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|  President's Report
Brian Hardy
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 Monday, September 20, 2010
September Educational & Monthly Chapter Meeting
L'Ecole Culinaire
9811 South Forty Drive
St. Louis, MO 63124-1188
The Educational meeting will be about CHEESE. Neville McNaughton, who operates a consulting firm called CheezSorce, will talk to us about cheese.
The educational meeting will discuss/address:
- Raw vs. Pasteurized Cheeses
- What is the culture that gives cheese its many wonderful flavors
- A vertical tasting of Baetje & Milton Creamery Cheeses
- Building an excellent Cheese Platter
- An abbreviated demonstration on cheese making.
If you have tried the Prairie Breeze or Prairie Sunset cheeses from Milton Creamery, then you have tasted a result of one of his consults in our region. Be sure to join us for this "cheesey" program.
• Junior Chefs meeting begins at 3:30 pm
• Education meeting starts at 4:00 pm
• General meeting will begin at 5:30 pm
Seating is limited. Registration is $5.00 for Active members, Guests, and Junior members.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at
http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
 Neville McNaughton’s extensive cheese experience spans 35+ years in the Dairy Industry. CheezSorce provides a comprehensive consulting service in Dairy Technology, construction, engineering and set up of small to medium sized dairy manufacturing operations. A seasoned veteran in the industry McNaughton founded CheezSorce in 2001, filling a need for knowledge and hands on experience not available to new entrants to the midsize and micro dairy business.
As a native New Zealander, he worked for successful specialty cheese companies in New Zealand and Co-founded Kapiti Cheeses Ltd, a brand that popularized non-cheddar cheese in NZ. He is a Dairy Business Innovation Center Consultant, a Board Member of The American Cheese Society, and an International and Domestic Cheese Judge. He is a graduate of Massey University in Palmerston North, New Zealand with a diploma in Dairy Technology.
CheezSorce’s customers are the innovative cheese makers and dairy processors of North America. With their knowledge, technology and products CheezSorce helps their customers place their products on consumer’s tables. They provide a complete service program that takes their clients ideas from concept to reality.
From business planning to manufacturing,  they guide their customers through the plant design process, selection of cheese making equipment and manufacturing procedures. They provide their customers with an important aspect, the actual hands-on experience in the art of making cheeses.
For further information on CheezSorce, go to their website at http://www.cheezsorce.com
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 2010 St. Louis
Chefs' Wine Country BBQ
Sunday, September 19, 2010
1:00 pm - 4:00 pm
Mount Pleasant Winery
5634 High Street
Augusta, MO 63332
Come join some of St. Louis’ best chefs as they serve up their favorite dishes for charity.
The 2010 St. Louis Chefs Wine Country BBQ, a fundraiser presented by the Chefs de Cuisine Association of St. Louis, will benefit the Chefs de Cuisine Education Foundation, ACF Chef and Child Foundation, and the ACF Culinary Team USA.
More than 30 top chefs from St. Louis private clubs and restaurants will prepare hors d’oeuvres, vegetables, fish, meats and desserts for guests to sample in a tapas-style setting at Mount Pleasant Winery. Wine selections to complement each meal will be available for purchase. A silent auction will be held as well.
Don’t delay! This event sells out every year.
For more information or for reservations, please call the Mount Pleasant Winery at 636-482-9463 or click here to visit their website for more information.
