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May Update

April 27, 2017

Greeting Chefs,

 

I want to stat by thanking Chef Andrew Ladd for hosting a excellent meeting last month.  His help in coordinating all the moving parts from his huge appetizers table, to the caviar and sparkling wine tasting and of course dinner which was fantastic!  We pretty much took over the entire club for the night.  A shout out to the staff for a job well done.   

 

We have had such a great turnout this year for meetings and I am looking forward to the next one which is going to be held at Brae Burn Country Club.  The meeting will be on May 9th at 6:30 PM arrival.  We have arranged for a truffle company to come to educate us on the many different types of truffles, cooking applications, and how truffles are made into many different products.  So it would only be appropriate to follow such a education with a truffle dinner.  Chef Max wont disappoint!

 

I will have more info to follow in the reminder email before the date.

 

Upcoming events to mark in the calendar.

  • Monday, August 21 - Chris Gasse golf outing at Morefar Golf Club

  • July Dinner - TBD

  • Tuesday, September 12 - Cooking class/meeting at Degustibus Cooking school in NYC-hosted with celebrity chef-cocktail and hor's d-demonstration with dinner and wine included!  Starting at 6:00 PM

 

Trip update - I have been working with a few company's to feel out what is our best options.  Right now I have 2 itinerary's for basque country in Northern Spain-lots of cooking experiences and Michelin star restaurants and fits in the budget.  We are also exploring the idea of going to China.  I few connections have come available and working out details to see if it is plausible.

 

It is time to fill out and send in your dues form.  As I spoke about it in the last meeting we do so many charity's and help out lots of different people in many ways.  That we need to make time to help out our organization, and it starts with paying our dues.  We would like to bring in better education, upscale the dining experiences in July and December, have educational trips.  All of this does cost money and we cant keep relying on good nature of donations especially when it seems to be the same companies over and over.  

 

On that note please speak with your managers and sign up your sous chefs and lead line cooks.  Lets keep the talents of our staff up to high standards and engaged by contributing to our success as chefs.

  

 

Please make every effort to attend our last meeting before the summer break.

 

Happy Spring,

 

Austin Braswell

Executive Chef 

Blind Brook Golf Club

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