DCNS July/August 2026 Blog: Celebrating 45 Years of Service

Attending a Recent East Coast Conference and Celebration of Excellence

I realized this month that I should always look forward with expectation of good things to come! Recently, I attended a professional organization convention and celebration dinner, and I thought that things would go as usual, I was there to see some old friends, eat some good food, see the exhibits, and learn about the changes in the profession and watch competitions between the students and up and coming professionals in my field.

Before attending the conference, I was told by a colleague that I would also receive recognition during the president’s dinner. I expected little or no ceremony, perhaps a paper certificate and a handshake and then I'd go back to my seat. So, when my name was finally called to come to the podium, I walked up looking for a paper certificate, or a small plaque.  I looked up to see my name and credentials appearing briefly on the jumbo screen, and I was asked to come up to the stage and then asked to wait by the presenter.

On the stage, the organization's national president shook my hand, then as I turned to leave, he turned me around, toward the audience, and to my surprise, he placed a wide red, white and blue, ribbon holding a beautiful, giant, gold medallion around my neck, and a smaller gold medal on my blouse.  (The president explained during the dinner that each successive organization national president designed a one-of-a-kind medal to commemorate their term as national president and only a few medals were awarded to members each year.)

After being given the medal, I took a photo with the president, and I was so shocked and overwhelmed that I almost forgot how to leave the stage.  Heading back to my seat, I was still in shock and fighting back tears while looking in disbelief at the medals and letting this once in a lifetime event sink in.

I realized later that the moment marked the final achievement after a combined 45 years in the culinary industry. I'd worked after graduation, progressing from a student to an assistant, to a professional, and then on to unofficial retirement, and then to serving as a local chapter board member. All the while I've been solely focused on serving our chapter and helping it grow through outreach and engagement.  After retiring from working actively in my field, I still remained active in the local professional organization, while straddling professional work in public health, and dietetics. Yet I never expected to receive any type of acknowledgement or awards.  It was a wonderful surprise, and a great honor, not only to receive a medal but to see the newcomers, the students and the greats of the profession, all being honored for outstanding service, for selflessly giving back to others, while always striving for excellence and applauding one another in their efforts and achievements.

Final Thoughts

After returning home to California from that wonderful experience, I am so thankful to be a part of the local chapter and of our family of dedicated members. I am also grateful for our organization and for the people who tirelessly support each other and who recommended me for the honor of receiving an award.  I am encouraged to continue serving the chapter, and to keep working with them to find ways to provide opportunities, for fellowship, engagement, membership, growth, and development for those entering and maintaining their skills in the profession.

This Month in the Garden

When we returned home to California, it felt as though someone had turned on the heat full blast.  While we were in the East, it was sticky, hot and humid, but the temperature at home hovered around the 90's and 100 degrees and although not as humid, it was still a major adjustment. The usual evening delta breeze was nowhere to be found by our second morning at home, and the morning temperature quickly rose to. the high 70's and 80s. Now, each morning, there is a rush among the community gardeners, to get to the garden before it becomes too hot to water.

Thankfully, our community garden neighbors faithfully watered our plot while we were gone, and the plot was bursting with a mix of oranges, pinks, purples, whites and red flowers, almost all volunteer flowers from other plots that went to seed. Since it is so hot, and because the colorful plot is a hit with everyone, we’re not fighting nature, and letting the flowers take over and shade the vegetables that have not gone to seed. The vegetable survivors so far, are the bell pepper, kale, strawberries, tomatoes, snow peas, carrots, and collard greens and it's enough for now.

Share your thoughts We hope that you find this month's recipe a cool and nutritious summer treat. It is a peach, vanilla, and banana, smoothie. The recipe was adapted from a recipe by the national program: Chef and the Child, and it offers some much-needed dietary calcium, vitamin c and fiber and hydration during the hot weather. Please try the smoothie recipe and let us know your favorite summer drink or smoothie variation. Click here to contact us with your comments, suggestions and recipe ideas.