Monday, October 18, 2010
October Educational & Monthly Meeting
 Culinary Institute of St. Louis at Hickey College
940 West Port Plaza Drive
St. Louis, MO 63146
The Educational meeting is still to be determined
• Junior Chefs meeting begins at 3:30 pm
• Education meeting starts at 4:00 pm
• General meeting will begin at 5:00 pm
Seating is limited. Registration is $5.00 for Active members, Guests, and Junior members.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at
http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
| 2010 Chapter Meeting Dates |
| Jan 18 |
Westborough Country Club |
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| Feb 15 |
PFG Middendorf |
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| Mar 15 |
AAC Dinner, Forest Hills
Country Club |
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| Apr 26 |
Le Cordon Bleu |
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| May 17 |
Sunset Country Club
Dinner meeting |
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| Jun 21 |
Overlook Farm
Lunch meeting |
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| Jul 19 |
Bogey Club<
Dinner meeting |
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| Aug |
no meeting |
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| Sep 20 |
L'Ecole Culinaire |
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| Oct 18 |
Culinary Institute at
Hickey College |
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| Nov 15 |
Forest Park
Community College |
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| Dec |
no meeting |
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 Ballots are in for "Chef of the Year"
Ballots have been received and counted for the 2011 Chef of the Year Competition. Among the three nominees - Chef Anthony Lyons, Chef Jeramie Mitchell, and Chef Joseph Mueller - the members have voted to forward:
- Anthony Lyons
- Joseph Mueller
to the cook-off competition. Chefs Lyons and Muller will compete head-to-head in a salon competition on September 13th at West Port Plaza. Similarly, Junior Chefs Brendan Brown and Richard Mueller will compete in the Junior Chef of the Year competition. Everyone is invited to attnd and watch the competition.
Congratulations to Chefs Anthony and Joe !
Chef Storm competes for ACF National Chef of the Year award
The ACF National Convention, in Anaheim, CA, has been bustling with activity. On Wednesday, August 4, competitions took center stage as the Pastry Chef of the Year Competition, the Student Chef of the Year Competition, and the U.S.A.'s Chef of the Year Competition took the spotlight.
Chef Michael Matarazzo, Bear Mountain Inn, Bear Mountain, N.Y. won the Chef of the Year competition in what was surely a fierce and closely contested event. Chef Matarazzo represented ACF's Northeast Region.
 Chef Kevin Storm, proudly represented the ACF Central Region in this prestigeous competition. The remaining two competitors were Southeast Region Chef of the Year Award Winner - Jonn Ken Nishiyama, Cherokee Town and Country Club, Atlanta and Western Region Chef of the Year Award Winner - Brandon Parry, United States Navy, San Diego.
Also during the convention, ACF Culinary Team USA had a practise. Chef Storm, along with Chef Ben Grupe, are two of 7 chefs nationwide to comprise ACF Culinary Team USA.
Congratulations to Chef Storm for Outstanding Effort, representing the Central Region !
2010 Fall Culinary Salon
and
Chef of the Year Culinary Challenge
September 12 & 13, 2010
Sheraton Westport Plaza at the Lake
191 Westport Plaza
St. Louis, MO 64146
Sponsor for this year's event:
Kuna Food Service
hosting a Food Show on
Monday, Sept 13
Everyone is invited to come and view the competition on Sunday and Monday as well as tour the Food Show on Monday and see what exciting innovations and products are available.
Competition Medals and Chef of the Year will be awarded around 4:00 pm on Monday.
Information for Competitors:
Competition categories being held are:
• Two Chef Classic
• 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
Group Competition
ACF Members $300 per team
Non-Members $600 per team
Registrations must be received and paid for by September 1, 2010.
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):
Chef Anthony Haacke C.E.C.
Racquet Club St. Louis
476 North Kingshighway
St. Louis MO 63108
Fax # 314-361-2275
Make checks payable to:
Chefs de Cuisine Association of St. Louis Inc. |
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 Certification Testing
Culinary Institute of St. Louis at Hickey College
October 16, 2010
The ACF Chefs de Cuisine Association of St. Louis Inc. will be offering Certification Testing on Saturday October 16, 2010 at Hickey College's Culinary Institute of St. Louis. CIS is located at 2700 N. Lindbergh Blvd.
Registration Fees:
ACF Members $100.00
Non-Members $150.00
Completed application forms and entry fees must be returned no later than October 8th. To download an application form, please click here.
Please contact Chef Anthony Haacke for more details at:
314-361-2100
cheftony@rcstl.com |
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 Board of Governors Meeting
ACF National Convention
Anaheim, California
Tuesday, August 3, 2010
Chef Brian Hardy represented our St. Louis chapter at the ACF Board of Governors meeting. Here is his report.
