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Dr. Kenneth Willhoite & Rev. Jesse Jackson
Honoree: Operation Push. Feeding the
homeless program and opening the corporate doors to restaurant
management for African Americans.
Patti Labelle
(Right)
Honoree: Cookbook author, who enjoys the art of cooking, and has been an inspiration to millions in
the culinary arts and hospitality
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Mission |
We must think of ourselves in the present; as creating the future and doing nothing shameful in the eyes of the past.
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Accentuate the positive.
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Promote health and safety, training and education through quality networking.
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Commitment to our people and the communities in which we work and live.
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Provide new skills and increased knowledge that will lead to success.
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Goal |
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Interview and talk directly with black business superstars and winning entrepreneurs who have mastered the business arena of culinary
arts/hospitality etc.
Counseling on why one should choose culinary art and hospitality and farming as a career. Permanent museum with dinner theatre located on historic Sweet Auburn. To address the economic development of restaurants and related business's associated with the hospitality industry. Provide referral services for cooks, chefs, waiters, dishwashers, managers, food/beverage brokers. To analyze the issues and concerns affecting our industry. To assist in developing a monetary and financial system to support our own. (Example - Black owned farmland to grow selected crops, such as "callaloo". Preview of products and services that will increase your productivity and profitability. Teach proper food handling procedures and safety. Helping to provide more positive role models for today's youth. Research and collect "disseminate current information concerning culinary arts and hospitality interest. Test Kitchen (for sampling and testing of food products for consumers). It takes exceptional talent and vision to create and maintain the AACAVM. We must ensure that employment is maintained, we must ensure that it actually grows. We must ensure restaurants have the correct knowledge to function properly.
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Philosophy |
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We should look at the past, the present and the future and say: "How can we promote the development and utilization
of those discoveries in culinary arts to bring forth the future?
We can benefit from these discoveries of our predecessors, from whom those discoveries are handed to us. Our African American children should know those discoveries. We should not die, without sharing this valuable information with the next generations. The time has come that we need discussion of ideas, which can bring the conception of new approaches to our culinary arts and hospitality field. Some of the standard advertising techniques are no longer productive these days. Economics is not just a matter of money, but a commitment to the general welfare and common good of the people. We have come to the conclusion, first of all, the horrors of our present situation is astonishing.
It has been said:
A person succeeds or fails according to the multitude of decisions that are made day after day - The right decisions lead to rewards;
incorrect decisions lead to disappointment and delay.
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We Will Focus Our Efforts On Many Fronts |
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Teach welfare mothers interested in culinary arts and hospitality.
Job training, reference collection, archives.
Economic development, audiovisual and computer technology.
Social Services.
Manufacturing.
Restaurant administrative support.
Ethic marketing, technology.
Culinary arts/hospitality news service.
Assistance with marketing opportunities in business and entertainment.
To recognize and salute tomorrow's unique chefs today.
To provide further assistance to the community through our business information center.
Annual Awards Banquet.
Special Events.
Assistance with employment opportunities for the disadvantaged.
To provide current evaluations and research for corporate, fast food chains that will assist in improving sales in American urban and inner city neighborhoods.
Promote health and safety issues in the work place.
Lectures on African American contributions, motivational speaking.
Advice and assistance for black owned farm land owners.
To sample new food and cooking equipment for the American consumers.
Endorsements with our stamp of approval.
Problem solving and advice for restaurants.
Advice for our caterers with special challenges.
Our services are offered to anyone, but our focus is on helping the disadvantaged and destitute.
Taste testing.
Cooking demonstrations, cooking classes.
To pledge allegiance to corporate culinary arts and hospitality.
Promote self-esteem, economic progress, economic development.
Provide internships.
To provide some kind of assistance to help feed the hungry in America, our
mother land of Africa and the Caribbean Islands.
Legal aid support referral program.
To negotiate the survival of black owned restaurants.
Help raise the level of productivity.
Help with stress and depression related issues on the job.
Referral guidance with help for drug abuse, alcoholism and HIV/Aids. |
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