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About Junior/Students

Our Junior Members have activities all their own. They meet monthly, generally 30 minutes prior to any educational meetings or general meetings. Junior members are actively involved in all of the chapters events and dinners. The opportunity for networking with the industries top professionals is a priceless experience. Junior members can compete individually at culinary salons. In addition, Chefs de Cuisine annually sponsors two competitive Junior teams - a Culinary Knowledge Bowl team and a Hot Foods team.

Junior Chef of The Year
The ACF Junior Chef of the Year award recognizes an up-and-coming junior
who possesses a high degree of professionalism, culinary skills, and passion for the culinary arts.

Nomination should focus on a student who is a capable cook with a good skill level and a focus on solid cooking fundamentals based on a classical foundation. Candidate must be an ACF Chefs de Cuisine Association of St. Louis Student Member, in good standing for at least six months by application deadline.

Jr Chef of The Year Application

Baron H. Galand Culinary Knowledge Bowl


Teams of student culinarian members compete in a double elimination, jeopardy-style competition for the chance to become national champions. More


Student Hot Food Team


Our local team is comprised of 5-6 up and coming chefs. The team competes against local culinary schools for the honor of representing the chef de cuisine chapter.  The opportunity to compete regionally and even nationally is up to you, do you have what it takes?

Team tryouts are held every year during the fall. Stay tuned for upcoming information and dates.
 Should you have any questions please contact team coach Chef Scott Scheible 314-993-0161



Since 2006, Performance Foodservice Middendorf has proudly sponsored a culinary competition among all the culinary programs in the St. Louis area. Each school puts together a 5-person team to compete for scholarship money for their school.

While the total scholarship amounts may vary by year, the school which wins the competition receives a generous scholarship from PFG. The second and third place schools and all remaining participating schools receive declining amounts in scholarship funds.

The competition is held annually in the spring in conjunction with the Chefs de Cuisine Spring Salon and Certification