Chef Kevin Storm

Happy 4th of July to all of you!  Unfortunately, by the time you read this it will probably be a belated 4th, but none the same the holiday is one worthy of observation.  It is a great time to reflect on the blessings of our nation that we take for granted everyday.  I am reminded of the choices we are free to make and hope you value those choices as I do.  As tumultuous as the country is at this time, we are still truly blessed to live here and call it our home.  

Lots of exciting things going on this month!  First off, the National Convention is July 14-16 in Las Vegas and there is a large number of the St Louis Chapter going.  I am proud that we have so many active members and look forward to meeting up with all of you there.  Our Knowledge Bowl Team will be competing for gold and the Youth Team will be doing a practice session and helping with the AAC Dinner on July 13th.  Chris Desens will be inducted into the AAC on the 13th and at last count we had at least fourteen people from St Louis going to the dinner to support him, what a great showing for Chris!  

Immediately following National Convention is our dinner meeting at Sunset Country Club hosted by Anthony Lyons on July 21st.  For those of you not going to Nationals this will be a great way for you to get caught up on all the exciting things that happened there.  The junior meeting starts at 4:30pm with the general meeting following at 5pm.  Cocktails will begin about 6pm with dinner following.  Make your reservations early!  I anticipate a sellout.

I am happy to announce that this year’s Vendor Appreciation Picnic will be at Busch Stadium for a Cardinals game.  The date is Sunday, August 24th when the Cardinals take on the Atlanta Braves at 1:15pm.  There will be free food and drink provided for two hours before the game in the food court plaza which is the large open area behind left/center field.  Tickets go on sale July 12th.  You can order them through the hotline or online.  They are $25 a piece with a limit of four per member.  We have 75 tickets going to vendors so that leaves 75 tickets to be sold.  They are of course first come, first served.  You will need your ticket and wrist band to get your food and drink.

The Chefs Wine Country BBQ at Mount Pleasant is set for September 28th, more details will follow.  Also, the date for the October meeting will probably be moved to accommodate the members going to the Culinary Olympics.  I will keep you posted.

ACF 2008 National Convention

 July 14-17, 2008 | MGM Grand | Las Vegas

Competitions continually raise the standards of culinary excellence and professionalism while promoting camaraderie and educational opportunities among chefs. Competitions inspire, recognize and reward participants and are a means of earning ACF Certification points.

Chefs de Cuisine Association of St. Louis, Inc. is again sending its Knowledge Bowl Team to the national convention for the 3rd time in 4 years to compete for the national title. This year’s team members are: Mary Boehne, Brian Horton, Charlie Conners, and Reagan Irwin, and the coaches are: Joe Mueller and Vicki Davenport.

The AAC Culinary Regional Team USA will be practicing at the convention, in preparation for their trip to Erfurt, Germany to compete at the IKA International Culinary Art Competition. Team members are: Jill Bosich (Downey, CA), our own Christopher Desens (St. Louis, MO), Scott Fetty (Pittsburgh, PA), Daryl L. Shular (Oakwood, GA), Randy Torres (Campbell, CA).

Awards are presented to ACF members, top industry professionals, and students through the Annual Awards & Recognition Program. These awards represent the highest honors ACF can bestow upon an individual. This year, Chris Desens, CEC, will be one of 26 ACF members, nationally, inducted into the American Academy of Chefs at the AAC's annual induction ceremony and dinner being held during the national convention.

Monthly Chapter Meeting
& Dinner Meeting

July 21, 2008

Sunset Country Club

9555 S. Geyer Road
St. Louis, Missouri 63127
(near Gravois & I-270)

• Junior Chefs meeting begins at 4:30 pm
• General meeting will follow at 5:00 pm
• Cocktails start around 6:00 pm
• Dinner follows at around 6:30 pm.

Dinner cost is $50 for members and guests, $25 for Junior members.

Please note that all credit card payments made on the website are final.

Busch Stadium
700 Clark Street
St. Louis, MO 63102

Tailgate Party    11:15 a.m.
Baseball Game     1:15 p.m.
Cards vs. Atlanta Braves

There will be free food and drink provided for two hours before the game in the food court plaza, which is the large open area behind left/center field. 

