From the President

By Chef Ron Ahlert

The Charlotte Chapter of the International Food Service Executives Association (IFSEA) has been very active in the past few months with some tremendous events.

In December, a fundraiser was held for the benefit of the Community Culinary School of Charlotte. The event was graciously hosted by Mez at the EpiCentre. Thanks again to Nasser Razmyar and his staff at Mez for making it such a very special night.

On January 25, a wonderful fundraising event was held at Johnson and Wales University to benefit students attending the IFSEA International Conference in Reno, Nevada in April. All the food was prepared and served by the students at Johnson and Wales. They did a fabulous job.

Our next big event is open to the public, and everyone is encouraged to attend. It is our annual “Grazing with the Chefs” event that will be held on March 29 at 6pm. The Art Institute of Charlotte will host the event again this year. The cost is only $25 per person, and includes tastings from some of our best regional chefs. Also included are beverages and deserts. We will again have a Junior Culinary Competition for local high school students. The funds raised are used to support the continuing education of local culinary students.

The Art Institute is an excellent venue for the experience. The Grazing event provides one of the best values and satisfying culinary experiences in Charlotte. For those who have not attended in the past, you’re missing a treat. Once you attend, you will come back again and again. Please contact us to secure your tickets soon.

Inquires may be made to: Chef Ron Ahlert, executive director of the Community Culinary School of Charlotte, 704 375-4500, chefron@communityculinary.org; Agnew Hopkins, assistant professor at Johnson and Wales University, 980-598-1526, agnew.hopkins@jwu.edu; or Sam Sakwa, 980-722-5458, ssakwa@alsco.com.

We look forward to seeing you all soon.

A Lovely Dinner

Dana Hinson, Johnson & Wales University

The International Food Service Executive Association (IFSEA) student chapter held their annual Valentine Dinner on February 11. This event is one of the student chapter’s largest fundraisers of the year, with all proceeds aiding the students’ trip to the annual conference, being held in Reno, Nevada in April. To participate in the dinner, individuals purchased any number of raffle tickets they desired with a minimum $10 donation for each ticket. On January 31, six lucky people were chosen, each being allowed to bring one guest.

The evening included a five-course meal, starting with warm lobster bisque and ending with a decadent triple-chocolate cheesecake. Alex Lozano, a freshman, took the lead in the back of house. He was in charge of everything from creating the menu to ensuring that all the food and linens were ordered and executing the prepping of the meals. Each course was plated and sent out in an even timeframe. Caitlyn Hadley, also a freshman, took charge of the front of house. She ensured that all servers knew what tables they were assigned to and that they were comfortable with what was asked of them. Her other responsibilities included the decorations for the event.

This year the students were on a tight budget, so they had to get really creative. Everyone was pleased with how the event turned out.

J&W Students Pull off Tasteful Evening

Caitlyn Hadley, Johnson & Wales University

Twelve Johnson and Wales students are doing tremendous things to send themselves and their advisor, Professor Agnew Hopkins, to Reno, Nevada for the IFSEA Conference. The largest fundraiser yet was the benefit dinner held at the campus event center on January 25. A lot of preparation was put into both the back of house and the front of house in order to host 62 distinguished guests.

The theme for the night was “Tastes of the Seasons.” James Parker, Caitlyn Hadley, and Dana Hinson put everything together marvelously. As the guests walked in, they were surrounded by candles and flowers, creating an elegant feel. The eye catcher was the fish ice sculptor presented by another organization on campus and it was surrounded by a tasteful selection of cheeses and vegetables. An open bar was available for the guests, offering a wide selection of wines and imported brews. Hors d’oeuvres were also presented during the cocktail hour. The guests were seated and served a five-course meal.

The meal was prepared by Michael Shaw, Blair Cannon, and Alex Lozano. First to come out was a colorful, Grilled Asparagus Salad. Followed by a rich Oyster Chowder; next a Rhubarb Consommé; fourth came a Quail Au Poive, and last a beautiful Crème Brule. Everyone had amazing reviews of all courses.

All together, the benefit dinner profited, thanks to IFSEA’s dedicated sponsors and supporters, in all aspects. Money to take the JWU IFSEA Chapter to the conference is a large part of why the event was held. The conference allows the members to obtain specific certificates, experience in the industry, and networking opportunities.

“We enhance the careers of our members through professional and personal growth.”

What is IFSEA
The International Food Service Executives Association is a professional organization with more than one-thousand professionals world-wide from the foodservice and hospitality industry.
Our vision is to serve the industry as a membership based organization promoting people, programs, businesses, and services that consistently raise the level of professionalism within foodservice and hospitality.
Established in 1901, IFSEA is the industry’s oldest professional association. IFSEA’s mission is to enhance the careers of its members through professional and personal development by providing professional certification, educational opportunities, networking parties, mentoring, and community service. Activities also include international conferences, culinary competitions, food service excellence awards, student development, food safety education, and much more.
IFSEA has been a proud partner of the U.S. Military for more than 50 years. The association assists the joint services of the Army, Navy, and Military Sealift Command by providing evaluations of Military food service programs, educational food classes, culinary competitions, and the Military Awards for Culinary Excellence.

IFSEA Core Areas of Focus

• Networking opportunities offered in a comfortable atmosphere that removes the intimidation of meeting new people
• Enhancing foodservice and hospitality industry
• Educational seminars, training programs, and industry trends

• Foodservice & Hospitality Certification

• Provide new and diverse business alliances

• Student programs and scholarships

• Foodservice Industry Awards

• Annual IFSEA Conference & Trade Show
• Charitable events that give back to our local communities