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Competition

  See information below for:

Upcoming Competitions

Past Competition Results

Upcoming Competitions

2013 St. Louis Chefs'
Student Culinary Showcase

September date to be determined

3rd Annual St. Louis Chefs Student Culinary Showcase will take place Saturday, September xx, 2013 at The Culinary Institute of St. Louis at Hickey College. This is a single-competitor style competition, and is focused SOLELY on students. We are offering the following categories for competing:

Category SA

  • SA-1 Cold platter of meat, beef, veal, lamb or pork
  • SA-2 Cold platter of fish and/or shellfish
  • SA-3 Cold platter of poultry
  • SA-4 Cold platter of game
  • SA-5 One cold hors d’oeuvres selection, served with appropriate sauces and garnishes
  • SA-6 Eight varieties of tapas or finger foods, hot or cold, or combination of hot and cold—presented cold


Category SC

  • SC-1 Single-tier, decorated celebration cake
  • SC-2 One buffet platter of fancy cookies, chocolates, or petit fours
  • SC-3 Six different individual hot or cold desserts, displayed cold.
  • SC-4 Wedding cake


Category SD

  • SD- Showpiece - ice, vegetables, fruits, tallow, saltillage, pastillage, chocolate, marzipan, or cooked sugar


Category SK

  • SK-1 Rock Cornish Game Hen, Chicken or Duck
  • SK-2 Bone-In Pork Loin
  • SK- 3 Bone-In Veal Loin or Rack
  • SK- 4 Bone-In Lamb Loin or Rack
  • SK-5 Game Birds
  • SK- 6 Bone-In Game
  • SK-7 Whole Rabbit
  • SK- 8 Live Lobster
  • SK-9 Fish


Category SP

  • SP-1 — Hot /Warm Dessert
  • SP-2 — Composed Cold Dessert

Click here to download the Official ACF Student Competition Rules

 

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2013 Fall Culinary Salon
and
Chef of the Year Culinary Challenge

September date tbd

Culinary Institute of St. Louis at Hickey College

2700 N Lindbergh Blvd
St. Louis, MO 64114-1108

 

Everyone is invited to come and view the competitions on Saturday and Sunday.

This will be an ACF sanctioned culinary salon and medals will be awarded. The decision of the judges will be final.

Information for Competitors:

Competition categories being held are:

•    Contemporary “K 1-9” Series
•    Cold Food Salon (Categories A, B, C, and D)

Full rules and specifications of the competitions can be downloaded by clicking here.

Competition Fees:

Individual Competition
      ACF Members      $100 per individual
      Non-Members      $200 per individual

Registrations must be received and paid for by September xx, 2013.

To download and print a registration form, please click here.

To register, please download the registration form, fill it out, and return it with your entry fee to (or you may pay your entry fee on-line at http://www.stlchefs.org):

 

Executive Chef Brian Hardy
One McKnight Place
St. Louis Mo. 63124
Fax (314) 372-2385
E-mail bhardy@thegatesworth.com

 

Make checks payable to:

      Chefs de Cuisine Association of St. Louis Inc.

Directions to CIS at Hickey College

From anywhere:
•  Take LINDBERGH Blvd to the the MIDLAND / DORSETT exit and exit east.
•  Take an immediate first left at Brouster and drive one block.
•  Take another left on Van Cleve and drive one block to the school.

 

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2014 PFG Student Culinary Cup Challenge

Friday, March xx (Date to be determined)

The 2014 PFG Student Culinary Cup Competition will be Friday, March xx, 2014 at The Culinary Institute of St. Louis at Hickey College. The skills phase will be identical to this past year. The only change that will occur for next year is the Escoffier-based course. As soon as the ACF announces the Escoffier course for 2014, that information will be posted here.

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2014 Certification and Spring Salon Competition

Saturday & Sunday, March xx (Date to be determined)

The 2014 Spring Salon Certification and Competition will be Saturday, March x and Sunday, March x, 2014 at The Culinary Institute of St. Louis at Hickey College. Certification exams will  be given on Saturday and Category K/P and Cold Foods competitions will be on Sunday.

More information will be posted here as the date gets closer.

