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An Incredible Story About An Incredible Man

In Memoriam: Sheboygan's Eugene (Gene) Schnelle

The Association of Information Technology Professionals is a professional association comprised of career minded individuals who seek to expand their potential -- employers, employees, managers, programmers, and many others. The organization seeks to provide avenues for all their members to be teachers as well as students and to make contacts with other members in the Information Technology field, all in an effort to become more marketable in rapidly changing, technological careers.

We encourage all people interested in the field of Information Technology to attend our meetings. You don't have to be a member to attend. Just e-mail us and let us know to expect you.

Next Meeting:

Please plan to Celebrate Some Holiday Cheer with the Association of Information Technology Professionals at the “spouses night” annual Christmas Meeting.

Date: Wednesday, December 9th

Location: Blue Harbor Resort and Conference Center, Latitude Room (formerly the Seabird Restaurant), 229 South Pier Drive, Sheboygan, Wisconsin.

6:00PM Cocktails
6:30PM Dinner

$25 per person (dinner & 2 drink tickets) Members/spouses (any AITP chapter)
$35 per person (dinner & 2 drink tickets) non AITP members

Program: “Food Choices Galore - Ask The Expert”

Chef Brian Bernier, local published food critic, private in-home chef, and organic food expert will share his vast knowledge and experiences with us to kick off the Christmas Season. Check out his home page at http://www.berniersbistro.com/.

RSVP: Guy Fintlemann (gfintelmann@wigwam.com) by December 4th. Menu selections are listed below, PLEASE LET US KNOW YOUR SELECTION IN ADVANCE.


Grilled Coho Salmon
Alaskan Coho salmon is grilled and topped with orange ginger glaze and served with homemade coleslaw and country fries.

Grilled Ribeye
12oz grilled ribeye topped with sauteed onions and mushrooms with roasted potatoes.

Chicken Parmesam
6oz chicken breast crusted with Sartori parmean cheese and oregano, served with our tomato garlic sauce tossed in penne pasta topped with a lemon argula salad.

Chopped salad: Romaine, Iceberg, and mixed greens, tossed with toasted walnuts, applewood bacon, tomatoes, cucumber, with gorganzola, and buttermilk ranch dressing.

White chocolate raspberry cheesecake

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Sheboygan AITP Chapter 207