As I sit down to write my first presidential message to this outstanding organization, I keep looking forward by looking back.We owe a ton of gratitude to Chris Desens for his outstanding leadership and guidance over the past two years.I can only hope to fill his shoes.I also would like to thank Jack Perry, the outgoing treasurer, who is leaving the board of the St. Louis Chefs de Cuisine.Thank you Jack!
As your newly elected president, I am hoping to continue to improve this chapter, making it better than it has ever been.This is a tall order and I welcome the challenge.A goal I have for the organization is to get more of our members involved in the chapter.At our last meeting, it was reported that we had 300 members at present (100 active, 140 juniors, 36 associate 12 seniors and 4 retired).I am employing the help of all members.Please contact a member that you know does not make the meetings and ask them to come to a meeting in the next couple months.By doing this, I am optimistic to bring new life into our chapter.
Speaking of our last meeting, I would like to extend my heartfelt thanks to Chef Tony Haacke , General Manager Tom Bertani and the staff at the Racquet Club St. Louis for opening up their beautiful club to allow us to have our Survivor’s Party.If you weren’t there, you missed an outstanding night of great food, wine and hospitality.
Your board is currently working on a calendar of events for the coming year and it should be posted on the website very soon.Please mark your calendars for the next meeting at PFG Middendorf hosted my Rich LaRose and company.The meeting is on Feb 18th at 4pm.The educational portion will be an HACCP overview.The overview will be followed by a demonstration of butchery of under-utilized cuts of meat and what the best cooking process is for each cut.I look forward to seeing all of you there!
For the third year in a row, the St. Louis Chefs de Cuisine Junior Knowledge Bowl Team are the ACF Central Region champions!This year's Knowledge Bowl was held on February 9th at the ACF Central Region Conference in Kansas City.After a disappointing loss in the first round, the team battled back to win the next 8 games and capture a Gold Medal in the process.Our Junior Hot Foods team also won a gold medal, finishing at 3rd place in a very close competition.
This year's team members are Mary Boehne, Co-Captain, Brian Horton, Co-Captain, Charlie Conners, Reagan Irwin, and Corey Moore.The Knowledge Bowl team is coached by Joe Mueller, CCC, and Vicki Davenport.The St. Louis Team will represent the Central Region at the ACF National Convention in Las Vegas this July.Please congratulate these outstanding young culinarians on a job well done and wish them the best of luck at the National Convention!
And our own Chef John Bogacki was awarded a Presidential Medallion Saturday night at the AAC dinner.
What a great showing from the Chefs De Cuisine of St. Louis!
Monthly Chapter/Educational Meeting
Monday, February 18, 2008
PFG/Middendorf
3737 N Broadway
HACCP and Under-utilized cuts of meat
3:30 p.m. - Junior Meeting
4:00 p.m. - Education Meeting
First half of the meeting will deal with basic HACCP terms and procedures, and how they will affect all of our establishments in the very near future, if not already.
The second half will consist of learning how to use underutilized cuts of meat in our kitchens, with cutting tests of these meats.
5:15 p.m. - General Meeting
PFG/Middendorf will supply hors d'oeurves and refreshments afterwards
Andre’s Banquet Center
4254 Telegraph Road
(1/2 mile south of I-270/255 on Telegraph)
Proceeds are being used to fund the St. Louis Chefs de Cuisine ACF Culinary Youth Team USA, going to the Culinary Olympics in Erfurt, Germany.
$35.00 per person, $25.00 for Junior Members and one Guest. Admission includes an open bar, music, dancing, Mardi Gras Culinary Extravaganza and an evening of fun. Don't forget to bring your generous bids for the Silent Auction.
Reservations are requested to be made by mail.
Make checks payable to, and mail to:
St. Louis Chef de Cuisine Educational Foundation
PO Box 510301
St.Louis, Mo. 63151
Thank you for your support!
American Academy of Chefs Dinner
March 10, 2008
Norwood Hills Country Club
1 Norwood Hills Country Club Dr.
at I-70 and Lucas & Hunt Rd
This year's event will benefit the
Saint Louis Chefs de Cuisine Education Foundation Scholarship Fund for the ACF Culinary Youth Team USA
Meeting Minutes – Junior Chapter
Monday, January 21, 2008
Racquet Club St. Louis
Meeting Opened @ 4:30 pm by Mark Williams
Attending: Charlie Conners, J.T. Gelineau, Brian Horton, Reagan Irwin, Alex Meyer, Corey Moore, Mark Williams
Thoughts on Activities
We discussed what we would like to accomplish this year in the Junior Chapter. The general themes that came out of the discussions were:
• Getting more involvement in chapter activities from existing Junior members
• More educational activities specifically for Juniors, including some hands-on activities, including touring some of our purveyors’ facilities
• Chad Lombard, SYSCO, offered to host a tour of the SYSCO facilities
• Create a “New Member” brochure or handbook detailing all the benefits, activities, and membership requirements for the Junior Chapter
• More aggressively advertise Chefs de Cuisine to students at L’Ecole Culinaire and Forest Park
Action Items
• Mark will draft the New Member brochure by February 11 and send to active Junior members for comment.
• Mark will contact representatives at L’Ecole and Forest Park (by February 11) about scheduling brief presentations to culinary students about Chefs de Cuisine.
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.
• Feb 18 – February meeting, at PFG Middendorf
• Mar 17 – March meeting, at STLCC at Forest Park
• Apr 21 - April meeting, location TBD
• May 19 – May meeting, location TBD
• Jun 16 – June meeting, location TBD
• Jul 21 – July meeting, location TBD
• Aug 18 – August meeting, location TBD
• 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.
• Feb 8 – 10 – ACF Central Regional Conference, Kansas City
• Feb 24 – Mardi Gras Dinner, Andre’s Banquet Center – need Junior Chapter volunteers
• Mar 11 – SYSCO Food Show, Collinsville IL - need Junior Chapter volunteers
• early June – annual Chefs de Cuisine Golf Tournament - need Junior Chapter volunteers
• Sep 23 – SYSCO Food Show, St. Charles - need Junior Chapter volunteers
• late September – annual Chef’s Wine Country BBQ - need Junior Chapter volunteers
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