March News letter
With this March issue of the ACFRI Newsletter, we finally get to reveal to you a labor of love that the entire board has been pouring ideas, long hours, painstaking effort and expertise into for the past few months. We’re busier than ever. The weather is starting to change and we are vamping up for some great events in the […]
February Newsletter
2020 should be a fascinating year in the foodservice industry as we embark on a new decade that promises an even greater commitment to change than the one we leave behind. As the industry strives to match rapidly changing consumer habits incorporate key terms such as “authentic, sustainable and boujee”, it seems each of us is forced to keep up […]
February Meeting
RSVPJanuary Newsletter
In the spirit of all we hold dear- hope, courage, wisdom, openness, kindness, and endless curiosity. The board and I wish you and yours a happy New Year. Our January meeting was held at RI Community Food Bank. I would personally like to thank Chef Heather Langlois and Mev Miller for hosting us. It was a great opportunity to see […]
December Newsletter
The holiday season is in full swing. This is the time of the year when we reflect on the past and peer into the future to form an idea about what the coming year will hold. It is also a time to reflect and celebrate a job well done. I have spoked with many members about our challenges as a […]
November Newsletter
Presidents Message: Wow, what a few nonstop weeks it has been. It got me to thinking about what it means to be a Chef today. The efforts to change classic kitchen culture and create a collaborative atmosphere. A place with the heart to be a true partner in the community and make a difference. Chefs do more than just create […]
October Newsletter
President Message Well it’s here. The leaves are changing, the kids are back to school, and the days are getting colder and shorter. With the coming of fall, I would dare to say the best flavors can be found this time a year. From cinnamon to apples and even pumpkin spice what an exciting time. I am proud to say […]
