Summer is here and it is HOT, HOT, HOT! I hope all of you are doing well and staying cool. The National Convention in Las Vegas is behind us and I was extremely proud to be your president. Our chapter was very well represented. There were many of us that participated from the AAC dinner to the President’s Gala. For the second time in three years, the young culinarians in our chapter won the National Title for the Knowledge Bowl. It really wasn’t ever even all that close. Mary Boehne, Brian Horton, Charlie Connors and Reagan Irwin did an amazing job! Congratulation to them! I also want to point out the great job the coaches did. Thank you, Joe Mueller and Vicki Davenport for a job well done. I attended the board of governor’s meeting and a few items of interest were the fact that dues are going up $5 per person and John Kinsella will not be running for a second term as president of the ACF. Nominations were open on the floor and the following were mentioned: Michael Ty, Elizabeth Baser, Mark Wright and Joe Aioli. The remaining highlights of the convention can be read about in the rest of the newsletter.
We do not have a formal meeting in August because of the Purveyor’s Picnic. Please make sure you purchase your Cardinals tickets! I look forward to seeing you at Busch Stadium on August 24th. There is a Cold Food Seminar at Bellerive Country Club August 9th and 16th. In September we have a meeting on the 15th at Ford Hotel Supply, the Sysco Buckhead Challenge on the 22nd and 23rd and the Chefs Wine Country BBQ on the 28th. You can view all the details on the website. Also, mark your calendars for Sunday, November 2nd for our Chef of the Year Dinner Dance at the Ameristar Hotel and Casino.
Highlights from 2008 ACF National Convention,
held in Las Vegas, July 13 - 17
St. Louis Knowledge Bowl Team
Wins National Title !
The Chefs de Cuisine of St. Louis Knowledge Bowl Team won the National Title for the 2nd time in 3 years at the 2008 ACF National Convention in Las Vegas!
The Knowledge Bowl Team earned the right to compete at the 2008 National Convention after winning the Central Region competition and a gold medal in Kansas City. They placed 2nd last year at the 2007 National Convention and won the National Championship the previous year, 2006.
Congratulations to this year's 2008 Knowledge Bowl Team members:
• 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.
This team has worked 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!
Congratulations !!!
Chris Desens Inducted into American Academy of Chefs
The American Academy of Chefs (AAC), the honor society of the American Culinary Federation (ACF), inducted 26 members and six honorary members, and gave out the following awards during a formal ceremony and dinner at the 2008 ACF National Convention in Las Vegas, July 13.
The 2008 American Academy of Chefs Academy Fellows are:
• Christopher Desens, CEC; executive chef, Racquet Club Ladue, Saint Louis; Chefs de Cuisine Association of St. Louis, Inc.
• Jeff Bacon, CEC, CCA; executive chef and program director, Triad Community Kitchen, Winston Salem, N.C.; ACF Triad Chapter North Carolina • Patrick Britten, CEC; culinary specialist, SYSCO Foodservice Northern New England, Westbrook, Maine; ACF Casco Bay Culinary Association of Portland, ME • Louis Chatham, CEC; executive sous chef, Pearl River Resort and Casino, Choctaw, Miss.; ACF Choctaw Chapter • Philip DeMaiolo, CEC; executive chef, Pier Sixty, New York City; ACF Long Island Chapter • Peter Desmond, CEC; culinary instructor, Glenmont Job Corps Academy, Glenmont, N.Y.; ACF Capital District - Central New York • Brian Dragos, CEC, CCE; corporate executive chef, Nestlé Professional, Glendale, Calif.; ACF Chefs Association of Arizona, Inc. • Gary Fuller, CEC, CCE; program manager, West Sound Technical Skills Center, Bremerton, Wash.; ACF Washington State Chefs Association • Michael Gaines, CEC; executive chef, Salinas Valley Memorial Healthcare System, Salinas, Calif.; ACF Monterey Bay Chapter • Samuel Glass, CEC, CCE, CCA; professor, Centennial College, Ontario, Canada; ACF of Greater Buffalo New York • Todd Gold, CEC, CCA; food service director, Pulaski Technical College Arkansas