To everyone out there who labors in the culinary arts, this is our day!
And our time to make a difference...
From the World Association of Chefs website....Its kind of long, I put the link to the rest at the end
Dear chefs around the world,
International Chefs Day has become one of the most important days for Chefs all over the world since 2004. The main objective of establishing this day was to create widespread awareness for the profession and for the profession to give back to society through charitable events, culinary competitions and demonstrations.
It is therefore a pleasure for me to announce that the World Association of Chefs Board has made the decision to focus on “Go Green with Chefs” this year at our International Chefs Day on the 20th of October. This is a great opportunity for any chef around the world, in small or big business, to take part in this campaign to support its own industry and work. Do not hesitate to work on this all year round as this is an ongoing effort that can help you and your craft to grow for the future.
You will have the opportunity over the next months to share your ideas, thoughts, personal touch, personal experiences regarding what you think about “Go Green with Chefs.” Many look at the “green scene” as an intimidating thing. Everyone knows about it but not everyone understands the idea behind it. So let me explain and give you some thoughts about it. I don't have all the answers. In fact, I usually end up with more questions when I look for answers. It is a good way to learn you have made a difference.
Let me give you an example on how to start. The best way is to invite all of your staff for a meeting and give them the opportunity to share and say what they think about “Go Green with Chefs.” Pick a few items you think you can realise and help your business without affecting the bottom-line (except in a positive way). Let the staff be involved and when you see success in it, pick another task. This can be as easy as just serving local bottled water to save transportation costs. It can be as simple as asking an electrician to come over and look at your equipment and give you an idea of how much your tools are spending, and how to reduce this expense. It can be as easy as reducing the portion sizes to reduce waste in your kitchen (customers who want larger portions can just ask and get a large portion for free. This still reduces costs in the end).
http://www.wacs2000.org/wacs2010/en/new ... cs&id=2884