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| No President's Letter for May (as of yet). |

Chef Aidan Murphy
to compete for title of
"Global Chef 2008" |
Chef Aidan P. Murphy will compete against 6 other chefs from around the world for the title of "Global Chef 2008" at the 33rd World Congress of the World Association of Chefs Societies (WACS) to be held in Dubai, United Arab Emirates, between May 12th through 15th, 2008.
The Global Chef title is a new WACS initiative, to be inaugurated in Dubai during the 2008 congress. Seven finalists - each of whom have triumphed as the best chef of their geographical region (through a world-wide series of competitions) – will join culinary battle and compete for the title Global Chef 2008.
In addition to the Americas, represented by Chef Murphy, the six remaining geographical regions being represented are:
• Africa / Middle East
• Asia
• Europe - North
• Europe - Central
• Europe - South
• Pacific Region
Chef Murphy, CMC, AAC, won the honor to represent all the Americas by taking the first place Gold Medal at the Global Chefs’ Challenge Continental Finals for the Americas held at Le Cordon Bleu in Orlando, Florida on July 21, 2007. The second place Silver Medal went to Brad Horn of Canada, while the third place Bronze Medal went to Tracey Sweeting of the Bahamas. Other participating countries included Brazil, Chile, Guatemala, Bolivia, Peru, Venezuela, and Uruguay.
The Global Chef's Challenge event will be a permanent biennial fixture on the WACS competition calendar.
Chef Murphy, who is the Executive Chef at Old Warson Country Club, is an extremely active member of the Chefs de Cuisine Association of St. Louis. Chef Murphy has mentored, supported, trained, judged, and in general, worked tirelessly with Chefs de Cuisine members, junior members, and culinary teams over the years.
Chefs de Cuisine is proud of our chapter's association with Chef Murphy and wish him the very best on his upcoming competition in Dubai.
Congratulations, Chef Murphy!
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Juniors Chefs' lunch and tour of
SYSCO Facilities
May 12, 2008
12:00 noon - 3:00 pm
3850 Mueller Road
St. Charles, MO 63301
Contact Mark Williams at
314-961-2286 or juniorpresident@acfchefsdecuisinestlouis.org
for details or to RSVP.
⇔
Monthly Chapter Meeting
& Educational Meeting
May 19, 2008
STL Community College - Forest Park
5600 Oakland Ave.
St. Louis, MO 63110
May's educational meeting will be on ACF Certification - what does it take to get certified; what does it take to stay certified. This is information that everyone should know, but frequently is only "half-known".
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Certification Seminar - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm
$5.00 for all 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.
⇔
16th Annual
Bon Appe-Tee Golf Tournament
June 2, 2008
Stonewolf Country Club
1195 Stonewolf Trail
Fairview Heights, IL
Activities will include a Putting Contest, Closest to the Pin, Target Hole, and a 4-Player Scramble Tournament. Play begins at 9:00 am.
A continental breakfast and box lunch will be available during the day. Heavy appetizers will served toward the end of the day.
For Reservations,
please contact Rich LaRose
314-241-8400
⇔
Monthly Chapter Meeting
& Educational Meeting
June 16, 2008
STL Community College - Forest Park
5600 Oakland Ave.
St. Louis, MO 63110
June's educational meeting will be on Food and Wine Pairings. Move beyond the old saw of white wines with poultry, fish, and vegetables and red wines with red meat. Gain a better appreciation of how to pair wines with various sauces, seasonings, and foods.
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Food and Wine Pairings - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm
$5.00 for all 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. |
General Meeting Minutes
Monday, April 28, 2008
Algonquin Golf Club
Brian Hardy called the meeting to order at 5:08 pm.
Brother Leo Slay led us in prayer. The pledge of allegiance was said.
Two new members were sworn in: Chris Richards and Sean Colvin.
Chair reports:
• Chad Lombardo reported that the MRA auction and money raised from portion of it will be given to the youth team and they are still looking for donations. He then presented a check from SYSCO St. Louis in the amount of $750 to Mark Williams for the junior assistance at their past food show.
• Rich LaRose reported that the golf tournament will be held June 2 at StoneWolf golf course; applications are on line.
• Mark Williams is looking for newsletter submissions; deadline is tomorrow.