Culinary School, Little Rock, Ark.; ACF Central Arkansas Chapter • Paul Jensen, CEC, CCA; chef-instructor, Nashville State Community College, Nashville, Tenn.; ACF Philadelphia Chapter • Dorothy Johnston, CEC, CCE; owner/chef, Café in the Square, Buffalo, N.Y.; ACF of Greater Buffalo New York • Christian Kiefer, CEC, CCE; executive chef, Schwan's Food Service, Inc., Marshall, Minn.; ACF Greater Atlanta Chapter, Inc. • Ann Marie Mundrick, CEC; general manager and executive chef, Sodexo at Abington Friends School, Jenkintown, Pa.; ACF Philadelphia Chapter • Richard Naglich, CEC; corporate executive chef, Allen Brothers Inc., Chicago; ACF Chicago Chefs of Cuisine Inc. • Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long Island Chapter • John Olsen III, CEC; chef-instructor/restaurant chef, The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Chapter • Bruce Ozga, CEC, CCE; dean of culinary education, Johnson & Wales University, North Miami, Fla.; ACF Greater Miami Chapter Epicurean Club • Christopher Plemmons, CEC; chef-instructor, Olympic College, Bremerton, Wash.; ACF Washington State Chefs Association • Jeffrey Rotz, CEC, CCE; culinary arts instructor, Eustis High School, Eustis, Fla.; ACF Gulf to Lakes Chefs & Cooks Association, Inc. • Denise Schaefer, CEC, CCE; chef-instructor, Penta Career Center, Perrysburg, Ohio; Maumee Valley Chefs Chapter ACF • Michael Scott, CEC; executive chef, Northwood Club, Dallas; Texas Chefs Association • David Turcotte, CEC; executive chef, U.S. Army; Old Dominion ACF Chapter • J.Kevin Walker, CMC; executive chef, Cherokee Town & Country Club, Atlanta; ACF Greater Atlanta Chapter, Inc. • Paul Zdanis, CEC; director of education, Connecticut Culinary Institute, Hartford, Conn.; Connecticut Chefs Association
The AAC, which recognizes those individuals who have made significant contributions to both the culinary profession and ACF, was established in 1955 at the ACF National Convention in Pittsburgh. Those credited with its founding include the legendary Pierre Berard, Peter Berrini and Paul Laesecke, AAC, HOF.
With more than 21,500 ACF members, approximately 800 belong to the AAC. Demanding criteria must be met in order to be elected to the AAC, including: certification at a level of executive chef/pastry chef or higher; no less than 15 years culinary experience; be an ACF member in good standing for a minimum of 10 consecutive years or more; and sponsorship by two AAC members.
Paul Kampf and Kevin Storm Awarded President's Medallion
at 2008 ACF National Convention in Las Vegas
Twenty five chefs were recognized at the 2008 ACF National Convention in Las Vegas, July 14-17, for service to the organization and the culinary profession.
In 1991, Jack Braun, CEC, AAC, then national president of ACF, introduced the presentation of ACF President's Medallions as tokens of appreciation and tribute to people who contribute significantly to the culinary profession. The following are the 2008 recipients.
Paul Kampff, CEC; executive chef, St. Louis Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
James K. Storm, CEC; executive chef, Bellerive Country Club, St. Louis; Chefs de Cuisine Association of St. Louis Inc.
Joachim Buchner, CMC; executive chef, Chevy Chase Club, Chevy Chase, Md.; ACF Nations Capital Chefs Association
Julia Burnside; senior manager, Bahamas Ministry of Tourism, Nassau, Bahamas; Bahamas Culinary Association
Margaret Condrasky, CCE; assistant professor-food service, Clemson University, Clemson, S.C.; ACF Upstate South Carolina Chapter
Scott Daniels, CEC, CCA; senior director, dining and culinary; Sodexo, Middletown, Del.; ACF First State Chefs Association
Ira Fingerman; national manager, Lady Aster, Tyson Food Service, Springdale, Ark.; ACF Windy City Professional Culinarians Inc.
Donald Hauck, CEC, AAC; chef-instructor, Columbus Culinary Institute, Columbus, Ohio; ACF Columbus Chapter
Stefan Marcus; chef-instructor, Midwest Culinary Institute, Cincinnati; ACF Greater Cincinnati Chapter
Rene Marquis, CEC, CCE, PCEC, AAC; executive chef, U.S. Army, Brandon, Fla.; Old Dominion ACF Chapter
Jesse Mercado, CEC, AAC; retired, Harwood Heights, Ill.; ACF Chicago Chefs of Cuisine Inc.
