The monthly Chefs de Cuisine newsletter is now an electronic PDF version of the paper newsletter. The separate web version of the newsletter, which existed in 2010 and previous years, no longer exists.

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The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or 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

© 2011 Chefs de Cuisine Association of St. Louis, Inc.   All rights reserved.

Support Those Who Support Us!

Andre's 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	Blue Skies Recycling Jim Fox 2055 Walton Road St. Louis, MO 63114 314-532-2583 jim@blueskiesrecycling.com www.blueskiesrecycling.com
Bob’s Seafood Bob Mepham 8660 Olive Street Road University City, MO 63132 314-993-4844	Dixon Seafood Jim Dixon Derek Stephens 1807 North Main Street East Peoria, IL 61611 800-373-1457 dereks@dixonsseafood.com www.dixonsseafood.com	Edward Don & Company David D. Reynolds Edward Don & Company 2222 Schuetz Rd. S-123 St. Louis, MO  63146 314-313-9106 davereynolds@don.com www.don.com
Ford Hotel Supply William Ford Christy Schlafly 2204 North Broadway St. Louis, MO 63102 314-231-8400 info@fordstl.com www.fordstl.com	Fox River Dairy Dan Probst Tim Probst Jim Probst 7306 N. Broadway St, Louis, Mo. 63147 314-382-8700 foxriverdairy@sbcglobal.com www.foxriverdairy.com	Fortune Fish and Gourmet Foods Steve Glover Director of St. Louis Sales Office: (314) 968-3919 Cell: (314) 740-5667 steve@fortunefishco.net www.fortunefishco.net
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	Gateway Foodservice Debbie Tankersley #7 Milpark Court Maryland Heights, MO 63043 314-429-3320	Gateway Proclean, Inc. Tommy Wohlgemuth 2081 Exchange Drive St. Charles, MO 63303 636-947-9191 www.gproclean.com
Gordon Food Service Jerome Qualley 2210 South 7th Street St. Louis, MO 63104 314-776-4860 www.gfs.com	Holten Meat Company Rich LaRose 1682 Sauget Business Blvd. Sauget, IL 62206-1454 618-337-8400 rlarose@holtenmeat.com www.holtenmeat.com	Kaemmerlen Parts & Service Mike Szczuka 1539 South Kingshighway St. Louis, MO 63110 314-535-2222 www.kps-stl.com
Kern Meat Company Dennis Markwardt Matt Sherman 2225 Cherokee Street St. Louis, MO 63118 314-664-4467 matts@kernmeatco.com www.kernmeatco.com	Kuna Foodservice Chad Lombardo, Doug Meckfessel 704 Kuna Industrial Dr Dupo, IL 62239 618-286-4000 800-770-4228 www.kunafoodservice.com	Laclede Gas Company Kathleen Lavelle 720 Olive St. Louis, MO 63101 314-342-0874 klavelle@lacledegas.com www.lacledegas.com
Moore Food Distributors, Inc. Mike Welsh Business Development Manager 9910 Page Ave. St. Louis, MO  63132 314-426-1300 Ext.  327 314-426-6690 Fax 314-227-7204 Cell mwelsh@moorefooddist.com www.moorefooddist.com	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	Ole Tyme Produce Tom Butchart 92-94 Produce Row St. Louis, MO 63102 314-436-5010 www.oletyme.com
Osage Marketing Tim Kammeier 3908 South Old Hwy. 94 St. Charles, MO 63304 636-477-7294 tkammeier@osagemarketing.com www.osagemarketing.com	PFG Middendorf Orville Middendorf Tom Maertz 3737 North Broadway St. Louis, MO 63147 314-241-4800 1-800-949-MEAT www.pfgmiddendorf.com	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
Ronnoco Coffee Company Charles Dubuque 4241 Sarpy Avenue St. Louis, MO 63110 314-371-5050 1-800-HAV-A-CUP www.ronnoco.com	Stock Yards - St. Louis Mike Hyde 17395 Edison Avenue St. Louis, MO 63005 636-898-1100 636-898-1119 (fax) www.stockyards.com	Sunfarm Produce John O'Brien 84 Produce Row St. Louis, MO 63102 314-241-1288 jobrien@sunfarmfs.com www.sunfarmfs.com
Sysco St. Louis Tom Lessaris 3850 Mueller Road St. Charles, MO 63301 636-940-9230 www.syscostlouis.com	US Foodservice Nichol Nix 10850 Ambassador Blvd. St. Louis, MO 63132 314.518.7240 cell 1-800-848-1415 www.usfoodservice.com	Denys Robitaille full service Restaurant/Food consulting firm 121 East Main Street Belleville, IL 62220 618-222-7922 robochef63@hotmail.com
Place your ad here! Contact membership chair, Susie Judy, at susie.judy@lecoleculinaire.com

