This seems like as good a time as any to talk about the essence of team.
I have many personal and professional mentors alike and at the heart of their success is TEAM. I have read many books by and about many individuals such as: John Wooden (legendary UCLA basketball coach), Vince Lombardi and most recently by our guest for the October educational seminar Chef Charles Carroll. Are any of us really any good on our own?
I can truly appreciate what TEAM means and I hope you can as well. This organization is a great example of what typifies TEAM and total team spirit. If you were at the state of the chapter meeting, I think you would concur. None of us are as good as ALL of us! It takes dedicated performance at all levels in order to have success. I am surrounded by supportive TEAM MEMBERS in every corner of my life. From my supportive family, my friends, my co-workers, this board, our great members and the collective team that is ACF.
How can any of us even think of ‘going it alone?’ Sure, there are usually subsets of team; some may even call them cliques. Team needs to exist at every corner of the page in order to create a frame by which goals can be developed, successes made, failures overcome and built upon. Think of WHO is on your team, and thank them for it.
Take the good with the bad and celebrate what comes of it. It is my goal for THIS TEAM to get over ONE HUNDRED people in attendance at Old Warson Country Club next month for our educational seminar led by guest chef Charles Carroll of River Oaks Country Club and their performance coach Dwight Edwards. The educational portion of the day will begin at 1 and go to 3:30 culminating with a book signing. I guarantee there is something in this educational seminar for YOU! What are YOU going to do about it??!! Have you committed yourself truly to any goals recently? Have you committed yourself to reaching your potential?
This seminar is for EVERYONE! At every stage of your career, there are stumbling blocks. Fall down seven times, get up eight as the old saying goes. This seminar will speak directly to your needs and is calling your name. I WILL see you there and look forward to it with great anticipation. I know we are all busy beyond comparison. Our schedules are filled. Make this the meeting you go to. Don’t make me name names here. I am talking to YOU; make your reservations NOW. Do it now before you get distracted.
There are plenty of examples of team in this chapter and our mere history and existence rests firmly on the shoulders of a team of professionals who have toiled to make it better for us and we work to make it better for those who come behind us. The many fine culinary programs that we provide are but one example of what a great team can do. How many of you were fortunate enough to see what the TEAM at PFG/Middendorf presented at their annual food show? Congratulations to each of the four student teams who put their toques in the competition ring and especially to Chef Ollie Sommer and the Team at SWIC for being chosen the winners. Thanks to the team of judges who gave their time and expertise to teach the students about this craft of ours.
The Sysco Buckhead Beef fall competition last month was another great example. Thank you to our new vice president Kevin Storm and fundraising co-chair Casey Shiller, Chef of the Year nominee Paul Kampff, Brian Hardy and countless others who ‘pitched in’ to make this competition beneficial for many. Thank you to Sysco and Rob Komotos, Faraby Reis, Mike Welsh and Chad Lombardo and their whole team for their efforts and support of this competition.
Finally, a heart-felt thank you once again goes to Kevin Storm and Casey Shiller for their efforts in the fifteenth annual St. Louis Chefs Wine Country BBQ making this the largest in attendance and most profitable in its history. Thank you to the Team of volunteers who worked the team of chefs who cooked and the tremendous TEAM effort behind the scenes. The monies raised will benefit Chef and the Child (Herbert children memorial) and ACF Youth Team USA (education foundation). Look for a great TEAM effort in October behind the leadership of Master Chef Aidan Murphy at Old Warson and their entire management and culinary team.
The nominations for officers will close at our next month’s meeting. Each nominee will have a chance to briefly explain their platform to the membership. Do you have what it takes to lead this TEAM?! Consider service to your organization and if you are interested contact Chef Ollie Sommer while the nominations are still open and before the ballots get sent out. Let’s make the meeting about YOU, after all, there is no I in team…
Ted Hirschi, CEC, CCE, FMP grew up and currently lives in Kirkwood with his wife, Chris and their bulldog, Hoover. He has been a St Louis Chefs de Cuisine member since 1995 and is currently serving as chapter secretary and East Central College Junior Chapter sponsor.