We have 75 tickets going to vendors, leaving 75 tickets for members.  The tickets are, of course, first-come, first-serve.  You will need your ticket and wrist band to get your food and drink.

$25 per ticket, limit 4 tickets per member.

Tickets go on sale July 12th.

For Reservations, please call the Chef ’s Hotline
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.

Highlights of 2008 ACF National Convention

The 58th annual ACF National Convention has brought more than 2,000 chefs to Las Vegas to celebrate the culinary industry and achieve culinary excellence.

Wednesday's Highlights

Wednesday was a big day for the culinary industry as several chefs were honored with national awards. Congratulations to the following award winners:

U.S.A.'s Chef of the Year™, sponsored by Unilever Foodsolutions
Russell Scott III, CMC; executive chef, Isleworth Country Club, Windermere, Fla.; ACF Central Florida Chapter

ACF Pastry Chef of the Year, sponsored by Splenda®
R. Andrew Chlebana II, CEPC, pastry chef, White Eagle Golf Club, Naperville, Ill.; ACF Louis Joliet Chapter

Student Culinarian of the Year, sponsored by Custom Culinary, Inc.
JohnMichael F. Lynch, apprentice and line cook, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter Inc.

ACF Chef Educator of the Year
Wilfred Beriau, CEC, CCE, AAC, department chair & professor of culinary arts, Southern Maine Community College, South Portland, Maine; ACF Casco Bay Culinary Association of Portland ME

ACF Herman G. Rusch Chef's Achievement Award
Roland Schaeffer, CEC, AAC, HOF, retired, St. Augustine, Fla.; National Chapter

ACF Leadership Award
Ferdinand Metz, president emeritus, Culinary Institute of America, Hyde Park, N.Y.; Mid Hudson Culinary Association

ACF Student Team National Championship
ACF Professional Chefs Association of Houston, Houston: Jeff Albers; Michael Castillo; Eva Raquel del Pilar Castanon; Gabriel Gomez; Robert Morales; Alex Darvishi, CEC, coach

Tuesday's Highlights

Attendees enjoyed a morning full of educational seminars and demos featuring the latest culinary trends, including:

• Cooking with American Lamb, presented by Edward Leonard, CMC, AAC
• Adventures in the Trans-Fat-Free Kitchen, sponsored by McCain Foods USA, Inc. and Ventura Foods, LLC
• Create Maple Magic: Delicious and Healthy Cooking with a Québec Twist, sponsored by Federation of Québec Maple Syrup Producers

Chef Professionalism Lunch
Charles Carroll, CEC, AAC was presented with the National Chef Professionalism Award, sponsored by Nestlé FoodServices. Carroll, the executive chef of River Oaks Country Club in Houston, was honored with this award for his high standards of professionalism through certification, continuing education and training, culinary competitions and community involvement. More

Certified Master Chefs Dinner
The third annual CMC Dinner was another culinary success. CMCs were joined by members of ACF Culinary Team USA for a tasting-plate style dinner that was enjoyed by all. The proceeds will benefit ACF Culinary Team USA and their quest for the gold at the 2008 "culinary Olympics" in Erfurt, Germany this October.

Featured Chefs

• John Kinsella, CMC, CCE, WGMC, AAC, ACF National President
• Edward Leonard, CMC, AAC; ACF Culinary Team USA
• Steve Jilleba, CMC, CCE, AAC
• Aidan Murphy, CMC, AAC
• Brad Barnes, CMC, CCA, AAC
• Joachim Buchner, CMC; ACF Culinary Team USA
• Dan Scannell, CMC; ACF Culinary Team USA
• Rich Rosendale, CEC; ACF Culinary Team USA
• Jamie Keating; ACF Culinary Team USA

View the menu.

Monday's Highlights

General Session
General Session drew a large crowd Monday morning as top industry chefs presented entertaining demos and seminars. Featured chefs included Donald Wressell with a demonstrations on Savory Applications for Chocolate and Cocoa, ACF current president John Kinsella, CMC, CCE, WGMC, AAC, and immediate past president, Edward Leonard, CMC, AAC as they prepared sensational recipes from Chef Leonard's new book, You Eat With Your Eyes and Charlie Trotter as the keynote speaker with a presentation on Achieving Culinary Excellence.

