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The President's Letter
Dear Members & Friends,
As summer draws to a close and we look forward to autumn, I am always grateful for change. I appreciate
the new produce in my CSA, anticipate picking apples at a farm, am thrilled beyond belief to
see the changing colors of the leaves, and excited to make my first soup of the harvest season. Change
has also made its way to the Guild. I am sure you have noticed the renovations the Guild has undergone
over the past few years. These include monthly coffees, supper and book clubs, weekend culinary
excursions, and an upgraded website to name a few. What has not changed is the passion we
share for food. The Guild was pioneered by passionate women who needed a forum to share work
experiences and network with other women in the culinary industry. Today, the Guild still operates on
the foundation built by our predecessors – a love for all things culinary. The Guild is run by fervent
volunteers who serve as a way to express their passion. For some this passion is an occupation, for
others a hobby. Regardless of our title we all have the same desire: feeding our passion.
You may recall being asked to respond to a quick survey this past January. As the Guild strives to offer
unique programs and events, we need to know what you want. Well, you have spoken and we
have heeded your advice. This year we will offer more educational events, we will start a cookbook
club, we will offer opportunities to volunteer within the culinary community, and we will travel to
NYC. But change and growth means more work and more expenses. We have been fortunate to have
vendors who continually donate venue space, beverages, AV/Lighting, rentals, and retail discounts.
This year will be no different, except now we need your help. The board needs members to serve on
committees including membership, events/programs, scholarship, and sponsorship. Some of these
roles are more visible, but all are guaranteed to be rewarding. I urge you to email us to let us know
you are interested in serving. Alternatively, if you cannot offer your time please consider donating
directly to our scholarship fund (all donations are tax exempt) – see our website for more details.
The calendar of events for the 2011-2012 year is the best to date; after all, they are your requests. We
will forage for wild mushrooms and then enjoy lunch at Verrill Farms, we will celebrate the Feast of
Seven Fishes with Island Creek Oysters, host a Gingerbread Competition, learn the art of stir frying
with James Beard Award winner Grace Young, and we will travel to NYC, just to name a few events.
Log onto our website for a complete list: www.culinaryguild.org
Finally, for the first time in Guild history the board of directors will serve an additional year. This was
not an easy decision for any of us to make as the commitment to serve is a huge undertaking. We have
done this with the Guild’s best interest at heart. It has been an honor to serve as your president for the
past two years. I look forward to another success year ahead. I hope to see both familiar and new
faces, at the events and programs this year!!!
Sincerely yours,
Carrie Richards
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