WOW!!!What a wonderful time had at Mardi Gras!If you weren’t there, you missed some great food, great friends and a great time.I would like to thank Chef Tony Haacke and Chef Joe Mueller for chairing the event and all that assisted them!The new format of a “Dine-Around” went over very well and all enjoyed the event. We raised over $5,000.00 at the silent auction for the Junior Culinary Competition fund and I would like to thank Chef Vicki Davenport and Chef Tom Balk for running the auction with the assistance of the Junior Culinary Teams.
Our February meeting was at PFG Middendorf and featured a seminar by Chef Chris Desens on Competition and Certification Testing.Chef Chris did a wonderful job as the presentation was extremely educational and informative. I would like to thank Tom Maertz, everyone from PFG Middendorf and Rich Larose from Holten Meats for all of their hospitality after the meeting.We enjoyed a tasting of PFG products along with refreshments.It was a nice time to talk and enjoy the camaraderie of this chapter.
As we continue to move forward, Chefs Chris Desens and Anthony Lyons have been busy putting together our annual calendar, keeping the focus on food and education.We will continue to send out e-mails and update the website as dates and events are finalized.There will be a Spring Certification/Competition on March 6th and 7th at L’ Ecole Culinaire.Anyone interested in taking the test or competing in the future should come by and observe the event.
Our next event will be the American Academy of Chefs Dinner at Forest Hills Country Club on March 15, 2010.Invitation have been sent out and reservations are limited to the first 100 guests, so be sure to respond soon.You do not want to miss out on what is sure to me an amazing evening of food, wine and friendship.
I look forward to seeing all of you in the very near future!
Chapter Meetings, RSVP's, Payments:
Monday, March 15, 2010
Note: There will not be a regular general meeting this month.
The annual
American Academy of Chefs Dinner
Forest Hills Country Club
36 Forest Club Drive
Chesterfield, MO 63005
(From Hwy 40, take the Clarkson/Olive exit and turn south onto Clarkson.
Drive south 3 miles, then turn right on Forest Club Drive.)
Hosted by
Executive Chef Anthony Lyons
Please note: this dinner is being held in place
of the normal monthly March meeting.
Invitations were mailed to all members in late February for the 2010 American Academy of Chefs dinner. Reservations can be made by returning the card included in the invitation. Cost is $125 per person.
Upcoming Events:
March 6th and 7th, 2010
2010 Spring Culinary Competition
and
Certification Testing
L’Ecole Culinaire
9811 South Forty Drive
St. Louis, MO 63124
(See details below)
March 26 - 28, 2010
2010 ACF Central Regional Conference
Indianapolis Marriott Downtown
350 West Maryland Street
Indianapolis, IN 46225
(see details below)
Monday, April 26, 2010
April Educational & Monthly Meeting
Le Cordon Bleu
7898 Veterans Memorial Parkway
St Peters, MO 63376
Please note: this meeting was moved to the 4th Monday of April, due to a conflict with the "Chefs Night Out" to benefit Edgewood.
• Junior Chefs meeting begins at 3:30 pm
• Education meeting starts at 4:00 pm
• General meeting will begin at 5:00 pm
The Educational meeting will be a presentation by noted vegetarian chef and cookbook author, Chef Tal Ronnen, on Vegan Cooking.
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.
Monday, May 17, 2010
Monthly Chapter Meeting
& Dinner Meeting
Sunset Country Club
9555 S. Geyer Road
St. Louis, Missouri 63127
(near Gravois & I-270)
Hosted by Chef Rod Laurentius
• Junior Chefs meeting begins at 4:30 pm
• General meeting will follow at 5:00 pm
• Cocktails and Dinner start around 6:00 pm
(Tenatative) Dinner cost:
$50 for members and guests
$25 for Junior members
June 7, 2010
The 2nd annual
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
(See details below)
2010 Chapter Meeting Dates
Jan 18
Westborough Country Club
Feb 15
PFG Middendorf
Mar 15
AAC Dinner, Forest Hills Country Club
Apr 26
Le Cordon Bleu (note change of date)
May 17
Sunset Country Club - dinner meeting
Jun 21
location to be determined
Jul 19
location to be determined
Aug
no meeting due to
Purveyors Appreciation Day
Sep 20
L'Ecole Culinaire
Oct 18
Culinary Institute at Hickey College
Nov 15
Forest Park Community College
Dec
no meeting - Happy Holidays!