ACF National President Michael Ty CEC, AAC reported President’s State of the ACF address that his administration wanted to improve transparency, work to be more financially responsible and to represent all members of the ACF.
Jeff Bacon CEC, CCA, AAC reported on the Strategic Plan that is being developed for the next 5 years. This will represent a plan that can be then passed to the next board and carry the ACF into the future. A few points of the plan are:
- Reduce prices for the conferences that successfully increased Regional Turnout
- Develop a reserve fund to reduce the necessity of borrowing money
- New revenue streams
- Control spending
The plan will be disseminated at the 2011 ACF Regional Conferences and will be voted on at the 2011 National Convention.
John Kinsella CMC, CCE, WGMC, AAC reported on the Foundation Committee, that the Apprenticeship Program received a grant for $481,000 to apply towards improving the program. Chef Kinsella also reported that the Armed Forces have adopted the ACF apprenticeship program and have signed up 1,180 new apprentices.
Derek Spendlove CEPC, CCE, AAC reported on the Certification Commission and introduce several changes to the certification process:
- Pre-approval process will start in September 2010
- Improved search for locating practical exam per date/state
- New CEC Score sheet
- Electronic Document Record File System ( to keep track of your CEH’s)
- Refresher courses now web-based
- Certification power point available on-line
- Certification Video available on-line
- Practical exam video will be available on-line starting Fall 2010
- Only sanitation will be a necessary course, nutrition and management will not be necessary. You will be able to pick your course of interest.
- We have 12 CMC candidates ready for October 2010 test
- Accreditation Plan is on target
Chef Christopher Donato CEC was elected to Internal Audit Committee Chairperson
Chef John Zehnder CEC AAC ACE was elected to Ethics Committee Chairperson
There will not be a dues increase this year
Nominations for National officers are open; if you would like to nominate someone contact Chef Mark Kent CEC, Nominations and Elections Chair. (Contact information available at www.acfchefs.org .)
Chef Richard Nickless CEC CCA AAC, reported on Bylaws and only one major change was to give Student members ¼ vote any electoral proceedings of the ACF. If anyone would like further information on the Bylaws feel free to contact me.
The Culinarians Code has been updated. The revised version is as follows:
Culinarian’s Code
As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues. I will keep all comments professional and respectful when dealing with my colleagues. I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another’s personal gain. I will support the success, growth, and future of my colleagues and this great federation. |
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In Memoriam
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Lena Bogacki, mother of Chefs de Cuisine member, Chef John Bogacki, died on Thursday, August 12, 2010.
As many members already know, John's mother had been seriously ill for some time, having been hospitilaized for the past several months.
Visitation for Lena Bogacki will be at 9:00 am on Wednesday, August 18th at St. Catherine Laboure Catholic Church at 9740 Sappington Road (on Sappington, immediately south of Lindbergh Blvd).
A funeral mass will be held immediately following at 10:00 am at the church.
The sympathy of all Chefs de Cuisine members goes out to John and Madonna Bogacki and their family.
Bogacki, Lena (nee Mazzarese), fortified with the Sacraments of Holy Mother Church, Thurs., Aug. 12, 2010. Beloved wife of Albert J. Bogacki; dear mother of Charles T. Giamarino, John E. (Madonna) Bogacki, Mary Ann B. (Joel) Schwartz and Jeannine M. (Charles Snyder) Bogacki; dear grandmother of Toni, Nicole, John, Jonah, Gabriel, Mattia, Dina and Jason; dear great-grandmother of A. J., Luca and Olivia; dear sister of Margaret Colletta and Thomas Mazzarese, and the late John Romeo and Agnes Licari; our dear aunt, great-aunt, cousin and friend to many. Services: Mrs. Bogacki in state Wed., Aug. 18 at St. Catherine Laboure Catholic Church, 9740 Sappington Rd., 63128 for visitation 9 a.m. until time of Mass at 10 a.m. Service concludes at church. KUTIS AFFTON SERVICE.
