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Presidents Message -March 2003
Our February meeting was held at Cabot’s Ice Cream
& Restaurant in Newton on Monday evening, the 24th. Our host
for this fun and relaxed meeting was member and owner Joseph
Prestejohn, who prepared a wonderful dinner for us. Our dinner
began with Joseph‘s grandmother’s hearty chicken noodle
soup, which was followed by a tasty antipasto full of imported
fine meats and cheeses. Next came our entrée of Grilled
Sundried Tomato Pesto Chicken, served over Pasta with Oven Roasted
Garden Vegetables. To cap off this delicious meal, our hosts
set up a “Make-Your-Own-Ice-Cream-Sundae Buffet”. It
was refreshing seeing that the buffet brought out the child in
many of us as we got to choose our favorites from an impressive
variety of Ice cream and toppings. To end this evening, all who
attended received a unique parting gift from the Prestejohn’s,
an assortment of bottled beverages that were customized with
the ECB logo. I would like to express special thanks to Joseph
Prestejohn and his family for closing their restaurant for our
meeting, for treating us to a wonderful meal, and also for the
gifts. Our appreciation goes out to the Cabot’s staff as
well as our two guest speakers from the Tremont Credit Union,
David Pfeil and Duston Ladieu, CHFC, for their educational tips
on the credit union’s financial products and programs. ECB
members received one hour of continuing education for attending
this meeting.
Our upcoming March meeting, which will be held at Sid Wainer
& Son in New Bedford is shaping up to be a special event.
The ECB had extended invitations to all of the ACF chapters in
New England and upper state New York, and so far confirmations
have been received from chapters in Maine, New Hampshire and
Worcester. The meeting has been billed as an AFC New England
Summit and will feature a seminar, networking sessions and four
hours of continuing education. In addition, you will have the
opportunity to renew some friendships, and last, but not least,
there will be no cost to attend this meeting.
This year’s scholarship meeting will be held in April at
The Country Club in Brookline. The ECB will award six scholarships
at this meeting in the amount of $1,000 each, to the following
schools and colleges: The New England Culinary Institute, Montpelier,
VT; Newbury College, Brookline, MA; Johnson & Wales, Providence,
RI; Endicott College, Beverly, MA; North Shore Community College,
Danvers, MA and Massasoit Community College, Brockton, MA. If
you would like to apply for an ECB scholarship, please contact
the financial aid departments of any of these schools you are
interested in. Important Note: If you would like to attend this
meeting, you MUST CALL THE COUNTRY CLUB at 617-566-0240 to make
a reservation. Those are the only reservations that will be accepted.
Therefore, please do not call the ECB reservations line or send
your reservation via email for this meeting. As in years past,
this meeting will fill up fast, so please make your reservations
early so that you do not miss out on a great evening. Please
also note that for this meeting,
each member is limited to one guest only. The cost for ECB members
will be $20 and the cost for a guest will be $25. Thank you in
advance for your cooperation and I hope you will attend.
Also in April, ECB member Kevin Hanrahan, CEC will host The American
Academy of Chefs Chair Scholarship Fundraiser New England Region
Dinner. This will be held on Sunday, April 27 at The Brae Burn
Country Club in West Newton. The reception will begin at 5:00
p.m., dinner will be served at 6:00 p.m., and the cost is $90.00
per person. Proceeds from the event will be awarded in the form
of scholarships through the American Academy of Chefs, which
makes it possible for culinary students to further their education.
To make a reservation, please contact Gino Corelli, CEC, AAC,
Academy Dinner Chair, at 723 Central Avenue, Johnston, RI 02919.
You may also call Gino at 401-944-6751 if you would like more
information on the event.
In closing, I’d like to offer sincere thanks and much appreciation
to the following for their generous donations of $1,000 each
in support of our scholarship and member grant programs: Steve
Connolly, Steve Connolly Seafood Co.; Peter Marks, Paul W. Marks
Co.; and Susan Downey, Tyson Foods, Inc. It is this kind of support
that makes it possible for the ECB to help fulfill the educational
needs of, as well as make dreams come true for, our future culinary
community. Last, but not least, we’d like to wish our Junior
Team the very best of luck at the ACF NE Regional competition
in Philadelphia – GO TEAM! Thank you all again, and hope
to see you soon
Warmest regards,
Rico DiFronzo, CEC
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