Certification is my concern. It is only available for those who fit in a certain mold, if you want to increase cohesiveness and membership, change the rules and make it available for all chefs.
Archive for January, 2009
Recruitment, member retention and communication (within chapters) are some of the biggest challenges we see from our end. We would also like to see more of a system to bridge student members from one chapter to another as they relocate after finishing school.
With the raising cost of Health Insurance I would like to know how Chef Ty would feel about having the ACF provide Health Insurance for it’s members?
Why do we ask apprentices to pay the apprenticeship fee and still charge them for junior membership their first year? Why can’t the apprentice fee be included in their first year of membership?
Why the national president is not held accountable when he goes 270% over budget?
Why are national conventions held only in Las Vegas or Orlando, FL?