|
Well, our first meeting of 2004 was a great success, as
The ECB hosted its annual Chef’s New Food Trade Show and
Fundraiser at Moseley on the Charles in Dedham on January 26th.
This excellent show featured over 35 tables displaying some of
the hottest new food products available to the foodservice industry,
with many items being presented for the first time to Boston
area chefs. In addition to these products available for viewing
and tasting, the ECB also hosted a silent auction, a 50-50 raffle,
a free purveyor table raffle and a membership raffle. The show
was well attended by ECB members (who received an added bonus
of 3 hours of continuing education), as well as many guest chefs
and industry leaders. We also invited the Greater Boston Food
Bank to join us for the evening, and at the end of the show,
a “food rescue” of reusable food was put together for
distribution to the needy. As always, we were very pleased to
have the Food Bank involved, and we admire and applaud their
work.
Also at this important meeting, Board of Directors Chair Des
Makredes, CCE swore in our new Board of Directors and Officers.
In addition, I had the pleasure of swearing in 4 new members,
as well as welcoming 3 new associate members. I must say that
all around, this was a great evening, and I hope you enjoyed
it as much as I did.
I would like to thank everyone who attended and participated
in the auction and raffles, as well as the purveyors for their
fabulous displays. Recognition and thanks should be sent out
to our Committee: Denise Graffeo, CEC, AAC, Tony Graffeo, CEC,
AAC, Jeremy DiStefano, CSC, (and myself), as well as our Set-Up
Team consisting of Steve LaCount, CEC, AAC, Pong Sukapat, Jeffrey
Barr, Nick Schiarizzi, Tom Brawn, Denise White, Joe Rocco, Jennifer
Higgins and Jim DiMarzio. Because of the dedication and efforts
of these ECB members, along with the careful planning and execution
of the show, we raised over $5,500 to fund future culinary scholarships
and to help support our 2005 Junior Team. Again, I express much
appreciation to all who generously donated their time and talents
to make this a great success. It is yet another important contribution
to our cause of educating the next generation of chefs.
Our next meeting is fast approaching, and will be held on Monday,
February 9th at 6:00 p.m. at the Union Club of Boston. Our Host/Chef
for the evening will be ECB member Luc Robert. Those that attended
our last meeting at the Union Club will recall the wonderful
meal that Chef Robert and his staff prepared. I know you will
enjoy this meeting. so please make your reservations early as
this one will fill up quickly.
By the time you read this message, you will have received our
new bylaws. As I mentioned in my last message, it is important
that you review them during the 30-day review period.
Please also note that enclosed in this newsletter is an updated
member application for distribution to any of your colleagues
who may be interested in joining us.
In closing, I would like to congratulate Chef Tim Foley, who
was recently promoted to the position of NE Regional Chef for
Unilever Bestfoods. With this new position and the travel commitments
involved, Tim will not be able to serve as a member of the Board
of Directors. Tim, on behalf of all ECB members, I would like
to express much gratitude for your service on the Board and wish
you the very best with your new venture. (Note: I will announce
Tim’s replacement in next month’s newsletter).
I look forward to seeing you at the Union Club on February 9th.
Warmest regards,
Rico DiFronzo, CEC
Back
to the Top of the Page
|
