| February, 1 2010
Fellow Club Chefs,
Our last meeting was held as a joint meeting with Club Chefs of Connecticut at Brooklawn Country Club in Bridgeport Connecticut. Our sincere thanks to the board and members of C.C.C for their kind invitation, also kudos to the Chef and staff at Brooklawn for hosting a great event. Nominated at the meeting our new board, Lenny Phillips as President, John Krall as Vice President, Andrew Howgego as Treasurer and Blake Verity as Secretary.
March is a huge month for our organization. The Vendors Show will be Tuesday March 23rd. Lenny Phillips is coordinating our efforts for this years show. Please make sure you contact Lenny 914-967-3700 with ideas for your tables. Every member should be prepared to fully participate in this event as it is of vital importance to our group and is just the right thing to do.
A one day "hands on" seminar on sous vide techniques will be held at Shenorock Shore Club Monday March 29th @ 9:00 am. Class size is limited so reserve your place early. You must RSVP for this event, we cannot accept walk ins. Please call Lenny @ (914)-967-3700 or lphillips@shenorockshoreclub.org
Our next meeting will be held at Caffe Azzurri (formally Cafe Meze) 20 N. Central Park Ave, Hartsdale on Tuesday March 16th @ 12Noon. At that point we will have a chance to welcome our new board and to set an agenda for our group this upcoming year.
I'm sure you will all join me in wishing a speedy recovery to our long time colleague Norberto Marquez who was badly injured while sledding with his kids.
Congratulations to treasurer Joe Guerra on his promotion to General Manager of Cold Spring Country Club also to former WCC President Victor Flores who replaces Joe as Executive Chef at Cold Spring. Congratulations to Matt Roche of Manursing Island Club on his landing the Executive Chef position at Pelham Country Club.
Finally, as we slowly emerge leaner and meaner from what has been perhaps the most difficult business environment in living memory where great clubs have closed or severely cut back. Our club chefs group has not been immune to the effects of these turbulent times. Scheduled meetings have had to be cancelled on short notice as clubs lost memberships and all of our worlds became a little more uncertain. I think we all should be grateful at this time for the effort of our retiring president Eddie Loayza has given to our Club Chefs. Eddie was under tremendous pressure this past year as the club where he worked for 25 years floundered and closed. Eddie, in spite of these difficulties, always made time to make the phone calls and do all of the little things that have kept us relatively healthy going forward. Thanks Eddie!
Sincerely,
Mike Dolan
Updates:
If members want to have more information about themselves or their
club posted in our web member directory (names,
email address, fax or phone numbers) please send to Leonard Philips opusandmo@optonline.net |