Competition Details:
2010 Spring Culinary Competition
and
Certification Testing
L’Ecole Culinaire
9811 South Forty Drive
St. Louis, MO 63124
Saturday, March 6, 2010
Certification Testing
Sunday, March 7, 2010
Competitions
This will be an ACF sanctioned culinary salon and medals will be awarded. Competitions categories being held are:
• Contemporary “K” Series
• Cold Food
Certification testing will also be held.
To register, please download the registration form, fill it out, and return it with your entry fee to:
Executive Chef Brian Hardy
One McKnight Place
St. Louis Mo. 63124
All entry forms and fees must be received by February 28, 2010.
Make checks payable to:
Chefs de Cuisine Association of St. Louis Inc.
ACF Conventions:
2010 ACF Central Regional Conference
March 26 - 28, 2010
Indianapolis, IN
Announcing the 2010 Regional Conference Registration Rewards for ACF Members
Members in good standing can take advantage of these outstanding regional conference registration discounts.
GOOD DEAL - Member Rewards
ACF members receive a significant discount off the cost of a regular and on-site Full Registration!
$475 for Culinarian, Professional Culinarian and Allied/Associate members
$425 for Seniors, Juniors and Students
Regular and on-site rate for non-members is $575.
BETTER DEAL - Early Registration Rewards
Purchase a FULL REGISTRATION before the Early Registration Deadline and save more:
$375 for Culinarian, Professional Culinarian and Allied/Associate members—a savings of $100!
$325 for Seniors, Juniors and Students—a savings of $100!
BEST DEAL - Rooms and Registration Rewards
Stay a minimum of three nights at the official conference hotel and your savings increase when you purchase a full registration before the Early Registration Deadline. These are our lowest rates ever and are offered only to ACF members in good standing!
$300 for Culinarian, Professional Culinarian and Allied/Associate members—a savings of $175!
$260 for Seniors, Juniors and Students—a savings of $165!
Your ACF Membership is more valuable than ever!
Early Registration Deadline for Central Region Conference
March 1, 2010
Click the box below to visit the conference webpage. Save!
The ACF National Convention & Trade Show is attended by culinarians from all walks who travel across the U.S. to stay current on the latest in food industry trends, witnessing educational seminars and cooking demonstrations by some of the nation’s top culinary talents. Recent presenters have included Patrick O’Connell, Charlie Trotter, Lorena Garcia, Martin Yan, Ann Cooper, John Folse and others.
Annual Events:
The 2nd annual
Chefs de Cuisine
Sebastian Murabito
Memorial
Golf Tournament
is being held
Monday, June 7, 2010
Pevely Farms Golf Club
400 Lewis Road
St. Louis MO 63025
(near I-44 at Exit #266)
This is a
Four Man Scramble
Golf Tournament
Schedule of Events
7:30 am - 9:00 am
Continental Breakfast
Registration
Driving Range Open
9:00 am
Tournament Play Begins
Shotgun Start
10:30 am - 12:00 pm Noon
Lunch Served on Course
2:00 pm
Heavy Hors d'oeuvres
& Awards
Fellow Golfers, Members and Friends:
This year’s tournament is the 2nd annual Sebastian Murabito Memorial Golf Tournament. As many of you know, Sebastian (Porky) was a dedicated long time member of this association. It is out of respect of his constant participation and dedication in so many of this Association’s fund raising events that we dedicate this tournament to him. I am sure that many of you remember, just a few short years ago, how important this tournament was and the enjoyment it brought to him. In addition, we are dedicating the proceeds for a scholarship fund in his name to support the needs of young culinarians.
