MISE EN PLACE. Hello Chefs, Students, & Friends,

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1 1 American Culinary Federation Harrisburg Chapter PA 181 MISE EN PLACE Volume 1, Issue 1 January 2009 Hello Chefs, Students, & Friends, Welcome 2009! As we start a new year let s us all be thankful for the many blessing that 2008 has given us and continue to work toward a better has given us many tough economic challenges to our industry, but our chapter has withstood and thrived through this difficult time. I thank everyone who has given of themselves to make just one life better, whether it is from work at your establishment our through this great chapter. As your newly elected president I am extremely excited to continue the great work from our chapter from the previous years. I am thrilled to be given this great honor and I look forward to your support to continue this great legacy. I am open to ideas, suggestions, and on making the chapter, meetings and newsletter, better. I have talked with Mike Finch and Marsha Brandt and we have reformatted the newsletter to give it a fresh and user friendly appearance. This newsletter is yours and we look for anything that you would like to be placed into the newsletter. Please contact Marsha Brandt at her address for any additions you my have. Brandt.Marsha@CentralPa.Sysco.com We will be starting to form committees to plan for the 2010 ACF Northeast Regional Conference in Hershey. Also I am interested in expanding the committees with in our chapter to include Co-chairs and additional committees. I look for your active participation. The next meeting will be a Sysco 7:00pm P.A.W. (Professionalism, Attitude, & Work Ethic) It s Everything! Chef Brian D. Peffley CEPC, CCE President ACF -PA 181- Harrisburg ACF Harrisburg Chapter PA N 9th Street Lemoyne, PA

2 2 T H E V. P. C O R N E R S U B M I T T E D B Y : C H E F M I C H A E L F I N C H C E C, A S T 2

3 Meeting Locations Please mark your calendars January 19th Sysco Central Pennsylvania February 16th Giant Center (Tentative) March 16th Lebanon County Career & Technical Center April 20th Bethany Village May 18th Hilton PRA/ACF Scholarship Night June 15th Hershey Park July20th Hollywood Casino (tentative) August 17th Hotel Hershey September 21st HACC October 19th PRA-Golf Hershey Country Club November 16th Cumberland Perry Vocational Technical School December 21st John Gross and Company All meetings start at 7:00 pm Meeting Minutes From December: The meeting was called to order at 7:00 pm by Charlie john gross and company. All of the officers were present. The staff at john gross provided the chapter with a wonderful holiday buffet. Brian gross introduced the staff that helped with the food. Treasure's report john reis Beginning balance: $5, Expenditures:: $ Deposits: $70.00 Ending balance: $6,

4 4 Correspondence: None. Certification: no report. Education: Grant Hanson and Associates will be providing the food and demonstration at the January meeting. Membership: see john reis for applications or if you have any questions. Newsletter: Please contact Marsha if you would like any information posted (Upcoming events, recipes, job postings ect.) Academy of chef s: There is a Northeast academy dinner planned for February 8, 2009 at Charles river country club in Boston. Ronald McDonald house: thank you to everyone that provided cookies. For those that are new, we take care of the Ronald McDonald house on the 1st weekend of the month on Saturday or Sunday. The volunteer prepares a dish chilled in a disposable pan. The Ronald McDonald house is for family members that have family at the Hershey medical center. Channels parade of chef s: The next event will be on Sunday may 24, Taste: The taste was held on November 4th. The event raised $109,000. there were 43 participating restaurants, caterers and beverage purveyors. There were approximately in attendance. Blood bank: No report. Cooking School: Chef Demarco graduated the 37th class. They are now in their new 9,000 sq ft building. The cooking school was started by channels as a welfare to work program over 9 years ago. The students learn the basics during the 12 week program. 4

5 5 Golf Outing:Total of 266 golfers. The event raised $17,000. $10,000 Camp Cadet PRA $2,500 ACF $1,000 Next years event $3,000 Adopt a ship program: if you have any interest in participating in the program please contact Michael harrants. Old business: pa 181 will be hosting the 2010 Northeast Regional Conference at the Hershey lodge and Convention Center. There was A motion to sign the contract/agreement for THE northeast conference. The dates are March13th, 14th and 15th New business: ACF Regional conference is February 7th February 9TH 2009 IN BOSTON MASS. Early registration $ until 1/07/09 ACF NATIONAL CONFERENCE IS JULY 11TH JULY 14TH 2009 IN ORLANDO FLORIDA. THERE WAS A MOTION TO PURCHASE AN AD FOR $ PLUS $25.00 FOR Design fee T O BE IN THE 2009 regional CONFERENCE PROGRAM. Timothy a. smith jr (tj) IS IN THE NEED OF Letters of recommendation for the dauphin county votech school. Please send them C/O: Judy smith 478 Elizabeth street highspire, pa (717) silvercharmed@comcast.net The chapter will vote for chef of the year and associate member of the year at the January meeting. 5

6 6 ACF Harrisburg Chapter PA Officers President Brian Peffley CEPC,CCE (717) ext.2140 Vice President Michael Finch CEC,AST (717) Treasurer John Reis (717) Cell Number Secretary Marsha Brandt (717) Cell Number This newsletter was printed and mailed by Sysco Central Pennsylvania, LLC Culinarian s Code I pledge my professional knowledge and skill to the advancement of our profession and pass it on to those that are to follow. I shall foster a spirit of consideration and fraternal cooperation within our profession. I shall place honor and the standing of our profession before personal advantage. I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment. I shall be fair, courteous and considerate in my dealings with fellow colleagues. I shall conduct any necessary comment on or criticism of the work of fellow colleagues with careful regard for the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage. I shall never expect anyone to subject himself to risks I would not be willing to assume myself. I shall help to protect all members against one another from within our profession. I shall be just and enthusiastic about the success of others, as I am about my own. I shall be too big for worry, too noble for anger, too strong for fear, and too happy to permit pressure of business to hurt anyone, within or without the profession. 6

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