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March 2015 Newsletter

Hello Chefs!!

Well it seems like winter has finally broken and not a minute too soon!! I think we will all be happy to see the snow melt away and the great season of Spring start to show some signs of life! Which also means we are all getting ready for the Annual Vendor Show at Glen Island! If you are interested in helping at the cocktail reception please let Lenny Phillips ( know and he can assign you to work on a station. We will be featuring a lot of the great food we saw in England and Ireland this past January.

We had a very successful day trip to the CIA on March 3rd. It was fully attended despite the terrible weather. Chef David Kamen, CHE, gave a very interesting presentation on Food Trends. I will put the presentation up on the website. We followed that with a very nice dinner at Bocuse, prepared and served by the students. It was a great evening all around. If anyone is looking to hire some good young talent for the season I urge you to contact the CIA as they have several graduating students still looking for employment.

On another note, any chef/sous chef that has not paid dues for the year 2014-2015 please do so immediately. There are several members with an outstanding balance due. Dan Neuroth will be contacting people to “remind” them of their overdue payments!! We would like to get this cleared up before we have to send out the dues forms for the upcoming year.

Our next meeting will be held at Beach Point Club on April 21st, hosted by Max Shteyman. This will be a lunch meeting. More details to follow very soon.

Finally, I would like to wish you all a very Happy St. Patrick’s Day!! See you all at the Vendor Show on March 31st.

“Critics are like eunuchs in a harem; they know how it’s done, they’ve seen it done every day, but they’re unable to do it themselves.”

― Brendan Francis Behan

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