The Culinarian
The Culinarian
President
Doug Petruzzi, CEC.........1-800-366-4550
1st Vice President
Rick Placek, CEC...........(570) 586-2311
2ND Vice President
Tom Koval, CCC.............(570) 288-2411
Secretary
Blaise Dente, CCC..........(570) 655-0801
Treasurer
Sue Richter, CWPC..........(570) 346-5420
Chaplain
Biagio Dente, CEC,AAC,HOF..(570) 655-0801
Membership
Jim Cosgrove, CC............(570) 241-8751
Certification
Mike Tibbs, CEC............(570) 575-2467
Public Relations
Ann Marie Piccini..........(570) 457-7602
Historian
Blaise Dente, CCC..........(570) 655-0801
Apprenticeship
Dave Pempleton, CEC........(570) 256-3999
Junior Membership
Suzy Edukaitis,............(570) 350-2210
Progressive Dinner
Rick Placek, CEC...........(570) 586-2311
Culinary Competition
Dave Edukaitis,............(570) 350-2212
Educational Director
Jim Loomis.................(610) 220-3753
Chef & Child
Steve Anania, CEC..........(570) 449-0345
Scholarships
Steve Anania, CEC..........(570) 499-0345
Senior Chefs
Biagio Dente, CEC, AAC, HOF(570) 655-0801
Ethics & Bylaws
Donald Fredrickson, Esq...........(570) 451-0600
American Academy of Chefs
Carmen Allegrucci, CEC, AAC.(570) 346-5420
NewsletterWebmaster
Suzy Edukaitis,..........................(570) 350-2210
Communications
Blaise Dente, CCC...................(570) 655-0801
Chef of the Year
Blaise Allen Dente CCC.............(570) 655-0801
President’s Message March 09 I hope everyone is looking forward to the time change as much as I am. It looks like winter is on its way out and that is just fine with me. I want to take this opportunity to thank Chef Bruno Campisano and the team at Genetti’s for a wonderful meeting last month. I would also like to thank Gary Rice for putting together a great presentation for us. What a fantastic age we live in to have equipment with the capabilities of the Rationale Combi. Our hot food competition has been cancelled due to lack of participants. Unfortunately we need a minimum of 12 competitors to make it a worthwhile event. We will attempt to reschedule later in the year. Remember that the meeting is at a new location for us, the Meadowbrook Inn & Restaurant. If you need directions you can visit the Meadowbrookinn website at
www.meadowbrookinn.net for details. Please join us for what should be a great meeting.
Yours in Hospitality,Anyone Interested in hosting a business meeting for our Chapter in 2009 and beyond, please contact Doug Petruzzi, CEC
As a reminder, once the meeting has been called to order, the sign in book will be removed by the secretary and members arriving late may sign in on a separate sheet. This will create an accurate record of attendance for our membership. Please make every effort to arrive at least ten minutes prior to the start of the meeting.
Our monthly meeting dress code is business attire or a clean, pressed white chef’s coat with dark pants. Please think enough of your host, your Chapter, your profession, and especially Yourself to comply.
Anyone interested in submitting anything to the online newspaper should mail it to Suzy at Cookievulture@yahoo.com by The 1st of the month to get it into that Months newsletter.
Belated Birthday Wishes to; I pledge my professional knowledge and skill to the advancement of our profession and to pass it on to those that are to follow.
I shall foster a spirit of consideration and fraternal cooperation within our profession.
I shall place honor and the standing of our profession before personal advantage.
I shall not use unfair means to effect my professional advancement or to injure the chances of another colleague to secure and hold employment.
I shall be fair, courteous and considerate in my dealings with fellow colleagues.
I shall conduct any necessary comments on or criticism of the work of fellow colleagues with careful regard for the good name and dignity of the culinary profession, and will scrupulously refrain from criticism to gain personal advantage.
I shall never expect anyone to subject himself to risks I would not be willing to assume myself.
I shall help to protect all members against one another from within our profession.
I shall be just and enthusiastic about the success of others, as I am about my own.
I shall be too big for worry, too noble for anger, too strong for fear, and too happy to permit pressure of business to hurt anyone, within or without the profession. Our Competition on March 15th 2009
at the West Side Area Vocational
is Technical School in Pringle, Pa was cancelled due to lack of participants.
Need more information Contact
Chef Dave Edukaitis at
Want to get our Online Newsletter?
Our Newsletter is going GREEN but it’s more than just the Newsletter, when there are pictures from events they can be sent to me and sent to everyone to enjoy instantly instead of waiting to get them from who ever, change in a meeting time or date, no problem or need for a phone chain or any notice we need to get out there and best of all it’s FREE! What could be better? Please feel free to forward this newsletter to anyone that would like to know more about the
Jeanne Youngman 2/4
Donald Frederickson 2/6
Mario Laezza 2/9
Tom Koval 2/29
If I missed your Birthday please email it to
Suzy at
Cookievulture@yahoo.com
Culinarians Code
Practical Exam
Date; None at this time
Place; LCCC
Contact; Chef Dave Pembleton
For more information
800-377-5222 x284
dpembleton@luzerne.edu
Help Wanted
Know of a job that needs to be filled?
Email Suzy@
Cookievulture@Yahoo.com
We will list it here and get it filled
Need help right away? It can be sent to the membership right away
Competition
Online Newsletters
American Culinary Federation Professional Chefs of NEPA.
If you have dial up or your computer runs slow please let me know and I can make sure you get a cut down version without picture so you can still enjoy our newsletter.
American Culinary Federation Professional Chefs of NEPA Web site http://geocities.datacellar.net/nepachefs/ Our web site is being upgraded to provide a better source of information for our members. Once completed you can check on meeting times, present and past newsletters.