Chef Ted started in the dish room of a small restaurant during high school summer breaks. In the 70’s he worked at Old Warson Country Club, then continued his career at Chez Louis Restaurant in Clayton. Later he went to work for Marriott Host at the St Louis Airport where he worked up to Restaurant Manager, Regional Chef, then Corporate Chef. During his time as a Regional Chef, he decided to return to school, completeting a Bachelor of Science in Management and Finance, graduating in 1993, then going on to earn his MBA in 1997.
A good chef and manager is, among other things, a teacher. Ted enjoyed most those times when teaching made a difference. After teaching part time at St Louis Community College at Forest Park in their Culinary Arts Program, he took a position at East Central College in Union in 1993 as Hospitality Program Coordinator. In December 2000 the program moved into a new building with instructional kitchen, dining room and classrooms. In 2004 the program earned ACF Program Accreditation.
In September 2005 Ted and nine of his students responded to the Hurricane Katrina disaster by working at the Lake Charles, Louisiana Civic Center, a disaster relief center for over 4000 displaced New Orleans residents. There they prepared meals under the direction of local chefs until Hurricane Rita pushed them out. Ted also helps new and aspiring culinarians to learn about today’s cooking by opening his kitchen to local Boy Scout and Girl Scout troops, middle school and high school foods classes, 4-H clubs and home school groups.
At the October Chefs de Cuisine dinner meeting, held at Old Warson Country Club, President Chris Desens announced that Julia Krelo was selected as the 2008 Junior Chef of the Year.
Julia, currently the Junior chapter President, was selected Junior Chef of the Year by the board of governors because of her substantial contributions to Chefs de Cuisine. She devoted considerable time throughout her presidency on numerous events and fund raisers, including Mardi Gras activities, the annual golf tournament, Chefs Wine Country BBQ, and other events. She demonstrated leadership and pitched in at the right times, leading by example. Her involvement and commitment to excellence on many levels made her the clear choice for junior chef of the year.
A flight attendant for Ozark, TWA, and American Airlines for 26 years, she started culinary school at SLCC, Forest Park in June of 2003, after being furloughed during the down-sizing of AA following 9/11. Awarded the Award of Excellence in the culinary program at Forest Park in 2004, she graduated in December 2005 with honors. In 2004 she started working at Trader Joe's as well as opened her own catering business, which she continues to run to this day.
Meeting Minutes – Junior Chefs
Monday, September 17, 2007
STL Community College at Forest Park
Meeting Opened @ 4:35 pm by Barb Ashley
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 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
What Am I Doing?
Where Am I Going?
How Am I Going To Get There?
Part II
“Leadership Lessons From A Chef: Finding Time To Be Great”
Author and Chef Charles Carroll explores the challenges that young culinarians and students face in today’s world. From mapping out goals, choosing the right job, identifying the correct career path within the industry, to inspiring, motivating, and discussing the passion of wanting to be great.
Finding Time To Be Great!Learn what to think about as a new professional, what to look for while climbing the ladder, how to get people to want to work for you and how to grow into management.
Chef Charles Carroll’s presentations have inspired professionals from all over the country and all over the world including countries like Norway, Portugal and Ireland. His powerful and exhilarating presentations often take the audience to an all new level. His contemporary style of culinary demonstrations, leadership, building culinary policies and procedures and team building seminars are highly sought after. His passion for team building has driven him to the writing of his first book, “Leadership Lessons From a Chef” Finding Time To Be Great.
Chef Carroll is currently the Executive Chef of River Oaks Country Club, in Houston Texas. River Oaks Country Club enjoys the reputation of being rated the number four Country Club in the United States. The Club has 1500 members and 60 culinary team members. Chef Carroll has recently re-designed state of the art kitchens at River Oaks Country Club during its 18-million dollar renovation.
Chef Carroll was Executive Chef at Oak Hill Country Club from 1996-2000. Oak Hill Country Club is rated the number seventeenth Country Club in the United States and is home of the Ryder Cup, U.S. Amateur, U.S. Open, U.S. Senior Open, and PGA Championship. He was heavily involved with the Club’s six million-dollar renovations, which included an entirely new kitchen shell and design.
