As we approach the busy summer season I hope all are in good health and doing well. This great organization has a lot going on through the summer. My first order of business is to wish Chef Aidan Murphy good luck in the Global Chef Challenge in Dubai. He will travel there on the 8th of this month and compete on the 14th. Safe travels to him and his family.
We also have our Knowledge Bowl Team competition in Las Vegas at the National Convention this July and they are working hard to bring home the gold. As well the Youth Team is working hard at perfecting their pieces for Germany in October and Chris Desens is working hard for the regional team. Good luck to all, you make us proud and your hard work does not go unnoticed. I hope to see many of you at the National Convention July 13th-18th. Not only is our Knowledge Bowl Team competing for the national title, but Chef Chris Desens is being inducted to the American Academy of Chefs. Congratulations Chris!
For the April meeting, Chef Paul Kampff and I were in Houston with the Youth Team doing a fundraising dinner. What an outstanding job Chef Craig Meyer did for us at his club, Royal Oaks Country Club. Not only were we treated like royalty but we also raised a lot of money towards our goal for sending the Youth Team to Germany. Thanks again to Chef Craig Meyer and the staff at Royal Oaks Country Club.
Speaking of the April dinner meeting, for those of you who missed it at Algonquin Country Club, including myself, Chef Brian Bernstein, from what I understand did an outstanding job! As one chef told me, it was Academy worthy! And at the bargain price of $50 a person!! You can’t beat that! Congratulations to Brian and his staff on a job well done.
I would also like to take a moment to thank Chef Mark Williams for his work on the website and the newsletter, it was handed off to him rather quickly and I think he has done a great job with it. We now have a privacy policy and terms of use on our web site and we will continue to make it more secure, user friendly and up to date with communications.
The next meeting is May 19th at Forest Park Community College. The educational part will be a look into certification how to take and pass the practical test. Chef Paul Kampff and Chef Brian Hardy will conduct this and it should be a good incite as to how to approach the test and pass. Hope to see you there.
Chef Aidan Murphy
to compete for title of
"Global Chef 2008"
Chef Aidan P. Murphy will compete against 6 other chefs from around the world for the title of "Global Chef 2008" at the 33rd World Congress of the World Association of Chefs Societies (WACS) to be held in Dubai, United Arab Emirates, between May 12th through 15th, 2008.
The Global Chef title is a new WACS initiative, to be inaugurated in Dubai during the 2008 congress. Seven finalists - each of whom have triumphed as the best chef of their geographical region (through a world-wide series of competitions) – will join culinary battle and compete for the title Global Chef 2008.
In addition to the Americas, represented by Chef Murphy, the six remaining geographical regions being represented are:
• Africa / Middle East
• Asia
• Europe - North
• Europe - Central
• Europe - South
• Pacific Region
Chef Murphy, CMC, AAC, won the honor to represent all the Americas by taking the first place Gold Medal at the Global Chefs’ Challenge Continental Finals for the Americas held at Le Cordon Bleu in Orlando, Florida on July 21, 2007. The second place Silver Medal went to Brad Horn of Canada, while the third place Bronze Medal went to Tracey Sweeting of the Bahamas. Other participating countries included Brazil, Chile, Guatemala, Bolivia, Peru, Venezuela, and Uruguay.
The Global Chef's Challenge event will be a permanent biennial fixture on the WACS competition calendar.
Chef Murphy, who is the Executive Chef at Old Warson Country Club, is an extremely active member of the Chefs de Cuisine Association of St. Louis. Chef Murphy has mentored, supported, trained, judged, and in general, worked tirelessly with Chefs de Cuisine members, junior members, and culinary teams over the years.
Chefs de Cuisine is proud of our chapter's association with Chef Murphy and wish him the very best on his upcoming competition in Dubai.
Congratulations, Chef Murphy!
Results from the
Spring Culinary Competition &
Certification Testing
April 12 & 13, 2008
L’ Ecole Culinaire
We had a very successful competition and certification testing. I would like to thank everyone at L’Ecole Culinaire for hosting the event.
We had thirteen chefs take the practical test with eleven earning a passing grade. We also had eight competitors for the competition with two receiving silver, four bronze, and two with culinary diplomas.
I would like to congratulate all competitors and chefs who participated as I am sure they learned a lot from the experience. I would also like to thank the judges: Aidan Murphy CMC AAC, Travis Smith CEC, AAC, Chris Desens CEC, and Albert Imming CMPC CCE AAC.
Contact Mark Williams at
314-961-2286 or juniorpresident@acfchefsdecuisinestlouis.org
for details or to RSVP.
⇔
Monthly Chapter Meeting
& Educational Meeting
May 19, 2008
STL Community College - Forest Park
5600 Oakland Ave.
St. Louis, MO 63110
May's educational meeting will be on ACF Certification - what does it take to get certified; what does it take to stay certified. This is information that everyone should know, but frequently is only "half-known".