• Kevin and Paul are in Houston with the youth team at a practice/fund raising effort.
• Brian Hardy reported that 11 of 13 certifications passed and there were 8 k competitors (2 silver and 4 bronze). Overall a very successful competition. Thank you Brian for your efforts in coordinating and running this competition. Thanks also goes to L’Ecole Culinaire, John Judy, Vicki Davenport, Skip Guthier, the judging panel, Paul Kampff and Kevin Storm as well as the numerous volunteers who assisted during the competition.
President’s report
Chef’s Night Out benefit in conjunction with Club Managers Association of America and the local CMAA Chapter to benefit Edgewood went well.
The chapter will sponsor Chef Murphy with $5,000.00 in Dubai for his global chef competition. Good luck Chef Murphy! We are all behind you and wish you well.
Next meeting will be at Forest Park on May 19. There will be a competition demonstration and education. June meeting will also be held at Forest Park and will be a food and wine pairing.
Rod Laurentius has accepted a position in Colorado. Good luck Rod and Christine!
John Bogacki commented about how great it is to have successful competition and unprecedented chapter involvement on several levels. We need to try to do something as a chapter to increase junior member involvement.
Meeting was completed at 5:30 pm.
Respectfully submitted,
Chris Desens
Chairman of the Board
(in absence of Ted Hirschi, secretary)
|
Meeting Minutes – Junior Chapter
Monday, April 28, 2008
Algonquin Golf Club
Meeting Opened @ 4:30 pm by Mark Williams
Attending: Michelle Allender, Mary Denny, Julia, Krelo, Ann Ojile, Mark Williams
Golf Tournament
We discussed the menu for the annual Bon Appe-Tee Golf Tournament, which will be held on Monday, June 2 at Stone Wolf Golf Club in Fairview Heights, IL. The tentative menu is:
Continental Breakfast
light pastries, bagels, yogurt, fruit
coffee, juice, milk
Lunch
BBQ Beef Brisket – possibly on dollar rolls
Mediterranean. Chicken Sandwich
also veggie version of above
Dilled Potato Salad
Zesty Bean Casserole
Apples, Oranges, candy bars
Appetizers
Lamb Lollipops (seasoned lamb chops)
Grilled Pizza (two types, one meat, one veggie)
Marinated Flank Steak
Skewered Scallops and Shrimp
Roasted Vegetables (squash, zucchini, asparagus, bell peppers, etc.)
Antipasto Tray
Cheese Tray
Vegetable Tray with dip
Mousse (lemon, chocolate, raspberry)
Chocolate Fondue
This is our biggest Junior event of the year, as we do all the food prep for the membership. This is a great opportunity to demonstrate your creativeness and skill to the active membership. Six to 8 volunteers will be needed:
• Sat May 31, 10:00 am - 3:00 pm, Forest Park Comm College - food prep
• Mon Jun 2, 6:00 am - 4:00 pm, Stone Wolf country Club - final prep
Please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if interested in contributing your time.
SYSCO Tour
All Junior Chefs are invited to a Lunch and Tour of the SYSCO facility in St. Charles on Monday, May 12 from 12:00 noon – 3:00 pm. Please RSVP to P Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if you wish to attend, no later than the end of the day Thursday, May 8.
SYSCO is a major food and related products and services distributer that serves the entire US and Canada. Locally, SYSCO is a tremendous supporter of Chefs de Cuisine and of our Junior Chefs program. If you have never visited a large food distributer facility, this is your opportunity to see just how impressive, complex, and competitive a food distributer operation is.
Chad Lombardo, SYSCO’s VP of Marketing here in St. Louis, has graciously offered to serve us lunch. Afterwards, he will introduce a few senior personnel who will each briefly outline their major functional area of responsibility, such as marketing, operations, etc. Then, we will tour the facilities and see how (and how large an operation) they manage to serve the St. Louis, bi-state and surrounding regions.
SYSCO is located in St. Charles county at:
3850 Mueller Road
St. Charles, MO 63301
For those wishing to car pool, you can meet Mark Williams at STL Community College at Forest Park (by the Hospitality Building dumpsters) between 11:00 and 11:15 am.