Chef Carroll was Executive Chef, and employed at The Balsams Grand Resort Hotel for thirteen years. The Balsams is a four-star four-diamond resort located in Dixville Notch, New Hampshire. He also served as Apprenticeship Coordinator for one of the country’s leading apprenticeship programs, which then consisted of eighteen students.
Charles is a 1985 graduate of the Culinary Institute of America. Chef Carroll serves as a Coach for the 2008 United States Culinary Olympic National Team. This will mark Chef Carroll’s seventh Olympic Team. Chef Carroll is highly respected for his leadership, commitment and success in the International arena. Other teams have included 2004 Manager of United States Regional Team which captured third in the world, Team USA 2000 national team which received 4 gold and one silver and “Best In The World” category B, at the Culinary Olympics held in Germany, ACF New England Olympic Team in 1988, which won more gold than any other regional team; Team USA Northeast 1992, which placed number two in the world; Team USA National 1993, Basel Switzerland, which placed third in the world; and was Manager of Team USA National Apprentice Team, which placed number two in the Taste of Canada Competition.
Charles has received over seventy national and international awards, including chapter Chef of the Year in 1988, American Culinary Federation President’s Medallion three times from three decades, 1989, 1999 and 2005. He was Central Regional Chef of the Year for the ACF in 2005. He received the Central Regional “Good Taste Award” from the American Academy of Chefs in 2006. The James Beard Foundation selected Charles as one of the Great Country Inn Chefs of 1993. He was awarded Educator of the Year by the ACFEI in 1993. In July of 2000 he was inducted into the World Master Chefs Association, July of 2001 he was inducted into the American Academy of Chefs, March of 2002 he was inducted into the Confrerie de la Chaine des Rotisseurs and August of 2005 he was inducted into the Honorable order of the Golden Toque. He was guest chef in Cooking of the Americas, a one-hour nationwide live broadcast. He has been guest speaker at several ACF meetings, regional and national conventions, as well as culinary classes, colleges and universities. Chef Carroll serves as President to the Board of Trustees of the LeNotre Culinary Institute and Secretary Treasurer of the Les Amis d’ Escoffier Society Houston.
"Finding Time To Be Great" by Chef Charles Carroll
Preface
Why is it hard to find an inspirational and motivational book written by a chef for chefs that has tons of practical ideas to use in real kitchens? Are chefs too crazy or too stressed out? Do they just not have enough time? I have always found it frustrating that there are few resources for chefs and culinarians to use to improve themselves or establish positive kitchen environments. For those reasons, I decided to share my thoughts with you.
Okay, let’s get one thing straight. I do not have a PhD, a master’s degree, or any other title to indicate there is a ten-year college education behind my name. I am a chef with an associate degree from the Culinary Institute of America. I am not going to show you bar graphs, PowerPoint slideshows, scales, pie charts, or even market studies. You are not going to have to run to get a dictionary to look up big words; but if you do, that means that I had to as well, so it is only fair that you do the same. There are thousands of books out there if you want that kind of read.
Leadership Lessons from a Chef will be worth your salary by the time you are done reading it, and I will tell you why. In the past twelve years, the culinary industry has flourished and acknowledged the chef and compensated him or her accordingly. There are many reasons for this. The chef today is much more visible, more frequently in the dining rooms, managing and dealing with the members’ (of clubs) and guests’ on a regular basis, strongly involved with the growth of the property itself—not just concerned with the kitchen. We have celebrity chefs, Iron Chefs, reality chefs, star chefs, personal chefs, White House chefs, and Olympic chefs. America loves cooking shows and follows cooking in the newspapers on televisions and radios. Chefs are now in the “front row,” when in years past you might never see the chef who cooked your meal. With all these outlets, come a lot of responsibilities. It is no longer only about the food! Chefs are (and will continue to be) expected to be more team leaders and culinary managers than chefs.
