Brandon Moss
Muse Gelato
Orlando Chapter President

 

Replace the SOD

One of the most backbreaking tasks I ever had to do was to replace the SOD on my lawn.  Sometime early spring of last year, my house was struck by lightning shorting out the digital control box for my sprinkler system. I had no idea for weeks that my lawn was not being watered. It withered and deteriorated. Then it eventually died. As a result the entire block revolted against me for deprecating the value of our neighborhood, ultimately destroying the central Florida economy and proving that mankind is harmful to all plant life. Pitchforks and flaming torches were thrown threw my windows.  I'm just kidding; they only had pitchforks. Consequently it was my responsibility to replace my lawn and repair my sprinklers.

I'm the type of person that is proud of my personal accomplishments and I feel that if it's within my skill set or I find it a challenge I'll attempt the task myself.  So I grab my rake and begin pulling my dead grass from the ground. Stab and pull, stab and pull for hours in the hot, hot sun. My back is in pain. The blisters are forming through my gloves and the grass is just laughing at me. Hours passed and it looked as if I barely made a dent. Three weekends later I stood in front of a bare front yard and threw my hands in air with great accomplishment! I defeated my enemy and I won the battle! I ran my fingers through my fresh tilled ground prepped and ready for SOD. Then I took a swig of perhaps the most refreshing spring water Zephyrhills has to offer, when my neighbor trots on over. "So when are you going to put the SOD down?" he asks. My reaction perhaps may not be appropriate for young viewers; however I will say that he has stopped asking me to collect his mail when he travels.

All kidding aside, a year later my front lawn is green, strong and planted by my own two hands. I've learned my lesson and will never let a lawn die again. Consequently, I spent the year calibrating the sprinklers and fertilizing as recommended by the professionals at the Lowe's Garden Center.  Now I stand back and look at a wonderful and beautiful lawn that is easy to maintain.

Today I ask you to roll up your sleeves, grab your rake and begin pulling back our NACE metaphorical dead lawn. Together as an organization we can rake and till the dead roots and replace the SOD so that it grows strong and green. I am asking you to participate in the Taste of NACE, by donating catering services and event professional services to make this Taste of NACE a success. I understand budgets are tight this year. I understand that labor costs money. But I also know you are the city's best catering companies and can find a way to showcase your talents!! Please help me rake the dead grass from the landscape and plant a fresh new lawn that will grow into a bright, healthy green Taste of NACE for all to love.

Jennifer Gruebner
Hard Rock Hotel
Orlando Chapter Vice President

As Orlando NACE descended upon Bar Harbor Seafood, I found myself feasting on the seafood offerings of the harbors in Baltimore and downtown Annapolis searching for the perfect crab cake.  I thought that it would be fun and educational to tell you about my some of my favorite culinary adventures, I hope you'll enjoy them as much as I did!

 The Golden West Café in Baltimore

                We heard about this restaurant on Food Network's "The Best Thing I Ever Ate, Breakfast" from Duff Goldman of Charm City Cakes.  Duff not only loves to enjoy the all day breakfast served here, but has hired many of his staff from here.  It's in a very artsy area of Baltimore and has a mismatched eclectic décor. His favorite menu item is the Huevos Monteluenos which is wonderful and delicious!  We also enjoyed their version of French Toast with Bananas and Walnuts.

 Joss Café Sushi Bar

                Located on Main Street in Annapolis, we also heard about Joss Café Sushi Bar from the Food Network's Duff Goldman.  It was a very small café with a huge take out business.  We sat at the sushi bar, as the dining room was packed, and watched a constant stream of to go orders.  Joss features traditional Japanese sushi, but they definitely had a harbor influence with delicious offerings featuring crab, lobster and smoked salmon.  

