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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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