Minutes
Calgary Academy of Chefs and Cooks Meeting
January 6, 2014
SAIT Culinary Campus Downtown
1. Call to order
Fred Malley started proceedings at 6:20 pm.
2. Welcome
Fred explained that this evening would not be a formal meeting due to the nature of the venue and interactive nature of the event.
Introduction and thank you to host
Fred presented Rupert Kaupp, of Sait School of Hospitality and Tourism, with a certificate of appreciation.
3. Approval of Minutes
Moved by Larry Frandle; seconded by Andy Waters
4. Review of Agenda
Fred explained that this evening would not be a formal meeting due to the nature of the venue and interactive nature of the event.
5. Business Arising from the Minutes
a) Disaster relief for Philippines
Dean Mitchell provided a report confirming that the Calgary Academy of Chefs and Cooks wired the funds collected and matched at the Spruce Meadows Christmas Dinner to Father Randy Guarino in the Philippines. The $580 converted to php $24,096.80 and Father Randy sent a note expressing his thanks.
b) Golf Tournament
Nigel Vaughan and Julie Toyota reported that the registration forms will be circulated very shortly for the Serge Dufour Memorial Tournament to be held June 17, 2014 at Springbank Links. Book your spot early.
6. New Business
a) AGM
Motion: That the branch AGM and budget presentation be postponed to March 3, 2014 due to the format of the January and February meetings.
Moved by Fred Malley; seconded by Bryan Ursulan.
b) Overview of the Culinary Campus
Rupert Kaupp provided an overview of why and how the Culinary Campus was created. He explained how the venue operates to provide relevant, real life cooking and serving experiences to students at the various hot stations, including a full bakery/pastry shop and functions as a team building resource to corporate Calgary in the evenings and on weekends. He invited attendees to enjoy the action stations scattered throughout the space and interact with Sait faculty and students manning the stations.
Stations included sushi, braised pork belly, tonkatsu, bacon wrapped galantine, rotisserie pork loin sliders and an extensive selection of pasties and desserts. The small plates were outstanding and enjoyed by all. Members appreciated Sait’s efforts and the opportunity to network extensively in a casual environment.
7. Notices
a) Next meeting – February 3, 2014- Mini trade show featuring local producers and suppliers.
Stampede Park Grandstand, Lazy S. Details to follow later.
b) Membership dues – Thank you to all who have renewed their membership to date. For your convenience, the CACC branch website now has a functioning PayPal option in the Membership-Join us page. A few clicks and it is processed.