 Chick and Ruth's

                Switching over to the Travel Channel, you'll be sure to catch new episodes of Man vs. Food on June 16, but until then, we'll watch the reruns and there you will see, just a few steps away from Joss Café Sushi Bar, Chick and Ruth's Deli.  This is where Adam tackled a Colossal Sandwich accompanied by a six pound milkshake!  The night that we were there, three young men each tackled only half of their respective six pound milkshakes... much respect to Adam Richman!

 Pusser's Caribbean Grille on Annapolis Harbor

                Located at the Annapolis Marriott, Pusser's Caribbean Grille known for their British Rum, a 350 year old premium rum brand that "fueled" the British Royal Navy until 1971, is the only dockside dining in Annapolis.  We enjoyed our first breakfast there so much, that we went back a second day and I ordered the same exact thing... Smoked Salmon Eggs Benedict.  It was absolutely wonderful!  This was probably my single favorite item of the whole trip.

 The Treaty of Paris

                Last, but not least, I found the perfect crab cake.  Who would have known it was right beneath my nose the whole time... literally.  We stayed at the Maryland Inn on Main Street (part of the Historic Inns of Annapolis) and the restaurant located on the first level, The Treaty of Paris, was part of the Inns.  There it was, large chunks of crab and very little filler, I don't even know how the chunks of crab stayed together!

 If you enjoyed my culinary adventure and you're planning on going to NACE Experience 2010! in Austin this July, let me know, I have my taste buds focused in on a few spots..........Texas style barbecue anyone?!

Rock on!

Patricia  Buchanan
Buena Vista Palace Resort & Spa
Orlando Chapter Membership Chair

Welcome New Members!

Thank you to everyone for encouraging their business partners to become NACE Orlando Chapter members!

Below is the list of new members that joined during the Spring Campaign and to date.

Now that you have joined NACE, you immediately become part of an extended family, there to help you with all your business and career needs.   You immediately have a long list of member benefits at your fingertips-most only a mouse click or phone call away.

Mr. Lawrence Lynch                National Registry of Food Safety Professionals

Mr. Tom Pokomy                       Big City Catering, Inc.

Mr. Al Belliti                               Al Dee Productions, Inc.

Ms. Heather Pilcher                 Hard Rock Cafe & Hard Rock Live Orlando

Ms. Gisela Maceira                   JM Event Productions Worldwide, Inc.

Ms. Angela Roberts                  Christie's Photographic Studios

Ms. Dona Collie                          BBJ Linen

Mr. Michael Johnson               Lykes Insurance

Ms. Brooke Schneider              UCF -  Rosen College of Hospitality Management

Ms.Sandra Dostal Thornton    Grand Bohemian Hotel Orlando

Mr. Lloyd Hanson                      Peyton Entertainment Productions

Ms. Karen Lee                              Your Wedding TV

Ms. Megan Regit                         Sonesta Orlando Downtown

Ms. Jaclyn Gervolino               University of Central Florida

Ms. Heather Stuckey               University of Central Florida ( UCF NACE President)

Ms. Bill Droste                             Orlando Brewing

Ms. Christina Lang                   Tailgateville

Ms. Shelly Siceloff                     Florida Restaurant & Lodging Association

Mr. Robert Williams                Rentaland Tents and Events

Ms. Kimberly Goodale             Windermere Golf Club

Ms. Loren Cronin                       UCF - Rosen College of Hospitality  Management

Mr. Antonio Alicea                    Orlando World Center Marriott

Ms. Nancy Martinez                  Hilton Garden Inn Lake Mary

Perhaps you did not think to encourage anyone to join NACE during the campaign, well it's never too late and it's so easy.

Just ask... Have you ever been to a NACE meeting?

I asked a photographer and DJ last week they both had the same response, they said they had thought about it for years but never  had the chance to actually look into it.  I hope to bring them both to the June meeting.

Let's be a good business partner by sharing the benefits of NACE.

Kudos to the following Orlando Chapter Members.....

Robert Ivey, Universal Studios Orlando - received his CPCE certification in Las Vegas this Spring. Congratulations on this prestigious achievement!

