Don’t call it a comeback.  When creating any given issue of this newsletter there are a variety of elements I can control but many more I can’t.  I could say I’ve been dining out more often, but it’s truer to say I’ve been dining in at some of my favorite restaurants.  Everywhere I go all I hear are Problems, Problems, Problems.  From labor shortages to supply chain issues everyone is talking.  These last few months have been nothing but challenges.  Chefs have been dealing with all sorts of problems. Our last meeting, we had the privilege to speak with Chef Todd Snopkowski at Snapchef and what they are doing to circumvent the labor shortage. Our October meeting will be hosted by Ocean State Provisions and they will be discussing what is happening with the Global supply chain.  We will discuss the reasons behind these supply chain challenges and the problems they’re causing for operators. We will also talk about how long we can expect this problem to last, and what chefs and operators should do to get the supplies they need to get the job done.

I want to take a moment to thank everyone that volunteered for the Wachusett fundraiser.  Although, we did not break previous record, we did quite well with raising over $4,000 for our chapter scholarships.  I want to personally thank our chapter Vice President Chef Ken Watt, CEC, for taking the lead.  I would also like to thank our vendors especially Todd Macleod from Smithfield for pork supplies and Kathy Ryan from Newport Specialty Foods for use of her refrigerated truck. 

On behalf of all of us here at ACFRI, we appreciate your partnership and friendship.  I’m looking forward to seeing you in person, and catch up.  It has been way too long. Until then…

I’m always a click away at rmccue@jwu.edu.  Please check out our website WWW.ACFRI.ORG