Myles Moody; Ireland; World Association of Chefs Society
Jonathan Moosmiller, CCC; executive sous chef, Westchester Country Club, Rye, N.Y.; ACF National Chapter
Christopher Neary, CEC, CCA; executive chef, J. Kings Food Service Professionals, Holtsville, N.Y.; ACF Long Island Chapter
Michael Norton, CEC, AAC; executive chef, Eldorado Hotel & Casino, Reno, Nev.; ACF High Sierra Chefs Association
Christopher Plemmons, CEC; chef-instructor, Olympic College Culinary Arts, Bremerton, Wash.; ACF Washington State Chefs Association
David Prows, CEC, AAC; executive chef, Costa Vida, Sandy, Utah; ACF Beehive Chefs Chapter Inc.
Jill Russell, CEC, CCE; chef-instructor, Elgin Community College, Elgin, Ill.; ACF Windy City Professional Culinarians Inc.
Garrett Sanborn, CEC, CCE; chef-instructor, Oldham County Board of Education, Buckner, Ky.; ACF National Chapter
William Tillinghast, CEC, AAC; director of culinary & pastry programs, The Art Institute of Philadelphia, Philadelphia; ACF Philadelphia Chapter
Randy Torres; director of culinary education, Professional Culinary Institute, Campbell, Calif.; Santa Clara Valley Chapter
Charlie Trotter; chef/proprietor, Charlie Trotter's, Chicago; ACF National Chapter
Keriann Von Raesfeld; student, Professional Culinary Institute, Campbell, Calif.; Santa Clara Valley Chapter
Robert Walter, CEC; assistant director, Goodwill Industries SEW, Great Lakes, Ill.; ACF Windy City Professional Culinarians Inc.
Ctefan Wohlfeil; president, Verband der Köche Deutschlands, Frankfurt, Germany; World Association of Chefs Society
Chef Aidan Murphy Presented with
World Global Master Chefs Medallion
Five ACF certified master chefs (CMC), of which there are only 61 in the United States, received WACS Global Master Chefs certification, the highest attainable certification, at the 2008 ACF National Convention. They are:
• Aidan Murphy, CMC, AAC, executive chef, Old Warson Country Club, St. Louis.
• ACF President John Kinsella, CMC, CCE, AAC, culinary educator, Midwest Culinary Institute, Cincinnati
• Steven Jilleba, CMC, CCE, AAC, corporate executive chef, Unilever Foodsolutions, Lisle, Ill.
• Edward Leonard, CMC, AAC, executive chef, Westchester Country Club, Rye, N.Y.
• Ferdinand Metz, CMC, AAC, HOF, president emeritus, The Culinary Institute of America, Hyde Park, N.Y.
Chef’s de Cuisine
Association of St. Louis Inc.
Presents the
SYSCO Buckhead Challenge
SYSCO Food Show
St. Charles Convention Center
1 Convention Center Plaza
St. Charles Mo. 63303
September 22 & 23, 2008
Sponsors for this year’s event:
Sysco St Louis
Buck Head Beef
The competition is open to all Chefs. There will be a Two-Chef challenge, a Contemporary “K1-9” Single Chef, and a Cold food salon.
The number of slots available will be limited for each competition and will be allocated on a first completed paid entry basis.
The cost is:
Two Chef challenge $300.00 per Team
Contemporary “K1-9” Single Chef $100.00 per Chef
Cold Food Salon $100.00 per Chef
Two-Chef Challenge Prize money will be:
1st place $2,000.00
2nd place $1,000.00
3rd place $500.00
For more details, please click here. Please read the information carefully. This will be an ACF sanctioned culinary salon and medals will be awarded. The decision of the judges is final. The Awards Ceremony will be held Tuesday, after the Two-chef challenge at approximately 4:00 p.m. This will include the awarding of the medals.
No Chapter Meeting in August
See you in at the Ballpark on August 24
or at the next general meeting in September !
Cold Food Seminar
Bellerive CC
12925 Ladue Road
St. Louis, MO 63141
9:00 am
August 9 and August 16.
Space is limited to the first 20 people.