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We received the following note from Chef Bogacki.
The entire Bogacki Family would like to thank the members of the Chef de Cuisine Association of St. Louis for their prayers, intentions and condolences during our recent trying times. Your support is heart felt, over whelming and deeply appreciated.
Sincerely,
John E. Bogacki
In Memoriam
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Felice Bertarelli, founder of Bertarelli Cutlery, died Wednesday, July 21, 2010.
Bertarelli, Felice E. Wed., July 21, 2010, age 78. Beloved husband of Domenica Bertarelli; dear father of John (Julia), Robert (Torri), Frank (Julie), Marco (Julie); dear grandfather of Rudy (Maureen), Danny, Mathew, Michael, Christina, Grazia, Sergio, Silvio, Isabella, Lilyana; dear great-grandfather of Maggie.
Born and passed away in his beloved home town of Carisolo Italy. Felice left Italy in his early twenties to work as a timber cutter in Australia. He then moved his family to the United States in 1966 and eventually settled in St. Louis on the Hill.
Established Bertarelli Cutlery, which is now run by his 4 sons. He was one of the original 7 to establish the St. Louis Bocce Club.
Dearly loved by all of us and he will be sorely missed. Services: Memorial service in St. Louis at a later date. Donations can be made to Sick and Elderly of the Hill, 2315 Macklind Ave., St. Louis, MO 63110.
Bertarelli Cutlery has been an Associate member and strong supporter of Chefs de Cuisine for many years. Our sympathies go out to the Bertarelli family.
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| Are you NOT getting paper mailings from Chefs de Cuisine?
Every year, we send out several US Postal mailings (Mardi Gras, AAC Dinner, COY ballots, and COY dinner invitations). Out of the ~400 addresses we mail to, we always get 10 - 20 returned as undeliverable. For all Professional and Junior members, we rely on the national ACF membership database for our authoritative source for your address. Please ensure that we always have your correct postal address.
For Professional and Junior members, to update your postal address on the national ACF website:
- go to the ACF website at http://www.acfchefs.org
- click on the Login link in the upper right corner and login using your member ID as your user name and your chapter ID (MO012) as your password
- go to the Members Only Area and then UPDATE Your Profile
For Associate members, to update your postal address on the local Chefs de Cuisine website:
- go to our local website at http://www.stlchefs.org
- go to the Members Area Login link on the left side of the page and log in
- click on the My Account Info link and then update your address
ACF Offers Term Life Insurance
ACF offers term life insurance to all members in good standing, at no cost to the members. This complementary insurance offers a death benefit amount of $5,000 to any member who dies before age 65, $2,500 for members who die between ages 65 and 69, and $1,000 for members who die at age 70 and older.
To download the registration and beneficiary form:
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 ServSafe classes are offered on the 3rd Monday of every month. The next classes are:
• Monday, September 20, 2010
• Monday, October 18, 2010
Also a TIPS Alcohol Training is scheduled for
Monday, November 22, 2010.
The cost of a ServSafe class is $100; however, the class is FREE to all members of Chefs de Cuisine who are members in good standing.
Registration begins at 8:45 am. All classes are held at:
The Corner Coffee House
100 N Florissant Rd
Ferguson, MO 63135
Visit www.hdateam.com for additional details or to register. Seats are limited to a first-come, first-serve basis.
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| The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions o r comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:
Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110
© 2010 Chefs de Cuisine Association of St. Louis, Inc. All rights reserved. |
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| 2008-01-04:
Support Those Who Support Us!
