SPRING 2012

 

Fellow Chefs,

We hope that all of your clubs had a successful Easter and Passover. As we start gearing up for the busy season, we wish to say “THANK YOU” to all of our hard working chefs. Your dedication and commitment to your clubs, families and this organization are much appreciated. As chefs, it is not an easy balancing act but some how, we seem to pull it off.

Even with our busy lives we still found time to come together for educational events. Brooklawn’s “Food Inc” seminar with Chef/Activist Michel Nischan and the tours of Organic farms such as Snow Hill and Amba with a farm lunch made by Stamford Yacht Club’s Chef Quint Smith were inspiring.

We had one of our most successful Chef Showcase’s ever, dined at Jean Louis with our loved ones over the holidays, spent the afternoon with our Managers at Patterson with Mike Holtzman and bonded with former First Chef of the White House Walter Scheib, and we’re not done yet!

	WESTCHESTER COUNTRY CLUB TUESDAY, APRIL 17TH BORDEAUX, BURGUNDY AND BEYOND with KEVIN ZRALY

This is part two with Kevin and if it’s anything like our last meeting you won’t want to miss it!!!

 

  

RSVP TO: Jeff Perez jeff@fairviewcountryclub.org Date: Tuesday April 17, 2012 Location: Westchester Country Club Address: 99 Biltmore Ave. Rye, New York Price: $100.00 per Person. Invite others from your club! Mail Payment: Fairview Country Club, Attention Jeff Perez

 

SPECIAL THANKS

General Manager David Foster, Executive Chef Todd McGarvey and the entire staff at Indian Harbor Yacht Club for hosting our seminar with former White House Chef Walter Sheib. Chef Todd and Sous Chef Randy worked tirelessly to deliver some of the First Family’s favorites.

Chef Walter Scheib who’s credentials speak for themselves, from  graduating the CIA to Executive Chef at Boca Raton Resort and Club, The Greenbrier Resort and most notably, spending eleven years in the White House cooking for “Two First Families” the Bush’s and Clintons. Chef Scheib graciously signed his story telling book “White House Chef” for all who attended. It is an engaging book about life at the Executive Mansion.

 

COMING UP …

We have a trip planned to Winvian in September and a tour of the new DeBragga facility in October with lunch in NYC to follow. Also, we will be proposing a trip to San Sebastian and Rioja Spain in early 2013.

 

To attend any Club Chefs’ of Connecticut trips or events your dues of $400.00 must be current. If you have any questions on how to pay dues please feel free to e-mail our Treasurer Carey Favreau at cfavreau@glenarborclub.com

 

 

 

Thank you for your support of this great organization.
Jeffery G, Perez, CCC
President
Club Chefs of Connecticut