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Dear Member
First of all, Happy New Year! Welcome to 2010. I hope
everyone had an enjoyable holiday season and my wishes for a
happy, healthy, and prosperous New Year.
We opened our new year with a fantastic event held at the Le
Cordon Bleu School in Cambridge. We had a great turnout of 75
people and what a culinary display. We were hosted by Executive
Chef/ Lead Instructor Jeff Mushin and his culinary team consisting
of Chef Mike Ciufetti, Chef Dave Lantini, Chef Monte Casino and
Pastry Chef Ying Wei Hue. The dining room was managed by John
O'Toole and the bar by Alexis Girnihy. They worked all day
along with their culinary students to put on this event all on
their own time on a day the school was closed.
We were treated to hand passed Hor du ourves and mirrored assorted
cheeses, Galantines and pates. Our main course was an entree
of Valentine Chicken, Lamb Stew, Potato and Celery Root Puree,
and Roasted Squash. We then finished the meal with multiple platters
of assorted mini pastries and chocolate sculptures. I would like
to thank the school and its entire staff for this incredible
event. I would also like to thank our members for their strong
turnout and support for this event. We are looking forward to
establishing a close relationship with this school. What a way
to start the New Year!
We also had our swearing in of our new Officers and
Board of Directors.
As your new President I am looking forward to a very successful
year for our club. Because of the recent economy, our membership
nationwide and our own club numbers have dropped significantly.
My goal in the coming year is to build our numbers back up again
with your help.
I would also like to meet with our associate member
purveyors to first thank them for all their support in which
we couldn't survive without and get their ideas on what we can
do to work together to help them and our club.
Last year was filled with many memorable meetings,
fabulous meals, and networking opportunities as well as a bountiful
amount of educational hours for certification. We will be setting
up a table at upcoming meetings headed by our newest board member
James F. Connolly CEC, CCA, in helping members with certification
information, refresher courses, testing sites and any questions
concerning certification.
Our next meeting will be held on February 15th at "Bokx
109 American Prime" at the Indigo Hotel in Newton, and hosted
by Chef De Cuisine Kevin Lear. We will be taking reservations
early to try to cap the attendance to 40 people so as to not
affect the service. Kevin has been working hard on putting together
this meeting and we can expect an outstanding meal as well as
educational points...
Lastly, I would like to thank Our "Current Past
President", Chef Denise Graffeo for her tireless work over
the past four years. In 2009 alone The Epicurean Club of Boston,
hosted one of the most successful Northeast Regional Conferences
in years raising over $10,000.00. Denise spearheaded and worked
closely with her team though every part of this event from the
transportation, guest chefs, accommodations, and competitions
to the "The Academy Dinner". Every member of this organization
worked tirelessly to make sure we put on a professional event
and it was all that and more. It showed why we get the respect
we do for not only being the oldest chefs' organization in the
country, but also being one of the best. We also hosted two culinary
competitions, distributed scholarships, member grants, and opened
up a relationship with the Massachusetts Restaurant Association.
ECB hosted many memorable meetings, a scholarship dinner, and
put on an incredible Awards Banquet.
Thank you Denise and I hope I can maintain the standards you
have set.
The March meeting will be at Polcari's in Saugus. Our May, and
June meetings are still open for venues if you know of any please
contact the voice mail. 782 231-1115. April meeting is in progress.
I Hope to see you all in the brand New Year.
Warmest Regards,
Jim DiMarzio CEC
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