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AB Foods LLC
Allison Burgess
#8 Terry Hill Lane
St. Louis, MO 63131
314-692-8320
800-822-3100
aburgess@abfoodsllc.com
www.matchmeats.com
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Allen Division
US Foodservice, St. Louis
Tom Farrell
8543 Page Avenue
St. Louis MO 63114
314-426-4100
800-888-4855 ext. 297
www.usfoodservice.com
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Andre's Banquet Facilities
John Armengol
4254 Telegraph Road
St. Louis MO 63129
314-894-2622
www.andresbanquet.com
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Bertarelli Cutlery
John Bertarelli
Frank Bertarelli
1927 Marconi
St. Louis, MO 63110
314-664-4005
www.bertarellicutlery.com
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Bob’s Seafood
Bob Mepham
8660 Olive Street Road
University City, MO 63132
314-993-4844
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Consumers Meat Packing Co.
Mike Galet
1301 Carson Drive
Melrose Park, IL 60160
708-825-4363
www.consumerspacking.com
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Dixon Seafood
Jim Dixon
Derek Stephens
1807 North Main Street
East Peoria, IL 61611
800-373-1457
dereks@dixonsseafood.com
www.dixonsseafood.com
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Edward Don Co.
Bill Tichacek
173 Snake River Dr
O'Fallon Mo 63368
636-236-6611
billtichacek@don.com
www.don.com
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Ford Hotel Supply
William Ford
Christy Schlafly
2204 North Broadway
St. Louis, MO 63102
314-231-8400
info@fordstl.com
www.fordstl.com
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Fox River Dairy
Dan Probst
Tim Probst
Jim Probst
1754 Chase Drive
Fenton, MO 63026
636-343-5110
foxriverdairy@sbcglobal.com
www.foxriverdairy.com
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Fresh Mushroom Farm, Inc.
Joe Parato
2301 Cook Rd. P.O.Box 122
Imperial, MO 63052
636-464-0272
cj.parato@sbcglobal.net
www.freshmushroomfarm.com
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Gateway Foodservice
Debbie Tankersley
#7 Milpark Court
Maryland Heights, MO
63043
314-429-3320
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Gateway Proclean, Inc.
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303
636-947-9191
www.gproclean.com
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Geiger Kitchen Design
Joe Geiger
5517 Mardel Avenue
St. Louis, MO 63109
314-832-7441
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Gordon Food Service
Jerome Qualley
2210 South 7th Street
St. Louis, MO 63104
314-776-4860
www.gfs.com
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Holten Meat Company
Rich LaRose
1682 Sauget Business Blvd.
Sauget, IL 62206-1454
618-337-8400
rlarose@holtenmeat.com
www.holtenmeat.com
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Kaemmerlen Parts & Service
Mike Szczuka
1539 South Kingshighway
St. Louis, MO 63110
314-535-2222
www.kps-stl.com
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Kern Meat Company
Dennis Markwardt
Matt Sherman
2225 Cherokee Street
St. Louis, MO 63118
314-664-4467
matts@kernmeatco.com
www.kernmeatco.com
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Kuna Foodservice
Chad Lombardo,
Doug Meckfessel
704 Kuna Industrial Dr
Dupo, IL 62239
618-286-4000
800-770-4228
www.kunafoodservice.com
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Laclede Gas Company
Kathleen Lavelle
720 Olive
St. Louis, MO 63101
314-342-0874
klavelle@lacledegas.com
www.lacledegas.com
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Louisa Food Products
Tom Baldetti
1918 Switzer Avenue
St. Louis, MO 63136
314-868-3000
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McCarthy Spice & Blends
Margaret McCarthy
6757 Olive Blvd.
St. Louis, MO 63130
314-725-1688
www.mccarthyspice.com
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Missouri Beef Industry Council
Melissa Albertson
2306 Bluff Creek Drive
Columbia, MO 65201-3552
573-817-0899 ext.223
www.mobeef.org
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Moore Food Distributors, Inc.
