Chef Aidan Murphy to compete for title of "Global Chef 2008"

Chef Aidan P. Murphy will compete against 6 other chefs from around the world for the title of "Global Chef 2008" at the 33rd World Congress of the World Association of Chefs Societies (WACS) to be held in Dubai, United Arab Emirates, between May 12th through 15th, 2008.

The Global Chef title is a new WACS initiative, to be inaugurated in Dubai during the 2008 congress. Seven finalists - each of whom have triumphed as the best chef of their geographical region (through a world-wide series of competitions) – will join culinary battle and compete for the title Global Chef 2008.

In addition to the Americas, represented by Chef Murphy, the six remaining geographical regions being represented are:
   • Africa / Middle East
   • Asia
   • Europe - North
   • Europe - Central
   • Europe - South
   • Pacific Region

Chef Murphy, CMC, AAC, won the honor to represent all the Americas by taking the first place Gold Medal at the Global Chefs’ Challenge Continental Finals for the Americas held at Le Cordon Bleu in Orlando, Florida on July 21, 2007. The second place Silver Medal went to Brad Horn of Canada, while the third place Bronze Medal went to Tracey Sweeting of the Bahamas. Other participating countries included Brazil, Chile, Guatemala, Bolivia, Peru, Venezuela, and Uruguay. 

The Global Chef's Challenge event will be a permanent biennial fixture on the WACS competition calendar.

Chef Murphy, who is the Executive Chef at Old Warson Country Club, is an extremely active member of the Chefs de Cuisine Association of St. Louis. Chef Murphy has mentored, supported, trained, judged, and in general, worked tirelessly with Chefs de Cuisine members, junior members, and culinary teams over the years.

Chefs de Cuisine is proud of our chapter's association with Chef Murphy and wish him the very best on his upcoming competition in Dubai.

     Congratulations, Chef Murphy!    

Juniors Chefs' lunch and tour of

SYSCO Facilities

May 12, 2008
12:00 noon - 3:00 pm

3850 Mueller Road
St. Charles, MO  63301

Contact Mark Williams at
314-961-2286 or juniorpresident@acfchefsdecuisinestlouis.org
for details or to RSVP.

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Monthly Chapter Meeting
& Educational Meeting

May 19, 2008

STL Community College - Forest Park

5600 Oakland Ave.
St. Louis, MO 63110

May's educational meeting will be on ACF Certification - what does it take to get certified; what does it take to stay certified. This is information that everyone should know, but frequently is only "half-known".

• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Certification Seminar - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm

 $5.00 for all members.

Please note that all credit card payments made on the website are final.

16th Annual
Bon Appe-Tee Golf Tournament

June 2, 2008

For Reservations,
 please contact Rich LaRose
314-241-8400

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Monthly Chapter Meeting
& Educational Meeting

June 16, 2008

STL Community College - Forest Park

5600 Oakland Ave.
St. Louis, MO 63110

June's educational meeting will be on Food and Wine Pairings. Move beyond the old saw of white wines with poultry, fish, and vegetables and red wines with red  meat. Gain a better appreciation of how to pair wines with various sauces, seasonings, and foods.

• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Food and Wine Pairings - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm

 $5.00 for all members.

Please note that all credit card payments made on the website are final.

General Meeting Minutes
Monday, April 28, 2008
Algonquin Golf Club

Brian Hardy called the meeting to order at 5:08 pm. 

Brother Leo Slay led us in prayer. The pledge of allegiance was said. 

Two new members were sworn in: Chris Richards and Sean Colvin.

Chair reports:
 • Chad Lombardo reported that the MRA auction and money raised from portion of it will be given to the youth team and they are still looking for donations.  He then presented a check from SYSCO St. Louis in the amount of $750 to Mark Williams for the junior assistance at their past food show.

• Rich LaRose reported that the golf tournament will be held June 2 at StoneWolf golf course; applications are on line.

• Mark Williams is looking for newsletter submissions; deadline is tomorrow.

• Kevin and Paul are in Houston with the youth team at a practice/fund raising effort.

• Brian Hardy reported that 11 of 13 certifications passed and there were 8 k competitors (2 silver and 4 bronze).  Overall a very successful competition.  Thank you Brian for your efforts in coordinating and running this competition.  Thanks also goes to L’Ecole Culinaire, John Judy, Vicki Davenport, Skip Guthier, the judging panel, Paul Kampff and Kevin Storm as well as the numerous volunteers who assisted during the competition.

President’s report

Chef’s Night Out benefit in conjunction with Club Managers Association of America and the local CMAA Chapter to benefit Edgewood went well. 

The chapter will sponsor Chef Murphy with $5,000.00 in Dubai for his global chef competition.  Good luck Chef Murphy!  We are all behind you and wish you well.

Next meeting will be at Forest Park on May 19.  There will be a competition demonstration and education.  June meeting will also be held at Forest Park and will be a food and wine pairing.

Rod Laurentius has accepted a position in Colorado.  Good luck Rod and Christine!

John Bogacki commented about how great it is to have successful competition and unprecedented chapter involvement on several levels.  We need to try to do something as a chapter to increase junior member involvement. 

Meeting was completed at 5:30 pm.