In the past twelve years, salaries for chefs have changed dramatically. More and more great positions are opening up with fantastic financial packages. Take a close look at these jobs. What do you see? Why is the chef getting paid better today? More is asked of the chef, more responsibilities, more team building, more management, more front of the house contact. So how are you going to handle this? What in your background is so special that it will allow you to compete for these jobs? What kind of culinary management and team-building background do you have? The chef who is able to build a team and then lead and inspire that team is the chef of today and the future.
This is where our culinary field is weak. For most of us, a few weeks is all we have for management instruction within our formal culinary education. Think about it—a two-year culinary school offers one class that everyone hates and cannot wait to get out of; it usually occurs during the first semester. Students just want to pass it, get on with it, so they can get into the kitchen and cook. Am I right? As a young person, all this management stuff does not really make sense and seems foreign. They are thinking it will be light years before they will need to manage anyone. Besides, what is most important is how you prepare food, right? Everything else takes a back seat. How do chefs today excel, move up the ranks, and become executive chefs and managers? Well, they go to school, get line-cook jobs, work hard, get promoted to grill chefs, sous chefs, and then one day they become executive chefs. Wait a minute? What happened to the management part? The chef might think: What did they tell me during those three weeks I was in school…let me think. Communication, listening skills, inventory, harassment, employee reviews,…ah, I don’t remember. This is one of the reasons, I think, our field is so far behind. Other professions go to school for four years and take dozens of management courses, sometime before they even know what is their selected field. Granted, the culinary bachelor’s programs now popping up more and more at culinary schools is a huge step in the right direction, and it is a must for all young people entering the culinary field today.
So, having said all that, this book, I promise, will point you in the right direction. This book is better than your management class, because it is based on real kitchen experience. It is quick, to the point, and real. There are a lot of great chefs in our industry who are incredible cooks; but they will never excel today at a major property because their people skills—their front of the house polish and their ability to build great teams, to be a leader, to manage and deal with customers, guests, and memberson a daily basis—do not exist! That should scare the heck out of you! That’s the reason I wrote this book and why I believe it will be one of the best tools you will ever have.
“I knew someone had to take the first step, and I made up my mind not to move.”
-Rosa Parks
My mission in writing Leadership Lessons from a Chef is to inspire you to be great, to inspire you to go the extra mile, to inspire you to use some or all of the ideas in this book and to adapt them for your own operation, whether it be a kitchen, a warehouse, or an office. This book presents a program to help you to build a great team. This book gives you the tools to inspire your team to develop a mission statement for your kitchen, to write the guiding principles by which your team will live, to develop incentive programs, and to find ways to inspire your staff and help them to realize their own goals.
You will read some great ideas in this book, and it is my hope that once you have all the information, you will commit the time to develop your own program. You are being given the gift of the lessons I have learned over twenty years of being an executive chef. It is not brain surgery, just a matter of thinking outside of the box. You have to find the time to be great! The secret is scheduling, empowering, and following through. Here is where I give you some brilliant formula studied by management gurus for decades. Actually, this formula is something I came up with on my own: Scheduling, Empowering, and Following Up, or SEF. Isn’t that brilliant? Believe it or not, it can be that simple.
In this book, you will find scores of practical ideas that you can use. Providing good, solid ideas that you can immediately start using pleases me. What I look for every day is something solid, something I can get my arms around, something that allows me to make an intelligent decision and to move forward. If I am successful with my ideas in this book, you should be able to get your arms around a bunch of ideas. You are reading a book written by a chef who works in a lively and incredibly busy country club. These programs are currently in operation at the River Oaks Country Club in Houston, Texas. Is it the “best” kitchen program in the United States? I don’t know. Can it be better? Absolutely. Does it work? You better believe it does! That is what drives me. No one showed me how to build it; no one told me that this is how you should do it. I looked for a guide, but I could not find a book written by an experienced chef that discussed how to be a good chef manager. That aspect is what makes this book so exciting for me.
