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June 2011

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Legalese

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.

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Classified Ads

2008-01-04:

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

 

2012-04-07:

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

2012-02-28:

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

2012-05-03:

Restaurant Chef

Belleville IL

Robitaille Photo 1

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

Robitaille Photo

Robitaille Photo 3

Robitaille Photo 4

Robitaille Photo 5

Robitaille Photo 6

Robitaille Photo 7

Robitaille Floor Plan

2012-04-28:

Veal Image

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.

2012-04-24:

Chef de Cuisine Position

Missouri Athletic Club

MAC Logo

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

2012-05-02:

Summer Internship - Assistant Cook Positions

Sherwood Forest Camp

Sherwood Forest camp Logo

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.

United Way Logo  Accredited camp Logo

2012-02-28:

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
2012-02-23:

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

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