Chef of the Month: Jeffrey Mitchell, CEC

Chef Jeffrey Mitchell 20 plus years in the hospitality industry has welcomed him the 11 states, 4 countries. His titles include Executive Chef, Food & Beverage Director, Catering Director, Production Manager, and “trouble shooter”.
The sales volume of such establishments range from 4 to 18 million, several unit accounts. He has assisted in opening 9 establishments consisting of restaurants, café, bistro, clubs, and a gourmet grocery store.

While having great experience in many facets of the industry, Chef Mitchell has attended and graduated from Culinary Institute of America, Center of Applied Technology North. Presently he refreshes his education via the American Culinary Federation.
In April 2009, Jeffrey Mitchell became Certified Executive Chef and presently working towards his Certified Chef Administrator. He is on the path and has the goal of being inducted into the American Academy of Chefs—AAC.

Since his graduation from the Culinary Institute of America, Chef Mitchell has been an energetic member of the American Culinary Federation, founding the West Kentucky Chefs’ & Cooks’ Association, where he presently serves as the Chapter President. Chef Mitchell also sits on the West Kentucky Technical Community College Board and the Calloway County School Board association. He is a former board advisor and a life time member of a charitable organization, United Courts Pikes Peak Empire, a charitable community organization.

While he places emphases on Italian , Mediterranean, and seafood, Chef Mitchell enjoys all cuisines. Recently, he has been intrigued by the infusion of Asian cuisine, not in small part due to a two week immersion into South Korea last summer.

Apart from the aromatic excitement of the kitchen, Chef Mitchell also flourishes in the office, applying himself with grounded mind. His soft-spokenness being no obstacle to the passion and conviction that pull together those around him to accomplish any objective.

In April 2010, Chef Mitchell plans to compete in the NACUFS Culinary Challenge in Grapevine Texas.


President's Notes
By Jeffrey Mitchell, CEC

It may appear to be bias that in this article, you will see my name featured in several location, how ever this is not with out cause. I have asked several others for their biography to be featured with no ad due, thus causing last minute improvising in order to adequately send our newsletter on time.

I would personally like to acknowledge Ron Gladden in his recent donations assisting our chapter financially. With his generous support, he has saved us several hundreds of dollars due to the cancellation of the recent golf tournament. With this also stated I would like to thank everyone for their support, time and efforts. This may not have had the outcome that we were attaining, however, this demonstrated great team work, collective brainstorming , problem solving.

Recently, we were notified of Chef Jon Greenwalt , fellow ACF member was dealing with Colon Cancer, on behalf of our Chapter, I sent a get well card. As a chapter, we also reached out to our colleagues that has been effected in the recent flooding in GA.

Not being able to raise necessary funds in our recent golf scramble, we had to postponed our Career Day that was scheduled for October 14, featuring Anton Flory, Certified Master Chef. This event was to promote the importance of education to our local high school students, bringing several national and local schools together for culinary demonstrations, communicating scholarship and grant support.


Treasurer's Report

The initial outlay for our golf tournament was; $340 for the hole in one insurance, $90 for alcohol. Leaving a balance of $3.50 in account.

The golf insurance will reimburse us $150. for early cancelation minus their expenses. This transaction will be complete upon receipt of the refund.

Wine Pro in Paducah, will accept the unopened alcohol at approx. $55.00. this transaction will occur during the next trip to Paducah.

It is with great accolades that ZAX Imprints, be recognized that they have decided to donate the golf shirts, at $220.

It is also with great accolades that the Murray Banquet Center, has volunteered for us to keep their sponsorship, under the condition that in the spring upon next efforts, they are already paid.
The food donated for our event was donated to MSU, we have a credit of approx. $330. with MSU dining service for any food in upcoming events.

It will be suggested that the chapter, will purchase its’ membership medallions.
Due to recent contact with Murray Bank, it needs to be noted Rhonda Lamb resigned as Treasurer in April 2009.


National Events


A.C.F. Competitions

September 11-13
ACF Central Florida Chapter, Orange County Convention Center. Orlando, FL
steve.jayson@universalorlando.com


September 26—27
ACF Chefs of Arizona, Inc. Peoria, AZ
ewatson40@cox.net

October 4, 2009
ACF Epicurean Club Boston
Boston, Mass.
jeffcincotta@charlesrivercc.org
Regional Meetings—2010
National Convection
Anaheim, California
August 2nd, to 5th

South East Regional