ON THE INSIDE
INSIDER continued from page 9
have great employees whom I trust to get
things done and do them the way I would.
My husband Pat is also the biggest
support for me, whether it is running
errands or just making it easier to meet
my demanding schedule.
You have 20+ years in the business. What
do you tell young people coming in today?
Education is important, but if you are
naturally talented, you could go without.
But you have to have the skills, and the
passion and determination to move up
in the field.
What advice do you have for someone
looking at restaurant ownership?
Make sure you have worked in a
restaurant and have experienced the
hours and the lifestyle that owing a
restaurant entails.
What gives you pleasure on the job every day?
Preparing food made with beautiful,
naturally grown or raised products, and
interacting with guests who appreciate
the wealth and bounty of the good foods
we are lucky to have available to us.
PRESIDENT'S
MESSAGE
continued from page 7
platters; six different kinds of tapas;
cold soup; three cold appetizers (team
choice); three freestyle desserts; two
different cakes, freestyle; and a bread
display. This proposed format will go
through WACS for approval. We will sell
tickets in advance for those interested in
previewing the buffets before feasting on
the foods prepared by the various global
teams. Check the ACF website for more
information on this exciting event.
NEW READS
Learn the secrets behind some of the
country’s most beloved barbeque, as well
as recipes for appetizers and desserts,
in The Kansas City Barbeque Society
Cookbook, 25th anniversary edition
(Andrews McMeel Publishing, 2010),
$24.99. Ardie Davis, Paul Kirk and Carolyn
Wells offer more than 200 new recipes
from the society’s top grillers. Recipes
range from BBQ enchiladas to K.C. Rib
Doctor’s baked beans.
So there you have it: a brief synopsis of
what is planned in the coming year. We
could not include everything here, but
we invite you to go to the ACF website
and watch for updates as we progress
with our program planning. We are
working diligently to get this coming
year’s information out to you so that you
can ask your employers to support you
in your educational endeavors. Make an
investment in your future by joining the
premier organization of professional chefs
in the U.S. at these outstanding events.
Professional and aspiring chefs can learn
to master the cold kitchen in Professional
Garde Manger (John Wiley & Sons Inc.,
2010), $85, by Lou Sackett, Jaclyn
Pestka and consulting author Wayne
Gisslen. The book includes step-by-step
techniques and procedures for more than
375 recipes. Topics range from the basic
preparation of simple salads and hors
d’oeuvres to charcuterie.
On a final note, toward the end of
November, ACF Culinary Team USA
will compete in the Culinary World Cup
in Luxembourg. We encourage you to
support our team. And please contact
team members and wish them success.
On behalf of the board of directors
and the national office staff, I wish you
a safe and wonderful holiday season.
And I look forward to seeing you at
our regional conferences and national
convention in 2011.