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Certification Seminar - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm
$5.00 for all members.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
⇔
16th Annual
Bon Appe-Tee Golf Tournament
June 2, 2008
Stonewolf Country Club
1195 Stonewolf Trail
Fairview Heights, IL
Activities will include a Putting Contest, Closest to the Pin, Target Hole, and a 4-Player Scramble Tournament. Play begins at 9:00 am.
A continental breakfast and box lunch will be available during the day. Heavy appetizers will served toward the end of the day.
For Reservations,
please contact Rich LaRose
314-241-8400
⇔
Monthly Chapter Meeting
& Educational Meeting
June 16, 2008
STL Community College - Forest Park
5600 Oakland Ave.
St. Louis, MO 63110
June's educational meeting will be on Food and Wine Pairings. Move beyond the old saw of white wines with poultry, fish, and vegetables and red wines with red meat. Gain a better appreciation of how to pair wines with various sauces, seasonings, and foods.
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting - Food and Wine Pairings - begins at 4:00 pm
• General meeting will follow, approximately 5:00 pm
$5.00 for all members.
For Reservations, please call the Chef ’s Hotline at
314.846.9932
or via the website at http://www.stlchefs.org
Please note that all credit card payments made on the website are final.
General Meeting Minutes
Monday, April 28, 2008
Algonquin Golf Club
Brian Hardy called the meeting to order at 5:08 pm.
Brother Leo Slay led us in prayer. The pledge of allegiance was said.
Two new members were sworn in: Chris Richards and Sean Colvin.
Chair reports:
• Chad Lombardo reported that the MRA auction and money raised from portion of it will be given to the youth team and they are still looking for donations. He then presented a check from SYSCO St. Louis in the amount of $750 to Mark Williams for the junior assistance at their past food show.
• Rich LaRose reported that the golf tournament will be held June 2 at StoneWolf golf course; applications are on line.
• Mark Williams is looking for newsletter submissions; deadline is tomorrow.
• Kevin and Paul are in Houston with the youth team at a practice/fund raising effort.
• Brian Hardy reported that 11 of 13 certifications passed and there were 8 k competitors (2 silver and 4 bronze). Overall a very successful competition. Thank you Brian for your efforts in coordinating and running this competition. Thanks also goes to L’Ecole Culinaire, John Judy, Vicki Davenport, Skip Guthier, the judging panel, Paul Kampff and Kevin Storm as well as the numerous volunteers who assisted during the competition.
President’s report
Chef’s Night Out benefit in conjunction with Club Managers Association of America and the local CMAA Chapter to benefit Edgewood went well.
The chapter will sponsor Chef Murphy with $5,000.00 in Dubai for his global chef competition. Good luck Chef Murphy! We are all behind you and wish you well.
Next meeting will be at Forest Park on May 19. There will be a competition demonstration and education. June meeting will also be held at Forest Park and will be a food and wine pairing.
Rod Laurentius has accepted a position in Colorado. Good luck Rod and Christine!
John Bogacki commented about how great it is to have successful competition and unprecedented chapter involvement on several levels. We need to try to do something as a chapter to increase junior member involvement.
Meeting was completed at 5:30 pm.
Respectfully submitted,
Chris Desens
Chairman of the Board
(in absence of Ted Hirschi, secretary)
Meeting Minutes – Junior Chapter
Monday, April 28, 2008
Algonquin Golf Club
Meeting Opened @ 4:30 pm by Mark Williams
Attending: Michelle Allender, Mary Denny, Julia, Krelo, Ann Ojile, Mark Williams
Golf Tournament
We discussed the menu for the annual Bon Appe-Tee Golf Tournament, which will be held on Monday, June 2 at Stone Wolf Golf Club in Fairview Heights, IL. The tentative menu is:
Continental Breakfast
light pastries, bagels, yogurt, fruit
coffee, juice, milk
Lunch
BBQ Beef Brisket – possibly on dollar rolls
Mediterranean. Chicken Sandwich
also veggie version of above
Dilled Potato Salad
Zesty Bean Casserole
Apples, Oranges, candy bars
Appetizers
Lamb Lollipops (seasoned lamb chops)
Grilled Pizza (two types, one meat, one veggie)
Marinated Flank Steak
Skewered Scallops and Shrimp
Roasted Vegetables (squash, zucchini, asparagus, bell peppers, etc.)