Respectfully submitted,
Chris Desens
Chairman of the Board
(in absence of Ted Hirschi, secretary)

Meeting Minutes – Junior Chapter
Monday, April 28, 2008
Algonquin Golf Club

Meeting Opened @ 4:30 pm by Mark Williams

Attending: Michelle Allender, Mary Denny, Julia, Krelo, Ann Ojile, Mark Williams

Golf Tournament
We discussed the menu for the annual Bon Appe-Tee Golf Tournament, which will be held on Monday, June 2 at Stone Wolf Golf Club in Fairview Heights, IL. The tentative menu is:

Continental Breakfast
light pastries, bagels, yogurt, fruit
coffee, juice, milk

Lunch
BBQ Beef Brisket – possibly on dollar rolls
Mediterranean. Chicken Sandwich
  also veggie version of above
Dilled Potato Salad
Zesty Bean Casserole
Apples, Oranges, candy bars

Appetizers
Lamb Lollipops (seasoned lamb chops)
Grilled Pizza (two types, one meat, one veggie)
Marinated Flank Steak
Skewered Scallops and Shrimp
Roasted Vegetables (squash, zucchini, asparagus, bell peppers, etc.)
Antipasto Tray
Cheese Tray
Vegetable Tray with dip  
Mousse (lemon, chocolate, raspberry)
Chocolate Fondue

This is our biggest Junior event of the year, as we do all the food prep for the membership. This is a great opportunity to demonstrate your creativeness and skill to the active membership. Six to 8 volunteers will be needed:
• Sat May 31, 10:00 am - 3:00 pm,  Forest Park Comm College - food prep
• Mon Jun 2, 6:00 am - 4:00 pm,  Stone Wolf country Club -  final prep
Please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if interested in contributing your time.

SYSCO Tour
All Junior Chefs are invited to a Lunch and Tour of the SYSCO facility in St. Charles on Monday, May 12 from 12:00 noon – 3:00 pm. Please RSVP to P Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if you wish to attend, no later than the end of the day Thursday, May 8.

SYSCO is a major food and related products and services distributer that serves the entire US and Canada. Locally, SYSCO is a tremendous supporter of Chefs de Cuisine and of our Junior Chefs program. If you have never visited a large food distributer facility, this is your opportunity to see just how impressive, complex, and competitive a food distributer operation is.

Chad Lombardo, SYSCO’s VP of Marketing here in St. Louis, has graciously offered to serve us lunch. Afterwards, he will introduce a few senior personnel who will each briefly outline their major functional area of responsibility, such as marketing, operations, etc. Then, we will tour the facilities and see how (and how large an operation) they manage to serve the St. Louis, bi-state and surrounding regions.

SYSCO is located in St. Charles county at:
3850 Mueller Road
St. Charles, MO  63301

For those wishing to car pool, you can meet Mark Williams at STL Community College at Forest Park (by the Hospitality Building dumpsters) between 11:00 and 11:15 am.

Upcoming Calendar of Activities
Chefs de Cuisine meetings (and Junior Chapter meetings) are held the 3rd Monday of each month at various locations. Please consult the chapter website (www.stlchefs.org) for up-to-date information.
•    May 19 – May meeting, STL Community College Forest Park - Certification
•    Jun 16 – June meeting, STL Community College Forest Park - Food and Wine pairing
•    Jul 21 – July meeting, location TBD
•    Aug 18 – no meeting held in August meeting
•    Sep 15 – September meeting, location TBD
•    Oct 20 – October meeting, location TBD
•    Nov 17 – November meeting, location TBD
•    Dec – no meeting held in December

Listed are activities that may be of particular interest to Junior Chapter members. Those requiring Junior Chapter volunteers are highlighted.
•    Mon, May 12 – SYSCO tour and lunch, St. Charles, MO
•    Sat, May 31 – prep food for golf tournament - need Junior Chapter volunteers
•    June 2 – Golf Tournament, Fairview Heights, IL - need Junior Chapter volunteers
•    Late August – Purveyor’s Picnic
•    Sep 23 – SYSCO Food Show, St. Charles - need Junior Chapter volunteers
•    late September – annual Chef’s Wine Country BBQ - need Junior Chapter volunteers

The next Junior Chapter Meeting is Monday, May 19, 3:30 pm at STL Community College Forest Park. Its focus will be on the Golf Tournament. The general educational meeting that follows will be about ACF Certification. Be sure to attend.

Meeting Adjourned @ 4:55 pm

Our culinary world has more than its fair share of foreign words to contend with. Who can remember all the proper spellings, what type of accent (acute, grave, etc.) to use, and where the accents properly go?

Senior Chef Jan Verdonkschot, CEC, AAC, HOF, helps us out with the correct spelling for some commonly misspelled words and his commentary on them. Thanks Chef!

aioli	no diaresis on first "i"
à-la-carte menu	hyphenate first 3 words
apertief	no accent on first "e"
avocado	not advocado
bordeaux	lowercase "b" for the wine, uppercase "B" for the city
bouillabaisse	two "l's" and two "s's"
broccoli	two "c's" and one "l"
cannelloni	two "n's" and two "l's"
cantharel	"c" to start, "h" after "t"
carpaccio	two "c's" in the center
champignon	don't forget the "gn", not "champion"
chateaubriand	one word, no capital letters, no accent on the first "a"
compote	no accent on 2nd "o"
crème brûlée	note the proper accents
entrecote	no accent on "o"
haricots verts	not "hairy couvert"
hors-d`oeuvre	note hyphen and accent
havanna	proper spelling for the cigar, lowercase "h", "two "n's"; "Havana" is the city
madera	lowercase "m", no "i", "Madeira" is the city
shitake	one word

 

Education Foundation Scholarship Application Deadlines

The Chefs de Cuisine Education Foundation offers scholarships to students enrolled full-time in accredited culinary programs. The deadline for application for scholarships is:

To apply for a scholarship, you must send a letter requesting the Scholarship Application Form to:

Once you receive the form, fill it out and return it to the Chefs de Cuisine Education Foundation at the above address by the entry deadline.