| Newsletter:
April
12th , 2006
Dear Club Chef,
We had a very
informative meeting and a wonderful dinner at the Bronxville Field
Club this past Tuesday the 11th of April thanks to the gracious
hosts: the General Manager Lori Sahagian, The Executive Chef Michael
Dolan, his Sous- Chef Tony Georgio, Grace Tellapi and the entire
staff.
The résumé workshop by Andy Wainer was a great reminder
the importance of first impressions. Thank you Andy for a job well
done!
Thank you also
to Rachel Akselrod and Tony Medina of G.A.F.Seelig for the lecture
on Roquefort cheeses.
Our next meeting will be a Luncheon on the 9th of May at the Lotos
Club in New York City 5 East 66th Street. The arrival time is 12
Noon for the cocktail hour. Please call Chef Raymond Hollanda at
(212) 737-7100 to reserve.
Our June dinner will be held at Le Chateau in South Salem in New
York. It will be on Tuesday the 6th of June at 6:30 pm. The cost
is $85.00 per person. The Executive Chef Christophe Cadou and the
owner Joseph Jaffre are looking forward to spoiling us. I encourage
everyone to bring their partner.
The ServSafe
Certification course is scheduled for May 15th and 16th. As informed,
the price of the course has been raised to $265.00 per Person. Everyone
that will attend needs to inform me and payment must be received
by April 30th. I need to give the health department a precise count
in advance so they will have time to order enough books and tests
for the participants. To reiterate, payment must be received by
April 30th and should be made by check. This policy also extends
to all future events where there is a fee involved due to the fact
that our accounts receivable has grown, extending as far as two
years back. This new policy will eliminate future past due accounts.
I urge all of you with outstanding balances to take the time to
bring your accounts up to date.
I hope you all
have a happy Easter!
Thank you for
you continued support!
Jacques Larsen
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