Several awards were announced during General Session. Congratulations to the following award winners:

ACF President's Medallion Recipients

Read more about the Presiden't Medallion Award.

ACF Achievement of Excellence Awards

Read more about the Achievement of Excellence Awards.

Chef & Child Foundation Awards
Michael Ty Endowment Fund
Ann Cooper

True Spirit Award
Thomas Yanisko, CEC, CCA, AAC

Little Oscar Award
ACF Kona-Kohala Chefs de Cuisine, Inc.

Read more on the Chef & Child Foundation Awards

Viva Las Vegas Icebreaker Reception
Attendees broke the ice and partied with "The King" in true Vegas-style Monday evening. The event featured a live band, dancers, and Matt Lewis and Sandra Wood as "Elvis" and "Cher," during an entertaining show created just for ACF.

Sunday's Highlights

The American Academy of Chefs (AAC), the honor society of the American Culinary Federation, inducted 26 members and six honorary members during their annual induction ceremony and dinner held at the Red Rock Casino Resort Spa. The following awards were presented:

2008 American Academy of Chefs Academy Fellows

2008 American Academy of Chefs Honorary Fellows

Read the AAC press release.

Support ACF Culinary Team USA
and Influence the World

Left to right, Paul Kampff, CEC, team coach; Kevin Storm, CEC, team coach;
Kevin Taylor; Mike Bush;Wayne Sieve; John Gelineau; Mike Palazzola;
and Craig Meyer,CEC, team coordinator

ACF Culinary Team USA is preparing for the premier Internationale Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "culinary Olympics." Team USA will compete in Erfurt, Germany, matching their skills against more than 30 international teams in October 2008.

Comprised of four teams, one national, two regional (ACF Regional Culinary Team and AAC Culinary Regional Team), and one youth, Team USA exemplifies, professionalism and creativity in major international culinary competitions.

The 2007 ACF National Convention served as the location for the finals of the  culinary competition to determine the youth team, won by the Chefs de Cuisine Association of St. Louis, Inc. youth team. That team, comprised of Michael Bush, John Gelineau, Mike Palazzola, Wayne Sieve and Kevin Taylor, was named the ACF Culinary Youth Team USA.

The AAC Culinary Regional Team USA consists of 5 members, including one Chefs de Cuisine Assocition of St. Louis, Inc. member, Christopher Desens.

Your support will directly influence the future of the culinary industry. Competing is an important part of the advancement of the culinary arts profession as it brings attention to our abilities as American Chefs. Culinary Team USA showcases ACF as the foundation for the promotion of culinary arts.

ACF chapter members, Donate Today and you will be entered in a drawing for a FREE, full registration to your 2009 ACF Regional Conference.

Knowledge Bowl Team

The 2008 Knowledge Bowl Team is proud to be representing the Chefs de Cuisine Association of St. Louis and the ACF Central Region at the National Convention in Las Vegas.  The team would once again like to thank the chapter for their continued support.

The Knowledge Bowl Team earned the right to compete at the National Convention after winning the Central Region competition and a gold medal in Kansas City.  They are striving to repeat the success of the 2006 team which won the National Championship and build on their 2nd place finish at last year’s National Convention.

This years 2008 Knowledge Bowl Team members are…

• Mary Boehne, co-captain, a graduate of Forest Park Community College and currently a student at the University of Missouri, Columbia, is working at Westwood Country Club.

• Brian Horton, co-captain, a student at Forest Park Community College, is an apprentice at The Gatesworth.

• Charlie Conners, a graduate of the University of Dayton and currently a student at Forest Park Community College, is working at The Gatesworth.

• Reagan Irwin, a graduate of Dakota Wesleyan University and currently a student at Forest Park Community College, is working at Norwood Hills Country Club.

The team is coached by Joe Mueller, CEC, the Executive Sous Chef at The Gatesworth, and Vicki Davenport, a Chef Instructor at L’Ecole Culinaire.

Please wish the team luck as they work hard to maintain the legacy of excellence in competition that is associated with the St. Louis Chapter and its members.  Thanks again to all of you for your ongoing support!