Full-time assistant baker needed for small town bakery; 35+ hours per week.  New bakery opens mid-May in Louisiana, MO, just up the river by 65 miles from St. Louis. Open 7 days per week, so some weekend days required.  Please send resume to cookanddraw@yahoo.com.
 
Line/ Prep Cook needed for daytime in Bistro; 35+ hours per week. Open 7 days per week. This position is a minimum of 5 days per week, including Saturday or Sunday alternating.  We are a breakfast, lunch and evening Fine Dining facility, with a winery, bakery, and Inn B&B. Please send resume to cookanddraw@yahoo.com.

Bistro, Winery, Inn B&B, and Bakery

The Eagle's Nest is a Bistro, Winery, Inn B&B, and Bakery with dining garden in Louisiana, Missouri, near the river at a major intersection, with an established 10 year branding and clientele.  Perfect facility for a couple or a team of two with desire to own their own business with four profit centers.  Current owner needs to retire.

Inn has 10 rooms and one handicapped room.  Formal dining has seating for 50, Bistro seats 45, Dining Garden seats 55.  Long term staff in place.  This offer includes 4 restored buildings and the business all with street level entrances.  We make 6 award winning wines with full licensing. Inn B&B corporate contracts keep Inn occupied year around.

Visit our web site at www.theeaglesnest-louisiana.com.

E-mail interest to cookanddraw@yahoo.com.

Karen Stoeckley
The Eagle’s Nest
Louisiana, MO

Existing Restaurant Spaces Available

I just wanted to throw a couple existing restaurant spaces I have for lease in the St. Louis area out to you. If you are looking for ready built-out restaurant space, consider the existing restaurant spaces available:

• Lafayette Square – 3,000 s.f.
• Downtown Kirkwood (North of the Railroad Tracks) – 2,300 s.f.
• Cottleville, MO (Hwy 94 and Mid Rivers Mall Drive) – 1,800 s.f.
• Downtown Clayton –7,000 s.f.

All are off-market and confidential (due to the fact that the restaurants are still operating).  All will come with fully-equipped kitchens.

Thanks and kindest regards,

Kevin B. Shapiro
L3 Corporation
Brokerage, Retail & Restaurants
12655 Olive Blvd., Suite 220
St. Louis, MO 63141-6362
Office (314)469-7400 ext. 306
Cell (314)283-4691

Restaurant Chef

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. He has all necessary permits and licenses (import/export/restaurant/catering).

He will be in town through the middle of June. This is a great opportunity for the person who wants it.

The restaurant has 2,500 square feet of floor space on the main floor with 300 sq. ft. of terrace on the front sidewalk.

There is a brand new 5-burner crepe machine in the front bay window. The dining room has a fireplace and there is a separate private dining room that seats 20.

A 2,500 sq. ft. 4 bedroom apartment is on the 2nd floor, plus a 600 sq. ft. workshop is in the basement.

For more photos and a map of the floor plan, go to the Chefs de Cuisine website and click on the Job Bank link in the Quick Links section.

Any interested party should contact:

Denys Robitaille.
121 East Main street
Belleville Ill. 62220
618-604-4004

Locally raised Belted Galloway
Delivered fresh in halves
70 - 100 pounds per half
Chef cuts the veal as needed
Natural and tender

Call to reserve:
1 888 611 2167

The Belted Galloway is known for their gentle nature, ease of calving, adaptability, and they  are genetically inclined to allow for a grass fed/finished beef unlike most commercially, feed-lot produced meat we have been used to.  Grass is the natural food for cattle, not grain.  Angel Acres' cattle are raised as 'natural' as domestic animals can be raised.  While we walk among them, call them by name, watch the calves romp, and wean them close to our residence we grow very fond of our Belties.

