The fourth quarter of 2018 brought some challenges in my personal and professional life, and a soy allergy. I took the opportunity to do a hard reboot and well, I’m back and welcoming 2019 with a plan and a fresh perspective.
In preparation for the new year, I’ve invested time in de-cluttering, re-organizing, and preparing myself for a positive 2019. Personal and professional mise en place, getting rid of what doesn’t serve me, and focus on what needs to be done.
The goal- get the newsletter going. Start date, January 28, 2019. Woohoo! The next steps, reconnect with a lot of industry people for networking, information sharing, and get some of these goals working.
My background is in
The Arizona Food Service Business Directory has the largest public food service directory in Arizona with 168 different categories and over 1,600 listings. Great tools and resources for marketers.
The Events segment is pretty awesome as well. With the events aggregator feature, we can set it up to automatically sync up with your event once posted. Such a great time saver.
RSS Feeds are such a great way to share information. RSS stands for Real Simple Syndication, which is a quick way to share news and information and it’s easy to manage too! Another great tool for marketers.
ChefStudent Connect. I look forward to getting an event going. First the newsletter and then, add an event. 🙂 Love that site, and concept.
Last but not least, the Blog! Another feature to encourage community communication. We want to hear about your new product, rebate, company, and information about our industry. The Blog is a great way to share it. Once shared here, we can share it with social media, and in the newsletter.
Always supporting culinary education and networking, trade associations like the American Culinary Federation Chef’s Association of Arizona will be a priority in the newsletter and within the site, and with ChefStudent Connection.
The year in review- grateful to be here and healthy, time to move forward. Couple keys takeaways from 2018 are Anthony Bordin’s passing, and my soy allergy. Anthony’s voice was (is) a voice in my head that encouraged me to put my thoughts into writing. Translate my thoughts into words, be more descriptive in expressing them, and take these influences with me as I develop my own style.
Of course, we know he committed suicide. My personal connection with that is, my adoptive mother committed suicide did too when I was 8 years old. My thoughts are with his daughter, Ariane, as from what I’ve learned from losing a parent to suicide at a young age is grief hits you at different stages in life like a car accident.
The most recent hit for me was last quarter when looking through photos and keepsakes I haven’t seen in over 20 years, some I’ve never seen. This mixed with my step-mother’s passing in October and the holidays, it’s been a lot to process. The new year could not have come at a better time.
The soy allergy brought a new perspective on eating, holy. I feel like I’ll be able to give a TED Talk one day on “how my soy allergy saved my life”. Soy is in so many foods, it’s been a learning curve, and at times, hard to accept. I have to read every label or ask if there’s soy in everything I eat and to be honest, it can really suck.
Now from a food service perspective, the allergy opens up new experiences operators. Learning how operators treat allergies has been an awakening, and sometimes a rude. Thankful the allergy isn’t at anaphylaxis level as the learning curve would have killed me by now.
Welcome 2019; here comes the
This premier 3-day event encompasses everything you need to master the emerging trends, amp up your profits, energize your business and engage your customers in unique and memorable ways.
Aramark, a global leader in food and facilities, already has a strong foodservice presence in business, healthcare, manufacturing and defence sectors across the UK while Jamie Oliver’s restaurants are well-known and popular with the dining public on the high street.
On January 15, the ACFAZ will hold its first meeting of the year at Total Source Foodservice.
Board Meeting: 3:30pm
General Meeting: 5:00pm
Open to all to attend.
Total Source Foodservice
4023 E Mcdowell Rd
You’ve likely seen the CDM, CFPP credential after someone’s name or heard about the CDM Certification Exam, but what exactly is the credential and how can it affect my career?
This one-hour webinar is designed to educate the viewer on the power of the CDM, CFPP credential and the process involved in obtaining this prestigious certification.
This webinar will answer such questions as:
– What is the CDM, CFPP credential?
– How do I become certified?
– What is the CDM, CFPP exam?
– What is the exam format?
– How do I prepare for the exam?
Katherine Church, RDN
Executive Director, Certifying Board for Dietary Managers
Senior Vice President, Association of Nutrition & Foodservice Professionals
Jay Carino, MBA, CAE
Vice President, Member Services
Association of Nutrition & Foodservice Professionals
Register today at http://ow.ly/vnzL30eZoo5
Learn more here: http://bit.ly/2daOOBi
Attend this full-day workshop to learn how to:
– Easily make more money with the menu and staff you already have
– Add 3-5% to your bottom line overnight and be on your way to 15–20% profits on a monthly basis
– Stop the bleeding of your bank account while empowering management to order and schedule following simple fool-proof systems ensure you’re on budget week in and week out
Most independent restaurant owners use their “gut” to run their restaurants instead of the real numbers. You might as well gamble for a living. This approach risks your restaurant’s success, your employees’ stability and your own family’s livelihood. Instead, learn how to manage and control two of your biggest expenses in your restaurant next to an empty chair — food and labor costs — to predict your profits with accuracy.
The day is broken up into three sections that help you run a more profitable restaurant:
1. The one system your restaurant must have to survive and determining where YOUR numbers need to be
2. Paint-by-number food and labor controls for maximum profitability
3. The secrets to holding your management team accountable and getting more done
Learn more and register: http://bit.ly/2daOOBi
The ANFP Annual Conference & Expo (ACE) is the premier conference for foodservice professionals. ACE is designed for CDMs, ANFP leaders, industry stakeholders and corporate partners. Spend four engaging and motivational days participating in education sessions, networking events, and the can’t-miss expo featuring more than 50 exhibitors.
Make plans now to attend the conference that 98% of last year’s attendees indicated that they would recommend to a colleague!
On behalf of Women Chefs and Restaurateurs, we invite you to Join Us At The Table. Eat, Drink, & LEAD at our 24th Annual WCR National Conference in Seattle, May 6-8, 2017.
Seattle, known as a coastal jewel in the culinary world boasts dynamic food, diverse culinary backgrounds, all surrounding some of the best artisan markets in the country. Home to over a dozen James Beard Award winners, Seattle explodes with leadership of women in food and beverage. Prepare to visit fine restaurants, local wineries, caffeine trails and endless libraries of microbreweries fusing bold and enterprising flavors that epitomize the hearty spirit and ingredients of the Pacific Northwest. Where else would you get coffee served in a wine glass?
Seattle hosts a small group of intimately connected chefs, restaurant owners, wine makers, baristas and farmers who all represent a local food culture that many cities envy. It is loaded with diversity, culture and unity in culinary spirit. So let’s come together, as ONE.
Please join us at the knowledgeable table of camaraderie, inspiration, talent, motivation and culinary friendship. Through food, the beauty of the moments you will experience, memories and friendships created will last a lifetime.