Meeting Minutes – Junior Chapter
Monday, June 16, 2008
St. Louis Community College – Forest Park

Meeting Opened @ 3:30 pm by Mark Williams

Attending: Barbara Ashley, Pam Davis, Mary Denny, Brian Horton, Katie Huggard, Reagan Irwin, Julia Krelo, Ann Ojile, Kevin Talbot, Mark Williams

Golf Tournament

The 16th Annual Bon Appe-Tee Golf Tournament, held June 2 at the Stonewolf Golf Club, was a success. More people attended the tournament this year than ever had in the past. A tremendous THANK YOU and a good, old slap on the back to the following Junior Chefs who worked hard on Saturday prepping the food and/or on Monday at the event:

•    Michelle Allender
•    Mary Denny
•    Jerry Hamilton
•    Brian Horton
•    Julia Krelo
•    Lori Roster
•    Kevin Talbot
•    Mark Williams

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.

•    Jul 21 – July meeting, Sunset Country Club
•    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.

•    Aug 24 – Purveyor’s Appreciation Day at Busch Stadium
•    Sep 23 – SYSCO Food Show, St. Charles - need Junior Chapter volunteers
•    Sep 28 – annual Chef’s Wine Country BBQ in Augusta - need Junior Chapter volunteers
•    Nov 2 – Chef of the Year Dinner

The next Junior Chapter Meeting is Monday, July 21, 4:30 pm at Sunset Country Club. Be sure to attend. An optional dinner follows the meeting at 6:00 pm; cost is only $25 for Junior members.

Meeting Adjourned @ 4:55 pm

16th Annual Bon Appe-Tee
Golf Tournament a Huge Success!

We knew it was going to be a GREAT day when we were blessed with the weather conditions of Sunny and Warm Temperatures on June 2nd at the Stonewolf Golf Club. Registration was painless and the tournament went off with very few hitches. The staff at Stonewolf were very accommodating and cordial. I am sure we will be making a return trip there next year.

I wish to thank all of our sponsors for supporting this event in both Hole Signage and with Players, and to all of the Members who came out and supported this very successful fund raiser. A special thanks to our Jr. Chapter President Mark Williams and his staff for providing the great food.

We had our best turn-out for numbers of teams and hole sponsorships this year! What a great way to support our Culinary Youth Team as they prepare for Erfert, Germany.

The Winners this year were:

C-Flight - Sysco Food Service
B-Flight - Bunzel Corporation
A-Flight - Gateway Pro-Clean

As we finalize our numbers, we feel that the tournament will produce in excess of $13,000.00 in funds to support the many needs of the Educational Foundation and Youth Teams.

Thanks to all,
Rich LaRose

We would also like to thank the following purveyors who provided product for the event:

Bob's Seafood
Companion
Euro Gourmet
Fox River
FPCC
Holten Meat
Middendorf
Old Tyme Produce
Ronnoco Coffee
Sun Farms Produce
SYSCO

Activities

Having read about Chef & Child activities across the nation and only three years into the chairship of this foundation for St. Louis, I am new to the national level. Naturally, I am proceeding cautiously and carefully. Priorities are set, but subject to revision almost daily. Questions asked are slowly being answered, then clarified. The Central Region is HUGE! Originally thinking that there would be maybe only states bordering Missouri, I was sit-down-wide-eyed-surprised that this Region extends from Canada to the Rio Grande River covering states from the Rocky Mountains to the western slopes of Appalachia. That is a lot of handshaking! Task number one is an email directory and task number two will centralize communication. 

5-year Plans

Home plate is St. Louis, Missouri with the ACF Chefs de Cuisine of St. Louis chapter. The Chef & Child Foundation here lay dormant for several years, only participating on Child Hunger Day. Looking for a community involvement project bringing chefs and nutrition together, I was appointed chair for our chapter.

Our goal uses chefs in partnership with city agencies to bring correct nutritional information to children in the greater St. Louis area. At present I serve on many community health service committees, but am the only member of the local CCF serving on the board of ACF Chef de Cuisine of St. Louis, Inc. I run my own business as a contract chef working with schools and institutions tailoring nutritionally balanced meals for children.