Roger Clanton
9910 Page
St. Louis, MO 63132
314-426-1300
www.moorefooddist.com
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Need-A-Uniform
Allen & Renee Gers
3126 Watson Road
St. Louis, MO 63139
314-645-5400
M-F 9:30 - 5:00,
Sat. 9:00 - 2:00
www.need-a-uniform.com
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Ole Tyme Produce
Tom Butchart
92-94 Produce Row
St. Louis, MO 63102
314-436-5010
www.oletyme.com
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Osage Marketing
3908 South Old Hwy. 94
St. Charles, MO 63304
636-477-7294
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PFG Middendorf
Orville Middendorf
Tom Maertz
3737 North Broadway
St. Louis, MO 63147
314-241-4800
1-800-949-MEAT
www.pfgmiddendorf.com
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Rapids Foodservice Contract & Design
Chris Simerda
Equipment and Small Wares
13789 Rider Trail North
Suite 101
Earth City, Mo. 63045
chriss@rapidscontract.com
314-344-1161
314-344-1136 (fax)
www.rapidscontract.com
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Resolve Sales & Marketing
Phil Charles
8122 Gravois Road
St. Louis, MO 63123
314-481-1444
314-401-9649 (cell)
www.resolvesales.com
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R.L. Schreiber, Inc.
Gary DeWald
3 Butler Ridge
St Peters MO 63376 314-368-5063
www.rlschreiber.com
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Ronnie’s Ice Cream / Quezel Sorbets
Ron Ryan
1919 S. Grand
St Louis, MO 63104
314-771-6262
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Ronnoco Coffee Company
Charles Dubuque
4241 Sarpy Avenue
St. Louis, MO 63110
314-371-5050
1-800-HAV-A-CUP
www.ronnoco.com
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Sara Lee Coffee, Tea Superior & Manhattan Coffee Company
Lou Wolf & Russ Mahood
4333 Green Ash Drive
Earth City, MO 63045
314-731-2500 |
Savage Foods
Dave Buss
17395 Edison Avenue
St. Louis, MO 63005
636-898-1100
636-898-1119 (fax)
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Seattle Fish Company International
Frank R. Dyer
16307 Copperwood Lane
Wildwood, MO 63040
636-399-8542
www.seattlefishkc.com
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Specialty Seafood Plus
Michael Lampe
300 St Ferdinand St
Florissant, MO 63031
314-249-4027
specialtyseafoodplus@gmail.com
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Sunfarm Produce
John O'Brien
84 Produce Row
St. Louis, MO 63102
314-241-1288
jobrien@sunfarmfs.com
www.sunfarmfs.com
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Sysco St. Louis
John Pumphrey,
Mike Welsh
3850 Mueller Road
St. Charles, MO 63301
636-940-9230
www.syscostlouis.com
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Trello Uniforms
Dan Goszewski
2665 Scott Ave, Suite C
St Louis, MO 63103
314-371-4100
dan@trellouniforms.com
www.trellouniforms.com
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United Fruit & Produce
Susan Curran
#51-77 Produce Row
St Louis, MO 63102
314-621-9440
sreagan@unitedmo.com |
US Foodservice
Phil Earl
10850 Ambassador Blvd.
St. Louis, MO 63132
314-991-3162 ext. 4381
1-800-848-1415 ext. 4315
www.usfoodservice.com
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Yellow Tomato Import
full service Restaurant/Food consulting firm
Denys Robitaille
121 East Main Street
Belleville, IL 62220
618-222-7922
robochef63@hotmail.com
www.yellowtomatoimport.com |
Place your ad here!
Contact membership chair, Susie Judy, at susie.judy@lecoleculinaire.com
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| 2010-06-30: Restaurant Chef / Investment Partner
Belleville IL
Denys Robitaille has a brand new crepe concept that hasn't been open for the past several months due to his health situation. He is looking for a working restaurant chef / small investment partner. He has all necessary permits and licenses (import/export/restaurant/catering).
He will be in town through the end of July. This is a great opportunity for the person who wants it.
Any interested party should contact:
Denys Robitaille
121 East Main street
Belleville Ill. 62220
1-618-222-7922 (phone and fax number)
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| 2010-07-15: 
Executive Chef
Greenbriar Hills Country Club
Facilities: Founded in 1928, Greenbriar Hills Country Club is considered to be one of the top golf and country clubs in the St. Louis metropolitan area. The Club is member-owned and supported by 371 golfing members and their families, with a total membership roster of 491 families. The "typical" member is approximately 50 years of age, frequently uses the Club's facilities and resides within ten miles of the Club. Thanks to its consistent high quality, the food and beverage operation is the centerpiece of this very active club.