Please plan to contribute to this annual Chef's Fund Raiser by playing in our tournament, donating attendance prizes, sponsoring a hole, or doing all three. Make you reservations early because we are limited to a finite number of players.
You can register for the tournament at one of four different levels:
• From downtown St. Louis, take I-44 west to exit No. 266 (Lewis Road).
• Make a right hand turn at the 4-way stop sign and continue 1½ miles to the club, which will be on your right hand side.
Scholarships:
Applications Being Accepted for
Sebastian Murabito Scholarship
Letters of request are now being accepted from active Professional members for continuing education travel grants.
The Sebastian Murabito Scholarship was created in 2009 to help fund continuing education opportunities for our Professional members. The Chefs de Cuisine annual golf tournament, formerly called "Bon Appe-tee Tournament", was renamed last year to the "Sebastian Murabito Memorial Golf Tournament" and funds raised from the tournament fund this scholarship.
This is a great opportunity for an active Professional member to take a specialty course and expand their culinary knowledge.
Letters of application should include information about tuition to the institution, travel and lodging. Remuneration will be after the education is complete or sent directly to the institution of the person’s choice.
Requests should be sent to:
Sebastian Murabito Scholarship
St. Louis Chef de Cuisine Education Foundation
PO Box 510301
St. Louis, Mo. 63151
We plan to award our first grant(s) at this year’s golf tournament, to be held at Pevely Farm’s Golf Club on June 7, 2010.
Awards and Recognitions:
New Certifications
The following members achieved ACF Certification in January and February 2010:
• Sean A Colvin, CCC
• Vincent C Marrocco, CC
• Jeramie W Mitchell, CCC
• Brian A Hardy, CEC,CCA
Congratulations!
New Members:
Welcome to our New Members
Welcome to our new members, who have joined Chefs de Cuisine since the beginning of the year.
Associate Members United Fruit and Produce
• Dave Breen
• Susie Curran
• Charlie Gallagher
Professional Members • David Green
Junior Members • Matt Borchardt
• Wade Bruhn
• Kelley Bryan
• Amy Burke
• Ruth Gustafson
• Anna Heepke
• Jessica Kennett
• Andrew Missey
• Janice Neuwirth
• Bret Parrigon
• Suman Shekar
• Lisa Sisley-Blinn
• Marie Wittenauer
Competitions:
Chefs Grupe and Storm Advance to Second Tryout for ACF Culinary Team USA
26 Chefs Competed at First Tryout;
15 Advance to Second Tryout
to Vie for Spot on Six-Member Team
Fifteen of 26 chefs have qualified to compete in the second of two culinary competitions to determine who will be selected to represent the United States on ACF Culinary Team USA at the Culinary World Cup in Luxembourg this November and the 2012 International Culinary Art Exhibition (IKA), commonly referred to as the “culinary Olympics,” in Erfurt, Germany.
The first of two tryouts for ACF Culinary Team USA, the official representative team of the United States in major international culinary competition, was held Feb. 19–21 at Elgin Community College, Elgin, Ill., featuring the cold-food segment. After a grueling tryout process in which the 26 chef candidates had 17 hours to prepare, plate and present their dishes according to the guidelines, 15 were awarded medals and will advance to the hot-food segment April 11 at Elgin Community College.
Twenty-eight chefs were eligible to tryout, but two were unable to attend. Three chefs from our local Chefs de Cuisine chapter, Ben Grupe, Tony Haacke, and Kevin Storm, were among the 26 chefs who participated - a wonderful commentary on the quality of our chapter and its commitment to education and professionalism.
“This was the beginning of the journey for Team USA, and I was thrilled with the level of excitement and professionalism from all of the competitors,” said ACF Culinary Team USA Manager Steve Jilleba, CMC, CCE, AAC, corporate executive chef at Unilever Foodsolutions, Lisle, Ill. “After seeing the foods that were displayed, I know that Team USA will have a great cold program in Luxemburg and at the ‘culinary Olympics’ in 2012. Now I am so excited to see what the finalists are going to produce in the hot kitchen in April.”
