President’s Message

Presidents Message,

February 2020

Greetings Chapter Members,

Join me in congratulating the 2019 award winners who were recognized on Monday January 19th during our awards program.  I wish to thank Chef Jim Taylor at Columbus State Community College, Mitchell Hall, for hosting this prestigious event.

Our well-deserved Chef of the year award was received by L. Fernando Mojica CEC.

Chef Enzo Sclama CMC-G received the President’s Award for his year over year involvement and passionate engagement to our craft.

Our 2019 Vendor of the Year was Gordon Food Service accepted by Mr. Mitch Laird

Students of the year were recognized and awarded for their academic strength, personal involvement with our chapter and good character. 

Hocking College recognized Dylan Piekarski and Rachel Smith.

The Columbus Culinary Institute expressed a deep appreciation and thanks to Chef Robert Robinson who we have worked alongside at every chapter event hosted. Chef Robinson is truly impressive with his level of dedication and commitment to excellence for our chapter.

Our 2019 CSCC apprentice of the year was awarded to Gillian Townsend CSC.  Chef Townsend has been a driving force at several chapter events in addition to a scholastic post grad.

We recognized eleven ROAR very worthy recipients’ who were nominated by tier peers. Their outstanding leadership, volunteerism, chapter loyalty and deeply appreciated service have enabled our chapter to succeed in a plethora of events and fundraisers.

Monday February 17th we will host our chapter meeting at The Ohio State University, Instructional Kitchen located on the lower level of the Ohio Union.  Look forward to a dynamic cooking demonstration, hosted by Chef David Wolf and Chef John Wolford, demonstrating classical vs. modernistic preparation and presentation of Beef Wellington.

The food and beverage reception start at 7:00 followed by the presentation at 7:30pm.

David Wolf CEC, AAC