As international travelers, we have tasted meats from many areas of the world.  Our veal is as good as any we have had in a number of countries, so we are eager to share it with others. Our beef calves are raised on the mother's milk and grass for the first 6 months of their lives.  They are not dairy calves who have been removed from mother's milk and fed processed grain feeds.

Angel Acres Farm, LLC, offers meat processed from grass-fed and grass-finished cattle. These are all antibiotic-free and growth hormone- free.   It is satisfying to know what 'went into' our product, and to be able to honestly offer to customers that integrity and peace of mind obtained from a natural, wholesome, product.

Our farming philosophy and practices are reflected in our memberships in such groups as Slow Food, American Forage and Grassland Council, AgriMissouri, Belted Galloway Society of America, and Eatwild.

Chef de Cuisine Position

Missouri Athletic Club

Property Overview

In 1903, a St. Louis institution was born. Since its inception, the Missouri Athletic Club has endured and thrived by remaining committed to the vision of the original founders: "to be the premier athletic, social, and dining club for business, professional and civic leaders and their families in the St. Louis area." Today, the MAC is recognized as one of the top private clubs in the United States.

Job Overview

The Missouri Athletic Club is seeking a passionate and creative Chef de Cuisine who will be responsible for providing energy and direction in the creative development of menus and food presentations at the Club’s restaurants.

Functions

Provides visionary direction from product creation through implementation. Ideal candidate must possess ability to use menu engineering skills in this process.

Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts. This individual would insure that the Missouri Athletic Club remains on the culinary cutting edge.

Participates and directs in the creation of menus, training and preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes. Individual must be involved with member feedback in dining room to insure voice of the member is heard.

Requirements

Requires a strong background in free standing restaurants, a culinary degree or relevant work experience with knowledge of traditional and modern cuisine, creative cooking skills and most importantly an entrepreneurial spirit. Excellent written and verbal communication skills are a must.

For more information or to submit a resume, please contact:

Sara Barbee
Missouri Athletic Club
405 Washington Avenue
St. Louis, Missouri 63102
Fax: (314) 539-4493
sbarbee@mac-stl.org
www.mac-stl.org

Summer Internship - Assistant Cook Positions

Sherwood Forest Camp

Summer is approaching and Sherwood Forest Camp is looking for one or two staff members to work/intern as Assistant Cooks in our kitchen.  We serve three meals a day, 7 days a week, to 190 people.  For those lo for culinary students! Housing and meals are provided. As this is a summer camp, living conditions are a little more primitive: Staff are housed in a bunk-house with shared bath-house facilities.

Students would need to be available May 20th to August 9th.

Reports to:  Food Service Manager

Position Purpose: 

To assist the Food Service Manager and the Cook in providing nutritious, well-prepared meals, which are served to all campers, staff, and guests.

Qualifications:

• Experience in institutional or food service setting.
• Desire to work in the food service area.
• Knowledge of standards of food preparation and serving, storage of food, and kitchen procedures.

Knowledge, Skills, and Abilities:

• Knowledge of current health and safety laws and practices.
• Knowledge of food service sanitation.

Physical Aspects of the Job:

• Ability to lift and carry 50 pounds including unloading food, supplies, and equipment as needed.
• Visual and auditory ability to identify and respond to environmental and other hazards of the site and facilities and camper and staff behavior.
• Physical ability to operate kitchen equipment according to safe, recommended methods.
• Physical mobility and endurance to perform tasks while standing/walking for long periods of time (60 minutes or more).
• Ability to provide first aid and to assist campers and staff in an emergency.
• Determine cleanliness of dishes, food surfaces, and kitchen area.
• Ability to assess condition of food

Essential Job Functions:

1. Assist in the daily operations of the camp’s food service.
• Assist in the preparation of food as the menu indicates utilizing frying, boiling, broiling, steaming, roasting of meat, poultry, seafood, fish, vegetables, salads, soups, and gravies.
• Prepare foods including washing and peeling.
• Assist in baking breads, pastries, muffins, etc.
• Set up food, supplies, and utensils for dining hall distribution.
• Store food and leftovers at proper temperature.
2. Assist in routine sanitation of the kitchen and related equipment.
• Assist in the cleaning and maintenance all food-preparation and storage areas.
• Monitor and assist in the cleaning of prep, serving, and dining hall dishes.
• Reduce waste, reuse items, and recycle as indicated through the camp’s procedures.
3. Work as a member of a food service team.
• Coordinate schedule and job tasks with food service manager, cooks, other assistant cooks and kitchen assistants.
• Assist with supervising or directing the work of the kitchen assistants.