When time has allowed, I work on an email database for each state in the central region. Needless to say, this is slow going. Each state is divided into the most active chapters and presidents. By the end of the summer I will have contacted all the present presidents of Central Region Chapters. An introduction with a simple questionnaire requesting a contact person (phone/address/email), area of CCF interest (fund raising, education, disaster relief, etc.), and suggestions on communication between myself, them, and the national committee. This will make compilation easier and faster for me to forward on to the national level. I can also acknowledge, from the regional level, achievements made in each state and chapter. By the spring of 2009, all this should be in motion. I look forward to the suggestions evolving into a better format benefiting everyone.

Goals for the Central Region

    Ideas may start with one mind, but can only grow with other sources adding to the mix. Improvement is a given and such a joy when several ideas get together toward a common goal. Knowing  there are people within this great central region contributing to my small start is the only thing keeping me excited about this position.

    The new CCF re-organization is long overdue. Better access to information nationwide and faster communication among participants achieves goals faster. This can only yield benefits to children again and again. I look forward to being part of improving the health of children.

Eat Well & Be Well
Chef D’Aun Carrell

The Spirit of St. Louis is published monthly by the Chefs de Cuisine Association of St. Louis, Inc. Any questions or comments regarding the newsletter may be submitted via e-mail to newsletter@acfchefsdecuisinestlouis.org or may be submitted to:

Chefs de Cuisine Association of St. Louis, Inc.
Attn: Newsletter Editor
5600 Oakland Avenue
St. Louis MO 63110

© 2008 Chefs de Cuisine Association of St. Louis, Inc.   All rights reserved.

Support Those Who Support Us!

