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Special Interest Groups, or SIGs, give SFPFS
members an opportunity to come together to explore areas of mutual
professional interest. They are a great way to meet others with shared
professional interests, keep up to date on food industry trends, and
find support and assistance from peers facing similar challenges in
their work.
Joining a SIG needn't be a big commitment. They are generally informal
and free of charge, and there's no requirement to attend every time.
Each has a contact who coordinates the group, but they are very much a
joint effort, with the group setting the format and topics. Some meet at
the same location each time while others rotate among member homes.
Meetings commonly include a presentation, discussion, or tasting
followed by a potluck meal.
See below to contact the coordinator for any of the existing SIGs for
more information. Or start your own! Just decide on a focus and notify
SFPFS members through an email, a blurb in the newsletter, or an
announcement on the SFPFS web site. For more information on SIGs or how
to start one, contact Dede Sampson, Members Only Programs Chair, at
dedesampson@hotmail.com.
For meeting times of upcoming regional member
networking SIGs, please view the
SFPFS calendar.
Tasting SIG
Contact: Rosemary Mark |
reciperose@aol.com
Wine SIG
Contact: Jennie Schacht |
js@schachtandassociates.com
Food Writing Book Group
Contact: Christina Mueller Welter |
muellercme@yahoo.com
Cooking Teachers SIG
Contact: Rene Matthew
rene.matthew@comcast.net
Greetings current and aspiring cooking teachers!
Are you looking for network to provide support and learning
opportunities from other people in your field? Participants at our Dacor
kitchen makeover roundtable decided that we need a forum for exchange
that will allow us to discuss shared experiences, successes and
challenges regarding home cooking classes. In other words we need our
own special interest group, or SIG.
How can we best learn from each other? Rotating meetings will be held in
members’ homes, giving everyone the opportunity to study solutions to
issues of space, layout and fluidity. At our first meeting, we will
discuss the trials and tribulations of home cooking classes, and design
the mission and goal of the Cooking Teacher SIG. There will be cap on
attendance for each meeting so please reserve your space. Cancellations
should be done within 48 hours.
Possible future topics include:
- Alternatives to your normal cooking class routine
- What’s it like to be a traveling teacher
- How to build up and teach team-building classes
- How to transition to cookbook writing
- How to get into cooking on television or producing your own show
- Guest teaching on a cruise ship
Do you read books about food and wish you had someone to discuss them
with? Please join us to chew on, swallow, and digest some great food
writing!
This new SIG will kick off in June 2007 in Mill Valley. Feel free to
contribute your suggestions for the first title. To get you started, I'm
thinking of "Heat" by Bill Buford, "The Omnivore's Dilemma" by Michael
Pollan, and "About Alice" by Calvin Trillin.
At our first meeting, in addition to discussing our selected book, we
will talk about the group's format, schedule, and meeting locations. (We
will probably rotate locations among group members.) We will also begin
to compile our book list.
Joining the SIG is easy:
Just email your name and contact information to the SIG contact,
Christina Mueller Welter (see below). If you like, also include the
title of a food book you might want to read. Once the details are
settled, you will receive an email with the meeting date, time, and
location. Signing up means you will be on our mailing list until you ask
to be removed. No obligation to attend.
Contact: Christina Mueller Welter,
muellercme@yahoo.com
The SFPFS Wine SIG is a special interest group of culinary professionals
seeking to share our love and knowledge of wine. Originally founded by
Tim Patterson, we started out tasting lesser known varietals. We covered
the globe, tasting many interesting and generally quite affordable
bottles.
We are currently tasting more familiar varietals, focusing on tasting
etiquette (i.e., learning how to spit), and trying to identify elusive
wine aromas and flavors. In the future we may include field trips or
bring in tasting professionals to share their knowledge with the group.
Topics have included nero d'avola, malbec, port, sauvignon blanc, south
African wines, temperanillo, sparkling wines, wine and cheese pairing,
sweet wine and dessert pairing, and much more. We often send an email
after the meeting sharing comments about the wines from the meeting.
A different member of the SIG hosts and leads each meeting, with a
member selecting wines and bringing along information to share with the
group. After the structured tasting and discussion we enjoy dinner
together, with each participant bringing a dish to pair with the
varietal or wine style we're exploring.
The Wine SIG meets every other month at 7:00pm. The cost of each meeting
varies--we divide the total cost of the wine by the number of
participants. (Those canceling less than 24 hours in advance are
responsible for their contribution.) Typical cost is $12 to $15 per
meeting. Meeting location and capacity varies depending on the host.
Average attendance is 6 to 12.
For more information or to sign up to be included in our emails, please
contact Jennie Schacht at
js@schachtandassociates.com.
We look forward to seeing you at a future meeting!
The Recipe Developers SIG has reinvented
itself as the Tasting SIG and welcomes new participants! We will be
meeting in member homes in Oakland, and periodically in San Francisco.
The group will meet every three months, beginning on December 5. To
include your name on the SIG's email list, send an email to Rosemary
Mark reciperose@aol.com.
At each meeting we will explore one food product in-depth. A wide
selection of the brands or products within a category will be selected
by the rotating group leaders, and presented to the group with product
information. Examples of products may be butters, blue cheeses, cottage
cheeses, sparkling waters, soymilks, cocoas. The intent is to hone our
tasting skills and find the best product, and learn our individual
preferences. We may occasionally invite speakers who test food products
to help us learn the art of tasting. Each meeting will also include a
potluck dinner, which may be themed around the selected food tasting.
The cost of each session's foods purchased for tasting will be divided
among the participants. (Those canceling less than 24 hours in advance
will be responsible for their contribution.) Typical cost is expected to
be approximately $10 per meeting. Meeting location and capacity varies
depending on the host.
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List
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List
of 2008 Board Members |
