to: Glen Arbor Golf Club, 234 Bedford Center Rd, Bedford Hills NY. 10507 Attention: Carey Favreau, Treasurer, CCC Thank you for your support of this great organization Have a safe and prosperous season Mark LeMoult President Club Chefs of Connecticut
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