My brother in law told me long ago that there is a phrase in the East Coast that makes us Midwesterners raise our eyebrows. They start many a sentence with the phrase, “not for nothing,” but … I have questioned that phrase many times and am still trying to figure out what exactly it means, but I think it means that what we say means something. That is what I am running with for now, so bear with me.
My dad used to use the phrase, “all for not,” which may take on different meaning altogether. It tells me that something we did was “all for nothing.” What is the point? That is my question to you.
The state of the chapter meeting this coming month brings to light many different questions. Where is this chapter headed? Who will lead us forward? How will the face of membership change? What challenges lie in front of us? Who will look past those difficult questions and respond? What are you getting from your chapter?
What are you giving? What do you want from this organization?
I could easily step up onto my soapbox at this point, but why. Not for nothing, but I would like to thank all of you who have taken full advantage of our reservation process and assisted us with more efficient meetings. I would like to thank all of those who came early and stayed late for the Purveyor Day at the Ballpark, all of those purveyors, families, and members alike who came early and stayed late for the Purveyor Day at the Ballpark, all of those purveyors, families, and members alike who braved the weather to enjoy some great food, cold beverage, delicious ice cream, friendly conversation, family entertainment and good old fashioned baseball. We had a great turnout and it is great to stop and thank our supportive purveyors and associates for all the work that they do for us during the year.
Special thanks go to: Susie Judy, Tony Haacke, Ted and Chris Hirschi, Rob Hertel, Alan Kalina, Darlene Enloe, Kern Meats who provided us with burgers, bratwurst and hot dogs, and any others who provided food for an enthusiastic crowd.
Congratulations to Chef Craig Meyer upon accepting the position as Executive Chef at Royal Oaks Country Club in Houston, Texas! Craig has been a big part of this culinary community and this chapter for many years. He and his family will be leaving in the early part of September. They will be dearly missed by us all and we wish them success and happiness in their new environment.
Congratulations also to Chef Ted Hirschi, CEC and Chef Paul Kampff, CEC for being nominated as this year’s Chef of the Year candidates. The ballots may have already been sent. Not for nothing, but ballot return is historically LOW. I challenge YOU to think about it, fill out your ballot and mail it in.
DO IT NOW!!!
Let’s see if we can’t get a higher number than normal to return ballots. Why bother, you say?! Because as a member, your vote, your voice matters. Otherwise, it will be all for not!
The US Food show was in August and both PFG/Middendorf and SYSCO shows will be in September. These are all great opportunities to show your support of them. See what is new, see what isn’t. Take advantage of the relationships that have been developed or those that are waiting to. They are all there to assist us with our businesses, so take them up
on it.
Kevin Storm and Brian Hardy have been working on putting on this year's Fall Classic Competition to take place at the SYSCO Food show on Monday, September 24 and Tuesday, September 25. There will be a two chef mystery basket, single chef and cold food competition. For more information, please contact Chef Kevin at Bellerive Country Club.
This is the time of year that schedules begin to fill up again. Make your plans now to attend the final meetings of the year. There is something to learn at every step of this business and this chapter provides many opportunities for each one of us. Take a moment out of your busy schedule and commit to a meeting. You never know, you might be the one providing someone else with an education, a thought, a challenge, an answer, an opportunity or reason to return.
Attending: Barbara Ashley, Richard Braznell, Corey Moore,
Matt Murray, Peggy O’Connor, Lori Roster, Joe Thorpe, Ken Velasco, Mark Williams
Junior Chef
Volunteers Needed
·Junior Chefs are needed to staff the Junior Chef’s
Beverage Booth at the Chefs of Wine Country BBQ as well as help with general
setup of the entire event. This year’s event is being held at Mt. Pleasant
Winery in Augusta. Volunteers are needed on Saturday, September 29 from 11:00
am to 4:00 pm for setup and on Sunday, September 30 from 8:00 am to 5:00 pm for
setup and staffing the booth. This is a fundraiser for the Chefs de Cuisine
Education Foundation and is a great way to help earn culinary grant dollars.
Please help by contacting Derek Thomas at 636-221-2030 or Mark Williams at
314-961-2286.
Thanks to
Junior Chef volunteers who worked the US Foodservice Show
Thanks to all the Junior Chefs who worked the US Foodservice
Show in August. US Foodservice donated $900 to the Chefs de Cuisine Education
Foundation in appreciation of their work.
Education
Scholarships
The Chefs de Cuisine Education Foundation has scholarship
money begging to be used. Chef Bogacki
has the appropriate forms. The deadline for applying for scholarship funds is
November 1st.
Junior Chef
Participation
Bernard Phelan reported that Junior Chef membership is at an
all time high – 88 registered members. However, some concern was
expressed that few Junior Chefs actively participate at meetings or events. It
always seems to be the same few people who volunteer for various events.This needs to be a discussion topic at
the next few meetings.
Junior Chef
Elections
It was brought to our attention that Junior Chef elections
are generally held in the fall, with assumption of office beginning the
following January, therefore, we need to prepare for nominations and elections
at the October or November meeting. Mark will bring this to Julia’s attention.