Upcoming Calendar of Activities
Chefs de Cuisine meetings (and Junior Chapter meetings) are held the 3rd Monday of each month at various locations. Please consult the chapter website (www.stlchefs.org) for up-to-date information.
• May 19 – May meeting, STL Community College Forest Park - Certification
• Jun 16 – June meeting, STL Community College Forest Park - Food and Wine pairing
• Jul 21 – July meeting, location TBD
• Aug 18 – no meeting held in August meeting
• Sep 15 – September meeting, location TBD
• Oct 20 – October meeting, location TBD
• Nov 17 – November meeting, location TBD
• Dec – no meeting held in December
Listed are activities that may be of particular interest to Junior Chapter members. Those requiring Junior Chapter volunteers are highlighted.
• Mon, May 12 – SYSCO tour and lunch, St. Charles, MO
• Sat, May 31 – prep food for golf tournament - need Junior Chapter volunteers
• June 2 – Golf Tournament, Fairview Heights, IL - need Junior Chapter volunteers
• Late August – Purveyor’s Picnic
• Sep 23 – SYSCO Food Show, St. Charles - need Junior Chapter volunteers
• late September – annual Chef’s Wine Country BBQ - need Junior Chapter volunteers
The next Junior Chapter Meeting is Monday, May 19, 3:30 pm at STL Community College Forest Park. Its focus will be on the Golf Tournament. The general educational meeting that follows will be about ACF Certification. Be sure to attend.
Meeting Adjourned @ 4:55 pm
|
Our culinary world has more than its fair share of foreign words to contend with. Who can remember all the proper spellings, what type of accent (acute, grave, etc.) to use, and where the accents properly go?
Senior Chef Jan Verdonkschot, CEC, AAC, HOF, helps us out with the correct spelling for some commonly misspelled words and his commentary on them. Thanks Chef!
| aioli |
no diaresis on first "i" |
| à-la-carte menu |
hyphenate first 3 words |
| apertief |
no accent on first "e" |
| avocado |
not advocado |
| bordeaux |
lowercase "b" for the wine, uppercase "B" for the city |
| bouillabaisse |
two "l's" and two "s's" |
| broccoli |
two "c's" and one "l" |
| cannelloni |
two "n's" and two "l's" |
| cantharel |
"c" to start, "h" after "t" |
| carpaccio |
two "c's" in the center |
| champignon |
don't forget the "gn", not "champion" |
| chateaubriand |
one word, no capital letters, no accent on the first "a" |
| compote |
no accent on 2nd "o" |
| crème brûlée |
note the proper accents |
| entrecote |
no accent on "o" |
| haricots verts |
not "hairy couvert" |
| hors-d`oeuvre |
note hyphen and accent |
| havanna |
proper spelling for the cigar, lowercase "h", "two "n's"; "Havana" is the city |
| madera |
lowercase "m", no "i", "Madeira" is the city |
| shitake |
one word |
|
Education Foundation Scholarship Application Deadlines
The Chefs de Cuisine Education Foundation offers scholarships to students enrolled full-time in accredited culinary programs. The deadline for application for scholarships is:
June 30, 2008 for the Fall 2008 term
November 1, 2008 for the Spring 2009 term
To apply for a scholarship, you must send a letter requesting the Scholarship Application Form to:
St. Louis Chefs de Cuisine Educational Foundation
PO Box 510301
St. Louis, Mo 63151
Once you receive the form, fill it out and return it to the Chefs de Cuisine Education Foundation at the above address by the entry deadline. |
2008-01-04:
Support Those Who Support Us !
AB Foods LLC
Allison Burgess
#8 Terry Hill Lane
St. Louis, MO 63131
314-692-8320
800-822-3100
Aburgess@abfoodsllc.com
www.auroprofoods.com
|
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
|
Andres Banquet
Facilities
John Armengol
4254 Telegraph Road
St. Louis MO 63129
314-894-2622
www.andresbanquet.com
|
Bertarelli Cutlery
John Bertarelli
Frank Bertarelli
1927 Marconi
St. Louis, MO 63110
314-664-4005
www.bertarellicutlery.com
|
Bob’s Seafood
Bob Mepham
8660 Olive Street Road
University City, MO 63132
314-993-4844
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Companion Baking
Tina Vass
4555 Gustine Avenue
St. Louis, MO 63116
314-352-4770
tvass@companionbaking.com
www.companionbaking.com
|
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
Dave Dixon
1807 North Main Street
East Peoria, IL 61611
800-373-1457
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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
1754 Chase Drive
Fenton, MO 63026
636-343-5110
foxriverdairy.sbcglobal.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.org
|
Gateway Proclean,
Inc.