Gold, silver and bronze medals were awarded based on a points system that represented a standard of: presentation and layout; glazing; composition and harmony of ingredients; correct preparation and craftsmanship; and serving methods and portions. Because competitors compete against a standard and not each other, there can be several competitors in each medal category.
The chefs receiving medals and selected to advance are as follows:
--- Gold ---
Timothy Bucci, CEC, CCE, CHE, Oak Forest, Ill.; associate professor, Joliet Junior College, Joliet, Ill.; ACF Louis Joliet Chapter
Ben Grupe, St. Louis; sous chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Adam Heath, CSC, Houston; executive sous chef, River Oaks Country Club, Houston; ACF National Chapter
Joseph Leonardi, CEC, Johnston, R.I.; executive chef, Somerset Club, Boston; ACF Rhode Island Chapter
Timothy Prefontaine, CEC, Fort Worth, Texas; executive chef, The Fort Worth Club, Fort Worth; ACF National Chapter
--- Silver ---
Kevin Storm, CEC, CCA, AAC, Ballwin, Mo.; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
--- Bronze ---
Kevin Doherty, CEC, CCA, Brighton, Mass.; regional executive chef, Delaware North Companies, Boston; ACF Epicurean Club of Boston
Eddie Tancredi, Blacklick, Ohio; sous chef, New Albany Country Club, New Albany, Ohio; ACF Columbus Chapter
Congratulations to Chefs Grupe and Storm!
Before being chosen to attend the tryout, chef candidates had to pass a rigorous application review in which their application, résumé, biography, competition experience, work history and other qualifications were evaluated. Each chef had to display a high level of craftsmanship based on solid classical cooking principles and a variety of cooking disciplines incorporating current and modern trends in presentation, technique and taste.
Jilleba, as team manager, oversees the ACF Culinary Team USA program. He is one of only 61 ACF-certified master chefs in the world, and has amassed numerous accolades, awards and competition gold medals. His experience as competitor, manager and judge in both national and international culinary competitions is extensive. He supervised ACF Culinary Youth Team USA at the 2009 Knorr World Culinary Grand Prix, Glasgow, Scotland, where the team won three gold medals and placed first overall with the highest scores in both cold and hot kitchens. Also, under his tutelage, at the 2008 IKA, the youth team earned a gold medal in cold food, improving on the bronze medal in 2004 in the same category, and a silver medal in hot food, resulting in fourth place overall.
Judging for both the cold-food and hot-food segments of the tryouts are the following ACF-approved culinary competition judges: Joachim Buchner, CMC, executive chef, Chevy Chase Club, Chevy Chase, Md.; Charles Carroll, CEC, AAC, executive chef, River Oaks Country Club, Houston; Alex Darvishi, CEC, AAC, executive chef, Houston Country Club, Houston; Patricia Nash, pastry chef, Motor City Casino, Detroit; Gilles Renusson, pastry chef professor, Grand Rapids Community College, Grand Rapids, Mich.; Daniel Scannell, CMC, chef, La Gorce Country Club, Miami Beach, Fla.; and David Turcotte, CEC, AAC, executive chef, U.S. Army, Fort Lee, Va.
ACF Culinary Team USA began competing in international competitions in 1956. The 1960 team captured the first world championship honor, and ACF Culinary Team USA repeated the distinction in 1980, 1984 and 1988 by taking the prestigious hot-food competition and establishing a new world record for the most consecutive gold-medal wins. In 2002, Team USA had the highest score in restaurant-style cooking among 32 nations, and in 2008, the regional team won the overall world championship title for the regional portion and the youth team placed fourth overall in the youth category. Since 1998, all ACF Culinary Team USA teams, including national, regional, pastry and student, have won 33 gold and 12 silver medals.
The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States. ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.
Certification Testing and Competition Handout
At the February meeting, Chefs Brian Hardy and Chris Desens presented a workshop on how to prepare for Certification Testing and/or Culinary Competitions. They included a 27 page handout. If you would like to download a PDF copy of the handout, click here.
