SECTION I. This is the Chapter Bylaws of the American Culinary Federation, Inc., The Caxambas Chapter, Naples-Marco Island FL 211, Collier County, and P.O. Box 855, Naples, Florida 34106.
SECTION II. The Caxambas Chapter vision is to be the leader and promote professional and personal development for the culinary field, catering, hospitality and allied employments.
SECTION III. The Caxambas Chapter is a non-profit, non-partisan and non-sectarian culinary association of professional chefs, cooks, pastry chefs, foodservice vendors and other food related field engaged in the planning, preparation, service and supervision of foods and beverages in commercial kitchens, hotels, clubs, restaurants, institutions, schools and other establishments, as well as serving as research and development consultants, experimental chefs and food directors. There shall be no discrimination regardless of race, color, sex religion or political beliefs.
SECTION IV. Membership
A. National Member- Any active chapter of a culinary association that has been granted a charter by American Culinary Federation, Inc., is a national member.
B. Regular Active Member-Any member practicing the culinary profession actively (i.e., executive chefs, pastry chefs, sous chefs, pastry cooks and cooks).
C. Junior Member-Any member that is currently studying in High School, College or any other trade school.
D. Retired Member-Any member who has attained the age of 62/65. (The Caxambas Chapter will waive local dues).
E. Associate Member-Any member who is a purveyor or a supporter of the culinary arts.
F. Honorary Member- Any member who is deemed worthy of such notice (at the discretion of the Board of Directors). Membership to be paid by chapter if funds are available.
*Any member that is more than three months in arrears in dues shall be deleted from the Chapter membership roster.
SECTION V. Officers The Caxambas Chapter officers shall consist of: Minimum of 6 members with first 4 mandatory and minimum 2 choices of remaining titles.
B. Vice President
F. Chairman of Executive Board.
G. Apprentice/Education/Certification Chairman
H. Program Director
I. Bylaws Chairman
J. Membership Chairman
K. Scholarship Chairman
SECTION VI. Meetings
The Caxambas Chapter will meet on a Monday once a month at 6:00 p.m., location to be designated at the previous meeting. January through April meetings will be limited. The Executive Board shall meet one hour prior to general business meetings. There will be additional board meetings in the month if it is deemed necessary.
The general business meeting will be no more than sixty minutes in length, with discussion time limited to fifteen minutes. Every meeting shall include at least one or more of the following; education, networking and an opportunity to earn CEH for certification, a speaker on industry topics, purveyor food displays and/or a hot meal to enjoy.
SECTION VII. Duties of Officers
All elected officers shall serve a term of two years. Maximum 2 consecutive terms.
A. President- Shall preside over Chapter general meetings, nominate Executive Board members for vote by general membership, coordinate all Executive Committee functions and review committee reports or chairman of the Board.
B. Vice President or Chairman of the Board- shall preside over meetings in the absence of the President.
C. Treasurer- shall collect and disburse monies, shall account for all monies, shall be reviewed on a annual basis and shall prepare an annual budget forecasts for review by the Executive Committee.
D. Recording Secretary-Takes minutes at all meetings including old business, new business and unfinished business and shall record said minutes and file them properly. Secretary shall be responsible for all communication to the National Office of the American Culinary Federation, including reports on the annual dues payments, press releases and local membership roster.
E. Sergeant-at-arms-Shall be responsible to record attendance at meetings, maintain “Roberts’ Rules of Order,” count votes on pertinent matters at general meetings, indoctrinate new members and recite the Culinarian’s Code:
“As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation.”
Adopted by the Board of Governors on August 3, 2010.
“I shall foster a spirit of courteous consideration and fraternal cooperation within our profession.
“I shall place honor and the standing of our profession before personal advantages.”
“I shall never expect anyone to subject him/herself to risks which I would not be willing to assume myself.”
“I shall protect all members against one another from within or outside our profession.”
“I shall be just as enthusiastic about the success of others as I am about my own.”
“I shall be too big for worry, too noble for anger, too strong for fear and too happy to permit pressure of business to hurt anyone, within or outside the profession.”
F. Apprenticeship/Education /Certification Chairman- Is responsible for recruiting and setting forth American Culinary Federation guidelines for the continuing education and growth of the candidates.
G. Program Director- Is responsible to insure quality meeting places with continuing education and/or demonstration for all membership levels.
H. Bylaws Chairman- Is responsible for continual effortless hours of monitoring National and Chapter bylaws to avoid conflicts on both levels.
SECTION IX. Criteria for Officers. (President, Treasurer, Secretary)
A. Elections shall be held every two years (24 months).
B. Nominations are taken from the floor 90 days prior to the end of the fiscal year (December 31st.)
C. Elections shall be 60 days after nominations.
D. Each nominee shall be an active, paid-up member for a minimum of one year.
SECTION X. Chef of the Year Award.
A. Candidates should be nominated annually 60 days prior to a vote at the October’s meeting.
B. The candidate does not have to be a chapter officer.
C. Selections shall be based on what candidate has done for the betterment of the chapter and the American Culinary Federation in general.
SECTION XI. Compatible Charities
The Caxambas Chapter Board will choose which charitable organizations to support.
SECTION XII. Bylaw Amendments.
These bylaws may be supplemented, modified or repealed by 51% vote, of the majority members in good standing vote prior to the next general meeting. Proposed Bylaw Amendments will go to the membership 30 days prior to election. If a member does not vote, that vote will be passed to the Boards discretion.
SECTION XIII. Scholarships & Grants
A. Any active, junior, aspiring culinarian or retired member shall show cause for qualification.
B. The Caxambas Chapter Board shall set aside funds set by the board based on funds in our bank account for scholarship monies to enhance and cultivate continuing education.
C. This money will be disbursed annually, semi annually if funds permit it.
D. Grants given to schools will be based on their needs, their participation in the chapter and the boards approved percentages.
SECTION IV. Dissolution
If for any reason the Caxambas Chapter cannot function as a chapter with twelve or more members, a special meeting shall be called to discuss dissolution, with 30 days’ notice to all members.
Upon dissolution, any remaining chapter monies will be donated to local schools and charities of choice.