Presidents message:
Ray McCue CEC, AAC
The school year is starting up and so is our chapter activities. We kicked off September with Chef Joe Leonardi, CMC doing a demonstration at Johnson & Wales Culinary Amphitheatre. The room was filled with students, members and guests. I want to extend a special Thank You to Joe and his team at The Country Club in Brookline, MA for doing an extraordinary job.
This issue is jammed packed with great information that will once again, help you reach out and get fellow chefs involved. It is also a good time to give a shout out to the ACFRI board. Ken, George and all three Matt’s have been working tirelessly behind the scenes with putting events together, reviewing the budgets and getting the word out about our chapter. And it’s working well, many students came up to me after the demo and asked how they could join our chapter. So let’s keep the momentum.
Our October meeting will be at Farming Turtles, they produce some of the finest organic microgreens and baby greens. Microgreens have steadily gained popularity in recent years. These aromatic greens, are rich in flavor and add a welcome splash of color to a variety of dishes. Despite their small size, they pack a nutritional punch, often containing higher nutrient levels than more mature vegetable greens. This makes them a good addition to any diet. The owner, Lauri Roberts has offered us a tour of the facility and share some of her knowledge. Please RSVP so we can have an accurate head count.
In addition, we have added a section on upcoming food events that might interest the foodie in all of us. I look forward to connecting with you at an upcoming event. Don’t forget to tell us what you think and what you want to hear more about. I’m always a click away at rmccue@jwu.edu.
Please check out our website WWW.ACFRI.ORGRead More
Ray McCue CEC, AAC
The school year is starting up and so is our chapter activities. We kicked off September with Chef Joe Leonardi, CMC doing a demonstration at Johnson & Wales Culinary Amphitheatre. The room was filled with students, members and guests. I want to extend a special Thank You to Joe and his team at The Country Club in Brookline, MA for doing an extraordinary job.
This issue is jammed packed with great information that will once again, help you reach out and get fellow chefs involved. It is also a good time to give a shout out to the ACFRI board. Ken, George and all three Matt’s have been working tirelessly behind the scenes with putting events together, reviewing the budgets and getting the word out about our chapter. And it’s working well, many students came up to me after the demo and asked how they could join our chapter. So let’s keep the momentum.
Our October meeting will be at Farming Turtles, they produce some of the finest organic microgreens and baby greens. Microgreens have steadily gained popularity in recent years. These aromatic greens, are rich in flavor and add a welcome splash of color to a variety of dishes. Despite their small size, they pack a nutritional punch, often containing higher nutrient levels than more mature vegetable greens. This makes them a good addition to any diet. The owner, Lauri Roberts has offered us a tour of the facility and share some of her knowledge. Please RSVP so we can have an accurate head count.
In addition, we have added a section on upcoming food events that might interest the foodie in all of us. I look forward to connecting with you at an upcoming event. Don’t forget to tell us what you think and what you want to hear more about. I’m always a click away at rmccue@jwu.edu.
Please check out our website WWW.ACFRI.ORGRead More
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