January 2018

Greetings Everyone,

I hope this letter finds you all in a festive mood and you are looking forward to the Christmas holidays. The holiday parties will wind down, and we’ll be right in to the New Year’s celebration. As we all know, there will be a short reprieve before a whole new schedule starts again.

As you know, the elections were closed at the November meeting, and the election ballots were sent out. I hope everyone filled in the election ballots and returned them.  They need to be received by 28 Dec or they will not be counted. Please make sure you return them. As the saying goes, every vote counts.

I would like to thank you, our membership, for your constant support throughout the year. We’ve had great educational and social meetings. For this, I’d like to thank our hosts. Many have held their doors open for us over the years, but for some, it was a new and welcome experience. Thank you for allowing us to share in your hospitality. I hope we’ve been helpful by introducing you to the membership. This past year, the awards dinner was held at Sewickley Heights Golf Club, and as you know, it was amazing! Chef Martin Thomas, CEC and his staff did a fantastic job. They went above and beyond our expectations.  Remember to save the date for our next award’s dinner which will be hosted by St. Clair Country Club on Sunday, March 11, 2018.

My thanks go to Chefs Joe Bello and Brian Buskey for their continued effort to improve our membership and public image. They are the Co-Chairs of the Next Gen Council, a committee made up of our new and young culinarians who see the value in their membership. Through their efforts, they are paving the way to the future of the ACFPC and what we stand for. We must keep in mind, that this will soon be their organization and they will be in charge. We are a fellowship of not only culinarians but all who are affiliated in the food service industry including; managers, wine professionals, purveyors, and owners.  I am proud to say that we have a variety of these professionals as members and hope more will find the value of the ACF as they have.

Though out the year, the attendance at our meetings has increased as has our membership with new and renewing members. They recognize that we, as an organization, are here to stay and will look to the future of our existence. We cannot sit on the laurels of our past and expect to move to the future. It’s important that we support the new generation and listen to their ideas.

I would like to thank the Board for your continuous support and keeping me on track, and Lisa our Webmaster for keeping our website going. And finally, you the membership, for there would not be an ACFPC without all of you. Thanks for believing in us.

Our next meeting is at the Capital Grill on Monday, January 29 at 7:00pm. It will be hosted by Exec. Chef Donato Coluccio. Chef Coluccio is another long standing and well respected member of ACFPC. He will do a presentation on dry aging vs wet aging meat along with a few other facts on meat. All participants will receive 1 CEU for ACF continuing education. We will have space for 40 members so reservations are required. Please send your reservations to me at cpcater@comcast.net or leave a message at 412-508-7805.

I wish you all a very Merry Christmas and a Joyous Holiday season. I hope the New Year brings all of us a happy and bright future.

Don’t forget to email me your reservation for the Capital Grill meeting on Monday 29 January 2018.

Rikk Panzera CEC, CCE, AAC
ACFPC President