AB Foods LLC Allison Burgess #8 Terry Hill Lane St. Louis, MO 63131 314-692-8320 800-822-3100 aburgess@abfoodsllc.com www.matchmeats.com	Allen Division US Foodservice, St. Louis Tom Farrell 8543 Page Avenue St. Louis MO 63114 314-426-4100 800-888-4855 ext. 297 www.usfoodservice.com	Andre's Banquet Facilities John Armengol 4254 Telegraph Road St. Louis MO 63129 314-894-2622 www.andresbanquet.com
Bertarelli Cutlery John Bertarelli Frank Bertarelli 1927 Marconi St. Louis, MO 63110 314-664-4005 www.bertarellicutlery.com	Bob’s Seafood Bob Mepham 8660 Olive Street Road University City, MO 63132 314-993-4844	Consumers Meat Packing Co. Mike Galet 1301 Carson Drive Melrose Park, IL 60160 708-825-4363 www.consumerspacking.com
Dixon Seafood Jim Dixon Derek Stephens 1807 North Main Street East Peoria, IL 61611 800-373-1457 dereks@dixonsseafood.com www.dixonsseafood.com	Edward Don Co. Bill Tichacek 173 Snake River Dr O'Fallon Mo 63368 636-236-6611 billtichacek@don.com www.don.com	Ford Hotel Supply William Ford Christy Schlafly 2204 North Broadway St. Louis, MO 63102 314-231-8400 info@fordstl.com www.fordstl.com
Fox River Dairy Dan Probst Tim Probst Jim Probst 1754 Chase Drive Fenton, MO 63026 636-343-5110 foxriverdairy@sbcglobal.com www.foxriverdairy.com	Fresh Mushroom Farm, Inc. Joe Parato 2301 Cook Rd. P.O.Box 122 Imperial, MO 63052 636-464-0272 cj.parato@sbcglobal.net www.freshmushroomfarm.com	Gateway Foodservice Debbie Tankersley #7 Milpark Court Maryland Heights, MO 63043 314-429-3320
Gateway Proclean, Inc. Tommy Wohlgemuth 2081 Exchange Drive St. Charles, MO 63303 636-947-9191 www.gproclean.com	Geiger Kitchen Design Joe Geiger 5517 Mardel Avenue St. Louis, MO 63109 314-832-7441	Gordon Food Service Jerome Qualley 2210 South 7th Street St. Louis, MO 63104 314-776-4860 www.gfs.com
Holten Meat Company Rich LaRose 1682 Sauget Business Blvd. Sauget, IL 62206-1454 618-337-8400 rlarose@holtenmeat.com www.holtenmeat.com	Kaemmerlen Parts & Service Mike Szczuka 1539 South Kingshighway St. Louis, MO 63110 314-535-2222 www.kps-stl.com	Kern Meat Company Dennis Markwardt Matt Sherman 2225 Cherokee Street St. Louis, MO 63118 314-664-4467 matts@kernmeatco.com www.kernmeatco.com
Kuna Foodservice Chad Lombardo, Doug Meckfessel 704 Kuna Industrial Dr Dupo, IL 62239 618-286-4000 800-770-4228 www.kunafoodservice.com	Laclede Gas Company Kathleen Lavelle 720 Olive St. Louis, MO 63101 314-342-0874 klavelle@lacledegas.com www.lacledegas.com	Louisa Food Products Tom Baldetti 1918 Switzer Avenue St. Louis, MO 63136 314-868-3000
McCarthy Spice & Blends Margaret McCarthy 6757 Olive Blvd. St. Louis, MO 63130 314-725-1688 www.mccarthyspice.com	Missouri Beef Industry Council Melissa Albertson 2306 Bluff Creek Drive Columbia, MO 65201-3552 573-817-0899 ext.223 www.mobeef.org	Moore Food Distributors, Inc. Roger Clanton 9910 Page St. Louis, MO 63132 314-426-1300 www.moorefooddist.com
Need-A-Uniform Allen & Renee Gers 3126 Watson Road St. Louis, MO 63139 314-645-5400   M-F 9:30 - 5:00,   Sat.  9:00 - 2:00 www.need-a-uniform.com	Ole Tyme Produce Tom Butchart 92-94 Produce Row St. Louis, MO 63102 314-436-5010 www.oletyme.com	Osage Marketing Tim Kammeier 3908 South Old Hwy. 94 St. Charles, MO 63304 636-477-7294 tkammeier@osagemarketing.com www.osagemarketing.com
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	Sunfarm Produce John O'Brien 84 Produce Row St. Louis, MO 63102 314-241-1288 jobrien@sunfarmfs.com www.sunfarmfs.com	Sysco St. Louis John Pumphrey, Mike Welsh 3850 Mueller Road St. Charles, MO 63301 636-940-9230 www.syscostlouis.com
Trello Uniforms Dan Goszewski 2665 Scott Ave, Suite C St Louis, MO 63103 314-371-4100 dan@trellouniforms.com www.trellouniforms.com	United Fruit & Produce Susan Curran #51-77 Produce Row St Louis, MO 63102 314-621-9440 sreagan@unitedmo.com	US Foodservice Phil Earl 10850 Ambassador Blvd. St. Louis, MO 63132 314-991-3162   ext. 4381 1-800-848-1415   ext. 4315 www.usfoodservice.com
Yellow Tomato Import full service Restaurant/Food consulting firm Denys Robitaille 121 East Main Street Belleville, IL 62220 618-222-7922 robochef63@hotmail.com www.yellowtomatoimport.com	Place your ad here! Contact membership chair, Susie Judy, at susie.judy@lecoleculinaire.com

Restaurant Chef / Investment Partner

Belleville IL

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)

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

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.

To apply, go to the ECC web site at http://www.eastcentral.edu/admin/hr/how_to_apply.html

Elite Cuisine

Cooks and Chefs Needed

Elite Cuisine has just acquired Maritz, and is looking for a few good men and women to fill cook and chef roles.

Please send resumes to: HR-stl@Elitecuisinellc.com.

Chef Douglas McKee C.E.C.
Vice President of Culinary Development
Elite Cuisine
Office # 636-861-8499
Cell # 314-277-8131

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

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

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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.

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

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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.

Send resume to:

Rod Laurentius CEC
Sunset Country Club
9555 south Geyer Road
St. Louis Mo, 63127
rlaurentius@sunsetcountryclub.org

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 Club                                                                  9266 Clayton Road
                                                            St. Louis, MO 63124
                                                            bogeyclubstl@yahoo.com
                                                            P (314) 993-0161
                                                            F (314) 993-5677

St. Clair Country Club

St. Clair Country Club is looking to hire a new Executive Chef.

Contact Bob Wilson GM via e-mail at wilsonccm@aol.com

Forest Hills Country Club

Forest Hills Country Club is looking to hire a new Executive Chef.

Contact Tim J. Grossman GM/COO at timg@foresthillscc.net