Everyone is invited to come and view the competitions on Sunday.

This will be an ACF sanctioned culinary salon and medals will be awarded. Competitions categories being held are:

  • Contemporary “K” Series
  • Cold Food

Certification testing will also be held.

To register, please download the registration form, fill it out, and return it with your entry fee to:

Executive Chef Anthony Haacke
The Racquet Club
476 N. Kingshighway
St. Louis Mo. 63108

For more details, please contact Chef Haacke at:

Phone: 314-361-2100 Fax: 314-361-2275
E-mail: cheftony@rcstl.com

ACF Members $100.00          Non-Members $150.00

To download and print a registration form, please click here.

All entry forms and fees must be received by March x, 2014.

Make checks payable to:

Chefs de Cuisine Association of St. Louis Inc.


 

Directions to CIS at Hickey College

From anywhere:
•  Take LINDBERGH Blvd to the the MIDLAND / DORSETT exit and exit east.
•  Take an immediate first left at Brouster and drive one block.
•  Take another left on Van Cleve and drive one block to the school.


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Past Competition Results

PFG Student Culinary Competition

Friday, March 15, 2013
Culinary Institute of St. Louis at Hickey College

PFG Logo

Three culinary programs in the St. Louis area sent teams to the Culinary Institute of St. Louis at Hickey College on Friday, March 15 to compete in the 4th annual Performance Foodservice Student Culinary Challenge 2013. The 5 person teams competed in two phases of competition:

  • An 80 minute relay-style skills competition
  • A 90 minute hot-food cooking competition featuring a fish starter, salad, an Escoffier entree, and a dessert

 

A big, big thanks goes to Performance Foodservice Middendorf and American Roland for gathering the scholarship funds for the schools!

Place SchoolScholarship
Amount		Medal
1st Culinary Institute of St. Louis at Hickey College
Justin Keimon, coach
  • Andrew Tivilik
  • Chris Coggins
  • Jessica Bernucho
  • Maria Adriano
  • Keith Coulon
 $1500 Bronze
2nd L'Ècole Culinaire
Chris VanNorman, coach
  • Mary Holt
  • Christina Fitzgerald
  • Deanna Lopez
  • Adam Kuhn
  • Danielle O'Joe
 $1000 Diploma
3rd Le Cordon Bleu St. Louis
Tim Shelp, coach
  • Terry Kopplemann
  • Emilee Prucker-Fortier
  • Chelsea Arpin
  • Jessica Bacon
  • David Szalanski
 $500 Diploma


Special Thanks to:

  • Performance Foodservice- Middendorf
  • Sam Reynolds
  • Mike Martin
  • Administration, Faculty, Staff, and Students of Culinary Institute of St. Louis at Hickey College
  • Chris Desens
  • Casey Shiller
  • Brian Hardy

 

Judges:

  • J. Kevin Storm, CEC, CCA, AAC
  • Derek Spendlove, CEPC, CCE, AAC
  • Anthony Haacke, CEC

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Missouri State Junior Hot Food Team Finals

Saturday, March 16, 2013
Culinary Institute of St. Louis at Hickey College

Historically, Missouri has had only 1 Junior Hot Foods Team that has wanted to compete at the annual ACF Central Region Conference competitions, namely our own chapter's team. This year, two culinary schools within the state have wanted the opportunity to represent Missouri. Therefore, a state-wide competition was needed to determine who would represent Missouri. Other states, such as Illinois, have used a similar competition to determine their representatitve.

Consequently, a committee composed of representatives of the interested schools and Chefs de Cuisine worked to define the parameters for such a competition. The competition will rotate among the localities of the participating schools over the coming years.

We welcome the increased interest in student/junior hot food team competitions. It can only serve to improve the quality of all the teams and their resopective institutions.

The winner of this year's competition will represent Missouri at the ACF Central Region Conference competition to be held in Little Rock, April 28th through May 1st.

