National Culinary Review

PRESIDENT'S MeSSAGe continued from page 7

board of directors will approve a dues structure for both these membership categories to include a universal chapter dues fee that will be rebated back to chapters.

I have reinvigorated dormant committees
that will perform well as we go down
the homestretch. They should add value
through additional membership benefits
and possibly a retirement program when
we determine the criteria for participation.

Last, but not least, the board is working on a strategic plan to ensure stability from administration to administration. It will be the sitting board’s responsibility to maintain the vision for the federation’s growth, and the board of governors’ responsibility to assure that the board fulfills its objectives. In addition, we have appointed one at-large board member, Catherine Mullarkey, an attorney in New York, and will select a second in the near future.

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RECIPE CONTEST!

Campbell’s invites full-time cooks and chefs to enter its Souper Recipe Contest and Cook-Off by Jan. 31 for the chance to participate in a cook-off at Campbell’s world headquarters. The winning recipe using Campbell’s soup will be featured on a Campbell’s 50 oz. soup label, and the winner will receive a $500 shopping spree in the Campbell’s headquarters store. For complete details and to enter, visit www. campbellfoodservice.com/Promotions.

Under my leadership, we will continue to build on what we have developed over the past year and a half and strengthen our position in the food industry. We value your input on how we can make this federation a household name.

Overall, ACF has and will continue
to grow our accreditation programs,
certification and events. We initiated
a Sponsors Advisory Council that will
help us build relationships with our
industry partners, and we will continue to
increase our family of sponsors to assist
us in our goals for the years to come.