Please contact:
Anthony Haacke
314-361-2100
cheftony@rcstl.com
Sunday, August 24, 2008
Purveyor's Appreciation Day
at the Ballpark
Busch Stadium
700 Clark Street
St. Louis, MO 63102
Pre-Game Party 11:00 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. You will need your ticket and wrist band to get your food and drink.
We have 75 tickets going to vendors, leaving 75 tickets for members. The tickets are, of course, first-come, first-serve.
Check-in with a Chefs de Cuisine member located immediately outside of GATE 4 on Clark Street between 11:00 a.m. - 1:00 p.m. to receive your tickets and wristbands. The pre-game food & beverage will be in the “Group Sales Corner” area of the ballpark, which is on the second floor at the corner of 8th and Clark. The seats are located in the outfield loge box area (Level 3 of the ballpark).
$25 per ticket, limit 4 tickets per member.
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.
Monthly Chapter Meeting
& Educational Meeting
September 15, 2008
Ford Hotel Supply
2204 North Broadway
St. Louis MO 63102
• Junior Chefs meeting begins at 3:30 pm
• Educational Meeting will begin at 4:00 pm
• General meeting will follow at 5:00 pm
Meeting cost of $5.00 will be assessed 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.
2008 Chef's Wine Country BBQ
Sunday, September 28, 2008
Mount Pleasant Winery
5634 High Street
Augusta, MO 63332
Come join some of St. Louis’ best chefs as they serve up their favorite dishes for charity.
The 2008 Chefs Wine Country BBQ, a fundraiser presented by the American Culinary Federation (ACF) Chefs de Cuisine Association of St. Louis, will benefit the Chefs de Cuisine Education Foundation and ACF Chef and Child Foundation.
More than 30 top chefs from St. Louis private clubs and restaurants will prepare hors d’oeuvres, vegetables, fish, meats and desserts for guests to sample in a tapas-style setting at Mount Pleasant Winery. Wine selections to complement each meal will be available for purchase. A silent auction will be held as well.
Tickets are $50 per person and include admission, food tasting and a commemorative wine glass. Children under 10 are free. Wine and beverages are not included.
For each ticket purchased before August 30, receive a coupon for free admission during the Mount Pleasant Winery 2008 band season. Reserved tables of ten or more are available for an additional $5 per person.
Don’t delay! This event sells out every year.
For Reservations, please call the Mount Pleasant Winery
800-467-WINE
or click here to visit their website.
Please note that all credit card payments made on their website are final.
Save this Date:
Sunday, November 2, 2008
2008 Chef of the Year
Award Gala and Dance
Honoring ???
Ameristar Hotel and Casino
St. Charles Riverfront
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.
The meeting was called to order by President Kevin Storm at 5:10 pm.
The evening’s invocation was given by Brother Leo Slay and followed with the pledge of allegiance.
Chef Kevin thanked Sunset Country Club Chef Anthony and General Manager Robert for hosting the dinner and meeting.
Chef Kevin asked for the quorum call. Chef Charlie Rossi reported there was no quorum and therefore only an informational meeting.
Chef Ted reported the minutes of last meeting have been posted in the newsletter and asked they be approved as posted. Chef Kevin called for a vote and was approved.
Professional guests were introduced by Rich La Rose as associates in PFG Middendorf.
President’s Report:
Kevin Storm
Chef Kevin reported on the activities at the ACF National Convention. First reported was the St. Louis Chefs de Cuisine Knowledge Bowl Team won the national title and a gold medal. Chef Kevin introduced Chef Joe Mueller and had him present the trophy and team:
• Mary Boehne, Co-Captain, of Westwood Country Club
• Brian Horton, Co-Captain, of The Gatesworth
• Charlie Conners of The Gatesworth
• Regan Irwin of Norwood Hills Country Club
Managers Joe Mueller, and Chef Vicki Davenport.
Chef Joe thanked the chapter for the support in working with the team. He also announced that he will be stepping down as coach and turning the responsibility over to Vicki Davenport who has a great history with the team. He felt it was time to step down and let Vicki have her turn at it, as well as his family having a new baby in December. Mary Boehne then presented the coaches and Tim Probst with framed pictures of the teams.