It is my hope that you keep this book handy in your office. I also hope that you will refer to my book when you need a reliable guide or a useful form that will make your job easier. In my opinion, the culinary team-building concepts found in this book could change the way we build our culinary teams, policies, and procedures in the future. Think about it. You start a brand new job today, what steps are you going to take to build your team? What tools do you have to help you create your culinary mission statement, your guiding principles, and your leadership team? Better yet, what culinary team-building book do you have that shows you how to get the most out of your staff and your leadership team? Sure, we have cookbooks; we understand the brigade system; we know how to set up our garde manger and saucier stations. But how do we get our staff vested into this powerful culinary team? How do we inspire our staff to want to do more? I’m going to help you with all of these questions.
You are reading about all my trials and errors. Real-life stuff, not some hard to believe Fortune-500 company with trillions of dollars to train their employees. I am not going to tell you inspirational stories with warm, fuzzy endings. By the time you get back to your kitchen, you will have forgotten them. I’m going to give you real-life, practical ideas for you to start using today. This book is written by a chef. If I can do it, you can too. If you can get one thing out of this book that improves your operation or way of life, I will be very happy indeed. I have read many books on team building, and many of them are great books. The problem is that you go back to work with no solid “programs” to put in place, just a bunch of theories. That is what makes this book special. If you are a student, you are reading this at a great time, as you can start these practices now and hit the ground running when it is your turn to supervise or lead a team. Share it with your current chefs, they will be grateful. If you are a chef in charge of a kitchen, now is your time to be great!
One last thing. Yes, these programs do take time; but if you are like me, you thrive on this stuff. SEF:Schedule it, Empower your employees, and Follow up. These concepts are the tools we are going to use. All you need is some direction.
“Talent is cheaper than table salt. What separates the talented individuals from the successful one is a lot of hard work.”
-Stephen King
We have a program in our catering office that I created to help sell our functions to the members. It is an awesome program, with over 600 digital images that I will talk about in more detail later in the book. We have been using this program since 2002; four years later, I still cannot find anyone else doing this. I asked my boss one day, I wonder why nobody else has adopted this program? I have toured hundreds of people through the system. He said, “I know why, Charles. It is too much work.” It increases sales, blows away the members, and improve consistency in the kitchen. What more do you want? The moral of this story is—if it were easy, everybody would be doing it! The concepts in this book are simple ones, but that does not necessarily mean they are easy to implement. They require commitment and perseverance. Not everyone can be great, but most can be better than they are. You are getting this information right off the line!
Read a story that will change your kitchen performance!
“From time to time I buy my managing partners and chefs’ motivational books. Chef Charles’ book is my all time favorite to pass to my partners.What Chef Charles’ has to say is the real thing. I never read a book more true to our industry.” -Johnny Carrabba - Founder Carrabba’s Restaurant
“The sincerity and passion that you feel for the concept comes through like a strong beam of light man.” “The simple direction in this book makes inspiration a reality.” -William Discenzo -
“It is a concise, no-nonsense guide to getting the job done that I predict will set culinary operations around the country humming along far more efficiently.” - Chef John Folse, CEC, AAC
“Charles Carroll has written a down to earth, highly practical, and at times hilarious guidebook for anyone working in a service industry. His personal wit and wisdom paired with tried and true recommended techniques for leading a team and achieving excellence will benefit anyone who is fortunate enough to read this original work.” -Dr. James E. Griffin CEC, CCE - V. Pres.& Dean of Academic Affairs
“The book titled, Finding Time to be Great provides excellent insight from Executive Chef Charles Carroll on important values such as culinary team building, leadership, motivational, inspirational and incentive driven programs for the professional kitchen. This is a book that is needed in the culinary arts world.” - Paul McVety - Dean Culinary Academics, College of Culinary Arts, Johnson & Wales University
“This is a down to earth "how to do it" book by someone who knows what needs to be done and someone who has done it. Chef Carroll’s introduction clearly states what he plans to do and the following chapters accomplish these goals. That is no small feat.” - Vince Durnan - Executive Director, Independent School Association of Northern New England
“Chef Charles Carroll has written a must read for chefs looking for inspiration to develop, foster, and motivate their kitchen staff. His approach in communicating leadership abilities are clear and effective in any culinary operation looking for that edge of excellence. Chef Carroll’s successes in the kitchen have been translated into words. This book is innovative and insightful for all.” - Thomas Vaccaro - Associate Dean for Baking and Pastry, Culinary Institute of America
“Chef Charles Carroll has earned the respect of his fellow culinarians with a well deserved reputation for exceptional cuisine, uncompromising standards of service, visionary leadership ability, and a willingness to accept new challenges with a winner’s stance. His kitchen is in many ways a model for other chefs to emulate. This book promises to articulate the vision and leadership techniques of a professional chef at the top of his technical game in a voice that is intelligent and polished. Elaborated with concrete examples that bridge the gulf between philosophical understanding and meaningful implementation in a real kitchen, these pages will prove invaluable to inspirational leaders of all sorts.