Chef's De Cuisine Meeting Minutes:
Meeting Minutes
Monday February 15, 2010
PFG Middendorf
The meeting was called to order by Chef Brian Hardy.
The Opening Prayer was led by Jack Perry, followed by the Pledge of Allegiance.
Chef Brian thanked Chris Desens for assisting him with the educational portion of the meeting which was on Certification and Competition preparation.Thanks also to Tom Maertz, David Marsh (President of PFG Middendorf) and Jeff Sanderson (VP of Sales).
Sgt. At Arms (Nick Simon)—no quorum.Meeting is for informational purposes only.
-- Committee Reports --
VP/Membership Chair - Susie Judy
We are working to make joining the organization easier and more intimate.Will be sending out welcome letters to all new members.
Treasurer - Casey Shiller
We are in great financial shape.We were able to break-even on the Holiday Survivors’ party in January.
Secretary/Knowledge Bowl - Vicki Davenport
The Knowledge Bowl team is currently on their way to Joliet, IL where they will scrimmage against four other teams from the Central Region.We wish them the best of luck for a good performance and safe trip there and back.Thanks to everyone who helped solicit donations and worked at the Mardi Gras Silent Auction.We were able to raise appx. $5300 to help the Junior Competition Teams.
Junior Report - Michelle Allender
Thank you to everyone who helped with the Mardi Gras—the volunteers who helped prep and serve, decorate, and donated items for the Auction.The Junior Teams really appreciate the support.
Website/Newsletter - Mark Williams
No report.
Hot Food Team/Education - Chris Desens
The team is busy prepping for the Central Region competition.The March meeting will be the AAC Dinner at Forest Hills Country Club hosted by Chef Anthony Lyons—get your reservations in as seating is limited.There will be no regular meeting next month.The April meeting will be at Le Cordon Bleu in St. Peters on Monday, April 4/26 and the education will be Chef Tal Ronnen, noted vegetarian chef and cookbook author.
Associates Report - Chad Lombardo
No report.
Educational Foundation - John Bogacki
AAC Dinner will be a great evening.It is a formal, Black Tie event and tickets are $125.00 each.Mardi Gras—Tony & Joe did a great job this year, they made some changes that were very well received.However, there are no final figures in yet.There will be an Education Foundation Board Meeting sometime at the end of March/beginning of April.Scholarship applications are now being accepted for the Fall 2010 semester.The deadline to apply is the end of June.
The WACS Congress in Chile was a great conference.There was a lot to learn and a lot to be seen.It was a lot of work, but also a lot of fun.The next WACS Congress will be in Korea and the year after that it will be in Norway.
Apprenticeship - Mike Lamping
No report.
Fundraising - Rich LaRose
The Sebastian Murabito Memorial Golf Tournament will be on June 7th at Pevely Farms Golf Club.Start getting your team registrations in now!
Chapter Coordinator - Madonna Bogacki
We currently have 355 Voting Members—92 Juniors, 14 Seniors, 11 Culinarians, 5 Allied and 155 Professional members.The Smiles for Miles program sends out greeting cards signed by our members to those who are ill, injured or need a pick me up.If you know of someone in need, please let Madonna know so that she can send a card out right away.
--President's Report --
The Mardi Gras Dinner was a huge success.Many thanks to Tony & Joe who did a great job.There has been lots of good feedback and the Dine Around went well.
Good luck to Tony Haacke, Ben Grupe and Kevin Storm who are going to Elgin, IL this weekend for the Culinary Olympic team tryouts.There were only 28 chefs invited to participate and three of them were from our Chapter!
March 6th & 7th will be the Certification and Competition weekend held at L’Ecole Culinaire.If you are interested in competing or going for certification, you should plan to come check it out.
The March Meeting will be the AAC Dinner at Forest Hills Country Club hosted by Chef Anthony Lyons.The April Meeting will be April 26 at Le Cordon Bleu in St. Peters.