Aaron Sayre, Hello Florida! - has been promoted to Creative Services Director for the South Florida office.  Aaron you will be missed here in Orlando!

Congratulations to Frederick Kong on the birth of his beautiful baby girl, born May 31, measuring 19.5" long and 7.2 pounds!

Jennifer Shepherd
Gaylord Palms Resort
Orlando Chapter Community Service Chair

Orlando Chapter Gives Back!

Thank you to the volunteers at the Ronald McDonald House on June 3rd.  The team prepared a Taco Bake with all the fixings!  For dessert we supplied Gelato, Peach Cobbler and Cake!  Thank you to Muse Gelato, Catered by Patti Caces and A Chair Affair for bring the dessert!  Thank you to Mike McClatchy and Dr. Mary Jo Ross for helping out as well.

Over the summer we will be conducting a supply drive to collect items for the Ronald Mcdonald Houses of Central Florida.  This drive will include anything from household goods such as paper products to kitchen items such as pots, pans, utensils, etc.  If you have any items that you are interested in donating please contact Jennifer Shepherd at jenniferlshepherd@yahoo.com. 

Orlando Chapter Meeting is Hot Hot Hot!!!!!

Don't miss an evening of Latin entertainment provided by Orlando Chapter Event Professionals.  Wear your hottest Latin attire and come enjoy fabulous food and drink at the Samba Room - June 22, 2010, 5:30 - 8:30 p.m.

Registration is open at www.orlandonace.com  $35.00 for members, $50.00 for guests, $25.00 for NACE at UCF students.  $5.00 late fee will be charged for registration after June 18 so don't delay!!!!!

Now is the time to sign up to participate in the event as a Tasting Station or Event Professional Showcase. 

The registration deadline has been extended to July 1st!  Also, online registration for the meeting is open! 

Orlando's Two Largest Micro-Creameries Merge

Union combines resources, improves efficiencies, and paves the way toward growth, increasing sales and potentially hiring additional employees.

Orlando, FL, (June 2, 2010) - Molto Gourmet Foods, Inc. and Muse Gelato, Inc. have merged to create Central Florida's largest independent manufacture of frozen desserts.  The new company will specialize in gourmet gelato, ice creams, Italian ice and frozen tart yogurts. The two manufacturers strategized that by combining resources they can operate more efficiently and increase distribution channels.
 
While the new company will retain the Molto Gourmet Foods parent name, the two brands have become staples to chefs and restaurant owners throughout Central Florida, and will continue those relationships. The Molto brand has been a local leader in bulk and institutional gourmet frozen desserts, along with gelato and ice cream ingredients and supplies, and will continue on that path. Muse Gelato has been developing a retail product line, and will focus on bringing to market a recognizable and innovative brand. Both Southwest Orlando facilities will remain in production, each capitalizing on the strengths of the equipment and personnel available. Joe Latkowski, Co-President of the new manufacturing group, stated, "For the past several years we have been operating together as friendly competitors. With the merger complete, the competition is no longer relevant and we can focus on growth."

Muse Equipment Solutions will remain the Central Florida Master Distributor for all Carpigiani ice cream and pastry equipment.  Carpigiani is the world leader in ice cream equipment and technology, and both the Molto and Muse production kitchens currently use the manufacturer's machines. The division has factory trained technicians to satisfy service contracts for Central Florida.

 








Heather Stuckey
NACE at UCF President

June 8^th was NACE at UCF's second board meeting!  We have accomplished a lot in a very short time and I am excited to report that we are well on our way to a very successful year.  However, this great beginning would not have been possible without the support and guidance of Orlando NACE.  Our next board meeting will be held at Dr. Ross' home on July 22^nd.  Then on July 25^th, we will be sending five students to the annual conference in Austin, Texas.  During these three days, students will attend many different sessions including leadership workshops, beverage and catering services, event management and several more!  This is a great opportunity for our UCF Chapter to learn from other chapters and network with the professionals.  Our goal is to have more students attend next year and take advantage of this experience.  Finally, in August, we are looking forward to setting up our own table display at the Taste of NACE in support of the Susan G. Komen Breast Cancer Foundation.  Go Knights!