Tommy Wohlgemuth
2081 Exchange Drive
St. Charles, MO 63303
636-947-9191
www.gproclean.com
|
Gateway
Foodservice
Debbie Tankersley
#7 Milpark Court
Maryland Heights, MO
63043
314-429-3320
|
Geiger Kitchen
Design
Joe Geiger
5517 Mardel Avenue
St. Louis, MO 63109
314-832-7441
|
Gordon Food
Service
Jerome Qualley
2210 South 7th Street
St. Louis, MO 63104
314-776-4860
|
Kaemmerlen Parts & Service, Inc.
Mike Szczuka
1539 South Kingshighway
St. Louis, MO 63110
314-535-2222
www.kps-stl.com
|
Kern Meat Company
Dennis Markwardt
2225 Cherokee Street
St. Louis, MO 63118
314-664-4467
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Laclede Gas
Company
Aldred Hellmich
720 Olive. Room 1421
St. Louis, MO 63101
314-342-0688
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
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MidAmerica
Brokerage
Phil Charles
11738 Administration Dr.
St. Louis, MO 63146
314-872-9520
phil@midamstl.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.
Bill Schultz
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 &
• 327 Droste Road •
St. Charles, MO 63301
314-645-5400
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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PFG Middendorf
Orville Middendorf
Rich LaRose & Jim Sandersen
3737 North Broadway
St. Louis, MO 63147
314-241-4800
1-800-949-MEAT
www.pfgmiddendorf.com
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Plitt Premium
Seafood
Corey R. Marasso
522 Garrick Place
O’Fallon, MO 63368
636-265-0424
corey@plittfish.com
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R.L. Schreiber, Inc.
Morgan Casey
400 Denton Road
Pacific, MO 63069
636-485-6037
www.rlschreiber.com
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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
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Savage Foods
Dave Buss
17395 Edison Avenue
St. Louis, MO 63005
636-898-1100
636-898-1119 (fax)
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Sunfarm Produce
Amy Pollaci
84 Produce Row
St. Louis, MO 63102
314-241-1288
apollaci@sunfarm.com
www.sunfarmfs.com
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Sysco Food Services
of St. Louis, Inc.
Chad Lombardo, Faraby
Reiss & Mike Walsh
3850 Mueller Road
St. Charles, MO 63301
636-940-9230
www.syscostlouis.com
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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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Kuna Foodservice
Jim Lemp, Doug Meckfessel
498 Bussen Underground Rd
St. Louis, MO 63129
314-487-5800 x 237
www.kunafoodservice.com |
THIS SPACE COULD
BE YOURS!
call Membership Chair
Anthony Haacke at
cheftony@rcstl.com
for details |
|
| 2008-03-25: Noonday Club
Full time Executive Chef wanted for the Noonday Club, an established, upscale private club in downtown St. Louis, MO. The Club serves lunch Monday throughFriday with occasional breakfast, evening and weekend hours.
This is a positive environment with a strong, established culinary and service team. We are a 113 year old private club with 850 members producing $1M annual F&B volume. This position offers room for growth and creativity as well as excellent salary and benefits.
The ideal candidate will have minimum five years experience as an Executive or Sous Chef in an establishment of comparable quality, with extensive knowledge of culinary operations and quality food preparation. This candidate shall be responsible for all facets of kitchen management and culinary direction. The ideal candidate will have strong administrative skills with a proven ability of controlling food and labor costs. A passion
for food is a must. Certification from a culinary institute is preferred.
Applicant must understand and have the ability to manage (coach, counsel, affect positive change, and motivate staff) in a diverse environment with focus on staff and customer service.
Please respond by e-mail at mikec@noonday.org or call 314-231-8452 and ask for Michael Chollet. |
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How did we do?
Take our monthly meeting survey and give us your feedback on this months event.
Click Here. |
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