Old Business
None.
New Business
None.
The meeting was adjourned by Chef Hardy.
Respectfully submitted,
Vicki Davenport
Chapter Secretary
Junior Chapter Notes:
Junior Meeting Minutes
Place: PFG Middendorf
Date: February 15, 2010
Time: 3:30 pm
President: Jeremy Brown
Vice-President: Michelle Allender
Secretary: Richard Mueller
Old Business •Thank you to Middendorf for hosting our meeting and donating the food that juniors prepared for today.
•Thank you to all of the juniors who volunteered for the Mardi Gras event.The event couldn’t have gone on without. New Business •March 6 – 7 will be the Spring Salon and Certification testing, at L’ecole Culianaire.Testing will take place on the 6th and the competition on the 7th. The competition will be a single chef category K competition.
•Just a look into the future, in early summer we will hold the annual golf tournament. The juniors are in charge of the food for this event, which includes breakfast, lunch, and heavy hors dourves.We are looking for ideas and volunteers.
HDA Events:
ServSafe classes are offered on the 3rd Monday of every month. The next classes are:
• Monday, March 15, 2010
• Monday, April 19, 2010
Also a TIPS Alcohol Training is scheduled for
Monday, May 24, 2010.
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. Seats are limited to a first-come, first-serve basis. To register, please contact Paul Wittwer at 314-560-2418 or via e-mail @pwitwer@pfgc.com
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
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
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
Bob’s Seafood
Bob Mepham
8660 Olive Street Road
University City, MO 63132 314-993-4844
Consumers Meat
Packing Co.
Mike Galet
1301 Carson Drive
Melrose Park, IL 60160 708-825-4363 www.consumerspacking.com
Dixon Seafood
Jim Dixon
Derek Stephens
1807 North Main Street
East Peoria, IL 61611 800-373-1457 dereks@dixonsseafood.com
Edward Don Co.
Bill Tichacek
173 Snake River Dr
O'Fallon Mo 63368 636-236-6611 billtichacek@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
1754 Chase Drive
Fenton, MO 63026 636-343-5110 foxriverdairy@sbcglobal.com
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
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
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
Louisa Food
Products
Tom Baldetti
1918 Switzer Avenue
St. Louis, MO 63136 314-868-3000
McCarthy Spice &
Blends
Margaret McCarthy
6757 Olive Blvd.
St. Louis, MO 63130 314-725-1688 www.mccarthyspice.com
Missouri Beef
Industry Council
Melissa Albertson
2306 Bluff Creek Drive
Columbia, MO 65201-3552 573-817-0899 ext.223 www.mobeef.org
Moore Food
Distributors, Inc.
Roger Clanton
9910 Page
St. Louis, MO 63132 314-426-1300 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
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
Office: 314-344-1161
Fax: 314-344-1136
Resolve Sales & Marketing Phil Charles
8122 Gravois Road
St. Louis, MO 63123 314-481-1444 Cell: 314-401-9649 www.resolvesales.com
R.L. Schreiber, Inc.
Gary DeWald
3 Butler Ridge
St Peters MO 63376 314-368-5063 www.rlschreiber.com
Ronnie’s Ice Cream / Quezel Sorbets
Ron Ryan
1919 S. Grand
St Louis, MO 63104
314-771-6262 www.ronnies-icecream.com
Ronnoco Coffee
Company
Charles Dubuque
4241 Sarpy Avenue
St. Louis, MO 63110 314-371-5050
1-800-HAV-A-CUP www.ronnoco.com
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)
Sunfarm Produce
John O'Brien
84 Produce Row
St. Louis, MO 63102 314-241-1288
jobrien@sunfarmfs.com www.sunfarmfs.com
Sysco St. Louis
John Pumphrey,
Mike Welsh
3850 Mueller Road
St. Charles, MO 63301 636-940-9230 www.syscostlouis.com
Trello Uniforms
Dan Goszewski
2665 Scott Ave, Suite C
St Louis, MO 63103 314-371-4100 dan@trellouniforms.com www.trellouniforms.com
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
Yellow Tomato Import
full service Restaurant/Food consulting firm Denys Robitaille
121 East Main Street
Belleville, IL 62220
618-222-7922 Robochef63@hotmail.com
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Springfield, MO
Small restaurant (30 seating +/-) for sale in Springfield, MO. Free-standing building on a stoplight corner location with two entry points. Ample parking, space for outdoor seating. Grass/lawn.