About.com Features NACE Members

NACE has been working closely with About.com, the popular search engine site and web portal, to supply content on the catering industry. The first article appeared in April, with tips from NACE President Greg Casella, CPCE, on how to start a catering business.

Read the article and check back for additional features highlighting more NACE expertise.

http://eventplanning.about.com/od/catering/qt/starting-catering-business-tips.htm

Fly Your NACE Flag High

Proud to be a member of NACE? You should be. It shows that you are smart, savvy, creative and an expert in your field.

So show everyone! Visit the NACE store for amazing NACE-logo items, including water bottles, flash drives and apparel.

You can also order copies of the CPCE Study Guide, CPCE Fast Track Sessions and recorded educational webinars.       https://store.nace.net/

Advice - Plan Your Meetings.com

Local. Seasonal. Organic. How to green your meeting menu

As meetings incorporate more and more green programs, the most delicious way to accomplish your eco-event goals and educate your attendees about your actions is through food and beverage. Below are tips to work with your caterers to provide green food to reward your attendees during their long meeting days.

Local

When building your menu, start where your meeting is taking place and incorporate one or two local items into it. Is there a local specialty or crop that is grown or raised in the area? What about local wine or microbreweries? For instance, highlighting "Atlanta's own Sweetwater Brewing Company" or "Fresh Squeezed Florida Orange Juice" at a meeting in Orlando illustrates thoughtfulness in your menu selections, while supporting the local communities that you are meeting in. Or, maybe a local food purveyor can come and serve or pour for your guests as an additional way to promote their business.

By ordering local food, you support the local industry you are meeting in, plus reduce the number of miles your food is traveling to your event. Of course, you aren't expected to know what the local specialties are, so ask your catering sales manager or Food & Beverage manager for their recommendations.

Seasonal

Despite my personal love, it is true, tomatoes are not naturally harvested in winter. Any tomato you eat in winter months is probably picked from the vine while still green, shipped up from South America and ripened with ethylene gas. Yum! To help you know what's truly seasonal, look to the Web for resources. Epicurious.com has a great guide that  you can search by state and month to learn which foods are local and seasonal. In New York and California, the Local Foods Wheel is a fun tool, as well. Choosing seasonal foods for your menus not only gives you the freshest items to feed your guests, but seasonal items are also more readily available locally. 

Organic

Organic food means that the cultivation process has been certified that no synthetic products were used. For most of farming history, this was the case. In modern agriculture, not so much. Since it isn't the norm in food buying, organic food tends to be more expensive (though prices and availability are getting better). Fortunately, everything on the menu doesn't have to be organic. Start with one or two items and go from there.

Other ways to incorporate green into your menu: biodynamic wines; grass-fed beef; cage-free chicken; and vegetarian options, which, in general are considered more eco-friendly. For seafood, the Monterey Bay Aquarium Seafood Watch Program can help you with sustainably fished options. They even have wallet-sized information cards in both English and Spanish that make nice giveaways for your attendees or staff.

Lastly, what is your plan for leftovers? Ask your venue for recommendations (in the early planning stages of your event) for a local food bank and pick-up service to donate unused food and beverages. Another option, if available in your area, is composting. Composting food waste reduces the amount of waste going to landfill which can, in turn, help your waste diversion ratios. But more on that in another column.

Remember, these are conversations to have when designing your menus, so be sure to engage your F&B stakeholders!

By Johanna Walsh
Published: May 19, 2010

 Johanna Walsh is an eco-event planner and consultant based in San Francisco and New York City. She is the founder and manager of Twirl Management, a firm that develops and promotes environmentally responsible opportunities for events. Twirl is a Certified Green Business by the City & County of San Francisco.  Walsh sits on the Board of Directors for the Northern California Chapter of the Green Meeting Industry Council.

