Tuesday, 9/11/2007

Re:       Virginia Chef’s Association Meeting Minutes

Hermitage Technical Center, Richmond, VA

The meeting was called to order by chapter president Win Goodier. 

People in attendance: Renny Parziale, Glen Pruden, Nancy Geddes, Vicki Clark, Debra Thompson, Nancy Knoepfel.

Correspondence from the chapter treasurer that the final amount of $6,764.00 was brought in from the Chocolate Festival held in April.  The Chocolate Festival for 2008 is scheduled for April 26th.

There was a recent apprenticeship graduation at the Williamsburg Inn.  There is continued interest in the apprenticeship with new applicants being submitted.  Glen Pruden indicated that there is a possibility of a “teaching kitchen” at the University of Richmond and that UR would become more involved in the apprenticeship process.  Renny Parziale noted that Bruce Evans has also signed up as an apprentice at Camp Perry.

It was noted that the J. Sargeant Reynold’s culinary program is really coming along with acknowledgment to Chef John Maxwell’s efforts and passion for teaching.  There is a possibility of a freestanding building with classrooms and a restaurant.  It has received its accreditation from the ACF.

The Chef’s Ball will be scheduled for January 27, 2008.  The function will be posted on the website to determine whether any member facility would like to host the event.  If there are no takers further action will be considered.

The VIMS event is scheduled for October (and it will also take the place of a regular meeting).  The Henrico students will again prepare the luncheon.  Currently, the chapter is trying to engage Chef Frits Huntjens of One North Belmont to participate in the event.  All information will be posted on the website.

The 2008 ACF Southeastern Conference will be held at the Williamsburg Lodge, Colonial Williamsburg on March 1st, 2nd, and 3rd, 2008.  The big challenge will be obtaining sufficient volunteers to help with the conference, registration, and seminar responsibilities.  The sister Virginia chapters have been notified by email of the event and a request for participation.  In addition, J. Sargeant Reynolds, the Virginia Culinary Arts Institute and the Atlanta ACF chapter will receive communications.

Glen Pruden said that on September 20th at Leonard’s Market in Richmond, he and his staff will be pulling mozzarella cheese from curds obtained by the Polly-O cheese company.  The Office of Community and Professional Education at the University of Richmond School of Continuing Studies has recently named Chef Pruden as Most Valuable Professor.

The next formal meeting of the chapter will be held November 13th as a venue to be determined.