The club amenities include eighteen holes of championship golf, a swimming pool complex with a snack shop, and tennis facilities. The annual operating budget is in excess of $5,500,000, with over $1,900,000 from food and beverage sales. The Clubhouse is approximately 30,000 square feet and operates successfully with several a la carte dining rooms: the Trophy Room, a casual dining room which features the Club's main bar and has a seating capacity of 60; the Osage Room, another casual dining area which seats 80; and the Candlelight Room, which offers a formal dining experience and seats 40. The Club also features two outdoor dining areas: the Garden Terrace (casual), which seats 70, and the Patio (summer casual), which seats 80. Greenbriar also features several banquet rooms, including the Main Dining Room, which can accommodate 280 people. Food service to the entire clubhouse is provided from a central kitchen; however, the "Snack Shop" servicing the swimming pool and tennis facilities during the summer months is located in a separate building.
Responsibilities: The Executive Chef will be accountable for all food production, menu development, food purchasing, cost controls, recipes, sanitation standards, and maintaining the highest level of membership satisfaction. The successful candidate must posses a high degree of food knowledge and a passion for creative and innovative plate presentation in a la carte and banquet food preparation. Beyond directing daily food production with attention to details, the chosen candidate must be able to communicate effectively with the membership and staff. Three to five years' prior private club experience is a plus, but work history will be considered.
Compensation: A competitive salary will be afforded the professional possessing the required skills and character. The package may also include an objective pay-for-performance incentive, medical and dental benefits, life insurance, an optional 401k plan with employer match contribution, education allowance, uniforms, and vacation.
Candidate screening and interviews will be conducted in the near future.
Interested professionals should submit their resume to:
Matt Lacefield, General Manager
12665 Big Bend Blvd.
Kirkwood, MO 63122
mattghcc@earthlink.net
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| 2010-06-30: East Central College
Culinary Arts Instructor
ECC has an immediate opening for a full-time Culinary Arts Instructor responsible for providing effective learning experiences in the classroom and kitchen laboratory for students with diverse interests, abilities and expectations. Will share responsibility for program and curriculum development, tracking and developing distance learning courses, assist in coordinating with other culinary faculty and staff and college administrators. Will teach thirty (30) semester credit hours (or the equivalent in lab, clinical, etc. hours) each academic year and maintain 10 office hours per week (as approved) for the purpose of assisting and advising students. East Central College Culinary Arts is an American Culinary Federation accredited program
Anticipated courses taught in lecture and lab range from basic food preparation, baking (basic and advanced), garde manger, table service, and lecture in basic, intermediate and advanced theory. Must be able to assist in maintaining ACF program accreditation and accreditation standards. Additional responsibility in assisting with program events and functions.
Minimum Qualifications
Associate’s degree in culinary arts or equivalent required; Bachelor’s degree preferred; American Culinary Federation certification level of Certified Chef de Cuisine or higher; an active ServSafe Sanitation certificate required. College level teaching experience, strong communication skills, understanding of grant funding principles and regulations, knowledge of budget management.
This position is funded through the Training for Tomorrow Grant. Anticipated start date: Fall 2010. Excellent benefits, tuition reimbursement, PSRS membership, and much more.
To apply, go to the ECC web site at http://www.eastcentral.edu/admin/hr/how_to_apply.html
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| 2010-06-12: 
Elite Cuisine
Cooks and Chefs Needed
Elite Cuisine has just acquired Maritz, and is looking for a few good men and women to fill cook and chef roles.
Please send resumes to: HR-stl@Elitecuisinellc.com.
Chef Douglas McKee C.E.C.
Vice President of Culinary Development
Elite Cuisine
Office # 636-861-8499
Cell # 314-277-8131
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