Chef Kevin also announced during the convention Chef Chris Desens was inducted into the American Academy of Chefs. As well as Chefs Paul Kampff and Kevin Storm were presented with ACF Presidential medallions from Chef John Kinsella for their work with the USA Culinary Youth Team. Chef Aidan Murphy also participated in the Certified Master Chef’s Dinner as well as presenting a demonstration on his food and wine pairing he did at the world competition in Dubai with the help of Chef Paul Kampff. Chef Aidan was also awarded the World Global Master Chefs Medallion from the World Association of Chefs Societies, one of five presented at the conference. Chef Lynn Krause was also recognized by Chef Kinsella for her work with the disaster relief on behalf of the ACF. Chef Kevin thanked Tim Probst for attending and taking pictures for us. The Culinary Youth Team was also there and practiced for critiques from several of the chefs. Chef Kevin also reported that during the governors meeting it was announced that dues from the ACF will be going up by $5 at all levels to keep up with the costs of the ACF national organization. Nominations for the national board and officers are being taken now. Lastly it was announced that Chef John Bogacki and Madonna are again proud grandparents.
The Purveyors Appreciation Picnic will be at Busch Stadium before a Cardinal game. Invitations have gone out and members are asked to pay $25 per person. Tickets are limited and if any leftovers are available from the purveyors they will be made available to the members (for $25). The day will include food and drink as well as entertainment and the ballgame.
The September “State of the Chapter” will be held at St. Louis Community College at Forest Park on September 15th. The Chefs de Cuisine Wine Country BBQ will be on September 28th that will have the proceeds go to the Culinary Youth Team. In October the meeting will be held at St. Louis Community College at Forest Park on October 13th featuring Two Angry Moms, and discussion regarding hunger and nutrition in America along with D’Aun Carrell.
Chair Reports:
Certification
Brian Hardy
Chef Brian announced he is getting ready for the September competition in conjunction with Sysco Foodservice food show on September 22nd and 23rd sponsored by Sysco Foods and Buckhead Beef. Details are being completed and will be available on the website soon. There are three categories: Cold Food Salon, Single Chef Contemporary, and Two Chef Contemporary.
Also Chef Brian announced he has been working with McMurphy’s Grill to get volunteer chefs to teach elements about the business for the benefit of the clients of McMurphy’s.
Educational Foundation
John Bogacki
Chef John reported there was a board meeting earlier in July and awarded eight scholarships to students in the area. Regarding the Culinary Youth Team Chef John reported the AAC pledged $8,000 to the fund as well as other donations from a dinner at Westchester Country Club in honor of Chef Fritz Sonnenschmidt in which he is committing half of the proceeds.
Culinary Arts:
Paul Kampff
No report.
Website/Marketing/Juniors:
Mark Williams
Mark reported regarding the newsletter the deadlines have been moved up. The deadline for the August Newsletter will be Monday, July 28th. Posting for the website can be done at anytime. Chef Kevin thanked Mark and complimented him on the quick reaction he has shown in posting web items.
Also regarding the Juniors, many are volunteering for the Sysco Food Show as well as the Wine Country BBQ.
Membership/Junior Culinary Team:
Tony Haacke/Anthony Lyons
Chef Anthony explained the dinner was being prepared today by members of last year’s Junior Culinary Team. Also, the tryouts for this year’s team were held at the club just before the meeting today and eleven juniors tried out for the team today demonstrating various kitchen skills. Chef Anthony commented how encouraging it was to see so many and it was a good sign to be able to choose from so many interested students.
Chairman of the Board:
Chris Desens
No report.
East Central College Juniors:
Vince Marrocco
No report.
Associate Members:
Chad Lombardo
Chad thanked the chapter for holding the Purveyor Appreciation Picnic. It looks like it will be a fun time and encouraged all associate members to come out and enjoy themselves.
Senior Members:
Jan Verdonkschot
No report.
Chapter Coordinator:
Madonna Bogacki
No report (enjoying her grandbabies “walking on a cloud right now”).
Secretary:
Ted Hirschi
No Secretary report.
Chef Ted did comment on the progress of the upcoming Chef of the Year dinner on November 2nd. We are looking at Ameristar Casino as the location but we are strongly trying to keep the price at $125 per person. Ameristar is presenting quite an evening for us, we are just working on the price and menu considerations.