 Equipment Used:

• Convection Oven
• Hobart Mixer
• Hobart Dishwasher
• Gas Ovens, range tops and griddle

Other Job Duties May Included:

• Help ensure dining hall, bathrooms and kitchen areas are clean and well maintained. 
• Help sweep/mop floor as needed.
• Assist in restocking of food and other supplies when they arrive.
• Assist in keeping an accurate inventory.
• Check and document all refrigerators and freezes temperatures twice a day.
• Check and document the Hobart dishwasher’s wash and rinse temperatures twice a day.
• Help setup dinning hall for each meal
• Set out cereal, fruit bowls, and snack bowl as appropriate
• And/or any other duties as assigned by Camp Director or Food Service Manager

Sherwood Forest Camp (SFC) is a not-for-profit organization providing residential camp experiences for economically disadvantaged children, ages 8 - 16.  Since 1937, SFC has served over 30,000 children from the St. Louis area. The camp is located on 487 acres in Lesterville, Missouri and serves 325 children a summer.

To apply, please email office@sherwoodforestcamp.com with a request for an application.

Executive Sous Chef

Illini Country Club
Springfield, Illinois

Position reports to:  Executive Chef

Illini is a traditional, full-service country club founded in 1906 and located in the heart of Springfield. The club’s roughly 500+ members and their families enjoy a championship 18-hole golf course, tennis courts, swimming pool, fitness facility and a well-appointed 30,000 square foot clubhouse with several member dining and banquet facilities. This leading country club in the central Illinois region is just 90 minutes from St. Louis.

Illini offers a variety of member dining options featuring a diverse selection of food and beverage from award-winning Executive Chef Robb Wyss. Illini also offers banquet facilities that can accommodate up to 300 guests. Total food and beverage revenues are approximately $1.4 million. Chef Wyss has been at the club since 2006.

Operating in multiple food service venues, Chef Wyss and the staff offer an array of seasonal menus, weekly tapas menus, gourmet cooking classes, wine dinners, a weekly three course tasting menu, all with a theme of nouvelle cuisine.

The club and chef Wyss seek a dynamic, motivated and accomplished culinary professional to provide quality and hands-on leadership to a dedicated kitchen staff. This professional will work closely with Chef Wyss as his “right hand” and must possess the energy and skills to actively oversee and manage the kitchen staff and promote productivity and efficiency. The ability to work “hands-on” with the staff, and to mentor, train and lead is essential. Strong administrative and financial management skills are also critical in controlling food and labor costs and producing consistent operating results. High integrity character and superior communication ability are highly valued traits for the position. Additionally, this professional will ensure the daily quality of the a la carte dinner service and will coordinate the production of daily banquets and member special events.

Requirements include:

• 2-5 years of culinary experience as an Executive Sous Chef, Chef de Cuisine, or Banquet Chef in a high-end, high volume private club, resort or hotel operation with F&B revenues in excess of $1 million.  Club experience is preferred.
• A thorough working knowledge of a variety of cuisines to include current and regional trends as well as traditional club fare.
• A career path marked with stability and the logical progression of title and responsibility.
• A culinary or related degree is required.
• A working knowledge of Microsoft Excel and Word.
• A strong understanding of applicable health, safety, and sanitation regulations.
• Impeccable and verifiable references; all candidates will be subject to a background review.

Illini Country Club will offer an attractive and competitive compensation and benefits package to include:

• A base salary.
• Professional dues and education expenses with the emphasis on continuing education.
• Standard club benefits to include health, dental, and life insurance.
• Relocation assistance.

Professionals who meet or exceed the established criteria are encouraged to contact:

GSI Executive Search, Inc.
Scott McNett
scott@gsiexecutivesearch.com
314-854-1321

Full-time cooks needed.
Sunset Country Club

Looking for both entry level and experienced line cooks, as well as a pastry assistant.  Great learning environment.  Send resume with salary expectations to Rod Laurentius at rlaurentius@sunsetcountryclub.org