JOB TITLE:

ORLANDO OFFICE INTERN – Summer Semester

DEPARTMENT:

SALES

REPORTS TO:

ACCOUNT EXECUTIVE ORLANDO & GENERAL MANAGER ORLANDO

COMPANY SUMMARY:

Room Service by AFR is one of the largest furniture rental companies in the United States, with multiple locations in the Southeast and Northeast.  Focusing on a premier level of customer service, the Room Service by AFR team delivers high-end furniture and décor to event industry partners across the country and internationally. Our team of event professionals, offer services that range from custom designed items, and branded materials to complete set-up and placement of our product.

POSITION SUMMARY:

The Room Service Orlando Intern position is a service and sales support position.  The primary focus of the internship would be on long-term and short-term projects related to social media, client relations, sales and marketing strategy and event design.

PRINCIPLE ACCOUNTABILITIES SUMMARY (to not be limited to):

1.       Build and maintain plan for Room Service by AFR’s internet presence, based on management priorities and goals for the organization.

2.       Define, plan, execute and measure outcomes for social media strategies and activities (including but not limited to: Facebook, Twitter, blogs, MySpace, Flickr, YouTube, etc.)

3.       Assist in client contact management, including creating and managing client prospect lists.

4.       Assist in creation of mailers/promotional printed materials and email blasts.

5.       Create content for marketing efforts, such as first-person experience stories, client feedback, take photos and video of events, etc.

6.       Coordinate the client holiday gifts and manage client appreciation events, materials and gifts.

7.       Administrative and Customer Service responsibilities.

8.       Assist the Sales Team in day to day operations.

JOB REQUIREMENTS:

1. Education:  2 full semesters of Rosen College must be completed

2. Skills:

•          Personal Relations Skills: Intern must be able to positively interact with people on a daily basis and be open to constructive criticism. Intern must have great attitude and good customer service skills. She/he must be able to speak and understand English. She/he must demonstrate discipline, initiative, and be able to work well with others.

•          Marketing: Intern must have experience with online marketing, social media tools and techniques. She/he must have strong written communication skills that include but are not limited to: proofreading and editing, creative and conversational writing.

•          Technology: Intern must be proficient in Microsoft Word, Excel, Outlook, PowerPoint, Internet Explorer, and other Room Service?related computer software.

•          Personal Responsibilities: Intern must maintain a professional appearance. She/he must have access to reliable transportation and be punctual. She/he must demonstrate the ability to effectively manage time and schedule independently.

3. Time Management:  Hours and days a flexible with Intern’s schedule for the fall semester. Ideal candidate is available 15 – 20 hours per week for the semester term.

4. Compensation: Unpaid internship

àSelected candidate will have the opportunity to accompany the Account Executive to 1 industry meeting of their choice every month (NACE, ISES, MPI, ABC, HSMAI, etc.)

CONTACT INFORMATION:

Sarah Florio | Sales Coordinator - Orlando

Room Service an AFR Event Furnishings Company

7322 Exchange Drive

Orlando, FL  32809

o: 407.608.5141|f: 407.209.3815

sarah@roomservicerentals.com|www.roomservicerentals.com|www.afrevents.com

Director of Catering

The Funky Monkey Wine Company is aggressively expanding our growing catering division, we are a full service event and catering company with 2 restaurants and a 3rd concept opening this summer in the Mills 50 district, we are opening a corporate office in downtown Orlando and are seeking an experienced DOC. The position has a support team including a DOS and Event Managers. Funky Monkey offers a generous salary program with bonus along with health and dental insurance, paid vacations and so much more. The ideal candidate will be well connected in the greater Orlando area with strong ties with catering organizations like NACE and leads groups. Solid growth back ground with offsite Catering /Event / Wedding experience is a must. Interested candidates should submit resume in strict confidence to jobs@funkymonkeywine.com