Legendary coach John Wooden once said, “There is no pillow as soft as a clear conscience.” As I sit writing this final newsletter article to you, I feel much the same as a band leader on stage telling the audience, “Thank You, Good Night!”
I thank each and every member for allowing me to be your president over the past two years. I will exit stage left and sleep with a clear conscience knowing what WE accomplished together. Plenty of mistakes made, plenty of lessons learned; development and questioning oneself at every corner. What I learned and enjoyed over the past two years will be with me for a lifetime and for that I am most grateful to this great organization of professionals.
I encourage everyone to embrace change in the coming year, support the newly ELECTED officers, and try and offer solutions. Success is not forever and failure isn’t fatal. Keep perspective, set goals, and continue to seek excellence and LEARN. Learning today in this business environment is more important than ever. The only job security we truly have is a strong commitment to continuous personal improvement.
Thank you to our friends at Schlafly Bottleworks in Maplewood for hosting us again at the November meeting. Chef Heinz was entertaining and presented us with alternatives and options to think about for today’s changing kitchen. I hope you all made it through a busy December month and tried to enjoy a moment or two of holiday cheer.
Mark your calendars now for the next meeting and Survivor Party hosted by Chef Tony Haacke of Racquet Club St. Louis on Monday, January 21 beginning with the junior meeting at 4:30 and followed by our general meeting at 5pm.
The board will begin formulating the calendar year very soon. If you are interested in hosting a meeting or have an idea for an educational portion, please let a board member know. We have
so much to look forward to in the coming year. Let’s join together and develop our team to be the best yet!
Here’s wishing you and your families a safe, healthy and prosperous journey into 2008.
The ACF Certification Department has downloaded new certification applications on the its website. There are 12 applications - one for each certification level. Please ensure that you use the updated applications. Each of them are only one page long, as opposed to the previous 5-page application.
Also, just a reminder that fees for the practical exam were raised to $50 for members and $100 for non-members in June 2007.
If you have any certification questions, please feel free to contact me. Thanks, and I hope you have a very safe and happy holiday season.
Aimee Karaitis, M.Ed. Certification Manager American Culinary Federation, Inc. 180 Center Place Way St. Augustine, FL32095
(800) 624-9458, ext 122
**************
Aaron Reinberg is the Nutrition Education Manager at Operation Food Search, and runs Operation Frontline - a program offering free cooking and nutrition classes to low income children, teens, adults and elderly in the St. Louis area. They are always searching for new volunteer chefs to teach classes. Thank you very much for your time.
In his 67 years on this earth Wiley Thompson touched and influenced more lives than he could have ever imagined. Wiley was obviously a product of a demanding and caring mother, typical of northern Virginia, who was not going to put up with a lot of foolishness from her kids. It was always obvious that Wiley had been taught that if something was worth doing it was worth doing right.
In this vein Wiley himself expected that his instructions be carried out exactly. Wiley Thompson was in all ways a chef and a gentleman. He had a captivating smile that endeared him to all that he met. He joined the Chefs de Cuisine Association of St. Louis in 1979 and immediately became very active in the association, whether it was helping at a meeting, doing civic projects or hosting a Chef of the Year dinner in 1981.
Wiley received Certification as a Certified Executive Chef from the American Culinary Federation. Wiley was a pioneer in his profession being the first African-American Officer, Treasurer, and the First African-American President of the Chefs de Cuisine Association of St. Louis. He was selected Chef of the Year in 1988, and received the Oliver Sommer Mentor Award in 2002 for his participation in the Chefs Apprenticeship Program, and the time he gave as an Instructor in the Culinary Arts Department of St. Louis Community College.
He was most proud of being a member of Team St. Louis in the 1993 World Chefs tour for Hunger in Johannesburg South Africa. This effort raised over 1 million Rand to aid the homelands of South Africa.
Wiley refused to let the adversity of diabetes and other physical impairments break his spirit. With Karin, his constant companion, at his side he continued to participate in Chef’s activities. After his physical condition necessitated his retirement Wiley was forced to curtail some activities and placed additional burden on Karin who continued to serve with a smile.
As we gather here today we say a goodbye to a friend, a Chef and a gentleman. Wiley you will be deeply missed. As we mourn your passing we cannot help but to recall the famous words of John Dunne “No man is an island of and unto himself. Each man’s death diminishes me by some part. Send not to know for whom the bell tolls, it tolls for thee”.
Please take a moment out of your hectic schedules to remember a few of our friends who have passed away.
Former Chef of the Year and long time member Chef Bernard Jobst passed away the first week of December. His family wished donations be sent to the Sisters of Notre Dame. Please send donations to:
St. Bernadette Parish Nurse Program 68 Sherman Rd. St. Louis, Mo.63125
Former Chef of the Year and long time member Wiley Thompson II passed away the first week of December as well. The chapter will provide his family with assistance; however, we would also like to take donations to pass on as well. Think about a donation before year end in this time of giving. Please mail donations to the ACF Chefs de Cuisine Association of St. Louis at the 4600 Oakland address.
These beloved chefs were a big part of our ACF Chefs de Cuisine Association family for many years. Keep them and their family in your prayers.
The Junior Competition Teams will be holding a Silent Auction at the Mardi Gras Dinner Dance to benefit the Knowledge Bowl, Junior Hot Food, and ACF Culinary Youth teams.
We are currently looking for donations of goods and services to be auctioned off during the Mardi Gras Dinner on Sunday, February 24th.
Anyone interested in making a donation can contact the Silent Auction Chairman, Joe Mueller at (314) 372-2261 or Vicki Davenport at (314) 324-7939.
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