State of the
Chapter Meeting
Following the Junior Chefs meeting, the full chapter held
it’s annual State of the Chapter meeting. All chairs and officers gave a brief
review of activities that have occurred during the previous year. Since Lori
was absent (due to her mother being in the hospital), Barb Ashley presented the
Junior Chapter report.
Meeting Adjourned @ 4:55 pm
Respectfully submitted: Mark Williams - Junior Chapter Secretary
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
Resolve Sales & Marketing Phil Charles 8122 Gravois Road St. Louis, MO 63123 314-481-1444 314-401-9649 (cell) 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
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)
Seattle Fish Company International Frank R. Dyer 16307 Copperwood Lane Wildwood, MO 63040 636-399-8542 www.seattlefishkc.com
Specialty Seafood Plus Michael Lampe 300 St Ferdinand St Florissant, MO 63031 314-249-4027 specialtyseafoodplus@gmail.com
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)
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
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.
Chef Douglas McKee C.E.C. Vice President of Culinary Development Elite Cuisine Office # 636-861-8499 Cell # 314-277-8131
2010-05-04:
Sunset 44 Restaurant
Restaurant Chef
Job Requirements
The candidate should have several years experience as a Chef, Sous Chef, or Lead Cook. This position will be a hands on working Executive Chef that can work efficiently with line cooking, pantry, and banquets.
Our search is for a Chef/ Kitchen Manager who will be fully responsible for all kitchen controllables (ordering, food costs, kitchen labor, chemical & janitorial), as well as for bringing their own culinary flair to the operation.
This is NOT a standard KM position where you are restrained from exhibiting your creative skills. Instead, we encourage you to first learn our systems, then to contribute to their innovative menu with your knowledge. You will eventually have the opportunity to strongly influence the recipes and menu of the establishment and of course to create specials several times per week.
You will also need to effectively train all kitchen staff. Formal Culinary training, culinary school or apprenticeship program a must.
Compensation: 35,000 to 45,000, plus benefits.
Send resume to: bob@sunset44.com
Bob Menendez Sunset 44 Bistro & Banquet Center 118 West Adams Avenue, Kirkwood, MO 63122 314-965-6644 www.sunset44.com
Sunday Brunch Buffet Lunch Tuesday - Friday Dinner 7 days a week
2010-04-07:
Steven Becker Fine Dining featuring The Coronado Ballroom and Nadoz Cafe
We are seeking an experienced Sous Chef to assist our executive chef on a day-to-day basis. (We are also looking for a prep cook to work full time in our kitchen under the chef/sous chef.)
Duties
The standard responsibilities of a sous chef include:
• Supervising the kitchen staff • Preparing and cooking meals to order • Demonstrating cooking techniques and proper equipment usage to the kitchen staff • Some menu planning • Some ordering of food and kitchen supplies
Qualifications
• 3-5 Years previous fine dining culinary experience in the field. (School only does not qualify. This is not an entry level position. • 2+ Years in a mid-level culinary position displaying some creative authority (over menus and recipes) and staff management • Experience making sauces, butchering, menu planning, and fine dining plating • Good communication skills • Able to work long hours, including evenings, weekends and holidays • Outside catering experience preferred • Culinary degree preferred from an accredited culinary school
We offer a competitive benefits package including health & dental benefits, paid vacation, an employee discount program, and a discounted fitness program.
Laura Koelling HR, Payroll, & Office Manager
Steven Becker Fine Dining Featuring The Coronado Ballroom and Nadoz Cafe 3701 Lindell Blvd. Saint Louis, Missouri 63108 p: 314.367.4848 x114 f: 314.361.1553
2010-03-15:
Augustana College
Rock Island, IL.
Augustana College, in Rock Island IL, is looking for a chef. Interested parties should contact the Director of Dining, Garry Griffith, at 309-794-7570.
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
2010-01-05:
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.
The Bogey Club is looking for a new Executive Chef
The Bogey Club is seeking an executive chef that is versatile and possesses a sincere “love for the kitchen” with a dedicated desire to please the membership.In addition to being a talented craftsman able to create and produce quality food products, the chef must be a capable administrator.He/She must know how to control costs, meet deadlines, practice proper sanitation, relate well to the club’s membership and provide leadership for the culinary staff.
Experience
5 years minimum as a Sous Chef or Executive Chef in a quality restaurant, hotel, resort or private club.
Education
Two-year or four-year college or university degree in culinary arts.
Completion of an apprenticeship either in the U.S. or abroad.
Compensation
The successful candidate can anticipate a compensation package that is commensurate with ability, experience and performance.
Resumes should be submitted to:Mr. David Shelton General Manager Bogey Club9266 Clayton Road St. Louis, MO 63124 bogeyclubstl@yahoo.com P (314) 993-0161 F (314) 993-5677
2009-02-05:
Executive Chef
St. Clair Country Club
St. Clair Country Club is looking to hire a new Executive Chef.
Steven Becker Fine Dining