I am Chef Al Vargo, and I have been in the food business for over 30 years now. If you're familiar with the industry, that's longer than most of the people I work with have been alive. I started young, cooking at home. Then as a summer job during high school. Then full time, nights to pay for college (accounting--go figure). But as you know, if you're in the biz, once you're in, you're in. It gets into your blood like some exotic virus. Not that that's a bad thing, but it helps to understand the drive and commitment of the "Lifers" around you, especially in the kitchen. It has often been said that chefs are frustrated artists, who use the medium of food to express themselves.
What's so special about the ICF? The biggest thing is, of course, NO FEES. That's why I started it, and that's how it's going to stay. Also, there are no time commitments. Do you like going to monthly meetings, sitting around, reading last month's minutes, old business, new business, etc...? Forget it! Life's too short for ANOTHER meeting. When you go online, and visit the ICF website, that's the meeting. It's when you want for as long as you want. I don't know about you, but my life is already full of commitments: family, work, PTA, church, scouts, etc. I'd like to belong to a group that meets around my schedule. How about you?
Why join the ICF? Why not? It doesn't cost anything. You can visit the site whenever YOU want. It's a great hub to almost anything related to our line of work. And YOU can give your input and ideas to make it better. Have you been to a related website, that is not listed on the links page? Let me know. I'll add it. Know some cool food trivia? Send it in. The ICF is a group effort. Any input to help it grow and blossom is always welcome. And how about that cool ICF logo? If you join, feel free to download the logo and make your own ICF gear. Print it onto iron-on transfer paper to make T-shirts, work shirts, hats, etc. Print it onto your business cards. Whatever you'd like.
country. This info will be posted on our membership directory.
Once you join, if your email address should change, please remember to let me know. I will occationally forward some industry related email, and food recall notices, and it is sad when your mail is returned "no such user known". If you don't want to join--that's o.k. too. Please visit the website and explore the Culinary World.
Cordially, Chef Alexander Vargo
Founder, ICF
Gourmet Family Restaurant
Chinchila, PA 18410