Chef Carroll explains how he uses his systems to schedule, empower people, and follow up in meaningful ways. He creates high expectations, fosters a culture which values education, and builds accountability to the entire team. All of this is developed with by a generosity of spirit to others that is characteristic of the author’s warm humanity. Anyone seeking to build a team and achieve at a high level will find Chef Carroll’s book a catalyst for positive change. I cannot recommend it highly enough for executive chefs, sous chefs, cooks and culinary students.” -Gary Eaton - Program Chair, Culinary Arts, The art Institute of Houston
“Chef Charles Carroll has captured the essence of TEAM and how to elevate performance of his entire staff.”He is Finding Time to Make Others Great by spreading his philosophy in this outstanding book.I have been able to take the ideas from his seminar and put them into practice in my kitchen.The key principles he presents can be achieved if you just Find Time To Be GREAT!Chef Carroll is a fine example of leadership and has made an impact on me and motivated me (and more importantly, those around me) to reach my potential and achieve greatness. - Chris Desens, CEC - Executive Chef, Racquet Club Ladue, St. Louis, Mo.
It is time to elect your Chefs de Cuisine Officers for 2008. All Active and Junior members are being mailed paper ballots the week of October 21.
Make your voice heard!
Participate in selecting YOUR officers!
Contribute to the vitality of YOUR organization!
2008 Officers
Here are the nominees (in alphabetical order) for the 2008 Officers. (Write-in candidate names are allowed.)
President
J. Kevin Storm
Vice-President
Brian Hardy
Chris Sullivan
Treasurer
Casey Shiller
Secretary
Ted Hirschi
When you receive your ballot, please fill it out and return it no later than November 10, 2007.
2008 Junior Officers
Here are the nominees (in alphabetical order) for the 2008 Junior Officers. (Write-in candidate names are allowed.)
Junior President
Brian Horton
Mark Williams
Junior Vice-President
Charlie Connors
Sheeri Sullivan
Junior Secretary
Brittany Voss
When you receive your ballot, please fill it out and return it no later than November 10, 2007.
Junior Officer Statements
Each of the Junior Officer nominees were asked to provide a brief statement about why they are running for office. In alphabetical order, here they are.
Brian Horton
Brian is an apprentice at the Gatesworth and a culinary student at Forest Park. He was captain of the Forest Park Culinary Team for the 2006 PFG-Middendorf Food Show as well as the co-captain of the 2007 Knowledge Bowl Team. He also competed in both the spring and fall 2007 Culinary Salons. Currently he is a member of the 2008 Knowledge Bowl Team and very involved within the chapter. He hopes to entice more participation within the junior membership through involvement with competitions, food shows, and events. He believes with proper organization, coordination, and execution we will have a great 2008.
Mark Williams
Mark is a student in the SLCC Forest Park culinary program and graduates in December 2007. He is currently the 2007 Junior Chapter Secretary. In that role, he has conscientiously written meeting minutes and published them in the monthly Chefs de Cuisine newsletter. He has actively participated in many Chef de Cuisine events, including the Mardi Gras, Golf Tournament, and Wine Country BBQ. When Junior Chefs were requested for (US Foods and PFG Middendorf) food shows, he eagerly participated. Mark has been actively involved with the development and maintenance of the new Chefs de Cuisine web site. If elected president, he would work to enroll more students from the area culinary programs into Chefs de Cuisine and engage existing members to be more active.
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.
Congratulations, Ted! 
Steven Becker Fine Dining