Antipasto Tray
Cheese Tray
Vegetable Tray with dip
Mousse (lemon, chocolate, raspberry)
Chocolate Fondue
This is our biggest Junior event of the year, as we do all the food prep for the membership. This is a great opportunity to demonstrate your creativeness and skill to the active membership. Six to 8 volunteers will be needed:
• Sat May 31, 10:00 am - 3:00 pm, Forest Park Comm College - food prep
• Mon Jun 2, 6:00 am - 4:00 pm, Stone Wolf country Club - final prep
Please contact Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if interested in contributing your time.
SYSCO Tour
All Junior Chefs are invited to a Lunch and Tour of the SYSCO facility in St. Charles on Monday, May 12 from 12:00 noon – 3:00 pm. Please RSVP to P Mark Williams at 314-961-2286 or mhwill@sbcglobal.net if you wish to attend, no later than the end of the day Thursday, May 8.
SYSCO is a major food and related products and services distributer that serves the entire US and Canada. Locally, SYSCO is a tremendous supporter of Chefs de Cuisine and of our Junior Chefs program. If you have never visited a large food distributer facility, this is your opportunity to see just how impressive, complex, and competitive a food distributer operation is.
Chad Lombardo, SYSCO’s VP of Marketing here in St. Louis, has graciously offered to serve us lunch. Afterwards, he will introduce a few senior personnel who will each briefly outline their major functional area of responsibility, such as marketing, operations, etc. Then, we will tour the facilities and see how (and how large an operation) they manage to serve the St. Louis, bi-state and surrounding regions.
SYSCO is located in St. Charles county at:
3850 Mueller Road
St. Charles, MO 63301
For those wishing to car pool, you can meet Mark Williams at STL Community College at Forest Park (by the Hospitality Building dumpsters) between 11:00 and 11:15 am.
Upcoming Calendar of Activities
Chefs de Cuisine meetings (and Junior Chapter meetings) are held the 3rd Monday of each month at various locations. Please consult the chapter website (www.stlchefs.org) for up-to-date information.
• May 19 – May meeting, STL Community College Forest Park - Certification
• Jun 16 – June meeting, STL Community College Forest Park - Food and Wine pairing
• Jul 21 – July meeting, location TBD
• Aug 18 – no meeting held in August meeting
• Sep 15 – September meeting, location TBD
• Oct 20 – October meeting, location TBD
• Nov 17 – November meeting, location TBD
• Dec – no meeting held in December
Listed are activities that may be of particular interest to Junior Chapter members. Those requiring Junior Chapter volunteers are highlighted.
• Mon, May 12 – SYSCO tour and lunch, St. Charles, MO
• Sat, May 31 – prep food for golf tournament - need Junior Chapter volunteers
• June 2 – Golf Tournament, Fairview Heights, IL - need Junior Chapter volunteers
• Late August – Purveyor’s Picnic
• Sep 23 – SYSCO Food Show, St. Charles - need Junior Chapter volunteers
• late September – annual Chef’s Wine Country BBQ - need Junior Chapter volunteers
The next Junior Chapter Meeting is Monday, May 19, 3:30 pm at STL Community College Forest Park. Its focus will be on the Golf Tournament. The general educational meeting that follows will be about ACF Certification. Be sure to attend.
Our culinary world has more than its fair share of foreign words to contend with. Who can remember all the proper spellings, what type of accent (acute, grave, etc.) to use, and where the accents properly go?
Senior Chef Jan Verdonkschot, CEC, AAC, HOF, helps us out with the correct spelling for some commonly misspelled words and his commentary on them. Thanks Chef!
aioli
no diaresis on first "i"
à-la-carte menu
hyphenate first 3 words
apertief
no accent on first "e"
avocado
not advocado
bordeaux
lowercase "b" for the wine, uppercase "B" for the city
bouillabaisse
two "l's" and two "s's"
broccoli
two "c's" and one "l"
cannelloni
two "n's" and two "l's"
cantharel
"c" to start, "h" after "t"
carpaccio
two "c's" in the center
champignon
don't forget the "gn", not "champion"
chateaubriand
one word, no capital letters, no accent on the first "a"
compote
no accent on 2nd "o"
crème brûlée
note the proper accents
entrecote
no accent on "o"
haricots verts
not "hairy couvert"
hors-d`oeuvre
note hyphen and accent
havanna
proper spelling for the cigar, lowercase "h", "two "n's"; "Havana" is the city
Education Foundation Scholarship Application Deadlines
The Chefs de Cuisine Education Foundation offers scholarships to students enrolled full-time in accredited culinary programs. The deadline for application for scholarships is:
June 30, 2008 for the Fall 2008 term
November 1, 2008 for the Spring 2009 term
To apply for a scholarship, you must send a letter requesting the Scholarship Application Form to:
St. Louis Chefs de Cuisine Educational Foundation
PO Box 510301
St. Louis, Mo 63151
Once you receive the form, fill it out and return it to the Chefs de Cuisine Education Foundation at the above address by the entry deadline.
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