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My name is Michael Meshel,
I am the Executive Chef of Galaxie Caterers in Lindenhurst, NY. I would
like to thank you for visiting the New York Guild of Chefs website.
I am very proud to be the
president of such a dynamic association. We are a professional culinary
association comprised of Chefs, Pastry Chefs, Bakers, Cooks, purveyors and
students of the Culinary Arts
The New York Guild of Chefs
is dedicated to supporting the culinary community through meetings and
seminars as well as community service activities. The Guild is
pleased to be active in the Mineola Chamber of Commerce’s
annual “Taste of Mineola.
The Guild is proud to
support the education of culinary students through the William Spry and
Carmine Baldi, Jr. Scholarship Funds. Education is our hallmark inspired by
our motto of “Share Your Knowledge
Through the year we have
many activities besides our regular meetings. We have two annual events to
support our scholarship and grant funds: The Annual Golf Outing, chaired by
Chef Thomas Soluri and the American as Apple Pie Picnic”
chaired by Pastry Chef Mary Sydor. In June we announce our scholarship awards to deserving
culinary students. Chef instructors Mary Sydor and Chris Dambra along
with Master Pastry Chef Robert Ellinger have a unique sense for choosing
the most talented and deserving students for our generous awards.
The Guild believes in
recognizing culinary excellence both in quality of craft as well as service
to the culinary community by annually awarding our medals at our annual
dinner dance with awards for Chef of the Year, Member of the Year, Purveyor
of the Year, Man of the Year, Humanitarian of the Year, President’s
Gold Medal as well as the most coveted Italo C. Granata Lifetime
Achievement Award
The New York Guild of Chefs
prizes on the fact that when you attend a Guild event or meeting you have
the feeling that you are with family and you feel like you truly belong.
The Guild embraces all, we are a not-for-profit philanthropic organization,
non-discriminating and non-judgmental of members skills and knowledge. We
are the “Can Do” association and our enthusiasm carries
over to all the membership
and even effects the people that our members work with creating a very
positive culinary community across Long Island.
If you have never been to a
Guild meeting, I would like to invite you to attend our next meeting. Check
our calendar page to find out when and where our next meeting is as well as
what the educational presentation will be. You will find that the dues for
the Guild are the most reasonable of all the chefs associations. Come to
our next meeting and become part of a member friendly, supportive
association of Chefs, Pastry Chefs, Bakers, Cooks, Culinary Educators,
Culinary Students and the purveyors who supply our operations.
Once again, I would like to
thank you for your interest and I am looking forward to greeting you at our
next meeting.
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