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President's Message - May 2004
The April meeting of the ECB was held on Monday April 12th
at Massasoit Community College. Our Host Chef for this meeting
was Anthony Giuffre, CEC, CCE, a member of the ECB, as well of
the Board of Directors. As you know from my last message, I was
unable to attend our April meeting, but Denise Graffeo, CEC,
AAC did an excellent job of running the meeting in my absence.
Denise reported that the meeting was wonderful and the meal was
fabulous. I would like to thank our Host Chef Anthony Giuffre,
Massasoit Community College, and the students. Thanks should
also go to the following who assisted with the dinner: Jeremy
DiStefano, CSC, Kevin Hanrahan, CEC and special thanks to Denise
Graffeo for standing in for me.
The month of May is a special month for the ECB, as we will award
scholarships at our monthly meeting, to be held at the Tewksbury
Country Club. Our Host Chef for this meeting is ECB member Executive
Chef George Norton, CEC, AAC, who also serves on the Scholarship
Committee. As you know, this is one of the most important meetings
of the year for the ECB. With the awarding of scholarships, our
Club fulfills a vital part of its mission, which is to educate
the culinary community through the awarding of these scholarships.
It is incredibly gratifying for us to be able to help young Culinarians
fulfill their dreams and desires to become our next generation
of chefs. The funding of these 10 scholarships, which total $8000,
would not be possible if not for funds we received from the Paul
J. Pantano Scholarship Trust Fund, The Massachusetts Chefs de
Cuisine Scholarship Fund, The ACF Greater Boston Chapter, as
well as the generosity of Steve Connolly of the Steve Connolly
Seafood Co., Manny Costa of the Costa Fruit & Produce Co.,
Peter Marks of the Paul W. Marks Co., Nestlé Foods, ECB
Scholarship Fundraiser and you, our ECB members, who at each
meeting participate in our 50-50 scholarship raffle. On behalf
of the ECB and the culinary students who will be granted these
awards, I thank you all. ECB Scholarship Chair George Anbinder
and I will present scholarships at our May meeting for the following
schools and colleges: The New England Culinary Institute, Montpelier;
VT; Johnson & Wales, Providence, RI; Endicott College, Beverly,
MA; North Shore Community College, Danvers, MA; Massasoit Community
College, Brockton, MA; Newbury College, Brookline, MA, The Culinary
Institute of America, Hyde Park, NY
and Southern New Hampshire College.
In closing, I would like to apologize to those whose newsletters
arrived later than usual last month. Your newsletters should
have arrived before our meeting, but from time to time circumstances
prevent this from happening. In the event that you need to know
the dates of our upcoming meetings in advance of receiving your
ECB newsletter, you can obtain the information by doing the following:
1) visiting our website, www.TheEpicureanClubofBoston.com, where
you will always find meeting information and the current newsletter
posted; 2) calling the ECB phone line at 781-231-1115 (information
is updated a few days after our last meeting); 3) contacting
a board member; 4) reviewing your last newsletter’s calendar;
or 5) visiting the ACF’s website at www.ACFchefs.org (ECB
chapter’s page). I also know that many of you prefer reading
our newsletter online each month as opposed to the copy you receive
by mail. Therefore, I have included a form in this newsletter
for you to request only our online newsletter. On a monthly basis,
the ECB mails out 270 newsletters, so by reducing the number
of copies mailed, we would cut costs as well as save time. In
addition, I would like to point out that each month between 5-10
newsletters are returned because members have moved or have changed
jobs. We are requesting that these members send in a change of
address form, which can be found in the newsletter, as well as
on our website. I am also kindly requesting that those who would
like to continue receiving their newsletters by mail please review
their address information on the current newsletter and update
it if necessary. Thank you in advance for your help.
I would like to express appreciation to John Morrish for his
donation of various older ECB and Mass Chefs newsletters and
meeting menus. Again, I am calling on any members who might possess
memorabilia from the ECB, Massachusetts Chef de Cuisine (MCC)
and or ACF Greater Boston Chapter, such as old menus from meetings/events
or President’s Balls, minutes from meetings, newsletters,
awards, etc. If you have these types of items, please contact
Steve LaCount, Denise Graffeo, Tony Graffeo, or myself, as we
are collecting them. We plan to put them together for our President’s
Ball Program and also create a permanent collection to be stored
and preserved at the Johnson & Wales Culinary Museum for
future generations to use.
I look forward to seeing you all at our scholarship meeting.
Warmest Regards,
Rico DiFronzo, CEC
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