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The President's Letter
Dear Members & Friends,
This year we are celebrating the 100th birthday of Julia Child and the 33rd anniversary of the Culinary Guild of New England's founding. I was lucky enough to have been seated at the same table as Julia during several Guild dinners. During one of these I complained about having difficulty sourcing a particular product. Suddenly Julia pushed a small piece of paper with a name and number scribbled on it across the table to me and said, "you really must call her, she will be very helpful." Today I don't remember what I was looking for, nor the name of the source Julia gave me; but I do remember Julia's generosity of spirit, her impulse to help a young restaurateur she did not know, and her desire to connect people together.
These are the qualities I think of when I think of Julia Child, and the Culinary Guild of New England. We are a group bound together by our love of food, willing to share our knowledge and experience, and eager to mentor the next generation of food lovers.
This summer, my co-president Guida Ponte and I have been at many Guild meetings as the board works out plans for the 2012-2013 season. While we work hard at these meetings to bring you quality events and excellent member benefits, these meetings also include good food (we are a culinary organization after all), old friends and new acquaintances, lively conversation, and stimulating new ideas. I always feel warmly welcomed by the gathering and refreshed with new material when I leave. These feelings keep me coming back to the Guild.
We hope the Guild's 2012-2013 season of events and gatherings will do the same for you. We begin the season with a panel discussion on trends in the food industry at our Opening Meeting; we will tour Future Chefs new facilities in the South End in October, followed by dinner nearby; we will jointly host a reception and screening of a new NOVA program on the science of cooking a Thanksgiving dinner at WGBH studios; and we will celebrate the holidays together with our traditional Cookie Swap. In addition, our new DIY series will kick off with a brewing lesson and tasting at Cambridge Brewing Company followed by chocolate making and sampling at Taza Chocolate in Somerville. We will also continue our 'Club Series' -Supper, Cook Book and Book- where we can share food and ideas in smaller, more personal settings.
I look forward to seeing you during the upcoming season.
Kris Piatt
Co-President
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