Happy 40th Anniversary, Virginia Chefs Association!
Your chapter, the first organized American Culinary Federation chapter in the Commonwealth of Virginia, has achieved a milestone! We have been honored with a resolution passed by the legislature in Richmond and shall celebrate this official handing over of the resolution document on June 1st at a fundraising dinner to benefit the Peninsula Food Bank and your Virginia Chefs Association. Many, many thanks to all our chefs and friends that have made this honor possible! And, a special thanks to Chef Schadler who has graciously invited us to celebrate this event and cook at Waypoint!
Forty years later, the Virginia Chefs Association continues to visit the farmers, fishermen, growers and artisan producers to celebrate and reinforce that important connection between their passion and the final presentation to our customers. We learn so very much from them.
I wish to acknowledge our friends at Edwards Ham Company and Red Barn Farm who hosted our meeting this month. Is there anything more extraordinary than the pride of a farmer talking of the heritage of his livestock (in this instance the cutest piglets ever) and the tradition of excellence exemplified by the three generations at Edwards? A wagon ride and tour of the farm, Berkshire pork ribs with Jerry’s BBQ sauce, the aroma of curing ham and the talented knife work as Ben broke down a hog while giving far ranging ideas for utilization…. It was a wonderful afternoon.
May’s activity will be the Chefs’ Seafood Symposium at the Virginia Marine Institute in Gloucester. The symposium is going to be held on May 20th. Please, if you have not already registered for this educational event, do so on-line.
Our website will continue to notify you of all our activities and I hope that you will take the time to join us at a monthly event.
See you soon!
Nancy L. Geddes, C.E.C., C.D.M., C.F.P.P.