|
The Billings Chefs and Cooks Association was formed in October 1982 by the diligent effort of Executive Chef Rob Pounding. Prior to October 1982, Chef Pounding and his notorious crew had brought the Billings Sheraton Hotel to the fore front of the Montana culinary scene. During this time Chef Pounding had a dream of forming a local chapter of the American Culinary Federation. To make his dream a reality, he sent personal letters to local operations urging them to attend an organizational meeting. The response to this inviation was overwhelming, and in the months that followed, the Chefs and Cooks of Montana was formed.
In the ten years since it's formation, the Chefs and Cooks of MOntana have been involved in many local activities. In 1983, 84 and 85, the Association helped to develop and participated in several culinary shows. These culinary exhibits were excellent training ground for many of the young and talented cooks who were working toward certification as chefs. Beginning in 1988, the association started the Chefs and Cooks Annual Golf Tournament. This sporting event has raised thousands of dollars for culinary scholarships over the last 20 years. In 1989, the Association in conjuntion with the Billings Food Bank, hosted the first of four SOS fundraising dinners to help fight hunger across the United States. This has evolved into the Annual Fat Tuesday and Mardi Gras Dinners. Executive Chef Jack Hempsing, with the help of Association members, spearheaded the annual Thanksgiving dinner at the Montana Rescue Mission, an event which also continues on today.
In addition to community service, the Association has been instrumental in honoring its members and the food service industry as a whole. Through the Association's Annual Honors Banquet, individual chefs and cooks, junior members, and purveyors are recognized for their achievements and service to the community and the culinary profession.
The Chefs and Cooks of Montana has matured over the last twenty years. The four charter members; Chefs Jack Hempsing, Carl Kurokawa, P.J. Lippert, and restauranteur Jimmy Deverniero have grown into a thriving 75 member organization. The goals of this organization have always been to promote the culinary arts through skill, creativity and professionalism, to provide career opportunities for young people through education and on the job training and to serve thr greater community through the giving of our time and professional talents.
The Association salutes Rob Pounding for his vision and fortitude, without which the Chefs and Cooks of Montana would not have been a reality. The Association expresses sincere thanks to the family of purveyors whose continued support and participation has resulted in twenty years of growth. Most important of all, the officers and Board of Directors than the entire membership for their participation, and urges each member the continue to help the Association grow through sharing their unique talents and knowledge.
|