Place School 
1st St. Louis Chefs de Cuisine
Dan Holtgrave and Rod Laurentius, coaches
  • Dayton Bell
  • Carson Burks
  • Taliilani Hood
  • Matt Schultz
  • Clinton Smith
 Silver
2nd College of the Ozarks
Robert Stricklin, coach
  • Joy E. Hunt
  • Lindsey Whitener
  • Hannah B. Burke
  • Darina Jutras
  • Hadassah Hirsher
 Bronze
3rd Le Cordon Bleu St. Louis
Tim Shelp, coach
  • Terry Kopplemann
  • Emilee Prucker-Fortier
  • Chelsea Arpin
  • Jessica Bacon
  • David Szalanski
 Bronze

 

Judges:

  • J. Kevin Storm, CEC, CCA, AAC
  • Aidan Murphy, CMC, AAC
  • Derek Spendlove, CEPC, CCE, AAC
  • Anthony Haacke, CEC

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Chefs de Cuisine Spring Competition and Certification Salon

Saturday and Sunday, March 16 & 17, 2013
Culinary Institute of St. Louis at Hickey College

Student K Competition
Joey Lemoine
St. Louis Community College Forest Park		 Bronze

 

Professional K Competition
Tim Leonhardi
St. Louis Country Club		 Silver
Bruce Piatek II
Le Cordon Bleu St. Louis		 Bronze

 

Judges:

  • Aidan Murphy, CMC, AAC
  • Chris Desens, CEC, CCA, AAC
  • Anthony Haacke, CEC

 

Certification Testing
Chris Kramer CEC
Heather Roehl CWPC
Geoff Kohl CSC
Bobby Trampier CSC
Michael Honeywell CPC


Certification Evaluators:

  • Chris Desens, CEC, CCA, AAC
  • Anthony Haacke, CEC
  • Susie Judy, CEPC

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2013 Chef of the Year
Chef Casey Shiller

At the annual Chef of the Year competition, held at Culinary Institute of St. Louis at Hickey College on Sunday, September 30, Chef Tony Haacke and Chef Casey Shiller competed for the honor of being the Chef de Cuisine Association’s 2013 Chef of the Year. In a tight contest, Chef Shiller won the competition.

At the same competition, junior chefs Wade Bruhn and Heather Roehl competed for the Junior Chef title, with Wade Bruhn winning the competition.


Junior Chef of the Year Wade Bruhn

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2012
Fall Culinary Salon Results

On Saturday and Sunday, September 29 & 30, the 2012 Fall Culinary Salon was held at The Culinary Institute of St. Louis at Hickey College.

The competition started with a new Student Culinary Showcase, a competition geared solely to students. This allowed an opportunity for students to showcase their talents in an ACF-sanctioned competition without the tension of having to compete alongside senior, more seasoned competition veterans. An impressive number of students, 14, showed up to compete this day.

Followingthe student competition, 14 professional chefs competed in Category K/P and Cold Foods competitions.

 Congratulations to all the Participants!

Student Competition

Maria Adriano Silver & $500 Membership Student K/P
Joe Lemoine Silver Student K/P
Thomas Jackson Bronze Student K/P
John Meckles Bronze Student K/P
Molina Stallings Bronze Student Cold Food
Anastasia Worsham Bronze Student K/P
Mark Yount Bronze Student K/P
Glenda Blackman Diploma of Participation Student K/P
James Brush Diploma of Participation Student Cold Food
Hannah Burke Diploma of Participation Student K/P
Derek Kaliazewski Diploma of Participation Student K/P
Amandea Mertens Diploma of Participation Student Cold Food
Andrew Tivilik Diploma of Participation Student K/P
Lindsey Whitner Diploma of Participation Student K/P

 

Professional Competition

Mike Bush Gold Cold Food
Richard Mueller Gold Category K
Brendan Brown Silver Category K
Justin Keimon Silver Category K
Edward Adel Bronze Cold Food
Paul Frintrup Bronze Category K
Joseph Gardner Bronze Category K
Debra Hennin Bronze Cold Food
Bruce Piatek II Bronze Category K
Ryan R.C. Schroder Jr. Bronze Category K
Mike Chervitz Culinary Diploma Category K
Tim Ellis Culinary Diploma Category K
Jenn Malvitz Culinary Diploma Category K
Rusty Snodgrass Culinary Diploma Category K

 

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