Unfinished Business:
No unfinished business.
New Business:
Chef Kevin introduced Tim Trunnell of Otter Graphics, a marketing promotional agency. Tim gave a presentation on his work for the promotion of the Culinary Youth Team. Mr. Paul Wittword of PFG Middendorf and their efforts on helping the team reach their financial goals: Paul is part of a group helping the St. Louis foodservice market with training and menu ideas. He presented a raffle opportunity through participating restaurants in the area with prizes that will earn money for the team. The program will be rolled out shortly.
Tim Trunnell went through the media packet that was produced including individual bios of members and a website that gives more info.
Chef Kevin gave time to Tim Probst to present the pictures taken during the ACF National Convention in Las Vegas. Chef Kevin thanked Paul and PFG for their interest and support in helping the team meet the expected financial goal.
After comments made about the promotional program Chef Kevin asked for any comments before concluding the meeting.
Chef John Bogacki commented that during the time at the convention he was impressed the way all St. Louis Chefs de Cuisine Junior and Youth Team members presented themselves. He stated how proud he was to see the level of professionalism they demonstrated and to be part of the chapter with them.
At 6:04pm the meeting was adjourned.
These minutes are respectfully submitted.
Ted Hirschi, CEC, CCE, FMP
Secretary
Chefs de Cuisine Association of St Louis, Inc.
Members of the Knowledge Bowl Team and the Youth Culinary Team related stories about their experiences while at the national ACF convention in Las Vegas. While working hard, they also enjoyed themselves immensely while always maintaining an air of professionalism.
SYSCO Food Show
SYSCO is holding it’s annual Fall Food Show at the St. Charles Convention Center on Tuesday, September 23. Five to ten Junior Chefs are requested to help out with the show. In exchange, SYSCO will donate some money to the Chefs de Cuisine Education Foundation to further support Junior Chef activities and competitions.
Chef’s Wine Country BBQ
The 2008 Chef’s Wine Country BBQ is again being held at Mt. Pleasant Winery in Augusta, MO on Sunday, September 28th. Junior Chefs are needed both the day before (Sat, Sep 27) to help with setup, as well as the day of the event to staff a beverage table.
Chefs from more than 30 country clubs and restaurants will prepare hors d’oeuvres, vegetables, fish, meats and desserts for guests to sample in a tapas-style setting. Food is plentiful, so generally, towards the end of the day, we are invited to sample the food. Tickets are $50 per person, so volunteering is a great way to see the event and sample some great food for free.
Upcoming Calendar of Activities
Chefs de Cuisine meetings (and Junior Chapter meetings) are generally held the 3rd Monday of each month at various locations. Please consult the chapter website (www.stlchefs.org) for up-to-date information.
• Aug – no meeting held in August meeting
• Sep 15 – September meeting, Ford Hotel Supply
• Oct 13 – October meeting (note: 2nd Monday of this month), Forest Park Community College
• Nov 17 – November) meeting, Forest Park Community College
• 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 & 23, SYSCO Buckhead Challenge (competition)
• Sep 23 – SYSCO Food Show, St. Charles - need 5-10 Junior Chapter volunteers
• Sep 27 – setup for Chef’s Wine Country BBQ, need several Junior Chapter volunteers
• Sep 28 – annual Chef’s Wine Country BBQ - need several Junior Chapter volunteers
• Nov 2 – Chef of the Year Dinner
The next Junior Chapter Meeting is Monday, September 15th, 3:30 pm at Ford Hotel Supply. Be sure to attend.
ACF is proud to announce the launch of a new culinary social networking website: www.WeAreChefs.com
This new web site is a place where culinarians, such as you, can communicate with fellow chefs, as well as create their own blog, create a group, participate in discussion forums and upload pictures and videos.
To create your own account:
• Go to www.WeAreChefs.com
• Click the "Sign Up" link on the right side of the page, and follow the instructions for creating your account.
After you have created an account, you can use the "Invite" link, in the menu below the "We Are Chefs" banner, to invite friends or colleagues to join you in creating their own culinary blog.
You can also create a "Group" discussion forum. After entering the information for your group, including a group name and description, you can choose to let anyone join your group, or restrict membership to people you invite. Note: you can use the other links on your group’s page to invite more people and manage your group’s operations.
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
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