While there I attended seminars on Wild Caught Texas Shrimp, Fois Gras and Akaushi Beef, among others.
Chef Michael Ty president of our national chefs association: the American Culinary Federation was kind enough to attend our conference. In fact it was my pleasure to share the dinner table with Chef Ty and several other distinguished guests. The conversation was enlightening and educating.
Below is a photo take after the general business meeting of the TCA.
In the photo left to right:
Chef Charles Duit, CEC, ACE, AAC, CDM, CFPP, President of the Texas Chefs Association
Chef Leslie Bartosh, CEC, FMP
Chef Michael Ty, CEC, AAC, President of the American Culinary Federation
Lest I forget, hats off to the Golden Triangle chapter of the TCA for an outstanding job of setting up the conference. The educational sessions, meals and all involved in the conference was first class. Well done chefs!