Dear Chefs and supporters of the Association,A number of items spring to mind for this issue. Firstly the big one for the association, The World Junior Chefs Challenge. A very big thank you to all the very professional people that we have out there that gave not just sponsorship dollars (we could not have done it with out that). But also the many people that gave time and in some cases many, many hours of their time to assist with bringing this to
a wonderful conclusion at the beginning of this month.
So as to offend no one I will not even try to list all the sponsors and helpers along the way. Just over six months ago we sat down and would have pulled the plug on the whole proceeding. But as with all things that chefs get into we battled right up to the end to achieve something that the Association can be proud off. I was very pleased with the way the General public stood and watched what these young chefs were able to do in such a
short period of time. We as an Association have done ourselves no harm what so ever and we can stand very proudly and say to the rest of the profession that WE can organise ourselves. I look forward to new members and I hope also lapsed members to join the group. Remember that the benefit that we gain from exposure on Television in newspapers and on the radio will give the general public and our own industry professional the knowledge that chefs are an important professional.
Any comments
from any member or indeed non members on their thoughts of the competition can be passed to me via my email address
or via mail to our Head office so that with our own comments the next country can try and better what we achieved. Well done to all. Just over a month a go we had a very successful AGM and I would
like to say thank you to all for the confidence that you have in me to represent you as your President for a further two years. As I have just said, we have a few new members since the competition and I look forward to their input to what I and the executive believe will be very busy but growing time.
Remember we all play a part in bringing the association to the forefront of the Hospitality Profession. If you have a gripe with something let the executive in your area know about it so that
we can get it sorted out. For those of you that could not get to the AGM. I hope that you have taken the time to speak with your local branch and so are aware of the major changes that will be taking place over the next twelve months with regard to the rules and regulation and the whole constitution of the Association.
At the time of writing we hear on the news that Gisborne has a lot to sort out and as further information comes to had I hope that the hospitality profession in that area is
kept abreast of what to expect. A number of chefs that own places will I expect have invested money into plant, staff training etc and must be informed so that they too can plan. I expect that, as with all normal channels the poor hospitality professional will be the last to hear.
As winter drags on and with the sniff of spring around the corner I wish you many warm stoves, full restaurants and good cooking until next the next time.
Yours in Culinary friendship
Martin F. Harrap.
National President