Restaurant is currently operational with equipment and recipes optional in sale price. All equipment was purchased new and is approximately 1.5-2 years old. Equipment includes: Pizza ovens (4 decks), stove top burners (7), sandwich prep station/cooler, mixer, walk-in cooler, 3 compartment sink, slicer, 4 various size prep tables, storage shelving. Tables/chairs and everything else needed for operation is currently in the building and in use. Our style is fast-service italian (pasta and hot/cold sandwiches). An interested person could take over as is, or use the building for whatever they wanted (building was originally set up as a pizza place before us).
Good location for reaching a wide range of customers (lunch break workers, college students, commuters, local families). Good location for delivery/take out/catering operations.
Would be willing to train new owners if current operation style was wished to be continued.
$264,900. Leasing NOT available. Price can be lowered if a significant amount of equipment is not wanted to be purchased.
Please call Scott Millman at 309-287-6317 for questions that can't be answered by above link.
2010-02-01:
Sous Chef
Boone Valley Golf Club
Boone Valley Golf Club is looking for a sous chef. The general particulars are as follows:
• Salary Range 40 – 45 K.
• Full Benefits after 6 months.
• Rounds man capabilities.
• Club operates from February 7 to December 22.
• There will be six (6) weeks paid vacation.
• Two (2) person kitchen serving breakfast, lunch and dinner. High end, low volume.
Send resume to:
Mark Weber
Food and Beverage Director
Boone Valley Golf Club mark.weber@boonevalley.org
Cell: 314-452-6808
Work: 636-798-2110
2010-02-01:
Positions Available
at University of Missouri's
University Club, University Catering,
and the University Greek House
Due to our expanding food and beverage operations, we are now recruiting for positions at the University Club, University Catering, and the University Greek Houses. This is a great opportunity for students to gain experience and train in a classical-style kitchen. We are looking for students who have completed your two-year program and want to continue their training in our kitchens. If interested, students can take advantage of being in Columbia by earning a degree from the University of Missouri’s Hotel & Restaurant Management program while working for us on a part time basis.
If you have any questions, please contact
Daniel Pliska, C.E.C.
Executive Chef
University Club/University Catering
107 Reynolds Alumni Center
Columbia, MO 65211
(573) 882-2586
Fax (573) 884-7831
PliskaD@missouri.edu
http://chefdaniel.missouri.edu
2010-01-05:
Banquet Cooks, Line Cooks
Sunset Country Club
Sunset Country Club is looking for experienced cooks to fill a banquet and chef tournant position. Great learning opportunity.
Description: Provide direct and general supervision to kitchen staff in order to ensure effective and efficient food production and service execution on assigned shift while establishing and maintaining standards of operation.
We are looking for candidates who show a passion for food and are interested in growing with a company. They will be responsible for a variety of restaurants including: High volume buffet operation, 24 hour café, a German themed restaurant and a quick service burger joint.
Chef Positions Available
Jeff Ruby's Steakhouse
River City Casino
Jeff Ruby's Steakhouse will be hiring for all positions in anticipation of a March 2010 opening. The steakhouse will be located at the new River City Casino in South County.
In particular, we are looking for Broiler Cooks and a Sushi Chef. Other positions include Pastry Chef, Line Cooks, Pantry, Dishwashers and all Front of the House positions.
We offer competitive wages and health benefits to all employees.
Thanks,
Jason Johnson
Director of Operations
Jeff Ruby's Steakhouse
River City Casino, St. Louis
314.884.2644
jason.johnson@jeffruby.com
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